Tuesday, November 11, 2008
The Ninan Dip (mayo and curd)
This is a toot for a great creation that made so many meals memorable!
Made some kebabs with the leftover mince from the meatballs. We had bought some Kaboose (flat Lebanese bread).
Also had some nice pickles and relish that we had bought earlier, so all that was missing to make things complete, was our Ninan Dip.
This is a treat from our childhood days, bringing back lot of memories of great barbeques, picnics and dinners. Fried chicken, barbecued chicken, cutlets, fish-fingers, batter-fried prawns, everything tasted better with this dip. It was originally made by my dad's friend Ninan uncle, and everyone always called it Ninan's paste. But actually it is a little liquidy to be called a paste. And since we use it as a dip mainly, I decided to call it thus.
Mayonnaise - 1 cup
Curd - 1/2 cup
Red shallot - 2 (I used 1/4 of an onion)
Green chilly - 2 nos.
Coriander leaves - one bunch
Salt to taste
Put everything in the blender and pulse twice.
Sprinkle a bit of crushed pepper.
I just placed the kebab on Kaboose, added some finely sliced tomatoes and peppers, relish, pickles, and a liberal dose of the dip.....ummmm heavenly...It is something to toot about indeed...