DAHI CHATNI (mint yogurt sauce, about 1-¼ cups)

1 cup plain yogurt

2 teaspoons sugar kosher salt to taste, if desired

¼ teaspoon ground roasted cumin seeds, garam masala or curry powder

1 tablespoon chopped fresh, or 1 teaspoon crushed dried, mint

half of a clove of garlic, minced

1 small cucumber, peeled, seeded and finely grated

1 teaspoon lemon juice

1 tablespoon dried fruit (currants, blueberries, cranberries or raisins) optional

1. Combine all the ingredients in a bowl until thoroughly blended.  Refrigerate and chill before serving.  Yogurt sauce is at its best when made fresh just before serving.  Thin with a little water if necessary.

Serve with: Sauteed chicken cutlets with dahi chatni and mint salad

adapted from Julie Sahni, Moghul Microwave