Tag Archives: dip for snacks

Mashed Potato Dip

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Mashed Potato Dip is one of my favorite dishes, all of a sudden on one rainy day I prepared this dish when I found some mashed potato lying in my refrigerator. I accompanied this Mashed Potato Dip with Spinach Paratha. The dip was too good; this goes out well with tossed bread or used as a spread for sandwich. Let us move on to the recipe…

Mashed Potato Dip

Mashed Potato Dip

Ingredients:

  • Potato – 100 gm
  • Mayonnaise – 50 gm
  • Garlic cloves – 4 nos
  • Coriander leaves – a handful
  • Salt to taste

Preparation:

  • Chop the potatoes into medium pieces and pressure-cook them in water for two whistles.
  • Open the lid, when pressure released and drain the water. Pour in a cup of tap water or cool water, peel of the skin and keep the potatoes aside.
  • Gently mash the potato with your hands.
  • Take the mashed potato, mayonnaise, and salt and garlic cloves together in a blender and blend the well.
  • Wash and finely chop the coriander leaves.
  • Transfer the ground paste to a bowl, add in the finely chopped coriander leaves, and give a mix.
  • Do not disturb it for 20 mins, give a stir and serve.

This goes out well with parathas, sandwich and as a dip for fried dishes.

 

Garlic chutney – 2 (with onion)

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Garlic chutney - 2

Garlic chutney – 2

Ingredients:

  • Garlic – 15 to 20 cloves
  • Small onions/ Shallots – 20 nos
  • Tomato – 1 ½ nos
  • Black gram – 3 tbsp
  • Tamarind – a pea sized
  • Curry leaves – a strand
  • Asafoetida – ¼ tsp
  • Salt to taste
  • Oil – 2 tsp
  • Red chillies – 6 nos

Preparation:

  • Peel the onions and garlic.
  • Heat a kadai. Put the blackgram, tamarind, asafetida, redchillies and fry them till the raw smell goes off.
  • Keep it a side.
  • Heat a tsp of oil in a kadai. Put small onions, garlic and tomatoes. Fry till they turn the colour.
  • Now them all together.
  • Heat oil in kadai. Put mustard seeds, split black gram and curry leaves. Wait till they crackle.
  • Pour it to the chutney with salt.
  • Stir them well.

Serve hot with Idli, Dosa, Vada and so on.