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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 2 |
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This is from today's Weekend magazine. The preparation time does not include refrigeration time. Ingredients:
1 cup yogurt, beaten till smooth |
1/4 cup beetroot, boiled and finely chopped |
1/4 cup carrot, finely chopped |
1/4 cup cucumber, finely chopped |
1/4 cup red capsicum, finely chopped |
1/4 cup onion, finely chopped |
2 green chilies, finely chopped |
2 tablespoons coriander leaves, finely chopped |
1 tablespoon mint leaf, finely chopped |
salt |
pepper |
red chili powder |
2 tablespoons almonds, blanched,skin removed and thinly sliced (lengthwise) |
Directions:
1. Put the yogurt in a lare bowl.
2. Add to it the beetroot, carrot, capsicum, onion, green chillies, cucumber and chopped mint and corriander leaves.
3. Mix well.
4. Cover.
5. Refrigerate until ready to serve.
6. Add salt, pepper and red chilli powder just before serving.
7. Mix well.
8. Garnish with almonds.
9. Serve with a spicy curry and rice.
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