Here’s our next guest chef – Tanvi. A know-it-all gal, she’s an expert on almost everything. Geography, conspiracy theories, good and crappy music, books, travelling and the list continues. However, her love for food and knowledge of the same knows no bound! We present you her recipes of home-made dips!
Chips and dips are guaranteed party pleasers. Whether it is a sleepover, or a movie marathon, or simply chilling out with your buddies, everybody LOVES chips and dips! A big bag of chips or a big bowl of fries are gone in no time. To add a lil bit of change, we decided to try out some dips to go with the deep fried awesomeness. You can also dip veggies like carrots and cucumbers or a celery stick in these dips, if you want to serve healthy finger food.
These dips are pretty easy to make. One of them is a simple garlic mayonnaise and the other is a tangy mayonnaise dip. Being vegetarians, we had to look out for a no-egg recipe, but one that would still ensure a creamy, rich dip at the end.
Psst…the dips can also be used as sandwich spreads and / or salad dressings. Enjoy! 🙂
- Cream 1 cup
- Vegetable / Olive oil ¾ cup
- Garlic cloves 3-4, chopped
- Lemon juice 1 teaspoon
- Black pepper ½ teaspoon
- Salt To taste
- In a deep container, add the cream, garlic cloves, lemon juice, pepper and salt.
- Use a hand blender to mix all these ingredients.
- Add the oil, one little spoon at a time while blending the mayonnaise. Do not add the oil too much at a time; it will not thicken the mixture enough.
- Whip the mixture till the oil and the cream are blended completely.
- Serve with your favourite finger food!
- Mayonnaise (Do not add garlic) 1 cup
- Tomato ketchup 2 tablespoons
- Red chilli sauce / Tabasco sauce 2 tablespoons
- Onion ½, finely chopped
- Cucumber ½, finely chopped
- Black pepper ½ teaspoon
- Salt To taste
- Mix the mayonnaise, ketchup, chilli sauce / Tabasco in a bowl.
- Add the onion and cucumber.
- Season with salt and pepper and mix well.
- You can add more ketchup if you want an added tang.
- Chill the dip for some time, and serve with hot fries, or super crunchy chips!
Photo credit : mikdam
Introducing our first guest chef – Ria. Ria is a young 7th grader. From dancing to gymnastics, singing to science projects.. She’s got everything under her belt. How was baking going to be left behind? A budding baker, we present to you her chocolate chip cookie recipe.
Christmas Chocolate Chip Cookies
Colorful lights on the tree, a chilly breeze in the air, a blanket of snow on the ground…you guessed it, it’s Christmas time! Everyone’s in a jolly mood, spending time with family and friends, giving to the ones in need, and of course.. eating yummy food! One of the popular holiday treats are chocolate chip cookies, a very simple yet delicious recipe to eat. Although Christmas is now over, the sweet aroma of these cookies is still lingering around our house and is sure to make your new year delightful!
1 cup butter, softened
2 cups white sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups (or a little less) semisweet/milk chocolate chips
- Preheat the oven to 350 degrees F (175 degrees C)
- Put the softened butter, eggs, water, and vanilla extract into the bowl and mix.
- Then, add the sugar, flour, baking soda, and salt and mix until it is thick.
- Lastly, add the chocolate chips. Make the cookies about 2 inches wide, and drop onto greased pans.
- Bake for about 10-12 minutes.
The hot cookies with warm milk is all one needs for a wonderful holiday season!
Monsoons in Pune are so refreshing. They come after 4 months of hot and dry summer. It is so romantic when it rains for the first time. The smell of the soil when the rain drops hit the sun baked earth is something we cannot try to describe in words. It is something to experience, feel and take in. The temperatures dip so fast that suddenly you feel this urge to have a piping hot cup of tea with a hint of ginger and something really hot to go with it. Typically the Punekars enjoy the kanda bhaji or wada paav!! Hot tea served with wada paav and rains pouring outside is a guaranteed recipe to attain nirvana for the food lovers.
Dishes like kanda bhaji, pakoras, wada paav are very tasty but extremely oily. All of them are deep fried to get that crunchy crust outside. So we thought that we should come up with a less oily subsitute for these dishes but at the same time something that retains its taste. Remember, we want nirvana for the food lovers.
Bread Pattice is no exception, traditionally, bread pattice is deep fried. Imagine the amount of oil the bread can soak when deep fried, when you try to bite into it, the oil oozes out leaving your lips smacking 😉
We tried to keep everything as is and change the way bread pattice is cooked. Instead of deep frying the bread we simply pan fry them. It consumes only 2 to 3 percent of oil that you would have to use for making it the traditional way and voila, there is no change in the taste at all.
Recipe for the bread pattice:
Serves : 4
1. Bread Slices 8
Ingredients for the batter:
1. Gram flour
3. Red Chilly powder
5. Chopped coriander
Ingredients for the filling:
1. Boiled potatoes 1
2. Chillies 2
3. Garlic clove 1
4. Curry leaves
Ingredients for Garnishing (optional):
1. Chopped onion 1
2. Chopped coriander
4. Home made Tamarind Chutney or you can get the ready made packet.
1. Mash the boiled potatoes
2. Heat oil in a small wok, add mustard seeds, ground chilli-garlic paste to it along with some curry leaves, turmeric
3. Add the tadka to mashed potatoes and add salt to taste. Mix well
4. Remove the curry leaves
Take Gram Flour and salt to taste, pinch of baking soda, ajwain and chilli powder.
Stir and add water till the gram flour becomes porridgey.
Making the pattice:
Heat the pan with some oil
Take two slices of bread, add the stuffing between the two slices.
Make sure it is not overly stuffed till the edges.
Dip the bread in the batter both ways
Now pan fry the bread and wait till the batter is well cooked from both the sides.
Once the pattice is ready, cut diagonal slits to the upper bread
Add a bit of tamarind sauce
Garnish it with chopped onions and corriander