Hi all! It’s been a while, isn’t it? Sorry to be away for so long, but I have been trying to manage time better with my daughter’s school and everything else. Hope you have been doing well, and have been missing the recipes a little bit. Lets get straight to the point then.
We had bought some celery, dill, mushrooms etc., to make some mushroom barley soup. The mushroom got used up to make something else, so I thought about making a simple but very flavorful dish.
I wanted to bring together the individually unique but very complimentary flavors of celery and fresh dill leaves. What better base than yogurt? I kept the preparation very basic, letting the celery and dill make magic together!
Enjoy this raita as is, or as a compliment with a spicy dish with rice or bread.
3 stalks celery (1 cup packed when sliced finely)
1 tsp packed fresh dill leaves, finely chopped
3/8 tsp salt, or according to taste
1 ¼ cup low fat plain yogurt
1/8 cup 2% low fat milk
I wanted to bring together the individually unique but very complimentary flavors of celery and fresh dill leaves. What better base than yogurt? I kept the preparation very basic, letting the celery and dill make magic together!
Enjoy this raita as is, or as a compliment with a spicy dish with rice or bread.
3 stalks celery (1 cup packed when sliced finely)
1 tsp packed fresh dill leaves, finely chopped
3/8 tsp salt, or according to taste
1 ¼ cup low fat plain yogurt
1/8 cup 2% low fat milk
1. Cut each celery stalk lengthwise equally. Then chop them into fine thin slices, and set aside in a bowl.
2. Mince the fresh dill leaves (1 tsp packed) and add to the celery.
3. Add yogurt and milk (I like to add a little bit of milk so as to reduce the tangy flavor of the yogurt), and salt, and mix well till everything gets combined.
4. Store for 30 minutes in the refrigerator to let all the flavors combine.
5. Serve fresh.
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