1/2 kilo Strained Yogurt
1 cup Mint leaves
1/2 cup Coriander, chopped
1 tablespoon Garam masala
Salt & Pepper
Method of Preparation
In a bowl, put the chopped garlic add the strained yogurt, coriander, mint, garam masala and blend using hand blender (or you can use food processor) then add the salt to taste.
Serve cold as dip with the pakoras, also will be used as a base for the in the next recipe.
Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente.
Happy Labor day !
Rinse chicken and pat dry. Place in a shallow glass bowl and pour salad dressing over it. Cover and refrigerate for at least 3 hours.