Eggplant Hummus Rolls

I am quite a fan of eggplant (brinjals), especially when it has something to do with thinly sliced ones. Of course, the roasted eggplant in salads or vangyach bharit (a typical Maharashtrian recipe) brings out an entirely different flavor, I think the slices compliment it the most.

Lebanese cuisine extensively uses eggplant , and after reading somewhere on the internet, I decided to make them into hummus filled rolls.

eggplant rolls in hummus

Eggplants have a slightly bitter taste because they contain nicotinoid alkaloids, and some people may have a resulting mild irritation. To prevent that, it is always better to soak the thin slices of eggplant in salt water for about 20 minutes prior to cooking.

Yield : 4 servings  , 20-24 rolls

Equipment : Baking dish, Aluminum foil, Spatula OR Griddle/ Frying  pan and a spatula

You will need :

  • 1 long slender eggplant (about 8-10 inches long)
  • 2 cups Classic Hummus
  • Salt and chilli powder
  • 1 teaspoon lemon juice

Continue reading

Hummus Trio

A few days ago, we had some delicious hummus, pickled vegetables and pita bread in a small traditional eatery in Bur Dubai. It was so wholesome and filling that I decided to try to make it once back home. Incidentally, Reshmy at BombayCHowparty showed us an awesome way to make a creamy, flavorful hummus.

Plus, being made from chickpeas it is very nutritious! Low in cholesterol and high in manganese, it does make for a healthy snack. Pair it up with diced carrots, cucumbers and lavash. Incredibly versatile, it can even be used as a spread on crackers, in a wrap or in sandwiches. Way to go!

Hummus requires some pre-planning. The chickpeas or chhole have to be soaked overnight. Alternatively, you can drain and use canned chickpeas.

The traditional hummus consists only of chickpeas, tahini paste (sesame seeds), oil and salt. But we can spice it up with almost anything. The sky is the limit. In fact, we even saw hummus ice-cream (didn’t have the heart to try it then, but its on the To-eat list.)

Hummus is actually Arabic for chic peas. But it has now become synonymous with the dip. Hummus bi tahini is the original with sumac, zatar or cilantro.

This time, I experimented with paprika and olives. But mint/ oregano / basil / roasted onions would go brilliantly well. Next on my list is to make raw mango infused hummus replacing the lemon juice. Let me know what else you think will work well in this.

hummus trio1

Continue reading

Chocolaty Chocolate Cake

There must rarely be anyone who doesn’t like chocolate cake. And everyone has a perfect chocolate cake recipe to go to every now and then. I think i found mine this time. I had to make two versions of it, increasing the egg content to get a moist crumb. The egg white of an additional egg did the trick.

My twelve-year-old cousin came over to help me bake the cake for another cousin’s birthday party and oh boy, we had a blast. Dipping our fingers in the chocolate ganache (icing) and testing for that perfect ‘chocolaty taste’ . I personally think, chocolate tastes better off the fingers .. What say?

Oven fresh moist cake topped with deep and dark chocolate. This is what Sunday mornings should be.

chcolate cake piece

Now the amount of chocolate ganache icicng can be varied based on personal taste, but its always good to make a little more, which can be used on ice creams later on.

For the chocolate cake you will need :

125g flour (maida)
30g cornflour/cornstarch
40g cocoa powder
1 tsp baking powder
1/2 tsp baking soda

Continue reading

Upside down apple cake with caramel sauce

Two months back I had attended a workshop by Purple Foodie on cake baking and other teatime treats. Since then all required ingredients were sitting in the cupboard, waiting to be baked. What stopped me from making any cake was the lack of a ‘kitchen weighing scale’. Baking can be daunting when you read the recipes because all of the ingredients are always measured in grams! Duh!

But a few days back, a family friend got me this teeny weeny pocket scale which measures upto 200 gms for Rs. 300. And since then my baking expeditions started immediately since i had already collected all other stuff like cake baking aluminum pan, parchment paper, silicone spatula….

Baking a soft fluffy cake generally does require eggs. Although my mom makes a very delicious rawa (semolina) cake without eggs, it is quite dense as compared to a refined flour cake with eggs.

Most recipes call for unsalted butter which is very difficult to find here in India. So I use Amul butter in all my cakes and it turns out perfect, in-fact the slight salt content gives more depth to the flavors int he cake and caramel.

This upside down apple cake recipe has been adapted from Purple Foodie workshop guide. However, the apples can be replaced with any firm fruit like pears, pineapples, musk melon etc.

cake piece

Continue reading

Caramel sauce

Traditionally, we have been using some kind of a caramel sauce in all sorts of Indian sweets in some form or the other. That includes melting sugar with a drizzle of water or milk.

In this caramel sauce, the major difference is that there is no water involved at all. Hence you have to be stirring it constantly  lest it burns. Caramel is notorious for turning bitter very quickly, but being attentive in those 10 minutes while cooking , will definitely help.

Yield : 280-300 gms caramel sauce

Ingredients :

200 gms powdered sugar

90 gm butter

120 gm fresh cream

Method and directions :


Continue reading