Hummus, the Ethiopian way

Hummus is a beauty that goes well with almost anything – bread, rotis, or as a dip, and is an all-time favourite even in our highly-Indian-food-loved household.

When I soaked the chick-peas the other night, I had something else in mind… trying out the Ethiopian Hummus.
Now, I haven’t eaten that before or even heard about it, had it not been for a friend who messaged me on my FB page asking for a recipe for this. Some reading up pointed me to some recipes and the story behind Berbere mix, and this link which had a good recipe.

Hyderabadi Dum Biryani, Vegetarian with Mirchi ka salan

Show me one self-respecting Hyderabadi who doesn’t like Biryani and I’ll cook you a free meal! ;-)

I love it too, but I don’t generally prefer eating Biryanis at restaurants. I’d love to eat my mother-in-law’s Biryani which she makes with amazing precision week after week (and is simply awesome, btw. Recipe for that will follow soon!) or make my own imitation of hers (which is also good, but seriously my MIL rocks!)

A simple Vegetable Stir-Fry

Stir-Fry… a word I shy away from, because of its Chinese food relationship. Yeah, I know its not really a Chinese only dish, but I’ve come to associate this dish with Chinese food and hence ajinomoto , something I detest with a passion.

But to go with the Grilled Tofu with Sesame Rice I made this stir-fry. The decision to make this was almost instant and hence this comes with absolutely no prior preparation. Whipped up in a jiffy and gobbled up much faster, this is one heck of an easy dish!

Grilled Tofu with Sesame Rice

Yeah, I know its been a while since I turned up here… The reasons are plenty, I can safely hide behind the curtain and say its been work, but who am I kidding… I’ve been lazy, plain lazy. And anything else is just a silly excuse. There are too many things happening on the home front, all of which will make it into a detailed blog post on The Other Side, but I really hope I will get over the laziness and start being more active in my kitchen!

Every month, I read the BBC GoodFood magazine the minute it arrives and then make a list of all the dishes I’d like to try. This dish is from one such list, customized of course to suit my taste buds and choice.