For the last few weeks I have been running around trying to complete a long list of projects that I have taken on. Even though I have completed some, it seems like it is going to take just a little longer for me to finish up most of them. These distractions are the main reason that I have not been able to devote enough time to this site. In addition I ended up with a fever last week that set me back another couple of days. I am hoping that from now on I am able to get back to blogging more regularly.........fingers crossed :-)
Moving on, wraps and sandwiches stuffed with a lot of vegetables are my favorite kind of food. Last week when I was looking for a quick solution to dinner, I decided to make an Indian style veggie wrap.I will post the recipe for the wrap in my next post, but first here is the chutney I used to add some flavor to the wrap. This chutney is similar to this one that I had posted earlier, but the big difference is the addition of yogurt. The yogurt added a nice creaminess to the chutney that really enhanced its taste and texture. I used this chutney in both sandwiches and wraps and loved it in both, but it can be used in chaats/ with samosas/ or as a dip, pretty much any way that you care to use it :-)
Click here for a printable view of this recipe
Ingredients and Method to make cilantro mint chutney
1 bunch cilantro (coriander leaves/ kothamalli) (yielded approx 1 1/2 packed cups of cilantro leaves)( rinsed clean )
one handful mint leaves (pudina) approx 15 large mint leaves (rinsed clean)
6 Thai or Indian variety green chilies (or to taste)
1 inch ginger cut fine
1/2 tsp cumin seeds (jeera)
1/4 cup plain yogurt (curds/ dahi)
salt to taste
Puree all the ingredients above except salt in a blender until smooth. Add salt to taste and give it another turn in the blender until it mixes well.
The copyright of this content belongs to Veginspirations.com
Remove and use as required in sandwiches or wraps/ as a dip, or with samosas or chaat or any other way you want. Refrigerate the balance in an air tight container and use up within a day or two at most. I use this chutneys in both wraps and sandwiches :-)
Moving on, wraps and sandwiches stuffed with a lot of vegetables are my favorite kind of food. Last week when I was looking for a quick solution to dinner, I decided to make an Indian style veggie wrap.I will post the recipe for the wrap in my next post, but first here is the chutney I used to add some flavor to the wrap. This chutney is similar to this one that I had posted earlier, but the big difference is the addition of yogurt. The yogurt added a nice creaminess to the chutney that really enhanced its taste and texture. I used this chutney in both sandwiches and wraps and loved it in both, but it can be used in chaats/ with samosas/ or as a dip, pretty much any way that you care to use it :-)
Click here for a printable view of this recipe
Ingredients and Method to make cilantro mint chutney
1 bunch cilantro (coriander leaves/ kothamalli) (yielded approx 1 1/2 packed cups of cilantro leaves)( rinsed clean )
one handful mint leaves (pudina) approx 15 large mint leaves (rinsed clean)
6 Thai or Indian variety green chilies (or to taste)
1 inch ginger cut fine
1/2 tsp cumin seeds (jeera)
1/4 cup plain yogurt (curds/ dahi)
salt to taste
Puree all the ingredients above except salt in a blender until smooth. Add salt to taste and give it another turn in the blender until it mixes well.
The copyright of this content belongs to Veginspirations.com
Remove and use as required in sandwiches or wraps/ as a dip, or with samosas or chaat or any other way you want. Refrigerate the balance in an air tight container and use up within a day or two at most. I use this chutneys in both wraps and sandwiches :-)
