Thakkali Thokku

I prepared this for my hubby when I went to India. Our mom used to make them in small batches in regular intervals and all of us in the family loved it.

Ingredients

Tomato-1 kg
Red chili powder-2 tablespoons
Gingili oil-4 table spoons
Garlic-10 pods
Ginger-a small piece (optional)

For seasoning

Mustard seeds-1 teaspoon
Fenugreek seed-1 teaspoon
Curry leaf-little

Method:

1. Microwave the tomatoes for a minute and remove the skin else put the tomatoes in boiling water for 2 minutes and remove the skin. Let the tomatoes cool.
2. Now put the tomatoes in the big jar along with the chili powder and the salt required and grind to a smooth paste. If you add garlic and ginger grind it in the small jar and add to this tomato pulp.
3. Keep the kadai in the stove. Season the thokku with the items in ‘To season’ in 4 table spoons of oil. Once the mustard splitters reduce the flame and add the tomato pulp.
4. Close the kadai and in medium fire cook stirring in between .After 10 minutes remove the lid, keep the flame to medium and stir more often for 10 more minutes. After the 20th minute increase the flame and stir continuously.
5. When the oil separates, keep the flame low and add a tablespoon of jaggery.
6. Once it is cold transfer it to an air tight container and keep it in the fridge. This thokku will stay fresh for a month if stored properly.

Goes beautifully with steamed rice, Dosa, idly.

Read more...

Roasted Red Pepper Hummus

Ingredients:

• 1 can garbanzo beans
• 2 whole roasted red peppers
• 1/4 cup Tahini paste, at room temperature
• 4 cloves garlic, minced
• zest and juice of 1 lemon (about 2 tbsp of juice)
• 1 tbsp cumin
• 2 tsp salt
• 1 tsp ground black pepper
• 2 tbsp canola oil & 2 tbsp water - or more at an equal ratio
• 1-2 Tbsp olive oil
• paprika

Method:

1. Put into the food processor the beans, roasted red peppers, tahini paste, garlic, lemon zest & juice, cumin, salt & pepper. Process for a few minutes until everything is finely chopped.
2. Now stream in the canola oil and water mixture. You can keep adding more oil and water in an equal ratio until you have a smooth creamy consistency, you want it to be easily spreadable.
3. Place in a container and pour 1-2 Tbsp olive oil over the hummus. Just enough to make a thin layer over the top, this will help keep the hummus moist. Sprinkle with some paprika and either serve immediately or refrigerate. Be sure to sprinkle with a bit more olive oil and paprika before you serve it.

Read more...

Avacado Blueberry Dip

Ingredients:

8-ounces low fat plain yogurt
1 rip Avocado peeled and cored
1 cup ripe blueberries rinsed
1tsp Lemon Zest
1/2 tsp vanilla extract
Dash of Cinnamon
Dash of Salt
Stevia to taste

Method:

Add the fruit, yogurt & vanilla to your blender and blend until the blueberries are fully mixed in. Add the salt, cinnamon and stevia tasting to assure it pleases your own taste buds--as some people enjoy it sweeter than others. Serve with fruit immediately or keep covered and refrigerated.

Read more...

Guacamole

Ingredients:

• 1 ripe Hass avocado
• 1 tbsp onion, diced
• 1 garlic clove, minced
• 1 small ripe tomato, diced
• 1 serrano chili, minced
• ½ tsp ground cumin
• ½ tsp cayenne powder
• 1 tbsp fresh lime juice
• 2 tsp extra virgin olive oil
• 2 tbsp cilantro leaves, chopped
• Course sea salt and freshly cracked black pepper to taste

Method:

Roughly mash avocado in a bowl with lime juice. Fold in all the other ingredients and serve with chips.

Read more...