Mustard Mayo in Indian flavor

a perfect vegetarian dip for chips using kasundi and mayonnaise

A dip or dipping sauce is a very common condiments in culinary world. Basically foods are dipped into the dipping sauce. When it comes to any finger food, it's hard to beat a good dip or dipping sauce. Whether anyone is preparing for a Super Bowl party or summer barbecue or any other, dips are instant crowd-pleasers. Starting from mayonnaise, tzatziki, guacamole, hummus and lots more, the choice is endless. The dip can be sweet or savory too. Today I have come up with a super simple and quick dip as Mustard Mayo in Indian flavor. Yes, here an Indian touch is added to the plain and simple mayonnaise. That Indian part is Kasundi (Indian Mustard Sauce).

I have used the vegetarian mayonnaise and is store bought. I simply added the kasundi to the mayonnaise along with some garlic. I particularly do not prefer to add garlic in my kasundi as I prepare this sauce and store to use later on which includes festive time. And festive time means there should not be any onion,garlic. So I have added 1-2 cloves of garlic to the kasundi first and then mayonnaise and kasundi is mixed to well incorporated. The garlic in this dip adds an awesome flavor, so I will recommend not to skip this addition. I have not added any lemon juice as my dip was in perfect balance as per my taste bud. Still if anyone wants, then 1 tbsp lemon juice can be added.

The event related to this post :

Well this time our fortnight foodie group named as Healthy Wellthy Cuisines is decided to select 76th theme : 'Dip your Chips' and is suggested by Seema.  So this mustard mayo in Indian flavor here I have come up with for theme contribution. You may check here which she has come up with for the theme. You may check similar recipes shared by our Healthy Wealthy Group members as Spicy Roasted Tomato Dip By Seema, Garlic Onion and Yogurt Dip by Narmadha, Chipotle Sauce by Archana di.

Recipe Card for 'Mustard Mayo in Indian flavor' :

kasundi, Indian Mustard Sauce, Mustard mayonnaise, mustard mayo, No egg, dipping sauce

Vegetarian, Dip, Mayonnaise, Mustard, Mustard mayo

Author: Sasmita

Mustard Mayo in Indian flavor

a perfect vegetarian dip for chips using kasundi and mayonnaise

prep time: 5 Mcook time: total time: 5 M

ingredients:

• Kasundi (Indian Mustard Sauce) 4 tbsp
• Mayonnaise 4 tbsp
• Garlic clove 1-2 no.

instructions:

How to cook Mustard Mayo in Indian flavor

1. First roughly crush the garlic cloves using mortar and pestle.
2. Take a blender jar and blend both kasundi and crushed garlic well.
3. Then mix the mayonnaise with that mixture till everything incorporated well.
4. Transfer to a clean container and keep in refrigerator.
5. Serve when needed as a dip or spread !

NOTES:

I usually do not add garlic in plain kasundi (keeping in mind to use in festive days). So here I have added garlic clove separately. If your kasundi has garlic in it then there is no need to add garlic clove here.

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Spine Gourd Fritters | Chips using Kankada or Kakrol or Adavi kakarkaya or Kantroli

a perfect crunchy fritter which is best suited for snack or side dish using a seasonal vegetable, spine gourd

What is Spine Gourd ?

Spine gourd is a perennial climbing creeper and bears fruits during the monsoon to the end of rainy season. This is closely related to bitter gourd, but different one in both taste (not bitter) and look wise. This vegetable is short in length, round in shape and green in color. These are one of the famous and nutritious cultivated vegetable in India. Many different names are there for this vegetable as Kantroli in marathi, Kankada in odia, Kakrol in bengali, Adavi kakarkaya / Aa kakarkaya in telugu etc. Also there are two sizes available, smaller ones of size 1-1.5 inches and the bigger ones of size 2-3 inches. The price of smaller spine gourds are also bit high as compared to bigger ones. These spine gourd are considered to have cooling, analgesic, sedative, diuretic properties and also balance all the three Doshas according to Ayurveda. 

the use of Spine Gourd in culinary world :

Many dishes one can make using this spine gourd. Starting from stir-fry to any gravy dish and even chips one can have by this seasonal vegetable. My younger brother never like it since childhood. Actually there is a popular line in odia as "Mankada khaye kankada kasi" which means monkey eats the baby spine gourds. So he always says that he is not a monkey and hence he will not eat that, still my mother make different dishes using this vegetable. And particularly I like the smaller spine gourds as the seeds of these small gourds are bit crunchy while munching as compared to bigger ones. Today I have come up with the chips recipe of my mother 😊

Preparation of Spine gourd Fritters or Kankada Chips :

The kankada / kakrol / spine gourd has a no of spines on the outer surface. So it is recommended to thoroughly wash and clean all the spine gourds properly as there are a lot of dirts stuck in between the outer thorns. Then each gourd is cut into thin slices (neither be too thin nor thick). There is no need to de-seed the spine gourds after slicing as they taste yumm after frying. Then all the ingredints mix in a mixing bowl along with spine gourd slices. If the slices are well coated then there is no need of any water. Else one can sprinkle 1/2-1 tbsp of water to the mixture. Next the coated slices are deep fried in batches till crisp on both the sides over low-medium heat. 

Serving suggestion :

After frying the spine gourd slices become so much crispy and crunchy. These can be served as a side dish with any kind of lunch spread. Even with a hot cup of tea these will be a perfect combination as a evening snack. These are completely vegan and gluten free. The process is quite simple and easy. I love to sprinkle few chat masala just before serving and With few slices of onions, it is a big hit at my place. So do try and also please your guest by serving as a party snack !

The event related to this post :

Monday is here again and this time the Foodie Monday Blog Hop team has decided the 220th theme as 'Gourds are beautiful' which is suggested by Sujata di. She is a sweet and lovely person by heart and I love most of her sweet dishes particularly from Bengali cuisine, if you are a big fan of Bengali sweets then her space is perfect. I have recently checked her Karela Dopyazza and immediately bookmarked to try soon. Well coming back to the theme, she suggested to make dishes using gourds and I choose Spine Gourd and here is the recipe of Spine Gourd Fritters aka Kankada Chips.

Recipe Card for 'Spine Gourd Fritters' :

Vegetarian, Chips, Kakrol chips, Kankada chips, Crunchy snack

vegan, gluten free, spine gourd, fritters, Snack, side dish

Indian cuisine

Author: Sasmita

Chips of Spine Gourd / Teasel Gourd

a perfect crunchy fritters which is best suited for snack or side dish using a seasonal vegetable, spine gourd

prep time: 10 Mcook time: 15 Mtotal time: 25 M

ingredients:

• Spine gourd (kankada) 10-12 no.
• Gram flour (besan) 2 tbsp
• Rice flour 2 tbsp
• Turmeric powder 1/2 tsp
• Red chili powder 1 tsp
• Amchur powder (dry mango powder) 1 tsp
• Chat masala 1 tsp
• Black salt as needed
• Water as needed
• Oil for deep frying

instructions:

How to cook Chips of Spine Gourd

1. Wash and clean all the spine gourds properly as there are a lot of dirt stuck in between the outer thorns.
2. Discard the ends of each gourd and cut into thin slices (neither be too thin nor thick). Keep aside.
3. Meanwhile heat enough oil in a deep pan for frying.
4. In a mixing bowl, take rice flour, besan, turmeric powder, red chili powder, amchur powder, black salt and mix well.
5. Add the spine gourd slices and start mixing again.
6. If the slices are well coated then there is no need of any water. Else sprinkle 1/2-1 tbsp of water and mix.
7. Then carefully, slide few coated gourd slices into hot oil without over-crowding the pan.
8. Stir occasionally and fry till crisp on both the sides over low-medium heat.
9. Transfer to a plate lined with paper towel.
10. Similarly deep fry rest spine gourd slices in batches.
11. Finally sprinkle chat masala and serve as a side dish in lunch spread or even as a crunchy snack !

NOTES:

No need to de-seed the spine gourds after slicing. They taste yum after frying. Always deep fry in batches which makes the slices much crispy and crunchy. Chat masala is optional. If more spiciness is required then add few finely chopped green chilies while mixing everything in the bowl.

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Kandhiaa Chakata (Kartik Masa Speciality from Odia Cuisine)

a no-cook, sweet & sour relish using the fruit, Kandhiaa as a part of kartika month special from Odia cuisine

In a platter particularly for me in lunch time, I prefer to have a sweet-sour combination of dish in my meal spread. As the Kartika month of Hindu calendar is going on we the Odias, love to have only vegetarian dishes in the whole month. Although some couldn't manage to have that kind of dishes, still bound to at least follow only last 5 days of this month. These last five days are named as Panchuka. In each odia house, the ladies particularly make rangoli in front of the holy basil (which presents either in front of the house or in the balcony or in the varandah etc.)

Many vegetarian dishes are being prepared and many of them are mostly no-onion-no-garlic dishes. My all time favorite is simple steamed rice with the kartika month special habisha dalma. I have shared this in another post, do check . This is different from other dalma varieties as here no turmeric powder is added. And hence the habisha dalma looks light brownish in color. Along with rice and dalma I love to have any accompaniment like using Oou dish or Kandhiaa dish or simple lemon-salt-green chili combination. Using oou or elephant apple one can make either Sweet Elephant Apple Relish (Meetha Oou Khatta) or Sweet & Sour Elephant Apple Relish (Khata Meetha Oou). 

The other one is kandhiaa, It is a fruit which looks similar to some big size lemon with bit thick outer skin and slight sour, sweet in taste. One may get confuse with Bengali Gondhoraj, but not.These are abundantly available during Kartika Month of Hindu Calendar in Odisha. Just discard the outer skin, add slice of kandhiaa to any dish to get some sour taste. I love to have simply mashing it with some green chilies, sugar and salt and that dish is named as Kandhiaa Chakata.

Here there is no need of cooking actually. Just simply discard the outer layer. The outer layer is quite thick as compared to lemon, so I will recommend to first half the kandhiaa. Then that will be easy to peel the the thick layer. Then squeeze and mash the kandhiaa in a bowl. The liquid part will come out. Add green chili, sugar and salt and mix everything well. And voila !! the relish is ready to have with simple rice and dalma combo. If more spiciness is needed then add more green chilies and also one can add red chili flakes. Some roughly grounded form of roasted dry red chilies can be sprinkled just while having this. Completely vegan, gluten free and no-onion-no-garlic dish one should try.

Recipe Card for 'Kandhiaa Chakata' :

Vegan, gluten free, without onion garlic dish, Kartika month special

Relish, Odia cuisine, Kandhiaa, SIde dish

Odia

Author: Sasmita

Kandhiaa Chakata

a no-cook, sweet & sour relish using the fruit, Kandhiaa as a part of kartika month special from Odia cuisine

prep time: 5 Mcook time: total time: 5 M

ingredients:

• Kandhiaa 1 no.
• Green chili 1 no.
• Red chili flakes (optional) 1/4 tsp
• Sugar 1/2 tsp
• Salt 1/2 tsp

instructions:

How to cook Kandhiaa Chakata

1. First cut the kandhiaa into half horizontally.
2. Then it will easy to take out the outer green layer. Discard those layers.
3. In a bowl, put the inner fleshes and squeeze & mash well.
4. Add green chili and smash it in that bowl.
5. Add sugar, salt and mix well.
6. Finally add red chili flakes and serve with arua anna, dalma !

NOTES:

Red chili flakes is optional. If more spiciness is required then add this. Instead of this one can use some roughly powdered of roasted whole red chilies.

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