Indian Cucumber Yogurt Salad with Nigella - 10g Carbs 2g Fiber
Recipe By: Chef Christine Manfield, Paramount Restaurant, Sydney, Austrailia
Servings: 5
Preparation Time: 0:00
Categories: Condiment LowCal (Less than 300 cals) LowerCarbs WW
1/2 teaspoon cumin seeds
2 cups Greek-style yogurt -- or strained plain whole milk yogurt
2 small cucumbers -- seeded and diced
1 small red onion -- diagonally sliced
1/4 cup chopped fresh cilantro -- leaves only
1 teaspoon fish sauce -- vegetarian version (or seaweed flakes to taste)
2 teaspoons nigella seeds
Dry roast the cumin seeds over gentle heat until fragrant. Remove from the heat, cool, then grind to a fine powder. Mix all the ingredients in a bowl, tasting and adjusting the seasoning, if necessary. Sprinkle a few extra nigella seeds on top to serve, if desired.
Makes around 2 1/2 cup (5 one-half cup servings)
Author Note: This is my version of the well-known Indian raita salad. Serve it with hot curries, fried pastries, tandoori-cooked [favorites] or spiced [cFavorite] - the yogurt and spices are beautifully cooling on the palate.
Cuisine: "Indian"Source: "Spice: Recipes to Delight the Senses by Christine Manfield, 1999, 2005"
S(Formatted by Chupa Babi): "Sept 2012"
Yield: "2 1/2 cups"
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Per Serving (excluding unknown items): 116 Calories; 6g Fat (40.9% calories from fat); 8g Protein; 10g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 50mg Sodium
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates
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