Muhammara

Muhammara is a dip from the Middle Eastern region made from roasted bell peppers and walnuts.  It can also be used as a spread for a sandwich or had as a sauce with kebabs. Usual accompaniment is pita bread.  But we had it with some crunchy breadsticks.

Ingredients:
Red bell peppers - 2 nos
Walnuts - 1/2 cup
Garlic - 2 nos
Bread crumbs - 1/4 cup
Cumin powder - 1/2 tsp
Lime juice - 1 tbsp
Red chili flakes - 1-2 tsp
Olive oil - 2 tbsp
Salt to taste
Mint leaves for garnish

Roast the skin of the bell peppers - either on direct flame, or on a pan, or place in oven for about 15 mins till the skin gets black spots on them ( quite like the procedure of roasting the brinjal for bharta)
Cool and peel off the skin and remove the stem and the seeds.
Coarsely cut and keep aside.
Toast the walnuts on a pan for a little while
Put all ingredients into a blender and make a paste.  It can remain slightly coarse too.
Drizzle some extra olive oil if you wish
Garnish with mint leaves.

* Ruchik Randap - recipe source

Mint Chutney

Dip made with the Pudina (Mint) Chutney

Pudina (Mint) - 1 large bunch
Green chillies - 2
Ginger - 1/4"
Garlic - 3-4 pods
Jeera( cumin seeds) - 1/2 tsp
Coconut - 10 gms
Tamarind paste - 1/4 tsp
Urad dal - 2 tbsp
Oil - 1 tsp
Salt to taste

Keep the mint leaves ready
Take oil in a wok. Add the urad dal and saute till brown.
Place in a blender along with the mint leaves, ginger, garlic, jeera, tamarind,green chillies, salt, coconut.
Grind to a smooth paste with a little water.
The chutney is ready.
Have with hot rice. Or make sandwiches.

For a dip:
Blend in a little thick yogurt. Cut cucumber or carrot pieces and serve with the dip. In the picture you find mango slices ( raw mango - tothapari variety)