Dips of the day: Three types which I have prepared at home....
Brut: 10-12 hours.
Preparation Time: 15-20 mins
Cooking Time: 5 mins
Makes 1 1/2-2 cups
1. Hummus:
Making hummus is not too hard, but it’s not all about having the right recipe.
Ingredients:
1 cups dried chickpeas (the smallest you can find)
1/2 cup Tahini sauce Tip: Tahini sauce is made out of Sesame seeds.
juice from 1 to 11/2 squeezed lemons
6-8 garlic cloves
salt
2 tbsp olive oil (you can reduce the quantity but raw olive oil is very healthy)
1 tbsp chopped parsley or basil
2 cups of water
2-3 olive for decoration
Method:
1.Wash the chickpeas several times, until the water is transparent. Soak them in clean water over night. The grains should absorb most of the water and almost double their volume.
2.Tip: Do not cook in pressure cooker. Wash the chickpeas well and put them in a large pot. Cover with water, NO salt. Cook until the grains for 15-20 mins. When you pressed between two fingers it should become little soft. Remove the peels and foam which float over the cooking water. When done, drain grains and keep the cooking water.
3.Let it get little cold. Put the chickpeas into a food processor and grind well.
4.Add the tahini sauce, water and the rest of the ingredients in the food processor until you get the nice and smooth texture. If the Hummus is too thick, add some of the cooking water.
5.Serve with some good olive oil, olives, chili powder and chopped parsley.
Tip: you can eat with pita bread, Bread stick, Salad, you can use as a sndwhich spread and so on. To solve the gas problem,you should soak the chickpeas in clean water for 10-15 hours, switch them at list once, and take off the foam that appears over the boiling water during the cooking. There is nothing like good, healthy, homemade hummus.
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Curd & Cheese:
Preparation Time: 10 mins
Cooking Time: none
Makes 1 1/2-2 cups
Ingredients:
1 cup hung curd Tip: keep your curd in to muslin cloth
1 cup grated carrots
1 cup chopped onion
1/2 tsp of grated garlic
1 tbsp cream cheese
2 tsp chopped coriander
salt to taste
Add 1/4 tsp of black salt also (which will give you good taste)
Method:
Tie the curds in a thin muslin cloth. Hang and allow the water to drain out for 1 hour.
Add the remaining ingredients and mix well.
Serve cold.
Accompaniment: carrot, cucumber, capsicum, celery sticks or unhealthy option: chips, bread stick.
Note : Each salad stick contains less than 1 calorie
Tips: This low-calorie cheese dip is a tasty substitute for cheese and cream dips which are high in fat and cholesterol.
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Guacamole:
Prep time: 10 minutes
Cooking Time: none
Makes 1 1/2-2 cups
Ingredients:
2 ripe avocados
1/2 red onion, minced (about 1/2 cup)
1-2 chilies paste
2 tablespoons cilantro (coriander) leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt or regular salt
1/4 tsp of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
Serve with tortilla chips.
Method:
1.Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.
2. Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
Keep the tomatoes separate until ready to serve.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
3. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
4. Just before serving, add the chopped tomato to the guacamole and mix.
Variations: Tip:For a very quick guacamole just take a 1/4 cup of salsa and mix it in with your mashed avocados. You don't need to have tomatoes in your guacamole. To extend a limited supply of avocados, add either sour cream or cottage cheese to your guacamole dip. Purists may be horrified, but so what? It tastes great. In fact, guacamole with a little cottage cheese added to it is my favorite.
Brut: 10-12 hours.
Preparation Time: 15-20 mins
Cooking Time: 5 mins
Makes 1 1/2-2 cups
1. Hummus:
Making hummus is not too hard, but it’s not all about having the right recipe.
Ingredients:
1 cups dried chickpeas (the smallest you can find)
1/2 cup Tahini sauce Tip: Tahini sauce is made out of Sesame seeds.
juice from 1 to 11/2 squeezed lemons
6-8 garlic cloves
salt
2 tbsp olive oil (you can reduce the quantity but raw olive oil is very healthy)
1 tbsp chopped parsley or basil
2 cups of water
2-3 olive for decoration
Method:
1.Wash the chickpeas several times, until the water is transparent. Soak them in clean water over night. The grains should absorb most of the water and almost double their volume.
2.Tip: Do not cook in pressure cooker. Wash the chickpeas well and put them in a large pot. Cover with water, NO salt. Cook until the grains for 15-20 mins. When you pressed between two fingers it should become little soft. Remove the peels and foam which float over the cooking water. When done, drain grains and keep the cooking water.
3.Let it get little cold. Put the chickpeas into a food processor and grind well.
4.Add the tahini sauce, water and the rest of the ingredients in the food processor until you get the nice and smooth texture. If the Hummus is too thick, add some of the cooking water.
5.Serve with some good olive oil, olives, chili powder and chopped parsley.
Tip: you can eat with pita bread, Bread stick, Salad, you can use as a sndwhich spread and so on. To solve the gas problem,you should soak the chickpeas in clean water for 10-15 hours, switch them at list once, and take off the foam that appears over the boiling water during the cooking. There is nothing like good, healthy, homemade hummus.
<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<
Curd & Cheese:
Preparation Time: 10 mins
Cooking Time: none
Makes 1 1/2-2 cups
Ingredients:
1 cup hung curd Tip: keep your curd in to muslin cloth
1 cup grated carrots
1 cup chopped onion
1/2 tsp of grated garlic
1 tbsp cream cheese
2 tsp chopped coriander
salt to taste
Add 1/4 tsp of black salt also (which will give you good taste)
Method:
Tie the curds in a thin muslin cloth. Hang and allow the water to drain out for 1 hour.
Add the remaining ingredients and mix well.
Serve cold.
Accompaniment: carrot, cucumber, capsicum, celery sticks or unhealthy option: chips, bread stick.
Note : Each salad stick contains less than 1 calorie
Tips: This low-calorie cheese dip is a tasty substitute for cheese and cream dips which are high in fat and cholesterol.
<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<
Guacamole:
Prep time: 10 minutes
Cooking Time: none
Makes 1 1/2-2 cups
Ingredients:
2 ripe avocados
1/2 red onion, minced (about 1/2 cup)
1-2 chilies paste
2 tablespoons cilantro (coriander) leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt or regular salt
1/4 tsp of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
Serve with tortilla chips.
Method:
1.Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.
2. Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
Keep the tomatoes separate until ready to serve.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
3. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
4. Just before serving, add the chopped tomato to the guacamole and mix.
Variations: Tip:For a very quick guacamole just take a 1/4 cup of salsa and mix it in with your mashed avocados. You don't need to have tomatoes in your guacamole. To extend a limited supply of avocados, add either sour cream or cottage cheese to your guacamole dip. Purists may be horrified, but so what? It tastes great. In fact, guacamole with a little cottage cheese added to it is my favorite.
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