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Showing posts with the label dip

Pesto Sauce

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             Whenever Italian pasta or pizza is served, the sauce commonly used in India is tomato sauce or white sauce. The green pesto sauce isn't a very common feature in average Indian restaurants yet. I first was introduced to this sauce in form of pizza sauce with feta cheese and almond slivers in Pizza Chicago in USA.. Oh! I absolutely loved that pizza. I have attempted to make pesto sauce here which can be used for pastas or as pizza sauce or as a spread for sandwiches....             Pesto is a sauce originating in Genoa in the Liguria region of northern and traditionally consists of crushed garlic, fresh basil, and pine nuts blended with olive oil, Parmigiano Reggiano (parmesan cheese), and Fiore Sardo (cheese made from sheep's milk).              In India it would be very difficult ...

Fresh Mango Pickle

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Here's a one more simple jhatphat recipe which can add flavor to any meal.. Fresh mango pickle. It can be prepared instantly and tastes amazing with parathas and can also add zing to your daily meal..  I had to make this pickle and enjoy last few days of enjoying raw mangoes.. Thinking about this fresh raw mangoes marinated with mix of spices, sitting in my fridge waiting to be devoured, makes my mouth water.....                   I have vivid memories of me and my cousins running around our home in our native places hunting for the mangoes. When we used to hear  loud "thump",we used to run across the courtyard trying to find the ripe mango and eat it. Our home in Konkan is the most peaceful place I have ever been to.. Its a typical konkani village with laid back people and people ever willing to help you.            ...

Baba Ganoush

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Baba Ganoush is similar dish to Hummus, only it uses broiled eggplant instead of chickpeas. It is the Mediterranean version of Indian Baingan Bharta. The eggplant is broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. It can be served as a dip with pita bread or served as a side dish.. Ingredients: 1 medium   eggplant 1 tbsp tahini paste 2 large minced garlic cloves 2 tbsp yogurt 1 green chilly Salt to taste Method: Place the eggplant directly over the open flame. Broil the eggplant turning it over all the sides until the skin is black and blistered and flesh feels soft. You could also pierce the eggplant and grill them in oven at 180 C for about 20 mins, but the open fire method gives it’s a nice smoky flavour.  Peel the skin and finely chop the eggplant Add tahini, garlic, yogurt, salt and finely chopped green chillies to ma...

Hummus

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My dear Hubby is back from Israel and has got loads of Mediterranean Spices & nuts for me. So you are gonna see loads of Mediterranean recipes coming up soon. Whenever we visit any middle eastern restaurant, Hummus served with pita bread is common appetizer. So what exactly is this HUMMUS??? Hummus is creamy garlicy dip made from cooked mashed chickpeas/ garbanzo/ kabuli chana. Its blended with olive oil, garlic, salt & tahini (sesame seeds paste). To make tahini paste at home just roast some sesame seeds on stove top till they turn light brown & start popping. Once cool, blend sesame seeds in food processor while adding spoon by spoon sesame oil till u get smooth paste. Tahini is very important ingredient of Hummus. 'Hummus Kasa', the earliest documented recipe for something similar to modern hummus (although without garlic, and with additional spices and nuts), dates to 13th Century (CE) Egypt. Ingredients: ½ cup chickpeas 4 cloves...