Archive for February, 2010

Lebanese Smoked Vegetable Sandwich

Past week we have been gorging on Mediterranean food. Made whole wheat Pita bread using Sanjeevkapoor’s recipe. They turned out quite good with ~ 80% puffing rate! Stuffed it with Falafel from the recipe here and topped it with Nupur’s Tahini sauce.

This was just a prelude to the party that we had to host. For the party I made some Pita bread stuffed with smoked vegetables (Lebanese smoked vegetable sandwich) and topped with a yoghurt-mustard dip both recipes from Nita Mehta’s mini cookbook ‘Low cal snacks’. This was a huge hit with the guests. I smoked the veggies on a charcoal fired grill.

The other items on the menu were Green Chana kebabs adapted from Ranjit Rai’s Tandoor-The great Indian Barbecue served with a spicy mint chutney, grilled white onions, skewered cheese and fruits (without grilling) glazed with ginger-brown sugar syrup and some delectable eggless dark Chocolate- Orange Mousse from Aparna’s recipe.

Thank you all the lovely recipe owners for making my party a hit! 🙂

Here’s the recipe for the Lebanese Smoked vegetable sandwiches adapted from Nita Mehta’s book:

Smoked veggies of your choice chopped (I used Red, Yellow bell pepper, mushrooms) ;all smoked directly on a charcoal fired grill.

Tomatoes smoked, skin removed and chopped (remove the seeds and the pulp)

Paneer (Indian cottage cheese) smoked/grilled and cubed (use the soft variety, I used Amul paneer)

Fresh oregano chopped

Fresh parsley chopped

Freshly ground black pepper

Chilli flakes (the original recipe did not suggest this but I added it to make the sandwiches spicier)

Salt to taste

Pita bread cut into quarter

Toss the smoked chopped vegetables and paneer cubes together. Add the chopped parsley, oregano, black pepper, chilli flakes and salt. Mix well.

Cut the Pita bread into quarters and stuff the smoked veggie mix. Top it with the youghurt mustard dip and serve immediately.

For the Yoghurt mustard dip:


Mustard paste


Black pepper

I also added 1-2 tsps of some leftover Tahini paste

Whisk  all the ingredients together and serve with the smoked veggie-pita sandwiches.

February 17, 2010 at 3:01 pm 7 comments

Hot Cross Buns

It’s not Easter yet and still I made these delightful Hot Cross Buns! I wanted to use up some left over Tutti Frutti and also the fresh yeast sitting in my refrigerator for quite some time now.

The recipe is from Sanjeevkapoor’sCakes and Bakes’. My little one was very excited at the mention of Hot Cross Buns; He was delighted that one of his nursery rhymes was in my cookbook too! 🙂

These buns were a delight to make. We enjoyed the soft perfectly crumbed, mildly sweet buns for breakfast with some cinnamon sugar and Lime marmalade.

I followed the recipe like an obedient student except the oven temperature which had to be increased for my convection oven. 

Here’s the recipe for Hot Cross Buns:


3 1/2 cups Refined flour (maida)

2 teaspoons Fresh yeast

3 1/2 tablespoons Sugar

1 1/2 cups lukewarm milk

Salt a pinch

2 tablespoons Butter

1/2 cup Tutti frutti

For glaze

2 tablespoons Sugar

Sift the flour and salt into a large bowl.

In a small bowl, dissolve the yeast and sugar in lukewarm water.

Add it to the sifted flour once it froths and mix.

Add the lukewarm milk, a little at time, till all of it is incorporated into the dough. Add the butter and knead till the dough is soft and smooth. I used a food processor to knead the dough.

Cover with a damp cloth and rest the dough till it doubles in volume.

Preheat oven to 240°C/475°F/Gas9. I baked at 250 °C

Grease a baking tray Knock back the dough and add the tutti frutti.

Shape into ten round buns, marking a cross on the top with the back of a knife. I cut very thin strips of dough and placed them in a cross shape on top of the buns.

Place on the greased tray and set aside to rise for about fifteen minutes.

Bake for ten minutes till well risen and golden brown.

Remove from the oven. To make the glaze, mix the sugar the sugar with one tablespoon of water and heat gently till the sugar dissolves.

Brush the buns with the glaze immediately on taking them out of the oven.

 My Notes:

*Be careful while adding the milk; sudden addition may make the dough very soft .  The dough should be pliable but not very soft.

*I had to bake the buns at 250°C for about 15 minutes.

*Also I brushed some milk on the buns for the 2nd batch before baking and got a nice golden crust.

February 10, 2010 at 12:42 pm 20 comments

February 2010




Find my recipes at The Urban Spice


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