Tuesday, September 30, 2014

Veggie thin crust pizza recipe

Vj is a fan of thin crust pizza. He likes it for its crispiness, lightness. Both texture wise, calorie wise, its better. I have never thought of trying at home when ever I make pizza for Aj, I make the regular pizza. I saw this recipe in The kitchn and tried, for the first time, I made it bit thick. Vj asked me to try again and make it thinner than that. I disagreed with him first, but when I tried the second time rolling thinner, it came out perfectlyBlushing. Unlike the regular pizza, thin crust pizza need not any fermentation time, you can make it instantly. And less maida / cheese you in-take when compared to the regular ones.

Veggie thin crust pizza recipe

Recipe Cuisine: International  |  Recipe Category: Dinner
Prep Time: 10 mins    |  Cook time: 13 mins    Serves: 2


All purpose flour/ Maida/ plain flour - 1 cup

Active dry yeast - 1/2 tsp

water - 1/4 cup + 2 tblsp

Salt - 3/4 tsp

Grated mozzarella cheese - 1/2 cup

Pizza or pasta sauce - 1 tblsp

Cubed capsicum, onion, tomato (deseeded) - 3/4 cup

Italian herb seasoning - 1/2 tsp

Chilli flakes - To serve


  1. Pre heat the oven to 230 deg. C or how much ever is the maximum temperature your oven has, that much. Keep the cheese outside for defrosting it. Mean while you can prepare the dough for base. Make the water lukewarm, dissolve yeast in it.
  2. 1-dissolve-yeast
  3. Transfer to a mixing bowl, add salt, flour to it and make a loose dough.
  4. 2-make-dough
  5. Knead for 10  minutes to a smooth dough. If its sticky, you can sprinkle some more flour and knead, but it should be a loose and soft dough. Keep it covered. In a counter top, cut a baking sheet to square, place the dough over it, roll thinly like a roti.
  6. 3-smooth
  7. Since we are rolling over a paper, we will be able to roll it thinly. If it sticks to the rolling pin, dust with flour.Using a back of a broad spoon, spread the pizza sauce.
  8. 4-roll
  9. Spread the chopped veggies, sprinkle cheese over it. Sprinkle the italian seasoning. Transfer by pulling this paper over a baking tray carefully.
  10. 5-slide
  11. Bake for 5 minutes. Since it will be half done, you will be now able to transfer the pizza from paper to the baking tray.Again continue baking for 8 minutes or until the sides becomes golden and cheese becomes golden in colour.
  12. 6-bake
  13. Cool over a wire rack, cut and serve hot with chilli flakes.
  14. 7-slice


    • The water must be just lukewarm for the yeast to get properly dissolved, if its too hot, it may end up forming lumps instead getting dissolved.
    • The baking time may vary according to the oven, so keep an eye after 10 mins.

Crispy thin crust pizza ready under 30 minutes. Easy and tasty! You can cut it into squares too as we get in the pizza shops.

Saturday, September 27, 2014

Lunch menu 47 - Palak roti, boondi raita, pulao

Lunch menu 47

I took a pack of palak to make palak poori for Aj’s lunch box, but somehow I could not make it,So was wondering how to cook it before I leave to Vietnam. I wanted to avoid poori, so made it as roti with the same dough, I have done this a lot of times before with the left over dough after making palak poori for Aj. I was thinking of making palak paneer too, but Aj was not in mood of eating palak paneer, so he asked to make a pulao and paneer butter masala. I had some channa left too, so wanted to finish of it. Find other suggestions for combos at the bottom of the post.

Lunch menu idea 47

Recipe Cuisine:Indian   |  Recipe Category: Lunch
Prep Time: 30 mins + Overnight soaking     |  Cook time: 45 mins     |  Serves: 3
  1. Soak channa overnight. Soak rice for pulao 30 mins prior cooking in warm water. Boil water and keep paneer immersed until you use for PBM.
  2. Clean and chop palak. Slice onion for pulao, PBM, a tomato and keep other ingredients ready.
  3. First prepare Channa pulao, while it is being cooked, first sautee palak and let it cool, then onion for PBM.
  4. Grind for paneer PBM, heat kadai and prepare PBM. While its getting sauteed, grind palak and prepare dough for palak roti. Keep aside.
  5. By now both pulao and the PBM will be ready. Soak boondi in salted warm water. Mix in curd once its doubled in size.
  6. Lastly prepare roti, papad and serve your family.

Indian lunch ideas

Check out the recipes:
  1. Palak paratha recipe
  2. Palak poori recipe
  3. Channa pulao recipe
  4. Boondi raita recipe 
  5. How to roll a papad video
You can replace channa pulao with jeera rice or jeera pulao. Palak roti with palak poori or triangle paratha too.

Happy Weekend! Happy


Friday, September 26, 2014

Karamani sundal recipe | Navarathri sundal recipes

Last year I planned few sundal recipes with different topping ideas suggested by my MIL. But could not post and this year too as we planned our short vacation, I have not set kolu and I am scheduling this simple sundal recipe. This is no fancy recipe, simple and just like the other basic sundal recipes. Karamani – Black eyed peas – Lobia has one advantage. Even If you forgot to soak overnight, just 3 hrs soaking is fine for this. It gets easy cooked. We usually make karamani kuzhambu which I will post soon, but I tried making sundal very recently only. Karamani is one flavorful legume, so even when you make it simple, it makes a yummy sundal.

Karamani sundal recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 3 hrs soaking    |  Cook time: 10 mins    Serves: 4


Karamani / Black eyed peas/ Lobia - 1 cup

Grated coconut - 1/2 cup

Salt - As needed

To temper

Oil - 2 tsp

Mustard - 3/4 tsp

Urad dal - 2 tsp

Red chilli - 2

Asafoetida - 2 generous pinches

Curry leaves - 1 sprig


  1. Soak karamani atleast 3 hours in hot water. Drain water. Add enough water, salt and pressure cook for 4 whistles in medium flame.
  2. 1-soak-cook
  3. Heat a kadai, temper with the items given under ‘To temper’ table in order, followed by karamani.
  4. 2-temper
  5. Stir for a minute until any retained water evaporates and add grated coconut. Stir for 2 minutes in medium flame.
  6. 3-ready


    • Let some moisture remain in step 3, otherwise sundal might turn too dry.
    • You can try topping with unique ingredients like beetle leaves, tulsi leaves for a twist.

You can make this on regular days as well for a healthy snack!

Thursday, September 25, 2014

Navaratri sundal recipes, Navratri snacks

For past few years, I have started keeping kolu at my home here in Singapore. I have grown seeing my mom keeping kolu every year and inspired by her to do here as I love this a lot. As a kid, I never understood the work behind all these preparations for keeping kolu. Just enjoyed it, helping mom to arrange. Now my mom, inspite of her health conditions, never fail to keep kolu and have the same interest as she used to be when I was a kid. Amma, you are a true inspiration to me. These days, when I have skype call with her, she shows all her hand work, pre preparations for kolu and I was totally awestruck by her enthusiasm and creativity, that too with the material constrains she have! My mom is equally excited and coping up with my niece kid Raksha. She instructs my mom from Bangalore and my mom have specially arranged a mini kolu for her sake in addition to the regular kolu she has kept. I know there are so many people keeping kolu and are with extra oardinary talents and they put amazing display of kolu, but for me, my world, my mom’s is the best and I always admire that, I always get inspired from her, I always get energised by her. Now a days, my dad only helps her with the arrangements and they keep saying one another as senior engineer for this sake. I know many of you wondering what I am doing this year, I am yet to set up my kolu, this year, last three days alone, as we have planned for a holiday trip to Vietnam as Aj’s exams are over and he has got a term break. Will be back from vacation and after setting my kolu, I will share the pictures with you all! Now these are some ideas for Navaratri special sundal recipes and snack, sweet ideas that you can give as prasadam for the guests visiting your house. Just dont forget to soak the legumes when ever needed, as some needs 12 hours soaking time for easy cooking, depending on the sundal you choose for the next day. Sundal doesnt take much time to cook, it take under 30 minutes to prepare, but other recipes you have to check individual for cooking time and prep time. For the idiyappam recipes, replace fresh idiyappam with instant sevai available in stores to make your job easy and quick. You can check this no onion no garlic recipe collections too. Happy Navaratri !

Navaratri sundal recipes, Navratri snacks

Recipe Cuisine: Indian  |  Recipe Category: Festival recipes

Sundal recipes
verkadalai-sundal-recipe கொண்டகடலை-சுண்டல் Sweet sundal recipe pasi paruppu sundal recipe Rajma sundal recipe Channa dal sundal recipe Karamani sundal Karuppu ulundhu sundal Kollu sundal
Sweet recipes
semiya kesari rava kesari paal kesari kalkandu pongal சக்கரைப்  பொங்கல் thengai-payasam-with-rice fruit kesari Mango kesari Aval kesari
Snacks/ rice / Sevai
ulundu vadai recipe  keerai vadai Ulundu bonda Maida bonda sabudana vada sabudana kichdi sweet and kara paniyaram millet paniyaram millet upma ven pongal  puliyogare recipe 1 lemon+rice-recipe coconut ricethayir-sadam-தயிர் சாதம் Puli aval Lemon aval Puli idiyappam pepper idiyappam vella idiyappam Thengai sevai


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