1 cup plain low-fat yogurt
1 cucumber, peeled and thinly sliced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon crushed red pepper
1/2 teaspoon cumin seed
1/2 teaspoon coriander seed
Servings: 4
In small bowl, stir together cucumber, yogurt, salt and peppers. In a small heavy skillet, toast the cumin and coriander seeds over high heat until fragrant, about 1 minute. Crush seeds coarsely and stir into yogurt mixture. Cover and chill.
Yield: 2 cups
Preparation Time: 15 minutes
Serving Ideas: Serve with Toasted Pita Bread Triangles, if desired.
Cuisine: Indian
1 cucumber, peeled and thinly sliced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon crushed red pepper
1/2 teaspoon cumin seed
1/2 teaspoon coriander seed
Servings: 4
In small bowl, stir together cucumber, yogurt, salt and peppers. In a small heavy skillet, toast the cumin and coriander seeds over high heat until fragrant, about 1 minute. Crush seeds coarsely and stir into yogurt mixture. Cover and chill.
Yield: 2 cups
Preparation Time: 15 minutes
Serving Ideas: Serve with Toasted Pita Bread Triangles, if desired.
Cuisine: Indian
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