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Tuesday, 13 January 2009. A tasty Arabic dip served with pita bread. Whole brinjals 125 gms. Olive oil 100 ml. Tahina or sesame paste 20 gms. Garlic 2 cloves. Lemon juice 75 ml. Salt to taste. Olive oil 5 ml For garnish. Parsley 5 gms, chopped. Fresh pomegranate seeds 10 gms. Lightly pierce the brinjals with a fork. Flour 500gms. Olive oil 1 tbsp. Water 250 ml. Fresh yeast 25 gm. Knead the dough for about ten minutes, or until smooth. Lightly oil the bowl again, cover and .
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Kuttibalus kitchen A Recipe blog by a bachelor as taught by his fav chef who else it can be

Posted by Balamurugan Natarajan in Food. 1 Chop Cabbage, Onions and 1 Green Chillies. 3 Add oil to the thawa and heat it.

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My recipe corner

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Tuesday, 13 January 2009. A tasty Arabic dip served with pita bread. Whole brinjals 125 gms. Olive oil 100 ml. Tahina or sesame paste 20 gms. Garlic 2 cloves. Lemon juice 75 ml. Salt to taste. Olive oil 5 ml For garnish. Parsley 5 gms, chopped. Fresh pomegranate seeds 10 gms. Lightly pierce the brinjals with a fork. Flour 500gms. Olive oil 1 tbsp. Water 250 ml. Fresh yeast 25 gm. Knead the dough for about ten minutes, or until smooth. Lightly oil the bowl again, cover and .

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This web page cookscottage.blogspot.com states the following, "A tasty Arabic dip served with pita bread." We saw that the webpage said " Whole brinjals 125 gms." It also said " Olive oil 100 ml. Tahina or sesame paste 20 gms. Lemon juice 75 ml. Olive oil 5 ml For garnish. Parsley 5 gms, chopped. Fresh pomegranate seeds 10 gms. Lightly pierce the brinjals with a fork. Olive oil 1 tbsp. Fresh yeast 25 gm. Knead the dough for about ten minutes, or until smooth. Lightly oil the bowl again, cover and ."

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