Tomatillo Verde SalsaRoasted Beet Root with Chickpeas DipTo further lower sodium, boil fresh chickpeas at home instead of canned and enjoy with low sodium saltine crackers.Cocktail Colorful Dhoklas with Spicy Strawberry ChutneyChef's Tips:
• You may use different cookie cutters to cut Dhoklas.
• To further decrease the sodium content, skip the salt; this will bring the sodium content down from 460 mg per
serving to 310 mg per serving.
For Red/Green/Yellow/Blue Color Dhoklas:
• 2 tsp. Garlic Chili Chutney*
• 1 drop Food color, red/green/yellow/blue
Dry Roasted Cumin and Coriander Powder or Dhaniya Zeera Powder (Makes 1⁄4 cup)
Ingredients:
1/8 cup Cumin Seeds
1/8 cup Coriander Seeds
Method:
In a medium non-stick skillet, over medium-low heat, combine cumin and coriander seeds and dry roast for 1 minute; remove from heat and set aside to cool.
In a coffee or a spice grinder, add dry roasted spices and grind well until a fine powder.
*Garlic Chili Chutney (Makes 1/3 Cup)
Ingredients:
1⁄4 cup Red Chili, whole
1⁄4 cup Garlic clove, peeled
1⁄4 cup + 1⁄2 tbsp. Water
Method:
In a small microwave-safe bowl, soak chili with 1⁄4 cup water for 1 hour.
Microwave on high for 1 minute. In a blender, add chili, garlic cloves, 1⁄2 tbsp water and puree.
**Garlic Cilantro Chutney (Makes 1/3 Cup)
Ingredients:
1⁄4 cup Garlic cloves, peeled
1/3 cup Cilantro, roughly chopped
1 tbsp. Water
Method:
Add all ingredients to a blender and puree.Cucumber and Yogurt Dip
