Month: September 2009

Hummus Bi Tahini

Hummus is a dip/ spread that is made from chickpeas. In fact, hummus is the Arabic word for Chick pea. The cool thing about Middle eastern food is that no recipe is set in stone. You can vary the ingredients to suit your taste and still end up with something amazing on your plate. This delicious puree can be served over salad, as part of a Turkish style mezze, a dip or even as a sandwich filling. Don’t let rules bind you … go have some fun! Hummus Bi Tahini (with Tahini – sesame paste) What you need:Juice of two lemons2 Garlic cloves, sliced2/3 cup Tahini pasteFlat leaf parsley – to garnish¾ cup dried Chickpeas2 Tbsp Olive oilPinch of Cayenne PepperSalt and Ground Black pepper, to tasteExtra Olive oil and Cayenne pepper for sprinkling What to do:Put the chickpeas in a large bowl with plenty of cold water and leave them to soak overnight. Throughly rinse and drain the chickpeas, then place them in a large pan and cover with fresh water. Bring to the …

Chicken in Mustard Cream Sauce

My friends and I went to this beautiful restaurant in Bangalore, 100Ft Boutique and they served a lovely Chicken in Mustard Cream sauce. I was hooked and had to try to replicate the recipe at home. So after scrounging the net for about an hour I realized that Mustard Cream Sauce is a classic recipe that every culinary student will learn sometime in their career. So my learning begins now. The recipe called for Chicken breasts but I used some drumsticks as well. I also used a mix of both white wine and chicken stock. I served the chicken with carrot shavings and mashed potatoes. If I must say, it turned out pretty darned good. Maybe I’ll try the sauce over some grilled fish next time… Sublime! Chicken in Mustard Cream Sauce What you need:4 Chicken Breasts½ tsp Salt½ tsp Pepper¼ tsp Cayenne pepper powderFlour for dredging1 cup dry White wine/ Chicken stock¼ cup chopped Shallots2 tsp Oil2 cups Cream¼ cup Dijon Mustard½ tsp Salt¼ tsp Cayenne pepper powder2 tsp chopped fresh tarragon What to …