The weekend has finally set in. And a new house means a series of house warming sessions with friends and family alike. What better time than to write this article? Its a #TrueStory, that just naturally needed to come out in the article below. Read, Share and Subscribe to my site for more such fun reads. Cheers!! 

For the Starters, My Love!

Posted on June 5, 2015 by admin

Life in a big city is very simple!! Workdays, weekends and booze.. Be it the sophisticated bubbly or the very collegian old monk with coke; preferences may be a lot but need, boils down to one.. To be merry!!! Friday night, office-over, a handy preferred poison, someone by your arms and a kitchen to rummage through… But boozing without snacks is a crime. And thou shalt never commit that!!

So I will dedicate this article to all those who want to learn how easy it is to be NOT a criminal. Order for your favourite flavour of chips and whip up a yummy hung curd dip to start with. How??? There you go:

Get that tub of yoghurt out from your refrigerator and put it in a clean kitchen towel to drip off the excess water.

While the curd hangs on your sink (hung curd); chop finely some olives, capsicum and carrots. You may even process it in a food processor, if you posses one that is!! (Coughs out loud.. I don’t!! Donation, anyone??)

Now whisk the hung curd in a bowl with some sugar and rock salt, as to your taste. Now add the tiny veggies and for that really cool tinge, add a hint of the solution in which the olives were kept.

Season well with pepper, oregano, and viola!! 7 minutes flat and a gourmet hung curd dip ready. So why wait; quickly gulp down your first peg… Cheers!!!

Now for the second peg of the night, you can’t possibly be eating the same thing. The alcohol in your system will guide you to your fridge and search for another delectable snacks. And as usual, I have a solution.

Stack up on a stock of salted crackers. Now rummage thru your fridge and take out yesterday’s left-over veggies (anything without bitter gourd and eggplants is welcome).

Put it through a slotted bowl and wash away all spices. Now chop one small onion and in a little oil fry it till light brown. In goes the veggies and mash everything well with your ladle. Now season it with your favourite dried or fresh herbs, salt and pepper. Once its dry and looks quite like a delicious mash, take it off the heat and spoon a tsp of the mash on the crackers to make your signature bruschettas, made in seconds..

For the third peg; screw it!! At this point even frozen bread is an awesome snack!!!Cheers!!This article of mine, along with many more were covered in an E-magazine called Smart Indian Woman.