Saturday, 24 May 2014
Rawa Idli
Idli is a traditional breakfast item in every South Indian households. It is a savoury cake of South India which is soft, spongy, healthy and is best eaten hot with any kinds of chutney, Idli podi and sambar. It is a comfort food which is enjoyed by everyone of all ages. These idli’s taste great when had hot with sambar and coconut chutney. another way is you can simply cut these idli’s into small pieces, soak them in sambar and enjoy!
Ingredients for Rawa Idli:
Urad dal - 3/4 cup
Urad dal - 3/4 cup
Idli Rawa - 3 cups
Fenugreek/ Methi seeds - 1/2 tsp
Salt to taste
Few drops of Oil for greasing the Idli plates
Fenugreek/ Methi seeds - 1/2 tsp
Salt to taste
Few drops of Oil for greasing the Idli plates
Water as per requirement
To prepare Rawa Idli:
1. Wash
2. Add water to the idli rava and let it soak for about 25 to 30 minutes. Drain any excess water. Now mix the ground urad dal paste with soaked and mix well till no lumps are formed.
3. Keep the batter aside overnight to ferment. Next day add salt and mix well
4. Grease the idli maker with cooking spray or vegetable oil, pour the batter in each mould.
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Ragi Idli
Ragi is rich in calcium, protein, iron and is also a good source of fiber.
Its also good for diabetic patients and also for the people suffering from high cholesterol. These idli’s taste great when had hot with sambar and coconut chutney or you can simply cut these idli’s into small pieces, soak them in sambar and enjoy! Idli is a traditional breakfast item in every South Indian households. It is best eaten hot with any kinds of chutney, Idli podi and sambar. It is a comfort food which is enjoyed by everyone of all ages. Here comes the healthy version of Ragi Idli.
Ingredients for Ragi Idli:
Urad dal - 3/4 cup
Ragi Flour - 1 cup
Idli Rawa - 2 cups
Fenugreek/ Methi seeds - 1/2 tsp
Salt to taste
Few drops of Oil for greasing the Idli plates
Idli Rawa - 2 cups
Fenugreek/ Methi seeds - 1/2 tsp
Salt to taste
Few drops of Oil for greasing the Idli plates
To prepare Ragi Idli:
1. Wash
2. Add water to the idli rava and let it soak for about 25 to 30 minutes. Drain any excess water. Now mix the ground urad dal paste with soaked rava and Ragi flour and mix well till no lumps are formed.
3. Keep the batter aside overnight to ferment. Next day add salt and mix well.
4. Grease the idli maker with cooking spray or vegetable oil, pour the batter in each mould.
5. Fill the idli cooker or pressure cooker with 2 to 3 cups of water and put the idli maker into the cooker and steam it for about 13 to 15 minutes. serve this hot healthy idli with your favourite chutney and Sambar.
Tips / Notes:
· Ragi Idli tastes great when served hot.
· You can also prepare this by adding ragi powder with left over Rawa Idli batter and call it instant Ragi Idli.
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Friday, 23 May 2014
Brinjal / Vankaya / Badanekai Curry with Methi leaves and Tomatoes
Brinjal / Vankaya / Badanekai with Methi leaves and Tomatoes curry will be good with either chapathi's or rice.
Ingredients for Brinjal / Vankaya / Badanekai Curry with Methi leaves and Tomatoes:
Brinjal(tall ones) – 3
Methi leaves - 1 cup finely chopped
Olive oil – 2 tbsp
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 dry red chillis
Onion 1 – finely chopped(large one)
Tomatoes med size - 2no finely chopped
Chilli powder – 1/2 tsp or to taste
Coriander powder – 1 tsp
Turmeric powder – ¼ tsp
Ginger-garlicpaste -1/2 tsp
Curry leaves – 1 spring
Water as per requirement
Salt – to taste
To prepare Brinjal / Vankaya / Badanekai Curry with Methi leaves and Tomatoes:
1. First cut onions, tomatoes and methi leaves into fine pieces and brinjal into med size pieces and put brinjal pieces into salt water.
2. Heat olive oil, add the mustard seeds and once they splutter, add the cumin seeds, red chillies, ginger garlic paste, methi leaves and curry leaves and sauté till methi leaves get cooked approx 4-5 mts..
3. Add brinjal and salt. Fry until the oil separates from the mixture. Now add chilli powder, coriander powder and turmeric powder. Fry for few seconds. add tomatoes and required amount of water (1/2 glass) to cook the brinjal. Close with a lid and cook on low flame till the brinjal become soft or your desired consistency.
5. Brinjal / Vankaya / Badanekai Curry with Methi leaves and Tomatoes curry is ready. Serve hot with rice or Chapati.
3. Add brinjal and salt. Fry until the oil separates from the mixture. Now add chilli powder, coriander powder and turmeric powder. Fry for few seconds. add tomatoes and required amount of water (1/2 glass) to cook the brinjal. Close with a lid and cook on low flame till the brinjal become soft or your desired consistency.
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Brinjal / Vankaya / Badanekai stir fry with methi leaves
Brinjal / Vankaya / Badanekai stir fry will be good with either chapathi's or rice.
Ingredients for Brinjal / Vankaya / Badanekai stir fry :
Brinjal(tall ones) – 4
Methi leaves - 1 cup
Onion 1 – finely chopped(large one)
Chilli powder – 1/2 tsp or to taste
Coriander powder – 1 tsp
Turmeric powder – ¼ tsp
Ginger-garlicpaste -1/2 tsp
Curry leaves – 1 spring
Salt – to taste
Olive oil – 2 tbsp
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 dry red chillis
1tsp bengal gram dal/channa dal/senaga pappu
1tsp split black gram dal/urad dal/minappapu
To prepare Brinjal / Vankaya / Badanekai stir fry :
1.First cut onions into fine pieces and brinjal into small pieces and put brinjal pieces into salt water.
2. Heat olive oil, add the mustard seeds and once they splutter, add the cumin seeds, channa dal, urad dal and red chillies. Once the dal turns red, add the ginger garlic paste, and curry leaves and saute for half a minute.
3. Add the onions and saute till transparent, approx 4-5 mts.
3. Add the onions and saute till transparent, approx 4-5 mts.
4. Add chopped Methi leaves and fry till raw smell leaves then add brinjal and salt. Fry until the oil separates from the mixture. Now add chilli powder, coriander powder and turmeric powder. Fry for few seconds. Close with a lid and cook on low flame till the brinjal become soft or your desired consistency.
5. Egg plant/brinjal stir fry is ready. Serve hot with rice or Chapati.
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Thursday, 22 May 2014
Beaten Rice / Avalakki / Atukula / Poha pongal (easy breakfast recipe)
Pongal is one of the nutritious and healthy south Indian dishes known to all. As it can be easily digested, it is often recommended when people get sick with stomach upsets. This is a variation of the usual Avalakki / Atukula / poha recipes. Pongal’s key ingredient is the moong dal, which is packed with protein and vitamins. It has other ingredients like ginger and pepper, which are anti-inflammatory.
Beaten Rice / Avalakki / Atukula / Poha are available in three different types:
1.Fine Flakes
2.Medium Flakes
3.Thick Flakes
So for this dish Thick Flakes is the one which goes so perfect.
Ingredients for Beaten Rice / Avalakki / Atukula / Poha pongal :
2 cups - thick beaten rice / Avalakki / Atukula / poha
1cup - moong dal (you can reduce to ¾ cup too)
4 tbsp - Ghee
4 tbsp - Ghee
2 tsp - cumin seeds
1 tsp - black pepper
1’ inch - ginger
½ tsp - turmeric
Few cashew nuts
a stem - Curry leaves
½ tsp - turmeric
Few cashew nuts
a stem - Curry leaves
Coriander leaves to garnish
Salt to taste
To Prepare Beaten Rice / Avalakki / Atukula / Poha pongal :
1. Pressure cook the moong dal with salt to taste and keep it aside.
2. Soak the beaten rice for some time to soften. Drain the water completely and keep it aside.
3. In a kadai put Ghee, then add cumin seeds, pepper, curry leaves and cashews and saute for a wile. Add ginger and turmeric to it.
4. Add both beaten rice and moong dal and mix thoroughly. Check on salt. Garnish with coriander leaves.
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Wednesday, 21 May 2014
Bitter guard / Kakarakaya / Hagalakai stir fry
Bitter guard fry quick and easy side dish and goes well with rice and sambar. I know it is one of the less loved vegetable because of its bitter taste.. for some reason I have always loved them. Try this crispy and spicy Bitter guard fry, you will surely love it and believe me, you will not feel the bitterness.
Health benefits of Bitter guard :
· Lowers sugar levels and helps fight diabetes.
· Fight Cancer.
· Treats Psoriasis and other fungal infections.
· Improve circulation, help fight obesity.
· Fights High Cholesterol.
· alleviates Eye Problems and Improves Eyesight.
· Prevents Jaundice and Strengthen Liver.
· Treats Hangover.
· Good for patients suffering from Piles.
Ingredients for Bitter guard / Kakarakaya / Hagalakai stir fry :
250 g Bitter guard / Kakarakaya / Hagalakai (washed and choped)
3 tbsp olive oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 dry red chillis
1 stem curry leaves
1/2 tsp Red chilly powder
pinch turmeric pwd
Coriander to garnish
Salt to taste
To prepare Bitter guard / Kakarakaya / Hagalakai stir fry :
1. Heat olive oil in kadai, add the mustard seeds. After the mustard splutters add the cumin seeds, dry red chillies, curry leaves and sauté for a minute.
2. Add the Bitter guard / Kakarakaya / Hagalakai and sauté till 80% cooked.
2. Add the Bitter guard / Kakarakaya / Hagalakai and sauté till 80% cooked.
3. Add salt, Coriander pwd, Red chilly pwd, turmeric pwd and sauté for 10more min. Garnish with coriander leaves and remove from heat.
4. Serve hot with roti/chapati or with rice and rasam /sambar.
Tips / Notes:
· U can add ginger garlic paste for this stir fry it taste yummy
· U can add Onion before adding the Bitter guard / Kakarakaya / Hagalakai this will give light different taste and flavour
So try this recipe and write back to us…We love to hear from you.
So try this recipe and write back to us…We love to hear from you.
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Vegetable Kara Bath
Vegetable Kara Bath is a popular breakfast dish in
Ingredients for Vegetable Khara Bath:
1 Cup of Rava or Sooji (cream of wheat)
2 to 2 1/2 cup water
2 tablespoon of oil
1 tsp mustard seed
1 tsp cumin seed
1 tbsp black gram dal (washed) or Dhuli Urad
1 tbsp Channa dal
1 small size onion
1 tsp Sambar powder
1 stem chopped curry leaves
1/2 Cup of mixed vegetables such as Carrots grated, frozen Green peas & corn, Cauliflower finely chopped.
Salt to taste
Optional Garnish : with roasted Cashews
To prepare Vegetable Kara Bath:
1. Roast Rava or Sooji in a non-stick pan till golden brown. Keep it aside.
1. Roast Rava or Sooji in a non-stick pan till golden brown. Keep it aside.
2. In a kadai put oil then add mustard seeds, cumin seeds, black Gram Dal or Dhuli Urad, channa dal and fry till dal gets golden in colour.
3. Put chopped onions, curry leaves. When onion turns brown add the vegetables and Sambar powder and fry for a while.
4. Then add water and salt and cook till water boils. then add Rava or Sooji.
To avoid lumps keep on stirring the Vegetable Kara Bath till all the water is absorbed. Serve hot with any chutney or curd.
5. If desired add roasted cashews before serving.
Tips / Notes:
· To prepare Vegetable Upma / Vegetable Uppittu u can use Homemade Ghee / clarifiedButter / Neyyi instead of oil to enhance the taste.
· Fry Rava or Sooji and store it in a jor to prepare recipe in no time, so that u can omit the first step.
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Vegitable Upma / Vegitable Uppittu
Vegetable Upma / Vegetable Uppittu is a popular breakfast dish in
Ingredients for Vegetable Upma / Vegetable Uppittu :
1 Cup of Rava or Sooji (cream of wheat)
2 to 2 1/2 cup water
2 tablespoon of oil
1 tsp mustard seed
1 tsp cumin seed
1 tbsp black gram dal (washed) or Dhuli Urad
1 tbsp Channa dal
1 small size onion
3 green chillies or as per taste
1 stem chopped curry leaves
1/2 Cup of mixed vegetables such as Carrots grated, frozen Green peas & corn, Cauliflower finely chopped.
Salt to taste
Optional Garnish : with roasted Cashews
To prepare Vegetable Upma / Vegetable Uppittu :
1. Roast Rava or Sooji in a non-stick pan till golden brown. Keep it aside.
2. In a kadai put oil then add mustard seeds, cumin seeds, black Gram Dal or Dhuli Urad, channa dal and fry till dal gets golden in colour.
3. Put chopped onions, green chillies, curry leaves. When onion turns brown add the vegetables and fry for a while.
4. Then add water and salt and cook till water boils. then add Rava or Sooji.
To avoid lumps keep on stirring the Uppittu till all the water is absorbed. Serve hot with any choice of your chutney or curd.
5. If desired add roasted cashews before serving.
Tips / Notes:
· To prepare Vegetable Upma / Vegetable Uppittu u can use Homemade Ghee / clarifiedButter / Neyyi instead of oil to enhance the taste.
· Fry Rava or Sooji and store it in a jor to prepare recipe in no time, so that u can omit the first step.
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Plain Upma / Simple Uppittu
Plain Upma / Simple Uppittu is my MIL's version. Its very easy to prepare and very tasty to eat which will keep you fill until your next meal. Here is a super quick, easy, healthy, tasty recipe that can be served for breakfast or dinner.
Ingredients for Plain Upma / Simple Uppittu :
1 Cup of Rava or Sooji (cream of wheat)
2 to 2 1/2 cup water
4 tablespoon of oil
1 tsp mustard seed
1 tsp cumin seed
1 tbsp black gram dal (washed) or Dhuli Urad
1 tbsp Channa dal
1 small size onion
3 green chillies or as per taste
1 stem chopped curry leaves
Salt to taste
Optional Garnish : with Majjige menasinakai
To prepare Plain Upma / Simple Uppittu :
1. Roast Rava or Sooji in a non-stick pan till golden brown. Keep it aside.
2. In a kadai put oil then add mustard seeds, cumin seeds, black Gram Dal or Dhuli Urad, channa dal and fry till dal gets golden in colour.
3. Put chopped onions, green chillies, curry leaves. When onion turns brown add water and salt and cook till water boils.
4. Then add Rava or Sooji. To avoid lumps keep on stirring the Uppittu till all the water is absorbed. Serve hot with any choice of your chutney or curd.
Tips / Notes:
· To prepare Vegetable Upma / Vegetable Uppittu u can use Homemade Ghee / clarifiedButter / Neyyi instead of oil to enhance the taste.
· Fry Rava or Sooji and store it in a jor to prepare recipe in no time, so that u can omit the first step.
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Tuesday, 20 May 2014
Veg Pasta Italiyano White
An Italian dish very easy to cook and a treat to your taste buds. Veg pasta is an absolute kids favourite, they often make faces in eating veggies, but this time they won't be able to ignore it. After all veggies are served along with their lovable pasta with Cheese.
Ingredients for Veg Pasta Italiano White :
1 1/2 cup - Pasta (Elbow)
1/2 cup - Italian Tomato Sauce
1/2 cup - Italian Tomato Sauce
1/2 cup grated Cheddar Cheese
3 tbsp Olive Oil
1/4 cup Broccoli
1/4 cup Capsicum
8 sliced Button Mushrooms
1/4 cup Broccoli
1/4 cup Capsicum
8 sliced Button Mushrooms
1/4 cup Frozen Peace
2 Carrots sliced
2 small Potatoes sliced
1 Onions sliced
1 Onions sliced
4 cloves chopped Garlic
1 1/2 tsp Italian Mixed Herbs : Oregano, Basil & marjoram
To prepare Veg Pasta Italiano White:
1. Boil the Pasta in a pan with little olive oil and salt, Oil does not allow the pasta to stick.
2. Take a Deep pan put olive oil, add the chopped garlic fry for 2 min.
3. Put all the sliced veggies and mix well. Don't overcook the vegetables.
4. Now add the Italian Tomato Sauce, Italian Mixed Herbs and cook for 3-4 min. then add pasta mix it well.
2. Take a Deep pan put olive oil, add the chopped garlic fry for 2 min.
3. Put all the sliced veggies and mix well. Don't overcook the vegetables.
4. Now add the Italian Tomato Sauce, Italian Mixed Herbs and cook for 3-4 min. then add pasta mix it well.
5. Take a baking pan, place the cooked pasta then topped up with mozzarella/cheddar cheese.
6. Place the tray in the oven and bake till cheese gets melt.....
7. Veg Pasta Italiano White is ready to serve.
Tips / Notes:
· Use the Preheat and baking instructions as per oven user guide.
· U can add walnut / pecan nut / chocolate chips for this recipe.
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Chicken Pasta Italiano White
An Italian dish very easy to cook and a treat to your taste buds and its very good Kids school lunch box food too
Ingredients for Chicken Pasta Italiano White:
1 1/2 cup - Pasta (Elbow)
1/2 cup - Italian Tomato Sauce
1/2 cup - Italian Tomato Sauce
1/2 cup grated Cheddar Cheese
3 tbsp Olive Oil
4 to 5 sticks sliced Chicken sausage
4 to 5 sticks sliced Chicken sausage
1/4 cup Capsicum
8 sliced Button Mushrooms
8 sliced Button Mushrooms
1/4 cup Frozen Peace
1 Onions sliced
1 Onions sliced
4 cloves chopped Garlic
1 1/2 tsp Italian Mixed Herbs : Oregano, Basil & marjoram
To prepare Chicken Pasta Italiano White:
1. Boil the Pasta in a pan with little olive oil and salt, Oil does not allow the pasta to stick.
2. Boil Button Mushrooms and Chicken sausage separately.
3. Take a Deep pan put olive oil, add Chicken sausage, chopped garlic fry for 2 min.
4. Put all the sliced veggies and mix well. Don't overcook the vegetables.
5. Now add the Italian Tomato Sauce, Italian Mixed Herbs and cook for 3-4 min. then add pasta mix it well.
4. Put all the sliced veggies and mix well. Don't overcook the vegetables.
5. Now add the Italian Tomato Sauce, Italian Mixed Herbs and cook for 3-4 min. then add pasta mix it well.
6. Take a baking pan, place the cooked pasta then topped up with mozzarella/cheddar cheese.
7. Place the tray in the oven and bake till cheese gets melt.....
8. Chicken Pasta Italiano White is ready to serve.
8. Chicken Pasta Italiano White is ready to serve.
Tips / Notes:
· Use the Preheat and baking instructions as per oven user guide.
· U can add walnut / pecan nut / chocolate chips for this recipe.
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CHOCOLATE CHIP MUFFINS
Perfect for a special morning treat! or even it goes well for kids luch box - Chocolate Chip Muffins
Ingredients for CHOCOLATE CHIP MUFFINS :
1 cup - All Purpose Flour
1 cup - Sugar Powder
1 cup - Butter / Spread
1 tsp - Baking Powder
1/2 cup - Chocolate Chips
3 no's - Eggs
To prepare CHOCOLATE CHIP MUFFINS :
1. Take a bowl add butter / Spread (I used spread for this recipe) and mix this well and add sugar powder, mix it and add eggs one by one and vanilla essence and mix well.
2. Add all purpose flour, baking powder and mix it well in this finally add chocolate chips and mix it well. mean while preheat the oven.
3. Line a muffin pan with paper-lined cups and fill it 2/3rd full with the batter.
4. Fill cups 2/3 full, sprinkle chocolate chips on tops of muffins before baking, put it in the oven for 180 c for 10 min. or until a toothpick inserted near the centre comes out clean. Cool it for few minutes before removing them from the pan.
Tips / Notes:
· Use the Preheat and baking instructions as per oven user guide.
· U can add walnut / pecan nut / chocolate chips for this recipe.
· Use the Preheat and baking instructions as per oven user guide.
· U can add walnut / pecan nut / chocolate chips for this recipe.
Fullscoops
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WHEAT FLOUR BANANA CAKE
Not to use an electric mixer for making banana cake. Use a spoon or whisk just to incorporate all ingredients together without over-stirring. The cake would be turned out really soft. To make this cake more healthy and delicious, I prefer to use wheat flour instead of plain flour.
Ingredients for Wheat flour Banana Cake :
1 & 1/2 cups wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt (if butter is salted omit salt)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt (if butter is salted omit salt)
1/2 tsp Cinnamon powder (optional)
3 to 4 large bananas, mashed
1 cup white sugar
2 eggs
1/2 cup butter, melted
3 to 4 large bananas, mashed
1 cup white sugar
2 eggs
1/2 cup butter, melted
1 tsp Vanilla essence
1/2 cup Sour Curd
1/2 cup Sour Curd
To prepare Easy Wheat flour Banana Cake :
1. Preheat oven to 350 degrees F (175 degrees C).
2. Butter and flour a baking tray.
3. Sift together the flour, baking powder, baking soda, Cinnamon powder and salt, set aside.
4. Combine bananas, sugar, egg, Vanilla essence, Sour Curd and melted butter in a large bowl.
5. Fold in flour mixture, and mix until just incorporated. Do not over mix.
6. Poor into baking tray.
7. Bake in preheated oven for 25 to 30 minutes. It is done when a skewer inserted comes out clean.
2. Butter and flour a baking tray.
3. Sift together the flour, baking powder, baking soda, Cinnamon powder and salt, set aside.
4. Combine bananas, sugar, egg, Vanilla essence, Sour Curd and melted butter in a large bowl.
5. Fold in flour mixture, and mix until just incorporated. Do not over mix.
6. Poor into baking tray.
7. Bake in preheated oven for 25 to 30 minutes. It is done when a skewer inserted comes out clean.
Tips / Notes:
· Use the Preheat and baking instructions as per oven user guide.
· U can add walnut / pecan nut / chocolate chips for this recipe.
· Use the Preheat and baking instructions as per oven user guide.
· U can add walnut / pecan nut / chocolate chips for this recipe.
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Monday, 19 May 2014
How to Make Chicken Pizza
Chicken Pizza is a tasteful recipe that will whet your appetite! Before you consider cooking this dish, make sure you have the following list of ingredients: olive oil, pizza dough, Italian Tomato Sauce, chopped Onions, Green bell pepper, boiled Button mushrooms and myself used Chicken sausage instead of chicken for fast process and grated Cheddar Cheese.
Ingredients for Chicken Pizza:
1/2 cup - ItalianTomato Sauce
1/2 to 1 cup Cheddar Cheese grated
Olive oil
1 - Capsicum sliced
1 - Onions lengthwise sliced
4 - Button Mushrooms slices boiled in water
1 - Green chillies sliced (bajji chillies)
3 stick - Chicken sausage slices boiled in water
Olives (optional)
To prepare Chicken Pizza:
1. Take a lump of dough, pat or roll into a non stick dosa pan (Pizza Base). Use dry flour to dust if required and spoon on a couple of tbsp of the tomato sauce, spreading it out over the surface of the pizza.
2. Arrange the vegetables Capsicum, Onions, Mushrooms, Green chillies and Chicken sausage slices on pizza.
3. Sprinkle Cheddar Cheese evenly over the pizza, then add little bit of olive oil and lastly take a brush and apply the olive oil on the edge of the pizza base to get crust.
4. Put Pizza base on the flame for 2 min (to avoid the rawness in the bottom of the pizza) then keep it the oven and cook for about 7 to 10 minutes.
5. Healthy homemade Chicken Pizza is ready to serve.
Before you start making pizza, here are some home-cooking tips from my experiments :
· Preheat the oven. It needs to be hot enough to bake the crust in quickly so that the cheese does n’t burn.
· Put Pizza base on the flame for 2 min (to avoid the rawness in the bottom of the pizza).
· Brush olive oil on the edge of the crust before topping with sauce. This step adds a bit of flavor to the crust and helps in achieving a golden colour.
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HOW TO MAKE A VEGETARIAN PIZZA
To start, you’ll need to pick your crust. If you’re eating strictly vegetarian, it’s a good bet that you’re focused on your health, in which case a whole wheat crust is probably your best option. It contains a number of vitamins and minerals not found in standard white flour crusts, and makes for a good companion to the fresh vegetables used on your pizza. You can either make your crust yourself, or buy ready base in the super market. A recipe to make your own can be found here.
Ingredients for VEGETARIAN PIZZA:
1/2 cup - ItalianTomato Sauce
1/2 to 1 cup Cheddar Cheese grated
Olive oil
1 - Capsicum sliced
1 - Onions lengthwise sliced
1 - Pineapple sliced
4 - Button Mushrooms sliced
1 - Green chillies sliced (bajji chillies)
Olives (optional)
To prepare VEGETARIAN PIZZA:
1. Take a lump of dough, pat or roll into a non stick dosa pan (Pizza Base). Use dry flour to dust if required and spoon on a couple of tbsp of the tomato sauce, spreading it out over the surface of the pizza.
2. Arrange the vegetables Capsicum, Onions, Pineapple, Mushrooms, Green chillies and Olives on pizza.
3. Sprinkle Cheddar Cheese evenly over the pizza then add little bit of olive oil and lastly take a brush and apply the olive oil on the edge of the pizza base to get crust.
4. Put Pizza base on the flame for 2 min (to avoid the rawness in the bottom of the pizza) then keep it the oven and cook for about 7 to 10 minutes.
5. Healthy home made VEGETARIAN Pizza is ready to serve.
Before you start making pizza, here are some home-cooking tips from my experiments :
· Preheat the oven. It needs to be hot enough to bake the crust in quickly so that the cheese doesn’t burn.
· Put Pizza base on the flame for 2 min (to avoid the rawness in the bottom of the pizza).
· Brush olive oil on the edge of the crust before topping with sauce. This step adds a bit of flavour to the crust and helps in achieving a golden colour.
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Home made MARGARITA PIZZA
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Ingredients for Margarita Pizza :
1/2 cup - ItalianTomato Sauce
1/2 to 1 cup Mozzarella Cheese grated
1 tsp - Dry Basil
Olive oil
To prepare Margarita a Pizza :
1. Take a lump of dough, pat or roll into a non stick dosa pan(Pizza Base). Use dry flour to dust if required and spoon on a couple of tbsp of the tomato sauce, spreading it out over the surface of the pizza.
2. Sprinkle mozzarella cheese evenly over the pizza, then sprinkle over some basil leaves. then add little bit of olive oil and lastly take a brush and apply the olive oil on the edge of the pizza base to get crust.
3. Put Pizza base on the flame for 2 min (to avoid the rawness in the bottom of the pizza) then keep it the oven and cook for about 7 to 10 minutes.
4. Healthy home made Margarita Pizza is ready to serve.
Before you start making pizza, here are some home-cooking tips from my experiments :
· Preheat the oven. It needs to be hot enough to bake the crust in quickly so that the cheese doesn’t burn.
· Put Pizza base on the flame for 2 min (to avoid the rawness in the bottom of the pizza).
· Brush olive oil on the edge of the crust before topping with sauce. This step adds a bit of flavour to the crust and helps in achieving a golden colour.
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Home made Pizza Base .... Kitchen Basics
You may have wondered how you can make pizza dough at home. I bet you have your favorite pizza recipe you have been dying to make. It is a lot of fun to make homemade pizzas from scratch and it is n’t difficult to do at all.
Using Pizza Dough Later :
So after you have prepared your dough you can store it to use later. You can either freeze your pizza dough, or you can put it in the refrigerator. Which method should you choose? It depends when you are going to prepare your pizzas. If you are doing to use your dough within 3 days the refrigerator should be fine. If you want to use is later, you can freeze your dough for up to a month.
So after you have prepared your dough you can store it to use later. You can either freeze your pizza dough, or you can put it in the refrigerator. Which method should you choose? It depends when you are going to prepare your pizzas. If you are doing to use your dough within 3 days the refrigerator should be fine. If you want to use is later, you can freeze your dough for up to a month.
Refrigerate :
Once the dough has been kneaded simply place in a large sealable plastic container with a lid that has been sprayed with some non-stick spray. You will need to let the dough warm up for about 15 minutes before using this. The longer you leave the dough on the container, it will expand, you may need to punch down the dough. Some pizza parlours think this slow rise process is where the dough really gets the flavour.
Freezer :
Divide out dough into the desired portions, this recipe will make three medium sized pizzas and place the dough into a zip top bag that has been sprayed with non-stick spray. Seal bag, and freeze for up to a month. You will need to allow the dough to thaw for 30 minutes before using.
Ingredients for Pizza Base :
Water - as per required
1/2 tsp - Sugar
1 tsp - Salt
3 1/2 cup - All Purpose Flour - Maida / Wheat Flour (I prefer personally)
4 gram Yeast (quick Raise )
4 tsp - Olive Oil
To prepare Pizza Base :
1. Take 1/2 cup of warm water, add yeast, sugar, salt, and 1/2 cup of all purpose flour and mix. Stand covered for 10 minutes.
2. Mix in yeast mixture into flour by adding required amount of water. Knead for 3-4 minutes till dough get soft. Cover and rest for 1 hr.
3. Knead again, for 3 minutes and rest for 30 min.
4. Pizza dough is ready to use. This recipe makes 3 med pizza base.
5. Take a lump of dough, pat or roll into a pizza base. Use dry flour to dust if required. Add pizza gravy as required, add toppings.
6. Bake in a hot (300C) oven, till base is crisp and light.
Tips / Notes :
· Never add yeast in very hot water/ boiling water, it will kill yeast property and u cannot get the proper pizza base
· To get the crust base use water quantity less compared to normal pizza base and make base very thin.
· By adding your required toppings u can create yummy veg or non-veg pizza at home.
· Try to use bread flour, it will give you a more chewy and crispy crust. In this recipe i used regular all-purpose flour, but if you happen to have bread flour on hand use this instead for better results.
· To really get your dough to stretch out well while rolling it out, let it rest a couple of times. This will let the dough relax and then you can continue to stretch it out even more.
· Touch the dough as little as possible when stretching it out.
· Resist the urge to add extra flour in the dough when working with the dough. It is ok if your dough is sticky.
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