Tag Archives: dips

Apr30

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
Mashed potato, Mayyonaise, garlic cloves and salt
With coriander leaves
Mashed Potato Dip
Spinach Paratha with Mashed Potato Dip

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.

 

Jul7

Tomato chutney / Tomato Dip

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Tomato dip is very easy and simple to prepare with few ingredients, which are available at all Indian home. It is tangy, little spicy and goes out well with Indian breads and rotis, particularly with Stuffed parathas. This can be prepared in bulks and can be refrigerated for a week in an air-tight container. Also consumes less time to prepare, best for bachelors, working women. Give a try…

Tomato Dip

Tomato Dip

Ingredients:

  • Tomatoes – 4 nos
  • Chilli powder – 1/2 tsp
  • Salt to taste
  • Gingelly oil – 1 tbsp
  • Mustard seeds – 1 tsp
  • Curry leaves – a sprig

Video recipe –

Preparation:

  • Chop the tomatoes into big pieces. Grind it to a fine paste.
  • Heat oil in a kadai, add the mustard seeds, curry leaves and wait till it crackle.
  • Pour in the tomato paste, add the chilli powder, salt and cook until it thickens or the oil starts floating on the top.

Serve hot with chapathi, paratha, roti, idly, dosa or spread it for sandwich.

For more chutney recipes – Click here.