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.

Hummus (Chickpea Dip - Mediterranean style)

 

          This is a traditional Middle Eastern dip / spread, made of boiled chickpeas and blended with other ingredients. A very healthy and a nutritious dip which is usually relished with Arabic bread. However, it goes well with veggie crudités too. A few garlic cloves and Tahini or sesame seeds gives an unusual flavor. There is nothing like having a creamy homemade hummus for a comforting weekend snack. So check out the step by step pictorial recipe to prepare this heavenly delight. 

• 1 cup kabuli chana (white chickpeas), soaked overnight
• 1 pinch of baking soda
• 3 tbsp. olive oil
• 2 garlic cloves
• 2-3 tbsp. lemon juice
• 1/4 cup sesame seeds / tahini paste
• 1/2 tsp. roasted cumin powder
• salt to taste
• 2-3 tbsp. chilled water / 2-3 ice cubes
• 1-2 tbsp. olive oil, red chili powder and few boiled kabuli chana to garnish

          Pressure cook the kabuli chana along with a pinch of baking soda for 5-6 whistles or till soft. Leave aside few to garnish. 

         When cool, blend with olive oil, garlic, sesame seeds, cumin powder, lemon juice and salt to taste. 

          Scrape the sides and blend again along with some chilled water / ice cubes till you get a smooth texture. 

          Transfer the hummus onto a plate / bowl. With the back of a spoon, create few swirls and make a dent in the center.  

          Pour olive oil, few boiled chickpeas and garnish with red chili powder, cumin powder and a sprig of parsley.

         Have it as a dip with falafel, vegetables crudités, kubus bread, pita bread or chips. It can also be had as a spread on breads and parathas, a la Indian style.

         Pressure cook kabuli chana with a pinch of baking soda for 5-6 

         whistles. When cool, blend with olive oil, garlic, sesame seeds, 

         cumin powder, lemon juice and salt to taste. 

      Scrape the sides & blend again along with some chilled water till 

      you get a smooth texture. 

    Transfer the hummus onto a plate / bowl. With the back of a 

     

     spoon, create few swirls and make a dent in the center.  

    Pour olive oil, boiled chickpeas & garnish with red chili powder,

    cumin powder and a sprig of parsley. Have it as a dip with falafel, 

    vegetables crudités, kubus bread, pita bread or chips. It can also

    be had as a spread on breads and parathas, a la Indian style.

Basil Hummus

          Hummus is a traditional Middle Eastern dip that is served along with Arabic bread and / or grilled meat. It is usually made of boiled chickpeas (kabuli chana) that is blended into a smooth paste along with sesame seeds (tahini), olive oil, garlic, lime juice, etc. So check out this fusion style hummus where I added some basil leaves. This is a real healthy, nutritious and a yummy dip. You can also enjoy as a spread on sandwiches or parathas. 

          Basil, a culinary and a holy herb has many health benefits and medicinal properties. It is good for digestion, manages diabetes, is anti inflammatory and is a skin cleanser. It also increases the immunity. Besides, a variety of dishes can be prepared with this wonder herb.

          Chickpeas, on the other hand is also healthy as it has a high fibre content, has essential vitamins, proteins and minerals. 

          It controls blood sugar levels, protects from heart disease and cancer and aids in weight loss. So this combination of basil and chickpeas is just perfect. 

          It is also a very quick & a wholesome recipe to dish out when you have hunger pangs.

• 1 cup boiled chickpeas (Kabuli Chana)
• 1 cup basil leaves, washed & drained
• 2 garlic cloves
• 1-2 green chilies
• 1/4 cup sesame seeds
• 1 tbsp. lime juice
• 3 tbsp. olive oil
• 1/2 tsp. cumin powder
• 2 pinches of pepper powder 
• salt to taste 
• extra boiled chickpeas, basil leaves and olive oil to garnish

          Blend together all the above mentioned ingredients into a smooth paste. Add some water if required to adjust the consistency. 

          Transfer to a serving bowl. Garnish with some boiled chickpeas, basil leaves, lime wedges and olive oil. 

          Serve as a dip along with some veggie crudités, chips, tacos, croutons, bread sticks, tortillas or as a spread on sandwiches / parathas.

Seaweed Hummus

          Hummus is a traditional Middle Eastern dip that is served along with Arabic bread and / or grilled meat. It is usually made of boiled chickpeas (kabuli chana) that is blended into a smooth paste along with sesame seeds (tahini), olive oil, garlic, lime juice, etc. But let me share a fusion style hummus where I added some roasted seaweed sheets. This is a real healthy, nutritious and a yummy dip. You can also enjoy as a spread on sandwiches or parathas. 

          Seaweed is widely used in Korean, Japanese and Chinese cuisine. It contain a lot of minerals, nutrients, iodine, calcium, is low in calories and helps in purifying the blood. So it is  highly recommended in our diet. 

          Chickpeas, on the other hand is also healthy as it has a high fibre content, has essential vitamins, proteins and minerals. It controls blood sugar levels, protects from heart disease and cancer and aids in weight loss. So this combination of seaweed and chickpeas is just perfect. It is also a very quick & a wholesome recipe to dish out when you have hunger pangs.

• 1 cup boiled chickpeas (Kabuli Chana)
• 15-20 roasted seaweed sheets
• 2 garlic cloves
• 1-2 green chilies
• 1/4 cup coriander roots
• 1/4 cup sesame seeds
• 1 tbsp. lime juice
• 3 tbsp. olive oil
• 1/2 tsp. cumin powder
• 2 pinches of pepper powder 
• salt to taste 
• extra boiled chickpeas, seaweed and olive oil to garnish

          Blend together all the above mentioned ingredients to a smooth paste. Add some water if required. 

          Transfer to a serving bowl. Garnish with some boiled chickpeas, seaweed and olive oil. 

          Serve as a dip along with some veggie crudités, chips, tacos, croutons, tortillas or as a spread on sandwiches / 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.

Green Coconut Chutney

          Chutneys are an integral part of our menu. It adds an Oomph factor to any dish and is served as an accompaniment to many Indian recipes. Today I prepared Green Coconut Chutney with fresh coconut, coriander & mint leaves. Hence the name. 

          You can serve this yummy chutney with any snacks like pakoras, bhajias, vadas or with idli, dosa, upma, etc. They can also be used as a spread on sandwiches, burgers and pizzas a la Indian style. So go ahead and give it a try.

• 3 tbsp. fresh grated coconut
• handful of mint leaves
• handful of coriander leaves & stems
• 2 tbsp. yoghurt
• 1/2 tsp. sugar
• salt to taste
• 1-2 green chilies
• 2 garlic cloves
• 2 tbsp. roasted chickpea flour

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal (split black gram lentil)
• 1 dry red chili
• pinch of asafoetida
• dash of lime
• pinch of idli podi (gun powder) to garnish

          Grind together all the ingredients (except tempering items) along with required quantity of water into a smooth paste. 

          Heat oil in a pan and temper with red chili and mustard seeds. After it stops spluttering add the urad dal and asafoetida. Sauté for a few seconds and switch off the flame. 

          Pour this tempering over the ground chutney and mix well. Add a dash of lime and serve as a side dish to any starters / appetizers, idli dosa, snack, pakoras, bhajias or as a spread on sandwiches, burgers and pizzas.

Rajma Hummus (Kidney Beans Dip)

          Hummus is a traditional dip from the Middle Eastern regions, where it is served along with Arabic bread and / or grilled meat. It can also be relished as a spread on toasted bread and parathas a la Indian style. Healthy and nutritious, they can be had with veggie crudites, crackers or chips for a light snack. 

          Today I made Rajma / Kidney Beans Hummus. It turned out simply delicious and had along with some cucumber strips for a light snack. The presence of garlic and sesame seeds enhances the flavor and gives a creamy texture to the end product. Add some extra lime juice for a tangy taste. So this simple and easy homemade Hummus is a quick fix when you have hunger pangs and time is a constraint.

          There are many health benefits of Rajma or Kidney Beans. It helps in lowering cholesterol, contains dietary fibre, is good for diabetics, contains lot of proteins and prevents hypertension. Hence it is good to include it in our daily diet. So why not in the form of Hummus? So here is an yummy and nutritious Rajma hummus which can be had as a light snack along with veggie crudites or crackers. 

• 1 cup boiled Rajma (Kidney beans)
• 1/4 cup sesame seeds
• 1 tsp. red chili flakes
• 1/2 tsp. pepper powder
• 2 garlic cloves
• salt to taste
• 1 tsp. roasted coriander-cumin powder
• juice of 1/2 lime
• 2 tbsp. olive oil
• 1 tbsp. boiled rajma to garnish

          Blend together all the above mentioned ingredients (except olive oil) to a smooth paste with required quantity of water. 

          Mix the olive oil and serve, garnished with the boiled Rajma as a dip. They can also be relished as a spread on toasted bread and parathas.