This cream cheese platter along with onions and cucumber makes a great snack option for your diet or you can serve it as a side dish for your lunch or dinner. However you serve it, it is so delicious and I am sure you will go for a second helping. I could just live off with this plate for weeks. I served it along with oven roasted veggies and pumpkin soup for my lunch.
I have stopped using store bough tomato ketchup as it is loaded with sugar. I have been off sugar for the past two months and so I had to look for a sauce recipe without the sugar which I could use as a dip. I used to make tomato ketchup at home before marriage, but I used to add a lots of sugar to it. So I had to change that recipe slightly to make it perfect for my current diet.
After the green chilly sauce I posted yesterday, I also made the red chilly sauce. This is almost like the green chilly sauce but with little variations. I made a paneer dish with both sauces and we just loved them. It is so much better than the pricey store bought sauces. You can store these in refrigerator for three months because of the vinegar in the sauce. The reason why I chose to make these sauces was because of my paleo diet.
For this month’s BM, I chose the theme sauces and preserves for week one. We use a lots of sauce in cooking and I always had stock of green chilly sauce and red chilly sauce and use them up whenever I make Indo Chinese dishes. But after I started paleo diet, I have started reading labels and when I went through the labels of sauces, there were so many ingredients which we don’t take in paleo such as sugar, potato and corn flour. But still I made chilly paneer often for our dinner and so decided to make a home made sauce with only paleo approved ingredients.
For the second day, I am here with another dish made with potatoes. I am doing one vegetable three ways this week. After the tater tots, I didn’t want to deep fry one more dish. So baked the potatoes in oven and mixed it with the sauce. This is quite easy to make and tastes so delicious. I made an Indo-Chinese lunch today and this Honey Sesame Chilly Potatoes were part of it. There are so many variations of this dish available in many blogs, but I went for an easier version. If you want you can deep fry the potatoes and make this.
The third Armenian recipe is a very simple baked potatoes, which I served along with Armenian Rice Pilaf. While I was searching for a simple side dish to go with the pilaf, I came across this recipe. The original source is unknown but the recipe is in various sites with the same wordings. These potatoes are baked covered in aluminium foil for nearly an hour until tender.
For the alphabet Y, I had to do some word play as I couldn’t get any recipe in Tamil cuisine starting with Y. Yennai Kathrikkai kulambu is a very famous Tamil style gravy in which a spice powder is stuffed in brinjals and then a gravy is made. When I saw a similar version of brinjal as roast, I couldn’t skip it. The original idea is from Rak’s Kitchen. If you are wondering about the alphabets, I am doing an A- Z Tamil cuisine recipe mar4athon this month and we have arrived at the alphabet Y. Some say that it is called as podi kathrikkai but whatever the name may be, it tasted out of the world. As my mixer was not working ( only yesterday it came back in working condition with half of the functions gone) I had to improvise on the recipe. I have used idli milagai podi for the spice powder instead.
Coming to the alphabet X, I didn’t have a choice for any word in Tamil. If you are new here, then you must be confused. I am doing an A-Z Tamil Cuisine recipe marathon this month, and we are at the alphabet X. As there are no words in Tamil starting with X, I had to do some word play for this alphabet. This mango pickle is very easy to make as the name suggests. My mom used to make delicious pickles and when the mango season arrives, our house will have jars and jars of avakkai, vendhaya mangai (coming soon) and vadumangai apart from the usual raw mango pickle, lemon pickle and maa inji oorugai. All these pickles are high in chilly powder and salt and for me pickle needs to be extremely hot. But when I got married, I was in for a shock. My hubby didn’t like spicy pickles and started advising me that too much salt is bad for health and wanted me to stop eating pickles.
For the letter H, I had a really tough time selecting a Tamil recipe. There is no alphabet for ha, so there are no dishes starting with H. So I ended up using an English word. But still we use the word hotel in our speaking ad so this would be apt for the alphabet. My MIL used to make delicious coconut chutney. I know that she adds raw garlic and so I started adding garlic. But still I couldn’t bring that taste. I have also tasted the same type of chutney in some hotels but never could find the ingredient which add to the flavour. Then one day while talking to my SIL, I enquired about the chutney. She then told me about the ingredient which MIL added. It is nothing but ginger. So when I came home, I tried adding ginger to the chutney and my hubby was really happy with the result. He was reminded of his mother. How great is that? my daughter used to hate coconut chutneys, but from that day, she used to eat it without complaining. But when we visit hotels, she doesn’t eat coconut chutney. When asked, her answer was that she likes only what I make. I felt like I was given a crown by my daughter. Though the title says hotel chutney, only some hotels serve this type of chutney. Others are quite bland. And this also happens to be our family recipe too.
For the alphabet C, I chose chenaikilangu. Chenaikilangu is nothing but yam which is a root vegetable. We use this to make Yam roast, kola urundai and a baked version of the roast. But still hubby wants me to make it like one of his colleague’s wife. I have never met her and so I never even took note of this until one day when we visited my aunt’s place. She served us this roast which was so delicious. Both of us were praising her, while hubby told me that even his colleague’s wife made the same type of roast. I asked my aunt for the recipe and made it within the next week. We were so happy with the result.