Monthly Archives: May 2019


Pita bread pockets with chicken

Avacado Hummus

5 from 1 vote

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.

Course Breakfast, Snack
Cuisine arabic
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Author Mehraj Farheen


  • 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


  1. Cut the pita breads into quater and set aside

  2. Cut the Chicken pieces in stripes and marinate with Salt, black pepper, lemon juice,generous pinch of cinnamom powder for ten minutes

  3. 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!

  4. Take one cup one yoghurt, add finely chooped cucumber, lemon juice, salt and fresh herbs. The yoghurt dip is ready!

  5. 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.

  6. Sprinkle some olive oil on the top before service.

  7. Make sure your preparing this sandwich just before service.

  8. 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.

Please follow and like us:
Print Recipe
Pita bread sandwich

Rice & moong dal Chicken soup

 Ramadan Kareem.

Every year, with start of this pious month, I try my best to reduce guilty indulgences, but for some reason, I can not completely avoid the fried or unhealthy food for the futoor time.

However I always make sure there is at least one healthy soup on my iftar table, the soup recipe I'm sharing with this post is very nostalgic for both me and my husband. After our wedding we stayed in Chennai for almost 8 months. During the month of Ramadan, in every mosque a very fulfilling Aash/ganji/kanji is served  for iftar, its a very mildly spiced rice and lentils soup with vegetables, sometimes with chicken. 

The recipe i'm sharing is primarily an adaptation of same ganji but with slight difference in texture and spice level.

Course Appetizer, Soup
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 2 tbsp Yellow moong dal
  • 4 tbsp Rice
  • 250 grams Chicken with bones cut into small pieces
  • 3 Green Chillies
  • 1 Medium finely chopped onion
  • Masala powders - 1/4 tsp turmeric, 1/2 tsp zeera powder, 1/2 tsp coriander powder, 2 generous pinch of garam masala powder
  • whole spices 1/2 inch cinnamon, 4 cloves, 3 cardamoms, 5-6 kebab cheeni, 2 bay leaves
  • 3 Tbsp Olive oil or any oil
  • 1/2 Tsp Ginger garlic paste
  • Fresh coriander and mint leaves


  1. Grind rice and moong dal coarsely, wash and set aside
  2. In pressure cooker add 3 tbsp oil, crackle the whole spices

  3. Add thincly sliced onion and sauté until Golden Brown

  4. Add ginger garlic paste and cook until raw smell is released out, then add the spices and cook for 3 -4 minutes.

  5. Once the spices are cooked, add chicken and saute 2 minutes, followed by the rice and moong dal powder

  6. Saute for 2-3 minutes, add half of fresh coriander and mint leaves at this point

  7. Add around 1 and 1/2 glass of boiling water and pressure cook for two whistles

  8. Release pressure, adjust salt, add fresh mint and coriander leaves, generous pinch of garam masala and black pepper and cook on low flame for 2 minutes

  9. Serve with lemon wedges and fried onion

Recipe Notes

You can also add vegetables like carrot/beans/broccoli.

Please follow and like us:
Print Recipe
Rice & moong dal Chicken soup
Cuisine Indian
Cuisine Indian