Anshu's Food Odyssey

Earlier this week, I posted the recipe of the popular Middle Eastern Dip , Hummus . Now, what's hummus without falafel, the fried chickpea fritters? Believed to have been originated in Egypt, falafel are now popular not only in the Middle East but, across the globe. Many foodies enjoy it as is with Hummus and Tahini on the side, and many prefer it as a stuffing in Pita Sandwiches topped with fresh salads, greens and pickles. Whatever way you wish to have these falafels, you are surely gonna love them. Before I forget, these delicious and crunchy fritters are a great source of protein and make for healthy appetizers, especially for vegans and vegetarians. So, in case you do not take meat and are looking for healthy options to make up for your daily dosage of protein intake, do try them out ! Detailed recipe provided below. Falafel Ingredients Chickpeas (soaked overnight) - 1 cup Onions (finely chopped) - 1/4 cup Fresh coriander (finely chopped) - 1/4 cup Green chilies

Made primarily with chickpeas, also known as gerbanzo beans, hummus is a Middle Eastern classic, gradually getting popular day by day all across the globe. This luscious and creamy dip bursting with flavors of garlic and dried herbs makes for an excellent accompaniment with pita chips, tortilla crackers and even raw veggie fingers. Not to forget, it can also be used as a spread for your sandwiches, burgers and parathas. If you are planning for a party or a get-together the upcoming weekend, and are in a quest of options for some Non-Indian appetizers on your entree menu, then I suggest this hummus recipe is just for you. The best thing about it is, with only a handful of ingredients, it come together in no time. Also, it has that additional touch of juicy red bell-peppers which lends it a super-duper taste and color.... for the best outcome, serve it with some spicy falafels (chickpea croquettes) on the side, and I guarantee, your party is a definite hit !! Red Bellpepper Hummus

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