RECIPE:
Hummus
Chana Kabuli 500 gms
Lemon Juice 30 ml
Garlic Juice 25 ml
Salt to taste
Olive Oil 100 ml (not shown in video)
Note: This is used while churning thechickpeas
Paprika Powder 2 gms (not shown in video) (Can be EXCLUDED)
Tahini Paste 100 gms
Method: In a food processor, combine the chick peas, tahini and lemon
juice and process for a minute, scrape the side and bottom of the bowl
then process again for next 2 min. This extra time will make the hummus
into a smooth and creamy paste. Add the olive oil, then process again
for 30 sec. Blend until creamy and well mixed. Taste for salt and adjust
as needed, serve hummus with a drizzle of olive oil and dash of paprika.
Note: pepper, olive oil and paprika powder (not shown in video, as the
processing of the paste happened before hand)
Sundried Hummus
Tomato 500 gm
Chic Pea Hummus
Salt to taste
Method to make sundried tomato hummus :-
Preheat oven to 200 degrees F (95 degrees C). Wash and halve tomatoes. Gently squeeze out the seeds. Place the tomatoes on a non-stick cooking sheet, and sprinkle with salt and pepper to taste. Bake until tomatoes take on a leathery texture. This could literally take all day; smaller pieces will require less oven time. Than bland with chic pea hummus accordingly.
Pita Bread
Maida 1 kg
Yeast Dry 500 GM 7 gm
Sugar Castor Solar 500 GM 15 gm
Salt 15 gm
Method to make homemade pita bread:-
For homemade pita bread:- Sprinkle yeast over warm water in a mixing bowl and allow to stand until the yeast forms a creamy foam, about 5 minutes. Then add salt and sugar into the mixture. Turn dough out onto a floured surface and knead until smooth and elastic, kneading in more flour if dough is sticky. Preheat oven to 500 degrees F (260 degrees C). Take a small bowl and rolled it very thin. place the rolled breads into the oven for 2 to 3 min and take it out
Tofu Skewers
Tofu 150 gms
Garlic 5 gms
Salt 5 gms
Big Onion 30 gms
Capsicum Green 20 gms
Capsicum Yellow10 gms
Capsicum Red10 gms
Refined Oil 20 ml
Method to make tofu cube Skewers :-
In a large bowl mix all the ingredients and marinade for at least 30 mint &max 2 hours for a good texture. Till then soak wooden skewers in water. Take the skewers out of water, dry them Take the skewers out of water, dry them and brush them generously with oil. Now arrange the skewers with the tofu cube and veggies. Grill on a hot pan till nicely charred. This may take about 5 mins.
Ingredients for plating:-
1. Hummus
2. Sundried Hummus
3. Pita Bread
4. Olive Black
5. Coriander Leaves
6. Red Chilli Powder
Process of plating:-
1. One by one, spread both the hummus on a plate. Do not mix
together.
2. Decorate using a fork dipped in paprika or lal mirch
3. Add black olives on the hummus along with some coriander
4. Cut the pita bread into small triangles and place on the side
5. Place the grilled tofu skewers beside the pita bread
6. Enjoy the tofu with pita and hummus of your choice!
Credits:
Chef: Ravinder Rawat
Restaurant: The Chatter House
Produced By: Anita Chibber
Videographer: Ramesh Sharma
Editor: Aayush Tandon
RECIPE:
Hummus
Chana Kabuli 500 gms
Lemon Juice 30 ml
Garlic Juice 25 ml
Salt to taste
Olive Oil 100 ml (not shown in video)
Note: This is used while churning thechickpeas
Paprika Powder 2 gms (not shown in video) (Can be EXCLUDED)
Tahini Paste 100 gms
Method: In a food processor, combine the chick peas, tahini and lemon
juice and process for a minute, scrape the side and bottom of the bowl
then process again for next 2 min. This extra time will make the hummus
into a smooth and creamy paste. Add the olive oil, then process again
for 30 sec. Blend until creamy and well mixed. Taste for salt and adjust
as needed, serve hummus with a drizzle of olive oil and dash of paprika.
Note: pepper, olive oil and paprika powder (not shown in video, as the
processing of the paste happened before hand)
Sundried Hummus
Tomato 500 gm
Chic Pea Hummus
Salt to taste
Method to make sundried tomato hummus :-
Preheat oven to 200 degrees F (95 degrees C). Wash and halve tomatoes. Gently squeeze out the seeds. Place the tomatoes on a non-stick cooking sheet, and sprinkle with salt and pepper to taste. Bake until tomatoes take on a leathery texture. This could literally take all day; smaller pieces will require less oven time. Than bland with chic pea hummus accordingly.
Pita Bread
Maida 1 kg
Yeast Dry 500 GM 7 gm
Sugar Castor Solar 500 GM 15 gm
Salt 15 gm
Method to make homemade pita bread:-
For homemade pita bread:- Sprinkle yeast over warm water in a mixing bowl and allow to stand until the yeast forms a creamy foam, about 5 minutes. Then add salt and sugar into the mixture. Turn dough out onto a floured surface and knead until smooth and elastic, kneading in more flour if dough is sticky. Preheat oven to 500 degrees F (260 degrees C). Take a small bowl and rolled it very thin. place the rolled breads into the oven for 2 to 3 min and take it out
Tofu Skewers
Tofu 150 gms
Garlic 5 gms
Salt 5 gms
Big Onion 30 gms
Capsicum Green 20 gms
Capsicum Yellow10 gms
Capsicum Red10 gms
Refined Oil 20 ml
Method to make tofu cube Skewers :-
In a large bowl mix all the ingredients and marinade for at least 30 mint &max 2 hours for a good texture. Till then soak wooden skewers in water. Take the skewers out of water, dry them Take the skewers out of water, dry them and brush them generously with oil. Now arrange the skewers with the tofu cube and veggies. Grill on a hot pan till nicely charred. This may take about 5 mins.
Ingredients for plating:-
1. Hummus
2. Sundried Hummus
3. Pita Bread
4. Olive Black
5. Coriander Leaves
6. Red Chilli Powder
Process of plating:-
1. One by one, spread both the hummus on a plate. Do not mix
together.
2. Decorate using a fork dipped in paprika or lal mirch
3. Add black olives on the hummus along with some coriander
4. Cut the pita bread into small triangles and place on the side
5. Place the grilled tofu skewers beside the pita bread
6. Enjoy the tofu with pita and hummus of your choice!
Credits:
Chef: Ravinder Rawat
Restaurant: The Chatter House
Produced By: Anita Chibber
Videographer: Ramesh Sharma
Editor: Aayush Tandon
