Baba Ganoush

Well we are definitely not talking about some BABA in food column, as it sounds. Baba Ganoush is a famous Middle Eastern dish. So how did it get this name? The Arabic term means "father of pestle" ("baba" means

father and "ghanuj" derives from "ghan", stone for pressing cheese or grain.) 

Middle Eastern cuisine is a burst of flavors and is very similar to Indian cuisine. The ingredients in both the cuisines are almost identical. In Syria and Lebanon, baba ghanoush is a starter or appetizer; in Egypt it is mostly served as a side dish or salad.

It is made of eggplant blended with finely diced onions, tomatoes, and other vegetables blended with tahini, garlic, salt, white vinegar and lemon juice.

 

 Cumin and chili powder can be added. It is normally served with a dressing of olive oil and pomegranate concentrate. 

 

 

Does it remind you of something Indian? Yes it’s very much like Baigan ka Bharta except for few local ingredients. It does have that roasted taste of eggplant which lingers. So would you like to try a Middle Eastern Bharta with pita bread in desi style?

Chilled Red Pepper Soup

Believe me cold soups are equally delicious as hot ones. Try this chilled roasted red pepper soup at home.

Take 3 large red bell peppers, 1 cup diced onions, 1 tablespoon chopped garlic, water, 1 bay leaf, ½ teaspoon celery seeds, 2 dashes hot sauce, ½ teaspoon black pepper and plain yogurt for garnishing.

Roast peppers until charred then place them in a sealable plastic bag for 15 minutes.

Now gently peel charred skin from peppers; discard skin. Cut peppers into quarters. Remove seeds and ribs and discard. Place the roasted peppers and all remaining ingredients in a medium saucepan. Cover and cook for 45 minutes.

                        

Remove bay leaf and discard. Let soup cool then blend in food processor until smooth. Chill soup 3 hours in refrigerator before serving.

Peach Cobbler

What is a cobbler anyways? A cobbler is a dessert consisting of sugared (sometimes spiced) fruit topped with a sweetened biscuit topping and baked until the fruit is tender and the topping is golden.

Cobblers originated in the early British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plain biscuits or dumplings, fitted together. The origin of the name cobbler is not known but one can relate it to the now archaic word cobeler, meaning "wooden bowl".

Being a fruit lover myself, I love to know and try all those fruity deserts out there. And I am glad I tried peach cobbler, its heavenly tasty and creamy, just melts into mouth. I can’t get enough of it. There could be more cobblers with different fruit fillings. If you have a sweet tooth it’s a must try dessert with your favorite fruit filling.

French Onion Soup

When winter is around the corner, soups are the best bet to keep warm. Let’s make the French Onion soup.

Take 1/2 stick butter, 3 large onions, sliced, 1 cup dry white wine, 3 cans chicken broth, salt and thyme leaves to taste, 4 slices French bread, toasted, 1cup shredded Swiss cheese. Melt butter in large skillet over medium heat. Add onions, cook and stir 15 minutes or until onions are soft and lightly browned. Stir in wine.

Combine onion mixture, broth, Worcestershire sauce, salt and thyme in slow cooker. Cover; cook on LOW 4 to 4-1/2 hours. Ladle soup into 4 bowls; top with bread slice and cheese.Garnish with fresh lime, if desired.

Pumpkin soup

A healthy soup for the season, let see how to make it. 3 green onions, chopped, 2 carrots, chopped,3 tbsp ginger, sliced, 6 garlic cloves, chopped, 1 tsp thyme, 1 tsp rosemary, 1/4 tsp nutmeg, 1 tsp chili flakes, 1/4 of a big pumpkin, roughly chopped, 1/2 cup red lentils, 3 cups vegetable stock. Have some pumpkin seeds, toasted, olive oil and lemon, to serve. Sautée the onions for about 3-4 minutes, add carrots and cook for another 5 minutes. Add ginger, cloves, nutmeg and chili and cook for 1-2 minutes. Add chopped pumpkin, the red lentils, stock and water. Bring everything to a boil and simmer until pumpkin is soft. Now blend the soup until creamy and soft. Season with salt and pepper.
and serve with a splash of olive oil, few toasted seeds and a bit of freshly squeezed lemon for some extra zing.

Pretzel mania

About 610 AD, a monk who was baking bread, just rolled some leftover dough into strips and twisted them into fun shape. He called them pretiola, a Latin word meaning little reward. The monk gave the pretiola to students as a reward who learned their prayers well. Now, 123 years later, known as pretzels, are sold on the streets of many large cities, at shopping centers, and at various places of recreation. It comes in different shapes. In the United States, Pennsylvania has most of the bakeries for pretzel. But the 400 million pounds of pretzels produced in the US each year are sold around the nation and the world. Its one healthy, non messy breakfast people prefer to eat on the go. I had heard about it and thought to taste, it was very much like a salty biscuit in taste and crispiness only healthier. It could be because of my disliking for biscuits that I could not digest that dry feeling in mouth after eating it. But the fact is that Pretzel is neat and dry, easily available and healthy breakfast makes it a famous snack and many Americans love to eat it
with their morning coffee.

BEAN CHALUPA

                     
Bean Chalupa is tasty and healthy by all means . Lets see how to make it.

1lb black beans, 1 chopped onion, 2 minced garlic cloves, 1tbsp salt, 2tbsp chilli powder, 1tbsp cumin, 1tsp oregano, some chopped green chillies, shredded Cheddar cheese, diced Avocado, diced green onion and tomato sauce. 

For Chalupa take corn chapattis. Cook beans, water, onion, garlic, seasonings and chillies in heavy pot till beans are tender. Now deep fry corn chapattis, take them out, spread beans over half of it and fold the rest half over it. Season it with shredded cheese and other toppings. Put cream on the top.

TTHUNNUWYKJJ