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.
This tangy and spicy dip has been made with onion, tomato, garlic, curry leaves, chana dal, grated coconut and a few more spices. Coconut has been added for mild sweetness.
It serves as the perfect accompaniment for South Indian dishes like Idli/Dosa etc. You can try it with parathas as well.
If your kid loves idli, do try this dip and modify the recipe a little bit as per the suggestion column( mentioned at the end of the recipe) .
You can refrigerate this dip in a glass container for 4-5 days.
Yields: 1 Cup (approx.)
- 1 Big onion (Chopped )
- 3 medium tomatoes ( Chopped )
- 4 Garlic Cloves ( Chopped )
- 1-2 Kashmiri Dry Red Chillies
- 1 Tsp Mustard Seeds
- 12-14 Curry Leaves
- 2 Tbsp Chana Dal ( Roasted )
- 1/2 Tsp Red Chilli Powder
- 2 Tbsp Coconut ( Grated )
- Salt as per Taste
- 3/4 Tbsp Oil
- Heat oil in a frying pan and add mustard seeds, kashmiri red chillies, curry leaves, garlic and roasted chana dal.
- Add chopped onion when mustard seeds start to splutter.
- Cook onion till they appear translucent.
- Add chopped tomatoes and cook till they are tender.
- Add red chilli powder,salt and grated coconut. Mix and cook for 2 minutes.
- Turn off the heat and transfer the mixture to a grinder-jar for cooling.
- Grind the mixture to a smooth/slightly coarse paste.
- Transfer the jar contents to a bowl and serve with Idli/Dosa etc.
- If you are making this dip for your kid, skip kashmiri red chillies or add some tomato ketchup to dip for sweetness.
Hummus is prepared with boiled chickpeas, sesame seeds, olive oil, lemon juice, salt and garlic. The dip originated in Egypt and now, it has become popular all around the globe.It is usually served with pita bread or as an accompaniment to falafel. It tastes delicious with sandwiches and bread-sticks as well.
Apart from basic ingredients, I have added roasted red bell pepper (for bright color and smoky flavor), yogurt (for smoother texture) and paprika powder (for spicy taste).
Now, let me share some nutritional benefits of important ingredients used in preparing hummus ….
Chickpeas are also termed as garbanzo beans or kabuli chana. They 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.
Red bell peppers are an excellent source of Vitamin C and contain very good quantities of Vitamin A and a few other antioxidants. Another wonderful thing about them is that they are very low on calories.
So, just follow the instructions and prepare this scrumptious hummus. You will love it.
Yields : 1 Cup
- 1 Cup Soaked Chickpeas (Garbanzo beans/ Kabuli Chana)
- 1 Big Red Bell Pepper
- 1 1/2 Tbsp Sesame Seeds (White Til)
- 1/2 Tbsp Chopped Garlic
- 1 Tbsp Lemon Juice
- 1 Tsp Paprika Powder
- 8 Tsp Yogurt
- 1 Tbsp Olive Oil
- Salt as per Taste
- Boil soaked chickpeas in a pressure cooker with 1 cup of water. Lower the flame after one whistle and cook for 15 minutes.
- Drain excess water and transfer chickpeas to a bowl so that they are cooled off.
- Roast red bell pepper directly on gas-burner till its skin becomes charred (turns black).
- Wash it under cold water to remove the skin and chop it roughly.
- Dry-roast sesame seeds on a hot tava for a minute or two. They will start to splutter and change color.
- Add all the ingredients to a mixer-grinder/ food processor and grind the ingredients till you receive a smooth paste.
- If the consistency of paste is too thick or you have trouble grinding it, add 2-3 tablespoons of water.
- Hummus is ready, pour it into a bowl and garnish with some paprika powder.
- Soak chickpeas for 7-8 hours or overnight. Chickpeas almost double in size, when soaked. So, approximately 1/2 a cup of raw chickpeas should yield 1 cup of soaked chickpeas.
- I have used yogurt as an ingredient to give it a smoother texture because I did not want to use too much oil. If you do not have yogurt at home, you can just increase the quantity of olive oil by 1/2-1 tablespoon.
This dip, as the name suggests, has been cooked with tomatoes.I learnt it from my sister who served it with aloo ki kachori. Now, it is my son’s favorite. It is a quick recipe and made with ingredients that are available almost in every kitchen. For all the mothers struggling to make their kids eat, try this kid friendly recipe.
As I have already mentioned in my previous posts, tomato is a very healthy ingredient and a single sized tomato contains half of your daily value of vitamin C. Kids love to eat their favorite aloo parathas with tomato ketchup. So, why not we replace the tomato ketchup (full of preservatives) with this healthier tomato dip .
Prepare this dip and store in a glass container for 4-6 days.
This dip has been prepared with only a half tablespoon of oil. Enjoy this delectable dip with any vegetable paratha, aloo ki kachori,sandwich, cutlet etc. and reap the benefits of healthy tomatoes.
Serves: 3/4 cup
- 4 Medium Tomatoes ( Chopped )
- A pinch of Asafoetida (Heeng)
- ½ Tsp Onion Seeds (Kalaunji)
- ¼ Tsp Turmeric Powder
- ½ Tsp Red Chilli Powder
- ¼ Tsp Chilli Flakes (Optional)
- 3-4 Tbsp Powdered Jaggery
- ½ Tsp Dry Mango Powder
- Salt as per Taste
- ½ Tbsp Oil.
- Heat oil in a frying pan and add asafoetida and onion seeds to it. When onion seeds start to crackle, add tomatoes.
- Add turmeric powder, red chilli powder and salt to it. Mix the ingredients and cover the pan with a lid.
- Cook till tomatoes turn tender. It usually takes around 8-10 minutes. Cooking time will also depend upon the quality of tomatoes. Crush them gently with the help of a spatula.
- Add jaggery powder and cook again till water is evaporated and a semi-liquid mixture is obtained.
- Sprinkle dry mango powder and red chilli flakes. Stir the mixture and turn off the flame.
- Delectable tomato and onion dip is ready to be served.
- You can replace powdered jaggery with sugar. I have used jaggery as it is healthier than sugar in terms of nutrients.
- You can blend the dip if your son does not like its texture.