Tzatziki – Fresh dill leaves in a flavoured yogurt dip

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Hello my Dear Wonderful Readers!

How are you all doing? How has the weekend been so far? It’s Sunday and we decided to stay home so I made a quick dip and some hot pita bread to enjoy as we watch reruns of ‘The Game of Thrones’ (can’t wait for April for the next season). The recipe for my home made pita bread can be found here Home made Whole Wheat Pita Bread. Dill has been in season for some time now so I made a few gyros too! I will post the recipe soon. For now this is my home made simple Tzatziki Sauce / Taziki Dip.

Ingredients :-

  1. Plain Yogurt – 2 cups
  2. Fresh Dill leaves – 1 cup (cleaned, dried and chopped)
  3. English Cucumber – 2 ( grated fine)
  4. Garlic – 4 cloves (paste)
  5. Lime – 1 (juice of one lime)
  6. Olive Oil – 2 tbsp
  7. Salt – to taste
  8. Pepper – a pinch

Instructions :-

  1. In a large muslin cloth dump all the yogurt
  2. Then bring the sides of the cloth together to form a nice ball and tie it up and hang over a small bowl. This is essential cause you really do not want a watery dip
  3. Leave this apparatus to rest for 15 – 30 mins (depends on how watery the yogurt is)
  4. Now in large strainer, add the grated cucumber and slowly press the cucumber flesh down with the back of the spoon
  5. This will help release all the water from the cucumber
  6. Let the cucumber drain for as long as 15 mins
  7. Meanwhile, combine the garlic, dill leaves, salt, pepper and lime
  8. After the yogurt and cucumber have drained out completely mix with the garlic and dill leaves
  9. Give a nice mix and add salt accordingly
  10. Your Tzatziki is ready! Drizzle a little olive oil over the top before you serve!
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Falafel – Veggie patties and health!

 

 

 

 

The reason I made Pita bread in my last post was to enjoy these lovely Falafels with Tahini! So now you know how I made the pita, let’s get on with these wonderful little veggie patties. In this recipe I deep-fried them, but you can also bake them. Some time soon I will post a recipe with the baked version. For now this is my take on Falafel and Pita pockets filled with Falafel and Tahini.

Recipe at :- https://acupcakeforlove.wordpress.com/2015/09/22/home-made-whole-wheat-pita-bread/

Before I get to the recipe, I would like to tell you that you can use canned chickpeas that have been boiled too. I just used dry chickpeas and soaked them over night so they are ready to be boiled the next morning.

Ingredients: –

  1. Chick peas – 1 + ½ cup (Boiled and cooled)
  2. Garlic – 5 -6 cloves (washed and skin removed)
  3. Coriander leaves – ¼ cup (fresh and stem removed)
  4. Parsley – ½ cup (fresh and stock removed)
  5. Onions – 1 (medium cut into four halves)
  6. Spring onions – 4 (finely chopped)
  7. Sesame Seeds – 1tsp
  8. Coriander Seeds – 1 tsp
  9. Cumin Seeds – 1tsp
  10. Red Chili Powder – 1 tsp
  11. Baking Soda – ¼ tsp
  12. Pepper –1/2 tp
  13. Salt – to taste
  14. Whole Wheat flour – 2tbsp
  15. Lemon Juice – juice from 1 lime
  16. Oil – enough to fry (depends on the size of your dish)

 

Instructions: –

  1. In the bowl of your food processor, add all ingredients from 1 to 12.
  2. On low process till the chickpeas has crumbled and the ingredients have combined well
  3. Then add whole wheat flour, salt and lemon juice
  4. Run the processor till the mixture combines well
  5. Turn off the processor and touch the mixture to see if it will hold to form a ball (I recommend that you run the processor only for a few seconds at a time, if the chickpeas is worked for too long, it becomes runny and will not hold shape)
  6. Finally when the mixture does hold shape empty into a bowl. Let the mixture rest in the fridge for a few hours ( I leave them over night)
  7. When you are ready to make the falafel, in a wok or deep dish, heat oil on a medium flame
  8. Slowly make patties with the chickpeas mixture
  9. Gently deep fry the patties making sure you do not toss them around or they might fall apart
  10. Once they are nice and golden take them out of the oil and set aside to cool down

 

 Tahini Sauce

Ingredients: –

  1. Sesame Seeds – ½ cup
  2. Oil – ½ cup (I used olive oil)
  3. Salt – a pinch

 

Instructions: –

  1. Toast the sesame seeds in a heavy bottom pan. Do not wait for them to turn brown. Make sure you stir continuously to prevent them from burning
  2. Once you know they are roasted evenly, take it off the pan and let it cool
  3. After it has cooled down add oil and toasted sesame seeds in a mixer bowl and processor at high-speed till nice and pasty
  4. Then add salt to the mixture (add more if required)
  5. Process well and pour into a clean bowl ( make sure these is no moisture in the bowl, this will ensure that the tahini last longer)

To assemble the Pita Pocket

  1. Tear the pita into half ( keeping one side attached)
  2. Then add two Falafel patties to the pita pockets
  3. Fill with fresh onions, tomatoes, parsley leaves and Tahini sauce
  4. Enjoy!!!

Home made Whole Wheat Pita Bread

 

 

Its actually quite simple to make Pita bread. And as usual I used by food processor to do the mixing and then a little kneading with my hand. A little time to rest and pop them into the oven for wonderful soft home made Pita bread. Now this recipe will give you soft and thin pita bread. I do not like thick fluffy pita, cause then its just a round thinner bun. Also I like more stuffing in my pita than the bread it self. So if you want thicker pita bread all you have to do its roll them out thicker and let them rest for longer after rolling them out.

 

Ingredients :-

  1. Yeast – 1 tbsp
  2. Sugar – 2 tsp
  3. Water – 1/2 cup
  4. Whole Wheat Flour – 2 cups
  5. Milk – 1/2 cup
  6. Salt – 1/4 tsp

Instructions :-

  1. An a microwavable bowl, combine milk and water and warm till luke warm
  2. Then take the bowl out of the microwave and add sugar to the milk mixture
  3. Add yeast into the sugar + milk + water mixture and let it rest till nice and foamy ( approx 15 mins)
  4. In a bowl of you food processor, add the whole wheat flour and salt
  5. Once the yeast mixture is nice and foamy , pour 1/4 of the mixture to the wheat flour and start the food processor on low
  6. Gradually add in the rest of the mixture to the flour
  7. The entire wheat flour dough should come together into one nice clean ball yet should be sticky when pinched (add or reduce the amount of water as required – the amount of water required by the flour depends on how fresh the flour is and its quality)
  8. Lightly dust your counter top with a little flour ( maybe 1.2 tbsp)
  9. Now empty the dough onto a lightly floured counter top and kneed for a good 5 – 10 mins
  10. You want to made sure you work the gluten and distribute the yeast evenly as well
  11. Lightly oil a glass bowl and drop the wheat dough into the bowl
  12. I usually cover it with a wet cloth and allow it to rest in a warm place ( usually the side of my pre heating oven or a window facing the sun)
  13. Let the dough rest of half an hour
  14. After that divide the dough into equal parts ( i got around 10 medium sized pitas)
  15. Roll them out into prefect circles
  16. Line your baking tray with baking paper and set these pita discs onto them ( leave 5 – 8 cms between them)
  17. Again cover these disc and let them sit for half an hour
  18. Meanwhile preheat your oven to 200C
  19. After half an hour pop the resting pita discs into the oven and bake for 5 – 8 mins ( keep a close eye on the them, do not let them turn brown, they will become hard like biscuits)
  20. You will see them pop up slowly and balloon up
  21. Remove them from the oven and let then cool completely
  22. To cut them out you just need to hold the sides inwards and they usually just tear into nice perfect pockets
  23. Enjoy