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Dips / Sauces / Pickles

Amla Mirchi Fry

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Amla Mirchi Fry
Amla mirchi fry is a unique way of consuming amla. Amla needs no introduction for its goodness. It is not only good source of vitamin c, but it also helps in digestion. According to ayurveda it's beneficial for both body and mind. But it is a bit difficult to eat it raw due to its extreme sourness. Hence, I have found a way of cooking it as a amla fry and then eating everyday with my meals. So what are you waiting for? Take a step towards health and start eating an amla everyday.
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Prep Time
20 min
Cook Time
12 min
Total Time
32 min
Prep Time
20 min
Cook Time
12 min
Total Time
32 min
Ingredients
  1. Amla – 250 g
  2. Green chili – 100 gms ( I have used long & thick variety, which is not very spicy )
  3. Oil - 2 Tbsp
  4. Asafoetida – 1/8 Tsp
  5. Cumin seed – 1 Tsp
  6. Carom seed – 1/2 Tsp
  7. Turmeric Powder – 1/2 Tsp
  8. Fennel seed powder – 1 ½ Tsp
  9. Coriander seed powder – 1 Tsp
  10. Red chili powder - ¼ Tsp
  11. Salt to taste
Instructions
  1. Wash, dry and cut the amla in small pieces and remove the seed. Now wash, dry and cut green chilies as well. Keep it aside.
  2. Heat oil in the pan. Add asafoetida, cumin seed and carom seed and cook for few seconds. Now add in turmeric powder, coriander seed powder and Fennel seed powder. Let the masalas cook for 30 seconds. Now add Amla, green chilies, red chili powder and salt in the mixture. Stir and fry the Amla for 2 to 3 minutes. Now cover the pan with a lid and let it cook on low flame for 5 to 6 minutes or until amla is fully cooked.
  3. Open the cover and stir the Amla. Now break one of them and if its still hard, cover them again and let the cook on low flame for another 2 to 3 minutes. Amla & mirchi fry are ready.
  4. Take out the Amla fry in a bowl. Refrigerate the Amla fry and consume within 10-12 days.
Hungry soul by Abha https://hungrysoulbyabha.com/

Green Chutney

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Green Chutney
Green Chutney is the most basic Indian dip/sauce recipe. This handy chutney can be used in the preparation of several recipes including chaat, sandwiches or as a dipping sauce, apart from being served as a delightful accompaniment to several Indian snacks.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. Mint leaves (pudina) - 2 cups, roughly chopped
  2. Coriander leaves (dhania) - 1 cup, roughly chopped
  3. Green chilies - 4-5, roughly chopped
  4. Onions - 1/2 cup, thinly sliced
  5. Ginger - 1 inch piece, chopped
  6. Salt to taste
  7. Sugar - 2 Tsp
  8. Lemon juice - 1 1/2 Tbsp
Instructions
  1. Combine all the ingredients and blend in a mixer to a smooth paste using enough water.
  2. Serve immediately or refrigerate till use.
Hungry soul by Abha https://hungrysoulbyabha.com/

Guacamole

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Guacamole
Guacamole is a great addition to a Mexican meal, it adds a great dimension and a flavor that is unparalleled to anything else. The smooth texture of avocados, the medley of color and an amazing flavor are all brought together in this one side dish! Enjoy this Guacamole recipe as a dip with tortillas chips or as an accompaniment to your Mexican fare. Don't throw away the avocado shells, use it to serve the Guacamole. Serve it with my homemade nachos.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. Avocados - 3, ripe
  2. Onions - 1/4 cup, chopped
  3. Lime juice - 1 1/2 Tbsp
  4. Roma tomatoes - 1, large, deseeded and diced
  5. Cilantro leaves - 1 Tbsp, chopped
  6. Jalapeño - 1 Deseeded and minced ( optional)
  7. Ground cumin - 1/2 Tsp
  8. Salt - 1/2 Tsp or to taste
Instructions
  1. Cut avocados in half, lengthwise and use a spoon to scoop out the seed. Then, use the same spoon to scoop out each avocado’s flesh and add to a medium bowl.
  2. Scatter lime juice over avocado then use a fork to gently mash until creamy, but still chunky. (Keep some texture).
  3. Add diced tomato, chopped cilantro, cumin, salt and the minced jalapeño (if using) to the avocado and stir to combine.
  4. Serve immediately or cover with plastic wrap by pushing the plastic wrap down onto the guacamole and refrigerate up to one day.
Notes
  1. Try not to over mash or puree avocados when making guacamole. You want a chunky dip, not a completely smooth one. So, when you’re making the guacamole, gently mash things together with a fork and leave some texture.
  2. Ensure you take a ripe avocados to avoid a raw taste that displeases the taste buds!
Hungry soul by Abha https://hungrysoulbyabha.com/

Arrabiata sauce

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Arrabiata sauce
Arrabiata sauce is my favorite among all the pasta sauces. The reason is obvious, it's hot & spicy. "Arrabiata" literally means "angry" in Italian and the name of the sauce is due to the heat of chili peppers. This sauce is very quick & simple to make. Here is my take on it.
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Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Ingredients
  1. Red ripe tomatoes - 4 (large)
  2. Fresh ripe red chili - 3
  3. Garlic - 4-5 flakes
  4. Tomato puree - 1/4 cup
  5. Olive oil - 3 Tbsp
  6. Italian seasoning - 1 Tsp
  7. Crushed black pepper - 1/2 Tsp
  8. Chili flakes - 1/2 Tsp
  9. Fresh basil leaves - 4-5
  10. Honey - 1 Tsp
  11. Parmesan cheese to garnish
  12. Salt to taste
Instructions
  1. Blanch the tomatoes in enough boiling water for 1 minute. Take it out & peel off the skin.
  2. Remove the white tough spot from the tomatoes. Chop roughly. In a blender, puree these tomatoes.
  3. Peel & chop garlic finely. Chop the chilies into thin circles. If you want less heat, deseed it. In a pan, heat oil. Add chopped garlic & chili. Saute it for 1 minute on a low flame without changing its color.
  4. Add pureed tomatoes. cook it for 2 minutes. Add tomato puree & basil leaves. Mix well, boil for another 2 minutes. Add black pepper, Italian seasoning & salt. Mix well.
  5. Boil until its thick & oil separates. You can add boiling water to adjust the consistency.
  6. Toss some sauce with boiled pasta. You can add grilled veggies or chicken to enhance its flavor.
  7. Garnish with fresh basil & grated parmesan cheese.
  8. Serve hot.
Hungry soul by Abha https://hungrysoulbyabha.com/

Homemade Salsa

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Homemade Salsa
Life wouldn’t be the same without Salsa – the dance and the dip, both amazing. Here we are going to talk about the ‘dip’ or the condiment that is the highlight to any Mexican meal. Fresh, delicious, easy, satisfying and fantastic! The spicy delicious Mexican salsa is made of blanched tomatoes spiced with pickled jalapeños and tobasco sauce. It's a refreshing dip that makes a perfect appetizer for parties along with Tortilla chips.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. Blanched tomatoes- 5 (finely chopped)
  2. Pickled Jalapenos- 2 (chopped)
  3. Medium onion- 1 (chopped)
  4. Green chilies- 2 (chopped)
  5. Cumin powder- 1/4 Tsp
  6. a dash of tobacco sauce
  7. a small bunch of Coriander (chopped)
  8. Juice from one lemon
  9. 1 Teaspoon or more of olive oil
  10. Salt to taste
  11. Sugar- 1/4 Tsp
Instructions
  1. Blanch the tomatoes in boiling water for 2 minutes. Remove the skin & excess seeds. You can keep some, as the pulp is important for the salsa.
  2. Chop the tomatoes & place them in a mixing bowl. Add the remaining chopped ingredients into the bowl. Squeeze in juice from half a lemon, add in some salt and a bit of sugar, some cumin powder, a generous drops of tobacco sauce.
  3. Stir all the ingredients to combine. Finally add a generous teaspoon of extra virgin olive oil & stir.
  4. Check the salt & spice levels and adjust to suit your taste.
  5. Salsa is ready to serve with nachos or Mexican meal
Hungry soul by Abha https://hungrysoulbyabha.com/
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