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Desi Fondue
Fondue is originally a Swiss creation in which cheese is melted with wine or beer in a communal pot and served as a dipping sauce with bread or vegetables. This recipe was submitted by Rachana Gandhi and offers a “Desi” twist to the popular appetizer. Serve it for your next get-together!
Ingredients
- Cheese – 2 cups, shredded (any variety)
- Garlic – 1 clove
- Butter – 4 Tbsp
- All-purpose Flour – 3 Tbsp
- Milk – 1 cup plus more as needed
- Tomato Paste – 2 Tbsp
- Water – 2-3 Tbsp
- Pav Bhaji Masala – ½ tsp
- Garam Masala – ½ tsp
- Tandoori Masala – ½ tsp
- Red Chili Powder – ½ tsp
- Dried Fenugreek Leaves (Kasoori Methi) – ½ tsp
- Red Chili Flakes – ½ tsp
- Assorted Vegetables and Bread for dipping
Instructions
- Heat a medium size pan on medium heat and rub a smashed clove of Garlic on the bottom of the pan.
- Add Butter and allow it to melt.
- Add All-purpose Flour, mix and cook until it changes to a light reddish color (stir continuously).
- Slowly add Milk a little at a time and mix until you get a smooth, lump-free paste (keep stirring using a whisk. Cook for approx 3 minutes.
- Dilute Tomato Paste with 2-3 Tbsp of water and add to the paste. Mix well.
- Add all of the dry spices: Pav Bhaji Masala ,Garam Masala ,Tandoori Masala, Red Chili Powder ,Dried Fenugreek Leaves (Kasoori Methi), Red Chili Flakes.
- Mix well and cook for 3-4 minutes stirring continuously.
- Add Cheese and keep stirring as cheese melts.
- If the mixture is too thick, add additional milk and keep stirring until you get your desired consistency.
- Transfer fondue to a fondue pot or crock pot and serve warm with any crusty bread and vegetables such as mushrooms, broccoli, bell peppers, etc.
