Thursday, November 5, 2015
(Makes around 2 1/2 cups)
Make the Tahini Sauce a day before, so it marinates well, thus giving a better taste
1/4 cup – Tahini paste (Readymade or Homemade)
1/2 cup – Curd (whisked)
2 Tbsp – Lemon juice
2-3 cloves – Garlic (roasted and pounded)
To taste – Salt
Blend the tahini sauce with the curd.
Then add the lemon juice, garlic and salt.
Blend once more.
375 gms - Paneer
To taste - Chilli flakes
15 pcs - Arugula leaves (finely chopped)
Mix the paneer, chilli flakes and the arugula leaves.
Method for the Dip
Blend the prepared tahina sauce and the paneer mix.
Serve with lavache, ragi crackers, bread sticks or vegetable fingers.
Spread a liberal amount of the dip on toasted multigrain bead. (I buy the bread from theobrama)
Top it with peanut and finely chopped baby spinach leaves and lettuce.
It can be stored in the refrigerator for a day or two.
The left over sauce or paste can be used in Salads and Sandwiches.