Monday, October 10, 2011

Corn dip...

'T' was at work & the baby corns in my fridge were yelling to be picked up. They ended up being a part of my snack-lunch :)
You need:
1 cup corn cut breadthwise to get little circles
1/2 cup tomato puree(I pureed 2 tomatoes in my mixer. You could use the ready puree)
1 tsp kasoori methi
a pinch of pepper
2 tbsp olive oil
1 small onion, finely chopped
1 tbsp powdered cashewnut
1/2 tsp ginger-garlic paste
Salt to taste
1/2 tsp chilli powder
2 tsp cream
2-3 tbsp grated cheese
How to:
Boil the tomato puree with 1/2 cup water, kasoori methi and pepper till it thickens. Set aside.
In the same kadai, sauté onions in olive oil along with the cashewnut, ginger-garlic paste, chilly powder & salt to taste. Once the onion changes color, add the tomato puree and simmer.Check/add more chilly powder if required.
Drop in the cream & fold. Garnish with grated cheese & serve as a dip with crackers or toast. Slurp! :)

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