Tag Archives: Chutneys

Chutneys

Red Capsicum Peanut Chutney| Red bell pepper chutney

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As many varieties of dosas and idlis that I make, I love to try different varieties of chutneys as well. Spicy chutneys are my favorite as they make such an amazing accompaniment to dosas. So when I tried this red capsicum chutney recently, it instantly became my favorite as it turned out spicy and delicious.

Even though red capsicums are sweet, the peanuts and red chillies give a wonderful flavour to this chutney which makes it a very tasty dip for dosas. A definite must try if you get your hands on red capsicums. ❤️

Apart from this chutney, I also make Tri colour Capsicum Salsa and fried rice with these capsicums but I must say, red capsicum chutney has won my heart with it’s flavours. Hope you all try and love it too. Happy and healthy cooking ❤️

RECIPE:

Ingredients: { Serves 2 to 3 people }

1/2 a large Red Capsicum

1 medium sized Onion

4 Red chillies (adjust to taste)

2 Tbsp Peanuts

1 tsp + 1 tsp + 1 tsp Coconut oil (for frying and seasoning)

2 tsp Mustard seeds

2 sprigs Curry leaves ( for frying and seasoning)

Salt to taste

Step by step recipe:

1. Heat 1 tsp oil in a small pan and fry peanuts in it on medium flame till the peanuts change colour and start to open slightly.

2. Remove it in the mixer jar and let it cool down.

3. In the same pan, heat 1 tsp oil and add roughly chopped onions, curry leaves, red chillies and roughly diced Red Capsicum. Fry well till onions turn translucent and capsicum turns soft.

4. Now transfer this to the mixer jar too and let it cool down.

5. Add salt and little water as needed to grind it to a smooth paste.

6. Now heat 1 tsp oil in the pan and add mustard seeds and curry leaves. Let mustard seeds splutter. Now remove from the flame and add the ground chutney to the pan. Mix well. Done 🙂

7. Serve with dosas or idlis. Tastes so yum ❤️

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Notes:

* I have served it with Methi dosa or the regular way I make my dosas. Makes for such a great combination.

* Don’t add more than two spoons of peanuts as otherwise the chutney will have a nutty flavour than that of red capsicum.

* This ratio of 1/2 capsicum, 2 spoon peanuts, 1 medium onion and 4 Red chillies works perfectly for me. If you prefer less spicy, add 3 red chillies and then you can adjust the spice using red chilli powder.

* This chutney is very unique in it’s taste due to the sweetness of the capsicum, spice from the chillies and the nuttiness from the peanuts. A must try if you love different flavours in chutneys.

* Since oil is used thrice while frying and seasoning, add very little each time so that the chutney does not turn oily. You can skip oil while frying if you prefer less oil.

* This chutney is based on my recipe of Peanut Onion Chutney which tastes amazing as well.

* You can check my other chutney recipes too:

* Amma’s tomato chutney

* Coriander leaves chutney

* Sambarpalli leaves chutney version 1

* Sambarpalli leaves chutney version 2

* Hotel style Tomato Chutney

* Gooseberry or Amla Chutney

* Pudina lehsun Chutney

* Allam Pachadi or Ginger Chutney

* Walnut Chutney

* More than 30 Dosa recipes : Dosa Corner

* 21 Varieties of Idlis : Variety Idli Compilation

* “No rice” Dosa recipes Compilation

* If you have three coloured capsicums, you can try this: Tri colour Capsicum Salsa/ Salad

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Chutneys

Allam Pachadi| Ginger Chutney Andhra style

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I am writing this blog as a continuation to my Andhra Pesarattu recipe as the Pesarattu dosa is incomplete without this delicious spicy, tangy ginger chutney called Allam Pachadi. ❤️

Before trying this, I used to wonder how a chutney with only ginger can taste but as soon as I tasted it, I fell in love with the flavours. So so delicious for words. It’s a made for each other combination with the Pesarattu. 😍

Hope you all try and love it with Andhra Pesarattu too. Happy and healthy cooking! ❤️

RECIPE:

Ingredients: { Serves 4 }

2 tsp Coconut Oil

1 tsp Mustard seeds

1 tsp Urad dal

A pinch of Hing/ Asafoetida

A sprig of Curry leaves

2 to 3 Red chillies

About 1/2 Cup Chopped Ginger ( 6 to 7 pieces of 1 inch each)

1/4 tsp Turmeric powder

1 Tbsp Jaggery powder

2 to 3 Tbsp Tamarind pulp

Salt to taste

For seasoning:

1 tsp Coconut Oil

1 tsp Mustard seeds

A sprig of Curry leaves

Step by step recipe:

1. Heat oil in a small pan. Splutter mustard seeds. Add urad dal and hing. Fry till Urad dal turns slight brown.

2. Add red chillies and curry leaves. Fry for few seconds.

3. Add chopped ginger and turmeric powder. Fry till ginger turns soft.

Note: Don’t fry ginger too much or else it will turn bitter. Just fry for a minute or so till ginger turns soft.

4. Add to a mixer grinder.

5. Add Jaggery powder and Tamarind paste. Also add salt and little water. Grind to a smooth paste. While grinding, add little by little water to bring to chutney consistency.

6. Heat coconut oil in a pan. Splutter mustard seeds and add curry leaves. Fry for few seconds. Pour over the chutney. Mix well.

Serve with Andhra Pesarattu/ Whole Moong dosa.

Notes:

* This chutney is very spicy as it needs to be spicy to be enjoyed with Pesarattu dosa. If you prefer less spicy, add only 1 Red chilli.

* Be careful while frying ginger. Fry till it turns soft only. Takes about a minute. Over frying can make it bitter.

* You can increase jaggery and tamarind paste to your taste.

* Check the recipe of Andhra Pesarattu here:

Andhra Pesarattu

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Chutneys

Walnut Chutney

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Recently I got a lot of walnuts (at super cheap price 😁✌️) which are so crunchy and tasty that I munch couple of them when I have mid meal hunger pangs. Apart from eating the walnuts as it is, I looked up for recipes so that I can add it in my kids’ diet too without them knowing (sshhh 🤫😄).

That’s when I found that they could be added in chutneys and what better an idea as my kids love their dosa and idli with chutney. So I tried in many ways and finally found this way the best. In this chutney you can never say it has walnuts in it as the flavour of red chillies and hing masks the nuttiness of walnuts really well.

Today made this chutney with Rava Idlis and they made such a great combination that I felt like sharing it with you all instantly. Hope you all try it too. Happy and healthy cooking! ❤️

RECIPE:

Ingredients: { Serves 2 to 3 people }

3/4 Cup freshly grated Coconut or Desiccated coconut

4 Walnuts

4 Kashmiri Red Chillies or to taste

1 tsp Tamarind paste

Pinch of Hing / Asafoetida

Salt to taste

For seasoning:

2 tsp Coconut Oil

1 tsp Mustard seeds

5 to 6 Curry leaves

Step by step recipe:

1. Take coconut, red chillies, tamarind paste, hing and salt in a mixer.

2. Roast walnuts in a small pan for few seconds. It just needs to heat a bit. Then remove from the flame.

3. Add to the mixer.

4. Add water as needed and grind to a smooth paste.

5. Remove to a bowl. Heat coconut oil in a pan. Add mustard seeds and when it splutters, add curry leaves and roast a little. Pour over the chutney. Mix well.

6. Serve with dosas or idlis.

Notes:

* I add 4 Kashmiri red chillies for 3/4 Cup Coconut. It does not turn out very spicy and I make it so as I make for my kids. You can increase as per your taste.

* 4 to 5 Walnuts are perfect for this measurement. If you add more, the walnut nuttiness might become more prevalent.

* I made this chutney with Instant Rava Idlis today.

* You can check my Variety Idli Recipes Compilation.

* I make more than 30 types of Dosas including many no rice dosas too. You can check:

All Dosa recipes

No Rice Dosa recipes

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Chutneys

Hotel style Tomato Chutney

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Both the kids just left for school and I take this (peaceful 😄) opportunity to write a recipe which I wanted to share since long time. In Qatar, during winters ie roughly from November to April, residents grow vegetables in their gardens. Main vegetable which almost everyone grows is Tomato. Even we have tomatoes in abundance every year which we enjoy till June due to it’s good shelf life.

Here are some of the beautiful tomatoes which grew in our’s and our neighbor’s garden who was kind enough to share with us. ❤️

And plenty of tomatoes means making my favorite, my Amma’s Tomato chutney. 😍 Apart from that, due to my daughter’s request, who wanted the hotel style Tomato Chutney which she enjoys at Aryaas restaurant here, I happened to try this recipe which came out exactly the same. Imagine my happiness!! ❤️

So after getting daughter approval as well, I knew this recipe deserved to be blogged and shared with all of you. Hope you all try and love this recipe too. Happy and healthy cooking! ❤️

RECIPE:

Ingredients:

About 4 to 6 medium sized Tomatoes (or as available, even 2 large tomatoes are fine)

2 medium sized Onions

1 inch Ginger piece

4 pods of Garlic

3 to 4 Red chillies

A sprig of Curry leaves

1/2 tsp Turmeric powder/ Haldi

1 Tbsp Coconut oil

Salt to taste

For seasoning:

2 tsp Coconut oil

1 tsp Mustard seeds

1 tsp Cumin seeds/ Jeera

A sprig of Curry leaves

A pinch of Asafoetida powder/ Hing

Step by step recipe:

1. Take all the ingredients for the chutney and keep ready. I have taken home grown tomatoes of different sizes depending on which of them were turning soft. Since I have a lot of tomatoes, I have taken plenty to make this chutney. You can use only two to three large ones depending on availability.

2. Heat oil in a pan, add curry leaves, chopped ginger, garlic and onions. Fry till onions turn translucent. Then add red chillies. Fry for few seconds.

3. Add roughly chopped tomatoes along with turmeric powder and salt. Cook till tomatoes turn soft. Don’t add water at all. Tomatoes will leave a lot of water as it cooks.

4. Once the tomatoes cook and turn soft, remove from the flame. Allow it to cool. Blend to a smooth paste.

5. Heat oil in the same pan, add mustard seeds and cumin seeds. When mustard seeds splutter, add curry leaves and hing.

6. Now add the blended paste along with little water if needed to bring it to desired consistency. Check for salt and also spice level, adding red chilli powder if needed.

7. Done! Serve with dosas, idlis and chapatis.

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Notes:

* You can skip Onion and Garlic if you don’t consume or on Pooja days. The texture of tomatoes will still make a thick chutney.

* Ripe and bright red tomatoes will give a beautiful colour and flavour to the Chutney.

* Keeps well if refrigerated for couple of days. Mine usually gets over within that.

* I make a big batch specially during tomato season, hence you can see I have used plenty of them. You can use two to three tomatoes to make one batch of chutney.

* For variety of dosa recipes, you can check my Dosa Corner page.

* For Instant and Millet based dosas, you can check my No rice Dosa Compilation page.

* For all my Idli recipes, you can check my Variety Idli recipes Compilation page.

* For other chutney recipes, you can check Chutney recipes.

* I also make another variety of Tomato Chutney which in my Amma’s recipe and my favorite. You can check the recipe here – Amma’s Tomato Chutney.

Chutneys, Konkani Recipes

Sambarpalli Chutney | Panikoorka/ Doddapatre chutney – version 2

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Sambarpalli leaves are also known as Panikoorka in Malayalam, Doddapatre in Kannada, Ajwain Patta in Hindi and Indian Borage in English. They are very good for digestion and also to cure common cold.

It’s amazing how good music can change your mood completely. This morning as I woke up, checked my YouTube subscriptions and saw that T series has released something called a mixtape which is a combination of two beautiful songs. Today’s was a mix of Tera Chehra and Jaan Meri, both of which are soothing songs, the mixtape sung beautifully by Jubin Nautiyal and Tulsi Kumar. It gave a wonderful start to my day and I loved it so much that I listened to it on repeat. ❤️

So since I am in a pleasant mood, I decided to utilize it to blog a new recipe (Make hay while the sun shines 😀). This chutney might look like a simple recipe but it’s a very special one. Not only does it taste super delicious, is healthy, made from our home grown leaves and importantly learnt from one among my favorite people, Mamta mai. ❤️

Me and her are so similar in many many ways that she calls us as twins with 25 years difference 😂😂. We met each other through food groups, then realized we are related distantly and now we bond just like two long lost siblings and gel along like best friends. 😍 It’s super sweet how she cares for me and her love is very precious for me. ❤️

So when she shared this recipe of Sambarpalli chutney, I had to try it as we have loads of these leaves in our backyard, all thanks to my husband’s gardening skills. For him, plants are his love and passion in midst of his hectic work life, something which makes him very happy. Here is the sambarpalli bush which came in as a small plant but look at how well it has grown. 😍

So, here’s sharing the recipe of this chutney made from homegrown leaves. A very healthy yet delicious chutney. Hope you all try and love it. Happy and healthy cooking! ❤️

Thank you so much Mamta mai for this recipe. ❤️🙏

RECIPE:

Recipe Credit : Mrs Mamta Shenoy

Ingredients:

About 8 to 10 Sambarpalli leaves

1 tsp Oil

1 tsp Jeera/ Cumin seeds

3 to 4 Green chillies

4 Garlic pods

3/4 Cup Coconut

1 tsp Tamarind paste

Salt to taste

Step by step recipe:

1. Heat oil in a pan and add cumin seeds. Fry for few seconds. Add green chillies and garlic. Fry till garlic turns slightly brown in colour. Add sambarpalli leaves and fry till it wilts.

2. Allow it to cool. Then add it to a mixer jar along with coconut, tamarind and salt.

3. Add little water as needed and grind to a smooth paste. Serve as a rice accompaniment or with idlis or dosas.

Notes:

* You can another version of chutney with these leaves here – Sambarpalli leaves Chutney . This version is without garlic.

* The leaves I have taken are tender, small ones. If the leaves in your plant are large ones, 5 to 6 will suffice for the amount of coconut mentioned.

* These leaves are very healthy and I use them in two ways apart from making chutney:::

1. I put couple of leaves in a vessel along with water. Heat it and take steam inhalation when even having the slightest of cold symptoms.

2. Heat the leaves in a pan as shown in the first picture. Then when it starts oozing water, remove it and crush it using mortar and pestle. Sieve the juice and mix honey (for kids above one year old) . Give as medicine for kids and adults when suffering from cold or stomach ache. Works very well. Take about 6 to 8 small leaves for one dose.

Hope these home remedies are helpful to you too. These leaves are really magic!

Chutneys

Roasted gram dal and coriander leaves chutney

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As much as I love my dosas and idlis, there is no denying that they are incomplete without a good chutney. I usually discuss which chutney to make with my family in the morning while making dosas/ steaming idlis and the demand is either for Hing chutney ** (by Mr Husband) and Tomato Chutney (by Miss Daughter). My son is just like me who loves any kind of chutney. 😍

But ever since I made this roasted gram dal coriander leaves chutney, the common demand by everyone including my son has been for this “green chutney”. My 2.5 year old son who is talking a lot now (inspired by you know who 😂) calls it “geen chechi” and it sounds so cute that I can’t make any other chutney ever. 😄

So here is the recipe for the green chutney which tastes too delicious for words. A must try chutney for sure!

Thank you so much Vinaya Prabhu Akka for this keeper of a recipe. ❤️ We have become such huge fans of this chutney that we no longer like any other chutney now. 😍

Happy and healthy cooking everyone!

{** recipe for Hing chutney mentioned above is in the notes section of this Urad Rava idli recipe }

RECIPE:

Adapted from: Vinaya’s Culinary delights

Ingredients: Serves 2 to 3 people

1/4 Cup Gram dal

1/2 Cup freshly grated or desiccated Coconut

3 to 4 Green chillies

5 to 6 sprigs of Coriander leaves

6 to 8 Curry leaves

1 tsp Tamarind paste

Salt to taste

Step by step recipe:

1. Dry roast the gram dal on medium flame till it turns brown in colour. Don’t allow it to turn black. Cool down and powder in a mixer.

You can see the gram dal packet in the background for those who are new to it.

2. Now add coconut, green chillies, coriander leaves, curry leaves, tamarind paste and salt.

3. First grind once without adding water. Then add water as needed (about 1/4 to 1/2 Cup) to make a smooth paste. Dilute with more water to your desired consistency of thickness.

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Notes:

* This chutney does not need seasoning with mustard seeds/ curry leaves.

* Be careful while roasting the gram dal as few extra seconds of roasting can make the dal turn black and burning it which can spoil the flavour of the chutney. Roast only till the dal starts turning brown.

* If you don’t have gram dal, then just increase the quantity of coconut to 1 Cup and skip the gram dal. That’s how I make my regular coriander chutney.

* I made this chutney with Barnyard Millet Idlis and it made a super delicious combo.

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Check all my Chutney recipes here.

Chutneys

Radish Chutney

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In my last post of Ragi Jaggery ladoos, I had mentioned about our relocating back to India but I had never expected my readers to comment and message me with their best wishes. It really made me so happy that people actually take time to read the full writeup and also write such heartfelt words for me. ❤️ I always consider my readers to be a part of my extended family and the love showered on me in the past couple of days proves that my readers feel the same, which means the world to me. Thank you dear readers. Love and blessings is what I need the most now. ❤️🙏

I had actually decided to stop blogging for a while as I am not in the right frame of mind to write. Most of the families we know will be separated, even us, as only me and kids will shift back as of now. But we knew this since a year, were mentally prepared for it and specially as I have a great support system in my parents, we are not much worried. But there are many families who don’t have that and hearing their situations make me feel very sad too. Praying that God blesses all of them and they can survive this change well. 🙏

Sorry that this is turning out to be such a emotional write-up which is why I did not want to blog but I guess you all will understand, like always. ❤️

Coming to this chutney, it is my way to sneak radish in my kids’ diet as they love dosas with chutneys. So making them eat vegetable in this form too. I learned this chutney long back from a cookbook but have changed it to suit our tastebuds. Comes out very tasty and you can never say it has radish in the chutney.

Hope you all try and love this chutney. Happy and healthy cooking! ❤️

RECIPE:

Ingredients:

1 Cup peeled and grated Radish

1/4 Cup Coconut

1 Tbsp Coconut Oil (+ 1 tsp)

4 Red chillies

1 tsp Urad dal

1 tsp Cumin seeds

1/4 tsp Hing or Asafoetida powder

Salt to taste

Step by step recipe:

1. Heat 1 Tbsp Oil in a pan. Add grated Radish and saute on medium flame till the raw smell of radish goes away and the radish turns dry. Takes about 5 mins. Now remove from flame and allow it to cool.

2. Now add the radish to a mixer along with coconut. In that pan, heat 1 tsp Oil and add Hing, 1 tsp Urad dal and 1 tsp Cumin seeds. Also add red chillies. Fry till Urad turns brown. Allow it to cool.

3. Now add the fried chilies, Urad dal, cumin seeds to the radish- coconut. Also add salt and about 1/4 Cup Water or as needed. Grind to a smooth paste. This is a thick chutney. Remove to a serving bowl.

Notes:

* Do fry the radish till the rawness goes away. Else the chutney will have the raw taste.

* This chutney is not seasoned with mustard seeds but you can season if needed.

* Can be had with rice meals or dosa/idli.

* Here is my Chutney/dips recipe collection that I make always.

Chutneys, Curry house, Konkani Recipes

Banana flower/ Bondi Chutney & Bondi Upkari

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Banana flower is very healthy especially for our digestive system and kidney function. So I always try to include it in our meals at least once a week. This chutney is my favourite which my mother used to make regularly.

As good as it is for health, it is also lipsmackingly delicious . We enjoy it with our rice meals and also with dosas. Here’s sharing how my Amma used to make this chutney and also the upkari.

Do try it and you will definitely love it. Happy and healthy cooking! ❤️

RECIPE:

Ingredients:

1/2 a medium sized Banana flower/ Bondi (I took the other half for upkari)

1/2 Cup fresh or desiccated Coconut

2 tsp Oil

1 tsp Mustard seeds

1 tsp Cumin seeds/ Jeera

A sprig of curry leaves

1 tsp Tamarind paste

3 dried Red chillies or to taste

Salt to taste

Step by step recipe:

1. First of all, remove the outer layers of the banana flower along with the small white flowers inside. Just two or three layers will do till you get the inner firm banana flower. Chop it finely and immediately add to a bowl with water.

Note: I got 5 Cups of chopped banana flower in total. Took 2 cups for chutney and 3 cups for upkari.

2. Heat a pan with oil and add mustard seeds, cumin seeds and curry leaves.

3. When mustard seeds splutter, add the drained chopped banana flower to it. Fry well and cook with very little water till it turns soft.

4. Now add coconut and fry till it turns light brown in colour.

5. Allow it to cool. When it cools down, grind it along with red chillies, Tamarind and salt to a smooth paste adding water little by little as needed as it’s a thick chutney.

6. Remove in a bowl and serve with rice meals.

Notes:

* For the upkari or stir fry, Heat oil in a pan and add finely chopped garlic. Fry till garlic turns light brown in colour. Add the drained chopped banana flower and cook till it turns soft adding salt and red chilli powder as it cooks. Garnish with grated coconut on top. {On days that we don’t eat garlic especially during fasting days, I add Hing or asafoetida instead to the seasoning and it tastes delicious too.}

* While discarding the outer layers of the banana flower, discard the two or three hard and outermost ones. Rest are consumable.

* Immediately add the chopped banana flower to water or else it will turn black.

* Cook the banana flower well or else the chutney will have a raw flavour.

* This chutney is thick and can be enjoyed with rice meals or even with dosa.

* If refrigerated, it can last well for two days.

Chutneys, Curry house, Konkani Recipes

Ridge gourd skin Chutney | Ghosale sheere Chutney & Ridge gourd Upkari

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We amchis (GSB Konkanis) are famous for not wasting anything when it comes to food. We use every possible part of any vegetable while cooking. I have seen my grandmother and mother do it and follow the same. It is not only economical but is very healthy too.

One of the most used “taste from waste” in my kitchen is watermelon rind (the white part of watermelon) which many people throw away. But you can make these sweet and spongy dosas called Surnalis with it. Also lipsmacking Halwa with jaggery can be made with it.

This chutney is yet another amazing example of using up vegetable peels. The chutney from ridgegourd skin tastes so yummy that I used to literally beg my dad to bring it so that my mother could make this chutney.

I love it so much that I peel the skin a little thicker than normal so that I get more chutney than Upkari 😅. Here’s sharing how my grandmother and mother make this chutney. Hope you all try and love it too. Happy and healthy cooking!

RECIPE:

Ingredients:

Skin or peel of one long Ridge Gourd

2 tsp Ghee

1 tsp Cumin seeds/ Jeera

1/2 tsp Hing or Asafoetida

3 Green chillies

1 Cup fresh or desiccated Coconut

1 tsp Tamarind paste

Salt to taste

Step by step recipe:

1. Remove the peel or the ridges of the ridge gourd and cut into pieces.

Note: Cut the ridge gourd into small pieces too for the Upkari or stir fry. Will share the recipe in the notes.

2. Heat ghee in a pan and add cumin seeds and hing. When it changes colour, add green chillies and ridge gourd skin. Fry well till the skin cooks well.

3. Now add coconut and fry till it turns brown in colour. Remove and allow it to cool.

4. Grind with tamarind, salt and little water to a smooth paste. This is a thick chutney.

Notes:

* My grandmother used to add couple of roasted Red chillies too to the chutney while grinding for extra flavour. I skip it so that it does not turn spicy for my kids.

* This is a thick chutney and along with Upkari makes an excellent combination with rice meals. You can enjoy with dosas too.

* I peel the ridge gourd little thick as I love this chutney. You can peel it thin if you are used to doing that way.

* For the Ridge Gourd Upkari, splutter mustard seeds in coconut oil. Add green chillies and the chopped ridge gourd. Add salt and cook without adding water till the pieces turn soft. Garnish with freshly grated coconut and remove from the flame.

Chutneys, Snacks

Easy Hummus recipe | Arabic chickpea dip

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Hummus has very beautiful memories in my life. It was not something I had eaten before coming here to Qatar but became my instant favourite in Arabic cuisine along with falafel wraps. In fact during both my pregnancies, I used to get such strong cravings for hummus that I used to cry till I got it and poor hubby had to bear all my pregnancy hormonal tantrums 😅.

But when it finally arrived, I used to literally lick it clean. I did not even need any bread with it. Just me, my fingers and creamy hummus. Ah those pregnancy times! 😍

Now since many months, we have not ate out nor ordered in. So I learnt to make hummus and it’s so easy that now I wonder why we used to buy it from outside. Also tastes so delicious as you can alter according to your taste. Hope you all try and love it too.

One note though. Hummus is not for everyone’s tastebuds. My dad did not like it when he came here and we made him taste the storebought one. So if you are making for first time, make in less quantity and see if you like it. Then you can make more. This note is to save myself from your curses in case you don’t like it 😂.

Happy and healthy cooking!!

RECIPE:

Ingredients:

2 Cups dry white Chickpeas/ Kabuli Chana

2 Tbsp white sesame seeds/ Til

4 cloves of Garlic

1 tsp Red chilli powder

Salt to taste

1 Tbsp Lemon juice

1 Tbsp Olive oil

Step by step recipe:

1. Wash well and soak the dry chickpeas overnight or for atleast 6 hours in sufficient water.

2. Drain the soaked water and Pressure cook the chickpeas in enough water to soak it till it turns soft.

Note: It usually takes about 5 whistles in my electric cooking top on high flame.

3. Now dry roast the sesame seeds in a pan on medium flame till it turns light brown. Cool and powder in the mixer.

4. Add drained chickpeas ( save the water), garlic and salt.

5. Now add required amount of cooked chickpeas water and grind into a smooth paste.

6. Add red chilli powder, olive oil and lemon juice and grind again to a smooth paste. I also added little salt as I felt it was less.

7. Garnish with cooked chickpeas and coriander leaves or parsley leaves (optional) and drizzle olive oil again. Serve fresh or chilled.

Notes:

* Make sure the chickpeas is cooked till soft so as to make a creamy hummus.

* Use food processor if you have to grind. Does the job quicker than in mixer.

* If you have storebought tahini (sesame seeds paste), then skip adding sesame seeds. I add because I don’t have tahini.

* Red chilli powder, garlic, lemon juice, salt are to taste and you can make changes as per your taste.

* If you don’t eat garlic, you can skip but garlic gives the authentic flavour to hummus.

* Leftovers can be refrigerated and used when needed.

* I used to serve hummus with kuboos ( Arabic bread) but since lockdown, I bake my own bread and this Semolina Bread is very good with hummus.