WALDORF DRESSING

Ingredients:
1/2 cup Mayonnaise
1 tsp Dijon Mustard
Salt if required
Pinch of White Pepper Powder
1 tsp Lemon Juice (optional)

Recipe:
Place all the ingredients in a bowl and mix until well combined.

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EASY MARINARA SAUCE

Marinara sauce is an Italian Sauce usually made by tomatoes, onion, garlic and herbs. Sometimes squid, prawns etc are added to taste. Marinara sauce is very easy and quick to make and served with all types of pasta.

Ingredients:
2 can Italian Tomatoes (equal to approx 1 kg)
5 cloves of Garlic
5 Basil Leaves, chopped
1 tsp dried Oregano
2 tbsp fresh Parsley, chopped
1/3 cup Onion, chopped
1/3 cup Olive Oil
Salt to taste
Pepper to taste

Recipe:
Place tomatoes, basil leaves, oregano, parsley and garlic in a blender and blend to smooth paste.
In a medium sauce pan (big enough for 1 kg tomato paste) heat olive oil.
Add onion and saute until translucent and soft.
Add the tomato sauce and mix well.
Simmer for 30 minutes, stirring occasionally.
Add salt and pepper to taste.
Marinara sauce is ready to serve with freshly cooked pasta.

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BHINDI MASALEDAR

Ingredients:
500gm Lady Finger / Bhindi
250 gm Onions, sliced
200 gm Tomatoes, chopped
2 tsp Garlic paste
2 tsp Ginger paste
1 tbsp Coriander Powder
1 tsp Cumin Seeds
1 Bay Leaf
1 tsp Cumin Powder
1/4 tsp Turmeric Powder
1 tbsp Kashmiri Chilli Powder (very light in taste)
A pinch of Garam Masala
Oil
Salt to taste

Recipe:
Wash lady fingers and pat dry with kitchen cloth. Cut their crown and use in full length size.
In a sauce pan heat oil over medium heat. Add cumin seeds and bay leaf.
When cumin seeds are brown add onions and 1 tsp salt and saute till golden brown.
Add ginger and garlic paste and saute. Add turmeric, coriander powder, cumin powder, kashmiri chilly powder and saute.
Add tomatoes and mix well and put lid on saucepan. Cook for 1 minute.
Take lid off and crush the soften tomatoes and stir well.
Add lady fingers and stir well to coat the onion and tomatoes thoroughly.
Put lid on cook on low flame till lady fingers are done. Do not stir too much, it will break and mash the lady finger.
When done check for salt consistency and then sprinkle garam masala over it.

Enjoy with plain triangle paranthas (recommended ) or chappati.

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MUSHROOM DIP

Ingredients:
200 gm jar of Marinated Mushrooms
50 ml Thickened Cream
1 tbsp Yoghurt

Recipe:
Put the marinated mushrooms into the blender and make a paste.
Add cream and yoghurt and pulse until smooth creamy mixture.
Mushroom dip is ready to serve.

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MINT CHUTNEY

Ingredients:
1 bunch Fresh Mint Leaves
1-2 Green Chillies
1 tbsp Dry Mango Powder
Salt to taste
1 tbsp Sugar
1 clove of Garlic
Water as required

Recipe:
Wash mint leaves and put them in  blender.
Add garlic, sugar, salt, green chillies and blend with the help of little water. Make a smooth paste.
Transfer in a bowl and add dry mango powder. Mix well, add water if required.
Relish mint chutney with samosa, pakoda or any kind of chaat. If using over chaat then make it a little bit thin in consistency.

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PICKLED JALAPENOS

Are pickled jalapenos your favourite in burgers, subs, salads or tacos etc?? So here is a homemade pickled jalapenos recipe just for you.

Ingredients:
250gm Jalapeno
1 cup Cider Vinegar
3/4 cup Water
1 tsp Salt
1 tsp Sugar
A pinch Turmeric
1 clove of Garlic

Recipe:
Slice jalapeno in rings in desired length ( half a cm or 1/3 of cm).
In a large bowl make a ice bath (water with ice).
Take water in a pan and bring it to a boil. Add sliced jalapeno and boil for 1 minute.
Take out jalapeno and transfer to the ice bath. Drain the cooled jalapeno and place them in a jar.
Lightly crush the garlic once and add to jar.
In a pan take vinegar, add 3/4 cup water, turmeric, sugar and salt. Bring to a boil for 2 minutes. Remove from heat.
Fill the jar of jalapeno with brine, covering the jalapenos completely. Discard the leftover brine.
Allow to cool down slightly. Place the lid on the jar and store in refrigerator.
Refrigerate for at least 2 days before using. Can be used for around a month if stored in refrigerator.

Why buy pickled jalapeno from supermarket when you can make them at your home.

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ITALIAN VINAIGRETTE

Ingredients:
4 tbsp Extra Virgin Olive Oil
1 tbsp Red Wine Vinegar
1/2 tsp Salt
1/3 tsp Pepper powder

Recipe:
Place all the ingredient in a bowl and mix well till combined.

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FRENCH DRESSING

Ingredients:
6 tbsp Extra Virgin Olive Oil
2 tbsp White Wine Vinegar
1 tbsp Dijon Mustard
1/2 tsp Brown Sugar
1/2 tsp Salt
1/3 tsp Pepper Powder

Recipe:
Put all the ingredients in a bowl and whisk until well combined.

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BALSAMIC VINAIGRETTE

Ingredients:

6 tbsp Olive Oil
2 tbsp Balsamic Vinegar
1 tsp Red Wine Vinegar

 Recipe:
Combine oil and vinegar in bottle. Screw the cap on bottle and shake until combined.
Vinaigrette is ready to coat the salad.


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BALSAMIC DRESSING

Ingredients:
5 tbsp Olive Oil
2 tbsp Balsamic Vinegar
1 tbsp Red Wine Vinegar
1 tsp Mild Mustard
1 tsp Brown Sugar
1 clove of Garlic
1/2 tsp Salt
1/4 tsp Black Pepper powder

Recipe:
Mince the garlic and transfer it in a bowl.
Add mustard to it and mix with the help of spoon.
Now add sugar, salt, pepper and mix well to a smooth paste.
Add half of vinegar at a time and mix well.
Add 1 tbsp of olive oil at a time and whisk with whisker.
Balsamic dressing is ready to top the salads.


Note : If you don't like the taste of garlic, omit it.
          You can swap olive oil with virgin or extra virgin olive oil.

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AVOCADO MAYONNAISE

Ingredients:

1 large Avocado

Juice of 1/2 Lemon

1/4 cup Olive Oil

Salt to taste

1/4 tsp freshly ground White Pepper

Recipe:

Cut avocado in half, take stone out and scoop it out and put it in a blender.

Add lemon juice, salt & pepper powder and blend.

Keep blender running. Add olive oil slowly 5 drops at a time.

When all olive oil dropped in, blend to a smooth creamy mayonnaise.

Avocado mayonnaise is ready to enjoy.

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ONION CHUTNEY

Ingredients:
1 big Onion
3-4 clove Garlic
1 tbsp Chana Daal
Red Chillies to taste
Salt to taste
Tamarind to taste
1 tsp Mustard Seeds
5-6 Curry Leaves
Oil

Recipe:
Soak tamarind in little water.
Chop garlic, red chillies and onion.
Heat oil in pan. add chillies, chana daal, garlic and onions. Saute till onions are golden brown.
Let it cool, then grind with tamarind and salt.
Take it out in a bowl.
Heat 2 tsp oil in a pan, add mustard seeds and curry leaves. Pour on the top of chutney.
Chutney is ready to serve.

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COCONUT & CHANA DAAL CHUTNEY

Ingredients:
1 cup fresh Coconut
1 cup Bhuna Chana Daal
Green Chillies to taste
1/2 inch Ginger
1/2 pinch Asafoetida (optional)
2 tbsp Curd (optional)
1 sprig Curry leaves
2 tsp Mustard Seed
1 tsp Split Urad Daal
2 tsp dessicated Coconut
4 tsp Oil
Salt to taste

Recipe:
Grind fresh coconut, chana daal, green chillies, ginger, asafoetida, 5 curry leaves and salt finely with 2 tbsp water.
Add more water if required. If using curd then consistency should be thick.
Take out the paste in bowl and add curd and whisk well.
In a pan take oil, heat on high flame. Add urad daal, mustard seed and curry leaves. Saute and remove from heat. Add dessicated coconut and pour over the chutney.
Serve with Dosa / Idli.


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MINT & MANGO CHUTNEY

Ingredients:
1 cup fresh Raw Mangoes, diced
1/4 cup Mint Leaves
1 medium Onion, chopped
2 Green Chillies or to taste
Sugar to taste
Salt to taste

Recipe:
In a blender put diced raw mangoes, mint leaves, onion, green chillies, sugar and salt.
Grind them together to a fine paste.
Serve with any thing.


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PEANUT CHUTNEY

Ingredients:
1 cup Peanuts, roasted
4 green chillies or to taste
1/2 cup coriander leaves
1 tbsp Dry Mango Powder or to taste
Salt to taste

Recipe:
Cut green chillies in big chunks.
Roughly chop Coriander leaves.
Put coriander leaves, green chillies and peanuts in a blender and make paste with the help of little water.
Take out the paste in a bowl and add salt and dry mango powder. Mix well.
Peanut chutney is ready.

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TOMATO & SPRING ONION CHUTNEY

Ingredients:
2 cup Tomatoes, finely chopped
1/2 cup Spring Onion Bulb, finely chopped (white part)
3-4 Garlic Cloves, finely chopped
2 Whole Dry Red Chillies, soaked overnight
1 tbsp Spring Onions, finely chopped (green part)
1 tbsp fresh Coriander, finely chopped
2 tsp Oil
1 tbsp Sugar or to taste
Salt to taste

Recipe:
Heat oil in a pan. Add onions and garlic and saute in medium heat until they are light brown approx 4-5 minutes.
Cut the red chillies into halves and add to pan.
Add salt and sugar and saute.
Add tomatoes and cook for 12-15 minutes till the tomatoes are soft and done.
In a blender put all the chilly pieces and 3/4 of paste and blend into a smooth paste.
Add paste to pan again and mix well.
Add coriander and spring onions and mix well.
If you don't like chunks at all blend everything in blender and serve.

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TOMATO, ONION & GARLIC CHUTNEY

Ingredients:
1 kg Tomatoes
5 cloves Garlic
1 inch Ginger
1 Onion
1 1/2 cup Sugar
2 Black Cardamom
1 Bay Leaf
1 cup Vinegar
2 tsp Red Chilli Powder
2 tsp Salt
1 tbsp Oil

Recipe:
In a deep pan boil enough water to blanch tomatoes.
Make 4 slits in each tomato. (Make a X in the bottom of tomato).
Drop the tomatoes in boiling water.
In a pan take cold water with ice cubes to make a ice bath.
After 5 minutes take tomatoes out and drop them in ice bath.
When cool, take tomatoes out, peel their skin off and chop them.
Chop onions, garlic and ginger.
In a deep pan heat oil. Add bay leaf & crushed cardamom.
After few seconds add garlic, stir and add ginger & onions.
Add red chilli powder and tomatoes. Cook till tender, stirring constantly.
When it become thick, take out bay leaf and cardamom cover, then with a hand blender blend all the ingredients in smooth chutney.
Add vinegar, sugar and salt half at a time. Mix well and taste it. Add more vinegar, sugar and salt according to your taste. Cook for 10 minutes.
Let it cool down before serving. Keep it in an air tight jar.

                      

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