.....From My Palate

Condiments, Dips and Sauces

Tropical Fruit Salad With Coconut Dipping Sauce

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Summer is in full swing and I’m very sure so are your plans to conquer these 16 weekends to the best. “What are your plans for summer?” is the most overrated icebreaker question all summer! Its not all, lot of pain and hard work goes in planning theme BBQs, beach activities, camping at leisure grounds, 2 weeks vacation to some exotic place, visits to waterparks resorts, cruises and what not!….just to answer the question “What you did in summer this year?” Nothing, just relaxed and enjoyed warm weather with our family in our lush green backyard. Felt great eating fresh organic home grown vegetables with freshly cut bouquet on table, that’s a luxury we can only attain few months in a year. Spent some quality time with kiddos while watching late night movies, playing board games all afternoon over non stop chit chat about friends and life and most importantly, felt life in home, in otherwise spick-and-span, ornamented house used to eat and sleep.
I’m sure the person who asked will faint after hearing this answer. Or maybe I’m exaggerating the whole situation….Maybe not!! šŸ˜‰

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Summers are all commercialized because of these profit oriented companies. Their marketing is so good that they convinced the masses to use their product or visit the place to experience good fancy summer. Summer used to be the time when people visit their friends and families during vacation so that their kids can experience bonding and warmth of relationship in lives. That’s the time we enjoyed our breakfast and lunches with families without hasting ourselves to school and other activities. That’s the time we spent making lifelong friends and memories to cherish and share with our children. May be summers were not as fancy as now a days but they felt real, close to heart and memorable.

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By no means going on vacations or having fancy evenings with friends are impermissible to me, I love all that šŸ™‚ . It just that overdoing anything will loose its charm and character. What I really like about summers are having BBQs or potluck parties with lots of fun games like dumb charades, pictionary and water activities for kids to enjoy the weather with friends and families.

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Food is the undeniable part of any kind of entertainment. After all the fun and activities, gathering around a table full of delectable dishes makes our day. We always look for recipes that are easy to make and takes less time without compromising on taste and feel. I am sharing such recipe today that will brighten up the BBQ table without much effort and time. Its healthy, colorful, delicious, exotic and fresh.

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Tropical Fruit Salad With Coconut Dipping Sauce
Recipe Type: Salad
Author: Bhawana
Ingredients
  • 1 cup Pineapple, cubed
  • 1 cup Papaya, cubed
  • 1 cup Mango, cubed
  • 1/2 cup Kiwi, cubed
  • 1 cup Red Dragon Fruit, balls (using melon baller)
  • 1/2 cup Blueberries
  • 2 tsp. Lime Juice
  • Coconut Dip Sauce-
  • 1/4 cup thick Yogurt
  • 2 tbsp. Coconut Cream
  • 1/2 tsp. Lime Zest
  • Coconut Flakes
  • Honey as needed
Instructions
  1. Mix yogurt, lime zest, honey and coconut cream together
  2. Cover and chilled in refrigerator before serving.
  3. In a mixing bowl, combine all the fruit just before serving.
  4. Drizzle lime juice, gently toss to coat.
  5. Serve with coconut dip on side.
  6. * Use Fresh fruits for better taste.
  7. ** Use Fruits of own choice and preferences.

Kutchi Dabeli

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Kutch is the largest district of India in Gujarat famous for its magical wet and dry lands. Apart from wetlands and white desert Kutch is famous for its wonderful culinary delights. One of the jewel from its treasure box is Dabeli. Dabeli is a famous street food in Gujarat. Its original roots are from Mandvi Kutch. Dabeli is a spicy potatoes mixture cooked with dabeli masala served sandwiched in paavs (buns) with chutneys and accompaniments. Dabeli is a delectable answer from India to all the burger served in west.

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Dabeli is also known as double roti. This dish is deliciously spicy, easy to prepare and undoubtedly a star dish to impress people. With all the assorted accompaniments served with it gives a sweet, tangy, spicy, crunchy taste that will lead to overeating and no way to stop its craving. Just a word of caution to my dear friends. šŸ™‚ šŸ™‚

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Kutchi Dabeli
Author: Bhawana
Ingredients
  • Round Buns (Pavs)
  • 3 tbsp. Dabeli Masala
  • 5 Potatoes boiled, peeled and mashed
  • 3 tbsp. Oil
  • Salt to taste
  • 2 tsp. Lemon Juice
  • Butter
  • 1 cup Tamarind Chutney
  • 1/2 cup Masala Moongphalli (Spicy Peanuts)
  • 2 tbsp. Coconut, scraped
  • 1/4 cup Pomegranate Pearls
  • 1/4 cup Black Grapes, chopped
  • 1/4 cup Nylon Sev
  • 2 tbsp. Fresh Coriander Leaves, chopped
  • 1 Onion, finely chopped
  • Garlic Chilli Chutney
  • 6-7 Garlic Cloves
  • 1 tsp. Lal Mirch Powder
  • Salt to taste
  • 3 tbsp. Water
  • Lemon juice to taste
Instructions
  1. Take dabeli masala in a bowl, add 2 tbsp. of tamarind chutney and little water.
  2. Mix it well and keep aside.
  3. Heat oil in a pan, add dabeli masala mixture in it.
  4. Cook for 2 minutes, now add potatoes, salt and a little water.
  5. Mix it well, add lemon juice and cook until moisture is absorbed.
  6. Take it out in a platter. Sprinkle coconut all over.
Garlic Chilli Chutney
  1. In a grinder add all the ingredients
  2. Grind it in to a smooth paste.
  3. Add little water if needed while grinding.
Assembling Dabeli
  1. Slit buns in to two.
  2. Apply garlic chutney on one side of bun and tamarind chutney on other bun.
  3. Now add potato mixture, peanuts, onion, grapes, coriander leaves, pomegranate and sev.
  4. Cover with the other slice of bun.
  5. Place the stuffed pavs on a hot tawa.
  6. Press slightly and toast on both sides, with a little butter, till done.
  7. Serve hot.

Spicy Corn Salsa – Chipotle Style

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No friends, I am not after Chipotle’s business. In fact Chipotle Mexican Grill is my all time favorite eating place. I like their food, it’s fresh, combination of flavors (zesty, tangy, crunchy) and suitable for my both palate and pocket. Most of the time my pick is Veg Burrito Bowl. Rice, beans, onion peppers, tomato salsa and “spicy corn salsa”  that gives the whole thing a spicy crunch. Its fresh and yellow kernels gives extra flavor and a crunch in a mouth.

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Spicy Corn Salsa – Chipotle Style
Author: Bhawana
Ingredients
  • 4 fresh corn ears or 2 cups frozen corn, thawed
  • 2 medium Poblano Chile pepper
  • 4 tsp. extra-virgin olive oil
  • 1 medium Jalapeno Pepper, seeded and chopped
  • 1/2 cup. Cilantro, chopped
  • 4 tbsp. Red Onion, chopped
  • 2 tbsp. Fresh Lime Juice
  • Salt/Pepper to taste
Instructions
  1. Preheat oven at 450 degree F.
  2. Place corn and poblano peppers on the baking sheet.
  3. Combine olive oil with salt and ground black pepper.
  4. Drizzle the seasoned oil over the corn and poblano peppers.
  5. Roast corn and poblano peppers in oven for 15-20 minutes.
  6. Remove and discard charred skin from poblano peppers.
  7. Dice poblano pepper flesh and place in a mixing bowl.
  8. If you are using fresh corn, cut the corn off the cob.
  9. Mix the corn, cilantro, jelopeno, onion, lime juice in the mixing bowl with the poblano pepper.
  10. Stir and season with salt and pepper.
  11. Serve fresh.

Tomatillo Salsa – Chipotle Style

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The tomatillo or husk-tomato is a plant mainly cultivated in Mexico. Tomatillo’s most popular recipe is Salsa Verde (green sauce). Due to the tomatillos, salsa verde has a green tangy flavor with the underlying zesty tastes of hearty green chile, lime and onions. I was first introduced with this salsa by our favorite Chipotle Mexican Grill. Initially I was little reluctant in trying this salsa due to the spice level, but was always intrigued by its color. We (yes! with my husband) try to recreate our favorite chipotle recipe and were really happy with the results.

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Tomatillo Salsa – Chipotle Style
Author: Bhawana
Ingredients
  • 5-6 Green Tomatillos, husks removed
  • 3 garlic cloves, peeled
  • 2 Chile de Ć”rbol, or more to taste (or use Dried Red Chilli as a substitute)
  • 1 cup cilantro leaves, finely chopped
  • 1/2 cup white onion, roughly chopped
  • 1/2 tsp. Cumin Powder, roasted
  • Salt to taste
  • 1 lime
Instructions
  1. Rinse and roughly chop tomatillos.
  2. Place the tomatillos along with the garlic cloves and the chilli in a pot and cover with water.
  3. Boil and than simmer at medium for about 12 minutes, or until tomatillos change their color from a bright to a pale green.
  4. Place tomatillos, garlic and chilli and 1/2 cup of the cooking liquid in the blender and puree until smooth.
  5. Add the cilantro leaves, onion and salt and process again.
  6. Add salt, cumin powder and lime. Mix it well.
  7. Serve with chips or as a salsa accompaniment to Mexican dishes.

Pasta In Roasted Red Pepper Pesto

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If you are looking for a super easy recipe on a lazy day, you are at right place. This is one of my favorite recipe for such days when you don’t want to cook elaborate meal but still dinner makes happy faces. I made this recipe last night for dinner and sharing as quickly as I can in the morning. The most important ingredient you needed for this is Roasted Red Pepper Pesto. Making pesto is always easy, as you have to put everything in the blender and make it in to thick purĆ©e. But yesterday I prefer store bought pesto and whip a quick pasta ever.

pasta in roasted red pepper sauce

Ingredients

  • 1 1/2 cup Pasta of choice boiled until al dente
  • 10 Mushrooms, sliced
  • 1 cup Spinach, chopped
  • 4 Garlic Cloves, finely chopped
  • 1/4 Pine nuts, roasted
  • 1/4 cup Parmigiano- Reggiano Cheese, grated
  • 2 tsp Olive Oil
  • Basil leaves
  • 1 cup Roasted Red Pepper Pesto

Method

  • Heat oil in a pan.
  • Add garlic and sautĆ© for 20 seconds.
  • Now add mushroom and cook until the water cooks-off.
  • Add spinach, salt and pepper.
  • Give it a quick stir and cook for a minute. Pour pesto, pine nuts and cheese.
  • Mix all together and serve garnished with basil and additional cheese.

pasta in red pepper pesto

Roasted Red Pepper Pesto

Ingredients

  • 2 large Roasted Red Peppers
  • 3 tbsp Olive Oil
  • 2 whole garlic cloves
  • 1/4 cup roasted pine nuts
  • 1/2 cup fresh basil
  • 1/4 cup Parmesan-Reggiano, grated
  • 1/4 teaspoon crushed red pepper
  • Sea salt

Method

  • In a food processor, throw in the roasted red peppers, 2 tablespoons of olive oil, fresh basil, Parmesan-Reggiano, crushed red pepper, garlic and pine nuts, and pulse until mixture is smooth and thick.
  • Season with salt and pepper to taste.

Talking About Dhania/Cilantro

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If you really wanted to eat chat-pata, crunchy, Kuch Chat ya Pakoda,Ā  this sure thing you definitely needed to complete the recipe.
And that is our humblest Dhania chutney/Hari Chutney
Ingredients
  • 1 Ā bunch fresh Dhania/coriander/Cilantro
  • 1/2 Ā bunch Mint
  • 1/2Ā  Green Mango
  • 3 Ā Green chillies
  • 1/2 Ā tsp Ā Cumin seeds
  • 2Ā  tsp Sugar
  • Salt and lemon juice as per taste
(can add onion, garlic or ginger too )
Method
  • Wash and clean mint and coriander leaves. (use soft/upper stems of green coriander for extra taste)
  • Mix coriander, mint, roughly chopped green mango, green chillies, cumin seeds, sugar and salt in a blender.
  • Grind them until it becomes in to smooth paste.
  • Use limited amount of water as needed.
  • Add lemon juice and mix well.
  • Taste it and adjust the sweetness and sourness as per your taste.
  • Green Chutney is ready for a ride.
Dhania is one of the most commonly and widely used herb in Indian Kitchen. This is my favourite garnish and an essential ingredient in my refrigerator.
These are the few dishes I made with our friendly Dhania.

Pani-Puri Ka Pani—————– Dhania Aloo

Dhania Dosa—————– Moong-Dal Chila Chaat

But I think Dhania-chutney is a recipe that is fit for JFI-Cilantro hosted by Cilantro.

Thank you Cilantro and Indira-Mahanandi for starting it.

Rest of the recipes are coming soon.
Enjoy good weather.

Mera Lucknowi Andaz………

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Ever since I heard about RCI-Lucknow, I wanted to participate in this event. I wanted to represent my state with my fellow blogger. Lucknow cuisine is all about variety, but living in this part of world (U.S) where 2 people is a family, it is not at all motivating to cook this much of food for one time meal. But I totally believe in- If there is a will, there will be a way. So I cooked, I clicked and happily waited for my husband for a big surprise. IĀ lit some candles and ate food in totally Nawabi Style.So here I present My Lucknowi Andaz….-:-)

I made – Bathue Ka Raita, Aloo Wadi, Shahi Paneer, Muglai Chawal, Hari Pyaz Aloo ki Sabji, Ajwain ka Tikona Paratha with Mirchi ka Achar, Aam ka Mitha Achar and Papad.
Lucknowi food is no food without Mango. Dusshari thats the variety very popular in U.P. Last but not least no meal is complete with out Mukhwas (Mouth-Freshener) and most popularly Paan in lucknow.
Let’s start with Bathue Ka Raita and Aloo Wadi –
Bathua in hindi, I searched on net and these are the other names for it.
Common name: Fat Hen, Lamb’s-quarters, Pigweed, Bathua ą¤¬ą¤„ą„ą¤† (Hindi), Paruppukkirai (Tamil), Chandanbethu (Bengali), Vastukah (Sanskrit), Bathua (Oriya), Kaduoma (Kannada), Pappukura (Telugu), Vastuccira (Malayalam), Chakvit (Konkani)
Bathue Ka Raita
  • 1/2 cup Bathua Blanched and grinded
  • 1 cup Yogurt
  • Salt
  • 1/4 tsp Hing (Asafetida)
  • 1/2tsp Roasted Jeera Pd Ā (Cumin Seeds)
  • Chat Masala (optional)
  • Red Chili Pd To taste
Method
  • Whisk yogurt until smooth (add water if needed)
  • MixĀ salt and Bathua.
  • Heat few drops of oil in a very small pan, add cumin seeds.
  • When they start to crackle add hing. Add this in to the yogurt.
  • Serve cold.
Aloo Wadi here I posted it earlier in my post.
Shahi Paneer and Mughlai Chawal
Shahi Paneer
  • 2 cups cubed Paneer
  • 1 big onion Chopped
  • 4 cloves Garlic (Garlic in US is quite big add more in India)
  • 1 green Chili
  • 4 tbsp Crushed Tomatoes or 2 chopped Tomatoes
  • 15 Cashewnuts soaked in 1 cup of milk
  • 1/2tsp Haldi Ā (turmeric)
  • 1/2tsp Garam masala pd
  • 1/2tsp Kitchen king Masala
  • 1/2tsp Jeera (Cumin seeds)
  • 2 bay leaves
  • salt to taste
  • 3tspĀ Ā Oil
Method
  • Heat 2 tsp of oil, add cumin seeds, onions, garlic, chilies and fry until onions are light brown in color.
  • Once it cool down grind it in to smooth paste with tomatoes, cashew nuts and milk.
  • Heat 1 tsp of oil in the same pan, add bay leaves and the tomato paste in the pan.
  • Fry it forĀ some timeĀ (add little water if needed) until you can see some oil on the surface.
  • Add all masalas and 1 cup of water.
  • Give it a boil and cook for 8 minutes.
  • Add paneer cubes in it.
  • Cover it and cook it forĀ 2 minutes on low flame.(Keep stirring in between and add more water if the gravy is thicker for your taste)
  • Serve Hot with a garnishing of your choice.
Mughlai Chawal
  • 1 cup Basmati Rice
  • 3/4 cup Sugar
  • Saffron soaked in warm milk
  • Fried Cashewnuts
  • Raisins
  • Dried Cranberries
  • 1/4 cup Coconut Pd
  • 4-5 cloves
  • 2 star aniseeds
  • 1/2 tsp Elachi Pd
  • 1 tbsp Ghee
  • Method
  • Heat ghee in a heavy bottomed pan.
  • Add cloves, star aniseeds, cardamom pd and rice in it.
  • Mix it well and add water and cook until rice is half done.
  • Now add sugar, raisins, cranberries, coconut pd cashew nuts and saffron milk in it.
  • Cover and cook it until rice is fully done.
Hari Pyaaz Aloo Ki Sabji

Hari Pyaaz Aloo Ki Sabji

  • 1 cup Chopped Hari Pyaaz/Scallion
  • 2 Potatoes Cubed
  • 2 tsp oil
  • 1/2 tsp Cumin Seeds
  • 1 1/2 tsp Coriandar Pd
  • 1/2 tsp Turmeric Pd
  • 1/2 tsp Chili Pd, Salt
Method
  • Heat oil In a pan and add cumin seeds.
  • When they start to crackle add all the masalas excluding amchoor pd.
  • Stir it for 20 seconds and add pyaaz and aloo.
  • Mix well, add salt little bit of water, cover and cook until it is done.
  • Serve hot sprinkled with amchoor pd.
Lastly its Mango and Mukhwas.
Mukhwas – Khatta Mittha Dried Aam, Silvered Fennel Seeds, Khatta Khajoor, Coloured Mukhwas and my favourite Aam Papad.

Well its one long post – and it is for RCI-Lucknow Cuisine Event hosted by Dear Lavanya’s Home Cook Recipes and brain child of Lakshmi’s Veggie Cuisine.

Thank You Lavanya, Thank You Lakshmi.

Devi Navratris are starting from tomorrow, So no non-veg, eggs, onion, garlic for 9 days. Happy Navratis to all of you.

As Cool As Cucumber…….

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Cucumber Raita

Are they really cool ??? Well I searched and my research says… It’s true! They says..It’s much cooler inside of a cucumber than outside! So with out any wait take advantage of this fact by eating lots of cooling cucumbers on coming hot summer days. We can do so many things with it. Add cucumber slices to salads, sandwiches (my all time favorite), wraps, cold noodle dishes or pasta salads. But I like my “Desi” recipes like Matra chaat with cucumber, UpmaĀ  with cucumber, desi style canapĆ©s with corn and cucumber and lastĀ but not leastĀ my favoriteĀ  “CUCUMBER RAITA” .
Ingredients
  • 1Ā  KheeraĀ  (Cucumber)- Grated
  • 2 cupsĀ DahiĀ  (yogurt) (if thick add water)
  • Salt to taste
  • 1/2 tspĀ  SaunfĀ  Pd Ā (Fennel Seeds Pd)
  • 1/2 tsp Bhuna Jeera Pd Ā (roasted cumin seeds pd)
  • Ā Lal Mirch Pd (R-chilli pd) to taste
  • Chaat masala and chopped coriander leaves (optional)
Method
  • Whisk yogurt with salt until smooth.
  • Add grated cucumber and rest of the ingredients in it.
  • Mix well and chilled until the time you want to serve.
It goes well as a dip and foods like stuffed parantha, pulav or just cucumber raita on hot summer day.
This recipe is well suited for AFAM:Cucumber event hosted by Neha of Tasty Recipes
Thank You Neha and Thank You Maheshwari of Beyond The Usual for starting it.