Thursday, 25 November 2010
Refreshing light and creamy yoghurt with cucumber,carrot and delicately flavoured with cumin, and coarsely ground mustard.
8 oz / 240 grams natural set yoghurt ( needs to be thick and creamy)
1/2 teaspoon salt
3/4 teaspoon coarsely ground mustard seeds( rai bhardo)
1/2 teaspoon ground cumin powder
1/2 teaspoon sugar
2 inch piece cucumber
2 inch piece carrot
1 green chilli finely chopped (optional)
1. Peel and grate the carrot.
2. Keep the skin on and grate the cucumber. Squeeze surplus liquid from cucumber.
3. In a bowl add the yoghurt, salt, sugar, coarsely ground mustard seeds and ground cumin . Mix.
4. Stir in the carrots and cucumber.
Transfer to serving bowl and chill before serving with vegetable rice.
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A food fanatic with a passion for creating , cooking and sharing mouth watering recipes to tickle and tantalise your taste buds. A "homecook" without culinary school training striving to make my dishes feel complete without being complicated.