BY CHEF SURAJIT BANERJEE
EXECUTIVE CHEF |MARASA SAROVAR PREMIERE BODHGAYA
INGREDIENTS :
FOR HUMMUS:
Cooked Chickpeas-100 gms
Tahini -50 gms
Evoo– 0.05 lt
Lemon -1
Garlic -25 gms
Sea salt -2 gms
Pepper -1 gms
Paprika -10 gms
Sesame seeds -2 gms
Eggplant- 250 gms
Parsley -50 gms
FOR TZATZIKI:
Grated cucumber -50 gms
Greek thick yogurt- 75 gms
EVOO -0.05 lt
Lemon juice – little bit
Garlic – 50 gms
Mint – 5 gms
Sea salt- 1gms
Dill -25 gms
Ragi flour -15 gms
All purpose flour – 50 gms
Luke warm water – 0.05 lt
Instant dry yeast- 15 gms
Salt -1 gms
Sugar – 5 gms
NUTRITION FACTS:
plate (396ggrams)
Amount Per Serving
Calories648
METHOD:
Hummus – In a high-speed blender, place the chickpeas, tahini, olive oil, lemon juice, garlic, and salt. Use the blender baton to blend until very smooth, adding water as needed to blend, and/or to reach your desired consistency
Babagonoush – Wrap the eggplant in foil and roast the eggplant until it is soft and collapses to the touch. Remove from the oven and set aside.
Once cool to the touch, peel the skin from the eggplant, removing any big clumps of seeds. Place the flesh in a strainer over a bowl and let stand for 20 minutes to remove excess water.
Place the eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt in a food processor and pulse until smooth. Transfer to a serving dish, sprinkle with chopped parsley, smoked paprika
Tzatziki – combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, and mint,
Ragipita – Mix lukewarm water, sugar, and yeast in a deep bowl and leave it aside for 10 minutes to activate the yeast .Add 2 cups Ragi Flour, 1 cup all-purpose flour, 2 tablespoons olive oil, and
Salt according to the taste in a bowl and mix it well .Then add the yeast mixture to the above mix to bind the dough .Pour water and mix very well .Mix well and knead to a smooth and soft dough .Cover the dough bowl with a damp muslin cloth and keep it aside for 1 hour .Divide the Ragi flour dough into 8-10 equal parts .Using a rolling pin, roll each ball evenly into a circle of 5-6 inches .Bake for 2 minutes on one side, or until the bread puffs up and then
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