Baba Ghanoush

A smoked Eggplant or Brinjal in question ... pat comes the reply as Baigan ka Bharta (well at least if it's me :P) . Well, time for a Middle Eastern recipe for a smoked eggplant.

Baba Ghanoush - A real flavorful dip !!

INGREDIENTS

• 1 Large Brinjal/ Eggplant/ Aubergine
• 1 Tbspn Sesame Seeds, roasted
• 3-4 Garlic Cloves
• 1 Tbspn Lemon Juice, or adjust as per taste
• 1 Tbspn Olive Oil
• 2-3 Sprigs Parsley Leaves
• Salt, as per taste

METHOD

• Make small incisions on the eggplant's surface so as to ease and hasten the roasting process. Roast the eggplant over a medium hot fire till the skin turns black and blisters. Keep rotating so that all sides are equally and well cooked. Let it cool.
• Peel off the skin. Blend the eggplant flesh, cloves, roasted sesame seeds and garlic till the consistency you prefer. 
• Pour into a bowl and add lemon juice, olive oil, salt and finely chopped parsley. Mix well and voila!... it's ready !!

Coconut Chutney

INGREDIENTS

• 1/2 Cup Coconut, grated
• 1 Tbspn Curd
• 2-3 Green Chilly
• 1 Tbspn Lemon Juice
• Salt, as per taste

 For tempering (optional)

• Oil 
• 1 Dry Red Chilly 
• 1 Tspn Mustard Seeds
• 2-3 Curry Leaves

METHOD

• Blend coconut, curd and green chilly to a coarse paste. The green chilly brings out the pastel greenish colour in the chutney.
• Add lemon juice and salt. Mix well. 
• Heat oil in a pan. Add dry red chilli, mustard seeds and curry leaves. When they start crackling, pour the tempering over the chutney and mix well.
• An excellent accompaniment for upma, idli and dosa's.

Momo Chutney

A serving of steaming hot momo's is incomplete in itself, without the - Momo Red Chilly Chutney !!
Easy and spicy !

 INGREDIENTS

• 1 Tomato
• 3-4 Red Chilly, increase as per taste
• 1 Tbspn Sugar or as per taste
• Salt, as per taste 

METHOD

• Chop the tomato into 4 pieces.
• Boil the tomato pieces along with the dry red chilly for about 10 -12 minutes. Let it cool.
• Strain out all the water. Blend the tomato and red chill, with sugar and salt. Blend to a smooth paste.
• Transfer to a container, dip your momo's and chomp away :D .

Ambula Rai

Dried mango soaking in a mustardy-curd gravy. Ahh! the delectable taste of this authentic Odiya side dish, stands second to none.

Super easy and super tasty !
Made without any hint of onion and garlic, this dish sure makes it to the Puja-day menu :D.

INGREDIENTS

• 4-6 Ambula/ Dried Mango
• 1/2 Cup Curd 
• 1/4 Cup Coconut, grated
• 1 Tspn Mustard Paste
• 1-2 Green Chilly, increase as per taste
• 1 Sprig Coriander Leaves
• 1 Sprig Curry Leaves
• 1 Tbspn Ghee (or cooking oil)
• 1 Tspn Panch Phootan
• 1 Tspn Roasted Cumin-Red Chilly Powder
• A pinch of Hing/ Asafoetida
• 1-2 Dry Red Chilly
• 2 Tbspn Sugar
• Salt, as per taste

 METHOD

• Soak the ambula pieces in water for a couple of hours.
• Blend the coconut to a fine paste.
• In a container, add the coconut paste, mustard paste, curd, sugar, salt, finely chopped green chillies, chopped coriander and roasted cumin-chilly powder. Add the pre-soaked ambula pieces (discard the water in which the ambula was soaking in). Mix well. Check the seasoning and adjust.
• Heat ghee in a pan and add panch phootan. When it starts spluttering add the dry red chilly, hing and curry leaves. Saute for half a minute and then pour this tempering into the gravy. Mix well. 
• Lay out a plate and serve the day's menu along with 'The Day's Special' - Ambula Rai ;P !!

Guacamole

Guacamole is a Mexican dip, made from the highly nutritious avocado. The fleshy part of this pear-shaped avocado is used, and as no cooking is involved in this recipe, all the nutrients are well preserved.
Being high in vitamins, fiber and antioxidants, these fruits help control weight, prevent cancer and heart diseases.
Moreover, the creamy and buttery texture makes it all the more delicious.

A super easy and quick recipe for a dip.

INGREDIENTS

• 1Avocado
• 1 Small Onion, finely chopped
• 2-3 Sprigs Coriander Leaves
• 1 Tbspn Lemon Juice
• 1-2 Green Chilly or as per taste
• Salt, as per taste

 METHOD

• Cut an avocado through the middle along its pit (seed). With the help of a spoon, scoop out the fleshy part.
• Chop the pieces finely and then mash with the help of a fork or spoon.
• Drizzle lemon juice on it. Add finely chopped onion, coriander, green chilly and salt. Mix well.
• Yum yum yummy guacamole is ready. Goes very well with tortilla chips, fajitas as well as quesadillas.

Pesto

Ahh...the enchanting smell of fresh Basil !
The only way I could think of securing some of the freshness of my store bought basil leaves  for a relatively longer time was to make pesto out of it. I had ended up buying a lot more than required and had absolutely no intention of letting it rot... hence the Italian Pesto to my aid :D .

Although born long ago in Northern Italy around the 16th century, this sauce still hasn't lost any of its flavour nor popularity.

Traditionally, pesto is made by pounding basil, garlic and pine nuts in a pestle with a drizzle of olive oil and salt. In fact, in Italian the word pesto itself refers to make by pounding or grinding the contents in a pestle.

INGREDIENTS

• 1 and 1/2  Cup Fresh Basil Leaves
• 1/4 Cup Pine Nuts (can be substituted with Walnuts or Almonds)
• 1-2 garlic Clove
• 1/4 Cup Parmesan Cheese
• Olive Oil
• Freshly Ground Black Pepper, as per taste
• Salt, as per taste

 METHOD

• Blend (or use a pestle :D ) the basil, nuts and garlic to a fine paste. Drizzle in some olive oil to ease in blending.
• Transfer to a container. Add grated cheese, salt, freshly ground pepper and mix well. Drizzle in some more olive oil if required.
• And, voila ! Fresh home made Pesto is ready to be devoured :D.

Tip:
Basil Leaves get oxidized soon and change colour. So does the pesto sauce. If preparing for a later use, ensure that it is covered with an air tight lid.

Hummus

Hummus - A super healthy and tasty dip since time immemorial, from the Middle East !! This blend of chickpeas, garlic, olive oil and lemon juice has for sure captured the taste buds of many a people all over the globe.
It still is uncertain regarding the origin of this dish. There are in fact a number of countries including Israel, Egypt, Arab as well as Greece, which claim 'hummus' to be their forefather's product - yet it still is a mystery ! However, the title for the earliest mention of this awesome dip goes to Egypt during the 13th century.

Chickpeas being the main constituent make hummus a very healthy spread option when compared to all the processed cheesy ones. Give it a try and we are sure you will be asking for more :D.
Have it as a dip for chips, raw veggies, with salad or as a spread for bread.

INGREDIENTS

• 1 Cup Chickpeas/ Chana/ Chole
• 2 Tbspn Sesame Seeds, roasted
• 2-3 Garlic Cloves
• 1 Tbspn Lemon Juice
• 2 Tbspn Olive Oil
• 1/2 Tspn Cumin Powder
• 1/2 Tspn Freshly Ground Black Pepper
• 1/2 Tspn Chilly Powder 
• 2-3 Sprigs of Parsely
• Salt as per taste

METHOD

• Soak the chickpeas overnight. Rinse well and strain. Boil the chickpeas till soft.
• Roast the sesame seeds.
• Now, blend all the ingredients to a fine paste. If the mix becomes too dry, add olive oil else a little water or chickpea stock can also be added.
• Transfer into a serving bowl. Drizzle olive oil on top and hummus will be ready to be dipped into. A sprinkle of finely chopped parsley certainly accentuates the appeal further.
• Happy Dipping !!

Lasooni Palak

Popeye, the sailor man..... that's the song which pops up in my brain every time I see a bunch of Spinach leaves.
The high iron content in these leaves sure were Mr.Popeye's secret for his super powers.
And, I sure hope some day mine :D ...!!

Dal Palak, Palak Paneer, Palak Paratha, Aloo Palak are the more usual palak dishes on any menu. Here's one more to the list -

INGREDIENTS

• 300-400 gm Palak/ Spinach Leaves
• 1 Medium Onion, chopped finely
• 1 Tspn Ginger Garlic Paste
• 1 Green Chilly or as per taste, chopped fnely
• 8-10 Garlic Cloves, roughly chopped
• 10-12 Mint Leaves/ Pudina Leaves
• 1/2 Tspn Nutmeg 
• 1/2 Tbspn Cream (Optional)
• Salt to taste
• Oil/ Butter

METHOD

• Rinse the palak well. Blanch it. Keep aside.
• Heat about a tbspn of oil in pan. Add cumin seeds and as they begin to crackle, add the chopped onion and green chilly. Saute till translucent. 
• Add the ginger garlic paste and fry for a couple of minutes. 
• Add the mint leaves and strained palak leaves. Saute for about half a minute.
• Blend the above palak mix to a fine paste and transfer to a container.
• Add some oil/ butter to the pan. Add the chopped garlic and saute for about a minute. Add the pureed spinach mix. Mix well. Add in the cream. Let it simmer for about a couple of minutes before switching off flame.
• Sprinkle a dash of nutmeg and lasooni palak is all set to be eaten.
• Roti or naan makes it a delight to eat with.

Tips : 

• To blanch the spinach leaves - immerse in boiling water for 30 seconds, then remove and dip in cold water immediately. This helps in retaining the colour as well as the taste of the spinach.
• The mint/pudina leaves give a distinctive flavour to the dish.
• Cream is optional !
• Nutmeg and cream with spinach are a very good combo. They enhance each others taste.

Salsa

INGREDIENTS

• 3-4 Medium Tomatoes, chopped finely
  
• 1 Medium Capsicum
• 1 Medium Onion, chopped finely
• 1-2 Green Chillies or as per taste, chopped finely
• 1 Tbsn Lime Juice 
• 1 Tspn Oregano
• 1 Tbspn chopped Coriander
• 1 Tspn Sugar
• Salt, as per taste

METHOD

• Apply a thin layer of oil on the capsicum and roast it. Roast it till the outer skin turns black. Immerse into room temperature water and let it cool. Rub the capsicum such that the burnt skin peels off. Once the blackened skin is removed, chop the capsicum finely.
• Heat a pan and add oil. Add chopped onions and saute till the onions are translucent. Do not let the onions to brown.
• Add the chopped capsicum and green chillies. Stir for a couple of minutes before adding the chopped tomatoes. Add salt and sugar. Cook till the tomatoes are soft. 
• Add oregano. coriander and lime juice. Mix and switch off flame. 
• Blend this mixture to the consistency you prefer. 

Coriander Coconut Chutney

INGREDIENTS

• 1/2 Cup Coconut, grated
• 1/2 Cup Coriander leaves
• 1 Green Chilli
• 1 Tspn Ginger, chopped
• 1 Tbspn Chana dal, roasted
• 1 Tbspn Lemon Juice
• Salt, as per taste
• 1 Sprig Curry Leaves
• 1 Dry Red Chilli
• 1/2 Tspn Mustard Seeds 

METHOD

• Blend coconut, coriander leaves, green chilli, ginger and roasted chana dal to a smooth paste. Add water as per requirement.
• Transfer the blend to a container. Add lemon juice and salt. Mix well.
• Heat a pan and add oil. Add mustard seeds, dry red chilli and curry leaves. Stir. Add this tempering to the chutney. Mix well and serve.

Badam Tomato Chutney

 
INGREDIENTS

• 1/2 Cup Peanuts/ Badam
• 1 Small Onion, chopped finely
• 2-3 Cloves Garlic, chopped
• 2 Medium Tomatoes, chopped finely
• 2-3 Red Chilly
• 1 Tspn Mustard Seeds
• A pinch of Asafoetida
• Oil
• Salt to taste

METHOD

• Heat a pan and roast the peanuts. Keep aside.
• Add some oil to the pan. Add mustard seeds and let them crackle. Then add the red chilly and asaoetida. Saute for a while before adding the onion. Saute till translucent.
• Add the garlic and fry for a couple of minutes till the garlic starts getting brown.
• Add the tomatoes and cook well till all the tomato pieces are well cooked and pulpy.
• Blend all the above to a fine paste.
• Lo and behold ! Badam tomato chutney is ready to accompany dosa's and idli's.

Chana Dal Coconut Chutney

INGREDIENTS

• 1 Cup Coconut, grated
• 1/2 Cup Chana Dal, roasted
• 2-3 Green Chillies
• 1 Dry Red Chilli
• 2-3 Sprigs of Curry Leaves
• 1 Tspn Mustard Seeds
• 1 Tspn Cumin Seeds
• Pinch of Asafoetida / Hing
• Salt as per taste

METHOD

• Blend the roasted chana dal, grated coconut and the green chillies to a smooth paste. Add salt and sufficient water to give it a medium consistency. Check the seasoning. Add salt or chilly as per necessity. Keep aside.
• In a pan, heat a little oil. Add the mustard seeds and cumin seeds. Once they splutter, add the red chilly, curry leaves and hing.
• Add this tempering to the chutney and mix well.
• An excellent accompaniment to dosa, idli or upma.