Mint relish & raita
Two spicy Indian dips in one, perfect for a few poppadums
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
No cook
Vegetarian
- Put the herbs in a food processor along with the chillies, salt, sugar, lemon, 1 tbsp water and 2 tbsp yogurt. Blend really well to make a green paste. Tip into a bowl.
- Spoon off 4 tbsp and mix with the rest of the yogurt to make raita. Cover and chill both overnight.
How to BBQ poppadums
Use tongs to hold a poppadum over the BBQ for just a few secs until it puffs up. Alter the position of the tongs to ensure it cooks evenly.
Per serving
37 kcalories, protein 3g, carbohydrate 5g, fat 1 g, saturated fat 0g, fibre 0g, sugar 5g, salt 0.52 g
Recipe from Good Food magazine, July 2007.
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http://www.bbcgoodfood.com/recipes/4563/
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Ingredients
- 50g mint leaves
- 2 x 20g packs coriander
- 2 fresh green chillies , deseeded
- ½ tsp salt
- 2 tsp caster sugar
- 2 tbsp lemon juice
- 2 x 150ml pots natural yogurt
- poppadoms , to serve
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Make sure there are extra as everyone will want one of these - and a finger bowl too - they can get messy!
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Turmeric pilau with golden onions
This side dish can be part-cooked in the kitchen, then quickly tossed together in a wok over the coals on the barbie
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
No cook
Vegetarian
Ingredients
- 50g mint leaves
- 2 x 20g packs coriander
- 2 fresh green chillies , deseeded
- ½ tsp salt
- 2 tsp caster sugar
- 2 tbsp lemon juice
- 2 x 150ml pots natural yogurt
- poppadoms , to serve
Per serving
37 kcalories, protein 3g, carbohydrate 5g, fat 1 g, saturated fat 0g, fibre 0g, sugar 5g, salt 0.52 g
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12 September 2010
QueenAmy rated this recipe
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31 August 2011
neilb commented on this recipe
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