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.


IMG_5470

IMG_5477 (1)

IMG_5482

IMG_5506

Ingredients:

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

Method:

  • 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.,

Hints:

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

Gyoza (Potstickers) – Pan Fried Dumplings / Chicken Dumplings !!


Today’s recipe is Gyoza (dumplings) is one of the favorite recipe in Chinese & Japanese cuisine. It is really easy to prepare in home like restaurant style. I used garam masala to give Indian punch to my gyoza (dumplings), this helps to gives nice flavor & taste to dish. For dipping sauce, in a small bowl add soy sauce, chopped spring onions & mix it well.

IMG_8969

IMG_8972

IMG_8967

IMG_8966

Ingredients:

For Dough;

All purpose flour / maida – 1/2 cup

Boiled water – as required

Salt to taste

For Filling;

Minced chicken – 1/2 cup

Onion – 1 small finely chopped

Ginger – 1 tbsp finely chopped

Spring onion – 2 tbsp finely chopped

Soy sauce (low sodium) – 1 1/2 tsp

Sesame oil – 1 tsp

Garam masala – 1/2 tsp

Method

IMG_8843 IMG_8848 IMG_8853 IMG_8854 IMG_8855 IMG_8856 IMG_8857 IMG_8858  IMG_8862

For the dough;

  • In a bowl, combine all the ingredients & knead into a soft pliable dough.
  • Rest the dough for 30 minutes & start to knead for another 10 minutes.
  • put a hole in center of the dough & slowly make into circle.
  • Divide the dough into small 18 equal portions & keep aside.

IMG_8846 IMG_8850 IMG_8852

For the filling;

  • Combine the minced chicken & seasoning in a small bowl
  • knead the mixture with hands / chopstick until the texture becomes sticky.
  • Now add the rest of fillings ingredients and mix it well.

How to make Gyoza / Dumplings;

IMG_8870 IMG_8871 IMG_8872 IMG_8873 IMG_8875 IMG_8879 IMG_8880 IMG_8881 IMG_8882 IMG_8885 IMG_8886 IMG_8887 IMG_8889

  • Roll out each portion of the dough into very thin circles.
  • Place a teaspoon of chicken filling in the centre of the circle.
  • Fold the wrapper in half over the filling and pinch it in the center with your fingers. 
  • Pinch the corner on both side of it as shown in above figure. Make 2-3 pleats, continue with the left & right side of the gyoza / dumplings.
  • After finishing it is looks like half moon shape. Repeat the same procedure for remaining wrapper.
  • Heat a teaspoon of oil in a frying pan over medium high heat.
  • once the pan get hot, place the gyoza / dumplings in a single layer, flat side down in a circular shape.
  • When the bottom of the gyoza turns golden brown, add ¼ cup of water to the pan.
  • Immediately cover with a lid and steam the gyoza for about 2 minutes or until most of the water evaporates.
  • Steam in a greased steamer for about 10 minutes.
  • Serve hot & enjoy it with sauces.