Monday, May 2, 2011

Cucumber Yoghurt dip

This is a great recipe to beat the summer heat. Can use it as a dip for chips or pita bread or roti or simply eat spoonful by yummy spoonful by itself.

This recipe is loosely based it on the Greek tzatziki - though the ingredients used are fewer and more common in Indian households.

Cucumber Yoghurt Dip

Cucumber yoghurt dip

Ingredients (makes enough for 2):
1 medium cucumber
1/2-3/4 cup of thick yogurt (non-fatfree yogurt tastes best)
3 cloves garlic, minced
1 medium green chili (or to taste)
1/4 tsp black pepper powder
Sea salt to taste

Method:
1. Mix all the ingredients other than the cucumbers well.
2. Peel and chop the cucumber into small pieces and mix well with the yogurt mixture.
3. Adjust salt and serve immediately.

Notes:
1. If you want to prepare the dip beforehand, make and refrigerate the yogurt mix. Stir in the cucumbers just before serving.
2. You can also deseed the cucumbers before chopping.
3. If using as a dip, make sure yoghurt is thick (you can even strain the yogurt to remove as much liquid as possible).

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