Sunday, 15 July 2012

Achaari Dip

Achaari Dip

Preparation Time: 2 minutes
Cooking Time: 2 minutes


3/4 cup chilled hung curds (chakka dahi), whisked
1/4 cup chopped coriander (dhania)
1/2 tsp finely chopped green chillies
salt to taste
sugar to taste

For the Achaari Spices:

1/4 tsp fenugreek (methi) seeds
1/4 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/2 tsp fennel seeds (saunf)
1/4 tsp nigella seeds (kalonji)
a pinch of asafoetida (hing)
1/2 tsp oil

For serving Plain Khakhras:


For the Achaari Spices:

Heat the oil in a pan, add the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and onion seeds.

When the seeds crackle add the asafoetida and switch off the gas.

Remove and keep aside.

How to Proceed:

Combine the achaari spices, coriander, green chillies, salt and sugar together in a mixer and blend to a fine paste using little water.

Pour it into a bowl, add the curds and whisk well. Serve immediately with khakhras.

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