HUMMUS (CHIP & DIP) RECIPE

HUMMUS (CHIPS & DIP)

HUMMUS is very popular Arabic dip, mainly consumed with Pita bread, Maze platter(Nachos) & wrapped roll etc. It is very healthy to eat as a dip or appetizer with meal because of it's combination of ingredients. it is creamy puree of chickpeas or tahini (sesame seeds paste) seasoning paste with lemon juice and garlic. So let us see how to make this easy & simple recipe at home that is very cheaper than market as per cost.

INGREDIENTS:-

* Chickpea - 1 cup and boiled white kabuli chana

* Olive oil - 3 tbsp

* Salt to taste

* Garlic clove - 4 or 5

* Sesame seeds(roasted) - 2 tbsp           

* Lemon juice - 1 tbsp

* Black pepper powder - 1/4 tsp

FOR GARNISHING

* Parsley - finely chopped

METHOD:-   

1. Soak the chickpeas overnight. Drain and boil in fresh water till soft. Cool and remove the skin and put them in a food processor container.

2. Add garlic, salt and sesame seeds and blend. Add two tablespoons olive oil and blend. Add lemon juice and continue to blend till absolutely smooth.

3. Transfer into a serving bowl and chill in the refrigerator. Just before serving drizzle the remaining olive oil. Sprinkle black pepper powder.

4. Place parsley on top and serve with pita bread, nachos(maze chips) or wrapped roll

NOTE:-

If you like my recipe please leave your precious comments.

#SPINACH & #CHICKPEA , #GARBANZO BEAN #KABULI CHANNA (NUGGETS) #BALLS #SNACKS

SPINACH & CHICKPEA BALL(NUGGETS) SNACKS

SPINACH & CHICKPEA(WHITE KABULI CHANNA)is perfect nutritious snacks as breakfast. iron fortified Nuggets: These spinach and chickpea can be used as Falafel as well. Garbanzo bean is full of Protein and Spinach contains Iron, so it is better than any kind of fast food.It can be served in any type of party.Once someone tastes that would love to have again & again. Let us try to learn how to make SPINACH &CHICKPEA NUGGETS

INGREDIENT:-

* 2 cup of boiled & drain out from water chickpea (kabuli channa)

* 4 cup of raw spinach thick chopped

* 1tbsp of wheat flour

* 1 thick green chilli or jalpano

* 1/4 cup of flaxseeds or oatmeal

* 4-5 garlic cloves

* salt to taste

TO PREPARE BATTER:--

* 1/2 cup of cornstarch with salt to taste in a bowl

* 1/2 cup bread crumbs to coat

PREPARE SPINACH & CHICKBALL(NUGGETS)

METHOD :--

* Place spinach, chickpea, flaxseeds, green chilli & garlic cloves in a mixer 

* Grind it well and make thick batter without water

* Now mix wheat flour in it &keep aside this batter

* Place cornstarch in a bowl in liquid form with a little water for coating nuggets ball

* In another bowl put bread crumbs for making crunchy nuggets

* Start to make a ball like a small lemon from the batter and dip in cornstarch liquid. Cover around these nuggets with bread crumbs

FOR FRYING:---

* Heat oil in a kadahi (wok) on gas flame 

* Place these ready nuggets in kadahi & deep fry on low to medium flame till they become crunchy outside

* Now remove from oil & keep on kitchen tissue paper to remove excess oil

* Serve hot with green coriander chutney & tomato sauce

NOTE:---

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TASTY CHOLE

TASTY CHOLEY

Chole (White Chick Pea) is favourite dish of everyone . Chole is north indian dish. In India  any party can not be complete without it. It is served with Rice, Poori, Bhatura, Naan & Kulcha. Then let us start to make chole.

* Preparation :- 

* 1/2 kg white chole put in water for overnight and add a pinch of baking soda

INGREDIENTS: -

* Tomato -3 Make tomato puree with ginger & green chilli in blender

* Ginger -1/2 piece

* Green chillies -2 or 4 piece depending upon choice

* Red chilli powder -1tsp

* Mango powder -1/2 tsp

* Garam masala -2 pinch

* Salt -1&1/2 tsp

* Turmeric -1/4 tsp

For Tadka :-

* Oil 3 tbs

* Cumin seeds 1tsp

* Lung (Clove) 2

* Cinnamon stick

* Elaichi big (Cardamom) 1

* Asafoetida (Hing) 1 pinch

For Garnishing :-

* Coriander leaves

METHOD :-

* Wash chole very well & cook it with salt in pressure cooker till two whistle come.Then simmer it for 5 minute.

* Let cool the pressure cooker & open it.

* Heat Kadai & put oil into it. Add cumin seed,when it starts tamper put cloves,cinnamon & cardamom with asafoetida.

* Mix tomato puree with all ingredients except salt because salt is already in cooked chole.

* when puree roast & oil separates from paste, add boiled choley.

* Cook it on medium flame till all ingredients mix very well in choley.

* Now turn off flame and garnish with coriander leaves.

* Serve with chapati, rice, puri, naan whatever u like.

Note:- 

Awaiting your comments .Your suggestions are welcome.