* Exported from MasterCook *
Banana and Yogurt Raita
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon clarified butter
2 teaspoons black mustard seed
1/2 cup dried coconut -- preferably unsweetened
1 cup yogurt
1 large banana -- roughly chopped
1 Tablespoon cilantro leaves -- chopped, for garnish
Heat the clarified butter in a small pan or skillet, and when it is hot,
add the mustard seeds. Have a lid handy and cover the pan as soon as the
seeds begin to pop and fly about. Shake the pan back and forth a little so
that the seeds don't burn. When they have finished popping, add the
coconut, stirring constantly until it has turned a golden brown. Add these
ingredients to the yogurt and stir in the banana. Chill and serve cold,
garnished with the cilantro.
Makes 1 1/2 to 2 cups ( 6 to 8 one-quarter cup servings)
AuthorNote: This is a sweet and cool dish to serve with curried dishes.
Cuisine:
"Indian"
Source:
"Greens Cookbook by Deborah Madison"
S(Formatted by Chupa Babi):
"July 2013"
Yield:
"1 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 107 Calories; 7g Fat (53.9%
calories from fat); 2g Protein; 11g Carbohydrate; 1g Dietary Fiber; 11mg
Cholesterol; 40mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0
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