hummus recipe

author: dassana
recipe type: appetiser
cuisine: world
prep time: 5 mins
cook time: 25 mins
total time: 30 mins
serves: 4-5

hummus recipe - creamy dip or spread made from white chickpeas.

ingredients (measuring cup used, 1 cup = 250 ml):

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1 and half cup chickpeas, soaked in water for 8-9 hours and then cooked
till soft
cup olive oil... add more if required
2-3 garlic
1 tbsp lemon juice
tsp red chili powder or cayenne pepper
tsp black pepper powder
1 tsp cumin powder/jeera powder
cup roasted and powdered white sesame seeds or cup tahini
a few sprigs of parsley or coriander/cilantro
salt as required

how to make the recipe:

1.
2.

roast the sesame seeds and then powder these finely.

take the cooked chickpeas, all the spices, parsley, salt and garlic in a
blender.
3.
add the powdered sesame seeds, lemon juice and olive oil.
4.
blend to a smooth paste.
5.
serve the hummus with warm pita bread garnished with a few sprigs of
parsley

so lets start step by step hummus recipe:

1: take the roasted sesame seeds in a blender or dry grinder and finely powder
them.

2: now take the thoroughly cooked chickpeas, garlic, all your spices and salt in a
blender or wet grinder. either add the powdered sesame seeds to it or vice
versa. this is what i did. firstly, i powdered sesame seeds in a blender. then added
chickpeas et all to the powdered sesame seeds in the same blender.

3: oh where are the garlic in the above pic these are at the base and you
cannot see them so here is another pic for you with the garlic taken at some
other time.

4: add lemon juice and olive oil.

5: blend to a smooth paste. while blending if its difficult, then add some chickpea
stock to the blender. if you love olive
oil like me, then you can add some olive oil instead of the stock. whilst the
hummus was blending, i remembered i had to add one herb to it, which i had
forgotten. there goes some parsley in the hummus. you can use coriander
leaves/cilantro if you dont have parsley.

6: serve the hummus with warm pita bread or with steamed or roasted
veggies. whilst serving you can also add some olive oil to the hummus
enjoy :-)
the extra hummus can be stored in an air tight container in the refrigerator.

falafel recipe | how to make fafalel recipe

author: dassana
recipe type: snacks
cuisine: world, middle eastern
prep time: 8 hours
cook time: 30 mins
total time: 8 hours 30 mins
serves: 2-3

falafel recipe - middle eastern snack of fried chickpea balls or patties.

ingredients (measuring cup used, 1 cup = 250 ml):

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1 cup dried white chickpeas/kabuli chana/safed chana or 200 grams

1 small onion, chopped or cup chopped onions
1 tsp chopped garlic/lahsun
3 tbsp chopped coriander leaves or 3 tbsp chopped parsley or 2 tbsp
chopped mint leaves
tsp red chili powder/lal mirch powder
1 tsp coriander powder/dhania powder
1 tsp cumin powder/jeera powder
tsp black pepper or tsp crushed black pepper or pepper powder
1 tbsp all purpose flour/maida or add as required
salt as required
oil for deep frying

how to make the recipe:

soaking:
1.
rinse 1 cup chickpeas for a couple of times in water. then soak the
chickpeas in enough water overnight or for 8 to 9 hours. drain them well.
rinse them in running water. drain very well again.
grinding:
1.
then add them in a grinder jar or a food processor or in a blender jar.
2.
add the spices, seasonings and herbs - cup chopped onion, 1 tsp
chopped garlic, 3 tbsp chopped coriander leaves or parsley, tsp red chili
powder, 1 tsp coriander powder, 1 tsp cumin powder, tsp black pepper and
1 tbsp all purpose flour.
3.
also add tsp lemon juice and salt as per taste.
4.
grind the mixture in small intervals of time. scrape the sides of the mixture
and add back in the jar.
5.
you should get a semi coarse mixture. don't make it too pasty and smooth.
avoid adding water while grinding. if you are unable to grind without water,
then you can add 1 to 3 tbsp of water.
6.
take the falafel mixture in a bowl. check the taste and add more salt or
spices if required. with a spoon or your hands mix everything well.
7.
if the mixture is too coarse, you won't be able to shape them into balls. the
consistency should be semi coarse, so that you are able to shape them in
balls or patties. you can even refrigerate the mixture for some hours or a
couple of days.
frying:

1.
2.
3.

4.
5.
6.
7.
8.
9.

first lets test the falafel. heat oil for deep frying in a pan or kadai. roll a
small ball or patty from the mixture and place it in the oil.
if the falafel does not break, then you are good to go with the frying. if it
breaks then add to 1 tbsp more of the all purpose flour (maida).
the oil temperature is also crucial, as if the oil is not hot enough, the
falafels can break. when you place the falafel in the oil, it should come up
gradually to the top. if it does not come to the top or sticks to the pan, the oil
is not hot enough. if it comes too quickly and starts browning fast, the oil is
very hot.
make medium sized balls from the mixture and place them in medium hot
oil. add the number of balls depending on the size and capacity of the kadai
or pan. do not crowd the pan.
when the bases gets light golden, gently turn over and fry the other side.
fry them till they become crisp and are golden.
drain on kitchen paper towels.
this way make falafel with the rest of the mixture.
serve falafels as a side snack with a tahini dip or hummus. these also taste
good with coriander chutney and even tomato ketchup. you can also stuff
them in pita breads. i served them with muhammara (roasted red bell
pepper dip).

stepwise how to make traditional falafel recipe:

1. rinse 1 cup chickpeas for a couple of times in water. then soak the chickpeas in
enough water overnight or for 8 to 9 hours. drain them well. rinse them in
running water. drain very well again.

2. then add them in a grinder jar or a food processor or in a blender jar.

3. add the spices, seasonings and herbs cup chopped onions, 1 tsp chopped
garlic, 3 tbsp chopped coriander leaves or 3 tbsp chopped parsley or 2 tbsp
chopped mint leaves, tsp red chili powder, 1 tsp coriander powder, 1 tsp cumin
powder, tsp black pepper and 1 tbsp all purpose flour. also add salt as per
taste.

4. add tsp lemon juice.

5. grind the mixture in small intervals of time. scrape the sides of the mixture
and add back in the jar. you can also use the pulse option which is there in the
mixer-grinder or blender machine.

6. you should get a semi coarse mixture. dont make it too pasty and smooth.
avoid adding water while grinding. if you are unable to grind without water, then
you can add 1 to 3 tbsp of water.

7. take the falafel mixture in a bowl. check the taste and add more salt or spices
if required. mix again very well. if the mixture is too coarse, you wont be able to
shape them into balls. the consistency should be semi coarse, so that you are
able to shape them in balls or patties. you can even refrigerate the mixture for
some hours or a couple of days.

8. first lets test the falafel. heat oil for shallow frying or deep frying in a pan or
kadai. roll a small ball or patty from the mixture and place it in the oil.

9. if the falafel does not break, then you are good to go with the frying. if it
breaks then add to 1 tbsp more of the all purpose flour (maida). the oil
temperature is also crucial, as if the oil is not hot enough, the falafels can break.
when you place the falafel in the oil, it should come up gradually on top. if it does
not come on the top or sticks to the pan, the oil is not hot enough. if it comes too
quickly and starts browning fast, the oil is very hot.

10. make medium sized balls from the mixture and place them in medium hot oil.
add the number of balls depending on the size and capacity of the kadai or pan.
do not crowd the pan.

11. when the bases gets light golden, gently turn over.

12. and fry the other side.

13. fry them till they become crisp and are golden.

13. drain falafels on kitchen paper towels so that they absorb extra oil.

14. this way make falafel with the rest of the mixture.

veg biryani recipe | how to make hyderabadi veg biryani

recipe
author: dassana
recipe type: main
cuisine: indian
prep time: 45 mins
cook time: 45 mins
total time: 1 hour 30 mins
serves: 4 to 5

hyderabadi veg biryani recipe - a vegetable biryani recipe from the land of the
nawabs -hyderabad. the hyderabadi vegetable biryani recipe is light, a bit spiced,
aromatic and deliciously yum.

ingredients (measuring cup used, 1 cup = 250 ml):

prepping rice:

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1.5 cups basmati rice, 300 grams

1 cup water for soaking rice
prepping veggies:

150 grams cauliflower, 1.5 cups medium cauliflower florets

90 to 100 grams potatoes, 2 medium potatoes or to 1 cup chopped
potatoes
90 to 100 grams carrots or 1 medium to large carrot, cup chopped
carrots
50 grams french beans or 11 to 12 french beans, cup chopped french
beans
8 to 9 button mushroom, sliced or chopped, (optional)
1 small to medium green bell pepper or capsicum, 40 to 60 grams, to
cup chopped bell pepper (optional)
cup fresh or frozen peas.
115 grams onion or 1 large onion or 1 heaped cup thinly sliced onions
10 grams ginger or 2 pieces of 2 inch ginger or 1.5 tbsp finely chopped
ginger or 1 tbsp ginger paste
5 grams garlic or 10 to 12 medium garlic cloves or 1 tbsp finely chopped
garlic or tbsp garlic paste

for cooking rice:

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2 green cardamoms/hari elaichi or choti elaichi

2 black cardamoms/badi elaichi
2 cloves/laung/lavang
1 cinnamon/dalchini of 1 inch
1 indian bay leaf/tej patta
2 single mace strands/javitri
5 cups water
tsp salt or add as per taste
for vegetable gravy:

3 tbsp ghee (can use 3 tbsp oil instead of ghee)

1 tsp shah jeera
1 tej patta
3 green cardamoms
3 cloves
1 black cardamon

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1 inch cinnamon
1 cup fresh whisked yogurt/curd/dahi (200 grams)
tsp turmeric powder
1 tsp red chilli powder
cup water for pressure cooking and cup water if cooking in a pot
2 tbsp cashews
1 tbsp sultanas/raisins
2 tbsp almonds/badam, raw or blanched, peeled and sliced
salt as required
for assembling and layering:

20 grams coriander leaves or cup chopped coriander leaves

5 grams mint leaves or cup mint leaves, chopped
4 to 5 tbsp milk
tsp saffron/kesar strands
2 tsp kewra water or rose water

how to make the recipe:

prepping:
1.
pick and rinse basmati rice in running water till the water runs clear of
starch. soak the rice in 1 cup of water for 30 minutes.
2.
after 30 minutes drain the rice and keep aside.
3.
when the rice is soaking prep all the veggies and other ingredients. keep
aside.
cooking rice:
1.
take a deep bottomed pan. add 5 cups water and heat the water on a high
flame.
2.
when the water becomes hot, add all the spices and salt - 1 tej patta, 3
green cardamoms, 3 cloves, 1 black cardamom, 1 inch cinnamon.
3.
bring the water to a boil. then add the rice.
4.
just gently stir with a spoon or fork, after you add the rice.
5.
do not reduce the flame and continue to cook the rice.
6.
the rice has to be 75% or th cooked. the grains should have a slight bite
to them when cooked. the rice should not be fully cooked but almost cooked.
7.
drain the rice in a colander. gently fluff and keep aside.
preparing gravy:
1.
in a pressure cooker or a pan, heat 3 tbsp ghee. add the following spices 1 tsp shah jeera, 1 tej patta, 3 green cardamoms, 3 cloves, 1 black
cardamom, 1 inch cinnamon. saut the garam masala till they crackle.

2.
3.

now add the onions. stir and saut them on a low to medium flame.
onions take a lot of time to cook, so add a pinch of salt to quicken the
cooking process.
4.
when the onions are cooking, take 1 cup fresh curd/yogurt in a bowl. beat
the curd with a spoon or whisk till it become smooth.
5.
saut the onions till they become golden brown or caramelize.
6.
then add the ginger-garlic paste and sliced green chillies. you can also
finely chop the ginger-garlic and add.
7.
saut till the raw aroma of ginger-garlic goes away.
8.
add the turmeric and red chili powder. stir and mix well.
9.
next add the chopped veggies. saut for a minute or two.
10. add the yogurt. stir. then add water.
11. season with salt. stir again.
12. pressure cook for 1 whistle on medium flame. if cooking in a pot, then
cook till the veggies are done. dont over cook the veggies.
13. warm 4 to 5 tbsp milk in a microwave or in a small pan on the stove top.
add tsp of saffron strands. stir and keep aside.
14. when the pressure settles down on its own, remove the lid and check the
gravy. if the veggies are not cooked well, then keep the cooker on the stove
top and simmer the gravy without the lid, till the veggies are cooked. if there
is too much of water or stock in the gravy, then simmer till some water dries
up. the gravy should have a medium or slightly thick consistency and should
not be watery.
15. now add cashews, raisins and almonds (blanched or raw) to the vegetable
gravy. mix and stir. keep aside. do check the salt. add more if required.
assembling and layering:
1.
now in a thick bottomed pan, layer half of the gravy first.
2.
then layer half of the rice.
3.
sprinkle half of the chopped coriander, mint leaves and saffron milk.
4.
layer the remaining gravy.
5.
layer the remainder of the rice. sprinkle the remaining coriander, mint
leaves, saffron milk on the top. sprinkle 2 tsp of rose water or kewra water.
you can make 2 layers or 4 layers like i have done. but do remember that rice
should be the last layer.
6.
now seal and secure the pot with aluminium foil. then cover with a lid. you
can also seal the handi with a moist cotton cloth and then cover with the lid.
7.
take a tava/griddle and heat it on medium flame.
8.
when the tawa become hot, then lower the flame. keep the sealed biryani
handi on the tava. keep the flame to the lowest and cook for 25-30 minutes.

you can also dum cook biryani for the first 15 minutes on direct low flame
and then for the last 10 minutes, place the handi on the hot tava and cook on
a low flame.
9.
for baking - you could also preheat the oven to 180 degree celsius and
then bake the biryani in the oven for 20-25 minutes. please remember to
use an oven proof glass utensil like the pyrex bowl for baking in the oven.
you will have to assemble the biryani as mentioned above in the oven proof
utensil and then bake it.
10. serve the delicious hyderabadi veg biryani with your choice of raita, onion
salad,mango pickle, roasted papad.

how to make hyderabadi veg biryani recipe:

prepping rice and veggies for biryani:
1. pick and rinse 1.5 cups (300 grams) basmati rice in running water till the
water runs clear of starch. soak the rice in water for 30 minutes.

2. after 30 minutes drain the rice and keep aside.

3. when the rice is soaking prep the other ingredients. rinse, peel and chop the
veggies.

i have used 3 cups mixed veggies including green peas. you can use your
choice of mixed vegetables.
slice 1 large onion thinly (about 1 heaped cup thinly sliced onion).

finely chop or crush 10 grams ginger (2 pieces of 2 inch ginger or 1.5 tbsp
finely chopped ginger).

finely chop or crush 5 grams garlic (10 to 12 medium garlic cloves or 1

tbsp finely chopped garlic).

slit 3 to 4 green chilies also.

chop coriander leaves and mint leaves. you should get cup each of
chopped coriander leaves and mint leaves.

4. now we need to cook the rice. for cooking rice, you can use any method
microwave, pressure cooking or cooking in a pot. for cooking rice in a pot, take a
deep bottomed pan. add 5 cups water and heat the water on a high flame.

5. when the water becomes hot, add all the spices and tsp salt 1 tej patta, 3
green cardamoms, 3 cloves, 1 black cardamom, 1 inch cinnamon and 2 single
strands of mace.

6. bring the water to a boil on a high flame.

7. then add the rice.

8. just gently stir with a spoon or fork, after you add the rice.

9. do not reduce the flame and continue to cook the rice.

10. the rice has to be 75% or cooked. the grains should have a slight bite to
them when cooked. the rice should not be fully cooked but almost cooked.

11. drain the rice in a colander. you can also rinse the rice gently with water so
that the grains stop cooking.

preparing hyderabadi vegetable biryani gravy:

12. in a pressure cooker or a pan, heat 3 tbsp ghee. add the following spices 1
tsp shah jeera, 1 tej patta, 3 green cardamoms, 3 cloves, 1 black cardamom, 1
inch cinnamon. saut the garam masala till they crackle.

13. now add the sliced onions.

14. stir and saut them on a low to medium flame.

15. onions take a lot of time to cook, so add a pinch of salt to quicken the cooking
process.

16. when the onions are cooking, take 1 cup fresh curd/yogurt (200 grams) in a
bowl. beat the curd with a spoon or whisk till it become smooth.

17. saut the onions till they become golden brown or caramelize.

18. then add the ginger-garlic paste and sliced green chillies. you can also finely
chop the ginger-garlic and add.

19. saut till the raw aroma of ginger-garlic goes away.

20. add the turmeric and red chili powder. stir and mix well.

21. next add the chopped veggies.

21. saut for a minute or two.

22. add the beaten yogurt/dahi. stir.

23. then add cup water.

24. season with salt. stir again.

25. pressure cook for 1 whistle on medium flame. if cooking in a pot, then cook
till the veggies are done. dont over cook the veggies. when the pressure settles
down on its own, remove the lid and check the gravy. if the veggies are not
cooked well, then keep the cooker on the stove top and simmer the gravy
without the lid, till the veggies are cooked. if there is too much of water or stock
in the gravy, then simmer till some water dries up. the gravy should have a
medium or slightly thick consistency and should not be watery.

26. add cashews, raisins and almonds (blanched or raw) to the vegetable gravy.
mix and stir. keep aside. do check the salt. add more if required.

27. when the veggies are cooking, warm 4 to 5 tbsp milk in a microwave or in a
small pan on the stove top. add tsp of saffron strands. stir and keep aside.

assembling and layering veg biryani recipe:

29. now in a thick bottomed pan, layer half of the gravy first.

30. then layer half of the rice.

31. sprinkle half of the chopped coriander, mint leaves and saffron milk.

32. layer the remaining gravy.

33. layer the remainder of the rice. sprinkle the remaining coriander, mint
leaves, saffron milk on the top. sprinkle 2 tsp of rose water or kewra water. you
can make 2 layers or 4 layers like i have done. but do remember that rice should
be the last layer.

34. there are a few ways the biryani can be dum cooked:
method one a) seal and secure the pot with aluminium foil.

b) then cover the pan/pot with a tight fitting lid.

35. method 2 a) you can also seal the handi/pan with a moist cotton cloth.

b). then keep a lid on top.

c). then keep a heavy weight on the lid.

36. take a tava/griddle and heat it on medium flame. you can begin to preheat
the tava when you start assembling the biryani.

37. when the tawa become hot, then lower the flame. keep the sealed biryani
handi on the tava. keep the flame to the lowest and cook for 25-30 minutes. you
can also dum cook biryani for the first 15 minutes on direct low flame and then
for the last 10 minutes, place the handi on the hot tava and cook on a low flame.

for baking you could also preheat the oven to 180 degree celsius and then
bake the biryani in a preheated oven for 20-25 minutes. please remember to use
an oven proof glass utensil like the pyrex bowl for baking in the oven. you will
have to assemble the biryani as mentioned above in the oven proof utensil.
cover with aluminium foil or the pyrex bowl lid and then bake.
38. after 25 to 30 minutes, switch off the flame. give a standing time of 5 to 7
minutes and then serve the biryani.

39. while serving the veg biryani, make sure you equally serve the vegetables as
well as rice. here is a pic of the layers seen inside the handi.

40. serve this delicious hyderabadi veg biryani with your choice of raita, onionsalad-kuchumber, mango pickle, roasted papad. other accompaniments for this
hyderabad veg biryani are hyderabadi mirchi ka salan and veg shorba gravy.