Posts Tagged ‘sandwich’

Homemade Whole Wheat Pita bread

Posted: August 6, 2012 by incidentalcooksuman in Baking, Bread
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 I always use to buy these from grocery store, whenever I wanted to make some pita sandwich. Finally, on this weekend I decided to try my hand at making them at home and here’s the result.

They turn out exactly the way they’re supposed to. And they were puffed up like a balloon getting filled with air when baking them in oven. I was getting so excited to see them getting puff up that I made an video of the process.

This pita bread recipe makes soft and fluffy pitas and thousand times better than the store-bought ones. Yeah I know, little bit of work but it’s all worth, the moment you bite one of these. Only disadvantage is whenever I made something at home, I get so used to the fresh and homemade ones, I don’t even touch the ones we get at grocery stores.

You can stuff the pockets with a filling of your choice and your pita sandwich is ready. I have made my pita sandwich with masala chickpeas with some onion-cucumber salad  topped with yogurt sauce…Yum!

Ingredients:

  • 1 1/2 cups whole wheat flour ( I have used King Arthur Whole Wheat Flour)
  • 1 1/2 cups white whole wheat flour (I have used Indian Sujata Atta)
  • 2¼ tsp instant yeast
  • 1 tbsp honey
  • 1¼ cups warm water
  • ¼ cup extra-virgin olive oil
  • 1 tsp salt
  • Semolina or Cornmeal, for sprinkling

Method:

  • In a small bowl, combine the yeast, honey and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
  • Add the olive oil and salt to the yeast-honey-water mixture.
  • Dump the flour in a large mixing bowl, slowly adding the yeast mixture , knead the dough until smooth and no longer sticky.
  • Shape the dough into a large ball and coat lightly with Extra Virgin Olive Oil. Place in a bowl and cover with a clean kitchen towel. Set in a warm place to rise until doubled in size about 1 to 2 hour.
  • After the dough has risen,  time to knead back the dough again ,knead it to push all the air out of it.
  • Punch down the dough and divide into 8 equal parts. 
  • Roll each portion into a smooth ball .
  • On a lightly floured surface, roll each ball into a 6-inch circle and 1/4 inch thick discs. Transfer the discs to a baking sheet sprinkle with cornmeal. Repeat to complete the rest of the balls.
  • Cover the uncooked pita bread with the damp kitchen towel loosely and let them rest at room temperature for 30 minutes or until slightly puffy.
  • Meanwhile, heat oven to 500 degrees F and adjust oven rack to lowest position and place a baking sheet or cast iron skillet in oven.
  • With a wet hand generously rub the surface of the disc before putting it in oven. This help them to puff up nicely.
  • Transfer 1 pita bread on the skillet and bake until puffed and slightly golden in color(Mine took 3-4 minutes approx).Gently flip the pita using a spatula and bake the other side for 1 more minute or so. After couple of pitas on skillet, I used baking sheet to speed up the process and that worked well too.
  • Transfer to a cooling rack and let cool completely.  Repeat with the remaining pitas.
  • Stuff with your favorite stuffing and enjoy.

I am introduced to many cuisines after coming to US, one of which is mediterranean cuisine. Middle Eastern cuisine is known for its versatility, interesting ingredients and flavorful spices which is so much like Indian cuisine.The spices, the veggies, the flavors reminds me that I am having something Indian. Also, mediterranean cuisine is considered to be one of the healthiest cuisine.

Falafel is a fritters made from coarsely ground chick peas and this is usually served in pita bread as sandwich with some veggies and sauce. Falafel can also be served as a snack. Falafel pita sandwich is also considered to be street food of middle eastern countries and is a national dish of Israel.You can make falafel by baking if you counting on calories but I think it tastes great when its fried…:-)

Falafel and Pita Sandwich

Falafel and Pita Sandwich

Ingredients:

  • 1 cup dried chickpeas, soaked overnight
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon baking powder
  • 1 small onion, coarsely chopped
  • 3 garlic cloves, crushed
  • 1 teaspoon cumin seeds, toasted and ground
  • 1 teaspoon coriander powder
  • 1/4 teaspoon red pepper flakes
  • 1 red bell pepper, coarsely chopped
  • 1 green chilli, devined and chopped
  • 1 cup fresh cilantro leaves, chopped
  • 1 teaspoon lemon juice
  • 1/2 dried bread crumbs
  • salt to taste
  • Vegetable oil, for frying
  • 4 pita bread
  • Shredded lettuce,
  • sliced tomatoes, sliced seedless cucumbers ,thinly sliced red onion

For yogurt sauce

  • 1 cup yogurt
  • 1 teaspoon cumin seeds, toasted and ground
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon red chilli powder
  • salt to taste
  • fresh coriander leaves, chopped

In a small bowl combine yogurt, coriander leaves, salt, pepper, cumin powder and red chilli powder. Chill for at least 30 minutes.

Method:

  • Soak the chick peas overnight and the next morning drain the same and rinse throughly.
  • Cook the chickpeas with 1/2 teaspoon of turmeric powder in pressure cooker for about 6-7 minutes or until its slightly tender. Cool and drain the same.
  • Put the cooked chickpeas in a food processor and pulse to coarsely grind, stopping to scrape the sides . Also, there shouldn’t be any whole chickpeas remaining.
  • Transfer the chickpeas in a large mixing bowl, add baking powder, chopped onion, crushed garlic cloves, grounded cumin powder, coriander powder, red pepper flakes, chopped red bell pepper, green chillies, coriander leaves, lemon juice and salt to taste. Mix everything together. Add bread crumbs to the mixture so it holds together and can be shaped in desired forms. You can add more or less bread crumbs as needed.
  • Heat oil for deep-frying in heavy bottom skillet.
  • Roll the falafel mixture into small size balls, use an ice cream scoop to get them exactly in same sizes.
  • Carefully drop a few at a time into the hot oil, making sure they don’t stick to the bottom. Fry until the chickpeas fritters are a dark brown on all sides, turning as needed. Drain on a platter lined with paper towels.
  • Warm pita bread on both the sides, cut the same into halves to make pockets and put 3 fried falafel into each. Drizzle with the yogurt sauce and layer with lettuce, tomatoes, onions and cucumbers. Serve immediately.
Falafel and Pita Sandwich

Falafel and Pita Sandwich

Egg Salad Sandwich

Posted: February 21, 2011 by incidentalcooksuman in Lunch, Sandwiches
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Sandwiches are one of my go to meal when I am running out of time for lunch or dinner. This time I am sharing a recipe for egg salad sandwich which is quite easy to make. An easy egg salad sandwich means very less of ingredients and not too much of chopping. The most important part in this sandwich is Mayonnaise.

We used to get this sandwich from Starbucks for lunch sometimes. But after having it for a couple of times I have decided to give this a try at home and believe me it is the best even better than the Starbucks one. So, what are you thinking go ahead and try this for your lunch today…will you?

Egg Salad Sandwich

Egg Salad Sandwich

 

Ingredients:

  • 4 hard boiled egg, peeled and chopped
  • 2 tablespoon Mayonnaise
  • 1 tablespoon sour cream
  • 1 teaspoon dijon mustard
  • 1 celery stalk, finely chopped
  • 1/2 red bell pepper, finely chopped
  • 2 tablespoon green onions, chopped
  • 1/2 teaspoon hot sauce
  • 4 slices Rye bread
  • lettuce leaves and spinach leaves
  • salt and pepper to taste

Preparation:

  • In a medium bowl, mash eggs with a  fork roughly.
  • Mix together the rest of the ingredients with the egg mixture.
  • Layer the mixture on bread slices and serve cold or at room temperature.
Egg Salad Sandwich

Egg Salad Sandwich

Recipe Yields: 2 Servings
 
Sandwich with Egg Omelette and Tomato Spread
 

I know this sandwich is very simple and anyone can think off. But I love simple yet tasty dishes to eat. For me the dish should look good before even I tried them out, I know I am crazy but that’s how I am. My mom use to scold me a lot because I was such a picky eater.  Now I understand what all she has to go through with such a picky eater like me. Thank God my 18 month old son is not like me. He is just like his dad who happily eat whatever I make without any complains.

Sandwich with Egg Omelette and Tomato Spread

Sandwich with Egg Omelette and Tomato Spread

For the tomato Spread:

  • 1 cup crushed tomatoes
  • 1/2 green bell pepper, chopped
  • 1/2 small onion, chopped
  • 1 garlic clove, crushed
  • 1 teaspoon dried oregano
  • 1/2 teaspoon olive oil
  • salt to taste

Preparation:

  • Heat oil in a pan over medium heat, add garlic, onions, green bell pepper and cook until onions are translucent.
  • Add crushed tomatoes, dried oregano, salt to taste and cook until oil separates.
  • Cool the tomato sauce before layering on the bread.

For the egg Omelette:

  • 2 extra-large eggs
  • 1/4 teaspoon or a pinch of freshly grounded black pepper
  • salt to taste

Crack the eggs and whisk slightly with a fork mix them with black pepper and salt.

Heat a pan on medium high heat, brush generously with olive oil and then pour the egg mixture into the pan and spread just like you will do it for crepe or dosa. It should be very thin.  Cook both the side slightly golden brown and transfer to a plate and cool off.

Assembling of the Sandwich:

  • To assemble the sandwiches cut the bread into halves and slightly toast the same on the grill by keeping the cut side down.
  • Spread the bottom half of the bread with the tomato spread and half of the egg omelette.
  • Cover with top half of the ciabatta bread and cut into triangles to serve.

 

Sandwich with Egg Omelette and Tomato Spread

Sandwich with Egg Omelette and Tomato Spread

Recipe Yields: 6 servings 

Ciabatta Sandwich with Turkey Burger  

 I love sandwiches and keep modifying with different ingredients every time. There is no rule to follow for perfect sandwich, only thing you can do is add and subtract what you like and dislike. At least it hold true for us.  We made this sandwich with ciabatta bread which is an italian bread and turkey burger. And this sandwich was really filling, we enjoyed this with some kettle roasted potato chips and coke.  

Ciabatta Sandwich with Turkey Burger

Ciabatta Sandwich with Turkey Burger

Ingredients:  

For the Sandwich: 

  • 6 Ciabatta bread, square ones
  • 1 green bell pepper, sliced
  • lettuce leaves

For the Burger:  

  • 1 pound ground turkey
  • 1 cup baby spinach, chopped
  • 1 teaspoon freshly grounded black pepper
  • 2 green chillies, de-vined and chopped
  • 1/2 teaspoon red chilli flakes
  • 1/2 small white onion, chopped
  • 1 extra-large egg
  • 1/2 teaspoon turmeric powder
  • salt to taste

Preparation:  

  • Heat a gas grill.
  • Place the ground turkey in a large bowl and add all the ingredients mentioned above for the burger.
  • Shape the meat into 6 patties of equal size and thickness around 3 inch in diameter.
  • When the grill is medium hot, brush the grill with oil to avoid burger sticking to the grill.
  • Place the burger on the grill and cook for 5-6 minutes on each side. flipping only once or else the burger can break .

For the tomato Spread:  

  • 1 cup crushed tomatoes
  • 1 small onion
  • 1 garlic clove, crushed
  • 1 teaspoon dried oregano
  • 1/2 teaspoon olive oil

Preparation:  

  • Heat oil in a pan over medium heat, add garlic, onions and cook until onions are translucent.
  • Add crushed tomatoes, dried oregano, salt to taste and cook until oil separates.
  • Cool the tomato sauce before layering on the bread.

Assembling of the Sandwich:  

  • Meanwhile wash a green bell pepper and cut in large slices.
  • Sautee in a pan with some salt and freshly ground black pepper. Once done keep it aside.
  • To assemble the sandwiches cut the bread into halves and slightly toast the same on the grill by keeping the cut side down.
  • Spread the bottom half of the bread with the tomato spread and top with a burger, lettuce leaves and sautéed bell peppers.
  • Cover with the top half of the ciabatta bread and cut into triangles to serve.

   

Ciabatta Sandwich with Turkey Burger

Ciabatta Sandwich with Turkey Burger

  

Chicken and Pepper Sandwich with Portabella Mushrooms 

Sandwiches are very easy to create and healthy too. You can have sandwiches with your leftovers dishes by arranging them in between two slices of bread. You can use different varieties of pan-fried or roasted vegetables and you have wonderful healthy meal.  I love to make my sandwiches with the italian bread called ‘Ciabatta’ , its has firm crust and dense crumb. It’s the bread used to make Panini.  Here we go with the recipe for my chicken and pepper Sandwich. 

Sandwich

Sandwich

Sandwich

Sandwich

INGREDIENTS: 

  • 2 chicken breasts
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 Portabella mushrooms, sliced( before slicing take out the gills of the mushrooms with the help of a spoon)
  • 1 large Ciabatta bread, halved horizontally
  • 1 cup coriander leaves
  • 1 spring onion, chopped, only the green part
  • 1 garlic clove
  • freshly ground black pepper for seasoning
  • 3-4 tablespoon of olive oil
  • salt to taste
  • Parmesan cheese

PREPARATION: 

  • Grind together coriander leaves, spring onions and garlic into fine paste. Once done mix it well with 1/2  tablespoon of extra virgin olive oil and salt. Keep it aside.
  • Marinate the chicken breast with salt and pepper and cook it in a pan for about 4-5 minutes each side. Once done let it rest for sometime about 5 minutes and then carefully slice the breast to make two pieces.
  • Heat oil in a pan over medium heat, add bell peppers, portabella mushrooms and season it with very less salt and sauté it  for about 5 minutes and keep it aside.
  • Grate or cut thin slices of parmesan cheese and keep.
  • Warm the bread in oven or on pan for 2-3 minutes to make it soft.
  • For assembling the sandwiches, take the bottom half of bread, spread it with coriander and spring onion paste, place the chicken pieces on top of the spread, add sautéed bell peppers, mushrooms and thin slices of parmesan cheese on top. Cover it with the top half of the ciabatta bread and cut into individual servings to serve.