Sunday, May 4, 2014

Fresh Chickpea Hummus



Aromatic toothsome hummus


Category :Vegan, Healthy fat, gluten free, Nut free
Preparation Time : 15 min.
Cooking Time: 5-7 Min.
Skill level : easy

Ingredients :
2 c Fresh green chickpea (green chana)
2 tbs tahini(I used Arrowhead organic sesame tahini)
2 tbs lemon juice
1 ts olive oil or as desired(optional)
4-5 cloves garlic
4 sprigs of roughly cut cilantro
salt as needed

Garnish : 2 finely sliced spring onion


1. roast horse gram for 5-7 min. till aromatic .

2. shell horse gram.
3. blend  first three ingredients (if you don't want to add oil you might need to add 1 ts water to make smooth paste).
4. add other ingredient and blend in to smooth paste.
5. garnish with spring onions and serve.

To make this recipe jain : don't add garlic, cilantro and spring onion, add parsley and garnish with finely cut parsley.

* If you are using frozen one thaw it boil it for 3 min. in salted water.

Fresh Fava Beans Hummus


Great tasting hummus with nice texture.


Category :Vegan, fatfree(oil optional), gluten free, Nut free
Preparation Time : 15 min.
Cooking Time: 5 Min.
Skill level : easy

Ingredients :
2 tbs tahini(I used Arrowhead organic sesame tahini)
1 tbs lemon juice (2 if you like little sour)
1 ts olive oil or as desired(optional)
4-5 cloves garlic
1/2 onion
2 c Fresh fava beans
salt as needed
Garnish:
squeeze of hot chili sauce
 pinch of parsley


1. shell fava beans.

2. boil fava beans with 1/2 ts salt for 5 min.
3. blend tahini and lemon juice (when you blend water and fat it gives fluffy and light texture tahini = fat, lemon = water)
4. if u like to add olive oil add and blend little more
5. add other ingredient and blend in to smooth paste.
6. garnish with red chili sauce and sprig of parsley. serve.

Some People don't like  husk so you might want to peel the husks but I keep it since it has fibers and gives interesting texture.

*We need to adjust cooking time if fava beans are bit mature but very mature fava beans are not desired for this recipe.

You can make Jain version of this recipe - just omit onion garlic,.


Inspired by

http://www.inspiredtaste.net/15938/easy-and-smooth-hummus-recipe/



Peanut Powder

















Yummy and toothsome.

Category :Vegan, Jain, gluten free,  Protein rich
Preparation Time : 5 min.
Cooking Time: 10-12 Min.
Skill level : easy
Ingredients :
1 ts oil(optional)
1/4 c chanadal
1 c Peanuts
1/4 c toordal
1/4 c moongdal
1/4 c urad dal
10-12 peppercorns
1/2" of tamarind piece
3-4 red chilli (you can adjust spicyness according to your taste)
1/2 ts turmeric
salt as needed

1. First roast chanadal slightly with or without oil
2. Then add toordal and peanuts
3. When it reaches a very light brown color at medium low heat, then add urad dal, moongdal, tamarind,         peppercorns, and coriander seeds.
4. When it starts to release an aroma and turns goldenish brown, add chilli and turmeric and turn the heat off.
5. Keep moving the ingredients in the pot around otherwise it may burn since pot will be hot.
6. When it cools down, add salt as desired and grind it into powder. Some people like it fine but I feel the coarse gives more texture and is fragrant.
7. Store in airtight container.

=> For multiplying the recipe you don't need extra oil unless it's very large batch

Curry Leaves Powder (Karivepillai Podi)

Curry leaves have many significant benefits like prevention of gray hair, giving skin a healthy glow, improving digestion, and fighting diabetes. This is the most delicious way I could think of for eating curry leaves.

Category :Vegan, Jain, fat-free (oil optional), gluten-free, nut free, rich in protein
Preparation Time : 5 min.
Cooking Time: 15 Min.
Skill level : easy

Ingredients :
1 ts oil (optional)
1/2 c chanadal
1/2 c toordal
1/4 c moongdal
1/4 c urad dal
10-12 peppercorns
1/2" of tamarind piece
3-4 red chilies (you can adjust spiciness according to your taste)
1 c curry leaves washed and drained
1/2 ts turmeric
sugar 1 ts
salt as needed

1. First roast chanadal slightly with or without oil
2. Then add toordal very light brown at medium low heat
3. Then add urad dal, moongdal, tamarind, peppercorns, and coriander seeds.
4. When it starts to release an aroma and turns golden-brown, add chili, turmeric, and curry leaves.
5. Continue roasting for another 2-3 min(until curry leaves are crisp)  and turn the heat off.
6.  Keep moving the ingredients in the pot around otherwise it may burn since pot will be hot.
7. When it cools down, add salt and sugar and grind it into coarse powder. (Some people like it fine but I feel the coarse gives more texture and is fragrant.)
8. Store in airtight container.

=> For multiplying the recipe you don't need extra oil unless it's very large batch