PITA POCKETS WITH FALAFEL AND COLESLAW

LABANESE is one of my favorite cuisines ... Very light at stomach and full of nutrition ... fibre vitamins etc...After searching many recipes on google ... here's my easiest recipe of pita.... there are many blogs who has made with whole wheat but i thought that will completely taste like chapati ... here's my version of Pita bread /pita pocket and my version of Coleslaw ....

For Pita bread

3/4 cup All purpose flour

1/2 cup Whole wheat flour

1 tsp Instant dry yeast

1/2 tsp Sugar

1/3-1/2 tsp Salt

3/4 cup Warm Water (can add more if needed)

1 tsp Oil

Method

Mix yeast in water and add sugar . Leave aside for 10 minutes.

Mix all dry ingredients . Add prove yeast and kneed for 5-7 minutes...***

Apply oil on the dough and let it rest for 2 hours until double.

Pre heat oven at 220'C .

Divide dough in 5 portions and roll then out little thick then chapati.

Bake it in pre heated oven for 7-8 minutes until u see its top turns little brown and puffs up .

For Falafel

Chickpeas 1 cup(soak overnight)

Onion 1 small chopped

Garlic crushed 1/2tsp

Coriander leaves 1/4 cup

Pepper powder 1 tsp

Coriander powder 1 tsp

roasted cumin powder 1 tsp

Bread crumbs/Cornflour 1/4-1/3 cup (need for binding)

Salt as per taste

Oil for frying

Method

Pressure cook chickpeas until soft with little salt.

Chop onion , coriander .

In a bowl add onion , coriander and garlic.

Crush chickpeas in a chopped without any water.

Add in the bowl. Add binding and other spices .

Give nice mix.

Adjust seasoning.

Make small falafel(tikki shaped but bite size)

Deep fry or shallow fry or even can grill on tawa.

For Coleslaw

3 cups cabbage

1/3 cup carrot

1 small onion chopped fine

2 tbsp sugar

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 cup milk

1/4 cup buttermilk

2 tablespoons lemon juice

1/2 cup mayonnaise

Method

Chop all the vegetable fine.

In a bowl mix all wet ingredients.

Adjust seasoning.

Add the vegetables and let it refrigerate overnight.**

Assembling

Cut the pita pockets from center and add the coleslaw salad .

Put 2 falafel or more if u like.

Serve immediately...

NOTE

**You have to refrigerate for desired result.

*** You can add more water if required to make a dough not too hard not too soft.

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RASMALAI

On the auspicious days of  chaitra Navratri... I Made these rasmalai ... AS is the beginning of Hindu new year thought of making something sweet which can be eaten during fasting.... Beautiful 9 days of worship of different avtars of MAA DURGA ....

Ingredients

For the Rasgulla

For Chenna

1/2 ltrs toned milk
1/4 cup curd
10-12 Ice cubes

For sugar Syrup

3 Cups Water
1 Cup Sugar
1/4tsp Green Cardamom powder(fresh)

For Rabri(ras of rasmalai)

1/2 ltrs tomed milk
1/4 cup sugar(can increase or decrease as per taste)
Saffron few strands
2 Green Cardamom

Garnish

Pistachios chopped

Method

For Chenna ... Boil the milk and add curd...
boil for 2 minutes till u see the water and chenna got seperated..
Switch off the flame and add ice cubes.
Leave for 10 minutes..
Take an muslin cloth and add chenna to it ...
Squeeze all the water and leave for 5 minutes till the chenna becomes little dry...
Take chenna on a plate and kneed it well till it becomes smooth...
It will take around 5 minutes.. make small balls out of it (cadbury shots size balls)...
Boil water and add sugar... boil till sugar completely dissolved... add cardamom...
Add the prepared chenna balls ... cover and cook for 10-15 minutes...
You will see balls will double in size and comes up floating in water...
let it cool in the water only...

For Rabri

Boil milk till 3/4 left from it quantity...
Add cardamom and saffrom....
Add sugar and boil for 4-5 minutes...
Let it cool...

Remove the rasgulla from sugar syrup and add it the cooled rabri...
Chill and garnish with pistachios...

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BAKED METHI MATHRI'S

Guilt free snacks are a big relief .... having the same crunch of mathri as fried one . Mathri is a popular tea time snack of North India.....  Tried the baked version of mathri and it came out to be crunchy and trust me it is better than of any haldiram or any packet one.... with no preservatives n no bad oil.... :)

Ingredients

3/4 cup All-purpose flour

1/4 cup Whole wheat flour

1/4 cup Suji 

3 tbsp or Ghee (melted)

1/4 tsp turmeric

1/4 tsp Red Chilli powder or less

1/4 tsp Ajwain (carom seeds)

4 tsp Kasuri Methi (dried fenugreek leaves)

1 Pinch – Hing 

Salt to taste

10-12 Tbsp Chilled Water(to kneed dough can add more if required)

Method:

• Preheat the oven to 180° C

• In a large bowl mix together all dry ingredients – all purpose flour, whole wheat flour, suji, turmeric, red chilli powder, carom seeds, kasuri methi , hing  and salt . Mix well.

• To the above mixture add the ghee and mix well again. 

• Now add water, to form a medium texture dough.... not too tight not too loose. Do not knead too much . Cover and set aside for 30-45 mins.
• Divide the above prepared dough into small , equal sized balls. Press and flatten these balls using your palm or using rolling pin and form into small mathri shape/ discs. 

• Place these discs on a lightly greased baking sheet and bake at 180° C for 20 mins and 190° C for the next 10-15 mins.... as crisp as you want but keep an eye after 10 minutes.... as it get harden after being cooled...

• Flip twice for even coloring.

• Once baked, cool on a cooling rack and store in an air-tight container. Serve with your favorite Pickle ... Tastes best with Chai/Tea  .... :)

Recipe source https://foodbound.wordpress.com/2014/09/16/baked-mathri-mathi/

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WHOLE WHEAT PIZZA

Who says PIZZA can't be healthy.... here's healthy pizza recipe

INGREDIENTS

Whole wheat flour 1 cup
Warm water 1/2 cup
Olive oil 2 tbsp
Sugar 1/2 tsp
Salt to taste
Instant yeast 1/2 tsp

TOPPINGS

Mushroom sliced 1/4 cup
Capsicum chopped 1/4 cup
Onion diced 1/4 cup
Cheese as much as you like

Pizza Sauce

Tomato sauce 1/3 cup(blanch 3 tomatoes and mash them or blend in mixi)
Fresh oregano 1/4 tsp
Dry basil 1/4 tsp
Garlic powder 1/4 tsp
Salt 1/4 tsp

METHOD

Take water add sugar and yeast . Mix well and keep aside to ferment for 10 min.
After 10 minutes it should be frothy .... else through it away and start with new one...
Take flour and add salt ... add the yeast mix and kneed well.
Add oil and kneed for 2 minutes..
Take a greased bowl and keep the dough covered for fermentation for 1 and 1/2 hour.
Pre heat oven at 200 c .
Take dough out and roll in thin.
Place it over a baking tray and bake for 4 minutes.
Then take it out spread the pizza sauce , toppings and cheese...
Bake for 15 minutes....
Top with red chili flakes and italian seasoning .

Serve hot...

SWEET N SOUR CHICKEN TIKKA

Ingredients

For Marinate 1

Milk 1/2 cup + 1 tbsp vinegar
Boneless chicken 200 gm

For Marinate 2

Brown Sugar 1 tsp
Soy sauce 1 tbsp
Sweet chili sauce 1 tbsp
Tandoori masala 1 tbsp
Lemon juice 1 tsp
Garlic chopped 1 tbsp
Salt as per taste
Pepper as per taste

Butter as required for basting

Method

Marinate chicken in milk and vinegar for 30 minutes.

Remove the chicken from milk and pat dry.
Mix all the ingredients for marinate 2 and add chicken to it.

Arrange in skewers .

Grill over coal griller or on a grill pan.

When half cooked bast with butter and grill.

Serve hot with green chutney...

TANDOORI MOMOS

Ingredients

for outer cover
3/4 cup all purpose flour/maida + 1/4 cup cornflour
½ tsp oil
¼ tsp salt or as required
water for kneading or as required

for the stuffing
1 small cabbage finely chopped
1 carrot finely chopped

3 to 4 small garlic/lahsun finely chopped
1 onion finely chopped
1 tsp soy sauce
1 tsp vinegar
½ tsp black pepper
1 tbsp oil
salt as per taste

Marinate

4 tbsp Chili garlic paste + 2 tbsp cream

Method

take the maida & cornflour, salt and oil in a bowl and mix it.

add water and knead to a firm dough. cover the dough and keep aside for till you prepare the stuffing.

heat oil.

add garlic. saute for 2-3 seconds.

add onions and saute for 10-15 seconds. add all the finely chopped vegetables.

increase the flame and stir fry the vegetables on high heat.
when the edges starts getting golden, add soy sauce, salt and pepper.
continue to stir fry on high heat till the vegetables are cooked.

divide the dough in two parts. make a 6-7 inch log from each part. cut the log into equal slices.
make ball of each slice
take each dough ball and on a lightly dusted board, roll each dough ball into a thin circle of about 2-3 inch diameter.
try to get the edges to be thin and the center to be thick.

place 1 or 2 tsp of vegetable stuffing in the center.

Fold it like half moon and join its edges together.

prepare all momos this way .
heat water in a steamer let the water come to a boil.
in a greased steamer pan , place the momos keeping space between them so that they don't touch each other.

don't overdo the steaming, as the dough becomes dense and dry.
the steaming time may vary upon the thickness of momos' cover.

the momos will have a transparent look when done.

time of cooking momos varies from intensity of the flame and kind of pan.

Take the marinate and marinate the momos in them.
Place then in skewers and grill in a coal griller.

Enjoy with chili sauce...