ezRecipe-Zee: Cooking Recipe: How to make Spicy Yogurt Dip With Vegetables

Spicy Yogurt Dip With Vegetables

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Date Added:	May 7, 2008
Calories:
Serves:	0
Prep. Time:	0:00
Category:	Appetizers, Salads / Dressings, Copy Cat / Restaurant

Ingredients:

2     cups          plain yogurt
4                   fresh jalapeño chilies
1 1/2 tablespoons   coriander seeds
2     teaspoons     fennel seeds
1     teaspoon      cumin seeds
1/4   cup           water
1     tablespoon    vegetable oil
1/2   cup           fresh mint leaves
1/2   cup           fresh flat-leafed parsley leaves
1/4   cup           dry-roasted peanuts
1     teaspoon      finely-grated fresh lime zest
1     tablespoon    fresh lime juice
                    Salt
                    Freshly-ground black pepper
                    === ACCOMPANIMENTS ===
                    Potato chips
                    Assorted raw vegetables
                    = (such as, cherry tomatoes, trimmed
                    radishes, cucumber spears, celery sticks)

Directions: one line for each direction. When saved the lines will be numbered.

In a cheesecloth-lined sieve set over a bowl, drain yogurt, chilled, for 1 hour. Discard liquid.
Wearing rubber gloves, seed and devein jalapeños, reserving 1/4 teaspoon seeds. Cut chilies into pieces and in a blender puree with reserved chile seeds, coriander, fennel, and cumin seeds, and water until smooth.
In skillet heat olive oil and cook chile puree, stirring frequently, until liquid evaporates, about 3 minutes, and cool completely.
In a bowl stir together mint, parsley, peanuts, yogurt, chili puree, lime zest and lime juice. Taste and adjust with salt and pepper, to taste. Dip may be made 2 days ahead and chilled, covered. Serve with chips and vegetables.
This recipe yields 2 1/2 cups dip.

Rating: ()

Added On: May 7, 2008

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