Vegetable Crudites With Greek Yogurt Dip

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This is Sanjeev Kapoor's recipe from the Young Times magazine dated October 18th'2005. The cooking time stated here is the refrigeration time. Enjoy :-)

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Ingredients [?]

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  • add   8 mint leaves
  • add   2 medium carrots
  • add   8-10 cherry tomatoes
  • add   8-10 leaves iceberg lettuce
  • add   salt
  • add   4 cups low-fat yogurt
  • add   4 garlic cloves
  • add   2 medium cucumbers
  • add   1 teaspoon lemon juice
  • add   10-12 fresh mint leaves, washed and torn (for garnishing)
  • add   1 teaspoon sesame seeds
  • add   1 medium white radish
  • add   4 red radishes


  1. Firstly, soak the lettuce leaves in a bowl of chilled water.
  2. Now prepare the dressing as follows.
  3. Hang the yogurt in a muslin cloth to remove excess water.
  4. Combine the yogurt with the chopped mint leaves, salt to taste, lemon juice, sesame seeds and garlic in a bowl.
  5. Toss thoroughly and refrigerate.
  6. Just before serving, drain the lettuce leaves and spread on a serving plate.
  7. Arrange the vegetables on the lettuce leaves.
  8. Serve with the chilled dressing.
  9. Enjoy!