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Dips & Chutneys

Posted by Delish Cookery

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Apple Sauce
Cilantro Chutney
Hummus (Chick Peas Dip)
Pancake Syrup
Ridge Gourd Chutney

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Bean Sprout Stir-Fry with Mushrooms & Bok Choy recipe

INGREDIENTS: Onion - 1 Bok Choy - 3 Mushroom - 10 Bean sprouts - 2 cups Ginger - 1 teaspoon Garlic - 1 teaspoon Soy sauce - 1 tablespoon Oil - 1 tablespoon Salt to taste PREPARATION: Wash and cut all the vegetables into medium size pieces. No need to cut the bean sprouts. Add oil in a hot pan. Add onions and saute in low flame. Add salt. After 2 minutes, add ginger and garlic. Saute for 30 seconds. Add bok choy. Cover and cook for 2 minutes sauteing occasionally. Add mushrooms and cook for another 4 minutes in medium flame. Add bean sprouts. Mix well. Add soy sauce. Add salt if needed according to taste. Mix well and cook for 2 minutes. Serve with noodles or rice.

Dried Baby Shrimp Stir-Fry recipe (Kooni Karuvadu Poriyal)

INGREDIENTS: Dried baby shrimp - 500 gm Grated coconut - 1/2 cup Fenugreek powder - 1/2 teaspoon Turmeric - 1/4 teaspoon Bishop's weed - a pinch Onion - 1 teaspoon Coriander powder - 1/2 tablespoon Chili powder - 2 teaspoon Green chili - 1 Salt to taste Tamarind pulp - 1/2 cup Water - 1/4 cup Coconut oil - 1 tsp (optional) Curry leaves - 5 PREPARATION: Soak the dried baby shrimp in a bowl for 15 minutes. Wash 3 to 4 times so that the fine sand if any will be removed. Put the cleaned fish in a pan. Grind the coconut, coriander powder, chili powder, fenugreek powder, Bishop's weed, onion into a coarse paste. Pour over the cleaned fish. Add the tamarind pulp and salt to taste. Mix well. Slit the green chili into half and drop in the pan. Keep the pan on the stove and bring it to a boil. Reduce the flame and cook the fish in medium heat until the water dries up. Stir well. Add coconut oil. Mix well and turn off the flame. Garnish with cu...

Ridge Gourd Stir-Fry / Chinese Okra Stir-Fry recipe

INGREDIENTS: Ridge Gourd (or) Luffa - 2 Oil - 1 tsp Mustard seeds - 1/4 tsp Cumin seeds - 1/4 tsp Garlic - 1 pod (crushed) Turmeric powder - 1/2 tsp Chili powder - 2 tsp Salt to taste Curry leaves - 10 PREPARATION: Wash and peel the skin of the ridge gourd. The skin can be saved to make chutney. Slice the ridge gourd thinly. Pour oil in a hot pan. Drop mustard seeds and cumin seeds and let them splutter. Add curry leaves. Add the chopped ridge gourd. Saute well and add salt to taste. Cook covered in low flame sauteing occasionally. When the vegetable becomes translucent, add turmeric powder and chili powder. Mix and saute well. Cook for 3 minutes. Transfer to a bowl.

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