Guacamole/ Avocado Dip

Ingredients

Avocado: 3

Onion: 1

Tomato: 1

Green Chilli: 2

Coriander leaf chopped: 4 tbsp 

Salt: needed

Lemon juice: needed

Method Of Preparation

Chop finely onion, tomato, green chilli, coriander leaves. Add these into a bowl.

Add in avocado pulp, lemon juice and salt. Mix well.

Mutabal/Eggplant Dip

Recipe & photo courtesy: Nasrin (My sister)

Ingredients

Eggplant: 4

White sesame seeds: 3tbsp

Garlic: 3 cloves

Yogurt: 3tbsp

Olive oil: needed

Salt: needed

Lemon Juice: few drops

                  

Method Of Preparation

Boil eggplant and peel of the skin

Mash the pulp with spoon well.

Soak white sesame seeds in water for few minutes.

In a grinder add white sesame seeds and garlic cloves. And grind well. If needed can add olive oil while grinding.

Add this grinded mix to mashed eggplant.

Add well stirred yogurt and needed salt to the eggplant mix. Add few drops of lemon juice if needed and mix well.

Add olive oil and serve with chappathi/roti.

Strawberry Sauce

Ingredients

Strawberry: 20

Sugar: 1 cup (or as per the sweetness required)

Method Of Preparation

Wash the strawberries and add to a pan.

Add 1 cup water to it. Keep on flame.

When strawberries get cooked add sugar to it.

Stir in between. When the sauce becomes thick and gets the consistency switch off the flame.

You can use this sauce as a topping for waffles, cakes or can use this to make strawberry flavored yogurt.

Note: I didn’t mash it well to get the chunky pieces of strawberries. If u need a clear sauce mash it well or can use to blender. I didn’t use lemon juice as the strawberries were tangy. If you need you can add 2tbsp of lemon juice as well.

Homemade Tomato Ketchup

Ingredients

Red Tomatoes – 2 ½ kg

Ginger garlic paste – 1 tsp

Kashmiri chilli powder – 1 tsp

Sugar – 200gm

Vinegar – 1 cup

Salt – 1 ½ tsp or as needed

Method Of Preparation

Wash tomatoes, then roughly chop and cook in a pan, without water for 15 minutes. Then let it cool down and blend. Now add this puree in a pan, along with ginger garlic paste, red chilli powder, sugar, vinegar, salt, let it cook until thick paste. When it’s done, let it cool down. Fill dry and clean bottles. Use whenever you want.

Capsicum Dip/Chutney

Ingredients

Capsicum: 4

Yogurt/Curd: 4tbsp

Lemon Juice: 2tbsp

Salt: needed

Green Chilli: 2

Oil: 4tbsp

Mustard seeds: few

Curry leaves: few

Method Of Preparation

Heat 2tbsp oil in a pan, add chopped deseeded capsicum to it.

Stir for few minutes till its raw flavor takes off.

Let it cool a bit.

In a blender add the capsicum pieces to it, blend it well.

Then add curd, green chilli, salt and lemon juice.

Blend again.

Heat balance oil in a pan and splutter mustard seeds and add curry leaves.

Add this to the prepared dip.

Serve with chappathi/dosha.

Capsicum-Tahini Dip

Ingredients

White sesame seeds: ½ cup

Olive Oil: 4-5 tbsp

Salt: needed

Lemon juice: 3tbsp (can increase as per taste)

Garlic Crushed: 3

Curd/Yogurt: 3-4tbsp

Capsicum: 1

Method Of Preparation

Heat 1 tsp olive oil in a pan and add the chopped capsicum to it. Roast to about 3-4 minutes or till its raw taste takes off. Keep aside.

Dry roast the sesame seeds and add to the blender.

When it powders, add olive oil and garlic to it and blend again. Then add roasted capsicum pieces to it and blend again well.

Then transfer to the bowl and add curd, lemon juice and salt to it and stir well.

If you find it too thick you can add more olive oil to get the consistency.

Potato Garlic Sauce

Ingredients

Potato: 2 medium

Garlic Cloves: 5

Curd: 4tbsp (can adjust as per the consistency)

Lemon juice: 1 lemon (3tbsp)

Olive oil: ¼ cup

Salt: needed

Mayonnaise: 2tbsp (optional)

Method of Preparation

 Boil the potato and let it slightly cool.

In a blender add potato and olive oil and blend well.

Then add in garlic and yogurt and blend till you get a thick paste.

Then transfer to a bowl and add in salt, lemon juice and mayonnaise.

Stir well. Keep refrigerated and serve chilled.

Note: Adding mayonnaise is optional; you will get a best sauce without adding mayonnaise too. I tried both the way.

Tahini Sauce

Ingredients

White sesame seeds: ½ cup

Olive Oil: 3-4 tbsp

Salt: needed

Lemon juice: 3tbsp

Garlic Crushed: 3

Curd/Yogurt: 2-3tbsp

Method of Preparation

Dry roast the sesame seeds and add to the blender.

When it powders, add olive oil and garlic to it and blend again.

Then transfer to the bowl and add curd, lemon juice and salt to it and stir well.

If you find it too thick you can add more olive oil to get the consistency.

Hummus With Black Tahini Paste

Even though my Hummus didn’t look beautiful it tasted the same as adding the white tahini paste. I will post another Hummus recipe by adding white tahini paste. Anyway this was another experiment which came out well.

Ingredients

Chick Peas: 1 cup

Lemon Juice: 3tbsp

Garlic cloves: 3

Green Chilli: 1 (optional, I used to add it every time)

Black sesame seeds: ¼ cup (usually white sesame is used; I was out of itL)

Olive oil: ½ cup

Salt: needed

Method of Preparation

Black Tahini Paste

Heat a pan and add ¼ cup black sesame seeds, dry roast and when it starts spluttering switch off the flame.

Add this to the blender and blend it for 2 minutes and add then add 4tbsp olive oil and a bit salt to it and blend again. Keep this aside. (You can add olive oil more if needed)

Hummus

Soak Chick peas in water for overnight.

Wash and cook it in pressure cooker for 2 whistles and switch off the flame.

After the pressure releases drain the chick peas. (Don’t throw the water; u can use it for blending chick peas)

Add chick peas, garlic, green chilli, salt and little water and blend it in a blender to form a smooth paste.

Transfer this to a bowl

Then add lemon juice and tahini paste. Mix well with a spoon.

Then add 3tbsp olive oil to it and mix again.

Keep refrigerated till you serve.

While serving add the balance olive oil and serve.

Garlic Spread

This spread can be used for making garlic naan, garlic rolls, garlic buns etc. For making the future post easier I posted this now.

Ingredients

Salted Butter: 4tbsp (at room temperature)

Coriander leaves finely chopped: 3tbsp

Garlic Finely Chopped: 2tbsp

Method of Preparation

In a bowl add butter, coriander chopped and garlic chopped.

Mix well and keep refrigerated.

(I used more coriander leaves , if u want you can add just 2tbsp)

White Sauce

Ingredients

Olive oil: 4tbsp

Plain Flour: 3tbsp

Milk: 4 cups

Salt: needed

Pepper Powder: for seasoning

Method of Preparation

In a pan heat olive oil, then add flour to it and keep stirring.

After 2-3 minutes, add the milk slowly by slowly by stirring frequently.

Bring to boil, whisking constantly.

When the sauce thickens, season with pepper powder and salt and switch off the flame. (The consistency should be not too thick or too thin)

Note: The original recipe called for butter, I replaced butter with olive oil. You can add nutmeg powder too for extra flavor.

Tomato-Garlic Sauce

Ingredients

Garlic cloves: 5

Tomato: 1

Kashmiri Chilli Powder: 1 tsp

Salt: needed

Refined Oil: 1tsp

Lemon Juice: ¾ tsp

Method of Preparation

Heat Oil in a pan, add garlic cloves to it.

When it turns slightly brown, add Kashmiri chilli powder and chopped tomato.

Add salt and stir. Close with a lid and low the flame.

Switch off the flame when tomato gets cooked.

When it is slightly cooled, blend in a blender to a smooth paste.

Transfer into a bowl and add lemon juice and mix well.

Tomato-Garlic Sauce is ready.

Tahini Sauce (with black sesame seeds)

The below is tahini sauce with black sesame seeds. It is usually made with white sesame seeds, but unfortunately I ran out of white sesame seeds and the main problem with me is that if I see or come to know about any recipe I have to try it soon. So I tried with black sesame, I didn’t find any difference in the taste. The main reason that I am posting this if any one like me who doesn’t have the white sesame and not trying this, it will help them too. The actual motivation to make the tahini sauce was for making shawarma. When one of my friends called and gave me the recipe for shawarma, which she saw from one of the TV Channel, all the ingredients were there with me and only the white sesame was out of stock, I didn’t give up and I made it the day after itself. So here goes the recipe for tahini sauce and shawarma recipe is on the way.

Ingredients

Black Sesame Seeds: ¼ cup

Olive oil: 4tbsp

Garlic: 3

Lemon Juice: 1 tbsp

Curd/Yogurt: ¼ cup

Salt: needed

Method of Preparation

Heat a pan and dry roast the sesame seeds. Switch off the flame when it starts spluttering.

Add this into the blender when slightly cooled.

Blend it for some time and then add the olive oil and blend again.

Then add the garlic, lemon juice and salt and blend again.

Take out from the blender into a bowl and add curd to it and mix well.

(Can add more olive oil and curd if you need it thinner than this)

Tahini Sauce is ready.