Archive | March 2013

Pudina (Mint) Chutney

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This chutney has the aromatic freshness of mint combined with the earthiness of the coriander leaves. This chutney can be Served  along with any  indian appetizers like tikkas and kebabs or can be used to prepare our favourite sandwiches or chats

Ingredients:

2 cups chopped Pudina (mint leaves)

1 cup chopped dhania (coriander leaves)

3 Green chillies.

1 tbsp Ginger Garlic paste.

8 to 10 Curry leaves.

3 tbsp Dalia( roasted chana dal)

1 tsp Jeera powder.

2 tsp Lemon juice.

1 tsp Salt.

1/2 tsp Chat masala.

Method:

In a mixie jar blend together all the items to form a smooth paste.

Remove and store in a refrigerator,use as required.

Happy Cooking !!!

Sameera.

Khajur Imli Chutney

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This sweet and sour chutney is an essential accompaniment to most chaats, this chutney can be stored refrigerated for upto a month and deep frozen for more than 6 months.

Ingredients

2 cups Khajur(dates) seedless

1/4 cup Imli (tamarind)  deseeded

1 cup grated Gur (Jaggery)

2 tsp chilli powder.

1 tsp Jeera powder.

2 tbsp Kali Manuka (Black Currants).

Salt to tast

Method:

Wash  khajur,kali manuka and imli and keep them soaked in 1 1/2 cup water for 5 hours.

In a blender jar,mix together soaked khajur,kali manuka  and imli ,gur,chilli powder,jeera powder and salt.Add litle water and blend to a fine puree.

Remove and store in a refrigerator,use as required.

Happy Cooking !!!

Sameera.

Hummus with Pita chips

humus

Hummus is a Middle Eastern and Arabic food dip or spread made from cooked, mashed chickpeas blended with tahini, olive oil, lemon juice, salt and garlic.It is a very popular dish in Middle east.Hummus is high in iron and vitamin C .As an appetizer and dip, hummus is scooped with flatbread, such as pita. It is also served as  an accompaniment to falafel, grilled chicken, fish or eggplant. Garnishes include chopped tomato, cucumber, coriander, parsley, caramelized onions, sautéed mushrooms, whole chickpeas, olive oil, hard-boiled eggs, etc..

Ingredients:

2 cups of Chick pease( soaked overnight in 4 cups water and drained)

4 tbsp Olive oil.

10 cloves of Garlic.

5 tbsp Sesame seeds.(Dry roasted and cooled)

1 tsp Lemon juice.

Salt to taste.

Pinch of chilli powder.

1 tbsp chopped Corrinader leaves.

Method:

Soak the chick peas (Kabuli chana) overnight.In a pressure cooker,cook with sufficient water upto 5 whistles.

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Drain and let cool.

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In a blender mix together chickpeas,sesame seeds,garlic,salt,olive oil, lemon juice andthe strained water.

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Blend well till a smooth paste is obtained.If mixture is too thick add 2 to 3 tbsp of water and blend well.

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Remove this hummus in a serving bowl,sprinkle some chilli powder,garnish with chopped corriander leaves and serve with Pita Chips.

To make Pita chips: Pita bread is a type of flat bread easily available in market.Heat little oilve oil on a griddle and roast pita bread till light brown spots appear on both the sides.Remove and cut diagonally in 8 pieces.Serve with hummus.

Happy Cooking !!!

Sameera.

Mixed Vegetable Raita

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Ingredients:

2 cup Curds diluted with 1 cup water.

1 cup  Finely chopped  Onion,tomato,cucumber and corriander.

1/2 tsp finely chopped green chillies.

1/2 tsp Sugar.

1/4 tsp roasted Jeera powder.

Pinch of Black pepper powder.

1/8 tsp Chat masala.

Method:

In a bowl mix together curds,salt,sugar,pepper powder,chat masala,chopped green chillies  and roasted jeera powder.

Whisk till smooth,add chopped veges and mix well.

Remove in a serving bowl and top with chopped corriander leaves.

Serve chilled with Biryani or Pulao of your choice.

Happy Cooking !!!

Sameera.

Sweet Corn Raita

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Ingredients:

2 cup Curds.

1 cup  boiled and drained sweet corn kernels

1 tbsp chopped Corriander leaves.

1/2 tsp Sugar.

1/4 tsp roasted Jeera powder.

Pinch of Black pepper powder.

1/8 tsp Chat masala.

Method:

In a bowl mix together curds,salt,sugar,pepper powder,chat masala and roasted jeera powder.

Whisk till smooth,add boiled corn kernels and mix well.

Remove in a serving bowl and top with chopped corriander leaves.

Serve chilled with Biryani or Pulao of your choice.

Happy Cooking !!!

Sameera.

Aloo Raita

aloo-raita

 

Ingredients:

2 cup Curds.

1 cup  boiled,peeled & cubed potatoes.

1 tbsp chopped Corriander leaves.

1/2 tsp Sugar.

1/4 tsp roasted Jeera powder.

Pinch of Black pepper powder.

1/8 tsp Chat masala.

Method:

In a bowl mix together curds,salt,sugar,pepper powder,chat masala and roasted jeera powder.

Whisk till smooth,add potato cubes and mix well.

Remove in a serving bowl and top with chopped corriander leaves.

Serve chilled with Biryani or Pulao of your choice.

Happy Cooking !!!

Sameera.

Carrot Raita

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Ingredients:

2 cup Curds.

1 cup  grated Carrot.

1/2 tsp Sugar.

1/4 tsp roasted Jeera powder.

Pinch of Black pepper powder.

1/8 tsp Chat masala.

Method:

Deskin and finely grate carrots.

In a bowl mix together curds,salt,sugar,pepper powder,chat masala and roasted jeera powder.

Whisk till smooth,add grated carrot and mix well.

Remove in a serving bowl and top with grated carrot.

Serve chilled with Biryani or Pulao of your choice.

Happy Cooking !!!

Sameera.