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, crudites or crackers.

Roasted Curry Cauliflower Dip






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

Spinach Dip

Spinach Dip
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.
Cherry, Marzipan, Pistachio Cake

Cherry and Marzipan Cake with Orange blossom Syrup and toasted Pistachios

Serves 12 – 14
Cherry, Marzipan, Pistachio Cake
Cherry, Marzipan, Pistachio Cake
  • 8             oz butter, at room tempreture
  • 6             oz golden brown sugar
  •                 zest of 1 lemon
  • 2             tsp orange blossom water
  • 4             large eggs
  • 4             oz white flour
  • 3             oz ground almonds
  • 2             tsp baking powder
  • 5             oz marzipan, chopped into 1/2″ cubes,
  •                 tossed lightly in flour
  • 12           oz cherries, stoned and tossed lightly in flour
  • 2              oz shelled, unsaltd pistachios
  •                  Icing sugar to dust

For the syrup

  • Juice of 1 orange
  • Splash of orange blossom water
  • 1 tbsp golden caster suger


  1. Preheat the oven to 300 degrees.
  2. Lightly grease and line an 8″ springform cake tin with baking paper.
  3. Using an electric hand mixer, beat the butter in a large bowl with sugar and lemon zest for 3-5 minutes until pale and fluffy, then beat in the orange blossom water.
  4. Beat in the eggs one by one, beating well after each addition, then beat in orange blossom water.
  5. Beat in the eggs one by one, beating well after each addition.
  6. Fold in flour, almonds and baking powder.
  7. Fold in half the marzipan pieces and half the cherries, then transfer to the prepared tin and poke in the remaining marzipan and cherries, making sure they’re just covered by the cake mixture.
  8. Transfer to the middle rack of the oven and bake for 20 minutes, then turn the heat to 290 degrees and bake for 50-60 minutes more. Check after 30 min; if it’s looking dark, cover the top with foil – not before, as opening the door will make the cake sink. It is cooked when a skewer pushed into the centre comes out clean.
  9. About 5 minutes defore the cake has finished cooking, make the syrup.
  10. Put all the ingredients in a pan and heat gently until the sugar has melted.
  11. When the cake is cooked, remove from the oven, poke holes all over the top with a skewer and drizzle over the syrup.
  12. Leave to cool in the pan for 10 minutes, then carefully remove and transfer to a wire rack to cool completely. Don’t leave to cool on the base of the springform or the bottom will be soggy.
  13. When ready to serve, roughly chop the pistachios, scatter over the top of the cake and dust with icing sugar
  14. The cake will keep in an airight container for 4 days and tastes best the day after you make it.
  15. Note:

When adding heavy ingredients to cake batter (such as the marzipan and cherries,)tossing them in flour first helps stop them sinking, as does reserving half of them to push into the top of the mixture.

FREEZE: the finish cake without the pistachios, well-wrapped in cling film, for up to 1 month. Defrost thoroughly, then garnish and serve.

Edited with BlogPad Pro

Sweet mango pickle(Goor Kari)

Sweet Mango Pickle(Achar)
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 before you serve.
Note:  If you live in the western world, you can use a dehydrator to dry your Fruit and Vegetables.

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.