Oriyarasoi is on twitter !

Showing posts with label Sandwich spread. Show all posts
Showing posts with label Sandwich spread. Show all posts

Friday, September 18, 2015

Avocado Mango Mint Spread

For quite a few folks, when it comes to a sandwich spread, it translates into something buttery with a cheese/mayonnaise/hung curd base. This is perhaps the most important reason why it is one of the first things that goes off the menu when one is on a diet. But imagine a spread that is buttery, packs the same kind of punch and is, hold your breath, vegan to boot !!

That is where the delicious butter fruit or Avocado comes into the picture. With a texture and consistency that resembles butter, it is mildly flavored which makes it a great combination with other veggies and seasoning.

Read on for this low calorie spread made with avocado and some great Indian style flavors -

Preparation Time - 10 mins

Ingredients -

  • 1 avocado
  • 4-5 shallots (finely chopped)
  • 1 tsp mint paste
  • 2 tsp grated mango
  • 1/2 tsp chili flakes
  • freshly ground pepper
  • 1/2 tsp honey
  • salt to taste

Preparation - Halve the avocado and remove the stone. Scoop out the flesh into a mixing bowl.

Add all other ingredients to the same bowl. Mash together with a fork. Let it sit in the fridge for 1 hour for the flavors to come together.

Take it out and use as a sandwich spread or even a dip with pakoras /samosas.

Keep the rest in the fridge. Stay good for 2-3 days when stored with care.

Note - I prefer to add a few drops of EVOO to my spread. Gives a nice flavor.

Saturday, September 6, 2014

Tomato Kasundi

When I first heard about it on the latest season of Masterchef Australia Season 6, my salivary glands went on a overdrive. The red oozing out of the burgers was too much to resist. I decided to Google the recipe and voila....there are dozens of Tomato Kasundi recipes floating around in the blogosphere. And each version happened to be quite different from the other. I finally settled for my own version ( inspired by the Odia Tomato-Besara ). Though it takes some time and effort, the investment is well worth it !! This versatile sauce can be had with white rice, slathered over bread/wraps and even as a hot dip for all kinds of fritters.

While I have used mustard powder/one can just use whole mustard in the tempering. The mustard introduces a slightly bitter note along with the heat but some varieties can be quite bitter. Yellow mustard is a safe bet for folks who can not accustomed to the mustard-y taste/flavour.

Read on -

Preparation Time - 25 mins

Ingredients -

  • 5 medium sized ripe tomatoes
  • 4-5 garlic flakes
  • 1 inch fresh ginger
  • 1 tsp mustard seeds
  • a pinch of cumin powder
  • 4 tsp vinegar
  • 1 tsp red chili powder
  • 2 tsp powdered jaggery
  • 4 tbsp vegetable oil
  • 1-2 green chili 
  • salt to taste
Preparation - Grind the mustard into a fine powder.

Grate the ginger and garlic.

Put the tomatoes in boiling water for 5-6 mins. Remove and wash under running water. Peel and chop them.

Take all the ingredients (except oil) in a mixing bowl and toss together.

Cooking - Heat the oil in a wok. Add the green chili and fry till it starts to turn brown. This would release its heat and flavor into the oil.

Add the contents of the mixing bowl and allow to cook on medium heat.

Once the water evaporates and the oil starts to separate into another layer, it is done.

Allow to cool down before storing it in disinfected bottles. Stays good in the fridge up to 6 months to 1 year.

Featured Post

Green Papaya Laddoos (SugarFree recipe)

Mom is undoubtedly the dessert specialist at home. God forbid, if she takes to blogging, she could give a lot of folks a run for their mone...