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)
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
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.
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.
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
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.
It has been pouring for the last two days. The weather is cool and wet. Hence we decided to spend the weekend at home and decided to make this absolutely lip smacking Greek Style Potato Wedges served with a simple yogurt and dill dip.It was polished off in no time.You should definitely try this recipe. A perfect treat for a wet weather. It can be served as a side dish or a meal in itself. Its works as a perfect meal for me.
This week some wonderful memories were created. I had a brief interaction with the honorable President of Singapore. A memorable moment for me to cherish for a lifetime. She is such a warm and humble person.
This week’s theme was suggested by our co blogger Archana who is a wonderful blogger and blogs at https://themadscientistskitchen.com/ . She has an amazing collection of Goan Recipes.I have tried hr sweet potato halwa and Spicy Garlic Chutney. Love all her recipes.Do visit her blog and check it out.My humble contribution for #222nd #Foodiemonday #Bloghop theme #MystiqueMediterranean is this easy and delicious Greek Style Potato Wedges.
Recipe for Greek Style Potato Wedges:
4 Large Potatoes cut into wedges
10 Gms Fresh Oregano
10 Gms Fresh Rosemary
1/2 Tsp Garlic Powder
1.5 Tbsp Olive Oil
1/4 Tsp Paprika
Salt to taste
1/2 Tsp Freshly ground Coarse Pepper
For the Dip:
1 Cup Plain Greek Yogurt
Salt to Taste
1/4 Tsp Chilli Flakes
2 Tsp Finely Chopped fresh Dill
A generous Pinch of Coarse Pepper
For the wedges:
Heat a wide bottom Pan. Add Olive Oil. Add in the Chopped Potato wedges. Roast on medium flame. Keep tossing until all the sides are well cooked and turned brown. Add salt , paprika, garlic powder, freshly ground coarse pepper and finely chopped fresh herbs. Mix well. It will take about 20-25 minutes. Transfer them on to a plate.
In another bowl mix all the ingredients for the dip.
Serve Greek Style Potato wedges with this delicious dill dip and enjoy!!!!!!!!!!!!!!!!