Simple Guacamole Mint Spread ~ An Indian Blend

This is a simple and easy dip/spread done with ripe avocados. It can be paired with sandwiches, tortillas, roti or some crisps. I have made an Indian twist with the usual Guacamole recipe.

Carrot Chutney ~ a sweet & tangy, healthy treat!

Today being a Saturday, we had a long day out and when we were back home we were really tired and like always I wasn't sure about what to cook for dinner. Long story short I had some dosa batter left and wanted to make some chutney that wasn't coconut based. I quickly remembered this carrot chutney which I had done long long ago. So quickly went to do it, to tell you this is the most simple & healthy chutney and its filled with goodness. The sweetness of the carrot with a tangy from the tamarind and spice from the chilli make it a perfect accompaniment for a plain dosa dish.

Kids and elders will love it and a great way to bless our body with a vegetable filled with goodness. Its a must try one and I hope you love it as much as it do. I am sure that this recipe is for keepers!!! I am linking this to hearth & soul blog hop.

Cooking & Prep time ~ 15 mins

Serves ~ 2 

Recipe Source ~ Own

Ingredients 

1 cup chopped carrots 

1 tsp thick tamarind paste

1 green/red chilli (i used green)

5-6 curry leaves

1 tsp oil

Salt- as per taste

Method 

In a hot pan, heat oil and add carrots, green chilli and let it cook for 3 minutes, add the tamarind paste and curry leaves and cook for another 2 mins with a closed lid

Once its cooked, add salt and let it cook down for 5 minutes 

Then grind in a mixie into a fine paste

Serve along with idly or dosa

Onion Tomato Chutney

A spicy and yummy chutney/ spread that my husband and I love. Dosa and this chutney are made for each other like us ;-), a hot pair. Usually when I make this chutney we would fight over it. Usually when I make this, I would make egg dosa for my husband, he loves this so much that he would come early for dinner. This is my own recipe and a better alternative to the usual coconut chutney

Prep time ~ 20 mins
Serves ~ 2


Ingredients 


Onion - 2 medium
Tomato - 1 medium
Curry / corriander leaves -1 string
Green/ red chilli - 1 (optional, as per spice tolerance)
Red chilli powder - 1/2-1 tsp (this gives the color)
Oil 1 tsp


Method 

• In a hot pan, add oil and fry the onions, once cooked add the tomato and close lid
• Add green/red chilli and red chilli powder and let it cook
• Add corriander/ curry leaves and off the stove, let this cool well
• Blend them into a fine paste
• Serve with dosa/idly

Mutton/ Lamb Keema masala

My all time favorite to go with rice/ chappati, a common south-indian dish and this is one of the simplest dish to cook and I make this quite often at home. If there are left-overs, usually that doesn't happen, I spread it with break and have. Here in London its like Mini- India we have meat shops like how we have back in India, which makes my job simple. Mom used to make this quite frequently at home to pair with rasam and white rice. Now lets go to the recipe...

Cooking time ~ 25-30 mins
Serves ~ 2
Serve with ~ rice, chappthi, parotta, bread


Ingredients


Mutton/ Lamb mince - 300 gms (wasted and drained)
Onion - 1 large finely chopped
Tomato - 1 large finely chopped
Peas - handful (optional)
Ginger garlic paste - 2 tsp
Green chilli - 2 slit in the center
Cinnomon stick - 1 (1 inch size)
Cardamom - 2 pods
Elaichi - 2 pods
Bay leaf - 1
Red chilli powder - 2 tsp (according to spice tolerance)
Corriander powder - 4 tsp
Jeera powder - 1/2 tsp
Garam masala - 1 tsp
Oil (sunflower) - 2-3 tsp
Salt (as per taste)


Method 

• In a hot pan, add oil, once its hot add the whole spices and let the aroma release. 
• Add in chopped onions and let it sweat, once its cooked add tomatoes and let it cook with a covered lid.
• Add the ginger garlic paste, once the raw smell goes, include the masala powders and give it a good stir.
• Now add the peas and keema, add little water if required and let it cook for 15 mins, stirring occasionally 
• Serve with hot rice/ chappathi. Enjoy!

Tips & Tricks 

• Always clean the keema with cold water and strain it with a sieve
• You could use potatoes or peas to this dish