Dip Into India Recipes
DIP INTO INDIA
Make and share this Dip Into India recipe from Food.com.
Provided by rickoholic83
Categories Cauliflower
Time 30m
Yield 2 1/2 cups, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Fill a 4-quart saucepan with 2 inches of water and bring to a boil over high heat.
- Add the cauliflower and 1/4 tsp of the salt.
- Partially cover the pan, adjust the heat so the water simmers, and cook the cauliflower until tender when pierced with a fork, about 10 minutes.
- Drain completely and transfer to a bowl.
- In a small saute pan over medium heat, warm the olive oil and swirl to coat the pan.
- Add the onion and saute until soft and translucent, about 5 minutes.
- Add the curry powder, remaining 1 1/2 tsp of salt, and the sugar.
- Stir constantly until the curry is fragrant, 1-2 minutes longer.
- Remove from the heat.
- Use a fork to mash the cauliflower into very small pieces.
- Add the onion mixture and stir to combine.
- Using a rubber spatula, stir in the yogurt, sour cream, parsley, nutmeg, cayenne and a few grinds of pepper.
- Taste and adjust the seasonings.
- Transfer to a serving bowl and serve immediately.
Nutrition Facts : Calories 108.2, Fat 6, SaturatedFat 2.4, Cholesterol 10.3, Sodium 567.8, Carbohydrate 11.7, Fiber 2.8, Sugar 7.1, Protein 3.9
NAAN DIPPERS WITH FRESH MINT & CORIANDER RAITA
The perfect start to an Indian buffet, this refreshing dip is sure to have your guests digging in - ideal for New Year's Day
Provided by Sara Buenfeld
Categories Buffet, Dinner, Snack, Starter
Time 30m
Number Of Ingredients 9
Steps:
- Up to a day ahead, coarsely grate the cucumber into a bowl then squeeze it with your hands to remove as much juice as possible.
- In a food processor, whizz the yogurt, mint and coriander together until well blended. Tip into a bowl and stir in the cucumber. Cover with cling film and chill until you are ready to serve.
- To serve, preheat the oven to 200C/gas 6/fan 180C. Cut the naan into long triangles and arrange on 2 large baking sheets. Brush them with oil on one side and sprinkle over a little paprika and salt. Bake for 8-10 minutes until crisp and golden. Season the raita with up to 1 teaspoon of salt (see tip) and lemon juice to taste. Serve on a platter with fresh tomato chutney and dippers.
Nutrition Facts : Calories 366 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 1.23 milligram of sodium
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