Walnut Chutney / Dip / Spread

             

          Here is a yummy & lip smacking chutney made of walnuts. It is a very simple and an easy to prepare chutney. It can also be used as a dip and can be relished with veggie crudités, chicken nuggets, fish fingers, kebabs, any snacks, chips, dosa, idli, chapati, as a spread on toast / parathas, burgers or as desired. Options are aplenty. So it is a good alternative to the usual chutneys that we are used to. So go ahead and give it a try and surprise your loved ones. Do check out the step by step pictorial recipe to prepare this healthy chutney.

• 1/2 cup walnuts, broken into small pieces
• 1/2 cup yoghurt
• 2 green chilies
• 2 garlic cloves
• handful of coriander & mint leaves
• salt to taste
• 1 tsp. lime juice
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal
• 1 sprig curry leaves

         Soak the walnuts in some warm water for 10-15 minutes to soften them. 

         Then blend along with yoghurt, green chilies, handful of coriander & mint leaves, garlic and salt to a smooth paste. Check the consistency. It should not be too thick or too watery. 

          Transfer to a serving bowl and add lime juice. Mix well. 

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering add the urad dal and curry leaves. 

          Sauté for a few seconds and switch off the flame. Pour this tempering on the chutney and mix well. 

          Serve with veggie crudités, chicken nuggets, fish fingers, kebabs, chips, dosa, idli, chapati, any snack, as a spread on toast / parathas, or as desired.

  Blend the walnuts, yoghurt, green chilies, handful of coriander-mint 

  leaves, garlic & salt to a smooth paste.

         Transfer to a serving bowl & add lime juice. Mix well. 

Heat oil & temper with mustard seeds. After it stops spluttering add the urad dal & curry leaves. Sauté for a few seconds & switch off the flame. 

                  Pour this tempering on the chutney & mix well. 

 Serve with veggie crudités, chicken nuggets, fish fingers, kebabs, chips, dosa, idli, chapati, any snack, as a spread on toast / parathas, or as desired.

Guacamole (Mexican Avocado Dip)

 

          This is a classic Mexican dip that is very easy to dish out. All you really need for my version of this recipe are ripe avocados, onion, garlic, tomato, coriander leaves, olive oil and few seasonings. These basic ingredients are easily available in the kitchen. This healthy party dip can be enjoyed with nachos, tortilla chips or veggie crudités. You can also use as a spread on sandwiches / parathas or serve along with any grilled meat / chicken. Choice is yours. 

• 2 avocados, peeled, pitted & mashed coarsely
• 1 small onion, chopped
• 1 tomato, seeds removed & chopped
• 1-2 green chilies, chopped
• 2-3 garlic, grated
• handful of coriander leaves, chopped
• 1 tsp. lime juice 
• pinch of salt
• 1/2 tsp. roasted cumin powder
• pinch of pepper powder
• 1 tbsp. olive oil

          In a bowl, mix together all the above mentioned ingredients.

          Serve immediately with nachos, tortilla chips or veggie crudités.

Green Peri Peri Sauce - Fusion Style

           My first try at preparing this amazing South African Peri Peri Sauce - Nando's fusion style. I gave a twist to the original recipe and went in for some fresh green peppers and capsicum instead of the traditional red peppers. It turned out real yummy and appetizing. It is so easy to prepare and is such a simple recipe. It is both tangy and spicy, real chatpata, just the way I like it. So check out the step by step pictorial recipe to prepare it.

         So now there is absolutely no need to go in for those expensive store bought ones. Make it at home and refrigerate it for later use. 

          You can enjoy it as a dip with some veggie crudités / chips, use it as a marinade, as a spread on sandwiches / parathas, as an accompaniment to appetizers or prepare a gravy with it. Plenty of options for you to try. 

• 5 long long green peppers, chopped
• 1 capsicum, chopped
• 1 onion, chopped
• 7-8 garlic cloves, chopped
• 8-10 green chilies
• 4 tbsp. olive oil
• 2 tbsp. vinegar
• 1 tsp. oregano
• 1/2 tsp. pepper powder 
• 1/2 tsp. lemon zest
• 1 tbsp. lemon juice 
• salt to taste

          Heat 1 tbsp. oil in a pan and saute the onion, green peppers, capsicum and garlic for 2-3 minutes or till they turn translucent. Set aside to cool.

          Blend with the remaining ingredients to a puree. Store in a clean airtight bottle and refrigerate for 10-12 days. 

          You can enjoy it as a dip with some veggie crudités / chips, use it as a marinade, as a spread on sandwiches / parathas, as an accompaniment to appetizers or prepare a gravy with it. Plenty of options for you to try. 

                      Heat 1 tbsp. oil & sauté onion, green peppers, capsicum & garlic for 2-3 
                      minutes or till they turn translucent. Set aside to cool.

                      Blend with remaining ingredients to a puree. Store in a clean airtight 
                      bottle & refrigerate for 10-12 days. 

                      Enjoy it as a dip with veggie crudités / chips, use it as a marinade, as a
                      spread on sandwiches / parathas, as an accompaniment to appetizers 
                      or prepare a gravy with it. Lot of options. 

Peri Peri Sauce - Nando's Style

          Tried this amazing South African Peri Peri Sauce - Nando's style for the first time and I must confess that I really fell in love with it. Turned out so yummy. It is the base of all the recipes served in a Nando's restaurant. It is so easy to prepare and is such a simple recipe. It is both tangy and spicy, real chatpata, just the way I like it. So check out the step by step pictorial recipe to prepare it.

          So now there is absolutely no need to go in for those expensive store bought ones. Make it at home and refrigerate it for later use, so that you can dish out all the yummy Nando's style restaurant recipes in the comfort of your home. 

          You can enjoy it as a dip with some veggie crudités / chips, use it as a marinade, as a spread on sandwiches / parathas, as an accompaniment to appetizers or prepare a gravy with it. The options are numerous. 

• 5-6 long fresh red peppers, chopped
• 1 red bell pepper, chopped
• 1 onion, chopped
• 7-8 garlic cloves, chopped
• 4 tbsp. olive oil
• 2 tbsp. vinegar
• 1 tsp. oregano
• 1/4 tsp. pepper powder 
• 1/2 tsp. lemon zest
• 1 tbsp. lemon juice 
• salt to taste
• 1 tsp. red chili powder

          Heat 1 tbsp. oil in a pan and sauté the onion, chilies, bell pepper and garlic for 2 minutes or till they turn translucent. Set aside to cool.

          Blend with the remaining ingredients to a puree. Transfer to a clean airtight bottle / jar and refrigerate for 10-12 days. 

                      Heat 1 tbsp. oil in a pan and sauté the onion, chilies, bell pepper & garlic 
                      for 2 minutes or till they turn translucent. 

                                              Set aside to cool.

                                          Blend with the remaining ingredients to a puree. 

                      Store in clean air tight bottle / container and refrigerate for later use.

Carrot Chutney

           Ever made chutney made of carrot? Was wondering what to do with some leftover carrots sitting in the refrigerator. So made this easy, healthy and yummy carrot chutney which can be served with rice or chapattis. 

          It can also be used as a spread on sandwiches / parathas to make a roll. It goes very well with dosa / idli/ uttapam / pesarattu too. This chutney is a very good alternative to our regular coconut chutney. 

• 2-3 carrots, roughly chopped
• 2 tbsp. oil
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 tsp. garlic, chopped
• 1-2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 3-4 tbsp. coriander leaves, chopped

          Blend the carrot in a food processor till smooth. Keep aside. Heat oil in a pan and temper with cumin seeds and asafoetida. Sauté for a few seconds.

          Add the garlic and green chilies. Stir fry for few seconds more. Now add the ground carrot, salt, turmeric powder and coriander powder.

          Stir fry on a low flame till it leaves the sides of the pan. Switch off the flame and add the coriander leaves. 

          Mix well and serve as a side dish with hot steamed rice or chapattis. It can also be used as a spread on sandwiches or parathas. 

Doon Chetin (Walnut Chutney / Dip - Kashmiri Style)

          Here is an awesome chutney made of walnuts - the kashmiri style. It is known as Doon Chetin in the Kashmiri lingo and is a very simple and flavourful chutney. It can also be used as a dip and can be relished with veggie crudites, chicken nuggets, fish fingers, kebabs, any snacks, chips, dosa, idli, chapathi, as a spread on toast / parathas, burgers or as desired. Options are aplenty. So check out the step by step pictorial recipe to prepare this healthy chutney.

   

          The inspiration comes after watching a cookery show. But I gave my own twist by adding some tempering to it in my own fusion style. It is a good alternative to the usual chutneys that we are used to. So go ahead and give it a try and surprise your loved ones. 

• 1 cup walnuts, broken into small pieces
• 1 cup yoghurt
• 2-3 green chilies
• 1-2 garlic cloves
• salt to taste
• 1 tsp. lime juice
• 1-2 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. urad dal
• 1 sprig curry leaves

          Soak the walnut in some warm water for sometime to soften them. Then blend along with yoghurt, green chilies, garlic and salt to a smooth paste. Check the consistency. It should not be too thick or too watery. 

          Transfer to a serving bowl and add the lime juice. Mix well. Heat oil in a pan and temper with mustard seeds. After it stops spluttering add the urad dal and curry leaves. 

          Sauté for a few seconds and switch off the flame. Pour this tempering on the chutney and mix well. 

          Serve with veggie crudités, chicken nuggets, fish fingers, kebabs, chips, dosa, idli, chapati, any snack, as a spread on toast / parathas, or as desired.

                         Blend walnut, yoghurt, green chilies, garlic, salt & some water......

                   ......to a smooth paste. Check consistency. It should not be too thick or
                   too watery. Adjust water accordingly. Add lime juice & mix well.

                 Heat oil & temper with mustard seeds. Then add urad dal & curry leaves. 
                 Sauté few seconds & switch off the flame. 

                  Pour this tempering on the chutney & serve with veggie crudités, chicken
                  nuggets, fish fingers, chips, kebabs, dosa, idli, chapati, as a spread on toast /                                      parathas, burgers or as desired.