Onion Tomato Chutney Or Dip 


Onion tomato chutney or dip. 

A lip-smacking and spicy savoury chutney or dip. Best accompany for your snacks, or use it as a sandwich spread.

Its my first post for Shhhh Cooking Secretly Facebook group and the theme is ‘Chutneys’. 

In this group all the participating bloggers were challenged to make a dish with the use of two secret ingredients their partner assigns them with.

This week’s theme is Chutneys. 

This is my first challenge I have been paired with Avin S Kohli, a very talented blogger who writes at  theyellowdaal.com 

A big thank to Avin for giving me these two ingredients. Chutney becomes super hit in my family. 

Best accompany with your snacks. I have used it as sandwich spread too. This finger licking chutney or dip made my sandwiches superbly delicious. 

Recipe 


Tomato – 4 medium chopped 

Onion – 1 sliced 

Cilantro –  1 cup chopped 

Garlic – 3 – 4 cloves chopped 

Ginger – 1/2 inch piece chopped 

Cashew nut – 2 heaped tablespoon 

Green chilli – 2 – 3 or to taste 

Salt to taste 

Lemon juice – 2 tablespoon 

Cumin powder – 1 teaspoon

Method 


Heat oil in a pan. Add sliced onion and chopped green chilli. Fry till onion becomes translucent. Add garlic and ginger. Fry until the onion becomes brown.

Now add the tomatoes, cashew nuts, chopped cilantro, salt and cumin powder. 

Cook till the tomatoes becomes mushy. 

Switch off the flame. If you want your chutney hot you can add 1-2 dry red chilli in the oil with onion.

Let the mixture cool down. 

Mix lemon juice and grind into smooth paste. 

Taste and adjust salt and lemon juice if required. 

Pour the chutney in a bowl or jar. 

Serve with any snacks or use as a sandwich spread. 

I have used it in my burger too. It will make your sandwiches or burger superbly delicious. 

Enjoy…….
I would love to hear from you. Please share your thoughts and suggestions in comment. 

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Gazpacho Or Cold Soup 

Gazpacho 

In this hot weather we want some no cook dishes, right? 😀

Yes we enjoy smoothies, cooler, mojito and different types of fruit juice and mocktails in this season. 

Now what about some refreshing  chilled, yummy and healthy soup made of raw vegetables and fruits. Nothing is better than a bowl of gazpacho in summer. Some crisp toast and a bowl of chilled no cook soup, perfect dinner for summer. 

Gazpacho is a Spanish cold soup made of raw vegetables.

You can get one more cold soup recipe here.

Our this week’s 91st #Foodiemonday bloghop theme is #20minutes recipes. My contribution is this chilled, refreshing, healthy and yummy gazpacho. 

If you have all the ingredients in your pantry  you can make it in a jiffy. Just chop and blend. Keep it in refrigerator and serve chilled or add some ice cubes. 

Instead of sugar I have used grapes and watermelon. Fruits made the soup delicious and healthy. And both are easily available in this season. I have used almonds to give a creamy texture. 



Recipe 



Chopped tomatoes – 3 cup 

Cucumber – 1 small peeled and chopped 

Onion – 1 small chopped 

Garlic – 1 clove chopped 

Capsicum – 1 small chopped 

Seedless watermelon cubes – 1/4 cup 

Grapes – 1/4 cup

Chopped cilantro – 1/4 cup

Vinegar or lemon juice  – 2 tablespoon 

Almonds – 1/4 cup soaked and peeled 

Olive oil – 1 tablespoon, optional 

Salt and pepper to taste 

Chopped tomato, cucumber, onion and cilantro for garnishing



Method 


Taste the chopped cucumber. It shouldn’t be bitter. 

Combine all the ingredients. Blend in a mixer grinder. 

I have made it smooth but you can keep it little coarse if you like. 

I have used vinegar, you can use lemon juice too if you don’t like vinegar. 

Taste and adjust salt, pepper and vinegar or lemon juice if require. Drizzle olive oil. I didn’t. 

Garnish with chopped cilantro, tomato, cucumber and lemon wedges. 

Keep in refrigerator and serve chilled. Or you can add some ice cubes if you want to serve it immediately. 

Serve with crisp toast. 

Enjoy the delicious, refreshing and chilled gazpacho or cold soup.

Tomato Cilantro Egg Drop Soup 


  • Tomato cilantro egg drop soup.

A power packed soup for glowing skin and the overall health of our bodies.

Winter is knocking at the door. So our this week’s #Foodiemonday bloghop theme is #Soup. My contribution is this delicious soup to stay warm and nourished in this cold season.

Some soups are not so healthy and unsuitable for diabetics because of lots of cream and other fat laden ingredients added. So here is a lip-smacking soup recipe for everyone.

Flavoured with garlic, lemon, ginger and cilantro.

Tomatoes have vitamins, minerals, protein and dietary fibers to maintain healthy skin and other body organs. Its helps to lower cholesterol, prevent heart disease, prevent cancer, fight inflammation and improve eye health. Apart from these it gives you radiant skin.

And lemon is a rich source of vitamin c. It protects the body against immune system deficiencies and serves as a powerful antibacterial.

Recipe is very simple and easy. You don’t need any fancy ingredients. You can use whatever you have in your pantry. I have used only tomatoes and cilantro but you can add grated carrots or any vegetables of your choice. Make a healthy bowlful to warm you up in this cold season.

Recipe 


Tomatoes – 4 large chopped

Cilantro or coriander leaves  – 1/2 cup + 2 tablespoon chopped

Onion – 2 chopped

Garlic – 4 – 5 cloves chopped

Grated ginger – 1 teaspoon

Salt to taste

Black pepper powder – 1 teaspoon

Shredded tender coconut – 2 tablespoon

Red chilli powder – 1 teaspoon optional

Bay leaf – 1

Lemon juice – 2 teaspoon

Egg – 2

Water or stock or coconut milk – 2 cup

Oil or butter – 2 tablespoon

Method 


Heat oil or butter in a pan. Add the bay leaf, chopped onion and garlic. Saute till the onion becomes translucent. Don’t make it brown.

Now add the chopped tomatoes, cilantro, coconut and grated ginger. Saute till the tomatoes becomes mushy.

Add salt, black pepper powder and red chilli powder. You can omit red chilli powder if you don’t like it hot. I have used it to add some colour in the soup.

Add 2 cup vegetable stock or coconut milk or water or chicken or mutton stock. Use whatever you have. I have used half water half coconut milk.

Let it boil. Cook on simmer for 10 minutes. Add lemon juice and mix. Let it cool down.

Discard the bay leaf and blend the mixture until smooth. Beat 2 eggs in a bowl and keep aside.

Pour it again in the pan. Add more water or stock. I have added 1 and 1/2 cup more. Add as you like your soup, thick or thin. Taste and adjust the seasoning.

When it starts to boil add the beaten eggs slowly. Stir gently. Eggs will cook immediately. If you don’t like eggs you can skip this step.

Cook until you get your desired consistency. Garnish with coriander leaves, grated coconut, tomato slice and scallion or spring onion.

Serve piping hot. Add some more lemon juice and back pepper powder if require.

Or if you are serving to your kids add spoonful of butter and grated cheese.

Stay healthy stay happy.

Enjoyyyy