Monday, March 27, 2017

Nigella Seeds(Kalonji) Dip or Aachari Dip

   Nigella or Kalonji or Black seeds, is known as the "seed of blessing" as it is considered to be one of the greatest healing herbs of all times.. Apart from being a wonderful medicine, Nigella seeds are superb spice, used to flavor a variety of authentic dishes including pickles..Also popular decorative spice for tossing onto bread or naan, savoury cookies or pastries, as well as over salads too.. A tempering of Kalonji along with jeera goes well over rice too. its taste adds flavorsome value to any type of curry or stew or even to dal..Toasted Nigella seeds can be added to citric pickles to balance the flovor and improve digestion..Today's recipe is totally inspired my indian pickle's flavor. It's all about "Nigella Seeds(kalonji) Dip" or "Aachari Dip"...



    Never before would you have experienced such a wide assortment of Indian spices in a dip! With a base of curds, tempered with five aromatic spices, perked up with coriander and green chillies, and chilled to a pleasant temperature, this lip-smacking Achaari Dip or Nigella seeds Dip will make your taste buds tingle with joy, yearning for the next bite of dip-coated cracker or chip or tikki or khakhra..:)  
   When friends or family are coming over, a snack of chips and dips is the first thing comes to mind.. Or even wonderful snack to enjoy on a weekend's evening. This Nigella seeds dip is also perfect with simple Khakhras.. I perfer this dip with my favorite Bajari Dhebra Khakhra.. It goes very well with some crackers too.. Any crackers or corn chips or khakhras or tikkis become interesting with this deliciously chilled low-fat yogurt dip enhanced with delectable spices. Prepare in advance and enjoy at leisure.. 
  My #foodiemonday #bloghop entry for #nigellaseeds..

INGREDIENTS:: 
1/2 teaspoon Oil
1/4 teaspoon Nigella seeds(Kalonji)
1/4 teaspoon Fenugreek(Methi) seeds
1/4 teaspoon Mustard(rai) seeds
1/2 teaspoon cumin seeds
1/2 teaspoon Fennel Seeds
A pinch of asafoetida(hing)
1/4 cup Chopped cilantro
Green chillies according to taste.(use 1-2)
3/4 cup Low-fat hung Yogurt or you can use regular yogurt
Salt to taste
Sugar to taste
METHOD::
* Heat the oil in a small pan.
* Add mustard seeds, fenugreek seeds, nigella seeds, cumin seeds and fennal seeds.
* Add asafoetida, when seeds crackle.

* Saute for few seconds.
* Turn off the stove and keep aside to cool down.
* Add all roasted spices, green chillies, chopped cilantro, salt and sugar into a blender jar along with very low amount of water.
* Blend all together and make a fine paste.
* Pour the paste into a bowl, add the hung yogurt and wisk well.

* Keep in fridge for at least an hour. 
* Sprinkle some Nigella seeds and serve chilled.
* Enjoy.

NOTES:
-You may use regular yogurt instead of low-fat.
-You can use combination of sour cream and yogurt too.
-You can eat immediately too, no need to chilled it. But chilled taste more delicious.