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ROASTED PEPPER & CORIANDER HUMMUS

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I am back with a delicious Roasted pepper and coriander Hummus recipe today .It can be whipped in a jiffy with all the ready ingredients. Hummus is so versatile. It can be served as a dip with Pita Bread , as a dip with Nachos or Chips, Spread on the Bread and make a sandwich, Can also be garnished on the salad. Choice is absolutely yours. Hummus is a popular dip from the Middle Eastern Cuisine. Basic Hummus is chickpeas in Tahini. There are many variations these days. It can be made without Tahini as well.Chickpeas, the main ingredient of conventional hummus, have appreciable amounts of dietary fiber, protein, vitamin B6, manganese and other nutrients.]As hummus recipes vary, so does nutritional content, depending primarily on the relative proportions of chickpeas, tahini, and water. Hummus provides roughly 170 calories for 100 grams, and is a good to excellent (more than 10% of the Daily Value) source of dietary fiber, vitamin B6, and several dietary minerals.(Source :Wikkipedia)
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What is the theme for Foodiemonday Bloghop theme this week?

Our theme for 236th Theme for #Foodiemonday #Bloghop is #HummusTime . This wonderful theme is suggested by our fellow blogger Kalyani who blogs at http://www.sizzlingtastebuds.com/ . She has an amazing collection of many vegan and gluten free recipes. I just loved her Sesame and Kidney beans dip and Andhra Special Bitter Gourd Spice Powder. Do head over to her blog and check out some amazing recipes.

Recipe for Roasted Pepper & Coriander Hummus:

What are the Ingredients ?

  • 2 Large Fresh Peppers
  • 1 Cup Boiled Chickpeas / Canned Chickpeas
  • 3 Large Garlic Cloves
  • 1 Tsp Sesame seeds
  • 1.5 Tbsp Olive Oil
  • 1 Tsp Jeera
  • 3/4 Cup Fresh Coriander Chopped
  • Salt to Taste
  • 1/4 Tsp Black Pepper
  • Juice of 1/2 Lemon
For Garnish:
  • 10 Roasted Chickpeas
  • 1/4 Tsp Chilli Flakes
  • 2 Tsp Olive Oil

How to prepare Hummus?

Remove the skin of the boiled chickpeas in order to get creamiest Hummus. Roast the large peppers on the flame. Allow it to cool. Remove the skin and keep them aside. Take a blender. Add all the ingredients and make a fine paste. Transfer the contents to a bowl. Heat a wide bottom pan. Add olive oil. Roast the boiled chickpeas until crisp and add the chilli flakes to the pan. Mix well. Garnish this on the Hummus. Serve with Pita Bread, falafel or Nachos. I served them with Corn Strips. It was absolutely lip smacking. The Bowl of hummus was wiped clean. Enjoy!!!!!!!!!!!!!!!!!!!
dav
Notes:
  • 1.You can use canned Chickpeas
  • Hummus is so versatile. Serve with any option mentioned above.
  • Always remove the skin of the chickpeas in order to get a creamy Hummus.
https://preethicuisine.com/raw-mango-thokku-raw-mango-dip/ https://preethicuisine.com/pointed-gourd-peel-chutney/ https://preethicuisine.com/lauki-ki-chutney-bottlegourd-chutney/
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LAUKI KI CHUTNEY/ BOTTLEGOURD CHUTNEY

Today we are all moving towards sustainable living with minimizing food waste. Today my recipe is a zero waste recipe. I don’t like to waste food. I buy what is required .Trying to move towards absolutely zero waste living.We can all vouch for it .Lauki ki Chutney or Bottle gourd chutney is so versatile that it can used as a chutney , dip, mixed with rice. Absolutely delicious and lipsmacking recipe.
My humble contribution for 235th #Foodiemonday #Bloghop theme #BestFromWaste is this delicious Lauki ki Chutney that can be made in a jiffy.This theme was suggested by Archana who is an amazing blogger and has a lovely collection of recipes on her blog
https://themadscientistskitchen.com/ . Do check her space . I have tried some of her recipes like Sweet Potato Halwa and Kathyawadi Garlic chutney. They were absolutely mind blowing. Have bookmarked some more recipes from her blog.

Recipe for Lauki ki Chutney

What are the Ingredients for this recipe?

  • 1 Medium Size Lauki / Bottle Gourd chopped into cubes
  • 2 Tbsp Sesame Seeds
  • 5 Green Chillies
  • Salt to Taste
  • 1/2 Lemon size Tamrind
  • Handful of fresh Coriander
  • 1/2 Tsp Ginger Paste
  • 1/2 Tsp Garlic Paste
  • 1/4 Tsp Red Chilli Powder
  • 1/2 Tsp Jeera
  • 1 Tsp Urad dal
  • 1/4 Tsp Hing/ Asafoetida
  • 1/2 Tsp Oil

For Seasoning:

  • 1/2 Tsp Mustard seeds
  • 1/2 Tsp Urad dal
  • 1/4 Tsp Hing / Asafoetida
  • 1/4 Tsp Oil
  • 8-10 curry leaves

How to make this chutney?

Wash and clean the bottle gourd / Lauki. Do not peel or remove the pulp with seeds . Cut the ends and chop the bottle gourd into cubes . Use the ends to make compost.Dry Roast the sesame seeds and keep it aside. Take a wide bottom pan and heat oil. Add jeera and urad dal.Once they turn slighlty brown add the chopped lauki, green chilli and chopped coriander. Mix well and close the lid. Let it cook on medium flame for about 15 mins. Lauki will become soft. Now add salt, tamrind, red chilli powder, asafoetida and ginger and garlic paste. Mix well and let it cook for a minute. Switch off the flame. Allow it to cool completely. Grind all the ingredients along with roasted sesame seeds and make a smooth paste.Transfer all the contents to a bowl. Heat some oil in a small pan for the seasoning. Add mustard seeds , urad dal ,curry leaves and hing. Once it starts to splutter switch off the flame and garnish the chutney with this seasoning. Serve this delicious chutney with piping hot rice and ghee ,idli , dosa, paniyaram or use it as a dip or in sandwhich. You will crave for more.
https://preethicuisine.com/pointed-gourd-peel-chutney/ https://preethicuisine.com/kathiyawadi-lehsun-chutney-garlic-chutney/ https://preethicuisine.com/kothamalli-kharam-cilantro-chutney-powder/
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POINTED GOURD PEEL CHUTNEY

Today I am going to share a different type of Chutney or it can be used as a dip as well. This can be called a best out of waste recipe. Yes …. You heard it right. This chutney or dip is made from the peel of Pointed gourd or our very own Parwal. We do make different type of chutney or dip with various veggie peels but this one is a keeper for sure.
What is a Condiment?
A condiment is basically a spice, sauce, or a preparation that is added to food after cooking to induce a specific flavor to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separately from the food and is added to enhance the taste. It includes sauces, dips, pickles and chutneys to name a few. What is Foodiemonday Theme? This week’s 231st #Foodiemonday #Bloghop theme #CondimentsMagic was suggested by our fellow blooger Renu who is a wonderful blogger and shares her amazing recipes .Do visit her space https://cookwithrenu.com/ . I have bookmarked some of her recipes Rajasthani Paush Bada and Horse Gram and sweet Potato Patties to name a few. Do head over to her blog and check it out. I was very Happy when she suggested the theme this week . Recipe for Pointed Gourd Peel Chutney: What are the Ingredients for this recipe?
  • Handful of Pointed Gourd Peel
  • 1 Medium Size Onion Chopped
  • Salt to Taste
  • 2 Tsp Urad Dal
  • 1 Tsp Mustard seeds
  • 4 Red Dry Red Chillies
  • 1 Tsp Poppy Seeds
  • 1/4 th Lemon size Tamrind
  • 1 Inch Fresh Ginger
  • 1/2 Tsp Oil
For Tempering:
  • 1 Tsp Oil
  • 1/4 Tsp Mustard Seeds
  • Few Curry Leaves
How to Prepare the Chutney / Dip? Heat a wide bottom Pan. Add oil. Now you may add urad dal and mustard. Mustard starts to splutter after a few seconds. Add Onions and ginger and roast untill the onions turn golden brown. Lastly add red chillies , poppy seeds ,Pointed gourd peel and tamrind.Mix well and switch off the flame after 2 minutes. Allow the mixture to cool completely. Transfer all the ingredients to a small mixie jar. Make a fine paste. You may add a tsp of water if needed. Heat a small pan. Heat oil. Add mustard seeds and curry leaves. Garnish the Chuntey with this Tempering. Serve with Idli , Dosa, Paniyaram ,Rotis , Use as a spread in Sandwich, Serve with Nachos or Papads…….. Lots of ideas to serve this as a dip / Chutney.
https://preethicuisine.com/kothamalli-kharam-cilantro-chutney-powder/ https://preethicuisine.com/sago-uttappam-with-spicy-onion-chutney/ https://preethicuisine.com/kathiyawadi-lehsun-chutney-garlic-chutney/
TB3

KATHIYAWADI LEHSUN CHUTNEY /GARLIC CHUTNEY

Hello!!

Today I am sharing a delicious chutney from Kathiyawadi region of Gujarat. A fiery red lehsun / garlic chutney. This is not for faint hearts . A great condiment for rotis, Pakodas,Bhajiya,vada pav, Dabeli etc. I am planning to use it in my curries too.

Kathiawar is a dry arid region . They use a lot of legumes, onion and garlic in their cooking.They use Bajra and Potatoes as green vegetables are unavailable for most parts of the year.They use turmeric and chillies to enhance the taste.People use seasonal produce in their cooking.

This month as a part of our recipe swap challenge I was paired with Archana who has some wonderful collection of variety of dishes from Goan and Maharastrian Cuisine . I have bookmarked some of her sauce recipes to try. They can me made with easily available ingredients.Do check out her space https://themadscientistskitchen.com/ .

Original recipe is here

Recipe for Kathiyawadi Lehsun Chutney:

Ingredients:

  • 1/2 Cup Garlic
  • 1.5 Tsp Jeera / Cumin
  • 3 Tsp Coriander Powder
  • Juice of 1/2 Lemon
  • 3 Tsp Chilli Powder
  • Salt to taste
  • 2 Tsp Water

Method:

Blend all the ingredients in a small jar to make a fine paste. Store it in a air tight Container.

Serve as a condiment with Rotis, Pakoras, dabeli,Vada Pav etc…….

Notes:

Serve in Moderation.

Not for Faint hearts

Enjoy!!!!!!!!!!!!!!!!

https://preethicuisine.com/sago-uttappam-with-spicy-onion-chutney/

https://preethicuisine.com/kothamalli-kharam-cilantro-chutney-powder/

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MANGO AND CILANTRO DRESSING

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Hello !!!!

Summers are in full swing and the heat is unbearable. I am always thinking of quick and healthy recipes that can help me to be out from my kitchen as soon as possible. Apart from the heat, work at office is also hectic and drains me end of the day as i have been reaching home very late everyday. For dinner my family prefers to have a healthy salad that is filling too. My boys have rice or Chapati with any veggies as well. You can make the salad more appetizing by adding home made dips or dressing. Home made dips and dressing are always the best.

Our 93rd #Foodiemonday #Bloghop theme is  #Summerfruit. My Contribution for this wonderful theme is this versatile Mango and Cilantro dressing that is so finger licking good. I enjoyed this dressing with some papadums.

Recipe for Mango and Cilantro Dressing :

Ingredients:

1 Ripe Mango peeled and cubed

1/4 Unripe Mango peeled and cubed

1/2 Cup fresh Cilantro leaves

1 Garlic Clove

2 Sprigs of spring Onion finely chopped

2 Green Chilies (Medium Spicy)

1/4 Tsp Cumin / Jeera

Salt to taste

1/4 Cup fresh Lime juice

1/3 Cup Olive Oil

1/2 Tsp Freshly ground Black Pepper

Method:

Put all the ingredients except oil in a blender and blitz until smooth. Gradually add oil in batches. Puree thoroughly after each addition. Dressing will be thick ,creamy and light lime color.

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Store it in an airtight container and refrigerate. I make it in small batches regularly.

 

Enjoy this creamy dressing !!!!!!!!!

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