This week's food mag recipe comes from the October 2008 issue of Food and Wine, which featured an entire spread of recipes from DC's own Vikram Sunderam (at left), head chef at Rasika. F&W created simplified versions of several of Sunderam's most popular dishes, including mango shrimp, lamb rogan josh, and this fabulous cilantro and yogurt sauce.Now I just have to decide what to do with it...spooned over baked salmon? Tossed with steamed potatoes? Or just go all out and make Sunderam's chicken tikka, as well? Such a tasty dilemma...
(Photo: Washington Post)
Cilantro and Yogurt Sauce
2 cups cilantro leaves
1 cup mint leaves
1 jalapeno, seeded and coarsely chopped
4 garlic cloves, crushed
1 tsp ground cumin
1 tbsp fresh lemon juice
1 cup plain whole milk yogurt
Kosher salt
In a blender, combine the cilantro, mint, jalapeno, garlic, cumin and lemon juice and puree to a paste. Add the yogurt and puree until smooth. Season with salt.
1 cup mint leaves
1 jalapeno, seeded and coarsely chopped
4 garlic cloves, crushed
1 tsp ground cumin
1 tbsp fresh lemon juice
1 cup plain whole milk yogurt
Kosher salt
In a blender, combine the cilantro, mint, jalapeno, garlic, cumin and lemon juice and puree to a paste. Add the yogurt and puree until smooth. Season with salt.
Sauce can be refrigerated up to 2 days.
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