Ingredients
1/2 cup boiled mashed potato
1/2 oz fresh mint
2 tsp garlic powder
1 oz cream
1 tbsp cream cheese
salt
Method
Put all ingredients in a food processor and make a smooth paste. Garnish with coriander leave and serve chilled.
Ingredients
1/2 cup curd
1 oz finely chopped spring onion
1 oz cream cheese
1/2 tsp garlic powder
salt and pepper
Method
Combine all ingredients in a bowl and mix well with the help of whisker. Refrigerate for at least 30 min and serve with chips and nachos.
Ingredients
1/2 cup boiled and crushed corn
1/4 cup of milk
1 oz cream
1 tbsp capsicum chopped
1 tsp corn flour
1/2 tsp chili flakes
1/2 tsp oregano
1/2 tsp garlic powder
butter for sauteing
salt
Method
Combine the milk and corn flour in a small bowl and mix them well. Heat the butter in a non-stick pan then add capsicum, corn, chili, Orengo, garlic and corn flour and milk mix. Cook for 2 min, at last, add cream and adjust seasoning and serve.
Bengal Gram Dip
Ingredients
1/2 cup roasted Bengal gram
8 curry leaves
2 tsp mustard oil
1 whole red chili
1/2 tsp mustard seed
1 tsp chopped garlic
1 oz water
salt
Method
In a grinder add roasted Bengal gram, salt, garlic, water and make a smooth puree. On the other side take a pan heat oil add mustard seed, red chili, curry leaves and cook for ten sec. Then add Bengal gram puree and serve.
Garlic & Chili Dip
Ingredients
12 dry red chili
15 chopped garlic cloves
1 tsp coriander powder
1 tsp lemon juice
1 tbsp oil
Salt
Method
Soak red chili in hot water for half an hour and make a smooth paste. heat oil in a small pan then add chopped garlic, chili paste and cook for 5 min (add little bit water if needed) then add coriander powder and salt. Remove from gas and add lemon juice. Serve with some Indian bread.
Ingredients
1/2 cup boiled chickpeas
1 tsp garlic
2 oz salted butter
1 tsp lemon juice
salt
coriander leaves for garnishing
Method
Put boiled chickpeas and salt in a food processor and same water as needed to produce a smooth puree. In a pan add butter, garlic and after that chickpeas puree. Cook for 5 min and remove from the gas then mix lemon juice. Garnish with the chopped coriander and serve.
Butter Garlic Dip
Ingredients
1/2 cup salted butter
1 tsp garlic powder
2 chopped green chili
Method
Take a smooth butter add garlic powder, green chili and mix together. Serve with sea food or bread toasts.
Ingredients
1/2 cup fresh coriander leaves
3 green chilies
1/2 tsp ginger
1 tsp lemon juice
2 garlic cloves
salt
ice for blending
Method
Add all ingredients in a blender jar and blend into a smooth puree. Adjust seasoning and serve.
Chenopodium and Yogurt Dip
Ingredients
1/2 cup yogurt
1 oz blanched and chopped chenopodium leaves
1 cloves garlic
few drops of Tabasco sauce
salt
Method
Mix all ingredients in a bowl with the help of whisker and serve chilled.
Ingredients
1/2 sun dried tomatoes (Preserved in oil)
3 1/2 oz parmesan cheese
5 garlic cloves
3 oz pine nuts
salt and pepper
Method
Put the tomatoes, garlic cloves, pine nuts, and cheese into a food processor and process the mixture to a rough paste, scraping the sides down frequently. Season to taste with salt and pepper and serve.
Ingredients
100 ml bechamel sauce
1 1/2 oz mozzarella dip
1 oz cream
1/2 tsp garlic powder
1/2 tsp oregano
salt and pepper
Method
In a pan add bechamel sauce cook for one min then add cheese and again cook for 2 min. Finally add cream, oregano and adjust seasoning.
Ingredients
1/2 cup curd
3 tbsp coconut paste
2 tsp mustard oil
1/2 mustard seeds
1 whole red chili
1 tsp ginger paste
salt
Method
Heat oil in a pan and splutter same mustard then add red chili, curry leaves, ginger and coconut paste. Cook for few min finally adds curd. Adjust seasoning and serve.
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