440: Roasted Red Capsicum Hummus

Popular in Middle Eastern cuisine, hummus is a delicious dip/spread that is easy to make with simple ingredients and provides lot of fiber, protein and vitamins. This zingy version can bring some variety to your plate. Serve this with fresh veggies and Pita Bread.

Ingredients:

 Soaked, Cooked and drained Chickpeas        1 cup

Roasted Red Pepper                                    1 no.

Finely chopped Coriander leaves / Parsley     1 Tbsp.

Roasted White Sesame seeds                       1 Tbsp.

Ground cumin                                            ½ Tsp

Lemon Juice                                               2 Tbsp.

Olive oil                                                     1 Tbsp.

Red chili powder                                         ¼ Tsp.                                         Chopped fresh cilantro                                1 Tsp.

Salt                                                           To Taste.

Method:

• Soak the chick peas (Kabuli Chenna) for overnight. Next day cook it in pressure cooker and drain and keep aside.
• Place the red pepper in to a burner over a medium flame until skin is blackened on all sides toss it in ice,
• And chop it and keep aside.
• In a electric blender or food processor, puree the chick peas, with red pepper, cilantro/ parsley ,lemon juice, roasted sesame seed, cumin seed,  olive oil, red chili powder  and salt.
• Grind it until the mixture is fairly smooth and slightly fluffy.
• Transfer to a serving bowl and refrigerate for at least 1` hour..
• Sprinkle with chopped coriander leaves.
• Serve with veggies and pita bread.

Note:

• You can use tinned Chenna and Tahini (Sesame sauce) sauce.
• You can adjust the spice level to your taste.

Roasted Red Pepper Hummus

Easy Basil Pesto

Pesto (Italian pronunciation: [ˈpesto], Genoese: [ˈpesto]) is a sauce originating in Genoa in the Liguria region of northern Italy (pesto Genovese)[1] , and traditionally consists of crushed garlic, basil and European pine nuts blended with olive oil and Parmigiano Reggiano and Fiore Sardo (pecorino sardo. This same Latin root through Old French also gave rise to the English word pestle. Pesto is traditionally prepared in a marble mortar with a wooden pestle.

Pesto in the US is commonly available in supermarkets in either green (original) or red (with sun-dried tomatoes or red bell peppers) varieties, produced by major manufacturers or under a generic or cheaper brand. Cashew nuts, walnuts or Chinese pine nuts are often used instead of European pine nuts, because they are less expensive and have a similar texture (although not the same taste). Cheaper oils and other herbs, like parsley, may also be used to further reduce the price.

( http://en.wikipedia.org/wiki/Pesto)

You can make this quickly and easily using a blender.

Ingredients
fresh basil leaves                                2 cups packed
pine nuts                                            1/4 cup
extra-virgin olive oil,                             1 /3 cup divided into two parts
salt                                                    to taste

 Freshly ground black pepper           to taste
freshly grated Parmesan cheese      1/2 cup

Method:

• Combine the basil, , and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. 
• If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese. 
• If freezing, transfer to an airtight container and drizzle remaining oil over the top. Do not add the cheese now. Freeze for up to 3 months.
• Thaw and stir in cheese.

You can served and used this pesto on pasta, Beef tomatoes, sliced potatoes.

Coriander Thogayal

This simple coriander thogayal with rice is my comfort food. Generally its prepared fresh and traditionally served with Lemon rasam and other side dishes in a traditional Indian meal to contrast the flavor.

Ingredients

Coriander leaves -                 2 bunches

Urad dal -                             2 tbsp.

Chenna Dhal                         2tbsp

Grated coconut                    – 2 tbsp

Red Chili                             - 2 or 3

Asafetida                            - 1 pinch

Tamarind                             - a marble sized ball

Salt                                    - as needed

Oil                                     - 1 tsp.

Water                                - a little to grind

Method:

• Wash and clean the coriander leaves.
• Heat oil and add the Ural   & Chenna dals, red chili,. Fry till the Urad dal starts to turn light red. Set aside.
• Transfer all the roasted ingredients and coriander leaves to the mixer and grind along with coconut, Tamarind, Asafetida, salt and little water.
• Serve hot with steamed rice with a teaspoon of sesame oil and roasted pappad.

Makhani Sauce (Butter based Tomato sauce)

If you are the familiar with the popular dishes that 9 out of 10 Indian restaurants never fail to offer, Dal Makhani has to be one of them. Makhani' is a Hindustani word meaning "with butter". It is used in the names of several dishes from Punjabi cuisine. . This delicate tasting buttery tomato sauce is part of quite a few dishes, Dal Makhani, mixed vegetables Makhani, Spinach machani and Paneer Makhani (Paneer Butter Masala).

 Traditionally fresh butter and cream were used to cook this basic sauce. But in my recipe I used very less butter and no cream at all. Instead of butter I replaced smart balance oil in my recipe.

This sauce keeps very well for 3 days refrigerated, for 6 months frozen. It is better to freeze it into two different containers. BUT if you want to freeze it, DO NOT add the cream and the milk. Add the cream and the milk when you want to use it to prepare the final dish.

Ingredients

Organic Tomato sauce                   -    6 cups

Ginger paste                                   – 3 tbsp.

Finely chopped green chilies                – 2 tsp.

Kashmiri chili powder                     –     1 tsp

Honey                                               – 2 tsp.

Kasuthuri Methti (Dry fenugreek leaves)   1 tbsp.

Butter                                              1tbsp

Cooking oil  (Smart balance)             – 3 tbsp.

Salt                                              – to taste

Masalas:

Cinnamon sticks                  – 2 ( broken into small pieces)

Black cardamom                      – 2 no

Green cardamom                    – 4 no

Cloves                                   – 4 no(crush)

Method:

• Dry fry the masalas and coarsely grind them.
• In a pan, heat oil & butter. Add the coarsely round masalas, green chilies, ginger paste and red chili powder. Lower the stove heat, Fry till the oil separates.
• Now add the tomato sauce, Kasuthuri methi powder, salt. Cover the pan and let it cook in a lower heat.
• Cook till reduces the tomato sauce. (Spice masala leaves the sides of the pan and the oil separates) 
• Add honey and mix it well.  Cook for two more minutes.
• Use immediately or pour sauce into a bowl; cover bowl and refrigerate or freeze sauce. 

Note:

• After the sauce is done, proceed to cook whatever dish you have decided. Just you need to shallow fry the vegetables, add few amount of sauce, and add heavy cream and milk. Boil/simmer for about 10 minutes. Your Makhani is ready.
• If you like the sauce more creamy and mild you may want to increase the amount of fresh cream added to the sauce. You may also adjust the quantity of sugar/honey in the sauce according to your taste.

Inji Thogayal ( Ginger Thogayal)

Ginger has been used as a natural remedy for many ailments for centuries. Now, science is catching up and researchers around the world are finding that ginger works wonders in the treatment of everything from cancer to migraines. Here are ten health benefits of this powerful herb.

Health benefits of ginger

Ovarian Cancer Treatment: ginger powder induces cell death in all ovarian cancer cells to which it was applied.

Colon Cancer Prevention: ginger may slow the growth of colorectal cancer cells.

 Reduce the Morning Sickness.

Heartburn Relief.

Cold and Flu Prevention and Treatment: Ginger has long been used as a natural treatment for colds and the flu

 Menstrual Cramp Relief : In Chinese medicine, ginger tea with brown sugar is used in the treatment of menstrual cramps.

Prevention of Diabetic Nephropathy:    ginger had a reduced incidence of diabetic nephropathy (kidney damage).

 For those who love the flavor of ginger, it is a pure bliss to eat this thogayal .Great for digestion.

Ingredients:

 Chopped Fresh ginger                    – ½ cup

 Curry leaves                               – 1 stem

Red Chillies                                  – 2 no

Bengal gram dhal                      – 1 tablespoon

Urad dhal                                    – 1 teaspoon

Asafetida                                  – a pinch

Tamarind                                   – a small gooseberry size

Salt                                        – ½ teaspoon

Oil                                          – 1 teaspoon

Method:

• Soak tamarind in little hot water.
• Wash the ginger, scrap the skin and cut it into small pieces.
• Put oil in a kadai, fry the dhals, red chillies, asafetida and curry leaves. Keep aside.
• Fry the chopped  ginger in the same oil for two minute.
•  Add tamarind, and salt and grind to a coarse paste.
• Serve with hot rice,pappad , Milaghu Kuzhambhu.
  
  
  

  

  
  
  
  
  
  

Coconut thogayal

Coconut thogayal is different from Coconut chutney. Mix coconut thogayal with hot steaming rice topped with a tsp of ghee or sesame seed oil - it will taste heavenly. This is a very simple recipe which can be  make it with in 5 minutes. Simple, tasty and quick recipe -go ahead and try it.

Ingredients:

Urdh dhal                               – 2tsp

Chenna dhal                           – 2 tsp

Coconut (grated)                     -1/2 cup

Red chillies                             - 3 no

Tamarind                                 - small pea sized ball

Hing/ Asafetida                      - a pinch

Oil                                        - 2 tsp

Curry leaves                           - 1 sprigs (optional)

Chopped coriander leaves        – 2 tbsp

Mustards seeds                       -1/2 tsp

Salt                                        to taste

Method

• Heat 2 tsp of oil, add Urad dal,chenna dal, red chilies and Hing .When dal turns golden brown, add curry leaves, grated coconut and switch it off.
• Grind  along with tamarind,coriander leaves and salt to a coarse paste. Do not add too much water. It should be thick.
• Heat  oil in kadai add mustard seeds when it splutters add to the thogayal.
• Serve with hot rice.

Pudina Thogayal

Pudina is the most traditionally used herb in Ayurveda. It has various health benefits. Ayurvedic physicians recommend pudina leaves and its preparations for indigestion. It has antibacterial and antifebrile properties. Essential oils and menthol are extracted from pudina plant. The oil is an effective treatment for headache, cough and vomiting.

Mint leaves have a pleasant warm, fresh, aromatic, sweet flavor with a pungent aftertaste. In Indian cuisine, mint is used in chutneys, tea and Biryani.

Ingredients

Mint leaves                        -  2 cups

Urad dal                             - 2 tbsp.

Grated coconut                    – 2 tbsp

Red Chili                              - 2 or 3

Asafetida                            - 1 pinch

Tamarind                   - a marble sized ball

Salt                               - as needed

Oil                                   - 1 tsp.

Water                            - a little to grind

Method:

• Wash and clean the mint leaves.
• Heat oil and add the Ural dal, red chili, tamarind. Fry till the Urad dal starts to turn light red. Set aside.
• In the same pan, add the cleaned mint leaves and sauté for a minute.
• Transfer all the roasted ingredients to the mixer and grind along with coconut, Asafetida, salt and little water.
• Serve hot with steamed rice with a teaspoon of sesame oil and roasted pappad.

Pudina Thogayal

Manga Chammanthi (Mango Chutney)

It is very simple and easy to make.

 Ingredients:

Raw mango                                1 no

Grated Coconut                           1/2 cup 

Green chilly-                               5 no

Grated Ginger -                           1 tbsp

Chopped Coriander leaves -           2 tbsp

Salt                                            to taste

 Method:

• Wash and grate the Mango.
•  Grind the grated mango, and then add the coconut, chilly, salt, coriander leaves and ginger. Grind it well.
• Serve with Rice, Idli, Dosa.

Coriander/Kothamalli Thokku

 We love this Thokku. It is very tangy and spicy one!

Ingredients:

Fresh coriander leaves                      2 bunch

Urad dal                                         - 2 tbsp

Red chilies                                     - 10 no.

Coarsely grind red chillies                  - 4 no

Tamarind                                       small lemon sized

Jaggery (optional)                        1 peanut sized piece

Asafetida powder                          – ½ tsp

Salt                                               as needed

Oil                                                1 tbsp

Method: 

• Remove the root part of the coriander leaves. Wash and keep aside.
• Roast the Urad dal and red chilies till golden brown.
• After cooled down, first grind red chilies, tamarind, salt, Jaggery.
• Then add the coriander leaves, Asafetida powder) and the Urad dal and add two tbsp of water and grind to a coarse paste.
• Now in the Kadai or Thick Bottomed pan heat the remaining oil, add coarse red chillies, when it cracks, add the grounded paste and let it cook for 5 minutes.
•  After that reduce the flame and stir them till they start sticking to pan. it should go light brown in color, that’s the end point. Store it in a glass bottle. Keep in refrigerator
•  Enjoy with rice or idly, dosas!

Jalapeno Guacamole

jalapeño (pronounced /ˌhɑːləˈpeɪnjoʊ/; Spanish: [xalaˈpeɲo]) is a fruit, a medium sized chili pepper with a warm, burning sensation when eaten. Jalapeños are a pod type of Capsicum. During a growing period, a plant will be picked multiple times. As the growing season ends, jalapeños start to turn red. The peppers can be eaten green or red. Compared to other chilies, the jalapeño has a heat level that varies from mild to hot depending on cultivation and preparation. If you want details about Jalapeno please see the link http://en.wikipedia.org/wiki/Jalape%C3%B1o

       

          Guacamole / Avocado Dip is Mexican dip dish.  This dip is good for any parties and games. This classic Mexican recipe will surely become a summer favorite; but as long as you can get ripe avocadoes, make it a year round staple.

Avacado

 Ingredients:

Very ripe avocadoes       2 no (pitted and chopped)

Beefsteak tomato,         1   (coarsely chopped)

Fresh lime juice           -1 1/2 tablespoons

Jalapeno chili              - 1 no (Chopped finely)

jalapeno pepper granules  1 teaspoon

Kosher salt                   1/4 teaspoon

Crushed red pepper        - ¼ tsp

Red chili powder           – a pinch

Chopped coriander           – 1 tbsp

Method:

• Place all the ingredients in a bowl and mash.  Place a layer of plastic wrap directly over the top and refrigerate at least 30 minutes and up to 2 hours.
• Note:  If you purchase hard avocadoes and want to speed up the ripening process, simply store them in a paper bag with an apple. 

Tomato Thokku

Ingredients:

Ripe Tomatoes                      – 2 pound

Red Chili powder                      – 3tbsp

Gingili oil                              - ¼ cup

Tamarind paste                         – 1 tsp

Fenugreek seed                       – 1stp

Sugar                                    – 2tsp

For Seasoning:

Mustard seed                        – 1 tsp

Red chili                                – 2 no

Hing                                      – ¼ tsp

Method:

• Chop tomatoes into very small pieces. Fry it in a little oil for few more minutes. Cover and let it boil, until becomes a thick paste.
• Dry roast fenugreek seed and powder it.
• Heat the oil in a pan, fry mustard, red chillies, Hing, chili powder and fenugreek powder.
• Add this to the boiling tomato paste.   Reduce the stove heat.
• Put salt, tamarind paste and sugar and allow it to cook till oil oozes out well.
• Store it in a cleaned glass bottle and keep it in the refrigerator.

Pulikachal

Pulikachal paste is required to make Puliyodarai, a traditional Iyengar feast item. This  paste is  easy to make and also  you can store this paste for a few months in the refrigerator.

For Powder:
Coriander seeds                      – 2 tbsp

Black Pepper                           – 2tbsp

Fenugreek seeds                     – ½ tsp

Curry leaves                          – 2 stem

Red chili                               – 4 nos

Method: 

• Dry fry all above ingredients and grind coarsely.  Divide into 2 parts.One part you use it for Pulikachal paste and other one part you use it for rice. Keep aside.

Ingredients for Pulikachal.

Tamarind:                    1 small apple size

Turmeric powder          1 tsp

Bengal gram                 2 tbsp

Urdh Dhal                     2tbsp

Whole red chilies -         15 no( broken into pieces)

Peanuts -                       2 tbsp

Asafetida (Hing)             1 tbsp.

Gingili oil                        ½ cup

Jaggery –                        2 tbsp

Curry leaves                    4 stem

Salt  as required

Method : 

• Soak the tamarind in hot water for ½ hour.  Make tamarind into a thick pulp.
• Heat the thick bottom pan add oil, when oil gets fuming add mustard seeds. When mustard seed starts spluttering, add dhals, chillies, curry leaves and Hing on it. Fry till the dhals, curry leaves are golden brown. Now add the tamarind pulp, salt, ½ of the ground powder and Jaggery.
• When pulp gets thicken oil will ooze out. Switch off the stove. 
• Transfer into airtight container.

Tips:

• Dark tamarind  gives great taste and nice dark color to the pulikachal.
• Store the pulikachal in airtight glass container. Add 2 tsp of hot Nella ennai over the pulikachal .After completely cooling down, keep it the refrigerator. It keeps well for a months.
• Always use clean and dry spoon to serve the pulikachal.
• This paste can be used as pickle for Thayir Sadam, Idli, Dosai, etc.

See my Puliyodharai Rice Recipe(Click the link)