Spicy lemon butter :
required
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Red bellpepper and carrot raitha:
heat a pan ,add cumin ginger,turmeric ,onion, carrot, greenchilli bellpepper and salt chopped fry until 1/2 done if u want it to be crunchy or 3/4 done .switch off the heat add garam masala and chat masala powder then cool it completely.then take it out to a bowl add yogurt and chopped coriander leaves,check for salt.serve with parata,chapathi or use as a topping on any dish
tip: you can also add pinch of chaat masala for extra tang
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Yogurt mint dip:
tips: this can be used as a dip or a topping for chaat,rolls ,wraps...
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Cucumber raitha:
in a pan heat oil add mustard when it crackles add it to the raita then add salt and mix.serve with paratha,biryani,pulao or mixed rice or as a topping
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Raitha/salad:another version
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Tangy peanut chutney:
heat oil in a pan add chopped garlic fry until slightly golden brown on edges then add onion ,fry untill onions are slightly golden brown add dry red chillies, turmeric,asafetida and roasted cumin powder fry for a minute or two now add peanut and 1tsp of tamarind paste toss for 2 mins cool the mixture then add very little water and grind (little bit grainy texture)to paste.
then heat up a pan add this paste add quarter to half cup water then boil check for salt and sourness add tamarind paste if necessary cook untill the mixture is thick (thicker than sauce)
you can store this for7-10 days in refrigerator.
serve with samosa ,chaat,pakoda as dip or as topping
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Basil walnut pesto:
- butter -1/4 cup
- garlic grated-2
- lemon juice -1tsp
- lemon rind -of 1/2 lemon grated
- chilli flakes 1/4 tsp
- pepper powder-1 pinch
- salt-1 big pinch
required
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Red bellpepper and carrot raitha:
- red bellpepper chopped-1/2
- yogurt/curd-1 cup
- grated carrot-2 tbsp.
- onion chopped-2 tbsp.
- salt
- chopped ginger-little
- turmeric-1 pinch
- cumin seeds-1/4tsp
- garam masala powder-1 pinch
- green chilli chopped -according to your taste
- chopped coriander-1-2 tsp
- oil 1-2 tsp
heat a pan ,add cumin ginger,turmeric ,onion, carrot, greenchilli bellpepper and salt chopped fry until 1/2 done if u want it to be crunchy or 3/4 done .switch off the heat add garam masala and chat masala powder then cool it completely.then take it out to a bowl add yogurt and chopped coriander leaves,check for salt.serve with parata,chapathi or use as a topping on any dish
tip: you can also add pinch of chaat masala for extra tang
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Yogurt mint dip:
- yogurt-1 cup
- mint leaves chopped-6-8 leaves
- honey-1/2 tsp-3/4tsp
- less than a pinch of salt-
- pepper powder-1/2 tsp
- lemon juice-few drops
tips: this can be used as a dip or a topping for chaat,rolls ,wraps...
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Cucumber raitha:
- cucumber -grated or finely chopped-3/4 cup
- yogurt-3/4 to 1 cup
- greenchillies chopped-optional
- chopped coriander leaves-2tsp
- mustard seeds-1/4 tsp
- oil 1 tsp
in a pan heat oil add mustard when it crackles add it to the raita then add salt and mix.serve with paratha,biryani,pulao or mixed rice or as a topping
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Raitha/salad:another version
- chopped cucumber- 1/2 cup
- chopped tomato-1/2 of 1
- chopped onion-1/2 of 1
- chopped coriander leaves-1-2 tsp
- green chillies chopped-optional
- grated carrot-2tsp
- salt
- yogurt-1cup r more
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Tangy peanut chutney:
- lightly roasted peanuts-1/2 cup
- tamarind paste-1-1 1/2 tbsp.
- salt
- turmeric-1/4tsp
- asafetida/hing powder-2 pinch
- onion-1 small
- garlic chopped-5-6 cloves
- roasted cumin powder-lil less than quarter tsp
- whole red chillies-5-6
- oil-2-3tbsp
heat oil in a pan add chopped garlic fry until slightly golden brown on edges then add onion ,fry untill onions are slightly golden brown add dry red chillies, turmeric,asafetida and roasted cumin powder fry for a minute or two now add peanut and 1tsp of tamarind paste toss for 2 mins cool the mixture then add very little water and grind (little bit grainy texture)to paste.
then heat up a pan add this paste add quarter to half cup water then boil check for salt and sourness add tamarind paste if necessary cook untill the mixture is thick (thicker than sauce)
you can store this for7-10 days in refrigerator.
serve with samosa ,chaat,pakoda as dip or as topping
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Basil walnut pesto:
- basil leaves-1 cup
- walnut -1/2 cup+1tsp
- garlic cloves-3
- olive oil-3/4 cup
- salt
in a blender add walnut ,basil salt and garlic then start the blender and pour the olive oil slowly from the opening untill the mixture is a coarse paste
you can reduce the olive oil a little if you are using the pesto as a spread ,if you are using it for pasta then it needs to be more.
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Corriander and mint with walnut pesto:
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Corriander and mint with walnut pesto:
- corriander/cilantro -3/4 cup
- mint leaves -1/4cup
- walnut -1/2 cup+1 tsp
- garlic cloves-3
- salt
- olive oil-3/4 cup
in a blender add all ingredients except oil then start the blender and slowly pour olive oil untill the mixture is turns to a coarse paste
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Red sauce to go with any kind of grilled chicken:serves 2 people
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Red sauce to go with any kind of grilled chicken:serves 2 people
- butter -3tbsp
- red chilli sauce-2tbsp
- tomato ketchup/sauce-1tbsp
- heavy cream/fresh cream-2tsp
- dry thyme-2 pinch
- few drops of lemon juice
heat up a pan(small) add butter when it melts add the 2 sauces,thyme ,lemon juice then bring to a boil , then mix in the heavy cream after a minute turn off the heat
then serve along with grilled chicken as an accompaniment.this is a quick recipe
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Peanut and coco spread:
ingredients:
coco powder- 2 tbsp.
roasted peanuts- 3/4 cup
sugar- 3tbsp
salt- little less than 1/4tsp
olive oil- 2-3 tbsp.
pure vanilla extract - 1/4tsp
procedure:
take roasted peanuts ,sugar ,coco powder and salt blend for 6-8 seconds then just run a spoon to mix ,repeat this process 3 more times. the fourth time grind until the mixture is fine.you will notice that every time with blending the peanut tends to leave out its natural oil ,it starts to bind and get sticky
then add 2tbsp oil and vanilla extract . grind until smooth paste . add the remaining oil and blend, remember that oil can be added as necessary to get your desired consistency
store it in a small jar ,because it is easy to make ,u can make them whenever you want .oil acts as a natural preservative here . usually its all empty in 2-3 days :), i store it 2 days at room temperature ,then store it in the refrigerator if remaining
tips:
1.i have used the peanuts with skin but if you don't like the peanuts with skin then just rub the peanuts between your palms and blow the skin out.
2. mixing between blending helps to get the even smooth consistency.
3. make sure the blender is super dry
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Peanut and coco spread:
ingredients:
coco powder- 2 tbsp.
roasted peanuts- 3/4 cup
sugar- 3tbsp
salt- little less than 1/4tsp
olive oil- 2-3 tbsp.
pure vanilla extract - 1/4tsp
procedure:
take roasted peanuts ,sugar ,coco powder and salt blend for 6-8 seconds then just run a spoon to mix ,repeat this process 3 more times. the fourth time grind until the mixture is fine.you will notice that every time with blending the peanut tends to leave out its natural oil ,it starts to bind and get sticky
then add 2tbsp oil and vanilla extract . grind until smooth paste . add the remaining oil and blend, remember that oil can be added as necessary to get your desired consistency
store it in a small jar ,because it is easy to make ,u can make them whenever you want .oil acts as a natural preservative here . usually its all empty in 2-3 days :), i store it 2 days at room temperature ,then store it in the refrigerator if remaining
tips:
1.i have used the peanuts with skin but if you don't like the peanuts with skin then just rub the peanuts between your palms and blow the skin out.
2. mixing between blending helps to get the even smooth consistency.
3. make sure the blender is super dry
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