Skip to main content

Pita with Pizzazz

When I bought this pita bread, I had a bright idea for a new hummus. Then life happened. And I forgot to soak chickpeas. Which means my hummus will have to wait for another day. But in the meanwhile, I have pita in my fridge. And I have a dinner to cook.

I also have some peppers and baby corn lying around, which reminds me of my favorite sandwich roll filling. From there, it's a simple matter of putting the two together for "Baby Corn and Peppers in Pita"



To make the filling, roast one red bell pepper (see tips for roasting here). Peel and cut into strips. Halve 10-12 babycorns and cut into matchsticks. Heat a tbsp of olive oil and saute babycorn over low heat until it softens. Add peppers and saute for a minute. Next, I added 3 tbsp of red chilli sauce, but you can add your favorite pasta sauce or whatever tomato based bottle of sauce you find in your fridge. Let cook for 2-3 minutes until the filling is almost dry. I didn't need to add any salt or pepper, but go by your tastebuds.

Toast the pita bread. Halve, line with lettuce leaves and fill with the sauteed babycorn/peppers.

Comments

Bharti said…
Lovely dinner Simran.
Srivalli said…
That sounds lovely simran...what an easy way to fix the dinner...:)..hope life gives you a moment to go the full way and make the hummus and other things...:))
Yasmeen said…
That's a delicious quick meal idea:)
This is a nice idea. Looks so good. Love to have them as a evening snack.
Aparna said…
I really like sandwiches with veggies (not lettuce though) and pita sandwiches are a favourite.
I cannot really say no to bread.:)
Mansi said…
I loved this recipe..so simple and non fussy...also, the CCD spinach corn sanwich recipe...great to go through your blog..would love to try out these 2 recipes.

Popular posts from this blog

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Ingredients
Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

The Living Roots Trek

I met Wesley at noon on a sunny day in May at the entrance to Tyrna village. The meeting had been three months in the making. Back in February, I had seen the pictures a friend posted from a trekking trip to Meghalaya. I'd been so taken in by the double decker living roots bridge that I immediately called Chalohoppo, the travel company she had gone with, and booked a trip for myself.

I'm not a trekker which means that instead of the rugged trip my friend had taken, I had arrived at a compromise. We will start the trip with the trek and then spend the rest of our stay in Meghalaya at a nice lakeside resort just outside Shillong. Which means that the day before I met Wesley, I'd landed in Guwahati and been met at the airport by a friendly Chalohoppo driver for a four hour drive to Cherrapunjee.

On arriving at the Sai Mika resort, nestled in the middle of mountains, I called the number I'd been given and was greeted by a friendly, enthusiastic voice of our guide for the tre…