.jpg) |
| I finished a large part of the dip :) before I clicked the pic |
Dips, dips
and lotsa dips to my rescue in this blistering heat, a crunchy spicy potato chip
dipped in a delicious creamy dip with a chilled glass of lemonade always cools me down a few degrees!
Today’s dip
has roasted fennel which gives it a very warn earthy nutty flavour, if you like
fennel seeds you will find it difficult from dipping your finger in it!
Here is a quick
recipe:
Ingredients
|
Quantity
|
Hung Curd
|
200 grams
|
Roasted fennel seeds
|
1 tbsp
|
Paprika
|
2 tsp
|
Freshly ground pepper
|
1 tsp
|
Salt
|
As per taste
|
Freshly chopped coriander
|
To garnish (optional)
|
Serves: 2
persons
Preparation
time: 8-10 hours to prepare the hung curd, dip is whipped in less than 5
minutes
Cooking
time: No cooking time
Method:
- Mix all the ingredients together (except the coriander).
- Garnish with coriander, serve chilled with chips, nachos or khakras or veggies.
How to make hung curd:
Hung curd or chakka is nothing but yogurt from which
excess water has been removed /
drained off. To make it you will need a large
bowl, a muslin cloth. Place the clean muslin
cloth over the bowl and pour the yogurt in the
cloth. Hang it till the water drains
completely preferably over–night, place the bowl
under the muslin cloth to collect the
dripping water called whey. Do not discard
the water strained from the yogurt; you can
use it to knead the dough. Next morning you
will get a creamy yogurt – called hung curd.
