Tuesday, May 21, 2013

Roasted Geen Peppers Dip [RECIPE]

  • 1 small green bell-pepper (capsicum)
  • 1/2 cup hung curd
  • 2-3 pistachios, ground finely
  • 1/2 tsp red chilli powder
  • salt to taste

  • Roast the bell pepper. You can roast it over the stove top, on a pan or in the oven.
  • Once the pepper cools down, chop it finely.
  • Mix all the ingredients together and refrigerate for at least 30 minutes.
  • Use it as a spread or a dip.

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