Monday, March 29, 2010
HOME MADE PIZZA
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!
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 |
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. |
Method for Dough:
- 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.
- Mix well to dissolve the yeast.
- Add the flour and gather to get a smooth dough. No need to knead so much.
- Keep covered with a wet cloth till an hour.
- After an hour it will be doubled in size.
- 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)
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To make it as a Pizza:
- Spread the sauce and sprinkle some cheese.(Optional to spread cheese at this stage)
- Arrange the toppings as desired and add the grated cheese to cover the toppings.
- Lastly to make it Indian,I sprinkled the masala powders.Drizzle with little olive oil on top.
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To bake:
- 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 :)
- Preheat the oven for 210 degree Celsius and bake for 12- 15 mins..,till the base and the cheese turns golden brown.
- Cut the pizzas with pizza cutter/knife and make wedges and enjoy hot,spicy and yummy pizza :)
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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 :)
Sunday, March 21, 2010
CHILLI PAROTA
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…
INGREDIENTS:
| Frozen parota | 2 nos. |
| Oninon | 1 no.,big |
| Capsicum | 1 no .,big |
| Garlic | 3 nos. |
| Ginger(optional) | 1 inch piece |
| Green Chillies | 3 nos. |
| Coriander leaves,chopped | 3 tblsp, |
| Red chilli powder | 1 tsp |
| Sambar powder | 1/2 tsp |
| Garam masala powder(optional) | 1/4 tsp |
| Chilli sauce or tomato sauce | 1 tsp |
| Salt | As needed |
| Spring onion(Optional) | 2 tblsp |
| Grated carrot (optional) | 2 tblsp |
| Oil | 1 tblsp |
Method:
- Toast parotta as usual to golden brown in a pan and cool down,cut into desired size pieces. I usually use knife or kitchen scissors for this. You can cut into small bite size squares or even thin strips,…its our wish how we want it to be.
- Chop the onions in to chunks and slice the capsicums into thin strips.
- Crush the garlic (with skin) and finely chop the ginger.
- Slit the green chillies and chop the coriander leaves,use the stem part too.
- Heat a broad non stick pan with oil and add the crushed garlic first,when it turns golden brown,add the chopped ginger and fry just a while.(I dint add ginger,as I dint had any in hand)
- Add the onion and fry till transparent ,followed by the capsicums and coriander leaves.
- Fry for a minute in high flame,(and if you know tossing,toss them in such a way that it gets exposed to direct fire,it smells awesome! Or else) just fry for a minute in high flame.
- Add the powders mentioned and sprinkle needed salt and add the sauce.
- Lower the flame to minimum and just make sure that all gets evenly spread .
- Add the cut parotta pieces and mix it so that everything coats the parota pieces properly.
- Lastly add more coriander leaves,spring onion and carrot,give it a stir and serve Hot! You can serve it with onion raita!
Note:
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Thursday, March 18, 2010
TOMATO KOSTHU
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 …
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 |
| Mustard | 1 tsp |
| Urad dal | 1 tsp |
| Oil | 2 tsp |
Method:
- Heat heavy bottomed pan and add oil and temper with mustard and Urad dal.
- Add curry leaves and chopped onion, along with green chillies .
- Fry for 2 minutes till the onion turns transparent and slight pink in colour.
- Add the chopped tomatoes,turmeric and salt.
- Fry till tomatoes become soft.Add 3/4 to 1 cup water.
- Boil for 4 minutes in medium high flame.
- Add the cooked mashed dal and boil for 2 minutes,Add water to adjust the desired consistency.
- Garnish with corander leaves and serve with Idly or dosa!
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We usually top with sesame oil so try that too…!
Monday, March 8, 2010
BRINJAL SEMI DRY CURRY/KATHRIKAI PORIYAL
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 :(
Yesterday I made specially for me and my blog :) So here’s a EASY recipe,could be made within 15 minutes!
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 |
Method:
- Cut brinjals length wise and cut them in desired size.Keep immersed in water till use.
- Grind the coconut with water and lastly add shallot and jeera and grind them coarsely.
- Heat a heavy bottomed pan/nonstick pan with oil and temper with the items given under the To Temper table.
- Add the cut brinjals and add ground coconut mixture,tamarind extract,turmeric,sambar powder and salt.
- 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.)
- Transfer to the serving bowl and that’s it ,ready to enjoy as accompaniment for rice!
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