Hummus

I am writing this post after a long time. Unfortunately my internet was not working . Some construction was going on in the basement of the building so they had to dug out the cables. I will put together my favourite Lebanese recipes. (Yes they are for vegetarian) I had my first taste of Lebanese food some nine or ten years. I think what attracted me to this cuisine is the vibrant colors of the crockery they serve their food in and the simple flavors they use. They colors remind me of the famous Blue pottery of Jaipur which has Turkish Persian influence.

Hummus

Chickpeas boiled 1 cup

Tahini 2 tsp

Cloves 2-3 cloves

Olive oil  ½ cup

Salt to taste

Lemon 1 tbsp

Hummus is pretty simple to make. Strain the water from the chick peas. Put the chickpeas, lemon juice , olive oil, salt & the garlic cloves in a Food  processor .Keep adding the water if needed to make a smooth paste .Add the tahini & process it for a 2 minute . The Hummus should be of a peanut butter consistency. Chill it in the refrigerator. Serve with toasted pita bread.

Tip: I would hate to admit but I like my hummus to be a little on a spicier side.So my twist is I soak 1 red chilli or 2 if you really like red ;P in olive oil for ½  hrs . Grind the chilli with the above ingredients.

You can store this dip in the refrigerator for 3to 4 days. The dip at times becomes a little too thick so you can add olive oil before serving.

The easiest way to toast a pita bread is to put it in a toaster. Grease in some olive oil on it & microwave for 30 sec  serve. Don’t put the greased pita in a toaster  ,you would not like to know what happens ;p.

 

 

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Sour cream

Mexican food is my favorite.I don’t think i can get enough of it.The spicy fiery jalapenos, sour cream & salsa can make my head swoon in ecstasy.Couple the food with sangria then you will know what am i talking about. Being a punjabi, mexican food makes me feel at home. With heavy dollops of cheese , chilli & salsa i can be sure that my appetite can never surpass the hunger in my eyes. Whenever i have tried to prepare a little mexican food at home it always takes a beating with the choice for sour cream available in the market( I live in India) . That is if i am lucky to find some. So this is my take on sour cream . I hope you like it 🙂

Fresh cream 1 cup

Hung curd 1/3 cup

Lemon juice 2 tbsp

Lemon rind a pinch

Salt to taste

Beat the cream till it’s thick in a pan.Hung curd is simple to prepare we need to put curd in a muslin cloth & hang it over night . All the excess water is squeezed out the curd turns thick.  Fold in the hung curd, lemon juice , salt & the rind . Mix well. Keep it refrigerated.

Tip: If you can get hold of chives add some finely cut to the dip.

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Aallu ki sabzi ( Curried potato’s)

I can’t tell you how much i have searched to get hold on this recipe.Unfortunately the search was long as this  we only get to eat this when there is a  puja with puri.This mouthwatering dish is simple in flavors and quite easy to prepare. for this simple . And to top of it all when i prepare it i know that it will be polished off within minutes. According to my brother this is the best aallu sabzi he has ever eaten 🙂

Potato 2 nos ( boiled & peeled)

Tomato 2 nos ( Pureed)

Grenn chilli 1nos

Ginger 1 inch

Coriander a bunch

Ghee

Coriander pwd 1 tbsp

Turmeric 1/2 tsp

Water 1 cup

Salt & R-chilli ( according to taste)

 

Boil & peel the potatoes . In a pan put ghee when is ghee is warm add ginger( julienne) , g chilli after a minute put the coriander pwd and finely chopped coriander 1 tbsp after say 30 sec put in the pureed tomatoeswith turmeric & r chilli . Remember we don’t want to fry the ginger brown it should only be slightly cooked so that  the flavor is retained . Fry the tomatoes till the fat leaves the sides and you can see specks of ghee on it .Softly crush the potatoes between a hard surface & your palm. I prefer not to chop the potatoes as this way the curry thickens and the potatoes are uneven . Put the crushed potatoes in the pan mix  together with light hands as to not breaking the potatoes further. Add the salt & water . Let it boil for at least 5 min. Check the consistency of the gravy & the taste. In the end add the coriander leaves & serve with puri.

Wow i want to right now feel like eating the sabzi . If you have already boiled the potatoes this recipe does not take more than 15 min.

Tip: You can add Garam masala if you want and a tbsp of curd to smoothen the curry.

 

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Shahi Paneer

 

Being a vegetarian Paneer is a luxury. So if there is a celebration or a festival Paneer is sure to be on the menu. One can always experiment with it from something sweet to something spicy or just a snack to nibble.Paneer will never let you down ,nutrition wise also it is very high in protein

 

Paneer- 100 gm

Cream- 1 cup

Tomato- puree 1 cup

Yogurt- ½ cup

Onion- 2 nos

Ginger- ½ inch

Butter- 50 gm

Dry red chilli- 2 nos

Jeera pwd – 1 tsp

Coriander pwd – 1 tsp

Salt  to taste

Oil 1 tsp

Water 2 cups

But ½  butter & oil in the pan ( butter has a tendency to burn in order to prevent that we will put oil ). Put the sliced onion ginger and dry red chilli and fry till it is brown in color.Take them out in a mixer and add yogurt blend it in a smooth paste. Again but the butter in the same pan & add the onion paste to it.Fry for 2 min when the paste changes its color add the tomato puree to it fry till the oil leaves the sides of the pan. Take the pan off the flame & slowly add the cream make sure that the tomato puree is completely cooked otherwise the cream will cuddle a bit.Cook for a minute and then add the water Jeera, coriander pwd and salt. When the water begins to boil add the paneer pieces to the gravy . When it boils again switch off the flame & add coriander leaves (optional)

Tip: If you want to thicken the gravy boil it for few minutes before adding the paneer or you can grate some paneer to thicken the gravy.

 

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Sweet corn soup

 

Chinese food always has a special place on Indian food palate. We are very much in love with the Indian version of the Chinese food .So much so that when we go abroad we crave for the spicy oily Chow mein and soups that we get around the corner. And we feel pity for the western taste buds to have to settle for the bland version of the Chinese cuisine. Sweet corn soup is my favourite so therefore my 1st Chinese cuisine recipe to be posted on my blog. I know I am being little partial ;P

Sweet corn  2 cobs

Water 5-6 cup

Beans 10

Carrots  1

Cabbage 100 gms

Tofu 100 gms

Salt & pepper  to taste

Chilli sauce 2 tsp

Sugar 1tsp

Vinegar 1tsp

Aginomoto 1/2 tsp (optional- expecting & nursing mothers should not take this salt)

Soya sauce ½  tsp

Corn flour 3tsp

This soup is high on nutrition value tofu is high in protein as it is made from soya bean. Corn is high in vitamin B1& C a source of fiber  in the soup.Wash the corn properly and  pressure cook with 3 cups of water till soft. Cool the corn and grate them. Sieve the water so the husk can be separated. Put the vessel on flame then add 2 cups of water again and add the chopped vegetables and boil for 5-7 min till the veggies have become soft. Put corn paste, sauces and sugar to thicken.Serve hot .

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