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My Roots, My Rambles

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Sauces

These are my favorite and versatile Sauce recipes. I keep a minimum of two flavorful sauces in my refrigerator to help me combat that maddening weekday rush. I think of sauces as a canvas for any cuisine. Take my Lemon-Leek Sauce for instance. With just adding different spices and herbs to it, I can transform it into an Italian dish or an Indian stew, even a low-calorie soup.

Have Sauce? Your meal is minutes away. Dive in to find fantastic sauce, chutney, pesto and vinaigrette recipes on this page. From Dandelion Greens Pesto, the ubiquitous Coconut Chutney and the Oven Stewed Red Pepper and Tomato Sauce, you can't go wrong.

 

Tomatillo Dal

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A tangy, delicious Tomatillo dal which is as different as it is easy to make. A South Indian dal made with a Mexican fresh produce.

Tomatillos are a new taste that I love since moving to the United States. My first taste was like most people at a Mexican restaurant having it Salsa Verde. It was so different from what I have ever tasted. Kind of like tomatoes but more sour, with a delightful kick and beautiful flavor. I have been stuck on them ever since and it’s been 10+ years that I have lived here.

What is a Tomatillo?

They are fruits actually. Not green tomatoes (unripe tomatoes) though they certainly look like them. And, that’s no surprise as they are of the same nightshade family as the tomatoes. Called, “tomato verde” or “husked tomato” in Mexico, they are a staple in their cuisine.  They can be eaten raw, fire roasted or blanched.

They grow abundantly in Mexico and Guatemala and to some extent in the United States. The weather in California makes it perfect for them to grow here, as they are somewhat cold resistant and grow in warm full sunny areas.

Tomatillo Dal

How to purchase or select and store Tomatillo?

Choose small thinly husked tomatillos. The husks should be light brown and not be shriveled. The tomatillos should be firm and smoothly green. Do not remove the husks if you are not using them immediately. The husks protect the tomatillos and keep them fresh longer.

They are good anti-oxidants and have a bit more protein and fat than tomatoes. Low in calories and tangy in taste, they make your taste-buds sing. Lip-smacking is the word to use here.

Tomatillo Dal Recipe

This recipe is very simple to make.

  1. Grate the tomatillo and garlic in, after cooking the dal.
  2. If you are using any other type of salts like Kosher or table salt instead of Himalayan pink salt, measure it out accordingly as they very different.
  3. I like green chilies in this dal. The ones on the picture are those grown in my garden and close to the taste of Thai green chilies which are more spicier (almost 100,000 in Scoville scale). That’s the reason I have used only one. But, adjust the spice level according to your taste.

What can you pair with Tomatillo Dal?

  1. Rice, roti or parathas make an excellent canvas to enjoy this dal. Try my Green Beans Stir Fry as an accompaniment to complete the meal.
  2. Use it as a sauce for any protein like oven-roasted Tofu for an easy appetizer.
  3. If you are non-vegetarian, it goes excellently with poached chicken and any lean fish like Branzino.
  4. A fabulous dipping sauce. Make a platter of assorted flatbreads like Naan, Injera, Pita or Gözleme.

Tomatillo Dal

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Tomatillo Dal
Print
Tomatillo Dal
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Main Course, Sauce
Cuisine: Indian, Mexican
Keyword: dal, easy, sauce
Servings: 4 servings
Ingredients
  • 300 grams Toor Dal (Split Pigeon Peas) approx: 1.5 Cups
  • 1/2 teaspoon Turmeric powder
  • 3 Cups Water liquid measure
  • 300 grams Tomatillio approx: 10-13
  • 3 cloves Garlic
  • 2 Thai green chili
  • 8 grams Himalayan Pink Salt approx: 1/2 Tablespoon
Tempering
  • 1 tsp Mustard seeds
  • 2 tsp Sesame seed oil or Vegetable oil
Instructions
Cooking the Dal

  1. Stock Pot

    Add Toor dal, turmeric and water to a medium sized heavy bottomed vessel like a crockpot and cook on medium flame, stirring often till the dal cooks and becomes mushy. 

    Pressure Cooker

    Pressure cook the dal, turmeric and water for 3 whistles and wait for natural pressure release. 

    Instant Pot

    In the pot, add the Toor Dal, turmeric and 3 Cups of water. Close the lid with the vent in sealing position. Set to manual or pressure cook mode and cook at high for 5 minutes. When you hear the beep, release pressure naturally for 5 minutes, and then manual pressure release for another five. Now open the lid and switch to sauté mode for the next step.

Tomatillo Dal

  1. In a small bowl, grate the tomatillo and garlic together. Finely chop the Thai peppers.

    Tomatillo Dal

  2. Add the tomatillo with garlic, green chili, and salt to the dal. Let it cook for 5 minutes till the mixture thickens and becomes cohesive (you can do this on medium size pan over stove top or switching to saute mode in the Instant Pot). Taste and adjust for salt according to your taste. Transfer to a serving bowl.

Tempering/Tadka

  1. Add a couple of spoonfuls of oil to a small pot or pan and heat over medium heat until the oil is hot. Add mustard seeds. The pan will sizzle and the mustard seeds will sputter and pop. Turn off the flame and pour over the top of the dal. Serve.

Oven Stewed Red Pepper and Tomato Sauce

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Oven Stewed Red Pepper and Tomato Sauce is a thick sweet piquant sauce with a kick of cayenne and a garnish of roasted garlic. It really is finger licking delicious. Like many of my sauces, this too does not have strong spices which give me the latitude to adapt it to any cuisine.

Why Beefsteak Tomatoes?

This recipe is made with juicy beefsteak tomatoes. I know they are not the kind usually used for sauces like other tomato varieties like Roma, Jersey Devil or San Marzano. So why did I choose them?

Beefsteak Tomatoes are perfectly balanced in acidity and sugar content. They are also meaty in texture and very juicy (more water content than other tomatoes). Paired with Red Peppers they provide a full-bodied flavor. Because it matures late compared to many other tomatoes, it will provide a fresh harvest in the latter part of the season which makes it ideal for end of summer/fall recipes.

You can make this sauce with Roma tomatoes too but you have to use at least 8-10 tomatoes.

Red Pepper and Tomato Sauce

What can you make with Oven Stewed Red Pepper and Tomato Sauce?

  1. Toss with pasta with parmesan and sauteed spinach. Use it like a lasagna base.
  2. Make a rich Paneer/Tofu curry.
  3. Make the Rasam, the South Indian delicacy by thinning it out with water and using it as the broth. Trust me, it’s wonderful.
  4. Transform it to salsa by thinning it out slightly and adding fresh oregano or cilantro.
  5. Use it as a dip for Spring rolls. It’s delicious
  6. Drizzle it on a stuffed vegetable omelet.
  7. Or a simple sauce for fish and chicken.
  8. Make a complete easy appetizer with Vegetable platter and Sour Cream swirled with Oven Stewed Red Pepper and Tomato Sauce.

The possibilities are endless…

Try my Lemon-Leek Sauce and Dandelion Pesto too.

Red Pepper and Tomato Sauce
Print
Oven Stewed Red Pepper and Tomato Sauce
Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
 

Oven Stewed Red Pepper and Tomato Sauce is a thick sweet piquant sauce with a kick of cayenne and a garnish of roasted garlic.

Course: Sauce
Cuisine: Indian, Italian
Servings: 30 ounces
Calories: 25 kcal
Ingredients
  • 500 grams Red Bell Pepper approx: 3 average size peppers
  • 500 grams Beefsteak Tomato approx: 1.5 to 2 tomatoes depends on the size.
  • 1/4 teaspoon Cayenne
  • 5 Black Peppercorns
  • 1 tablespoon Granulated Sugar
  • 3/4 teaspoon Himalayan Pink Salt
  • 1/4 Cup Water
  • 5 cloves Garlic big cloves minced/hacher
  • 50 ml good Extra Virgin Olive Oil approx: 4 Tablespoons
Instructions

  1. Preheat the oven to 350ºF/177ºC. 

  2. Wash the tomatoes and peppers. Deseed the peppers. Roughly chop the peppers and tomatoes. Add the peppers, tomatoes, cayenne, peppercorns, sugar, and salt to an oven proof dutch oven along with the 1/4th cup water. 

    Red Pepper and Tomato Sauce

  3. Cover with the lid and stew in the oven for 2 hours. 

    Red Pepper and Tomato Sauce

  4. Remove from the oven and let cool slightly. Blend in a Vitamix/standard blender/hand blender. If you want the sauce a little thicker, simmer it on top the stovetop for another 20 minutes or till reaches the consistency you like. I like it thick so I did this additional step.  

    Red Pepper and Tomato Sauce

  5. In a medium saucepan, heat 50ml of olive oil. When it becomes warm to touch, add the garlic and slowly roast on medium-low flame till all the pieces are nice and golden brown. Remove immediately from the flame and add to sauce. Stir to combine.

    Red Pepper and Tomato Sauce

  6. Cool completely and store in sterilized jars. 

Recipe Notes

 

  1. The salt measure given is only Himalayan Pink Salt. If you table salt of Kosher or any other salt, the measure will be different. Please add accordingly. 
  2. I make a big batch of this sauce and freeze it in smaller quantities of 20 oz bottles. Thaw it in the refrigerator overnight before using. Keeps for 2 months in the freezer.  My thinking is, if I am going to make it, might as well make more and use it later. 

Pistachio Spinach Pesto

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I love pesto! It’s one of these easy, delicious concoctions that can be spread on or tossed with anything. The Pistachio Spinach Pesto is one such wonders. The creamy, rich pistachios blend marvelously with the nutritious, brilliant green spinach. The resulting pesto is satisfyingly nutty, a little sweet, garlicky, with a hint of lime.

Spinach Pesto
Pistachio Spinach Pesto

The Wonder Greens, Spinach.

We all grew up eating spinach. Did your Mom force down green goo when you were a child? Told you that it was so good for you and helps in your cognitive function? She was right. It is all that and more.

Spinach is a leafy, green vegetable, that grows easily, is affordable and one you have no excuse not eating. It is rich in vitamins and minerals including iron, calcium, potassium, vitamin A, C, and B6. Spinach is rich in beta-carotene which is good for your eyesight.  Eating spinach is known to maintain blood pressure, help fetal development and recommended for people with anemia and neurological disorders.

I love spinach! I can eat it raw or cooked. And my mother never had to force me. I ate it and asked for it voluntarily. My bag is usually overflowing with greens whenever I am shopping for produce. My favorite place to get them is the farmers market where I get to talk to the farmers and get an amazing variety of freshly picked greens.

Pistachios

Wonderful pistachios! They are sweet and gorgeously green in color. High in beneficial fats, Vitamin B6, potassium and a good source of fiber, protein, and antioxidants.  And they are delicious.

Pistachios are a member of the cashew family. They are native to the Middle East. Interestingly, the pistachios that were exported by the Middle East countries before the 1980’s had shells that were dyed a bright red. This was because the shells got stained when harvested in the traditional method and were unappetizing to look at. Read this article, “Red Pistachios: Where Did They Go and Why?” for more information.

Today, though, United States is one of the largest producers of pistachios. About 90%+ of that production comes from California. American pistachio producers dry and hull the nuts before they are able to get stained, so they are a beautiful green.

Pistachio Spinach Pesto

This spinach pesto is like the traditional basil pesto recipe, except the spinach is blanched before blending. And its pistachios instead of pine nuts. And it had NO parmesan. So it’s gluten-free. Though you can add parmesan to it if you want.

Now how can you use it? The first I made was a pasta, easy, nutritious and full of flavor. It was lip-smacking delicious. Since then, I have also used it as a spread on sandwiches, a dip on the cheese board, even spread it on multigrain rotis for a healthy school box lunch.

Try my Dandelion Greens Pesto for a variation.

Spinach Pesto
Pistachio Spinach Pesto Pasta
Spinach Pesto
Print
Pistachio Spinach Pesto
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

The creamy, rich pistachios blend marvelously with the nutritious, brilliant green spinach. The resulting pesto is satisfyingly nutty, a little sweet, garlicky, with a hint of lime.

Course: Main Course
Cuisine: Italian
Keyword: pesto, pistachio, sauce, spinach
Servings: 16 ounces
Calories: 53 kcal
Ingredients
  • 60 ml Olive Oil
  • 120 grams Spinach 2 Cups packed (Use a liquid measure)
  • 30 grams Garlic approx 3 big size cloves
  • 40 grams Pistachios A little less than 1/2 Cup
  • 2 tablespoon Lemon Juice
  • 8 grams Black Pepperrcorns approx 2 tablespoon
  • 4 grams Salt approx 1 teaspoon
Instructions

  1. Wash the Spinach leaves thoroughly. Blanch the leaves in a pot of boiling water for a couple of minutes. Immediately plunge them in an ice bath (a bowl of cold water with ice). This will arrest cooking and keep the green color. Squeeze out the excess water and set aside.

  2. On a sheet pan, line the pistachios in a single layer and bake them in the oven at 350F for 3 minutes till they are hot to touch. This will help when you grind them in the blender/food processor. 

  3. In a food processor or blender, pulse/coarsely grind together all the ingredients (greens, garlic, lime/lemon juice, pistachios, black peppercorns and salt). Drizzle in olive oil in a steady stream and blend until smooth.

  4. Transfer the pesto to a bowl or bottle. If you are freezing, then transfer to an airtight container and top with more olive oil. It can be frozen up to 6 months. But I tell you, it doesn’t last that long in my house.

 

Spicy Tomato Relish

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This Tomato Relish is spicy, tangy and so full of flavor that explodes in your mouth. I love this relish. I recently made this for a gift basket order and it was a big hit.

Spicy Tomato Relish

Don’t you just love tradition! This is my grandmother’s recipe (Thakali Thoku in Tamil).  A favorite of mine and so she made it often. I remember her sitting on this high stool at the stove, stirring this big pot of tomato mixture, the wafting smells filling the entire house. I would run into the kitchen several times to sneak a taste. And now, I make it for my kids. 

This is a great way to make tomatoes the star. And it goes with everything! Corn muffins, bread (all kinds including naan, roti, sourdough), on top of fish and chicken, with crepes. Everything! 

On lazy days, I toss it with pasta and parmesan and it tastes so good!

Spring’s in the air and the market is going to be overflowing with sweet and tart tomatoes soon. Try this with my delectable Buttermilk Corn Muffins or my Spinach and Tur Dal Parathas.

Tomato Relish
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Tomato Relish
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Spicy Tomato Relish
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

This Tomato Relish is spicy and tangy. Think exploding flavors and you going Mmmmmmm. A perfect condiment to go on top of everything - from sandwiches to chicken.

Course: Main Course
Cuisine: Chinese, Indian, Italian
Keyword: #relish, #tomato, sauce
Servings: 16 ounces
Calories: 40 kcal
Ingredients
  • 600 grams Tomatoes approx 6 medium size Tomatoes.
  • 10 grams Indian Chili Powder approx 1 Tablespoon + a little more
  • 4 grams Sugar approx 1 teaspoon
  • 4 grams Salt approx 1 teaspoon
  • 56 grams Sesame Seed Oil approx 4 Tablespoon
Instructions

  1. Dice the tomatoes finely with skin on. Use all parts including the juice and seeds.

  2. In a Dutch Oven, add the tomatoes and all the spices and sesame seed oil.

  3. Cook on medium heat for 30 minutes or more, till the mixture, thickens and the liquid in the tomatoes is almost gone. Stir often. You will see the oil separating from the mixture at the sides.

  4. You should be able to scoop it up with a spoon and should be in a thick jam-like consistency.

  5. Cool completely. The relish can be stored for up to 2 weeks in the refrigerator or 3 months in the freezer.

Recipe Notes
  • I like Vine or Beefsteak Tomatoes
  •  

Balsamic Vinegar infused Onion Jam

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Onion Jam is an unusual, versatile and surprisingly delicious condiment, that will elevate every dish you pair it with. You can spread in on muffins, focaccia bread, make sandwiches, top a roast chicken or seared fish…. the possibilities are endless.

If you have been reading my blog, you will have noticed the affinity my family has for onions. To say that we love them is putting it mildly. We LOVE Onions! And this recipe roasts caramelizes and extracts those wonderful aromatic, acidic, salty, spicy, sweet flavors to make this amazing jam that simply just goes with everything.

I use Yellow Onions for this recipe that becomes sweeter, the longer they cook. Vidalia Onions are an excellent choice too.

I used the aged Aceto, The Original Balsamic Vinegar of Modena that I got directly from the company at the IFBC – The International Food Blogger Conference 2017 was held in the “Farm to Fork” Capital of Sacramento, on September 29/30, 2017, last year.

Pair the Onion Jam with my Delectable Buttermilk Corn Muffins.

Onion Jam
Balsamic Vinegar Infused Onion Jam

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Walnut and Olive Tapenade

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Walnut and Olive Tapenade is the perfect accompaniment for hors-d’oeuvres, served in a small bowl, surrounded by tiny toasted bread slices/crunchy veggies or tossed with linguine or as a spread for sandwiches.

Olives

Olives are an acquired taste for those who have not grown up with them. I, however, latched on to their taste and flavor with fervor and began my love affair. I like eating them as is, for a snack. And so does my daughter.

The color of the olives indicates the time that they are picked. Green olives are picked when young and black olives when they are ripe. They are inedible when raw and extremely bitter. Olives have to be cured. The most common method of curing is with lye and saltwater brine. Some are dry cured like the Moroccan olives.

The olives you get on pizzas at Pizza Hut or Dominos are highly processed and rubbery olives, so are the ones that come in cans labeled “ripe” and deprived of oxygen, to change color. They are not bad for you but they don’t taste anything like the real olives. 

Read this wonderful article in Epicurious by Janet Rausa Fuller on the different types of olives and how to choose them.

Always store opened olives in plenty of brine in the refrigerator, in containers where they get some air circulation.

Capers

Capers are salty, pea-sized and dark green in color. They are pickled buds from the shrub Capparis spinosa, picked long before the buds flower. Capers, is again, an acquired taste and one that I acquired very slowly. They are not new to the food world. In fact have been around as long as the olives, since ancient times.

So next time you need a garnish that is salty to kick your dish up a notch, think of capers. Read this article in the Spruce on how to use capers in recipes for more information.

Olive Tapenade

Olive Tapenade is traditionally made with finely chopped/crushed olives and capers and flavored with garlic and herns. The Italian Olive Tapenade also has anchovies which are also salty and enhances the taste. It is a condiment, an accompaniment for an appetizer and is used in the preparation of fish dishes.

Spread this on my Challah Bread, for a quick satisfying snack.

Olive Tapenade
Print
Olives and Walnut Tepanade
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

The perfect accompaniment for hors-d'oeuvres, served in a small bowl, surrounded with tiny toasted bread slices/crunchy veggies or tossed with linguine or as a spread for sandwiches.

Course: Side Dish
Cuisine: Italian
Keyword: sauce
Servings: 6 servings
Calories: 210 kcal
Ingredients
  • 2 Cups Mixed Pitted Olives Green and Black
  • 1/2 Cup Toasted Walnuts
  • 1 Tablespoon Capers
  • 3 cloves Garlic
  • 3 Tablespoon fresh Lemon Juice
  • 2 Tablespoon Extra Virgin Olive Oil
  • 1/2 teaspoon Himalayan Pink Salt
  • 1/8 teaspoon Black Pepper freshly ground
  • 1/2 Cup grated Parmesan optional
Instructions

  1. Rinse the olives in cool water. Place all ingredients in the bowl of a food processor and process to combine, stopping to scrape down the sides of the bowl. Transfer to an airtight container.

Easy Pressure Cooker Dal infused with Peanuts

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Easy Pressure Cooker Dal with Infused Peanuts is my go-to everyday Dal that I make within 10 minutes. It’s delicious, healthy and full of protein. It’s a family pleaser and one recipe that I make to have a simple meal without any fuss.

Toor Dal

Dal is a ubiquitous dish that every household in India makes. The varies of dried lentils and pulses used is quite astonishing. And every household makes it differently. You will often hear, “My mom’s dal is amazing”. It is a recipe that is handed down through generations quite unconsciously. North of India uses Amchur powder (dried Mango powder) and Garam Masala a lot. South of India uses Coconut to sweeten the dal. The region of Rajasthan uses cloves and anardhana powder (dried and powdered pomegranate powder). However you make it, it remains a favorite amongst everyone, including for people outside India.

I love Toor Dal, called Split Pigeon Peas in English, Tur in Marathi, Kandhi Pappu in Telugu, Thuvara Parippa in Kerala, Thuvaram Paruppu in Tamil Nadu, and Togari Bele in Kannada. And Toor Dal dishes are not only popular in India but also in the Caribbean, Bahamas, Thailand and many parts of Africa and Latin America.

My Recipe

My easy pressure cooker dal is a recipe that has been modified over generations and is a mix of cultures from my travels all over India. It is cooked with tomatoes and peanuts to infuse flavor quickly for those busy weekdays. I make rice in one vessel/pressure cooker and dal is getting done in another. Meanwhile, I quickly make a green beans stir fry. And my nutritious, healthy, scrumptious dinner is ready all within 30 minutes. If I am particularly in a hurry or just plain lazy, I add the green beans to the dal, before cooking and now it’s one-pot meal.

Where to buy

1. I buy organic Toor Dal form Indian specialty stores near my house. But these days, you also get them online. Try Organic Split Pigeon Pea (Toor Dal) by 24 Mantra Organic

2. Pressure Cooker I use – Prestige Deluxe Plus Aluminum Pressure Cooker, 5 Liter

3. Instant Pot I use –Instant Pot Smart Bluetooth 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Sauté, Steamer, and Warmer

4. Immersion Blender I use (I have a very basic one) – KitchenAid KHB1231 2-Speed Hand Blender Empire Red Electric Mixer

Pairing

Serve this dal with my Green Beans Stir Fry

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Cashew-Butter Vinaigrette

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Cashew Butter Vinaigrette – a simple rich vinaigrette that’s so good, you’ll end up licking the spoon! It can be put together in 5 minutes flat.

Vinaigrette

A vinaigrette or vinaigrette dressing is a sauce made typically of oil, vinegar, and seasonings. The simple rule for a vinaigrette is to mix 1 part vinegar/lime juice (acid) to 3 parts oil whisked together to create a stable emulsion.

Classically,  a vinaigrette is used in various ways other than just as a salad dressing. The French use it as a cold sauce and a marinade. I even use it as a dip with carrots or celery.

Cashew Butter Vinaigrette

Cashews Butter is made from ground roasted cashews. It helps emulsify the oil just like mustard in a traditional vinaigrette.

The fat in cashew butter is unsaturated and very heart healthy. It contains half the amount of sugar than peanut butter and are an excellent source of magnesium that is essential for regulating your metabolism.  While the fat is beneficial to your health, keep the consumption to about 1 or 2 tablespoons per day. Refrigerate after opening the jar or make your own

How to make Cashew Butter at home?!!!

Roast raw cashews in the oven at 400 degrees for about 10 minutes, or until fragrant and toasty. Combine 1 Cup of roasted Cashews and 1 Tablespoon coconut oil or vegetable oil in a food processor or Vitamix and grind until it is smooth resembling Tahini sauce. Keep refrigerated. Will keep for 2 months.

Make the Fennel, Escarole, Persimmon Salad with this vinaigrette.

Cashew Butter Vinaigrette
Whisk together the ingredients
Cashew Butter Vinaigrette
Print
Cashew Butter Vinaigrette
Cook Time
5 mins
 

Cashew Butter Vinaigrette is a simple rich vinaigrette that’s so good, you’ll end up licking the spoon! It can be put together in 5 minutes flat.

Course: Salad, Sauce, Vinaigrette
Cuisine: American
Keyword: #5minutes, #saladdressing, #vinaigrette
Servings: 10 Tablespoons
Calories: 84 kcal
Ingredients
  • 1 Tablespoon Cashew Butter
  • 2 Tablespoon Red Wine Vinegar
  • 6 Tablespoon Extra Virgin Olive Oil
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Freshly ground Black Pepper approx: 3 turns of the pepper mill
  • 1 Tablespoon Parsley (hacher) finely chopped
Instructions

  1. Melt the cashew butter slightly in the microwave oven for 20 seconds to soften it.

  2. Combine all the ingredients in a mason jar and shake vigorously until a nice smooth emulsion form or whisk together the ingredients in a large bowl.

  3. Stir in the parsley.

  4. Stays fresh, refrigerated, for a week.

 

 

Traditional South-Indian Tomato Chutney Recipe

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Tomato Chutney, a staple in India, eaten with everything from dosas and idlis to parathas and even applied on toast. The luscious tomatoes dance with the sweet onions with a hint of heat and entirely slurp-worthy. This Tomato Chutney recipe is so ridiculously simple and can be made in 15 minutes flat.

This is my husband’s favorite chutney. He is a person who cooks by chopping onion first and then decides what he wants to make. I can feel a lot of heads nodding in agreement with his choices.

If you have the patience, grind it in a mortar with a pestle or like my grandmother used to in an Ammikal (read this lovely article about this ancient method) the taste is out of this world. Now, who is ready for a Dosa party?!!!

Variations

My favorite is in its traditional form as dunking vessel for dosas. Of course, that does not stop me from experimenting. Other than being a condiment and a side, think of it like a sauce – add cream to it and make it lick-worthy, grind cilantro/fresh coriander leaves or mint leaves and elevate it to gravy status. It’s absolutely phenomenal.

I have substituted sesame seed oil with olive oil and added basil, oregano to make it Italian or blended parsley with it and made it the Mediterranean. This recipe for Tomato Chutney is so versatile.

Tomato Chutney Recipe

  1. The tomatoes that you choose have to be meaty and juicy like beefsteak or vine ripe varieties.
  2. Dry red chilies are prevalent in the Indian Speciality stores. I like the “Mundu” variety from Tamil Nadu.
  3. You can add Red Chili Flakes instead. Reduce the quantity to 1/4 teaspoon and adjust the spice level according to your taste.
Chutney Platter
Chutney Platter

 

Tomato Chutney
Print
Tomato Chutney
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

A slurp-worthy traditional condiment/side perfect for dosas/idlis/just about anything. Try it on a sandwich or as a dip. 

Course: Side Dish
Cuisine: Indian
Keyword: chutney, easy, healthy
Servings: 4 people
Calories: 95 kcal
Ingredients
  • 400 grams Tomatoes Roughly Chopped. approx 2 Cups. I love meaty tomatoes like beefsteak and vine ripe tomato varieties
  • 40 grams Onion Roughly Chopped. Use yellow onions as they are sweeter
  • 40 grams Garlic approx 2 cloves garlic minced
  • 8 grams dry Red Chili approx 2 dry red chili. I like using Mundu Chilis from Tamilnadu. You can get them at the grocery store.
  • 1 teaspoon Peanuts roasted and unsalted
  • 2 teaspoon Sesame Seed oil
  • 1/2 teaspoon Salt Add more after tasting
For Tempering/Tadka
  • 2 teaspoon Sesame Seed Oil
  • 1/2 teaspoon Mustard Seeds
  • 2 teaspoon Urad Dal
  • 10 Curry Leaves
Instructions

  1. In a medium pan, heat 2 teaspoons of oil, add the red onions and garlic. Sauté till golden brown

  2. Add the tomatoes and cook them till the tomatoes are soft and mushy.

  3. Transfer to a blender and grind to a smooth paste. Add a teaspoon of water at a time to adjust the thickness of the chutney. Transfer to a bowl.

  4. Heat 2 teaspoons of Sesame oil in a small pan, add mustard seeds (they will sputter, so be careful). Add urad dal and fry till golden brown. Switch off the flame and add the curry leaves (they will burst, so be careful).

  5. Add the tempering on top of the Tomato chutney. Serve. 

Coconut Chutney

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The ubiquitous Coconut chutney – sweet and spicy and an absolute delight on the tongue. This is an Iron Chef dish with the coconut being the star ingredient. A hard to resist chutney even among an army of other chutneys.

Coconut Chutney

Heralds from South India, this is a perfect and a necessary accompaniment/side to the famous Idlis and Dosas from the region. While it is a traditional side for Dosa or Idli, this is a chutney, so it can be used in various ways. I have spread it on bread and piled on things for a delicious panini and brushed it on a plate, topped with pan sautéd fish (with crispy skin) or my favorite, added buttermilk to the chutney and made a smooth sauce for roasted vegetables. The possibilities are endless.

South India is the seat of coconut production the country producing 90% of the coconut demand in the country. It is no wonder that coconut is used in many different ways from savory to sweet dishes across the country.

Coconut Chutney Recipe

  • I use frozen grated coconut in the United States (found in specialty Indian grocery stores) as I often don’t have access to fresh coconuts (I am in California now and it’s much easier to get fresh coconuts here).
  • Thaw the frozen coconut before grinding it.
  • If the chutney does not come together, that is, separates and looks grainy, keep grinding till it comes together. Sometimes it just needs a longer time in the blender.

So let’s make this easy and delicious chutney for that special evening with friends, a quiet evening with family (mine is usually never quiet though!) and a must if you are throwing a Dosa/Idly party (maybe for  this Diwali!)

Try also my Tomato Chutney for variation.

Chutney Platter
Chutney Platter
Coconut Chutney
Print
Coconut Chutney
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

The ubiquitous Coconut chutney – sweet and spicy and an absolute delight on the tongue.

Course: Side Dish
Cuisine: Indian
Keyword: chutney, coconut, sauce
Servings: 6 servings
Calories: 125 kcal
Ingredients
  • 1 Cup grated Coconut frozen or fresh
  • 1 Green Thai Chili
  • 1/4 Cup Raw Mango fresh or frozen
  • 1 Tablespoon Roasted Gram Dal aka. Pottukadalai/Dalia
  • 1 teaspoon Roasted Peanuts
  • 1/2 teaspoon Himalayan Pink Salt
  • 1/4 Cup Water
Tempering
  • 2 teaspoon Sesame Seed Oil
  • 1 teaspoon Mustard Seeds
  • 1 Tablespoon Urad Dal
  • 10 Curry Leaf fresh
Instructions

  1. In a small pan, dry roast the Roasted Gram Dal and Peanuts till warm to touch. This will make it easier to grind them. Blend coarsely using the pulse feature on the blender.

  2. Add the rest of the ingredients to the blender. Add water as needed and grind to a smooth paste. You can adjust the thickness of the chutney by the amount of water you add. Transfer to a bowl.

For Tempering

  1. Heat 2 teaspoons of Sesame oil in a small pan, add mustard seeds (they will sputter, so be careful). Add urad dal and fry till golden brown. Switch off the flame and add the curry leaves (they will burst, so be careful).

  2. Add the tempering on top of the coconut chutney. Serve.

Cilantro Oil/Vinaigrette

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Cilantro oil is always there in my refrigerator and I use it on everything from salads to enhancing a dish. Substitute parsley instead of cilantro in the recipe and make Parsley oil. The color is absolutely stunning and the taste divine!

Being of Indian origin, I grew up with Cilantro as a garnish on pretty much everything, aside from making it a star in chutneys. The vegetable vendor would always give a small bunch of this beautiful herb for no cost, as thanks for buying vegetables from him/her.

All parts of this aromatic herb are edible, from the fresh leaves, green stems and dried seeds to its beautiful flowers. Coriander/Cilantro/Chinese Parsley and many more names as it is called by, is native to various regions, from South West Asia to Europe and North Africa, make their mark in various cuisines around the world.

Cilantro Oil
Print
Cilantro Oil/Vinaigrette
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

A fantastic finisher, an excellent vinaigrette color is absolutely stunning and the taste divine!

Course: Side Dish
Cuisine: Indian, Italian
Keyword: sauce
Servings: 10 servings
Calories: 42 kcal
Ingredients
  • 100 grams fresh Cilantro
  • 20 ml lemon juice
  • 1/2 inch fresh Ginger grated
  • 6 grams Garlic approx: 1 teaspoon
  • 10 Golden Raisins
  • 1/2 teaspoon Himalayan Pink Salt
  • 40 ml Olive Oil
Instructions

  1. Blend together all the ingredients. Adjust salt to taste. Store in a sterilized bottle. Keeps about a month.

Suggested Pairing: Spinach and Goat Cheese Lentil Salad 

Spinach and Goat Cheese Lentil Salad

Dandelion Greens Pesto

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Who doesn’t like pesto? Basil, Spinach…. but Dandelion? I was introduced to these greens by Katy Osuna, a young, very talented chef and fellow alum of the International Culinary Center. She and I were finalists at the Michelin Star LUCE Intercontinental Culinary Clash 2016 and it was Katy’s recipes that won won us the trophy.

Our winning appetizer dish was a Ricotta Gnudi with Dandelion Greens Pesto. My first taste and I was blown away by its earthy flavor. I was elated to find a new leaf vegetable to experiment with. But.. I learnt that Dandelion Greens have been around for quite some time.

gnudi
Ricotta Gnudi with Dandelion Greens Pesto

Dandelion (Taraxacum officinale) is a perennial plant with bright yellow flowers that turn into silver tufted fruits that disperse in the wind. Who has not done that?!! It is also called dent de lion in French, meaning “lions tooth” because of the coarse shape of the leaves.

In her book The Teeth of the Lion: The Story of the Beloved and Despised Dandelion, Anita Sanchez speculates the origins of dandelions to be in North Africa and Eurasia. The seeds were probably brought by ship to North America in the 17th century, as one of the raw materials in the ship’s ballast.

Most of us associate Dandelions with weeds and yes they are that, found flourishing in so many lawns, playgrounds, roadsides, and parking lots but not many of us know their medicinal or nutritional value. The entire plant is full of vitamins A, B, C, and D, as well as minerals, such as iron, potassium, and zinc. Dandelion Greens in particular have the highest Vitamin A content of all the greens. A Dandelion has more iron and calcium than broccoli and spinach.

Arabs get the credit to be the first to use it in medicine in the 10th and 11th centuries. The ancient texts refer to the dandelion as a wild endive. Interestingly, it is cultivated in India in the Himalayas (Indian name – Kukraundha or Kanphool or Seema Mulanghi) and the roots and flowers (an excellent source of lecithin) are used as a remedy for liver complaints. The leaves are predominantly used as a diuretic for flushing out excess water in the body.  It is in-fact considered as one of the superfoods.

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Dandelion Greens

They have been used in culinary world for many years and lo behold especially in France. It contains less calories, about 45 per 100g serving and is considered a reason why French women are so slender. Classic French preparations are the Dandelion Salad (with bacon, vinegar and garlic croutons), Dandelion/Burdock alcoholic drink and Dandelion Coffee (dried Dandelion roots).

The greens are nutty and pleasingly bitter in taste. Use the leaves to flavor sandwiches and soups, and of course make the pesto! Try using it instead of spinach in recipes for an interesting twist. They are available in the farmers market especially in spring and fall. Young dandelion leaves are less bitter than mature dandelion leaves. Don’t pick leaves that are wilted, or have yellow or brown spots on them.

Note: Use this recipe as a guideline and have fun with it. Use Parmesan or Fontina or any other cheese instead of Gruyere. We used Parmesan for the competition.

img_4164
Dandelion Greens Pesto

Dandelion Greens Pesto

What do I need? – Ingredients

  • 1/4 Cup extra-virgin olive oil + more as needed
  • 2 Cups Dandelion Greens
  • 3 Big cloves of garlic (Use more if you want it more garlicky)
  • 1/4 Cup Almonds
  • 2 Tablespoon fresh Lime or Lemon juice
  • 1/2 Cup Grated Gruyere Cheese
  • 2 Tablespoons Black Peppercorns (Adjust this amount according to taste)
  • Salt

Equipment Needed – Blender or Food Processor

Now lets make this! – Procedure

  1. Wash the Dandelion Greens throughly. Remove the stalk and use only the leaves. Blanch the leaves in a pot of boiling water for a couple of minutes. Immediately plunge them in an ice bath (a bowl of cold water with ice). This will arrest cooking and keep the green color. Squeeze out the excess water and set aside. 
  2. On a sheet tray, line the almonds in a single layer and bake them in the oven at 350F for 3 minutes till they are hot to touch. This will help when you grind them in the blender/food processor. 
  3. In a food processor or blender, pulse/coarsely grind together all the ingredients (greens, garlic, lime/lemon juice, almonds, black peppercorns and salt) except the cheese. Drizzle in olive oil in a steady stream and blend until smooth.
  4. Transfer the pesto to a bowl or bottle. If you are using it immediately, mix in the cheese. If you are freezing, then transfer to an airtight container and top with more olive oil. It can be frozen up to 6 months. But I tell you, it doesn’t last that long in my house.
  5. Now the last step – enjoy delicious, wickedly different Dandelion Pesto!

Serving Suggestion: Dandelion Pesto Linguini with roasted almonds and cilantro flowers.

dandelion-greens-pesto-linguini-with-almonds-and-cilatro-flowers
Dandelion Pesto Linguini with roasted almonds and cilantro flowers

 

 

Lemon Leek Sauce… versatile and so yum!

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Lemon Leek Sauce… versatile and so yum! At my house, the onion is an essential ingredient. Ok, that’s a mild description. Let’s try this again. If I ask my husband to make something to eat and he discovers we are out of onions, he would look like a desperate man who has been asked to walk the plank. So, in my house, an onion is King! Leeks?!!! The Leek (Allium ampeloprasum) is the Kings cousin.

What are Leeks?!!!

 Leeks belong to the same family as the onion, garlic, and shallots. One of the many new vegetables that I fell in love with, in the United States. And no wonder it is always a hit at the dinner table.

History of the Leek

It is consumed a lot by Europeans especially the French people, whose culture I have fallen in love with at culinary school. From being an essential ingredient in a traditional bouquet garni or an aromatic for basic stocks, soups, and stews, this humble vegetable shines. The culinary world has once again woken up to its many properties and there are many dishes where the Leek is the star.

“Humble” though is the wrong word. Leeks have been consumed by royalty for ages. In fact, it is said that King Nero ate it at every meal, believing that it had medicinal properties to enhance the quality of his voice.  It is also one of the National emblems of Wales.

Where to find Leeks?

I love going to Farmers markets and the sight of these plump overgrown scallions (that’s what I thought they looked like when I first saw them), makes me want to dance a jig. They are sweet, with a mild and delicate onion flavor that are a treat for your senses and makes your tongue sigh in pleasure.

Leeks are a cool season crop, though they are found year around these days. You will usually see them making their appearance at the Farmers market in late September, reach their peak in January and fade away in May. 

You will also find them at more grocery stores throughout the year. Though they are as any produce best during their peak seasons.

How to pick Leeks?

Look at the picture above. Pick leeks that are mostly white and light green. They will have dark green stalks at the top. You will see that during leek season, fall to early winter, they will have less dark green tops.

Don’t pick ones that ar- mostly dark green or whithered and yellowish.

How to cook Leeks?

Leeks are so versatile. You can braise and reduce it in chicken/vegetable broth and make a beautiful glaze paired with roasted chicken, stew them with thick chunks of carrots and peas to eat a hearty soul-satisfying one pot meal (Don’t forget the bread!), roast them to caramelize and release that beautiful sweetness and top a salad or just shave them as a garnish to enhance any dish.

Lemon-Leek Sauce Recipe

I wanted to pay homage to this versatile vegetable and so was born the Lemon Leek sauce. Why sauce? For me, a sauce is rich in taste and as versatile as the leek. This simple recipe for the creamy lemon-flavored leek sauce with a hint of parsley is perfect for pasta or as a dip for appetizers. Make it rich with cream or substitute it with a milk of your choice for a low-calorie version. Use other herbs like rosemary or thyme instead of parsley.

So what all can you make with it?!!

1. Add fresh herbs and make pasta, of course
2. Kofta curry sauce (with Indian spices)
3. Flavored rice (Cook the rice in part sauce-part water for a delicious rice. Top with roasted nuts).
4. An easy dip with Fresh cut vegetables (easy appetizer)
5. Parathas (Mix the dough with sauce instead of water)
6. Pair with roasted rosemary chicken.
 
I can keep going on and on…

Pair it with a smooth dry white wine like a Chardonnay or a refreshingly crisp Sauvignon Blanc. Enjoy and let me know how much you liked it.

Note: This recipe uses the white fleshy part of the leek. Don’t throw away the dark green parts. Use it to make your own stock. It is absolutely flavorful!

Recipe: Mint Linguine with Lemon-Leek Sauce

Leek Sauce
Print
Lemon-Leek Sauce
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

There is no other word to describe it - "just yum". Totally lick-worthy!

Course: Main Course
Servings: 2 Cups
Calories: 413 kcal
Ingredients
  • 3 TBSB Olive Oil
  • 450 grams Leeks approx 2 medium leeks
  • 1/2 TBSB Garlic minced, approx 3-4 cloves
  • 125 ml Vegetable Stock/Milk approx 1/2 Cup
  • 50 ml Milk approx 1/4 Cup
  • 2 TBSB Lemon juice
  • 1/2 TBSB Salt adjust to your taste
  • 1/2 teaspoon Black Pepper freshly ground
  • 25 ml Fresh Cream approx 1/8 Cup
Instructions

  1. Slit the leeks lengthwise and rinse them under running water. Don't miss this step. Leeks trap soil between their folds so it is essential to wash them thoroughly. Slice the white parts in 1/4 inch thickness. Reserve the dark green parts for soups or stocks.

  2. In a medium size, deep skillet, heat the olive oil. Add the Leeks and Garlic. Cook over moderate heat, stirring occasionally, until softened and just beginning to brown, about 10 minutes. Add the Vegetable/Chicken Stock and Milk. Cook till the Leeks are tender. Transfer the mixture to a blender/Vitamix and puree until smooth. Season with salt and pepper.

    Leek Sauce

  3. Return the puree back to the skillet. Simmer the sauce. Add Cream ( or Milk again)  and a little water to achieve the desired consistency. The sauce should be thick but spreadable for a dip and a bit more loose for mixing with pasta.

  4. Turn off the heat and add Lemon juice. Transfer to a heatproof container and line the top with plastic wrap to avoid the formation of skin or use immediately. 

Recipe Notes

Optional: Swirl in 2 Tablespoons of cubed cold Butter (off heat) for an extra rich sauce.

Storage: Keeps for 2 weeks in the refrigerator or 2 months in the freezer without cream. Add the cream when reheating it. 

If freezing, bring it to room temperature before reheating. I like to take it out of the freezer and keep it overnight in the refrigerator before reheating it.