Hummus with Indian Tadka - Fusion Style

          Hummus is a traditional Mediterranean dip which is served with Arabic bread and / or grilled meat. It is prepared with boiled white chickpea and can also be relished as a spread on bread toast and parathas. Healthy and nutritious, they can be had with veggie crudités for a light meal any time of the day. 

          Today I bring to you my version of a Mediterranean Hummus that is both spicy, tangy and a wee bit different from the original recipe. It is prepared with boiled mixed beans and roasted peanuts along with other ingredients. A tadka (tempering) is then poured over the end product to give it an Indian flavour.  

• 1 cup mixed beans (lima beans, broad beans, kidney beans & white chickpeas), soaked overnight
• 1/4 cup roasted peanuts
• 2 green chilies
• 2 garlic cloves
• 1/2 tsp. cumin powder
• 1/2 tsp. coriander powder
• 1 tsp. pepper powder 
• juice of half lime
• handful of coriander leaves, chopped
• 2 tbsp. yoghurt
• salt to taste
• 2-3 tbsp. olive oil
• 1/2 tsp. mustard seeds
• pinch of asafoetida
• 1/2 tsp. cumin seeds
• 1 sprig curry leaves
• 1 tsp. urad dal (split black gram)
• few roasted peanuts & pinch of red chili powder to garnish

           Pressure cook the mixed beans for 10 minutes on a low flame after the first whistle. Drain and keep aside to cool.

          Blend along with peanuts, garlic, green chilies, cumin powder, coriander powder, salt, pepper powder, lime juice and yogurt into a smooth paste. Add coriander leaves and mix well.

          Heat oil in a pan and temper with mustard seeds and cumin seeds. After it stops spluttering, add asafoetida, curry leaves and urad dal.

          Sauté for a few seconds and pour this tempering over the hummus. Garnish with roasted peanuts and a pinch of red chili powder. 

           Serve as a dip with veggie crudités or chips. They can also be relished as a spread on bread toast and parathas.

         

Mixed Beans Hummus (Mediterranean Dip - Fusion Style)

          Hummus is a traditional Mediterranean dip which is served with Arabic bread and / or grilled meat. It is traditionally prepared with boiled white chickpea and can also be relished as a spread on bread toast and parathas. Healthy and nutritious, they can be had with veggie crudites for a light meal any time of the day. 

          So here is a hummus made of mixed beans that is spicy, tangy and a wee bit different from the original recipe. Beans in general, are a powerhouse of vitamins, minerals, proteins and fibre. So they need to be incorporated in our daily diet as far as possible. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare this amazing delicacy.

• 1 cup mixed beans (lima beans, broad beans, kidney beans & white chickpeas), soaked overnight
• 1/4 cup roasted sesame seeds
• 2 green chilies
• 2 garlic cloves
• 1/2 tsp. cumin powder
• 1/2 tsp. coriander powder
• 1 tsp. pepper powder 
• juice of half lime
• handful of coriander leaves, chopped
• 2 tbsp. yoghurt
• 2-3 tbsp. olive oil
• salt to taste
• few boiled beans, extra olive oil, pinch of red chili powder & coriander leaves to garnish

          Pressure cook the mixed beans for 10 minutes on a low flame after the first whistle. Drain and keep aside to cool.

          Blend along with sesame seeds, garlic, green chilies, cumin powder and coriander powder into a smooth paste with required quantity of water.

          To it add the salt, pepper powder, lime juice, coriander leaves, olive oil and yoghurt. Mix everything well. 

          Garnish with chopped coriander leaves, olive oil, boiled beans and a pinch of red chili powder. 

          Serve as a dip along with some cucumber sticks, carrot sticks, bell pepper sticks or croutons. They can also be relished as a spread on bread toast and parathas.

      

                  Soak beans overnight & then pressure cook for 10 minutes on a low flame.

                                  The boiled beans.

                    Blend boiled beans, roasted sesame seeds, green chilies, cumin powder, 
                    coriander powder & garlic to a smooth paste.

                                  The ground paste.

                   To the ground paste - add coriander leaves, salt, pepper powder, lime juice, 
                    yoghurt & olive oil. Mix well.

                   Serve as a dip, garnished with boiled beans, coriander leaves, olive oil & a 
                   pinch of red chili powder.

Mutton Yakhni

          This is an authentic signature kashmiri dish. It is non-spicy and a mildly flavoured Mutton gravy cooked in yoghurt and other dry spices. The dominant flavour and aroma comes from the use of fennel and dry ginger powder. It has a soup based gravy which is best relished with pulao, plain steamed rice, naan or tandoori roti. So check out the step by step pictorial recipe to prepare this mouth-watering delicacy.

• 500 gms. mutton with bones, cut into medium pieces
• 1 cup yoghurt
• 1 cup milk
• 1 tsp. fennel powder
• 1 tsp. sonth (dry ginger powder)
• 1/2 tsp. cumin powder
• 1 tsp. roasted chickpea flour (opt)
• salt to taste
• 1 tbsp. oil
• 2" cinnamon sticks
• 4-5 green cardamoms
• 3 bay leaves
• 2 tbsp. ghee
• 1 tsp. mint leaves, chopped / 1/2 tsp. dry mint leaves

          Pressure cook the mutton in 2 cups water for 20 minutes on a low flame after two whistles. Keep aside.

          Whisk together yoghurt, milk, salt, fennel powder, saunth, chickpea flour and cumin powder. Keep aside.

          Heat oil in a pan and temper with bay leaves, cinnamon and cardamoms. Add the yoghurt mix and simmer, stirring continuously on a low flame for 10-12 minutes.

          Add the boiled mutton along with the stock. Cover and simmer for 10 more minutes. Add the ghee and further simmer for 5 minutes. 

          Add the chopped mint and switch off the flame. Serve hot with steamed rice, pulao or naan / tandoori roti.





Tips--

1. Traditionally dry mint leaves powder is used. If you have, do use it. I added some chopped mint leaves as it was not available at that moment.

2. As this dish is non-spicy, you can add 2-3 green chilies to it.

                   Pressure cook mutton in 2 cups water for 20 minutes on a low flame after 
                   two whistles.

                    Whisk yoghurt, milk, salt, fennel powder, sonth, cumin powder & roasted
                    chickpea flour.

                                Heat oil & temper with bay leaves & whole garam masala.

                     Add yoghurt mix & simmer, by stirring for 10-12 minutes on a low flame.

                                Add boiled mutton & the stock.

                                Cover & simmer for 10 minutes, stirring at intervals.

                                Add ghee & simmer further for 5 minutes.

                                When done, add mint leaves & switch off the flame.

                                Serve hot with pulao, steamed rice, naan or tandoori roti.

Aloo Beans Pepper Fry

          This is absolutely an easy and a quick recipe which can be dished out on those days when you crave for something light and simple. It is prepared without any onion, garlic or ginger. Just a tempering of whole garam masala, some dry spices and whole lot of chopped coriander leaves and you are done. Relish this yummy stir fry as a side dish with either rice or chapatis.

• 2 potatoes, chopped 
• 2 cups beans, chopped
• 2 tsp. oil
• 1/2 tsp. cumin seeds
• 2 green cardamoms
• 1" cinnamon
• 1/4 tsp. asafoetida
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 2 tbsp. pepper powder, coarsely ground
• handful of coriander leaves, chopped
• juice of 1/2 lime

          Heat oil in a pan and temper with cumin seeds, cardamoms and cinnamon. Sauté for a few seconds and add the asafoetida and potatoes.

          Stir fry on a low flame till light brown. Add the beans and the turmeric powder, coriander and cumin powder.

          Continue to fry by sprinkling some water at intervals till the veggies turns soft. When done, add the pepper, coriander leaves and lime juice. Toss well and serve as a side dish with either rice or chapatis.

Chettinad Pepper Chicken - South Indian Style

          Here is a spicy and a delicious Pepper Chicken Fry in the Chettinad Style. This region in the Southern State of Tamilnadu is quite popular for its fiery Non-Veg recipes. Obviously there are many versions to this traditional delicacy. 

          But in this version of mine, I made it both spicy and tangy to balance the taste and flavour. Simply enjoy it with Plain steamed rice, plain Biryani or any form of Indian bread. So check out the step by step pictorial recipe to prepare it.

• 500 gms. chicken on bones, cut into medium pieces
• 2-3 tbsp. oil
• 1" cinnamon stick
• 2-3 green cardamoms
• 5-6 cloves
• 1 bay leaf
• 3 onions, chopped
• 1-2 sprigs curry leaves
• 2 green chilies, slit
• 2 tbsp. garlic-ginger paste
• 1 tomato, chopped
• 1 tsp. turmeric powder
• 2 tbsp. coriander powder
• 1 tbsp. cumin powder
• 1 tbsp. garam masala powder
• salt to taste
• 2 tbsp. pepper powder, coarsely ground
• juice of 1/2 lime
• handful of coriander leaves, chopped
• 1 tbsp. butter

          Heat oil in a pan and temper with bay leaf, cinnamon, cardamoms and cloves. Sauté for a few seconds. Add the onion, curry leaves and green chilies. Fry till light brown.

          Add the tomatoes and cook till it is mashed. Now add the ginger-garlic paste and all the dry spices mixed with a little water. Fry till the oil separates.

          Add the chicken and mix everything well. Cover and cook on a low flame for 15-20 minutes or till it turns soft. Keep stirring at intervals and sprinkle water only if required.

          When done, add the pepper powder, coriander leaves, lime juice and butter. Give it a stir and serve with either jeera rice, plain Biryani, naan, tandoori roti or just plain chapatti.

                          Heat oil & temper with bay leaf, cinnamon, cardamoms & cloves. 
                          Sauté for a few seconds.

                              Add onions, curry leaves & green chilies. Fry till light brown.

                                 Add tomatoes & fry till it is mashed.

                   Add ginger-garlic paste & all dry spices mixed with some water. Fry till
                   oil separates.

                                 Add chicken & mix well.

                                 Cover & cook on a low flame for 15-20 minutes or till done.

                                  It's done now.

                                 Add pepper powder, coriander leaves, lime juice followed....

                                  ...by butter. Mix well.

                   Serve with either jeera rice, plain Biryani, naan, tandoori roti or just plain 
                   chapatti.

Stuffed Mixed Dal Cheela (Lentil Pancakes - Fusion Style)

          Give a twist to Besan Ka Cheela by making it with mixed dal (lentils) for a wholesome and a healthy breakfast. Make this simple recipe and stuff it with onion, tomato and green chilies along with some coriander stems and flaxseed. A little bit of Idli Podi / chaat masala sprinkled on the prepared cheelas enhances the flavour. 

         It can be a great lunch box meal too. So go ahead and try this amazing and delicious Fusion dish and relish it with green chutney or pickles. So check out the step by step pictorial recipe to prepare it.

• 2 tbsp. chana dal (Bengal gram)
• 2 tbsp. split moong dal (green gram)
• 2 tbsp. masoor dal (red lentil)
• 2 tbsp. tuvar dal (pigeon pea lentil)
• 2 tbsp. split urad dal (black gram)
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander powder
• 1 tsp cumin powder
• handful of coriander & mint leaves, chopped
• 2 onions, chopped
• 2 tomatoes, chopped
• 2 green chilies, chopped
• 2 tbsp. flaxseed
• 2-3 tbsp. coriander stems, chopped
• oil to shallow fry
• 1/4 cup Idli podi / chaat masala 
• green chutney  / pickles / yoghurt to serve

          Soak all the lentils in water overnight. Grind with required quantity of water into a batter like consistency. 

          Add salt, turmeric powder, coriander powder, cumin powder, coriander & mint leaves.

          Mix everything well and keep aside for 20-30 minutes. Mix together onion, tomatoes, flaxseeds, coriander stems and chilies. Keep aside.

          Heat a tawa / griddle and brush with some oil. Pour a ladleful of the batter and spread around with the back of the ladle. 

          Spread some onion mix over it & drizzle some oil on it & around the edges. Cook for 4-5 minutes on a low flame till one side is done.

          Flip it over and cook the other side too. Transfer to a serving plate. Sprinkle some idli podi / chaat masala over it. 

          Make similar cheelas with the remaining batter and serve them hot with pickle or green chutney.

Soak all the lentils in water overnight. 

Drain & grind along with ginger & fresh chilies to a smooth paste.

Add turmeric powder, coriander powder, cumin powder, 

        salt to taste & coriander-mint leaves.

Mix well & adjust water to form a batter.

Mix onion, tomatoes, green chilies, coriander stems & flax seeds.

   Pour a ladleful of the batter on a greased tawa & spread with

  back of the ladle.

  Spread some onion mix over it & drizzle some oil 

on it & around the edges. Cook for 4-5 minutes on a low flame.

When done on one side, flip it over & cook other side too.

    

Sprinkle some idli podi over it.

Serve them hot with green chutney or pickles.