This original Tarla Dalal recipe can be viewed for free

Parsley Yoghurt Dip


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Added to 53 cookbooks
This recipe has been viewed 8141 times
  

Low fat yoghurt and spring onions team up with parsley to make this no fat dip which can be best relished with vegetable crudités or Soya Sesame Khakra. "Allicin" from garlic and vitamin A and E from parsley together contribute to maintain the cholesterol levels in the blood, thus making this dip a nourishing accompaniment.

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Preparation Time: 
Cooking Time: Nil.
Makes 1 cup. (approx. 11 tablespoons).
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Ingredients


1 cup low fat curds (dahi)
1 tbsp finely chopped parsley
1 tbsp finely chopped spring onion greens
1 1/2 tsp finely chopped garlic
salt to taste

For serving
2 cups mixed vegetable crudites (carrot, cucumber, radish, celery stalks)

Method
  1. Hang the curds in a muslin cloth for 15 to 20 minutes till it is thick.
  2. Add all the other ingredients to this hung curd and blend in a liquidiser till it is smooth.
  3. Serve chilled with vegetable crudités.

Tips
  1. Crudités are vegetables cut into French fries size.
Nutrient values per tablespoon
CarbohydrateEnergyProteinAmountFatFibre
1.7 gm.10 kcal. 0.7 gm.20 gm.0.0 gm.0.2 gm.
RECIPE SOURCE : Healthy Heart CookbookBuy this cookbook
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