So my tried and tested Hummus recipe, for the slightly zingy hummus that the Indian palate craves...
A handful of chickpeas ( soaked overnight and pressure-cooked)
Throw the chickpeas into a blender with the following:
3-4 cloves of garlic, 2 Tbs of curd, a handful of mint leaves, some white sesame (til), red chilli flakes ( leftovers from a Pizza delivery), salt, some peanut butter(optional).
Add the water in which the chickpeas were cooked (if the mixture looks coarse).
Blend to a almost fine paste.
Throw in some olive oil and serve with toasted french bread or pita.
Hint: The Hummus absorbs its flavors if served cold, a couple of hours, after it is made and hence tastes nicer.

Food trip...

Today is Hummus day.
After my last largely successful attempt at making the perfect hummus, I am embarking on a 'tweak the Hummus, to add an interesting edge to it' project!

While on the subject of cooking, I have discovered dill!
Dill lends itself to make an interesting subzi with garlic and peanuts.
Dill also zings up the daily dal, rather nicely.

After my trip to Trivandrum, I'm craving Appams and stew, more than ever before, 'cos not a single kutti chaya shop/ hotel/ restaurant etc. have sit on their menu... Aghast!
Its pretty much like getting a Mysore Sada Dosa, in an Udipi hotel in Mumbai, but drawing blank stares, in Mysore and Bangalore.
And just for the record Mysore sada dosa is just some Mysore chutney smeared on the inside of a plain dosai.

Its no wonder then, that the boys on 'Highway on my Plate' struggled for an entire episode, in Kerala,to get Puttu and Kadala curry!