Hung Curd Dip

Hung Curd Dip

As dips go this one is very easy to make. It does not have any mayonnaise so it is relatively healthy. The only time taking thing is making the hung curd. It takes about an hour for all the water to drain away from the curd. I usually make a lot of hung curd and keep it in the fridge to use as and when required. Any leftover hung curd I use for marination.

I have used lots of olive oil here. You can increase or decrease the amount of olive oil according to your preference. I have got into the habit of large dollops of olive oil after I started eating at Nando’s. There they serve Pita bread with hummus and olives swimming in extra virgin olive oil. And it tastes awesome!! Extra virgin olive oil is something one can have without guilt.

Ingredients

1 cup hung curd

5 black olives

1 tbsp of the brine the olives are kept in

1 tbsp olive oil

1 tbsp chopped coriander

Salt to taste

Chop the olives into small pieces. I have used the brine here because it is also infused with the flavour of the olives. And why waste a good thing??

Mix all together and season with salt according to taste. I love having this dip with naan. 

Sesame Garlic Dip

Sesame Garlic Dip

Bored of the same dips with every snacks? We usually end up serving the red, white and green ones. Red tomato ketchup. White mayonnaise. Green dhania pudina chutney. Think out of the box. It is very easy to make some interesting dips with few basics form your pantry. Try out this Sesame Garlic Dip.

Ingredients

6-7 garlic pods

2 red tomatoes

4 tbsp sesame seeds

3 dry red chillies

Salt to taste

Grill the tomatoes on open flame. Peel the skin and chop it finely. Slow roast the sesame seeds, dry red chillies and garlic pods. Now make a paste of the chopped tomatoes, sesame seeds, red chillies, garlic pods and salt. Your dip is ready. 

Aam Anaras Kasundi

Aam Anaras Kasundi

Mango season is here. There are still a few weeks before the fruit ripens and the markets are inundated with Langdas, Dasheharis, Ratnagiris, Kesari etc. this is the right time to use those Kachi Kiyaris for making aam panna, murabbas and achars.

Kashundi is a mustard sauce that is a must in all Bengali households. They are best eaten with fried saag. However you can add them to a number of dishes to bring in the extra oomph. Try adding it to fish or chicken dishes and see the twist in flavour.

One important part of the Bengali cuisine is the chutney. I remember my grandmother making aam chutney, pineapple chutney, Kul/berry chutney. The best way to eat a chutney is inelegantly. Use your fingers and scoop up the chutney from the plate into your mouth. Trust me it tastes better that way. 

Now even researchers are coming up with studies that show that eating food with your hands is healthier than using cutlery.

Everyday chutney is made very simply. A tempering of Paanch Phoron, some salt and sugar and a pinch of turmeric. That’s it!! However if you want to add to the taste make this Aam Anaras Kashundi.

Ingredients

1 green mango, chopped

2 pineapple rings, chopped

2 tbsp kashundi

5 tbsp sugar

1 tsp salt

½ tsp turmeric powder

1 tbsp Paanch Phoron

First point to note is measurement of salt and sugar will vary according to how sweet or sour your green mango is. So you have to trust your instinct and adjust accordingly.

Secondly in my Paanch Phoron I prefer to add some extra saunf/aniseed because that gives it a beautiful aroma. 

As you know Paanch Phoron consists of Paanch or Five tempering ingredients :

Saunf/aniseed

Methi/fenugreek

Sarson/Rai/mustard

Jeera/cumin

Kalonji/Kala jeera/Nigella

Heat some oil and add the Paanch Phoron. Once the seeds start spluttering add the chopped green mango and anaras or pineapple. 

Saute for few seconds. Add the sugar, salt and turmeric powder. Add 1 cup of water. 

Cover and cook till the mangoes are soft. Now add the Kashundi and simmer some more. Check the balance of the sweet and salty.

In case you do not have Kashundi then you can use homemade mustard paste. Soak 2 tbsp of mustard seeds in hot water. Grind it to a smooth paste with ½ tsp salt. Since this is raw paste you have to cook it a bit. So after the Paanch Phoron starts to splutter then add the mustard paste and fry on low heat for a few minutes. Then add the chopped mango and pineapples and follow the recipe.

Peanut Chutney

Peanut chutney

There are times when you want some dip or chutney in a jiffy. I usually don’t have any coconut in my kitchen until and unless I plan before hand. This peanut chutney is appreciated every time.

Ingredients

1 cup peanuts, roasted and skinned

1 small onion, chopped

1 small tomato, chopped

3 garlic pods, chopped

2 tbsp curd

Salt to taste

Heat some oil. Add the chopped onions, tomatoes and garlic and fry for some time. Put together peanuts, onion mix, curd and salt in a mixer and blend to a smooth paste. The mixture will be thick. Add some water depending on how liquid you want your chutney to be. 

Tomato Chutney

Tomato Chutney

For Bengalis a meal is not complete without any kind of chutney. Be it Kuler chutney, aamer chutney, pineapple chutney and so on but we refuse to leave the table without it. 

Especially during Durga Poojo…toamtor chutney is an integral part of the bhog along with khichudi, labda and paayesh. All these items coming together on a shaal pata with intermingling flavours are the best part of standing in lines for about an hour or more.

There are many variations of the tomato chutney with each radhuni giving her own touch to it. The very basic is a paanch phoron flavored very watery chutney with chunks of tomatoes. I personally love the taste of saunf in the chutney and so I am a bit heavy handed in its use. Moreover I like it a bit caramelized and thick tasting a lot like tomato murabba.

Ingredients

500 gm tomatoes, preferably ripe red ones

2-3 cups of sugar

1 tsp salt

½ cup dates, chopped

½ cup kishmish or sultanas

For Paanch Phoron

Pinch of mustard seeds

Pinch of cumin seeds

Pinch of kalonji

Pinch of methi

1 tsp saunf

Chop the tomatoes into big chunks. 

Heat a teaspoon of oil. Add the paanch phoron. 

As the seeds crackle put in the chopped tomatoes. Stir for a few seconds. Then add the sugar and salt. Add the dates and kishmish. Put the flame on very low, cover and let it simmer on its own. 

The best thing about this chutney is that you have to do absolutely nothing except check the seasoning. As the chutney thickens put the flame on high and stir briskly so that the sugar gets a caramelized flavour. 

Coconut Chutney

Coconut Chutney

I had these soft white rice idlis for lunch and I wanted some quirky chutney to go along with it. I threw in random stuff from my kitchen to make this chutney. 

Ingredients

1 cup freshly grated coconut
4 garlic pods
4 curry leaves
1 small onion
1 tbsp chana dal roasted and soaked
1 tbsp peanuts
2 green chillies
4 tbsp dahi
salt to taste

Blend everything together. if the paste is too thick you can add a little more dahi.