Tag: Ritu Dalmia

[print_this]Recipe: Baba Ghanoush

Summary: Healthy, earthy and smoky, this version of a Jordanian Baba Ghanouj is worth making often. Adapted minimally from Diva Green by Ritu Dalmia.

Prep Time: 15 minutes Total Time: 20 minutes Ingredients:

• 1 medium round eggplant
• 5-6 cloves garlic
• 1-2 green chilies, finely chopped
• 1 small tomato, finely chopped
• 1/2 tsp minced garlic
• 1 tbsp chopped walnuts
• small bunch fresh mint, leaves whole
• small bunch fresh coriander, finely chopped
• 20ml extra virgin olive oil
• Salt to season
• Juice of 1 lime
• 1 tbsp pomegranate molasses

Method:

1. Make 5-6 slits around the eggplant and push the garlic cloves into it. Roast the eggplant over an open flame until charred and soft.
2. Leave covered ina bowl until warm enough to handle, and gently remove the charred skin. Chop the flesh to a rough puree.
3. Place in a large bowl and stir in the remainign ingredients.
4. Adjust seasoning as required. Leave for about 30 minutes for the flavours to mature.
5. Serve with crackers, flatbread, warm bread etc.

Recipe: Muhammara

Summary: A rustic deep earthy red, the Muhammara is beautifully flavoured. The roasted bell peppers, walnuts and pom molasses make for a great pairing. Recipe adapted minimally from Epicurious.  

Prep Time: 5 minutes Total Time: 10 minutes Ingredients:

• 2 roasted red peppers, peeled
• 2 slices fresh brown bread
• 25g walnuts, toasted lightly and chopped fine
• 2 to 4 garlic cloves, minced
• Juice of 1/2 lime {adjust to taste}
• 2 teaspoons pomegranate molasses*
• 1 teaspoon ground cumin
• 1/2 teaspoon dried hot red pepper flakes
• 30ml extra-virgin olive oil {reserve 1 tsp}
• 1/4 tsp smoked sweet paprika

Method:

1. Place the bread in bowl of food processor and process until you can fine breadcrumbs.
2. Add all remaining ingredients except olive oil and blend to a smooth puree.
3. With the motor running on slow,  pour in the olive oil to blend. Taste and adjust seasoning.
4. Top with a tsp of olive oil into which 1/4 tsp of sweet smoked paprika has been stirred into.

Recipe: Cornmeal & Wholewheat Crackers

Summary: Crisp, healthy and low fat, these are ideal crackers to be served with dip. Make ahead and store in an airtight box. Play with the flavours as you like.

Prep Time: 5 minutes Total Time: 30 minutes Ingredients:

• 100g wholewheat flour {aata}
• 200g cornmeal {makki ki aata}
• 25g clarified butter
• 1 tsp roasted red chili flakes
• 2 tsp dried Italian herbs
• 1 tsp salt
• Water as required

Method: 

1. In the bowl of food processor, place all ingredients except water. Blend to mix. Add just enough water to make a firm dough. Knead until smooth and wrap in cling wrap. Rest for 30 minutes.
2. Preheat the oven to 170C.
3. Divide dough into 4 and roll out as thin as possible between 2 sheets of parchment paper.
4. Transfer to cookie sheet and bake for about 25 minutes until lightly coloured and firm to touch and crisp. {I use the lower element only}. Be careful the top doesn’t get over browned/burnt.
5. Cool completely on baking rack, then break into shards. 

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