Seven Layer Bean Dip

This Mexican dip is a party favorite. It can be prepared in advance and refrigerated. It should be served at room temperature. You can add any ingredients of your choice but below is the list of most preferred ingredients in a seven layer dip.

Ingredients:
Approx. 6 servings

• Re-fried beans - 1 can (16 oz)
• Taco seasoning mix - 1 (1 ounce) packet
• Sour cream - 1 (16 ounce) container
• Guacamole - 1 cup (homemade or store bought)
• Salsa - 1 cup
• Tomato - 1 large chopped
• Green bell pepper -1 chopped
• Green onions - 1 bunch chopped
• Sliced black olives - 1 (6 ounce) can, drained
• Shredded Mexican cheese - 2 cups

Method:

1. In a medium bowl, blend the taco seasoning mix and re-fried beans. Spread the mixture onto a large rectangle glass container.
2. Spread sour cream over the re-fried beans.
3. Top the layers with guacamole and salsa.
4. Now add layers of tomato, green bell pepper, half green onions and top with Mexican cheese.
5. Garnish with sliced black olives and remaining green onions.

Serve at room temperature. Enjoy with your favorite tortilla chips.

Koshimbir: A Maharashtrian Salad

Ingredients:
For approx. 4 servings
English cucumber – 1 Peeled
Tomato – 1
Sweet onion - 1
Green chili – 1 tsp finely chopped [OPTIONAL]
Fresh Cilantro – ½ cup finely chopped
Freshly ground black pepper – 1 tsp
Sugar – 1 tsp
Fresh lime juice – 1 tbsp
Chaat masala -  1 tsp
salt as per taste

Method:

• Cut cucumber, onions and tomatoes in small cubes. Keep aside.
• In a bowl, add all the cut vegetables, green chilies, black pepper, sugar, chaat masala, lime juice and salt.
• Mix well and let it refrigerate till chilled.
• Add fresh chopped cilantro, mix again and serve.

Enjoy this tangy salad with lunch or dinner.

Sweet Tamarind Chutney (Imli chutney)

Sweet Tamarind Chutney
Tamarind or Imli chutney is a must condiment for any chaat snack. It can be prepared in advance and can be stored for days.
Ingredients:

• Tamarind (Imli) – 2 cups without seeds
• Jaggery (Gur) – 1 cup
• Sugar – 1 cup
• Pitted dates (Pind khajoor) – 1 cup [OPTIONAL]
• Roasted cumin seeds – 2 tsp
• Red chili powder – 1 tsp
• Garam masala powder – 1 tsp
• Rock salt -  2 tsp
• Water – 2 cups

Method:

1. In a heavy bottom pan, add tamarind, dates and water.
2. Boil it first and let it simmer on medium low heat for 15 minutes. Check, all the dates and tamarind become pulp. Cool it a bit and sieve the pulp through a thin strainer.
3. Put the pulp back in the pan; add jaggery, sugar and all the spices. Cook on medium low heat till the sauce starts to thicken.
4. Dip a spoon in the sauce, if it coats the spoon evenly and is not too runny, tamarind chutney is ready.
5. It can be stored in an air tight container, in the refrigerator for a month.

Enjoy tangy and sweet tamarind chutney with your favorite snack or in any chaat.

Tangy Tomato Chutney

This tangy tomato chutney is my mom's recipe. I have been eating this chutney since my childhood and often love to make it myself.
Ingredients:
For Tomato chutney: [for 4 servings]

• Ripe red tomatoes - 6
• Fresh curry leaves - 6
• Onion - 1/2 thinly sliced
• Ginger-garlic paste - 2 tsp
• Cumin seeds - 1 tsp
• Mustard seeds - 1 tsp
• Asafatida powder-1 pinch
• Green chili - 1 (finely chopped)
• Red chili powder - 1/2 tsp
• Coriander powder - 1/2 tbsp
• Garam masala powder - 1/2 tsp
• Sugar or gur - 2 tbsp
• Olive oil - 1 tbsp
• Salt as per taste
• Fresh cilantro - 1 tbsp for garnish

Method:

1. Dice tomatoes in small cubes. Keep aside.
2. Heat olive oil in a pan, cumin seeds and mustard seeds. Let it crackle. Then add asafatida powder and sliced onions. Saute it, till turns light golden.
3. Add ginger-garlic paste, chopped green chilies and fresh curry leaves. Cook for 2 minutes.
4. Add diced tomatoes, red chili powder, garam masala powder, coriander powder and let it simmer for 10 minutes on medium-low heat.
5. Add sugar or gur to the gravy and simmer it on low heat for 5 more minutes.
6. Tomato chutney is ready to be served.

Serving Suggestions:
Garnish tangy tomato chutney with freshly chopped cilantro. Enjoy with methi paratha or any other paratha of your choice.

Hot and sweet Lemon pickle

Hot and sweet Lemon pickle
This recipe is for very spicy and sweet lemon pickle. It is a condiment that can be served at breakfast with any kind of parathas or with the meal.

Ingredients:

• Lemons - 15
• Lemon juice – 1/2 cup
• Mustard seeds (yellow split) - 1/2 cup
• Fenugreek seeds (methidana) - 2 tsp
• Fennel seeds - 2 tbsp
• Asafetida (hing) – 2 tsp
• Red chili powder  - 1/2 cup
• Turmeric powder - 1/2 tbsp
• Salt  - 1/2 cup
• Vinegar - 2 tbsp
• Sugar  - 2 cups
• Cooking oil - 1 cups

Method:

1. Wash and dry Lemons thoroughly.
2. Cut each lemon into 8 pieces. Keep them in a large bowl.
3. In a pan, dry roast fenugreek seeds, mustard seeds and fennel seeds. Grind the roasted spices in grinder and keep aside.
4. In a large bowl, take the above roasted spice powder and also add red chili powder, turmeric powder and asafetida powder to it.
5. Heat oil in a separate pan and add it to the spice mix. Mix well.
6. Add all the above mixture to cut lemons. Once again mix well.
7. Now add lemon juice, vinegar, sugar and salt. Mix again.
8. Take a clean jar; fill it up with the above pickle.
9. Shake the jar every day for 10 days.
10. Store it in a clean and dry place. Pickle is ready to eat in a 2 weeks.

Serving suggestions:
Enjoy Hot and sweet lemon pickle with garma garam parathas (Indian bread) anytime of the day.

Hari Mirch ka Achaar (Green Chili Pickle)

Ingredients:
For Green chili pickle

Green chilies - 25
Lemon juice - 1/4 cup
Mustard seeds (yellow split) - 1/2 cup
Coriander seeds - 1/4 cup
Asafetida (Hing) - 1/4 tsp
Cumin (Jeera) - 2 tsp
Fennel seeds - 2 tbsp
Red chili powder - 1 tbsp
Turmeric powder - 1/2 tbsp
Salt - 3 tbsp
Vinegar - 2 tbsp
Cooking oil - 1 cup

Method:

• Wash and dry green chilies thoroughly.
• Cut green chilies into small pieces. Be careful to either wear gloves while cutting green chilies or use a pair of scissors instead of knife.
• In a pan, dry roast cumin, coriander, and fennel seeds. Grind the roasted spices in grinder and keep aside.
• In a large bowl, take the above roasted spice powder and also add red chili powder, turmeric powder and asafetida powder to it.
• Heat oil in a separate pan and add it to the spice mix. Mix well.
• Add all the above mixture to the green chilies. Once again mix well.
• Now add lemon juice and vinegar. Mix again.
• Take a clean jar; fill it up with the above pickle. Also add some hot oil on the top.  So the pickle is completely submerged in the oil.
• Store it in a clean and dry place. Pickle is ready to eat in a week.

Serving suggestions:
Enjoy green chili pickle with garma garam parathas (Indian bread) anytime of the day.

Lemon-Chili Pickle [Nimbu-mirchi ka Achaar]

 

 

 

 

 

 

 

Lemon-Chili Pickle [Nimbu-mirchi ka Achaar]

Ingredients:
Lemons- 8
Green chilies- 15
Mustard seeds [yellow split] – 3/4 cup
Coriander [coarsely ground]- 1/2 cup
Fenugreek [coarsely ground]- 1/2 cup
Cloves – ½ tbsp
Fennel seeds – 2 tbsp
Cinnamon – 2 sticks
Cardamom pods – 5
Black pepper [whole]- 1 tsp
Cooking oil – 2 cups
Red chili powder – 2 tbsp
Turmeric powder – 1 tbsp
Salt- ½ cup


Method:

• Wash and dry lemon and green chilies separately.
• Cut lemon and green chilies into small pieces. Try to discard all the lemon seeds. Add turmeric and salt to lemon and green chilies and keep it in a glass bowl over night.
• Next morning, mix well and keep aside.
• In a pan, dry roast cinnamon, cloves, coriander, fenugreek, cardamom, black pepper and fennel seeds. Grind the roasted spices in grinder and keep aside.
• In a large bowl, mix all the above roasted spices and also add red chili powder to it.
• Heat oil in a separate pan and add it to the spice mix. Mix well.
• Add all the above mixture to the lemon and green chilies. Once again mix well.
• Take a clean jar; fill it up with the above pickle. Also add some hot oil on the top.  So the pickle is completely submerged in the oil.
• Store it in a clean and dry place. Pickle is ready to eat in a week.

Serving suggestions:
Enjoy Lemon-chili pickle with garma garam parathas [Indian bread] anytime of the day.