Hi readers, happy new year 2019 and welcome to my blog, Raksha Koppal – livelifesimple2k19
Whenever we throw a party or go to a party the most popular dish is starters. People love snacking on them. I usually avoid fried food, not a huge fan of it, yet I looked forward to tasting them in parties. The best party of any starters are the dips… yum, yum, yum.
I love dips.. my all-time favourite dips are avocado and ranch dressing. In this blog I will be sharing recipes for a couple of dips, that can be served with a vegetable platter, nachos, chips or even with papad. It’s versatile and very quick to make.
The first dip is called hung curd dip:
First, let’s see the ingredients for this
1. Curd – one cup ( homemade and not sour )
2. Garlic – grated 2 tablespoon
3. Chilly powder – 1 tablespoon
4. Black pepper – 1/2 tablespoon
5. Jeera powder – 1 teaspoon
6. Salt as per your taste
7. Coriander for garnish
First, let’s see how to make hung curd. It’s quite simple, you need following things to make
1. Muslin cloth or cotton kitchen napkin.
2. A strainer or sieve
3. 1 heavy bowl
4. A pan or lid
Step 1: line the strainer on the bowl.
Step 2: line the muslin to the strainer
Step 3: pour the curd, bring four edges of the Muslin together and tie it. Gently press and remove as such water as you can.
Step 4: now place a heavy lid or vessel on the curd tied in muslin. Refrigerate this for 4 to 5 hours.
After refrigeration, your curd is ready to make the dip, remove it and add all the above-mentioned ingredients and mix it well. taste and adjust the salt if required. That’s it yum hung curd dip is ready. The same method is followed in making homemade cottage cheese
One quick tip: the whey dripped from curd can be used as a substitute to water in making chapati dough.
Now let’s see how to make the other dip – called roasted salsa.
Tomatoes- 4 no’s
Onion – 1 medium
Cumin powder – 1 tablespoon
G . Chilly / jalapeño – 2 no
Red chilly – 2 no’s ( fresh )
Coriander – half cup
Black pepper – 1/2 teaspoon ( optional)
Lime juice – 1 tablespoon
Olive oil – tablespoon
A quick tip: when you pick tomatoes, use the hard ones rather than ripped and soggy.
1. Wash all your vegetables, de-seed the tomatoes and chillies. (While I made it I forgot to de-seed the tomatoes, which made my dip watery, so ensure you de-seed your tomatoes when using them in a dip.)
2. Take a thick bottom pan, add a tablespoon of olive oil and roast de-seeded tomatoes, onion and chillies. Add all this to the blender along with coriander leaves, lime juice, salt and cumin powder.
3. Grind the mixture coarsely. Remove this into a serving dish, add black pepper and mix well. Taste and adjust the salt.
These dips can be stored up to 4 days in a refrigerator. But trust me the taste so yum and it won’t last you for long. I hope you enjoy making and eating this. Do share your experience. See you guys in my next blog.