Chickpeas are cooked and ground into paste with tahini and freshly roasted green peppers. Tahini is prepared with roasting and grinding sesame seeds into paste.

Roasted green pepper hummus can be served with toasted pita bread or with any bread of your choice. Makes: around a Cup of Roasted Green Pepper Hummus.

Ingredients: Anahiem Green Chile or Any Mild Green Chile 3 Chickpeas / Garbanzo 1 Cup Red Chili Powder a Small Pinch Garic 1 Small Clove Lemon Juice 3 Tbsps Olive Oil 2 Tbsps Salt to Taste Tahini: 2 – 4 Tbsps Extra Virgin Olive Oil 1 Tbsp Method of preparation: Soak the garlic in warm water for few minutes and peel the skin. Wash, pat dry and place the green pepper on a direct flame.

Let the skin char on all sides and place the charred green peppers in a paper bag. Once cool enough to handle, peel the outer skin and roughly chop the green peppers discarding the stems.

Soak chickpeas in water overnight. Pressure cook soaked chickpeas in sufficient water for 3 whistles.

Alternatively, boil chickpeas in few cups of water on stove top till chickpeas turn soft. Strain the cooked chickpeas and reserve the cooking liquid.

Toast sesame seeds in a heavy bottomed pan on low flame. Once sesame seeds turn golden brown in color, remove from heat.

Grind toasted sesame seeds with olive oil into thick paste. Grind cooked garbanzo beans with freshly prepared tahini paste, roasted green peppers, garlic, lemon juice, olive oil and salt.

Taste and adjust the seasonings if necessary. Store tight in a refrigerator to stay fresh for couple of days.

Remove the roasted green pepper hummus onto a bowl and serve with toasted pita bread or with any bread of your choice. Notes: Make sure chickpeas are cooked right.

Suggestions: Adjust the consistency of the hummus with reserved cooking liquid (if desired). Variations: Finely chopped cilantro can be added as a garnish.

Other Names: Roasted Green Pepper Hummus (less)

Pour the batter in the idli moulds, steam it for 8 minutes. Serve hot with ginger or garlic chutney.

Note: 1. If you are using the batter immediately, add soda bicarbonate.

2. You can also ferment it; if fermenting do not add soda as it becomes fluffy naturally.

3. As this idli is bland serve it with really spicy ginger chutney.

Recipe and image: Dishes from My Kitchen RELATED RECIPES Instant oats idli Idli podi Stuffed vegetable idli Stuffed vegetable idli Barley idli Ingredients: 1 cup - green gram 1 handful - urad dal Salt and green chilli 1 tsp - soda bicarbonate (Add it when you are making the idli) (less)

Chop onion and tomato roughly, fry them with a tsp of oil until the tomatoes turn mushy. Cool and grind.

Add ginger garlic paste. Heat a small pressure cooker/pressure pan with the oil and temper with the items given under `to temper` table.

Add the ground onion tomato and fry covered in medium flame until it reduces in volume - for about 4-6 minutes. Add the masala powders and turmeric.

Fry till oil separates. Add the peas and add enough water (1 & 1/2 to 2 cups) and add salt and sugar.

pressure cook for 2 whistles. Open once pressure is released and add the powdered cumin and fenugreek seeds and just give it a boil, garnish with coriander leaves.

Serve hot with butter or cream topped on the masala, with roti or rice/pulav. Note: If using dried peas, soak over night and 1 cup is enough.

Recipe courtesy: Rak`s Kitchen RELATED RECIPES Cauliflower masala restaurant style Masala Bread Toast Hyderbadi Mirchi Ka Salan Kumbh masala (mushrooms in sauce) Green gram idli Ingredients: 1 & 1/4 cups - green peas, fresh or frozen or dried 3 - onions 5 - tomatoes 1 & 1/2 tsp - ginger garlic paste 1/4 tsp each - cumin & methi/fenugreek seeds 1 & 1/2 tsp 2 tsp - red chilli powder 2 tsp - coriander powder 1/2 tsp - garam masala powder 2 tbsp - coriander leaves, chopped Sugar, a pinch Salt as needed To temper: 2 tbsp - oil 1 inch piece - cinnamon 1 pod - cardamom 2 - cloves (less)