Hi readers, happy new year 2019 and welcome to my blog, Raksha Koppal – lets make life simple.
Whenever we throw a party or go to a party the most seeker out dish would be 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 tasters 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 couple of dips, that can be served with 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 table spoon
3. Chilly powder – 1 table spoon
4. Black pepper – 1/2 table spoon
5. Salt as per your taste
6. 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 as whey you can.
Step 4: now place a heavy lid or vessel on the curd tied in a 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. 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 chapathi dough.
Now let’s see how to make the other dip – called roasted salsa.
Tomatoes- 4 no’s
Onion – 1 medium
Cumin powder – 1 table spoon
G . Chilly / jalapeño – 2 no
Red chilly – 2 no’s ( fresh )
Coriander – half cup
Black pepper – 1/2 tea spoon ( optional)
Lime juice – 1 table spoon
Olive oil – table spoon
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 table spoon on 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.