Chunky Guacamole

About the recipe:
This was my reason to visit Chipotle often. Now I make it in the comfort of my home.

Ingredients:

• 1 large ripe avocado
• 1 shallot - finely chopped
• 1 small tomato - finely chopped
• 1 tsp lemon juice 
• Salt and pepper to taste

Halve the avocado and scoop the flesh into a bowl discarding the stone and the peel. Mash it up with the back of a fork, don't overdo it. It tastes best when chunky. Add the remaining ingredients and mix well. 

Optional toppings: 

• Cilantro/Coriander - a few sprigs
• Chillies - finely chopped

This tastes best with nachos or a slice of toast mmmmmmm..

Spinach and yogurt dip

About the recipe:
This is my innovative recipe. Cool and absolutely refreshing for a warm summer afternoon. 

Ingredients:
Spinach - 1 bunch
Green chilly  - 2 nos. 
Onion - 1 medium
Yogurt - 2 tablespoons


Seasoning:
Cumin seeds - 1 spoon
Mustard seeds - 1 spoon
Oil - 1 spoon
Garlic - 2 pods
Asafoetida - a pinch
Salt to taste


How to:
Blanch the spinach for just about 3 minutes. Overdoing will rob it of its valuable nutrients and give you a soggy mess in the name of Spinach. Heat oil in a pan, add the cumin and mustard seeds. Allow them to splutter and add the onions, asafoetida, toss in the garlic and remove from heat. Grind this mixture along with the spinach, yogurt to a rich creamy consistency like the one showed in the picture blow. Add some salt to taste. 
Goes well with fresh cut veggies, nachos, chips, french fries or just mix it with rice! 

Tomato Chutney

About the recipe:
This one is from my Mom's collection! One of those innumerable recipes that she's dictated over phone to me. 

Upside:
If you are craving something tangy - this is it. 

Ingredients:
Tomatoes - 4, medium 


Seasoning:
Oil - 1 tbsp
Cumin seeds - 1 spoon
Mustard seeds - 1 spoon
Curry leaves - 3,4 numbers
Asafoetida - a very tiny bit
Chilly powder - 1 spoon
Salt to taste
A little pepper


How to:
Boil the tomatoes with enough water to submerge them until the skin cracks. Peel off the skin from the tomatoes. It should be pretty easy now after boiling. Grind the peeled tomatoes with chilly powder and salt into a fine paste with perhaps a little water. 
Heat oil in a pan, add mustard seeds and cumin seeds in that order and allow them to splutter. Add the pinched curry leaves and the asafoetida. Add the tomato paste to this seasoning and cook on a low flame for 2-3 minutes and watch it thicken. Sprinkle a little pepper if you please :) 
Goes well with steaming hot idlis or nachos! 

 

Pineapple Raita

About the recipe:
This is easily one of the yummiest raitas I've had and a very popular one especially in all the potlucks I've hosted or been a part of at school. 

Upside:
Very quick

Ingredients:
Finely chopped:
Onion - 1 large
Tomato - 1 
Cucumber - 1
Pineapple- fresh or canned - 3 slices
Fresh yogurt - 1 cup
Water


Seasoning:
Salt to taste
A little pepper
Coriander/ Cilantro for garnishing

How to:
Mix all the chopped vegetables and the pineapple along with the yogurt. Add a little water to dilute it just enough that it looks like a sauce but not too runny. Add a pinch of salt, black pepper and finely chopped cilantro/ coriander leaves . 
Tastes best with Indian fare like a Biryani, Pulao, Fried rice and the likes.