Category Archives: Dips & Chutney

Chunky Tomato Chutney

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….my fix

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.20170302_153433

Ingredients:

  1. Chick peas -1 cup boiled
  2. Sesame seeds – 1 tablespoon
  3. Olive oil – 2 tablespoons
  4. Basil leaves – 1/2 cup approximately
  5. Yogurt or curd – 1 tablespoon, thick curd or hung curd
  6. Lemon juice – 1 tablespoon
  7. Ginger – 1/2 teaspoon chopped
  8. Green chilly – 1 inch or as per taste
  9. Garlic – 1 teaspoon chopped
  10. Salt and pepper as per taste

Method:

  1. Dry roast sesame seeds.
  2. Grind all the ingredients except curd along with roasted sesame seed.
  3. Grind to smooth creamy texture by adding 1 or 2 tablespoon of water or as per requirement. I avoid using extra olive oil.
  4. Hummus is ready to be served. Before serving mix in curd, drizzle olive oil, paprika and finally garnish with sliced olives.

For storing:

 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
  • Thick curd can be easily replaced by greek curd

 

 

Falafel Bites

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.

Shortly, I will provide my recipe for cook & store  lentil fritters and hummus in separate post. Continue reading Falafel Bites

Mumbai Pav Bhaji Fondue

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.

Here, first I will give recipe for fondue since recipe of bhaji is not new to many. Later,I will  also provide simplified recipe of bhaji for my beginner friends. Continue reading Mumbai Pav Bhaji Fondue

Mint & Pear Dip

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.

 

Making time : 7 minutes

Ingredients :

  1. Fresh Pear – 1 1/2 washed & chopped with skin
  2. Fresh Mint leaves – 1/2 cup washed & chopped
  3. green chilly – 1 medium size chopped
  4. Ginger – 1/2 inch finally chopped
  5. Lime juice – 1 teaspoon
  6. Sugar – 1 teaspoon
  7. Poha (flattened rice) – 1 tablespoon washed (for binding)
  8. Salt – to taste

Method :

  1. Mix all the ingredients and grind smooth by adding one tablespoon of water.

Dip is ready. Serve chilled it taste better.

Tips & Tricks :

  • Add water for grinding as per usage… With savoury items dip should be thick and for dressings etc add little extra water.
  • We can easily replace poha with roasted peanuts ,cashews or dalia (roasted gram dal)