Monday, October 1, 2012

[MC-AllEthnic-Recipes] Indian Coriander Yogurt Sauce - 7g Carbohydrate; 1g Dietary Fiber

 

* Exported from MasterCook * Indian Coriander Yogurt SauceRecipe By :Serving Size : 4 Preparation Time :0:00Categories : Condiment LowCal (Less than 300 cals) LowerCarbs LowFat (Less than 10%) Veggie Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/3 cup coriander leaves -- (cilantro) 2 Tablespoons spearmint leaves 2 green bird's eye chilies -- chopped 2 teaspoons diced red onion 1 teaspoon minced fresh ginger 2 teaspoons fish sauce -- (vegetarian version or seaweed flakes to taste) 1 teaspoon fresh lime juice 1 cup plain Greek-style yogurt -- fat-free, if preferredProcess all of the ingredients, except the yogurt, to a paste in a food processor. Add the
yogurt and pulse only until the mixture comes together. Do not over work or the yogurt will split.Refrigerate for up to 2 days.Makes 1 cup (4 one-quarter cup servings)AuthorNote: This sauce is one of my favorites. It has its origins in India and is known there as 'padina', of which there are many varieties and interpretations. It goes particularly well with fried food, spiced [favorites] and pastries.Cuisine: "Indian"Source: "Spice: Recipes to Delight the Senses by Christine Manfield, 1999, 2005"S(Formatted by Chupa Babi): "Sept 2012"Yield: "1 cup" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 59 Calories; 1g Fat (7.6% calories from fat); 7g Protein; 7g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 35mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.Nutr. Assoc. : 0 903384 903714 0 0 0 0 0

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