Receta Pink Strawberry Dip ~ for PINKTOBER
"Every person has 1000 wishes, a cancer patient only one: to get better"
October or PINKTOBER, is the National breast Cancer Awareness Month. The NBCAM organization is a partnership of national public service organizations, professional medical associations, and government agencies working together to promote breast cancer awareness, share information on the disease, and provide greater access to screening services..... I lost my mother; the most precious women in my life due to breast cancer. She was only 44….A loss that is still difficult to accept even after 13 long years…. A sudden loss that still has the same bitter pain, a loss that completely changed my life…. This post is dedicated to those who lost the battle with cancer, to those who bravely fought and won and to those who are still fighting…. Our prayers go out to all those families that are affected by this dreaded decease…
Pink Strawberry Dip
Ingredients:
(Adapted from Nita Mehta’s Mocktails & Snacks)
- Yogurt - 1 cup
- Strawberries - ½ cup, chopped
- Mint leaves - 2 tbsp, finely chopped
- Honey- 1 tsp
- Mustard paste-1 tsp
- Chaat masala-1/2 tsp
- Salt to taste
- Lemon juice- 1 tsp
Method:
Tie the yogurt in a muslin cloth and hang it to drain for 1 hour.
Blend strawberries for a few seconds to make a strawberry puree.
Beat the yogurt till smooth. Mix strawberry puree and all the other ingredients to the beaten yogurt. Keep in the refrigerator till serving.
Served with peeled carrots and cucumber cut into sticks, celery sticks, capsicum and blanched broccoli or cauliflower florets with long stalks.
Arrange the vegetables in a plate with the dip in the centre.
A little milk may be added to the dip if it appears too thick.
Sprinkle chaat masala, lemon juice and toasted sesame seeds on the vegetables.
Enjoy!