Showing posts with label Dips and Spreads. Show all posts
Showing posts with label Dips and Spreads. Show all posts

Friday, 18 September 2015

Hummus With Roasted Red Pepper

Hummus is a Middle Eastern dip  made out of boiled chickpea's along with sesame seeds paste(Tahini),olive oil and lemon juice,usually served with bread.There is no end to the varieties of hummus preparation,the recipe is so versatile that it will  blend easily with most of vegetables and herbs which will add different flavours to the hummus.Here I have prepared hummus with Roasted red peppers.

Roasting red peppers will adds smokiness and flavour to the peppers.
It can be roasted in 2 ways.
1.Grill Method
This method is good when you have more peppers to roast.Preheat the grill and turn the oven to 250'C,place the oven rack to the highest position,making sure that the peppers still fit under the grill without touching the flame or heating element.Place the whole peppers on a baking sheet and slide them under the grill,make sure to keep an eye on the peppers by turning them often as they brown using long tongs.The skin of the peppers will charred and bubble but don't get them over burn,The total roasting time will be 5-20 minutes depending on the size of the peppers and the capacity of your oven/grill.
2.Stove Top Method:
If you got only one or two peppers to roast try this method using metal tongs,hold the peppers directly over the flame and turn the peppers as the skin gets charred.
After roasting,place the roasted peppers in a bowl,cover with cling wrap or tight fitting lid and leave it for 5-10 minutes.This will make them sweat and it will be easier to peel the skin.Remove the seeds and chop.This can be used in any salads or any dish as you like.

Red pepper/ Red Capsicum/Red Bell Pepper-1(Roasted)
Chick peas(boiled) -11/2cups
Tahini Paste(Sesame seed paste)-2Tbsp
Garlic- 3 cloves
Olive oil-1/4cup
Lemon juice-2Tbsp
Roasted cumin powder-1tsp
Black pepper powder-1/2 tsp
Chilli flakes-1/2tsp
Chilli powder/Paprika-1tsp(optional)
Salt to taste
Sesame seeds,chilli flakes and olive oil for garnishing

1.Add every thing except olive oil in a blender or food processor  and blend pouring olive oil bit by bit until it becomes a smooth paste.
2.Take out the hummus to a bowl,drizzle olive oil,sprinkle few sesame seeds and chilli flakes on top of the hummus.
3.Serve with toasted pitta bread or any kind of bread of your choice.

1.You can use coriander or parsley when blending.
2.Adjust the spices less or more according to your preference and taste.
3. In Kannada,Red pepper/Red capsicum  Known as Dappa kempu menasinakayi/Donne kempu menasinakayi.
4.In Hindi,it is known as Lal Shimla mirch.
5.It can be stored in a jar or air tight box for up to week in the fridge.

6. Check out my  Hummus and other Middle eastern recipes

Wednesday, 17 June 2015

Apricot Salsa

Apricot,firm ripened ones-6
Red bell pepper-1/2 or small one
Fresh or pickled Jalapeno chillies to taste
Fresh coriander-3-4 sprigs
Lemon or Lime juice-1Tbsp or to taste
Salt to taste
Pepper powder-1/2tsp

1.Remove the seeds from the apricots and finely chop them.
2.Finely chop the bell pepper,jalapeno and coriander.
3.In a bowl mix chopped apricot, bell pepper,jalapeno, coriander,lime juice, sugar,salt and pepper
mix well.
4.Serve with Tortilla chips or any chips of your choice.

1.Choose the apricots which are firm and ripen.
2.You can also try this recipe with peaches and nectarines.
3.If the apricots are sour add sugar and lime juice adjust more or 
less accordingly.

Tuesday, 19 May 2015

Red and Green Pesto Sauces for Pasta

Basil pesto is one of the best Italian sauce among all other sauces, commonly used to spice up Pasta  or veggies like boiled potatoes,beans etc.It is very versatile sauce you can use on sandwiches or on pizzas etc..Pesto is basically a blend of basil leaves,garlic,pine or walnuts, olive oil and cheese.You can prepare so many kinds of pesto's.Pesto can be prepared with herbs like Basil,coriander,mint,leafy veggies like spinach,rocket,kale even roasted red bell pepper and sun dried tomatoes to name a few... here is my way..enjoy.

Ingredients: For Basil/ Green Pesto

Basil leaves-2 small bunch
Garlic -3-4 cloves
Olive oil-1/4cup
Cheddar cheese-1Tbsp(optional)
Red chilliflakes-1/2tsp or to taste(optional)
Pepper powder-1/2tsp
Salt to taste
Lemon juice-1 or 2tsp

1.Wash  the basil leaves,Toast the pine nuts lightly on a skillet on a low flame.
2.Put everything in a blender  or a food processor and blend into a fine paste,
if needed add little more olive oil. Serve with any type of pasta and roasted

For Sun dried Tomato Pesto/ Red Pesto
Sun dried tomatoes in oil-1 cup
Olive oil-1/4cup
Red chilli flakes-1/2tsp or to taste(Optional)
Cheddar cheese-1Tbsp(optional)
Pepper powder-1/2tsp
Salt to taste
Lemon juice-1 or 2tsp

1.Toast the pinenuts lightly on a skillet on a low flame.
2.Put everything in a blender and blend into a smooth paste,if needed add little more olive oil and blend.don't use water.You can also use the oil of sun dried tomatoes.

1.I have used Cheddar cheese instead of  Parmesan cheese because Parmesan is not vegetarian.I don't use it in my cooking.
2.Above pesto sauces can be used with any type of pasta shapes like penne,fusilli,spaghetti and fettuccine etc
3.Pesto can be used for sandwiches,spice up veggies,and on pizza.
4.Pesto can be prepared in bulk and in advance and can be freezes for up to 2 months easily. 
5.Storing Pesto:Fill the moulds of ice cube trays with freshly prepared pesto and keep in the freezer for 2 hours, then after 2 hours remove from the freezer,separate the pesto cubes from the tray then store the cubes in the ziplock bag.write a date on the bag for your reference.

Thursday, 1 April 2010

Tortilla Wheels With Tomato Salsa

This is a yummy recipe i got it from Very Vegetarian Cook Book,a real treat for vegetarians.I prepared this dish several times before,i thought of sharing my favourite recipe for this Easter with you guys!.In original recipe it is served with pineapple salsa,but i personaly liked to serve this with tomato salsa than pineapple salsa,it taste better with tortilla wheels.This is a fine finger food. Enjoy the long weekend!!! "Happy Easter" to all of u!!!

                                 Stack them one on another
                                unwrap and cut into slices
cream cheese-150g
greenchilli,chopped -1
fresh coriander leaves,chopped -2tbsp
tomatoes-4,deseeded and finely chopped
spring onions-4,finely chopped
red or yellow pepper-1,deseeded and finely chopped
cheddar cheese,grated-125g
salt and black pepper to taste
flour tortilla's-8

1.Beat the cream cheese until smooth and  add all other ingredients for filling
mixell and season to taste with salt and blackpepper.
2.Divide the mixture among tortilla's,spread it each tortilla on top
of another.
3.Making four stacks of two,then rollthem up tightly,cover in cling film and chill
for atleast 2 hours.
4.Preheat the oven to 200'C/400'F/Gas6,unwrap the tortilla's and trim away the ends
and then cut each roll into eight slices.
5.Place on baking sheets and bake for 15-20minutes until golden brown.
6.Serve with tomato salsa.

Tomato Salsa

Hard ripen tomatoes (Chopped) - 4
Red onions - 1 medium
Coriander - 2 tbsp
Garlic - 2 cloves
Pickled jalapenos - 1tsp
Lemon juice - 1tbsp
Salt and Black pepper to taste
Olive oil - 1 tbsp
Blend all the ingredients except oil, in a blender to a fine puree.
Heat a olive oil in a pan,add the puree cook until it nearly thickens,
remove from the heat, leave to cool.
Serve chilled with  tortilla wheels.

Wednesday, 16 December 2009



1-Ripen avacado

2-3Tbsp- Lemon juice

1Tbsp-Fresh coriander,finely chopped

2-3 Green chillies or Tsp-Pickled jalapenos

2 Cloves of Garlic

1 Small Finely chopped onion

1-Tomato,deseeded and finely chopped

Salt to taste


1.Scoop and mash the avacado with the fork.

2.Blend all the ingredients by spoon well and chill.

3.Serve with tortilla chips.

Monday, 23 November 2009

Baba Gannoush(Aubergine dip)


1-Large Aubergine,roasted

1-Onion ,minced

3-4 Cloves of garlic

3Tbsp-Tahini paste

3Tbsp-Thick yoghurt

1/2Tsp- Mustard paste

Salt to taste



Roast the aubergine, mash with the fork,

roughly blend all the ingredients in a blender or food processer.

Garnish with olive oil and sesame seeds.

Serve baba gannoush and tahini sauce with crisp and warm pita bread triangles and salad.

NOTE:This both dips can be used as dip or spread for chappati,roti or bread.

Tahini Sauce


3Tbsp-Tahini paste


1/2Tsp-Mustard paste/powder

4Tbsp-Thick yoghurt

Salt to taste



Blend all the ingredients in a liquidiser.Garnish with olive oil,

redchilli flakes and sesame seeds.



Chickpeas – 1 can, drained and rinsed
Yogurt-1/4 Cup
Garlic – 2-3 cloves, crushed
Tahini (Sesame Seed Paste) –3 Tbsp or more
Salt – 1/2tsp or to taste
Lemon Juice – 2 Tbsp
Water – 2tbsp
Olive Oil – 2 Tbsp
Chilli flakes, Cayenne Pepper or Paprika -1tsp
Fresh parsley or coriander(i used coriander)


Blend all the ingredients into smooth thick paste in a blender or food processer.
Transfer the paste into a bowl,spread the mixture evenly and drizzle olive oil,
sprinkle chopped parsley or coriander.Serve with pita bread and salad.

NOTE:It can be used as spread over the toasts instead of butter as a healthy option.