Home made PIZZA

I just followed the base recipe and method of Rachna, 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 !

Ingredients for the dough:

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

Topping what i have used:

Pasta sauce(Have to use a pizza sauce spread,since I dont had,I used this)	1  1/2 tblsp
Onion	1/2
Tomato	1/2,Chopped, De-seeded.
Capsicum	1/2,chopped
Baby corn	2 nos.slit length wise
Paneer cubes	6- 10 cubes
Tandoori masala powder	1/2 tsp
Garam masala powder	1/2 tsp
Any kind of cheese(I used mozzarella and parmesan)	To cover the toppings.

Method for Dough:

1. Take a broad vessel,add oilive oil,sugar,salt and boil the water and add to it.Mix well to dissolve sugar and salt and then add the milk and yeast.
2. Mix well to dissolve the yeast.


3. Add the flour and gather to get a smooth dough. No need to knead so much.


4. Keep covered with a wet cloth till an hour.


5. After an hour it will be doubled in size.


6. 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)

To make it as a Pizza:

1. Spread the sauce and sprinkle some cheese.(Optional to spread cheese at this stage)


2. Arrange the toppings as desired and add the grated cheese to cover the toppings.


3. Lastly to make it Indian,I sprinkled the masala powders.Drizzle with little olive oil on top.

To bake:

1. 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 :)
2. Preheat the oven for 210 degree Celsius and bake for 12- 15 mins..,till the base and the cheese turns golden brown.


3. Cut the pizzas with pizza cutter/knife and make wedges and enjoy hot,spicy  and yummy pizza :)

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 ;)

Nutritious Soya Kababs

Ingredients

• Soyabean(Nutrela Stricks) - 1/2 kg 
• Salt - To Taste
• Cooking Oil - 2 tbsp
• Red Chilli Powder - 11/2 tsp
• Coriander Powder - 1 tsp
• Garam Masala - 1/2 tsp
• Amchoor - 1 tsp
• Tomatoes - 8
• Onions - 4
• Garlic - 4-5 pieces
• Ginger - 1 piece of 3"
• Coriander Leaves for garnishing - 15-20 leaves
• jeera - 1 tsp
• Water - 1/4 cup

Method:

1. Take soyabean (Nutrela) sticks and Soaked in water for about 4 hours


2. Squeeze sticks until they get totally dry. All the water should be released.


3. Heat oil in pan. Put jeera in oil.


4. Add chopped Onion, Ginger and garlic paste in Pan. Stir well.


5. Fry the paste until it attains pinkish(pink) color.


6. Add chopped tomato or tomato paste in pan. Mix well with the paste of onion, ginger and garlic. Cook for 4-5 minutes.


7. Add Salt, red chilli powder, dhania(coriander) powder, amchoor in above paste and mix well. Cook well for 4-5 minutes.


8. Add water equal to 1/4 of cup. This is to avoid burning of mixture. This will also provide liquidity to the paste.


9. When the mixture becomes thick, stop cooking and add garam masala. Switch off the burner. The curry for this dish is ready now.


10. Take another pan and put 1 tbsp of oil. Heat oil.


11. Fry Soyabean sticks in this pan until they become crispy. It is advised to fry 4-5 sticks at a time.


12. After frying your sticks; Mix the sticks with the curry prepared in (step 9)


13. Garnish the preparation with coriander leaves. Serve Hot with your choice of Nan/Bread/Chapati/Rumaali roti.

Paneer Chilli Rolls

Ingredients

•	Cottage cheese (paneer),grated	100 grams
•	Green chillies,chopped	2-3
•	Red chilli powder	1/2 teaspoon
•	Chaat masala	1 teaspoon
•	Mozzarella cheese,grated	1/4 cup
•	Salt	to taste
•	Fresh coriander leaves,chopped	2 tablespoons
•	Samosa Patties	8
•	Oil	to deep fry
•	Sweet chilli sauce	to serve

Method
Mix together cottage cheese, green chillies, red chilli powder, chaat masala, mozzarella cheese, salt and coriander leaves in a bowl.

Place the samosa pattis on the worktop and dampen the edges. Place a portion of stuffing on one side of the sheet and roll the sheet tightly. Seal the edges properly.

Heat sufficient oil in a kadai and deep-fry the rolls on medium heat till golden brown. Drain on absorbent paper. Serve hot with sweet chilli sauce.

Achari Paneer Tikka

Ingredients

•	Pickle gravy	2 teaspoons
•	Cottage cheese (paneer)	250 grams
•	Coriander seeds	1 teaspoon
•	Fenugreek seeds (methi dana)	1/4 teaspoon
•	Onion seeds (kalonji)	1/2 teaspoon
•	Hung yogurt	1/4 cup
•	Ginger-garlic paste	1 teaspoon
•	Salt	to taste
•	Red chilli powder	1/4 teaspoon
•	Garam masala powder	1/4 teaspoon
•	Mustard powder	1/4 teaspoon
•	Turmeric powder	a pinch
•	Oil	2 tablespoons
•	Fresh mint (pudina)	a few sprigs

Method
Dry roast coriander seeds, fenugreek seeds, onion seeds till fragrant. Set aside to cool. Place hung yogurt in a bowl, add ginger-garlic paste, salt, red chilli powder, garam masala powder, mustard powder, pickle gravy, turmeric powder and mix well.

Crush the roasted spices in a mortar with the pestle. Add a little of the crushed spices to the yogurt and mix well. Cut cottage cheese into 1 inch cubes and add to the yogurt mixture and mix well so that all the cottage pieces are well coated. Let them marinate for around 15 minutes.

Heat oil in a non stick pan. String the cottage cheese cubes onto satay sticks and place them in the pan. Cook, rotating the sticks, so that the cottage cheese cubes get evenly cooked all around. Arrange them on a serving plate, garnish with mint sprig and serve hot.

Noodle Tadka

Ingredients

•	Noodles,boiled	2 cups
•	Oil	3 tablespoons
•	Mustard seeds	1 teaspoon
•	Curry leaves	8-10
•	Onions,chopped	2 medium
•	Potatoes,peeled and cut into 1/2 inch cubes	2 medium
•	Shelled green peas	1 cup
•	Turmeric powder	1/2 teaspoon
•	Green chillies,chopped	4
•	Salt	to taste
•	Peanuts,fried	1/2 cup
•	Lemon juice	3 tablespoons
•	Scraped coconut	1/2 cup
•	Fresh coriander leaves,chopped	3 tablespoons

Method
Heat oil in a non-stick pan, add mustard seeds when they splutter, add curry leaves and onions and sauté till the onions are translucent. Add potatoes, peas, turmeric powder, green chilies and salt. Mix well and cook till potatoes are soft.

Add noodles and peanuts and sauté for two minutes. Remove from heat and add lemon juice and coconut and mix well. Serve hot garnished with coriander leaves.

Gulab Jamun

Ingredients

•	Mawa (khoya)	1 1/2 cup
•	Chenna	1/4 cup
•	Soda bicarbonate	1/4 teaspoon
•	Refined flour (maida)	3 tablespoons
•	Green cardamom powder	1/4 teaspoon
•	Sugar	2 cups
•	Ghee	to deep fry

Method
Grate khoya and mash chenna and keep aside. Mix the two along with soda bicarbonate, refined flour, green cardamom powder and a little water to make a soft dough. Divide into sixteen equal portions and shape into balls. Prepare a sugar syrup with sugar and two cups of water. Clear the syrup by removing the scum, if any. Heat ghee/oil in a kadai. Add the balls and deep fry on low heat till golden in colour. Drain and soak in the sugar syrup for atleast fifteen to twenty minutes before serving. 

Chef's Tip
Temperature of the oil should be low or the jamuns will remain uncooked from inside. You may stuff Gulab Jamuns with saffron and pistachio nuts or mishri.

SHAHI PANEER RECIPE

Ingredients

•	Cottage cheese (paneer)	400 grams
•	Onion ,quartered	2 large
•	Oil	2 tablespoons
•	Cloves	3
•	Black peppercorns	4-5
•	Cinnamon	2 one inch sticks
•	Bay leaf	1
•	Green chillies,slit	2
•	Ginger paste	1 teaspoon
•	Garlic paste	1 teaspoon
•	Cashewnut paste	1/4 cup
•	Yogurt	1/2 cup
•	Cream	1/2 cup
•	Saffron (kesar)	a pinch
•	Garam masala powder	1/2 teaspoon
•	Salt	to taste
•	Green cardamom powder	1/4 teaspoon

Method
Cut the paneer into half inch wide and one inch long pieces. Boil the onions in quarter cup of water. Drain and allow to cool. Grind to a fine paste. Heat the oil in a kadai, add the cloves, peppercorns, cinnamon and bay leaf and sauté till fragrant. Add the green chillies and boiled onion paste and sauté for three to four minutes on low heat so it does not get coloured. Add the ginger paste and garlic paste and continue to sauté for half a minute. Add the cashewnut paste and sauté for another two minutes. Add the yogurt and sauté till the water from the yogurt gets absorbed. Stir in the cream, saffron and garam masala powder and salt to taste. Add the paneer and stir gently to mix. Sprinkle green cardamom powder and serve hot.