Hello  friends, how are you all? Friends i am so sorry yesterdays cant post  any recipe  but as we all know just like you friends i am also busy in diwali preparation.all house cleaning and all for now or else it will be too late.

Today i am posting the recipe which u can use with any kind of tikka, fish fingers or just with bread or any kind of paratha. 

1) Tomato basil butter : 125 gm slab of butter on room temperature, 3 teaspoon tomato puree, bunch of fresh basil, 1small garlic clove, pinch of salt and black pepper. 

Method : in a borosil glass bowl take butter and whip it until fluffy, add tomato puree, thinly choped fresh basil, choped garlic, pinch of pepper and salt now store this in a tin  and refrigerate until needed.

2) Herb butter: 125gm butter,  bunch of fresh chives and basil, rosemary,and parsly, 1garlic clove, 2small red shallots, or half red onion finely choped, 1teaspoon yelloq mustard paste ,pinch of salt pinch of nutmeg, remember only pich of salt as butter is always salty.  

Method : in a borocil bowl whip butter till soft pick and fluffy, mix thinly choped all other ingredients  to it and store in butter box until needed.

You can serve this with any paratha or while making pizza and burger or sandwich or just brush it on tikkas u r making on grill. 

3) Yogurt dip with herbs : hung curd 1cup, bunch of fresh chives, basil, parsly or coriander, 2small red shallots, 1teaspoon sugar, pinch of salt and black pepper, extra virgin olive oil optional. 

Method : in a bowl mix hung curd and thinly choped all herbs we have and other ingredients and mix well. Your herb dip is ready to have with any fry meat dish, fish, chicken or just even with boiled potatos or any king of bread toast, or paratha. 

4) curd dip with vegis : 200gm hung curd, thinly and finely choped- carrot, cucumber, shallots, french beans, tomato deseeded and beetroot, blanch beans, carrot and beetroot.all this vegis half cup each or less, salt to taste sugar and black pepper powder, coriander or parsly thinly choped you can add thinly choped 2green chiilies as well. 

Method : in a large borosil bowl  take  hung curd and all our thinly finly choped and blanched vegis and other ingredients mix well. Your exotic dip is ready to serve. 

You can use  mango, papaya,all and any kind of melon and other fruits of your choice  to make the fruity  dip dnt use chiily and coriander but you can use chat masala and crushed black or white peppers and sugar and salt to taste.

Cutting all this vegis finely is not a easy core but you can make it possible if you have any good quality chopper and hand blender like Phillips or maharaja whiteline which i also use in my kitchen.

 
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