YOGHURT N TEQUILA DIP

Ingredients-

2 tbsp tequila
Juice of 1 lemon
1 cup hung curd
1/4 cup milk
1/4 cup mayonnaise
2 tsp garlic, chopped
1/2 tsp chilli pwd or paprika
2 tbsp coriander, chopped
Salt and pepper to taste

Method-

* Place all the ingredients in a bowl.
* Mix well with a whisk.
* Chill for atleast 1 hr before serving.

MUHAMMARA

This is a recipe from my early days at the taj bengal, Chambers. Just found this in my old notes.
It is a middle-eastern dip. Tastes very good when a day old.
Ingredients-

2 large red bell peppers
1 clove garlic, chopped
1 small onion, finely chopped
3 slices bread, soaked in milk, squeezed lightly
3/4 cup
3 tablespoons lemon juice
2 tbsp jaggery, grated
1-2 teaspoons cumin seeds, coarsely ground
Salt to taste
1/4 cup olive oil

Method-

* Roast bell peppers over a flame until the skin is blackened.
* Put in a bowl and cover for 10 minutes.
* Then remove the skin and seeds. Set aside.
* Mix together the garlic, onion, bread, walnuts, lemon juice, cumin seeds.
* Put all ingredients in a blender and blend well.
* Gradually add the olive oil to the blender.
* Add salt to taste.
* For a richer flavor, make a day ahead.
* Can be used as a dip for crudites, crackers or even papad.

KIWI AND MANGO DRESSING

Ingredients-

100 ml orange juice
20 ml lemon juice
1 shallot, chopped
1 tsp basil, chopped
1 tsp parsley, chopped
2 tbsp chopped tomatoes, no seeds
3 tbsp finely diced kiwi
3 tbsp finely diced dragon fruit
2 tbsp finely diced mango
4 tbsp olive oil
2 tbsp sugar
2 tsp grain mustard
Salt to taste
crushed black pepper to taste

Method-

* Place all the ingredients in a bowl except fruits.
* Whisk well so that all is mixed homogenously.
* Chill before serving.
* Add the fruits to the dressing just before serving.

CUMIN AND POMEGRANATE DRESSING

Ingredients-

1 tsp cumin seeds, roasted
1 tsp cumin pwd
juice of 1 lemon
3 tbsp olive oil
2 tbsp pomegranate treacle
Salt to taste

Method-

* First- to make the pomegranate treacle, reduce 1 cup of pomegranate juice till it is very thick.
* Put all the ingredients in a mixing bowl.
* Put the bowl over a bed of ice.
* Whisk well.
* Chill and enjoy with a fresh green salad.

SAFFRON AUBERGINE DIP

Ingredients-

1 medium aubergine
1/2 cup chopped onion
1 tbsp chopped garlic
1/2 gram saffrom soaked in 2 tbsp hot water
1/2 cup hung curd
2 tbsp chopped mint
2 tbsp pinenuts, roasted
salt to taste
pepper to taste
3 tbsp olive oil

Method-

* Either roast the aubergine in the oven or on a flame.
* Remove the skin.
* Chop the flesh finely.
* fry the onions till golden brown and drain well.
* Mix in all the ingredients well.
* Put in a bowl and garnish by sprinkling paprika pwd on top.
* Chill and enjoy.

CHARDONAY VINAIGRETTE

Ingredients-

2 tbsp shallots, chopped
1 tbsp dijon mustard
1 tbsp chopped chervil
Salt to taste
White pepper to taste
3 tbsp chardonnay vinegar
100 ml olive oil

Method-

* Put all the ingredients in a glass jar with lid.
* Shake vigourously.
* Use with a salad of poached chicken or lobster and add lettuce and cucumber.
* Enjoy!

CHARMOULAH DRESSING

Ingredients-

Oil -50 ml
Honey - 20 ml
Chopped mint leaves-2tbsp
Chopped coriander-2 tbsp
Salt to taste
Crushed pepper-1 tsp
Paprika powder-1 tbsp
Chopped onion-3 tbsp
Crushed coriander seeds-1 tbsp
White wine vinegar-20 ml

Method-

* Mix all the ingredients.
* Can be used as a marinate for fish and then grill the fish. Or can also be used as a dressing for salads.

* The picture is of charmoulah fish with golden top caponata pie,

tomato chilli salsa and buttered garden vegetables.

SUN-DRIED TOMATO SPREAD

Ingredients-

1 cup sundried tomatoes, either oil packed or dried
2 cloves garlic
1 tbsp capers, drained
1 1/2 tsp italian seasoning
2 tbsp olive oil
1 tbsp red wine vinegar

Method-

* If tomatoes are dried, soak in boiling hot water for 30 minutes and drain well.
* If oil-packed, drain well.
* Place into food processor and process until coarsely chopped.
* Remove from processor and place into a bowl.
* Add garlic to food processor, and chop well.
* Add capers, and chop again.
* Return the tomatoes to the processor as well as all remaining ingredients.
* Process until texture is slightly rough, but well mixed.
* Chill for 15 minutes before serving. Enjoy!
NOTE-
Can be spread on anything and had as a snack, on toast, crackers, or can even be spread on bread and had as a sandwich.

CEASER DRESSING

Ingredients-

1/2 cup freshly grated Parmesan
1/4 cup plus 2 tbsp olive oil
1/4 cup plus 2 tbsp vegetable oil
1/4 cup fresh lemon juice
2 garlic cloves
1 tsp Worcestershire sauce
Salt to taste
Freshly ground black pepper to taste

Method-

* Combine all ingredients in blender or processor.
* Blend until smooth.
* Season to taste with salt and pepper.
* Makes 1 cup.

WALNUT AND HERB CRUST

Ingredients-

30 gms whole wheat bread crumbs
30 gms parsley, chopped
30 gms walnut
2 garlic cloves, crushed
zest of 1 lemon
2 tbsp walnut oil
Salt to taste
Pepper to taste

Method-

* Mix all the ingredients together.
* You can coat either lamb, chicken or fish.
NOTE- Can be grilled or shallow fried.

ADOBO SAUCE

Ingredients-

40 ml lemon juice
5 cloves garlic
1 tbsp cilantro
1 tsp salt
1 tsp cumin pwd
½ tsp crushed black pepper

Method-

* Mix all together.
* Blend well to remove coarseness.
* Store in a container and let the flavours mix together before use.

CHILLI CILANTRO HUMMUS

Ingredients-

250 gms chickpeas, soaked and drained
4 fresh red chilies
1 tbsp adobo sauce
1 clove garlic
1/2 cup olive oil
1/4 tsp cumin
1 tbsp cilantro, chopped

Method-

* Puree red chillies and adobo sauce in a food processor until well minced.
* Add chickpeas, and garlic, and process until smooth.
* Slowly drizzle in olive oil until well mixed.
* Add cumin and pulse a few times.
* Add cilantro and pulse twice more.
* Allow to chill in the refrigerator for an hour or so for flavors to bloom.
* Serve with pita chips, tortilla chips, or wrapped in a tortilla with fresh veggies and sprouts.

SUN-DRIED TOMATO PESTO

Ingredients-

100 gms sun-dried tomatoes
1/2 cup pine nuts
1/2 cup parmesan cheese
1 cup olive oil
3-6 cloves garlic
1/2 tsp salt
1 tsp pepper, crushed

Method-

* Put all the ingredients in a blender except the olive oil.
* Blend till desired coarseness.
* Mix in the olive oil and blend again.
* Store in an air-tight jar with lid.

BLUE CHEESE AND AVOCADO DIP

Ingredients-

Blue cheese(gorgonzola or any other of your choice)
Cream cheese
Avocado
Spring onion, chopped
Jalapeno or gherkin, chopped
Paprika pwd

Method-

* Smooth out the blue cheese.
* Mix in the cream cheese and mashed avocado.
* Mix well and add the onion and jalapeno or gherkin.
* Pour out in a bowl.
* Dust with papriks pwd. Serve. Enjoy with crusty bread.

NOTE- option of using jalapeno or gherkin is up to you. If you want to make it tarty then add gherkins or jalapenos for spicy.

ASIAN / CORIANDER PESTO

Great news guys. I've become a member of the Foodie blogroll. N i also got a comment from JennDZ. It feels great that she likes my recipes. thanks JennDZ.



Ingredients-
1 1/2 cup coriander leaves and stem, roughly chopped
4 garlic cloves
1/3 cup parmesan cheese
1/2 cup extra virgin olive oil
1/4 cup pinenuts or cashewnuts
1 tsp salt

Method-

* Pulse the garlic cloves in a hand blender.
* Add the rest of the ingredients and pulse till desired coarseness.

ASPARAGUS PESTO

Ingredients-

3 cloves garlic
1 1/4 cup fresh asparagus, diced
1/2 cup extra virgin olive oil
1/3 cup Parmesan cheese, grated
1 tbsp lemon juice
1/2 tsp salt

Method-

* In a food processor, pulse garlic until well crushed.
* Add remaining ingredients and process until smooth

GREEN CHILLI AND COCONUT CHUTNEY

Ingredients-
2 cups fresh cilantro leaves and stems, coarsely chopped
4 green chillies, coarsely chopped
6 cloves garlic, chopped
2 tsp ginger, chopped
1 cup grated coconut
1/2 tsp toasted cumin seeds
3 tbsp fresh lime juice

Method-

* In a food processor, process cilantro, chillies, garlic, and ginger until finely chopped.
* Add coconut, crushed toasted cumin seeds, and lime juice, and blend until well combined.
* Do not overprocess.
* Serve right away, or allow flavors to make friends in the refrigerator for a few hours.

CHINESE DRESSING

Ingredients-

Chopped garlic- 1 tsp
Sugar- 2 tbsp
Soya sauce-1 1/2 tbsp
Malt vinegar- 1 tbsp
Olive oil- 75 ml
Sesame oil- 1 tsp
Schezwuan pepper salt- to taste

Method-

* Put the first 4 ingredients in a bowl and mix well.
* Then slowly pour in the olive oil and keep whisking.
* Mix well it is emulsified.
* Then add the sesame oil and mix well.
* Add the schzewuan pepper salt and mix well.

TOFU MAYO

Ingredients-

1 cup firm or silken tofu
1 small clove garlic, chopped
1 tsp mustard
2 tsp cider vinegar
½ t salt
¼ cup olive oil

Method-

* Blend all but the tofu in a food processor.
* Mix in the oil slowly a little at a time, until all is incorporated.
* Can be used in place of regular mayo. And tastes d same.

YAKITORI GLAZE

Ingredients-
2/3 cup vegetable stock
1/4 cup sake
3 tbsp soy sauce
3 tbsp mirin or dry sherry
1 tbsp packed brown sugar
2 tsp seasoned rice vinegar
2 small garlic cloves, thinly sliced
1 tsp ginger, chopped
1 tbsp cornflour
1 tbsp water

Method-
* Combine the vegetable stock, sake, soy sauce, mirin, brown sugar, rice vinegar, garlic, and ginger in a medium saucepan and bring to a boil over high heat.
* Dissolve the cornstarch in the water and whisk into the soy mixture.
* Boil for 1 minute. Remove from heat and set aside.
Use this glaze for anything from veggies to meats. And baste the yakitori ingredient in between.