BREAD DOSA WITH PEANUT ONION DIP

From : http://www.zeekhanakhazana.com/recipe/bread-dosa-with-peanut-onion-dip

INGREDIENTS

• 10 - 12 bread slices
• 1 tsp oil

For batter

• ½ cup semolina
• 2 tbsp yoghurt
• 1 tbsp rice flour
• Finely chopped green chilli to taste
• 20 - 22 curry leaves
• 1 tsp finely chopped ginger

For stuffing

• 4 boiled potatoes
• 2 tsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• ¼ tsp asafoetida
• ¼ tbsp finely chopped garlic
• Salt to taste
• ¼ tsp turmeric powder
• ¼ tsp red chilli powder
• 6 - 7 coriander leaves

For chutney

• 1 tsp oil
• 1 tsp finely chopped garlic
• ½ medium finely chopped onion
• 3 tbsp roasted peanuts
• 1 tsp tamarind pulp
• 2 tbsp jaggery

For tempering

• 1 tsp oil
• 1 whole dry red chilli
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• ¼ tsp asafoetida

For yoghurt & garlic chutney

• ¼ cup yoghurt
• ½ tsp garlic paste
• ¼ tsp finely chopped green chilli
• ½ tsp finely chopped onion

METHOD

• Firstly, cut the edges of the bread slices and sprinkle water on them.
• Now, mix semolina, yoghurt, rice flour, chopped green chilli, curry leaves, chopped ginger and water in a bowl.
• Also, mix the bread slices in the bowl and grind them.
• Next, mix water in the grinder and again grind it.
• After this, mash potatoes in another bowl.
• Now, heat oil in a pan and put mustard seeds, cumin seeds, asafoetida along with garlic in it to sauté.
• After the spices are slightly cooked, cook potato, salt, turmeric powder, red chilli powder and coriander leaves in it to prepare a stuffing.
• Next, heat oil in another pan and pour the prepared batter on it.
• After the batter is cooked from both the sides, put the prepared stuffing on it and roll it.
• Now, heat oil in the already used pan.
• After this, put red chilli, mustard seeds, cumin seeds and asafoetida in it to prepare a tempering.
• Pour the prepared tempering on the already prepared peanut dip.
• Next, mix yoghurt, garlic, chopped green chilli and chopped onion in another bowl to prepare another dip.
• Serve the prepared dosa with the prepared dips.
• Your Bread Dosa is ready.

Read More

Caramelized Onion Dip

From : http://www.foodnetwork.com/recipes/dan-smith-and-steve-mcdonagh/caramelized-onion-dip-recipe/index.html

Total Time: 3 hr 0 min
Prep 10 min
Inactive 2 hr 30 min
Cook 20 min
Yield: 2 cups
Level: Easy

Ingredients

1 tablespoon vegetable oil
2 cups thinly sliced onion
2 teaspoons chopped fresh sage leaves
3/4 cup mayonnaise
3/4 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
Potato chips, for serving

Directions
Heat oil in heavy medium saucepan over medium-low heat. Add onions and sage. Cover and cook until onions are deep golden brown, stirring occasionally, about 20 minutes. Remove from heat and let cool.

Whisk together mayonnaise and sour cream in a medium bowl to blend. Stir in the cooled caramelized onions, salt, and pepper. Cover dip and refrigerate until flavors blend, about 2 hours.

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French Onion Dip

From : http://www.foodnetwork.com/recipes/guy-fieri/french-onion-dip-recipe/index.html

Total Time: 2 hr 30 min
Prep 20 min
Inactive 1 hr 30 min
Cook 40 min
Yield: 3 1/2 cups
Level: Easy

Ingredients
2 tablespoons canola oil
1 tablespoon butter
2 Vidalia onions, sliced into 1/4-inch rings (about 4 cups)
2 large shallots, sliced into 1/8-inch rings (about 1/2 cup)
2 cups sour cream
1 cup mayonnaise
1 teaspoon celery salt
1 teaspoon Worcestershire
1 teaspoon freshly ground black pepper
1 teaspoon salt

Directions
In a large saute pan over low heat, add oil and butter. When butter is melted, add onions and saute stirring occasionally until golden brown and caramelized, about 35 minutes. Add shallots and saute for 15 minutes more until onions and shallots are dark brown. Remove from heat and let cool for 5 to 6 minutes, then chop into 1/4-inch pieces. Set aside to cool to room temperature.

Meanwhile, in a medium bowl, combine sour cream, mayonnaise, celery salt, Worcestershire, salt and pepper. Fold in onion mixture. Chill at least 1 hour or overnight, prior to serving.

Cook's Note: Dip can be pureed until creamy. If too thick, add milk to get desired consistency.

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Pan-Fried Onion Dip

From : http://www.foodnetwork.com/recipes/ina-garten/pan-fried-onion-dip-recipe/index.html

Total Time: 1 hr 10 min
Prep 10 min
Inactive 30 min
Cook 30 min
Yield: 2 cups
Level: Easy

Ingredients
2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise

Directions
Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.

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