DIPS FOR A DELECTABLE MONSOON
City chefs create mouth-watering dips to accompany your pakoda sessions
All gourmands will nod in affirmation that life is too short to eat boring food. Especially during monsoons, when we crave for pakodas, samosas, tortillas, fahitas and other crunchies to accompany our daily dose of tea. And, scrumptious dips is what makes these snacks tastier. Ditch your regular ketchup and mint chutney, as city chefs have put together easy-to-make, mouthwatering dips’ recipes for you.
For this finger-licking good dip, heat 2tbsp olive oil in a saucepan over medium heat. Add 1/4cup onion (minced), 3tbsp ginger (grated) and 3 cloves of garlic (minced) and cook for 3 minutes. Add 1tsp vinegar and 1 cinnamon stick. Cook further for a minute. Now, add a bowl of diced tomatoes and 1tsp cumin. Reduce the heat to low, cook until the mixture gets thick. Then, add 1tbsp honey and season with salt and pepper. Blend the mixture, and serve. — Chef Parampreet Luthra, Hotmess
Kitchen & Bar