|
- Dips and dressings form wonderful accessories to salads, boiled vegetables and fresh raw vegetable fingers like cucumbers, carrots, etc.
- A variety of dips can be made from curds, sauces, tomato pulp, etc.
- Curds, however, is a very popular base for many favourite dips and dressings.
- The use of oils like salad oil, olive oil or refined oil, where oil is required will give tasty and varying
flavours.
- Curds should always be tied in a muslin cloth and hung for at least 45 minutes to an hour before using in the recipe. If thinner consistency is required, add some milk or cream. But tying the curds will remove all excess sourness from it.
- Always chill curdy dips well before serving.
- Chill vegetable fingers of cucumbers, carrots, etc. well in iced water, so that they are crisp when served.
- Since shelflife of these dips is practically nil, they must be eaten the same day, or the may turn sour even in a refrigerator.
- Salad dressings must be added and tossed in the salad just before serving , to give a fresh flavour to the dish. However, chill the dressingless salad well beforehand.
- Measure the curds after it has been tied as mentioned above, where tied curds has been used. Generally, to obtain 1 cup tied curds tie approx. 2 cups set curds.
- By vegetable fingers, I mean the fresh raw vegetables cut into thick long chunks, so that they can be held in the hand and dipped in easily, while eating. Vegetables like capsicum, cucumber, carrot,white radish, boiled potato, etc. form very good fingers.
|
