Pita Bread with Hummus and Tomato Relish

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.

Ingredients

Pita Bread

  • 1.5 tsp active dry yeast
  • 1 tsp sugar
  • 1.25 cups warm water
  • 3 cups flour
  • 1 tsp salt
  • 2 tbsp olive oil

Hummus

  • 1 cup boiled chickpea
  • 2 tbsp tahina(sesame seed paste)
  • 4 cloves garlic
  • 4-6 tbsp ice water
  • 3 tbsp olive oil

Tomato Relish

  • 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

Method

Pita Bread

  • 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

Hummus

  • 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

Tomato Relish

  • 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.
  • Add vinegar, salt and chili powder.
  • Serve with pita bread

Mushroom and Spinach ravioli

with sundreid tomatoes and parmesan

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.

Ingredients

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

Pasta

  • Flour – 240gms
  • egg yolk – 3no
  • water and oil – to bind
  • salt – to taste

Method

  • 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.
  • Sprinkle with parmesan and serve hot.

Chicken Lasagna

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

Ingredients

Pasta

  1. Flour – 240gms
  2. Eggs – 03no
  3. Salt – to taste

Chicken Mixture

  1. Chicken Mince – 500gms
  2. Onion(finely chopped) – 2no
  3. Garlic(finely chopped) – 5 cloves
  4. Tomato Puree – 200ml
  5. All purpose seasoning – to taste
  6. Salt – to taste
  7. Smoked Paprika – 05 gms
  8. Oil – 15 ml/1 tbsp

Extra’s needed

  1. Mozzarella cheese grated – 500gms
  2. Pizza/Pasta Sauce – 200gms
  3. Oregano – to taste
  4. Chili Flakes – to taste

Method

  1. 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.
  2. 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.
  3. Add in the tomato puree and add a cup of water.
  4. Reduce until saucy add the seasoning and salt.
  5. Heat the oven to 200 degree F
  6. Roll out the pasta dough until thin.
  7. Boil the pasta till al-dente
  8. 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.
  9. Repeat until you get three layers of each with the final layer being mozzarella cheese.
  10. Add Oregano and chili flaker
  11. Bake for 20 minutes until the cheese is melted and golden.
  12. Cut into portions and serve.