Featuring over 350 tried and tested recipes that can be prepared at home. From comfort food to restaurant style. Plus 110+ articles on Kitchen and Cooking Tips, Restaurant Reviews and more.
Showing posts with label Plum Chutney. Show all posts
Showing posts with label Plum Chutney. Show all posts

Wednesday, 15 May 2019

Indian Spiced Tzatziki Sauce (Cucumber Raita)


Well how to put this, umm... I wanted to try something new for dinner and I thought Kababs with Tzatziki Sauce will taste great. However, Debarshi was in no mood to try something new so I decided to give the Tzatziki Sauce Indian flavors. I did the same with the Kababs and voila! Delicious dinner ready in an hour! and this includes the preparation and cooking time.

What is Tzatziki Sauce?
Tzatziki is a greek dip prepared with cucumber and yogurt. Along with these two ingredients, it also uses lemon juice, garlic and fresh dill. It is usually served with chicken and fish, grilled/ raw vegetables, pita bread/ chips, crackers and gyro. 

What is Raita?
Raita is a condiment spiced with Indian spices like Chaat Masala, Cumin Powder etc. It is served as a dip with Parathas and main course. Because of the wide use of spices in Indian cuisine certain dishes are quite hot on the palate. Raita contains yogurt which helps to cool down the heat. It can be prepared with almost anything! In fact, one of my all time favorite brunch is Alu Paratha with Boondi Raita. My mom often prepares Cucumber/ Alu Raita at home and even now whenever I visit her, she prepares it especially for me. 



Similarities between Cucumber Raita and Tzatziki Sauce:
  • Both Cucumber Raita and Tzatziki Sauce use cucumber and yogurt along with a few ingredients (like Black Pepper) which add and elevate the flavors. 
  • Herbs like mint and cilantro are also sometimes added in Raita. Tzatziki Sauce uses Dill but I have seen Mint and Parsley also being used in many recipes. 
  • Both Cucumber Raita and Tzatziki Sauce take very less time to prepare and hence can be added at the very last minute to your menu. 
  • Both of these go very well with spiced/ toasted/ grilled foods and can be served as either a dip or a condiment.


Differences between Cucumber Raita and Tzatziki Sauce:
  • Raita is usually spiced with Cumin and Chaat masala. Tzatziki Sauce on the other hand uses Garlic and Lemon Juice. 
  • Some people like adding a slight hint of sweetness in Raita with sugar or honey which makes it perfectly delicate, cool and creamy to go with spicy foods. Tzatziki Sauce does not have any added sweetness. 
  • Tzatziki sauce uses greek yogurt whereas Raita is a little thinner in consistency and is prepared with plain yogurt and a little water. 
  • Tzatziki also uses lemon juice making it tangier than raita. Raita recipes use Amchur and Chaat Masala but not lemon juice.


In our home, Debarshi is not too fond of yogurt but I just love it! If I can, I would prepare fresh raita everyday. It is just the sort of cool and creamy dip that goes great with everything. Now this sauce/ raita may be easy and quick to prepare but its flavors will blow you away. So, give it a try and post in the comments!


Ingredients:
  • Plain Greek Yogurt - 1 cup, 
  • Cucumber – ½ cup, peeled and deseeded, finely diced
  • Garlic - 2 cloves, grated
  • Fennel Seeds - 1 tablespoon 
  • Lemon Juice - 1 tablespoon freshly squeezed 
  • Chaat Masala – ½ teaspoon
  • Black Pepper - ¼ teaspoon, freshly ground
  • Olive Oil - 2 tablespoons 



Directions:
  • Take a bowl and whisk the yogurt with the Chaat Masala, Fennel Seeds and Black Pepper.
  • Add the Garlic and Cucumber. Mix to combine.
  • Stir in the Lemon Juice. Combine thoroughly. Cover tightly and refrigerate for an hour so that the flavors develop.
  • When ready to serve, stir the Tzatziki sauce to refresh and transfer to a serving bowl and drizzle with Olive Oil. 
  • Serve with warm pita bread and your favorite vegetables and enjoy!



Serve this Indian Spiced Tzatziki Sauce (Cucumber Raita) with:


Other Chutneys, Condiments and Dips you may like:


Before we move on to the travel part, I would like to thank everyone for showing interest in my travels and requesting information. Today I am going to take you to a place which is almost like stepping into a luxurious dream, in a different era. You don’t have to be Julius Caesar to experience this, just take a stroll inside the hotel - Caesars Palace in Las Vegas.

Make sure to enter from the Forum shops entrance otherwise by the time you will finish exploring the main hotel and casino, you will be too tired to go to the extension shopping wing. Keep in mind that this is known as the ‘Shopping wonder of the world’ and features specialty and designer stores, fine restaurants and attractions.


The mall has spiral staircase with a touch of today – spiral escalators. 




Here we are at the Fountain of the Gods. To tell you the truth, for me the main attraction of the forum shops was not the shops but the fountains and the artificial ceiling. 

After you have finished exploring the forum shops, it is time to move towards the hotel. You will come to a hallway between the casino and forum shops.


Keep walking a little further and you will see Cleopatra’s Barge.



This is a live music venue and bar. If you want to feel like one of the royal families during Julius Caesar’s time, then this is the place for you. This luxurious floating barge is colored in red and gold and is the exact copy of the boat which was used to transport royalty on the Nile river.


I think Caesars palace is one of those places which will fill you with awe and wonder. Do take your time to explore the hotel and forum shops. I will be back with more travel info in my next article.

Wednesday, 24 April 2019

Plum Chutney




Chutney or as we Bengalis call it - Chaatni is a quintessential Bengali lunch item. It is served after the meal as a final course. When Debarshi’s mom prepared this Plum Chutney for lunch, I had no idea this could be so versatile. The fact is, you can have this with anything. Below are a few ideas:
  • With your authentic Bengali lunch (of course!)
  • As a preserve with a good Bread and Cheese
  • With leftover roasted meat
  • As a dip with grilled chicken
  • As a spread for your turkey sandwich
  • As a dip with your burger
  • As a dip with savory snacks like Samosa, Pakora, Kabab and spring rolls
  • Pair with plain Parathas
  • As a spread on crackers with cream cheese


Plum, raisins and just enough sugar makes this perfect chutney. If you are used to readymade chutneys and preserves, then it is time to give homemade a try. If you love making chutneys at home, this is the right recipe for you. The very taste of this chutney will tingle your senses with sweet and tangy flavors. Plus, by preparing this yourself you will be assured that no artificial preservatives or spoiled fruits have been used. This is delicious, lip smacking and absolutely unique. And, it has been tried and tested by my mom-in law for several years. 

I don’t have to write here the numerous health benefits Plum have. They are rich in antioxidants, relieve constipation and lower cholesterol levels. They are also an excellent source of vitamins, minerals and fibers. So, what are you waiting for? Grab a box of plums on your next grocery shopping. Eat some fresh and cook some for this chutney. This fresh chutney is indeed a refreshing change from our usual condiments like ketchup and barbecue sauce. 

This chutney also makes a cute present. Just spoon it into a small mason jar and tie it up with a beautiful ribbon. It can be kept in the fridge for at least 10 days (that’s the time period we had it in our fridge).



Ingredients:
  • Plum – 4, cut into big pieces
  • Salt – ½ teaspoon
  • White Vinegar – 2 tablespoons
  • White Sugar – ¼ cup
  • Raisins – ¼ cup


Directions:
  • Boil the Plums in a pressure cooker with the Salt over medium high heat.
  • Once the pressure drops, crush the plums with a wooden spatula or a potato masher.
  • Add the White Vinegar. Mix and bring to a boil over medium high heat.
  • Add the Sugar. Mix and continue boiling for another 3-4 minutes.
  • Add the Raisins. Mix and reduce the heat to low.
  • Continue cooking for 20 minutes till it reaches a thick consistency.
  • Cool and serve.



Serve this chutney with the following: