Cucumber-Mint Yogurt Dip | Easy Dip Recipes

Chips and Dips are always a hit in any party. Most of the dips can be prepared ahead and hence makes it easy to serve immediately when you have guests at home.I am sharing a simple dip recipe using hung yogurt which goes well with any kind of crackers,chips and cut vegetables.All the ingredients used in this recipe are easily available,try this dip when you have guests over next time.I am sure you would definitely have a nice time while munching those chips with this dip.

Check out dip recipes in my blog:

• Cashew Aioli Dip
• Guacamole
• Hummus
• Olive Basil Dip

Cucumber-Mint Yogurt Dip:

(makes 1 bowl approx)

Ingredients:

1 cup Hung Curd(approx prepared from 1 1/4 cups curd) 

1 tbsp Mayonnaise

1 medium Cucumber,peeled and finely chopped

2 tbsp Mint leaves,chopped

1 tsp Lemon juice

1/4 tsp Black pepper powder,freshly pounded

Salt to taste 

Red chili flakes,to garnish

Method:

to prepare Hung curd:

• Tie the curd in muslin cloth for 1-2 hrs.Keep a vessel below to collect the water from it.

to prepare Dip:

• Peel the cucumber and chop it very finely.
• Add the chopped cucumber and mint leaves along with lemon juice,salt and pepper to hung curd and mix well.
• Garnish it with red chili flakes and serve it immediately.You can prepare this dip ahead and refrigerate it for better taste.

Serve the dip with tortillas/chips/cut vegetables or also as a side dish for an exotic meal.

Notes:

1. You can add finely chopped scallions or onions to the dip.
2. This dip can be prepared ahead and refrigerate it for better taste.
3. You can even replace hung curd with sour cream.In that case you can avoid mayonnaise.
4. Adjust the seasoning according to your wish.

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Green Chutney for Chaats | Mint Coriander Chutney

Green Chutney and Meetha Chutney plays a major role in preparing any chaat varieties and any chaat is incomplete with out these chutneys. I always prepare these chutneys in large portions and store these chutneys in my refrigerator. If the green chutney is stored in refrigerator it looses its color quickly,hence I always store it in freezer. This way it retains it freshness as well as color for long.As I store it in the freezer,in order to avoid the ice formation in the chutney I usually do not add water while grinding the chutney which makes it easy to scrape when needed.

Green Chutney Recipe:

Ingredients:

1 big bunch(4 cups loosely packed) Mint leaves

1 medium bunch(3 cups loosely packed) Coriander leaves

8-10 Green chillies

1 1/2" Ginger,peel the skin

1 tsp Chaat masala

1 tsp Kala namak(black salt)

1/2 tsp Salt(to taste)

1 tbsp Sugar

juice of 1 big Lemon

Method:

• Wash and drain the mint leaves,coriander leaves in a colander for 1 hour.You do not need to dry them completely but make sure you drain all the excess water.

• Wash and wipe the green chillies and ginger and cut the ginger into pieces.
• Grind mint leaves,coriander leaves with green chillies,cut ginger, chaat masala, salt, kala namak, sugar and lemon juice to a fine paste.
• It is always advised to taste the chutney once and adjust the seasonings according to your taste buds. 

• I usually do not add water while grinding the chutney,I try to grind the chutney by adding the lemon juice in intervals.
• Store it in a container in fridge or freezer safe container in the freezer.If it is stored in refrigerator it stays good for upto a week -10 days.If stored in freezer,it can be stored for long upto a month or two.You need to scrape a small portion with a spoon when needed and keep the remaining portion back in the freezer.

Notes:

1. As I prepare it in a larger portion and freeze it I usually do not add water while grinding the chutney,I try to grind the chutney by adding the lemon juice in intervals.
2. If the chutney is stored in refrigerator it stays good for upto a week -10 days.If it is stored in freezer,it can be stored for long upto a month or two.You need to scrape a small portion when needed and keep the remaining portion back in the freezer.
3. If you are going to use the Green chutney instantly you can add a small onion or 1/2 cup Besan sev while grinding.It tastes nice with samosas or any other snack items.

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Pudina Peas Curry | Fresh Peas Masala Gravy

Fresh Peas are abundantly available in the markets these days and I am preparing lots of recipes using fresh peas like dry curries,tikkis,as a stuffing in parathas and various gravies.

I have tasted this Pudina Peas Gravy for the first time at my aunt's place long back during one of my visits to Bangalore and it was definitely a winner recipe for me.I still remember the taste of the curry which was really refreshing and a very delicious gravy.This is a typical south Indian gravy which is really delicious and is well balanced with the sweet fresh peas spiced up in the aromatic mint gravy.It is also a perfect recipe to make on any day as the recipe does not call for any onions and garlic.There are no masalas added in the recipe too,But I do add a few cloves and cinnamon in the tempering which is optional.In Kannada this Pudina Peas gravy  is called 'Hasi Batani Kaalu Gojju' where 'Hasi Batani Kaalu' stands for 'Fresh Peas' and 'Gojju' is typically a South Indian style 'Gravy'.

If you get hold of fresh peas,I would strongly recommend you to try this at least once as this is one of my favorite gravies and also use only fresh green peas for this,do not use frozen or dried variety for this.I would suggest you to try this Pudina Peas gravy with triangular folded chapatis like the south Indian way (where oil is applied in the inner layers and folded and rolled to a triangular chapati) instead of rotis as they pair up extremely well with the chapatis.

Pudina Peas Curry | Hasi Batani Kaalu Curry Recipe:

(Serves 2)

Ingredients:

2 cups fresh shelled Green Peas

1 cup loosely packed fresh Mint leaves

1/2 cup loosely packed  fresh Coriander leaves

1/4 cup grated fresh Coconut

7-8 Green chillies(adjust the quantity)

1 tbsp Fried gram

juice of 1/2 Lemon

1/2" Cinnamon(optional)

2-3 Cloves(optional)

a sprig of Curry leaves

1/2 tsp Mustard seeds

2 tbsp Oil

Salt to taste

Method:

• Microwave the fresh green peas for 3-4 mins with a pinch of sugar.This will make sure the peas retain their green color through out the cooking process.Drain and keep them aside.
• Heat a tsp of oil in a pan and add green chillies and saute until you see some blisters forming on them.
• Grind mint leaves with coriander leaves,grated coconut,fried gram and fried green chillies to a smooth paste.Open the jar and keep otherwise you will loose the green color if it is closed for long.
• Heat the remaining oil in the kadai and crackle mustard seeds and add cinnamon and cloves and let them splutter.
• Add curry leaves and boiled and drained fresh green peas and fry for 2-3 minutes.
• Add ground mint masala and fry the masala for 5-6 mins until the oil leaves the edges and the raw smell disappears.
• Add 1 cup of water and salt to it and mix well and let it simmer for another 5 mins.You can cover it with lid slightly so that the gravy does not splutter outside.Do not cover the kadai/pan completely with the lid otherwise you will loose the lovely green color of the gravy.
• Switch off the flame and add lemon juice to it and mix well.

Serve it hot with triangular Chapati/Parotta/Rotis or even Jeera rice.

 Notes:

1. The addition of cinnamon and cloves is optional,in general we do not add it but its your wish to add it or not.
2. You can add a small piece of ginger while grinding the mint paste.

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Pudina Aloo | Minty Potatoes

Recently I won a give away at pari's place and it was the first give away which I ever won after I started blogging and that is why it is really special to me.I won a book named 'Pure and Simple' by 'Vidhu Mittal',which is really a very well written book with wonderful recipes.This book is quite an essential for a newbie in kitchen as it covers almost all from basic stuff to the creation of a exotic meal and I must thank Pari for choosing such an excellent book for the give away.Today's recipe is prepared from this book and you will see many more recipes from this book in my space soon,so stay tuned!!!
Coming to the recipe,this is a really simple but flavorful recipe and potatoes do wonders in absorbing the flavors of any dish.I like to use baby potatoes in my cooking very often and I have already posted many recipes using baby potatoes and now even this recipe added to my list.If you have boiled potatoes in hand this entire process can be finished in 15 mins.This dish can add charm to your dining table and is a good side dish with roti or pulav or you can even serve it as an appetizer.
Pudina Aloo | Minty Potatoes Recipe:
(serves : 3-4)

Ingredients:
18-20(400gms) baby potatoes
3 tbsp mint,finely chopped
2 tbsp coriander,finely chopped
1 tsp mint paste(roughly from 1/4 cup)
1 tsp dried mint powder
1 1/2 tsp ginger paste
1/2 tbsp green chilli paste
salt to taste

dry masalas needed:
2 tsp coriander powder
3/4 tsp red chili powder
1/2 tsp amchur powder
1/4 tsp chaat masala
1/4 tsp Garam masala

for tadka:
1/2 tsp cumin seeds
a pinch of hing
2 tbsp oil
Method:

• Pressure cook baby potatoes for 1 whistle and simmer for 5 mins and switch off the flame.After the pressure drops,drain and cool the potatoes and peel the skins off.
• Heat oil in a pan and add hing and crackle cumin seeds.
• Add ginger paste,green chilli paste and mint paste and fry well.

• Add cooked potatoes and mix well.
• Add coriander powder,red chili powder,amchur powder,mint powder,chaat masala and garam masala and fry well for 5 mins stirring it occasionally.
• Add finely chopped mint,coriander leaves and salt to taste and mix and cook for a minute.

Serve it hot as a side dish with roti/pulav or as an appetizer.I served this with Jeera rice and Masoor Makhani and it was really a satisfying meal.

Notes:

• The usage of dry mint and fresh mint in large quantities makes it extra tasty,so do not skip adding dry mint to it.
• To make dry mint powder,clean,wash and drain excess water from mint leaves and dry them under shade/sun for a day or two.Powder it in a mixie,if the leaves are still soft and not crisp microwave them for a couple of minutes by checking them in between and then powder them.
• I like my potatoes crisp,so I poked the boiled potatoes a bit with a fork and shallow fried using a tsp of oil until crisp and form brown patches all over and added to the dish instead of boiled potatoes.However it is optional and left to your choice.
• Mine did not turn very green as I did not have much mint while making it and also I added a pinch of turmeric to baby potatoes while frying.If you follow the process I mentioned the potatoes will turn quite green in color with lots of mint flavor in it.

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Mint Pulav | Pudina Rice

Pulav is once a week fare at my place as it is easy to make and yummy to eat and also is good for lunch boxes or as a nice one pot meal for a weekend lunch.I make various kind of pulavs which I directly make in pressure cooker or rice cooker by sauteing all the masalas and rice and pressure cook together,but this pulav is bit different as the rice is prepared separately and is mixed with a masala paste which helps in retaining the fresh aroma of mint leaves and also eye-catching color.Mint is one of the most flavorful herbs and is must while making biriyanis to get that special flavor and I assure you that this pulav is truly flavorful as it is loaded with mint flavor.I like to add soya chunks to pulavs as they absorb the strong flavors of pulav and it is a pleasure to bite into those chewy flavorful soya chunks in pulavs.However if you don't prefer adding soya chunks to pulav you can go ahead with roasted baby potatoes or blanched mixed vegetables or paneer cubes instead of soya chunks and is completely your choice.
Ingredients:
1 cup Basmati rice
2 potatoes/10-12 baby potatoes or 1/3 cup soya nuggets
1 big onion,finely sliced
1/3 cup fresh/frozen peas
juice of 1/2 lemon or 2 tsp lemon juice
salt to taste

to temper:
2 tbsp broken cashew nuts
3-4 laung/cloves
1/2" cinnamon
2-3 green cardamom
1 bay leaf
2 tbsp ghee
2 tbsp oil

masala-to grind:
1 bunch(1 cup) fresh mint leaves
3 tbsp fresh grated coconut
1/2" ginger piece
6-7 green chillies
1 tsp oil
Method:

• Wash and soak basmati rice in water for 10-15 mins and cook it until done.You can cook it in either pressure cooker with the proportion 1c-rice:1 3/4c-water or in the rice cooker 1c rice: 2c water.
• Spread it over a plate and add a tsp of ghee all over it after spreading it,it will keep the rice granules separate.Let the rice cool completely.
• Pressure cook soya nuggets(or potatoes) for 2 whistles or cook it on stove top.I made rice and soya nuggets in different compartments in cooker.
• If you are using potatoes peel them and cut into cubes,if you are using baby potatoes remove the skin and prick them using fork.If you are using soya nuggets after cooking them squeeze out the water from it and keep them aside.
• Clean and wash the mint leaves and let them drain excess water.
• Heat a tsp of oil and add mint leaves and saute it for a minute until they wilt.Add green chillies,ginger and grated coconut and slightly warm it and let it cool completely.Grind it into a paste by adding half of the lemon juice and open the lid and keep it separately.Adding lemon juice will help in discoloration and also keep it open.
• Heat oil and ghee in a thick bottom kadai and add cloves,cardamom,cinnamon and bay leaf and add chopped cashews and fry until light brown in color.
• Add sliced onions and fry well until they bit dark brown in color and add fresh/frozen peas to it and fry well.
• If you are using potatoes add them now and let them roast a bit until you get brown patches on it.If you are using soya nuggets no need to fry them much,just add them.
• Add ground paste and fry well until the raw smell goes away.This takes a couple of minutes.
• Add cooked and cooled rice,salt and lemon juice and mix carefully until everything is well mixed and the rice is warm.

Serve it hot with cucumber-onion raitha and papad.

Note:

• I have used small soya nuggets in the recipe,it is your wish to add soya nuggets or potatoes in the recipe.
• If you add lemon juice while grinding the mint leaves it will help in retaining its color.
• You can even pressure cook the masala along with rice but I like the freshness and flavor retained by mint when sauteed separately and mixed with rice.
• As the mint has strong flavor in taste,the bland tasting soya nuggets soak all the flavors from the mint masala and makes it extra flavorful chewy bites in pulav,so I recommend to use soya nuggets in this recipe.
  

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Dum Aloo Chutney Wale

I have already posted a recipe for Dum Aloo here,but this version is quite different from the regular Dum Aloo recipe.The addition of ground mixture of greens,sourness from the beaten yogurt,richness from magaz paste,dum cooking takes the taste of this curry to a different level and is really a great party recipe.One should follow some critical tips while cooking the gravies based with curds or milk,if we do not follow them we will end up having curdle mixture.The entire process of cooking this gravy is done without closing the lid and cooked over a low flame in order to retain the green color of the gravy.Try it once and I am sure you will definitely love it.

(Recipe Source : Nita Mehta)
Ingredients:

10-12 baby potatoes or 3 big potatoes,cut into 4 pieces

for chutney:
1 cup fresh coriander
1/2 small raw mango or 1/2 tsp amchur powder
1/2 cup mint
4 green chillies
1/2 tsp salt
1/2 tsp sugar

for gravy:
4 tbsp oil(I used just 1 tbsp oil)
2 onions,ground to paste
1 tbsp Ginger-Garlic paste1 tsp cumin seeds
1/2 tsp red chili powder
1 cup yogurt beaten,mix with 1 1/2 cups of water
2 tbsp cashewnuts or 1/4 cup magaz seeds(watermelon seeds)
1 tomato,finely chopped
1/2 tsp Garam masala
salt to taste


Method:

• Wash potatoes and pressure cook for 1 whistle and peel them.The original recipe asked for deep frying the peeled potatoes with out cooking them.But I shallow fried them in a spoon of oil until brown by turning them over in between.
• Grind the ingredients mentioned under the section chutney to a smooth paste.
• As I used magaz(watermelon) seeds,I ground them with 4 cashew nuts to a smooth paste using little water.The original recipe called for only cashew nuts but I like the special taste of magaz seeds in the gravy.
• Beat yogurt properly and mix with the ground magaz/cashew nut paste and keep it aside.
• Heat oil in a kadai,add onion paste and fry until the oil leaves the masala.
• Add jeera and stir fry for a minute.
• Add ground chutney and red chili powder and stir for a minute.
• Remove the kadai from fire and keep it aside for a minute.Add yogurt-cashew nut/magaz mixture and stir it and keep it back on the flame.Stir continuously and cook over a low flame till it comes to boil.This step is critical,if you do not do it carefully you will end up having curdle mixture.Do not cover kadai while cooking this.
• Now add the fried potatoes and salt.Simmer uncovered for 5 mins until oil leaves the masala and gravy thickens.
• Add finely chopped tomatoes and garam masala and stir well and bring to a boil.

Serve it hot with Roti/Naan/Kulcha/Jeera rice/Biriyani.

Note:
Do not cover the kadai with lid while cooking the gravy as it changes the lovely green color of the gravy.

This is again going to participate in Sara's "Only Greens" event started by Pari of Foodelicious.

I am going on a vacation and would be away for two weeks from blogging.I will try peeping into your blogs whenever I get a chance,but I apologize as I would not be commenting to your wonderful posts.I will see you guys only after christmas.

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Cauliflower Kurma in Green Gravy

Gobi is one vegetable which I buy often and often end up making the regular sabzi,paratha and I sometimes use it in pulao's.When I saw this recipe here I liked the recipe and the ingredients that went in it giving a typical south Indian touch to the curry.Here comes the recipe of it.

Ingredients:
1 medium cauliflower,cut into florets
4-5 cloves
4 green cardamom pods
1" cinnamon stick
1 tsp cumin seeds
2 tbsp ghee/oil
juice of half a lemon
1 tsp chopped coriander
salt to taste

To grind:
3/4 cup coconut
1/2 cup fresh coriander leaves
1/4 cup fresh mint leaves
3-4 green chillies
3/4" ginger,chopped

Method:

• Clean the cauliflower and cut into medium size florets.Drop them in boiling salted water and cook for 2-3mins and drain them and keep aside.
• Grind the ingredients under the section 'To grind' to a smooth paste adding little water if required.
• Heat ghee or oil in a kadai and crackle cumin seeds and add cloves,cardamom pods,cinnamon and fry until they turn aromatic.
• Add ground paste and fry until the raw smell goes away and add the cauliflower florets and fry for a minute or two.
• Add a cup of water and enough salt to it and cover it with lid and cook for 5-6 mins until the gravy thickens.
• Switch off the flame and stir in the lemon juice and mix well.Garnish with coriander.

Serve it hot with roti's/chapathy's/pulao's.

Note:

• For a Vegan version use only oil in the recipe.

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Broken Wheat(Lapsi) Vegetable Masala Pulao

This can be prepared either for breakfast,lunch or dinner as this is a very healthy one pot dish which is high in fibre,vitamin and complex carbohydrates and is also a great dish for diabetic people.Generally broken wheat is used in making dalia(porridge), kheer and upma.This version is bit unusual from the regular upma as this includes the spices and is loaded with lots of vegetables which makes it still healthier.

Ingredients:
1 cup broken wheat or Lapsi
1 onion,roughly chopped
1 small carrot,diced into 1/4" cubes
5-6 french beans,threaded and cut into 1/4" pieces
1 small potato,diced into 1/4" cubes
2-3 cauliflower florets,cut into thin pieces
1/4 cup green peas
1/2 tsp cumin seeds
juice of 1 small lemon
salt to taste
1 tsp ghee
3 tsp oil
2 1/2 cups of water

To grind:
1/2 cup coriander leaves
1/4 cup mint leaves
4-5 green chillies
3/4" ginger
2-3 garlic pods
3-4 cloves
1/2 " cinnamon
1 green cardamom

For garnish:
2 tbsp chopped coriander
1 tbsp grated coconut(optional)

Method:

• Heat a tsp of oil in a kadai and fry broken wheat until light brown in color.Let it cool and keep aside.
• Grind cloves,cinnamon,cardamom to a coarse powder.Add ginger,garlic and green chillies to it and blend again.
• Add coriander and mint leaves and grind to a coarse paste.
• Heat 2tsp oil and 1 tsp ghee in a thick bottomed pan or pressure cooker and crackle cumin seeds.
• Add chopped onions and fry until they are translucent.Add all the vegetables one by one and fry them for 3-4 mins.
• Add ground masala paste and fry until dry and add the measured water and let it come to a boil and add enough salt and broken wheat and mix well and cook it covered for 4-5 mins until the broken wheat is cooked.If you are using pressure cooker,pressure cook it for 1 whistle.
• Once you open the lid add lemon juice and coriander and mix well.
• Garnish with coriander and grated coconut.

Serve it hot with vegetable or simple onion raita ,papad and salad.

Note:

• For a Vegan version avoid ghee in the recipe.

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Mint Rasam/Pudina Rasam

This rasam is quite different from the regular tomato or dal rasam as it is loaded with full of flavors infused by mint in it and is a perfect combination with rice and some papad.You can even savor this as a soup if you dilute it with water bit more and is perfect for rainy season.

Ingredients:

1 small bunch of mint(approx 1 cup)
2 tbsp grated dry coconut
4-5 dry red chillies
3 tbsp tamarind pulp
1 tsp grated Jaggery(optional)
a pinch of turmeric
4-5 curry leaves
1 tsp mustard seeds
a pinch of hing
salt to taste
1 tbsp oil
1/2 tsp ghee

Method:

• Grind grated dry coconut,red chillies and salt to a fine powder.Add mint leaves and grind again with little water to form a coarse paste.
• Heat oil in a kadai and add the ground paste and fry until the raw smell goes away.
• Add tamarind pulp,jaggery,turmeric and 1 and 1/2 cups of water and let it boil.Now check the taste of it and adjust accordingly adding salt,water if required.
• Heat ghee in a small tadka pan and crackle mustard seeds,add curry leaves and hing and fry and add this tadka to the boiling rasam and remove it from heat.

Serve it hot with rice,some fry and papad.

Uma and Vidya have showered me generously with so many awards.Thanks a lot uma and vidya for sharing those awards with me.

Most of the bloggers have already received them,so I am passing this to all the bloggers who have not get them so far.So Buddies,Please carry away these awards with you if you did not get before.

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