Tuesday, June 12, 2012

Achari dip, a guest post and a present from my youngest fan

So I got the sweetest thing in my mail today. My friend Radical has been telling me for weeks that her 11-year-old niece Dhruvi is my biggest fan. I couldn't help smiling at that thought but realised that she'd probably be my youngest reader too.

Dhruvi's a big foodie and she loves cooking and when she added me on gtalk, she'd chat with me online  about food and stuff. She's just starting to blog too.

She asked me two very pertinent questions - why I'm called Hooney Macarooney - because my last name is Hoon and I loved Macaroons. Or why I'm called Cookaroo. To which my answer was the short one - because I love cooking and my first name starts with Roo. (Truth is, it's a take on one my favourite short stories ever - The Great Switcheroo by Roald Dahl)

 But I never put two plus two, until today when I got this:


So cute! I am so touched!

Dhruvi has been cooking and baking for a while now. She's getting really quite good at it. And why not! Her mother is a fabulous cook, her grandmother is awesome, so she's got great teachers right at home.

I've also been asking Dhruvi to send me something she makes. She's sent me a photograph of some brownies she'd baked, but said that wasn't her favourite. So finally she sent me something she liked. And her mail said:

"Hi Ruchira Bua... Well I tried out a dip called ACHAARI DIP... It wasnt in your blog...... I really loved It.. Heres the recipe and the Picture I sent  In an attachment. "


So here goes:


Image courtesy Snack Bites


Dhruvi's Achaari Dip



Preparation Time: 2 minutes
Cooking Time: 2 minutes

Ingredients

3/4 cup chilled hung curd, whisked
1/4 cup chopped coriander 
1/2 tsp finely chopped green chillies
salt to taste
sugar to taste

For the achaari spices
1/4 tsp fenugreek (methi) seeds
1/4 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/2 tsp fennel seeds (saunf)
1/4 tsp nigella seeds (kalonji)
a pinch of asafoetida (hing)
1/2 tsp oil

For serving
Plain Khakhras

Method
For the achaari spices: 
1. Heat the oil in a pan, add the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and onion seeds.
2. When the seeds crackle add the asafoetida and switch off the gas. Remove and keep aside.

Assembly 
1. Combine the achaari spices, coriander, green chillies, salt and sugar together in a mixer and blend to a fine paste using little water.
2. Pour it into a bowl, add the curds and whisk well. 
3. Serve immediately with khakhras.


Thank you Dhruvi. Lots of good cooking vibes coming your way :)

Dhruvi with Radical


8 comments:

  1. Awwwwww! Thanks Ruchira Bua! Thanks A lot! I will never forget you and your blog for this :)

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  2. this is absolutely awesome,, dhruvi ur a rockstar!!!

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  3. Such a cute post. Looks like we have a major competitor in Dhruvi here :-)

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    Replies
    1. She's such a sweetie, I should copy u some of our gtalks

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  4. feel so inspired after that massive macaroon failure strday!! great going to Dhruvi and yes a pat on your back Ruchi for encouraging someone as young as Dhruvi

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    1. Thanks Anusha, wish someone had encouraged me when I was that young

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  5. Ruchira Bua! You're Still Young! Thanks all of you, For the comments and encouragement ,... Now I feel like I am 3 steps higher than I am rite now! I will try to Email my pics and recipes Rite Away! ... :) :-) bYEE GUYS!

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