Creamy Basil Lemongrass Dressing

Green Tomato Chutney/ Raw Tomato Chutney

Lemon Poppy Seed/Khus Khus Salad Dressing

 This creamy Lemon Poppy Seed/Khus Khus salad dressing is perfect for a veggie loaded salad you would want to have as lunch or dinner. This dressing is a great way to spruce up your salad.

This salad dressing is a low carb version. 
What I like in a home made dressing is that you get to customize everything from the spice, salt and sugar. And this salad doesn’t take any time at all. It is just a add everything to blender and blitz kind of dressing. This salad dressing comes together in just about 5 minutes. It stays well in the refrigerator upto 10 days and can be used as and when required.
While you are here check out other sauces and masalas like —  Homemmade Schezwan sauce, Biryani masala, Sambar powder, Rasam powder, Homemade Pesto and more…
Here is the recipe of Lemon Poppy seed dressing-
PREP TIME: 5 Mins                                  COOK TIME: 2 Mins
TOTAL TIME: 7 Mins                                COURSE:  DIP AND SAUCES
CUISINE: WORLD FOOD                        QUANTITY: 100 GM APPROX
AUTHOR: Rajni Ram


    Poppy Seeds 1 tbsp (white/black)
    Apple Cider Vinegar(ACV) 2 tbsp
    Olive Oil 6 tbsp
    Sugar powder/icing sugar 1 tbsp
    Dijon Mustard 1 tsp
    Salt 1/4 tsp
    Lemon juice 2 tbsp
    Garlic cloves 4 crushed
1. In a blender pour the ACV, Olive oil, Lemon juice, salt, sugar powder, crushed garlic cloves, Dijon mustard, and blend at high speed for 30 seconds. Stop and blend again for 30 seconds.


2. Now add the Poppy seeds and give another pulse for 30 seconds. The dressing is ready to use now. Store in a bottle and refrigerate.This can also be used as sauce for burgers and other breads. 


1. I could not find black poppy seeds her, otherwise they would have provided a great contrast. Anyway this doesn’t affect the taste or flavour in anyway.
2. If you prefer a sweeter dressing, add one more tablespoon of sugar powder.




Mint/Pudina Raita

Mint by itself is such a flavourful herb, it heightens the taste of everything else. Since it has a strong flavour it should be used in moderation. Here I have made a Raita(curd sauce) with Mint, which goes well with Parathas, Naans, Kebabs and with any mixed rice variety. The lovely green colour and the minty freshness gets the salivary buds in action. This is a simple recipe and takes under 7 minutes to make if you have all ingredients ready.

Well, one may think why am I blogging something so simple, something that anyone can make. Well, its just to establish the fact that something as simple as a well made Raita can lift the effect of a recipe gone wrong. People trying their hand at cooking for the first time will be encouraged by its simplicity to try cooking more often.

Let’s get to the recipe right away.
PREP TIME: 10 Mins                             COOK TIME: 5 Mins
TOTAL TIME: 15Mins                            COURSE:  MAIN
CUISINE: SOUTH INDIAN/                    SERVINGS: 4
                 NORTH INDIAN
 Ingredients:                                                   Author: Rajni Ram
Mint leaves 1/2 a bunch
Green chilli 1(if not hot enough can add one more)
Curd 400 gms
Roasted Jeera powder 1/2 tsp
Salt as per taste.
Wash the Mint leaves well and let the water drain. Smoothen the curd( do not beat or whip). Put the Mint leaves, Green chillies, roasted Jeera powder and salt in a blender and give it a good spin. Add about a cup of curd from the 400 gms to the blender and grind to a smooth paste. Now add this paste to the remaining curd and mix well. Put it in the refrigerator until ready to serve. Enjoy the Mint Raita with your meal. Bon Appetit.
1. Assemble all ingredients. Wash Mint leaves and drain the water.


2. Put the mint leaves(you can put the tender stems too), green chillies, roasted Jeera powder and salt in a blender and blend.


3. Now add a cup of curd to the ground mix and give it a good spin. It should become a fine paste.


4. Add this paste to the remaining curd and mix well. The Mint Raita is ready. Put it in the refrigerator until ready to serve.



1. You can temper the raita with mustard and jeera if you wish. I haven’t done it, as I think the Mint by itself is enough.
2. You can add grated Cucumbers, Carrot or finely chopped onion or Boondi to this raita.
3. This Raita can also be used to soak Dahi Vadas.
 If you tried this recipe and liked it, comment below. Would love to hear from you.