Avocado Dip is healthy, flavorful, delicious and yummy. Also very easy to prepare at home. Once we start to make in our kitchen, never run to stores for dip. Get avocados from your local supermarket and get creative with different flavors. I tried so many finally my family loves this recipe. Now a days the must shopping list always an avocado. When you serve for kids you mix some heavy cream or sour cream along with this dip and serve.

I am not a big fan of avocado, initially I tried with toppings for pasta, noodles, add with salads. This dip is too lovely and the best way to make kids to eat. Serve any snacks along with this dip for kids, they love it definitely. Hope you like it, do try and share your comments.

How to Serve with avocado dip with

• Serve chilled with chips
• Add little with any salad
• Stuffings for Sandwich
• Carrots
• Celery
• Bread sticks
• Pretzel sticks

Ingredients

• Ripe avocados - 2
• Onion - 1 
• Green Chili - 3 
• Cilantro / Coriander leaves - 1/2 cup
• Lemon Juice - 1 tbsp
• Salt - 1 tsp

Method

1. Cut avocados and place into a medium bowl and mash with fork and stir until creamy. 
2. Add diced onions, green chili, Lemon juice and Salt. Stir well.

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Homemade pizza sauce recipe is delicious, really quick and easy to make. It definitely tastes better than going with the jar versions.

Homemade Pizza Sauce. Quick and easy recipe that will be the perfect compliment to your homemade pizza!

Ingredients

• Tomatoes - 2 big
• Onion - 1
• Olive oil - 1 tbsp
• Garlic - 6 - 8 cloves
• Oregano - 1 tsp
• Paprika - 1 tsp
• Salt - 1/2 tsp
• Basil - 1/2 tsp 
• Red Chili Flakes - 1 tsp 
• Sugar - 1/2 tsp 
• Tomato Ketchup - 2 tbsp

Instructions

1. Slit the tomatoes on the top side which is easy to peel the skin. Boil the tomatoes and onion in water. 
2. Allows it to cool down and peel the tomatoes skin.
3. Take a blender, add boiled onion, peeled tomatoes and garlic pods. Grind it.
4. Heat the sauce pan. Add oil.
5. Once oil gets heat, add the grinded paste, paprika powder, basil, red chili flakes, Oregano.
6. Paprika gives nice color to sauce.
7. Allow it to boil, cook until the oil seperates
8. Add tomato ketchup, salt and sugar.
9. Allow it for one time boil. Switch off the flame.
10. Sauce is ready to use.

Slit lightly tomatoes which is easy to peel

Allow it to one time boil

Peel the tomatoes

Ready to blend

Grind it

Add Oil

Add grinded paste

Add Oregano, paprika, basil, red chili flakes

Cook until oil seperates

Add tomato ketchup

Allow it to one time boil

Sauce ready to use for pizza

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Milk many cows but make your own butter.   

Funny quote 😆  I read somewhere these quote, want to use this in my post, now its right time to use it 😀. Butter plays vital role in our daily life. This recipe requires only 20 minutes of your time and so much better than the store-bought.

Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.

Method

1. Boil the milk (I use farm milk), wait until the milk temperature dropped to warm. 
2. Add 1/2 tsp curd or yogurt to the milk. Close with lid.
3. Keep aside for 6-8 hrs or overnight at room temperature.
4. Now you can see milk becomes curd/yogurt.
5. Place that yogurt in a large bowl. Beat with an electric or hand blender.
6. Keep whisking until the butter starts to come together, the time takes around 15 - 20 mins. For me, it taken 20 mins.
7. Butter floats at the top as fluffy bits.
8. Use filter to separate the butter and buttermilk. 
9. Allow cool water to flow through the filter for 1 min. (We washing our butter here)
10. Store your fresh butter in refrigerator for future use.

Whisk for 20 mins

Filter butter from yogurt

Ready to store and use.

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My mom grind curry masala powder in yearly twice. This masala powder we can say all purpose masala.  She would put in so much of effort right from selecting the chillies and spices, dry roasting them, drying them in the sun so its absolutely dry and lasts for a long time and carefully take it to the rice mill to grind. I can't survive a week without her masala. She is a true treasure. She would also send the curry masala spice powder in nice stainless steel boxes sealed on the outside to me. It lasts atleast for an year. She is getting quite old now and I wish her a lot of health. This recipe is legendary and can turn even an ordinary recipe to special.

So today's special is home made curry masala powder. I make this masala for 3 to 4 months and grind in my mixie. You can double this recipe if you want to. For Fiah kulambhu and puli kulambhu its the best masala, I also use this for chicken and mutton masala along with garam masala powder.

Ingredients

Ingredients	Quantity
	gm	oz
Dry Chilli	300	10.5
Corriander	500	17.6
Cumin seeds	100	3.5
Fennel seeds	100	3.5
Pepper	100	3.5
Turmeric	100	3.5
Thoor dal	150	5.3
Rice	150	5.3
Kasakasa	50	1.7
Mustard	Hand some
Fenugreek	Hand some

Method

1. Dry all the ingredients under direct sunlight for 1 day.
2. Take all ingredients in a heavy bottom pan except turmeric powder and roast it on a low heat for 8 to 12 mins in simmer mode, till it is nicely toasted.
3. Spread in newspaper and allow it to cool.
4. Take it in a blender and powder it finely in batches.
5. Sieve it.
6. Add turmeric powder and mix well.
7. Store it in a air tight container.

Chilies

Corriander

Ready to grind

Mix with turmeric

Masala ready

 

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Red Chilli Powder plays a vital role in Indian cuisine. It not only gives a red colour to the food, but also has best taste and aroma. Chilli powder making process always remind my childhood. But nowadays in the machine world nobody wants to prepare at home, all goes with instant pocket at grocery shop. I'm not complaining against for them, but still the aroma is not that fresh like homemade chilli powder.  Our family health is in our hands. So, it is always a good idea to make your own red chilli power, so that you are assured of the quality. Here's how you can make it at home.

Choose the best dry red chili

Buy high quality red chili from the market. At my place, everything is export quality. Even you can go with organic chilies too.

Why I select Kashmiri Chili

Kashmiri Chili is less spicy in food and natural colorant of the food.

Cleaning and Drying is the necessary action

Wash the red chillies in running water and pat them dry with a towel. Now leave them in the sun for 2-3 days, till u touch and feel no moisture and crispy sounds you take at hand.

 Method

1. Remove the stem from red chillies and put them in the grinder along with the curry leaves and salt(optional). Grind till a fine powder is obtained. Sieve it.
2. Let it cool completely. Do not store the red chilli powder when it is hot.
3. Store it in air-tight containers. Shelf life upto 3 months.

 

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Chettinad Masala Powder Recipe can be made at home, and used in all dishes made Chettinad style.Always Homemade powder gives an unique taste and healthy too. Grocery store we get many brands, that's also tasty but we dont know when they prepared exactly. For emergency purpose, shop made can use, but personally i dont prefer that.

Ingredients

•   Coriander (Dhania) Seeds - 2 tbsp
• Cumin seeds (Jeera) - 1 tsp
• Dry red chillies - 6
• Kalpasi - 3
• Cardamom (Elaichi)  - 2
• Cinnamon Stick - 1 inch
• Cloves - 3
• Fennel seeds (Saunf) - 1 tsp
• Whole Black Pepper - 6
• Methi Seeds (Fenugreek Seeds) - 1/4 tsp
• Poppy seeds - 1 tsp

Method 

1. Dry roast all the ingredients.
2. Transfer to a mixer-jar and grind until you get a fine powder. 

Note: Store in an air-tight container. Shelf life upto 3 months.

Dry roast all the ingredients together

Use Mixie to make fine powder

Store and Use upto 3 months

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The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes. - Yotam Ottolenghi

One of the basic ingredients for cooking is Tamarind fruit. We usually need to extract the juice from it. Sometimes i feel hard on weekdays morning cook time. Morning cooking always busy and running out of time. I decided to go with some shortcuts for cooking basics. We can prepare tamarind paste and refrigerate it for one month. if you want for more shelf time prepare bulk quantity and you can store it in freezer.

Ingredients

• Tamarind Fruit – 1/2 kg
• Water – 1/2 liter
• Salt – 1 tsp

Method

1. Take tamarind fruit in a bowl.
2. Add water and allow it to boil. Once boiled switch off the flame and keep aside.
3. Wait until it warms and filter it. Press with spoon for extract the pulp.
4. Repeat this until you left with the hard seeds and strings of the fruit.
5. Now add salt to the pulp and mix well. Allow it to cool completely.
6. Transfer this to a glass container and freeze it. 

Boil tamarind in water and keep aside.

Take bowl, filter and spoon to drain the pulp.

Ready to filter

Left over with the hard seeds and strings of the fruit

Tamarind Paste is ready. Store and use anytime.

 

Note

• Use the left over hard pulp for rasam.
• Allow the mixture to cool completely before refrigerate / freeze.

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Do give a try and am sure you will not go in for store bought ones after trying the homemade paneer.

1. Heat the milk and bring to a boil. Stir occasionally so that the skin does not form on the surface.
2. Once the milk rises, add the lemon juice / vinegar / curd. Usually i prefer lemon juice to curdle.
3. Milk starts to curdle. If the milk has not yet begun to curdle than add somw more lemon juice. Milk should completely curdle.
4. Stir the milk when its curdling so that the curdled milk does not stick to the base of the pan.
5. Immediately in a cheesecloth / cotton kitchen napkin / white cloth drain the curdled milk.
6. Keep a pan beneath the cheese cloth.
7. Put some weight above this so that the liquid entirely drained off.
8. Leave it for 3-6 hrs. Open the cheesecloth, you will see a beautiful block of cheese all set.
9. Cut paneer into any shapes or sizes as your wish.

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