|Yummy with olives and salad!|
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Saturday, 28 January 2012
As it's a bit more solid and drier, it does need a little more water and a small well of olive oil in the centre also helps. I don't know if this qualifies as a " hummus made with anything but chickpeas" that is supposed to be a trend over the coming year but it's certainly different enough to warrant a mention here.
To make the hummus, just follow my recipe (see link above) but substitute 1/2 - 2/3 of the tahini for whole sesame seeds. You could toast them for a slightly different and stronger flavour. I'm also wondering what it would be like with ground linseeds (flax) : earthy but super-healthy? Do use the comments facility below to let me know what it's like if you try this out.
Thursday, 26 January 2012
|Thakuraji's offering plate|
Pictured from the bottom left are:
- Pakoras and chutney: The chutney is actually very similar to the one I link to here, but with ginger and toasted mustard seeds instead of the herbs. This time the pakoras were made with half white self-raising flour and half chickpea flour, which gave a very crisp result. Added to the flours was 1 tsp hing, some powdered red chilli, seasalt and turmeric (haldi). I made the batter quite thick and pre-cooked broccoli and potato slices to dip in it, then used sunflower oil for deep-frying.
- Chana Dal: I added a can of tomatoes to the cooked chana, plenty of seasalt and haldi, then toasted musrtard seeds in a little olive oil, to which I added hing and a generous handful of powdered coriander seed just before adding to the dal, Simple and tasty!
- Sabji: I used olive oil again to gently fry cumin seeds and grated fresh ginger along with a little haldi and a selection of vegetables such as cabbage and green beans. After adding chopped fresh tomatoes and salt, I put the lid on the pot and turned the heat right down to gently sweat the sabji in its own juices- it comes out moist without getting watery. I kept the chilli out of this one as the chutney and pakoras were quite hot.
- Chapattis: Cooked on a tava and made of 1/2 white flour and half wholemeal flour. I made sure the dough was not too dry so as to get a soft result. (Tip: I use my bread machine on dough cycle to mix and knead the chapatti dough for me while I get on with other stuff.)
- Rice: A very simple pulao of white basmati rice, peas and toasted cashews. I added the nuts at the last minute to keep their crispness.
This is a simple, economical and nutritious meal, made healthier by the fact that there are no animal fats involved, but then maybe spoilt by the fact that there is deep-frying involved... but once in a while is okay, I feel!
Monday, 23 January 2012
|A warming yet light start to the day|
The following serves one large portion or you can use it for 2 people as an accompaniment:
2 slices of fresh pineapple, peeled and cubed
1 ripe kiwi, peeled and quartered
1 banana, quartered
a small handful of dried cranberries
5 prunes, halved
3 dried apricots
a little water
- Prepare the fruit and put into an oven-proof dish
- Add a minimal amount of water, to help rehydrate the dried fruit
- Bake at 200C in a preheated oven for about 15 minutes, or until softened and juicy
- Serve in a bowl with your favourite topping. I just drizzle on a bit of tahini, but you could have yoghurt, cream, almond or cashew cream, flaked almonds or seeds... just use your imagination! Dressed up, this dish is the basis of a great light dessert.
- Variations on the theme: You can also use plums, peaches or nectarines, mango, dessert pears or any fruit that takes your fancy. You could place a small cinnamon stick in the dish during cooking or sprinkle with mixed spice for an extra-Wintery flavour.