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.

Banana Dry Fruits Pancakes

          An easy to prepare evening tea-time snack, these yummy pancakes are loaded with dry fruits, banana and other basic ingredients. So if you have any over ripe bananas leftover, go ahead and give it a try. 

          Enjoy as an evening tea-time snack, as a dessert or for breakfast. Choice is yours. But do not forget to drizzle some rabdi and garnish with some sliced banana and dry fruits. It is a best treat for kids and for a kitty party too. 

• 2 bananas, chopped
• 1/2 cup milk or as required
• 2 eggs
• 2-3 tbsp. fresh grated coconut
• pinch of salt
• 1 tsp. rose water
• 1/4 tsp. cardamom powder
• 1 cup plain flour (maida)
• 1/3 cup sugar or to taste
• 1 tsp. baking powder
• 1/4 cup chopped dry fruits (cranberries, walnuts, dates, apricots, melon seeds, raisins, tutti frutti)
• oil to shallow fry
• extra dry fruits, sliced banana, rabdi & mint leaves to garnish

          Blend the bananas, milk,  rose water, coconut and eggs. Keep aside. Sift together flour, sugar, salt, cardamom powder and baking powder. Mix all the ingredients together into a smooth batter.

          Heat a non-stick pan and add a tsp. of oil. Pour a ladleful of the prepared batter and swirl it around. 

          Cook on a low flame for a minute or till it is lightly browned. Gently flip it over and cook the other side too. 

          Transfer to a serving plate. Make similar pancakes with the remaining batter. Drizzle with some rabdi and garnish with dry fruits and banana. Enjoy as desired.


          

Banana Dry Fruits Muffins

          Craving for something sweet yet healthy? Then this is for you. An easy to prepare evening tea-time snack, these yummy muffins are loaded with dry fruits, banana and other basic ingredients. So if you have any over ripe bananas leftover, go ahead and give it a try. Enjoy a fun filled evening sipping your favorite bru and relishing these baked beauties with family and loved ones. It is a best treat for kids and for a kitty party too. 

• 2 bananas, chopped
• 3 tbsp. milk
• 1/2 cup oil
• 2 eggs
• 2-3 tbsp. fresh grated coconut
• pinch of salt
• 1 tsp. rose water
• 1/4 tsp. cardamom powder
• 1 & 1/2 cups plain flour (maida)
• 1/3 cup sugar or to taste
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 cup chopped dry fruits (cranberries, walnuts, dates, apricots, melon seeds, raisins, tutti frutti)

          Blend the bananas, milk, oil, rose water, coconut and eggs. Keep aside. 

          Sift together flour, sugar, salt, cardamom powder, baking powder and baking soda.

          Now mix all together into a smooth batter.

          Mix the dry fruits and 1 tsp. flour. Add it to the prepared batter and combine well.

          Line a muffin tray with muffin lines and drop spoonful of the batter into it.

          Bake in a preheated oven for 20-25 minutes at 180 degrees C. 

          Cool on a wire rack and serve as desired or as a tea-time snack. 

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.

Banana & Dry Fruits Loaf Cake

          Here is a healthy and a delicious homemade loaf cake having the goodness of both bananas and some dry fruits. This combination is very good as it has the flavor of the bananas and the crunch coming from the crushed dry fruits. You can use up any over-ripe bananas in this recipe. 

          Enjoy it as it is, with your evening cup of tea or simply as a desert with your favorite ice-cream topping or some homemade rabdi drizzled over it. So check out the step by step pictorial recipe to prepare it.

• 2 cups refined flour
• 1 & 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 ripe bananas, mashed
• 3/4 cup brown sugar
• 1/2 cup yoghurt
• 2 eggs, beaten
• 1 tsp. vanilla essence
• 1/2 cup mixed dry fruits, crushed

          Sift together the flour, baking powder, baking soda and salt. In a separate bowl, add the mashed banana, brown sugar, yogurt, eggs and vanilla essence. Combine everything and add the crushed dry fruits. Mix well.

         Gently fold in the sifted flour and transfer the contents to a greased loaf tin. Bake in a preheated microwave oven for 40 minutes.

          Remove the tin on a wire rack and set aside to cool for 30 minutes. Flip it over on the rack and let it cool further.

          Slice it according to desired thickness and enjoy as a dessert topped with your favourite ice-cream or with your evening cup of tea.

                                  Sift the flour, baking powder, baking soda & salt.

                                  To the mashed banana, add brown sugar, yoghurt.....

                               .......eggs, vanilla essence & crushed dry fruits. Combine well.

                                  Add in the flour.

                                 Gently fold in. Do not over mix.

                                 Pour the batter into a greased loaf tin.

                                  Bake in a pre-heated oven at 180 degrees C. for 40 minutes.
                   

                   Let it cool in the loaf tin for 30 min. Pierce a knife to check if it is done.

                                  If it comes out clean, it means it is baked perfect.

                                  Flip it over & allow it to cool further.

                                 Slice into desired thickness & enjoy as you would like.