I've had something similar...know what you mean about it being good! Papadams, or papads, make good "chips" for dipping. I like to get the spicy kind. The yoghurt cools them down, and you still get the good flavor.
Peg in Fairview Park OH where it's unseasonably warm. ________________________________ From: David C COLLYER <[email protected]> To: [email protected] Sent: Wed, January 9, 2013 7:55:19 AM Subject: [lace-chat] Indian Salad Recipe Dear Friends, Forgive me if I've already given you this recipe, but I made it tonight and just love it. This is actually what gave me the Delhi Belly in India earlier this year, but mine was quite safe and I love it so..... Deh'-burra...... (which actually means big yoghurt) Simply dice up half a cucumber and half an onion in a bowl. Add as much garlic as you like. Then I added a level teaspoon of chilli powder and the juice of one whole lime (lemon would do nicely too). Now add about 6 tablespoons of Greek yoghurt and stir. Actually you could add any other spices you like. It's meant to be used as a side salad (chutney) with a hot curry, but I enjoy it quite on its own. David in Ballarat, AUS To unsubscribe send email to [email protected] containing the line: unsubscribe lace-chat [email protected]. For help, write to [email protected]. Photo site: http://www.flickr.com/photos/lacemaker/sets/ To unsubscribe send email to [email protected] containing the line: unsubscribe lace-chat [email protected]. For help, write to [email protected]. Photo site: http://www.flickr.com/photos/lacemaker/sets/
