Appam with stew & chutney

Appam with stew & chutney

  1. Category: Accompaniments
Serves:        4
Appam, with Stew and 3 chutney’s.
 

A) Appam batter Recipe

Ingredients

  1. ½ cup Parimal Rice
  2. ½ cup Sona masoori Rice
  3. 1 cup Urad dal
    Soak the above for 3 hours.
    Grind with ½ shredded coconut, add salt, and keep aside for 8 hours for          fermentation.

Directions

  • Balance the consistency of the batter, with coconut milk.(Do not add water to make it thin).
  • The batter should be of a flowing consistency. (Like Dosa batter).
  • Add salt as per taste, 1 tbsp. sugar, and 2 tbsp. finely grated coconut.
  • Mix all the above ingredients, and the batter is ready to make Appam.
  • Pour ½ cup of batter on the appam griddle and cook with 2 tbsp.of coconut oil.

Chutney Recipes

A) Red chutney Recipe

Ingredients

  1. 4 pieces dry kashmiri Chilli well soaked
  2. 1 cup grated Coconut 
  3. 2-3 flakes of Garlic
  4. 2 tbsp. Tamarind water
  5. 2 tbsp. Oil
  6. Salt as per taste

Directions

  • Mix all the above ingredients and grind into a thick coarse consistency.
  • Pour the mixture out in a bowl and temper it with oil, mustard seeds and curry leaves.

B) Green chutney Recipe

Ingredients

  1. 1 cup grated Coconut
  2. 1 inch Ginger peeled
  3. One green Chilli
  4. 2 tbsp. split Channa
  5. 1 tbsp. Oil
  6. 2 tbsp. Coriander leaves
  7. Salt as per taste

Directions

  • Mix all the above ingredients and grind into a thick coarse consistency.
  • Pour the mixture out in a bowl and temper it with oil, mustard seeds and curry leaves, a pinch of asafoetida (hing).

C) White chutney Recipe

Ingredients

  1. 1 cup grated fresh Coconut
  2. 1 inch grated Ginger
  3. 2 green Chillies
  4. 2 tbsp. Water

Directions

  • Mix all the above ingredients and grind into a thick coarse consistency.
  • Pour the mixture out in a bowl and temper it with oil, mustard seeds and curry leaves, a pinch of asafoetida (hing).

C) Stew Recipe

Ingredients2 Cups of chopped vegetables (medium potatoes, french beans, carrots, cauliflower, green peas, onions)

  1. 2 tbsp. red kashmiri Chilli paste
  2. 2 cups of Coconut milk
  3. 3 tbsp. Coconut Oil
  4. 2 tbsp. Tamarind water
  5. Mustard seeds, Cumin seeds
  6. Salt to taste

Directions

  • In a cooking pot, add 3 tbsp. coconut oil, mustard seeds, asafoetida, curry leaves, one sliced onion.
  • Saute the onions and add the chopped vegetables, one cup of water and simmer until the vegetables soften and cook.
  • After 5 mins, add 2 cups of coconut milk and let all the vegetables cook in the milk.
  • Check if the consistency of milk is thick, add a little more milk to make it thin.
  • Add one tbsp of kashmiri chilli paste and 2 tbsp. turmeric water and salt.
  • Serve the appams with the stew and chutneys.

Mexican Hot Sauce

Mexican Hot Sauce

 
Category: Accompaniments
Serves:      3-4
 
Ingredients
  1. 1 small green Pepper (Capsicum)
  2. 2 medium Tomatoes
  3. 1 green Chili
  4. 2 tbsp. fresh Coriander leaves
  5. Salt to taste
  6. 2 tsp. roasted Cumin seeds
  7. 2 tbsp. Olive oil
  8. 1 tsp. red Chili powde
Directions
  • Put all the ingredients in a small jar of the food processor to form a smooth paste.
  • Transfer to an airtight container.
  • (This can be used for 4-5 days if refrigerated).
  • Serve as a sauce, dip or accompaniment for Mexican food variations, and also all kinds of starters, or can even be drizzled on toasted bread.
  • It can also be served with nachos or homemade fries.

Olive and Walnut Pesto

Olive and Walnut Pesto

Category: Accompaniments
Serves:       3-4
 
Ingredients
 
  1. 1 cup Black, Green Olives (Pitted) 
  2. ¼ cup fresh Basil leaves
  3. ¼ cup Walnuts
  4. 1 green Chili
  5. 3 tbsp. extra virgin Olive oil
  6. Salt to taste
  7. 2 tbsp. freshly squeezed Lemon juice
  8. 1 inch ginger peeled and chopped

Directions

  1. Put all the ingredients in a small jar of the food processor, and pulse. 
  2. Keep scraping the sides of the jar in between.
  3. Add a little olive oil to adjust the consistency.
  4. Blend it to a semi coarse consistency (not very fine).
  5. Scoop out into an airtight container.
  6. (This can be used for 4-5 days, if refrigerated).

Serve the pesto with toasted bread, can also be used as a bruschetta topping.

Makes a great filling for sandwiches.

Mango Salsa

Mango Salsa

Category: Accompaniments

Serves:      4
 
Ingredients
  1. 1 ripe Mango, diced
  2. 1 Onion, finely chopped
  3. 1 Capsicum, finely chopped
  4. 3 Tomatoes, blanched, peeled, deseeded, and finely chopped
  5. ½ green Chilli, finely chopped
  6. 2 tbsp. fresh Coriander, finely chopped
  7. 1 tsp. Sugar
  8. 1 tbsp. tomato Ketchup
  9. 2 tbsp. Olive oil
  10.  Salt to taste
Directions
  • Put all the above ingredients in a food processor (small jar of a mixer) and blend intoa thick coarse pesto.
  • Chop the mangoes into medium size chunks and keep aside.
  • In a large mixing bowl, add all the ingredients besides the mango.
  • Mix it well until all the flavours are well incorporated.
  • Finally, add the mango, lightly toss it and refrigerate.

Serve with Nachos, or breads of your choice.

Roasted Bell pepper Salsa

Roasted Bell pepper Salsa

Category: Accompaniments
Serves:      4
 
Ingredients
 
  1. 2 red bell Peppers
  2. 2 yellow bell Peppers
  3. 2 ripe Tomatoes
  4. 1 Onion, finely chopped
  5. 1 green Chilli, finely chopped
  6. 4 tbsp. Olive oil
  7. Salt to taste
  8. 2 tablespoon parsley for garnish

Directions

  • Blanch the tomatoes, peel and deseed them. 
  • Finely chop the tomatoes. 
  • Chop bell peppers lengthwise in 4 Quarters. Remove the seeds. 
  • Lightly grill the Bell peppers in a preheated oven at 180 Degrees C, for 10-15 minutes, until they are lightly roasted. 
  • Chop them into tiny squares. 
  • In a large mixing bowl, add the peppers, tomatoes, onions, oil, salt, and green chillies. 
  • Mix it well and refrigerate.
  • Garnish with fresh parsley before serving.

Serve with Corn chips, Lavash, or breads of your choice.

Perfect Guacamole

Perfect Guacamole

 
Category:  Accompaniments
Serves:       3
 
Ingredients
 
  1. 1 ripe Avocado
  2. 1 Onion, finely chopped
  3. 1 Tomato, finely chopped
  4. 1 small Green chilli, finely chopped (avoid, if you do not like spicy)
  5. 1 tsp. finely chopped Garlic
  6. Salt to taste
  7. 2 tbsp. freshly squeezed Lemon

Directions

  • Take a Ripe Avocado.
  • Cut the avocado in half. Score the inside of a avocado with a blunt knife. Scoop out the flesh with a spoon.
  • Place it in a bowl.
  • With the help of a fork, lightly and roughly mash the avocado (do not over do it, the perfect guacamole is always chunky).
  • Fold in the remaining ingredients, slowly incorporating them.
  • Cover the bowl with a tight lid and refrigerate for 2 hours before serving.
  • Serve with corn chips, toasted bread or as an accompaniment with any other dish.

The guacamole makes an excellent filling for wraps and sandwiches. Healthy and delicious!

Hummus

Hummus 

Category: Accompaniments
Serves:      4
 
Ingredients
 
  1. 1 cup Chickpeas
  2. 2 tbsp. plain Yoghurt
  3. 1 tbsp. Tahini or 2 tbsp of roasted sesame seeds
  4. 4 tbsp. Olive Oil
  5. 2 Green Chillies
  6. 1 inch Ginger
  7. 2 cloves Garlic
  8. 2 tbsp. freshly squeezed Lemon juice
  9. Salt to taste
  10. 2 tsp. chilli flakes for garnish

Directions

  • Wash and soak the chickpeas for 6-8 hours.
  • Pressure cook them till they are soft, and cool them completely before use. 
  • Strain the chickpea and keep the broth aside for using later.
  • In a food processor, combine the boiled chickpeas, green chillies, garlic, 2 tbsp. olive oil, 1/2 cup of the chickpea broth, yoghurt, sesame seeds or tahini and lemon juice. Grind this into a thick paste.
  • Taste the paste before scooping it out of the food processor and balance the ingredients as per your requirement.
  • Scoop out the paste in a bowl, even it out, drizzle the remaining 2 tbsp of olive oil and sprinkle red chilli flakes on it.
  • The shelf life of the Hummus is a maximum of 3-4 days, if refrigerated.

Eggplant and parsley Caviar

Eggplant and parsley Caviar

Category: Accompaniments
Serves:      4
 
Ingredients
 
  1. 1 Large Eggplant (or 2 medium)
  2. 3 Garlic cloves, peeled
  3. 2 tsp. freshly ground Pepper
  4. ¼ cup Olive Oil
  5. ½ cup finely chopped Spring onions with greens
  6. 2 tbsp. sliced Olives, chopped
  7. 1 tsp. sliced Jalapeno, chopped
  8. 1 Tomato, finely chopped (deseeded)
  9. 2 tbsp. freshly squeezed Lemon juice
  10. 2 tbsp. finely chopped Parsley
  11. 2 tbsp. sun dried Tomato, for garnish

Directions

  • Cut a 2 inch deep cross in the eggplant at the bottom, and stuff the garlic.
  • Rub 2 tbsp. olive oil around the eggplant.
  • Slow roast on fire for 15-20 minutes,turning it around at frequent intervals.
  • Make sure all sides are roasted. (Alternatively you can roast the eggplant in a preheated oven at 180 degrees C for 20-30 minutes).
  • Remove from oven, fire, and cool it on a plate.
  • Discard the skin and scoop out the flesh with a spoon.
  • Move it into a large mixing bowl. (Strain out the liquid/water, if any).
  • Mince the flesh and add the remaining ingredients, mix them well.
  • Serve with with breads of your choice or as a filling in wraps or sandwiches.
  • Good to use for 2 days if refrigerated.

Olive Tapenade

Olive Tapenade

Category: Accompaniments
Serves:      3
 
Ingredients
 
  1. 2 cup black Olives pitted
  2. 2 cup green Olives pitted
  3. 1 clove Garlic, finely chopped
  4. 2 tbsp. Olive oil
  5. 2 tsp. Lemon juice
  6. Salt to taste

Directions

  • In a food processor, (the smallest jar) combine all the ingredients and pulse, stopping to scrape down the sides as and when required.
  • Pulse a few times making sure the paste is in a coarse consistency.
  • Refrigerate, this is good to use for 7-10 days.

Basil Pesto

Basil Pesto

 
Category: Accompaniments
Serves:      4
 
Ingredients
  1. 1 cup Italian Basil
  2. 1 green Chilli
  3. 2 tbsp. Pine nuts
  4. 1 clove Garlic
  5. 2 tbsp. Olive oil
  6. 2 tbsp. freshly squeezed Lemon juice
  7. Salt to taste
Directions
  • Put all the above ingredients in a food processor (small jar of a mixer) and blend intoa thick coarse pesto.
  • Refrigerate. (Can be used for 3 days if refrigerated)