foodatarian.com

Ingredients:
200gms yogurt (or sweetened yogurt); beaten well,
2 scallions (spring onions), chopped,
2 tsp sugar,
1 pomegranate, arils or seeds separated and juice preserved.

Method:
Leave a tbsp of pomogranate arils for garnishing and chill them until ready to serve. and mix all the other ingredients together. Also add the juice to the raita to get the nice pink color to the dip. Just before serving garnish with the preserved pomogranate arils.

Ingredients:
2 avocado; pulp separated and mashed,
1 red onion; finely chopped,
1/2 red bell pepper; finely chopped,
1/2 green bell pepper; finely chopped,
1 yellow bell pepper; finely chopped,
1 tomato; deseeded and finely chopped,
1/2 cup finely chopped jalapeno peppers,
2 lemon; juice squeezed,
2 tbsp finely chopped cilantro or coriander leaves,
Salt and sugar to taste.

Method:
Mix all the ingredients and chill it for 15-20 minutes before serving.

Ingredients:
1/2 kg brinjals,
2-3 cloves of garlic; crushed,
2″ piece ginger; crushed
1/2 tsp rai (mustard seeds),
1/2 tsp jeera (cumin seeds),
1 tsp methi (fenugreek) seeds,
2 tsp turmeric powder,
2 tsp red chilli powder,
1 1/2 cup sugar,
1 1/2 cup refined vegetable oil,
1/2 cup vinegar,
2 tbsp salt.

Method:
Soak together chilli powder, turmeric powder, jeera, mustard seeds, garlic and ginger in vinegar for an hour. Then grind this to a paste. Heat oil in a pan and saute this ground paste on low flame for two minutes. Then add sugar, salt and mix well, add the brinjal and cook on low flame. Do not cover or add water, since this pickle needs to be preserved there should not be any water content. When brinjal has cooked, let it cool and preserve in dry bottle. Add some oil on the top of the pickle if you want to store this for a longer time. You can also serve this pickle as a vegetable, but in that case use less oil.

Ingredients:
1 large bunch of garlic cloves; peeled,
10-15 dry red chillies,
1 large tomato; grated,
1 tsp lemon juice,
Salt to taste,
1 tsp jeera (cumin seeds),
3 tbsp oil.

Method:
Heat oil in a kadhai (wok) and add red chillies, let them fry for some time so that the oil gets flavored with chilli. Then drain and grind them along with tomato, garlic and salt. Then in the same hot oil add jeera and this ground mixture and fry for 2 minutes. Then put off the flame, add lemon juice and serve.

This recipe can be used as a dip, sauce or also as a salad dressing.

Ingredients:
1 cup coriander, finely chopped,
1 cup spring onion greens, finely chopped,
2 tbsp finely chopped mint leaves,
4 tbsp red chilli oil,
2″ inch ginger, finely chopped,
2 tbsp soy sauce,
Salt and pepper to taste.

Method:
In a bowl mix together red chilli oil, soy sauce, salt and pepper and let it aside for some time. In another bowl mix coriander, spring onions, mint and ginger. Add the oil mixture to it and mix well. Serve with steamed snacks like dimsims, won tons, etc.