Ingredients: ½ litre – thick curd/yoghurt 3-4 sprigs – dill, finely chopped ½ – cucumber (about finger size) 2 pods. – garlic, finely chopped or grated ½ – lemon 1 ½ teaspoon – extra virgin olive oil ¼ teaspoon – black pepper powder 1 pinch – salt 1 teaspoon – white sesame seeds Method: 1.Set half litre milk overnight to form curds. Store bought yoghurt will do. 2. Spread a muslin cloth (handkerchief size) on a colander or wide bowl. Empty the bowl of yoghurt onto the…
