Home made Pizza

All kids love pizza, and at my home we believe there's no pizza like home made pizza. I have previously made home made pizza sauce that my kids absolutely love to have by spoon too:))
Recipe below is for a semi home pizza made with store bought dough, it saves time . Now you can use store bought sauce or look at my blog recipe of home made sauce , making pizza at home is not only delicious but totally worth it as all can get together in the preparation fun , and get to add toppings that we love. Kids can get involved in the making , so lots of fun for them too:))

Ingredients
1 pack ready dough
 1 cup store bought or home made marinara sauce
2 tbsp olive oil
1/2  tspn salt 
1cup thinly sliced bell peppers
1/2 cup thinly sliced tomatoes
1/2 cup thinly sliced red onions
1/4 cup shredded mozzarella cheese or Parmesan cheese
2 to 3 fresh cloves of finely minced garlic
1tspn chilly flakes
1tspn freshly chopped rosemary herb or 1 tspn store bought Italian seasoning herb mix
2 tbsp butter

Ingredients 

Home made pizza sauce 

Ingredients 

Making pizza  from dough

Pizza ready to bake

Pizza

Method
1 Heat butter in a sauce pan, add in crushed garlic. Cook for a minute or two, next add in fresh or store bought herbs , close burner. Keep aside.
2. Divide the dough into equal proportion and form each divided dough into medium sized ball.   Sprinkle little flour on a board, so that dough won't stick to the board. Work with each divided ball sized dough , one at a time .Place dough on board and using the palms of your hand gently pat dough,to flatten it using circular motion. , simultaneously work with your hands to kind of stretch the dough , like a rubber , as you try to make an oval or circular shape pizza  , pressing with your fingers ,note that it should be evenly uniform and  1/2 inch or less in thickness and approx 8 to 10 inches diameter. You can also use a rolling pin instead.
3.Using a baking sheet, sprinkle few drops olive oil to grease the baking sheet and place the flattened pizza onto the baking sheet. Adjust the shape, if required.
 Sprinkle each pizza with a drizzle of olive oil and sprinkle little salt over it.
Now comes the fun part, where kids can take turns too:) for the toppings
4.For  garlic lovers use the  prepared garlic herb butter as first topping that you can brush right onto the surface pizza , using a pastry brush. 
5.Next add a layer of marinara sauce and top with shredded cheese, sliced bell peppers and tomatoes and bake for about 10 to 15 minutes at 375 degrees and until the crust appears golden brown. Enjoy with friends and family or a treat just for your self.
Different toppings like mushrooms,pineapple little cubes,spinach,grilled  chicken pieces, mango pieces,  can be used to create a pizza of your choice.

Stuffed Pastry shells

When you make starters using pastry shells  appetizer's get the winning look and bright smiles of guest who wonder how much effort you took to prepare all this, but trust me by using pastry shells and dough your work time gets reduced in almost half.
Using a pastry puff dough or pastry puff shells is the smartest way to make home made starters that not only look classy but also keep the guest's surprised and wow your hard work!!
There are many options for filling's that can be  used to fill these shell's  like for vegetarians one can use a mixture of goat cheese ,herbs and topped with sliced tomatoes. Another one you do is  stuff  shells with a mushroom and cheese mix , or even spinach with potatoes mixture, try olives in the recipe ,possibilities are endless , you can do sweet fillings like pecans with berries for a sweet fill , just be creative , use your own combination. For now  I tried out bell peppers chopped finely with garlic and onions, cooked in a sauce and sprinkled with cheese,   follow this recipe and you are sure  to impress your guests.

Ingredients
1 pack frozen pastry shells contains about 24 pastry shells
1 medium sized onion diced
1 cup chopped bell pepper , colourful mini bell peppers are great to use :)
2 to 3 cloves of garlic minced
1/4 cup finely chopped mushroom (optional)
1 tspn chilli garlic sauce (store bought)
2 tblsp   tomato ketchup
salt  to taste
2 tblsp vegetable Oil

Mini delights

Ready to Bake 

Veggie delights 

Method;
1.Heat a  medium sized skillet with 2 tblsp  oil, add in garlic and onions, allowing  onions to brown a little , n add in bell peppers, continue cooking another 3 to 5 minutes, till bell peppers soften.
2.Now add in spices and sauces and mix together, close burner and filling mixture is ready. How easy is that :)
3. Preheat oven to 350 F , arrange pastry puff shells, on baking tray and carefully with a teaspoon fill ea h pastry shell , about  half way with the prepared mixture, sprinkle shredded cheese, I prefer mozzarella , but you can use a cheese of your choice.
4 . Bake these shells for approximately 10 minutes and  remove and Serve warm. 

Paani Poori Chaat

Paani  poori is a popular chaat (snack food) . Paani is a Hindi word for water and poori is the term used for little round discs of Indian dough deep fried. Also known as gol gappas, they are sure to win the interests of your friends and guests , and will have them wanting for some more:)))

Ingredients (This quantity is for good for 5 to 6 persons)

3 bunches of fresh mint leaves

2 bunches of fresh coriander leaves 

2 inch fresh ginger

2 tspn salt

2 tspn Black salt (also called Kala Namak)
1 tsp Chaat masala powder 

3 to 4 small green chillies 

2 tspn cumin seeds 
1 lemon 

4 to 5 cups  cold water

1/4 cup tamarind paste  
2 tbsp sugar 
2 pack of store bought ready pooris

Grind in the mixer

Strain the ready paani 

Paani poori

Method (preparing paani poori water)

1.Clean the leaves of mint and coriander and wash thoroughly  to remove any  dirt from  leaves.

2.Using a blender, grind the leaves, together with cumin seeds, chopped ginger, green chillies, lemon juice, salt, tamarind paste and 3 to 4 cups of cold water. Next, add black salt and chaat powder and check for taste. Keep this mixture back in the refrigerator for about 30 minutes. After that , strain the water and taste for salt, and if it is less add some black salt or chaat masala. This is the paani poor water,s tore it back in the refrigerator for about 2 to 3 hours and enjoy with store bought pooris and potato mixture.

For Potato filling

2 medium size potatoes boiled and peeled

1 cup Tamarind chutney ( ready available in Indian store) or you can look up my blog for a recipe of home made tamarind chutney.

Method 
1. Boil the potatoes fully, cool them and peel the skin of the potatoes, mix them with 1/4 tsp salt, 1/4 tsp chaat powder, 1/4 tsp red chilli powder and keep aside.

Assembling the dish 

1. Pooris are very delicate and crisp, using a spoon, crack the top of the poori to make a little opening. Now fill each  poori with like 1/4 tsp  potato filling. To this stir and add in paani poori water and then about 1/4 tsp tamarind chutney (for the sweetness) Continue the same way , with the other pooris and serve immediately.

Other fillings:
If you don't fancy potatoes you can alternately add sprouted moong, or boiled garbanzo beans, instead. 

Pizza Toast

Pizza sauce prepared at home, is my families favourite sauce ,my kids can eat this sauce by itself , without bread :))
 This sauce once prepared ,stores well for 3 to 4 days in the refrigerator. Making your life easier with hungry kids!!! Also its prepared with ingredients that you can add more vegetables, like broccoli, carrots to give it a more healthier side.

Ingredients
4  medium size red onions chopped finely
3  cloves of garlic peeled and chopped finely
1  6 oz can of tomato puree/ or 1 cup/ 240 ml chopped tomatoes
1/4 cup ready veggie stock (use vegetarian soup cube)
2 tspn salt
1 tspn black pepper
1 tspn red chilli powder
1 tspn sugar
1 tspn  dried oregano
1/4 tspn carom seeds (available in grocery store)
2 finely chopped  fresh basil leaves
4 tspn olive oil
1 cup  shredded mozzarella cheese

Heat onions in a pan

Add in tomatoes 

Add in cheese

Bake toast in oven

Pizza toast

Method
1. Heat oil in a medium pan. As it heats add in carom seeds,onions, garlic and finely chopped green capsicum and sauté on medium heat for few minutes , as onions turn soft and transparent , add in seasoning salt,red chilli powder,add in veggie stock,allow mixture to sizzle for few minutes, next add in tomato puree. Allow sauce to simmer on medium heat for another 10 minutes.
Check for seasoning ,add oregano and sugar to offset the tart of the tomatoes. Lastly add in finely chopped basil leaves. The ready sauce stores well for about a week refrigerated.
2. To make pizza's roll out store bought pizza dough into 8 inch diameter and lay on a baking sheet. Spread 2 spoonfuls of cooled pizza sauce onto the surface ,add your favourite toppings, sprinkle shredded cheese on top and bake at 375 degrees for approximately 10 to 15 minutes, check to see and remove from oven as  pizza is done and cheese has melted.
Be creative in toppings, but do not overload the surface of the pizza.
Also for easy creations you can bake the pizza using white or brown bread, instead of using pizza dough.My kids love these pizza toast's and they are super easy to make, and quick too once you have the sauce ready.
Other favourite Veggie toppings (optional)
Sliced red onions
Thinly sliced green bell peppers(or red,orange colour)
Jalapenos (chilli peppers)
Mushrooms
Olives
 shredded cheese
Pineapple
Broccoli
Non veg options
chicken or sausage pizza

Rolls ,Snack it :)

These Easter eggs shaped rolls are enjoyed as a quick to make starter or snack by and loved by all:)) I decided to prepare them in keeping with April month's theme. 
Guess how its prepared,have fun ;)


Ingredients :
2 pounds potatoes
1 small bunch coriander leaves
2 tsp salt
1 tsp red chili powder
1 tsp chaat powder
2 tsp ginger green chili paste
6 to 7  bread slices
1 tsp garam  masala powder
16 oz oil for frying
1 cup (200gm) semolina (coarse)

Bread Rolls with chutneys(left-green chutney,right-garlic chutney)

Method:
1.Boil the potatoes, peel the skin and mash them.Add  salt,red chili powder,garam masala,chaat powder,ginger green chilies paste,mix all together. Divide mixture into small equal size oval shaped portions. Makes approximately 8 to 10 oval shape portions..
2.Trim out the sides of the bread slice and sprinkle few drops of water to wet the bread slice. Pat the bread and add in the rolled out oval shapes,  bringing both the ends of the bread together to seal it .Take semolina (rava) in a plate and carefully roll the bread rolls to coat on both sides.
3.Heat oil in a fryer, slowly add the bread rolls and fry on medium heat  for about 5 to 6 minutes, on both sides till they appear crisp and golden brown in color. Remove and serve hot as a snack.


Sending this recipe to Pari's event,hosted by Raji, Only Snacks in April month. 
http://cooking-goodfood.blogspot.in/2012/03/event-announcement-giveaway-of-april12.html

http://vegetariantastebuds.blogspot.com/2012/03/event-announcement-only-snacks-and.html#comment-form
 and also sending to http://verygoodrecipes.com/april-fool-challenge

Khaman dhokla~snacks

Khaman  dokhla is an Indian snack , that can be enjoyed as a starter or side dish. it is very light in texture and spongy too :)) Its like a savory cake, made with gram flour and perfect for snacking:)) it"s steamed , so  healthy too:)

Khaman Dhokla

Ingredients
2 cup Besan (gram flour )
2 tsp Eno fruit salt
1 tsp salt
1/4 tsp asafetida
1/4 tsp turmeric
1 cup water
2 tsp sugar
1 tsp ginger green chilies paste
2 tbsp grated coconut
For Tempering
2 tsp oil
1 tsp mustard seeds
1tsp sesame seeds
3 to 4  dried chilies
2 tsp shredded coconut 
3 to 4 curry leaves.


Method
1.Make a medium consistency paste of gram flour with  water,not too thick and not too runny.Add salt,turmeric  asafetida, sugar and ginger green chilies to this paste ,stir and allow to sit for 5  minutes.Next take Eno (fruit salt) in a cup ,add few drops water (1 tsp water) mix and add this to the gram flour mixture.
2.Heat water in a heavy bottomed container or a steamer , take a  6 inch round thali ,apply 1 tsp oil.Pour half  the mixture into the thali and allow to steam ,covered till about 15 minutes,until the dokhlas are ready and rise up like a cake.
Repeat same step to make another batch of dokhla. Cut dokhas into equal sized squares, arrange the dokhla in a serving dish.
3.For tempering take 2 tbsp oil in a pan as it gets hot,add mustard seeds,allow to splutter,add til seeds and curry leaves and pour this over the ready dokhla pieces.Sprinkle few drops water onto the tempered dokhlas ,this will keep them soft. Garnish with grated coconut.

Sprouted Protein Bhel

All the goodness of a power packed vitamin bhel is there in this dish :) healthy snacking and guilt free too:))

Protein Packed Bhel

Ingredients:
200 gm sprouted Moong
1/4 cup corn cooked or frozen
1/4 cup small diced capsicum
1/4 cup red onions diced
1/4 cup roasted peanuts
1 small tomato diced small
1 tsp chaat powder
2 tbsp green coriander chutney
2 tsp sweet tamarind chutney
100 gm bhel sev


Method
1. Cook the sprouted moong for about 10 to 15 minutes in 200 ml of water by adding 1 tsp salt to the water,strain and cool.
Also microwave frozen corn for about 2 to 3 minutes.Keep aside.
2.In a medium bowl, take sprouted moong, add in corn,capsicum,onions,tomato, green chilies, stir together ,add chaat powder and both the chutney's, stir together. Just before serving add the peanuts,sprinkle little sev on top and garnish with finely chopped coriander.


Sending this to Spicy Treats Show me your hits event

http://sangeethaskitchen.blogspot.ca/2012/03/show-me-your-hits-series-2-fiber-rich.html 

From Julie's Kitchen 

Bhel Poori~ Chatpatey snacks

Bhel poori  a savory Indian snack ,its delicious so its enjoyed by all:)) It's ingredients all add up together to make it so colorful and delicious!!! Hope this tempts your taste buds too:)

Bhel Poori

Ingredients:
2 boiled potatoes , peeled and diced small
1 small onion chopped  finely
1 small tomato diced small
2 to 3 green chilies chopped fine
1 bunch fresh green coriander leaves chopped fine
1 packet 250 gm Kurmura
1 packet 100 gm Bhel sev
1 packet of flat bhel pooris
2 tsp oil
1 tsp asafetida (hing)
1 tsp salt
1/2 tsp turmeric
1 lemon juice


Method:
1.Boil potatoes, peel the skin of the potatoes and dice them. Keep aside.
2.In a wok heat oil,add asafetida,add the kurmura,stir with a spoon on low heat, for about 5 to 10 minutes making sure the kurmura don't  burn. Add 1 tsp salt,1/4 tsp turmeric . Mix together  and close burner .Keep aside.




Sweet Tamarind chutney Ingredients
250 gm tamarind deseeded
50 gm dates pitted
100 gm jaggery 
50 gm sugar
1 tsp salt
1 tsp cumin powder
1 tsp red chili powder1/2 tsp chat powder (optional)


Method:

1.Soak the tamarind and dates in 1/2 cup water in a pan and cook over low heat for about 10 minutes till it boils.
2. Strain the tamarind pulp and add in jaggery and  sugar , salt, red chili powder,cumin powder. Mix together and keep aside.


Green chutney Ingredients
1 bunch coriander leaves (wash and clean the coriander leaves)
1 inch ginger piece
3 to 4 green chilies
1 tsp salt
1/2 lemon juice
1/4 cup peanuts
1/4 cup water


1. In a blender, add all the above ingredients and grind for 2 to 3 minutes to form a smooth paste. Pour the ready coriander chutney into a bowl and keep aside.


To assemble Bhel follow these steps:  

1. In a mixing bowl take the kurmura (puff rice).Add in the chopped onions, boiled potatoes,  sev,tomatoes,green chilies, add in approximately 3 tsp green chutney,  2 tbsp of tamarind chutney, stir together and squeeze in 1/2  tsp lemon juice and sprinkle some more sev on top and serve in a plate, garnished with finely chopped coriander.

Julie's event Participation Award:)
http://erivumpuliyumm.blogspot.com/2012/02/ep-series-herbs-spicesevent.html 

Kutch Speciality - Dabeli.

Friends, today I am going to share with you a speciality dish from Kutch. It is called Dabeli. People in Western part of India are familiar with this dish as it is available in Gujarat and major cities of Maharashtra. Others may not be aware of it. However, once you try it,  you will enjoy it and will want to have it again. I learnt this dish from my mother in law. She was born and did her schooling in Mandvi, a small town in Kutch. Before I start writing about the dish, I would like to start with saying few things about Kutch. 


Kutch district is a district of Gujarat state in western India. Covering an area of 45,652 km², it is the largest district of India.  Kutch District is surrounded by the Gulf of Kutch and the Arabian Sea in south and west, while northern and eastern parts are surrounded by the Rann of Kutch. To the North of Kutch is the Pakistan border. The Rann of Kutch boasts of beautiful white sand. The language spoken predominantly  is Kutchi language, sort of a mix of Gujarati, Sindhi, and Hindi. The place is becoming a popular tourist attraction after Gujarat Government started promoting the natural beauty of the place. Credit also needs to go to the popular ad campaign featuring none other than the Big B - Mr. Amitabh Bachchan. The Rann Utsav, in December, and Kite festival in the month of January have added to the popularity of this place. These festivals are attended by thousands of people from across the world.  Here are couple of photos of Rann of Kutch.

Rann of Kutch

Rann Utsav - Celebrated on full moon in December

Kutchi Dabeli

Ingredients:
2 pounds potatoes boiled
4 tbsp oil
1 cup raw peanuts
2 tsp salt
1 tsp red chili powder
1 tsp coriander powder
1 tsp sugar
2 tbsp garlic chutney (available in Indian store)
1/4 cup ready sweet tamarind chutney
1 tsp garam masala powder
1 tsp lemon juice
2 tsp dabeli powder (roast and grind to a powder- 1 cinnamon stick, 2 to 3 cloves, 1 tsp coriander seeds,2 red chilies,1 tsp cumin seeds)
pomegranate seeds- for garnish (optional)


Method:


1.Boil the potatoes till well done,peel and mash the potatoes.Keep aside.
2.In a large skillet, heat oil,add in the peanuts, saute till brown in color, careful not to over brown them. .Remove from oil and keep in a container.Add 1/2 tsp salt,1/2 tsp red chili powder,1/2 tsp cumin powder,sugar to the peanuts. Keep aside.
3.In the same skillet add garlic chutney,red chili powder,tamarind chutney,salt,lemon juice,garam  masala,dabeli powder and mix in the potatoes.Stir together for about 5 minutes.Close burner.


Enjoy with bread buns and peanuts.

http://www.simplysensationalfood.com/2012/03/announcing-event-lets-cook-speedy.html

http://rascookbook.blogspot.com/2012/02/im-star-my-first-event.html

Rainy Day

Hi Friends,

It's pouring in the Bay area today and the air is cold. Have some perfect plans for the evening...hot onion fritters (pakodas) at tea time, easy and tasty snack that goes perfectly well with tea on a cool afternoon. Also  the big game is on, as 49ers  (SFO football team) are playing against NY Giants. My son and husband will be glued to TV watching the game. During the tea time we'll treat ourselves to crispy onion pakodas and enjoy it with tea....

Ingredients:

1 cup gram flour (Besan)

2 medium sized onions sliced or chopped

2 green chilies chopped fine

1/4 tsp of baking soda

1  tsp salt

1 tsp red chili powder

1 tsp chaat masala powder (available in Indian grocery store)

1/4 tsp cumin seeds

Oil for frying (Vegetable oil)

1/2 cup water

3 to 4 curry leaves

2 tsp fresh chopped coriander leaves

Method:

1. Peel onions and either slice or chop into medium sized.

2. In a shallow dish combine gram flour,salt,red chilly powder,cumin seeds,chaat powder, freshly chopped coriander,few curry leaves(optional). 

3. Add just little  water to make a thick paste.Mix in the onions into the batter.

4. Heat oil and using a spoon drop in spoonfuls of the prepared onion batter into the hot oil and fry until golden and crisp. Remove from oil.

5. Enjoy crisp hot onion pakodas with coriander chutney and tea.

Onion Pakodas

Participation Award:)