3 Types of Dips - Easy Dips Recipe for Chips | Brisk Kitchen

For more recipes visit: www.briskkitchen.in Subscribe to Brisk Kitchen for more such EASY, QUICK and most importantly DELICIOUS recipes! Let's stay connected: Instagram: www.instagram.com/thebriskkitchen/ Facebook: www.facebook.com/briskkitchen.in Today's Recipe Creamy Yogurt Dip Ingredients Yogurt - 200 grams Fresh cream - 150 grams Chopped red capsicum - 100 grams Chopped green capsicum - 100 grams Chopped spring onion leaf - 2 tablespoons Chopped green chilli - 1 Chopped coriander - 1 tablespoon Salt - 1 teaspoon Vinegar - 1 teaspoon Crushed parsley - 1 teaspoon Preparation In a mixing bowl add yogurt and fresh cream. Whisk well. Add chopped red capsicum, chopped green capsicum, chopped spring onion leaf, chopped green chilli, chopped coriander, salt, vinegar and crushed parsley. Whisk well. Garnish with chopped spring onion leaves. Kara Chutney Ingredients Sesame oil - 2 tablespoons Chana dal - 4 tablespoons Dry Kashmiri chilli - 4 Sambar onion (small) - 4 Garlic - 10 cloves Chopped tomato - 1 Salt - 1 teaspoon Chopped tamarind - 1 teaspoon Water - 100 ml Cooking oil - 1 tablespoon Mustard seeds - 1/2 teaspoon Urad dal - 1 tablespoon Asafoetida - 1 pinch Curry leaves - 10 Preparation In a kadhai add sesame oil and chana dal. Sauté well. Add dry Kashmiri chilli and sambar onion. Sauté well. Add garlic, chopped tomato and salt. Mix well. Transfer to a blender. Add chopped tamarind and water. Blend to a thick paste. Keep aside. In a kadhai add cooking oil l, mustard seeds and urad dal. Sauté well. Add asafoetida, curry leaves and blended paste. Mix well. Methi Chutney Ingredients Cooking oil - 1 teaspoon Fenugreek seeds - 1/2 teaspoon Dry Kashmiri chilli - 4 Garlic - 10-12 Curry leaves - 10-12 Grated coconut - 100 grams Salt - 1/2 teaspoon Tamarind paste - 1 teaspoon Water - 3 tablespoon Jaggery - 2 tablespoons Cooking oil - 1 teaspoon Mustard seeds - 1/2 teaspoon Curry leaves - 10 Asafoetida - 1 pinch Water - 100 ml Preparation In a kadhai add cooking oil, fenugreek seeds, dry Kashmiri chilli and garlic. Roast well. Add curry leaves and cook for 1-2 minutes. Transfer to a blender and add grated coconut, salt, tamarind paste, water and jaggery. Blend to a thick paste. Keep aside. In a kadhai add cooking oil, mustard seeds, curry leaves and asafoetida. Sauté well. Add blended paste and water. Mix well. Garnish with curry leaves. Kitchen Essentials: Induction Cooker: https://amzn.to/3hOS5Dv | https://amzn.to/3yFjlvh Measuring Cup & Spoon Set: https://amzn.to/3yzv1zk Chopper for Fine Cutting: https://amzn.to/2UpfUtI Bajaj Rex Mixer Grinder, 500W: https://amzn.to/36nfo28 Oven For Baking 25liter https://amzn.to/3ytvH9y Good quality pan: https://amzn.to/3jT4zN5 Hand Blender+Mixer: https://amzn.to/3ABPNk0 Silicone Spatula: https://amzn.to/3hIwDQG Shoot Equipment: Camera: Canon 80d: https://amzn.to/3xt2VWu Canon 1500d: https://amzn.to/3k8irDk Lens https://amzn.to/3xpIDxc Tripod https://amzn.to/3hjMpCG Lights: https://amzn.to/3AF04vu