Pita bread is a yeast leavened flat bread popular in the middle east, greece and other countries. it is usually served with dips as a mezze platter or stuffed with kebabs to make a pita pocket or futher baked ito chips.
It is traditionally made at a high temperature ranging in between 232–246 °C. It is proofed for a very small amount of time not being more than 15 minutes.
Hummus and Relish are classic dips provided with the pita for a mezze platter.
1.5 tsp active dry yeast
1 tsp sugar
1.25 cups warm water
3 cups flour
1 tsp salt
2 tbsp olive oil
1 cup boiled chickpea
2 tbsp tahina(sesame seed paste)
4 cloves garlic
4-6 tbsp ice water
3 tbsp olive oil
3 tomatoes finely chopped
1/2 tbsp ginger fine chopped
1 onion fine chopped
1 tbsp garlic fine chopped
3 tbsp tomato puree
salt to tast
1 tsp red chilli powder
1 tbsp oil
1 tsp vinegar
Firstly take the instant yeast and sugar in a stand mixer bowl or in any bowl in which you will knead the dough. Pour 1 to 1.25 cups water and mix very well with a spoon
Add 3 cups whole wheat flour, 2 tablespoons extra virgin olive oil and 1 teaspoon salt. Mix everything together.
Knead the dough into a smooth ball
Cover and rest for 15 minutes
Divide the dough into balls and roll out using a rolling pin
Place a pan on high heat.
Place the rolled dough on the pan and add few drops of water and cover.
Flip the bread and repeat.
Cook until the bread turns slightly brown and puffs up.
Serve with hummus and relish or stuff with kebebs
In a blender add chickpeas, garlic, salt and sesame seeds.
Blend into a coarse mixture
Add water and oil and blend until smooth
Season with paprika and salt.
Serve with pita bread
In a pan heat up 1 tbsp oil and add chopped onions and garlic and cook till light brown.
Add in the ginger garlic paste and cook for 1 minute.
Add in the chopped tomatoes and cook for 3-4 minutes
Add tomato paste and cook for 3-4 minutes and ½ cup water and let simmer for 15 minutes or till tomatoes are cooked.
Sticky toffee pudding is a classic winter dish warm, comforting and cozy. However, it can be really high in sugar, fats and calories. Indibaker brings to you a healthy version of your favourite sticky toffee pudding. This recipe allows you to enjoy the pudding with a hint of indulgence in the salted toffee sauce.
This recipe yields a 300gms cake or three individual serving size.
120ml strong brewed coffee
125gms pitted dates
50gms clarified butter(ghee)
1 tbsp soaked chia seeds
zest of 1 orange
1tsp baking powder
1/2 tsp baking soda
1/2 cup sugar
1/2 cup cream
1 tsp salt
Preheat the oven to 180°C.
In a large bowl heat coffee and dates together for 10 minutes.
Blend the mixture using a hand-blender into a smooth paste
Using a microwave safe bowl melt the jaggery and clarified butter together until melted
Pour the melthed ghee and jaggery into the date and coffee mixture.
Add the chai seeds, oraange zest, flour, baking powder and baking soda.
Mix to form a batter.
Fold in the chopped walnuts until combined.
Pour it into the pan and bake for 30 minutes.
In a saucepan add the sugar and allow to caramelize on low heat.
Once it turns to a light amber colour add the cream and milk.
Allow the cystalized sugar to remelt.
Add the salt and bring to a simmer.
Pour the toffee sauce over the date pudding and enjoy.
Ravioli is a traditional italian food made on a day to day basis usually served with a broth or a sauce. Ravioli are commonly square, though other forms are also used, including circular and semi-circular. They are usually described as thin layers af pasta stuffed with a filling.
The filling can range from pesto, cheese, meat to any vegetabele, Mushroom is a classic filling being really delicious and flavorful.
Filling and topping
Mushrooms(finely chopped) – 500gms
Onion(finely chopped) – 2no
garlic(finely chopped) – 10gms/2 cloves
white wine – 60ml
parmesan cheese grated – 75gms
cheddar cheese grated – 50gms
milk – 150ml
salt – to taste
oregano – 10gms
spinach chopped – 100gms
sundried tomato chopped – 40gms
olive oil – 5ml
Flour – 240gms
egg yolk – 3no
water and oil – to bind
salt – to taste
In a mixer add all the flour, egg yolks and salt.
slowly add the oil and water till the dough comes together.
Wrap the prepared dough in cling wrap and let it chill in the fridge for atleast 30 minutes.
Meanwhile prepare the filling. In a pan add olive oil, half of the chopped garlic and bith the onions, aloow to cook till translucent.
Add the chopped mushrooms and cook till the water realesed by the mushroom dries up.
Add half of the chopped spinach and allow to cook.
Add the while wine and deglaze the pan, once the wine is evaporated add milk and simmer for 20 minutes.
Add 50gms parmesan and all the cheddar.
Season with salt and oregano and allow to cool.
Once your pasta dough is cooled roll it out into thin sheets(you can you a pasta roller if you own it).
cut about 36 cirlces from the dough.
Place a spoonful of filling in half of the cut circles.
Cover the circles with the mushroom filling with the other circles and seal the edges tightly.
Boil the ravioli in the water and cook till the ravioli floats to the top. Strain and allow to cool.
In a seperate pan heat olice oil. Add the remaining spinach and sundreied tomatoes. add in the cooked ravioli and toss.
Apple pie knows no seasons and that is exactly why I don’t wait around for Fall every year to enjoy it. I wanted to share something a little different that still embodies everything I love about traditional apple pie. Today’s apple crumble pie:
Has a buttery, flaky crust.
Has a rich apple filling that’s juicy, compact, sweet, and cinnamon-spiced.
Is topped with a brown-sugary, buttery, toasty walnut crumble.
Is the perfect spot for vanilla ice cream.
Apples – 04no
Cinnamon – 1tsp
Lemon Juice – 1tbsp
Breakfast Sugar – 1tbsp
Butter(melted) – 75gms
Flour – 95gms
Brown Sugar- 95gms
Walnuts(chopped) – 95gms
Cinnamon – 1tsp
In a small bowl mix together flour, butter and water until a smooth dough.
wrap the dough in cling film and chill for an hour.
Meanwhile, Mix together thinly sliced apples, cinnamon, sugar and lemon together.
roll out the down into 1/4 inch thick sheet
Line the pie pan with oil and put in the pie dough
Fill the apple pie filling in the pie.
In a bowl mix together butter, flour, brown sugar walnut and cinnamon.
Mix together until a homogenous mixture forms
Top te filled pie with the crumble.
Bake in an 180°C for an hour
Slice and serve with Vanilla ice-cream and caramel sauce.
Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It has a crisp crust and soft, light inside, usually topped with fruit and whipped cream, Mine being topped with lemon curd, meringue shards, crumb and whipped cream.
This a recipe inspired by the chef Nigella Lawson but given a few touches
4 egg whites
240gms castor sugar
2 tsp vanilla
1 zest of lemon
2 egg whites
4 egg yolks
1 Tablespoon lemon zest
80ml(1/3 cup) fresh lemon juice
1/8 teaspoon salt
86g(6 tbsp.) unsalted butter, softened to room temperature
05gms lemon juice
30gms cold butter cubed
Heat your oven to 180 degree Celsius
Pavlova:- In a bowl add 4 egg whites, lemon zest and vinegar together beat until soft peaks, slowly add in the sugar beating till a hard peak. using a spoon dollop the meringue mixture onto a lined baking tray leaving a small dip in the center for the filling.
Meringue Shards:- In a bowl add 2 egg whites and beat until soft peaks add in the sugar slowly until hard peak smooth onto a lined baking tray in a thin layer.
Bake the pavlova and meringue shards at 90 degree reducing the oven temperature after closing the door of the oven. Bake the meringue shards for 45 minutes and meringues for 90 minutes until the outside is crispy.
Lemon Curd:- Oven a double boiler heat together the egg yolk, sugar, lemon zest and juice until a thick custard like consistency, slowly add in the butter until melted. Remove off heat and cover with food safe plastic, touching the custard so a skin doesn’t form. Allow to cool.
Lemon Crumb:- In a small bowl mix together flour, sugar, lemon juice and butter and mix with hands until a breadcrumb like texture forms. Bake in the oven at 180 till a golden brown color approx. 15-20 minutes.
Place the crumb in the center of the plate
Place the baked and cooled pavlova on top of the crumb
Add about 3-4 tbsps. of lemon curd in the center dip
Top with blueberries whipped cream, meringue shards and fresh mint.
Lasagna is a American-Italian dish that is a layered pasta dish usually made with beef, vegetable and cheese and seasonings and spices such as garlic, oregano and basil. The dish can be topped with parmesan or mozzarella. The cooked pasta is assembled with the other ingredients and then baked in an oven.
Traditionally a beef ragu is made but as being an Indian beef is not used as much so I make a chicken mince and instead of using a béchamel sauce i prefer using pre-made pizza sauce and mozzarella. you can use pre-made lasagna sheets but i like making fresh pasta and i’ll be putting up the recipe for the same
Flour – 240gms
Eggs – 03no
Salt – to taste
Chicken Mince – 500gms
Onion(finely chopped) – 2no
Garlic(finely chopped) – 5 cloves
Tomato Puree – 200ml
All purpose seasoning – to taste
Salt – to taste
Smoked Paprika – 05 gms
Oil – 15 ml/1 tbsp
Mozzarella cheese grated – 500gms
Pizza/Pasta Sauce – 200gms
Oregano – to taste
Chili Flakes – to taste
Make the pasta by placing the flour in a bowl and add eggs and salt. Knead into a dough until nice and smooth, add water if dry, until it comes together. Rest the dough for 30 minutes.
In a large pan heat oil and add finely chopped onion till transparent and soft, add garlic and fry till fragrant. Add in the chicken mince and fry for a few minutes. till lightly browned.
Add in the tomato puree and add a cup of water.
Reduce until saucy add the seasoning and salt.
Heat the oven to 200 degree F
Roll out the pasta dough until thin.
Boil the pasta till al-dente
In a oven proof 9×9 greased dish add a spoon on the pasta sauce and add boiled lasagna sheet to cover the bottom. Add pasta sauce liberally and cover the pasta. Top with a layer of prepared chicken mince and cover with grated mozzarella.
Repeat until you get three layers of each with the final layer being mozzarella cheese.
Add Oregano and chili flaker
Bake for 20 minutes until the cheese is melted and golden.
57 grams (57 g) egg whites aged overnight in the fridge and brought to room temperature
1/8 teaspoon (1/8 tsp) cream of tartar
28 grams (28 g) granulated sugar
1/2 teaspoon (1/2 tsp) vanilla extract
1 pinch salt
2 ounces heavy cream
2.5 ounces chocolate semisweet, milk or dark
1/2 teaspoon vanilla
1/8 teaspoon salt
For The Chocolate Macarons
Preheat oven to 320ºF and line a 1/2 baking sheet with the macaron template and parchment paper
Sift together the powdered sugar, cocoa powder, salt, and almond flour, twice if not blended.
Pulse the mixture in a food processor 8-10 times to make the almond flour mixture even finer and texture and to blend the ingredients together.
Whip the egg whites on low to frothy consistency and slowly add the sugar in thirds.
Once the egg whites turn white and you can see some lines forming in the surface from the whisk, add cream of tartar, whipping on medium until soft glossy peaks form.
Add the vanilla to the meringue during the soft peak stage.
Then continue whipping on medium-high until you get stiff peaks that start gathering and bunching on the inside of the whisk.
Add 1/3 of your almond mixture to the meringue. Fold your spatula under the batter and around the edges and then cut through the center until the almond flour is mixed in. Continue with the rest of the almond flour and folding until homogenous. (see video)
Gently press the spatula on top of the batter while you turn the bowl to take out some fo the air from the meringue.
Continue folding around the outside edge until the batter forms a ribbon and moves like lava.
Your meringue is ready when it forms a ribbon off the spatula and the batter that settles almost dissolves all the way back into the rest of the batter but still leave a bit of a line.
Place parchment paper onto your sheet pan. Pipe small rounds about 1″ in diameter. Use a template if needed
Drop the pan onto the table 5-6 times from about 5″ above the table to release bubbles. Use a toothpick to remove big pockets of air trapped under the surface. Use a very small amount of water on your fingertip to smooth any rough spots.
Allow to dry, uncovered until a crust forms on the surface.
About 30 minutes – 2 hours or until a dry film develops over the surface of the cookie. For humid areas put a space heater nearby to help dry the cookies faster.
Bake at 320ºF for about 14-15 minutes or until lightly browned.
If not quite brown baked, bake for an additional 1 minute. Cooled cookies should pull away from the parchment paper without sticking. If they do stick, they were not baked enough.
Let cool fully before removing from the parchment and filling with ganache.
For the ganache
Place all the ingredients into a heatproof bowl and microwave for one minute. Let sit for 5 minutes then whisk until smooth.
Heat for another 15 seconds if not fully melted. Place into the fridge for 20 minutes then whisk until smooth. It should be the texture of peanut butter.
This is a classic homemade chocolate macaron with a buttercream frosting in the center