Cream Cheese spread (dip) with Multigrain Crackers

Munch on these multigrain crackers with delicious cream cheese dip.This is ideal for any party as starter .Actually this cream cheese in a multipurpose dip or spread whatever you call it.Apply it on toast ,bagels ,crackers or serve it as a dip with raw vegetable or chips for a ideal party platter.You can even spread it on flat breads for a on the go snack roll,I always have a jar of this this in my refrigerator.Recently I even served it with Kebabs and they tasted yummy with it.

Now talk about crackers I added different kinds of flour in it but if you want only all purpose flour or wheat flour can be added.I baked them ,alternatively they can be fried too.

Cream Cheese Dip

Ingredients

1 package (8 Ounces) Cream Cheese, Slightly Softened

2 whole Green Onions, Sliced

1/4 whole Large Carrot, Peeled And Finely Diced

1/4 whole Red Bell Pepper(green bell pepper), Finely Diced 

1/4 cup Finely Diced Red Onion

1 Tablespoon Chopped Dill (more To Taste)

1 clove Garlic, Peeled

Black pepper , to taste

Salt ,to taste

Method

Combine the cream cheese with all the other ingredients in the bowl of a food processor. Pulse until the mixture reaches the consistency you want: it can be chunky, with larger pieces of the veggies, or you can keep going until it's very mixed together or smooth as I like mine smooth,that's it.

Transfer the spread to a container and store, or in serving bowl, in the fridge. Serve cold with crackers or chips or bagels or veggies or use in cold vegetable sandwich as spread or serve with any flat breads OH! so many "OR".

             Multigrain Crakers

                                                        Ingredients 

                                            All purpose flour 1/2 cup

                                          wheat flour  1/4 cup

                                          Pearl millet flour 1/4 cup

                                         Maize Flour 1/4 cup

                                         oil 1/4 cup

                                       salt to taste

                                     Hot Water to knead the dough

                                    Italian seasoning 1/2 tbsp (optional)

                                                             Method

Preheat the oven at 350 degree F.

Mix all flours along with salt and seasoning ,mix well.

Now add oil and rub with hand so that the flour mixture absorb oil evenly.

Now add water slowly and knead it into a tight dough,keep aside for at least 15 minutes.

Roll the dough about 1/2 inch thick with the help of rolling pin and cut lengthwise or in  desired shape.

Place on greased cookie sheet and bake for about 12-15 minutes or untill it becomes little red and looks done. Let them cool for 10 minutes and enjoy.

   

Nectarine Chutney

I had some nectarine lying in my refrigerator so i tried this sweet and tangy chutney.This chutney is very easy to make and different.It can be serve as a side dish with any type of meal.

Ingredients,

Ripe nectarine -3-4
ginger - 1/2 inch pieces
green chilly - 1-2
sugar - 4-5 tbsp
salt to taste
Red chilli powder- 1/2 tbsp
Crushed black pepper- 1/4 tbsp
A pinch of Garam masala
little water

Method

1-Cut nectarine and take out the seed,chop it along with green chillies and ginger into very small pieces.

2-Heat little water(about 3-4 tbsp) in a pan and add sugar ,let it dissolve.

3-Add chopped nectarine along with chilli and ginger ,stir ,cover it and let it cook in steam for 1/2 an hour on low heat.(stir 2-3 times in between)

4- After it uncover , add all spices ,mash little bit and cover it again for 15 minutes.

5-Stir and let it cool ,store in glass jar ,this chutney can be store for about 2-3 weeks in refrigerator .

Cucumber Chutney

Cucumber Chutney and my 50th Post.Mostly people celebrate with something sweet but here i come with something spicy to celebrate my 50th post.

 This chutney can be serve as a side with any kind of meal ,it is very tasty and some nice change from the regular chutneys.


Ingredients:

Cucumber - 1/2 (medium size)
 
Coriander leaves- 1 bunch

Raw Mango -1/2 (medium size)

Green chilly-1 (medium) 


peppercorns- 2-3

cloves     - 1-2

Cumin seeds- 1 tbsp

Black salt-1 tsp

A pinch of Asafetida


salt to taste


Method-


1-Cut cucumber in cubes (with skin),peel and cut raw mango and pick  coriander leaves with little stems on and wash it thoroughly by draining excess water.


2- Combine all the Ingredients for chutney and blend it in blender ,add little water if needed,serve with any kind of bhajia or sandwich.


I am sending it to Preeti's Green Gourmet Event-1.

Mint Coriander Chutney

Mint and Coriander Chutney is to North Indians what  Guacamole is to Mexican, Nam Pla is to South East Asian,  Mayonnaise is to European and coconut chutney to south  Indian.

We love to dip almost any snack in this lovely, flavorful, easy to make , tangy chutney,which is an indispensable item for many street food too , in North of India

Ingredients:

A small bunch Coriander leaves

Few twigs of Mint leaves

2-3 Green chillies (Depending upon your taste)

Tamarind, a small lump or lemon juice or raw mango pieces.

4-5 Garlic cloves

1 inch Ginger piece

1/2 tsp Cumin seeds

2-4 Whole Black pepper corns

1 small Onion (optional)

Black salt as per taste
Salt as per taste




Method

1-.Pick Mint leaves from the stalks. Pick coriander leaves and rinse thoroughly , drain excess water.

2.In a Food processor or Mixer, grind all the ingredients listed for  few times, until you get a smooth mixture.

3- Add few spoons of water for a smoother paste if needed.

4-Store it in refrigerator.


Note -1- you can store it7 days in refrigerator, but better to consume within a day or two .
          
2 - If going to store for longer time use few  drops of oil in place of water and lemon juice.

3-Opptionally you can even add a spoon of sugar to the chutney which adds an entirely different flavor to it.

Tamarind Sauce (imli ki chutney)

This is very simple and easy chutney as every body knows it, which can be made either in microwave or stove. Can make it in advance, used to any type of chat, snacks and so on. Here is how i make this chutney as most of my friends wanted to know the recipe :) !!

Ingredients:

1/4 cup Tamarind pulp
3/4 cup water
1/4 tsp black salt
1/4 tsp Red chilly powder
6-7 small cubes jaggery

2 tbsp Cumin powder
1/2 tbsp garam masala
salt to taste


Method-

1-Mix water and tamarind pulp together well.
2-Heat on medium flame and add jagerry cubes.
3-Add salt,black salt,chilly powder,cumin powder and bring it to a boil.
4-Boil it till thickens untill desired consistency.
5-Add garam masala let it cool down and store it.


Note

1--you can use 1/2 cup sugar in place of jaggery.

Onion Raita

Today I am going to share the recipe of Onion raita with you.It goes well with any rice dish like Biryani,lemon rice etc.you can also serve it as side dish for dinner or lunch.It is a very easy and quick recipe with little ingredients.

Ingredients:

1 1/2 cup yogurt

onion--1 (finely chopped)

jeera (cumin) powder--1tbsp

black pepper powder--1/2tsp

Black salt-- 1/2 tsp

salt to taste

coriender leaves (chopped)

Method

1-.Put the yogurt into a bowl and mix with a fork or whisk until very smooth. Use some milk if needed .

2-Add chopped onion , black salt,jeera powder,black pepper powder and salt ,mix it well.

3.Garnish it with chopped cilantro and serve cold.

NOTE--

1- Always use fresh yogurt to make raitas.

2-Add salt to it just before serving ,otherwise the taste of raita will change .

3- You can also use this recipe as a dip ,do not add milk while whisking the yogurt.