STRAWBERRY MINT DIP:
INGREDIENTS: (serves 8)
3 cups curd-hung in a muslin cloth for 1 hour
3/4 cup chopped strawberries
1/4 cup chopped mint
1/4 tsp sugar
Salt to taste
To serve with
Vegetable sticks of carrots, cucumber or blanched broccoli florest
METHOD:
- Tie the yogurt in a muslin cloth and hang it to drain for 1 hour. 3 cups yogurt will give about 1-1/2 cups hung yogurt.
- Blend strawberries for a few seconds to make a strawberry puree.
- Beat the yogurt till smooth.
- Mix strawberry puree, mint, salt & sugar. Chill.
- Serve with peeled carrot and cucumber cut into sticks and blanched broccoli florest.
ORANGE YOGURT DIP:
INGREDIENTS: (serves 8)
3 cups thick yogurt-hung for 1 hour to give 1-1/2 cups hung curd
2 tbsp tomato puree (ready made)
3 tbsp orange juice (ready made)
1 tsp lemon juice
1 tsp lemon rind -grate only the peel of whole lemon gently on the grater
1 tbsp vinegar
1 tsp red chilli paste
Salt & sugar to taste
METHOD:
- Mix all the ingredients of yogurt dip and blend well till smooth. Refrigerate till serving time.
- To serve, put yogurt dip in a bowl and place it on a serving plate. Arrange chips, cream crackers or fruits and vgetable sticks all around it. Serve cold.
INSTANT SWEET & SOUR CHUTNEY:
INGREDIENTS: (serves 6)
1 tbsp dried mango powder
3 tbsp sugar
1/2 roasted cumin seeds powder
1/4 tsp red chilli powder
1/4 tsp salt
1/4 tsp garam masala
1/4 cup water
METHOD:
- Mix all ingredients together in a small heavy bottomed pan.
- Cook on low flame, till all the ingredients dissolve properly and the chutney the right consistency.
- Cool. Serve with Indian snacks.
NUTTY PANEER BALLS:
INGREDIENTS: (serves 8)
4 slices bread-remove sides
6 tbsp curd
200 g paneer- mashed
1/4 tsp baking powder
2 green chillies -finely chopped
2 tbsp finely chopped green coriander
1 tsp salt
1/2 tsp pepper, or to taste
3 tbsp plain flour (all purpose flour)
A few pieces of cashewnuts
METHOD:
- Spread 3/4 tbsp curd on each side of each slice of bread,to wet it. After spreading curd on both sides of the bread, keep aside for a minute.
- Mash the paneer well. Add baking powder, green chillies and coriander leaves.
- Mash the bread slices well and mix with the paneer. Add salt and pepper.
- Add all purpose flour in the end. Make balls and stuff a piece of cashew in the centre.
- Deep fry in medium hot oil. Serve with tomato sauce or mint chutney.
GARLIC MUSHROOM SUPREMO:
INGREDIENTS: (serves 4-6)
Long garlic bread loaf- cut diagonally into 1/4" thick slices (8 slices)
2 tbsp softened butter
1 tsp basil (dried)
1/2 tsp peppercorns- crushed
1 tbsp finely chopped coriander leaves or parsley
2 flakes garlic-crushed
6 mushrooms - cut into paper thin slices
75 g pizza cheese (mozzarella) - grated
1 tomato -cut into slices
METHOD:
- Cut the garlic bread into moderately thick slices diagonally.
- Mix the butter, basil, coriander & garlic.
- Apply this butter lightly on the bread slice.
- Arrange mushroom slices on the buttered slices. Sprinkle grated cheese on them.
- Place a slice of tomato on it and put 2-3 shreds of cheese on it also.
- Heat oven to 210C. Place the grill rack in the centre of the oven and grill the slices (7-8 minutes) till slightly crisp and toasted. Serve hot whole or cut into two halves.
