From the Kitchen Window column
This dish is very versatile and adaptable, and tastes best freshly prepared. Instead of grapes, you can add diced pears or pineapples. This recipe uses whipped yogurt: Place the yogurt in a bowl and use a fork to mix it well. This incorporates the milk part with the whey and gives a smooth consistency to the yogurt.
Makes 4 to 6 servings, about 1/2 cup per person
2 cups plain low-fat yogurt, whipped and chilled
1 tablespoon sugar
1/4 teaspoon salt
3/4 cup coarsely chopped walnuts
1/4 teaspoon cumin seeds, roasted and crushed
1/4 teaspoon crushed dried red chilies or red pepper flakes
10 to 12 purple, green or red seedless grapes, thinly sliced
Combine yogurt, sugar and salt. Mix well. Add the walnuts and mix well. Pour into a serving dish. Sprinkle cumin and chilies over yogurt. Place grape slices on top of the sauce in any pattern you desire. Cover and chill 20 minutes before serving.