Spinach Veg Pizza (Base and topping both are home made)

Spinach Veg Pizza

Ingredients :- 

For 2 pizza Base

6 cup Maida ( All purpose flour or Refined wheat flour)

4 table spoon olive oil ( or use any oil)

1 cup warm water 

1 tablespoon salt

1/2 tablespoon sugar

7gm or 1 packet of yeast 

1/2 cup boiled, shredded Spinach

Butter or ghee

For topping

1/2 cup finely chopped Cabbage

1/2 cup chopped Onion

1/2 cup chopped Capsicum

1/2 cup chopped Tomato

2-3 finely chopped green chilli

1 tea spoon black pepper

1 table spoon salt

About 1 1/2 cup of mozzarella cheese

Method:-

For Base

1) Mix yeast , sugar, salt and water in a bowl .

2) Add flour , spinach , oil and knead 5-6 minutes till soft dough.

3) Keep side dough for 2 hrs.

 5) Take dough and divide in to two parts.

6) Then roll both lump into a pizza base.(Use dry flour if required)
(and roll pizza base how much you want to keep it thick and thin)

7) Now prick the base with help of fork.

8) Turn on gas and add 1 tablespoon butter in the pan and baked pizza(for 3-4 minutes) base from both side. Now the Pizza base is ready .

For topping:-

Heat oil in a pan.

Add  green chilli, onion and stir for 5-6 minutes until onion get little brown 

Add Capsicum, Cabbage and stir 8-10 minutes on low medium gas until they get little tender.

Add Salt and Blackpepper.

Now the topping is ready

Pizza:-

Now turn on gas , in the pan , on one side of pizza base spread vegetables, and cheese ( Its your choice how much cheese and vegetables you want) and covered it and baked it for 5-7 minutes.

Your Pizza is ready 

Note:-

You can alter many things in this pizza according to your wish 

1) If you want thin crust so roll pizza base as much as thin you want.

2) You also can pizza sauce or any other sauce whatever you want

3) You can add other type of cheese like American cheese or Fata cheese or etc,

4) You can use fruits and others vegetables like Red and Yellow Capsicum , Mushrooms, Pineaapple, etc.

Sabudana Aloo Tikki (Tapioca Potato Tikki)

It is a yummy and easy making dish which can be serve during breakfast and snacks time....It is crunchy on the outside and soft inside.....Basically in India, People eat it in fasting which serves with sweet curd.


Ingredients:-

3 medium size boiled potato
1/2 cup sabudana (Tapioca)
11/2  tea spoon or as taste Sendha salt (this is salt basically use for fasting.....but usually we can use normal salt )
1/2 tea spoon black pepper
1-2 green chilli
1/4 tea spoon ginger powder
1/4 cup nuts powder ( crumble nuts)
1/4 cup finely chopped coriander  (optional)

Oil or ghee for shallow fry


Method:-

1) Wash sabudana 5-6 times and soak it into 4 cup of water for 5-6 hrs.
2) Drain the water. After soaking sabudana will have increase in volunt abt 2 times.
3) Take bowl and mix potato, sabudana, salt, pepper, chilli, ginger, nuts and coriander.

(Note:- Boild Potato should be firm not over boiled)
Mix properly.

4) Now the dough is ready . Divide the dough into equal parts ..(.depend on what size do you want to make like small or big....) ...make ball and press between palm ....or you can make your desire shape

5) Turn on gas..and heat 1 spoon oil or ghee in to pan for shallow fry....

6) Now take tikki and fried on the pan until it become light brown...... Tikki should be fry on medium heat otherwise it will not be crispy.

Now your tikki is ready to serve.

Shahi Tukda

Shahi Tukda

Shahi Tukda is the tasty Indian dessert for any occasion.It is simple and easy to make. Fried bread covered with creamy milk and dry fruits.

Ingredients:

• 4 slices of white bread (or brown bread)
• 3 cups milk
• 4 tablespoons sugar
• 1 tablespoon Eliachi powder (Cardamom powder)
• 5-6 sliced almonds
• 5-6 sliced pistachios
• 5-6 sliced Kaju
• A pinch of Kesar (Saffron)
• Oil or ghee for fry

Method

Cut the slices in two part diagonally ( or as u wish you can cut in to four square part).

Heat oil or ghee in a pan. Fry the bread from both sides till it become in golden brown in color and crispy. 

Keep it aside.

Two ways to make Shahi Toast

In a heavy bottom pan boil milk over medium high heat until the milk reduces to about 1 1/2 cup. This should take about 20 - 25 minutes after milk comes to boil. 

Add sugar, cardamom powder, Saffron, half the almonds, Kaju and pistachios into the milk. And boil for about 5 more minutes on the low medium heat. Then turn off the heat.

Assembling Shahi Tukda: in serving plate arrange the bread slices; pour the milk over bread covering all. Next garnish with remaining dryfruits.

Now Shahi Tukda is ready to serve. It can be serve as dessert.

Notes: Do not milk in advance. Add the milk When you are going to serve so that bread remain crispy otherwise bread will become very soft.

Milk dryfruit icecream

Ingredients:-

About 1 kg whole Milk

2 cup sugar ( or as taste)

1 table spoon Elaichi (Cardamom) powder

Chopped Almond, Kaju, Kishmish, Pista

Method

Boil milk in nonstick frying pan on medium high heat

After milk comes to boil, let the milk boil for another 20-25 minutes. 

The goal is to boil the milk from 1 kg to 1/2 kg.

Now add sugar and add all dry fruits ( Almonds, Kaju, Kishmish, Pista ). Boil for 5 minutes.



Turn off the heat and add cardamom powder.

Cool the milk to room temperature.

                                  Now blend that cool milk in to mixer.

Now pour milk into ice-cream case ( or u can use any bowl whatever u want)

Put it in freezer. It will take about 6- 7 hrs for freeze.
Now Ice-cream is ready to serve.

Note :- You can also use Coconut powder, Kesar, Vanilla essence, or also can Mango icecream by using Mango pulp.

Coconut Chutney

Coconut Chutney

Enjoy Coconut chutney .........you can use chutney with any south Indian food . It is mixture of sweet, spicy and sour .

Ingredients:-

1 cup grated Coconut (or also can take peeled coconut into small pieces)
1 cup Curd
1-2 chopped green chili
A small piece of ginger
1/2 tsp sugar
1 1/2 tsp salt
1 tbsp lemon juice
1 Tablespoon Chana daal
1/2 cup water  ( or as needed)

For Seasoning (Tadka)
2 tablespoon oil
1 table spoon mustard seeds

Method:-

First take a pan, roast Chana Dal on medium heat until it become light brown in color.

Then Grind Chana dal in a Grinder..

Add coconut, curd, salt, green chilli , ginger, sugar and lime juice and blend.
Add water as needed in the paste while blending.
Chutney is ready.

Before taking out chutney from blender , you can adjust the taste of chutney .

Seasoning

Heat oil in a pan add mustard seeds until they crack. Switch off the gas .
Pour the seasoning mixture over the chutney.

Enjoy coconut chutney with Dosa and sambhar
http://indiantummy.blogspot.com/2014/10/sambar.html
http://indiantummy.blogspot.com/2014/10/moong-dal-dosa.html

Vegetable Paratha

Vegetable Paratha is the delicious and healthy receipe. You can enjoy and make this receipe as according to your wish.

Ingredients

1/2 cup grated Carrot
1/2 cup grated Cauliflower
1/4 cup shredded Cabbage
1/4 cup boiled and mashed Peas
1/2 cup finely chopped Coriander leaves
1/2 cup finely chopped Methi leaves
1/2 cup grated Radish


2 table spoon grated Ginger
3-4 Chopped green chili


1 1/2 tablespoon Besan

1 tablespoon cumin seed (Jeera)
1/4 tablespon Haldi powder (Turmeric)
1 tablespoon Salt ( or as taste)
3/4 tablespoon Coriander powder (Dhaniya)
1/4 tablespoon Red chili powder

2 tablespoon lemon juice

A pinch of Hing (Asafetida)
2 Table spoon Oil


Method:-

For Stuffing

1) Heat the oil in a pan.
2) Add Jeera and Hing after jeera crack add ginger and green chilies and stir for few seconds.
3) Reduce the heat to medium. Add all the remaining spices, coriander, turmeric, red chili powder and salt. Stir for few seconds.
4) Add Besan and stir for 5-8 minutes.

5) Now Add all vegetables and mix properly and stir for 5-8 minutes.
6) Add lemon juice and turn off heat. 
7) Stuffing is ready. Now you can use it into paratha.

Note:-
1) Stuffing should be normal at room temperature ( not warm) , When you are going to use it in paratha.

2) You can use more vegetable as per your taste like Spinach, Potato ,Tofu, Onion, Paneer, sprouts, etc.

Mexican Veggie bowl with Indian taste

Mexican Veggie bowl with Indian taste

Veggie bowl  is very simple and yummy snacks to make . It is Mexican dish. 

For 4-5 persons

Ingredients:-

1 1/2 cup boiled rice

1 cup boiled Rajma (Kidney beans)

1/2 cup boiled corns

1/2 cup boiled peas

1/2 cup chopped onion

1/2 cup chopped green pepper (Shimla Mirch)

3 Tablespoon Salt ( or as taste)

1 Tablespoon Black pepper( Kali mirch)

1/2 cup grated Cheese

1/4 cup Sour cream or according to taste

1/2 Tablespoon oil

Method:-

1) Heat oil in a pan. Add salt and black pepper.

2) Add onion and green pepper. Stir for 5 -8 minutes.

3) Add rice , corn , peas , Rajma and mix properly

Stir for 5 minutes.

 

 

4) Turning your gas off.

5) Add cheese and sour cream.
6) Serve hot with green chilli sauce and Tomato sauce. (Don't mix Cheese and cream into rice)

Khasta Kachori

Khasta Kachoris  are yummy dish which served with Watery aloo  and dry sweet pumpkin in Mathura, Uttar Pardesh
Khasta Kachoris can be make with Moong dal or urad dal.


 

Make 12-14 Kachoris.

Ingredients for Kachori:

   2 1/2 cup Maida or All purpose flour

3/4  cup Oil or ghee 

2 tea spoon salt

about 1 cup water (cold water) 

Ingredients for filling:

·         1 cup Moong dal

·         1 Tablespoon grinded fennel seeds (saunf)

·         1/2 Tablespoon Coriander powder

·         1/2 Teapoon red chilly powder

·         1 tbsp ginger paste

·         1 1/2 teaspoon dry mango powder (amchoor)
           1/4 tea spoon garam masala 

·         Pinch of asafoetida (hing)

·         11/2 teaspoon salt (adjust to your taste)

·         1 tablespoon oil

·         2 1/2 tablespoons water
          1 tbsp green chili paste

·         Oil to deep fry

Method:

To make Kachori dough:
Take a Bowl  add flour and salt. Mix well
Add oil and mix together until all oil corp-orated into the flour.(Dough consistency should like bread crumbs)
Add water and knead into the soft dough. (Dough should not be sticky)
Knead the dough at least 3-4 minutes.
Set aside and Wrap by plastic or muslin cloth for 20- 25 minutes.

To make filling:
Soak dal for 3-4 hours and drain well.
Take a blender , add moong dal, add all spices, green chili paste and ginger paste
Mix well. Blend in a blender .Make a thick paste.

(Note :- don't mix water while grinding).
Take a pan . add 1 tablespoon oil .

      Add dal paste in a frying pan and roast on medium heat for about 5 minutes. 

     Turn off the heat. Let the mixture cool off.

      ( If you think the paste is very hard then add one or 2 tablespoons of warm water and mix it well and Let it sit for 10 minutes).

To make the Kachoris:

1.    Grease your palm with oil and knead the dough again 2-3 minutes and divide into equal parts and roll them into smooth balls. 

2.    Roll the ball light handed ( as like puris)

3.    Mold the dough into a cup and place 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the dal filling. Repeat with the rest.

4.    Set the kachoris on a surface with the seams facing up. Roll the ball light handed .

(Note :-you can use also your palm to roll it ).

5.    Heat oil in a frying pan on medium heat. To check if oil is ready put a little piece of dough in the oil, it should sizzle and come up slow. 

6.    Fry them on medium gas. After they start to puff, slowly turn them over.

7.    Fry until golden-brown on both sides.

( Note:- Kachoris should not be fried on high heat otherwise they will not be crispy.)

Kachoris are ready to serve.They can be served with aloo sabji or can serves as Kachori chat using curd or chutneys.......
so enjoy

Tips :-

When r u kneading dough ....before mixing water , flour and oil mix well at least 2 minutes or  until oil incorporated into flour
Always  fry kachodi on medium heat .
Adjust salt and spices as per your taste.