Photo: Cecilia Par
Estimated Nutrition (whole recipe, rough)
288
Calories
26g
Protein
10g
Fat
28g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Yogurt | 170g plain Greek | 100 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 teaspoon (4 g ) cumin seeds
- 250 ml (1 cup ) full-fat yogurt
- 250 ml (1 cup) chilled milk
- 2 teaspoons lime or lemon juice
- ½–1 teaspoon (2–4 g) salt
- 100 ml (½ cup) ice cubes
- ¼ teaspoon mint (finely crumbled, dried; optional)
- 1 small pinch of cayenne pepper (optional)
Directions
1
Dry-roast cumin seeds by cooking them over low heat in a small pan until you can smell the seasoning (about 2–3 minutes). Cool and grind.
2
In blender , blend cumin seed powder with yoghurt, milk, lemon juice, salt, and ice cubes.
3
Serve chilled, optionally garnished with crumbled mint and a small pinch of cayenne.
Recipe sourced from
wikibooks