Roasted Zucchini Hummus

Hummus is my all time favourite go-to snack, any time of the day! I have always tried to make it from scratch, with freshly ground sesame paste, the result is however not as creamy in texture as the one available in restaurants. So I was inspired to buy a jar of tahini paste and I noted the difference immediately! To experiment with the tahini paste, I discovered various recipes for dips that use zucchini/aubergine and tahini. This version was a delight, and is a perfect accompaniment to lavash or pita bread. Serve cold, with pickled vegetables as a delicious mezze.

Ingredients

1 medium zucchini
2 cloves garlic
juice of one lemon
3 tablespoons tahini paste
1/2 cup hung curd/greek yoghurt
1 green chilli
Salt to taste


1. Preheat oven to 200 degree celcius
2. Wrap the zucchini in a foil and bake on the center rack for about twenty minutes till you can prick easily with a fork. Some recipes grill the zucchini slices on a pan with olive oil instead of oven baking, that will do as well
3. Remove the foil and let the zucchini cool
4. Cut into big pieces and blend into a coarse pulp in the food processor along with the garlic and the chilli ( I used the regular blender of my mixie) . You will notice a fair amount of liquid after the zucchini is blended, this can be removed with a spoon to get a thick creamy dip
5. Whisk in the lemon juice, tahini and the curd
6. Garnish with olive oil and chilli flakes. Chill and serve with pita/lavash

Moutabal - Roasted eggplant dip

Back from a recent trip to Oman, I would go back there anyday just for the food! I lost count of the number of times that I ate hummus and finally decided to try this dip on the last evening there. Served with absolutely divine Turkish bread, this was as good as hummus- and so easy to make. I read up on a few websites and found that this is different from the Lebanese Baba-ghanoush as that is also made of roasted eggplants but uses chopped onion/tomato etc..


Ingredients (makes 1 medium bowl)


2 medium brinjals/eggplants ( do not take big or overripe ones)
1/2 cup roasted white sesame seeds
3 garlic cloves
1 tablespoon lemon juice
1 tablespoon vinegar
Salt to taste
3 tablespoons olive
Chilli/paprika powder (to garnish)
Extra olive oil (optional,to garnish)


1. Soak the sesame seeds in 1/4 cup water for about 2 hours.
2. Lightly grease the eggplants (you need the round fat dark purple ones) and roast over a medium direct gas flame till the skin is charred all over. Roast on one side and then turn to the other side to roast. When roasted from all sides, leave on a plate to cool
3. Grind the sesame and water into a thick smooth paste.
4. Peel the eggplants with your hands. Do NOT run under water to peel, if the skin is tough to remove then wet your hands slightly and peel off the skin
5. Blend the peeled eggplants with all other ingredients in a food processor (if you want a chunky textured dip) or in a grinder for a smoother texture.
6. Serve this dip cold with pita bread/crackers

Tomato Chutney

I learnt this recipe on a recent holiday to Kerala. This chutney is now a favourite at home with idli/dosa and even parathas. It is also a welcome break from the regular coconut chutney , fewer calories too!

Ingredients (makes one medium bowl serving)

Dry roast mixture
-----------------------
1 cup chana dal (the one used for chutneys )
4-5 dry red chillies
1 tablespoon urad dal
1 teaspoon jeera
1 teaspooon dhanya seeds
1/2 teaspoon methi seeds
1/4 teaspoon heeng powder

1 tablespoon oil
4-5 sambhar onions or 1 medium onion, roughly chopped
3 medium tomatoes, chopped
1 teaspoon chopped garlic
1/4 cup grated coconut
Salt to taste
1 tablespoon tamarind pulp
1/2 teaspoon sugar/jaggery

For the tempering
Curry patta
Rai seeds

1. In a pan, dry roast all the ingredients listed above for the dry roast till the dal turns light brown in color. Then soak this roasted mixture in 1 cup water for 15 minutes.
2. Heat the oil. Fry the garlic and onions till the onion is light brown, Add the tomatoes and cook till the tomatoes are soft. Turn off the gas and cool
3. Grind to a smooth paste with the soaked dal mixture and remaining ingredients. The 1 cup water used for soaking should be enough, add more if needed
4. Serve in a bowl with a tadka of curry patta and rai seeds

Caramelised Onion Dip

The crazy summer is here ! Beat the heat with cool summer salads and dips - I am always on the lookout for new dip recipes. A dip is so versatile and can help you whip up a meal so quickly! With pita or as a sandwich filling or a salad dressing, the uses are plenty . This recipe uses cream cheese but you can omit it totally for a lighter version or maybe just add a spoonful of regular cheese spread instead.

Ingredients (make a a medium bowl)
1 cup hung hurd
1/2 cup cream cheese (optional)
1 large onions, finely sliced
1 tablespoon olive oil
1 teaspoon Worcestershire sauce
1/2 teaspoon crushed garlic
1 teaspoon brown sugar
Salt
Pepper
Mint/Coriander leaves (for garnish)

1. Heat the olive oil. Fry the onions on medium heat till dark brown in colour (like the color of onions used for biryani)

2. When brown, add the sugar and fry again for a minute. Turn off the gas and cool.

3. Mix the onions with all other ingredients (save a little for garnish). Garnish with chopped mint and serve chilled.

Gooseberry Salsa

My favourite fruit of this season! Packed with Vitamin C and plenty of health benefits, this gooseberry is also known as caped gooseberry for the paperish cape it has as a covering.
Eat it raw or use it in salads or try this fresh and refreshing twist to the regular salsa !

Ingredients (makes one medium sized bowl)

10-12 gooseberries
1 large tomato
1 medium onion, chopped
1 green chilli, chopped
Salt
1 tablespoon white vinegar
1/4 cup coriander leaves
1 tablespoon ketchup
1 teaspoon red chilli powder

1. Preheat oven to 200 degrees Celcius. Slightly prick the gooseberries and place on a baking tray. Bake till the skin starts turning soft and dark brown ,about ten minutes. Similarly roast the tomato.  Cool and peel off the charred skin. Use a wet hand to wipe away any stubborn bits.
2. Repeat the same step with the tomatoes.
3. Chop the gooseberries roughly and tomatoes into chunks and place in the mixer jar with all other ingredients.
4. Grind till you get a smooth but slightly chunky paste..do not grind into a fine paste. You can grind for 2-3 seconds at a time and check till you get the required consistency.
5. Chill and serve with chips/vegetables ..

Cucumber and Dill dip

This is a very popular Greek dip , known as Tzatziki. I have been meaning to try it for a while now, turned out surprisingly creamy and delish. Omit the cheese and use low fat yoghurt - you have guilt free indulgence. Originally best with warm pita bread, this can be served with good ol' chips or veggies or as a side with any grilled dish.



Ingredients (makes a medium sized bowl)

2 cups hung curd (Read here how to make hung curd)
1 cucumber, grated
1/2 cup finely chopped dill (locally known as 'shepu' or 'soya')
1/2 teaspoon crushed garlic
1/2 teaspoon crushed black pepper
1 green chilli, finely chopped
1/4 cup grated cheese
Salt to taste
1 tablespoon olive oil

Whisk the curd till smooth and free of lumps. Then whisk in all the remaining ingredients till mixed together. Transfer to a bowl and serve chilled.

Amla chutney with mustard oil

For all the health benefits of olive oil, my favourite oil flavour-wise still remains mustard oil ! Learnt this chutney from my childhood friend's mom. We grew up together and I have so many memories of all the super delicious food her mother used to stuff us with - who can match the appetite of teens anyways !
So after a decade nearly, relived almost every food memory with lunch again at her house- this time with a new addition to the menu..this super versatile chutney, packed with the Vitamin C goodness of amlas.You can reduce the quantity of mustard oil and/or jaggery to your taste.

Ingredients (makes one medium sized bowl)

4 medium sized amlas (Indian gooseberry)
1 small onion
2-3 green chillies
2 cups chopped coriander leaves
salt to taste
3 teaspoons mustard  oil
1 tablespoon jaggery powder

1. Wash the amlas and cut into pieces, discarding the seeds
2. Peel and roughly chop the onion
3. Grind the amlas and onion with the remaining ingredients in the mixer till you get a smooth paste.
4. Store the chutney in the fridge . Use with parathas, sandwiches, burgers etc....

Cucumber Dip

Dips! For me no party menu is complete without one, hence the pressure to innovate and not repeat earlier ones :) This was a super hit, went all out with the chillies to give it a zing, you can modify as per your taste. Serve with chips (calorific but the best option!) or vegetables or lavash..


Ingredients (makes one big cup size)

1 cup hung curd
1 cucumber
1 tablespoon grated cheese or cheese spread
2 green chillies
1 tablespoon chopped herbs (fresh or dried)
1 tablespoon olive oil,plus extra
1 garlic pod
Salt to taste

1. Peel the cucumber and chop into rough pieces.
2. Put the cucumber and all the ingredients into the mixer jar and blend into a smooth dip. You can use any choice of herbs, fresh herbs preferred.
3. Garnish with olive oil and serve chilled with chips.

Mango Salsa

A fresh twist to the regular sauce. Use slightly sour mangoes for the perfect blend of flavours..which I dint achieve :( as I used Alfonso mango which is too sweet to be used for this recipe. Will turn out better with the other varieties like Dasseri, Totapuri etc..This salsa makes a great dip with chips or just as an accompaniment to sandwiches ,salads, mexican dishes..

Ingredients (makes 1 large cup)

2 medium tomatoes
1 medium onion, finely chopped
1 green chilli, finely chopped
1/2 cup chopped mango
2 tablespoons finely chopped coriander leaves
Salt to taste
1 tablespoon white vinegar


1. Roast the tomatoes till blackened all over on the gas flame. Cool and peel. Chop finely.
2. Mix with all other ingredients and serve chilled

Red Bell Pepper Salsa

Salsa may refer to any type of sauce. In American English, it usually refers to the spicy, often tomato-based, hot sauces typical of Mexican and Central American cuisines. So I decided to give a slight twist to the traditional recipe and it worked out greeeeaaaat! And while most of us serve salsa as a dip with chips (plain or nacho) or for the dieters,with vegetables..nothing is really as comforting as the taste of a crisp potato chip with this fiery accompaniment.. (music playing) No one can eat just one :))


Ingredients (makes one medium sized bowl)


1 large red bell pepper
2 large tomatoes
1 medium onion, chopped
1 green chilli, chopped
Salt
1 tablespoon white vinegar
1/4 cup coriander leaves
1 1/2 teapoon sugar
1 teaspoon red chilli powder


1. Roast the bell pepper on the gas flame ,turning all around once the flame side turns black. Cool and peel off the charred skin. Use a wet hand to wipe away any stubborn bits.
2. Repeat the same step with the tomatoes.
3. Chop the bell pepper and tomatoes into chunks and place in the mixer jar with all other ingredients.
4. Grind till you get a smooth but slightly chunky paste..do not grind into a fine paste. You can grind for 2-3 seconds at a time and check till you get the required consistency.
5. Chill and serve with chips/vegetables ..

Muammarah Magic

Muammarah  Magic

I want to begin my blog with a dish that I ate in a restaurant and then re-read the menu description  because I had to know what went into it..it was that good! The dish is called Muammarah (spelling check!)- a Lebanese dip , not so popular(yet) as Hummus but as delicious and healthy . It works great in a party with pita bread/crackers/chips/salad or just stock up some in your fridge for food emergencies:)

Muammarah - Roasted Bell Pepper and nuts dip

Ingredients

1 red bell pepper

1/3 cup cashewnuts
7-8 walnut halves
7-8 almonds
2 tablespoon Olive oil
1/2 teaspoon red chilli powder
1/2 heaped teaspoon salt
1/2 teaspoon lemon juice
1 garlic pod, peeled and crushed

1. Soak the nuts in water for half an hour.
2. Roast the bell pepper by placing it directly on the gas flame and keep turning it around till it is roasted uniformly over. You can pierce with a fork to turn the pepper around.

3. Once the pepper is cooled, peel of the charred skin. Wipe the bell pepper gently with a wet hand to remove the last few clingy bits
4. Chop the bell pepper roughly (discarding the seeds) and grind with all other ingredients till you get a smooth paste.
5. To serve, garnish with olive oil, chilli powder (or paprika) and few chopped olives. Best served slightly chilled

I love this dip with Lavash ( the flatbread you see in the picture) or with warm pita bread ...
This dish is so easy to whip up and is sure to be loved by all and I hope it marks a warm and well-received beginning to my blogging journey... Back to my kitchen filled with the little strains from the little sparrow chirping on the window ...