Manakish (Arabic Bread with Indian Flavour - Fusion Style)

          Manakish is a very popular Arabic bread made of plain flour and is topped with Zaatar  (Middle Eastern Spice) and cheese. It is generally had as breakfast with olives, cucumbers and tomatoes. They are also served for the main course with meat, hummus and salads. It is almost similar to Pizza. 

           Today I gave a twist to the original recipe and made it with whole wheat flour and topped with some Idli podi (gun powder) and cheese - a la Indian style. It is very easy to make and they go well as snacks with hummus. So check out the step by step pictorial recipe to prepare this yummy delicacy.

• 2 cups whole wheat flour
• 1 tbsp. olive oil to knead 
• 1 tsp. active yeast
• 1/2 tsp. sugar
• 1 cup lukewarm water
• salt to taste
• 2 tbsp. zaatar spice mix
• 3 tbsp. grated cheese
• 2 tbsp. idli podi
• olive oil as required

          In a bowl, mix together yeast, sugar and lukewarm water. Cover and keep aside for 10-15 minutes.

          In another bowl, take flour and salt to taste. Make a well in the center and add 1 tbsp. oil. Combine everything well and add the yeast liquid. knead into a dough. Cover with a cling film and keep aside for an hour. 

          Meanwhile in separate individual bowls, mix together zaatar and idli podi with some olive oil and keep aside.

          Divide the dough into 6-7 equal portions. Roll out each portion with your hands into a small round disc. You can also roll the same by dusting some flour.

          Spread the zaatar mix, idli podi mix and the cheese on it according to your preference. 

          Bake in a preheated microwave oven at 180 degrees C for 12-15 minutes (depending on your oven). Serve with hummus, any dip or just relish as it is.

                   Mix yeast, sugar & lukewarm water. Cover & keep aside for 10-15 min.

                                  After 15 minutes it has swelled up.

                  In separate bowls, mix zaatar & idli podi with some olive oil & keep aside.

                 In another bowl, take flour & salt to taste. Make a well in the center & add
                 1 tbsp. oil. 

                                  Combine everything well. 

                                 Add yeast liquid & knead into a dough. 

                                 Cover with a cling film & keep aside for an hour. 

                                 After an hour it has doubled in size.

                  Divide the dough into 6-7 equal portions. Roll out each portion with your hands
                  into a small round disc. You can also roll the same by dusting some flour.

                                  Spread the zaatar mix, idli podi mix & cheese.

                              Bake in a preheated oven at 180 degrees C for 12-15 minutes.

                                 Serve with hummus or just relish as it is.

Rajma & Kabuli Chana Hummus / Dip

          Hummus is a traditional dip from the Middle East, which is commonly relished with Arabic bread, grilled  meat and salads. Healthy and nutritious, they can be had as a spread on parathas, toast or as a dip with veggie crudites, croutons and chips. 

          You can make Hummus in various ways with a slight change here and there to suit your palate. Here is my version of a Rajma and Kabuli chana dip which I enjoyed with some homemade Manakish (Arabic Bread).

• 1 cup boiled Kabuli chana (white chickpeas)
• 1 cup boiled rajma (kidney beans)
• 1/4 cup sesame seeds, lightly toasted
• salt to taste
• 1/2 tsp. red chili flakes
• 1/2 tsp. pepper powder
• 1 green chili
• 2-3 garlic cloves
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• juice of 1/2 lime
• 2 tbsp. olive oil

         Blend together all the above mentioned items (except olive oil) into a fine paste by adding required quantity of water.

          Add olive oil and mix well. Serve as a dip along with veggie crudités, Arabic bread, croutons or chips. They can also be relished as a spread on toasted bread and parathas.

Masaledar Jowar Roti with Kasuri Methi (Spicy Sorghum Flour Flat Bread with Dry Fenugreek Leaves)

           Relish these delicious and wholesome Jowar Roti / flat breads made out of sorghum / white millet flour, which has a lot of essential nutrients. They are a healthy option in general and in particular for those with gluten intolerance. 

          To make them more appetizing and appealing, I added kasuri methi, onion, ginger, green chilies and other dry spices. Some flax seeds too went into it and they can be relished with pickles, yoghurt, chutney, butter or any side dish. They also serve as a great lunch box meal too. So check out the step by step pictorial recipe to prepare it.

• 1 cup jowar atta (sorghum flour), to make 4 rotis
• salt to taste
• 1/4 tsp. turmeric powder
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1-2 green chilies, chopped
• 1 tbsp. flaxseed
• 2 tbsp. kasuri methi, crushed
• 1/4 tsp. asafoetida
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. red chili flakes
• oil to shallow fry

          In a bowl, combine all the above mentioned ingredients (except oil to shallow fry). Add lukewarm water little at a time and mix it with a spoon first. Then with your hands knead into a dough. Cover and keep aside for 30 minutes.

          Divide into 4 equal portions. Take each portion and spread it directly on a greased non-stick tawa / griddle into a circle with the help of your fingers.

          Keep a bowl of water alongside for wetting your fingers while working on the dough. Spread it as thinly as possible. 

          Make few holes on it and fry on a low flame by drizzling some oil in the holes and around the edges. When one side is done, carefully flip it over and cook the other side too. 

          You need to keep two tawas / griddles to make similar rotis with the remaining dough. Another alternative is to place the back side of the tawa under running water for a few seconds to cool it down.

          Grease the tawa again and continue making similar rotis. Serve them hot with pickle, yoghurt, butter or any side dish.

                                 In a bowl take all the ingredients (except oil).

                                 Combine everything well.

                       Add lukewarm water & knead into a dough. Keep aside for 30 min.

                   Divide into 4 equal portions. Take each portion & spread it directly on a 
                   greased non-stick tawa into a circle with the help of your fingers.

                  Make few holes on it & fry on low flame by drizzling some oil in the holes
                  & around edges. Carefully flip it over & cook the other side too. 

                  You need to keep two tawas to make similar rotis with remaining dough. 
                  Another alternative is to place the back side of the tawa under running 
                  water for a few seconds to cool it down.

                                 Serve them hot with pickle, yoghurt, butter or any side dish.

Semolina Egg Pakoras / Fritters

          Try these crispy and delicious pakoras made out of egg, sooji, onion and other ingredients. They are very easy to make and can be dished out in a jiffy. Have them as a snack with your evening cup of tea or relish them as appetizers with green chutney or ketchup. So check out the step by step pictorial recipe to prepare it.

• 2 eggs, beaten
• 1/3 cup semolina
• salt to taste
• 1/4 tsp. turmeric powder
• 1 onion, chopped, chopped
• 1-2 green chilies
• 1 tsp. ginger, grated
• 2 tbsp. coriander leaves, chopped
• 1/8 tsp. baking soda
• 1/2 tsp. red chili flakes
• 1/2 tsp. roasted cumin powder
• oil to deep fry

          In a bowl, mix together all the above mentioned ingredients (except oil) and keep aside for 10-15 minutes.

          Heat oil in a pan and drop spoonful into it in batches and fry them on a medium flame till golden in color. 

          Drain on a tissue paper and relish as a snack with your evening tea. You can also have them as appetizers with some green chutney or ketchup.

                                Take all the ingredients (except oil) in a bowl.

                                Mix them well & keep aside for 10-15 minutes.

                                Heat oil & drop spoonful into it in batches.
                 

                                Fry them on a medium flame till golden in colour. 
                 

                                Drain on a tissue paper.

                    Relish as a tea-time snack or as appetizers with green chutney / ketchup.

Mango Chicken Tikka

          Do try these yummy Chicken Tikkas with a new twist if you are able to get raw mango. Make them with a marinade of pureed raw mango and other spices. They are simply delicious and serve them as appetizers or for a wholesome and a satisfying meal with some salads and dips / chutneys. 

          You can also serve them rolled up in chapattis with some chutney / mayo and salads for your lunch box meal too. So check out the step by step pictorial recipe to prepare this simple healthy delicacy.

                    

• 350 gms. boneless chicken cubes
• 1 small raw mango, chopped
• 2-3 garlic cloves, grated
• 1 tsp. panch phoron mix (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds)
• salt to taste
• 1/2 tsp. turmeric powder
• 1-2 tbsp. red chili powder
• 1 tsp. kasundi / Mustard paste (opt)
• 2 tbsp. mustard oil
• few wooden skewers, soaked in water for an hour

          Dry roast the panch phoron mix for a few seconds. Keep aside to cool and then grind into a fine powder.

          Blend the chopped raw mango into a puree. Mix all the ingredients and marinate the chicken cubes in it overnight.

         Thread the marinated chicken cubes in the greased skewers and grill for 30-35 minutes in the oven / microwave. Turn it over halfway and baste with the remaining marinade or oil. 

          Serve them as snacks / appetizers or for a wholesome and a satisfying meal with some salads and dips / chutneys. 

          You can also try them rolled up in chapattis with some chutney / mayo and salads for your lunch box meal too.

                 Raw mango, turmeric powder, panch phoron, red chili powder, kasundi, garlic 
                 & salt to taste.

                                Blend mangoes into a puree & mix with all other ingredients.

                                 Marinate chicken with the mango paste overnight.

                                Thread in the greased skewers.

                     Grill for 30-35 minutes by turning halfway & basting with remaining 
                     marinade or mustard oil.

                Serve them as snacks / appetizers or for a wholesome & a satisfying meal 
                with salads & dips / chutneys. You can also try them rolled up in chapattis
                with some chutney / mayo and salads for your lunch box meal too.

Vermicelli Upma - South Indian Breakfast

          Upma is traditionally prepared with sooji / rava / semolina. But for a change, do try this simple and an equally easy breakfast recipe with vermicelli. It is very common in many of the South Indian homes and can be dished out in a jiffy. 

         Healthy and delicious, it can be a perfect lunch box meal too. I have garnished the end product with some fried onions, idli podi, cashews and coriander leaves to enhance the flavour. So do give it a try by checking out the step by step pictorial recipe to prepare it.

• 1 cup roasted vermicelli, crushed coarsely
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 8-10 peppercorns
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• 1 tsp. urad dal (split green gram)
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 2 fresh red chilies, chopped
• 2 tbsp. roasted peanuts
• 1 cup mixed veggies (I used frozen veggies)
• salt to taste
• 1/2 tsp. pepper powder
• 1 tsp. lime juice
• 1 tsp. idli podi
• 1 tbsp. coriander leaves
• 1 tbsp. fried onions
• few cashews

           Heat oil in a pan and temper with mustard seeds, cumin seeds and peppercorns. After it stops spluttering, add the urad dal and asafoetida. Sauté for a few seconds.

         Add the onion, curry leaves, ginger, garlic, chilies and roasted peanuts. Fry till light brown. Then add the mixed veggies. Sauté for a minute.

          Add the vermicelli, salt and pepper powder. Mix everything well and add 1 cup water. Simmer on a medium flame till dry. When done, add the lime juice and give it a stir.

         Serve, garnished with coriander leaves, fried onions, cashews and idli podi. 

                 Heat oil & temper with mustard seeds, cumin seeds & peppercorns. Add
                 urad dal & asafoetida. Sauté few seconds. Add onion, curry leaves, ginger, 
                 garlic, chilies & fried peanuts. Fry till light brown. 

Then add mixed veggies. Sauté for a minute.

                         Add vermicelli, salt & pepper powder. Mix well & add 1 cup water.

                              Simmer on a med. flame till dry. Add lime juice & give it a stir.

                     Serve, garnished with coriander leaves, fried onions, cashews & idli podi.