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10 Indianised Homemade Dips

Mallika, a content writer and a foodie with a passion to try new recipes and cuisines, love to Indianise and encourages home cooking!

Dips

Dips

A dip is a condiment used as a side dish to add flavour and taste for foods like bread, dumplings, crackers, chips, fritters, seafood, finger foods and appetizers.

Dips are also knowns as "dipping sauces" but have a thicker texture than sauces. Unlike sauces, dips can be cooked or uncooked. Food goes into a dip whereas sauces are applied on food.

In this article, let's see 10 different dips that can be easily cooked in home kitchens according to Indian taste.

1.Hummus/Chickpea Dip:

Hummus is a popular dip and is a base for many varieties of dips. In the Arabic language, Hummus means chickpeas. It is very healthy and protein-rich.

Cuisine: Middle East/Mediterranean

Condiment type: Dip, sandwich spread and base for Hummus based spreads or dips.

Shelf life: 3 to 5 days in the refrigerator.

Usage: Pita bread, substitute for mayonnaise/mustard sauce, pita chips, deviled eggs, mashed potatoes, dip for vegetables like boiled carrots, pickled cucumbers, broccoli, falafel and sandwich spread.

Ingredients:

  1. Tahini(white sesame seeds paste)= 1/3rd cup
  2. Chickpeas= 1 1/2 cup
  3. Garlic= 2 to 3 cloves
  4. Vegetable oil/extra virgin olive oil= 2 tbsp.
  5. Lemon juice= 2 to 3 tbsp.
  6. Ground roasted cumin powder= 1/2 tsp.
  7. Water= 2 to 4 tbsp.
  8. Salt= as per taste

Garnish toppings: chopped tomatoes, cucumber, fresh coriander/parsley, caramelized onions, sauteed mushrooms, boiled chickpeas, hard-boiled eggs, paprika, olive oil, pickled olives, pine nuts and roasted almonds.

Procedure:

  • Wash the chickpeas first and soak overnight. Boil them in a pressure cooker with 2 to 3 cups of water and a tsp. of salt. When they are cooked and become smooth, drain the water and let them cool.
  • In a food processor, add tahini, water, oil, cumin, garlic, lemon juice, salt and puree until smooth. Then add boiled chickpeas and grind until smooth consistency.
  • Check the seasoning and add salt/lemon juice/cumin/water if required.
  • Store it in an airtight container in the refrigerator.
  • Garnish with your choice of toppings and serve.

2.Honey mustard Dip:

This dip is a combination of mayonnaise and mustard sauce as the base.

Cuisine: American

Condiment type: dip, salad dressing

Shelf life: 4 to 5 days in the refrigerator

Usage: Chicken roast, deviled eggs, spread for salmon fillets, pretzels, apples, cheese spread etc.

Ingredients:

  1. Mayonnaise eggless/egg= 1/4th cup
  2. Honey= 1/4th cup
  3. Yellow mustard paste/sauce= 1/4th cup
  4. Lemon juice/distilled white vinegar= 1 tbsp.
  5. Cayenne pepper/red chilli powder= 1/2 tsp.

Procedure:

  • Combine all the ingredients in a mixer and grind into a smooth paste. Check the seasoning and add lemon juice or honey if needed.
  • Store it in an airtight container in the refrigerator.

3.Mint Dip:

It is a curd based dip.

Cuisine: Indian

condiment type: dip, salad dressing

Shelf life: 3 days in the refrigerator

Usage: kebabs, biryani, raitha, salad dressing, grilled chicken/lamb, pita bread, tacos etc.

Ingredients:

  1. Curd= 1 cup
  2. Mint leaves= 1 cup
  3. Fresh coriander, chopped= 1 tbsp.
  4. Green chillis, chopped= 3
  5. Ground roasted cumin powder= 1/2 tsp.
  6. Lemon juice= 1 tbsp.
  7. Salt= as per taste

Procedure:

  • Blend all the ingredients in a food processor into a smooth paste and store in an airtight container.

4.Spicy Tandoori Dip:

It is also a curd based dip but has a spicier taste.

Cuisine: Indian

Condiment type: dip, salad dressing

Shelf life: 3 days in the refrigerator

Usage: Kebabs, grilled chicken/lamb, chicken wings, and chicken spring rolls etc.

Ingredients:

  1. Hung curd= 3/4th cup
  2. Tomatoes, chopped= 1/2 cup
  3. Fresh coriander, chopped= 1/4th cup
  4. Red tandoori masala= 1 tbsp.
  5. Sugar= 1 tsp.
  6. Salt= as per taste

Procedure:

  • Combine all the ingredients in a mixer and grind into a smooth paste. Store it in an airtight container in the refrigerator.

5.Bhuna dip:

Bhuna in the Hindi language means "to roast". This dip contains roasted spices and it is a hot and spicy side dish.

Cuisine: Indian

Condiment type: dip, sandwich spread

Shelf life: 3 days in the refrigerator

Usage: Chicken starters, kebabs, chicken popcorn, chicken 65, chicken burger, Frankies etc.

Ingredients:

  1. Onion paste= 2 tbsp.
  2. Tomato paste/tomato puree= 3tbsp.
  3. Chicken/vegetable stock= 1/2 cup
  4. Ginger+garlic paste= 1 tsp.
  5. Spice mix powder= 1 tsp.
  6. Fresh coriander, chopped= 1 tbsp.
  7. Kasuri methi=1/4th tsp.
  8. Salt= as per taste
  9. Oil/butter= 2 tsps.

Ingredients for spice mix:

  1. Red chilli powder= 2 tsps.
  2. Turmeric powder= 1/4th tsp.
  3. Roasted coriander powder= 1 tsp.
  4. Roasted cumin powder= 1/2 tsp.
  5. Black pepper powder= 1 tsp.

Procedure:

  • Combine all the ingredients for the spice mix in a small container and keep it aside.
  • Take a saucepan and add oil or butter and let it heat in a low flame. Add onion paste and ginger garlic paste and saute for 1 minute to remove rawness.
  • Add tomato paste, chicken stock, spice mix, salt and let it simmer for 5 minutes till the required consistency. The consistency should be thick as it is for a dip.
  • Add chopped fresh coriander and Kasuri methi and check the seasoning. Add salt or spice mix if needed and turn off the stove.
  • The dip can be served hot or it can be cooled and stored in an airtight container in the refrigerator.

6.Paneer Dip:

Paneer or cottage cheese is the Indian version of cheese which is a popular dairy product in North Indian cuisine.

Cuisine: Indian

Condiment type: Dip, sandwich spread

Shelf life: 3 days in the refrigerator

Usage: Paneer sandwich, Garlic naan, potato fingers, cutlets, paranthas etc.

Ingredients:

  1. Bhuna dip= 3 tbsps.
  2. Mashed cottage cheese or paneer= 1/2 cup
  3. Salt= as per taste
  4. Lemon juice= 1 to 2 tbsps.

Procedure:

  • Add the above bhuna dip in a small container and add mashed paneer, salt and lemon juice and mix well with a spoon. Check the seasoning.
  • Store it in an airtight container.

7.Spinach Dip:

Spinach dip can also be called as Palak chutney which is very tasty and protein-rich.

Cuisine: Indian

Condiment type: Dip, sandwich spread

Shelf life: 3 to 4 days in the refrigerator

Usage: Indian bread, Palak rice, Dosa, steam rice, samosa etc

Ingredients:

  1. Fresh spinach leaves, chopped= 2 cups
  2. Onion, chopped= 1 large size, divided
  3. Tomato, roughly chopped= 1 medium size
  4. Green chillis= 4 to 5, as per the taste
  5. Ginger= 2 cloves
  6. Garlic, grated= 2 tsps.
  7. oil= 1 tbsp.
  8. Garam masala powder= 1 tsp.
  9. Salt= as per taste

Procedure:

  • Add washed and cut spinach, half of the chopped onion, tomato, green chillis, ginger, garlic and 1 tsp. salt in a cooking vessel and let the ingredients cook for 10 minutes. There is no need to add oil or water as the leafy vegetable releases enough water to cook the ingredients.
  • After the vegetables become soft with no water in the vessel, turn off the stove and let them cool. Grind the cooked items in a mixer into a fine paste.
  • Keep a saucepan on the stove in low heat and add oil. When the oil is heated, add the other half of onion and saute for 1 minute till the onions become translucent.
  • Add the spinach paste and garam masala powder to the onions and mix them well. Check the seasoning and let it simmer for 1 or 2 minutes and turn off the stove.
  • It should have a thicker consistency and can be served warm.
  • After it is cooled, store it in an airtight container in the refrigerator.

8.Pav bhaji Dip:

Pav bhaji curry is a famous side dish which is native to India. Pav means bread and bhaji means curry. It is a mixed vegetable curry which is cooked with lots of butter and a special spice powder called pav bhaji masala powder. The curry itself can be used as a dip. A slight variation can be made to the authentic recipe from which an innovative dip can be prepared. Let's see the recipe:

Cuisine: Indian

Condiment type: curry, dip, burger/sandwich spread

Usage: Burgers, sandwiches, bread buns, roti etc

Ingredients:

  1. Mixed vegetables(potato, cauliflower, fresh green peas and carrots)= 2 cups
  2. Onion=1 medium,chopped
  3. Green chillis= 2 to 3 chopped
  4. Tomatoes= 3 medium-sized, chopped
  5. Ginger+garlic paste= 1 tsp.
  6. Turmeric powder= 1/2 tsp.
  7. Pavbhaji masala powder= 2 tsps.
  8. Butter= 3 tbsps.
  9. Salt= as per taste.
  10. Fresh coriander= 3 sprigs, washed and finely chopped.
  11. lemon juice= 2 tbsps.

Procedure:

  • Wash the vegetables and boil them in a pressure cooker with a tsp. of salt and enough water. When the vegetables are cooked, peel the potatoes and carrots and cut them into small cubes. Mix them along with the boiled small cauliflower florets and green peas. Keep half cup of these mixed vegetables aside.
  • Take a pan and pour 2 tbsps. of butter and let it heat on a low flame. Add chopped onions, ginger-garlic paste, green chillis and saute for 2 minutes till the onions become translucent.
  • Add one and a half cup of mixed vegetable, tomatoes, turmeric and 1/2 tsp. of salt and cook for 5 minutes. When all the ingredients become softer, mash them into a paste with a hand blender or a pavbhaji masher.
  • Add pavbhaji masala, salt as per taste and let it simmer for 5 more minutes. Add fresh coriander, lemon juice and remaining butter and turn off the stove. Garnish the dip with the half cup of boiled vegetables and serve hot. The consistency should be thick.
  • This dip is best when it is served hot. It can be stored in a refrigerator after cooled.
  • When it has to be used, take the required quantity of paste and add 2 to 3 tbsps. of water and warm it in a vessel on the stove on low heat for 2 minutes. Check the seasoning and add salt or masala powder and serve hot.

9.Red Bell pepper Dip:

There are many versions of red Bell Pepper dips. Here I am discussing two famous versions, one the Mediterranean version called Muhammara and the Serbian version known as Ajvar. Let's see the recipes:

a. Muhammara/Roasted Red Bell Pepper & Walnut Dip:

Muhammara recipe consists of some special ingredients like walnuts, pomegranate molasses and bread crumbs.

Cuisine: Mediterranean, Middle Eastern

Condiment type: side dish, dip

Shelf life: 3 days in a refrigerator

Usage: Pita bread, pita chips etc.

Ingredients:

  1. Red bell peppers= 2 medium size
  2. Fresh red chillis/dried red chillis= 2 to 3 as per taste
  3. Garlic= 3 cloves
  4. Tomatoes, chopped= 1 medium size
  5. Bread crumbs= 1/2 cup
  6. Pomegranate molasses= 2 tbsps. or 1 tbsp. honey+1 tbsp. lemon juice
  7. Sugar= 1 tsp.
  8. Red chilli/cayenne pepper= 1/2 tsp.
  9. Cinnamon powder= 1/2 tsp.
  10. Warm sunflower oil/olive oil= 3 tbsps.
  11. Salt= as per taste
  12. Shelled toasted walnuts= 1/2 cup

Procedure:

  • Take a pan and add 1 tbsp. of oil and let it heat on low flame. Add washed bell peppers, red chillis and garlic and saute for a minute. Place a lid on the pan and let them roast till they are soft and cooked. Stir them occasionally so that they are cooked on all sides.
  • Add chopped tomatoes and a tsp. of salt and cook for 2 minutes till the tomatoes become soft and mushy.
  • Let them cool and transfer them into a food processor and grind the mixture into a smooth paste.
  • Add bread crumbs, remaining warm oil, pomegranate molasses or lemon-honey mixture, sugar, red chilli powder, cinnamon powder, salt and blend it into a thick paste. scrape the sides and check the seasoning.
  • Collect the paste into a serving bowl and garnish it with walnuts on the top. Store it in the refrigerator.

b. Ajvar/Roasted Red Bell Pepper & Eggplant Dip:

Ajvar is a combination of red bell pepper and eggplant dip.

Cuisine: Serbian

Condiment type: dip, sandwich spread

Shelf life: 3 days in a refrigerator

Usage: Crusty bread, crackers, raw vegetables, grilled vegetables etc.

Ingredients:

  1. Red bell peppers= 4 medium size
  2. Eggplant, chopped= 1 medium size
  3. Garlic= 3 cloves
  4. Warm sunflower oil/olive oil= 3 tbsps.
  5. White vinegar/lemon juice= 1 tbsp.
  6. Salt= 1 tsp, as per taste
  7. Black pepper powder= 1 tsp.

Procedure:

  • Take a pan and add 1 tbsp. of oil and let it heat on low flame. Add washed bell peppers and eggplant and saute for a minute. Place a lid on the pan and let them roast till they are soft and cooked. Stir them occasionally so that they are cooked on all sides.
  • Let them cool and transfer them into a food processor. Add the remaining ingredients and blend the mixture into a thick paste.
  • Check the seasoning and store it in the refrigerator.

10.French Onion Dip:

This dip is called as "an American classic". It has multiple dairy products like butter, cream cheese and sour cream.

Cuisine: American

Condiment type: Dip, sandwich spread

Shelf life: 3 to 4 days in a refrigerator

Usage: Potato chips, corn chips, crackers, veggie sticks, tacos, sandwich spread, burgers etc.

Ingredients:

  1. Onions, diced= 2 cups
  2. Butter= 2 tbsps.
  3. Cream cheese/ground salted panner= 1/2 cup
  4. Egg Mayonnaise= 1/4th cup
  5. Sour cream/sour yogurt= 1/2 cup
  6. Red chilli powder/cayenne pepper= 1/2 tsp.
  7. Black pepper powder= 1/2 tsp.
  8. Salt= as per taste
  9. Minced garlic= 2 tsps.

Procedure:

  • Take a pan and heat butter in low flame. Add diced onions, garlic and a pinch of salt and saute for 2 to 5 minutes till the onions turn a golden colour. Turn off the stove.
  • In a bowl, take mayonnaise, sour cream and cream cheese and mix well. Add caramelized onions, chilli powder, salt and black pepper and mix well with the mayonnaise mixture.
  • Store it in an airtight container and serve this dip with chips.


Happy cooking!








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