Dip Into India Recipes

DIP INTO INDIA

Steps:

• Fill a 4-quart saucepan with 2 inches of water and bring to a boil over high heat.
• Add the cauliflower and 1/4 tsp of the salt.
• Partially cover the pan, adjust the heat so the water simmers, and cook the cauliflower until tender when pierced with a fork, about 10 minutes.
• Drain completely and transfer to a bowl.
• In a small saute pan over medium heat, warm the olive oil and swirl to coat the pan.
• Add the onion and saute until soft and translucent, about 5 minutes.
• Add the curry powder, remaining 1 1/2 tsp of salt, and the sugar.
• Stir constantly until the curry is fragrant, 1-2 minutes longer.
• Remove from the heat.
• Use a fork to mash the cauliflower into very small pieces.
• Add the onion mixture and stir to combine.
• Using a rubber spatula, stir in the yogurt, sour cream, parsley, nutmeg, cayenne and a few grinds of pepper.
• Taste and adjust the seasonings.
• Transfer to a serving bowl and serve immediately.

WORLD'S EASIEST AND MOST AMAZING TWO-INGREDIENT DIP

Steps:

• Mix sour cream and soy sauce together in a bowl until evenly combined.

NAAN DIPPERS WITH FRESH MINT & CORIANDER RAITA

Steps:

• Up to a day ahead, coarsely grate the cucumber into a bowl then squeeze it with your hands to remove as much juice as possible.
• In a food processor, whizz the yogurt, mint and coriander together until well blended. Tip into a bowl and stir in the cucumber. Cover with cling film and chill until you are ready to serve.
• To serve, preheat the oven to 200C/gas 6/fan 180C. Cut the naan into long triangles and arrange on 2 large baking sheets. Brush them with oil on one side and sprinkle over a little paprika and salt. Bake for 8-10 minutes until crisp and golden. Season the raita with up to 1 teaspoon of salt (see tip) and lemon juice to taste. Serve on a platter with fresh tomato chutney and dippers.