Jumbo Calamari (Cumin, Cucumber Yogurt Dip) Recipe

• 2 x 5 inch calamari, cut in 1/4-inch thick slices
• 4 c. whole lowfat milk
• 2 c. rice flour
• 1/2 tsp each cayenne and chili pwdr
• 1 tsp garlic, pwdr
• 1 tsp salt vegetable oil, for deep-frying Calamari Dip
• 6 x cucumber, peeled, seeded
• 3 lt lowfat yoghurt
• 60 gm onion, chopped
• 60 gm ginger
• 2 1/2 ml salt
• 60 ml cumin
• 60 ml chili pwdr

Directions