Hummus Recipe - How to Make Hummus

Hummus

Ingredients

Kabuli Channa / Chickpeas - 1 cup

Garlic cloves - 4 nos

Olive oil - 3 tbsp

Thick curd - 3 tbsp

Lemon juice - 1 tbsp

Sesame seeds - 1 tsp

Salt and Red Chilli powder to taste

Hummus

Method

Soak kabuli channa in water overnight. Next day drain soaked channa and pressure cook until soft and tender. Allow to cool until channa reaches room temperature.

Place curd in a fine strainer, reserve thick curd and discard any water is found.

In a mixer blender add cooked channa, garlic cloves, olive oil, strained thick curd, lemon juice, sesame seeds, required salt and red chilli powder. 

Run the mixer until channa is ground to creamy and smooth paste.

Remove hummus to a bowl, make small well in the center and pour 1 tsp olive oil in it or sprinkle little chilli powder on top.

Serve with warm pita chips or with crackers or with thickly cut vegetables.

Hummus

Mutton Potato Fry

Urulai Kizhangu Mutton Varuval

Potato Mutton Fry

Ingredients

Potato Large - 2 nos

Mutton with bones - 1/2 kg

Onion medium chopped - 2 nos

Curry leaves - few

Ginger and Garlic paste - 1 and 1/4 tbsp

Red Chilli powder - 1 and 1/2 tsp

Turmeric powder - 1/4 tsp

Salt to taste

Water - 1/4 cup

Oil - 3 tbsp

Urulai kizhangu Mutton Varuval

Method

Peel the potato skin, chop into cubes and boil until 3/4th done.

In a pressure pan add mutton pieces, chopped onion, curry leaves, ginger and garlic paste, red chilli powder, turmeric powder and water.

Pressure cook mutton until tender for 15 mins.

Once pan pressure is released, remove the pan lid, add required salt, par boiled potatoes and oil to the mutton gravy and mix well. 

Keep pan on high heat and cook until the gravy dries up. 

Fry the mutton pieces on medium heat without breaking the potatoes until the oil separates on the sides of pan.

Serve hot mutton potato fry with steamed rice or with chapati.

Aloo Mutton Fry