Onion Tomato Raita

Preparation Time : 5 minsIngredients :1 large Tomato1 large Onion2 cups curdBlack salt (according to taste)CorianderMethod :Beat curd. Add Tomato, onion & black salt.Garnish with coriander.Tips :If you do not prefer too much of black salt you can also use a mix black salt + regular salt

Coconut Chutney

It is a great condiment with all South Indian dishes like Dosa, Idli, Uttapa, Upma, etc.No. of Servings : 8-9 personsPreparation Time: 10 mins (once dal is soaked)Ingredients:225 gms or 8oz of Grated coconut½ cup Chana dal2 green chilliesSalt as per tasteFor tempering:1 tsp Mustard seeds1 tsp cumin seeds6 curry leaves1 tbsp oilMethod:Roast Chana dal in 1 tsp oil, till it starts changing its colour.Add water & let it soak for 20 minutes.Grind coconut, dal & chillies in a grinder & blend well.In a pan add oil, mustard seeds & let it splutter.Add udad dal & then cumin seeds followed by curry leavesAdd it to the grinded mixture.Tips/Variations: One can add “Daliya” in place of Chana Dal. But chana dal tastes better.

Garlic Sauce/ Garlic Chutney

A must have ingredient in any chaat. Make this chutney in large quantities. It stays well refrigerated for upto two weeks and also can freeze it for approx a month. Sorry don’t have a picture of it, but will upload it at the earliest.Preparation Time: 5minsNo. of servings: 3/4 cup.Ingredients:1 cup Garlic cloves, peeled1 tbsp Chilli PowderJuice of ½ LemonSalt to tasteMethod:Combine all the ingredients in a blender with ¼ cup of water and grind to a fine paste.Before using, dilute with water and use as requiredNote:Oil your hands before you peel garlic to prevent having a lingering garlic aroma throughout the day.Technorati Tags: dip, condiment, chutney, sauce, paste

Mint Coriander Chutney

This chutney is an awesome dip as well as accompaniment to many Indian dishes and chaats. It is a little spicy dip with flavor of mint.Preparation Time: 10 minsIngredients :1 bunch Coriander leaves½ bunch of Mint leaves (half the quantity of coriander)1 inch Ginger3 Green Chilies or Jalapenos½ Onion½ tsp sugar (optional)1 tsp lemon juiceSalt to tasteMethod:Coarsely chop coriander, mint leaves, ginger & green chilies Put all the ingredients in a blender or food processor and grind themIf needed add very small quantity of water (as required) to make a smooth paste.Use as and when required.Tips/Variations:The spiciness can be adjusted to one’s taste.This chutney can be refrigerated for a week and can also be kept frozen upto a month

Khajur Imli Chutney

This sweet & sour chutney is an essential accompaniment to most Indian chaats. No. of servings : 2 cupsPreparation time : 25 minsIngredients :2 cups Dates (Khajur) deseeded¼ cup Tamarind deseeded1 cup grated Jaggery1 tsp Chilli PowderA pinch of asafoetida (hing)Method :Wash the dates and place them in a saucepanAdd jaggery, chilly powder, asafoetida and 4 cups of waterBoil it on a medium heat for approx 20 minsAllow it to coolPuree the chutney in a food processor & then strain itUse as requiredTips/Variations :Jaggery makes the chutney sweeter, but one can omit it if you prefer a more tangy flavourThis chutney can be stored refrigerated for upto a month and deep frozen for more than 6 months.

Refried Beans

No. of Servings: 4 cupsPreparation Time: 15 minIngredients:2 teacups red kidney or pinto beans (rajma)2 large tomatoes, chopped1 clove garlic, crushed2 to 3 green chillies, finely chopped2 large onions, chopped1/2 teaspoon chilli powder1 teaspoon roasted cumin seed powder2 tablespoons oilSalt to tasteMethod:Wash the beans and soak in water overnight. Next day, drain.Add the tomatoes, garlic, green chillies and one onion and put to cook in a pressure cooker. Drain. Keep aside the drained water. Heat the oil and fry the remaining onions for 1/2 minute.Add the beans, chilli powder, cumin seed powder and salt and cook for 2 to 3 minutes. Mash the beans coarsely.If the mixture dries, add the drained water.Serve hot.Technorati Tags: Mexican, Beans, Vegan, Dip, Side,

Guacamole

Guacamole is a paste or sauce made from Avocado is originally from Mexico. It is used in many Mexican dishes & also as a dip with Nachos. To be used as a dip there is a minor variation, the recipe of which I will post in some days with the pictures of the same. The trick of making best guacamole is by using ripe avocados. The over ripen avocados are also bad in taste.How to scoop Avocados – Hold avocado in one hand and with a large sharp knife in other hand cut it lengthwise around the seed. Open the two halves, remove the seed and scoop out with a spoon.No. of Servings: 1 cupPreparation time: 5 minsIngredients:2 ripe Avocados halved 3 tbsp lime juice2 tbsp Cilantro1 Jalapeno finely chopped1 Garlic budSalt & PepperMethod: Mash Avocados with a forkAdd all other ingredients to it & mix well.Note: If Avocados are not ripe, keep it in a brown paper bag and let it ripe.Do not refrigerate Guacamole for a longer period; it will lose its color & tasteTechnorati Tags: Mexican, Dip, Sauce, Paste, Condiement

Chunky Salsa

Salsa is great Mexican condiment which in Spanish means Sauce. It is not only one of the primary ingredients of most Mexican dishes, it tastes awesome with tortilla chips, nachos and scoops. I normally prefer homemade salsa then getting readymade from stores.During the Memorial Day long weekend, we had our friends coming over from San Francisco and were planning to go to San Diego, so thought of making some salsa to have with Tostitos Baked Scoops during our journey. It turned out to be awesome and everybody loved it.Preparation Time : 25 minsIngredients :1 Jalapeno, seeds removed, chopped fine (wear gloves)6 medium fresh tomatoes (boiled, skinned & then chopped into 1/4-inch chunks) 1 Large onion chopped1 Bell pepper (roasted, peeled off the black skin & then chopped)3 Green onions (spring onion) chopped with green tops included½ cup loosely-packed fresh cilantro, finely chopped¼ tsp cumin powder½ tsp chili powder½ tsp oregano, crushed between your palms¼ tsp garlic paste1 (8-ounce) can tomato sauce2 tbsp VinegarSalt and pepper to tasteMethod: Mix Jalapeno, tomatoes, red onion, green onions, bell pepper, cilantro, cumin powder, chili powder, oregano, garlic paste, tomato sauce, vinegar, salt, and pepper. Refrigerate for 5-6 hours for the flavors to blend.Serve with crisp tortilla chips as dip or serve as a condiment with other dishes. Store any leftover salsa in a covered container in the refrigerator for up to two weeks.Note:If you don't like it hot, it's just as good without the chillies. Feel free to adjust to your own tastes.

Curd Dressing

Preparation Time : 5 mins

Ingredients :
¼ cup Beaten Fat free yogurt
¼ tsp Mustard sauce
¼ tsp Chat masala
¼ tsp Roasted cumin seeds powder
Salt to taste