May 17

Profiteroles and Eclairs

It took me a long time but I finally reached 200 posts in my blog. I needed it to be special and decided to attempt something that I have been wanting to do for a while but wasn’t confident enough to. I tried it 3 days ago and flopped badly. But I didn’t give up. Today on world baking day, I present you my 200th post.


Eclairs and profiteroles.

Fillings –

Vanilla bean cream pastry with a coat of ganache and glitter sugar

Mango mousse with a drizzle of chocolate and mango pieces

Salted caramel mousse topped with salted caramel sauce and glitter sugar.


Thank you Malvika for guiding me in my first attempt. Though I made a mess of that. But talking to you through the process gave me the confidence to try again.


Adapted the recipe from Meenazs post. Just a small change. Thank you Meenaz


A special thanks to Ameya for not letting me give up on this attempt at choux. I was in tears after the initial flop and wanted to do something else but u convinced me to not give up.


Love to my amazing friends and family who always encourage me. I have given up many times but you guys don’t let me stop.


Thank u to the Lockdown that made me restart my blog once more.


CHOUX PASTRY


150 ml water
100 ml Amul Tazaa Milk
125 ml Amul butter
1/4 tsp salt
1/2 tsp sugar
4 eggs
150gm flour

  1. In a saucepan, heat water, milk, butter, salt and sugar till it scalds and the butter is completely melted.
  2. Take off heat, add the flour and mix quickly.
  3. Put it back on heat and keep mixing the roux.
  4. Cook on low flame till it stops sticking to the pan and starts sizzlong softly.
  5. When the roux leaves the pan, shut the gas and let it cool.
  6. Heat the oven to 140 degrees. I keep it low as my oven gets very hot. You can also work between 160-180 degrees.
  7. In the meantime whisk the eggs together.
  8. When the roux has cooled down and is slightly warm to touch, add the eggs in intervals, mixing continuously in between. 
  9. If you have a kitchen aid use the dough attachment and your work is sorted.
  10. I don’t have a stand mixer so I keep beating and mixing it with a wooden spoon. (In my first attempt I used a hand beater as the effort of mixing by hand was too much, the choux flopped miserably)
  11. Add the eggs little by little and mix the mixture. U have to get a tight batter that when u lift the spoon it should drop heavy in a V shape. This takes time and effort. My husband helped beat the mixture too as my arms were hurting.
  12. Fill in piping bags with a French star nozzle or even a round one is fine.
  13. Place a silicon mat on a tray and pipe the profiteroles. A small blob with a swirl action so u don’t get a peak.
  14. For the eclairs just lift and pipe small logs of equal size 
  15. Take little water in your hand and sprinkle all over the mat and the piped choux.  This helps the dough rise.
  16. Wet your finger and gently press down any peaks or adjust the shape of our choux.
  17. Bake in lower rack for 30 mins.
  18. Then move to middle rack for 8-10 mins to get better browning.
  19. Check if the choux had fluffed and is light and has a knock to it. Should be crispy 
  20. Remove and cool. Store in airtight boxes once cooled untill assembly.

VANILLA CREAM PASTRY


3 tablespoons granulated sugar
3 egg yolks
3 tablespoons all-purpose flour
1/2 vanilla bean or 1 Tsp extract
2 cups whole milk
2 tbsp cornflour

1 tablespoon butter

  1. Place sugar, egg yolks, flour, cornflour and vanilla in a saucepan and mix together well.
  2. In a separate saucepan, scald milk. Very slowly pour milk over egg yolk mixture, in a thin stream, beating constantly with a hand blender.
  3. Continue cooking on low heat, stirring with a wooden spoon, until mixture reaches the boiling point.
  4. Lower flame and cook till it gets thick like a custard, stirring constantly.
  5. Remove pan from heat, add butter and mix well.
  6. Pour into bowl and let cool, stir occasionally to prevent skin from forming over the top.
  7. Chill (with plastic wrap pressed onto the surface to prevent a skin from forming) until very thick (about 3-4 hours).

CHOCOLATE GANACHE

200 gms dark chocolate

150 gms Amul Cream

2 tsp butter

  1. Chop the chocolate to small even pieces
  2. Heat the Amul cream in a pan, when it just starts to bubble shut the gas.
  3. Mix the butter with the cream and pour this mix over the chocolate.
  4. Leave it for 3-4 minutes and then mix well. Let it rest for a couple of hours.

SALTED CARAMEL SAUCE by Kiran Tarun

1.5 cups granulated sugar

1/3 cup water

4 tbsp butter, cubed and room temperature

1/2 cup heavy cream, room temperature

1 tsp sea salt1 tsp vanilla extract 

  1. Add water and granulated sugar into a saucepan. Heat saucepan over medium-high.
  2. RESIST any attempt to stir with a spatula or wooden spoon while sugar melts. Let it do its thing. It’ll bubble vigorously but DON’T be tempted to stick a wooden spoon to STIR. DON’T DO IT. You’d only risk a huge clump of mess! Crystalized sugar, no bueno.
  3. Instead, swirl the saucepan once or twice to evenly melt sugar and caramelize. Do not over-do it.
  4. Once sugar caramelizes into a nice dark amber shade, remove saucepan from heat and carefully drizzle in cubes of softened butter and cream. With a wooden spoon, continue whisking even though it looks like everything would bubble over, but trust me, it will settle. Just continue whisking, carefully and AVOID BURNS.
  5. DO NOT STICK YOUR FINGERS IN FOR TASTE. You will be awarded with 3rd degree burns. No joke.
  6. Once caramel is pourable, whisk in fleur de sel and vanilla extract. Store salted caramel sauce in airtight jars for up to a week.

ASSEMBLY

  1. Make a small hole at the bottom of the profiteroles or 3 holes in the eclairs. Pipe the filling through these holes. Drizzle ganache
  2. Alternately you can slice the eclair or the top of the profiteroles and pipe the filling. Top with ganache

May 13

Kheema Pav

I have made kheema several times but never matched the restaurant versions. Always tasted insipid I felt. And I love to order it in the restaurant. So imagine my plight when I never made it to satisfaction at home


Lockdown is also the time when everyone tries their hand at Pav, so I thought why not try making Mumbai’s famous laadi pav to go with the kheema. I have never made pav before but when you have Sumod Tom’s recipes then you can’t go wrong. It’s half maida half wholewheat.


I have this baker friend who I have a very special bond with – Tasneem Shah, she has been posting mutton recipes since Ramzan started. I know she is a fab cook as have eaten her food, so I pestered her for this recipe. Trust me I was so thrilled when the kheema not just looked but also tasted ekdum restaurant types. This is a keeper.


PAV RECIPE https://sumodtomzcuisines.com/recipe/eggless-ladi-pav-2/


KHEEMA ALOO – Tasneem Shah


500 gms Mutton Kheema

1/3 cup ghee2 big onions – grated

2 Tbsp ginger garlic paste

Akha garam masala – 4-5 peppercorns, 4 cloves, 1 big cardamom, 1″ cinnamon, 2 tej pata

2″ ginger julienned

2-3 tsp red chilli powder

1 tsp haldi

1 tsp garam Masala1 tbsp coriander powder

1/2 cup chopped coriander leaves and pudina leaves

2 big potatoes cubed

  1. Wash and drain the kheema.
  2. In a cooker, heat ghee, add the akha garam masala. Let it sizzle.
  3. Add the onions and let if fry well.
  4. Add the ginger garlic paste and sautee well for about 5 mins.
  5. Add the Kheema and fry it on high gas for about 5-7 minutes. Keep mixing so that it doesn’t burn.
  6. Lower the flame, add salt and julienned ginger. Mix well and let it cook in its juices for 10 minutes.
  7. Add 3/4 cup water and close the lid. Keep on medium heat for 2 whistles. Switch off gas and let pressure drop by itself.
  8. Cook the cubed potatoes in slightly salted water for 10 mins. Drain and keep
  9. Open lid, add the masalas and fry it once more. Let it leave oil
  10. Add half the quanity of dhania and pudina, mix well.
  11. Add little water and the potatoes. Adjust seasoning. Let it cook on slow gas for 10 minutes or till kheema is cooked and the potatoes have absorbed the Masala. 
  12. If it’s too dry add little water, if it’s too wet then dry it a bit. 
  13. Garnish with remaining dhania pudina and serve hot.

May 12

Schezwan Triple Fried Rice – Lockdown version

When ur under a lockdown and u barely have any veggies or meat plus some left over noodles and rice, what do u do?

You whip up some jugaadu or cheats way to make some desi Indochinese. My version of the popular Schezwan triple fried rice with an omlette blanket to balance out the spice levels

Ingredients

1.5 cup cooked rice

1.5 cup cooked noodles

3/4 cup branded Schezwan chutney

2 tsp soya sauce

4-5 tbsp tomato ketchup

1/2 cup watery cornflour slurry

10 garlic flakes minced

2 spring onion whites sliced

2 spring onion greens sliced

1/2 cup sliced cabbage (you may also add more veggies but I didn’t have any)

1-2 eggs

Salt

Oil

  1. Heat just a few drops of oil in a Wok enough to grease it
  2. Add the onion and garlic and let it sweat. No need to brown just a bit translucent is good
  3. Add the cabbage and if u have any other veggies. Sprinkle salt.
  4. Toss it around till it’s cooked with some crunch left.
  5. Add the Schezwan and soya sauce and mix it.
  6. Add the cornflour slurry and mix well. Adjust seasoning.
  7. Add the rice and the noodles. Add the tomato ketchup. Mix well. Adjust water and seasoning. This needs to be a slightly wet dish.
  8. Add the spring onion greens, mix and shut the gas.
  9. Make the omlette by whisking the eggs with little salt.
  10. Heat a pan with some oil and put the egg mix. Cook on medium flame on both sides.
  11. Serve the dish hot with a covering of the omlette.

May 11

Baigun Bhaja

20 years ago when I used to work in an office, a Punjabi colleague would get this dish and I fell in love with it. I would always pester him for the recipe and he would give me some vague one or maybe I thought it was vague as I barely cooked then.

Years later a friend of mine Rinky had made these and I asked her for the recipe. I made a few changes and made it recently. One bite into it and it reminded me of my colleagues dabba. He was Punjabi and this dish is Bengali but both taste so similar. And the best part is my kids loved it. They look forward to when I will make it next.

It may not be the authentic Bengali version, but we absolutely love it with some curry/dal and rice.

Ingredients

1 big brinjal

Oil for frying

1/2 cup rice flour

Masala Paste –

2 tbsp red chilli powder

1 tsp coriander powder

1 tsp amchur

1 tbsp ginger garlic paste

1/2 tsp garam masala powder

Salt

1-2 tbsp Water

  1. Cut the brinjal to 1/2 inch thick roundels. Don’t leave it lying around. Cut just before frying.
  2. Make the masala paste by mixing all the Ingredients mentioned with little water. Adjust seasoning.
  3. Coat the brinjal pieces with the masala paste generously.
  4. Coat it with rice flour. Dust off extra.
  5. Keep for 10 minutes.
  6. Take a pan add some oil and pan fry the pieces on low to medium flame till golden brown on both sides.
  7. Crisp fry and serve hot.

May 07

Chicken Schnitzel with Butter herbed potatoes, Sauteed veggies and a Mushroom cream sauce

When you want to treat your family and friends, but the thought of the effort involved makes you rethink the menu, this is the meal you should make.

A special menu prepared just for my family. Though it looks elaborate, it’s actually quite easy to prepare.


Chicken Schnitzel

Herb buttered potatoes

Sauteed Veg

Mushroom cream sauce

Garlic bread
Except for the bread, everything is home made.

CHICKEN SCHNITZEL

Recipe adapted from www.jocooks.com

2 large chicken breasts

1/2 cup maida/ all purpose flour

1 cup breadcrumbs

2 eggs

1 tsp Dijon mustard

1 tbsp chopped coriander

1 tbsp Red chilli powder/paprika

Salt

Pepper

oil

  1. Place the chicken breast in between 2 plastic sheets or a Ziploc bag. Pound it gently with a mallet to get appx 1/4 inch thickness. Repeat with the other breast.
  2. Season the chicken breasts with salt and pepper. Set aside.
  3. In one shallow plate whisk the flour with salt and paprika/chilli powder. In another shallow plate whisk the breadcrumbs with salt and pepper. In a shallow bowl, whisk the eggs with salt and the mustard.
  4. Place it next to each other like on an assembly line. Start by coating the chicken in the flour mixture first, shaking off any excess. Dip it into the egg mixture next, making sure it’s fully covered in egg, and lastly dredge it through the breadcrumb mixture. Place on a plate and repeat with the rest of the chicken.
  5. Heat oil enough to deep fry the chicken, in a pan over medium-high heat. Once the oil is hot enough place a schnitzel into the skillet and fry, the oil should sizzle. Fry for about 2 to 3 minutes per side or until the schnitzel is a deep golden brown. Transfer to a plate lined with paper towels. Repeat with remaining chicken.
  6. Serve schnitzels with lemon wedges.

HERBED BUTTER POTATOES
Half kg baby potatoes

2-3 tbsp butter

2 TSP mixed dried herbs – oregano, basil, parsley

1 tbsp chilli flakes

Salt

  1. Poke the baby potatoes with a fork, no need to remove skin. 
  2. Put it in a pressure cooker with salt and water. One whistle, lower the gas and keep it for 2-3 minutes. Shut the gas.
  3. When cool, cut the potatoes in half leaving the skin on.
  4. Take a pan add butter, herbs, chilli flakes and salt. Mix it
  5. Add the halved potatoes, increase the heat and sautee the potatoes till they are coated well and slighly crisp.
  6.  Serve hot

SAUTEE VEGGIES
1 packet mushroom – sliced 

5 baby corn sliced

1 small broccoli

You can also add zucchini and bell peppers

  1. Heat olive oil in a pan and saute garlic and baby corn, cover and cook
  2. When corn is slightly tender add mushrooms and sautee. Cover and cook.
  3. If adding zucchini and bell peppers, add it now. Let it cook for few minutes.
  4. Add the broccoli, 5 mins before the veggies are done. Cover and cook.
  5. Add a litte salt, dried herbs and chilli flakes. Mix well and shut the gas. Keep aside.

MUSHROOM CREAM SAUCE
1 pkt mushrooms sliced

1 onion chopped

10 garlic minced

1 TSP dried herbs – oregano basil parsley

1 TSP red chilli flakes

100 ml cream

Salt

Olive oil

  1. Heat oil in a pan and sautee onion and garlic till pink and translucent.
  2. Add the mushrooms and increase heat.
  3. Add the herbs, chilli and salt and Sautee till the liquid dried off and mushrooms are cooked.
  4. Lower the gas and add the cream and Sautee.
  5. This will be a slightly thick sauce

May 06

Prawns Koliwada

I love Prawns Koliwada. Before Lockdown, I have been known to hunt it down at different restaurants. I think the best I have had is at Jai Jawan in Khar and Fishland in Thane.


I had no plans to make prawns today. Last night I was searching for my mexican masala paste and I found this dabba of marinated prawns which I had kept for the rawa fry version. I immediately removed it and planned to rawa fry today for lunch.


My son doesn’t enjoy rawa fry and he was insisting I make dynamite prawns. I wasn’t in the mood for that so thought let me try if I can convert these to Koliwada. The online recipes seemed weird. So I message my friend Ameya and he gave me the coating recipe. It was perfect as expected from him. The kids loved it so much that they were sad that there wasn’t more.


Ingredients

25-30 medium to big size prawns

Oil for frying


MARINADE

2 tbsp kashmiri chilli powder

1 tbsp cumin powder

3/4 tsp turmeric

1 heaped tbsp ginger garlic paste

1 .5 tsp vinegar

salt

1 tsp oil 

COATING

6 tbsp besan/chickpea flour

4 tbsp maida/all purpose flour

2 tbsp cornflour

2-3 tsp red chilli powder

2 tsp ajwain/carom seeds

1 tsp amchur powder

1/2 tsp ginger garlic paste 

Little water

Salt

GARNISH

1 tsp chaat masala

Lemon wedge


METHOD

  1. Wash and clean the prawns well. 
  2. Mix all the ingredients mentioned under marinade and marinate the prawns for 1 hour.
  3. Mix all the ingredients mentioned under coating with little water so as to make a thick batter.
  4. Transfer the marinated prawns to the coating batter. Ensure its drained of water before you do.
  5. Heat oil, let it get hot enough before adding the prawns. Fry on medium to high heat.
  6. It should take about 4-5 minutes for the prawns to cook on both sides. They need to get golden brown on both sides.
  7. Drain the oil and serve hot sprinkled with some chaat masala and a squeeze of lime juice

May 04

Ragda Pattice

This Ragda Pattice recipe is my mom’s and trust me it’s amazing. The ragda is prepared in a very different way than any recipe I have seen online. And her tikkis too are just a family favourite.

RAGDA

Ingredients
1.5 cups dried white peas/vatana

Pinch of soda bicarb

2 big onions 

2 big tomatoes

1″ ginger

6 green chillies

4 garlic

3 tsp amchur

3/4 cup coriander leaves

1/2 tsp cumin

1/2 tsp coriander powder

1/4 tsp haldi

1 tsp garam masala powder

Salt

Oil

  1. Soak the peas overnight. Pressure cook the vatana with little soda bicarb and salt to 4 whistles.
  2. Fine chop or make a coarse puree of the tomatoes.
  3. Grind together the onions, chillies, coriander leaves and powder, cumin, amchur and garlic to a paste.
  4. Heat oil in a pan, add cumin
  5. When it sizzles add the paste and garam masala powder.
  6. Fry it well then add the boiled peas. Mix well and let it get into a thick gravy.
  7. Add the tomatoes and let it cook.
  8. Adjust seasoning and Serve hot

ALOO TIKKI

Ingredients
8 big potatoes

1/2 tsp haldi/turmeric

3-4 finely chopped chilli

1 tsp coriander powder

1/4 cup chopped coriander leaves

1/2 lime

Salt

1-2 slices of bread  powdered in a grinder

  1. Boil the potatoes, ensure it does not break else  the tikki will be soft.
  2. Peel and mash the potatoes well.
  3. Add all the ingredients ans mix well. Adjust seasoning and spice
  4. Make tikki shape and pan fry on both sides to a crisp golden

GREEN CHUTNEY

Ingredients
1 bunch coriander leaves with stems

1/2 bunch pudina leaves

1/2 lime (adjust as per taste)

3 garlic

2-3 chillies

1 tsp raw mango PC’s (optional)

Salt

1″ ginger

  1. Wash and chop all ingredients and put it in the mixer.
  2. Grind with none to minimal water. Adjust seasoning and spice

CHILLI GARLIC CHUTNEY

Ingredients
10 dried kashmiri chillies 

1 tsp jeera

4-5 Garlic

1 tsp oil

  1. Soak kashmiri chillies in hot water for half Hour
  2. Grind them with some garlic, jeera and a tsp of oil

IMLI DATE CHUTNEY – Vegrecipesofindia

Ingredients

½ cup tightly packed seedless tamarind

½ cup seedless dates

½ cup powdered or grated jaggery or as required – adjust as per your taste

2 cups water

½ teaspoon roasted cumin powder

½ teaspoon coriander powder

½ teaspoon dry ginger powder (saunth)

¼ or ½ teaspoon red chili powder or 1 dry red chili

black salt or rock salt as required.

  1. In a pan, take the tamarind, dates and water.
  2. Cook the tamarind and date for about 8 to 9 minutes on a low flame till they soften
  3. Now add the powdered jaggery and continue to cook.
  4. Let the jaggery dissolve and the mixture thicken a bit.
  5. Add all the spice powders – red chili powder, coriander powder, dry ginger powder and roasted cumin powder.
  6. Stir & simmer for a further 1-2 minutes more.
  7. Season with salt. Let the chutney mixture cool down.
  8. In a chutney grinder or small blender, grind this whole mixture till smooth.
  9. Add some water if required while grinding
  10. Strain the chutney through a strainer.
  11. Store the tamarind dates chutney in an airtight bowl or container in the refrigerator and use it when you make chaat at home

ASSEMBLY

  1. Flatten two tikkis on a plate.
  2. Pour ragda over it 
  3. Add the chutneys as per your taste
  4. Sprinkle some chaat masala
  5. Top it with chopped onions, chopped coriander and lots of sev

May 03

Mangalore Buns

I am a Mangalorean and everytime I visit Mangalore I ask my cousin to buy these for our evening snack along with Goli bajne (another type of fritter). It taste amazing piping hot with a cup of chai.

I always land up making cake or fritters with over ripe bananas, am so glad I made Buns instead today. Bliss

Recipe Courtesy – Hebbars Kitchen

Ingredients

2 ripe banana

2 tbsp sugar

1/4 cup curd

1 tsp cumin / jeera

pinch of baking soda

½ tsp salt

2 cup maida/all purpose flour

oil

  1. Take the bananas in a bowl, add sugar and mash it well with your hand or a fork.
  2. Add curd, cumin, baking soda and salt. Combine well.
  3. Add the maida and knead it into a soft and smooth dough
  4. Grease the dough with a tsp of oil. Cover and rest in warm place for 8 hours.
  5. Next morning, knead the dough slightly and make a ball sized dough.
  6. Dust with some maida and roll slightly thicker than a poori.
  7. Deep fry the buns in hot oil on both sides keeping flame on medium till they are golden brown on both sides.
  8. Serve Hot.

May 02

Spaghetti Aglio E Olio

My friendship with Tree or Theresa started on FB messenger nearly 6 yrs ago when she asked me the recipe for Spaghetti Aglio Olio. I actually went back and searched our chats and it brought a smile. She made it and loved it.


This is an easy peasy recipe which has no sauce but flavoured with garlic, olive oil and chilli. I love to pair it with crispy bacon bits and it’s a meal in itself.


Am a strange one I know. Took me so long to finally  post the recipe on blog. But it’s definitely a keeper.

Ingredients
200 GM’s spaghetti

1/4 cup olive oil

10-15 garlic minced

2 tbsp chilli flakes

1 tbsp mixed dried herbs

6-7 bacon strips fried crisp 

1 pkt mushroom – each cut into 4-6 PC’s depending on size

Salt

Parmesan cheese to sprinkle 

  1. Heat water to boiling point. Drop the pasta in. Don’t break it. Add salt and boil till Al Dente. Will take about 10-13 mins. Remove one and bite into it. Should not be mushy. Should have a bit of bite in it without tasting raw
  2. Drain the pasta when it’s ready but remember to keep one glass of the pasta water.
  3. Run the pasta under cold water else it will keep cooking
  4. Chop the bacon into tiny bits 
  5. Heat a pan. Add 2 tbsp oil, and pan fry the mushrooms on high flame.
  6. When nearly done add garlic, chilli flakes, bacon, herbs, salt, some more olive oil and half cup of the reserved pasta liquid.
  7. Mix it up and add the pasta in. Mix well and let it soak up all the juices. Add pasta water or adjust seasoning if needed.
  8. Serve hot garnished with fresh herbs and parmesan cheese.

May 02

Lebanese Feast

I thought it was Sunday. The meal thought it was Sunday too. But aajkal kya Sunday kya Thursday.


Lebanese feast for lunch

Pita

Hummus and Labneh dips

Baked chicken and potatoes
What a wonderful meal


Hummus
Ingredients

3tbsp chickpeas soaked overnight and cooked in the pressure cooker next day

3tbsp lemon juice

1-2 tbsp lightly dry roasted til/sesame

4 tbsp olive oil

1 tsp garlic paste/2-3 crushed garlic

salt

  1. Grind toasted til to a paste with little olive oil, this makes your tahini paste
  2. Add the chickpeas, lemon juice, salt and garlic, churn again till smooth
  3. Whilethe the mixer is running, add 2 tbsp olive oil a little at a time.
  4. Spoon the hummus in a bowl and drizzle olive oil and some red chilli flakes. Serve cold

Labneh
Ingredients

400ml curd

Salt

Olive oil to drizzle

Pinch of Zataar

  1. Mix salt to the curd and whip well
  2. Tie the curd in a Muslim cloth and hang it for the water to drain for 2 hrs.
  3. Untie the cloth and place it on a sieve. Spread it well by pressing down
  4. Place this sieve on a bowl and cover and keep it in the fridge to drain for 24 hrs 
  5. Remove into a bowl and drizzle olive oil and Zataar. Serve cold

Baked chicken and potatoes
Ingredients

1 kg chicken pieces

1/2 cup Olive oil

4 cloves of crushed garlic

1 tsp salt

Juice from 1/2 – 1 lemon

2 heaped tsp Za’atar

1 tsp red chilli flakes

3 cubed potatoes

  1. Mix all the ingredients in the oil. Adjust seasoning
  2. Rub each piece of chicken all over with the mixture and marinate it overnight.
  3. Place the chicken flat in one layer on a greased baking dish.  Cover with foil.
  4. Bake in a pre heated oven at 180 degrees C for 20 minutes, covered.
  5. Remove from oven, discard foil.
  6. Place the potato cubes all around the tray, drizzle olive oil on it and sprinkle salt and chilli flakes on the potatoes.
  7. Baste the chicken with the juices from the pan before placing it back in the oven to bake with the potatoes. 
  8. Bake another 20-30 minutes (approx.). Till chicken is golden and cooked 

Pita recipe pls follow Sumod Tom’s blog – https://sumodtomzcuisines.com/recipe/pita-bread/