Kairi Ki Launji – Tangy chutney prepared with raw mangoes along with a few Indian spices and sweetened with jaggery powder.
Serve as a side-dish with any Indian meal. You can also store it in an airtight container and refrigerate. It will stay fresh for 7-10 days.
- 2 Raw Mangoes (Chopped into small pieces)
- 1/4 Tsp Asafoetida
- A Pinch of Turmeric Powder
- 1 Tsp Onion Seeds (Kalaunji)
- 1/2 Tsp Fennel Seeds Powder (Saunf)
- 1/2 Tsp Dry Ginger Powder
- 1/2 Tsp Red Chilli Powder
- 1/2 Tsp Cumin Seeds Powder
- 6 Tbsp Jaggery Powder (Gud)
- Salt as Per Taste
- 1/2 Tbsp Oil
- Heat oil in a frying pan. Add asafoetida and onion seeds.
- Once they splutter, add chopped raw mango pieces.
- Cook for a few seconds and subsequently, add turmeric powder, fennel seeds powder, dry ginger powder, red chilli powder, cumin seeds powder and salt.
- Cover frying pan with a lid and cook for 2-3 minutes.
- Add jaggery powder and stir well. Turn off the flame once jaggery powder is completely dissolved.
- Serve it as a side-dish with any Indian meal.
Muhammara is a hot pepper dip and forms an important part of Levantine and Turkish cuisine. It originated in Aleppo, Syria. It is prepared using fresh or dried peppers, walnuts, breadcrumbs and olive oil. Sometimes, other ingredients like cumin powder, garlic, lemon juice, pomegranate molasses are added to enhance its flavor.
This dip does not only boasts of its taste but also of its health benefits. Its main ingredients- red bell-pepper and walnut are rich in antioxidants. Red bell peppers are also an excellent source of Vitamin C and contain very good quantities of Vitamin A. Walnuts contain a good amount of Omega-3 fatty acids and vitamin E as well.
Muhammara can be eaten as a dip for finger-foods or as spread for toast/pita bread. It can be consumed immediately or transferred to an airtight container and stored in refrigerator.
- 1 Roasted Red Bell-Pepper (Deseeded and Chopped)
- 6-8 Garlic Cloves (Chopped)
- 1/3 Cup Walnuts ( Dry-Roasted)
- 1 Tsp Roasted Cumin Powder
- 3 Tsp Chilli Flakes
- 4 Tbsp Bread-Crumbs
- 2 Tbsp Pomegranate Juice
- 1 1/2 Tsp Lemon Juice
- 1 Tsp Olive Oil
- Transfer all ingredients to a mixer jar and blitz the mixture to obtain paste.
- Transfer to a bowl and relish with lavash crackers or toasted pita bread.
Hummus, a Levantine and Egyptian food dip, is prepared with cooked chickpeas/garbanzo beans/kabuli chana. Other ingredients that go into making this delicious dip/spread are tahini (sesame seeds paste), garlic, lemon juice, olive oil and salt. I have added sumac powder, yogurt and chilli flakes to enhance the flavor of hummus. You can try a number of variations to regular hummus like Roasted Red Pepper Hummus , garlic hummus, mint hummus etc.
Chickpeas are known for being a significant source of protein, dietary fiber, folate and iron. They are also considered a moderate source of thiamin, magnesium and vitamin B-6.
Sesame seeds are a rich source of protein, Vitamin B group,calcium, magnesium, iron and a few more minerals. They are high in calories, so it is best to have them in moderation.
Hummus can be relished guilt-free as a dip for finger-foods or as spread for toast/ pita bread.
Serves : 3-4
- 1/2 Cup Chickpeas (Raw)
- 4 Tsp Tahini…..Refer to Notes
- 2 1/2 Tsp Garlic Paste
- 2 Tbsp Yogurt
- 1 Lemon
- 2 Tsp Chilli Flakes
- 1 Tsp Sumac Powder
- 1 Tsp Olive Oil
- 1 Tsp Olive oil (For Garnish)
- 4-5 Sliced Black/Green Olives (For Garnish)
- Soak chickpeas overnight or for 5-6 hours.
- Transfer soaked chickpeas and water to a pressure cooker and boil . Lower the heat after one whistle and cook for 20-25 minutes.
- Allow chickpeas to cool down.
- Transfer boiled chickpeas, tahini, garlic paste, yogurt, lemon juice, chilli flakes, sumac powder, olive oil and salt to a grinder-jar.
- Blitz the mixture till you receive a smooth paste.
- Garnish with olive oil and sliced black/green olives. Serve with lavash crackers or pita bread.
- Soak 2 tablespoons of sesame seeds overnight and grind with olive oil and salt for obtaining tahini. Use as necessary and refrigerate remaining in an airtight container.
- Water (used for boiling chickpeas) can be added to grinder-jar if you face difficulty in grinding chickpeas.
Cherry tomatoes and garlic dip has a tangy flavor with a perfect balance of sweetness and spiciness. It is easy and very quick to cook. I have used cherry tomatoes as they are sweeter than regular tomatoes. Do not skip vinegar as it really enhances the flavor.
At home, we simply loved this dip with nachos. You can use it as an accompaniment for several other dishes, be it paratha or some snack.
Yields : 1/2 Cup (Approx.)
- 16 Cherry Tomatoes (Chopped)
- 16 Cherry Tomatoes (Paste)
- 1 1/2 Tbsp (Chopped) Garlic
- 6 Tsp White Vinegar
- 1/2 Tsp Paprika Powder
- 1/4 Tsp Chilli Flakes
- 4 Tsp Jaggery Powder
- 3/4 Tbsp Oil
- Heat oil in a pan and add chopped garlic to it.
- Saute for a few seconds and add chopped cherry tomatoes. Cook for 5 minutes.
- In the meantime, make a paste of remaining cherry tomatoes by using a grinder.
- Add cherry tomato paste to the pan.
- Also, add vinegar, paprika powder, chilli flakes, jaggery powder and salt.
- Cook till you get a nice thick consistency and turn off the heat.
- You can transfer this dip to a glass container and refrigerate it for 3-4 days.
- You can puree the dip to get a sauce like consistency and serve to your kid. It will be fresh as well as healthy without being loaded with preservatives.