Quick Dip - Healthy Curd Based Dip Recipe

A get together is incomplete without starters...But what to do if time is limited.

Hence sharing with you a quick DIP recipe that never lets me down.

Ingredients:

400 gms Hung Curd 
1 Tbsp Cream
1/2 cup finely chopped Capsicum(green bell pepper)
1/2 cup grated Carrot (preferably-orange)
1 spoon finely grated onion
1 tsp Black pepper powder
Salt to taste
Britannia muska chaska biscuits to go with it

Preparation:

1. In a bowl mix all the vegetables.
2. Add hung curd and cream and mix nicely.
3. To this add blackpepper powder and salt.
4. You can add little bit of milk if you find it very thick..
5. Serve with maska chaska biscuit or any other salted biscuits of your choice

This Dip even goes great with any and every veg or non veg starter!!

Recipe contributed by Ritu Singh

Egg Fried Rice

Ingredients:

1 Cup Boiled Rice
2-3 Eggs
2 Tbsp Oil
2-3 Tbsp Finely chopped spring onion
2 tsp Crushed black pepper
1 tsp Monosodium Glutamate (Optional)
Salt to taste

Preparation:

1. In a saucepan heat 2 tablespoonful of oil.
2. Add chopped spring onion bulbs, saute for a minute, add crushed black pepper and monosodium glutamate (optional).
3. Add Chopped spring onion greens and saute for a minute.
4. Simultaneously, beat the eggs and add the remaining pepper and salt to the eggs. In another pan scramble the eggs finely, turn off the flame when they are around 75% cooked.
5. Add in the rice to spring onions , mix nicely. Take care not to smash the rice.
6. Add the scrambled egg and saute on medium to high flame for 2-3 mins.
7. Garnish with spring onion greens and boiled egg

Note: If you want to avoid monosodium glutamate. Use Ching's Chowmein masala..But then be careful about the salt as the masala already contains salt.

Recipe and Images contributed by Ritu Singh

Shahi Gobi - Recipe for Popular Mughlai Dish

Ingredients:

1 Medium sized Cauliflower
2 Medium Sized Potatoes
1 Big Onion
2 Tomato (pureed)
1 Tbsp Ginger-Garlic paste
1 tsp Turmeric Powder
3 tsp Everest Chicken Masala / Kitchen King Masala
3-4 tbsp Cream
Salt as per taste
Red Chili Powder as per taste
Oil for frying

Preparation:

1. Cut cauliflower in 2" pieces. Wash them and then dry them on a kitchen towel.Peel potatoes and cut it into wedges of 1/4th inch thickness. 
2. Keep oil on medium flame and fry cauliflower and potatoes separately till a little brown. Take them out on a kitchen towel to get rid of that extra oil. 



3. In a non stick pan add 2 spoon of oil and add onion. 
4. Saute for 3 min, as they start changing color, add ginger garlic paste and saute for another 5 min till the paste is cooked. 
5. Add tomato puree to the onions and saute till the water dries and oil starts separating. 
6. When oil is visible add all the dry masalas and salt, saute for 2 mins. 
7. Add the fried cauliflower and potatoes, mix properly keeping the flame low. 
8. Add cream and let it be on flame for 2-3 mins. 
9. Garnish with coriander leaves N serve the way you please.

Note: Weight watchers can replace the cream with milk..

Recipe and Food Image contributed by Ritu Singh.