Onion, Chicken and Cheese Pizza

No special story for this one…just thought I’d try making Pizza at home…from scratch…as in preparing the dough and all. Frankly, it wasn’t that tough…pretty straight forward. The best pizza place in town is Pizza Express. Luckily for us, it’s just 5 min walk from home šŸ˜€ We absolutely love going there after a movie, after a walk or just like that…for no reason at all šŸ˜€

So here goes the recipe:

Ingredients:

  • 1 Quantity Basic Pizza Dough*
  • Plain Flour for dusting
  • 1 Tbsp olive oil, for oiling

Topping:

  • Olive Oil – 2 Tbsp
  • Onions (sliced into rings) – 250 gm
  • Garlic Cloves (crushed) – 2
  • Red Pepper (deseeded and diced) – 1
  • Chicken – 100 gm
  • Mozzarella Cheese (sliced) – 100 gm
  • Tomato Puree – 1/2 a tin or can be made at home by using 2 medium-sized tomatoes
  • Jalapeno Peppers – 2 Tbsp
  • Rosemary springs for garnishing

*To Make Pizza Dough:

(makes 1Ɨ25-cm/10-inch pizza)

Ingredients:

  • Plain Flour, plus extra for dusting
  • salt – 1 tsp
  • easy-blend dried yeast – 1 tsp
  • warm water – 6 tbsp
  • olive oil – 1 tbsp

Method:

  • Sift the flour and salt into a large bowl and add the yeast. Pour in the water and mix the dough. Finish off with olive oil. Knead for about 5 minutes, then leave in the bowl until double in size. Covering the bowl loosely with cling film helps.
  • Knock out the air from the dough after then knead lightly.
  • Roll out on a floured work surface, ready to use

Toppings for Pizza:

  • Using a rolling-pin, roll out the dough to form a square shape, then place it on an oiled baking tray,Ā pushingĀ out to the edges until even. The dough should be no more than 1/4 inch thick because it will rise during baking
  • To make the topping, heat the olive oil in a heavy-based pan over a low heat. Add garlic, red pepper andĀ chickenĀ pieces and fry for a couple of minutes (chicken does not have be completely cooked as it will baked later)
  • Spread the tomato purĆ©e over the pizza dough, then spread the chicken and pepper topping evenly over the pizza base. Finish off with onions, mozzarella and rosemary.
  • Bake in a preheated oven, 200Ā°C/400Ā°F/Gas Mark 6, for 20-25 minutes. Serve the pizza hot!

Njoy!!

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Recipe: Nasi Goreng

I get bored preparing the same old Indian recipes at home…so S and I have been experimenting with some other cuisines. I made Nasi Goreng, an Indonesian Rice dish couple of weeks ago. Absolutely loved it. I love anything with rice in it…except probably octopus and other similar creatures šŸ˜€

I moulded the recipeĀ accordingĀ to our taste…but not much…just a bit of chillies and bit of salt..

Here goes the recipe…

Ingredients:

  • Rice – 250 (g) {I used Sona Masoori but Basmati is fine}
  • Boiling water – 1 (lt)
  • Turmeric Powder – 1 (tsp)
  • Vegetable Oil – 3 (Tbsp)
  • Spring Onions – 1 Bunch
  • Fresh Root Ginger – 2 1/2 (cm) finely chopped
  • Green/Red Chillies – 2/3
  • Chicken Brest Fillet – 500 gm/thinly slice
  • Garlic Cloves – 2/crushed
  • Soy sauce – 4 Tbsps
  • Prawns – 200 (g)/cooked, peeled, defrosted if frozen {If you want to get rid of the sea smell, cook prawns in some ginger+garlic paste, turmeric powder and salt}
  • Juice of 1/2 lemon
  • Coriander for garnish

Method:

  • Cook the rice in boiling salter water, with turmeric added
  • Leave it to dry completely (to avoid rice becoming mushy (mixing with a forkĀ occasionallyĀ helps quicken the process)
  • Heat 2 tbsps of oil in a wok or any heave based pan
  • Add half the spring onions, ginger and chillies and stir fry over low heat for 2-3 mins until softened.
  • Add remaining oil and increase the heat to high
  • Add chicken and garlic and stir fry for 5-7 mins
  • Now add rice in 3 batches, stirring after each addition to mix well with other ingredients
  • Add soy sauce and prawns and stir fry for 2-3 mins until hot
  • Transfer to a bowl and mix in lemon juice
  • Sprinkle withĀ remainingĀ spring onions and garnish with coriander

Suggestions:

You can add green peas to and vegetables like boiled carrots and beans Ā to make it more nutritious.

Enjoy!!

Recipe: Chicken Curry with Coconut Milk

I have been so utterly busy the last few days but the good news is that packing is almost done. Just a few bits here and there which can be dumped into aĀ bin bagĀ the day we leave…which is this friday šŸ˜€ I am not so much sad as excited about the move. New place, new people and making a home out of a house sounds very exciting. All this meant, I could only turn a few pages of my book šŸ˜¦

LastĀ sunday, we not only did most of our packing but also managed to prepare Chicken Biriyani andĀ Chicken Curry with Coconut MilkĀ šŸ˜€

S is a ‘pro’ when it comes to cooking Chicken Curry with Coconut Milk. It is one of our favourtie dishes. Goes very well with Plain Rice, Biriyani, Pulao Rice or even Chapathis or Parathas.

Ingredients:

  1. Oil –Ā 6-7 Tbsp
  2. Onions (finely chopped) – 3
  3. Tomatoes (finely chopped) – 2
  4. Chicken – 1/2 Kg (Clean thoroughly with turmeric powder and water)
  5. CannedĀ Coconut Milk – 1
  6. Ginger+Garlic Paste – 1 Tbsp
  7. Cloves – 3
  8. Cinnamon StickĀ –Ā 3 half a inch pieces
  9. Cardamom (Elaichi) – 3 (split open)
  10. Green Chillies – 5 (Split longitudinally)
  11. Curry Leaves – 6
  12. Cumin Seeds – 1 Tsp
  13. Mustard Seeds – 1 Tsp
  14. Turmeric Powder – A pinch
  15. Salt – According to taste
  16. Coriander – To Garnish

Method

Add oil to a pan or a wok and let it heat.

LaterĀ add mustard seeds and let them splutter. Now add cumin seeds and fry. Add curry leaves and green chillies and fry.

Now add onions and mix them on medium flame until they turn golden brown in colour. Then add chopped tomatoes and mix well.

Once tomatoes turn soft, add a pinch of turmeric powder and ginger+garlic paste and mix well. Leave on simmer for atleast 5 minutes mixing it in between

Now add chicken pieces and mix well. Leave it on medium flame for atleast 10 mins mixing frequently in between.

Then add coconut milk and mix thoroughly. Close with a lid and leave for 10 mins mixing inbetween.

By now, you will see alot of water retention. Remove lid and let theĀ curry cook on medium flame. (Do not add any water to the dish).

Approx after 20-30 minutes, water oozed out of the meat should have reduced leaving the curry nice and creamy. Garnish with coriander leaves and serve with rice or chapathis

This time, I tookĀ some picturesĀ šŸ˜€

Njoy!!

Wishes

Today is S’s Birthday and I am terribly busy. I baked a Banana and Walnut cake for him yesterdayĀ šŸ˜€ Yipppeeeeee. This will be justĀ my second time…and it has turned out really good! The first time round..I baked a chocolate cake at a friend’s place…which was equally yummyy, but then she was guiding me each step of the way. I am thankful to Pras who not only helped me bake the cake but also for keeping the surpriseĀ a secret from S. He did not have a clue what was happening last night. ROFL! Somehow, I had this feeling that he knew what I was upto…but he didn’t!!!! I am sure he didn’t think I would bake a cake…I am the one who will order šŸ˜€ But the satisfaction I got after the end result was fantastic. It’s different…buying a cake and baking one. All your love, effort and hardwork goes into the one you bake…so it tastes even more delicious šŸ™‚ I also made Vada with Coconut and Dried Red Chilli Chutney (the credit of which goes to Pras again) for breakfast, Chapala Pulusu (Smoked Salmon Fillet Curry-the credit of which goes to my mom) with Plain Rice for lunch, and probably S’s fav Peri Peri Chicken Indian Style for Dinner. Recipes will be coming up soon šŸ™‚

Yup…the cake IĀ baked šŸ˜€ and don’t worry…S is not 10 šŸ˜€ There was no space toĀ insert any more candles and looking at the cake…you can also say that I am not very good at decorating it either šŸ˜€