Beetroot – Dahi dip

Beetroot Dahi
Authorrecipe

Healthy, refreshing & vibrant this Beetroot –Dahi dip ticks all the right boxes. Sarda Farms Dahi is made from fresh cow milk without any artificial additives and hence makes it 100% pure and wholesome. The goodness of beetroot combined with our nutritious dahi makes this dip a guilt free nourishing snack.
Quick and easy, the recipe can be easily adapted to suit your taste. Serve Beetroot-dahi dip with crudities or crackers as a snack or a party starter.

Beetroot Dahi
Yields3 Servings
Total Time10 mins
 1 tsp Sarda farms low fat dahi (400 grams), whey drained completely (see notes)
 1 medium sized beetroot boiled, peeled and grated (about 1/2 cup)
 45 garlic cloves, chopped or grated
 ¾ teaspoon roasted cumin powder
 ¾ teaspoon powdered rock salt
 ¼ teaspoon black pepper powder
 23 teaspoons olive oil
1

Herbs as required for garnish (you can use coriander, mint, thyme, parsley etc.)
Chopped nuts & seeds as required for garnish (almonds, groundnuts, walnuts, sesame seeds, sunflower seeds, melon seeds etc)

Method:

1. Pulse beetroot, garlic, drained dahi, salt and pepper powder in a food processor till it blends well.
2. Place Beetroot- dahi dip in a serving bowl.
3. Drizzle olive oil over it.
4. Sprinkle cumin powder and garnish with herbs, seeds and nuts.
5. Serve with crudities and crackers.

Notes:
1. To completely drain whey from dahi, tie it in a kitchen towel/muslin cloth placed on a colander for about an hour.
2. To boil beetroot quickly, pressure cook to 2 whistles and then for about 5 minutes on low flame. Cool, peel and use as required.
3. For a variation you can use boiled carrot, red pumpkin or blanched spinach leaves instead of beetroot.

Ingredients

 1 tsp Sarda farms low fat dahi (400 grams), whey drained completely (see notes)
 1 medium sized beetroot boiled, peeled and grated (about 1/2 cup)
 45 garlic cloves, chopped or grated
 ¾ teaspoon roasted cumin powder
 ¾ teaspoon powdered rock salt
 ¼ teaspoon black pepper powder
 23 teaspoons olive oil

Directions

1

Herbs as required for garnish (you can use coriander, mint, thyme, parsley etc.)
Chopped nuts & seeds as required for garnish (almonds, groundnuts, walnuts, sesame seeds, sunflower seeds, melon seeds etc)

Method:

1. Pulse beetroot, garlic, drained dahi, salt and pepper powder in a food processor till it blends well.
2. Place Beetroot- dahi dip in a serving bowl.
3. Drizzle olive oil over it.
4. Sprinkle cumin powder and garnish with herbs, seeds and nuts.
5. Serve with crudities and crackers.

Notes:
1. To completely drain whey from dahi, tie it in a kitchen towel/muslin cloth placed on a colander for about an hour.
2. To boil beetroot quickly, pressure cook to 2 whistles and then for about 5 minutes on low flame. Cool, peel and use as required.
3. For a variation you can use boiled carrot, red pumpkin or blanched spinach leaves instead of beetroot.

Beetroot – Dahi dip

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