Hummus is a dip, which is smooth and creamy...it is a middle eastern dish. It goes well with lebanese roti, or with fresh veggies like carrots, cucumber or  celeries etc.... even we can have it with chips!!

Ingredients:

• Chickpeas                     : 1 cup

• White sesame seeds      :  1 tsp

• Garlic cloves                 : 3 nos

• Lemon juice                  : 1 tsp

• Olive oil                        : 1 tbsp

• Salt

Method:

• Soak the chick peas and sesame seeds separately for minimum 6 hours. 
• Cook the chick peas in a pressure cooker, I recommend to overcook the chickpeas, then it will be easy to grind to a smooth paste.
• Then cool the chick peas and grind all the ingredients together to make a smooth paste.
• Add cold water little by little while grinding  to make a smooth paste.
• Transfer to a dish and drizzle one spoon of olive oil over it. This is a good dip for rotis, vegetables etc.

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മുളകാ പച്ചടി

Ingredients:

Long Green chillies                    : 6 nos
Tamarind                                    : big lemon size
Turmeric pdr                              : a pinch
Chilli pdr                                    : 1/2 tsp
Mustard seeds                            : 1/2 tsp
Sesame seeds                             : 1/4 tsp
Raw rice                                     : 1/2 tsp
Salt to taste
Oil                                              : 1 tbsp
Jaggery                                       : a small piece
Curry leaves                               : 1 sprig


Method:

Soak tamarind for 30 mins and extract the juice, keep aside.   Roast rice and sesame seeds in a kadai, powder it and keep aside.

Ingredients:

Tomatoes                             :  1 kg
Gingelly oil                           : 3tbsp
Chilli pdr                             : 1tbsp
Turmeric powder                 : a pinch
Fenugreek seeds                 : 1/4tsp
Asafoetida powder              : 1/2tsp
Salt for taste
Garlic                                 : 6 cloves
Tamarind paste                   : 1/2tsp

Method: 

 

Soak tomatoes in boiled water and keep it for 30 mins, peel the skin and grind it in a mixie.  Fry the fenugreek seeds and powder it.
Heat gingelly oil in a kadai and add mustard seeds. When it splutters add garlic and fry till the colour changes. Remove from fire and add chilli pdr , mix well and return to fire and now add the tomato paste, tamarind paste, salt and turmeric powder  and cook in a low flame till the water absorbs fully. Now add the fenugreek powder and asafoetida powder and mix well. Remove from fire. Cool it and keep it in fridge. It goes well with rice, chappathi, dosa etc.

Ingredients: 

Raw mango               - 1 medium size
Kashmiri chilli pdr      - 2 tbsp
Fenugreek seeds        - 1/4 tsp
Asafoetida                 - a small piece(if it is powder 1/2 tsp)
salt to taste
Gingelly oil                - 2 tbsp
Mustard seeds          - 1/4
Red chillies               - 2 split into two
curry leaves

Method:

Cut Mango into fine pieces. Mix salt to this and keep aside. Fry fenugreek seeds and asafoetida(if it is powder just fry fenugeek seeds only)  and powder it.
Heat oil in a Kadai add mustard seeds and red chillies. When it splutters add curry leaves, remove from fire and add chilli pdr, mix it well. Then add the mango pieces to this. Finally add the fenugreek powder and asafoetida powder, mix well.  If it is too dry add a tbsp of warm water mix again.