PITA BREAD

Pita bread is a great bread for beginning bakers or for making with kids. The entire process of making them only takes about two hours too, so it is also a great one for people on a tight schedule.

About The Ingredients

There are only 6 ingredients in this recipe for pita bread, and you even have quite a bit of flexibility in choosing which of those to include. I'll go through the ingredients one-by-one:

Flour - I like to use one cup of whole wheat flour and 2 cups of all purpose unbleached flour. It gives the pitas a heartier flavor than using all white flour. You can use any combination of the wheat flours you have around the house, from 100% white flour to 100% whole wheat flour. You could probably even use flour made from other grains, though I'd suggest trying it with wheat flour the first time before getting too crazy.Salt - Salt is necessary to retard the yeast (slow it down) and to flavor the bread. Without salt bread is pretty... blah. I used kosher salt for this, but any type of salt you have in the house will work just fine.Water - Plain old tap water, assuming your water is drinkable. If not, bottled or distilled water. Something close to room temperature (warmer than 50 degrees fahrenheit, cooler than 100 degrees) works best.Sugar - A touch of sugar or honey provides a little more food for the yeast and will make the bread brown faster when it caramelizes. It also can add a touch of sweetness to the dough. You can safely omit it from the recipe and it will turn out fine, or add more if you like it sweeter.Yeast- I use instant yeast, which is also know as Rapid Rise or Bread Machine yeast. Instant yeast is a little more potent than active dry yeast and can be mixed directly in with your dry ingredients and will have no problem waking up when the water is added. Active dry yeast works just as well as instant yeast, but requires being activated in a little bit of warm water before being added to the rest of the ingredients. If you are using active dry yeast, read the instructions on the package to figure out how to activate the yeast before adding it to this recipe and reduce the amount of water you add later in the recipe by the amount of water you proof the yeast in (i.e., if you activate the yeast in a half a cup of water only add 3/4 to 1 cup later).Oil - Oil or fats soften the bread and keep it fresher longer. Olive oil is the most traditional oil to use in Mediterranean and Middle Eastern cooking, but if you do not have any you can use whatever you have in the house. And, in the worst case, you can even omit it.

Pita Bread

Makes 8 pitas

3 cups flour
1 1/2 teaspoons salt
1 Tablespoon sugar or honey
1 packet yeast (or, if from bulk, 2 teaspoons yeast)
1 1/4 to 1 1/2 cups water, roughly at room temperature
2 tablespoons olive oil, vegetable oil, butter, or shortening

KALA CHANNA SUBZI

 La Chana is very high in protein and provides a nutritional meal. It has a low glycemic index and is a good protein option for people with Diabetes. Kala Chana is a variation of the commonly found chickpea but it is dark brown in color and smaller in size. It is also known as Bengal gram.

TANDOORI AFGANI PRAWNS

LASSI

With summer right around the corner, try delicious and refreshing lassi , a cold yogurt drink,popular in the state of Punjab, India . Lassi comes in many variety.

This is a typical soft drink in India, based on lean homemade yogurt with mango. The Lassi at first glance might seem a simple smoothie with yogurt, but in your mouth feels like the light and creamy juices and refreshing. It is perfect for after so many spices and new flavors on the palate

.This form of lassi is more common in the villages of Punjab provinces of India & Pakistan and north India. It is prepared by blending yogurt with water and adding sugar and other spices to taste. Salt can be substituted in place of sugar. The resulting beverage is known as salted lassi. This is similar to ayran or doogh.

In India, instead of taking water, Lassi prefer to keep the body cool as this evaporates and is absorbed by the body more quickly. Additionally, yogurt cool longer.

It can be taken with honey, mango, strawberry or even with salty. And until the drink has spices, this time with cardamom seed.

INDIAN CUISINE- TECHNIQUES

Besides these methods characteristic Indian cuisine also has special ways as

                                  
                                         The baghaar

Is a cooking technique used in Pakistani and Indian cuisine in which cooking oil is heated and spices are added to fry. The oil is then added to a dish for flavoring is often translated as tempering is a garnish and/or cooking technique used in the cuisines of India, Bangladesh, and Pakistan, in which whole spices (and sometimes also other ingredients such as minced ginger root or sugar) are fried briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavors, before being poured, together with the oil, into a dish.


                                  The dum pukht

 Is a cooking technique associated with the Awadh region of India, in which meat and vegetables are cooked over a very low flame, generally in sealed containers

There are two main aspects to this style of cooking; bhunao and dum, or ‘roasting’ and ‘maturing’ of a prepared dish. In this style of cuisine, herbs and spices play an extremely critical role. The process of slow roasting gently persuades each to release maximum flavor. The sealing of the lid of the handi with dough achieves maturing. Cooking slowly in its juices, the food retains all its natural aromas and becomes imbued with the richness of flavors that distinguishes the dish.

In some cases, cooking dough is spread over the container, like a lid, to seal the foods. This is known as purdah (veil), but on cooking becomes a bread which has absorbed the flavours of the food and the two are best eaten together. In the end, dum pukht food is about aroma, when the seal is broken on the table and the fragrance of an Avadhi repast floats in the air.

Less spices are used than in traditional Indian cooking, with fresh spices and herbs for flavouring.

                                The dhungar

Is to give a smoked like a plate. When some elaboration about this sprayed with ghee or oil and when it begins to smoke is placed inside the container and closes tightly, so the smoke goes into the food giving the smoky flavor.

GILOTI KABAB

PUNJABI CUISINE

Punjabi cuisine is food from the Punjab regions of Pakistan and India. It can be non-vegetarian or completely vegetarian.One of the main features of Punjabi cuisine is its diverse range of dishes. Home cooked and restaurant Punjabi cuisine can vary significantly, with restaurant style using large amounts of ghee (clarified butter) with liberal amounts of butter and cream, with home cooking concentrating on mainly upon preparations with whole wheat, rice and other ingredients flavored with masala.