Yogurt Dip With Twist

Yogurt Dip With Twist, Is a creamy and healthy dip, and can be replaced with sour cream dip.  The inspiration behind this recipe is coming from my polish friend Anna. I modified her recipe a bit to suit my indian taste. I am using Dil in this recipe, you can replace with any herb of your taste. I hope you all will enjoy this with kababs, pita bread, falafels. 

Ingredients:

1 Cup Greek Yogurt (Hung Curd)

1 tbsp finely chopped Dil

1/2 tsp Paprika Powder

1 tsp Lime Juice

1 Garlic Clove finely chopped

1/2 tsp sugar

1 tsp Salt

Process:

1) Whisk greek yogurt a bit to make a smooth dip consistency. 

2) Put Dil, Garlic, Lime Juice, Salt, Paprika Powder, sugar in a Yogurt and mix well.

3) Transfer that in a serving bowl...Enjoy cold!

Pineapple Chutney

Pineapple Chutney, is one of best chutneys i have made. I came up with this recipe because i wanted to use my leftover ripped pineapple. This goes great with parantha or rice. I hope you will make this recipe and let me know how much you liked it.

Ingredients:

1 Cup Chopped riped Pineapple
1 Whole Red Chili

1 tbsp Panch Puran Seeds

(i.e Cumin, Fenugreek, Onion, Fennel, Mustard Seeds)

1 tsp Red Chili Powder
1 tsp Lime Juice

1 tsp Salt
2 tsp Sugar

1 tsp Turmeric Powder

1 tbsp Oil

Process:

1)  In a pan, heat the oil on medium flame and once hot then add in Panch Puran. Stir for few seconds, the add in whole red chili and stir once.

2) Now add in pineapple chuncks, salt, red chili powder, lime juice and stir well. Cook till you get desired texture. I like this a bit chunky. Then add in sugar and stir well.

Enjoy!

Chilli Garlic Chutney

Chilli Garlic Chutney, Here's the hot and sour Chutney with the spicy red chilli. Goes well with Spring Roll, Samosa or any type of Snacks/Starters.

Ingredients:

6-7 Whole Red Chilli
1/2 tsp Cumin Powder

1 tbsp Lime Juice
2-3 Garlic Cloves

1 tsp Salt

Process:

1) Soak Red Chilli's in half cup lukewarm water for about an hour. 

2) Put Garlic, Lime Juice, Cumin Powder, Salt, Red Chilli's in a Mixer and Grind the same with water from chilli's till the mixture become like a paste/Coarse as per required to acquire the consistency as desired.

3) Transfer that in a serving bowl...Enjoy!

Nimbu Chutney

Nimbu Chutney, I know its a strange name..as we have always heard about Nimbu Aachar etc but never heard about nimbu chutney. But trust me its a burst of flavors with with grainy texture. Try this is fitters or pranthas. Let me know how you like this one.

Ingredients:

250 gm Lemons
250 gm Sugar
1 tsp Red Chili Powder
1 tsp Cumin Powder

1 tsp Salt
1 tsp Rock Salt
Pinch of Asafetida

Process:

1) Wash lemons well and let them dry completely. Then chop lemon into rough pieces. Remove the seeds.

2) Put chopped lemons, salt, rock salt, asafetida, cumin powder, red chili powder in a blender and pulse that till you get desired or grainy texture. Then add in sugar and mix well.

3) Put that in airtight glass jar that needs to be moisture free and keep that in sunlight for 2 days.

Enjoy!

Chili Tomato Chutney

Here's the hot and sour Chutney with the freshness of Mint and Cilantro goes well with Paranths, Samosa or any type of Snacks/Starters.

Here comes the Recipe

Ingredients:

1 Cup Cilantro

¼ Cup Mint

1 tbsp Lime Juice

1 Small Onion
1 Big Tomato
2-3 Cloves Garlic

5 Green Chilies

1 tsp Salt

Process:

1) Wash and roughly chop Cilantro, Mint, Onion, Tomato, Garlic and Green Chilies.

2) Put Cilantro, Mint, Onion, Garlic, Tomato, Green Chilies, Salt, Lime Juice in a Mixer and Grind the same till the mixture become like a paste/Coarse as per required to acquire the consistency as desired.

3) Transfer that in a serving bowl...Enjoy!

Cranberry Sauce

Cranberry Sauce, i mean who doesn't like Cranberry that too in the form of sauce with the beauty of natural ingredients. This is a wonderful recipe for kids with no preservatives. I hope you will try this recipe and let me know how you liked.

Here comes the Recipe

Ingredients:

1 lb Cranberry

1 tbsp Lime Juice

1/2 Cup Sugar

Process:

1) Transfer the Cranberries into saucepan. Add Sugar and Lime Juice. Mash Cranberries with the spatula while string.

2) Boil the mixture till sugar melts and then keep stirring that on medium flame till bubbles goes away. Make that mixture to the desired consistency as per personal choice.

3) Store in clean and airtight container.

Tips:

1) Keep the sauce in Refrigerator.

2) Use within two weeks.

Hummus

Hummus, I love Mediterranean food any time. Hummus is a kinda sauce which goes with Pita sandwich. This is very simple and mild flavored my kinda sauce. love peanuts in just everything, So i just love this chutney.. that too with the flavor of garlic. Here comes the recipe..i hope you will also give this one a try and let me know your comments.

Ingredients:

1 Cup Soaked Chickpeas
2 Garlic Cloves
2 tbsp Lemon Juice
2 tbsp Cilantro/Parsley
Salt and Pepper to Taste

3-4 tbsp Olive Oil

Process:

1) Put all your ingredients in blender other than oil. Pulse until smooth.

2) Add in Oil slowly in the blender while blender is running. Pulse till you get your desired consistency.

Enjoy!!

Sour Cream Sauce

Sour Cream Sauce, is a quick sauce goes great with any kinda snack. I just came up with this recipe and everybody loved it. There's no much effort goes into making this sauce and taste amazing. This is just my version..so as you can mix ingredients you have at home. Hope you will try this recipe and let me know how much you liked. This sauce goes well with Paranths, Samosa or any type of Snacks/Starters.

Here comes the Recipe

Ingredients:

2 tbsp Sour Cream
1 tbsp Cilantro Chutney
1 tbsp Chili Sauce
1 tsp Lime Juice

Pinch of Salt

Process:

1) Take a bowl and mix in sour cream, cilantro chutney, market bought chili sauce, salt and lime juice.

2) Transfer that in a serving bowl...Enjoy!

Homemade Raspberry Jam

Homemade Raspberry Jam, i mean who doesn't like raspberries that too in the form of jam with the beauty of natural ingredients. This is a wonderful recipe for kids with no preservatives. I hope you will try this recipe and let me know how you liked.

Here comes the Recipe

Ingredients:

1 lb Raspberry

1 tbsp Lime Juice

1/2 Cup Sugar

Process:

1) Transfer the raspberries into saucepan. Add Sugar and Lime Juice. Mash raspberries with the spatula while string.

2) Boil the mixture till sugar melts and then keep stirring that on medium flame till bubbles goes away. Make that mixture to the desired consistency as per personal choice.

3) Store in clean and airtight container.

Tips:

1) Keep the Jam in Refrigerator.

2) Use within two weeks.

Ginger Green Chili Pickle

Ginger Green Chili Pickle, is for all my friends who loves to eat spicy food. This goes well in summers as a pickle with all kinda food. I am eating this since childhood. I hope you will also give this one a try and let me know your comments.

Here comes the Recipe

Ingredients:

½ Cup Thinly Sliced Ginger
  ½ Cup Green Chili Chopped
½  tsp Salt

1 tbsp Lime Juice

Process:

1) Mix Ginger, Green Chili, Salt and Lime juice in a bowl. Mix well and leave that in room temperature in a tight container for at least 2 days. 

2) Then after store at cool place to keep it fresh...Enjoy!

Dry Peanut Garlic Chutney

Dry Peanut Garlic Chutney, I love peanuts in just everything, So i just love this chutney.. that too with the flavor of garlic. This chutney goes with vada pav. In my upcoming post i will tell all my friends about the Indian burger i.e. "Vada Pav". Also this chutney i have with hot rice with a spoon of pure ghee(clarified butter)...Whaooo i just cannot resist that...So here comes the recipe..i hope you will also give this one a try and let me know your comments.

Here comes the Recipe

Ingredients:

1 Cup Roasted Peanuts
1 tsp Red Chili Powder
1 tsp Salt

1 tsp Cumin Seeds

2 Garlic Cloves

½ tsp Dry Mango Powder

Process:

1) Put  Roasted Peanuts, Red Chili Powder, Salt, Garlic, Cumin Seeds, Dry Mango Powder in a Mixer and pulse grind for 2-3 times to forms a coarse mixture.

2) Transfer that in a air tight container and store at cool place to keep it fresh...Enjoy!

Roasted Red Bell Pepper Dip

Roasted Red Bell Pepper Dip, Soon i am going to show fried ravioli recipe and then you will know the need of this kinda dip to compliment that. This is a spicy dip with amazing smoky flavor of red bell pepper. Try this dip with my upcoming ravioli and let me know your experience with your family.

Ingredients:

1 Red Bell Pepper
1 Tomato
1 tbsp Lime Juice

2 Garlic Cloves

5 Whole Red Chilies

1 tsp Salt

Process:

1) Roast red bell pepper directly on gas flame till it turn blackish like burnt from outside.

2) Once done let it rest for 5 minutes and then remove the skin of the bell pepper with hands.

3) Put Chopped Red Bell Pepper, Tomato, Lime Juice, Garlic, Red Chilies, Salt in a Mixer and Grind the same till the mixture become like a paste/coarse.

3) Transfer that in a serving bowl...Enjoy!

Raw Mango Chutney

Raw Mango Chutney, Recently i got to taste this at my friends house and really this chutney hit me. The flavor of raw mango in summer and that too with the freshness of cilantro..i mean imagine who wouldn't love that. Here i would like to thanks to Epsita who taught me this chutney recipe. I loved it and tried at home and came out just the way i liked that. All the ingredients are perfect to kill this hot summer. So try this and let me know how you liked this hot, sweet and sour chutney. This chutney  goes well with Paranths, Samosa or any type of Snacks/Starters.

Ingredients:

1 Medium Raw Mango
1 Cup Cilantro
2 tbsp Curd

1 tsp Sugar

2 Garlic Cloves

5 Green Chilies

1 tsp Salt

Process:

1) Wash and roughly chop Cilantro, Raw Mango and Green Chilies.

2) Put Cilantro, Raw Mango, Green Chilies, Garlic, Sugar, Salt, Curd in a Mixer and Grind the same till the mixture become like a paste/coarse, add in Water slowly as per required to acquire the consistency as desired.

3) Transfer that in a serving bowl...Enjoy!

Tamarind Chutney

Here's the sweet and sour Chutney, which goes well with Paranths, Samosa, Moong Dal Chilla or any type of Snacks/Starters.

Ingredients:

For 2 Cup Tamarind Chutney:

½ Cup Tamarind

2 Cup Water

1½ Cup Jaggery/Sugar

½ tsp Red Chili Powder

½ tsp Fennel Powder

½ tsp Garam Masala

½ tsp Dry Ginger Powder

1 tsp Cumin Powder

1 tsp Salt

Process:

1) Soak the Tamarind and Jaggery into hot water for 10 minutes.

2) Add in Red Chili Powder, Fennel Powder, Garam Masala, Ginger Powder, Cumin Powder, Salt.

3) Cook the mixture on medium low flame. Stir continuously till the chutney starts staying on the spatula.

4) Let the chutney cool for 10 minutes...Enjoy!

Tips:

1) Refrigerate chutney to preserve.

Cilantro Mint Chutney

Cilantro Mint Chutney, Here's the hot and sour Chutney with the freshness of Mint goes well with Paranths, Samosa or any type of Snacks/Starters.

Ingredients:

3 Cup Cilantro

1 Cup Mint

1 tbsp Lime Juice

1 Small Onion

¼ Cup Water

5 Green Chilies

1 tsp Salt

Process:

1) Wash and roughly chop Cilantro, Mint, Onion and Green Chilies.

2) Put Cilantro, Mint, Onion, Green Chilies, Salt, Lime Juice in a Mixer and Grind the same till the mixture become like a paste/Coarse, add in Water slowly as per required to acquire the consistency as desired.

3) Transfer that in a serving bowl...Enjoy!

Allam Pachadi (Andhra Ginger Pickle)

Here's the sweet and spicy Ginger Chutney, which goes well with South Indian dishes like Dosas, Idlis, Upma etc.

Ingredients:

For 2 Cup Ginger Chutney:

1 tsp Dry Roasted Fenugreek Seeds

50gm Garlic

50gm tsp Dry Red Chili 

50gm Ginger

50gm Tamarind

1 Cup Boiled Water

100gm Jaggery

1 tbsp Oil

1 tbsp Salt

For the Seasoning(Tempering)

50gm Oil

½  tsp Mustard Seeds

1 Broken Dry Red Chili

1 String Curry Leaves

Process:

1) Soak the Tamarind and Jaggery into hot water for 10 minutes.

2) Grind Dry roasted Fenugreek Seeds and grind to powder.

3) Take 1 tbsp Oil and roast Red Chilies on medium flame till they turn dark. Once dark take them out from the pan.

4) In the same oil add chopped Ginger and roast them till oil separates. 

5) Put all the Chutney Ingredients in a Mixer and Grind the same with the help of Tamarind and Jaggery water till the mixture become like a paste.

6) For the tempering, heat up the oil in a pan.

7) Add in the Mustard Seeds and allow them to pop.

8) Add in the Cumin Seeds, Curry Leaves, Asafoetida, Dry Red Chili.

9)  Pour chutney into tempering and let the chutney soak in the Oil and let that rest for half an hour and Enjoy!

Tips:

1) Its has Shelf life of 3 months, to preserve the brightness refrigerate.

2) Make sure to store this in a absolutely clean and airtight container to last it longer.

3) Use Fresh Oil.

Peanut Chutney

This hot and sour Chutney goes well with South Indian dishes like Dosas, Idlis, Upma etc.

Here comes the Recipe

Ingredients:

1 Cup Roasted Peanut
1 tbsp Tamarind
1 small Bunch of Cilantro.
1 tsp Red Chili Powder
1 Small Onion Roughly Chopped.
½ Cup Lukewarm Water
5 Green Chilies
1 tsp Salt


For the Seasoning(Tempering)

1 tsp Oil
½  tsp Mustard Seeds
½  tsp Cumin Seeds
1 Broken Dry Red Chili
1 String Curry Leaves
Pinch of Hing(Asafoetida)


Process:

1) Soak the Tamarind into Water for 10 minutes.

2) Put all the Chutney Ingredients in a Mixer and Grind the same till the mixture become like a paste.

3) Transfer that in a serving bowl.

4) For the tempering, heat up the oil in a pan.

5) Add in the Mustard Seeds and allow them to pop.

6) Add in the Cumin Seeds, Curry Leaves, Asafoetida, Dry Red Chili.

7)  Pour tempering over the Chutney and Enjoy!

Strawberry Preserve

Strawberry Preserve, is a homemade strawberry preserve with natural ingredients.

Ingredients:

1 lb Strawberry

1 tbsp Lime Juice

1/2 Cup Sugar

Process:

1) Crush Strawberries in food processor. Leave them a bit coarse.

2) Transfer the blend into saucepan. Add Sugar and Lime Juice.

3) Boil the mixture till sugar melts and then keep stirring that on medium flame till bubbles goes away. Make that mixture to the desired consistency as per personal choice.

4) Store in clean and airtight container.

Tips:

1) Keep the preserve in Refrigerator.

2) Use within two weeks.