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Monday, 28 September 2020

Savoury Cheese and Vegetable Muffins


Savoury muffins loaded with cheese and vegetables make a delicious and filling snack. These egg-less butter-less muffins are healthy as they are made with whole wheat flour, yogurt, mixed vegetables and cheese. These savory cheese and vegetable muffins can be made ahead of time and are perfect for lunchboxes, picnics or on-the-go breakfast for busy mornings. Seasoned with dried Italian herbs, chilli flakes, salt and blackpepper, these muffins are cheesy, moist, delectable and oh so addictive! 


Let's see what goes in this savory cheese and vegetable Muffins: The Ingredients
  • Whole Wheat Flour : Replaciing APF with whole wheat flour makes the bakes guilt-free. I have also used a bit of semolina in this recipe.
  • Vegetables: I have used frozen sweet corn, green peas, carrots and onions. You may use any vegetables of your choice.
  • Curd: Curd makes the muffins moist and delectable. Use thick curd.
  • Oil : use any neutral cooking oil.
  • Cheese: I have used Cheedar cheese.
  • Seasoning: I have used Italian dried mixed herbs , chili flakes and powdered black pepper corn and salt as seasoning.


Related Event:

Wheat Flour Savory Bakes is the 92nd theme on our Facebook gourmet group, Healthy Wealthy Cuisines, where a group of like-minded food bloggers share their culinary skills every fortnight depending upon pre decided themes. This theme is suggested by Sasmita, a talented and versatile co-blogger. Sasmita's blog is a home to many authentic Odia dishes and i am amazed with her vegan and gluten-free recipes. I have bookmarked her Kesar Badam Lassi Muffins and Dalgona Muffin to try out soon.  Sasmita suggested that we share some healthy savory bakes using whole wheat flour. These savoury cheese and vegetable muffins are my contribution towards the theme. Following are the contributions by my fellow bloggers on this theme.

Preparation Time: 15 minutes
Baking Time: 25 minutes
Serves: 8 muffins

Ingredients: Measurements used 1 cup = 240ml
  • 1 cup whole wheat flour
  • 3/4 cup curd
  • 1/4 cup fine semolina
  • 1/4 cup grated cheese
  • 1/4 cup oil
  • 2-3 tablespoon sweet corn
  • 2-3 tablespoon green peas
  • 1 medium carrot, grated
  • 1 onion, finely chopped
  • 1 tablespoon Apple cider vinegar
  • 1 teaspoon salt or to taste
  • 1 teaspoon mixed dried Italian herbs
  • 1-2 teaspoon chili flakes
  • 1 teaspoon crushed black pepper
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  1. Preheat the oven at 180 degree Celsius for 15 minutes. Line the muffin tray with individual muffin liners or grease the muffin molds. Sift the whole wheat flour, semolina, baking powder, baking soda and salt in a mixing bowl.

2. Add curd, oil and apple cider vinegar to the sifted flour and give a good mix.

3.  To this, add the veggies (sweet corn, green peas, onions, carrots) and grated cheese. Mix everthything to blend all the ingredients together.

4. Season the muffin batter with mixed Italian herbs, salt, black pepper and chilli flakes.

5.  Scoop out the muffin batter into each lined muffin holder. Garnish it with powdered black pepper and chili flakes and transfer the muffin tray into preheated oven. Bake the muffins at 180 degree Celsius  for 25 minutes or until the inserted toothpick comes out clear.

6. Serve the muffins hot with some ketchup. For an extra dose of cheese, you may spread ketchup or pizza sauce over the muffins and add some grated cheese, chili flakes and black pepper powder over it and bake the muffins further for 2 minutes at 180 degrees Celsius or until the cheese melts. 

7. Allow the remaining muffins to cool down on wire rack before transferring them to an air-tight container. 

I hope a few of you would love to try out this recipe. If you do so, feel free to share your feedback with us in the form of likes and comments in the comment section below this post. All your suggestions are also more than welcome. If you like my work and feel it is worth following, do hit the follow button at the top right corner of this blog. Your appreciation means a lot to me. For more recipes and new updates follow us on social media.

Kashmiri Kahwa Tea

Kahwa is a traditional Kashmiri beverage. It is basically an aromatic antioxidant-rich green tea that is flavored with whole spices like cinnamon, cardamom, cloves and saffron and garnished with nuts and dried rose petals. Kashmiri Kahwa has a rich aroma, is mildly spiced and has an appealing golden color. Kashmiri Kahwa is not only soothing and comforting but also has many health benefits.

A little more about Kashmiri Kahwa:

Kashmiri kahwa is a rich exotic beverage that is made using Kashmiri green tea leaves, spices and nuts. It is usually consumed after every meal especially during winter months by Kashmiris as it provides warmth to the body and is believed to aid in digestion. Kahwa is typically prepared in a Samovar. Kashmiris are very fond of tea and each family in Kashmir has one or two samovars. Samovar is a traditional Kashmiri Kettle made up of copper that is used to brew, boil and serve the Kahwa. Kashmiri samovars are made of copper with engraved or embossed caligraphic motifs. Inside the samovar there is a fire container in which charcoal and live coals are placed. Around the fire container there is a space for water to boil. Tea leaves, sugar, cardamom, and cinnamon are put in the water to make kahwa.
A typical Kashmiri Samovar -Source

Can Kahwa be made without Samovar?

Offcourse yes, you can enjoy this delicious drink even if you do not have the traditional kettle-samovar. Kahwa can be easily made at home in a saucepan. You can easily source the Kashmiri green tea leaves online. Incase, you do not have them, still you can prepare kahwa. Just use your regular green tea leaves and brew the aromatic and flavorful spiced tea. 

Health Benefits of Kashmiri Kahwa:
  •  A warm cup of Kashmiri Kahwa is soothing and acts as a stress buster.
  • Kahwa with the healthy goodness of spices, helps to boost your immune system.
  • It helps in cleansing the stomach, improves digestion and metabolism. So basically it detoxifies the system.
  • The warm spices used in Kahwa is the best home-remedy against seasonal ailments like common cold and flu.
  • The anti-oxidant rich kahwa helps to moisturise the skin and gives you a youthful skin and a natural glow.

Related Event:

#ExoticSaffron was the 266th theme on our Facebook Gourmet group, Foodie Monday Blog Hop, a group of enthusiastic and like-minded food bloggers share their food creations on every Monday depending upon the pre-decided theme. For this week, Mayuri di who blogs at Mayurisjikoni.com was our hostess. Mayuri di suggested that we share any dish, sweet or savory that used Saffron in it. I chose Kashmiri kahwa to be my contribution towards the theme. I have referred the recipe from Mayuri di's blog only. Click here for the recipe link. I have also bookmarked her Iced chai / Saffron Latte to try out soon. Do check out her space for some authentic dishes from Gujarati Cuisine and wonderful bakes from around the world.

Saffron is a spice derived from the flower of Crocus Sativus. It is one of the costliest spice by weight on earth. The reason behind it being so costlier is the labor-intensive harvesting method. Saffron is harvested by hand from the Crocus Sativus flowers.  The vivid crimson stigma and style, called threads are collected and dried for use as a spice. Saffron is used as a flavoring and coloring spice. It imparts a luminous yellow orange color to the food. Its taste is mildly sweet and hay like.

Saffron is an antioxidant-rich spice and has been linked to many health benefits like, mood enhancer and treat deppressive symptoms. Both eating and smelling saffron may help to treat symptoms like headache, irritability, cravings, pain and anxiety. source

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Serves: 2

  • 2 cups water
  • 1-2 inch stick of cinnamon / dalchini
  • 2 green cardamoms/ elaichi
  • 2-3 cloves / Laung
  • Few strands of Saffron / Keshar
  • Few dried rose petals
  • 1-2 teaspoon of Kashmiri green tea leaves
  • Few slivered almonds for garnishing
  1. Pound the cinnamon, cardamomand clove in a mortar and pestle. Take 2 cups water in a saucepan and heat it. Add the pounded spices and allow the water to boil, then simmer it for 1-2 minute and put off the flame. 

2. Add the Kashmiri green-tea leaves to the decocotion and cover with a lid. Allow the tea leaves to infuse in the spiced water. After 1-2 minutes, strain the tea in serving glasses or cups. Add sweetener, if using and give a good stir. 

3. Garnish the aromatic and flavorful kahwa with saffron strands, almond slivers and dried rose petals and serve it while it is still warm.

Recipe Notes:
  • I have referred the recipe from here.
  • Pine nuts or sliced walnuts can be used instead of almond slivers.
  • You can add dried fruits like cranberries, apples or raisins also as a variation.
  • Quantity of green tea can be adjusted as per your taste.
  • You may wish to keep the Kahwa sugar-free or add any sweetener of your choice to the brew.
I hope a few of you would love to try out this recipe. If you do so, feel free to share your feedback with us in the form of likes and comments in the comment section below this post. All your suggestions are also more than welcome. If you like my work and feel it is worth following, do hit the follow button at the top right corner of this blog. Your appreciation means a lot to me. For more recipes and new updates follow us on social media.

Sunday, 27 September 2020

Purushottam Maas / Adhik Maas Fasting Recipes


Purshottam Maas or Adhik Maas is a pious and auspicious month devoted to Lord Shri Hari Visnu. It is the extra month in the Hindu Calendar that is inserted to keep the Lunar and Solar calendar aligned, thus it is the thirteenth month of the lunar calendar. It is the time for prayer, fasting, charity and self improvement. It is considered as a sacred month by Hindus worldwide. Devotees go on pilgrimage and perform various types of religious rituals such as observing adhik maas vrat (fasting), spiritual reading, recitation of religious scriptures like Bhagvat Granth, Vishnu Sahsranaam, Shrimad Bhagvat Gita and perform various puja and havan. Donations of money, food, clothes in charity in this month is considered very auspicious. The result of religious work done in adhik maas increases manifold and it is believed that worshipping Lord Vishnu during this month nullifies one's sins.


Story of Adhik Maas:

After the conception of Adhik maas (13th month), he was criticised by everyone. This made Ahik maas very sad and he went to Vishnu Lok. Adhik Maas complained to Lord Vishnu that every month had a lord but he did not have one, so he was made fun of by name such as malmaas. No auspicious task were undertaken in Adhik Maas. All this disappointed him. To solve the problem Lord Vishnu conferrred his own name 'Purushottam' over Adhik Maas and blessed the month to be as good as him. From then onwards Adhik Maas is called as Purushottam Maas and is considered a holy and pious month. Dana (donations) and spiritual rituals are considered very sacred during this month.


Reasons of keeping observances and performing virtuous acts during 'Adhik Maas':

The sun moves through one star / Zodiac sign in every month, but during "Adhik Maas" it remains stationary, therefore there is no 'Surya-Sankrant' in Adhik Maas. It affects the movement of moon and sun and change is observed even in atmosphere, like during the period of eclipse. To avoid adverse effects of such changing unfavorable atmosphere on our health, it has been advised to follow different vowed religious observances and virtuous acts.   

Hence, observing fast during Adhik Maas is advised. If one cannot keep fast for the whole month, atleast 4-5 days or even 1 day fast could be observed during this pious month. Vrat of Adhik Maas may be of complete fasting with only liquids or with fruits, or observing fast for the whole month and eating one vegetarian meal per day as per one's tolerance. 

During Purshottam month,worshiping Lord Shri Krishna (Purshottama) and chanting his name is done to try to be in constant communion with Him. Satvik vegetarian meals are taken once in a day. If possible, one should not talk while eating which strenghthens one's inner strength.


Aparting from worshipping Lord Vishnu, following virtous acts are done during Adhik Maas.

Donations should be given to the needy. Donations of money, food, clothes in charity in this month is considered very auspicious. The result of religious work done in adhik maas increases manifold.

Ganga Snan at Hari Ki Paudi - Haridwar
It is believed that taking a holy bath in the river Ganga even one day, helps in elimination of all sins. One can add few drops of Ganga-Jal in bath water if taking dip in holy rivers is not possible. The above pic was taken during 2018 - Adhik Maas at Hari Ki Puadi - Haridwar after at holy dip in Ganga. We were very fortunate last time but this year owing to Covid-19 could not step out.

Akhand Jyot (A ghee lamp lit continuously for the whole month)

Donate 'Deep (lamp)'. If a ghee lamp is kept lighted all the time before God, it helps in financial gains (Lakshmi). Deep danam is also done in temples and holy rivers.

Worshiping Cow (Gou-Pujan) and feeding cow with green grass or food should be done daily.

Anarsa also known as Apoopa are made specially during the adhik Maas and are donated with Ghee deepak as dana in brass plates and is called Apoopa Dana. Anarsa for dana are made in the number 33. Apart from needy and Brahmins, apoopa dana is done to Jamata (Son-In-Law).

Adhik Maas 2020 :This year Adhik Ashwin (extra month after ashwin) started from 18th September and will last until 16th October 2020. This is the first year i have decided to observe full month fast of Purushottam Maas. I take fruits and milk once during the day time (afternoon) as falahar and eat one satvik vegetarian meal in the evening. Today is Ekadashi, the 11th day after commencement of my fasting. I feel so light yet energetic. My body and soul is getting detoxed, it has helped me to learn to have control over my desires. Moreover with the daily chanting of Vishnu Shashranaam and other spiritual mantras and shlokas, there is so much positivity in my house. 

Rules for Adik Maas Fasting:

For all those who are observing fast during this pious month of adhik Maas, i have compiled some easy fasting recipes in this post. Consumption of many food items are not allowed during the Purshottam month for those who are observing fast. The details are provided in the Adhik maas mahatmya. One may follow the rules one's family is abiding too. I am listing few pointers to be noted.
  • Fresh fruits , dry fruits and dairy items like milk, curd, ghee, buttermilk and butter can be consumed while fasting.
  • For those who fast daily during the entire month , one satvik meal (onion-garlic free) is allowed during the day, mostly in the evening. I am listing the food item that is not allowed during this meal. Oil - the whole meal is made in ghee. Oil is not allowed. No deep fried food in oil allowed. Sea salt is also not allowed. Replace it with rock salt (sendha namak). Vegetables like radish, carrot, drumstick, brinjal, onion, garlic are not allowed. Rest all vegetables can be consumed. Mustard seeds, black gram, red lentil, black eyed bean are not allowed. Rest all the lentils, and grains are allowed. Note: this information is provided in the Adhik Maas Mahatmya. You may adhere or follow the rules as per your family customs. 
      Here is a compilation of some of the sweets, that can be easily prepared at home and serve both as  Naivedhyam (offering) to the Deity and also as fasting food (Vrat ka Khana).

1.   Dates and Nuts Ladoo : Both dates and nuts provide warmth to the body and hence these ladoos serve as a delicious , healthy and nutritious fasting food. Dates serve as a natural sweetener , hence no additional sugar is added to this ladoos making it a guilt free treat.

 2.   Badam Katli : A delicate, soft-textured almond fudge which can easily made at home and serves both as a Naivedhyam to the deity and also as a fasting food.

 3.  Instant Kalakand : A creamy delicacy made out of solidified sweetened milk and cottage cheese.

 4.  Bengali Sandesh : A melt-in-mouth Cottage Cheese delicacy from the Bengali Cuisine.

  5. Rajgira Ladoo : A healthy and delicious sweet ball made from puffed amaranth seeds and jaggery.

 6. Instant Peanut Coconut Ladoo : Quick delicious energy balls made using peanut powder, coconut and sugar.

 7.  Sesame seeds Jaggery Ladoo: Crunchy nutty delectable sesame seeds jaggery ladoos provide warmth and energy and keep you full while you fast.

 8.  Nariyal Burfi: A delectable fresh coconut fudge with good shelf life on refrigeration.

 9.  Kesar Rabdi : A creamy rich delectable delight made from sweetened evaporated milk and saffron.

10.  Makhane Ki Kheer : Creamy rich milk pudding made using foxnut (lotus seeds)

11.  Coconut Stuffed Banana : Bharva kela is a delicious snack in which ripe bananas are stuffed with coconut, jaggery, and nuts filling and then roasted in ghee.

12. Rasgulla : Spongy, syrupy dessert made from cheena (Cottage Cheese)

13. Anjeer Roll : Rolls made from dried figs, dates and nuts serve as a delectable snack whether fasting or not.

14. Lauki Ki Kheer : This delectable bottle gourd pudding is mildly flavored with green cardamom and nutmeg.

15. Apple Rabadi :  A very delicious dessert made from evaporated milk and apple.

16. Basundi : A popular Maharashtrian dessert made by reducing milk which is later sweetned and flavored with cardamom and nutmeg.

17. Gulkand Paneer Kheer : A flavorful sweet milk pudding made with paneer (cottage cheese) and dry fruits in which gulkand (rose petal jam) acts both as a sweetner and flavoarant)

18. Fig Banana Smoothie : A healthy filling and delicious beverage made from dried figs, almonds, walnuts, bananas, curd and milk.

19. Strawberry Rose Lassi : This refreshing and cooling drink is loaded with healthy goodness of strawberries and yogurt, has rose flavors coming from the Homemade rose syrup and is sweetened with 

20. Masala Doodh : A delicious sweet condensed milk enriched with nuts and flavored with spices like Saffron, Nutmeg and green Cardamom.

21. Dates Almond and Walnut Milk Shake : A creamy rich milkshake with almonds and walnuts in which dates act as a natural sweetner.

22. Mishti Doi : a fermented sweet yogurt from Bengali Cuisine.

23. Sabudana Kheer : A delicious creamy sago pudding which is sweetned with caramel.

24. Til Ki Burfi : Made using sesame seeds, peanuts and jaggery, this fudge has a lovely nutty taste.

25. Lauki Barfi : Melt-in-Mouth Gulkand flavored bottle gourd fudge.

26. Strawberry Shrikhand : A delectable creamy yogurt based dessrt with the goodness of fresh Strawberries.

27.  Homemade Khoya : Khoya also known as mava is coagulated milksolids. it forms the base for variety of Indian sweets like Gulab Jamun, Pedha, Barfi , halwa etc.

28. Panchamrut : Panchamrut is a holy Indian drink, a mixture of 5 ingredients, milk, sugar, ghee, curd and honey. Panchamrut is used for abhishekam (bathing deity), as naivedhyam (offering to God) and distributed among devotees after Puja (worship) as Prasadam (blessed food). It also serves as a fasting food (vrat ka Khana).

29. Rajgira Sheera : Healthy and delectable dessert using Amaranth flour and jaggery.

30. Coconut Khoya Burfi : a delicious melt-in-mouth fudge made using khoya (milk solids), desiccated coconut, milk, ghee and sugar.

Following are some savory fasting recipes. Make sure you replace sea salt/ table salt with rock salt.

31.  Falahari Makhana Chiwda : a healthy delicious snack made with Foxnut (lotus seeds) and dry fruits.

32. Ratalyacha Kees / Sweet Potato Stir-fry : A simple stir-fry dish using grated sweet potatoes.

33.  Falahari Kaddu Ki Tikki : a delicious pumpkin and potato pattie.

34.  Falahari Papdi Pizza : a lip-smacking fasting food where baked water chest-nut crackers are topped with homemade falahari pizza sauce, grated cottage cheese and veggies.

35. Makhana Raita : delicious indisn side dish made with puffed lotus seeds and yogurt.

36. Sabudana Khichdi : is a delicious stir-fry made with soaked sago pearls, crushed peanut, boiled potato chunks and spices.

37.  Kache Kele Ki Tikki : Raw banana cutlets are delicious and nutritious snack whether fasting or not.

38. Dahi Shengdana Chutney : a typical Maharashtrian dip made with roasted peanuts, fresh curd and spices.

39. Green Apple Mint Chutney : a flavorful and refreshing dip made using green apples and fresh mint leaves.

40. Khamang Kakdi : A very aromatic and flavorful cucumber salad.

41.  Shakarkandi ki Chaat : A lip-smacking sweet potato salad.


I hope a few of you would love to try out some of these recipes and may find this post helpful. If you do so, feel free to share your feedback with us in the form of likes and comments in the comment section below this post. All your suggestions are also more than welcome. If you like my work and feel it is worth following, do hit the follow button at the top right corner of this blog. Your appreciation means a lot to me. For more recipes and new updates follow us on social media.
Wishing a very happy and fruitful Adhik Maas to all those who celebrate it. May Lord Vishnu bless us all with prosperity and good health !

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Monday, 21 September 2020

Baba Ganoush Recipe / Roasted Eggplant Dip


Baba Ganoush is a creamy and flavorful smoked eggplant dip with garlic, tahini, lemon juice and seasonings. To make this Middle Eastern aubergine dip all the more appealing, top it with olive oil, cilantro and pomegranate arils. Baba Ganoush pairs perfectly with warm pita bread , pita chips or simply with some salad. It would also make an awesome sandwich spread or a side dish to grilled kebabs. If you love eggplant, you are sure to like this Lebanese dip. The recipe is vegan and gluten-free. Check out the detailed post with simple and easy to follow recipe. 


Little more about Baba Ganoush:

Baba Ganoush is also spelled as baba ghanoush or baba ghanouj is a Levantine appetizer in which mashed cooked eggplant is blended with tahini( sesame seeds paste), olive oil, lemon juice and various seasonings. It is a typical meze 'starter' of the regional cuisine, often eaten as a dip with pita bread. A Middle-Eastern eggplant and tahini based dip.

What is the meaning of Baba Ganoush?

The name Baba Ganoush is derived from the Arabic phrase, "baba gannuj" where baba reefers to daddy or father and gannuj means pampered or spoiled. So baba gannaush translated to a pampered father.

For me Baba Ganoush looked more or less like a variation to our desi Baingan Bharta . We also have another similar eggplant dish from Bihar, Litti Chokha in which the baingan chokha is prepared by simply mashing the cooked eggplant with mustard oil, lemon juice and chopped onions.


The related event:

Emirati Eats is the 265th theme on our Facebook Gourmet group, FoodieMondayBlogHop where a group of enthusiastic, like-minded bloggers share their culinary skills every Monday depending on the pre-decided themes. For this week Kalyani who blogs @Sizzlingtastebuds.com was our hostess and she proposed 2 very interesting themes from which Emirati eats won with maximum votes. As per the theme, Kalyani suggested that we could share any dish from the Emirati Cuisine including all countries in the UAE region. This smoky delectable eggplant dip- Baba ganoush is my contributions towards the theme. Meanwhile do check out Kalyani's space for authentic South Indian Cuisine and some wonderful vegan dishes from around the globe. I have bookmarked her Cajun Spiced Cheesy Aubergines and Lebanese Platter to try out next.

Dietary Tips: Baba Ganoush is

  • Dairy free 
  • Gluten-free
  • Mediterranean
  • Vegetarian 
  • Healthy 

Serving Suggestions:

  • Traditionally Baba Ganoush is served with warm pita bread.
  • It pairs well with pita chips or falafel.
  • You can serve Baba ganoush as a side dish to grilled kebabs.
  • As a spread for sandwich.
  • Simply along with some salad.


What goes into Baba Ganoush? The Ingredients:

  • Eggplant/Aubergine/Brinjal : The main ingredient in Baba Ganoush is roasted eggplant. Use the large purple variety of eggplant that is fresh with a shiny skin. Traditionally eggplant is grilled whole over an open fire to make Baba Ganoush to get that smoky flavor. You may use the stove-top method where eggplant is cooked over gas-stove flame until it is charred from outside and the inner flesh is tender (the way we Indians char our brinjals for making Baingan Bharta). You may also choose to bake the eggplant in an oven for a less messy version.
  • Tahini Paste: Tahini paste can be easily made at home with roasted sesame seeds. Click here for the recipe. Tahini lends a lovely nutty flavor and creamy texture to the dip. Use it moderately as the dip may turn bitter if used in large quantity. I used 1 tablespoon of it.
  • Garlic: 1-2 fresh garlic cloves add a lovely garlicky flavor to the dip. Again do not use more otherwise the whole dip will taste garlicky.
  • Lemon juice: I added juice from 1 large lemon. You may use more for an intense citrus flavor. I personally love the refreshing flavor lemon juice adds to this dip.
  • Seasonings: Salt and black pepper is used to season the dip. I have also used red chili powder for a spicy kick.
  • Garnishing: A drizzle of olive oil makes the dip a bit more creamy. Cilantro and Pomegranate arils add freshness and make the beige colored dip a bit appealing.


Preparation Time: 15 minutes

Cooking Time: 15-20 minutes

Serves: 4-5


  • 2 medium sized eggplants
  • 2-3 garlic cloves
  • 1- 2 tablespoon tahini
  • 1 tablespoon lemon juice
  • 1 tablespoon Olive oil
  • Red chili powder to taste 
  • Fresh cilantro for garnishing
  • Pomegranate arils for garnishing
  • Salt to taste
  1. Rinse the eggplants thoroughly under running water and pat dry. Brush them with oil and place the whole eggplant over the gas burner turned on high. Using a pair of tongs, turn the eggplant every 4-5 minutes so that it gets charred and flaky from all sides and the inner flesh gets cooked well and becomes soft and tender. It will take around 15-20 minutes for eggplant to cook completely using this method.

2. Remove from the heat and keep the eggplant on a plate and cover the plate with some large bowl kept inverted over it. This will lock the moisture and ease in peeling the charred skin of the smoked eggplant. Remove and discard the skin. And place the flesh of the eggplant on a colander to get rid of excess moisture.

3. Transfer the drained eggplant in a food processor jar along with other ingredients, Tahini, lemon juice, minced garlic and salt. Pulse 2-3 times and you are done. 

4. Remove the dip in a bowl. Add red chili powder as per taste and garnish the dip with finely chopped fresh cilantro, olive oil and pomegranate arils. Serve it with warm pita bread or with some salad and enjoy with your loved ones!


Recipe Notes:
  • To roast or bake the eggplant in oven, first cut the eggplant in halves, salt the eggplant flesh generously. Allow the eggplant to sit for 20-30 minutes. Rinse the eggplant and pat dry. This step will ensure you get rid of the bitterness from the eggplant. Roast the eggplant in a pre-heated oven at 200 Degrees Celsius flesh side down on a greased baking tray drizzled with some oil for 3-40 minutes or until the eggplant is soft and tender.
  • If not on a vegan diet, you may try adding 1-2 tablespoon of yogurt to the dip to make it more creamier, and bright in color. 
  • Do not forget to drain the roasted eggplant of any excess water before combining with rest of the ingredients otherwise you may end up making a runny Baba Ganoush.
  • I prefer making Baba Ganoush fresh in small quantity. However, leftover Baba Ganoush may be stored in a refrigerator in an air-tight container for 1-2 days.
  • Allow the Baba Ganoush to cool down in the refrigerator for an hour or two before serving. This will help the dip thicken and deepen the flavors.
  • For a chunkier dip, instead of blending the ingredients in a food processor, just transfer all the ingredients to a bowl and mash it using a fork or whisker until well combined. If following this method, make sure you mince the garlic first. 
  • The quantity of tahini, olive oil and lemon juice can be adjusted as per your choice.
I hope a few of you would love to try out this recipe. If you do so, feel free to share your feedback with us in the form of likes and comments in the comment section below this post. All your suggestions are also more than welcome. If you like my work and feel it is worth following, do hit the follow button at the top right corner of this blog. Your appreciation means a lot to me. For more recipes and new updates follow us on social media.