In any party that has mainly Indian food, appetizer becomes a big thing. It is one of the difficult courses too since most of them are fried and if you are the host, you cannot really stand in front of the stove frying the appetizer. I usually have something that is baked for the appetizer just so I get to take care of other important things at the party. And when I usually cook for a party, there are at least two appetizers, 2 side dishes to go with rotis/flat bread, two to three different kinds of rice dishes and couple of desserts. And I make all of them myself without getting anything from outside. So, coming up with easy stuff to feed the crowd is as important as any aspect of the party or more than any I should say. This was one of the dips I served for my kids' birthday party. I made the dip the previous day and few hours before the party, toasted the italian bread and had the crostini ready.
One Year back - Swiss Chard Pasta with Indian spices
Two years back - Pasta with marinated, grilled tofu, Long beans in Peanut sauce
Adapted from here.
Ingredients:
Cilantro - 1 bunch or about 2 - 2 1/2 cups chopped (include stalk part too)
Cashews - 1 cup lightly toasted
Sour cream - 1/2 cup (I used fat free)
Ricotta cheese - 1 cup (I used part skim but fat free should work fine too)
Green chillies - 8 or as per taste (you could use Jalapeno peppers too about 1 or 2)
Sugar - 1 TBSP (optional, but gives a very nice balance)
Salt - to taste
Lime juice - from half a lime (about 2 TBSP)
Garlic - 2 pods
Method:
In a skillet, toast the cashews lightly. Set aside to cool down. In a food processor or a blender, take all the ingredients including cooled cashews. Run the machine till you get the paste. You can adjust the thickness by adding more water or sour cream. Check for the salt and adjust if needed. Refrigerate at least 2 hours before serving.
To serve:
You could serve this with pita bread or veggies or crostini. I toasted italian bread that was lightly brushed with olive oil at 375 F for 15 minutes to get the toast.
Enjoy.
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Two years back - Pasta with marinated, grilled tofu, Long beans in Peanut sauce
Adapted from here.
Ingredients:
Cilantro - 1 bunch or about 2 - 2 1/2 cups chopped (include stalk part too)
Cashews - 1 cup lightly toasted
Sour cream - 1/2 cup (I used fat free)
Ricotta cheese - 1 cup (I used part skim but fat free should work fine too)
Green chillies - 8 or as per taste (you could use Jalapeno peppers too about 1 or 2)
Sugar - 1 TBSP (optional, but gives a very nice balance)
Salt - to taste
Lime juice - from half a lime (about 2 TBSP)
Garlic - 2 pods
Method:
In a skillet, toast the cashews lightly. Set aside to cool down. In a food processor or a blender, take all the ingredients including cooled cashews. Run the machine till you get the paste. You can adjust the thickness by adding more water or sour cream. Check for the salt and adjust if needed. Refrigerate at least 2 hours before serving.
To serve:
You could serve this with pita bread or veggies or crostini. I toasted italian bread that was lightly brushed with olive oil at 375 F for 15 minutes to get the toast.
Enjoy.
The recipe looks good. You love ricotta cheese don't you? :)
ReplyDeleteSrimathi, You got me. I love it because of the richness it gives without increasing the calories too much.
DeleteLooks yum
ReplyDeleteflavours in the dip looks wonderful
ReplyDeleteInteresting recipe.. Looks so heavy though..
ReplyDeleteLooks really good
ReplyDeleteGreat recipe. A perfect appetizer
ReplyDelete