Dates Chutney

Its Sweet, Spicy and Sour...

Ingredients

Dates: 10 Numbers
Shallots: 5
Garlic: 3
Dried Red Chilly: 8 - 10
White Vinegar: 2 - 3 Tea Spoon
Oil: 1 Table Spoon
Salt

Cooking Time: 5 Minutes
Method

To a kadai pour oil and add shallots, garlic and dried chilly

Saute on low flame for some time
Remove the seed from the dates and add it.  (I used sesame coated dates. Just plain ones is fine)

Saute for a few seconds and switch off the flame and let it cool down
Once cooled take it to a mixer and add salt and vinegar

Add little water and grind it to a paste
Goes well with biriyani

Note:

Adjust the amount of red chilly and vinegar as per your taste buds.  

Lesser the amount of water darker the color or your chutney

Bechamel Sauce / White Sauce

Make pasta, noodles, casserole or drizzle it on top of your favorite sea food or chicken or vegetables..

Ingredients

Butter: 1 Table Spoon
All Purpose Flour: 1 Table Spoon
Warm Milk: 1 Cup
Salt & Pepper: For Seasoning

Cooking Time: 5 Minutes
Method

To a pan add butter

Once it melts add flour

Simmer the flame and saute until it starts to bubble

Remove from heat and gradually add in the milk and make a lump free liquid

Now switch on the flame and simmer it for 2 to 3 minutes
Add in pepper powder and salt and combine well

Sauce would have thickened by this time

Switch off the flame

Notes:

I would suggest you to use white pepper powder so that the color of your sauce wont change 

Garlic Dip

Quick and Simple!!

 Ingredients

Garlic: 2 Cloves
Oil: 5 Table Spoon
Lemon Juice: 1 Table Spoon
Cold Milk: 1/4 Cup
Sugar: 1/4 Tea Spoon
Salt: 1/4 Tea Spoon
Egg White: 1 (Optional)

Cooking Time: Nil
Method

Add all the ingredients to the chutney jar of your mixie and blend it well for a good 6 to 8 minutes in high speed
Easy and tasty garlic dip is ready to be served
Use is as a dip for grilled chicken, kebabs, cutlets or as a spread for sandwiches and rolls
Keep refrigerated
If using egg whites finish it off in 2 days else can store up to a week in fridge

                

Hummus / Houmous

Hummus or Houmous is a food dip or spread popular all over the Middle East...

 Ingredients

White Chickpeas: 1 Cup
Tahineh/Tahini: 1/4 Cup
Olive Oil: 1/4 Cup
Garlic: 2 Cloves
Lemon juice: 2 Table Spoon
Salt

Method

Wash and soak the chickpea over night in enough water
Pressure cook the chickpea until very soft.
Once cooked drain the chickpea and let it cool
Keep some of the water in which the chickpea is cooked
Add the cooked chickpea, tahini, olive oil, garlic and salt to a food processor and grind it to a fine smooth paste
Add the reserved water as required while grinding
Transfer it to a serving bowl and drizzle some olive oil on top
Serve with pita bread, grilled chicken, fish etc.

Note:
To make Tahineh/Tahini (Sesame Seeds Paste) at home 
Take 1 cup of white sesame seeds and dry roast it for some time.  Allow it to cool and then put this to a food processor. Take 1/4 Cup of olive oil. Add 2 to 3 tables spoons of oil at first and grind the sesame seeds and make it a paste. gradually keep adding the oil so that it achieves a liquid consistency.  You can pour it to a air tight container and store in the refrigerator

Homemade Tomato Sauce

Why buy if you can easily make it at home!!!

Ingredients

Tomato: 1 kg
Garlic Cloves: 3
Onion: 1
Sugar: 3 Tablespoon
Salt
Cloves: 3
Cardamoms: 3
Cinnamon stick: 1 inch piece
Peppercorns: 1 Tea Spoon
Vinegar: 5 Table Spoon

Cooking Time: 30 minutes
Method

Wash and chop the tomatoes, onion and garlic and pressure cook it for 1 or 2 whistles
Once the pressure drains out completely open the cooker and allow the mixture to cool 
Now put the mixture to a blender and puree it well
Strain the puree and pour it back to a pan
Put the cloves, cardamom, cinnamon and pepper corns in a muslin cloth and make it a bag
Put this bag to the pureed tomato mix along with required salt, sugar and vinegar
Keep it on flame and allow it to boil well
Once it starts to boil reduce the flame and allow it to boil on low flame and let it thicken.
Once it thickens switch off the flame and take out the spice bag 
Once it cools a bit you can pour it to glass bottles and store