Creamy Hummus with Home Made Tahini Sauce

Today’s recipe is one of the most famous & widely popular dip, Hummus, originated from Middle Eastern cuisine, it’s is the recipe with lots of healthy & nutritious benefits. This dip is mostly served with Pita bread (Middle eastern bread), vegetables, falafel (my favorite), vegetables, grilled chicken or meat.

Hummus is the best recipe for weight losers.  It is rich in iron, vitamin C, folate and vitamin B6.  It is also an excellent source of amino acids, fibers and proteins.

I used ginelly oil/sesame oil, because I love the flavor and its healthy too. The measurements of ingredients can be used as per your taste. Just keep on eye, while adding sesame oil it shouldn’t be overwhelming.


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Boiled channa / chickpeas / garbanzo  – 1 cup

Garlic cloves – 2 n0s.

Sesame oil – 1/4 cup

Cumin / jeera powder – 1 tsp

Tahini paste (Homemade)  –  3 tbsp (as per taste)

Lemon juice – 2 tbsp

Pepper powder (freshly grounded) – 1 tsp

Salt to taste


  • First soak the chickpea for overnight.
  • Rinse & drain the water, keep boil the water on medium heat, add the chickpeas cover & boil it for 1 hour or until it get soft in texture.
  • Once it boiled, drain & cool it (reserve some boiled water).
  • Now add the chickpeas, tahini paste, oil, salt, lemon juice, pepper powder, cumin powder in a food processor. Process until smooth.
  • Add some of the reserved cooking water, a little at a time, as needed until the desired consistency is achieved.
  • Add salt to taste.
  • Before serving, spoon the mixture into serving bowl or plate, make a swirl and on the top drizzle some oil & sprinkle paprika over it.
  • Serve & enjoy with pita wedges, vegetables or crackers etc.,


  • Instead of sesame oil, you can also use olive oil.
  • Store in the fridge for up to 3 days.

Home Made Tahini / Sesame Paste

Tahini is the paste made from sesame seeds used in Middle Eastern’s Cuisine. Tahini is served as a dip on its own or as a major component of hummus.

Tahini-based sauces are common in Middle Eastern restaurants as a side dish or as a garnish, usually including lemon juice, salt and garlic, and thinned with water. Tahini sauce is also a popular topping for meat and vegetables in Middle Eastern cuisine.

Tahini can be stored in refrigerator for more than a month.




Sesame seeds – 1/2 cup

Sesame (gingelly) / olive oil – 1/4 cup

Garlic – 1 no.

Water – 2 tbsp

Salt as required


  • First heat a clean pan over medium heat and add the sesame seeds.
  • Toast the sesame seeds until golden brown (without burning).
  • Once they’re toasted, let them cool a few minutes.
  • Now add toasted sesame seeds, oil, salt, water to a food mixer/processor.
  • Process the mixture into a paste, scraping down the sides.
  • Be careful by adding oil & water , add both ingredients as per required.
  • The consistency may be thick or thin as per wish.
  • Instead sesame oil, you can also use olive oil.
  • Check the amount of sesame oil, it should not overwhelmed the taste of tahini.

Andhra Style Tomato Pickle / Chutney !!

Last wednesday, I bought two basket of wine tomatoes in our Farmer’s Market. Tomatoes were fully ripened, so I thought of pickled & store it for a while. Andhra style pickle is one of my favorite, during master’s degree many of my friends were from Andhra. They used to bring varieties of pickle, most of the days we were survived with it and its heavenly feeling.

It is easy & simple dish to prepare and goes well with steamed rice, chappati, idli, dosa, etc., It can be stored in air tight container & refrigerate for a month.

Also check : Lemon Pickle, Tomato Pickle & Mint Pickle.



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Wine Tomatoes (ripen) – 2 kg (chopped)

Red chili powder – 1/4 cup (as per taste)

Tamarind extract (thick)- medium gooseberry size (soaked in water)

Jeera / cumin powder (dry roasted) – 1/2 tbsp

Fenugreek / methi powder (dry roasted) – 1 tsp

Mustard powder (dry roasted) – 2 tsp

White distilled vinegar – 1 – 2 tbsp (optional)

Salt as required


Gingelly oil / sesame oil – 1/2 cup or as required

Mustard seeds – 1/2 tbsp

Jeera / cumin – 1/2 tbsp

Urad dal – 1/2 tbsp

Garlic cloves – 10 – 15 nos.

Ginger – 1 tbsp (thinly chopped)

Whole dry red chilies – 7 nos (chopped)

Hing / Asafoetida – 1/2 tsp


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In a pan add a tbsp (tablespoon) of oil, salt, cover & cook the tomatoes for 15 – 20 minutes on medium flame or until the moisture evaporated.

Now add the concentrated tamarind extract, red chili powder, jeera powder, fenugreek powder & mustard powder.

Start to temper in another small pan, splutter the mustard seeds, jeera & urad dal.

Add garlic & cook it until brown in color & finely add the dry red chilies (chopped).

Remove the pan from the flame , add hing or asafoetida, pour the tempered mixture to the cooked tomatoes & mix it well.

Now keep the tomato mixture & cook it in very low flame  for another 15 minutes (without cover) or until oil floats on top.

Once the pickle is done, bring it cool, add the vinegar & mix it well.

Serve & enjoy it !!



Brinjal Chutney / Eggplant Chutney (or) Pickle / Eggplant Dipping Sauce !!

Brinjal / eggplant chutney, it is very simple recipes. This chutney / pickle can be stored in refrigerator for a week. Always store the pickle in sterilized bottel or air tight plastic container . By using this pickle, we can also prepare brinjal rice / vangi bath (by simply mix the pickle with steamed rice), best sauce for pasta, great for dippings etc,. I love to have this pickle with idly, dosa, chapathi, biriyani etc., Spices can be use as per taste.

Happy Cooking …

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Brinjal (small size) – 5 nos. chopped

Tomato – 2 nos. ripen

Red chili powder – 2 tsp (as per taste)

Coriander powder – 1/2 tsp

Turmeric powder – 1/2 tsp

Tamarind (seedless)- small size

Garlic – 5 cloves

Ginger – small piece (1 inch)

Sugar / jaggery – 1/2 tsp

Salt as required


Oil – as required (I used 1/4 cup)

Mustard seeds – 1 tsp

Jeera / cumin – 1 tsp

Hing / asofoetida – 1/4 tsp

Roasted jeera powder – 1 tsp

Roasted fenugreek powder – 1/2 tsp

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Keep the pan on medium flame, add 1 tsp of oil, garlic, brinjal, ginger & saute it for 5 minutes or until brinjal gets tender.

Now add the chopped tomatoes, tamarind & cook it for another 5 more minutes.

Remove the mixture, make it cool & grind it into paste.

Start to tempering in the same pan, by adding oil, splutter the mustard, jeera, hing, grounded paste & cook the mixture for 5 mintues.

Add red chili powder, jeera powder, turmeric, coriander powder, fenugreek powder, mix it & cook till the raw flavor goes off.

Cover the pan & cook it for 10- 15 minutes on medium heat or until oil floats on top.

Finally add a piece of jaggery & mix it well (enhance its taste).

Serve & enjoy it…

Homemade Lemon Pickle / South Indian Spicy Lemon Pickle

Pickling is a traditional way of preserving fruits & vegetable in Indian. Homemade pickles are the best, I never prepared pickles before, it is my first attempt, there is two ways to prepare, one is boiled / steamed the lemon, add salt, preserve it for 2 weeks, dry in direct sunlight every day & seasoned with the other spices. Here, I prepared this pickle by another way, which I used raw lemons in salt & preserve it for 2 weeks, I learned this recipe from my amma (mom). Pickles are perfect with curd / yogurt rice, sambar rice etc.,

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Ingredients :
Lemon – 5 nos. large
Salt – ½ cup (as required, adjust to taste)
Dry roast & grind it into powder;
Mustard seeds – 2 tsp
Jeera / cumin – 2 tsp
Fenugreek seeds – 1 tsp
Oil – ½ cup + extra if need.
Red chili powder – 1/4 cup (adjust to taste)
Hing – 1 tsp

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Method :

  • Wash the lemon thoroughly, dry it using paper towel, cut it into small pieces, place lemon pieces and salt in a air tight container and mix well.
  • Keep the mixture on the counter for 2 weeks in room temperature & keep it on sunlight every day. Stir the mixture every couple of times a days.
  • Dry roast all the ingredients given above, ground it into powder.
  • After a couple of weeks, pour the mixture into a big container, add the grounded powder, red chili powder and mix well.
  • In a small frying pan or skillet, heat oil on high flame for 2 minutes, switch off the flame, add hing & mixed well.
  • Once the oil gets cooled, pour the oil to the lemon mixture in the bowl & mix it thoroughly.
  • Now transfer lemon pickle into the sterilized jar / air tight container and cover with lid.
  • Keep the mixture in the jar on the counter for another a weeks until the lemons are soft, mixing often.
  • After a weeks, taste and adjust the seasonings & store it in the refrigerator for six months to one year.
  • Serve & enjoy it !!



Mint Pickle / Mint Chutney / Puthina Pickle !!!


Who don’t love pickles? In India, pickling plays a major role in culture & religion. Pickling is connected to the ancient art of preserving food by curing it with salt or sugar. Mint pickle / pudina chutney is one of the famous pickle in south India. I love mint pickle, more than any other pickle. I remember when ever my mom make this pickle, she use to bottled & refrigerate for a week. This is the recipe I learned from my amma (mom). Mostly in south India, pickles were preserved by using gingelly  / sesame oil, which gives nice aroma & taste. 

This pickle is best with steamed rice, idli, dosa / crepes & also this can be used in any curries for mint flavor. This is can be a substitute, instead of pesto, mayonnaise in burger & also used as dipping sauce etc., And also check Tomato pickle ( & Gongura pickle (

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Roast & Grind: 
Mint leaves – 2 bunch (medium size)
Oil – 1 tsp
Garlic – 5 cloves
Ginger – 2 tbsp / 1 1/2 inch 
Dry red chilies – 10 nos. (as per spice need)
Tamarind – Lemon size (seed less)
Salt as required
oil – 2 tbsp
Mustard seeds – 1 tsp
Urad dal – 1tsp
Cumin seeds – 1tsp 
Garlic – 6 cloves (chopped it into medium size)
Hing / asafoetida – 1/2 tsp
Sesame oil – 1 – 2  tsp

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  • Keep the pan on low flame, add oil first to roast red chili & reserve it.
  • Now add all the ingredients mint leaves, garlic, tamarind, ginger & saute.
  • After that add the red chili, sauteed mixture & grind all the ingredients into paste in the blender.
  • Heat 2 tbsp of oil in a pan, temper with all ingredients given above & add the grounded paste.
  • Cover it with lid & cook it for 20 minutes on very low flame.
  • Once the oil float over the mixture, switch off the flame & bring it to cool down and bottled the pickle into the air tight containers.
  • Serve and enjoy it!!!!



  • Mint pickle / chutney goes well with rice, chappathi, paratha, idly and dosa.
  • By adding this pickle, we can make recipes like mint chicken / mutton curry.

Gongura / Kenaf Pickle !!!!!!!


Grind into coarsely:
Gongura leaves (red stemmed) – 2 bunch (1 lb)
Oil – 2 tsp
Garlic – 10 cloves
Tamarind – Lemon size (soaked in little water & seed less)
Dry Roast and Grind into powder :
Methi / fenugreek seeds – 2 tsp
Dry red chilies (whole) – 10
Coriander seeds (whole) – 1 tbsp
Cumin seeds/ jeera – 2 tsp
Gingelly oil – 150 ml
Mustard seeds – 1 tsp
Urad dal – 1tsp
Frenugreek seeds – 1 tsp
Cumin seeds – 1tsp 
Turmeric powder – 1tsp
Dry red chilies – 4 (cut it into half)
Garlic – 10 (chopped it into medium size)

  • First dry roast all the ingredients and grind it into powder.
  • Heat 2 tsp of oil in a pan, add gongura leaves, garlic and tamarind.
  • Now saute it until the gongura leaves woes out its moisture, bring to cool and grind it into paste (coarsely).
  • After that keep start to “tempering” in a pan, allow mustard seeds get crackled and all other ingredients.
  • After the raw flavor of turmeric goes away, add the dry roast powder and the gongura mixture cook until the oil float over the mixture.
  • Bring it to cool down and bottled the pickle into the air tight containers.
  • Serve and enjoy it!!!!!!!!!!


  • Gongura pickle / chutney goes well with rice, chappathi, paratha, idly and dosa.
  • By adding this pickle, we can make recipes like gongura chicken / mutton curry.