Continuing with the holiday appetizer theme sharing another interesting Dip recipe that is full of flavors with a tangy base from the Joan of Arc® Goat Cheese. You are definitely going to love this! …
Date and Tamarind Chutney also known as Khajur Imli ki chutney is a sweet and sour Indian condiment without which most chaat recipes like bhel puri, sev puri, pani puri, ragda pattice, dahi wada are incomplete. It pairs well with deep fried snacks too like samosa, pakoras, aloo tikki and the list goes on. The combination of this sweet and sour chutney with the spicy green chutney is epic and gives a great two dimensional taste to any dish they are served with.
Looking for a quick, easy, creamy and delicious dip to snack on. Well try this Sweet and Sour Asian dip which is full of sweet and sour flavors with hints of spice and the right amount of crunch from the veggies. Serve this with some homemade Wonton Chips and you have the perfect appetizer or snack ready to munch. Comes together in no time and so perfect for large gatherings and parties. Bet your guess will go back for more.
Plum Chutney is an Indian spiced vegan condiment that is spicy, tangy and sweet all at the same time. The best part is this can be made really fast in like less than 30 mins, can be stored in refrigerator for weeks and bonus requires no canning or preservatives. Use it as a condiment, spread, dip ….choices are endless.
Arrabbiata Sauce is a spicy Italian sauce made from tomatoes, garlic,parsley and spicy chilli flakes cooked in Olive oil. Arrabbiata actually means angry which is in association with the heat added by the chillies. Its is a very basic and simple recipe that pairs really well with pasta and can also be used as a dip or a spread for pizza, sandwiches and wraps.
Penne pasta tossed in Arrabbiata Sauce and a side of Cheesy Garlic Bread is a very common weekend dinner option in my home. Mainly because its not only exotic/restaurant like still quick but also since this combination is a family favorite. I found some really good quality red fresh Roma tomatoes this time and hence decided to share the recipe with you all.
Tomatoes are the base for this sauce so using good quality tomatoes is really important. If you cant find good fresh tomatoes using canned tomatoes will be the best bet. In which case go for whole peeled canned tomatoes rather than crushed or diced. Fresh parsley can be used but I have used dry parsley flakes instead. The amount of heat/spice can be adjusted to taste. Adding onions are optional but I like adding them as they add a bit of crunch and sweetness to this dish.
I prefer to chop the tomatoes instead of pureeing it and then mashing it with a spoon to get a paste like texture but with some small chunks of tomatoes in it. That’s just the way I like it and you can puree it if you prefer a smoother sauce.
Now to the recipe…
For Arrabbiata Sauce :
1/4 cup olive oil
1 small onion finely chopped (half cup)
2 garlic finely chopped
6 fresh tomatoes (approximately a pound) or use one 14 and 1/2 ounce can of whole,peeled tomatoes.
1 tsp dry parsley
For Penne Arrabbaiata : (Serves 2-3)
Arrabbiata Sauce (from above)
2 and 1/2 cups penne rigate pasta (or pasta of choice)
1/2 cup grated Parmigiano Reggiano (Or Pecorino Romano or Parmesan)
In a pot/sauce pan bring some water to a boil and add the tomatoes to it. Cook till the tomatoes turn soft and the skin cracks/peels. Drain the water and allow the tomatoes to cool. Now remove the skin which should come off easily. Cut off the top (head) of the tomato and roughly chop them. They tend to ooze a lot of their juice. Keep the tomatoes along with their juice aside.
In a pan, heat the olive oil and to it add the onions and saute till slightly translucent. Then add the garlic and saute till raw garlic smell disappears. Now add the red chilli flakes and give it a good mix. To this now add the chopped tomatoes and their juice. Stir everything well. Cover and cook for about 5 mins on medium heat. When the tomatoes are slightly soft, add the salt and pepper and mix again. Cover and cook for another 10 mins stirring (medium low heat) after every 2-3 mins to prevent the mixture from sticking.
Keep mashing the tomatoes with the spoon to crush them into fine paste like texture. Then add the tomato paste. This is optional but I prefer to add it as it gives the sauce a good color and slight texture/thickness. a little goes a long way. Cover and cook for another 5 mins (medium low heat). When the sauce is almost done add the parsley flakes and Italian seasoning. Mix, mash and cover and cook for another 5 mins. If at any time you feel the mixture sticking to the pan, add some water or pasta water 1/4 cup at a time to the sauce. I added about 1/2 cup of pasta water at the end and gave it a good mix to adjust the consistency of the sauce.
While the sauce is simmering you can boil the pasta Bring water to boil in a large saucepan. Salt it. Then add the pasta to it. Stir in-between and cook till pasta is al dente or soft to your taste. Now reserve a cup or two of pasta water (just incase you want to add to your pasta sauce) then drain the pasta and add it back to the saucepan. To this drained pasta add the Arrabbiata sauce along with Parmigiano Reggiano. Mix it well. If required adjust seasoning to taste.
- I’ve used Penned Rigate for this recipe. Rigate means ridges. This sauce can be used with any type of pasta but preferably a pasta with ridges since it helps hold the sauce to the pasta.
- Fresh tomatoes can be replaced with whole, peeled canned tomatoes.
- Onions are optional and can be skipped
- This sauce is meant to spicy so add the red chilli flakes to your taste.
That’s it, our Penne Pasta in Arrabbiata Sauce is ready. Serve it hot topped with some freshly chopped parsley and Parmigiano Reggiano with a side of Cheesy Garlic Bread. Enjoy!!
Creamy Avocado Dip is a super simple dip full of Mexican flavors. When I say simple I truly mean it. All you need is a blender and some avocados, yogurt, garlic, jalapeno, cilantro,lime or lemon juice, cumin powder, salt and pepper. Blend it all up and there you have a tasty dip ready. Other than as a dipping sauce you can use it as a spread/sauce for your sandwiches, rolls, pitas, pastas
Guacamole (another avocado dip) is probably the most popular Mexican dips. This dip might use the same base (avocados) as the guacamole but is definitely different interms of taste and texture. To begin with, this dip is smooth & creamy whereas guacamole is usually chunky and crunchy (from onions). Guacamole gets the tanginess from tomatoes and lime/lemon juice where as tomatoes have been replaced by yogurt in this dip.
This was one of the appetizer’s for my daughter’s second birthday. Since it was a morning (lunch) celebration, I wanted to keep things simple yet flavorful. Had plans to make Guacamole but thought of blending avocado with some yogurt and it turned out yum. So had to share the recipe with all. Its a good change to the popular guacamole especially if you are in no mood to chop onions and tomatoes.
Now to the recipe…
2 ripe avocados
1/4 cup yogurt (using full fat plain yogurt)
1/2 jalapeno de-seeded
1 clove of garlic
juice of 1/2 lemon (or to taste)
handful of cilantro leaves
1/8th tsp pepper powder (or to taste)
1/2 tsp salt (or to taste)
1/4 tsp cumin seeds powder
In a blender add all the ingredients like avocado (scoop out the flesh and add only that), jalapeno, yogurt, garlic, cilantro leaves, salt, pepper, cumin seeds powder and lemon/lime juice. Blend until smooth and creamy. Remove it in a serving bowl and serve immediately or refrigerate for up to 2 days.
- Instead of yogurt sour cream can also be used.
- Garlic and cumin can be adjusted to taste. Also adjust heat to your taste.
- Since this dip has avocado, its best to use immediately. But you can also store it in airtight container in refrigerator for up to 2 day, however slight discoloration may occur.
That’s it, our smooth & Creamy Avocado Dip is ready. Serve it with your favorite chips or veggies. Enjoy!!
Onion Raita is an Indian condiment made with yogurt, onions and is seasoned with a few spices and herbs. Its cooling and soothing taste makes it the perfect accompaniment with spicy dishes especially rice varieties like Pulao or Biryani.
I tend to make my raita not too spicy. But my mom always adds a green chilli slit into half to hers and removes it after a while or before serving. It does give a nice kick to the raita. So if you like a bit of heat in your raita try it. You could also add some fresh mint leaves too. I prefer to make this raita and serve it immediately. But if you want to make it ahead of time, mix all the ingredients together except onions and keep in refrigerator. When its time to serve, mix the onions and serve.
Now to the recipe…
1 small onion finely chopped (approximately 1/2 cup)
1 cup thick yogurt
1/4 tsp salt (or to taste)
1/4 tsp roasted cumin seeds powder and some more for garnishing
1/4 tsp sugar (optional)
1/8 tsp chaat masala
1/8 tsp of black salt
1/8 tsp black pepper powder
1 tbsp chopped coriander leaves
1 green chilli slit in half (optional)
pinch of red chilli powder (garnishing)
In a bowl add the curd and mix until smooth. Then add all the other ingredients and give it a good mix. Garnish with some roasted cumin seeds powder, coriander leaves and red chilli powder.
That’s it, our cool and tasty Onion Raita is ready. Serve it as a side/condiment with your favorite spicy dish. Enjoy!!
Raw Mango Chunda is a hot sweet & sour tasting mango pickle. Popular with combination of Methi Thepla (Fenugreek Flat-bread) this pickle is known for its long persevering properties, store in air-tight container & you can enjoy this pickle year long. Broadly Chunda can be either sweet or savory but for this post I’ll be sharing the savory/spicy version.
Traditionally, raw mango chunda is made by keeping the pickle jar in sun till the sugar dissolves & the mango threads turn transparent. However, now a days we all need something that can be made quickly & effortlessly without compromising the taste. Inspired from Tarla Dalal’s recipe I am sharing this Instant/Quick Raw mango Chunda recipe. This instant Chunda is very easy to make with just few ingredients that you would already have in your pantry or are readily available in market. Mix raw mango with sugar,salt turmeric, red chilli & cumin seed powder & that’s it we have a pickle ready that will last almost a year provided you can resist keeping it that long.
Thepla’s & mango chunda are a staple in the northwestern state of India (Gujarat), but is soon gaining popularity across the world. This pickle can also be used as a spread for your bread/sandwich Or a dip with your chips.
Now to the recipe….
1 cup of grated raw mango (peel the skin & grate the pulp)
1 cup of sugar (or as required)
1 tbsp of red chilli powder (or to taste)
1/2 tbsp of roasted cumin seeds powder
1/4 tsp salt (or to taste)
1/4 tsp turmeric powder
In a microwave safe bowl add the grated mango, turmeric powder & salt. Mix & allow it to sit for 15-30 mins. Then add tbsp of sugar at a time & mix till sugar is completely dissolved before adding the next tbsp. Continue stirring till the sugar is completely dissolved.
Now microwave on high for 3 mins. Remove, stir & allow to cool completely. You should get a one thread like syrup consistency. The syrup will thicken over period of time. Once the mixture has cooled off add the roasted cumin seed & red chilli powder. Mix well. Store in air-tight clean container.
The sourness of the raw mango varies so adjust the sugar accordingly. Mine were not that sour so 1 cup sugar was just perfect, if yours are too sour add more sugar
That’s it, our Quick Raw Mango Chunda is ready, Serve it with Thepla’s, Paratha or even use it as a spread for your bread/sandwich. Enjoy!!
BTW this recipe is dedicated to all the appetizer enthusiasts, like me !
2 ripe avocados
1/2 jalapeno chilli pepper (or use regular green chilli)
1/4 medium sized red onion finely chopped
1 tomato finely chopped
2-3 tbsp cilantro finely chopped
Juice of One lime
Salt and pepper to taste