Thursday, Dec 20 2007

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Beet and Carrot Dip

Ingredients

1 dark tender beetroot
1 carrot
1 onion
1 sprig spring onion
1 tsp. tomato sauce
1/2 tsp. chilli sauce
1 tsp. sugar
1/4 tsp. black salt
salt to taste
pepper to taste

Method

1. Pressure cook beetroot for 1 whistle.
2. Peel carrot, onion, beetroot.
3. Grate or chop very fine.
4. Chop spring onion very fine.
5. Beat curd till smooth.
6. Add salts, sauces, sugar, pepper, mix well.
7. Fold in grated, chopped vegetables, mix gently.
8. Chill. Serve with vegetable fingers, or as blobs over slices of chilled vegetable.

Making time: 15 minutes
Makes: 1 1/2 cups

Variation: For a smooth dip, grind the carrot and beetroot to a paste. Grate onion fine. Omit spring onion.

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