Hummus

Tags

Blogging Marathon, dips, spreads

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.

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

Guacamole

Tags

Blogging Marathon, dips, spreads

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.

 

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

Paneer Salad

Tags

paneer, Salads

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

Tags

paneer

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.

Greek Zucchini Salad

Tags

Blogging Marathon, Greek dishes, Salads

This Zucchini Salad is full of Greek flavours. It’s a raw and healthy salad that makes an awesome side dish with any meat.

Sending this recipe for our BM # 109, week 3 day 1 under Countries by Alphabet. I’m going to do 3 Greek dishes this week.

Preparation Time: 15 minutes

Serves : 3-4

Ingredients:

Zucchini : 1 large diced (3 cups)

Chickpeas : 1 1/2 cups (soaked or canned)

Cilantro : 1/2 cup chopped

Olives :  1/3 cup

Red onion : 1 medium sliced

Feta cheese : 1 cup crumbled

Lemon juice: 2 tablespoons

Extra virgin olive oil : 1/4 cup

Salt and pepper to taste

Method:

Mix all listed ingredients in a medium sized bowl and toss well to coat. Let it rest in the refrigerator for at least 15 minutes.

Serve chilled as a side dish with your choice of main dish.

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

F – Fusilli pasta soup with meatballs

Tags

Blogging Marathon, Chicken Recipes, pasta, soups

Fusilli pasta soup with meatballs has vegetables, fusilli and mini meatballs. This dish can be served as a meal in itself. It’s perfect for weekday dinners. It’s quick, easy and can be ready in less than 30 minutes.

For vegetarian option, meatballs can be replaced with toasted tofu.

Sending this recipe to our BM #109, week 2 day 3 under A to Z recipes. Today is letter F.

Preparation Time: 10 minutes

Cook Time : 15 minutes

Serves : 2

Ingredients:

Fusilli : 1 1/2 cups

Onion : 1 large diced

Potato : 1 medium diced

Tomato : 2 medium diced

Carrot : 2 medium sliced

Garlic cloves : 3 cut in half

Micro greens : 2 tablespoons (optional)

Hot Water : 1 litre

Black pepper : 1 teaspoon

Italian seasoning : 1 teaspoon

Salt to taste

For meatballs:

Minced Chicken : 200 grams

Paprika : 1 teaspoon

Dry ginger powder : 1/2 teaspoon

Onion powder : 1/2 teaspoon

Panko breadcrumbs : 1 tablespoon

Salt to taste

Method:

Heat oil in a saucepan, add onion, garlic and saute for 1 minute.

Add carrots, potatoes, tomato, micro greens stir, close lid and cook for 5 minutes.

In the meantime, add all ingredients listed under for meatballs, mix them well and make small marble sized balls.

Heat 2 tablespoons of oil in a pan and fry these meatballs till golden brown on all sides and keep them aside.

To the veggies, add hot water, fusilli, black pepper, Italian seasoning, salt and stir. Cook for 10-11 minutes until the pasta is cooked al dente.

Turn off the stove, add meat balls, stir and serve immediately.

 

 

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