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Quick Indian Yogurt Dip, Dessert, and Smoothie

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Vicky Bhogal, Level 7
Vicky Bhogal

Cooking Recipe

Yogurt Cucumber Dip
¼ cucumber, peeled and shredded
1 green chili, chipped
1½ cup of natural yogurt
¼ cup of milk
Salt to taste
Garam Masala to taste
Red chili powder to taste
2 sprigs of coriander

Fresh Mint Lassi:
1 cup of water
1 tbsp of plain yogurt
1 sprig of mint
Garam Masala to taste

Mango Ice Sticks:
2 ripe mangos

Dipping Sugar:
1 tbsp sugar
1tbsp coarse salt
1 tbsp jagger or light brown sugar
1 finely grated zest of lemon
1 finely grated zest of lime
Cayenne pepper to taste

Yogurt Cucumber Dip
1. In a medium size bowl, add the yogurt and milk. Squeeze all the liquid out of the shredded cucumber and add it in the bowl. Mix the ingredients together and add chopped green chili. Add Salt, garam masala, and red chili powder to taste and garnish with coriander.

Fresh Mint Lassi:
1. Add yogurt to the cup of water, stir vigorously. Add the sprig of mint and sprinkle garam masala to taste.

Mango Ice Sticks:
1. Scoop the mango flesh into the blender, puree then mango until smooth. Pour the mango puree into an ice cube tray.

2. Freeze for 20 minutes, then insert toothpick into each cube. Freeze for another 45 minutes or until frozen depending on your freezer temperature.

Dipping Sugar:
1. In a small bowl add sugar, salt, and brown sugar. Squeeze lemon and line juice and add a pinch of cayenne pepper to taste. Mix and dip!

Three Quick Indian Treats
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