Tag Archives: bachelor recipes

Basil Pesto

Basil Pesto..!!
Basil Pesto..!!
Basil Pesto
Basil Pesto

Hi Everyone,

This is a separate post to share an amazing recipe of a delicious & unique dip – Basil Pesto. As I mentioned in my previous post, this is no my recipe but my cousin’s & uses a lot of fresh sweet basil, pine nuts & extra virgin olive oil.

Basil Pesto
Basil Pesto

Use this sauce in pasta, like I did for my last post, or use in sandwiches, marinate chicken breast or make garlic bread; the options are limitless.

For the recipe,  you’ll need:

Preparation Time: 15 mins

Ingredients for Pesto:

  • Sweet Basil – 500 grams, washed thoroughly
  • Extra Virgin Olive Oil – 125-150 ml or accordingly lesser as per preference
  • A big handful of Pine Nuts, roasted
  • Grated Parmesan Cheese as per preference
  • Salt & Pepper to taste
Basil Pesto
Basil Pesto

Preparation Method for Pesto:

  1. Dry roast the pine nuts lightly in a non-stick pan and keep them aside to cool.
  2. Grind the washed basil in a food processor till coarsely ground and start pouring olive oil slowly in the food processor.
  3. Add pine nuts & Parmesan cheese, salt & pepper & grind again till you get the desired consistency of the sauce.
  4. Store the Pesto in refrigerator in an air-tight container with a layer of olive oil on top. Use as & when required.
Basil Pesto
Basil Pesto

Thanks for reading…!!

Spaghetti in Pesto Sauce

Spaghetti in Pesto Sauce. Amazing Bright Colors
Spaghetti in Pesto Sauce. Amazing Bright Colors
Spaghetti in Pesto Sauce
Spaghetti in Pesto Sauce

Hi Friends,

Wishing all my readers a very Happy & Prosperous New Year..!!!

Spaghetti in Pesto Sauce
Spaghetti in Pesto Sauce

It’s Holiday Season all around with Christmas just gone by & New Year around the corner, arriving soon. I hope you all enjoyed the journey of Advent Calendar as much as I did. A total of 23 bloggers from all over the world shared their holiday recipes, ranging from side dishes to main course to desserts to cakes & cookies. I would definitely be trying some of the recipes from that treasure very soon; but today I am here to share my own holiday season recipe for your New Year’s celebrations – “Spaghetti in Pesto Sauce with Cherry Tomatoes”.

Spaghetti in Pesto Sauce
Spaghetti in Pesto Sauce
Spaghetti in Pesto Sauce
Spaghetti in Pesto Sauce

This recipe is originally not mine but my cousin’s, who made this amazing Pesto for this dish. My cousin was recently in city from London & he makes very good dishes, especially Pasta. So, one night we decided to have a Pasta dinner & since I had been craving for a nice spaghetti for very long, we decided to make spaghetti in freshly made Pesto. Trust me guys, I have not had a better Pesto till date & the pasta turned out simply delicious.

Spaghetti in Pesto Sauce
Spaghetti in Pesto Sauce
Spaghetti in Pesto Sauce
Spaghetti in Pesto Sauce

For making the Pesto, you’ll need:

Preparation Time: 20 mins
Cooking Time: 15 mins
Yields: 7-8 servings

Ingredients for Spaghetti in Pesto Sauce:

  • Extra Virgin Olive Oil – 5-6 tbsp
  • Garlic – 4-5 cloves, finely chopped/grated
  • Pesto – as per personal preference for the quantity of sauce. I used almost all the Pesto I made using about 500 grams of basil. (I prefer my pasta to be more saucy)
  • Fresh Cream – 6-7 tbsp
  • Parmesan Cheese – as per preference & for garnish
  • Spaghetti – 500 grams, boiled
  • Cherry tomatoes – 7-8 nos., cut into halves
  • Salt & Pepper to taste
  • Extra Virgin Olive Oil – 2 tbsp to drizzle on top

Ingredients for Pesto:

  • Sweet Basil – 500 grams, washed thoroughly
  • Extra Virgin Olive Oil – 125-150 ml or accordingly lesser as per preference
  • A big handful of Pine Nuts, roasted
  • Grated Parmesan Cheese as per preference
  • Salt & Pepper to taste

Preparation Method for Pesto:

  1. Dry roast the pine nuts lightly in a non-stick pan and keep them aside to cool.
  2. Grind the washed basil in a food processor till coarsely ground and start pouring olive oil slowly in the food processor.
  3. Add pine nuts & Parmesan cheese, salt & pepper & grind again till you get the desired consistency of the sauce.
  4. Store the Pesto in refrigerator in an air-tight container with a layer of olive oil on top. Use as & when required.
Spaghetti in Pesto Sauce..Look at the gorgeous colors
Spaghetti in Pesto Sauce..Look at the gorgeous colors

Preparation Method for Pasta:

  1. Boil the spaghetti in salted water till cooked Al dente. If you don’t like it Al dente, boil till you get your preferred chewiness.
  2. Drain the spaghetti & keep aside.
  3. Heat olive oil in a pan, add chopped garlic and saute.
  4. Add pesto and saute for a minute, add cream and mix well.
  5. Add the grated Parmesan cheese. Mix well. Add the drained spaghetti & mix till gets coated with the sauce properly.
  6. Do the taste test, and add salt & pepper to taste.
  7. Take out the spaghetti in a serving bowl, drizzle olive oil, add cherry tomatoes & grated Parmesan cheese on top before serving.
  8. Serve it hot with a glass of chilled white wine.
Spaghetti in Pesto Sauce
Spaghetti in Pesto Sauce
Spaghetti in Pesto Sauce
Spaghetti in Pesto Sauce

Thanks for reading…!!

Banoffee Pie

Banoffee Pie..!!
Banoffee Pie..!!
Top View
Top View

Hi Everyone..!!

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I am back with a very special post dedicated to the most special person in my life – my hubby, Luv. It was his birthday yesterday & I had been waiting for this day to try something new and blog about the same on the blog. Every year, I bake a different cake for him for his birthday celebrations; so as a ritual, I had to decide on the cake I wanted to bake for him. After going through the various saved recipes & browsing Pinterest, I decided on to bake Pineapple Upside Down Cake for him and asked for his approval. He immediately replied saying that this time, he does not want a cake but a Banoffee Pie on his birthday.

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Luv is really fond of Banoffee Pie & had been after me for ages to make one for him, and I was too lazy to try it and always avoided making it. He knew I could not say ‘No’ to him and his wish would be my command on his birthday. So, I geared up to try my hands in unexplored waters & fulfill his wish to have the pie on his special day. After surfing through the various recipes on BetterButter, I picked this one recipe by Plaza Premium Lounge & moved on to gather all the ingredients & was all set to make this beautiful pie for the love of my life. Since I was trying this pie for the first time, I halved the measurements mentioned in the original recipe. On seeing the Banoffee Pie at midnight for his cake cutting celebrations, he was all smiles and that happiness and sense of fulfillment was priceless for me.

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To my surprise, the Banoffee Pie was polished off amongst 5 people only in minutes after being cut; and the smile on my hubby’s face after tasting it was priceless. Banoffee pie looked absolutely stunning and tasted even better as per my hubby’s and family’s feedback. Luckily, 1 slice was left for me to click a picture for a sliced piece of the pie to put up on the blog.

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For making this pie, you’ll need:

Ingredients:

For the base:

  • Butter – 50 gms, melted
  • Digestive Biscuits – 125 gms

For the caramel:

  • Butter – 50 gms
  • Brown Sugar – 50 gms
  • Condensed Milk – 200 gms

For assembling:

  • Bananas – 2 small
  • Whipping Cream – 100 ml (I used Silvermark Non-Dairy Whipping Cream)
  • Grated Chocolate for garnish – I used Toblerone Dark Chocolates for a mild bitterness to cut through the sweetness, you can use any.

Method:

  1. Crush the biscuits in a food processor and add melted butter in them and mix well.
  2. In a greased loose-bottomed cake tin or a pie mould, spoon the buttered crumbs into the base and about halfway up the sides of the tin to make a pie shell. Chill for 10 minutes.
  3. Melt the butter and brown sugar in a non-stick sauce pan on low heat, stirring continuously. Add the condensed milk and bring to a rapid boil for a minute for a thick golden caramel.
  4. Pour the caramel evenly over the base and chill for about 1 hour, until firm.
  5. After 1 hour, remove the sides of the cake tin, lift the pie from the tin carefully and place on a serving plate.
  6. Slice the bananas thinly and put them onto the caramel layer of the pie.
  7. Whip the cream till stiff peaks and spread the cream over the banana layer of the pie.
  8. Garnish with grated chocolate and serve it chilled.
  9. Keep the pie out of the fridge for just a few minutes before serving to get perfect slices.

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Thanks for reading…!!!

 

Strawberry & Watermelon Lemonade

Hi Everyone,

Refreshing Summer Drink - Strawberry & Watermelon Lemonade
Refreshing Summer Drink – Strawberry & Watermelon Lemonade

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Continuing with my series of summer friendly recipes, I am bringing you an eye catching & refreshing lemonade recipe. This lemonade drink has a really vibrant color and unique sweet tangy flavor. I made this “Strawberry & Watermelon Lemonade” using my last batch of strawberries for the season. I had seen this video recipe for watermelon lemonade by Smita Rawat of HappyTummy2HappyHeart with Smita fame, and had that in mind to try it for my hubby.

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One fine evening, when he returned home from office, I had all the required ingredients at hand plus the strawberries which I had bought the same afternoon. So, I tried this lemonade and it turned out to be very refreshing & made with all natural ingredients. This juice is a healthy option too than to have store bought sugar-laden juices to quench your thirst in this scorching heat. For the recipe, you’ll need:

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Ingredients:

  • Watermelon – 10-12 small pieces
  • Strawberries – 5-6
  • Juice of 1 lemon
  • Sugar to taste
  • Salt/Juice Masala/Chaat Masala to taste
  • Chilled water/club soda – 1 glass
  • Few mint leaves chopped
  • Ice cubes

Preparation:

  1. Deseed the watermelon pieces and blend watermelon & strawberries in a blender.
  2. Sieve the mixture to get the fresh watermelon strawberry juice concentrate.
  3. Dilute this concentrate with chilled water/soda as per your preference.
  4. Add lemon juice, mint leaves, salt, chaat masala & sugar to taste and stir well.
  5. Add the lemonade in a glass and top with ice cubes.
  6. Garnish with a lemon wedge and serve chilled.
Refreshing Strawberry & Watermelon Lemonade
Refreshing Strawberry & Watermelon Lemonade

Thanks for reading..!!

Mango Semolina Cake

Hi Everyone,

Eggless Mango Semolina Cake
Eggless Mango Semolina Cake

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As you all know, I promised to share summer recipes over the coming few weeks, so today I am bringing you a recipe using the “King of Fruits” – Mango!!

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Mango can be used in variety of recipes like Mango yoghurt, Mango gelato, Mango phirni, Mango ice cream and many more. But today, I am sharing a unique cake recipe using Mango – “Mango Semolina Cake”. This cake is extremely soft & moist and simply melts in your mouth. Moreover, this cake is healthier as compared to the other cakes as it is made of semolina aka sooji and uses very less oil. Since this cake does not have refined flour, it is very good for kids as well.

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The recipe for this cake is taken from a dear friend Kaveri Obhan’s blog, “Pretty Little Things”. This cake is one of her most tried recipes. She shared this recipe last year on the Chef at Large group on Facebook and received tremendous appreciation. A lot of people tried this cake, including myself and were super happy with the outcome. This year, as the mango season stepped in, I decided to bake this cake again and it was loved by all in the family.

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The cake is extremely easy to make and requires simple ingredients which are readily available in your kitchen at all times, so you should not wait for long to try this cake. Just follow the recipe to the T and you will not be disappointed with the outcome.

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For making this beautiful scrumptious eggless cake, you’ll need:

Preparation Time: 20 mins.
Baking Time: 35 – 40 mins.
Serves: 1 Loaf Cake

Ingredients:
  • 1 cup of Semolina/Sooji
  • 1 cup Mango pulp
  • ¼ cup Neutral oil
  • ¾ cup Powdered Sugar
  • 1 teaspoon Baking powder
  • ½ tsp ground cardamom (optional)
  • ¼ cup chopped nuts of your choice for garnish (optional) (I used almonds & pistachios)
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Instructions:
  1. Pre-heat the oven to 170 degrees Celsius.
  2. Mix the semolina with sugar, cardamom and baking powder.
  3. Next, add oil and mix well. Finally add the mango pulp and mix again. Let it sit for 15 – 20 minutes so that sooji absorbs the mango pulp and the batter gets little thick.
  4. Pour the batter in a greased cake tin and garnish with nuts of your choice.
  5. Place in the oven and bake for 30-35 minutes. Keep a close watch after 25 minutes, if it starts browning too quickly, lower the temperature a bit or switch off the top element of the cake.
  6. Check with a toothpick in the center of the cake to see if properly baked. If it comes out clean then remove immediately. If it is kept for a longer time, the cake will develop a crust on the top.
  7. Allow to cool completely and then cut and serve.

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Notes:

  • The final color of your cake also depends on the quality of the mangoes used.
  • Ensure that the mango pulp is thick and not too watery, else you will need to keep the batter for a little longer till sooji absorbs the mango pulp and the batter gets little thick.
  • You can adjust the sugar in the cake depending upon the sweetness of the mangoes used.

 

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Thanks for reading…!!

Plum Cooler

Refreshing Plum Cooler
Refreshing Plum Cooler
Serve it chilled..!!
Serve it chilled..!!

Hi friends,

Hope you all liked my previous post for Litchi Cooler and tried it at home. Today, I would again be sharing an another unique flavored drink – PLUM COOLER. I tried this out of curiosity when I had this batch of plums lying in my refrigerator for so long and no one was eating them as they had a little thick skin and were not that juicy unlike their usual characteristics.

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I usually like to eat these juicy fruits as it is but when they turn out to be disaster to eat them raw, I think of ways to use them up in innovative ways. Hence, I had to experiment with these plums as well & come up with this concoction. The drink came out to be really yum with a unique sweet & tangy flavor.

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For this recipe, I am not mentioning any specific measurements & quantities as all the ingredients need to be added as per your own taste & they totally depend on the actual natural sweetness & juiciness of the fruit itself.

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Moving on to the recipe, you’ll need:

Ingredients:

  • Plums
  • Sugar
  • Water
  • Black Salt
  • Ice cubes

Preparation Method:

  1. Wash and cut the plums into small cubes; and remove the seeds.
  2. Add some sugar and a little water to the chopped fruit and pressure cook it till 1-2 whistles.
  3. Let the mixture cool.
  4. Blend & strain the mixture and store the made concentrate in an air-tight bottle.
  5. To serve, put a little concentrate in a glass, add chilled water and a little sprinkle of black salt.
  6. Top it with ice cubes and serve chilled.

Note:

  • You can use Club Soda instead of water, in case you want a fizzy drink.
  • You can replace sugar with honey to make it more healthier.
  • You can add lemon juice as well to make it a plum lemonade.
  • You can add mint leaves for garnishing as well.

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Thanks for reading..!!

Litchi Cooler

Refreshing Litchi Cooler Drink
Refreshing Litchi Cooler Drink

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Hi Friends,

This post was long due since the last two months. Last month had been a little busy in terms of travelling & other personal commitments, hence the delay in posting.

As you all know, Summers are at their peak in New Delhi right now & temperatures are soaring high. Come summers and you don’t want to cook elaborate meals or eat much because of heat and feel like having something liquid and chilled all the time. So, this time I thought of doing a few posts for perfect summer dishes and would be sharing a few such recipes in the coming days. So, stay tuned to find some amazing recipes like Mango Semolina Cake, Watermelon Lemonade, Plum Cooler, Oreo Shake and so on.

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Today, I am sharing a summer drink using this amazingly juicy seasonal fruit, Litchi. Litchis are very much in abundance these days & these juicy gems are good to eat as it is or you can make this yummy cooler drink from them.

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For this recipe, I will not be sharing exact quantities as every ingredient can be adjusted as per your preference depending upon the juiciness and sweetness of the fruit and honestly, even I made the same without the exact measurements.

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Moving on to the recipe, you’ll need:

Ingredients:

  • Few Litchis (without seed)
  • Water
  • Sugar as needed
  • Ice cubes

Preparation Method:

  1. Blend all the ingredients in a blender. Sieve the drink.
  2. Add more ice cubes in a glass and pour the drink.
  3. Serve and enjoy it chilled.

Notes:

  • You can use Club Soda instead of water, in case you want a fizzy drink.
  • You can replace sugar with honey to make it more healthier.
  • You can add lemon juice as well to make it a litchi lemonade.
  • You can add mint leaves for garnishing as well.
  • You may skip the sieving part in case you like your drink pulpy.

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Thanks for reading..!!

Fruit Bread Pudding Using Condensed Milk

Hello Everyone…!!

Fruit Bread Pudding
Fruit Bread Pudding

This post is in continuation of my previous post about the “Quick Bread Pudding”. As I had mentioned in my earlier post that I will be sharing the two recipe versions of the bread pudding, this post is all about the second version made using the sweet fruit bread. This recipe for Fruit Bread Pudding is of my friend Madhu Dhawn, and uses the condensed milk instead of sugar and uses both cream and milk. This pudding comes out to be richer and creamier than the regular Bread Pudding. I sprinkled some brown sugar and chocolate chips over the pudding just before baking to get a nice crunchy texture in the final dessert.

Fruit Bread Pudding
Fruit Bread Pudding

Preparation Time: 5 minutes
Baking Time: 50-55 minutes

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Perfectly Baked

For this version of the “Fruit Bread Pudding”, you’ll need:

Ingredients:

  • 6-7 slices of Britannia fruit bread, it has tiny cake like slices
  • 1/2 cup fresh cream/malai/Amul Cream
  • 1/3 cup milkmaid, increase it if you like it sweeter
  • 1/2 cup milk
  • 2 eggs
  • 2 tsp vanilla extract
  • Pinch of cinnamon
  • 1 tsp brown sugar (optional)
  • A handful of chocolate chips (optional)

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Method:

  1. Preheat the oven at 180 degrees Celsius.
  2. Cut the bread slices into triangles or 1 inch cubes. Keep aside.
  3. Whisk together the milk, cream and milkmaid.
  4. Add the eggs and vanilla and whisk again.
  5. Grease a baking dish and arrange the cut bread slices in an overlapping pattern till all the slices are used up.
  6. Pour the milk and egg mixture over the bread. Press the bread pieces with a spatula so that the bread is easily soaked in the mixture. Let the mixture soak the bread slices for 5 minutes.
  7. Sprinkle cinnamon, brown sugar and chocolate chips over the bread before baking.
  8. Take a large oven-proof pan/tray, pour hot water and then place the baking dish in it.
  9. Bake it at 180 degrees Celsius for 40 minutes or till done. Insert a knife or skewer to check if it’s done. The knife/skewer will come out clean. Let it stand for 10 minutes before digging in.
Perfect Crispy Crust
Perfectly baked Crispy Edges & Crust
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Yummy Creamy Pudding… Crispy Outside and Custard-y inside

 

Notes:

  • The bread pudding will rise beautifully while baking but eventually will sink down upon taking out of oven.
  • You can skip milkmaid in case you want and add sugar according to your taste. You can skip cream also and make it only with milk.
Yummmm.....!!!
Yummmm…..!!!

Thanks for reading..!!

Bread Pudding

Hello Everyone..!! Welcome to the first post of 2017 by thehungrybelly.com..!!

Here’s wishing all the blog readers a very Happy New Year 2017…!!

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Bread Pudding…!!!

I thought a lot about what to post as the first thing in 2017 but couldn’t decide easily; but I knew that the first post had to be really special. My hubby is the most special person in my life right now and I suddenly realised that I will bring to you guys one of his favourite thing as my New Year post.

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Bread Pudding with dried cranberries…!!!

As you all know, my husband has a really big sweet tooth and I owe all my baking experiments to his sweet tooth. Hence, I knew I would post about one of his childhood favourite wintery dessert – delicious yet super simple to make “Bread Pudding”. He can have this dessert on all cosy winter nights and I personally love to make it for him. I usually mix all the ingredients and pop them in the oven before we sit for dinner, so that by the time our dinner is done, my hubby’s favourite hot pudding is ready to be devoured. This pudding is best when you are craving for a dessert and don’t want to spend long hours in the kitchen to make it. This dessert requires a few basic ingredients and literally takes about 5 minutes to assemble and put in the oven to bake. After the bake time is over, you will have a scrumptious dessert to gorge on.

The leftover bread in your house can easily be converted into this yummy dessert without much work, and there is a whole lot of customisation you can do to your bread pudding – make it with your regular white bread or sweet fruit bread, and consider adding fresh or dried fruit; spices like cinnamon, and cardamom; or a handful of chocolate chips or butterscotch nuts or dry fruits like raisins, almonds or walnuts before baking for a totally divine dessert. Serve your bread pudding with custard, maple syrup caramel sauce, or chocolate sauce or eat it as it is; it tastes equally delicious.

 

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I have tried this pudding several times now and it has never disappointed me and my family. I will be sharing two recipe versions for this bread pudding – one made with the regular white bread in this post and the other one I tried with the sweet fruit bread in the next related post for Fruit Bread Pudding. The first recipe is my mother-in-law’s recipe and uses all simple ingredients from your pantry; and the other recipe was given to me by my very good friend of mine – Madhu Dhawn.

Preparation Time: 5 minutes
Baking Time: 40-45 minutes

For the first version of the “Quick Bread Pudding”, you’ll need:

 

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Ingredients:

  • 6-7 slices of white bread, broken into bite size pieces
  • 1 & 3/4 cup warm milk
  • 4-5 tbsp sugar
  • 3 medium eggs
  • Pinch of cinnamon powder or about 1/8 – 1/4 tsp
  • Few chopped nuts of your choice (almonds, cashews, raisins), purely optional {I didn’t use}
  • Few dried cranberries, blueberries or raspberries as per your choice (I used dried cranberries)
  • 2-3 tbsp melted butter, to be used for greasing the baking dish and the remaining will be used in the pudding

Method:

  1. Grease the baking dish and layer it with the bread pieces till all bread pieces are done. In case, you want to have nuts and fruits in each layer, you can add them between the bread pieces.
  1. In a mixing bowl, break the eggs and whisk well with the sugar. NO NEED TO USE ELECTRIC BEATER. Normal whisk will do the trick.
  1. Slowly add warm milk in the egg mixture and keep on mixing. Make sure the milk is not too hot, else it will curdle the eggs. Now add cinnamon and mix well.
  1. Pour the above egg and milk mixture on the bread pieces in the baking dish. Keep pressing the bread pieces with the spatula so that the bread is easily soaked in the mixture. Add melted butter on the top and press again. Add nuts and fruits as the topping. Press them lightly.
  1. Bake in a preheated oven at 180 degrees Celsius for about 35-40 minutes till the top gets nicely crisp and brown and the pudding is set. Test it by inserting a knife; if it comes out clean, it’s done.

Note: The pudding will be crispy from the top and soft from inside. The pudding will rise very nicely in the oven and will deflate the moment u take it out from the oven, so no need to panic.

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Thanks for reading…!!

Note: Please excuse me for the bad photography in this post as the pics were clicked long before the blogging was on the cards.

Cream Cheese & Walnut Dip

 

Cream Cheese & Walnut Dip on the right
Cream Cheese & Walnut Dip on the right

 

Hello Everyone…!!

This post is in continuation of my previous post about the Hung Curd Dip. This post is about a yet another party pleaser dip using very unique ingredients, Cream Cheese & Walnuts.

This dip is little tangy in taste as the main ingredient is cream cheese and has a little added crunch because of walnuts. Like the Hung Curd dip, this dip also goes well with all types of finger foods, chips and appetizers. I had made both of these dips for the same party and the reviews I got for these dips were great.

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For this tangy & crunchy dip, you’ll need a few ingredients and only 5 minutes in the kitchen.

Ingredients:

  • 1 packet Britannia Cream Cheese
  • 1 small onion, chopped very finely
  • 1 small cucumber; grated very finely and squeezed to get rid of water
  • 1-2 tsp very finely chopped walnuts
  • Salt to taste
  • Black pepper powder to taste
  • 1/2 tsp Oregano seasoning
  • 1/4 tsp red chilli flakes seasoning
  • 1-2 tsp Amul fresh cream
  • Fresh coriander, chopped finely

Method:

  1. Beat cream cheese for a minute to make it smooth and creamy.
  2. Mix everything together except cream till consistent and creamy.
  3. Add Amul cream to adjust the dip’s consistency.
  4. Garnish with chopped coriander leaves and serve chilled with vegetable sticks, crackers, nachos, potato chips, or potato wedges.
Note: Make sure onion is chopped really finely and should not be chunky. Grated cucumber should also be squeezed well to get rid of all the water. You can chop the cucumber also very finely in case you prefer it chunky.
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Thanks for reading..!!