Category Archives: Dips, Chutneys, Preserves and Pickles

Roasted Curry Cauliflower Dip

Roasting the cauliflower brings out a depth of flavour in the gorgeous dip.  Serve this hint of curry spread with pappadum, crudités or crackers.

Makes 3 cups


  • 3/4            cup Balkan-style plain yoghurt(Greek yoghurt)
  • 1/4            cup extra-virgin olive oil
  • 1                tsp curry powder
  • 1/2            tsp salt, ground cumin and ground coriander
  • 1/4            tsp ground ginger and pepper
  • 1                head cauliflower(about 2 lbs)
  • 1                large onion cut into eighths
  • 6                clove garlic
  • 1                tbsp lemon juice
  • 3                tbsp chopped fresh cilantro


  1. In a large bowl, stir together 1/3 cup if the yoghurt, oil, curry powder, salt, cumin, coriander, ginger and pepper.
  2. Cut cauliflower into florets;  add  yoghurt mixture along with onions and garlic, tossing to coat.
  3. Spread on large greased baking tray; roast in 425 degree F(220) oven, stirring once, until tender and browned, about 40 minutes.  Let cool.
  4. In food processor, puree together cauliflower mixture, remaining yoghurt and lemon juice until fairly smooth with a few chunks.
  5. Stir  in cilantro.

Spinach Dip

  • 1               pkt Swiss Knorr, Vegie Soup
  • 1/2            pkt frozen chopped spinach
  • 1               cup sour cream
  • 1/2            cup mayonnaise
  • 1/2            tsp salt
  • 1/2            tsp freshly ground 
  • 1/2            cup finely chopped spring onions
  • 1/2            cup finely chopped green pepper
  • 1/2            cup finely chopped water chestnuts(optional)


  1. Defrost spinach, squeeze all the liquid out.
  2. Mix everything together.
  3. Refregerate overnight.
  4. Serve with bread cubes.

Sweet mango pickle(Goor Kari)

Fruit and Vegetable Mix

  • 2                  raw Mangoes
  • 1                  lb carrots
  • 1/2               lb Jalepeno or other hot chilli
  • 2                  tbsp salt
  • 10                dried apricots(cut into quarters)
  • 10                dried apple rings(cut into quarters).

Masala Ingredients

  • 2                  cups oil
  • 1                  tsp black pepper
  • 1                  tsp cloves
  • 1-2               inch piece cinnamon stick
  • 5                  cloves garlic, peeled and sliced
  • 1                  cup crushed rye
  • 1/2               cup crushed methi
  • 1/2               cup crushed dhana seeds
  • 1/2               cup haldi
  • 1/2               cup red chili
  • 1/2               cup salt
  • 1                  lb Jaggery(Goor)chopped into small pieces


  1. Rinse and cut the Mangoes into 1/2 inch cubes.
  2. Peel and cut the carrots into 2 x 1/4 inch sticks.
  3. Cut the Jalepeno into quarters.
  4. Add the salt and leave it overnight.
  5. In the morning drain the liquid, spread it on a cookie sheet and let it dry in the sun for a day.
  6. Heat oil, add black pepper, cloves, cinnamon stick, garlic slices.
  7. Let the oil cool, then add the rest of the ingredients and mix well.  Let it rest for 2 days stirring everyday.
  8. Add the dried fruit and vegetable, mix well.
  9. Let it rest for a few days, at room temperature, till the jaggery melts, before you serve.
Note:  If you live in the western world, you can use a dehydrator to dry your Fruit and Vegetables.     
           You can cover it with cheese cloth and leave it out in the sun.

carrot and green chilli

Hot Garlic Sauce


  • 2                tbsp oil
  • 1                tbsp garlic paste
  • 2-3,            dry broken red chillies
  • 1                tbsp chili Sauce
  • 3                tablespoon ketchup
  • 1                cup chicken stock
  • 1                tbsp soya sauce
  • 1                tsp sherry
  • 1/2             tsp salt
  • 1                tsp sugar
  • 3                tbsp corn starch
  • 1/4             cup water


  1. In a frying pan heat oil.  Reduce heat.
  2. Add dried chillies.  Add chili sauce.
  3. Mix in garlic. Fry for a minute.
  4. Add tomato ketchup and stock.  Stirring it bring to a boil.  Cook for 2-3 minutes.
  5. Add soya sauce, sherry, salt, sugar.
  6. Stir corn flour paste and add to the sauce.  Bring to boil.  Simmer for 2 minutes, stirring continuously, till the sauce thickens,  remove from the heat.


Harissa is a fiery blend of chilies and spices, in the form of a thick paste. Harissa is native to the northern African countries of Morocco, Algeria, Libya and Tunisia. The history of Harissa is linked closely to that of the red pepper, which was introduced to Europe and North Africa in the 1400s. Harissa is a staple food often eaten with every meal in Morocco and its neighboring countries.
Harissa is usually made with ingredients such as chilies, garlic, vinegar, salt, and olive oil, though the recipe for Harissa varies based on the region of production. While the base of Harissa is hot chili peppers, additional ingredients may include coriander, caraway, paprika, lemon juice or cumin. The type of pepper used will determine the heat of the chili paste.

Harissa is traditionally eaten alongside couscous, but also adds a bright vibrant flavor to sauces, dressings, marinades and soup. Harissa adds a flavorful kick to sandwiches, roasted vegetables, rice or noodles. Delicious when spread on lamb, or mixed into the sauce of a braise.   Harissa is also a perfect sauce to spoon over eggs or potatoes.


  • 12                fresh red finger-length chillies
  • 1-1/2            tsp coriander seeds
  • 1/2               tsp caraway seeds
  • 4                  cloves garlic
  • 1/2               tsp sea salt flakes
  • 2.                 tsp tomato paste
  • 2 1/2            tsp lemon juice 
  • 1                  tbsp light olive oil
  • 7                  drops rose water
  1. Instructions
  2. Roast the coriander and caraway seeds over the heat in a dry frying pan until fragrant, making sure they do not burn, then work to a fine powder in a pestle and mortar or a spice grinder.
  3. In a blender add all the ingredients and blend to a fine paste, then set aside for at least an hour before using it.

The fiery paste can be turned into a mellow dip by stirring through natural yoghurt.

The Harissa will keep up to 2 weeks in the fridge.

FREEZE: In nice cube trays, then pop out and use when needed.

Rhubarb jam


  • 2                      lbs rhubarb, trimmed and cut crosswise, 1/2 inch thick (6 1/2 cups) 
  • 1                      lb sugar (2 1/4 cups)  
  • 1/4                   tsp salt 
  •                         fresh lemon juice (optional) 


  1. Bring rhubarb, sugar, and 1/4 teaspoon salt to a boil in a large pot, stirring often. 
  2. Cook, stirring often, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a wooden or metal spoon when lifted from mixture, about 10 minutes. 
  3. Stir in lemon juice to taste. 
  4. Let cool for 1 hour. 
  5. Refrigerate overnight.



  • 1/4                 cup finely chopped tomato 
  • 1/4                 cup finely chopped green pepper 
  • 1                    jalapeño finely chopped 
  • 1/4                 cup finely chopped red onion 
  • 1/4                 cup finely chopped mango(half ripe) 
  • 2                    tbsp finely chopped cilantro 
  • 1/2                 tsp salt 
  • 1                    lime juice and zest of lime


Mix everything together and serve.


Makes 2 1/2 cups


  • 2                large ripe avocados, mashed 
  • 2                tomatoes, finely chopped 
  • 1                medium onion, chopped (about 1/2 cup) 
  • 2                jalapeño chilies, seeded and finely chopped 
  • 1                clove garlic, finely chopped 
  • 2                tbsp finely chopped cilantro 
  • 2                tbsp lime juice 
  • 1/2             tsp salt 
  • 1/2             tsp black pepper


  1. Mix all ingredients in a bowl.  
  2. Cover and refrigerate at least 1 hour.