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Diwali 2014

Monday, March 29, 2010

TOPPED WITH BABY CORN,PANEER,ONION,TOMATO,CAPSICUM.

FLAVORED WITH GARAM MASALA AND TANDOORI MASALA POWDERS.
               After I tried pizza base at home,last month,this is the second attempt I made and its been successful too I must say. My face book friends might have seen my first attempt pizza picture, and I wanted to post it in my blog too. So here I have come up with a (semi) Indian flavoured pizza,I dint took much effort to make it more of Indianized version,still I tried to make it a bit spicy and Indian flavoured. So for the Indianizing part,what I added is paneer and baby corn as topping just we get in Chennai and I sprinkled garam masala and tandoori masala over the toppings… And the result is a yummy Pizza,which my kid enjoyed a lot as it had the paneer and the baby corn,his favourite and of course pizza his favourite,so its a double treat for him!
pizza!
I just followed the base recipe and method of Raaga-The singing chef , the recipe is a keeper! Right from the salt,everything is perfect measurement!
And If I could make,any one can make it :) So don’t be afraid to try it out yourself !

Ingredients for the dough:

All purpose flour/Maida 1& 1/2 cups
Active dry yeast* 1 tblsp
Milk 1/4 cup
Water 1/4 cup
Sugar 1/2 tblsp
Salt 3/4 tsp
Olive oil 1/8 cup

Important: 
*Proof the yeast by dissolving it in warm milk and sugar mix and keep aside for 10 mins. The yeast should be dissolved. After 10 mins, the mix should turn frothy and have risen. This is called proofing the yeast. If its not frothy and risen, the yeast is not good and you need not proceed making as it will be smelly, result in uncooked, white even after cooking.

Topping what i have used:

Pasta sauce(Have to use a pizza sauce spread,since I dont had,I used this) 1  1/2 tblsp
Onion 1/2
Tomato 1/2,Chopped, De-seeded.
Capsicum 1/2,chopped
Baby corn 2 nos.slit length wise
Paneer cubes 6- 10 cubes
Tandoori masala powder 1/2 tsp
Garam masala powder 1/2 tsp
Any kind of cheese(I used mozzarella and parmesan) To cover the toppings.

pizza!

Method for Dough:

  1. Take a broad vessel,add oilive oil,sugar,salt and boil the water and add to it.Mix well to dissolve sugar and salt and then add the milk and yeast.
  2. Mix well to dissolve the yeast. If you are not confident about the yeast, I would suggest proofing as suggested below the ingredients table.
  3. Ingredients mixed together
  4. Add the flour and gather to get a smooth dough. No need to knead so much.
  5. Add flour Smooth dough
  6. Keep covered with a wet cloth till an hour.
  7. b4 after
  8. After an hour it will be doubled in size.
  9. double the size raised dough
  10. Again gather to make a smooth pliable dough,I dint fly the dough in air,just rolled using rolling pin (Adjust the thickness and roll out to a single base) and folded the ends as shown in the pictures.(You can prick the base with fork to make sure of getting cooked every where,but I forgot to do so,still mine got cooked fine)
  11. Flour the surface flatten to make round shape

To make it as a Pizza:

  1. Spread the sauce and sprinkle some cheese.(Optional to spread cheese at this stage)
  2. Spread sauce Spread cheese
  3. Arrange the toppings as desired and add the grated cheese to cover the toppings.
  4. Arrange topping cover with cheese
  5. Lastly to make it Indian,I sprinkled the masala powders.Drizzle with little olive oil on top.
  6. Sprinkle masala

To bake:

  1. Grease a pizza pan,with olive oil and transfer the prepared pizza to it,I dont have any pan so I just lined my tray in the oven (combination oven,I used the convection mode to bake ) with aluminium foil to bake the pizza :)
  2. Preheat the oven for 210 degree Celsius and bake for 12- 15 mins..,till the base and the cheese turns golden brown.
  3. In oven b4 baking After baking
  4. Cut the pizzas with pizza cutter/knife and make wedges and enjoy hot,spicy  and yummy pizza :)
  5. Sliced
Golden baked pizza,hot and Yum!!
I have recently only started baking and enjoy baking a lot now,so even if you are a beginner or new to baking,please don’t hesitate to try this one,its very easy,easier than our day to day cooking ;)
I am sending this to Global Kadai,event started by Cilantro and this month hosted by Laavi, from Home cook’s recipes-one of my favorite blogs :)
Global Kadai Logo

HOME MADE PIZZA

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Sunday, March 21, 2010

1-chilli-parotta-recipe
                       This post is a long time pending post,my friend Sangeeta  requested long time back to post this recipe! I was bit hesitant coz of the photography part,as I always make this for dinner,and I hate to take pictures in the night….But last week itself I promised her that,I will post it for her,but I din’t kept my promise…So sorry Sangeeta,but its better to be late,than never. As I was afraid,the photos, especially the step wise pictures are really ugly,I am not satisfied,not even a 10 percent :( I will make sure to update the pictures one day when I get to make in the evening and the lighting is better…  Pictures Updated!! Cool

CHILLI PAROTA RECIPE | EASY DINNER IDEAS

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Thursday, March 18, 2010

A Simple side dish for idly dosas,yet again….

                            I was waiting for my camera to be fixed,for past two days…But realized that it would take more time than I expected,so again I took my mobile to click stepwise pictures to make a post! So here comes a easy to make Tomato kosthu/Tomato kothsu we make ,which goes well with the first day batter Idly. This kosthu  is tangy so that it compliments well with the first day of idlies(which have a mild, not so tangy taste) made …
Tomato kosthu

Ingredients:

Tomatoes,medium sized 2  nos,chopped
Onions 2 nos.,finely chopped
Green chillies 4 nos.,slit into two
Moong dal 1/4 cup ,cooked
Curry leaves A sprig
Turmeric(optional) A generous pinch
Coriander leaves To garnish
Sugar A generous pinch
Salt As needed
To temper:
Mustard 1 tsp
Urad dal 1 tsp
Oil 2 tsp

DSC_0974

Method:

  1. Heat heavy bottomed pan and add oil and temper with mustard and Urad dal.
  2. Add curry leaves and chopped onion, along with green chillies .
  3. Fry for 2 minutes till the onion turns transparent and slight pink in colour.
  4. Onion
  5. Add the chopped tomatoes,turmeric and salt.
  6. IMAG0248
  7. Fry till tomatoes become soft.Add 3/4 to 1 cup water.
  8. Tomatoes Add water
  9. Boil for 4 minutes in medium high flame.
  10. Add the cooked mashed dal and boil for 2 minutes,Add water to adjust the desired consistency.
  11. Add cooked moong dal
    Boil
  12. Garnish with corander leaves and serve with Idly or dosa!
Kosthu with idlies
We usually top with sesame oil so try that too…!

TOMATO KOSTHU

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Monday, March 8, 2010

                            As the world knows I love brinjal(most of us like right?),this is also one of MY favorite poriyal made with brinjal!  But since my H does not like  brinjal(like most of the guys),I almost don’t make this,may be this is the fourth time or so ,I am making after marriage :(
Kathirikkai Poriyal!
Yesterday I made specially for me and my blog :)  So here’s a EASY recipe,could be made within 15 minutes!

INGREDIENTS:

Brinjal 1 (I used long variety,if you use small variety 5-8) nos.
Sambar powder 1 tsp
Tamarind extract 1 tsp
Turmeric 1/4 tsp
Salt 3/4 tsp(as needed)

To Grind:

Coconut 1/4 cup
Jeera 1/2 tsp
Shallots 2 tsp
water 1/4 cup

To Temper:

Oil 2 tsp
Mustard 1/2 tsp
Urad dal 1 tsp
Curry leaves A sprig

Kathrikkai poriyal

Method:

  1. Cut brinjals length wise and cut them in desired size.Keep immersed in water till use.
  2. DSC_0902
  3. Grind the coconut with water  and lastly add shallot and jeera and grind them coarsely.
  4. DSC_0904
  5. Heat a heavy bottomed pan/nonstick pan with oil and temper with the items given under the To Temper table.
  6. DSC_0907
  7. Add the cut brinjals and add ground coconut mixture,tamarind extract,turmeric,sambar powder and salt.
  8. DSC_0909
  9. Mix well and cook covered for 4-5 minutes in low flame,stirring in between once or twice to avoid burning.(check if its done other wise cook till done with little more water sprinkled.)
  10. Done
  11. Transfer to the serving bowl and that’s it ,ready to enjoy as accompaniment for rice!
Kathrikkai poriyal!

BRINJAL SEMI DRY CURRY/KATHRIKAI PORIYAL

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