My friend, Aanchal Adukia, send me a SMS inviting me for demonstration of dips, dressing and salads. Naturally I was interested and decided to go and it was really worth it.
My niece and I travelled for nearly an hour to reach her Malad residence. Her table was laden with all kinds of sauces and chopped veggies. On our arrival she served us a chilled drink made from ice tea, which had chopped apples, strawberries and squashed mint leaves.
This was very refreshing.
We sat on the dinning table and watched as she started demonstrating each dish.
One tip she gave was that for mixing of salad, dips or dressing, it should be done in glass containers and it should be chilled before serving.
She made three types of dips namely mango creamer, garlic and dill delite and parsley and parmesan dips
These dips can be had with wafers, or vegetables like cucumber, carrots, radish, etc. Interesting way of serving these dishes are to keep the veggies strips in stripes along the long plate and insert a small cups of dips in between. Sounds interesting? hmmn!
Then she went on to make three different types of dressings like Italian extravaganza, Miami blues and Island Myst. Of the three I enjoyed Italian extravaganza the most and loved the mustard flavor in it. In any dressing the common things that are used are olive oil, vinegar, salt, sugar and pepper.
We can make the dressing or dips and store it in glass containers for more than one week…so that is good news for a lazy person like me, hahahaha, (pss.. actually I am not lazy at all)
The salads were the most important part of this demonstration, and it just involves chopping and mixing. What is most important is the correct combination to get its rich taste. Some had walnuts in it and some had chestnuts, some had apples and some pomegranate…..the trick is the combination…….
The next best part arrived when we sat down to taste…well I didn’t just taste, I ate and ate, till I was sure that I would not require any more helping…..
And of course I skipped dinner……
My niece and I travelled for nearly an hour to reach her Malad residence. Her table was laden with all kinds of sauces and chopped veggies. On our arrival she served us a chilled drink made from ice tea, which had chopped apples, strawberries and squashed mint leaves.
This was very refreshing.
We sat on the dinning table and watched as she started demonstrating each dish.
One tip she gave was that for mixing of salad, dips or dressing, it should be done in glass containers and it should be chilled before serving.
She made three types of dips namely mango creamer, garlic and dill delite and parsley and parmesan dips
These dips can be had with wafers, or vegetables like cucumber, carrots, radish, etc. Interesting way of serving these dishes are to keep the veggies strips in stripes along the long plate and insert a small cups of dips in between. Sounds interesting? hmmn!
Then she went on to make three different types of dressings like Italian extravaganza, Miami blues and Island Myst. Of the three I enjoyed Italian extravaganza the most and loved the mustard flavor in it. In any dressing the common things that are used are olive oil, vinegar, salt, sugar and pepper.
We can make the dressing or dips and store it in glass containers for more than one week…so that is good news for a lazy person like me, hahahaha, (pss.. actually I am not lazy at all)
The salads were the most important part of this demonstration, and it just involves chopping and mixing. What is most important is the correct combination to get its rich taste. Some had walnuts in it and some had chestnuts, some had apples and some pomegranate…..the trick is the combination…….
The next best part arrived when we sat down to taste…well I didn’t just taste, I ate and ate, till I was sure that I would not require any more helping…..
And of course I skipped dinner……
No comments:
Post a Comment
Please write your name while making comments... be kind :)