Category Archives: Chutneys / Achar / Pickles

Tzatziki Sauce

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Tzatziki( pronunciation – zatziki or zazziki or Greek Chachchciki , not Taziki ) is a Mediterranean hung card or strained yogurt -garlic creamy dip . It is similar to Turkish cacik and eaten all over Meditarrenean and Levant countries.

Ingredients:

3/4 th cup hung curd ( see the procedure )
3 tbl spoon sour cream ( if you don’t find it substitute with hung curd)
3 tbl spoon mayonnaise
1 medium sized cucumber ( I took two small seedless cucumbers)
2 large cloves of garlic, finely grated
1/2 ( half)tbl spoon lemon juice
1/2 tea spoon sugar
Salt to taste
1/2 tbl spoon olive oil
Chopped parsley or dill or mint or any herb of your choice

Procedure:

1. Place yogurt in a cheese cloth and try to squeeze out the extra water . That is called hung curd or strained yogurt . It is called hung curd as the cheecloth was hung until all the water drops out from the yogurt just like making cheese or chaana . We will do it quick so try to squeeze out the water .

2. Mix strained yogurt with sour cream , mayonnaise , olive oil , salt , sugar , garlic and herb . Mix well .

3. Grate the cucumber and squeeze out extra water from it . The cucumber should be dry , there must be no water in order to keep your tzatziki not runny and watery . Now mix the cucumber with it .

Ready !!!!

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Hummus and Tahini

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Hummus is a mediterranean or Laventine dip made with chickpea , tahini ( sesame paste ) , olive oil , lemon juice and garlic . This creamy , yummy dip is not only great as a dip but also as a spread for sandwiches , shawrma roll .

Ingredients :

1 can (425 grams) or around 1 cup chickpeas, also called garbanzo beans
1/4 cup tahini
2-3 tbl spoon fresh lemon juice
2 small garlic cloves ( around 3/4 th tea spoon), finely grated
2 tablespoons olive oil, plus more if needed
Salt, to taste
1/2 teaspoon ground cumin ( dry roasted and grounded)
1- 2 tablespoons water ( for blending , don’t add too much)
Paprika and cumin powder for garnishing

Procedure :

Blend everything together into a fine paste . Mix with some extra olive oil before serving . Garnish with paprika and cumin powder .

Tahini Paste or sesame :

1 cup of white sesame
1/4 th cup of olive oil

Dry roast the sesame seed on stove top or in microwave . Don’t burn it . Now pulse the seeds in a food processor until powdered . Add the olive oil and pulse again . Tahini paste is ready !! 🙂

Red Chili Chutney and Tamarind Chutney