<p>A dip or dipping sauce is used to add flavours to food items like bread, dumplings, crackers and raw vegetables or fruits. According to chef Ritwik Sarkar, Indigo Deli, while deciding on dips, people should look at seasonal produce and also at the food item with which it will be served. <br /><br /></p>.<p>“A snack dip has to tease your taste buds. Snacks are always served dry, dips add more flavour, keep the snacks moist,” he suggests. Try these easy-to-make dips at home and serve with delicious snacks.<br /><br />Recipe<br />Soya Keema Mattar <br />Ingredients<br />*Soya granules (dry) – 100 gms<br />*Green Pea – 50 gms<br />*Refined oil – 4 tpsp<br />*Cumin Seeds – ½ tsp<br />*Tomato – 1 medium sized (fine Chopped)<br />*Bay leaf – 1 leaf<br />*Turmeric powder – 1 tsp<br />*Red chili powder – 1 tsp<br />*Ginger- Garlic paste – 3 tsp<br />*Garam masala – 1 tsp<br />*Cumin Powder –1 tsp<br />*Salt – as per your taste<br />*Metta attar – 2 drops (optional)<br />*Coriander leaves – ¼ cup (chopped)<br /><br />Method<br />*Take a cup of hot water and soak the soya mince for 10 minutes. After 10 minutes, squeeze the soya granules to drain the excess water and keep aside.<br />*Heat two tablespoons of oil in a pan and add soya granules. Sauté on medium flame for about two minutes. This will turn them crunchy from outside but soft inside. Take out the soya granules and keep on a plate.<br />*In the same pan add the remaining oil and heat it.<br />*Add cumin seeds along with bay leaves and let it splutter. Follow it with chopped onions and fry the onions till they start turning brown.<br />*Now add ginger garlic paste and tomatoes and fry till the tomatoes turn soft. Add cumin powder, turmeric powder, red chilli powder and garam masala and fry till the masala starts turning oil from sides.<br />*At last add the green peas, soya granules, salt, garam masala, half of chopped coriander leaves (cooked coriander will enhance the taste) and 1 cup of water and mix. Let the gravy simmer on low flame for about 10 minutes.<br />*Check the seasoning and add the Mitta attar essence. If there is excess water then increase the flame and evaporate the water.<br />*Garnish with remaining coriander leaves and the serve hot.<br />Chef Mahesh <br />Executive chef at Bengaluru Marriott Hotel Whitefield <br /><br />**************************************************************<br /><br />Sundried Tomato Tapenade<br />Ingredients<br />*Tomatoes – 1 kg <br />*Basil leaves – 10 gms<br />*Garlic cloves – 10 gms<br />*Capers – 5 gms <br />*Olive Oil – 50 ml <br />*Salt – to taste <br />*Chilli flakes – 5 gms<br />*Black pepper to taste<br /><br />Method <br />*Cut tomatoes into four, marinate them with basil, salt, pepper and olive oil, then arrange them on a baking tray with a bed of sea salt and leave under sun light for a day or two, until it gets semi dried.<br />*Wash the basil leaves thoroughly and pat them dry. Remove the stem and keep it aside. Drain the capers out from their brine.<br />*Peel the garlic and roast it in the oven at 140 degree celsius for 20-25minutes untill soft. <br />*Take all the ingredients in a food blender and blend coarsely with olive oil. It tastes better when coarse.<br />*Transfer the mixture to a bowl and add roughly chopped basil. <br />*Season with freshly crushed black pepper and chilli flakes. <br />Chef Ritwik Sarkar<br />Indigo Deli<br /><br />**************************************************************<br /><br />Green Goddess Dip<br />Ingredients<br />*Finely chopped onion – 1<br />*Finely chopped Parsley leaves – 3-4<br />*Red Pepper sauce – ½ tsp Dr Oetker FunFoods Chillico<br />*Mint Mayonnaise <br />– 50 gms<br />*Black pepper powder to tatse<br />*Spring onion, chopped <br />– 1/2<br />*Salt to taste<br /><br />Method<br />*In a bowl add onion, parsley, chillico and Mint Mayonnaise. Mix well. Season with salt and black pepper powder.<br />*Garnish with spring onion and serve cold.<br />Chef Gaurav Chadha <br />Dr Oetker, Creative Kitchen.<br /><br />**************************************************************<br /><br />Kashimiri Mint and Greek Yogurt<br />*Greek yogurt – 100 gms<br />*Kashmiri mint – 50 gms<br />*Green chillies – 50 gms<br />For seasoning<br />*Pinch of hing (asafoetida)<br />*Pinch of chaat masala<br /><br />Method<br />*Blend all ingredients to make a smooth dip.<br /><br />**************************************************************<br /><br />Guacamole <br />Ingredients<br />*Avocado – 2<br />*Onion – 1<br />*Tomato – 1<br />*Salt and black pepper to taste<br />*Basil leaves (optional) – 3-4<br />*Green chilli – 1<br />*Lemon -1<br /><br />Method<br />*Scoop out the avacado pulp and mash it in a bowl <br />*Chop onions, tomato and green chilli<br />*Add it o the pulp and mix it well along with basil leaves <br />*Squeeze lemon juice in it and mix again<br />*Add salt and pepper to taste Rajneesh Wakhloo, F&B professional<br /><br />**************************************************************<br /></p>
<p>A dip or dipping sauce is used to add flavours to food items like bread, dumplings, crackers and raw vegetables or fruits. According to chef Ritwik Sarkar, Indigo Deli, while deciding on dips, people should look at seasonal produce and also at the food item with which it will be served. <br /><br /></p>.<p>“A snack dip has to tease your taste buds. Snacks are always served dry, dips add more flavour, keep the snacks moist,” he suggests. Try these easy-to-make dips at home and serve with delicious snacks.<br /><br />Recipe<br />Soya Keema Mattar <br />Ingredients<br />*Soya granules (dry) – 100 gms<br />*Green Pea – 50 gms<br />*Refined oil – 4 tpsp<br />*Cumin Seeds – ½ tsp<br />*Tomato – 1 medium sized (fine Chopped)<br />*Bay leaf – 1 leaf<br />*Turmeric powder – 1 tsp<br />*Red chili powder – 1 tsp<br />*Ginger- Garlic paste – 3 tsp<br />*Garam masala – 1 tsp<br />*Cumin Powder –1 tsp<br />*Salt – as per your taste<br />*Metta attar – 2 drops (optional)<br />*Coriander leaves – ¼ cup (chopped)<br /><br />Method<br />*Take a cup of hot water and soak the soya mince for 10 minutes. After 10 minutes, squeeze the soya granules to drain the excess water and keep aside.<br />*Heat two tablespoons of oil in a pan and add soya granules. Sauté on medium flame for about two minutes. This will turn them crunchy from outside but soft inside. Take out the soya granules and keep on a plate.<br />*In the same pan add the remaining oil and heat it.<br />*Add cumin seeds along with bay leaves and let it splutter. Follow it with chopped onions and fry the onions till they start turning brown.<br />*Now add ginger garlic paste and tomatoes and fry till the tomatoes turn soft. Add cumin powder, turmeric powder, red chilli powder and garam masala and fry till the masala starts turning oil from sides.<br />*At last add the green peas, soya granules, salt, garam masala, half of chopped coriander leaves (cooked coriander will enhance the taste) and 1 cup of water and mix. Let the gravy simmer on low flame for about 10 minutes.<br />*Check the seasoning and add the Mitta attar essence. If there is excess water then increase the flame and evaporate the water.<br />*Garnish with remaining coriander leaves and the serve hot.<br />Chef Mahesh <br />Executive chef at Bengaluru Marriott Hotel Whitefield <br /><br />**************************************************************<br /><br />Sundried Tomato Tapenade<br />Ingredients<br />*Tomatoes – 1 kg <br />*Basil leaves – 10 gms<br />*Garlic cloves – 10 gms<br />*Capers – 5 gms <br />*Olive Oil – 50 ml <br />*Salt – to taste <br />*Chilli flakes – 5 gms<br />*Black pepper to taste<br /><br />Method <br />*Cut tomatoes into four, marinate them with basil, salt, pepper and olive oil, then arrange them on a baking tray with a bed of sea salt and leave under sun light for a day or two, until it gets semi dried.<br />*Wash the basil leaves thoroughly and pat them dry. Remove the stem and keep it aside. Drain the capers out from their brine.<br />*Peel the garlic and roast it in the oven at 140 degree celsius for 20-25minutes untill soft. <br />*Take all the ingredients in a food blender and blend coarsely with olive oil. It tastes better when coarse.<br />*Transfer the mixture to a bowl and add roughly chopped basil. <br />*Season with freshly crushed black pepper and chilli flakes. <br />Chef Ritwik Sarkar<br />Indigo Deli<br /><br />**************************************************************<br /><br />Green Goddess Dip<br />Ingredients<br />*Finely chopped onion – 1<br />*Finely chopped Parsley leaves – 3-4<br />*Red Pepper sauce – ½ tsp Dr Oetker FunFoods Chillico<br />*Mint Mayonnaise <br />– 50 gms<br />*Black pepper powder to tatse<br />*Spring onion, chopped <br />– 1/2<br />*Salt to taste<br /><br />Method<br />*In a bowl add onion, parsley, chillico and Mint Mayonnaise. Mix well. Season with salt and black pepper powder.<br />*Garnish with spring onion and serve cold.<br />Chef Gaurav Chadha <br />Dr Oetker, Creative Kitchen.<br /><br />**************************************************************<br /><br />Kashimiri Mint and Greek Yogurt<br />*Greek yogurt – 100 gms<br />*Kashmiri mint – 50 gms<br />*Green chillies – 50 gms<br />For seasoning<br />*Pinch of hing (asafoetida)<br />*Pinch of chaat masala<br /><br />Method<br />*Blend all ingredients to make a smooth dip.<br /><br />**************************************************************<br /><br />Guacamole <br />Ingredients<br />*Avocado – 2<br />*Onion – 1<br />*Tomato – 1<br />*Salt and black pepper to taste<br />*Basil leaves (optional) – 3-4<br />*Green chilli – 1<br />*Lemon -1<br /><br />Method<br />*Scoop out the avacado pulp and mash it in a bowl <br />*Chop onions, tomato and green chilli<br />*Add it o the pulp and mix it well along with basil leaves <br />*Squeeze lemon juice in it and mix again<br />*Add salt and pepper to taste Rajneesh Wakhloo, F&B professional<br /><br />**************************************************************<br /></p>
