1Combine 1 cup thick plain yogurt, the juice of 1 lemon, 1 small green chile pepper (seeded and chopped), 1 tablespoon grated ginger, 2 teaspoons ground cumin, and 2 tablespoons anardana powder and blend until smooth.
2Add 1 generous cup each mint and cilantro leaves in two batches and blend until chunky. Season with salt to taste. Refrigerate in a covered jar up to 1 week.
If you want to spend more time caroling, and sipping wine instead of hanging in the kitchen, watch Chef Jansen Chan (International Culinary Center). make colored sugar, the easiest way to make basic sugar cookies shine on your holiday table.
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.