Anshu's Food Odyssey

The week started off on a satisfying note with me being able to successfully make the Pita Breads on skillet. After thoroughly enjoying these soft beauties with falafels and hummus , it was now time to give them a non-vegetarian twist; and that is when I thought of treating my family with the beautiful chicken pita pockets. The recipe is quite simple which anyone can easily prepare at home; if you are keen on making something 'hatke' from the Indian cuisine for lunch/dinner tonight, these delicious chicken pockets would definitely make for a great choice. Ingredients (serves 2) Store bought or homemade Pita Breads - 2 (cut into halves) Boneless chicken breasts - 2 (cut into thin strips) Beaten curd - 1 cup Cinnamon - 1 inch Coriander seeds - 2 tsp Cumin seeds - 2 tsp Cloves - 5 to 6 Green cardamom - 3 to 4 Nutmeg - 1/8 of a piece Black pepper corns - 1/2 tsp Fenugreek leaves - 1 tsp Vinegar - 2 tsp Dry ginger - 1/2 inch Olive oil - 1/2 tbsp Salt - 2 t

On my recent visit to one of the famous Lebanese restaurants here in Singapore, I was instantly taken by their big, fluffy and melt-in-mouth Pita Breads ; an absolute contrast to the thick ones which we normally get in the super-markets and grocery stores. So impressed by their thinner and lighter texture, I could not resist myself from once again fiddling with the dough, the very next day in order to make these soft beauties. To my greatest joy, the results were simply awesome - warm and soft Pita Breads, which my family thoroughly enjoyed with falafel and hummus . Ingredients All purpose flour (maida) - 1 + 1/2 cups Whole wheta flour - 1 + 1/2 cups Milk - 1/2 cup Water - 1/2 cup Active dry instant yeast - 2 + 1/4 tsp Salt - 1 tsp Sugar - 1 tsp Olive oil - 2 tbsp Method 1. We will first start making the dough. For that, combine water and milk and heat to a temperature that you can easily immerse your finger in the same. 2. Add in sugar and yeast in the warm milk-w