HUMMUS

 

Prep Time : 15 mins
Cooking Time : 15 mins
Serve : 4

INGREDIENTS
Boiled chick pea        -        1/2 cup
Roasted til       -                   2 tbsp
Chopped garlic cloves   -  2 tbsp
Chopped green chilly      - 2 
Lemon juice            -    2 tbsp
Salt                       -      to taste
Olive oil           -           2 tsp
Chilly flakes      -         1/2 tsp
Black pepper powder  -  1/2 tsp

METHOD
Soak chickpea over night with add half spoon baking powder.
Reserve some boiled chickpea.
Dry roast the til.
Grind all the ingredients to make a smooth paste.
Squeeze lemon juice
Add olive oil and mix well.
Garnish with chilly flakes,black pepper powder and reserved chickpea
Serve with pita bread.

DRY ALOO KI SUBJI

 

Prep Time : 15 mins

Cooking Time : 15 mins

 Serve : 4

 INGREDIENTS

 1.Potatoes - 250 gms

 2.Whole red chilly - 3 

3.Thick curd - 2 tbsp

 4.Fresh cream - 2 tbsp

 5.Crushed whole coriander seeds - 1 tbsp 6.Crushed whole cumin seeds - 1 tbsp 7.Amchur powder - 1/2 tsp 

8.Turmeric powder - 1/2 tsp 

9.Garam masala powder - 1/2 tsp 

10.Green chilly - 1 cut in slit

 11.Salt - to taste 

12.Oil - 4 tbsp 

13.Finely chopped coriander leaves - 1 tbsp 14.Kashmiri mirch powder - 1/2 tsp 15.Ginger garlic paste - 1 tsp 

 METHOD 

Step1.Wash peel and cut the potatoes into two parts. 

Step2.Prick with fork and deep fry it. Step3.Keep aside. Step

4.Dry roast the coriander seeds,cumin seeds and whole red chilly and make a powder or crush it 

Step5.Heat oil in a pan,add ginger garlic paste and saute for one mins.

 Step6.Add fried potato,fried and roasted whole red chilly,whole cumin seeds,whole coriander seeds,garam masala powder,turmeric powder,kashmiri red chilly powder and mix well. 

INSTANT GREEN CHILLY PICKLE

 

Prep Time  : 15 mins no
Cooking Time  : 5 mins
Serve  : 4 - 6

INGREDIENTS
Green chilly  -  100 gms
Lemon juice  -  4 tbsp
Fennel seeds  -  1/2 tsp
Mustard seeds/ - 1 tsp
Fenugreek seeds  -  1/4 tsp
Cumin seeds  -  1/4 tsp
Asafoetida  -  a pinch
Turmeric powder  -  1/3 tsp
Salt  -  to taste
Mustard oil  -  4 tbsp

METHOD
Wash and cut the green chilly and pat dry.
Dry roast the all the spices except turmeric powder.
Once cooled,grind coarsely and mixed  in the green chilly and also add the salt.

Add lemon juice and mix it well.
Heat oil in the pan,once cooled add into the green chilly pickle.
Now ready to eat green chilly pickle.