Tag Archives: dip

Avacado Spread / Guacamole Spread

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Avacado is not something but very new to me, when I saw few avocado spreads, I was much excited and tempted to prepare avocado dishes. This is my first attempt and also it came out well, everyone loved it. Kids loved it a lot. Use completely ripen avacados.

Health Benefits of Avacado: Avacados are one of the most nutrient rich foods, with a creamy and satisfying taste. This fruit is available all over the year with some incredible nutritional properties. Also it’s the only food with high fat but reduces weight. It also helps in regulating blood sugar, blood pressure and good for digestion.

Also check out my other dips in this link: https://madraasi.com/recipes/chutneys-dips/.

Let us move on to the recipe…

Avacado Spread

Avacado Spread

Ingredients:

  • Avacado – 2 nos
  • Spring onions – 5 stalks
  • Sugar – 2 tsp
  • Lemon – 1 no
  • Salt to taste

Preparation:

  • Halve the avocado, run the knife throughout avocado, twist and open the avocado.
  • Take out the seed and scoop out the flesh of the avocado with a spoon.
  • Clean and finely chop the spring onions.
  • In a bowl, take the chopped spring onions, lemon juice, sugar and mix it well.
  • Mash the scooped avocado and mix it with the spring onions.
  • Refrigerate it.

Serve chilled.

 

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.

 

Hummus with Paprika

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Hummus is one of the popular Middle Eastern dips. Served with fresh for toasted pitta bread, hummus makes for a great snack or appetizer. I have need something little spicy with this Hummus and so have added a dash of paprika powder and served with methi paratha. Let us move on to the recipe…

Hummus with Paprika

Hummus with Paprika

Ingredients:

  • Chickpeas or Garbanzo beans – 150 gm
  • Water – 3 tbsp
  • Lemon juice – 1 ½ tbsp
  • Garlic cloves – 4 nos
  • Salt to taste
  • Olive oil – 5 tbsp
  • Paprika powder / Chili powder – ½ tsp
  • Coriander leaves – 4 stalks

Preparation:

  • Soak the chickpeas for almost 6 hrs, else use canned chickpeas.
  • Drain the water from chickpeas and keep it aside.
  • Take the chickpeas, lemon juice, salt, 2 tbsp of water and 2 tbsp of olive oil in a blender and blend them well to fine paste by adding little water (1 tbsp of water).
  • Transfer it to a bowl, make a well at the centre of the hummus and pour in the leftover olive oil.
  • Sprinkle the paprika powder/chili powder and the finely chopped coriander leaves.

Note: Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. If you have not soaked chickpeas, you could pressure chickpeas for four whistles and then continue with the same process.