A little spicy, a little tangy and perfect on a hot summer's evening.
I'll say it again, the simplest food is the best tasting. I make many versions of this dip, today's is the most basic and most popular. It works with chips, with dry toast, with cheese straws or vegetables. You could also use it as a sandwich spread.
Ingredients
2 boxes Amul dahi
2 tbsp Amul cheese spread
1 tbsp garlic paste
1 tsp red chilli powder (mine is not spicy)
1 tsp garlic powder
1 tsp onion powder
1 tsp Tabasco sauce
Salt if needed
Method
Hang the curd for a while till the water separates; retain the water.
Stir in all the other ingredients, tasting as you go. Careful with the spice since there are two kinds of chilli being used.
Add back about half the water that was removed, to bring it to a nice smooth consistency.
Refrigerate. Serve cold.
... & that's how it's done!
I'll say it again, the simplest food is the best tasting. I make many versions of this dip, today's is the most basic and most popular. It works with chips, with dry toast, with cheese straws or vegetables. You could also use it as a sandwich spread.
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| Pictures by ime © |
Ingredients
2 boxes Amul dahi
2 tbsp Amul cheese spread
1 tbsp garlic paste
1 tsp red chilli powder (mine is not spicy)
1 tsp garlic powder
1 tsp onion powder
1 tsp Tabasco sauce
Salt if needed
Method
Hang the curd for a while till the water separates; retain the water.
Stir in all the other ingredients, tasting as you go. Careful with the spice since there are two kinds of chilli being used.
Add back about half the water that was removed, to bring it to a nice smooth consistency.
Refrigerate. Serve cold.
... & that's how it's done!
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