Simple recipe for Upvas Special Cucumber Dip

Here's a refreshing Upvas Special Cucumber Dip with Tempering (Tadka) that adds a unique flavor boost:

Ingredients:

For the Dip:

Cucumber – 2 medium (peeled and grated)

Yogurt – 1 cup (preferably thick or Greek yogurt)

Salt – to taste

Sugar – 1/2 tsp (optional)

1/4 cup Crushed peanuts (Shengdana Kut)

Black pepper – to taste (optional)

Fresh coriander – 1-2 tbsp (chopped) (optional)

Roasted cumin powder – 1/2 tsp (optional)

Chili powder – 1/4 tsp (optional)

For the Tempering (Tadka):

Oil – 1 tsp (preferably coconut or vegetable oil)

Mustard seeds – 1/2 tsp (optional)

Cumin seeds – 1/2 tsp

Dried red chilies – 1-2 (broken) (optional)

Hing (asafoetida) – a pinch (optional)

Curry leaves – 5-6 (optional)

Green chilies – 1-2 (finely chopped)

Ginger – 1/2 tsp (finely chopped)

Instructions:

Prepare the Cucumber Dip:

Peel and grate the cucumber. Squeeze out excess water from the grated cucumber using a clean cloth or paper towel.

In a mixing bowl, combine the grated cucumber with thick yogurt. Stir in salt, Sugar, Shengdana Kut, black pepper, roasted cumin powder, and chili powder (if using).

Add freshly chopped coriander and mix well.

Prepare the Tempering (Tadka):

Heat oil in a small pan over medium heat.

Add mustard seeds and let them splutter.

Then, add cumin seeds, dried red chilies, and a pinch of hing (asafoetida). Stir for a few seconds.

If using, add curry leaves, Ginger and chopped green chilies. Sauté for another 30 seconds until fragrant.

Combine:

Pour the tempering over the cucumber yogurt mixture. Stir well to combine the flavors.

Serve:

Let the Dip sit for a few minutes to allow the flavors to meld together.

Serve chilled with rice, parathas, or as a side with any Indian meal.

Watch how to make Upvas Special Cucumber Dip recipe:

This cucumber Dip with tempering has a lovely mix of creamy, tangy, and aromatic flavors, perfect for adding a refreshing touch to your meal!

Comments

Simple recipe for Bhogichi Bhaji

Bhogichi Bhaji is a traditional Maharashtrian dish prepared during the festival of Bhogi, which is celebrated a day before Makar Sankranti. This mixed vegetable curry is rich, nutritious, and made with seasonal vegetables and flavors. Here's the recipe: Ingredients: Vegetables: Drumsticks (moringa pods): 2, cut into 2-inch pieces Carrots: 1 medium, chopped Brinjals (small): 2-3, chopped Green peas: ½ cup Indian flat beans (Val papdi): ½ cup, chopped Valor beans (Indian Broad Beans): ½ cup Fresh chickpeas: ½ cup Lima beans (Pavta): ½ cup Potato: 1 medium, chopped Sweet potato: 1 medium, chopped (optional) Raw peanuts: ¼ cup (boiled or soaked) Apple Ber: 2-3, chopped Sesame seeds: 1 tablespoon (lightly roasted) Grated fresh coconut: ½ cup For the Tempering: Oil: 2 tablespoons Mustard seeds: 1 teaspoon Cumin seeds: 1 teaspoon Asafoetida (Hing): A pinch Curry leaves: 6-8 Garlic: 4-5 cloves, crushed Green chilies: 2-3, slit Spices: Turmeric powder: ½ teaspoon Red chili powd...

Simple recipe for Roti Sandwich

Here’s a simple recipe for a roti sandwich that’s quick, nutritious, and delicious: Ingredients: 2 rotis (Indian flatbreads) Paneer (cottage cheese): 100g, crumbled or grated 1-2 green chilies, chopped 1 small tomato, thinly sliced 1 small onion, thinly sliced 2-3 lettuce leaves (optional) 2 tablespoons green chutney or mayonnaise (as per preference) (optional) 1 tablespoon ketchup (optional) 1 tablespoon butter or ghee (optional) Salt and pepper to taste Spices (optional): chaat masala, chilli flakes, or oregano 3-4 tablespoon coriander leaves Instructions: Prepare the Filling: Chopped vegetables. Spread Condiments: Spread green chutney or mayonnaise on one side of each roti (if using). Add ketchup if you like a tangy-sweet touch. Layer the Vegetables: Add a layer of the vegetables on roti, followed by tomato and onion slices. Assemble the Sandwich. Toast (Optional): Heat a pan on medium heat. Spread a little butter or ghee on both sides of the sandwich ...

Simple recipe for Beetroot Idli

Beetroot Idli is a nutritious and colorful variation of the traditional South Indian idli. Here's how you can make it: Ingredients: Idli rice – 1 cup Urad dal (split black gram) – 1/4 cup Beetroot – 1 medium-sized (grated or finely chopped) Fenugreek seeds – 1/2 tsp (optional, for fermentation) Salt – to taste Water – as needed Oil – for greasing the idli molds Instructions: Soaking: Wash and soak the idli rice and urad dal separately for 4-6 hours or overnight. Optionally, soak the fenugreek seeds with the urad dal. Grinding: Drain the soaked rice and dal. In a blender or wet grinder, grind the rice to a slightly coarse batter (add water as needed). Then, grind the urad dal (and fenugreek seeds) to a smooth paste with some water. The dal batter should be soft and fluffy. Mixing: Combine the rice and dal batters in a large bowl. Add the grated beetroot to the batter and mix well. Add salt to taste and mix again. The beetroot will turn the batter a vibrant pink or red color. ...

Greens Special 🥕🫑🥦🥑🍒

Search This Blog