Recipe- Sesame Tomato Dip



Recipe- Tamatar saag/ subzi/ chutney (No Onion No Garlic)



Recipe- Coconut Chutney



Recipe- Cheesy Veggie Dip

Cheesy Veggie Dip


Ingredients
Thick Curd 0.5 cup
Cheese Spread/ Mayonnaise (Eggless) 2 tbsp
Grated Carrot 1 tbsp
Grated Capsicum 1 tbsp
Grated Cucumber 1 tbsp
Onion 1 small (Finely chopped)
Crushed Black Pepper 1 tsp
Red Chilli flakes 2 tsp
Salt 0.5 tsp or as per taste

Method

  • Beat the thick curd well.
  • Mix with cheese spread or mayonnaise.
  • Add grated carrot, capsicum, cucumber, chopped onion and mix well.
  • Now mix with crushed black pepper, red chilli flakes and salt.
  • Refrigerate for half an hour.
  • Serve chill with nachos, sandwich, cutlets etc.
Tips
Check if cheese spread or mayonnaise is suitable for vegetarians or not.
You may use your choice of veggies.
 
Recipe- Creamy Curd Dip
Creamy Curd Dip
 
Ingredients
Curd 2 cups
Ginger 1 tsp (Grated)
Green Chili 0.5 tsp (Grated)
Roasted Jeera Powder 1 tsp
Red Chili powder 0.5 tsp
Dry Mint Leaves Powder 2 tsp
Salt 0.5 tsp (or according to taste)
 
Method
  • Hand curd in a muslin cloth for 1 hour so that all water/ whey gets drained from it.
  • Remove the hung curd in another bowl.
  • Add grated ginger, green chili, roasted jeera powder, red chili powder, dry mint leaves powder and salt, mix well.
  • Refrigerate for 10-15 minutes.
  • Garnish with jeera powder, red chilli powder and dry mint leaves powder and serve.

 

Tips
Adjust chilli as per your taste.
 
“Live and Let Live”



Recipe- Green Mango Chutney

Green Mango Chutney
 
Ingredients
Fresh Coriander Leaves 1 Bunch
Fresh Mint Leaves 0.5 Bunch
Green Mango 2 Medium (Chopped Roughly)
Ginger 1 Inch pc (Chopped Roughly)
Green Chili 5-6 nos (Chopped Roughly)
Jeera 1 tsp
Red Chili powder 1 tsp
Asafoetida/ Hing 1 pinch
Salt 1 tsp (or according to taste)
 
Method
  • Wash coriander and mint leaves properly and soak in water for half an hour.
  • In a grinding jar add coriander leaves, mint leaves, green mango, ginger, green chili, jeera, red chilli powder, hing and salt.
  • Grind to a smooth paste with the help of little water.
  • Refrigerate for 10-15 minutes and then serve.
Tips
Clean and wash coriander and mint leaves properly as it has a lots of dirt.
Use water in batches to grind it. (Do not use too much of water)
Adjust chilli as per your taste.
 
“Be Vegetarian be Happy”

“Live and Let Live”