Indian Tadka to a Global Cuisine

Hummus with variations

July 6, 2021Leave a comment

I held a Lebanese cooking class today and one of the dishes we created was Hummus. Hummus is a Middle Eastern dip, made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. The standard garnish in the Middle East includes olive oil, a few whole chickpeas, parsley, and paprika.

Hummus is usually eaten as a dip, with pita bread or as a snack or appetizer with crackers.

The participants in the class wanted to see some interesting varieties of hummus and we created two of the more popular ones – herbed hummus and sun-dried tomato hummus.

After the class the participants took back home what they made and the responses I’ve had from them has been awesome! Enjoy !

Hummus with variations

Ingredients

1(19 ounce) can chickpeas, drained and rinsed 540 mL
¹⁄₃cup tahini
3 tablespoons lemon juice
3 tablespoons water
1 tablespoon olive oil
³⁄₄teaspoon ground cumin
¹⁄₄teaspoon salt
2 garlic cloves, minced

Method

In a food processor, puree together chick peas, tahini, lemon juice, water, oil, cumin and salt until smooth; transfer to bowl.
Stir in garlic, (Hummus can be covered and refrigerated for up to 3 days.) Makes 2 cups.

VARIATIONS:

HERBED HUMMUS: Take the traditional hummus. Stir in 1/4 cup chopped fresh parsley, 2 green onions, chopped, and 1 teaspoon dried oregano.
SUN DRIED TOMATO HUMMUS: Take the traditional hummus and stir in 1/4 cup chopped drained oil packed sun-dried tomatoes.

Vegan Raan (Jackfruit) in Masaman curry

July 6, 2021Leave a comment

Here’s a delicious vegan jackfruit recipe that will make you forget all about meat.

Jackfuit is a tropical fruit native to Asia and many say it resembles pulled pork or mutton. Growing up, I remember my mom cooking jackfruit and telling me that she’s cooked mutton and it did look like it. Jackfuit is fast becoming very popular as a meat alternative and hence very appealing to Vegetarians and Vegans

Getting a raw jackfruit was tough in Singapore, but a good friend had a jackfruit tree in her backyard and kindly agreed to give me a full jackfruit for me to create this recipe.

I’ve also given a recipe for the masaman curry paste to create a masaman curry for the jackfruit. Masaman curry is a nice which is nice mix of Thai and Indian curry. Masaman curry is a mild, savory, and slightly sweet curry with fragrant spice undertones such as cumin, cardamom, and cinnamon. It typically isn’t a spicy curry but like most curries, it is easy to adjust the spice level.

Also head over to our YouTube channel to see the video of this recipe as as well as recipe for the masaman curry paste

Enjoy!

Ingredients

500 g raw boiled jackfruit long wedges in turmeric water (small pieces can also be used)
Marinate for Jackfruit: Salt, Red Chilli Powder, Turmeric Powder (1/4 tsp each), 1 tbsp lemon juice
2 Tbsp Tamarind paste

Masaman Curry Paste:

15 dried red chilli soaked in hot water for 20 minutes
4 tbsp shallots
5 cloves of garlic
3 lemon grass
2 tsp of ginger
3 cloves
1 tsp black peppercorns
1 tbsp cumin seeds
1 tbsp coriander seeds
Dry roast all the spices and mix the other ingredients and grind with water to make the paste
1 cup Coconut cream
4 tbsp Oil
4 tbsp tamarind paste
2 tbsp cashew nut paste
2-3 tbsp sugar
Salt to taste
10-12 Baby potatoes

Method

heat the oil and fry the paste till fragrant.
Add the coconut cream and mix well and let it simmer
Add the tamarind paste, salt and a bit of water.
Mix well and set aside
Add 2 tbsp oil in a pan and sauté the jackfruit for 2-3 minutes.
Add the baby potatoes and let them saute for 5 mins
Just before serving, pour the sauce over the jackfruit
Garnish and serve!