Tuesday, December 13, 2016

Falafel | Fried and Baked Chickpea Balls

  • Chickpeas - 1 cup
  • Garlic cloves, minced - 4 or 5 nos
  • Onion, chopped - 1 nos 
  • Pepper powder - 1/2 tbsp
  • Cumin powder - 1 tbsp
  • Red Chilli powder - 1 tbsp
  • Lemon juice - 1 tbsp
  • Baking powder - 1 tbso
  • All purpose flour - 4 tbsp
  • Cilantro - 2 big handfuls of fresh leaves
  • Salt as needed
  • Vegetable oil, for frying

  • Soak chickpeas overnight. After chickpeas are soaked, drain well, Set aside.
  • Chop onion with the food processor.
  • Then add chickpeas, garlic, pepper powder, cumin powder, red chilli powder, baking powder, all purpose flour, lemon juice,cilantro and salt in a food processor. 

  • Pulse for 30-40 seconds until it reaches a coarse texture. No water is added. 

  •  Transfer the mixture to a large bowl .Cover and leave it in the fridge for at least 1 hour.

  • Take small portions and make a balls. Set aside. 

Deep - Fried Chickpea Balls:-
  • Heat oil in a sauce pan/Wok.
  • Drop the balls into hot oil and fry the falafels until golden brown on all sides, about 3-4 minutes on each side.   

  • When falafels are done, transfer to paper-towel-lined plate to drain.  Serve hot.

Baked Chickpeas Balls:-
  • Preheat the oven to 375°F: Brush or rub a baking sheet with a thin layer of olive oil.
  • Place the chickpea balls on a greased baking tray and bake for 30 minutes or until golden brown on both sides. 
  • Serve hot with Tahini sauce, hummus, Yogurt etc.   

Monday, December 12, 2016

Tahini Sauce | Sesame seeds Sauce

  • Sesame Seeds - 1 cup
  • Garlic powder - 1/2 tbsp
  • Lemon juice - 1 tbsp
  • Salt as needed
  • olive oil - 1 tbsp
  • Toast sesame seeds on low heat in a skillet for 10-15 minutes until seeds are toasted. Let it cook for about about 10-15 minutes.
  • Add sesame seeds into a food processor then process for a min, or until crumbly. 
  • Add lemon juice, garlic powder, olive oil and little salt  and pulse for a couple more mins.
  • Keep pulsing all the ingredients until you reach a smooth, creamy consistency. Not too thin or too thick.
  • Serve it as a dipping sauce. 

Saturday, December 3, 2016

Asparagus And Mushroom Omelet Roll

 For omelet:-
  • Eggs- 4 
  • Milk- 1 cup
  • Salt - as needed
  • Olive oil - 1 tbsp
  • Pepper powder - 1/2 tbsp
  • Turmeric powder - 1/2 tbsp

For stuffing:-
  • Onion, sliced - 1
  • Capsicum, sliced - 1
  • Asparagus, chopped - 5 or 6 nos
  • Mushroom, sliced - 10 to 15 nos
  • Tomato, chopped - 1
  • Garlic, minced - 1 tbsp
  • Pepper powder - 1 tbsp
  • Cheddar cheese - 1 cup
  • Salt as needed


1.To make Omelet:-
  • Whisk together eggs, milk, salt, pepper powder and turmeric powder until really really frothy.

  • Heat the flat  pan/tawa and Spray olive oil for extra non-stickness.
  • Once the pan is hot and sizzly, pour the whisked egg into the pan, swirling until the bottom of the pan is fully covered and even; 
  • Once cooked on all edges, flip over with a spatula; season again, and turn off the burner. 
2. To make Stuffing:-
  • Heat a olive oil in a pan, add Onion, Asparagus, Tomato Capsicum ,Mushroom, pepper powder and salt, saute for few minutes. 

  • Add cheddar cheese and saute for 2 minutes. Remove from pan and set aside.

3. To Serve:-
  • Remove the cooked egg from the pan and onto a plate.

  • Put asparagus and mushroom mixture at one end, roll as tight as you can the egg over top the mixture, forming a roll, until you get all the way to the other side.
  • Serve hot with ketup.