Jan 30 , 2019
Weaving my way through the congested streets of the market, I turn left at the small shrine. The noise immediately disappears as I make my way through the dimly lit alley towards the milk shack at the end of the road. The double cream yogurt is worth the outing and often find myself making recipes based on how much I can use.
- 4 fresh beets, peeled and cut
- 2 limes, squeezed
- 1/2 small onion
- Few pinches of cinnamon, garam masala or curry powder
- Garnish with dollops of plain yogurt, toasted seeds, and chopped herbs
- Add first 4 ingredients to a blender along with 1 cup water and mix until smooth. Divide into 2 bowls and chill. Garnish before serving and voila!