Eggless Ripe Jackfruit Coconut and Semolina Loaf Cake....

Eggless Ripe Jackfruit Coconut and Semolina Loaf Cake....

Ripe Jackfruit is one of my favourite fruit. The flesh of the jackfruit is starchy and fibrous and is a source of dietary fiber. It has a strong and distinct aroma. Many dishes are made from the ripe jackfruit... Since my daughter likes to carry tea time cakes to school... Today I added some jackfruit and coconut along with semolina into the cake.

Ingredients

1 cup All Purpose Flour

1 cup Fine Semolina

1 cup Caster Sugar

2 tbsp Dessicated Coconut

1 tsp Baking powder

1 tsp Soda bicarbonate

3/4 cup Coconut Milk

4 tsp Curd

3/4  cup Olive oil

1/2 cup Jackfruit chopped

Method

Take a mixing bowl. Add the curd, oil, coconut milk and sugar and jackfruit. In another bowl add flour, semolina, dessicated coconut, baking powder and soda bicarbonate. Mix it. Take a beater and beat the liquids till the sugar has dissolve. Gradually add half of the the dry ingredients and beat it. Add rest of the dry ingredients and beat it again. Pour the batter in a greased bread loaf tin. Tap the tin once. Sprinkle coconut on top. Bake it at 180 degrees celcius for 35 minutes in a preheated oven. Insert a toothpick to check. Cool it completely before cutting. Serve it with whip fresh cream or ice cream or just have it at tea time....

Chicken Peri Peri Fry...

Chicken Peri Peri Fry...

It is spicy.. and tasty...it can be had as snacks with dips or used for sandwich or rolls.. 

Ingredients 

Chicken boneless cut into 6 pieces long thick strips 

2 tbsp Peri Peri Sauce 

Salt to taste 

1 tsp Lime juice 

1 Egg

Oats

Oil to fry

Method 

Take a mixing bowl. Add all the above ingredients except oil and bread crumbs,  mix it well. Keep it aside for 1 hour. Heat the oil. Coat the chicken pieces with oats and fry it till golden brown in colour.   

Yogurt Cheesy Mint Sauce

Yogurt Cheesy Mint Sauce

It's cheesy, minty and tangy in taste can be used as dips... 

Ingredients 

1 cup Yogurt beaten 

1/4 cup Cream 

1/2 cup Cheddar Cheese 

4 tbsp Milk

2 tbsp Mint chopped 

Salt to taste

Method 

Take a pot, heat the cream. Add salt and cheese. Stir and cook until it thickens up. Add the cheese and the mint in the yogurt and mix it. Add milk. Mix and keep it aside.

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...