Olive Tapenade- delish!

Tuesday 31 May 2011 | Posted by Kishi | Dips,Easy Cooking


2 tbsp. of drained capers

200 gms of unpitted olives (170 gms of pitted)

1/8 tsp. dried thyme

2 tbsp. olive oil (depending on how loose or spreadable you want it)

1-2 Anchovy (non vegetarians)

2-3 no. raw garlic (vegetarians)


· Put all the ingredients in a blender.

· Trick is not to pulverize the ingredients, which will make it bitter and tarry, but to pulse them carefully and stop while the mixtures is still relatively coarse!

· Apply on toast enjoy with a nice chilled wine- heavenly!


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Yo mayo…

Tuesday 9 June 2009 | Posted by Kishi | Dips

mayoMade some home made potato wedges. I like eating the same with Thai chilli dip or green chutney or just tossed in herb butter with some chaat masala for tang!
Though for kicks I tried mayo as I am not a fan of it!
I have friends who are fans of mayonnaise in there sandwich, or salad such as potato salad or canned tuna…mayo everywhere hot dogs pizza name it, its there!!

I have made this base a bunch of times to use it as a base for many other dressings like the aioli, thousand island dressings ,tartar sauce and ranch dressings. I have even used the base mayo recipe in my honey mustard dressings. Combine the same with brown sugar, French mustard and lime juice. It turns out remarkable.

Give it a try and enjoy your chips with the same…I sure did!


Ingredients: Amount:

Egg yolks 1/4 cups
Dijon mustard 2 tbsp
Vinegar 15 gms
Worcestershire 15 gms
Salt 1 ½ teaspoon
Pepper 1 teaspoon
Vegetable oil/Olive oil 3 cups


1. Place the egg yolks, mustard, vinegar, and Worcestershire into a large water bath.
2. Place a hand mixer (Braun) into dressing and begin to puree. Slowly add the oil to form an emulsion, being very careful not to separate the sauce.
3. Adjust the consistency if needed by adding water to prevent the sauce from separating. If the dressing becomes too thick it will separate.
4. Season with salt and pepper.
5. Clean and cover the container and refrigerate.

FYI (1): research says that Russia is the only market in Europe where more mayonnaise is sold than ketchup by volume.
FYI(2):I have never eaten ketchup! 😉

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Homemade Peanut Butter…

Thursday 4 June 2009 | Posted by Kishi | Dips,Guess what?

home made peanut butterSick and throat has been bad, yet I eat everything! Poor doctors…hehehe!

After a long time had a peanut butter sandwich…Simple recipe on how to make a sandwich:
🙂 take the bread of your choice…toast it/or the way it, take a knife and spread some good peanut butter on it add jam/jelly whatever you like if you like 😉

Delhi has a whole bunch of varieties:
Skippy – the old classic American one.
Fab India -organic peanut butter I recommend only if you are in that health mode.
Rupa foods -another local brand
And then my last but the favourite is to make your own peanut butter:

Store bought peanut butter is high on salt and contains added saturated fats, which are not hale and hearty. Here’s a truly fast and unproblematic recipe to make peanut butter at home.
1 cup of peanuts,
1 teaspoon oil (you can use peanut oil or any other vegetable oil that doesn’t have a strong fragrance)
A pinch of salt.
Take roasted, unsalted peanuts. For first timers- go for ones that are already roasted and shelled. Shortly, when you are more practised, you can shell the peanuts at home and roast them in the oven. Perfect during winter times when we get lovely peanuts and cheap too! Leave the red skin on if you like the taste. Now put the peanuts in the food processor. Add the oil and the salt. After starting, check after a minute or so. If you like yours chunky like me don’t grind it for too long. But if you prefer a smooth silky paste then grind it longer till it’s downy. If the butter seems too thick, add some more oil to it.
There- your homemade peanut butter is all set to eat. You can stock up to eat afterwards as well.
Enjoy your treat and let me know how it turned out!

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A spoonful of yogurt

Monday 4 May 2009 | Posted by Kishi | Dips,Food

A spoonful of yogurtI am a yogurt admirer. I can’t imagine my meal devoid of it. I wonder where it originated…with the Turks Europeans or Asia??
To counteract its natural acidity, yoghurt can be made sweetened, flavoured, or in containers with fruit or fruit jam on the base. Swiss Style is a very common way to consume yogurt too in which the fruit has been stirred into it .I mean think of a cuisine and it’s at hand in some form. Be it savoury or sweet. I still consider I have not developed a feel for sweet yogurt that you get in India.
The taste of Greek style yogurt is similar to the Italian ricotta and which can be irresistible with honey occasionally.

I attended Ahaar exhibition for a second time this year and I realized how many companies have entered the Indian market with the sweet yogurt. From flavours like blueberry, litchi, pineapple, mixed berries, black currant etc. In western culture the concept of savoury yogurt is not big. I remember the days at school (in us) when I use to make “raita” and my roommates always had an unpleasant expression. I don’t think it was the yogurt per se I think it had more to do with the sulphur in the black salt. It always is reminiscent of eggs.
I habitually use Dahi (yogurt in Hindi) mixed with turmeric and honey as a face pack. Or use Khatta (sour) Dahi as hair conditioner.

These days I am hooked to chaach (butter milk) tempered with mustard seeds, mint and ginger. If you are travelling Rajasthan Saras chaach is something one shouldn’t miss. Another thing on my lunch menu is pineapple raita.

Here you go:

Yogurt 1 cup
Cumin Seeds 1 tsp
Fresh mint leaves (chopped) 2 tbsp
Cilantro leaves (chopped) 1 tsbp
Black salt ½ tsp
Chaat Masala ½ tsp
Salt and pepper t.t.
Pineapple (chopped) ½ cup
Red chilli ¼ tsp
Ginger (grated) ¼ tsp

Take the yogurt and whisk it till smooth and add all the ingredients. Serve chilled. Raita has a cooling effect on the palate making it a must in summers. It’s a great condiment be it with breads or with kebabs for some, with stews or vegetables. A spoonful of yogurt- first-class medicine, excellent probiotic!

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Spicy Mustard Dipping Sauce

Tuesday 28 April 2009 | Posted by Kishi | Dips

Was having a basic cucumber tomato sandwich with tea today and was thinking something spicy, tangy to eat the same with. Here is what I made…try it!


Yield: 1 cupmustard

Ingredients                                         Amount 

Soy sauce                                            1/2    cup

Rice vinegar                                         1/4   cup

Asian Mascot mustard                     1/4   cup

Sesame oil                                            1/8   cup

Green onion, minced                        1/8   cup

Sugar                                                       2   tbsp

Tabasco sauce                                              t.t. 


1.     Combine all ingredients in a mixing bowl and allow flavors to blend. 

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