Curd Dip

Ingredients:

1.  Hung Curd – 1 cup
2.  Garlic cloves – 5-6
3.  Crushed black pepper - according to taste
4.  Lemon Juice - 1 spoon or according to taste
5.  Salt - to taste
6.  Finely chopped cucumber - 1
7.  Finely chopped green chilly - 1 (optional)
8.  Mint Leaves - 3-4 (Optional)
9.  Finely chopped coriander leaves - 2 spoon

1. Method:

1. Hang the curd in a muslin cloth overnight to remove all water
2. Take the hung curd in a bowl and add all the ingredients. Whisk properly.
3. Refrigerate for a couple of hours before serving.

Tip:

Experiment with this dip by adding or removing vegetables. Other vegetables that can be added are onions, carrots, olives, gherkins and jalapenos.

Hummus

Hummus is an Arabic dip made of chickpeas which is very healthy and is normally consumed with pita bread and falafal. The recipe below is a bit different from authentic recipe and you can use this as bread spread or in sandwiches, instead of using butter and cheese spread. This can also be served with salad, nachos, chips and crackers at your next party.

Ingredients:

1.  Chickpeas/White Chana – 1/2 cup
2.  Garlic cloves – 5-6
3. Chilly flakes - 1/2 spoon or to taste
4. White sesame seed paste -  1 spoon
5. Olive Oil - 1 serving spoon
6. Lemon Juice - 1 spoon or according to taste
7. Chilly sauce - 1 Serving spoon
8. Salt - to taste

Method:

1. Boil the chickpeas with little bit of salt, drain water and let them cool.
2. In a blender add all the ingredients together and blend to smooth paste.
3. Add water if necessary to adjust the consistency of dip You can consume it as a spread on toast or as a chutney with kebabs.

Tip:

You can add chopped olive, pickles, jalapenos, capsicum, gherkins etc to this dip and make a sandwich with it.

Image courtesy @BostanMagzine

Peanuts Chutney

Swapna, this recipe is totally dedicated to you.

I never imagined myself eating idli or dosa without sambhar. The idea always appalled me till the time I tasted the most yummy peanuts chutney made by my friend Swapna who is a Telagu Brahmin. A regular breakfast for her is idli or dosa with peanuts chutney and I always ended up eating more than half of her breakfast every morning.

I noted down the recipe from her and tried it at home. Now this deadly combination is a regular breakfast option in my family as well.

Ingredients:

1.       Peanuts – 1/2 cup

2.       Garlic cloves – 5-6

3.       Whole dried red chilies – 2-3

4.       Curd (optional and does not go in authentic recipe) – 2 serving spoons

5.       Salt to taste

6.       Curry leaves – 4-5

7.       Mustard seeds – ½ tea spoon

8.       Oil – ¼  table spoon

9.       Chaat masala (optional and does not go in authentic recipe) – ½ table spoon

Method:

1.       Take a pan and dry roast peanuts with garlic cloves and dried red chilies for about 3-5 mins on low flame. Keep stirring in between.

2.       When peanuts turn a dark red color, remove them from flame and add to the grinder.

3.       Put salt and chaat masala (optional) to this along with 2 spoon water and grind.

4.       Check for the consistency and add water or curd (add either chaat masala or curd. Do not add both as it will make chutney extra tangy) to adjust the consistency and grind it to a fine paste.

5.       Heat oil in a ladle and add mustard seeds and curry leaves to it. Once they splutter, add this tampering to chutney.

Enjoy with idli or dosa for your breakfast.