Sweet-Sour Yogurt With Apple and Shallot - - 5g Carbs, Trace Fiber - Indian
Recipe By: Chef Madhur Jaffrey,"At Home With Madhur Jaffrey" (Knopf)
Serving Size: 6
Preparation Time :0:00
Categories: Condiment - Veggie
1 1/4 cups yogurt
1/2 teaspoon salt
black pepper -- to taste
1 teaspoon cayenne pepper
1 teaspoon sugar
1/4 teaspoon finely grated ginger
1/2 Granny Smith apple -- grated
2 Tablespoons oil
1 pinch cumin seeds
1 small shallot -- finely slivered
Lightly whisk yogurt until smooth and creamy.
Stir in salt, pepper, cayenne, sugar, finely grated ginger and grated
Granny Smith apple.
In a skillet, add a pinch of cumin seeds to 2 tablespoons of hot oil. Let them sizzle for 10 seconds and add the finely slivered shallot. Stir over medium heat until edges brown.
Mix into yogurt. Use as a spread for bread, to add depth to curries or as a binder for [2Favorite] salad.
Serves: 6 (one-quarter cup servings)
Cuisine: "Indian"
Source: "Wall Street Journal, 11-20-2010"
S(Formatted by Chupa Babi): "Oct 2013"
Yield: "1 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 82 Calories; 6g Fat (67.6% calories from fat); 2g Protein; 5g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 202mg Sodium
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
Recipe By: Chef Madhur Jaffrey,"At Home With Madhur Jaffrey" (Knopf)
Serving Size: 6
Preparation Time :0:00
Categories: Condiment - Veggie
1 1/4 cups yogurt
1/2 teaspoon salt
black pepper -- to taste
1 teaspoon cayenne pepper
1 teaspoon sugar
1/4 teaspoon finely grated ginger
1/2 Granny Smith apple -- grated
2 Tablespoons oil
1 pinch cumin seeds
1 small shallot -- finely slivered
Lightly whisk yogurt until smooth and creamy.
Stir in salt, pepper, cayenne, sugar, finely grated ginger and grated
Granny Smith apple.
In a skillet, add a pinch of cumin seeds to 2 tablespoons of hot oil. Let them sizzle for 10 seconds and add the finely slivered shallot. Stir over medium heat until edges brown.
Mix into yogurt. Use as a spread for bread, to add depth to curries or as a binder for [2Favorite] salad.
Serves: 6 (one-quarter cup servings)
Cuisine: "Indian"
Source: "Wall Street Journal, 11-20-2010"
S(Formatted by Chupa Babi): "Oct 2013"
Yield: "1 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 82 Calories; 6g Fat (67.6% calories from fat); 2g Protein; 5g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 202mg Sodium
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
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