Spicy Avocado Chutney

Avocado is a rich, buttery fruit but very bland to eat it by itself. You must be familiar with the guacamole(a dip made out of avocado) found in the Mexican cuisine. Just by adding a few spices you can amp up the flavor, increase the heat and blend it to an unbelievable tasting indian style chutney. With a healthy dosage of heart-healthy fats in every spoonful, you can gobble up the chutney as a spread for crackers or as a dip for vegetables. I actually prepared this chutney to accompany my Dosa . It tasted out of the world and I am sure you will love this chutney just like we did. Here goes the recipe,

Ingredients:

1 ripe Avocado

5 pearl onions

2 green chili

3 Garlic cloves

1/4 cup Cilantro packed

Few Curry leaves

1 tsp Tamarind

Pinch Asafoetida

2 dry red chili

1/2 tsp Cumin seeds

1 tbsp Urad dal

Salt, to taste

1 tsp +1 tsp Oil

Seasoning (optional)

1/2 tsp mustard seeds

1/2 tsp Urad dal

1 pinch Asafoetida

Few Curry leaves

How to:

• Cut the avocado in half, twist and open. Carefully remove the seed. Now score vertical and horizontal lines without piercing the skin and gently scoop out with a spoon.

• Roast the dry red chili, cumin seeds and urad dal in 1 tsp of oil.

• Let cool, grind to a coarse powder and keep aside.

• In the same pan, heat the remaining oil, add the onions, green chili, garlic, curry leaves and tamarind and saute for 3-5 mins.

• Finally add the cilantro, saute for a min.

• Switch off and let it cool.

• In a blender, add the onion-cilantro mixture along with avocado, salt and grind coarsely.

• Now add the ground spice powder and pulse it until smooth (or bit chunky if you like it).

• Transfer it a bowl and add the optional seasoning.

•  Serve the chutney with idly or dosa.

Roasted Eggplant and Garlicky Dip

This is such an easy and healthy dip that would go well with pretty much everything. It tastes great with dosa, cooked rice, toasted bread, pita chips and crackers. The garlic adds so much flavor, the red onions give it a nice crunch and the chunky eggplants adds a great texture. And last but not least, you will get a guaranteed 'good great job' pat from your spouse just like i did. And here goes the recipe,

Ingredients:

2 medium Eggplants (or 1 large)

10-12 Garlic pods

4 small Green Chilli (finely chopped)

1/4 cup Red onion (finely chopped)

1/4 cup Cilantro (finely chopped)

2 tbsp Olive oil

Salt

 How to:

• Preheat the oven to 450 degrees.
• Wash the eggplants, cut the stem off and make 4 slits lengthwise.

• Open the slits gently and stuff the garlic and green chilli.

• Place the eggplant on a foil, sprinkle salt and drizzle olive oil over it.

• Wrap the eggplant tightly and place it in a oven safe dish and bake for an hour.

• Once baked, remove the foil immediately and carefully slide the roasted eggplants into the dish.

• Cut  the eggplants and mash'em along with the skin and check the salt for taste.

• Let it cool completely, add the onions and cilantro, mix well.

• Serve at room temperature or chilled with chips or crackers.

Baked Spicy Sweet Potato Fries with Garlicky Lemon Yogurt Dip

Fries are one of the addictive finger foods, nobody can stop just eating one. These baked ones taste better than the fried ones with extra crispiness. You can taste the sweetness from the potato and little heat from the spicy seasonings at the same time. Also these sweet potato fries are a great healthy snack option, as they are rich in dietary fiber, vitamin A and C. The dip is made from Greek yogurt and other dried herbs and seasonings. The regular yogurt is strained to remove the whey, that results in thick and creamy textured Greek Yogurt. That is why it is higher in protein and low in carbohydrates and sugar.

These are super easy to prepare and makes a great pair. So dump the fast food restaurant's deep fried french fries and opt for endless baked fries at home. And here goes the recipe,

Baked Spicy Sweet Potato Fries

Ingredients:

1 Sweet Potato

1tbsp Garlic Olive Oil

1/4tsp Paprika

1/4tsp Cayenne Pepper

1/2tsp Cumin powder

Garlic Salt, to taste

Ground Black Pepper, to taste

 How to:

• Preheat oven to 450 degrees.Line a baking sheet with aluminum foil and keep it aside.
• Cut the sweet potato into strips with 1/2 inch thickness. (wash and dry completely before cutting'em, otherwise it might end up soggy.)

• In a bowl, to the sweet potato strips, add all the remaining ingredients and give it a good mix. (You can replace or leave out any of the seasonings, if you don't want to use the listed ingredients.)

• Now arrange the potato strips on the baking sheet without touching each other and bake'em for 15 mins, flip and bake for another 10 mins or until crispy.

• Serve hot with a dip as a snack or an appetizer.

Garlicky Lemon Yogurt Dip

Ingredients:

5.3oz Greek Yogurt

2 Garlic cloves (minced)

1tsp Lemon Juice

1/2tsp dried Parsley flakes

1/4tsp Season salt (it has salt, paprika, celery, turmeric and black pepper)

1/4tsp Cumin powder

Ground Black pepper, to taste

How to:

• Mix everything together and make it smooth. Check salt for taste and add fresh herbs if you have it handy.

•  Serve alongside fries or baby carrots.

Tomato Chutney 2

After a few lazy days, you know with all the diwali sweets and fried snacks, just ate and slept and forced myself back into my diet. What else could i blame my laziness on, ah! the weather, its getting colder everyday and the rain puts me into sleep and makes me cuddle inside my throw. Now and then i walk a few miles inside the mall, hehe. Its fun, right?

Well, to talk about the chutney, its everything about the tomatoes. Choose juicy, red and blemish-free tomatoes, cook and grind to your desired texture and savor every bite by dipping your favorite idli/dosa/chapathi.

Ingredients:

4 Roma Tomatoes (chopped)

7 Green Chillies (chopped)

1 1/2tsp Ginger (chopped)

1/2tsp Cumin seeds

1/2tsp Mustard seeds

1/4tsp Turmeric powder

1/2tsp Paprika

2 Bay leaves

1 pinch Asafoetida

1/2tsp Sugar

2tsp Oil

Salt

How to:

• Heat oil in a skillet, add asafoetida, mustard seeds, cumin seeds, bay leaves, turmeric powder and paprika.

• Then add the tomatoes, followed by green chillies and ginger along with salt and sugar.

• Stir and cook with lid closed for 6-8 mins at a medium heat.

• Switch off when the tomatoes are completely cooked and garnish with cilantro.

• Serve the chutney as it is or you can grind coarsely and serve warm with dosa/idli.

Instant Sambar

Sambar is one of the staple food for South Indians. Hot steamed idlies or shallow fried dosa, sambar goes very well and a best accompaniment, sure a killer breakfast combo. When i came across this quick sambar from Padhuskitchen by Padhu, i know someday would come, to try this lovely recipe. And today tonight it is. I couldn't believe how quickly i prepared the sambar and dished out. Thanks to Padhu for sharing such a speedy recipe. Here it goes,

Ingredients:

1/3 cup Split Moong dal

1/2 medium Yellow onion (chopped)

1 Roma Tomato (chopped)

2 Green Chillies (slit)

4 Garlic pods

1 small Tamarind ball

1/4tsp Turmeric powder

1 1/2 cup + 1/4 cup  + 1 1/2 cup Water

 For Tempering:

1/2tsp Cumin seeds

1/2tsp Mustard seeds

1/2tsp Urad dal

1 pinch Asafoetida

2 Dry red Chilli (broken)

4-5 Curry Leaves

1tbsp Cilantro (chopped)

2tsp Oil

Salt

How to:

• Soak the tamarind in 1/4 cup water and extract the juice.
• Pressure cook moong dal along with onion, tomato, green chilli and turmeric powder for 3 whistles.

• Open the cooker, mash the dal well, pour the tamarind extract along with 1 1/2 cup water and bring it to a boil. (It has to be watery.)

• Add salt and the tempering. Finally garnish with cilantro.

• Serve hot with idli or dosa. Dip it, Dunk it or Drown it.

Tempering:

• Heat oil in a small skillet, add dry red chilli, mustard seeds, when it splutters, add cumin seeds, then urad dal, followed by asafoetida and curry leaves.
• Saute for 30 secs and pour the mixture into the sambar.

Sending this dish to the event Bookmarked recipes hosted by Aipi.