FOOD : WELLNESS RECIPE OF THE WEEK : COLD MEZZA PLATTER WITH RAGI PITA AND GREEN AND BLACK OLIVES

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