Beetroot Hummus

Ingredients

Instructions for making garlic paste (this will remove the pungent taste of garlic)

Heat oil and add roughly chopped garlic to oil and let it soften and get pinkish in color
Now add sesame seeds and green chili and sauté for 30 seconds and turn of the heat.
let it cool down and make a smooth paste.

Instructions

Place the beetroots, chickpeas, cilantro, parsley, and garlic paste into a food processor and process for 1 minute until ground.
Now squeeze lemon juice and shred little zest, salt and ground cumin.
Again process until creamy. If it’s dry add water, until you like the consistency.
To garnish, you can use your choice of ingredients. I like my hummus to garnish with different roasted nuts or pomegranate seeds or everything bagel seasoning, pine nuts roasted in zaatar.

Vegetable Chapli Kabab/Kabob

Ingredients:
Chapli kabab ½ packet (I used shan and it is spicy so i added this masala after taking out kids portion)
3-4 cloves garlic paste
1 inch ginger paste
1/4 cup paneer shredded
2 tablespoons coconut flour( replace with poha powder if you don’t like coconut flavor)
Spring onion 1/2 cup chopped
Carrots 1/2 cup shredded
Capsicum 1/2 cup diced
Cabbage 1/2 cup
Masoor daal 1/2 cup ( soaked for 8 hours and grind to a thick paste)
1 tbsp Avocado oil for sauté
Coal 1piece
Method:
Add oil to medium heat pan, add ginger-garlic paste and sauté for a minute
Add masoor daal paste and sauté for 4-5 minutes on medium heat
Add all vegetables along with chapli kabab masala and sauté on high heat for another 4-5 minutes
Add paneer and coconut flour, this will make the mix come together as dough.
Keep it on low flame and let it cook for another minute.
Turn the stove off and let it cool down
Add chopped cilantro and give it a good mix.
Shape it in patty shape and air fry it as crispy as you want!

Ingredients
1 cup Hood Cottage Cheese (I used fatfree)
1 French baguette, sliced and toasted (or ready made crostini)
1.5 cup grape tomatoes, halved
7-8 sun dried tomatoes
7-8 cloves garlic, finely minced
1/2 cup extra virgin olive oil
5 large basil leaves
1/3 cup pecan
Salt & pepper, chili flakes
1 Serrano pepper
7-8 stems of cilantro
Instructions
1. In a large skillet over medium heat, add the olive oil and 4-5 chopped garlic. Cook the garlic until it is fragrant but do not let it brown (about 3-4 minutes).
2. Add the grape tomatoes and sun-dried tomatoes to skillet with a pinch of salt and stir over medium low heat for about 8-10 minutes until the tomatoes have softened and start to get to a slightly mashed consistency. Turn off stove and set aside once finished.
For the Cheese dip:
1. In a chopper, add the basil leaves, pecans, 3-4 garlic, salt, pepper, Serrano pepper, cilantro, cottage cheese. Close the lid and begin to blend. Set aside.
Assembly:
1. Before serving warm up tomato mixture. Top it up on cottage cheese mixture. And sprinkle generous amount of pepper flakes.