Chicken Shawarma Roll and pita pocket sandwich


For shwarma roll and pita pocket sandwich , you need pita bread and for the recipe plese go through the following link;

You also need Hummus , tahini and Tzatziki sauce .. For these please go through the following links;

The Filling :

1. Take one chicken breast . Now marinate it with olive oil , salt, 1/2 tbl spoon black pepper , 1/2 tea spoon cardamom powder , 1/4 th tea spoon clove powder, 1/4 th tea spoon nutmeg and 1 tea spoon all spice powder . Now grill it or bake it in a preheated oven for 25 minutes at 400 FH . Broil for another 10 minutes at the same temperature .

2. Now cut the meats from the breast . Mix in with Tzatziki sauce .

You can cook the chicken in many other ways too . Sometimes I marinate the chicken stripes in soy sauce , oyster sauce , ginger paste and vinegar . Then fry them in oil .

Shwarma Roll and Pita Pocket sandwich :

1. Spread hummus on the pita and place the chicken mixed in Tzatziki sauce . Now add some tahini on top and roll .

2. For pita pocket sandwich , cut the pita into halves . Put the chicken , tahini and hummus in the pocket and serve .

Tzatziki Sauce


Tzatziki( pronunciation – zatziki or zazziki or Greek Chachchciki , not Taziki ) is a Mediterranean hung card or strained yogurt -garlic creamy dip . It is similar to Turkish cacik and eaten all over Meditarrenean and Levant countries.


3/4 th cup hung curd ( see the procedure )
3 tbl spoon sour cream ( if you don’t find it substitute with hung curd)
3 tbl spoon mayonnaise
1 medium sized cucumber ( I took two small seedless cucumbers)
2 large cloves of garlic, finely grated
1/2 ( half)tbl spoon lemon juice
1/2 tea spoon sugar
Salt to taste
1/2 tbl spoon olive oil
Chopped parsley or dill or mint or any herb of your choice


1. Place yogurt in a cheese cloth and try to squeeze out the extra water . That is called hung curd or strained yogurt . It is called hung curd as the cheecloth was hung until all the water drops out from the yogurt just like making cheese or chaana . We will do it quick so try to squeeze out the water .

2. Mix strained yogurt with sour cream , mayonnaise , olive oil , salt , sugar , garlic and herb . Mix well .

3. Grate the cucumber and squeeze out extra water from it . The cucumber should be dry , there must be no water in order to keep your tzatziki not runny and watery . Now mix the cucumber with it .

Ready !!!!

Hummus and Tahini


Hummus is a mediterranean or Laventine dip made with chickpea , tahini ( sesame paste ) , olive oil , lemon juice and garlic . This creamy , yummy dip is not only great as a dip but also as a spread for sandwiches , shawrma roll .

Ingredients :

1 can (425 grams) or around 1 cup chickpeas, also called garbanzo beans
1/4 cup tahini
2-3 tbl spoon fresh lemon juice
2 small garlic cloves ( around 3/4 th tea spoon), finely grated
2 tablespoons olive oil, plus more if needed
Salt, to taste
1/2 teaspoon ground cumin ( dry roasted and grounded)
1- 2 tablespoons water ( for blending , don’t add too much)
Paprika and cumin powder for garnishing

Procedure :

Blend everything together into a fine paste . Mix with some extra olive oil before serving . Garnish with paprika and cumin powder .

Tahini Paste or sesame :

1 cup of white sesame
1/4 th cup of olive oil

Dry roast the sesame seed on stove top or in microwave . Don’t burn it . Now pulse the seeds in a food processor until powdered . Add the olive oil and pulse again . Tahini paste is ready !! :)

Home mAde Pita Bread


Store bough Pita bread never comes closer to the home made ones !! I always love making pita at home as they are softer and yummier .

This pita can be the base of youe Shawarma roll or pita pocket sandwiches . It’s great for home made pita chips and fattoush salad !! :D

Many complains their pita never puffs up and that’s why they can’t have pita pocket . Hmmmm … But by the grace of Allah , my pitas always , almost always puffed up nice . I tried both on stove top and oven . Found in oven it puffs up nicer than the stove top . Yester day I made 4 pitas . 2 of them in the oven and 2 of them on stove top . Oven versions are puffier than the stove top , but stove top ones puffed up as well . You just need to follow some tips in order to get the puffier pitas with pocket . Just go through the tips after reading the recipe .

Even after following the tips , if it doesn’t puff , don’t worry , it tastes good without pocket too . :D

Ingredients :

For Sponge :

1/2 cup warm ( not too much warm) milk
1/2 cup all purpose flour
1 tea spoon honey or sugar ( Honey keeps it softer)
1/2 tbl spoon active instant yeast

For dough:

3/4 th cup to 1 cup more flour
1/2 tea spoon salt
1 tbl spoon olive or vegetable oil

Procedure :

1. In a bowl add 1/2 cup warm milk . Add the honey and yeast . Now add 1/2 cup of flour and stir . Mix well . It will look like a batter . Now cover the bowl and let it rest for 30 minutes . After 30 minutes , you will see bubbles are all over and the batter rose and looks like sponge .

2. Add salt on the sponge .Start adding flour little by little . You may not need the whole remaining flour . So add little by little and knead . When you will end up with soft , pilable dough stop . Now knead very well . Add the 1 tbl spoon oil and keep kneading . The softer your dough is , the softer is your pita . make a ball from the dough .

3. Now rub some oil over the ball and keep it in a oiled closed lid box to let it rise again . Keep it in a warm place to rise faster . Within an hour you will find the ball has risen .

4. Punch down all the air from the ball and make 4 balls from it . Cover the balls with a wet cloth and keep it like this for 15 minutes .

5. Roll the balls to disk evenly on a flour dusted surface and fry on the cast iron skillent or fry pan on medium flame . Cover the lid and let it fry for 2 minutes . Turn it over and again cover the lid . You will see the pita is piffing up . Don’t forget to heat the frying pan well, otherwise pita won’t puff up . For puffing up too hot griddle/ pan is needed.

6. If you bake it , pre heat the oven to 450 FH . Place the baking tray in the oven too . Now roll the pita bread evenly and place it on the hot baking tray and bake for 3 minnutes or until puffs up . Try to roll the pitas thin . The thinner is puffier . After 3 minutes just turn over the pita and bake another 1 minute . Take it out from the oven . And cover all the pitas with a kitchen towel to keep them softer .

Notes/ Tips :

1. Please don’t skip the sponge making step . Pitas are softer and nicer if made by sponge method . It helps to puff up too .

2. Try to roll the pita evenly . If not rolled evenly , a little thicker is here , a little thinner is there, pita will not puff up .

3. Try to roll the pita thinner . The thinner is puffier .

4. There must be no crack on the pita while frying or baking .

5. Very , very important , make sure the oven is really very hot before you bake the pita . If the oven is not hot enough , the pita won’t puff up . Same way , try to ensure the frying pan , or cast iron griddle is too hot before you fry the pitas on stove top .

6. Always cover the pitas with a kitchen towel right after you take them out from the oven or stove . :)

Enjoy !!!!

Galwati or Gilouti kabab


“Galwati” means ” as soft as melting in mouth” . Galawti kabab is one of the gems of Awadhi cuisine , invented for the againg, toothless kabab lover Nawab of Awadh – Wazed Ali Shah !!! Losing of tooth can never decrease the “royal craving” for kababs !! Like other Luknowi/ Awadhi cuisine the original recipe of Galawti is still a secret !! Many says , in the original recipe there had been 100 different spices that made the kabab truly flavorful !! :O

I have seen many galwti kabab recipes where egg is used for binding !! A big “No way ” !! Original recipe never had any egg in it . Roasted chickpea powder ( not flour) is used , in a very small amount to act as the binding agent . For that dry roast the chickpeas first . Then grind it into a powder . If you don’t want to do much hassle , use the besan ( gram flour ) , but try to dry roast a bit until fragrant . Careful , don’t burn the besan as that would taste bitter .

Don’t skip the papaya paste . That’s the one of two ingredients that make the kabab so melt in mouth . The other ingredient is mutton or beef fat . In authentic recipe mutton is used for this kabab , but beef would do too . If you can’t find the mutton or beef fat , don’t worry substitute it with ghee .

Ingredients :

1 lb beef or mutton keema/ mince ( double minced ) * ( see the note)
2 tbl spoon finely grated or paste raw papaya with skin
1 and half tea spoon ginger paste
1 tea spoon garlic paste
3 tbl spoon fried onion or bereshta
2 tbl spoon finely chopped onion
1 tea spoon red chili powder
1 tea spoon paprika
2 tea spoon finely chopped green chili
1-2 tbl spoon chopped mint
1/2 tea sppon jaifol-javetri ( mace and nutmeg)
1/2 tea spoon cinnamon ( darchini) powder
1/4 th tea spoon green cardamom powder
1 tea spoon garam masala / kabab masala powder * ( see the note)
2 tea spoon poppy seed and almond powder ( try to grind them with the besan or chickpea powder so that the poppy seed is grinded properly )
Salt to taste ( around 1 tea spoon)
1 tbl spoon hung curd ( don’t take the water )
3 tbl spoon ghee
3 tbl spoon dry roasted chick pea powder or besan

Kabab Masala :

2 Dry red chilies
Cumin seed 1 tbl spoon
Coriander seed 1 tbl spoon
Green cardamon 5 or 6
Black pepper 1 tea spoon
Cloves 1 teasppon
2 long pepper
Allspice 1 teaspoon
Kababchini 1 teaspoon
Fennel 1 teaspoon
Mace 1 teaspoon
Nutmeg half a teaspoon
1 star anise
2 black cardamoms
1 small cinnamon stick ( 1″)
1 star anise

Lightly dry roast the ingredients and crush into a powder .

Procedure :

1. blend/ chop the keema again in a food processor or chopper . While blending it again add the 3 tbl spoon of ghee as mentioned in the ingredients list . Now add all the ingredients with the keema . If you wish you can give charcoal smoke in it . For giving charcoal smoke , lit a charcoal , then place it in a small aluminium or metal bowl . Place it on the keema and add some ghee over the charcoal . As soon as you add ghee on charcoal , there will be huge smoke . Cover the bowl of the keema with a lid . Keep it like this 5 minutes or until the smoke extinguishes .

2. Marinate the keema for at least 12 hours . The more , the better . Now shape the kababs and grill on charcoal or shallow fry in a grill or frying pan on the stove .
I did bake the kababs at oven . For that grease a baking pan and line with parchment paper . Now bake the kababs in a preheated oven for 20 minutes @ 400 Fh . Now Broil another 5 minutes at the same temperature .

Here you go !!!

Notes :

1. Double minced means , after making the keema , mince it again. You can do it in a food processor , blender , chopper . That’s the reason of being the kababs so tender .
But remeber , kababs like galwti , tunda, kakori where twice or thrice minced keema is required , don’t wash the keema after getting them minced . If you wash the keema , let alone the flavor , the kabab will come apart as soon as you try to fry or grill them .
So for that or any keema , please tell the butcher to wash the meat first , then dry out the water with a ktchen tissue or towel , then mince it . I always tell my butcher to do so . It doesn’t take too long.

2. Don’t skip the raw papaya and ghee in the marination . These two things do the real wonder of making the kabab melt in mouth . :)

3. if you use besan , instead of dry roasted chickpea powder . please dry roast the besan first . But don’t over fry . It would taste bitter if over fried .

Chicken-spinach Stuffed Pull Apart Bun


You have guest coming for lunch , but may be they are coming in late morning !! It’s neither the time , you can offer breakast nor you can offer lunch . For me , in this type of cases stuffed pull apart bun with tea is always the best choice , to be served some times before the lunch . The soft buns with savory filling inside is really something that always comes up as extra ordinary !!

Ingredients :

For dough:

2 cups of flour
1/2 tbl spoon instant active yeast
1/2 tbl spoon sugar
1 tea spoon salt
1 beaten egg
1 tbl spoon powder milk ( optional)
4 tbl spoon oil
1 tea spoon Italian seasoning
1/3 rd cup- 1/2 cup liquid warm milk

Other Ingredient :

1 beaten egg for egg wash
Sesame ,nigella( black seed) , Italian seasoning
Butter to rub on the bun after taking it out from the oven

For filling :

1 cup chicken cube
1 cup spinach, chopped
2 tbl spoon soysauce
2 tea spoon ginger paste
Cottage cheese
Chopped onion and green chilies

Procedure :

1. Marinate the chicken with soy sauce and ginger paste . Heat oil and add the chicken . Fry well , when the color is changed agg the spinach . The spinach will release water . dry out the water . Turn off the stove . add the chopped onion , green chilies and cheese . Mix well and keep aside . Stuffing is ready .
Remember the filling or stuffing should be cooled down before you put them inside the bun .

2. Mix all the ingredients for bun except oil . Be careful while adding luke warm milk and water . If you use too hot water the yeast might get killed , and if you use room temperature or cold water, the yeast won’t wake up !!!!!! In both case the dough will not rise and everything will go in vain . So always use luke warm water in any recipe where you have yeast as an ingredient. Make a soft dough . If you make the dough hard , the bun will be hard , so make it a soft dough .

3. Knead well . The dough will be very sticky . Now add the oil and form the dough into a round ball . Now it’s easier to work with the dough. Knead very well . The more you knead, the softer bun you get . Knead at least 8-10 minutes .Put the dough into a closed lid box and place it in a warm place . It may take an hour or more to get the dough double in volume . If it becomes fluffy and double in volume , the dough is ready to make the bun. Sometimes it may get longer time to rise . Sometimes it takes almost 2 and half hour to rise up and to be fluffy . So don’t do anything until it rise up in volume and becomes fluffy .

4. Punch down all the air form the dough . Now Make balls from the dough . Flatten the ball and put some filling into it. Reshape the ball . Make all the buns like this . All of them should be of same size .

5 .Grease a springform or any other pan . Line with parchment paper .I used the one time use aluminium pan .Place the balls closely to each other but not touching each other. Do keep some space . Dont place them so close as they touch each other because after second rising they will rise and spread , that time they will touch each other , and that is desired . But if you place them touching each other , the shape will not be good . Cover with a wet cloth for 20/ 30 minutes and let it rise again a bit . At that time you will see the balls are touching each other by rising and spreading . Perfect !!! In the mean time pre-heat your oven to 400 FH or 200 Centigrade.

5. Brush with egg and sprinkle some sesame/nigella seed and Italian seasoning. Bake for not more than 20 minutes at 400 FH in a pre heated oven . If you bake for longer , the buns will be hard .

6. After taking out from oven rub some butter on it for a smooth and glossy finishing .

Enjoy !!!

Pineapple Upside Down Cake


Baking a pineapple upside down cake is always fun !!! The cake itself is so gorgeous that you don’t need any thing else to make the cake look pretty . So when I heard my cousin is coming over to see me , and that was in a very short notice , the first thing came to my mind for dessert is this pretty pretty cake !!

Ingredients :
1 can of pineapple in syrup
2 tbl spoon melted butter
1/2 cup brown sugar ( enough to dry out and cover the melted butter)
Candied or maraschino cherries
2 eggs ( room temperature) , egg yolk and white separated
1 cup of all purpose flour ( I took 2/3 rd cup of all purpose flour + 1/3 rd cup cake flour)
3/4 th cup sugar , powdered
1/3 rd cup oil + 2 tbl spoon melted butter
1/3 rd cup syrup from the pineapple can
1 tea spoon baking powder
1 tea spoon vanilla essence

Procedure :

1. Pre heat the oven to 350 FH .

2. Grease a 8′ x 8″ square pan . Now put the melted butter into the pan . Coat the pan evenly with the butter . Add the brown sugar to cover and dry out the melted butter . Arrange the pineapple rings over the brown sugar . Put one cherry in the middle of each pineapple ring .

3. Beat the egg whites until stiff . Set aside . In another separate bowl,beat the oil , butter , sugar until light , add the egg yolks one at a time . Add the syrup and vanilla essence.

4. Sieve the flour , baking powder . Now fold in the flour with egg mixture . Now fold the meringue into the batter in three batches . It should be a velvety smooth batter .

5. Pour the batter over the prepared pan . Tap for few times . Now immediately bake for 35-40 minutes or until if toothpick inserted comes out clean .

6. Cool down the cake before you turn it over from the pan . If it is not cooled , the pineapple may come out from the cake . Give it some time to set on the cake , then turn it over . :)

Serve it plain or with whipped cream or icecream !!!

Hummingbird Cake


Hummingbird is a banana-pineapple -spice cake which tastes a cross between banana and carrot cake !!! And It is a typicall Southern recipe . The recipe was first published in the magazine Southern Living by Mrs. L.H. Wiggin in 1978 February issue and became the most requested recipe ever since !!!

The cake is believed to name Hummingbird being it a very sweet cake just like to attract sweetlovers like the Hummingbirds !!!

Well I did a little modification from the original recipe and made it in a bundt pan . Instead of cream cheese frosting I used my favorite cream cheese glaze . Yum !!!

Ingredients :

2 eggs , room temperature
1 and 1/2 cup of all purpose flour
1/3 rd cup oil + 1/4th cup melted and cooled softened butter ( melt the butter then cool it again until forms softened butter)
3/4 th cup sugar
3/4 th tea spoon baking soda
1/2 tea spoon nutmeg
1/2 tea spoon cinnamon powder
1 tea spoon vanilla essence
1 large banana , mashed
1/3 rd cup canned crushed pineapple
1/2 cup chopped walnut/ pecan
1/4 th cup syrup from the canned pineapple

For Cream cheese glaze :

4 oz or half package of cream cheese
1/2 cup powdered sugar
1 tea spoon vanilla essence
3- 4 tbl spoon milk or evaporated milk

Procedure :

1. Pre-heat the oven to 350 FH .

2.Blend mashed banana and crushed piapple together . Set aside . Now Blend the oil . butter , sugar , egg together . Add the blended banana and pieapple , Add the vanilla essence and syurp , mix .

3. Sieve flour , baking soda together . Mix the nutmeg and cinnamon powder . Now fold in with the wet mixture in three batches . Lastly fold in the chopped pecans .

4. Pour on a bundt pan, tap for few minutes and bake immediately for about 30 minutes or until if toothpick inserted comes out clean .

5. Cool down the cake completele before you pour the glaze on it . Now beat the softened cream cheese and sugar together until creamy add the milk . beat in .
Pour over the cake .

Enjoy !!!

Honey Pound Cake !!


I don’t find any specific adjective to describe my hubby’s unintelligent way of doing grocery !! Every time he goes alone , I know I’ll be pissed off looking at the shopped items !! Few days back he bought 4 bottle of honey at the same time !!! C’on , are we the bear family from my son’s animation book , who only lives on honey !!!!
I was thinking of making the best use of it . The first thing came to my mind to do with it is to make a pound cake !! Honey pound cake !! Because of the honey , the cake is super moist . Just loved it !!!

Ingredients :

2 eggs ( room temperature)
1 and 1/3 cup of all purpose flour
1/4 th cup softened butter+ 1/4 th cup oil
1/3 rd cup sugar
1/4 th cup honey
1/3 rd cup milk
Lemon zest of 1 lemon
1 tea spoon baking powder
1 tea spoon vanilla essence

Procedure :

1. Pre heat the oven to 350 FH and line and grease a 9x 5 loaf pan .

2. Sieve the flour and baking powder . Add the lemon zest into it .

3. In a large bowl with an electric hand beater , beat the sugar , butter and oil until fluffy . Add the honey . Beat . Add eggs , one at a time . Add the milk and stir .

4. Fold in the flour with the egg mixture in three batches .

5. Pour it into prepared loaf pan and tap for few times to release air bubble . Bake immediately in the pre-heated oven for 40 minutes or until if toothpick inserted comes out clean .

Notes :

1.The surface of the cake gets colored soon than the bottom . So you can cover the cake with aluminium foil like a tent until the cake has risen, for about 20 minutes later you put the cake pan into the oven . Then remove the foil and let it bake uncovered for the rest of the time . You will get nice golden brown color on the top.

2. The baking time may vary depending on each oven .

3. Always cut the cake after it cooled down . The cakes taste better with time too . :)

Roti Telur


Roti Telur is Indonesian / Malaysian version of stuffed paratha , quite similar like our Bangladeshi style mughlai paratha , but only difference is roti telur is much more thinner than our version . Usually roti telur has only egg as stuffing , but I used chicken too .

For the dough , please go through my roti canai post . Here is the link

Ingredients for the Filling :

1/2 cup Chicken breast , cut in small and thin stripes
2 tbl spoon soy sauce
2 tea spoon ginger paste
1/2 tea spoon green chili paste
1/4 th cup cabbage
1 egg, beaten
Thinly sliced onion
Green chili chopped
Salt to taste

Mix the chicken with soy sauce , ginger paste , chili paste. Heat oil and add the chicken pieces . Fry until tender . Add the cabbage . fry for a while . When the cabbage is soft turn off the stove . If needed sprinke some salt . Now add the sliced onion and chopped gree chilies and mix with the hot chicken .

Beat an egg with little salt . We will use it later .

Procedure :

1. Mix 2 cups flour with 2 tea spoon sugar , salt, baking powder and 1 tbl spoon ghee/ oil/ butter . Add enough water or milk to make a medium soft dough . It took me around half a cup of milk . Cover with a wet cloth. Now let the dough rest for at least 1 hour . The dough will be very stretchy .

2. Make 5- 6 balls with the dough . Flatten by your palms and submerge the balls into enough oil . Let it rest for another 10 minutes .

3. Rub oil on the working surface and all over the rolling pin . Now start rolling the balls . Roll until paper thin . You will find it easier to roll out , because oil and the stretchy dough will help you to complete the job .

4. Rub some butter/ shortening or dalda on the paper thin sheet . Dry out with loose flour . It would make the paratha flaky. Now spread the filling evenly . Add the beaten egg on the top of the filling . Now fold it like an envelope. Try to do all these near by the stove , since the roti is vey thin , it may get ripped off . And don’t use hot filling that would also tear off the roti . Immediately place it on hot oil .

5. It doesn’t need to be deep fried , but you need enough oil to fry the roti . Fry on medium low flame .

Ready !!!