Hummus is a very popular dip in the Middle Eastern countries made from cooked chickpeas. This essentially needs a sesame seed paste known as Tahini. There are loads of flavoured hummus available in the market. It is a super healthy dip, made of fresh/boiled ingredients with loads of olive oil.
Those of you who saw the recipe I posted yesterday would know that the Hummus recipe was coming up next. I made some homemade Tahini, as ready-made Tahini paste is hard to come by easily in India. You may find it is some exclusive stores in certain cities. Such exclusive stores which stock up of world foods is not close to the place I live, in Bangalore. Anyways it is a pretty simple recipe. One does not really need to go hunting for store-bought Tahini. It is ready in a jiffy. Check here for the – Tahini Recipe.
Now once you have Tahini ready, all you need is a can of chickpeas or you can soak a cup of chickpeas overnight & cook it till tender. The rest of the ingredients are pretty easy to find too. A small bunch of fresh coriander, juice of lemons, a few cloves of garlic, some coriander powder, extra virgin olive oil and some salt to taste… that is it.. blend them all together & your done..
Hummus is traditionally served with flatbread such as Pita or as a part of meze. It is also served as an accompaniment to falafel. You can also eat hummus with some tortilla chips & salsa, instead of the guacamole/sour cream on the side.
I always used to pick flavoured hummus tubs like – Jalapeño hummus, Thai sweet chilli hummus, Red pepper hummus etc. from stores when living in the UK & eat them with crudités or with tortilla chips. You can even eat it as it is.. Both K &I love hummus as it is, it’s really really tasty & does not actually need an accompaniment with it, just dig in & I guarantee that you will lick your fingers clean..!
Ingredients: (Serves 3) Preparation Time: 10 mins
Chickpea’s – 1.5 cups
Note: You can pre-cooked canned chickpeas, washed & drained. Else you can also soak 3/4 cup of chickpea’s overnight, throw away the water used to soak the chickpea & cook it in fresh water till tender, drain away the water and use it for this recipe.
Coriander – 1 small bunch washed & roughly chopped, reserve some chopped leaves to garnish
Note: Let the stalks be, they add a lovely flavour
Garlic cloves – 3, peeled & roughly chopped
Tahini – 1 tbsp
Coriander powder – 1/2 tsp
Lemon juice – 2 tbsp of freshly squeezed juice
Extra virgin Olive oil – 3-4 tbsp or use as per required
Salt to taste
Throw in all the ingredients into a blender jar. Blend until smooth. If the hummus is dry, add some more olive oil. This is a pretty thick, shiny/glossy dip, very flavourful too. The Tahini adds a nutty feel & the lemon-coriander add its tangy bit & freshness…!
Transfer to a serving bowl. Garnish with some olive oil & some chopped cilantro.
Serve it as a dip with some falafel & pita bread or with some tortilla chips or with crudités.
All that I can remember when I eat this is secretly stashing my lunch-bag packed for school with some raw mangoes that fell from our Mango tree during the season. We had two lovely, huge Mango trees at home. “HAD” Sad but true, one very close to the gate & it fell one nasty stormy night blocking the road in front of out house & we lost electricity as it brought down the electricity pole along with it. We had to sit in darkness for almost for a couple of days till the power lines were restored. Sadly the other one had to be cut down 4-5 yrs after the first one fell because of old age.
I went to school with a bunch of other kids on an auto-rickshaw. Singing, eating & chattering all the way. Was so much of fun. We were a bunch belonging to different classes. I lived like 10 km away from school. But thoroughly enjoyed jumping into the auto rickshaw & having a ball. 🙂 Yes, coming back to my stash of raw mangoes in the lunch bag, as few of my classmates went home for lunch I would hand it over to them & ask them to mix it up with the required ingredients to prepare this or just ask them to chop it up into wedges & pack some salt & red chilli powder & pack it back to class. Afternoon sessions were then fun… the box with the raw mangoes & the masala were passed around carefully during class & we would devour all of it till we licked our fingers clean. I was allowed to eat this only once in a while as an overdose can make you sick.. Oh such fun days those were, first the secret picking from the ground since mum wouldn’t approve eating too much of it, she would let me carry some approvingly maybe once a fortnight, but then the girls in class would demand for some almost every couple of days :)).
This is something that takes me down memory lane.. such warm & fond memories :))) This is easily available in small carts in and around Mangalore & small towns around Mangalore when it is the mango season. It is a very popular snack loved by people from all age groups. Many refer to this recipe as an instant mango pickle. It tastes just like a pickle because it has all the similar flavours other than excess oil & salt.
Ingredients: (Serves 2) Preparation Time: 5 mins
Raw Mango – Use the variety you like, I always preferred my home-grown variety but now I usually use Totapuri variety.
Tip: Use a variety that isn’t too sour. Raw mangoes which are just beginning to ripen also taste good as they add a lovely sweetness to the sour & the hot recipe.
Asafoetida – a pinch
Red chilli powder – 1/2 tsp, adjust according to you taste
Turmeric powder – a pinch
Sambar powder – 1/2 tsp
Coconut oil – 1 tsp, adds an authentic touch, if you can’t consume coconut oil then add some extra virgin olive oil
Salt to taste
You can grate or finely chop the raw mangoes. Throw away the kernel & the fibrous covering around the kernel. Throw the chopped or grated raw mango into a bowl, add all the spice powders, asafoetida, salt & oil. Give contents of the bowl a good mix. Dig in to the bowl to check & adjust the salt & spice. That is it your done.. 🙂
If you have some patience, cover the bowl & let the raw mango pieces absorb the salt & other flavours.
Serve as is, as a side or as a snack.
Experimenting should be my middle name, Oh well, that’s a lame one, don’t we all experiment with food?? Yes, of course we do. Now what made me experiment with strawberries & yogurt?? What could one possibly do when one ends up with half a litre of sourish yogurt & sour strawberries..? 😦 I did not have enough strawberries to make jam out of it, then again I would need to use the yogurt in another recipe. I was looking to do something with both together. I don’t like to throw away food, you would know that about me if you have been following my posts. If the food is still edible, why throw it away? If the person who had ended up with curdled milk had not experimented then we would have never known what cheese was all about. 🙂 Enough of my lectures, I don’t want to bore you.
This is a very simple yet yummy raita. Will be ready in a jiffy. Just pick up some sour strawberries, a few basil leaves, 1 cup of sour yogurt (Do not worry if you do not have sour yogurt, use just natural yogurt). Any chilli of your choice to spice it up, honey to balance the sourness & some toasted sesame seeds for garnishing. A blend of fresh flavours.. best served chilled.
A rare day today for Keli Paan, rare because it has been ages since I did two posts on the blog. It is february & all my recent posts have been had loads of red in the ingredients or the photos.. :D. But I’m not that sorts who believes in celebrating one day for love..!
Ingredients: (Serves 2) Preparation Time: 5 mins
Yogurt – Sour preferably, else Natural is fine, I used homemade
Strawberries – 4-5 medium-sized
Honey – 1 tbsp to balance or kill the sourness
Fresh Red chilli – 1, medium-spicy, slit, de-seeded
Basil leaves – 3, roughly torn
Sesame seeds – 1/2 tsp
Salt to taste
Toast the sesame seeds in a small fry pan and keep aside. Wash & hull the strawberries.
Add the yogurt to a blender & blend it well to make it smooth. If you are adventurous like me add the chilli along with the basil & blend it again till the chilli’s & basil get minced. Next add the strawberries & blend just for about 10 seconds. I wanted small pieces of strawberries to chew on in the raita.
Tip: If you do not wish to blend the strawberries then, you can chop them finely & add.
Add some salt to season & add the chilli if you have not blended it earlier with the yogurt like I did.
I made 2 batches of these today, with 2 different types of chilli’s. One version with dried red chilli’s & another version with a small piece of minced scotch bonnet chilli’s. The first version was not hot, whereas the one with the Scotch bonnet chilli’s was hot. So you can choose what type of chilli you want to use. Go ahead with some freshly ground peppercorns if you wish to or a pinch of ground red chilli powder/paprika/cayenne pepper powder.
Note: If you are making this for your kids, you can add just a pinch of the chilli & a wee bit more honey.
Garnish with the toasted sesame seeds just before you serve for that nutty crunch in the raita.
Serve as a side with any Pilaf or biryani.
Or eat it just as is for a snack just like I did.. 😀 On a day like today, this was perfect to beat the heat off..!
I read though Health.com for healthy tips.. While I was browsing through the website last evening.. I noticed this recipe to enjoy Strawberry’s.. I had strawberries in the fridge as it’s the season now.. ! Been feasting on them from the time the season was on.. ! 😀
I should say we ate the best strawberries ever when we were driving down to Cornwall last weekend.. there was slow moving traffic for a kilometre or so.. & I saw signboards on the side of the road that said.. “Buy fresh Strawberries handpicked straight from the farm..” & I had to buy some.. & then for another hour or so kept eating them.. 🙂 They were the sweetest strawberries I had ever had..!
Anyway… this recipe can be enjoyed as a side during breakfast or as a dessert after a meal.. Fill the strawberry pots with your favourite yogurt or ice-cream.. sprinkle the top with corn flakes/nuts/raisins or any other topping of your choice & voila there you end up with something that looks pretty & tempting!
Tip: For you diet conscious people.. use fat-free greek yogurt.. flavour like Vanilla, coconut & banana go best.. but feel free to use any flavour you like…. & for those who don’t care about calories use full fat greek yogurt/slightly melted ice cream of your choice… Cool them if you wish to, before you serve them.
For those of you who have trouble making your kids eat fruits.. this maybe a good way.. Make it look pretty, i’m sure they will make their hands dirty! 😀
Ingredients: (Serves 2) Preparation Time: 5-10 mins
Strawberries – 200 gms, larger the better, Sweeter the better too.. 🙂
Greek Yogurt/Thick yogurt/Ice-cream – 2 tbsp
Banana – 1/4 of a ripe banana
Tip: If you plan to use plain greek yogurt, you can add a few drops of vanilla essence & mash 1/4 of a banana into it; & stir in some sugar if required. You can add some honey instead of sugar too.
Toppings of your choice; I used some Wheatabix & almond flakes, raisins & cinnamon powder to sprinkle on top.
Mash up the banana in a bowl. Now add the yogurt to this & mix well.
Tip: To reduce the sugar added, I used very ripe banana’s.
Add sugar/honey if you used plain yogurt. Take each strawberry & de-core each of them carefully, as shown. Make sure you don’t end up puncturing the sides..
For the filling:
Option 1: Fill the strawberry pot with the banana+yogurt mixture. Chill if required.
Option 2: Else fill the pots with melted ice-cream of your choice. Place them in the chiller.
Top the filled strawberries with your choice of toppings… I added some wheat flakes from my pack of breakfast cereals, almond flakes & raisins.. finished it by sprinkling just a wee bit of cinnamon dust.. & we had them along with our breakfast.. 🙂
Julia from Kitchenettefinds had posted a salad dressing recipe a while back. The way she had described the dressing was too tempting. Being a huge fan of salads I wanted to try it out. Link to the original recipe. I made a few changes to her recipe though… I gave up the cheese she added & added honey & a garlic clove..
I tried this variation because lately, I been eating a lot of fatty food.. As I have mentioned earlier.. I’m hooked on to junk food.. or should I say I was hooked on.. that is more appropriate I suppose…. as my junk food intake has drastically reduced now, when I was much younger.. I used to thrive on junk food literally..! A packet of Chakkli’s (South Indian savoury snack) in one hand.. the TV remote or a novel in the other hand.. Chakkli’s used to just vanish in about 20 mins after opening a packet.. & mind you, a packet easily had 20 chakkli’s. We use a lot of stainless steel containers to store snacks at home.. So, later on, during tea time if mum opened the container to eat one or two of those chakkli’s; she would end up opening almost 7-8 containers looking for them.. 😉 & then finally she would come ask me.. :D, after a while she stopped asking me.. because she knew they were long digested in my tummy… 😛
You would not believe that I have managed to get my father-in-law hooked to potato crisps too..Yes, another favourite !! All this story just to mention that I have turned to healthier snacking options..like salads, couscous, fruits etc. A big No, no to crisps/potato wafers or any kind of deep-fried food. Having said this, I still eat these at moderation.. at times though..
Ingredients: (Serves 4-5) Preparation Time: 5 minutes
Black olives – 7-8, pitted
Lemon – 1, juice squeezed out
Garlic Clove – 1, peeled
Honey – 1 tsp
Dijon Mustard – 1 tsp
Black Peppercorns (optional) – freshly crushed to sprinkle or use a pepper grinder once you prepare the salad
Salt to taste
In a blender jar, combine & blend the olive, mustard, lemon juice, garlic clove & honey. Do not add any water. Once the ingredients blend well into a smooth paste as shown, transfer them to a small bowl. Add salt to taste.
Mix the salad dressing with your favourite greens, tomatoes, onions, shredded carrot, croutons or if you want to indulge a bit, add some mozzarella cubes too. Sprinkle some crushed black pepper to add some spice..!!
I made myself a salad using some different lettuce varieties, cherry tomatoes & red onions.
Enjoy..! Any left over dressing can be stored in an airtight container in the refrigerator. It should last for a week.
If you liked this, you should check out other salad recipe’s –
- Lemon Vinaigrette Salad Dressing (allieandmonica.wordpress.com)
- Lemon and Dill Salad Dressing (ramblingsofawouldbehousewife.wordpress.com)
- Homemade Ranch Salad Dressing (foodiefriendsfridaydailydish.com)
- Kale Salad and Homemade Dressing (forthepursuitofhealth.wordpress.com)
- Ginger Garlic Russian Salad Dressing – Recipe of the Week – Tuesday 9.10.13 for Russia (wordwarriordavies-tight.com)
- Buffalo Chicken Caesar Salad (pixieinthekitchen.wordpress.com)
- Salad Dressing Recipe (denisedesigned.com)
- Yiayia’s Greek Salad Dressing (kouzounaskitchen.com)
- The BEST Healthy Vinaigrette Dressing (cleanlifehappywife.wordpress.com)
I had been meaning to post this recipe from a long time.. but never ended up doing so. I have mentioned this being an accompaniment in a couple of recipe’s I posted earlier.
Popularly known as Hari Chutney in Hindi. Hara is green in Hindi..
This dip is very versatile. Is a good accompaniment with many Indian starters. I’m sure each & everyone of you would have had this at some point of time with your food if you are an Indian food freak. You could have been served with some of this as a side with your main meal/as a spread in some Indian chutney sandwiches.. Eaten it as a dip with Frankie rolls.. or maybe even as chutney with Dosa/ vegetable cutlets… etc.
Very flavourful. If you find this a wee bit hot for your taste sprinkle some sugar on it or add some jaggery.. the taste changes & this is a yummy variation to this chutney… You could also add some beaten yogurt.. 🙂
In the pictures posted I have served this chutney with some Onion Pakora’s.
Ingredients:(Serves 4) Preparation Time: 10 mins
Coriander leaves – half a bunch, about 100 gms
Green Chilli’s – 2
Garlic – 1 small clove, peeled
Ginger – a small piece, just for the flavour, 1/4 inch piece
Mint/Pudina leaves – 15-20 medium-sized leaves
Salt to taste
Wash all the ingredients & roughly chop them. Add them to a blender & blend into a smooth paste. Add a wee bit of water if required to grind the ingredients into a smooth paste. Transfer to a serving bowl. Add salt to taste & mix.
Serve as a dip along with any Pakoda/Pakora’s or with any Indian grilled starters. For e.g. Chicken Frankie Roll, Moong Daal ke Vade/Split Moong Bean Fritters.., Onion/Kanda/Piyav/Eerulli Bajji/Pakoda’s/Bajo, Fish Fry with a Konkani style batter etc.
- Ubiquitous coriander chutney (foodreviewstorecipes.wordpress.com)
- Coriander Coconut and Mint Chutney (chefkarimari.wordpress.com)
- Dhania ne Fudina ni Chutney (Cilantro and Mint Chutney) (khojicook.wordpress.com)
- Gooseberry Coconut Chutney-(Nellikkai chutney) (recipeinspire.wordpress.com)
A sad thing happened this morning. I was done clicking pics for this recipe & while I was transferring the pics to my laptop… boom.. my memory card just gave up.. luckily I had 3-4 photos which managed to get copied on to my hard disk. 😉 But the sad part now is till my new card arrives I cannot click pictures.. & post new recipe’s.. boohoo.. feel so tied up… I will have to make do with my reserve collection..
Its spring & summer in many parts of the world.. what healthier ways to fight the summers than including some yummy smoothies in your diet.. Hence here you go.. a simple yet yummy smoothie…
Tip: I did not add sugar as the fruits were sweet enough & the honey added a little sweet too. If you have sour tasting pineapple & blueberries then do add some..
Ingredients: (Serves 1) Preparation Time: 5 mins
Pineapple – 3 inch slices, skin removed
Plain Yogurt – 3 tbsp
Blueberries – 15 – 20
Honey – 1 tsp
In a blender add all the ingredients & blend well.
Fridge it & serve chilled or serve with some ice cubes.
- Blueberry Banana Smoothie Recipe (bestfruitsmoothies.com)
- My Go-to Green Smoothie (revolutionspermind.wordpress.com)
- Strawberry Pineapple Smoothie (rambunctiousrecipes.wordpress.com)
- 3 Classic Smoothie Recipes (hackcollege.com)
- Blueberry And Yogurt Smoothie (bestfruitsmoothies.com)
- Citrus Pineapple Yogurt Smoothie (bestfruitsmoothies.com)
- Rise and Shine! Smoothies! (motivatemeblog.wordpress.com)
- Strawberry Smoothie (passionaterylahn.wordpress.com)
Fruit punches are a favourite anytime anywhere. I had been to a restaurant recently with a friend & I had ordered a similar drink but that was with Green apples. I loved the flavour of celery & mint in that drink. It was a brilliant drink. So re-created the drink with different fruits.
If you have a brunch party to host, try this drink out, it will be an instant hit. It’s refreshing & will go perfectly with any kind of food. The kids will love it as well. If you want to try adding some Vodka in it as well. 🙂 I will try this with some Vodka soon & let you guys know how it turned out.
Ingredients: (Serves 2) Preparation Time: 10 mins
Kiwi – 2 medium-sized, skin peeled
Strawberries – 6 medium-sized
Mint leaves – 8-10, medium-sized leaves
Celery Sticks – 2, 4 inch sized pieces
Sugar – 4 tsp, add more or less depending on your taste
Lemon juice – 1 tbsp, freshly squeezed
Cold Water – Approximately 200 ml
Wash & cut all the fruits.
Add all the ingredients except the lemon juice to a juicer. Blend well till its smooth. Add the lemon juice & mix well. Check sugar & adjust if required.
Transfer into serving glasses.
Add ice cubes if required. Enjoy on a hot summer day or on a gloomy day with some spicy food by the side. 🙂
If you like this you may also like – Fresh Strawberry Lassi.
This dip is perfect for barbecue’s on a nice summer day. It’s cool and very refreshing. Just the thing you need on a hot summer day. Teekha refers to hot and Meeta refers to sweet in Hindi.
If you are short of summer day’s then this is a very good accompaniment for any Indian/Barbecued/Mediterranean skewered starters. Or on days you plan to grill some veggie’s/meat in your oven, this dip will go well with them.
Ingredients: (Serves 3-4)
Cream – 2 tbsp
Honey – 2 tsp
Garlic cloves – 2 medium-sized, make a fresh paste using a pestle
Red chilli powder – a pinch or more, based on your taste
Black peppercorns – 1/4 tsp or more, based on your taste, freshly crushed
Chaat Masala – 1/4 tsp or more
Greek style yogurt/ thick-set yogurt – 4 tbsp
Dill – 2 sprigs, finely chopped
Salt to taste
Mix all the ingredients mentioned above. Add salt to taste. Your dip is ready. Chill it in the fridge for a bit if you have time.. The flavours blend in better this way..
You can serve this with some grilled or barbecued veggies.
Check my Mix-veg skewers recipe, this serves as a perfect dip for it.
Notes: Does not involve any cooking. Ready in a jiffy. I sometimes prepare this & fridge it overnight since the flavours blend in better this way…
- Pan-fried eggplant with a yogurt dip! (beckyleslie.wordpress.com)
- Design Mom’s Baked Veggie Fries (potterybarnkids.com)
- Jamie Oliver’s peri-peri sauce (itsalwaysteatime.me)