Breakfast and dip!

It was an emergency situation - a self made one. The breakfast to be served to the little one was fresh piping hot carrot coriander paratha but there was no interesting side that I could think of. Now she always does need a side to dip her paratha in. Also it had to be quick, healthy and yummy; something that would beat ‘sugary spicy chundo’ and the ‘god of all dips - the ultimate store bough tomato ketch up’ to pulp. So I opened the ‘baap of all the storage - the refrigerator’ and there I spot a big bowl of curds. An idea struck and here is the recipe to that idea - the garlic pepper curd dip. That, I knew, was definitely a crisis solving food.

Take 3 big tablespoons of curd in a strainer or a muslin cloth. Let it stay for a minute. Add some sea salt, pepper powder, fresh basil leaves cut really small if you have them ( dried basil does the trick too), very finely chopped bell peppers of all three colours and our most important ingredient which will add the much needed flavour - 1-2 garlic cloves finely grated. Now mix the curd and let it stay for another 10-15 minutes or till the water has drained out and the curds have become thick.so. The dip is ready. It is really flavourful. I am darn sure about that coz the little one licked the bowl empty. 

I do have this paratha thing in my head wherein on no two days he breakfast parathas can taste the same. So the grated veggies (the available ones) go into the dough with some white or black sesame seeds, cumin seeds, hing, salt, haldi, pepper powder, ginger paste, chilli paste, lots of fresh coriander or palak or both. Sometimes it’s everything or sometimes they are just plain. But the fact is that the parathas are a reflection of how I feel that morning. Or any breakfast for that matter. What I feel like makes the breakfast for that day and most of the times the kiddo and husband do love what I make. Or rather I should say what I am.