Recipe- Cheesy Veggie Dip

Cheesy Veggie Dip

Ingredients
Thick Curd 0.5 cup
Cheese Spread/ Mayonnaise (Eggless) 2 tbsp
Grated Carrot 1 tbsp
Grated Capsicum 1 tbsp
Grated Cucumber 1 tbsp
Onion 1 small (Finely chopped)
Crushed Black Pepper 1 tsp
Red Chilli flakes 2 tsp
Salt 0.5 tsp or as per taste

Recipe- Creamy Curd Dip

Creamy Curd Dip

Ingredients

Curd 2 cups

Ginger 1 tsp (Grated)

Green Chili 0.5 tsp (Grated)

Roasted Jeera Powder 1 tsp

Red Chili powder 0.5 tsp

Dry Mint Leaves Powder 2 tsp

Salt 0.5 tsp (or according to taste)

Method

• Hand curd in a muslin cloth for 1 hour so that all water/ whey gets drained from it.
• Remove the hung curd in another bowl.
• Add grated ginger, green chili, roasted jeera powder, red chili powder, dry mint leaves powder and salt, mix well.
• Refrigerate for 10-15 minutes.
• Garnish with jeera powder, red chilli powder and dry mint leaves powder and serve.

Tips

Adjust chilli as per your taste.

"Be Vegetarian be Happy"

"Live and Let Live"

Recipe- Green Mango Chutney

Green Mango Chutney

Ingredients

Fresh Coriander Leaves 1 Bunch

Fresh Mint Leaves 0.5 Bunch

Green Mango 2 Medium (Chopped Roughly)

Ginger 1 Inch pc (Chopped Roughly)

Green Chili 5-6 nos (Chopped Roughly)

Jeera 1 tsp

Red Chili powder 1 tsp

Hing /Asafoetida 1 pinch

Salt 1 tsp (or according to taste)

Method

• Wash coriander and mint leaves properly and soak in water for half an hour.
• In a grinding jar add coriander leaves, mint leaves, green mango, ginger, green chili, jeera, red chilli powder, hing and salt.
• Grind to a smooth paste with the help of little water.
• Refrigerate for 10-15 minutes and then serve.

Tips

Clean and wash coriander and mint leaves properly as it has a lots of dirt.

Use water in batches to grind it. (Do not use too much of water)

Adjust chilli as per your taste.

"Be Vegetarian be Happy"

"Live and Let Live"