How to make Vegetable Crudites With GreekYogurt Dip -
Garden vegetables served with a yogurt dip.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Carrots (गाजर), White Raddish
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Vegetable Crudites With GreekYogurt Dip checkout Stir Fried Vegetables with Chilli and Basil, Chinese Stir-Fried Vegetables, Carrot Cake And Cream Cheese Sandwich, Vegetable Brunoise Topped With Beetroot Jam . You can also find more Snacks and Starters recipes like Sour Wings With Garlic Lacy Mutton Cutlets Mutton Shaami Kabab Vegetable Tempura
Vegetable Crudites With GreekYogurt Dip Recipe Card
Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!
Prep Time : 16-20 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Vegetable Crudites With GreekYogurt Dip Recipe
Carrots cut into fingers 2 medium
White Raddish cut into fingers 1 medium
Cucumbers cut into fingers 2 medium
Iceberg lettuce 8-10 leaves
Red radish quartered 4
Fresh mint leaves 1/4 small bunch
Garlic finely chopped 4 cloves
Cherry tomatoes halved 8-10
Skimmed milk yogurt 4 cups
Sesame seeds (til) toasted 1/4 teaspoon
Lemon juice 1 teaspoon
Salt to taste
Method
Step 1
Reserve some mint leaves for decoration and chop the remaining.
Step 2
Hang the yogurt in a muslin cloth to remove excess water. Toast the sesame seeds lightly and cool.
Step 3
Combine the yogurt with mint, lemon juice, white sesame seeds and garlic and mix thoroughly. Add salt and chill.
Step 4
Just before serving drain the lettuce leaves and spread on a serving plate, arrange the prepared vegetables decoratively and serve with the chilled dressing.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
