Saturday, August 23, 2014

Roasted Red Pepper Hummus

Blogging with a vengeance. 
When your ranking falls 13 counts within the space of a month, you realize that you must either blog or let go.
I don't believe in letting go...I'm a carrier of all excess baggage and believer in the last and last before last births ,though I am a wee bit skeptical about Brian Weiss and his Many masters, many lives.  
Food  and more food.
We have a long weekend, the birth of Krishna and Our Independence Day, so I refused to move out of the house and preferred to catch up with my pending chores.
Chores done ,so now I blog.
This is a hummus with roasted red peppers that I made in July, only was too busy to blog.
The red peppers are organic and home grown.
Small and sweet, they could only be used in salads and hummus.
Nothing desi .
And I had to try the Sumac Spice Bottle.
So , hummus.
Healthy and filling , it's a low calorie alternative to butter, jam or cheese spread.
These are the red peppers.
A little bigger than lemons, I greased them with oil and popped them into an oven at 230°C and roasted them for about 20 minutes.
A sudden dip into cold water and most of the skin peeled off.

De seeded and chopped, they were ready to use. 
Alright, the last weekend is over ,after a household of viral fever and tonsil infections, the week later I now have apple pies in the oven.

For the

Roasted Red Pepper Hummus

You need

1 cup boiled chick peas or white chana
1 cup chopped roasted red peppers
3 -4 cloves of garlic
1/4 cup olive oil or in my case canola oil(ever since hubby dear picked up 3 bottles of 3 litres each at best price we have been honor bound to use them)
Salt and pepper and lemon juice to taste
2 tbsp tahini paste or roasted white sesame seeds ground with you guessed it canola oil
A generous sprinkle of Sumac Spice

All  dunked into the mixer jar and whizzed with as much canola oil or olive oil as needed.
Sumac sprinkled on- I bought it from Foodhall in the summers when I went to the parents...

Unfortunately, they were out of Zata'ar and a few other I had to make do with Sumac and Chocolate flavoured Chai. (In my opinion, the two are best has separated from each other).
The healthier breakfast option in  the hot humid summers.
Protein rich, Fibre inclusive and filling, this goes a long way in the diet chart.
I am not too keen a roaster of veggies, but these roasted red peppers were great on their own too.
My only complaint to hubby dear who is the de facto gardener, why are the peppers not big enough?

Pumpkins are sitting in the store, yellowing slowly. So I guess , we'll be roasting pumpkin for pumpkin pie soon.

So what are you baking today???

Sunday, August 17, 2014

Dal Baati Choorma and The hot ,hot summers of Rajasthan

Mharo Rajasthan.
The sands of time rise up to meet you here.
I may not be born and brought up here, but I chose it to be my home.  Along with the sand and the stone and the stories they  tell you, there's the food that is even better.
My favourite is the Dal Baati and Choorma.
The dish is simple and hearty.
And every household has their own additions but the binding factor is the liberal use of ghee.
Summers are not generally the time when I would make this dish but #goodfoodmag July issue was too tempting. 
Yes I made these last month, but was unable to blog about it. 

Traditionally served in leaf pattals or plates made of leaves, these are so tasty ,your are always in danger of over eating.
Traditionally the dal is made with Arhar, Chana ,Urad and or Moong Dals.
Boiled and cooked till pulpy ,they may or may not be tempered. Served generously with you got it ,ghee.
And the Choorma is a side dish or a dessert.

All you need is a gas tandoor or oven and some plain dough.
Summers are good for Baati, the heat of the sun bakes them in pits dug up in the sand.
They keep well and can easily be carried and freshened by dipping in ghee.

For the

Dal Baati Choorma and the Hot, hot summers of Rajasthan...

You need

500 gms whole wheat flour
150 gms semolina
150 mils plus some extra fresh dedi ghee or clarified butter
1 tsp salt
1 tsp ajwain seeds
2 pinches bicarbonate of soda or baking soda
You will have read about my aversion to kneading dough with my hand by now ,only because it makes taking pictures difficult.
Start with the whole wheat flour and semolina, salt, ajwain ,bicarbonate of soda or baking soda and 150 mils if the ghee in the food processor.

Knead to a hard dough using warm water and allow it to rest
On a lightly greased baking tray make small lemon sized balls of the dough and place till the oven pre heats to 180C.

Pop them in for 30 minutes, turn once and another 10 minutes will do.
If you are using a gas tandoor, you need to be around to monitor the baati.
Once the tandoor is hot enough, keep turning the baati ,it will take 20 minutes at least to cook.
Try one on the way and you'll be able to judge how much longer they need.

These are soft enough to be had without dunking in ghee, they already have a lit within.
You can also dip them in ghee and enjoy.

For the Choorma, just pound them with ground sugar ,cardamom powder and some nuts and enjoy.
Again more ghee or not is relative.
Any dal will do. Just ensure that the dal is not too heavily spiced and is a wee bit free flowing to be mopped up by the baati.
The Semolina makes the Baati soft and tastier.
And healthy.

This is a better snack in winters as compared to the pakoras or farsan, easier to make and digest and they warm your soul. A leftover Baati is an excellent accompaniment to your morning cuppa too...

So what are you baking today???


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