Thursday, June 2, 2011

YOGHURT DIP WITH VEGETABLES.

Ingredients


lettuce leaves
1 1/2 cups CHOPPED MIXED FRUITS ( apples, pears, bananas and stone cherries)
1 cup GRATED CARROT
2 tbsp ROASTED PEANUTS broken into pieces (optional)

For the curds dressing
3/4 cup thick CURD
2 tbsp CREAM
1 CUCUMBER GRATED
1/2 tsp CHOPPED GREEN CHILLIES
SALT to taste


Method 


For the curds dressing

  1. Tie the curds in a muslin cloth and hang up for about 2 hours.
  2. Squeeze a little water from the cucumber and then mix the curds and cream.
  3. Add the green chillies and salt. Chill thoroughly.

How to serve

  1. Put the lettuce leaves and carrots in separate bowls of cold water for about 30 minutes. Drain thereafter.
  2. Tear the lettuce leaves into small pieces, approximately square in size. Make smaller pieces if serving as an accompaniment.
  3. Arrange the lettuce pieces in one corner of a large tray, fruits in another and carrots in the third leaving sufficient margin in the centre.
  4. Put the dressing in a bowl and sprinkle nuts on top. Place the bowl in the centre of the tray.
  5. Let the guests help themselves by putting some fruit on lettuce leaves, a little dressing on top and finally sprinkling carrots on it.

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