Better Butter

There are a few things as perfect as melted golden butter on a hot crisp toast (specially with tea). It is yummy and indulgent. But then, as the cliche goes, most things that tastes good are bad for health. How else would it be a sinful?

While my husband is averse to anything that remotely borders on 'health food', I don't necessarily think that healthy stuff tastes bad. In fact, depending on how creative you can get, health food can actually taste great. Coming back to butter. What is a good alternative? I have to say that there is no replacement but there are some smooth spreads that do taste good on bread.

Option 1-
Curd. Yoghurt is my favourite healthy alternative. Slightly thick yoghurt ( regular ones available in boxes or hommade) or hung curd if you have the time.
1. Mix the curd in a bowl with a little salt as per your taste
2. Add crushed pepper and crushed garlic ( 2-3 cloves for 150 ml curd)
3.Add herbs if you wish

Spread it on toast, eat it as a dip or use it inside a sandwich instead of mayo!

Option 2-
Extra Virgin Olive oil on toast
I like this when I make toast on a tawa (flat pan).
Place the bread on a hot tawa
spread small amounts of olive oil on both sides of the bread
Finely chop garlic and put it on the bread ( 1-2 cloves for 2 slices)
Add salt and pepper(optional)
Turn the bread around, as you flatten it the garlic will get stuck to the bread and get a little roasted
Add oregano or any other dried herbs if you wish

( you can add all the ingredients on the bread and place the bread inside a sandwich toaster if you wish)

Option 2- F-23 Hummus

There are several recipes of hummus available on the net. What we make at home is actually babaganoush and is a mix of chic pea and roast brinjal. Baba went to Jordan and came back with a fridge full of olives and this recipe. It has now become a staple breakfast food at home.

1. Soak a bowl of chic peas overnight
2. Boil the chic peas and drain out the water( keep it aside and add it in the blender if the paste becomes too dry)
3. Slice half an onion and take a pinch of cumin seeds
4. Heat a table spoon of olive oil in a karhai (or a wok)
5. Once the oil is hot put the cumin seeds and then the onion. Don't do it the other way round. The moisture from the onions doesn't allow the cumin seeds to fry.
6. Put the chic peas into the pan, turn it for a few minutes
7. Take the pan off and cool the chic peas
8. Take a medium sized baingan (aubergine) put a little olive oil on the skin and roast it on the gas ( as you would for baingan bharta)
9. Once the skin starts peeling off and the baingan is soft, take it off the gas and let it cool
10. Take out the peel of the baingan
11. Put the baingan and chic peas in a blender, add salt and make into a smooth mix
12. Add olive oil on top ( and crushed garlic)

You can store it in the fridge for 3-4 days. Keep mixing some olive oil in just before consumption otherwise it can get dry and go bad faster.

Eat as a dip or a spread. Goes well with bread and grilled vegetables. Top it with chopped olives and freshly chopped parsley for some fanciness. You can also add tahini paste, which is used in usual hummus preparation.

Enjoy the Mediterranean touch in your kitchen.