Skip to main content

beetroot hummus

By
BEETROOT HUMMUS

What makes beetroot hummus an absolute favourite in parties is the bright and peppy pink colour, besides the lip-smacking flavour of course. Top it with fresh herbs for some zing.


Ingredients
2 cups of chickpeas, boiled
1 beetroot, peeled
4-5 garlic cloves
¼ cup of olive oil, plus extra for topping
1 tsp of sesame seeds
1 Tbsp of curd
1 tsp of cumin powder
2 Tbsp of lemon juice
Salt to taste
coriander leaves to garnish



Beetroot Hummus


Method
Oil and roast the beetroot on the stove or in an oven for 10 minutes. Let it cool. Then chop it into smaller pieces.
In a pan, roast the sesame seeds until aromatic. Allow to cool and then ground into a powder.
In a food processer or blender, mix chickpeas and garlic, and pulse until smooth. You can add a little water, if you find the mixture a little dry.
Add the beetroot, sesame powder, curd, olive oil, cumin powder and salt, and blend again until smooth.
Transfer to a bowl, and add the lemon juice. Mix well and check seasoning. Finish with a drizzling of olive oil and fresh coriander leaves on top. Serve with pita breads.
Transfer to a bowl, and add the lemon juice. Mix well and check seasoning. Finish with a drizzling of olive oil and fresh coriander leaves on top. Serve with pita breads.

Comments

Post a Comment

Popular posts from this blog

MUDAKATHAN KEERAI / BALOON VINE PLANT

By
MUDAKATHAN KEERAI / BALOON VINE PLANT RECIPES The Tamil system of medicine has incorporated Ayurveda, Unani and Siddha system to treat a number of everyday problems with natural herbs and minimal side effects. One such herb is the Mudakathan keerai. The botanical name is Cardiospermum halicacabum, but it is commonly known as the balloon vine. Found locally in villages and peripheries of Tamil Nadu, it can be identified as a climber having balloon like fruits. The leaves, roots, seeds and the baby leaves of this plant are all used for kaleidoscopic medicinal purposes. It can be used both internally and externally. Mudakathan keerai or leaves has strong  anti-inflammatory  properties. It gives noticeable relief in patients of arthritis, joint pain and even gout patients. The oil made out of this herb can be used externally. The powder obtained from the leaves is mixed in popular south Indian dishes and is used for internal consumption. A combination of the two g...
Post a Comment
Read more

INDIAN basic gravies

By
basic Indian gravies Kadhai gravy This is a gravy which is selectively used in Indian cuisine for making kadhai dishes only like kadhai paneer or sabz kadhai. The characteristic flavours of this gravy are sweet , sour , bitter , astringent, salt, spicy . All six flavours must be felt in this gravy to make it a complete dish. INGREDIENTS Tomatoes 1 kg Cream 100 ml oil 100 ml Ginger 20 gm garlic 20 gm green chilies 10 gm coriander 50 gm capsicum 100 gm ginger garlic paste 20 gm kadhai spices ,crushed (corriander seeds3 gm, fennel seeds2 gm, cumin seed2 gm, black pepper whole2 gm, red chili whole2 no) 10 gm red chili powder 5 gm turmeric powder 2 gm coriander powder 10 gm salt 20 gm kasoori methi powder 5 gm sugar 5 gm METHOD Heat oil, crackle the crushed spices , add garlic chopped and sauté till golden brown. Add half of ginger chopped and green chilies , sauté and then add capsicum purée. Cook continuously till the oil separates . Add ginger garlic past...
Post a Comment
Read more

UGADHI (TELUGU NEW YEAR)PACHADI

By
UGADHI Ugadi is celebrated in many states like Maharashtra, Karnataka and Andhra Pradesh. Significance of Ugadi: The name "Ugadi" came from Yuga + Aadi which means "Beginning of a New age. It is believed that the creator according to Hinduism, Lord Brahma started his work of creation on the Chaitra suddha padhyami(Ugadi). Customs IN UGADHI Preparations for the festival begin a week ahead. Houses are given a thorough wash. Shopping for new clothes and buying other items that go with the requirements of the festival are done with a lot of excitement. On Ugadi Day, people wake up before the break of dawn and take a head bath after which they decorate the entrance of their houses with fresh mango leaves. The significance of tying mango leaves relates to a legend. It is said that Kartik (or Subramanya or Kumara Swamy) and Ganesha, the two sons of Lord Siva and Parvathi were very fond of mangoes. As the legend goes Kartik exhorted people to tie green mango leaves to ...
Post a Comment
Read more