Pita bread sandwich
When it comes to sandwiches arab cuisine have so many delicious varieties of it. The sandwich recipe i'm sharing below is basically inspired by two very famous sandwiches arayes(grilled Pita with minced meat) and mushakal(with falafel and mix vegetables).
My twist in this sandwich is that I'm using two dips inside the sandwich with grill chicken strips.
The first dip happens to be my favorite and probably the greatest gift to world given by arab cuisine - HUMMUS
The second dip is mix of thick yoghurt with cucumber and lemon juice.
Imagine a scrumptious bite of a sandwich with goodness of hummus, yoghurt and grill chicken, just irresistible and I'm sure it will be a big hit on your iftar table. It would ideal for breakfast or lunch box as well.
Hummus Recipe Below.
- 1 Boneless Chicken Breast
- Spices for chicken marination Salt, black pepper, lemon juice,generous pinch of cinnamom powder
- 2 tbsp Olive oil
- Handful Fresh corainder and mint leaves
- 1 Cup Thick Yoghurt
- 2 Cucumber Finely chopped
- 4 tbsp Hummus
Cut the pita breads into quater and set aside
Cut the Chicken pieces in stripes and marinate with Salt, black pepper, lemon juice,generous pinch of cinnamom powder for ten minutes
Add oil, Use a grill pan to saute the chicken pieces, you can also use any normal pan for cooking. The chicken filling is ready!
Take one cup one yoghurt, add finely chooped cucumber, lemon juice, salt and fresh herbs. The yoghurt dip is ready!
Now, the final assembly, take pita bread and spread 1 teaspoon hummus as first layer, followed by chicken filing and last fill bread with yoghurt dip.
Sprinkle some olive oil on the top before service.
Make sure your preparing this sandwich just before service.
In case, you want to avoid the yoghurt dip, you can then grill the pita bread for 1 minute on each side with little olive oil.
Home style carrot cake made with 50% whole wheat and 50% white flour. Ever since I started baking, preparing this cake at home for kids has become a kind of tradition. Whenever I make this cake the next day breakfast boxes for kids and tea time snacks both are sorted and that's why I'm always happy to bake this
I'm still trying to make this with complete whole wheat, but couldn't get the perfect kids approved texture, so I sticking to both type of flours.
Before starting the prep, pre-heat the oven at 180 degrees.
- 3 cup Grated Carrot
- 3 Egg(Room temp)
- 1 Cup whole wheat flour
- 1 Cup All purpose Flour
- 1 Cup Refined Sugar
- 1/4 Cup Brown Sugar
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3/4 Cup oil
- 1/2 tsp Cinnamon Powder
- 1/2 Cup chopped walnuts
- 1 tsp Pure Vanilla Extract
- 2 pinch Salt
Sieve atleast 4-5 times all the dry ingredients - flours, baking powder, baking soda, salt, cinnamom powder.
Beat eggs, add in sugar, oil and vanilla extract, beat atleast for 5 mins until foamy.
Now mix dry sifted ingredeints in to the wet ingredients and fold.
Next add the grated carrots, chopped walnuts and gently fold.
Divide the batter into two 8 inch cake tins(lined with parchment paper and dusted with flour)
Bake at 180 degrees for 35 - 40 minutes, test the doness using the tooth pick test.
Enjoy the delicoius and healthy treat with family!!
If you really have a sweet tooth, increase the sugar quantity to 1 + 3/4 cups.
Chicken Fritters or Chicken Pakodey
Chicken breast strips marinated with spices and deep fried, a cryspy tea time snack which can be easily prepared within few minutes.
- 2 Chicken Breast cut into thin strips
- 2 tbsp rice flour
- 2 tbsp All purpose flour
- 1 tsp Garlic powder or Ginger Garlic Paste
- 1/2 tsp chat masala
- 1 tsp red chilly powder
- 1/2 tsp Crushed fennel seeds(saunf)
- 2 tbspn finely chopped curry leaves
- 2 pinch Garam Masala
- 1 Small Lemon Juice
- Salt to taste
Marinate chicken with the ingredients and keep aside for 20 minutes
Deep fry on medium heat with lots of curry leaves
Fry 4-5 slit green chillies and curry leaves and serve along with tomato sauce or mayonnaise
Banana Bread with Whole Wheat and coconut
Banana bread is loved by one and all, and at my home tea time snack is most vital as we all come back from work/school and sit together after long day out. To make this little time more special, I need to find a quick healthy snack.
There is always a constant struggle for me to find a perfect healthy and guilt free snack for this time of the day. And this recipe is just an answer for that. The recipe i'm writing down is almost kind a treat to banana bread lovers and with the hint of coconut, its definitely going to be everyone's favorite.
The most important step in baking this bread is the waiting time before putting the batter into the oven. The dry and wet ingredients have to be separately mixed and once after mixing together let it rest for around 20 minutes.
So lets get started with the recipe.
- 1 cup Whole Wheat Flour
- 1 cup Shredded fresh coconut
- 1/2 Brown Sugar
- 4 tbsp Honey
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 cup Chopped walnuts
- 2 Generous pinch Cinnamom Podwer or Cardamom powder
- 1 Egg
- 50 grams Butter
- 2 tbsp Oil
- 1 pinch salt
- 1/2 Cup Semolina
- 2 Ripped bananas
Preheat the oven at 150 degrees and line a bread loaf pan with baking sheet, keep aside
Sieve all the dry ingredients at least 5-6 times- wheat flour, semolina, baking powder, salt cinnamon powder.
The more you sieve the more air gets in, its important to incorporate lots of air as we are using only wheat flour.
Also, using a whisk keep mixing the dry ingredients for 5-6 miniutes.
Take another bowl, break in the egg along with brown sugar, mashed banana, honey and add the grated coconut, keep stirring all these ingredients for 10 munites and allow it rest for 5 minutes.
Next step is to mix both the dry and wet ingredients and adjust the consitancy with 1 or 2 tsp of water if the batter seems to be too thick. It shouldn't be as thick as a dough or as runny as a cake batter.
Leave it at room temperature for around 20 minutes and then bake it at 160 degrees for 50 minutes in middle rack. Test with tooth pick for readyness. Allow it cool completely before slicing and serving!
Whenever I try to make this bread with double these quantities, the banana bread remained soggy in the middle, that's why I halved the actual measurements and tried. The bread was perfectly baked. If you wish to double the quantities make sure your dividing the batter in two separate loafs or cake tins.
You can also make muffins out of this batter.
Pyaaz ki pakodi
- 1 Cup Gram flour/Besan
- 1/2 Cup Rice flour
- 1/2 Tsp Red chilly powder
- 1/4 Tsp Roasted cumin powder
- 1 Tbsp Finely chopped ginger
- 2 Tbspn Finely chopped curry leaves
- 1/2 Tsp Fennel seeds/saunf
- 1/4 Tsp Chat masala
- Salt as per intake
- 2 pinch Hing
- 1 and 1/2 Thinly sliced onions
- Oil for deep frying
- 3-4 Finely chopped green chilly
Add salt to the sliced onions and set aside so the onion release the water
Mix th dry ingredients - besan, rice flour, ginger, curry leaves, red chilly, hing, zeera powder, chopped green chilly, fennel seeds
Gently mix the dry ingredient with the onions, make sure your mix with you hands for 5-6 mins and incorporate the onions fully with the flours.
Now add around 4 tbspn of hot oil(important) and start mixing again, you can add warm water to bind properly if needed. Make sure your not using more than 2 tbspn of water.
The batter has to be crumbly.
Start frying in batches on medium heat, make sure you keep shredding the batter with finger while putting in oil. This ensures you’r not making huge lumps of pakodi like the normal fritters or bhajji. Use a kitchen towel to drain off excess oil.
Are the end, sprinkle few fried curry leaves and chat masala on the top just before serving! Enjoy with tea/coffee.
You can also enjoy this with rice as a replacement for paapad!
- 2 Can Tuna tins
- 5 Large Boiled Pototes
- 1 Tsp Ginger garlic paste
- 2 Large Onions thinly sliced
- 1 Tbspn Tomato paste Optinal
- Spices 1/4 tsp red chilly powder, 1/4 tsp turmeric powder, 1 tsp coriander powder, 1/2 zeera powder, 1/4 garam masala powder, 1/4 amchur powder(optional)
- 1 Bunch Fresh coriander leaves
- 1 Lemon juice
- 1/2 Black perpper powder
- 1 Cup Breadcrumbs
- Salt As needed
- 3-4 Green chilly Add more or less as per your intake
- 3 Tbsp Oil
In a pan, add oil and cook onions for 2-3 minutes.
Add ginger garlic paste and sauté for 5 minutes or until raw smells goes.
Add all the ingredients mentioned in ’spices’ except garam masala and cook on slow flame.
Add little water so the spices and cooked.
At this point, add green chillies and tuna fish. Drain off the excess water or oil from the tuna tins.
Cook the mixture Until it’s completely dry, please make sure there is no moisture, otherwise the cutlets might not be firm and break out while frying.
Add the boiled potatoes, coriander leaves, black pepper powder, garam masala and lemon juice.
Use your hands to mix all the contents.
The cutlet mix is now ready to shape out.
Prepare them in desired shapes using bread crumbs.
Freeze cutlets for 30 minutes before deep frying them
You can also freeze and store these cutlets upto 1 month and fry as needed.
Tip 1: grate the boiled potatoes to avoid any lumps and reduce you efforts while shaping the cutlets.
Tip 2 : once the tuna cutlet mixture is ready, freeze it for 40 minutes in refrigerator.
Enjoy it as a tea time snack or could be in breakfast menu. This south Indian delicacy will leave you lip smacking!
2 cup Urad dal
2 finely chopped green chillies
Few chopped corainder & curry leaves
1 pich hing
Crushed black pepper
½ Teaspoon chopped Ginger
2 medium size finely chopped onions
salt to taste
Step 1 - 2 cup Urad dal soaked overnight or atleast 6 hours.
Step 2 - Making the batter - Grind the soaked dal with little salt and water. DO NOT ADD MORE WATER. Ensure the batter should not be runny.This is very important.
Step 3 - The most important step to get soft vadas is to incorporate air in the batter. Use a whisk or with the help of hand keep mixing the batter for 15 minutes. [this is little tedious but the result would be worth and also it would be exercise for you 🙂 ]
Step 4 - Add remaining ingredients to the batter.
Step 5 - Dip your hand in water and take handful of batter, try to make a hole in the centre with your thumb, make sure you make a large hole, so that the hole shape remains. Slowly slip the vadas on hot oil with the help of your thumb. This comes with little practise so keep trying and deep fry them on medium heat.
Enjoy with ketchup ordip of our choice!!
Egg bread Pizza
This snack is so easy to prepare and kids will love it.
chopping veggies - 1 onion, 1 capsicum(red, yellow) 1 carrot you can add Baby corn,mushroom, 5 eggs, pizza seasoning, grated mozzarella cheese, salt, pepper
Egg and bread pizza ready in ten minutes 😋😋 Recipe! Step 1 : chopping veggies - 1 onion, 1 capsicum(red, yellow) 1 carrot you can add Baby corn,mushroom I did not have it, so I didn't. Step 2 : break five eggs add all the veggies, pizza seasoning, oregano/ basil or any Italian herb mix. Then add one cup of grated cheddar and mozeralla cheese, salt, pepper Step 3: bake or cook on stovetop - you can bake it for 20 minutes at 180 degrees, but I cooked on stovetop. Take a round nonstick pan arrange four brown bread slices(pan was small, so square shape bread slices were bent at the edges, giving it a round shape with firm edges😜😊) and pour the egg mixture, cover with very tight lid, and the flame has to be vv low. For me I didn't notice the bread base had turn till hard. So you gals avoid this mistake. But next time I will definitely make it in oven and I recommend the same. Step 4: cut into slices and serve with tomoto ketchup 😋😋 definitely hit with kids 👍🏻
Cauliflower fritters/Phool gobi k pakode😋😋
Cauliflower florets - 2 cups
Besan -1 cup
Rice flour - 1/2 cup
Chopped curry leaves - 1/2 cup
Red chilly (you can also use finely chopped green chilly)
Soda one pinch
Whole coriander and fennel crushed -1/4 teaspoon
Garam masala powder - one pinch
Chat masala to sprinkle
Ginger garlic paste 1/4 spoon
Step 1- precooking the florets - clean the florets and put them in boiled water with some salt for 15-20 minutes or you can also boil for 5 minutes
Step 2- heat oil for frying
Step 3 - preparing the batter - take besan and rice flour and add all dry ingredients, and then add 3 spoons of hot oil and mix well, then add water and make thick batter , do not add more water. Now add precooked floret and coat, fry on medium flame in batches.
At the end sprinkle chat masala on top and serve with dip of your choice.