MANGO MUSTARD DIPPING SAUCE

Quick and easy dips are a boon when we have unexpected visitors. Mango mustard dip is one such dish that can be easily prepared in summer since we always have mangoes at home. You can serve this dip with cucumbers, carrots, radish or some chips.  I have served with home made baked pita chips.
The other ingredients used in this dipping sauce are also basic ones like mayonnaise, mustard sauce or mustard seeds and lemon juice. I had recently posted the recipes of home made mayonnaise, veg and egg versions. The links are given below (at the end of this post) for you to check out in case you wish to make it. Or else you can also use the store bought mayonnaise if you are short of time.

Ingredients:
Mayonnaise ... 4 tbsps
Mango pulp .... 4 tbsps
Grainy mustard sauce .. 1 tsp (use crushed mustard seeds if you don't have mustard sauce)
Salt .............. to taste
Black pepper .. 1/8 tsp for garnishing
Fresh oregano and rosemary leaves .. few (optional) you may add few mint leaves instead.
Lemon juice ... 1 or 2 tbsps (adjust as per your liking)

Method:
1. Take all the ingredients in a mixer.
2. Blend lightly to mix everything together.
3. Spoon it into a serving dish.
4. Garnish with freshly crushed black pepper and few rosemary and oregano leaves.
5. Serve with pita chips or some veggies like cucumber, carrot, radish strips.

Check out the Mayonnaise recipes:

Eggless Mayonnaise - HERE

Mayonnaise with whole egg - HERE

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Guacamole

FAVA BEAN DIP

There are a number of delicious Greek dishes that I had tasted during my visit to this beautiful country. I have been trying out some of them and this is a fava bean dip made from pureed fava beans ( Greek yellow split peas ) They have to be soaked and cooked for a long time or easier way is to pressure cook them.  If you cannot get these you may try with the canned fava. I have used the canned fava beans today to make this dip. Unlike other Mediterranean dips tahini is not added to this one. This dip was served with a herbed pita and tasted so delicious.

This is how the dried fava beans look like :

Image - courtesy Google

Ingredients:

Cooked or canned fava beans ... 1 cup

Garlic paste ....................... 1/2 tsp (add more if you like)

Fresh oregano .............. 1 tbsp (chopped)

Lemon juice ...................... 1 tbsps or more as per your liking

Extra virgin olive oil ......... 6 tbsps

Salt ..................... to taste

Paprika ............ a pinch or two

Method:

1. Take all the ingredients into the container of the mixer and blend together to a smooth paste.

2. Remove them into a serving bowl and top it up with some garnishings of you desire or serve plain.

3. To make the herbed pita pat the dough on a baking tray and using your finger tips make 

depressions on the surface. Sprinkle herbs and drizzle olive oil over it. Bake until done.

See the recipe of making the Pita bread dough .. HERE

Note: If you are making with the dried fava beans soak 1/2 cup beans for a couple of hours. Cook them in a saucepan adding 2 cups of water and a little salt. Simmer until done. Alternately you can pressure-cook them.

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Baba Ganoush 

Roasted Bell Pepper Hummus

Hummus

EGGPLANT AND OLIVE DIP / SPREAD / VARIATION OF BABA GANOUCH

This is a variation of Baba Ganoush, a traditional Middle Eastern dip which is made by grilling the egg plant on direct flame, charcoal or grill, while this method is quicker using the pressure cooker. Here we have browned the sliced eggplant in the base of the cooker. When you make this version you will see how simple it is and the taste is very much the same.

Ingredients:
Eggplant .... 1 large
Olive oil ... 4 tbsps
Garlic ...... 6-8 cloves
Salt ........ to taste
Parsley .. 2 small sprigs
Tahini ... 2 tbsps
Lemon juice .. 2-3 tbsps
Black olives ... 8-10
Water .......... about 6-7 tbsps

For garnishing:
Extra virgin olive oil
1 sprig of parsley
Black olives (sliced)

Method:

1. Wash the eggplant and peel in alternative strips, keeping some for colour. Slice them lengthwise into two.

2. In a pressure cooker pour olive oil and place the eggplant face downwards and allow it to roast on low flame for few minutes.

3. Now flip over the eggplant.

 4. Throw in the garlic cloves, add a little salt and water to cook it. Close the lid of the cooker. After one whistle when the pressure builds up, reduce the flame and continue to cook for 2-3 minutes.

5. Let out the steam and open the cooker Add the tahini, parsley, lemon juice and olives. Mix and check the salt.

6. Grind it coarsely using a hand grinder.

8. Remove the dip in a serving bowl and garnish with olive oil, sliced olives and a sprig of parsley.
Serve with pita bread.

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Baba Ganoush 

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APPLE HONEY DIP

This is a very simple and healthy dip made with apple, yogurt and honey. You can also try out with any other fruit.

Ingredients:
Yogurt ....... 1 & 1/2 cups - 2 cups
Apple ....... 1 (grated)
Honey ...... 1-2 tbsp.
Salt......... to taste
White pepper ...1/4 tsp.
Crushed mint leaves ... 1 tsp. ( 6-8 leaves)
Carrot, cucumber, tomato (Any veg. of your choice)

Method:
1. Blend the yogurt with grated apple, salt, honey, white pepper and crushed mint.
2. Chill in the refrigerator until you serve.
3. Serve with any vegetables of your choice or cracker biscuits.

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TOMATO CASHEW CHUTNEY

Delicious chutney that can be served with any snack..
Recipe source - Foodelicious

Ingredients:
Tomatoes ... 5-6
Garlic ........ 1 tbsp
Ginger ....... 1 inch piece
Cashewnuts ... 8-10
Coconut ..... 3-4 tsps (grated)
Red chilli powder .. 1-2 tsps ( as per your liking )
Mustard seeds ... 1/2 tsp
Asafoetida ... a pinch
Salt .... to taste
Oil .... 5-6 tbsps

Method:
1. Heat 3 tbsps of oil and fry the cashews, ginger and garlic.
2. Add the grated coconut and tomatoes.
3. Now add salt and chilli powder and mix well.
4. Add a cup of water and simmer to cook until the tomatoes are done.
5. Let it cool and then grind it.
6. Heat the remaining oil in a pan and add the asafoetida and mustard seeds.
7. When the seeds crackle add them to the chutney.

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TOMATO SALSA

This is a simple and basic Mexican dip served with nachos.

Ingredients:
Onion .... 1
Tomato .. 1
Fresh coriander leaves .. handful
Lemon juice ......... 2 - 3 tbsps
Tabasco sauce........... 1/2 tsp (or more as per your taste)
Salt ...... to taste
Dorritos or Corn Chips .. 1 packet

Method:
1. Chop the onion, tomato (remove the seeds) and coriander very finely.
2. In a bowl mix all these and season with salt and tabasco sauce.
3. Serve as a dip with Dorritos / Nachos or Corn chips.
For variation you can also add finely chopped mango or pine apple pieces.

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SAMBAL OELEK

This is an Indonesian chilli sauce..very hot and spicy. You can use it as an accompaniment with the snacks or add to recipes like Nasi Goreng, where chilli sauce is required.

Ingredients:
Fresh red chillies ... 200gms
Water ............. 1 cup
Salt ................. 1 tsp
Sugar ............. 1 tsp
Vinegar .......... 1 tbsp
Oil ................ 1 tbsp

Method:


1. Remove stalks from the chillies and cut into pieces.

2. Boil them in a pan with 1 cup water. Simmer for 10-15 minutes.


3. Pour the chillies into a food processor and add the rest of the ingredients. Blend to a paste.
Store in a glass jar in the refrigerator. Stays good upto 2 weeks.

If we want to store it for more than 2 weeks, cook the paste in more oil after blending on a low flame until the oil floats on top. You can even freeze it in plastic containers. ( I usually do this)

This recipe is from STEP-BY-STEP- INDONESIAN COOKING( Periplus Mini Cookbooks)

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