Mutabal
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Ingredients
1 big eggplant
1/4 cup tahini
3/4 cup yogurt
3 gloves mashed garlic
1 teaspoon lemon juice
2 tablespoons olive oil
Salt to taste.
This is an easy cool dip perfect with meat dishes and summer meals. Eggpants are grilled and chopped or mashed.
Directions
1. Grill the eggplant until it's perfectly done and very soft all through. When they are done, let them dip in water then peel and clean them and put it in a colander to drain excess water.
In a mixer, add the other ingredients except the olive oil and blend well.
Transfer in a serving platter and drizzle with olive oil.
It tastes best when it is cool, so you can take it out of the refrigerator and set aside for 10-15 mintues before severing. Mutabal works great with grilled dishes such as
Kufta Kabab and kubbus rootti....
Home made thahini paste
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1/2 cup sesame seeds
3 to 4 tablespoons oil such as grape seed, canola or a light olive oil
Pinch of salt, optional
Directions
Toast Sesame Seeds (optional): Add sesame seeds to a wide, dry saucepan over medium-low heat and toast, stirring constantly until the seeds become fragrant and very lightly colored (not brown), 3 to 5 minutes. Transfer toasted seeds to a large plate and cool completely.
Make Tahini Paste: Add sesame seeds to the bowl of a food processor then process until a crumbly paste forms, about 1 minute. Add 3 tablespoons of the oil then process for 2 to 3 minutes more, stopping to scrape the bottom and sides of the food processor a couple times. Check the tahini's consistency. If It should be smooth, You may need to process for another minute or add the additional tablespoon of oil.
Taste the tahini for seasoning then add salt to taste. Process 5 to 10 seconds to mix it in.
Store tahini covered in the refrigerator for one month. You may notice it separates over time, like a natural peanut butter would. If this happens, give the tahini a good stir before
Using.
Chicken fry
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Chicken ½
Green chilli - 10 nos
Curry lvs, corriander lvs, mint lvs - 1 cup
Grind these and mix in chicken along with 2 tblspn of red chilli powder 1 tspn termeric powder 2 tblspn yogurt and required salt . Keep in refridgeration for 2-3 hrs.
Heat oil in a frying pan and add some curry leaves to it. Then put chicken pieces little by little and fry . Transfer to a serving plate and in the same pan saute chopped capaicum onion green chilli and some curry leaves . garnish with çapsicum and onion mix and serve hot.
Kubbus
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INGREDIENTS
- Maida -one cup
- Yeast 1-2 tspn.(soak in half cup of mlk or water)
- Salt as required
- Sugar ½ tspn
- Olive oil 2 tspn
- Water for making dough
Method:
Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
Mix 2 cups flour, sugar, and salt in a bowl. Add yeast mixture and 3 tablespoons oil; kneed until dough forms a sticky ball. Transfer to lightly floured surface. kneed dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. punch down dough. The dough is ready.- Roll the balls like chappathi/poori to get round shape (almost double the thickness of chappathi/poori) using a roller/press by spreading wheat flour over it.
- Heat a flat non-stick pan on medium flame, place the kuboos on it and wait for a few seconds and turn it to the other side. This time you wait for little more time and turn it again. Now press it using a spoon as shown in the below figure so that it puffs up. Turn it again and press it. Remove from the pan when it puffs up.
- Keep it warm by covering it while cooking the remaining kuboos.
Serve mutabal with chicken fry and kubbus.
