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.

Fruit Custard

Fruit custard is an easy fruit salad with delicate creamy sweet sauce. It can be served as dessert or a side dish.

Ingredients:
For Fruit Custard – Approx. 6 servings

• Custard powder (Vanilla flavor) - 2 tbsp
• Whole Milk - 3 cups
• Sugar - 4 tbsp
• Seedless grapes - 1 cup
• Apple - 1
• Banana - 1/2
• Pomegranate seeds - 1/2 cup
• Almonds - 8
• Cashew nuts - 8

Method:

1. In a small bowl, take 1/2 cup warm milk and add 2 tbsp custard powder. Mix well to make it smooth and lump free. Keep aside.
2. In a heavy bottom pan, add remaining milk and bring it to a boil. Add sugar and mix well.
3. Now gradually add custard mix to the milk. Stir continuously. It starts to thicken.
4. Mix well and turn the heat off.
5. Cool it down at the room temperature and then refrigerate.
6. Clean and cut all the fruits in bite size pieces and keep aside.
7. Chop the nuts for garnish and keep aside.

Garnish and serving suggestion:

In a serving bowl, arrange cut fruits. Now pour chilled custard and garnish with chopped nuts and pomegranate seeds. Serve chilled.

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.