Chunky Tomato Chutney or dip is a deliciously spicy condiment prepared from pulpy red tomatoes and tempering of tangy masala. It is no onion no garlic recipe, easy to make with not much of oil and least of chopping.
This zesty dip goes well with various starters or snacks. It taste great with potato chips nachos and pairs well with Indian breads. You can store leftover chutney in fridge for 5 to 6 days or keep it frozen as cubes for 2 months for later use.Continue reading Chunky Tomato Chutney→
Hummus is no more new to our palette. It is a classic, creamy Middle Eastern dip or spread made of chickpeas, garlic, olive oil, tahini and lemon juice. My method has all these ingredients with addition of fresh basil leaves. Instead of buying tahini sauce from the market, I use sesame seeds. My simple fix for hummus is grounding all the fresh ingredients at one go and adding whipped curd while serving.
Hummus is very versatile. So I prefer making large quantities and store it in deep freezer in the form of cubes.
Chick peas -1 cup boiled
Sesame seeds – 1 tablespoon
Olive oil – 2 tablespoons
Basil leaves – 1/2 cup approximately
Yogurt or curd – 1 tablespoon, thick curd or hung curd
Lemon juice – 1 tablespoon
Ginger – 1/2 teaspoon chopped
Green chilly – 1 inch or as per taste
Garlic – 1 teaspoon chopped
Salt and pepper as per taste
Dry roast sesame seeds.
Grind all the ingredients except curd along with roasted sesame seed.
Grind to smooth creamy texture by adding 1 or 2 tablespoon of water or as per requirement. I avoid using extra olive oil.
Hummus is ready to be served. Before serving mix in curd, drizzle olive oil, paprika and finally garnish with sliced olives.
After the step 3, remove hummus in the ice cube tray. Store frozen cubes in a zip lock bag.
To use frozen cubes:
Defrost required quantity of cubes, mix in curd, drizzle olive oil. Finally garnish with paprika and sliced olives just before serving.
Tips & tricks:
Frozen hummus cubes can be stored in deep freeze for 2 months
Use of garlic and basil is optional
Traditionally, curd is not included in the recipe but I feel it gives nice creamy texture to the dip.
Also, curd gives freshness to the recipe if we are using stored cubes
Falafel with Pita bread is an all time favorite, Middle Eastern delight. I made some small changes to make it easy to serve as cocktail bites. Instead of pita bread I used mini burgers and replaced chick peas falafel with lentil fritters since I keep them frozen. Added hummus (again ready and frozen), salad, green chutney and bites are ready. Serve it as evening snack or as an appetizer.
Pav bhaji is one of the most popular street food in Mumbai. Pav is a kind of a bread and bhaji means spicy curry of mix vegetables. Buttered and slightly roasted pav is served as an accompaniment with bhaji. Indian version of fondue is no more new but I tried for the first time and it turned out quite good. So I thought to share my recipe. To get smooth texture of fondue, I added some cheese and extra green capsicum to lift the flavor. Pav bhaji fondue can be served as an appetizer or on its own as a snack.
Very easy to make minty dip….fresh & fruity. It can easily replace our all time favourite green chutney. Serve it with wafers or crackers as a dip and with samosas, kebabs or any snack item as chutney. Or, just mix with any salad as a dressing….it taste great.