STRAWBERRY MINT DIP:
INGREDIENTS: (serves 8)
3 cups curd-hung in a muslin cloth for 1 hour
3/4 cup chopped strawberries
1/4 cup chopped mint
1/4 tsp sugar
Salt to taste
To serve with
Vegetable sticks of carrots, cucumber or blanched broccoli florest
METHOD:
INGREDIENTS: (serves 8)
3 cups curd-hung in a muslin cloth for 1 hour
3/4 cup chopped strawberries
1/4 cup chopped mint
1/4 tsp sugar
Salt to taste
To serve with
Vegetable sticks of carrots, cucumber or blanched broccoli florest
METHOD:
- Tie the yogurt in a muslin cloth and hang it to drain for 1 hour. 3 cups yogurt will give about 1-1/2 cups hung yogurt.
- Blend strawberries for a few seconds to make a strawberry puree.
- Beat the yogurt till smooth.
- Mix strawberry puree, mint, salt & sugar. Chill.
- Serve with peeled carrot and cucumber cut into sticks and blanched broccoli florest.
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