Quick Sweet Chilli Dip With Kettle Chips

Remember guys! How back at home in India your mom chooses fine potatoes and makes chips from them to stock up for whole year? I too memorize that how every summer my mom used to prepare those thin crisp and fry them as and when needed. Surely I miss that. But what if I say that there is one brand that uses fine potatoes, hand cook them with care in little batches? Yes- Kettle Chips is one such brand that likes to keep it simple and yet tasty, and it has been this way for over 30 years.

I was sent the seasonal edition “Mozzarella and Pesto” which is so unique in the combination and taste when compared to other brands in the market. They have such matchless flavours -sea salt and crushed peppercorns; mature cheddar and red onion; slightly salted with balsamic vinegar are few to name. When I opened the mozzarella and pesto bag I was so tempted by the delectable smell of pesto and garlic. The chips are so thin and crisp, has beautiful golden colour just like home cooked ones. When I gulp in the first one I got that creamy mozzarella feel-yum it was. By the way I must also mention that like other chips brand they are not stingy when it comes to seasoning  yes the pack is loaded with fresh seasoning and nothing is artificial at all –Great isn’t it?

Even though this flavour itself was great, I fancied to have some sweet spicy dip to go with the chips. Yes, all I wanted was some quick sweet chilli dip to enjoy the crisps more. That is why I made the dip and this when escorted with mozzarella and pesto chips we surely have a winner.

Who doesn’t like sweet chilli sauce? I mean what you can’t have with it. Be it dosa, sandwiches, parathas, pakodas-my favourite momos. This is such a versatile dip used in Chinese, Indian and even Thai cuisine. Now, the traditional method to make sweet chilli dip is time consuming process- soak dry red chilli-blend it-cook it- Blah! Blah! Blah!...BUT I have quick and easy way *grin*. See the recipe:-)

Ingredients:

2 tablespoon corn flour

1 tablespoon soya sauce

2 tablespoons tomato ketchup

2 tablespoon red chilli powder

1 tablespoon olive oil

2 garlic cloves crushed

1 teaspoon grated ginger

Salt to taste

2 tablespoon honey

1 tablespoon sugar

1 tablespoon red chilli flakes

2 cups water

Method:

Dissolve corn flour with water and keep aside. Make sure there are no lumps.

Heat oil in a pan on high heat and add garlic and ginger. Saute well.

Add corn flour mixture and turn heat to low-medium.

Finally add all the remaining ingredients and mix well. Let it boil for 2-5 minutes. Check consistency and let it cool before serving.

Notes: 

I like it spicy so I added lots of red chilli powder. Adjust as per your taste.

Taste:

Sweet, hot and spicy.

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. With thanks to Kettle Chips for samples to review.

Spinach Corn Bhaji- Version II

Weather in London is so bad these days. It is always cloudy and gloomy. It is end of March and I feel like I have stuck in December. I was feeling so lazy the other day that I was in no mood to cook something special or fancy. I opened the fridge and there was spinach and some frozen corn. Thus with the same thought I chose to make Spinach Corn Bhaji.

I have made corn spinach sabji before also (check here) but that was more like gravy and curry. This time I did not blend anything in the blender. I simply chopped everything and let all of it cook together- so it was more like bhaji or bharta.

Mr. Husband is not very fond of spinach also known as palak, but he is okay if I add corn with palak. Spinach is so healthy –remember Popeye. Bright, vibrant-looking spinach leaves are not only more appealing to the eyes but more nourishing as well. And when you throw some yellow colored corn with green leaves it looks more pleasant and yup tastes yummy. Coming back to the recipe.

Ingredients:

1 bunch spinach
1 cup frozen corn

1 tomato sliced in circles

3 green chillies chopped finely

1 tsp haldi/turmeric

1 pinch asafoetida/ hing
2 tbsp oil
1 clove garlic finely chopped/lehsun
1 tsp finely chopped fresh ginger/adrak
1 tsp cumin seeds/jeera
1 teaspoon salt or to taste

Method:-

Boil frozen corn in microwave for 10 minutes.

In the mean time wash spinach and chop it. Boil the spinach in microwave for 5 minutes.

Heat oil is pan/ kadai and heat oil.

When oil gets hot, add hing, jeera. Wait till it splutters.

To it add, garlic and  ginger and sauté till the raw smell fades away.

Finally add salt, corn, spinach, green chillies and tomatoes. Mix and cook till tomatoes soften.

Cook covered for 5 minutes. 

Notes:-

I used frozen corn, but this dish can be made with raw corn as well.

If you cannot find spinach bunch then you can opt for baby spinach leaves.

Serving ideas:

This is perfect as dry sabji or side dish.

Serve with rice, puri or paratha of your choice.

Can also be served as a dip for chips and nachos.

Put the sabzi between two slices of  bread and have as a sandwich.

Taste:-

 Mild Spicy with nutrients of spinach.

Amla Dhaniya Chutney-Healthy And Refreshing

Chutney is such an important part of Indian cuisine. There are many varieties of chutney. Chutneys may be either wet or dry. In the past, chutneys were ground with a mortar and pestle, these days’ electric blenders or food processors are used as labour-saving alternatives to the traditional stone grinding.

So here I am back with another chutney recipe. This time I added amla also known as indian gooseberries to the normal coriander chutney. Amla is the most potent natural source of Vitamin C. In fact, this tiny fruit has as much Vitamin C as two oranges. Just like most berries, it is low in sugar and has high fiber content, making it an ideal daily fruit for almost anyone. 

The tanginess of alma and spicy green chillies when added to coriander leaves makes it a perfect balance of taste. Let us see the recipe now.

Ingredients:

Amla/Indian gooseberries	5
Dhainya/Coriander leaves	2 cups
Hari mirch/green chilli	4
Water	As needed
Hing/asofetida	1 pinch
Salt	To taste

Method:

1.   Wash coriander leaves and chop them.

2.   Cut amla properly and remove the seeds from it.

3.   Wash green chillies and cut them.

4.   In a blender blend all the ingredients’ to form course paste.

Notes: Amount of water totally depends on the consistency you want. To bring more flavor mint leaves/pudhina can also be added. Serving Ideas: This chutney is apt for chaat recipes. Goes well with nachos, starters,sandwiches and paratha. Taste: Spicy and tangy chutney-surely to refresh your taste buds.

Look for more chutney recipe here.

Baingan Ki Chutney/ Brinjal/Eggplant Dip

Brinjal/Eggplant/Baingan Chutney is spicy and tangy brinjal chutney is something different from regular coriander chutney. It makes a good accompaniment with all most everything. For all those who do not like brinjal/baigan much, do try this version of eggplant and I am sure you will never deny having baingan again. This is my Mom's recipe (this was the way how I started liking and eating brinjal)!!

Ingredients:

• 1 tbsp Oil
• 1 tsp Mustard seeds
• 1 Onion chopped
• 7 to 8 Curry leaves
• 4 Brinjals / small eggplants
• 4 Tomatoes
• 2 slit Green Chillies
• 1 tbsp Red chilli powder
• 1 cup Coriander leaves
• 2 tsp Tamarind pulp

Method:

• Heat 1 tbsp oil in a pressure cooker, add mustard seeds and onion, cook until onions becomes soft.
• Add curry leaves, brinjal and cook for a minute.
• Then add in tomatoes, mix and cook for another minute.
• Add slit green chillies, chilli powder, salt,coriander leaves, tamarind paste and water; mix well.
• Cook until 2 whistles, wait until all pressure releases.
• Mash all of them together to make it look like chutney
• Now cook chutney uncovered suitable to your desired consistency.

Serve hot with bread or rice.

Carrot Raita

Raita can add such a special touch to any Indian meal. This is particularly true when the meal is rich and or spicy. There are many variations to make Raita; for today, I am keeping it to something that's very simple and straightforward to make.

Ingredients

• 2 cups thick plain Yogurt (I used fat free Greek yogurt)
• 4 grated Carrots
• 1 tsp sugar
• 1/2 - 1 tsp roasted Cumin powder (bhuna jeera powder)
• Salt to taste
• ½ tsp Chilli powder/ground pepper for garnish
• 1 teaspoon chaat masala

Method:

1. Whisk yogurt with sugar very well and make sure that they are no lumps.
2. Mix in it cumin powder, salt and chilli powder.
3. Finally add in grated carrots. Mix well. Simple isn't it???

Serve with rice or any bread.