Pita Bread

 Pita Bread

It is a Lebanese bread had with Hummus, Salad and Falafel... it's better to make these at home. Easy to make even if you don't have a oven.

Ingredients

2 1/2 + 2 tbsp  cup All Purpose Flour 

2 tsp Dry or Instant Yeast

1 tsp Sugar

Salt to taste

1/2 cup Lukewarm water + More water as required 

2 tbsp Olive oil

Method

Add yeast, sugar and water in a bowl and let it proof for 10 minutes. Add 2 1/2 cups of the flour and salt and mix it well. When the yeast is ready pour the yeast on the flour. Mix the dough well. If required add more water little at a time and start mixing the flour and kneading it into a soft dough. Add a tbsp olive oil and knead it for 5 minutes. Drizzle some more oil on the dough. Cover the bowl with a towel and let rest until it rises double its size. When the dough is ready, sprinkle some flour on the dough and remove the air from the dough.  Knead it again for few seconds and make 6 equal portions of the dough. Arrange the balls on a greased tray leaving some distance, cover and let it rest for 10 minutes. With a help of a rolling pin roll out each ball into a 1/3 inch thick circle. Let the dough circles rest for 10 minutes.

To Bake Pitas in the Oven...

While rolling the dough,heat the oven to 260 degrees celsius and preheat it. Put a baking tray on the middle rack to heat. Put as many rolled out pitas that fits on the baking directly for about 3 minutes. The pita will start to puff up after two minutes and is done when it has fully ballooned. Cover baked pitas with a towel while cooking any remaining pitas.

To Bake Pitas on the Stovetop...

Warm a cast iron skillet over medium-high heat. Drizzle a little oil in the pan and wipe off the excess. Put the rolled-out pita on the skillet and bake until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, press the surface gently with a towel. Flip again and cook another 1-2 minutes.  The pita should start to puff.  Keep cooked pitas covered with a clean dishtowel while cooking the remaining pitas.

Chicken Peri Peri Fry with Veggies and Yogurt Chessy Mint sauce served in Pita Pockets...

Chicken Peri Peri Fry with Veggies and Yogurt Chessy Mint sauce served in Pita Pockets...

Love the spiciness of the Peri Peri, the tangy chessy minty yogurt dip and the goodness of the veggies servered in the pita bread pockets. A complete meal by itself...

For Yogurt Cheesy Mint Sauce

Please click on the link for the recipe....

http://suskitchenbysumitra.blogspot.com/2016/06/yogurt-cheesy-mint-sauce.html

For Chicken Peri Peri Fry

Please click on the link for the recipe....
http://suskitchenbysumitra.blogspot.com/2016/06/chicken-peri-peri-fry.html

For Pita Bread

Please click on the link for the recipe...

http://suskitchenbysumitra.blogspot.com/2016/06/pita-bread.html

For Assembling 

Ingredients 

Yogurt Chessy Mint Sauce

Chicken Peri Peri Fry

Pita Bread cut into half

1/4 cup Red Cabbage finely sliced 

1 Onion sliced 

1 Tomato cut into thin stripes 

4 Pickled Gherkins sliced

Method 

Take a pita slice and create a pocket. Add the chicken pieces, vegetables, pickled gherkins and sauce. Enjoy the spicy Peri Peri taste along with the chessy minty yogurt...

Kur Kure Chicken Pakora

Kur Kure Chicken Pakora 

Monsoon and garm...garm.... chai... pokora and bhajiyas.. has to be there. Let's have a non veg pakora .. Chicken Pakora.. crispy and cruncy..Su Style.... Easy to make..
Ingredients
1 bowl Boneless Chicken breast pieces
1 small Onion chopped
1 Green Chilli
2 Garlic Clove
1 small piece Ginger
1 tsp Madras Curry powder
1/2 tsp Chilli powder
Salt to taste
2 tbsp Gram flour
3 tbsp Rice flour
Few Coriander leaves
Oil to fry

Method
Take all the above ingredients except oil and add it into a chopper or food processor. Coarsely grind the ingredients. Heat oil in a wok. Add 1/2 tsp mixture into the oil. Repeat the process till the wok is full. Fry it till golden brown on a low flame. Serve it hot...

Dal Khichadi

Dal Khichadi.... 

It's raining from morning... finally.....
It's a bliss to have hot Khichadi during monsoon....It is made with different types of dal, rice and vegetables. Khichadi is made all over India, with some variations.
As a side dish some Chicken pokora which is very quick and easy...
 http://suskitchenbysumitra.blogspot.com/2016/06/kur-kure-chicken-pakora.html
 Some fried some papads.... adding on to it my home made non veg pickle made the dish complete... Absolutely soul food...

Ingredients
2 cups Rice washed and soaked
1/2  cup Tur Dal washed and soaked
1/2 cup Moong Dal washed and soaked
1 Onion chopped
1 Tomato chopped
3 Garlic cloves chopped
2 Green chillies chopped
Few Green Peas
1/4 cup of each Vegetables chopped  (Carrot, Capsicum, French beans, Cauliflower and Potato)
1/2 tsp Turmeric powder
1/2 tsp Chilli powder
1 tbsp Coriander Cumin powder
1/2 tsp Garam Masala powder
Salt to taste
1/2 tsp Mustard seeds
Few Curry leaves
1 tbsp Oil
2 tbsp Ghee
Few Coriander Leaves chopped

Method
Take a heavy bottom pot. Add oil, let it heat. Add mustard seeds, curry leaves, chillies, garlic and onion. Sauté it for 2 minutes. Add the vegetables. Stir it and cook for 2 minutes. Add the rice and the dals. Stir it. Add the spices and salt. Stir and cook for 2 minutes. Add 6 cups of water. Stir and let it cook. If required add more water and spices. Cook till all the ingredients have well blended. Add ghee and garnish with coriander leaves.

Palak Paneer Stuffed Paratha

Palak Paneer Stuffed Paratha...

This paratha is good for children who refuses to eat green leafy vegetables. This can be eaten with curd and pickles.
Ingredients
4 cups of Whole Wheat Flour
1 bowl Spinach Purée
1 tsp Ginger Chilli paste
1 tbsp Mint chopped
2 Green chillies chopped
1 bowl of grated Cottage cheese
1/2 cup Curd beaten
1/2 tsp Turmeric powder
1 tsp Cumin powder
1/2 tsp Garam masala powder
1/2 tsp Curry powder
1/2 tsp Chilli powder
1/4 tsp Cumin powder for stuffing
Salt to taste
Ghee to fry the Parathas

Method
Take a mixing bowl. Add the flour, spices, salt and oil. Mix it well. Add curd and spinach purée. Mix it, add water as required and start kneading into a dough. Knead the dough for 5 minutes, cover and keep it aside for 15 minutes. Take the grated cottage cheese, add salt, cumin powder, chopped chillies and mint leaves. Mix it. Divide the dough into lemon size balls. Take a ball. Flatten it. Fill a tbsp of the stuffing. Seal the dough from the edges. Coat the dough with dry flour. Roll it. Heat a skillet up. Place the rolled dough on the skillet. Cook the paratha on both the sides for 2 minutes until bubbles appear.  Apply ghee and fry the paratha... Serve it hot..