The Food Journal

FALAFEL IN PITA POCKETS! LIST OF INGREDIENTS: Pita Bread- Whole wheat flour 1cup Refined flour 1/2 cup Salt 1 tsp Sugar 1 tsp Olive oil 1 tbsp Active dry yeast 1 tsp (if you dont have yeast you can substitute this with a mix of curd with a pinch of baking powder and baking soda, in this case you will have to rest the dough for minimum 2 hours) Falafel- Dried Chickpeas 1 cup (soaked overnight in water and drained) Baking powder 1 tsp Coriander and mint leaves Garlic 4-5 cloves 2 Green chillies  1 small Onion  Cumin and coriander powder 1 tsp each Salt as per liking For the sandwich- Hummus spread Veggies of your choice, preferably pickled veggies (I used beetroot, carrots and jalapenos) French fries Mayonnaise Lettuce/ cabbage leaves for the crunch Schezwan/ Chilli sauce (I know its not a part of the authentic Lebanese cuisine but I love some spice in my sandwich😂) INSTRUCTIONS: So to start with first prepare the dough for the Pita bread so that you get enough time to rest the dough. I

GHEE MYSORE PAK Mysore pak  is an Indian sweet,  originated in the city of Mysore,  one of the major cities in the Indian state of Karnataka .  The texture of this sweet is similar to a buttery, sweet and dense cookie which melts in your mouth. INGREDIENTS: 1 cup besan 1 cup ghee 1cup sugar ¼ cup water INSTRUCTIONS: Firstly, dry roast 1 cup besan on low flame for around 8-10 minutes on low flame, until it turns aromatic. Sieve the roasted besan to remove from any lumps present. Take a bowl and add ½ cup ghee to the roasted besan and mix well,  make sure there are no lumps in this batter. In a large kadhai take 1 cup sugar and add ¼ cup water dissolve sugar keeping the flame on medium flame. Boil the sugar syrup until it reaches 1 string consistency. Keeping the flame on low add prepared besan ghee mixture stir well until the besan-ghee mixture is combined well in sugar syrup. Now add 2 tbsp of ghee and  mix until the ghee is completely absorbed. F urther, add 2 tbsp of more ghee in bat