Inji Puli - A Sweet, Sour, Pungent Tamarind- Ginger chutney

Ingredients:-

1 small lemon size -Tamarind (preferably black tamarind)

2-3 tbsp- Ginger - Finely Chopped

1tbsp- Green Chillies- Finely chopped

1 tbsp - Jaggery

1 tsp- Mustard Seeds

5-6 - Curry Leaves

¼ tsp - Fenugreek seeds

¼ tsp- Turmeric Powder

½ tsp - Red Chilli Powder (or as per desired)

Salt as per taste

½ tbsp- Oil

Preparation:-

• Soak the tamarind in 1 cup water and keep it aside for 15-20 mins. Squeeze the tamarind juice from soft pulp.

• Heat oil in a pan, add mustard seeds, when it splutters add fenugreek seeds and curry leaves.

• Add finely chopped ginger and green chillies, and fry it till it turns golden brown. Ensure curry leaves don’t turn black. Add the Tamarind juice, jaggery, turmeric powder red chilli powder and salt.

• Let it boil, add little water and let the mixture simmer to a thick consistency. Stir in occasionally to avoid any lump or sticking to the bottom of the pan.

Recipe and Image Contributed by Sangeeta Iyer

Hummus Recipe for Sattvic style without Garlic and Asafoetida

Hummus is a healthy delicious dip  whisked in the Middle Eastern or Arabic countries. The hummus made following the recipe below, would be much smoother and whiter than the ready to eat ones you get in the store. The reason for this is that this recipe uses peeled chic pea, which is a very simple process all it would need is your 'Patience'. If you do not wish to remove the skin, you can blend it only that it would be a little grainier.  

Ingredients: 

For Hummus  

1 cup - Chic pea  

3 tbsp- Lemon Juice 

1 tbsp-  Olive Oil 

1 tsp - White / Black pepper Powder 

3 tbsp- Tahini Sauce 

For Tahini Sauce

1/4 Cup Roasted White Sesame Seeds 

Olive Oil 

Salt as per taste 

Preparation: 

1. Wash and soak the Chic pea overnight. Pressure cook it in unsalted water for 3-4 whistle or till the chick peas are tender.  
2. Drain the chick pea, reserve the water (stock).  Remove the outer skin of the chickpea. 
3. You can remove the skin by following any of the two method 
• Gently pinch the chick pea and remove the skin, this requires a lot of patience and is possible when making in small quantity  or 
• Gently rub the chick peas to loosen the skin. Transfer to a bowl and cover it with water. The loose skin will float on the surface, scoop and remove the skin. Ensure there is no skin on any chic pea. 
4. For Tahini Sauce: Blend roasted Sesame seeds with equal portion of olive oil, blend it into a smooth paste. Do not add water while making the paste. In case the paste is dry add some more olive oil to grind it smoothly 
5. Whisk Tahini sauce (as per requirement), Lemon juice, 1 tbsp Olive Oil, pepper powder, salt and blend it into a smooth paste.  Add the peeled Chickpea and bend it into a smooth creamy paste. You can add the reserved water (stock) for smooth blending. Hummus is ready  
6. To serve, pour a little olive oil over the Hummus, sprinkle a little chili powder or paprika and serve with Crispy Frisbee or pita bread. 
7. You can also mix a spoonful into the action packed salad and enjoy your cold salad.  

Psst Psst: If you like garlic flavor, you can fry a 3 tbsp finely chopped garlic in little olive oil and grind it while you are whisking Tahini Sauce and lemon juice.  You can replace Garlic with 1/2 tsp of  Asafoetida (Hing) and whisk. You may also add both if you like the strong flavor.  Adding 1/2 tsp  roasted cumin seeds powder to the paste will also add a flavor. 

Recipe and Image Contributed by Sangeeta Iyer

Quick Dip - Healthy Curd Based Dip Recipe

A get together is incomplete without starters...But what to do if time is limited.

Hence sharing with you a quick DIP recipe that never lets me down.

Ingredients:

400 gms Hung Curd 
1 Tbsp Cream
1/2 cup finely chopped Capsicum(green bell pepper)
1/2 cup grated Carrot (preferably-orange)
1 spoon finely grated onion
1 tsp Black pepper powder
Salt to taste
Britannia muska chaska biscuits to go with it

Preparation:

1. In a bowl mix all the vegetables.
2. Add hung curd and cream and mix nicely.
3. To this add blackpepper powder and salt.
4. You can add little bit of milk if you find it very thick..
5. Serve with maska chaska biscuit or any other salted biscuits of your choice

This Dip even goes great with any and every veg or non veg starter!!

Recipe contributed by Ritu Singh

White Sauce - Recipe for Pasta Sauce and Bread Spread

Add little fun to your breakfast or quick snack. Kids would love it and its healthy too 

Ingredients:

2 tbsp butter
2 tbsp Whole Wheat flour
1 cup milk
Salt as per taste
1 tsp white or black pepper powder
1/2 tsp Oregano

Preparation:

1. Melt butter in a saucepan over low heat; stir in flour. 
2. Stir and cook for about 2 minutes. Ensure the mix does not turn brown. 
3. Gradually stir in milk and continue cooking over low heat, stirring constantly, until sauce begins to thicken. Season with salt, pepper and oregano.
4. For a richer sauce, add a few tablespoons of heavy cream. You can also add grated Mozzarella / Cheddar cheese.
5. Makes 1 cup.

Quick Bread Spread options using White Sauce

Add any or combination of below veggies to the white sauce, and apply it as spread.
Sweet Corn Kernels
Finely Chopped Capsicum
Shredded Cabbage (Finely chopped is also good)
Diced Mushrooms (Options)
Finely chopped Fench Beans
Finely Chopped Carrots
Finely diced Bell peppers (Yellow & Red)

White Creamy Pasta
Saute boiled pasta along with veggies of your choice in 1/2 tsp of Olive oil. Add the white sauce and mix well with the Pasta and Veggies. Add generous amount of grated cheese and season with black or white pepper powder and oregano.

Recipe contributed by Sangeeta Iyer