Category Archives: Dips, Chutneys, Preserves and Pickles

Hoummus

Dips, Chutneys, Preserves and Pickles, Gluten Free, vegetarian

Hoummus is a Chick Pea Dip served with Pita Bread.

 Hummous

Makes about 3 cups

Ingredients

  • 1           can garbanzo beans 
  • 2           teaspoon salt 
  • 2           cloves garlic 
  • 3/4        cup tahini paste 
  • 1/2        cup lemon juice

For Garnish

  • 2                    tbsp chopped parsley  
  • pinch             cayenne pepper  
  •                       a few chick peas

Instructions

  1. Drain the chick peas and rinse it in cold water. 
  2. Puree the chick peas and garlic in a food processor or a blender. 
  3. Add the salt, tahini paste and lemon juice and mix well.
    If the mixture is too thick add some water, it should be a thick creamy consistency.
    Adjust salt and lemon to taste.
  4. Serve on a platter garnished with a pinch of cayenne pepper, parsley and the reserved chick peas.

Sambaro

Dips, Chutneys, Preserves and Pickles

Sambaro is made with cabbage, carrots, green chilies and mango.  It is an accompaniment to a lot of dishes, eg ganthias, parathas. hondavo and kitcharo to name a few.  It can be as spicy as you want or as mild as you want.  It is also sweet and sour.

Sambaro is eaten cold and can be stored in the fridge for a couple of days.

 Ingredients

  • 1                green mango
  • 2                carrots
  • 10              jalapeño
  • 1                green cabbage (about 2 lb)
  • 4                tbsp oil
  • 5                curry leaves
  • 1/4             tsp mustard seeds
  • 1/4             tsp fenugreek seeds
  • 1/4             tsp cumin seeds
  • 1                tsp salt
  • 1/2             tsp freshly ground black pepper
  • 1/2             tsp freshly ground cumin seeds
  • 1/4             tsp haldi (tumeric powder)
  • 1/2             tsp citric acid or
  •                   juice of 1 lemon
  • 1                tbsp sugar

Instructions

  1. Rinse  and cut the mango and carrots into long and thin strips  (1 1/2 x 1/4 inch).
  2. Cut the jalapeño into quarters length wise.
  3. Finely shred the cabbage.
  4. In a medium saucepan heat the oil, add the curry leaves, mustard seeds and cumin seeds.  When the mustard  seeds start to pop add the mango, carrots and jalapeno and cook for a couple of  minutes.
  5. Add the salt, crushed  black pepper and  cumin, turmeric powder, citric acid and cook for 5 minutes.
  6. Add the cabbage, mix everything and cook for 10 minutes till the cabbage is soft. 
  7. Add the sugar and mix.

Orange Marmalade

Dips, Chutneys, Preserves and Pickles

food pictures May 8 021 

Ingredients

  • 8                   Seville oranges 
  • 2                   lemons, quartered, thinly sliced
  • 1 1/2             quarts cold water
  • 6 3/4             cups  sugar (approximately)

Instructions

  1. Peel 6 oranges and cut the peel into 1/3 inch pieces, remove the seeds and coarsely chop the fruit.  Cut the remaining  2 oranges in quarter, remove the seeds and slice them thinly.
  2. Bring fruit, peels, and water to a boil in a large saucepan.  Cook for 5 minutes.  Turn off heat, cover, and let cool.  Refrigerate for 8 hours (or up to 1 day).
  3. Freeze a plate.  Blend the mixture.  Measure the mixture and add 3/4 cup sugar for each  cup of mixture.
  4. Bring mixture to a boil, stirring often.  Cook until mixture registers 220 degrees to 222 degrees on a candy thermometer, about 20 minutes.  To test for doneness of marmalade:  Drop a spoonful on frozen plate.  If marmalade has a slight film when pushed with a finger, it is done.  If it spreads out and thins immediately, continue cooking and taste again after a few minutes.  Transfer marmalade to airtight containers, cover and let cool at room temperature.  Refrigerate overnight before serving.  (Marmalade will keep, covered and refrigerated, for up to 1 month.) or can it in canning jars.

Dipping Sauce

Dips, Chutneys, Preserves and Pickles

for Salad Roll

Ingredients

  • 3             medium carrots, peeled and coarsely chopped
  • 1             small shallot, quartered
  • 2             tbsp coarsely grated peeled fresh ginger
  • 1/4         cup rice-wine vinegar (not seasoned)
  • 2             tbsp low-sodium soy sauce
  • 1/4          tsp toasted sesame oil
  •                Pinch of course salt and freshly ground pepper  
  • 1/4          cup vegetable oil
  • 1/4          cup water

Instructions

  1. Puree carrots,shallot,ginger, vinegar,soy sauce,sesame oil, salt, and pepper in a food processor until smooth.  With machine running, add vegetable oil and then water through the feed tube in  slow, steady stream. 

Tomato Chutney

Dips, Chutneys, Preserves and Pickles

Ingredients

  • 2                medium tomatoes 
  • 2                tbsp oil
  • 5                curry leaves
  • ¼               tsp mustard seeds
  • ¼               tsp fenugreek seeds
  • ¼               tsp cumin seeds    
  • 2                tbsp tomato paste
  • 1                tsp citric acid or
  • 1/4             cup lemon juice
  • ½               tsp salt
  • 1                tsp red chili powder (or according to your taste)
  • ½               tsp garlic paste
  • 1                tsp green chili paste
  • 1                tbsp chopped cilantro

Instructions  

  1. Blend the tomatoes in a blender.
  2. Heat oil in a small saucepan. Add curry leaves, mustard seeds, fenugreek seeds and cumin seeds.
  3. When the seeds start popping add the tomatoes and rest of the ingredients.
  4. Cook stirring a few times,  till the oil separates, about 20 minutes.
  5. Let it cool.

Serve with Hondavo or Dokari

Green Masala

Dips, Chutneys, Preserves and Pickles

 

Green Masala is a mix of fresh garlic, ginger, jalapeno, cilantro and mint. In Indian cooking we always use garlic, ginger, jalapeno and cilantro; so blend all this in a blender and freeze it in an ice tray.  When the masala is frozen put it in a zip lock bag or a plastic container and use as needed.  You can also buy the masala from an Indian Grocery store or a Supermarket. You will find crushed Garlic and crushed Ginger at a Supermarket.

Ingredients

  • 1/2              lb  Garlic
  • 1/2              lb  Ginger
  • 1/4              lb  Jalapeno(or to taste)
  • 1                 bunch Cilantro
  • 1                 bunch Mint
  • 1                 tsp Salt
  • 1/2              cup Lemon Juice

Direction

  1. Peel the garlic and  ginger(use a potato peeler to peel the ginger).
  2. Chop the jalapeno in big chunks.
  3. Rinse and chop the cilantro.
  4. Remove the leaves from the mint stem and rinse it.
  5. Put everything in a blender or a food processor and blend to a fine paste.
  6. Freeze it and use it as needed.

Raw Vegetables and Beet Dip

Dips, Chutneys, Preserves and Pickles

Ingredients

  • 1 can           (14oz) Beets, drained
  • 1 pkg           (8oz) Cream Cheese
  • 1 tbsp          finely chopped onions
  • 1/4 tsp        Tabasco

Directions

  1. In a Food Processor blend everything together.
  2. Serve with Cut Vegetables.

Vegetables

  • Broccoli floret
  • Cauliflower floret
  • Celery Sticks
  • Carrot Sticks
  • Cherry Tomatoes
  • Mushroom
  • Red Pepper cut in Strips
  • Zucchini Cut in slices

Tex Mex Dip

Dips, Chutneys, Preserves and Pickles

Ingredients

  • 3 med               Avocado
  • 2 tbsp               lemon Juice
  • 1/2  tsp            salt
  • 1/4 tsp             crushed black pepper
  • 1 cup                sour cream
  • 1/2 cup             Mayonnaise
  • 1 pkg                 Taco Season Mix
  • 2 cups               Bean Dip
  • 1 cup                 sliced green onions
  • 1 cup                 chopped tomatoes
  • 2 cans (3.5 oz)   pitted olives drained and chopped
  • 1 pkg (8oz)         shredded cheddar cheese
  • 1 bag                  round tortilla chips

Directions

  1. Mix together first 4 ingredients.
  2. Mix next 3 ingredients.
  3. On a large platter spread bean dip.
  4. Top with Avocado mixture.
  5. Layer with sour cream.
  6. Sprinkle with chopped onions, tomatoes and olives.
  7. Cover with shredded cheese.

Serve with Tortilla Chips