Herbed Grilled Chicken and Chips Pita Pockets

Here in this post you will get three different recipes, actually four recipes. It’s like one of those buy one get one free offers, but here visit one recipe post and you will get three bonus recipes. WHOOP WHOOP! 😃

Herbed grilled chicken, coleslaw and pita bread and pita pocket recipes are being published here today. Isn’t that great! The one main ingredient used in this pita pocket is OMAN CHIPS, my faaaav!

The relationship between me and Oman chips dates back to the late 80’s. And I am sure most of the 80’s and 90’s kid brought up in the GCC will share this special attachment towards this immortal chips as well. So, it will be an injustice to the chips if I don’t give it its due importance in my blog. So i thought why post a recipe of chicken pita pockets with chips oman.

For those who don’t get this chips in your place, just grab a pack of your favorite potato chips ( chilli flavored would be best) and you are good to go. 👍🏻😊

I made some pita bread at home for this and i was very happy with the result. It turned out to be a very soft and spongy pita, even the next day. It tasted a little like naan. The coleslaw was good too. I had some left over Ranch sauce….so i chopped up some cabbage and carrots and added to it, sprinkled some sugar, mixed it and refrigerated for an hour or so.

The grilled chicken marinade is made mainly with coriander leaves, garlic, green chillies, curry powder etc. It had a very nice flavor. This is my sisters recipe. So simple but really good. So the combination of the chicken, ranch coleslaw, veggies and pickles and the hero of the dish , chips oman turned out to be awesome. Make it to believe it. 😃



For the grill chicken marinade:

  • 550 g chicken breast
  • 8 cloves of garlic
  • 5 green chillies
  • 1/2 a bunch of coriander leaves
  • 1 tsp curry powder
  • 3 tbsp olive oil
  • 1/4 tsp black pepper powder
  • A splash of lemon juice
  • Salt to taste

For the pita bread ( makes 10):

  • 2 1/4 tsp yeast
  • 1 cup warm water
  • 1 cup flour


  • 1 1/2 tbsp olive oil
  • 1 3/4 tsp salt
  • 1 3/4-2 cups flour

For the ranch coleslaw:

  • 2 cup mayonnaise
  • 1 clove garlic
  • 3 tbsp chopped parsley
  •  1/4 cup sour cream
  • 1 tsp vinegar
  • 3 tbsp sugar
  • 1/4 tsp cayenne/ red chilli powder
  • 1/4 tsp paprika
  • 3 tbsp buttermilk
  • 2 pinch Salt
  • 2 cups chopped cabbage
  • 1/2 cup chopped carrots

To assemble:

  • Chips oman
  • Pickled cucumbers
  • Tomatoes
  • Onions
  • Pickled green chillies
  • Parsley or lettuce



✔️ You can use the plain, simple coleslaw for this too. Recipe for that is here.

✔️ If you don’t want to make the pita bread from scratch, use the store bought ones

✔️ The grilled chicken can be eaten as it is.

✔️ If the directions for preparing pita bread looks intimidating, just watch this Video for easy understanding.

✔️ If you don’t get chips oman in your plce, just use any of your favorite chilli flavored potato chips.


For the chicken:

  1.   Grind all the ingredients listed under marination till you get a smooth paste and add it to the chicken. Let it marinate for 2 hours.
  2. Heat a griddle pan, add some olive oil and grill the chicken till done.

For the pita bread: 

  1.   Place yeast into the work bowl of a stand mixer and add 1 cup warm water and 1 cup flour. Whisk together and let stand 15 to 20 minutes for mixture to rise and make a loose sponge. Mixture will bubble and foam.
  2. Pour 1 1/2 tablespoons olive oil and salt into sponge; add 1 3/4 cup flour. Mix at low speed, using a dough hook attachment, until dough is soft, supple, and slightly sticky. If dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time. ( If you don’t have a mixer, just mix with a wooden spoon first and then knead with hand till dough is soft)
  3.   Knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes. ( Or knead with hand for 5 minutes) Turn dough out onto a floured work surface and form into a ball.
  4. Wipe inside of bowl with 1/4 teaspoon olive oil. Turn dough around in bowl to cover with a thin film of oil; cover bowl with foil and let sit until dough has doubled in size, about 2 hours.
  5. Remove dough from bowl and place onto a floured work surface. Lightly pat into a flat shape about 1 inch thick. Use a knife to cut dough into 10 pieces.
  6. Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom.
  7. Cover the dough balls with a damp cloth and let it rest for 30 minutes.
  8.   Sprinkle a small amount of flour on a work surface and top of a dough ball; gently pat dough ball flat with your fingers, forming a flat, round bread about 1/4 inch thick. Let dough round rest for 5 minutes. Repeat with remaining dough balls.
  9. Brush a cast-iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. Lay pita bread into hot skillet and cook until bread begins to puff up and bottom has brown spots and blisters, about 3 minutes. Flip, cook 2 more minutes, and flip back onto original side to cook for about 30 more seconds. Pita bread will begin to puff up and fill with hot air. Stack cooked breads on a plate; when cool enough to handle, break breads in half and open the pocket inside for stuffing.

For the ranch sauce:

  1. Crush the garlic with salt.
  2. Mix all the ingredients with this except cabbage and carrots.
  3. Add the chopped cabbage and carrots to the sauce and refrigerate for an hour or more.

To assemble:

  1.   Slice the grilled chicken. Place that in the pita pocket.
  2. Add a spoonful of coleslaw, the pickled cucumbers and green chillies.
  3. Then the tomatoes , onions and some parsley leaves.
  4. Finally insert the chips.
  5. Serve immediately.

Pita bread recipe from Foodwishes.com

Grilled chicken recipe courtesy, Sabeena Mohamed


Chocolate Poke Cake Cheesecake

This cake is amazing, because it combines all things great!!…chocolate cake, chocolate fudge, and cheesecake! Ok, i really feel like having a piece of it now. But, it’s no more. It has already been gobbled up. I should have saved a piece, sigh!

Anyways, let me tell you guys a little about the cake. It is super moist, fudgy, gooey and very very chocolaty. It is so rich that it screams chocolate. This cake is like a cousin of brownie.

After the cake is baked, you have to poke holes into the entire cake like there is no tomorrow. Then a fudgy chocolate sauce made with sweetened condensed milk and chocolate is poured over the cake making sure that the sauce enters all of the holes that you have made. This is what makes the cake very moist.

The last layer, the cheesecake layer. An airy, soft mousse like no-bake cheesecake that just melts in your mouth. Even though it seems like there are a lot of steps, its actually not very difficult to put this together. The most difficult part is waiting for the cake to set to finally dig in. Hehe!


This recipe is dedicated to one of my most loyal reader, Shinaz Shanib. She is a brownie lover and she had requested for a brownie cheesecake recipe. So here goes the recipe dear, hope this is what you were looking for. 😊



For Chocolate Cake:

  • 14 tbsp flour (1/2 cup plus 6 tbsp)
  • 1 cup sugar
  • 6 tbsp unsweetened cocoa powder
  • 3/4 tsp  baking soda
  • 3/4 tsp baking powder
  • 1/8 salt
  • 1 large egg
  • 1/2 cup brewed coffee (or 1/2 cup boiling water if you don’t like coffee in the cake)
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1/2 tsp vanilla extract

For Chocolate Fudge sauce:

  • 1/2 can ( 198g) sweetened condensed milk
  • 1/2 cup semi -sweet chocolate chips

For cheesecake layer:

  • 150 g cream cheese/ 9 kiri cheese at room temperature
  • 4 tbsp Nutella/ Cookie butter/ sweetened condensed milk
  • 250 mL whipping cream
  • 4 tbsp powdered sugar
  • 1 tbsp gelatine dissolved in 1/4 cup hot water



✔️ The cheesecake part is more like a cheesecake mousse. Its airy and soft. If you want a more stiff cheesecake layer, increase the amount of cream cheese added and reduce the whipping cream quantity.

✔️ The chocolate fudge sauce tend to harden when kept for sometime. Just before poured on cake, heat it in microwave for 20 second bursts, stirring in between till you get a flowy sauce.

✔️ When poking the cake with wooden spoon, don’t poke all the way through, poke till 3/4th part of the cake leaving 1/4th part of base as it is.


To make cake:

  1.   Preheat oven to 350 degrees F. Grease a 11 by 7 inch rectangular baking dish and set aside.
  2. In a large bowl combine dry ingredients (flour, sugar, cocoa, baking soda, baking powder and salt).
  3. In another bowl combine eggs, milk, oil and vanilla.
  4. Add the flour mix to the eggs mix gradually and beat on medium speed for 2 minutes, add coffee (or boiling water) and mix to combine (the batter will look runny).
  5. Pour it in the baking dish and smooth the top. Tap the pan on table few times to remove any air bubbles.
  6. Bake 35 to 40 minutes, (until toothpick inserted into center comes out clean).If the cake rise too much in the center and crack, you can press it gently with your palms or a rubber spatula, when it’s slightly cooled,just to smooth the top.
  7. With a wooden spoon in or thick end of chop shick poke holes all over the top of the cake and set aside. Don’t poke all the way through, poke till 3/4th part of the cake leaving 1/4th part of base as it is.

To make chocolate fudge sauce:

  1. Place chocolate chips in a heatproof bowl and set aside.
  2. In a saucepan bring sweetened condensed milk to a boil and pour it over chocolate chips. Whisk until smooth.
  3. Pour chocolate mixture over the cake and spread to fill in holes.
  4.   Set aside to cool (about an hour) then refrigerate until completely cooled.

To make the cheesecake layer: 

  1.   Whip cream cheese and Nutella or cookie butter or just plain sweetened condensed milk till smooth.
  2. Dissolve gelatine in hot water. Pour the gelatin ito the cream cheese mix.
  3. Whip up the whipping cream with sugar till stiff peaks form.
  4.     Add the cream cheese mix in batches to the whipped cream. Fold in.
  5. Pour this over the cake evenly and refrigerate for a minimum of 4 hours.


   Chocolate Poke Cake Recipe courtesy Omgchocolatedesserts

Kerala Style Prawns Stew

 Winter fever is here! Yaay! FINALLY!! Freshness, optimism, and better moods all around. It’s a post summer relief that sweeps the city. 


During the scorching summers we all usually like to hibernate under the air-conditioning, whereas now everyone is outdoors and Kuwait takes on a festive spirit.


Warm up the coldest day with a creamy coconut milk stew – it’s got quite a kick! This is a Kerala style stew. Its quite different from the Brazilian prawn stew, the recipe of which i posted few days back. I love the mild, and comforting taste of this curry. 


But i have never made stew with prawns before. I usually make with chicken, plain potato and mutton. This recipe was very new to me, I’m sure it is for many of you. This was introduced to me by my best friend Nimeena, who got this recipe from her aunty, Rahila. So i thank Rahila ammayi for this super delicious, super easy and super flavorful curry. Thank you soooo much for such a yummy discovery. Now you all try out this recipe and thank her too. 😃😃 



  • 200g Prawns
  • 1/2 tsp pepper powder 
  • 1/4 tsp turmeric powder
  • 1 small onion
  • 1 small potato
  • 1 tsp garlic paste
  • 1″ ginger cut in juliennes
  • 2 dried red chilli
  • Lots of curry leaves
  • 4-5 green chillies 
  • 1 cup coconut milk
  • Salt to taste
  • Coconut oil



✔️ If you don’t have a pressure cooker, just boil the onion and potatoes in a pan till potatoes are mashed well. 

✔️ You can add pepper powder in the end. 

✔️ This stew tastes best with vellapam (rice pancakes), rice or noolputtu ( string hoppers)


  1. Marinate the cleaned prawns with pepper, turmeric and salt. Shallow fry them till cooked through. Keep aside. 
  2. In a pressure cooker, add in the onions and potato. Add in 1 cup of water. Let it come to a boil. Close the pressure cooker and cook on low flame till you cooker goves two whistles. 
  3. Meanwhile, in the same pan in which you fried the prawns, saute the green chillies, red chilli and ginger and garlic. Add in lots of curry leaves. 
  4. Pour in the cooked potato and onion. Add in salt. If there is lots of liquid, turn the heat to high and cook till the water dries up and the gravy gets thick. Mash up the potatoes a little bit. 
  5. Add in the fried prawns. 
  6. Pour in the coconut milk under low flame. Cover and cook (simmer) for 5 minutes. 
  7. Switch off the flame and drizzle in a tsp of coconut oil. 
  8. Serve with rice or appams. 


Easy 4 Ingredient Grilled Chicken 

Here is a fool proof, extremely easy grilled chicken recipe. Seriously, it doesn’t get easier than this. 


This is what i make when i am lazy to cook. You just have to grind the ingredients, marinate the chicken and grill in your outdoor grill or just use your griddle pan or normal frying pan. 
I use garlic…loots of them, green chillies, a splash of lemon, olive oil and salt to make the marinade. Yep that’s pretty much all. Just 4 ingredients but sooooooooo flavorful. You wouldn’t need any other grilled chicken recipe. 

Serves 2


  • 2 leg quarters ( thigh plus leg piece)


  • 8 clove garlic
  • 4-5 green chillies
  • 1 1/2 tbsp lemon juice
  • 3 tbsp olive oil
  • Salt to taste


✔️ I used 5 green chillies, you can use less if you want less spicy. 


  1. Grind all the ingredients listed under marinade till you get a smooth paste. 
  2. Marinate the chicken with this for 2 hours or overnight. 
  3. Heat a griddle pan or normal frying pan and pour 2-3 tbsp olive oil and grill till chicken cooked well and charred on outside. 



Pistachio Cake with Mohallabieh Cream

We all love a piece of cake. I love mine with stuff oozing out of it. That you all might have understood by now. For the new people onboard, see these posts, Chocolate Molten Lava CakeMolten Lava Mug Cake, Molten Lava Basbousa and you will get a clear picture about what i am a talking about. 


This dessert has a major similarity with the lebanese dessert Aish el Saraya. Both has the same mohallabieh part. Aish el saraya has it on top of the toasted bread and the mohallabieh is a little thick and set so that we can cut the pudding in clean pieces and serve.  But here i have used the same recipe for mohallabieh, but reduced the amount of cornflour used, to get a flowy yet thick custard which can be poured into the center of the pistachio cake. 


And now let me blab a little about my pistachio cake. This cake, my friends is a very very  easy cake to make. It doesn’t require flour. The flavor combination of pistachios, rosewater and cinnamon gives it an Arabic touch to it. 

I first had this cake when my sister made it long back. I had falling in love with this cake that time itself. This cake is soo moist and delicious that it will be finished in no time. 


With that said, I do recommend that you try out this pistachio cake with mohallabieh cream because the flavours are like a match made in heaven! It is so delicious, you will struggle to hold back from seconds!! :)

Yields 12 cupcakes


✔️ Do not overbake cake, as it will reduce the softness. I over baked one batch of the cakes a teeny bit more and it was a little hard. Just keep on checking. 

✔️ Use large eggs. If you have small ones with you just use 5 eggs. 

✔️ When serving, heat the cake a little bit and serve it with cold mohallabieh cream. 



For the pistachio cake:

Recipe courtesy: Hungry Rabbit

  • 2 cup Panko or regular bread crumbs
  • 1 cup pistachio, whole and roasted
  • 2 teaspoons baking powder
  • 1/4 teaspoon ground cinnamon
  • 1 tsp rose water
  • 4 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 113 g unsalted butter, melted and cooled slightly
  • Pistachios, toasted and ground, for decorating


  1.   Adjust oven rack to middle position and preheat oven to 350℉. Butter cupcake pan or mini bundt pan. 
  2. In a mini food processor, add panko, pistachio, baking powder, and cinnamon. Process until finely chopped, set aside.
  3. In the bowl of a stand mixer fitted with a whisk attachment, whisk eggs and sugar until thick and pale, about 5 minutes. The mixture should fall in a ribbon rather than a stream. Gently fold in nut mixture by hand. Add melted butter in a slow stream and fold into the batter with a rubber spatula.
  4. Divide batter into the prepared pan and bake until cake tester inserted into center of cakes comes out clean, about 25-30 minutes. Do not bake for long. 
  5. Cool cake on wire rack for 10 minutes, remove cake from pan and set it on cooling rack. 

    For the Mohallabieh cream:


    • 250 mL milk
    • 200g sweetened condensed milk 
    • 150 ml whipping cream 
    • 1 tsp orange blossom water 
    • 1 tsp rose water
    • 2 1/2 tbsp cornflour 


    1.   Dissolve cornflour in 1/4 cup of cold milk and keep aside. 
    2. Combine together milk, cream, condensed milk and corn flour mixture in a heavy bottom pan and heat it on medium heat. Keep stirring till it gets smooth and little thick. Once it thickens add in the rose and orange blossom water. Turn off heat.
    3. Strain it through a strainer to remove any lumps that might have formed. I whipped mine with an electric beater for 2 minutes to get a satiny smooth cream. Forgot to click pics of these steps. 
    4. Refrigerate for 4-5 hrs or overnight. 


    1.   If you are making in mini bundt pans, just pour in the cream in the center hole of the cake and sprinkle chopped pistachios. 
    2. If you’re making in usual cupcake pan, scoop out some cake from the center and pour in the delicious Mohallabieh cream. 



    Pudina Lehsuni Lachcha Paratha/ Mint Garlic Flaky Flat Bread

    So here goes my first roti recipe in the blog. Haha! Yep 2 years of blogging and I didn’t post a single roti recipe. Ok, I’ll be frank with you all. I get very lazy to make parathas and chapathis. All that kneading and rolling makes me wanna run away from making breads. 
    But i do make chapathis and puris at home ok. I’m not that lazy too. I should have the mood for it, that’s all. 

    So the other day i made my easy peasy hariyali chicken and i wanted to make a nice paratha to go along with it. I love garlic flavor in my parathas and naans. So i decided to make a flaky pudina lehsuni paratha/ mint garlic parathas. Oh! And I’m sooo glad that I took that decision. 

    You do have to put in a little effort to make this because you will have to roll it, then pleat it and then again roll it. So basically you can make two normal chapathis by the time you make one of these parathas. But….guys guysss….now don’t get lazy. I must say that all that hard work is absolutely worth it. It tastes soo good. You can eat the parathas as it is. You have to definitely try this. Here is the recipe. Enjoyy! 

    • 1 cup all purpose flour (maida)
    • 1 cup whole wheat flour (atta)
    • Salt to taste
    • 1 tbsp oil
    • Lukewarm milk
    • 7-8 cloves garlic minced
    • Chopped fresh pudina/ mint leaves or dried mint leaves
    • Ghee 


    ✔️ If you like plain parathas, just omit the pudina and garlic and only apply oil on the surface of rolled dough. 

    ✔️ While making pleats, make thin pleats. Do not make thick, broad ones. 

    ✔️ The more pleats you make, the flakier the parathas would be. 

    ✔️ Rolling the parathas thin paper like is the key to getting flaky parathas. 

    ✔️ You can replace milk with lukewarm water. 

    ✔️ I fried my garlic in oil and used that oil and garlic. It’s just an extra step. You can avoid it. 


    To make the dough:

    1.   In a bowl, sift together the atta, maida and salt. 
    2. Add in 1 tbsp oil and mix with fingers until crumbly. 
    3. Add in the warm milk little by little and khead till you get a nice snd soft dough. Knead for 3-4 minutes. The dough should bounce back when you make an indentation with the finger. 
    4. Cover the dough with a damp cloth and let it rest for half an hour. 

    To roll and fry the parathas:

    1.   Divide the dough into equal sized balls. Cover with damp cloth. 
    2. Take out one and dust it with flourand roll into very very thin paper like sheets. If it tears a little bit in this process, its fine. Rolling it thin is the key to getting flaky parathas. 
    3. Apply oil on the rolled dough and then add minced garlic and chopped pudina. 
    4.   Starting from one side make thin neat pleats like how we make for paper fan. Do not make broad pleats/crease. 
    5. Roll the pleated dough like a swiss roll tucking the ends in the center. 
    6. Repeat the same for all the other balls. Cover with damp cloth for another 10 minutes. 
    7. Heat a griddle/tawa and roll out the dough into 8-9 inch disc. 
    8. Place it on hot tawa and cook till brown spots appear on the parathas. Flip and again cook till brown spots appear on the that side. 
    9. Spread ghee on top of parathas. Fry till crisp on outside. 
    10. Take off the tawa and with your palms crush the parathas to separate the layers. 
    11. Serve them warm.