Ingredients :
Potato - 2
Spring onions - 3 sticks (only the greens)
Parsley - few sprigs
Garlic - 3 cloves
Oregano - 1 tsp
Chives - 1 tsp
Chili flakes -1 tsp
Salt - to taste
Crushed black pepper - to taste
Olive oil - 1 tsp
Water - 4 cups
Pre Preparation :
1. In a sauce pan add 4 cups of water, season with salt.
2. Add the potatoes, cover with lid and simmer till its tender.
3. Peel the potato skin and keep aside.
4. Finely chop the garlic, spring onion and parsley.
Preparation :
1. In a pan, add olive oil , add garlic and sauté for a min.
2. Add the potatoes, coarsely mash it with a spatula, mix well and
cook for a couple of mins.
3. Take out the potatoes in a bowl, add spring onion and parsley.
4. Season with salt, pepper, chili flakes, oregano and chives.
Serving suggestion :
1. Serve it as a starter or use as a side dish.
2. Serve at room temperature.
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A dip is an accompaniment which not only makes your dish complete but also enhances the flavor of the dish served. It can also be used to balance the taste of the dish. There can be many variations for a dip from a soothing dip for a hot and chilly starter to a fiery hot dip for bland chips or vice-a-versa. Here is one of my favourite dips. Its simple, healthy and full of flavour.
A low fat and refreshing dip to beat the heat !!!!!
Ingredients :
Cucumber - 1
Hung curd - 4 Tbsp
Salt - to taste
Crushed Black Pepper - to taste
Honey - 2 tsp
Veggies :
Green Bell Pepper -1
Red Bell Pepper -1
Yellow Bell Pepper - 1
Baby corns - 8-10
Carrot - 1
Cucumber -1
Pre Prep :
1. Grate the cucumber with the fine end of the grater.
2. Hang the curd in a muslin cloth for 1-2 hrs .
3. In a pan, add 2 cups of water and season it with little bit of salt and blanch the baby corns in it.
4. Cut the rest of the veggies in thin slices.
Preparation:
1. In a bowl , add hung curd , honey and cucumber and mix well.
2. Season with salt and pepper.
3. Refrigerate for at least 30 mins.
Serving Suggestion :
Garnish with mint or parsley sprig and serve it with fresh veggies.
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