Chips and dip are a staple at any house party. And while you can just pick up chips from the market, dips are best made at home. And given how tasty they are, it’s surprising you can make them right at home. So bring on the curd, herbs and the
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Chips and dip are a staple at any house party. And while you can just pick up chips from the market, dips are best made at home. And given how tasty they are, it’s surprising you can make them right at home. So bring on the curd, herbs and the creativity, and get dippin’!
- 2 liters of fresh yogurt
- 1 tea spoon salt
- 1 glove garlic crushed and mashed well
- 1/2 cup fresh mint leaves shredded well
- 1 large kitchen towel (thin and material wise like a pillow case)
- Place the yogurt in a large bowl, add the salt, mint leaves and garlic and mix well.
- Make a sak out of the kitchen towel or a pouch, and place the yogurt mix in the middle and close. alternatively, you may use a pillow case.
- Hang in the kitchen over a large bowl to collect all the liquid drain.
- After 12 hours or so remove and check for consistency. If not thick enough keep for a bit more time.
- when ready remove and refrigerate.
- Serve with toasted pita bread or fresh vegetable sticks.
2. Caramelized Onion Dip
- 2 tablespoons unsalted butter
- 2 medium onions, thinly sliced
- Kosher salt and black pepper
- 1 8-ounce bar cream cheese, at room temperature
- 1 cup sour cream
- 2 tablespoons chopped fresh chives
- Melt the butter in a large skillet over medium-low heat. Add the onions and ½ teaspoon salt and cook, stirring occasionally, until deep golden brown, 30 to 35 minutes. Remove from heat and let cool.
- In a medium bowl, mix together the onions, cream cheese, sour cream, chives, ¼ teaspoon salt, and ⅛ teaspoon pepper. Serve with the chips.
- 1 (16-ounce) container reduced-fat sour cream
- 1/2 cup freshly grated Parmesan
- 1 tablespoon Dijon mustard
- Kosher salt and freshly ground black pepper
- Add all the ingredients to a bowl and mix well. Serve with black pepper potato chips.
- Season lightly with the salt since we are using Parmesan and it”s a salty cheese.
Recipe courtesy of Tthe Neelys
Read more at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/parmesan-sour-cream-dip-recipe.html?oc=linkback
- 3/4 cup hung curds (chakka dahi)
salt to taste
- 1/4 tsp fenugreek (methi) seeds
- 1/4 tsp mustard seeds ( rai / sarson)
- 1/2 tsp cumin seeds (jeera)
- 1/2 tsp fennel seeds (saunf)
- 1/4 tsp nigella seeds (kalonji)
- 1/2 tsp oil
- a pinch of asafoetida (hing)
- 1/4 cup chopped coriander (dhania)
- 1/2 tsp finely chopped green chillies
- 1/2 tbsp powdered sugar
- Heat the oil in a small non-stick pan, add the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and nigella seeds and sauté on a medium flame for 30 seconds.
- When the seeds crackle, add the asafoetida and mix well.
- Transfer the mixture into a deep bowl and allow the mixture to cool completely.
- Add the coriander, green chillies and powdered sugar and blend in a mixer to smooth paste using 2 tbsp of water. Keep aside.
5. Cheese and carrot dip
- 2 tbsp grated processed cheese
- 1/2 cup grated carrot
- 1 1/2 cups thick fresh curds (dahi)
- 2 tbsp finely chopped capsicum
- 2 tsp finely chopped onions
- 2 tbsp milk
- 1 tsp finely chopped green chillies
- 2 tbsp fresh cream
- salt to taste
- Combine all the ingredients in a deep bowl and mix well.
- Refrigerate for atleast 1 hour.
- Serve chilled with cream cracker biscuits, cucumber strips and carrot strips.
6. Garlicky Roasted Red Pepper Dip
- 1 head garlic
- 1 teaspoon olive oil
- Salt and pepper
- 1 red bell pepper
- 1/2 teaspoon cumin
- 1/4 teaspoon ground coriander
- 1/2 cup low-fat sour cream
- Pinch of cayenne pepper
- Preheat oven to 400ºF. Cut off top of garlic head, place on a piece of foil, drizzle with oil and sprinkle with salt and pepper. Wrap tightly and roast until tender, 30 to 40 minutes. Let cool.
- Over an open flame or under a preheated broiler, cook bell pepper, turning frequently with tongs, until blackened all over. Place in a paper bag, close tightly and allow pepper to sweat for 10 minutes. Slip off pepper skin with your fingers.
- Roughly chop pepper, discarding seeds and membranes. Squeeze garlic cloves out of skins. Place pepper and garlic in food processor; add cumin, coriander and sour cream; puree until smooth. Season with salt and cayenne pepper. Cover and chill.
- 1 large sized sweet corn cob (bhutta / makai)
- 2 tsp cornflour
- 1/2 cup milk
- 1/4 cup grated processed cheese
- 1/4 tsp mustard (rai/ sarson) sauce
- a few drops of tabasco sauce
- salt to taste
- freshly ground pepper powder to taste
- Dissolve the cornflour in the milk and keep aside.
- Cut the sweet corn into 3 big pieces and boil them in a vessel full of water till done.
- Drain and discard the water.
- Grate the corn cob and blend the grated corn to a smooth purée in a mixer using a little water.
- Heat a non-stick pan, add the purée and sauté for a couple of minutes.
- Add the cornflour-milk mixture to the purée and cook till the mixture thickens.
- Add the cheese, mustard sauce, salt and pepper. Mix well and switch off the flame.
- Add the Tabasco sauce and serve immediately with toasted triangles and potato wedges.
8. Herbed Humus
- 1 cup soaked and boiled kabuli chana (white chick peas)
- 1/4 cup curds (dahi)
- 1/2 cup finely chopped parsley
- 1/2 tbsp lemon juice
- 1 clove garlic (lehsun)
- 1 tsp dried oregano
- 1 tbsp olive oil
- salt to taste
- Combine all the ingredients along with 2 tbsp of water and blend in a mixer till smooth.
- Transfer the mixture into a deep bowl. Refrigerate for at least 1 hour.
- Garnish with olive oil and chilli powder and serve chilled with lavash.
9. Lebanese Garlic Sauce
- 1/4 cup finely chopped garlic (lehsun)
- 3 tbsp lemon juice
- 2 tbsp boiled , peeled and mashed potatoes
- salt to taste
- 1/2 tsp white pepper powder
- 1/2 cup oil
- Combine the garlic, lemon juice, potatoes, salt and pepper powder together blend in a mixer to a smooth paste.
- Remove into a bowl, add the oil in a very slow stream while whisking continuously using a whisk till it gets the consistency of mayonnaise.
- Refrigerate in a glass container and use as required.
10. Lemon Sauce
- 2 tbsp lemon juice
- 4 tbsp sugar (approx.)
- 1 tbsp cornflour
- 1/2 tsp lemon rind
- Measure the juice and add water and make up to 300 ml.
- Mix the cornflour to a smooth paste with a little of the liquid.
- Heat the remaining liquid in a vessel.
- Add the sugar and stir until dissolved.
- Add the cornflour paste and cook, while stirring constantly, until the sauce thickens and becomes clear.
- Stir in the lemon rind.
11. Coriander and Garlic Sauce
- 1 tbsp finely chopped coriander (dhania)
- 1 tbsp chopped garlic (lehsun)
- 1 tbsp chopped green chillies
- 1/2 tbsp lemon juice
- 1 tbsp powdered sugar
- 2 tsp white vinegar
- Combine all the ingredients along with 2 tbsp water in a bowl and mix well.
- Adjust the sweetness as required.
- Serve immediately or store refrigerated.