Walnut-Pudina Chutney-Walnuts and mint leaves dip

Walnuts have amazing health benefits.They are a good source of omega-3 fatty acids and antioxidants which are great for the body.Mint leaves  too have numerous health benefits.They are packed with phytonutrients and antioxidants.The combination of mint leaves and walnuts along with garlic makes this dip/chutney super healthy.You can use this dip as a spread on breads and chapatis or simply enjoy it with your meals.

Ingredients:
Mint leaves-1 cup
Walnuts-1/2 cup
Lime juice-2 teaspoons
Garlic-4-5 cloves,chopped
Green chilli-1,finely chopped
Oil- 1 teaspoon
Salt to taste

Method:
-Heat oil in a pan and add the garlic cloves and the green chilli and fry for 2-3 minutes.
-Now add the walnuts and fry for another 2-3 minutes.Let it cool.
-Take a mixer jar and add the roasted walnuts,mint leaves,salt and lime juice and blend to make a smooth paste.

Red Bell Pepper-Tomato-Green Mango Chutney-A healthy Dip.

This is a very easy recipe that is nutritious as well as tasty.Red bell peppers  and tomatoes are a great source of antioxidants whereas the green mangoes contain vitamin C. This dip can be served  with tacos,puris,chapatis,idlis,dosas and can also be served with rice.

Ingredients:
Reb bell peppers-2
Tomatoes-1,medium sized
Green mango-2 tablespoons,peeled and grated
Green chilli-1
Coriander leaves-2 teaspoons,finely chopped
Garlic-2-3 cloves
Turmeric powder-a pinch
Mustard seeds-1/4 teaspoons
Fresh coconut-2 teaspoons,shredded(optional)
Salt to taste
Oil-1 teaspoon

Method:
-Wash and cut the tomatoes and red bell peppers.
-Take a fry pan and heat 1 teaspoon of oil and all the mustard seeds to it.
-As the mustard seeds begin to splutter ass the diced red bell peppers and tomatoes and cook for 3-4 minutes.
-Add the garlic cloves,turmeric powder and salt and cook for another 2 minutes.The tomatoes and bell peppers should be cooked properly.Allow it to cool.
-Take a mixer jar and add the grated green mango,green chilli,coriander leaves and coconut along with the cooked tomato red bell pepper.
-Grind to make a nice smooth paste and garnish with some more chopped coriander leaves on top.

Spring Onion Chutney

I got this delicious recipe from a friend.She used the spring onion greens and not the bulbs.The spring onion gives the chutney a nice taste and smell too.You can use this chutney as sandwich spread or simple have it wit rice,puri or parathas.
So here goes the spring onion recipe.

Ingredients:
Spring Onion greens -2 bunches
Green mango-a small piece,peeled and finely chopped
Fresh scraped coconut-2 teaspoons
Green chilli-1 small
Salt to taste
Oil-1 teaspoon

Method:
-Finely chop the spring onion greens.

-Heat 1 teaspoon oil in a pan and add the chopped spring onions and fry it till they are slightly cooked.
-Take a mixer jar and add the fried spring onions and all the above ingredients and blend to make a nice smooth paste.

Hot 'n Spicy Dip-Instant Chutney

This dip is very quick to make,super healthy and tastes great with samosa,kachori, parathas ,rice and even momos.This dip stays fresh for atleast 2 days if kept in he refrigerator.Try it and i'm sure you wont be disappointed.

Ingredients:
Tomatoes-2 large
Onion-1/2 medium sized
Garlic-5-6 cloves
Ginger-1 small piece
Green chilli-1
 Red chilli-1
Green coriander leaves-3-4 teaspoons
Salt-1 teaspoon

Method:
-Wash the tomatoes and onions and chop them finely.
-Chop the coriander leaves and the green and red chilli as well.
-Wash the ginger and garlic and peel them.
-Put all the ingredients in a mixer and blend to make a nice smooth chutney.

-Serve with samosa,kachori rice,chapati,puri or momos.

Mooli Raita-Grated Radish in Spicy Yogurt

Mooli or radish has some of the essential vitamins such as vitamin C,vitamin B and some important minerals like manganese, magnesium, calcium, iron, phosphorous, copper and zinc.It contains roughage and is also an excellent detoxifier.

This mooli recipe is a combination of grated radish in spicy yogurt that has been tempered with some important spices.

Ingredients: 

White Mooli/Radish-2,peeled and grated

Yogurt-2 cups

Green chillies-1,finely chopped

Fresh coriander leaves-3 teaspoons,finely chopped

Salt to taste

Sugar-a generous pinch

For the Tempering:   

Mustard seeds-1 teaspoon

Asafoetida -1/4 teaspoon

Cumin seeds-1/4 tespoon

Curry leaves-4-5

Dry red chilli-1,broken

Oil-1 teaspoon

Method: 

-Wash the radish,peel it and grate.Squeeze the excess water out of the grated radish and keep it aside.

-Whisk  the curd properly and add salt, sugar,chopped green chillies and coriander leaves and mix well.

-Add the grated mooli to the yogurt mix and mix again.

-Heat a pan and add 1 teaspoon of oil and add the mustard and cumin seeds.When they pop add the curry leaves,broken red chilli and asafoetida.

-Immediately pour the tempering on the yogurt and mooli mix.

  

Amla Chutney-Indian Gooseberry Chutney

Gooseberries are a great source of antioxidants and vitamin C.They are easily available in the market during winter.This chutney can be used as a dip as well as a masala to be added to curries and dals.Use it as a sandwich spread or with parathas to make a healthy and delicious wrap.So enjoy the goodness of amlas in your diet.

Ingredients:
Amla(Gooseberries) -8-10
Green chillies-2
Fresh coriander leaves-1 cup
Salt-1 1/2 teaspoons
Method:
-Cut the flesh of the amlas and chop them.
-Chop the green chillies and the coriander  leaves.
-Take a mixer jar and grind all the above ingredients until you get a fine smooth paste.
-Store this chutney in a glass or steel container and refrigerate it.

My Notes:
This chutney stays fresh for 2-3 days if stored in glass or steel air tight container in the refrigerator.

Fruit Raita(Yogurt Fruit Dip)

 This delicious and super healthy yogurt dip has fruits which are a great source of vitamins and anti-oxidants.Yogurt is rich in nutrition and the combination is just perfect to start your day.Serve this raita with rava upma, multigrain cracker or poha.

Ingredients
Yogurt-2 cups
Pomegranate seeds-2 teaspoons
Apples-11/4 cups,finely chopped
Pineapple-11/4 cups,chopped
Bananas-5-6 slices
Lime juice-1 teaspoon
Rock salt-1 teaspoon
Grapes-4-5,seedless
Sugar-a generous pinch
Roasted cumin powder-1/4 teaspoon
Mint leaves-1 teaspoon,finely chopped.

Method
-Take a bowl and add the chopped apples and add lime juice to it and mix well.
-In another bowl whisk the yogurt and add rock salt and sugar.
-Now add the grapes,banana slices,apples,pineapple and gently mix.
-Keep it in the refrigerator a serve chilled by topping it with pomegranate seeds,roasted cumin powder and freshly chopped mint leaves.

Tomato- Dates Chutney

Now that the festivals are around the corner most of us observe vrats and prefer eating food cooked without using garlic or onions or satvik ahaar as we call it.I usually make this chutney during festivals when there is a vrat and we prepare food without garlic and onions.
This sweet and sour chutney is rich in iron that comes from the dates and antioxidants from tomatoes.This is a quick to make chutney and tastes great with plain steamed rice or with chapati and parathas.

Ingredients
Tomatoes-3 medium sized,ripe
Dates-4-5,seedless
Roasted Cumin powder-2 teaspoon
Refined vegetable oil/ghee-2 teaspoons

Dry red chilli-2 

Panchphoran (Saunf, jeera, methi,kalonji seeds) -1teaspoon
Salt -a generous pinch
Sugar or Jaggery powder -2.5 tablespoons
Water-2 tablespoons 

Method

-Wash the tomatoes and dice them into small pieces
-Soak the dates in water for 10-15 minutes.Wash well and cut them into small pieces.
- Take a pan and dry roast the cumin seeds for 3-4 minutes in low flame till they are light brown and a nice aroma comes out.Cool it and crush it roughly using and rolling pin.
-Take a pan and heat oil in it.Add the Panchphoran and the dry red chilli in oil.
-Now add the diced tomatoes and cook them on medium flame.Keep stirring.
-Add the chopped dates and cook for another 2-3 minutes and add water and a generous pinch of salt and sugar or Jaggery powder as per your taste.
-Cook till the tomatoes are done.Do not let the water dry completely.
-Keep mixing and finally add the roasted cumin powder.
-Serve hot with rice,chutney,chapati or puri.

 

store it in a clean glass jar and keep it in the fridge. It stays fresh for 15 days.

Peanut and Yogurt Dip(Navratri Special)

Here's another simple and tasty dip recipe.It goes well with chapatis,parathas,rice,tikkis or with salads.
You can use hung curd or plain curd to make this dip.Use hung curd if you plan to send this dip in your kid's lunch box.It's healthy and very appetizing.Try it and please give your feedback.
Ingredients
Peanuts-1cup
Ginger-1very small piece
Green chilli-1
Salt to taste
Curd/Hung Curd-2 cups

Method
-Roast the peanuts in a pan till a nice a nice nutty aroma comes out.Keep stirring with a spoon or the peanuts will burn.Let it cool.
-Take a handful of peanuts and rub then with both the hands to take the skin out.Blow off and take the skin out.
-Repeat the above step for the rest of the peanuts.
-Take a blender or mixer and add all the above ingredients and blend to make a nice smooth paste.
-Delicious yogurt and peanut dip is ready!

Quick Antioxidant Rich Bell Pepper Dip

The multicolored bell peppers are a rich source of antioxidant,vitamin C and beta carotene.They come in orange,green,yellow and red color.These colorful bell peppers not only provide spice and crunch,they can also be a good source of nutrition for your family's lunch,dinner or breakfast.
Here is an interesting recipe of bell pepper dip.I have used all the four colored bell peppers in the recipe.
Ingredients
Red bell pepper-1
Yellow bell pepper-1
Green bell pepper-1
Orange bell pepper-1
Garlic-4-5 pieces
Fresh Thyme-1.5 teaspoon
Parsley-1 teaspoon
Extra virgin olive oil- 3 tablespoon
salt to taste
Method
-Roast the bell peppers in an oven or prick the bell pepper with a fork and roast it on gas.
-Let the bell peppers cool completely.Take the skin out and cut it into thin slices.
-Chop the parsley and thyme.
-Chop the garlic pieces.
-In a blender add all the above ingredients.Blend to make a nice smooth paste.
-Garnish with chopped parsley.
-Bell pepper dip is ready to serve.

Healthy and Delicious Yogurt Dips (Raitas)

In my last post I had mentioned about the benefits of curd.Curd is a part of Indian food culture and no meal is complete without a cup of curd.Today,I'll share some easy and quick to make raitas with curd.Please keep in mind that you need to use fresh curd in all the recipes.Raitas are usually used as dips or sauce and are often seasoned with fresh herbs.
Vegetable Raita
Ingredients:
Finely chopped onion-3 teaspoons
Grated cucumber-3 teaspoons
Finely chopped tomatoes-1
Fresh Curd-1 cup
Chopped green chillies-1(optional)
Chopped coriander leaves-1 teaspoon
Salt-to taste
Roasted peanuts-7-8
Roasted cumin powder-1/2 teaspoon
Method :
Whisk the curd properly and add salt and all the above ingredients except roasted peanuts and cumin powder.Mix well.Crush the roasted peanuts and add it to the raita.Sprinkle roasted cumin powder on top.Garnish with chopped coriander leaves.

Potato(Alu) Raita
Ingredients:
Fresh curd-1cup
Boiled potato-1(medium)
Chopped green chillies-1
Red chilli powder-1/2 teaspoon(optional)
Roasted cumin powder-1/2 teaspoon
For tempering:
Oil- 1 teaspoon
Sesame seeds-1 teaspoon
Curry leaves-2-3
Method:
Whisk the curd and add salt.Mash the potatoes and add it to the curd along with chopped green chillies and coriander leaves.In a pan heat 1 teaspoon of oil and add curry leaves and sesame seeds and let it splutter.Turn the flame off and add the curd to the pan.Mix well and garnish with red chilli powder and roasted cumin powder on top.

Boondi Raita
Ingredients:
Boondi-1/4 cups
Fresh curd-1 cup
Finely chopped onions -3 teaspoons
Chopped green chillies-1(optional)
Chopped coriander leaves-1 teaspoon
Salt-to taste
Method :
Beat the curd properly and add salt and all the above ingredients except boondi.Mix well and finally add the boondi and mix again.

Spinach Raita 
Ingredients:
Spinach-1 bunch
Fresh curd-1 cup
Salt-to taste
For Tempering:
Oil-1.5 teaspoon
Sesame seeds-1/2 teaspoon
Red Chilli-1-2
Method:
Clean the spinach leaves properly and chop them finely.In a pan add 1.5 teaspoon of oil and add red chillies and sesame seeds.Add the chopped spinach leaves and cook for 3-4 minutes.Add a pinch of salt.Let it cool.

Beat the curd properly and mix the cooked spinach.Spinach raita is ready to serve.

Delicious Indian Chutneys(Dips)

In one of my recent posts i had mentioned about Green Cilantro Dip(Green Dhania chutney).Today, I will share some more tasty Indian chutney recipes with you.You can have then with Idlis,Dosas or with your favorite tikkis.These chutneys are easy to make and you will need very few ingredients to make them.

Coconut Chutney:
You will Need
Scraped coconut-1/2 cup
Roasted chana dal-3 tablespoons
Green chilli-1
Salt- to taste
For Tempering
Refined oil-2 teaspoons
Red chilli-2
Curry leaves-4-5
Mustard seeds-1/2 teaspoon
Urad dal-1/2 teaspoon
  
Method
Put the scraped coconut,green chilli,roasted chana dal and salt in a blender and blend to make a fine paste.Take it out in a bowl.
In a small pan add 2 teaspoons of oil and as the pan gets heated add the mustard seeds,curry leaves,urad dal and red chillies.Turn off the flame and pour the tempering on the chutney.

***If you do not have roasted chana dal, you can dry roast the chana dal in a pan for 3-4 minutes and use it in the chutney.***
Tastes Best-when served with idli ,dosa,uttapum.

Yogurt and Mint Chutney
You will Need
Fresh mint leaves-1 bunch
Fresh yogurt-1/4 cup
Green chilli-1
Lime juice-1teaspoon
Water- 2-3 teaspoons
Salt-to taste

Method
We will first make the mint chutney.Put the washed mint leaves,chillies,salt in a blender and add 2-3 tsp of water and blend to make a nice paste.Pour it into a serving bowl and add the lime juice and mix it properly.Now beat the curd well with a spoon and slowly add it to the mint chutney mixing it occasionally.
Tastes Best -with tikkis and pakoras.


Tangy Groundnut Chutney
You will Need
scraped coconut- 1/4 cup
Tamarind Pulp- 4teaspoons
Sesame seeds-3 teaspoons
Garlic flakes-3-4
Salt-to taste
Water-3-4 teaspoons

Method
Put all the above ingredients in a blender and make a fine paste.
Tastes Best-with roti/chapattis or rice.

Tomato and Yogurt Chutney
You will Need
Ripe tomatoes-2
Curd-1 cup
Salt
Green Chilly-1
oil-1 teaspoon

For Tempering
Oil-2.5 teaspoon
curry leaves-4-5
Mustard seeds-1/4 teaspoon
Sesame seeds-1/4 teaspoon
Asofitida-1/2 teaspoon

Method
To make Tomato chutney-Wash the tomatoes and cut them into small pieces.Cut the gree chillies too.
In a blender add the chopped chillies and tomatoes along with salt to make a smooth paste.
In the mean time add a pinch of salt to the curd and beat it properly.
Heat a pan and add 1 teaspoon of oil and add the tomato chutney.Cook it for 4-5 minutes till the paste is properly cooked and has become a little dry.
Cool the cooked tomato chutney.
Take another pan,heat it and add 2.5 teaspoons of oil,add curry leaves ,asefitida,mustard seeds and sesame seeds and let it splutter.Then turn the gas flame off and add beaten curd into the pan.Mix it properly.
Add the tomato chutney to the tempered curd.Mix again properly.
Tastes Best-with upma,rice and even idly.

Yummy Hummus Dip

Hummus is a popular dip in the middle eastern countries.It is extremely healthy and packed with vitamins and minerals.

Hummus is low in calorie and rich in fiber contents.It's made with chick peas and tahini (sesame)paste and garlic and lime juice.People have different ways of making this dip.No matter how you make it but this dip is certainly a healthy and yummy alternative to other condiments like ketchup and mayo.

You will need
chick peas-1.5 cups
garlic cloves-2-3(or according to your taste)
sesame seeds-5-6 tablespoon
Lime juice-3 tablespoon
Olive oil-6-7 tablespoon
Salt

Method

Soak the chickpeas is water for about 8 hours or you can even soak it overnight.
Boil the chickpeas by adding 2-3 teaspoon salt in 4-5 cups of water and pressure cook it for 4-5 whistles.
Cool it and take the peel out of the chickpeas.
Chop the garlic cloves .
In a mixer jar put the chopped garlic,chickpeas,sesame seeds and lime juice.Add olive oil and  blend to make a fine paste.
Yummy Hummus is ready!
Use it as a dip or spread.

Healthy Green Dhania chutney(Coriander Chutney)

My son loves this chutney and it's also an easy and quick to make recipe.This healthy chutney when made with garlic makes it rich in anti-oxidants and is great for immunity too.Garlic acts as a powerful antibiotic,especially when eaten raw.

The chutney can be spread on bread while making sandwiches,can be eaten with pakoras or simply with hot parathas and rotis.

While buying coriander leaves,make sure you buy the fresh variety with no yellow leaves.
Wash the leaves thoroughly under running water and cut stems that are thick.Do not throw away all the stems.The stems taste equally good as the leaves.

Nutritional Benefits of Dhania(Coriander/cilantro)
Green coriander/cilantro leaves are considered to be rich in anti-oxidants and fiber too.They also contain s vital nutrients like folic- acid and
vitamin K.

Now coming to the recipe part...

                                      GREEN DHANIA CHUTNEY(Coriander/Cilantro Chutney)

You will need:
Fresh dhania(coriander/cilantro) leaves-1 bunch
1-2 cloves of garlic
Green chillies-1-2
Salt-to taste
Juice of 1/2  fresh lime /2 teaspoons of tamarind pulp.
Water-3-4 teaspoon

Method :
Wash properly and chop the dhania leaves roughly along with the stems.Take the thick stems out.
Put the chopped Dhania leaves in a mixer jar and add chopped garlic,salt ,green chillies,tamarind pulp and water.
Blend it to fine paste.Add litter more water if required.
Your healthy and yummy dhania chutney is ready.
Serve it with the snack of your choice.