Whisk the yoghurt with a fork. Grate in the orange zest and ginger. Add the wine and rest of the ingredients. Blend well with the fork. Chill for half an hour.
Quarter the fresh figs lengthwise and arrange in a serving bowl. Pour in a liberal helping of the dressing.
Garnish with silvered pistachios (optional). I skipped the garnish because I realized last minute that I din't have any at home.
One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)
I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.
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Wednesday, September 24, 2008