Crudites With Herbed Paneer And Yogurt Dip

Ingredients 

• 1 large carrot, peeled and cut into fingers
• 1 large cucumber, peeled and cut into fingers
• 6-8 babycorn, blanched
• 1 small radish, cut into fingers
• 2 tomatoes, quartered
• 3/4 cup grated paneer (cottage cheese) 
• 3/4 cup hung yogurt
• 1 tablespoon chopped fresh parsley 
• Salt to taste
• 1/2 tablespoon olive oil
• 1 tablespoon chopped burnt garlic 

Method

1. Arrange the cut vegetables on a serving platter and place in a refrigerator to chill. For the dip, process paneer, yogurt, parsley and salt in a blender for two minutes till smooth.
2. Transfer the mixture to a serving bowl. Pour olive oil over and sprinkle with burnt garlic Serve with the chilled crudités (raw vegetable fingers).

Nutrition Info