Condiment Series | Soya Granules Dip | Dip

Day 27

This actually, originally was made by my mum as a sandwich spread ! That too of the leftover soya granules. She transformed the cooked ‘nutri sabji’ into an amazing sandwich dip and surprised all of us one fine morning for breakfast. This dip is an inspiration from that spread !!

Though of course this recipe is tweaked as per my taste and sensibility and is not made from leftovers.

The granules lend a very interesting texture to the dip. It is again healthy and not so bad for your waistline.
It of course can be used as a spread in sandwiches but otherwise goes well with crackers, pita, salted toasties etc.

Soya Granules Dip


1/2 cup Soya Granules (washed and soaked in water for 20 minutes)

1 small Capiscum finely chopped

1 small Onion finely chopped

2 cloves of Garlic, minced

For the White Sauce

1 tbsp Butter

1 tbsp Flour

1 cup Milk

1/2 tsp Pepper 

Salt to taste


1. Take a pan pour, 1 tbsp oil and saute` the garlic and onions till they sweat. Add the capsicum, saute` for another minute.

2. Now add the soya granules and season with salt. Mix well and saute for another 3-4 minutes.  Remove from the flame and let it cool down.

3. Take another pan, melt the butter, add the flour and saute` till an aroma rises. Keep stirring and make sure that the roux doesn’t change colour. 

4. Turn the flame down and add the milk in two batches, whisking well continuously. Make sure there are no lumps. 

5. Once you get a smooth sauce consistency and the sauce coats the back of the spoon, add the salt and pepper and mix well.  

6. Now add the cooked soya granules and mix well so that it blends well with the sauce. 

7. Transfer in a serving dish and serve warm with toasties or crackers.

Happy Dipping !!

Condiment Series | Homemade Herbed Mustard | Dip

Day 25

Mustard !! We all have our own tastes and preferences. I buy three different types of mustard at home. While KJ likes mustard to be creamy more like a Dijon Mustard, I like the Classic English Mustard with my sandwiches or burgers, and then I use Kasundi for my salads, marinades, dressings etc. 

And now I have the fourth type that I made at home.
So apparently making mustard at home is simple and you can play around with it, as you like. I learnt it recently only !! I never knew making mustard was that simple. It’s fun actually !! 

So here, the mustard I’ve made is a milder version of the various types readily available with the addition of herbs. I’d suggest let it sit for 2-3 days and the flavours intensify. I’ve used yellow mustard seeds, you can follow the same procedure with a different variety of the seeds.

Homemade Herbed Mustard


2/3  cup (120gr) yellow mustard seeds
½ cup apple cider vinegar
2/3 cup water
2 Tbsp Fresh Thyme
1.5 Tbsp Rosemary
½ tsp chili flakes
½ tsp Salt
1 tsp honey 
¼ cup water at room temperature


1. Mix apple cider vinegar with water and add mustard seeds. Leave to soak for 2 to 3 days. The mustard seeds will absorb a lot of the liquid.

2. Put mustard mix in a blender, together with the rest of the ingredients, and blitz until you get a smooth consistency. If you think it’s too thick, add 2 tbsp of water at a time and continue to blend until you get it smooth.
3. Transfer into jars, leaving no air bubbles if you can, and keep covered in the fridge.


Mustard should keep well in the fridge, for up to few months.
This too makes as a good food gift ! Make bottles and gift to family and friends.

Happy Dipping !!

The Condiment Series | Thai Peanut Sauce | Dip

Day 23

Not just on Satays I love this thai peanut sauce in many many ways, So much so i even use it with my oriental rice or even a sandwich !! I grilled chicken sandwich and thai peanut sauce is pure bliss !!

I’m reasonably picky about my thai sauce. I generally do not like the bottled sauces readily available in supermarkets. I have my favourite oriental restaurants where, I must confess, I have a chicken satay only for the peanut sauce and always end up greedily asking for more sauce :p !!

I wonder what took me so long to figure out how to make this one at home. This is a quick method a bit of a short cut. I’ll soon be trying my hands on the more elaborate traditional method too. Though this works very well for me. I did make some adjustments according to my own taste and I think i’ve got what I’ve been looking for…..

Here I’ll be sharing the recipe of the chicken satay as well, after the Thai Peanut Sauce Recipe (since my star is the peanut sauce).

Thai Peanut Sauce with Chicken Satay


1 cup Coconut Milk

1/3 cup Peanut Butter

2 tbsps Thai Red Curry Paste

2 tbsp Apple Cider Vinegar

1 tbsp Sugar or to taste

2 tbsp coarsely ground Peanuts

1 4 inches piece of Lemon Grass
Salt to taste


1. Take a pan, pour in coconut milk, add the peanut butter, thai curry paste, sugar, vinegar, and salt. Whisk it well. (Do not put the pan on the flame as yet).  Make sure all ingredients are blended.

2. Now put it on the flame and let it cook while stirring it continuously to make sure the sauce doesn’t catch the bottom of the pan. Add the lemon grass. Cook for about 7-8 minutes till the sauce coats the back of a spoon.

3. Turn the flame off let it rest and cool off to room temperature,

4. Once cool, transfer in serving dish or bottle it and refrigerate.


You can adjust the sweetness of the sauce to your taste.

The sauce ill get thicker in the refrigerator, to thin it down, remove from the fridge and let it come to room temperature and add some warm water and mix well (do this only to the quantity you want to serve).  

Chicken Satay


400 g of boneless chicken thigh pieces, cut into small bite size pieces (if you cannot find thigh pieces, you can use boneless chicken breasts)
1/2 cup of Thai Red Curry Paste
3 tbsp Coconut Milk
2 tbsp Fresh Coriander finely chopped
Zest of 1 lemon
2 tbsp Olive Oil or any oil of your choice
6-8 Bamboo Skewers


1. In a medium size bowl, mix the coconut milk and thai curry paste. Add the lemon zest and olive oil and mix well. Add the chicken pieces and let it rest for 15 minutes.

2. Preheat your oven to 200 degree C for 10 minutes

3. Soak the bamboo sticks in water for about 10 minutes (This is important to avoid the bamboo sticks from catching fire)

4. Now thread the chicken pieces onto the bamboo skewers, make sure the chicken pieces remain well coated with the marinade.

5. Line a baking sheet with foil and place it on the lowest shelf of the oven. Place the grill in the middle shelf and place the chicken skewers.

6. Let them grill for about 15 minutes or till well done. You may need to rotate the skewers once in between for even cooking.

7. Once done, remove from the grill and serve with the Thai Peanut Sauce !!

Happy Dipping !!

Condiment Series | Honey Mango Dip | Dip

Day 22

I’m on a dip roll these days and I must confess that while I have made a lot of them, many a times over, many dips are new to me. I’m learning them, making them, enjoying them as I go along my series of ’30days30dips’ !! And I’m loving it !! 

Like my father rightly said, this is the only way to get me to blog as often as I am doing now, otherwise I invariably get stuck in the rut of life and my blog takes a back seat. 
Guess what…..writing and religiously making a one dip like this everyday and hearing from so many friends is addictive !! Let’s hope I remain as dedicated and active with my blog as I am now, during this series. I promise I’ll try to with all my heart……

Generally in our minds, a dip means a savoury sauce !
What is a dip ? What is it’s purpose ? Essentially a dip is a dipping sauce in which one dunks their appetizer / finger foods before eating ! We have a dip along with our finger foods to add that extra punch of flavour then why not a sweet dip ! It works as well, sometimes even better !! 
Especially if it is a mayo based fresh fruit dip.

With the Mango season around, what better fruit could I choose for my fruit dip than the mango !! Yes it is a Fresh Mango dip which lends a completely new dimension to your appetizers. My personal favourites with this dip are chicken strips or bread sticks, though of course you can have it with whatever you like. 

Honey Mango Dip


½ cup mayonnaise

½ cup fresh mango pieces

2 tbsp fresh cilantro leaves

1 tbsp honey

Pinch (small) curry powder

3-4 drops Tabasco

½ tsp fresh lemon juice


1. Blitz all ingredients in a blender till well blended.

2. Transfer in a serving dish and serve or bottle it and store in the refrigerator. It stays happy for up to a week.

Happy dipping !!

Condiment Series | Green Peas Hummus | Dip

Day 21

I’m back with yet another Hummus dish, this time Green Peas Hummus !! This is purely a vegetable hummus unlike my earlier ones.
I’ll be honest, I’m not someone who’s particularly fond of green peas, rather as a child I would run away from them. Now I have this delish way of eating these lovely beads. The Green Peas Hummus has a lovely texture and a vibrant fresh colour and very quick to make.

Like other hummus, this too is brilliant and healthy in wraps, on crostinis or to just have with crackers.

Green Peas Hummus


1 cup fresh or frozen Green Peas

A handful of green cilantro

2 cloves of Garlic

1 tbsp Tahini

1 tbsp Lemon Juice

1/4 tsp Cumin Powder

Salt to taste

Extra Virgin Olive Oil


1. Boil the peas in some salted water. (This should take about 8-10 minutes). Do not cover the pan or the peas will become dull in colour.  Drain and cool the peas under cold water. Strain and keep aside.

2. In a food processor, blitz the boiled peas, tahini, garlic, cilantro, lemon juice, cumin powder and salt. Blitz till you get a coarse paste.

3. Add a little olive oil and blitz some more. You should now get a creamy texture.

4. Transfer in the serving dish, dribble some olive oil if you like and serve.

This stays happy in a refrigerator for up to a week.

Happy Cooking !!

Condiment Series | Salsa | Dip

Day 20

During the F1 season, every other sunday is Race Day at Home !! Beer in the chillers, a bowl of some dip and lots of chips and we vroooooooom…..

Yesterday was no different, only that Nachos replaced the chips and the dip was Salsa !!!! Homemade Salsa.

Salsa is Spanish for Sauce, and in english speaking countries is referred to sauces typical of Mexican Cuisine, known as Salsa Picante, particularly those used as dips. They are often tomato based, though many are not. They are typically piquant ranging from mild to hot. This recipe is a tomato salsa, not the mildest but surely you don’t have to be a brave heart for this !! I’d say it is pleasantly spicey !! 🙂

There are various methods of doing the salsa. Some people make it with raw tomatoes and some boil it. I like mine to be roasted. I feel it intensifies the flavours.

Roasted Tomato Salsa


750g fire-roasted tomatoes, drained if you like a thicker salsa

3 cloves Garlic, peeled
4-5 diced Green Chiles
1 bunch fresh cilantro
1 Onion diced
1 jalapeno, stem removed (and seeded, if you want less heat)
1 tsp. ground cumin
1 tsp. salt
1 tsp. sugar
1/4 tsp. black pepper


1. Preheat oven to the maximum heat for 10 minutes.

2. Cut the tomatoes and place them on a baking try cut side facing down. Roast for about 10-15 minutes till the tomato skin starts getting black spots. Remove from the oven and let it cool down to room temperature.

3. Once the tomatoes cool, remove the skin and discard. It comes off very easily.

4. In a food processor, pulse the tomatoes and all other ingredients until a coarsely ground. You can decide the consistency. I personally don’t like it completely smooth. 

5. Serve  with Nachos immediately, or refrigerate in a sealed container for upto 7 days.

You can of course adjust the chillies according to your preference.

Ole` Ole` !!

Condiment Series | Mast-O-Khiar | Dip

Day 19

You already know my love for hung curd !! These days my hot favourite cuisine is Middle Eastern so here is another hung curd dip…..completely aromatic and exotic !! Look at that name… Mast-O-Khiar, a Persian dip perfect to beat the summer heat !

What Tzatziki is to the Greeks, Mast-O-Khiar is to the Persians, only more aromatic and a tad sweet.
Traditionally this dish was always a side in Iranian meals, however it now has evolved into a crowd pleaser at parties in the form of a dip served with finger foods or leavened breads.



1 cup Thick fresh yogurt chilled (I used hung curd, though hung only for 40 minutes)

1 small Cucumber peeled, deseeded and cubed

2 tbsp Walnuts toasted and crushed

1 tbsp Dried Cranberries chopped

1 tbsp Dried Rose Petals

5-6 Fresh Mint Leaves chopped finely

1 tbsp Fresh Dill Leaves chopped finely

1 clove Garlic minced

Salt to taste

Extra Virgin Olive oil to drizzle


In a mixing bowl, whisk the curd to a smooth consistency. 

Add the crushed garlic, salt, dill and mint. Mix well again.

Just before serving, add the cucumber along with the walnuts.

Mix well.

Garnish with rose petals, dried cranberries and a few pieces of walnut.

Drizzle that olive oil.

Serve with leavened breads or crackers.

Happy Cooking !!

Condiment Series | Tartare | Dip

Day 18

Another popular dip ! Though it’s claim to fame is thanks to only one dish – Fish’n’Chips.
Of course nothing stops you from eating it with just anything else in the world, after all the base is Mayo.

So tartare is essentially Mayo with pickles or gherkins and herbs and has a sharp taste to it with a hint of tanginess, and complements the salty taste of the fish.

If you thought Thousand Islands was simple to make this is even simpler. Here it goes:

Tartare Sauce


1 cup Mayonnaise (get the recipe here)
2 tbsps Pickled Gherkins or Sweet Relish finely chopped (I used sweet relish)* (get the recipe here)
1 tbsp Lemon Juice
a dash of black pepper
1 tsp dill leaves finely chopped
a pinch of salt


Mix all the above ingredients properly.
Transfer in a serving dish and serve.
Best served with fish fingers.

Condiment Series | Caribbean Coconut Dip | Dip

Day 17

The Caribbean Coconut Dip is an inspiration from the famous Pina Colada, which happens to be one of my favourite cocktails ! A lovely sweet summer flavour, I had actually never imagined it as a dip !!

This is again a simple dip with the native produce of the caribbean – Pineapple and Coconut.
 Incidentally Pina Colada is the national drink of Puerto Rico and legend has many a tale to tell. It is said that in the early 19th century a pirate named Roberto Cofresi, to boost the morale of his crew offered them a drink which contained coconut, pineapple and white rum !! With his death, the pina colada was lost, until later in 1954, Ricardo Gracia, a Caribe Hilton employee claimed to have invented it.

Anyway coming back to this dip, it has a tangy sweetness and can be put together very quickly. Serve with a savoury dish and the sweetness to the dip comes as a refreshing surprise. (One generally doesn’t expect a sweet dip).

My father and KJ could lap it up in case we ran out of desserts at home 😀

Caribbean Coconut Dip


1 cup of Hung curd

1/3 cup of Dessicated Coconut

2 Slices of Canned Pineapple

1/2 tsp salt

2 tbsps of the canned pineapple syrup

For garnish

1 tbsp Walnuts coarsely chopped

1 slice of canned pineapple finely chopped


In a blender, blend together the hung curd, dessicated coconut and the pineapple. 

Add the syrup and the salt.

Transfer in the serving dish. 

Garnish with walnuts and chopped pineapple.

Serving suggestions: With Chicken Nuggets, Cutlets, Kebabs.

Happy Dipping !!

Condiment Series | Sundried Tomato Pesto | Dip

Day 16

Mostly when we hear of Pesto we only think of the traditional basil pesto, but remember Pesto is anything that is pounded !! 
If you like sundried tomatoes you’ll love this pesto. The flavours are so rich and so intense.

Basil and Tomato is another marriage made in heaven ! The earthy sweetness of basil and the tangy tomatoes is pure bliss and as Italian as it can get 🙂 

I love sun dried tomatoes and when in a hurry or when the sun is not strong enough, I oven dry them. You do get readymade sun dried tomatoes, but here in India they are super expensive compared to making your own. And then of course, nothing beats the pleasure of making from scratch your own batch of these flavourful chewy sun dried tomatoes.

I will share the recipe of sundried tomatoes in my next series (very soon…)

For now it is the sun dried tomato pesto. 
Again use this as a dip / relish for your chips or use it in pasta or spread it on a toast…you have many options.

Sundried Tomato Pesto


10 whole sundried tomatoes or a cup full
4 cloves of Garlic
1/2 cup blanched Almonds
a handful of fresh Basil
2 tsps Sugar
1 small dry red chilli 
1/3 cup extra virgin olive oil
Salt to taste


Combine everything in the food processor and blitz ! I like to keep this pesto a little coarse. You can make it more pasty if you like.  If it’s a little too tangy for you, you can increase the sugar.

Transfer in a bottle and store in the refrigerator.

Serve as you like !!


If you have sundried tomatoes soaked in oil, the same oil can be used to make the pesto.