23 Sep 2015 | 2 min Read
Baby 360 Degrees
Author | 63 Articles
Hang about 3 to 4 cups of yoghurt in a muslin cloth for approx 4 hours, until all the water is drained and the consistency becomes thick. Add to it 1 tbsp chopped garlic, 1/2 cup spring onions, 1tbspn olive oil , salt and pepper. Mix slowly with a spoon.
Your tasty yoghurt dip is ready. You can prepare and keep it in the refrigerator for up to a week. Eat it as a dip with multigrain bread, lavash, cucumber and carrot crudités. Or make a sandwich every time you travel.
Soak chickpeas (100 grams) over night. Pressure cook them for about 10-15 whistles till they are soft and easy to mash. Strain the excess water and keep aside. Do not throw the water as this can be used to maintain the consistency or added to a soup. Place them in a mixer grinder, add salt, red chilli powder, black pepper powder, powdered white sesame (til) seeds, one tablespoon of garlic puree and coriander leaves. Add olive oil. Then grind all ingredients till it forms a paste like consistency.
This can be stored in the refrigerator for 4-7 days. It has a high protein content and the sesame seeds are a rich source of calcium. You can use this as a salad dressing, as a dip or a sandwich spread to add that extra punch of protein and calcium to your snacks and dinner.
Both the above recipes are also a big hit with kids and can encourage them to eat salads. The dip makes the salad tasty and interesting for a child to self-feed finger foods.
Seema Kazi Rangnekar – Team Baby360degrees