Kamut & Zaatar crackers
Ingredients for a tray of crackers:
150g kamut flour
5g baking powder
40g unsweetened almond butter
20g olive oil
2 tablespoon zaatar
1 tablespoon sesame seeds
½ teaspoon salt
Lukewarm water
Method:
Combine all the elements together and slowly add some water, knitting the dough until soft and manageable. I found that when using kamut flour only (unlike in my earlier post) the dough is not so manageable.
Roll the dough until it is about 3 -4 mm thick and cut out the shapes you like for the crackers.
Put on a baking sheet on the oven tray and bake 15 minutes in a preheated oven at 200°C.
Curry leaves pod
Ingredients:
2 cups fresh curry leaves (no stem, only the leaves)
5 cloves garlic
2 dry red chillies (optional)
1 tablespoon cumin seeds
3 tablespoons sesame seeds
1 teaspoon salt
Method:
Dry roast each ingredient (except the salt and the chillies) separately in a pan, on medium/low heat, stirring constantly. For the curry leaves it takes about 5 minutes. They should not be brown; they only have to dry a bit.
Similarly, garlic should not become more than golden.
For the seeds, when they start to splutter and/or smell nice, that is about time to take them off the stove!
Blend all the ingredients, including the salt, until a fine powder. This podi can be kept a few weeks in an air-tight container in the fridge.
Avocado dip
Ingredients:
For one bowl:
2 avocadoes
1 tablespoon of curry leaves podi
Freshly ground black pepper
1 fresh green chilli, finely chopped (optional)
A few drops of lime
Method:
Mix all the ingredients in a mixer. If needed, add some more salt.
Serve with crackers and vegetable cuts.