Mushroom and Broccoli Dip
Top Rated Recipe
Key Details:
prep time: 15 minutes
Cook time: 15 minutes
Difficulty Level: Easy
Course: Dip
Cuisine: Indian
Key Ingredients:
Mushrooms
Broccoli
Onion
Garlic
Butter
Refined flour
Milk
Green chillies
French bread
About Mushroom and Broccoli Dip
Table of Contents
Absolutely delicious
this dip will win the most discerning palate
- Mushrooms 100 gms
- Broccoli, boiled 250 gms
- Tofu, crumbled 1
- Galic 2 to 3 cloves
Step 1. Chop onion and garlic finely. Chop boiled broccoli florets and mushrooms finely.
Step 2. Heat butter in a non-stick pan, add onion and saute for 1 minute. Add garlic and refined flour, mix well and saute for at least 1½ minutes on a low heat.
Read MoreIngredients
- Mushrooms 100 gms
- Broccoli, boiled 250 gms
- Tofu, crumbled 1
- Galic 2 to 3 cloves
- Butter 2 tbsps
- Refined flour 2 tbsps
- Milk ¾ cup
- Green chillies, chopped 2
- Salt to taste
- Black pepper powder to taste
- French bread 1 loaf
How to Make Mushroom and Broccoli Dip (Stepwise Photos)
Method
- Chop onion and garlic finely. Chop boiled broccoli florets and mushrooms finely.
- Heat butter in a non-stick pan, add onion and saute for 1 minute. Add garlic and refined flour, mix well and saute for at least 1½ minutes on a low heat.
- Add milk and whisk well to avoid lumps and cook till the mixture thickens.
- Add broccoli, mushrooms, green chillies, salt and pepper powder and mix well.
- Slice the French bread and arrange them on a serving plate.
- Transfer into a serving bowl and serve with French bread slices.
Additional Tips and Tricks
About chef
Chef Rakesh Sethi
Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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