Wednesday, January 22, 2020

Whole Wheat Pita Bread Pockets

Nothing can ever beat the soft, fluffy, chewy, healthier pita bread that is made at home. I guarantee you that you wont go back to the store- bought pita. The dough is made using basic ingredients and rolled to thin discs and baked till done. A soft, fluffy golden colored pita breads are ready within no time.

Puffed Pita in the oven

I have been seeing homemade Pita bread recipe from a long time, but always thought it as  difficult  to make. Once you start making this, the process will end soon and delicious and healthy pita bread is ready.

There are some points you should notice while making this pita bread.To get the puffed pita bread, use a preheated tray or pizza stone, The dough should be soft and hold shape, shouldn't open the oven during the first 4 minutes of the process.

Pita bread is best consumed fresh out of the oven but can be freeze in an air tight pack and can be had for quick meals. I hope you will give this a try and please let me know how it turned out.


  1. Whole Wheat flour- 3 Cups
  2. Lukewarm water - 1 1/4 Cup
  3. Honey- 1 tbsp
  4. Active Yeast- 1 packet
  5. Salt- as required
  6. Olive Oil- 1 tbsp


  1. In a mixing bowl add the yeast, honey, oil, lukewarm water and salt. Mix and let it stand for 5 minutes till it becomes foamy.
  2. Gradually add the whole wheat flour into the yeast mixture, mix and sprinkle little bit flour on to a clean surface and turn out the dough. Knead for about 5 minutes until it's smooth and elastic, adding more flour if necessary.
  3. Place this in an oiled bowl, covered with a cling wrap in a bowl till it doubles the size. 
  4. gently deflate the dough by punching down and shape it into 12 equal dough balls. Roll these balls using a rolling pin into a circle about 1/2 cm thick.
  5. Place these rolled discs on a baking sheet and cover using a damp towel for about 30 minutes.
  6. Preheat the oven to 350 degrees F and place 3 rolled discs on a baking stone for about 5- 8 minutes, till puffed.
  7. Remove and repeat with the remaining discs and allow them to cool and serve as desired.

  • I filled the pockets with a salad of boiled chickpeas, boiled beans, chopped onions, chopped tomatoes, chopped red peppers, chopped lettuce, lemon juice and salt and topped with a dollop of hummus.

Saturday, January 11, 2020

Indian Chicken in Pickling Spices/ Achari Murg

A delicious, spicy, tangy Chicken dish made with pickling spices that preserves the dish for long time. A North Indian delicacy which is made with ingredients that enhances the flavors, increases the taste and is very authentic. This is a dish made in places like Rajasthan from a very long time.

I learned about this dish when I had this for the first time in a restaurant long back. I started making this at home, but couldn't post the recipe as it would be finished in no time and after some time I feel lazy to take pics. Today, here I am with a mouth watering , finger licking delicious dish which will be liked by all and hope you all will try it as the ingredients are easily available in the market.

Achar is an Indian condiment staple. Achar is a pickled food made with different variety’s of vegetables, fruits or meat and fish, which is preserved in brine or vinegar along with various Indian spices. There is no correct way of making pickles, rather every region every household has a preference. Here in this recipe, we use the spices that are used in pickles. Each spice is different from others, some are bitter, some are acidic, some are full of flavor but when everything comes together it's magical!!

Here I started with roasting and powdering the pickling spices and marinated the powder with the chicken, yogurt, which makes the gravy thick and which helps coat the chicken pieces evenly. Sautéed the onion- tomato mixture and then added the marinated chicken which is cooked in a generous amount of red chili powder and ended with a dash of crushed dried fenugreek leaves which will increase the flavors. A tender, juicy chicken in a spicy and tangy gravy is ready within minutes. This is traditionally made using mustard oil but you can use any oil as you like. You can adjust the gravy by adding water or decreasing. Hope you all like it!!


  1. Chicken Pieces- 2 lbs
  2. Yogurt- 1 Cup
  3. Salt- as required
  4. Turmeric Powder- 2 tsp
  5. Red Chilli powder- 1 tsp
  6. Onions - 2 nos
  7. Ginger- Garlic paste- 1 tbsp
  8. Tomatoes (crushed)- 2 nos
  9. Dried Fenugreek Leaves- 1tbsp
  10. Oil- 2 tbsp

Roast and Grind: 
Pickling Spices:

  1. Mustard Seeds- 1 tsp
  2. Fenugreek Seeds- 1 tsp
  3. Cumin seeds- 1 tsp
  4. Fennel Seeds- 1 tsp
  5. Nigell Seeds- 1 tsp
  6. Dried Red Chilies-6 nos


  1. Roast the pickling spices on a low flame and when it cools down grid to a fine powder. Marinate the chicken using this ground powder, turmeric powder, yogurt and salt. Keep this aside for half an hour.
  2. Meanwhile heat oil in a pan, grind the onions to a coarse paste and fry till they turn translucent. Add the ginger- garlic paste and stir well.
  3. When the raw smell disappears, add the crushed tomatoes and stir till everything gets well blended. When the water evaporates, add the red chili powder. Mix well.
  4. In this add the marinated chicken, mix well and cook it covered for about 20- 25 minutes on a low flame.
  5. When it gets cooked, add dried fenugreek leaves, stir and switch off the flame. Enjoy with roti, naan, bread or pulav.

Thursday, January 2, 2020

Baked Buffalo Wings and Hot sauce- Twice the celebration, double the joy!!!

                                                      Happy New Year my friends!!!!!!

There are two things to celebrate in my post today. First it's a new year, new beginnings and the second one which I am more excited is that last year it was my blog's 9th anniversary.  Never in my wildest dreams I thought that this space which I have started to share my recipes with family and friends would become a space where I got many friends, a space to share all my dreams and a space to experiment new recipes.

 Once I started blogging, I never thought i'd still be doing it 9 years later. I never thought that through this space I will be able to reach and connect with so many of you and to have the chance to share my ideas with the world. THANK YOU for being here no matter how long or short you have been following.

These buffalo chicken wings are every meat lovers favorite. This finger licking popular creation came out of New York restaurant in the 60's Teressa Bellissimo, who covered the chicken wings in her own special sauce. From then on this has become a popular snack or an appetizer.

Chicken wings are one of our family favorites. These juicy chicken wings tossed in a classic spicy sauce and are enjoyed along with the hot sauce. Snack away with less guilt. The marinade for the chicken is a combination of garlicky, sweet and spicy which will make you reach for more. Even though these are baked they are crispy and delicious just like the ones from the restaurant.


  1. Chicken Wings- 12- 15 pieces
  2. Garlic Powder- 2 tsp
  3. Salt- as required
  4. Honey- 2 tbsp
  5. Baking Powder- 1 tsp
  6. Hot Sauce- 2 tbsp
  7. Black pepper Powder- 1 tsp
  8. Red Chili powder- 1 tbsp


  1. Preheat the oven to 350 degrees F.
  2. Meanwhile pour all the ingredients (except chicken pieces)in a bowl and mix well until everything gets well blended.
  3. Mix the chicken pieces in the above mixture and arrange them on a baking tray. Bake the coated chicken pieces for about 25- 30 minutes.
  4. Serve the chicken wings along with the hot sauce.

Hot sauce recipe:

  1. Hot sauce- 1/4 Cup
  2. Soy sauce- 1 tbsp
  3. Garlic Powder- 2 tbsp
  4. Honey- 1 tbsp
  5. Oil- 1 tbsp
  6. Butter- 1 tbsp


  • Combine all the ingredients in a sauce pan and let it simmer for about 8- 10 minutes. 
  • Switch it off and cool and enjoy along with the buffalo wings.

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