GUACAMOLE DIP (Meerra )

GUACAMOLE DIP

Ingredients:
2 ripe avocados
½ cup red onion minced
2 green chillies, minced
2 tbs coriander leaves chopped fine
1 tbs lime juice or little more
½ tsp salt or to taste
Little black pepper powder
½ big tomato, chopped with pulp and seeds removes.

Method:

Cut and remove the seeds of the avocados.
Scoop out the flesh, put into a bowl.
Mash the avocado with a fork.
Add in all the other ingredients and mix well.
Refrigerate till ready to use.
Serve with tortilla chips.

SPINACH DIP

SPINACH DIP

Ingredients:

150 grms of frozen spinach, thawed and drained
1 cup mayonnaise
450 grms of sour cream
50 grms of dry leek soup mix. ( You can buy it in supermarket )
1 can of water chestnut, drained and chopped
2 tbs of red capsicum chopped fine
1 tsp of onion powder
1 tsp of garlic powder
1 tsp sugar
2 tbs grated cheese
1 tbs of olive oil

Method:

Mix all the ingredients, well and chill in the fridge overnight.
You can use it as a dip or as a spread for your bread.

Note: If you want to keep for more than a week, then add little
preservative like potassium sorbate, or any that you know.

GREEN PEAS DIP (kugan )

GREEN PEAS DIP

Ingredients:

1 cup fresh peas steamed
½ tsp roasted cumin powder
½ tsp roasted coriander powder
¼ cup thick curds
Salt to taste
Pepper powder freshly ground
Little water as needed

Method:
Put all the ingredients in a blender.
Puree until smooth, to a thick saucy consistency.
Serve as a dip.

CARROT DIP ( Kugan )

CARROT DIP

Ingredients:

1 carrot sliced
½ inch ginger sliced
¼ tsp curry powder or to taste
¼ cup mayonise
2 tbs olive oil
½ tsp salt or to taste
½ tsp vinegar
½ tsp honey

Method:

Clean and slice the carrots. Add in the sliced ginger.
Put them in a container with the curry powder.
Steam them over boiling water, till the carrots are tender.

When cold, add in all the other ingredients.
Blend them in a food processor, until smooth.
Serve as a dip.

SWEET SOUR CHILLI SAUCE

The sweet sour chillie sauce.
You can use it as a dip for anything.
Thanks. Kugan98

SWEET SOUR CHILLIE SAUCE

Ingredients:

20 fresh red chillies
6 cloves garlic
¾ cup of water
200 grms sugar
½ cup white vinegar
½ tsp salt

Method:
Deseed the chillies, cut them fine.
Cut also the garlic fine.

Using ½ cup of water, blend all the above ingredients
very fine. Add more water if only necessary to blend.

Using a very coarse sieve rub down the ground ingredients.
This is to get a smooth sauce.
Using a wide based pot boil the mixture on medium heat.
Give it a stir every now and then.

It will take about 7 minutes.
There will be no separation of chilli and liquid if it is boiled to the right consistency. You will be able to know the consistency after few tries.

Cool and pour into clean dry bottle and refrigerate.

TOMATO SALSA

while I was in US, my sis-in-law used to buy this tomato salsa by jars. Its nice to dip in the corn tortilla chips and eat.
I told her that I will try and make my own sauce after eating it.
The sauce turned out so well that she too does not buy it anymore.
You can use little of this sauce for your pasta.

Aarthii the penne pasta will swell big after boiling.
Try buying the elbows, or small types of the pasta.
Here is the recipe:


TOMATO SALSA

Ingredients:
8 red ripe tomatoes
2 capsicum cut into cubes
5 green chillies chopped
4 garlic pips chopped
1 onion chopped
1 tsp lemon juice
½ tsp sugar
Salt to taste
Pepper to taste
1 tbs of olive oil
1 tsp fresh or dried parsley

Method:
Steam the tomatoes and make a coarse puree of it.
Heat a wok with the olive oil, add in chopped garlic,
onions, capsicum, green chillies and sauté well.

Now add in the pureed tomatoes, sugar, salt, pepper,
And stir nicely, once the raw smell goes, add in the lemon juice
and the parsley. Stir well and remove.
Now you can serve with nachos, tacos and corn tortilla chips.

MINT CHUTNEY FOR PAKORAS

This is the mint chutney with curds , that I use for pakodas.


MINT CHUTNEY FOR PAKORAS

Ingredients:

1 ½ cups mint leaves
½ cup coriander leaves
1 inch ginger chopped fine
7 green chillies chopped fine
2 shallots chopped fine
1 tbs sugar
1 tsp vinegar
1 cup yogurt
1 tsp cumin roasted and ground
Juice of 1 lime more or less
Salt to taste

Method:
In a blender, add the mint leaves, coriander leaves, ginger,
Green chillies, shallots, and sugar. Blend well.
Remove and add vinegar, ground cumin, lime juice,
Yogurt and salt to taste. Serve with pakoras, naan breads.

GREEN CHUTNEY

The thought of this tangy green chutney itself will be bring out your saliva. I usually do this for naan and pakodas.
Thanks, take care, Kugan98


GREEN CHUTNEY

Ingredients:

3 really hot birds eye chillie ( more or less to taste)
1 shallot chopped
1 inch fresh young ginger chopped
¼ cup pressed mint leaves
¾ cups pressed coriander leaves and stems
2 tbs fresh lime juice
1 ½ tsp sugar
2 tbs warm water
Pinch of salt.

Method:

Blend all the things in a blender until smooth.
Serve with tandoori chicken, naan or pakodas.

The chutney can be stored in the fridge for a day.

HUMMUS

HUMMUS

Ingredients:

100 grms chickpeas soaked and boiled well
2 pips garlic crushed
2 tbs olive oil
2 tbs lemon juice
1 tsp toasted cumin seeds powder
1 tbs sesame seeds paste
Little chillie flakes
Salt to taste
100 ml of the water in which the peas was boiled

Method:

Boil the soaked chickpes till cooked.
Drain the chickpeas and reserve the liquid.

Place the drained chick peas in a blender.
Add in the garlic, olive oil, lemon juice, cumin powder.
Add in the 100 ml of the liquid.
Process to a puree until smooth.
Add salt and the chillie flakes.
Mix well, add more liquid if needed.
Transfer to a bowl and use as a dip,

NOTE: For a very good aroma, add roasted
Garlics, instead of crushed.

TAHINI SAUCE

TAHINI SAUCE

Ingredients:
½ cup yogurt
½ cup sesame seeds roasted and ground fine.
1 tsp olive oil
1 pip garlic minced
½ tsp roasted cumin powder
1 tbs lime juice (less if you like)
Salt to taste

Method:
Mix every thing well.
Add little water if the sauce is thick.

Spiced Fruit Chutney

Spiced Fruit Chutney

2 cup lemon juice
1/2 cup water
1 tablespoon ground ginger
2 teaspoon orange zest
1 1/2 teaspoon salt
1 teaspoon asofoetida
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper
3 cup firmly packed brown sugar
2 bartlett pears cored and diced
1 granny smith apple cored and diced
2 cup cranberries
1/2 cup raisins

Combine first 9 ingredients in a heavy saucepan. Bring to a boil, stirring frequently. Reduce heat to low and cook 15 minutes, stirring occasionally. Add remaining ingredients and stir until sugar dissolves. Cook until fruits are soft and liquid thickens slightly, stirring occasionally for about 1 hour. Cool. Cover and refrigerate until serving.

~ ISKCON

Mixed Fruit Chutney

Mixed Fruit Chutney

Tomatoes Ripe & Large, 2
Water 1 Cup
Sugar 2 Cups
Mixed Fresh Fruits, 1 Cup
Vanilla Essence 1/2 Tsp.
Cashew Nuts few
Ghee 1 Tsp.

Puree Tomatoes to a smooth Paste adding water. Wash Peel & dice the fruits to small pieces. Add tomato puree, fruits and sugar and cook until the tomato is soft and breaking down. After the fruits comes to a thick consistency, mix the vanilla. Heat the ghee in another small pan and fry the cashew pieces, then mix with fruits.

~ ISKCON

CHINESE CHILLIE SAUCE

CHINESE CHILLIE SAUCE

Ingredients:

10 fresh red chillies
4 fresh red birds eye chillie
1 small piece of young ginger
1 pip garlic
enough juice of calamansi (small limes)
salt to taste
sugar to taste
little sesame oil

Method:
Cut the chillies into small pieces.
Scrape the skin of the ginger, cut into small pieces
skin the garlic, smash it.

Put the chillies, garlic and ginger into a blender.
Blend till it becomes a paste.

Remove and microwave on high for 1 minute.
(you need not do this if using at once)

Add in the salt, sugar and the calamansi juice.
put it into a glass container and keep in the fridge.

Add little sesame oil before serving.


Note: Normally chicken fat is added to this chillie sauce.
It is served with Hainanese chicken rice