Falafels with tahini sauce, hummus & babaganoush

Falafels with tahini sauce, hummus & babaganoush

by | Apr 9, 2020 | Nandini's Food Court

One of my most favorite dishes in this world is Meditteranean- nothing like crunchy falafels with some home made tahini, creamy hummus and babaganoush!

Tahini sauce is nothing but roasted sesame along with Olive oil, lemon, salt and garlic. Its the most delicious dip ever. Hummus is also easy to make with chickpeas, garlic cloves, lemon, oilve oil, tahini and salt.

Tahini thick sauce ( I stick this in the fridge and dilute 1 spoon of this with 2 tsp of water every time I use)

Babaganoush is slightly tricky to make since it involves smoking the eggplant or aubergine in flame to cook and peel off the outer layers. I personally throw the chunks of eggplant after peeling the outer skin into my Vitamix with salt, olive oil, garlic cloves, freshly squeezed lemon and tahini paste. Finally garnish with parsley and mint.

Creamy Cottage Cheese Curry prepared in a wok

Creamy Cottage Cheese Curry prepared in a wok

by | Apr 16, 2012 | Nandini's Food Court

I want to start by introducing all of you to what a “Kadai” is? Kadai in India means a wok:) I prepare this awesome “currylicious” cottage cheese dish in a wok tossed with colored bell peppers, onions and tomatoes. I throw in a bunch of spices that the flavors and smell travel to my neighbours and they say “not again, Nandini- We smell another curry in the making. Are we invited”?

I just feel very generous today 🙂 and would love to share this recipe with all of you. I bet you will fall in love with this currylicious dish!!!

Recipe: Creamy Cottage Cheese prepared in a Wok

Recipe: Creamy Cottage Cheese prepared in a Wok

by | Apr 16, 2012 | Recipes

Ingredients

1 Onion

1 Green Chilli

1/2 Green bell pepper

1/2 Red bell pepper

3 cloves of garlic

1 inch piece of fresh ginger/ 1 tsp ginger powder

1 Tomato

Indian Cottage Cheese

Canola Oil

1/2 tsp butter

Spices:

1 tsp cumin seeds

1 tsp coriander powder

1 tsp turmeric powder

1 tsp cayenne powder

1 tsp coriander seeds

2 tsp dried fenugreek leaves

Preparation:

1) Chop onion, bell peppers, ginger and garlic roughly.

2) Grind onions, green chilli, garlic and ginger together.

 

 

 

 

 

 

 

 

3) Heat a pan with oil. Add cumin seeds, turmeric,

cayenne, coriander powder and salt to taste.

4) Transfer the ground onion-chilli-garlic-ginger mixture

to the above pan.

 

 

 

 

 

 

 

 

5) Mix so that the spices blend with the

mixture and cook for 3 minutes.

6) Puree the fresh tomato

 

 

 

 

 

 

 

 

7) Transfer the tomato puree to the pan.

8) Mix and cook for another 3-4 minutes

 

 

 

 

 

 

 

 

9) Using mortar and pestle, grind the

fresh coriander seeds.

10) Transfer the ground coriander seeds to the

pan and mix with the peppers and onions.

 

 

 

 

 

 

 

 

11) Now is the time add my favorite Indian herb,

dried fenugreek leaves!

12) Using the palm of your hand, crush the leaves

and add it to the pan and mix well.

 

 

 

 

 

 

 

 

13) Now carefully transfer the mixture of onions, peppers,

crushed coriander seeds and fenugreek leaves onto the pan

that has the previously cooked onion tomato paste mixture.

14) Mix everything together gently.

 

 

 

 

 

 

 

 

15) Now cut the cottage cheese into medium

sized cubes

16) Take another pan. Now this is the only time I would ask you to use the 1/2 teaspoon butter. Trust me!

Follow my recipe and you can prepare restaurant quality curry at home 🙂

Add the butter and toss the cubed cottage cheese till they turn brown.

 

 

 

 

 

 

 

 

17) TIME TO PLATEEEEEEEEEEEEEEEE!!!