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:
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Spicy green chutney:
ingredients:
- 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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Spicy green chutney:
ingredients:
- chopped corriander leaves - 5 tbsp
- mint leaves-12
- cumin seeds- 1/4tsp
- chat masala- 1/4tsp
- green chilli- 1-2
- hung yogurt- 1 tbsp
- lemon juice- 4-5 drops
- grated coconut-1tbsp
- ginger -1 small piece
- salt
procedure:
grind all ingredients together in a blender to a paste
serve with samosas , kachoris even french fries believe me it tastes much better than the regular ketchup.
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yogurt herb dip: for kababs
thick yougurt- 1cup
chopped coriander- 5 tbsp
mint chopped-3 tbsp
green chilli-1
salt
take green chilli,coriander leaves,mint l,eaves ,salt in a small blender grind then add the yogurt and pulse few rounds to blend. you can also add the yogurt seperately to the ground herb ,but the first method turns out better .
tip: the thicker the yogurt the chutney turns out good.coz the yogurt will turn thin once you churn or grind it.
you can pour the yougurt on a big tea strainer and let the water content drain slowly . and then use.
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Horse gram/hurli chutney pudi:
ingredients:
horse gram-1 cup
coconut grated -1 1/4 cup
curry leaves- 10 sprigs
kashmiri red chili powder- 1 1/4 tsp
jaggery-1 tsp
tamarind- 1 small lemon size
garlic- 1 whole bulb
salt
procedure:
fry horse gram on low heat until aromatic and crunchy
RAW
ROASTED
heat up a pan ,keep on low heat make small flat pieces of tamarind and place on the pan.crush garlic slightly and add it to the pan and spread thinly .leave it for some time ,flip the tamarind pieces .garlic pieces will turn golden brown on edges .they still might not be crisp and dry .sp just take off the heat but leave the ingredients in the pan,this will make the ingredients crisp.
wash the curry leaves pat dry then heat up the pan ,turn on to low heat spread the curry leaves thinly on the big flat pan leave for 4 minutes then turn off the heat and leave it on the pan.you will see that the curry leaves are crisp dry.
fry grated coconut on low heat untill its slightly golden brown you can see there are white flakes too thats fine ,because the tiny flakes get brown quick and the bigger flakes don't .no problem take off the heat and leave untill it cools ,like you did with other ingredients.
now cool all the ingredients that you have fried ,blend it to a fine mixture along with salt ,jaggery and red chili powder. serve with dosa ,idli,or rice
tips:
1. give a taste check to see the sourness,sweet and salt ,add if necessary
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mint and peanut chutney
ingredients:
peanuts- 3 tsp
mint leaves- 7-8 leaves
lemon juice - 1/2 of 1
sugar- 1/2 tsp
dry kashmiri red chili/byadgi chili - 6-7
garlic- 3cloves
salt
procedure:
grind fine along with little water .serve as a dip ,as a spread for sandwich .or as a smear for masala dosa
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yogurt herb dip: for kababs
thick yougurt- 1cup
chopped coriander- 5 tbsp
mint chopped-3 tbsp
green chilli-1
salt
take green chilli,coriander leaves,mint l,eaves ,salt in a small blender grind then add the yogurt and pulse few rounds to blend. you can also add the yogurt seperately to the ground herb ,but the first method turns out better .
tip: the thicker the yogurt the chutney turns out good.coz the yogurt will turn thin once you churn or grind it.
you can pour the yougurt on a big tea strainer and let the water content drain slowly . and then use.
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Horse gram/hurli chutney pudi:
ingredients:
horse gram-1 cup
coconut grated -1 1/4 cup
curry leaves- 10 sprigs
kashmiri red chili powder- 1 1/4 tsp
jaggery-1 tsp
tamarind- 1 small lemon size
garlic- 1 whole bulb
salt
procedure:
fry horse gram on low heat until aromatic and crunchy
heat up a pan ,keep on low heat make small flat pieces of tamarind and place on the pan.crush garlic slightly and add it to the pan and spread thinly .leave it for some time ,flip the tamarind pieces .garlic pieces will turn golden brown on edges .they still might not be crisp and dry .sp just take off the heat but leave the ingredients in the pan,this will make the ingredients crisp.
wash the curry leaves pat dry then heat up the pan ,turn on to low heat spread the curry leaves thinly on the big flat pan leave for 4 minutes then turn off the heat and leave it on the pan.you will see that the curry leaves are crisp dry.
fry grated coconut on low heat untill its slightly golden brown you can see there are white flakes too thats fine ,because the tiny flakes get brown quick and the bigger flakes don't .no problem take off the heat and leave untill it cools ,like you did with other ingredients.
now cool all the ingredients that you have fried ,blend it to a fine mixture along with salt ,jaggery and red chili powder. serve with dosa ,idli,or rice
tips:
1. give a taste check to see the sourness,sweet and salt ,add if necessary
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mint and peanut chutney
ingredients:
peanuts- 3 tsp
mint leaves- 7-8 leaves
lemon juice - 1/2 of 1
sugar- 1/2 tsp
dry kashmiri red chili/byadgi chili - 6-7
garlic- 3cloves
salt
procedure:
grind fine along with little water .serve as a dip ,as a spread for sandwich .or as a smear for masala dosa
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