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Weekend Plus Desk :
Roasted Almond Dip
with Baked Namakpara
Ingredients
1/2 cup – Almonds roasted & crushed
1 cup – Tomatoes, chopped
2 – Garlic cloves
1 – Sprig basil
1/2 – Lemon
1/2 tsp – Salt
1/2 tsp – Pepper
250g – Refined flour
10g – Sugar
1 tsp – Salt
20 ml – Olive oil
150 ml – Water
Method
* For the dip, place the tomatoes in a bowl.
* Crush and then chop the garlic, add to the tomatoes.
* Finely chop the basil sprig and add to tomatoes to the rest of the ingredients. Refrigerate for a while.
* Prepare dough with the above ingredients.
* Give it a rest for 10 minutes. Now roll out a very thin sheet and bake it in a pre-heated oven at 200c for 10-12 minutes.
* Remove and break into pieces. Serve with the almond dip.

Seb Aur Badaam Ka Shorba
Ingredients
150g – Almond (peeled)
20g – Ginger
5g – White pepper powder
10ml – Honey
2g – Jeera
Cream for topping
10 ml – Refined oil
5g – Shahijeera
5g – Saunf
2g – Cinnamon
Salt to Taste
200 ml – Veg stock
Method
* Blanch the almonds, make a puree and keep it aside.
* In a pan, heat a little oil, add ginger and green apple dices with a little water to boil. Cool it down to make a puree.
* In a separate sauce pan, add a little refined oil, shahijeera, saunf and cinnamon and sauté well.
* Add almond puree to cook for some time then add apple puree.
* After that, add a good vegetable stock and cook for 20 minutes. Add honey, pepper and jeera powder to it.
* Check the seasoning. Finish with cream and almond flakes which are toasted.

Almond Sweet Potato
and Pomegranate Chaat

Ingredients
15g – Almonds (peeled)
30g – Boiled sweet potato dices
5g – Pomegranate pearls
20g – White pea
5g – Onions chopped
5g – Tomatoes chopped and deseeded
2g – Chaat masala
1g – Green chillies
3 ml – Lemon juice
1g – Coriander, fresh
10 ml – Mint chutney
15 ml – Saunth chutney
1g – Red chilli powder
Method
* Boil white pea till it’s cooked well.
* Mix chopped onions, chopped tomatoes, green chillies, fresh coriander, lemon juice, red chilli powder and chaat masala. Adjust the seasoning.
* In a separate bowl, take almonds, pomegranate pearls and sweet potato.
* Drizzle with saunth chutney, lemon juice, chaat masala and chopped coriander. Toss it lightly.
* Then, on a serving plate, mould the white pea ragda and arrange the almond chaat on top of it. Serve garnished with a coriander sprig.