Roasted Red Pepper Hummus

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Roasted Red Pepper Hummus is a dip or spread made with cooked and mashed chickpeas, roasted red pepper, garlic, cumin seeds, lemon juice and Tahini. It’s a popular Middle East and Mediterranean dish but is famous internationally.

Roasted red pepper adds a lot more flavour to the hummus. The color is really inviting. The red pepper can be roasted in the oven, grill or stove top. I just simply roasted it on the stove top which is a time saver yet we get the smoky flavour. Canned chickpeas can be used to speed up the process. Taste in using canned chickpeas and soaking/cooking chickpeas is really negligible.

Sending this dish over to our BM #109, week 4, day 3 under Dips and Spreads category.

Preparation Time: 10 minutes

Cook Time : 10 minutes

Makes : 2 cups

Ingredients :

Soaked and cooked chickpeas : 1 1/2 cups (can use canned chickpeas)

Roasted red pepper : 1 chopped finely

Garlic Cloves : 3 minced

Tahini : 2 tablespoons

Olive oil : 1/4 cup

Lemon : 1 juiced

Cumin : 1 teaspoon

Chickpea liquid : 1/3 cup

Salt : 3/4 teaspoon

Method:

Wash and clean the red pepper, rub some oil and roast it over high flame on the stove. Once it’s charred, take it off the heat. Let is cool a little, wash it to get rid of the burnt skin and chop finely.

Add all the listed ingredients in a food processor or blender jar and blend till smooth.

Serve with pita chips or fresh veggies. Hummus can be refrigerated for upto a week in a airtight container.

 

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Hummus

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Hummus is a dip or spread made with cooked and mashed chickpeas, garlic, cumin seeds, lemon juice and Tahini. It’s a popular Middle East and Mediterranean dish but is famous internationally.

Sending this dish over to our BM #109, week 4, day 2 under Dips and Spreads category.

Preparation Time: 10 minutes

Cook Time : 10 minutes (if using dried chickpeas)

Makes : 1 1/2 cups

Ingredients :

Soaked and cooked chickpeas : 1 1/2 cups

Garlic Cloves : 3 minced

Tahini : 2 tablespoons

Olive oil : 1/4 cup

Lemon : 1 juiced

Cumin : 1 teaspoon

Chickpea liquid : 1/3 cup

Salt : 1/2 teaspoon

Method:

Add all the listed ingredients in a food processor or blender jar and blend till smooth.

Serve with pita chips or fresh veggies. Hummus can be refrigerated for upto a week in a airtight container.

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Tahini

Tahini is made with toasted sesame seeds and olive oil. It complements both Middle Eastern recipe components and flavours. Tahini goes well with Falafel, fresh or roasted vegetables, hummus and flat breads.

Preparation Time: 10 minutes

Makes : 1/2 cup

Ingredients:

Toasted sesame seeds: 1/2 cup

Olive oil: 1/4 cup

Method:

Add sesame seeds to a blender jar and blend till a smooth powder. Add olive oil and blend into a smooth paste.

 

 

Guacamole

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Guacamole is an avocado based dip, spread or salad originates from Mexico. It has become a popular dish in International and American cuisine apart from Mexican cuisine.

Made this dish as part of our BM # 109, week 4 day 1 under Dips and spreads category.

Preparation Time: 10 minutes

Makes : 1 cup

Ingredients:

Ripe Avocados : 2 peeled, pitted and mashed

Lime : 1 small juiced

Salt : 3/4 teaspoon

Garlic : 2 cloves minced

Tomatoes : 2 small chopped finely

Onion : 1/2 cup finely chopped

Cilantro/ Coriander : 2 tablespoons finely chopped

Method:

In a medium sized bowl, add all the ingredients and mix well to combine.

Serve with some tortillas and refrigerate the left over in an air tight container for upto 2 days.

 

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#109

Cold Coffee (Keto Friendly)

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This cold coffee is keto friendly and is a non-dairy drink. The blend of ingredients worked so well together that my friends loved it.

I used pike place from Starbucks to make the coffee. But any coffee works well.

Preparation Time: 5 minutes

Serves : 1

Ingredients:

Coffee : 1/2 cup

Vanilla extract : 1 tablespoon

Whipping cream : 2 tablespoons

Almond milk : 1 cup

Sweetener : 2 teaspoons

Ice cubes : 3-4

Method:

Add all the ingredients listed in a blender jar and blend till smooth and frothy. Serve immediately.

 

Chicken with Cilantro sauce

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Chicken is grilled or roasted with salt and pepper. Cilantro sauce adds a lot of flavour to the dish. It goes well with steamed greens. My family loved the combination of flavours in this dish. It’s a super simple dish to make on weeknights.

Preparation Time: 5 minutes

Cook Time : 15 minutes

Serves : 4

Ingredients:

Boneless Chicken breast or thighs : 4

Vegetable oil : 1 tablespoon

Salt : 1/2 teaspoon

Ground black pepper: 1/2 teaspoon

Green beans : 200 grams

For Sauce:

Olive oil : 2 tablespoons

Fresh cilantro : 1 cup chopped

Cider Vinegar : 1 tablespoon

Garlic : 3 halved

Red chilli flakes : 3/4 teaspoon

Lemon : 1 juiced

Method:

Heat oil in a pan or a grill pan, add chicken and season it with salt and ground pepper. Cook for 7 minutes each side or until the meat is no longer pink.

Steam or blanch the beans, drain water and keep aside.

In a small food processor, add all the ingredients listed under sauce and make a sauce by pulsing. The sauce should be almost smooth but not completely smooth.

Finely shred zest from the lemon, Serve chicken and green beans with cilantro sauce. Squeeze lemon juice over and serve immediately.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Kiwi Banana Spinach Smoothie

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This Kiwi Banana Spinach Smoothie is a creamy and flavourful smoothie. A good way to add spinach to kids meal. They won’t even notice spinach in the smoothie but will get all the nutrients.

Preparation Time: 5 minutes

Serves : 1

Ingredients:

Kiwi : 2 diced

Banana : 1 small sliced

Spinach : 1 cup

Almond milk : 1 cup

Yogurt : 1/2 cup

Method:

Add all ingredients list in a blender jar and blend till smooth. Serve immediately.

 

Canary/yellow Melon Smoothie

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Canary Melon or Winter melon is a bright yellow elongated melon with a pale green to white inner. It has a little different kind of sweet-tang flavour compared to the Honeydew melons. Once the skin is peeled off, it looks like a pear.

Preparation Time: 5 minutes

Serves : 1

Ingredients:

Canary melon pieces : 1 cup peeled and chopped

Pineapple : 3/4 cup chopped

Honey : 1 tablespoon

Method:

Add all ingredients into a blender jar and blend till smooth. Serve immediately.

 

 

Paneer Salad

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This Paneer Salad is a simple salad. Just a handful of fresh vegetables and pan fried marinated paneer. The salad is a refreshing and the spicy paneer adds a little kick to the salad.

Preparation Time : 10 minutes

Cook Time : 5 minutes

Serves : 2-3

Ingredients:

Romaine Lettuce : 2 cups washed and chopped

Cucumber : 1 diced

Tomatoes : 2 medium diced

Onion : 1 medium sliced

Salt to taste

To marinade:

Paneer: 250 grams

Ginger garlic paste : 2 teaspoons

Yogurt : 1/4 cup

Red chilli powder : 1 teaspoon

Garam Masala : 1/2 teaspoon

Salt to taste

Method :

In a medium sized bowl, add all the ingredients listed under for marinade and toss well to coat.

In an another medium sized bowl, add all the veggies, salt and toss well.

Heat oil in a pan and fry the the marinated paneer for 5 minutes tossing them.

Add paneer to the salad and serve with any salad dressing of your choice.

 

Homemade Paneer

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Paneer is super easy to make at home and the fresh paneer tastes much better than the store bought one. I’ve been making panner for several years now and this is a fool proof recipe.

I made paneer from fresh buffalo milk, cow milk and Amul milk. Cow milk yields a little less panner but all will give good panner.

Preparation Time: 5 minutes

Makes : 250 grams

Ingredients:

Milk : 1 litre

Lemon : 1 medium juiced

Vinegar : 1/2 teaspoon

Method:

Pour the milk in a pan and bring it to a boil. Add lemon juice, vinegar and stir. You should see milk curdled in big chunks and water separated.

Take a thin cloth or cheese cloth and strain the curdled milk. Be careful as it’s really hot. Save the whey water for later. Squeeze the paneer a little and place the cloth with panner under a heavy object(I used chapati stone).

All the water is out of the paneer. Transfer paneer into a plate and cut into desired pieces.

Enjoy this fresh paneer in kebabs, curries or any other dish you like.