Satrangi Dips

by 110799

Added to 10 cookbooks
This recipe has been viewed 2495 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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