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Satrangi Dips

by 110799

Added to 9 cookbooks
This recipe has been viewed 1506 times

Seven different types of dips made with beetroots, carrots, cucumbers, peanut butter, spring onions, tomatoes and raw mangoes separately.

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Preparation Time: 40-45 mins
Cooking Time: none

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Ingredients

Dip 1.
4 tbsp shredded pickled beetroot
4 tbsp thick creamy curds (dahi)
salt and pepper to taste
few mint leaves (phudina) to garnish

Dip 2.
2 tbsp grated carrot
2 tbsp cream cheese or cheese spread
salt and pepper

Dip 3.
3 tbsp grated cucumber
2 tbsp thick creamy curds (dahi)
1/2 to 1 tsp ginger-green chilli paste
salt to taste

Dip 4.
2 to 3 spring onions , finely chopped
4 tbsp cream cheese or cheese spread
a few springs of chives and spring onion greens, finely chopped
salt to taste

Dip 5
2 tbsp peanut butter
4 tbsp curds (dahi)
salt to taste
1/4 tsp dry red chilli flakes (paprika)

Dip 6.
2 medium sized ripe tomatoes
2 tbsp soaked raisins (kismis)
2 tsp brown sugar
1/4 to1/2 tsp chilli powder
salt to taste

Dip 7
3 tbsp finely chopped raw mango
1/2 tbsp grated ginger (adrak)
1/4 tsp dry red chilli flakes (paprika)
3 tbsp honey
black salt (sanchal) to taste

Method

Use all the ingredients for 7 different types of dips separately.
You can either blend it in blender to make a smooth dip or use finely chopped vegetables and add the yogurt or cream cheese and mix it well.

This recipe was contributed by 110799 on 27 Oct 2004

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