If you have leftover potato Masala that you make for Masala Dosa then don’t worry make this easy peasy instant Batata . Base: 1.5–2 cups Leftover potato masala Batter: 1 cup gram flour (besan), ¼ tsp turmeric, salt, a pinch of baking soda, and water. Optional Crunch: Add 1–2 tbsp rice flour to the batter for a crunchy texture Prep the Masala: If the leftover masala is chunky, mash it slightly. If it lacks heat, add chopped green chilies, ginger garlic paste, or fresh coriander. 2. Shape: Grease your hands with a little oil and roll the mixture into lemon sized balls or slightly flattened patties. Mix the Batter: Combine the batter ingredients, adding water gradually until it reaches a thick, smooth flowing consistency that can coat a spoon. Fry: Heat 2 inches of oil in a pot. Dip each ball into the batter to coat all sides , then carefully slide it into the hot oil. Finish: Deep fry on...
Hi,
Artichoke Spinach dip is one of a cheesy dips which is my personal favourite and usually loved by all. A creamy cheese base with the goodness of Spinach and artichokes,a bit of garlic and of course topped with cheese, baked until golden and bubbly.
First time we had this in Boston in a Restaurant and loved it....I hope you will love it too.A very easy recipe to make for a party or a gettogether or just to munch on with crackers/bread /tortilla chips on a boring day.
Firstly, Artichokes are thistles which is a family of flowering plants characterised by prickly leaves.The outside of the bulbs which is green is not meant to be eaten.Only the inside soft part ie the heart(which we usually get in a jar of store bought marinated artichokes ) is edible. Plus they are packed with nutrients and antioxidants.Rich in fiber,Vitamin C and K and folate.
Secondly Spinch,which does not need introduction,a leafy vegetable rich in iron, fiber, Vitamin A and E.
So this isnt just a casual cheese dip...but totally delicious, filled with some goodness of these vegetables.
This recipe requires sour cream, mozarella cheese,cream cheese, Eggless Mayonnaise and marinated artichokes which are easily available in stores.
I have used all organic ,grassfed diary products...It can also be made vegan by choosing the alternative vegan options.Also I have used organic eggless Mayonnaise.You can make just a spinach dip if artichokes are not available.It tastes just delicious.It can be stored in the Refridgerator for 2 to 3 days if you are lucky enough to have some leftover to store.Just heat it in Oven for 2 minutes and relish again.
So without wasting time ,lets dig into the recipe.
INGREDIENTS:
Organic Cream Cheese 8 oz
Organic Sour cream 8 oz
Organic eggless Mayonnaise 1/2 cup
Organic grassfed Mozarella cheese 3/4 cup
Organic Parmesan cheese 3 tbsp
Spinach 1 bunch
Marinated Artichoke hearts 8 oz
Garlic cloves 4
Oregano 1 tsp
Black pepper 1 tsp
Italian dried herbs 1 tsp
Red chilli flakes 1 tsp
Butter for greasing
Salt to taste
INSTRUCTION:
1.Preheat Oven at 375 degree farenhiet.
2.In a big mixing bowl,Add Mozarella cheese and finely chopped garlic.
3.Stir in sour cream ,Cream cheese and Mayonnaise.
4.Now add Grated Parmesan cheese,pepper powder, salt, oregano, Italian dried herbs ,red chilli flakes
5.Add chopped spinach and marinated artichoke hearts.
6.Mix everthing thoroughly.
7.Grease a Baking dish/Baking glass jar with some butter.
8.Transfer the mixture to the baking dish.
10.Serve with your favourite crackers/crostini/toast and relish this cheesy tasty dip.
Hope you will love this recipe ,Please give me a feedback in the comments section.Subscribe to my blog for such tasty recipes.
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