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Cottage Cheese Dip with Pepper and Olives
A classic favorite, home made cottage cheese with roasted red bell peppers and black olives makes a great dip for entertaining or even use it as a spread on your bread when making a sandwich.
Ingredients
•1 cup home made cottage cheese (paneer) (strained)
•2 tablespoons olive oil
•1 teaspoon crushed garlic
•2 tablespoons chopped black olives
•1/4 cup roasted red bell peppers
•salt and cayenne pepper to taste
Method
Made sure you drain all the liquids from the cottage cheese before whisking it
with the other ingredients. Combined the cottage with all the other ingredients
and serve cold with chips or bread.
Tzatziki - A Greek Yogurt Dip
This Greek dip is made with yogurt that is hung in a muslin cloth until it releases all its whey and has a think and creamy consistency. Flavoured with garlic, parsley and chilli flakes, makes it a perfect accompaniment. Serve it as an appetizer, along with a meal, spread or just like that.
Makes: 1.5 cups approximately
Ingredients
•2 cups of fresh yogurt
•1 garlic clove finely chopped
•1 tablespoon of olive oil
2 tablespoons of chopped parsley
•1 teaspoon of chilli flakes
•Salt to taste
Method
Place the fresh yogurt in a muslin cloth/cheese cloth, tie a knot and hang in an uninterrupted place for about 4 hours, until all the whey has drained out.
Place the thick cream yogurt in a bowl, combine the oil, parsley, garlic, chilli flakes and salt. whisk well until fluffy
Serve chilled.
Babaganoush (Baba Ghanoush)
Baba ganoush a Middle Eastern spread and dip is similar to hummus, but is made with eggplant instead of chickpeas.Some call it a delicious Mediterranean diet appetizer. The slightly smokey flavor from the roasted eggplants makes it irresistible.
Tahini, or sesame seed paste, can be found in health food stores, gourmet shops and even many grocery stores. I did not find tahini and instead used 1/4 cup of sesame seeds for the recipe and it turned out just as great.
Makes: a little over 1 cup.
Ingredients
•1 large eggplant (About a pound)
•1 clove of minced garlic
•1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish
•2 tablespoons tahini or ¼ cup sesame seeds
•2 tablespoons lemon juice
•Salt to taste
Method
Preheat oven to 220 C.
Prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 20 minutes. Alternatively, grill the eggplant over a gas grill, rotating it around until the skin is completely charred, about 10 minutes.
Let the eggplant cool. Remove the burnt skin, cut the eggplant into half and and scoop the pulp and its liquid into a food processor. Process the eggplant until smooth and transfer to a medium bowl.
On a cutting board, work garlic and 1/4 teaspoon salt together with the flat side of a knife, until it forms a paste.
Add the garlic-salt mixture to the eggplant.
Stir in the parsley, tahini, and lemon juice. Season with more salt, to taste. Garnish with additional parsley.
Hummus
Hummus is a dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic. Hummus is a popular food in various local forms throughout the Middle Eastern world. As a spread, dip or a pita filling, classic hummus is both delicious and satisfying. Best of all, it's whipped up in seconds in a blender or food processor.
Tahini, or sesame seed paste, can be found in health food stores, gourmet shops and even many grocery stores. I did not find tahini and instead used 1/4 cup of sesame seeds for the recipe and it turned out just as great.
Makes: a little over 1 cup
Ingredients
•1 16 0z can of chickpeas or garbanzo beans
•1/4 cup liquid from a can of chickpeas
•4 tablespoons of lemon juice
•1 1/2 tablespoons of tahini/ ¼ cup of til
•1 cloves of crushed garlic
•1/2 teaspoon salt
•2 tablespoons olive oil
Method
Drain chickpeas and set aside liquid from can. Combine
remaining ingredients except the olive in blender or food processor. Add 1/4 cup
of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed
and smooth.
Add olive oil and mix well. Place in serving bowl and garnish with parsley
(optional).
Serve immediately with fresh, warm or toasted pita bread, or cover and
refrigerate.
Variations For a spicier hummus, add a sliced red
chilli or a dash of cayenne pepper.
Storing Hummus Hummus can be refrigerated for up to
3 days and can be kept in the freezer for up to one month. Add a little olive
oil if it appears to be too dry.
Garlic Chutney/Lahson ki Chutney
A popular chutney made from garlic is popularly used in Indian Chaats, like Vada Pav, Chillas etc. The pungent aroma of garlic enhances the flavor and taste of the dish.
Ingredients
•6 cloves of garlic, peeled and chopped
•1 tablespoon jaggery
•1 tablespoon lemon juice
•1 teaspoon red chilli powder
•1 tablespoon grated coconut
•4 almonds
•1 teaspoon Vegetable/ Sunflower oil
•Salt to taste
Method
Heat oil in a small pan and sauté the garlic for a
couple of minutes.
Combine garlic and all the ingredients, grind to a coarser paste in a blender.
Refrigerate and use as required. Dilute as required with warm water when using
the chutney in liquid form.
Spicy Tomato Chutney
Tomatoes are simmered with green chillies and ginger with a dash of jaggery and asafoetida make this a very tangy and spicy accompaniment. Savor it with chilla's,dosa's,adai's, etc.
Makes: 1 cup approximately
Ingredients
•2 cups of chopped tomatoes
•1 teaspoon finely chopped ginger
•2 slit green chillies or coarsely chopped.
•1/4 teaspoon turmeric powder
•1 tablespoon jaggery
•1/4 teaspoon mustard seeds
•1/4 teaspoon cumin seeds
•A pich of asafoetida
•1 teaspoon oil
•3-4 curry leaves
•Salt to taste
•1 tablespoon finely chopped coriander leaves (Garnishing)
Method
Heat oil in a sauce pan, add the mustard seeds, cumin seeds and curry leaves.
Allow the seeds to crackle.
Add all the other ingredients, except jaggery. Saute the tomatoes until soft and
tender and has released all the water.
Now add the jaggery and allow it to dissolve completely and let it cook for a
few minutes. Turn off heat and garnish with coriander leaves.
Serve with a favorite, dosas, chillas,idlis, etc.
•Coolers-Summer Special
FreshPlum delight (8-12 glasses)
by : Ms. Poonam Gupta
Ingredients
•Plums-1/2 KG
•Sugar -100gm
•Mint Leave few
•Salt- to taste
•Black peppper 1/2 tsp
•Rock Salt-to taste
•Roasted Jeera Powder-1tsp
Method
Wash plums(not overly ripe) and cook with a little
water for 5 min. remove stores and cool now strain and add ground sugar powder
the spices (salt etc.)
Refrigerate Add water + crushed ice to serve + decorate with Mint leaves.
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