Tzatziki (Greek Yoghurt-Cucumber Dip - Fusion style)

 

          Tzatziki is a very easy and a simple Greek style Yoghurt-Cucumber dip that has few basic ingredients. It is both creamy and luscious. Hung yoghurt and grated cucumber are the two main ingredients, beside chopped fresh dill, grated garlic, Extra Virgin olive oil, lemon juice and crushed peppercorns. 

         However, do check my version of Tzatziki dip, where I substituted fresh dill with chopped coriander leaves. I also added some soaked Sabja (Basil) seeds to make it more healthy and nutritious. Greek yoghurt is typically used in this recipe. But, if not available, hung yoghurt is the best choice. You can enjoy it with pita bread, veg. crudités, French fries, Chips, Kebabs, any non-veg. dishes or as spread. So check out the step by step pictorial recipe to prepare this cool and creamy dip. 

• 1 cup yoghurt
• 1 medium size cucumber, grated
• 1/2 tsp. salt or to taste
• 2-3 garlic cloves, grated
• 2 tbsp. coriander leaves, chopped
• 1 tsp. lemon juice
• 1/2 tsp. pepper, crushed
• 2 tbsp. soaked sabja / Basil seeds
• 1 tbsp. olive oil

   

          Pour the yoghurt in a cheese cloth and place on a strainer. Keep this on a bowl in the refrigerator overnight. The thick hung yoghurt is used for the recipe.  

          Transfer the hung yoghurt into a bowl and whisk till it is smooth and creamy in texture. 

          Meanwhile add 1/2 tsp. salt to the grated cucumber and set aside for 5-10 minutes. 

          Then squeeze out the water and add to the yoghurt, followed by grated garlic, pinch of salt if needed, chopped coriander leaves, crushed peppercorns and lemon juice. Then mix well.

          Finally add the soaked sabza seeds and olive oil. Give it a stir and serve it chilled or at room temperature with pita bread, veg. crudités, French fries, kebabs or any non-veg. dishes.

Pour the yoghurt in a cheese cloth & place on a strainer. Keep this on a bowl in the refrigerator overnight. The thick hung yoghurt is used for the recipe.  

Transfer the hung yoghurt into a bowl & whisk till it is smooth & creamy in texture.

Meanwhile add 1/2 tsp. salt to the grated cucumber & set aside for 5-10 minutes. 

Squeeze out the water & add to the yoghurt, followed by grated garlic, pinch of salt if needed, chopped coriander leaves, crushed peppercorns & lemon juice. Mix well.

             Finally add the soaked sabza seeds & olive oil. Give it a stir.

Serve it chilled or at room temperature with pita bread, veg. crudités, French fries, kebabs or any non-veg. dishes.

Eggplant Moussaka - Greek Style

          This is a Greek style recipe where the fried eggplants are covered with a delicious tomato sauce and baked to perfection. This is a simple version without any cheese, white sauce or any meat. This is a very popular Greek cuisine and it is my very first attempt at preparing it. 

          A very simple and an easy recipe, it is had as it is, but I relished as a side dish with chapattis, a la Indian style. It was simply awesome. Give it a try if you are looking for something new and an exciting baked delicacy. So check out the step by step pictorial recipe to prepare it. 

• 1 large eggplants, sliced into thick pieces
• 1/2 cup olive oil / or any other oil
• 1 tsp. chopped garlic
• 2 large onions, chopped
• 2 green bell pepper, chopped
• 2-3 tomatoes, chopped
• 1-2 tbsp. tomato paste
• salt to taste
• 1/2 tsp. pepper powder
• 2-3 tbsp. coriander leaves, chopped
• 1 tbsp. toasted sesame seeds
• 1 tsp. red chili flakes

          Smear the eggplants with some salt. Heat oil in a pan and fry the eggplants till light golden brown on both sides. Drain and arrange on a baking dish.

          In the same oil fry the garlic till it changes color. Add the onion and sauté for 2 minutes. Now add the capsicum, tomato paste, tomatoes, salt and pepper. 

          Cover and cook on a medium flame till it turns soft and the moisture dries up. Pour this sauce over the eggplants. 

          Bake in a pre heated microwave oven at 180 degrees C for 7-8 minutes. Serve, garnished with coriander leaves, sesame seeds and chili flakes.

                  Smear eggplants with some salt. Heat oil & fry eggplants till light golden 
                  brown on both sides. Drain & arrange on a baking dish.

 Pour onion-bell pepper-tomato sauce over the eggplants. 

                               Bake in a preheated oven at 180 degrees C for 7-8 minutes. 

                       Serve, garnished with coriander leaves, sesame seeds & chili flakes.