Wednesday, June 9, 2010
Broccoli Savoury Biscuits with Avocado Muhammara
These brocccoli biscuits are made with all goodness of peanut butter. Recently in few recipes i came across this muhammara, it's nothing but spicy red pepper dip made with walnuts, pomegranate syrup and sometimes spices, what i think is different way of making chutneys. These muhammara can be used as a dip for pitta breads or even as a sauce for kebabs. Traditionally muhammara is made with only red pepper, but i have used avocado along with redpepper although the colour of red pepper is dominated and no trace of avocado green. Alright here comes the recipe.
Broccoli Savoury Biscuits:
Plain flour-150 g
Sunflower oil-30 ml
Bicarbonate of soda-1/4 tsp
Grated Broccoli- 3 tbsp
Preheat the oven to 200 degree celsius. Sift the flour, soda and salt in a large bowl, add the peanut butter and sunflower oil, broccoli and knead together to make a dough, if the dough doen't come together add some water to make it into a dough. Take walnut size balls from the dough, roll it into a smooth balls, flatten it slightly with your palms and place it in a greased and lined baking tray. Repeat the process with the remaining dough. Bake it in the preheated oven for 15 to 20 minutes. To check the biscuits are cooked, moved the biscuits slightly with one finger, if it moves freely then the biscuits are done.
These biscuits can also be served with hummus or any other spicy chutney.
Roasted Red Bell Pepper-2
Fresh Bread crumbs-1/4 cup
Walnuts chopped-1/4 cup
Pomegranate molasses-1/4 tbsp
Red chilli flakes-1/2 tsp
Ground cumin-1/2 tsp
Lemon juice-1/2 tbsp
Olive oil-1/2 cup
Salt- as required
Remove the flesh out from the avocado. When you are using fresh red pepper, roast in the oven in high temperature until it blackens outside, let it cool down, remove the outer dark skin. Blend all the ingredients together in a blender to a smooth paste.
Serve the dip with breads, savoury biscuits or as a sauce for kebabs.
This recipe goes to the event Priya's Veggie/Fruit A Month Event
This recipe goes to the Green Gourmet Event by Preethi's Write Food, relishing recipes and gourmet travel.