Monday, February 29, 2016

Vegetable Pan Pizza

Weekend special recipe this time was the Cheesy deliciousness with crunchy veggies!!! An utterly mouthwatering home made vegetable pan pizza!!! 

Ingredients: (Serves 2)
  • 2 Storebought Pizza Base
  • 4/5 Garlic Cloves roughly crushed
  • 3 Onions roughly chopped
  • 2 Tomatoes roughly chopped
  • 2 Big Capsicum roughly chopped
  • 1 tsp Red Chilli Powder
  • 1 tsp Black Pepper Powder freshly crushed
  • Salt to taste
  • 2 Cups Sweet Corns boiled
  • 2 tbsp Pizza Sauce per Pizza Base
  • Chilli Flakes as per requirement
  • Mixed Italian Herbs as per requirement
  • 1tsp Butter per Pizza Base
  • Mozzarella or Processed Cheese as per preference 
  • 2tbsp Oil
  • In a pan heat oil and add roughly crushed garlic and saute for 30 seconds, to this add onion, tomatoes & capsicum and saute on medium flame for 10 minutes.
  • Now add red chilli powder, salt, black pepper powder and saute till vegetables are half cooked. Switch off the flame and let the veggies cool off.
  • Take pizza base and spread pizza sauce.
  • Now evenly spread the vegetables over the pizza base.
  • Add handful of cooked sweet corn over the vegetables and sprinkle chilli flakes, Italian herbs and pinch of black pepper powder.
  • Grate the cheese over the vegetable topping.
  • In a deep non stick pan, add a teaspoon of butter and spread across the pan, transfer the pizza base into the pan.
  • Cover the pan and let the pizza roast on lowest flame for about 12-15 minutes or until the cheese melts and base becomes crisp.
  • Keep on checking the pizza occasionally.
  • Once the base is crisp from bottom and cheese has melted, transfer pizza on chopping board & cut into triangles.
  • Vegetable Pan Pizza is ready.
  • Serve hot.
Note: 1) Either you can roughly chopped the veggies in cubes or lengthwise.

2) Also if you like to have more crunchy veggies then no need to cook them, directly place them on the pizza base.

3) You can add vegetables as per your choice.Mushrooms, baby corns, broccoli etc.

Tuesday, February 23, 2016

Kothimbir Vadi - Cilantro (Coriander Leaves) Fritters

A quintessential finger-licking Maharashtrian delight which no one can resist!! Crispy, soft, tasty fritters enjoyed with hot cup of tea or as a side dish during meals.

Ingredients: ( Makes approx 20 vadi's)
  • 2 Cups Fresh Coriander Leaves finely chopped
  • 1 1/2 Cup Besan (Gram Flour)
  • 3 Green Chiilies coarsely crushed
  • 3 cloves of Garlic coarsely crushed
  • 1 tsp Cumin Seeds Powder
  • 1/4 tsp Turmeric powder
  • 1 tbsp Sesame Seeds
  • Salt to taste
  • Water to knead the dough
  • Oil for frying

  • In a mixing bowl, add all the ingredients except water & oil
  • Mix well and check for seasoning. Add little water at a time and knead soft dough.
  • Now shape the dough into cylindrical shape and apply little oil over it.
  • Place this roll onto a sieved plate & steam for 20 minutes.
  • After 20 minutes, take out the vadi rolls and keep aside to cool.
  • Once cooled, cut them into half inch disc and deep or shallow fry into hot oil.
  • Kothimbir Vadi - Cilantro (Coriander Leaves) Fritters are ready.
  • Serve them hot with cup of garma garam Chai (Indian Tea).    

Tuesday, February 16, 2016

Aloo Paratha - Potato Stuffed Flat Bread

I was never fond of aloo paratha since my childhood. I tasted so many version of this famous aloo paratha in restaurants but never seemed to like it, no matter what.

That's the reason I never tried it until now as I was so confident that I would hate it anyways. But now after playing with different spices everyday and able to determine the taste before hand, I ultimately gave it a try!!!! & I could'nt believe I was eating aloo paratha made by Me Myself and loving it!!!

I just used everyday spices without adding ginger, garlic or onions which I used to hate while having it in restaurants. 

Ingredients: (Serves approx. 3)
  • 2 Cups Wheat Flour
  • 4 Potatoes (boiled, peeled, mashed)
  • 2 Green Chilies finely chopped
  • 1 tsp Red Chilly Powder
  • 1 1/2 tsp Garam Masala Powder
  • 2 tsp Chat Masala
  • 1 tsp Jeera (Cumin) Powder
  • 1 tsp Coriander Powder
  • Salt to taste
  • Coriander Leaves finely chopped
  • Juice of Half Lemon
  • Water to knead dough 

 For Dough -
  • In a mixing bowl add wheat flour, oil and salt. Mix well. Start pouring water little by little at a time and start kneading the dough. 
  • Knead the dough to a regular chapati dough consistency.Apply a little bit of oil on the kneaded dough to keep it from drying out. Keep the dough aside for 15-20 minutes.
For Filling -
  • In a bowl, add mashed potatoes, green chilies, red chilly powder, garam masala powder, chat masala, jeera (cumin) powder, coriander powder, salt, finely chopped coriander leaves and lemon juice. Mix everything well. Check for seasoning.
Actual Paratha Making -
  • Take a portion of the dough and roll it into a circle of 4” diameter. Use dry wheat flour while rolling your paratha so that it doesn't stick to the rolling pin or board.
  • Take a spoonful of potato mixture and place the stuffing on the paratha and bringing the edges together in the center, seal it completely. 
  • Roll out the paratha into a circle of 6” diameter, make sure the stuffing doesn't come out too much
  • Heat tava (skillet) and roast the paratha using a little ghee until golden brown spots appear on both the sides.
  • Aloo Paratha - Potato Stuffed Flat Bread is ready.
  • Serve hot with your favorite pickle or raita.
Tip: If potatoes are too soggy with lot of moisture then, on a non stick pan add a teaspooon of oil and put the stuffing mixture and cook on medium flame till all moisture from the potatoes evaporates.
Note: Make sure the boiled potatoes have completely cooled down before you mash them.

Friday, February 12, 2016

Palak Puri - Spinach Puffed Fritters

Spinach enhanced puris, deep fried and served with pickle / curd or along with hot cup of tea! These puris are irresistably yummy and filling too.

Normally spinach puree is used in making of this palak puri (spinach fritters), but I prefer to prepare it by roughly chopping the cooked spinach leaves.

Ingredients: (Serves approx. 3)
  • 2 Bunches of Cooked Palak (Spinach)
  • 2 tsp Ginger - Garlic Paste
  • 2 tsp Coriander Powder
  • 1 tsp Red Chilli Powder
  • 1/2 Cup Besan (Gram Flour)
  • 2 Cups Wheat Flour
  • Salt to taste
  • Oil
  • Cook palak (spinach leaves). Drain excess water and keep aside to cool. Once the palak(spinach leaves) are cooled enough, cut them roughly.
  • In a bowl, add chopped spinach leaves and rest of the ingredients.
  • Mix all the ingredients well and start kneading the dough by adding small amount of water at a time. Knead a stiff dough.
  • Drizzle little oil over the kneaded dough. Cover and let it rest for about 15-20 minutes.
  • After resting the dough, grease the rolling board with oil & roll out puris into 3" diameter circle.
  • Roll the puris little thick and deep fry in hot oil. Fry from both sides till golden brown.
  • Transfer the puris onto an absorbent paper to drain excess oil.
  • Palak Puri - Spinach Puffed Fritters are ready.
  • Serve hot with a cup of tea or with your favourite pickle or vegetable or curd.      

Wednesday, February 10, 2016

Cocoa Milk Delight - Hot Cocoa

Its a Valentine week & Chocolate is A must!!!! As still the weather here is pleasantly cold, I thought of making hot cocoa milk for dessert. 

This cocoa milk can be served chilled aswell. Enjoyed this heavenly chocolaty dessert in both the version though!

  • 1/4th Cup Cocoa Powder
  • 2 Cups Milk
  • 1 Cup Cream
  • 1/2 Cup Sugar
  • 1 tsp Vanilla Extract
  • Whipped Cream (Optional)
  • Vanilla Ice Cream (Optional)
  • In a sauce pan, sieve cocoa powder and add 4 tbsp of milk. Mix well, see to it that no lumps are formed.

  • Once the milk is nicely incorporated into cocoa mixture add rest of the milk while stirring continuously and mix everything well.
  • Add sugar, cream & vanilla extract. 
  • Cook this mixture on medium flame, stir continuously. Bring it to a boil for further 15 minutes.
  • Hot Cocoa Milk is ready. Garnish with whipped cream and serve.
  • Incase you want to have it cold, prepare this cocoa milk a day before and while serving garnish with a dollop of vanilla ice cream!

Monday, February 8, 2016

Rava Laddoo - Semolina Laddoo (Indian Sweet Dish)

Today sharing my 100th Recipe with all you lovely people. Thank you for your likes, comments & encouragement. To celebrate this moment I am sharing My most favourite sweet recipe made by My Mother, that is Rava Laddoo!!!!

A heavenly sinful indulgence to celebrate any occasion, these laddoo's will surely melt your heart with its delicious taste.  

Quick & easy to make.The beautiful aroma while making these laddoo's surrounds the house and apatizes your hunger.

  •  4 cups Fine Rava / Sooji / Semolina
  • 2 tbsp Ghee (Clarified Butter)
  • 2 cups Sugar
  • 1/4 cup water
  • 1 tsp Cardamom powder
  • Dry fruits of your choice (Optional)
  • Raisins for Garnish
  • In a pan add a ghee (clarified butter) and fine rava (semolina), roast for 10-12 minutes on low flame or till nice aroma of rava (semolina) starts coming. Transfer the roasted rava (semolina) onto a dish.
  • In another deep pan add sugar and water and bring this mixture to boil.
  • After the sugar mixture starts boiling lower the flame and let this mixture simmer for another 5-6 minutes till it gets a one thread consistency. Once the one thread consistency is achieved turn of the flame.
  • Add the roasted rava (semolina) and cardamon powder to the sugar mixture and mix well.
  • Rest this rava (semolina) mixture till it cools off a little bit by which time all the sugar mixture will be nicely incorporated in the rava (semolina).
  • Stir the rava (semolina) mixture occasionally.
  • After the rava (semolina) mixture is lukewarm and becomes thick, grease your palm with ghee and start rolling the laddoo.
  • Stud laddoo with any of your favourite dry fruit.
  • Decorate each laddoo with raisin on top.
  • Rava Laddoos are ready. 
  • Strore them in an air tight container. These laddoo's stays good for 15-20 days at room temperature.
Note: Do not brown the rava (semolina) while roasting. White colour should not change.

Thursday, February 4, 2016

Pomegranate Raita

Pink jewels immersed into creamy yogurt is how I always like to describe this wonderful sweet dish. One of the best accompaniments with spicy curries or rice preparations! Made in a jiffy and served chilled!!!

Ingredients: ( Serves 3)
  • 1 Cup Pomegranate Kernels
  • 1 1/2 Cups Whisked Yogurt
  • 1/4th Cup Coriander Leaves finely chopped
  • 1 tsp Powdered Sugar
  • Salt to taste
  • In a mixing bowl add whisked yogurt, salt, powdered sugar and mix well.
  • Keep aside 1/4th cup of pomegranate kernels aside and add the rest of kernels into the yogurt mixture and mix well. Check for seasoning.
  • Now lightly bruise the pomegranate kernels that we had kept aside with a help of spoon so that some juice can sweep out from them. 
  • Add this slightly bruised kernels and juice into the raita. Mix gently.
  • Garnish with finely chopped coriander leaves.
  • Pomegranate Raita is ready.
  • Serve chilled.
  • Best accompaniment with Biryani, Pulao or Masale Bhat.