Dal adai ( parappu adai) and awards

I was bumped with so many awards from my friends Suja and Chaitrali. Suja shared the versatile blogger award. As per the rule I need to share it with 15 blogger friends and tell 7 things about me. Suja has lovely collection of traditional and authentic recipes all the way from God's own Country.... Kerala! Do visit her blog and enjoy some lip smacking recipes from her space. Chairali was very kind to share all the other awards with me. Name of Chaitrali's blog is I'm not a chef... Interestingly she is a chef who not only holds a degree in hotel management but also has a master degree from the hospitality industry. I love the way she blogs restaurant style recipes which are not just easy to follow but also tasty and yummy. Do visit her blog for a complete roller coaster foodie ride...

About me as per the rule of versatile blogger award...

1. Die hard non-veg food lover turned lacto-veggie
2. Eat- a -holic turned diet- a -holic
3. Friendly and would love my friends for life
4. Junk food eater turned, healthy food eater
5. Love and live cooking
6. Love travelling, exploring new places, food etc.
7. Simply super shop- a -holic!

I surely would feel its unfair to share it with only 15 friends ( as I also want to know about all my friends).... So, would like to share all these awards with all my friends.

Adai is native of T N . Though there are many variety of it like adai, kara adai, parappu adai etc. I always felt the dal or parappu adai is way too healthy. Here goes the recipe for Dal adai...

Ingredients:

Moong dal - 1 cup

Urad dal - 1 cup

Toor dal - 1 cup

Onion - 1 nos

Green chillies - 1 nos

Freshly chopped coriander leaves - 1/2 cup

Dry red chillies - 4 nos

Grated coconut - 4 tbsp

Hing or asafoetida - one pinch

Salt for taste

Oil for frying

Method:

Soak all the dals together for 2 hours. Grind it along with red chillies and grated coconut to a coarse paste. Add finely chopped green chillies, onions, fresh coriander leaves, hing, salt and mix well. Pour the batter on a hot tawa using a laddle spoon and just pat it. Add enough oil and fry. Turn over, add more oil and cook till its done. Serve hot with coconut chutney.

Note:

Adai batter does not require fermentation and can be a instant recipe for breakfast, evening snacks etc. The dal adai version is very healthy when compared to rice adai, coconut adai, kara adai etc.

Chappathi wraps (Cocktail filling)

I always make some chappathi wraps with new fillings every now and then. Specially when I cook some tandoori chicken, minced meat balls, pan fried chicken, stir fried chicken etc. I try and use the leftover food as a filling in chappathi wraps (But, I love to make the fillings newly and freshly and try to do it that way always). This time I used Cocktail seafood, scrambled eggs, chicken and other veggies to make this completely cocktail filling. Here goes the recipe...

Ingredients:
Chappathi - 2 nos

For the filling:
Cocktail seafood - 200 grams
Boneless chicken - 200 grams
Eggs - 2 nos
Carrots - 1 nos
Beans (chopped) - 1 handful
Soya sauce - 1 tsp
Pepper powder - 1/4 tsp
Salt for taste
Oil - 2 tbsp

Method:
Prepare cocktail seafood as per this recipe here and keep aside. Prepare chappathi and keep aside. In a wok, heat oil, add carrots cut into thin strips, beans chopped lengthwise, boneless chicken roughly chopped and and stir fry till chicken changes color. At this point add some water and let it cook till water is evaporated and chicken is done. Add the cocktail seafood, soya sauce, pepper and stir well again. Add egg with constant stirring. Finally add salt for taste and give a good toss. Turn off the flame. Now the filling is ready. Place half of this filling on each chappathi, wrap it well using a aluminium foil and serve.

Note:
I prefer to make scrambled egg before hand and then add into the wok, this will keep the egg pieces large in size.

Groundnut Sundal

Sundal is usually made with channa (kadala), kabuli channa, groundnut etc. Its very easy to prepare and tasty snack. I like to have this hot, hot sundal during a rainy evening. Its a completely healthy evening snack. Here goes the recipe...

Ingredients:
Groundnuts (Raw)- 2 cups
Chilly powder - 1 pinch
Lime juice - 1/4 tsp
Grated coconut - 1/2 tsp
Salt for taste

For the seasoning:
Mustard seeds - 1/4 tsp
Dry red chillies - 2 nos
Oil - 1 tbsp

Method:
Boil groundnuts in lots of water and salt for taste, strain water when its done. De-shell and keep the groundnuts aside. In a wok, Heat oil splutter mustard seeds and dry red chillies. Add chilly powder, boiled groundnuts, and give a good stir. Turn off the flame, add salt for taste with dash of lime. Sprinkle some grated coconut and enjoy.

Note:
Can exclude chilly powder and lime juice and can make it plain too.

Chappathi wraps (Tandoori chicken filling)

I'm such a great fan of Indian wraps simple because chappathi and roti can be prepared in a jiffy and any leftover food can be altered and used as a filling (I love to make the fillings freshly and try and make them that way most of the time). Tandoori chicken is such a classic Indian recipe, I make them as often as possible as it is healthy too. When there is some leftover tandoori chicken I shred them and use them in noodles, fried rice, wraps and rolls, sandwich, biryani etc. This can be a great filling for wraps and rolls. Here goes the recipe...

Ingredients:
Chappathi - 2 nos
Tandoori chicken - 2 nos
Lebanese cucumber -2 nos
Onions - 1 nos
Garlic paste - 1 tbsp
Chilly powder - 1 tsp
Chilly paste - 1 tsp
Pepper powder - 1/4 tsp
Oil - 1 tbsp

Method:
In a wok, heat oil, add onions sliced horizontally, garlic paste and saute for a min. Add chilly powder and paste and stir well. Add tandoori chicken shredded, pepper powder, salt for taste and toss well. Now the Tandoori chicken filling is ready. Place this filling on a chappathi. Slice the Lebanese cucumber (can use any cucumber) and place them on the filling. Wrap well using a aluminium foil and enjoy.

Note:
I had used 2 tandoori chicken thigh pieces. Can add any pickled veggies or salad.
Click here for tandoori chicken recipe and chappathi

Gobi manchurian (dry)

Do I need to confess I'm a guilt free SHOPAHOLIC person??? I love to shop for hours together and it really acts like a stress buster for me. Can I say shopping has kept me from blogging for the past two days (lol)??? What ever may be the reason, cooking for me has no reason or any season. I love to cook always and never fail to prepare some mouth watering dishes like gobi manchurian at home. Gobi manchurian is a very popular Indo-Chinese recipe. Its quite common food street food in India. It can be served as a starter, tea time snack or even part of main course along with fried rice, pulav etc. Here goes the recipe....

Ingredients:
Turmeric powder - 1 pinch
Water for cooking

Cauliflower florets of one medium sized cauliflower
Onions - 1 nos
Ginger - garlic paste - 1 tbsp
Chilly powder - 1 tsp
Capsicum - 1 nos
Green chilly - 2 nos
Dark soya sauce - 1 tbsp
Tomato ketchup - 1/2 tsp
Corn starch -1 tsp
Ajinomoto for taste
Black pepper for taste
Oil - 3 tbsp

For the batter:
All purpose flour or maida - 1/2 cup
Corn flour - 1 tsp
Chilly powder - 1 tsp
Ginger-garlic paste - 1 tbsp
Soya sauce - 1 tbsp
Ajinomoto for taste
Sparkling water for making the batter

Oil for deep frying

For garnishing:
Chopped coriander leaves or spring onions

Method:
Bring water to boil in a stew pot. Add cauliflower florets, pinch of turmeric powder, cover with a lid, turn off the flame and keep it for 5 min. Strain the water using a colander and keep the cauliflower pieces aside. Make a thick batter with all ' for the batter' ingredients. Coat the cauliflower with the batter and deep fry in hot oil (in batches). Strain oil using a kitchen tissue and keep this aside.
In a wok, heat oil, fry finely chopped onions along with ginger-garlic paste for a min. Now add chilly powder and give a good stir. Add diced capsicum, batter fried cauliflower florets, green chillies slit lengthwise, tomato ketchup, dark soya sauce and give a good stir. Add corn starch and stir well so that the pieces are well coated. Add pepper and ajinomoto for taste, stir fry till its done. Garnish with freshly chopped coriander leaves or spring onions and serve hot along with fried rice.

Note:
Gobi manchurian can be prepared dry, or semi gravy or gravy type as per individual choice. Fried rice goes really well with gobi manchurian.

Veg wrap (Mushroom filling)

Simple, easy, and quick wrap. Tastes really yummy. Parents will love it for its healthy and kids will love it for its tasty. Most parents are worried if their child is eating healthy. This is one great way to make them eat healthy. Here goes the recipe...

Ingredients:
Lebanese bread - 1 nos

For the filling:
Onion - 1 nos
Capsicum - 1 nos
Oyster mushroom - 1 cup
Veg stock cube - 1 nos
Pepper - 1/4 tsp
Salt for taste
Olive Oil - 2 tbsp

Method:
In a wok, heat oil and stir fry sliced onions, capsicum and oyster mushroom. Cook till its almost done (I prefer my veggies to be crunchy, So I stir fry just for 3-5 min). Now add veg stock cube, pepper and salt for taste. The filling is now ready. Warm the bread on a tawa or pan. Now place the Lebanese bread on a work table. Place the filling on it. Wrap it using a aluminium foil paper or any wrapping paper. Enjoy.

Note:
Lebanese bread can be replaced with chappathi made of wheat or white flour, Rice roti, pita, tortilla etc.

Chappathi wraps (scrambbled egg filling)

Kids at home can always be fussy eaters. They may say a big ' NO NO' for the chappathi that is made at home or even a simple egg burji (scrambled egg). They are not very happy with the so called health food which is green, fresh and nutritious (expectations are always a treasure! If you think your child loves to eat healthy and nutritious fresh and green veggies.... count yourself to be lucky!). Instead, fried and frozen food are preferred by them. But, when simple things are made to look differently, they always want to eat such food. They are either fascinated by the looks of the food or they like things differently, I'm not really sure!!!??? This one is simple wrap with easy and quick scrambled egg as a filling. Here goes the recipe.

Ingredients:
Chappathi - 4 nos

For the filling:
Onions - 2 nos
Tomatoes - 2 nos
Green chillies - 2 nos
Chilly powder - 2 tbsp
Pepper powder - 1/4 tsp
Eggs - 8 nos
Salt for taste
Oil - 4 tbsp

Method:
Heat oil in a wok, add finely sliced onions and saute for 3 min. Now add red chilly powder, chopped tomatoes and fry for a min. Now add the beaten egg with constant stirring and cook till oil separates. Finally add chopped green chillies, pepper powder, salt for taste and stir well. Now the filling is ready. Place 1/4 th of the filling on one chappathi and wrap it using aluminium foil or wrapping paper.Follow the same for remaining chappathi. Serve hot

Note:
I have used whole wheat flour to prepare chappathi and also did not add any oil while preparing them. Can add oil if required. Top with some tomato ketchup as kids would like it that way.

Chappathi wraps (Mix filling)

Whenever there is some leftover chicken, I try and do some leftover recipe like fried rice, noodles, wraps and rolls etc. I made this chappathi wrap which was different from chappathi-egg wrap as there was no egg layer on the chappathi. I have used a whole wheat flour to make chappathis healthy. All other ingredients are used keeping health in mind like egg white, boiled and shredded chicken, sweet corn, capsicum, mushrooms and onions. Here goes the recipe...

Ingredients:
Chappathi - 2 nos

For the filling:
Chicken (boiled and shredded) - 1 cup
Egg white of 2 eggs
Oyster mushrooms - 100 grams
Sweet corn - 50 grams
Capsicum - 1 nos
Onions - 1 nos
Ginger-garlic paste - 1 tsp
Chilly powder - 1 tbsp
All spice powder - 1/2 tsp
Pepper powder - 1/4 tsp
Chicken stock cube - 1 nos
Oil - 2 tbsp
Salt for taste (optional)

Method:
Heat oil in a wok, add egg white and stir well. Now add onions, ginger-garlic paste and saute for a min. Add chilly powder, shredded oyster mushrooms, diced capsicum, Sweet corn and give a good stir. Add the remaining ingredients and stir fry till its done. Now the filling is ready. Place a chappathi on a work table, place the filling, wrap it using a aluminium foil or any wrapping paper and serve.

Note:
Chicken stock cube that I used contained salt , so I did not add any salt. All spice powder is made of many spices and is available at supermarkets. Can substitute All spice powder with kebab masala, chawarma masala, garam masala etc. Chilly powder can be substituted with chilly paste and soya sauce may also be added (I excluded it, to make my wrap healthy).

Cauliflower fritters

This one is a crispy fried cauliflower (Gobi) and is easy as ever. The same recipe can be used for broccoli, I bet it would taste equally good. Great tea time snack, or side dish for fried rice, veg pulav etc. for its simple and simply quick. Every time I prepare this, I binge to eat this. Here goes the recipe...

Ingredients:
Cauliflower florets - 1 bowl
Turmeric powder - 1/4 tsp
Water for cooking
Oil for deep frying

For the batter:
All purpose flour or maida - 4tbsp
Rice flour - 4tbsp
Corn flour - 4tbsp
Ginger-garlic paste - 1/2 tsp
Chilly powder - 1 tbsp (or as needed)
Salt for taste
Kashmiri chilly powder for color (can use color powder also)
Sparkling water for making the batter

Method:
Mix all ' for the batter' ingredients using sparkling water and make a batter of slightly thicker than pouring consistency and keep aside. Bring water to boil, add turmeric powder, the cauliflower florets, cover with a lid and turn off the flame. Let this stand for 5 min. (this kills all the germs present in cauliflower florets). Strain the water using a colander and keep the Gobi aside. Now dip this Gobi in the batter and coat well, add more sparkling water if required. Deep fry in hot oil. Strain excess oil using kitchen tissue and serve hot.

Note:
Can add a pinch of baking soda for the batter if preferred that way.

Chappathi - Egg wraps (Corn, mushroom and boiled egg filling) and an award!

I couldn't really figure out how would someone even feel like stealing, copying or duplicating. I really want to vent out my anger here cause someone has copied my images from this blog. I have my copyrights and I have also expressed and explained clearly in my blog about copyrights. But, just this morning someone did copy an image of my rava kesari. I really don't mind when someone likes my recipe, tries it by themselves and then links back to my original post. That also clearly means giving the credits to me. After having found out someone has copied my images, it was really pain full and disappointing.

After all the disappointment, I was again bounced back with joy due to this award. My friend Suja passed this circle of friends award. I would thank her for all the support and love that she has given me. I would like to share this award with all my friends. My ever lasting gratitude to all of you'll for all the support and love that you'll have given as friends.

My vegetarian and eggitarian friends may be looking for veg and egg versions of chappthi - egg wraps. Here is one...


Ingredients:
Chappathi - 1 nos
Egg whites - 2 nos
Oil - 1 tsp

For the fillings:
Mushroom (oyster mushrooms)- 200grams
Sweet corn - 100 grams
Boiled egg - 1 nos
Onions - 1 nos
Chilly powder- 1/2tsp
Pepper powder - 1/4 tsp
Garlic paste - 1tsp
Oil - 2 tsp
Salt for taste

Method:
For the filling:
In a wok, heat oil, add sliced onions, garlic paste and saute for a min. Add chilly powder, mushrooms, stir fry till its done (no need to add water as the mushroom would leave some water). Now add steamed sweet corn, salt and pepper, stir it. Add sliced boiled egg (I excluded the yolk, to make it healthy), give a good stir. Now the filling is ready.
In a wok, heat 1tsp oil , add the egg whites when the oil is really hot. Place a chappathi over it and press slightly. The egg white may ooze out from sides, not to worry. Turn of the flame after 1min. Now place this on a work table, place the filling , wrap it using a aluminium foil and enjoy.

Note:
Can use one egg with yolk, instead of 2 egg whites. Can just add the eggs or whisk them and then add. Great way to use leftover chappathi, eggs and mushrooms.
Looking for non-veg version? click here for Asian chicken filling

Chappathi - Egg wraps (Asian Chicken filling)

Chappathi - egg wraps are great for kids (as they always like something new and different), travelling food, snacking, Picnics (easy to carry and handle), etc... why is it not just chappathi wrap but called as chappathi egg wrap??? Because a layer of egg is stuck to the chappathi. I have used only the egg whites to keep it healthy. Here goes the recipe...

Ingredients:
Chappathi - 1 nos
Egg whites - 2 nos
Oil - 1 tsp

For the fillings:
Boneless chicken - 200grams
Onions - 1 nos
Capsicum - 1nos
Chilly paste - 1tsp
Dark soya sauce - 1 tsp
Garlic paste - 1tsp
Oil - 2 tsp
Salt for taste (optional)

Method:
For the filling:
Dice the boneless chicken and keep aside. In a wok, heat oil, add chopped onions, and garlic paste a saute for a min. Add chilly paste, chicken and stir fry till its done (can add little water if needed). Now add the diced capsicum or bell peppers (green), dark soya sauce and stir it. Add salt if required (I did not add salt as the dark soya sauce that I used had salt in it). Now the filling is ready.
In a wok, heat 1tsp oil , add the egg whites when the oil is really hot. place a chappathi over it and press slightly. The egg white may ooze out from sides, not to worry. Turn of the flame after 1min. Now place this on a work table, place the filling , wrap it using a aluminium foil and enjoy.

Note:
I have used maida chappathis (replace wheat flour with white flour). Can use one egg with yolk, instead of 2 egg whites. Can just add the eggs or whisk them and then add. Great way to use leftover chappathi and chicken.

Chawarma/Shawarma vegetarian

Chawarma vegetarian is very healthy meal. The combinations available at restaurants are few like falafel chawarma or kebe (veg) chawarma or even a normal veg chawarma where some french fries, salad (Lebanese salad which includes chopped parsley, cucumber, tomatoes etc). But, I love to make my own combinations without compensating for the taste. I try out new combinations which are not only tasty and spicy but also healthy. Here is one.


Ingredients:
Pita - 2 nos
French fries - one handful
Mayonnaise - 2 tbsp
Garlic paste - 1/4tsp


For the veg filling:
Onions - 1 nos
Ginger-garlic paste - 1 tsp
Red chilly paste - 1 tbsp
Chilly powder - 1 tsp
Capsicum or green bell peppers - 1 nos
Green peas - 1/4 cup
Carrots - 1 nos
Salt for taste
Olive oil - 2 tbsp

Method:
Heat oil in a wok, add finely chopped onions and saute till golden brown. Add the ginger-garlic paste and saute for a min. Add chilly powder and give a stir. Add red chilly paste, chopped capsicum , carrots (cut into thin strips), green peas and stir fry for 2 min. Finally add salt and stir well. Now the veg filling is ready. Place the pita on a tawa for 30sec (or till it is soft). Mix mayonnaise and garlic paste well and spread about 1 tbsp on each pita. Place the veg filling, french fries and wrap it well. Place it on a sandwich maker or tawa/ pan and heat it, till its stiff and gets that shape of a roll. Wrap it with a aluminium foil sheet or any wrapping paper and serve hot.

Note:
Can add pickled veggies, salads etc. along with the veg filling.

Chawarma/Shawarma (chicken liver filling)

I usually do some pepper fry of liver meat (of chicken, goat etc). I had some leftover chicken liver and was wondering what I could do with it (as the quantity was quite less). I usually try out unusual fillings for chawarma and just thought of using this chicken liver as a filling. It came out really well. Here goes the recipe...

Ingredients:
Pita - 2 nos
Mayonaise - 2 tbsp
Garlic paste - 1/4tsp

For the chicken liver filling:
Chicken liver - 100 grams
Onions - 1 nos
Ginger-garlic paste - 1 tsp
Green chillies - 2 nos
Chilly powder - 1 tsp
pepper powder - 1 tbsp
Salt for taste
Oil - 2 tbsp

Method:
Heat oil in a wok, add finely chopped onions and saute till golden brown. Add the ginger-garlic paste and saute for a min. Add chilly powder and give a stir. Add chicken liver, chopped green chillies, pepper powder and stir well. Add salt, water (if required) and cook till oil seperates. Now the chicken liver filling is ready. Place the pita on a hot tawa for 30sec (or till it is soft). Mix mayoniase and garlic paste well and spread about 1 tbsp on each pita. Place the chicken liver filling, and wrap it well. Place it on a sandwich maker or tawa/ pan and heat it, till its stiff and gets that shape of a roll. Wrap it with a aluminium foil sheet or any wrapping paper and serve hot.

Note:
Can add pickled veggies, salad, french fries etc. for variation. Great way to use leftover chicken liver.

Chicken fingers

Chicken fingers are such easy snacks and can be prepared in a jiffy. Enjoy it like a starter, or part of the main course or even as tea time snacks. Here goes the recipe...

Ingredients:

For the marinade:
Boneless chicken breast (skinned) - 4 nos
chilly powder - 1 tbsp
ginger- garlic paste - 1 tbsp
lime juice - 1 tsp

1st coating
Corn flour - 50 grams

2nd coating:
egg white of one egg

3rd coating:
chicken stock cube - 1 nos
chickpea flour - 1 tbsp
bread crumbs - 100 grams
salt for taste

Method:
Mix chicken stock cube, chick pea flour, bread crumbs and salt together to prepare the 3rd and final coating and keep aside. Cut the chicken into thin strips and mix it well with ginger-garlic paste, lime juice and chilly powder. Marinade for 30 min. Now roll it over corn flour. Dip this in egg white (do not beat the egg white). Now again roll over the final coating. Deep fry in hot oil. Once its cooked, strain excess oil using a kitchen tissue paper. Serve hot with your favourite sauce.

Note:
It the chicken is not too tender, wash with white vinegar and marinade for longer.

Awards and Chilly bhajjiya (Mirchi bhajjiya/Molaga bajji/Menasinakai bajji)

Being new to blogging, this is my 1st award. Sanyukta and Jyothi passed this award for me. Sanyukta and Jo, you guys have always been supportive, Thanks a lot for everything. As per the rule, I have to post my favourite picture (didn't have any fav picture, so I didn't post any) along with this and pass the award to my fellow bloggers... I would like to pass this award to Suhaina, Suja, Sathya, Pari, Niloufer, Az, Pavithra, Chaitrali, Pranitha Manju, Sushma and Nisha.


Chilly bhajjiya follows...


Ingredients:
Gram flour - 2 cups
Large chillies - 12 nos
Chilly powder - 1 tsp
Ginger-garlic paste - 1/4 tsp
Baking soda - 1 pinch
Salt for taste
Sparkling water for making batter
Oil for deep frying

Method:
Mix all ingredients except chillies and oil to make a batter slightly thicker than pouring consistency and keep aside. Wash and wipe (using kitchen towel) the chillies. Dip them in the batter and deep fry in hot oil (should be around 170degrees). Drain the excess oil using a kitchen tissue. Serve hot with coconut chutney.

Note:
Sparkling water gives nice puff and keeps it crisp. Once the oil is hot , turn to medium flame and then fry.

Chawarma/ Shawarma( Shish taouk masala filling)

Chawarma with Shish taouk masala filling was such a great hit here. I added some extra pepper powder to make the Shish taouk masala spicy and dark brownish in color. The French fries were also spiced up by added salt, pepper and chilly powder. On the whole the spicy filling with the creamy mayonnaise - garlic paste went really well and the chawarma was indeed a super hit. Here's the recipe...

Ingredients:
Pita - 2 nos
Mayonnaise - 2 tbsp
Garlic - 1/2 tsp
French fries - 2 handful
Pepper powder - 1/2 tsp
Chilly powder - 1 tsp
Salt - 1/8 tsp

Shish taouk masala for the filling
Pepper powder - 1/2 tsp
Oil - 1 tbsp

Method:
In a pan, heat oil, add the Shish taouk masala and pepper powder and stir fry till the chicken is well browned and coated with the peppery layer, turn off the flame and keep aside. Sprinkle some chilly powder, pepper and salt on the french fries, mix well and keep aside. Heat the pita on a tawa or pan. Place it on a work table, spread 1 tbsp mayonnaise - garlic paste on each pita. Place the peppery Shish taouk masala on the center along with the spicy french fries. Roll it well. Place again on the tawa or sandwich press, and heat for a min or till it gets its shape. Wrap it using a aluminium foil or wrapping paper. Serve hot

Note:
Can include some pickled veggies or salad also for the filling. Mix the mayonnaise and garlic paste to get the mayonnaise - garlic paste. Excellent way to use leftover Shish taouk masala

Plats (chawarma)

Those who love chawarma, and want to have lots of it... can always try this plats . They are sandwiches made with pita. Quite heavy as there is a rich filling inside usually made with hummos, mayonnaise - garlic paste, chicken or meat or turkey or falafel etc., with some french fries, pickled veggies, salad etc. Filling is placed on one pita, then another pita is placed on top to make these plats. The fillings and combinations can be many. There are variety of plats like hummos chawarma, steak, taboule (Lebanese salad ), fatouche (Lebanese salad), salad, hummos mutton, chicken liver, minced meat etc. In this I have used chicken filling. Here goes the recipe....

Ingredients:
Pita - 2 nos
Mayonnaise - 2 tbsp
Garlic paste - 1/4 tsp
French fries - 1 handful
Boneless chicken - 200 grams
Onions - 1 nos
Ginger garlic paste - 1 tsp
Chilly powder - 1 tbsp
Pepper powder - 1 tsp
Chicken stock cube - 1 nos
Dark soya sauce -1 tbsp
Green chillies - 1 nos
Oil - 2 tbsp
Salt if required for taste only

Method:
Heat oil in a wok, Add finely chopped onion and stir fry till golden brown, add ginger - garlic paste and saute for a min. Add the chilly powder and give it a stir. Add diced chicken cubes and saute for a min. Add finely chopped green chillies, chicken stock cube, pepper powder, dark soya sauce and give a good stir. Add salt if required (little water can be added if required). Cook till its done or till oil seperates. Now the chicken filling is ready. Place one pita on a work table. Spread mayonnaise-garlic paste, place the chicken filling, some french fries. Place another pita on top. Serve this with pickled veggies or salad.

Note:
Mix mayonnaise and garlic paste to get mayonnaise-garlic paste. I did not add salt as the chicken stock cube that i used had salt in it (moreover dark soya sauce also has salt). Excellent way to use leftover chicken .

Markouk sandwich ( Indian twist)

I brought this bread from the Lebanese supermarket. This was very similar to pita in taste, but it was more flat and thin, without any pockets (can't really fill anything), extremely large. It was perfect for making wraps and rolls. But I somehow felt like making a sandwich which is also very common in Lebanese food. This one reminded me of lasagna simply cause it appeared that way. Here it goes...

Ingredients:
Markouk- 1 nos
mayonnaise - 4 tsp
garlic - 1/4 tsp

For the minced meat filling:
Minced meat - 200 grams
Onions - 1 nos
Ginger-garlic paste - 1 tsp
Green chillies - 2 nos
Chilly powder - 1 tsp
Garam masala powder - 1 tsp
Salt for taste
Oil - 2 tbsp

Method:
Heat oil in a wok, add finely chopped onions and saute till golden brown. Add the ginger-garlic paste and saute for a min. Add chilly powder and give a stir. Add minced meat, chopped green chillies, garam masala powder stir well, so that lumps are not formed. Add salt, water (if required) and cook till oil separates. Cut the markouk bread into rectangular shapes using pair of scissors. Place one sheet, spread 1 tsp mayonnaise-garlic paste, add the minced meat filling. Top this with one more sheet. And again spread mayonnaise-garlic paste, meat. continue the same method to get 4 layers, now the sandwich is ready. Heat it using a tawa or sandwich maker. Enjoy the sandwich.

Note:
Mix the mayonnaise with garlic paste to get the mayonnaise-garlic paste.

Chawarma /Shawarma(minced meat filling)

Chawarma or shawarma is a common Arabic wrap. Thanks to my Lebanese friends here again for I got to learn a lot about Lebanese cuisine. Usually, Pita bread is filled with some spread, salad, pickled veggies, french fries, chicken or meat etc.. This meat or chicken is usually on a rotisserie (helps in uniform cooking), behind this is an eletric oven , and the meat gets cooked with this heat. But, there is no hard and fast rule that the meat has to be cooked this way. The filling can vary. Even the spread can vary, like some prefer a hummus spread, some prefer ground seasame spread, some prefer mayonaisse, garlic spread etc. Chawarma is one meal with which I could try out different combinations, fillings etc. I even use some leftover meat, chicken etc. Here is one...

Ingredients:
Pita - 4 nos
French fries - one handful
Mayonaise - 4 tbsp
Garlic paste - 1/2tsp


For the minced meat filling:
Minced meat - 200 grams
Onions - 1 nos
Ginger-garlic paste - 1 tsp
Green chillies - 2 nos
Chilly powder - 1 tsp
Garam masala powder - 1 tsp
Salt for taste
Oil - 2 tbsp

Method:
Heat oil in a wok, add finely chopped onions and saute till golden brown. Add the ginger-garlic paste and saute for a min. Add chilly powder and give a stir. Add minced meat, chopped green chillies, garam masala powder stir well, so that lumps are not formed. Add salt, water( if required) and cook till oil seperates. Now the minced meat filling is ready. Place the pita on a tawa for 30sec (or till it is soft). Mix mayoniase and garlic paste well and spread about 1 tbsp on each pita. Place the minced meat filling, french fries and wrap it well. Place it on a sandwich maker or tawa/ pan and heat it, till its stiff and gets that shape of a roll. Wrap it with a aluminium foil sheet or any wrapping paper and serve hot.

Note:
Can add pickled veggies, hot chilly sauce ( if you like it spicy)etc. for variation. Great way to use leftover minced meat.

Pita Spinach sandwich

Pita is a round bread with pockets (usually used in chawarma or other sandwich), commonly found in middle eastern and Mediterranean cuisine. Thanks to all my Lebanese friends here in Ivory coast who introduced me to Lebanese cuisine. I was fascinated and wanted to try each one of them at home. I did try quite a few at home like chawarma, shish taouk, falafal, escalope de poulet, varieties of sandwich, kebe, kebabs etc. This is one healthy snack which I love to have whenever I'm hungry. Pita breads can be usually stuffed with salads, sauces, meat, chicken etc. I have made a simple spinach filling. But, its tasty and healthy as well. Here goes the recipe...

Ingredients:
Pitta bread - 1 nos

For the filling:
Chopped spinach - 1 cup
Onions - 1 nos
Garlic paste - 1 tbsp
Cumin seeds - 1/2 tsp
Chilly powder - 1 tsp
Olive oil - 2 tbsp
Salt for taste


Method:
Heat oil in a wok, splutter cumin seeds, add finely spiced onions and saute for 2 min. Add garlic paste and stir for a min. Add chilly powder and give a stir. Now add the finely chopped spinach (little water can be added if required), and salt. Cover and cook till the oil separates. Now the filling is ready. Take the pita bread, warm it on a pan or tawa for 30 sec on each side (not too much, as that can get hard). Cut it in to halves (I used a pair of scissors). Stuff with the filling, fold again to get layered sandwich. Enjoy the sandwich.

Note:
Can place this sandwich in a sandwich press and heat it again to get the compact shape. If you are looking for more rich sandwich then you can spread a layer of mayonnaise - garlic paste, then place the filling, can add some french fries also. I prefer to stuff some salad inside (like cucumber, parsley etc)