Home Made Pizza

Ingredients

Pizza Base:

All purpose flour/Maida – 2 cups
Active dry yeast – 1 tbsp
Milk – 1/4 cup + 1tbsp for brushing the crust boundary
Water – 3/4 cup
Sugar – 1 tsp
Salt – 1/2 tsp
Olive oil – 3 tbsp

Pizza Sauce:

  1. Tomatoes- Big 4-5 – pureed
  2. Salt – per taste
  3. Sugar – 1 tsp
  4. Olive oil or butter – 2tbsp
  5. Black pepper – per taste
  6. Oregano – 1 tsp
  7. Basil leaves – chopped 1 tbsp
  8. Garlic cloves – 2 chopped

Methodology:

Dough

  1. Take lukewarm water. Add sugar and yeast to it. Mix and keep covered for 5 min. It will turn frothy then good to go else not to be used.
  2. Mix salt and oil in sieved maida.
  3. Gradually add prepared yeast solution to the maida mix and knead for 5 minutes to get a soft, non-sticky dough.
  4. Wrap it with kitchen towel or cling wrap and keep aside in a warm place for 3-4 hours.
  5. Now, split the fermented dough into 2 balls.

Pizza Base

  1. Roll it with rolling  pin or with hand on a board or directly on the baking tray. Sprinkle some dry maida before setting the base
  2. Roll in the borders to avoid spilling of cheese. Brush the borders with mil or egg white to get quicker browning.
  3. For even cooking, the base can be pricked with fork.
  4. Spread the pizza sauce and sprinkle some cheese.
  5. Spread veggies as required. Sprinkle lot of cheese, black pepper and olive oil
  6. Preheat oven at 220 deg. Then bake pizza for 15-20 min.
  7. Pizza is ready if cheese has melted and crust border has browned.

Pizza Sauce

  1. Heat oil or butter.
  2. Add shopped garlic cloves and other ingredients.
  3. Cook till the sauce reaches thick consistency

References:

  1. http://nishamadhulika.com/532-pizza-recipe-in-hindi.html
  2. http://www.rakskitchen.net/2010/03/home-made-pizza.html
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Dhokla

Ingredients:

  1. Besan – 2 cups
  2. Green chilly paste – per taste
  3. Ginger garlic paste – 3/4 tsp
  4. Eno (preferred) – 1 pouch
  5. OR  baking soda – 3/4 tsp
  6. salt – per taste
  7. lemon juice – 1 tbsp

For tempering:

  1. Rai – 1 tsp
  2. Sugar – 1 tsp
  3. Salt – per taste
  4. lemon juice (optional)
  5. chopped coriander leaves
  6. Slit green chilly – 2
  7. grated coconut – 1 tbsp
  8. water – 1 cup

Methodology:

  1. Sieve besan well to ensure there are no lumps
  2. Gradually keep adding water to it to form a thick paste
  3. rest it for 30 min
  4. Add other ingredients.
  5. Add ENO (or soda) only at the end, mix well and then when air bubbles start appearing, pour into your steaming (greased) container.
  6. Once steamed, let it cool for 5 min before cutting or extracting out from the container.
  7. For tempering , heat 1 tbsp oil in wok
  8. Add rai to it and cover else it splutters all over.
  9. Saute green slit chilies till done.
  10. Add water, salt and sugar. Bring to boil.
  11. Turn off the burner and add lemon
  12. Pour this on entire prepared dhokla spread carefully with spoon if required so that all pieces are well tempered.
  13. Garnish with chopped dhaniya and grated coconut

References:

http://nishamadhulika.com/snacks/besan-dhokla-recipe.html

From GKK FB group –

Instant Rava Dhokla(Healthy breakfast or dinner)
2cups suji
Sour buttermilk or 1 cup curd mixed and bland with 3cups of water.
chopped green chillies,
salt, dhanajira pwdr, pinch of hing, pinch of baking soda
Method:
Mix everything and make a smooth batter like dosa.
grease a plate and pore. Sprinkle red chilly powder.
Steam it for 10 mins on high.
Once they are done cool them for a while. And cut. Make tadka using rai, dry red chilly, curry leaves. Garnish with coriander.

Kaju burfi /katli

Ingredients

  1. Cashews(Kaju)  – 1 cup
  2. Sugar – 1/2 cup
  3. Water (for syrup) – 1/4 cup
  4. Green cardamom (Elaichi) powder – 1/2 tsp
  5. Milk (optional, if required) – for kneading
  6. Ghee for greasing

Methodology

  1. Grind cashews (at room temp) to a fine paste
  2. Make sugar syrup of 1 thread consistency in a heavy bottom vessel. check by dropping few drops in water bowl, these should flatten out as lines.
  3. Once syrup is prepared, add ground cashew and cardamom  powder to it.
  4. Keep moving the mixture till it becomes non-sticky.
  5. with water smeared hands, try to form a small ball of mixture.
  6. If it comes out well, mixture is ready
  7. Take it out on a ghee smeared greasy surface.
  8. If course, knead using milk to forma a smooth dough
  9. then roll to the desired thickness and cut in to desired shapes

References

http://www.rakskitchen.net/2011/08/kaju-katli-diwali-sweet-recipes.html

http://nishamadhulika.com/sweets/kaju_katli_recipe.html

Bhature of Chole fame

Ingredients

  1. White flour (Maida) – 4 cups
  2. Semolina (Sooji) – 0.5 cup
  3. Curd – 0.5 cup
  4. Oil – 2 tbsp
  5. Salt – 3/4 tsp
  6. Sugar – 1 tsp
  7. Baking soda – 3/4 tsp
  8. Lukewarm water to knead a soft dough

Methodology

1. Knead the dough and rest for 2 hrs covered with wet muslin/kitchen cloth.

2. Deep fry in oil on medium flame

References:

  1. http://www.sailusfood.com/2013/09/24/recipe-of-bhatura-punjabi-breakfast/
  2. http://nishamadhulika.com/deep_fry/chole_bhature_recipe.html

Mint chutney for snacks

Ingredients

  1. Mint – 1 cup
  2. coriander – 1 cup
  3. green chillies – per taste
  4. cumin powder
  5. amchoor
  6. chaat masala
  7. rock salt
  8. curd – 0.5 cup
  9. ginger – 0.5 ” piece
  10. garlic – 3-4 cloves
  11. 1 small onion

Methodology

  1. grind all ingredients together to form a paste
  2. beat curd to form a smooth paste
  3. mix together and adjust masalas per your taste
  4. can be served with fried snacks

Ref:

mint chutney recipe, how to make mint chutney | pudina chutney recipe

Baked Nachos

Ingredients

  1. All purpose flour (maida) – 1 cup
  2. Corn flour (makkai aata) – 0.5 cup
  3. white vinegar
  4. Grated cheese – 0.25 cup
  5. Turmeric – pinch
  6. Cajun spice* – 1tsp
  7. Baking powder  – 1 tsp
  8. salt – as per taste
  9. Oregano – pinch
  10. Chilli flakes – pinch

Cajun spice if not available can be indianized by mixing amchoor, hing, garam masala

Methodology

  1. Mix all the ingredients and knead dough.
  2. Roll out into thin chappatis
  3. Cut into triangle shapes
  4. Bake in a baking tray at 160 deg. for 4-5 min.
  5. Sprinkle olive oil on top of the baked nachos and make again for 1-2 min.
  6. Serve with salsa

Ref:

http://www.zeekhanakhazana.com/recipes/baked-nachos.html

Kulfi

Ingredients

  1. Milk (creamier the better) – 1 L
  2. Sugar – per taste
  3. Green cardamom powder – 1 tsp
  4. white bread slices – 2

Methodology

  1. Boil milk and then simmer and keep brushing the upper layer to the vessel sides.
  2. Continue this till the milk quantity halves.
  3. The vessel should be wide mouthed.
  4. Steps 1 through 3 are for preparing rabri. Instant way of making rabri is to add khoya to the boiled milk and let it dissolve.
  5. Add roughly crushed bread crumbs to the rabri.
  6. Add sugar and elaichi powder.
  7. Once everything gels well together, coll it to room temerature and store in the freezer for 3-4 hours.
  8. Dry fruits like pista, badaam can be added in the rabri for the appropriate variety of kulfi.

Ref:

  1. http://nishamadhulika.com/rayta/saffron-pistachio-kulfi-recipe.html
  2. http://nishamadhulika.com/en/576-falooda-kulfi-recipe.html