Monday, March 29, 2010

Homemade pizza recipe, how to make pizza

pizza with baby corn
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 !

Homemade pizza recipe

Recipe Cuisine: Fusion  |  Recipe Category: Lunch/ Dinner
Prep Time1 hr     |  Cook time: 15 mins     Serves: 2


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 if you are not sure about the yeast freshness:
*Proof the yeast by dissolving it in lukewarm 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/ Pizza sauce - 1&1/2 tbsp

Onion - 1/2

Tomato - 1/2,Chopped, De-seeded

Capsicum - 1/2,chopped

Baby corn - 2 slit length wise

Paneer cubes - 6 cubes

Tandoori masala powder - 1/2 tsp

Garam masala powder - 1/2 tsp

Mozzarella cheese - As needed

homemade pizza

Method for Dough:

  1. In a bowl, add luke warm milk, water, sugar and yeast. Mix well to dissolve the yeast. If you are not confident about the yeast, I would suggest proofing as suggested below the ingredients table.
  2. Ingredientsmixed together
  3. Add the flour, salt and gather to get a smooth dough.
  4. Add flourSmooth dough
  5. Keep covered with a wet cloth till an hour. After an hour it will be doubled in size.
  6. afterdouble the size raised dough
  7. 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)
  8. Flour the surface flatten to make round shape
  9. Spread the sauce and sprinkle some cheese.(Optional to spread cheese at this stage)
  10. Spread sauceSpread cheese
  11. Arrange the toppings as desired and add the grated cheese to cover the toppings.
  12. Arrange toppingcover with cheese
  13. Lastly to make it Indian,I sprinkled the masala powders.Drizzle with little olive oil on top.
  14. Sprinkle masalaIn oven b4 baking
  15. 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.
  16. After bakingSliced
  17. Cut the pizzas with pizza cutter/knife and make wedges and enjoy hot,spicy  and yummy pizza :)
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 Lavi, from Home cook’s recipes-one of my favorite blogs :)


Sunday, March 21, 2010

Chilli parotta recipe | Easy dinner ideas

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 didn’t kept my promise…So sorry Sangeeta,but it's 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!! 😎

Chilli parotta recipe

Recipe Cuisine: Indian  |  Recipe Category: Dinner
Prep Time: 10 mins    |  Cook time: 25 mins    Serves: 2


Frozen parotta - 2 

Onion - 1 

Capsicum - 1 

Garlic - 3

Ginger (optional) - 1 inch piece

Green Chilli - 3 

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 tbsp

Salt - As needed

Spring onion(Optional) - 2 tblsp

Grated carrot (optional) - 2 tblsp

Oil - 1 tblsp


  1. 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.
  2. cut parotta pieces
  3. 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.
  4. 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)
  5. Crushed garlic,fry
  6. Add the onion and fry till transparent ,followed by the capsicums and coriander leaves.
  7. Fry onion
  8. 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.
  9. Add capsicum and coriander leaves
  10. Add the powders mentioned and sprinkle needed salt and add the sauce.
  11. Adding powders and sauce
  12. Lower the flame to minimum and just make sure that all gets evenly spread.
  13. mix well
  14. Add the cut parotta pieces and mix it so that everything coats the parota pieces properly.
  15. Add parotta pieces
  16. Lastly add more coriander leaves,spring onion and carrot and toss well in high flame.
  17. Mix well and garnish!


  • You can add 1 chopped tomato while frying and avoid tomato/chilli sauce.
  • You can also deep fry the parotta pieces (which I hope ,no one in this era will do ,as we all are health conscious)
  • Add right amount of salt as needed. 
  • Add more sauce and chilli powder and salt as needed in this one, otherwise it may not be balanced.
  • You can add lemon juice too towards end. 
Serve hot with onion raita the best ever combination for this. Make sure you have a glass of water or any drink near by, coz its really HOT ;)

Thursday, March 18, 2010

Tomato kosthu recipe, moong dal thakkali sambar

Tomato kosthu
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 idlis(which have a mild, not so tangy taste) made …

Tomato gosthu with dal recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast/ Dinner side dish
Prep Time15 mins     |  Cook time: 20 mins     Serves: 4


Tomato - 3, chopped

Onions - 2 ,finely chopped

Green chillies - 4 slit into two

Moong dal - 1/4 cup

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

thakkali sambar


  1. Pressure cook moong dal for 3 whistles or cook by boiling in a pot method. It need not be too mashed, just a bloomed dal consistency is enough.
  2. Heat heavy bottomed pan and add oil and temper with mustard and Urad dal.
  3. Add curry leaves and chopped onion, along with green chillies .
  4. Fry for 2 minutes till the onion turns transparent and slight pink in colour. Add the chopped tomatoes,turmeric and salt.
  5. Onionadd tomato
  6. Fry till tomatoes become soft.Add 3/4 to 1 cup water.Add sugar.
  7. Tomatoes Add water
  8. 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.
  9. Add cooked moong dalBoil

Garnish with corander leaves and serve with Idly or dosa!

Kosthu with idlies
We usually top with sesame oil so try that too…!

Monday, March 8, 2010

Brinjal poriyal recipe, How to make Kathirikai poriyal

Kathirikai 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.
Kathrikkai poriyal


Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time:10 mins    |  Cook time: 25 mins     Serves: 3


Brinjal - 1 (I used long variety,if you use small variety 8)

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


  1. Cut brinjals length wise and cut them in desired size.Keep immersed in water till use.
  2. kathirikai poriyal step 1
  3. Grind the coconut with water  and lastly add shallot and jeera and grind them coarsely.
  4. kathirikai poriyal step 2
  5. Heat a heavy bottomed pan/nonstick pan with oil and temper with the items given under the To Temper table.
  6. kathirikai poriyal step 3
  7. Add the cut brinjals and add ground coconut mixture,tamarind extract,turmeric,sambar powder and salt.
  8. kathirikai poriyal step 4
  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 otherwise cook till done with little more water sprinkled.)
  10. Done

Transfer to the serving bowl and that’s it ,ready to enjoy as accompaniment for rice.
Kathrikai poriyal

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