Vegetable stuffed Pita Sandwiches

   

I love pita bread and this recipe here is one of my regular ones. Technically there is no recipe. I just add what I like and what I have on hand and the sandwich is ready, which is what a sandwich is all about. So this is usually a Friday dinner since grocery shopping is Saturday and I am left with bits and pieces of various vegetables. No one veggie is enough for an entire meal but together they work very well.
 

In this particular one, I have used French beans (which now grow in my garden and will henceforth be part of all my mixed veg dishes), baby corn, cherry tomatoes, onions and spring onions. To this I added some cayenne pepper, cumin seeds, ajwain and salt. I mixed some sour cream (which was leaping to its expiry date) and mayonnaise in equal parts and added some yellow mustard and onion powder for some flavour. Some cheddar cheese needed to be finished and so they were added too. Voila! 

So here goes my recipe –

WHAT WE NEED

Pita bread                               3

Onion                                       1, large

French beans                         8-10

Baby corn                                6-8

Cherry tomatoes                   10-12

Spring onions                         A handful and then some for garnish

Olive Oil                                   1 1/2 tbsp

Cumin seeds                           1/2 tsp

Ajwain                                       1/4 tsp

Cayenne pepper powder      1/2 – 1 tsp

Salt

Sour cream                               1 1/2 tbsp

Mayonnaise                              1 1/2 tbsp

Yellow mustard                       1/2 tsp

Onion powder                           1 tsp

Cheddar cheese, grated         3-4 tbsp

WHAT TO DO

  • Finely chop the onions, spring onions, beans, baby corn
  • Cut the cherry tomatoes into halves.
  • Heat some oil and add cumin seeds and ajwain
  • Add the onions and spring onions and sauté
  • Once the onions are translucent add the beans and baby corns
  • When the beans are half cooked, add the cherry tomatoes and mix well.
  • Add salt and cook covered on medium heat for around 10 minutes.
  • Open the lid regularly and sauté the vegetables.
  • Switch off the gas and set it aside.
  • In a small bowl, take the sour cream, mayonnaise, mustard and onion powder and mix well to combine.
  • Preheat the oven to 190C
  • Cut the pita breads into halves so that they resemble a semi circle.
  • Slowly pry open each bread half so as to be able to stuff it.
  • Apply the sour cream mix and then add the vegetables
  • Take care to ensure that the bread doesn’t break.
  • Once all the bread halves are stuffed, put them on a baking tray and spread the cheese on top.
  • Bake for 5 minutes or till the cheese melts.
  • Take it out, garnish with spring onion greens and serve warm.
  • Enjoy!

  

  
NOTES

  1. I wanted to have the pitas toasted and so I baked them for ten minutes. If you are doing the same, bake for 5 minutes and then add the grated cheese and bake for another 5 minutes.

 

This is my post for the Blogging Marathon hosted by Srivalli under the theme – Stuffed dishes. 
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Check out the Blogging Marathon page for other marathoners doing this BM. 

 

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Oats and vegetable tikka

Did you know Radio City is organizing a cookery contest across the country in various apartment complexes. It held one in my apartment last Sunday. The process was that they would select three best dishes and those cooks needed to participate in the second round where they had to cook within 45 minutes and ingredients available and that one had to be a rice dish.

I had decided on my favorite banana bread. But as luck and the Bangalore Electricity Department would have it, the power went out as soon as I put the bread in the oven to bake. So I pulled it out and finished it off in the pressure cooker. But the end result, though tasty, did not seem fit for a contest. So, I decided on this simple and very nutritious recipe that I had come up with few days ago. And I did make it to the Top 3. Yay!

INGREDIENTS

Vegetables               1 Cup

(any combination of peas, cabbabge, cauliflower, carrot, baby corn, corn, broccoli)

Oats                          1/2 Cup

Oil                              2 tbsp

Garlic                         2 pods

Ajwain                       1/2 tsp

Garam Masala           1 tsp

Green Chilly               1

Red chilly powder      1/2 tsp

Coriander leaves        8-10

Salt                              to taste

DIRECTIONS

1. Cut all the vegetables, boil them till soft and set aside to cool

2. Fry chopped onions, garlic and green chilly in 2 tsp oil

3. Add the onions to the vegetables and grind them into a coarse paste adding minimal water.

3. Take oats in a bowl and add ajwain, garam masala, red chilly powder, coriander leaves and salt

4. Add the vegetables and mix well to form a dough

5. Make lemon sized balls and flatten it

6. Heat a tava and add oil

7. Fry the tikkas on the tava till golden brown on both sides.

Oats Veg roll cook

8. Serve with ketchup or coriander chutney

Oats Veg Roll

NOTES

1. You can add potatoes also to the vegetables. I like to keep them as healthy as possible and so do not add them

2. If you have added too much water while grinding the vegetables and the mix does not reach a dough like consistency despite the oats then add 1 or 2 spoons of chickpea flour / besan. Again, this is not very healthy and so try to limit the water while grinding

3. If you are adding besan, then add it in small quantities till you reach the required consistency. Too much besan suppresses the taste of the vegetables and masala