Mexican 5 Layer Dip

Ingredients:

2 tsps. olive oil

1 medium onion, diced
2 medium size cloves of garlic, minced
1 (15.5-ounce) can low-sodium black beans, drained and rinsed

1 tbsp. chipotle pepper in adobo sauce, minced
4 tbsps. fresh lime juice

1/4 tsp. ground cumin

1 tbsp. water

1/2 tsp. salt

1 (10 oz.) box frozen corn kernels.

1/4 C chopped coriander leaves/cilantro

2 ripe hass avocados

4 medium tomatoes, seeded and diced (about 2 cups)
1/4 C scallion, thinly sliced
salt and pepper

3/4 C extra-sharp Cheddar, shredded (I used Cabot brand, its labelled halal)

Method:

Preparing the layers

Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 mins. Stir in the garlic and cook for 2 mins. more.

Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tbsps. of the lime juice, cumin, water and salt. Puree until smooth. Set aside.

Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.Let cool

In a small bowl mash the avocado with the remaining lime juice.

In a medium bowl toss together the tomatoes and scallions. Season tomato mixture with salt and pepper to taste.

Assemble:

Take a 8 x 8 glass baking or serving dish or any dish you like, a transparent glass bowl only makes for better presentation as you can see all the layers through it. Spread the black bean dip into the bottom, top with the corn mixture, spreading it out to form a single layer over the beans, then spread the avocados, then the tomatoes. Top with shredded cheese. Serve with your favorite chips.

Enjoy!

Homemade Butter

Ingredients:

2 1/2 cups heavy cream

1 cup sour cream

1 teaspoon coarse sea salt

Freshly ground black pepper

 

Method:

Prepare a medium-size bowl of ice water.
In the bowl of an electric stand mixer fitted with the whisk attachment, gradually whip the cream and sour cream together. Increase the speed of the mixer and continue whipping until the cream separates and the mixture thickens.

Use a rubber spatula to gather up the butter and remove it from the bowl. There will be some liquid that is a natural result of this process. That liquid is actually buttermilk. Gather the ball of butter together into a double layer of cheesecloth or a thin kitchen towel and plunge it into the ice bath to wash any buttermilk off the surface. Sprinkle with salt and pepper, to taste. Pack the butter into a bowl or roll it into a ball. Use immediately or store in the refrigerator.

Homemade Shrikhand

Ingredients:

2 C Yogurt
1/2 C sugar
1 tsp cardamom powder
a pinch saffron
1/4 C sliced almonds/pistachios(or any nuts you like)

Method:

Drain the yogurt on 2 layers of paper towel  (or use a muslin cloth) ,overnight or more. The water should be completely drained. Add the sugar, cardamom powder, saffron and whisk it until the sugar is mixed well with the yogurt.Transfer it to the serving /storing dish, sprinkle the top with almonds and more elaichi pdr. Chill and serve with Pooris or Rotis.

I am sending this to Ayesha's Anyone Can Cook event., , Chilled Delights event by Tickling Palates,

Homemade Basil Pesto

Ingredients:

5 big handfuls basil leaves (about 2 hefty bunches)
1/2 C pine nuts or 3/4 cup walnuts
1/2 C fresh grated Parmesan or Pecorino cheese
Juice of 1 small lemon
2 cloves garlic, peeled

salt and pepper to taste
3/4 C extra-virgin olive oil

Method:

Place all ingredients with 1/2 cup of the oil in a blender and blend. Gradually drizzle in the remaining 1/4 cup of oil until pesto is thick and smooth.

This will yield about 2 cups of pesto, the left over stays well in an airtight container when refrigerated.

Homemade Pesto tastes much much better is fresh, cheap, healthy , quicker and easy to make than you think and ofcourse its halal . Its and excellent condiment to have in your pantry , toss in some cooked pasta or spread it on a sandwich or paratha for another quick fix meal.

Enjoy!