Showing posts with label Middle Eastern Cuisine. Show all posts
Showing posts with label Middle Eastern Cuisine. Show all posts

Saturday, 29 January 2011


Hi everybody, its been months since september I havn't posted anything..I  was so busy and been to India,so I am posting now so what better than delicious hearty soup to start :)..ENJOY and keep visiting...
Ingredients:1cup-blackeye beans
1tbsp-olive oil
4garlic pods,chopped
2-3fresh chillies
1tsp-cumin powder
1tsp-turmeric powder
250g canned tomatoes/2-3fresh tomatoes
21/2cups-vegtable stock
Fresh coriander,finely chopped
Juice of 1/2 lemon
Pitta bread to serve

1. Cook the blackeye beans in a pressure cooker for 2-3 whistles until the beans are tender,drain and set aside.
2.Heat  the oil in a pan add the onions,garlic and chilliand cook for 5minutes or until onions is soft.Stir in cumin,turmeric,tomatoes,stock,half of the coriander and the beans,simmer for 20-30minutes.Stir in the remaining coriander and the lemon juice.
3.Serve with warm pitta bread.

Friday, 11 December 2009



1Cup-Dried chickpeas


1-Onion,roughly chopped

1Tsp-Baking soda

1/2Tsp-Chilli powder

1/2Tsp-Pepper powder

1/2Tsp-Cumin powder

1/4Cup-Fresh coriander,finely chopped

1/4Cup-Fresh parsley,finely chopped


Salt to taste

Oil for frying


Soak chickpeas 6-8 hours in water.put soaked chickpeas,onion,garlic,
half of the parsley and coriander in a blender or food processor,blend into rough paste.
Add little water if needed.In a bowl add chickpea paste,leftover parsley and coriander,cumin powder,breadcrumbs,chilli powder,black pepper powder ,salt and baking soda,mix well.Make round lemon sized balls and press them slightly like vada out of the mixture.Heat a oil in a kadai,fry falafel balls in a medium hot oil until brown colour on all the sides.Takeout and drain the excess oil on the paper towel.Serve hot with salad.

NOTE:Falafel can be served stuffed inside pita bread(pocket) along with tahinisauce and salad as a sandwich.

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.