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!!

Curry Puffs

Curry Puffs are my one of myĀ favouriteĀ ‘anyday, anytime’ snacks. Relishing Curry Puffs on the roads of Hyderabad with Irani Chai was my favourite pass time…especially on a rainy day. Though curry puffs at home taste better, the atmosphere is just not there. I miss those days very much šŸ˜¦

Anyways, here goes the recipe.

Cooking Time: 45 Minutes

Serves: 3

Ingredients:

  • Potato (Aalu, chopped into 1 inch pieces ) – 3 Large
  • Green Peas (optional) – 1 cup (tea cup)
  • Onions (finely chopped) – 2
  • Tomatoes (finely chopped)- 2
  • Ginger Garlic Paste – 1 Tsp
  • Curry Powder – 1 Tsp
  • Coriander Powder – 1 Tbsp
  • Chat Masala – 1 Tsp
  • ChilliĀ Powder – 1-2 Tbsp
  • Turmeric Powder – 1 Tsp
  • Curry Leaves (torn) – 6
  • Cumin Seeds – 1 Tsp
  • Mustard Seeds – 1 Tsp
  • Jus Rol Puff Pasty Roll –Ā 1
  • Oil – 5-7 Tbsp
  • Water – According to Quantity
  • A Pizza Cutter
  • A Kadai

Method:

  • Add oil to a kadai and let it heat. Then add mustard seeds and let them splutter. Add cumin seeds and fry them a little…later add curry leaves and fry till they are crispy
  • Now add onions and fry till they are golden brown. Then add turmeric powder, ginger garlic paste and mix.
  • Leave for a couple of minutes and then add tomatoes and mix well
  • One the mixture becomes soft, add curry powder, coriander powder, chat masala and chilli powder
  • Mix well and let it simmer for a couple of minutes on a low flame
  • Now add potatoes, green peas and mix well. Add water to the mixture if necessary….in order to cook the potatoes. I usually do not cook potatoes in a pressure cooker before hand since I absolutely hate washing up šŸ˜€ I try to keep utensils to a minimum
  • Once the mixture is partially cooked, turn off the flame and let it cool (very very important)
  • The mixture will be going into the owen, allowing it to cook completely
  • Once the mixture is cool enough, add it to the cut puff rol pieces and tap the openings leaving some gapsĀ in betweenĀ to let the heat out whilst in the owen

  • Pre-heat owen toĀ 150Ā° centigrade for 5-8 minutes and place the tray with the puffs Ā in the owen. Leave it for 15-20 minutes but keep checking in between since they cook very quickly.
  • Once the puffs swell up and reach light brown is colour, remove from owen
  • Serve with Maggi Masala Chilli Sauce. Totally Yummy!!!

Pic Courtesy:http://www.secretrecipe.com.pk/cakes.html

Njoy!!

Beetroot Fry

Pic Courtesy: http://www.simplyfreshfruit.com.au/store/images/beetroot.gif

Beetroot is not one of my favorite vegetables….well actually, I tend not to like vegetables that are healthy for the human body šŸ˜‰ but I am conscientiously trying to prepare more dishes with nutritious veggies. More about beetroot here.

Ingredients:

(Recipe Serves 2)

  • Beetroots – 2 (Diced into 1 inch pcs)
  • Onion (medium sized) – 1 (finely chopped)
  • Garlic Cloves – 2 (finely chopped)
  • Red Chili Powder – 1 tsp
  • Salt – According to Taste
  • Turmeric Powder – A Pinch
  • Oil – 2 Tbsp

For Tempering (Talimpu):

  • Mustard Seeds – 1 Tsp
  • Cumin Seeds – 1 Tsp
  • Urid Dal – 1 Tsp
  • Chana Dal – 1Tsp
  • Curry Leaves – 5

Method:

  • Add oil to a pan and let it heat. Then add mustard seeds and once they start spluttering add cumin seeds, urid dal & chana dal.
  • Once they turn golden brown in colour and curry leaves and the finely chopped garlic cloves
  • Fry them a little bit and then add finely chopped onion
  • Fry them till they turn golden brown in colour and then add the beetroot pieces
  • Fry the beetroot until the pieces are crispy
  • Turn off the flame and serve with rice or chapthis

Pretty straight forward šŸ™‚

Recipe for Curry Puffs coming up tomorrow.

Njoy!

How to Make Strawberry & Raspberry Jam

My very dear friend R made some Blackcurrant jam a while ago. We recently ran out so I decided to make some of my own. It is very easy and everyone can make some. I decided to make some Strawberry & Raspberry Jam. Strawberries were bought from a local super market and I had some frozen Raspberries.

Ingredients:

  • Strawberries (coarsely chopped) – 1 Mug (A Coffee Mug)
  • Raspberries (coarsely chopped) – 3/4 Mug
  • Sugar – 1 Mug (add more if necessary)
  • Lemon Juice – 2 Tbsps

Method:

  • Add the finely chopped Strawberries and Raspberries to a non-stick pan and mix for few minutes.
  • Now add the lemon juice and sugar and mix well.
  • Keep mixing on medium flame until the berries become soft and bubbles start appearing.
  • Now reduce the flame and keep mixing, making sure the mixture hasn’t hardened.
  • Once the mixture reaches the consistency of Jam, turn off the flame and let it cool for a bit. Do not over cook the mixture. Try to keep it mildly liquidy as it will solidify when left out to cool.
  • Transfer it to a clean air-tight bottle.

Tips:

  • Do not let the berries boil until the mixture becomes hard. It has to be loose and you should be able to easily transfer it to a bottle. If it does turn out hard, just heat the jam a little bit before using.

(OK..before you think I took a picture of some ready-made jam…let me tell you that I did not have any fancy jam bottles so had to re-use with an old one šŸ˜¦

Whole Grain Flour Biscuits with Sugar and Coconut

OK…I came up with my own name for this. I tried looking for this recipe on the blogging world but without any luck. I absolutely love these biscuits and the first time I had them was a S’s G’Mom’s place. My common sense prevailed and I decided to take the recipe from her.

So here’s the recipe:

Ingredients:

Whole Grain Wheat Flour – 1 Mug (A Coffee Mug)

Dessicated Coconut – 1 Mug

Sugar – 3/4 Mug

Ghee/Unsalted Butter – 1/2 Mug

Oil for Deep Frying

Milk – For mixingĀ ingredientsĀ together. Add asĀ appropriate. If you have a food processor, add milk very carefully; tiny amount should do.

Method:

  • Add Wheat Flour, Dessicated Coconut, Sugar and Ghee to a bowl and mix well.
  • Once butter melts completely, knead the flour by adding milk.
  • Once it gets to chapathi flour consistency, roll it out. Since sugar caramelises during the process, when you roll out the flour, it will not come out as regular chapathi flour does but it doesn’t matter.
  • Now, cut the rolled out flour into any shape and fry them till they turn light brown (I use a pizza cutter and prefer rectangular shaped biscuits. It usually depends on the size of your kadai). Do not leave them for long as they tend to fry very quickly.
  • Store them away. They will last fora few months.

Tips:

  • Since the cut flour pieces tend to fry very quickly, it is advisable to completely cut the rolled out flour into desirable shapes and then concentrate on frying them. It’s much easier this way….personal experience šŸ™‚

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!!