Mint & Coriander Dip

Continuing with my hung curd spree, today I am posting a quick mint and coriander dip with hung curd. We celebrated my daughter’s birthday over the weekend which is the reason I was left with some mint & coriander chutney as also a whole load of chips that feature in the photos.

So I just mixed the hung curd and chutney to get a creamy dip. It is a nice way to revamp leftover chutney and get a smooth dip. I need some carrots now with this dip to balance out all the cake I have been eating.

WHAT WE NEED

3 tbsp Mint & coriander chutney

2 tbsp Hung curd

Salt

WHAT TO DO

  • Mix the chutney with the hung curd with a whisk or in a blender
  • Check for the saltiness and add salt accordingly
  • Serve with carrots or chips (chips actually ๐Ÿ˜‰
  • Enjoy!

NOTES

  1. To make mint & coriander chutney, take a small bunch of fresh coriander, 4 sprigs of mint, a couple of garlic cloves and 3-4 green chillies. Mix them all with salt in a blender. Add water to form a smooth mixture. You can replace the water with some extra virgin olive oil. If you are using water, drain it out before adding to hung curd.

This is my post for the Blogging Marathon for the theme, ‘Condiments’.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Sweet potato lentil soup

 

My theme for the week at Blogging Marathon is Root Vegetables and I am so glad that, for once, it’s a problem of plenty. Usually I have to skip themes or recipes since certain key ingredients won’t be available. But if this place has something, it’s a variety of root vegetables. 
For the first day, I have chosen the versatile sweet potato. You can make so many recipes with this be it fries, wedges, curry, dips, hummus, cakes, soups, etc.  I was looking to get more veggies as soups since it’s a healthy dinner and also the easiest way to get the vegetables into my toddler. This soup, adapted from here, is a delightful combination of sweet potato and red lentils with seasoning and spices. Do try –

Serves 3

WHAT WE NEED

Oil                                         2-3 tsp

Garlic                                   2 cloves

Ginger                                  1″ piece

Onion, medium                2

Coriander chutney           2-3 tsp

Red lentil/ masoor dal    1/2 cup

Sweet potato                     300 gms

Red chilly powder            1-2 tsp

Vegetable stock                500 ml

Whey or Milk                    200 ml        

Salt            

Sunflower seeds              2 tsp
WHAT TO DO

  • Heat the oil and add the ginger and garlic
  • Once th garlic starts turning brown, add the onions and fry till they turn translucent.
  • Add the lentils, coriander chutney, chilly powder and vegetable stock. Cover and cook.
  • Wash and peel the sweet potato. Grate or finely chop it and add it to the lentils.
  • Add salt and cook covered for around 20 minutes till the lentils and sweet potatoes are completely cooked.
  • Let it cool and then blend it with an immersion blender.
  • Toast the sunflower seeds and add it to the soup.
  • Warm the soup before serving.
  • Enjoy!

  NOTES

  1. The coriander chutney can be replaced with coriander leaves and stalks. In that case, increase the chilly powder by another 1 tsp.
  2. I had excess whey and hence I used it. Milk will work perfectly fine.

This is my entry for Blogging Marathon under Root Vegetables.

IMG_0187-7

Check out the Blogging Marathon page for other marathoners doing this BM. 

 

Onion Coriander Soup #MonsoonMojo

   

I totally hate the end slices of store bought bread. My brother and I always traded favours so that the other person would have the end slice. It sounds silly to me today but I still try to pass those slices to the husband (who thankfully doesn’t mind).

So when my mom found this recipe in a Tamil magazine and told me, I jumped at it. It was just the perfect way for me to have those end bread slices.

To top it all this  is an easy and yummy soup. I used to make it all the time when the husband was out travelling and all I had to cook was for myself. I used to make a large bowl of this soup and dinner was done in ten minutes flat. Those were the days……

WHAT WE NEED

Water                     3 cups

Onion, medium    1

Bread slices.          2

Butter/ Oil.             2 tsp

Coriander leaves.    Lots

WHAT TO DO

  • Put the water to boil
  • Cut the onion finely, very finely

  

  • Powder the bread slices in a mixer or blender
  • Wash and cut the coriander leaves finely
  • Heat the oil
  • Add the onions and fry till they are translucent 
  • The water should be boiling by now. Pour it on the onions
  • Add the bread slices and mix so that no lumps are formed

  

  

  • Add the salt and mix well
  • Add the coriander leaves and switch off the gas

 

  • Enjoy your soup with some bread or just like that!

    

  

NOTES

  1.  The original recipe calls for frying the onion in butter which is what I usually do. I tried olive oil this time and it was quite tasty too!


   
This is my entry for Cooking from Cookbook Challenge hosted by Srivalli. 

  
This is my entry for MonsoonMojo hosted by Kalyani