Five Quick Vegetarian Dips and Spreads

To Make Hung Curd

Take a cup full of yogurt in a fine mesh sieve or a muslin cloth and hang it and remove the excess moisture. Allow it to hang for two hours to overnight.

Dip 1

Hung Curd ½ cup

Processed Cheese, grated (Cheddar) ½ cup

Red Chilli Flakes 1 teaspoon

Chopped Coriander Leaves, chopped 1 teaspoon

Method:

Mix all the ingredients in a bowl. Whisk them together, mix well. Serve chilled.

Dip 2

Hung Curd ½ cup

Lemon Juice 1 teaspoon

Lemon Rind , grated ½ teaspoon

Scallion/ spring onion, chopped 2 tablespoons

Method:

Mix all the ingredients in a bowl. Whisk them together, mix well. Serve chilled.

Dip 3

Hung Curd ½ cup

Garlic, minced 1 tablespoon

Sesame Paste 1 tablespoon

Cream 1 tablespoon

Method:

Mix all the ingredients in a bowl. Whisk them together, mix well. Serve chilled.

Dip 4

Hung Curd ½ cup

Mint leaves, chopped 2 teaspoons

Green Chilli, chopped 1 teaspoon

Ginger, minced 1 teaspoon

Coriander Leaves, chopped 2 teaspoon

Lemon juice 1 teaspoon

Method:

Mix all the ingredients in a bowl. Whisk them together, mix well. Serve chilled.

Dip 5

Hung Curd ¼ cup

Cream ¼ cup

Mustard Paste 1 tablespoon

Tomato Sauce 1 tablespoon (you can use chilli sauce)

Red Chilli, chopped ½ teaspoon

Vinegar 1 teaspoon

Sugar 1 teaspoon

Method:

Mix all the ingredients in a bowl. Whisk them together, mix well. Serve chilled.

Eat them with cut up salad, tortilla chips and potato fingers.