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Saturday, October 12, 2019

Vegetable Pizza (Think Crust)

Ingredients:
1 cup All Purpose flour
1 cup Wheat flour
1 tsp Baking powder
1/3 tsp Cooking Soda
3/4 - 1 cup Curd / Yogurt
1 medium sized Onion
1 medium sized Tomato
Few spinach leaves
1/2 medium sized Capsicum
Few pieces of Cauliflower
Small Eggplant / Brinjal / Badanekayi
150 grams of Mozzarella Cheese
8 - 10 tsp Pizza Sauce
3 - 4 tsp Oregano Mix
Salt to taste
Butter
3 - 4 tsp Oil

Recipe:
Chop vegetables into thin slices as shown in the picture below. Add little buttermilk, water, salt in a vessel and put the chopped eggplant and keep it aside for 5-10 mins. Drain the water and keep it aside. Put the cauliflower in a boiling water, add salt, little turmeric powder, boil it for 1-2 mins. Drain the water and keep it aside. Do the same step even for spinach. Sprinkle little salt over the remaining chopped vegetables.

Mix wheat flour, all purpose flour, salt, 1 tsp oregano mix, coking soda, baking powder in a vessel. Knead the dough by adding sufficient amount of curd and prepare a smooth dough(let it be little sticky). Add 3-4 tsp oil and mix them well.

Divide the dough into 3 equal parts and take one part and make a round ball. Roll the ball to a thick Chapathi(Nearly 1/4 inch thick) by using sufficient amount of dry wheat flour as shown in the picture below.  Place the chapati in microwave safe plate(Preferred: Nonstick).

Prick it using a fork and spread around 3 tsp pizza sauce as shown in the picture below.

Add the vegetable toppings, sprinkle little oregano mix, apply little oil/butter to the edges of the pizza.

Sprinkle around 3-4 tsp grated mozzarella cheese as shown in the picture below.

Preheat the oven in convection mode in 200 degree Celsius temperature. Bake the pizza for about 12- 15 mins. Sprinkle red chilly flakes, oregano mix and serve hot. The above mentioned ingredients will serve 3 think crust pizzas. I tried this recipe from CookingShooking. Thanks for the recipe.

Saturday, October 5, 2019

Vegetable Pasta

Ingredients:
250 grams of Pasta
1 medium sized Onion
1 medium sized Capsicum
Small piece of Cabbage
1 medium sized Carrot
Few Basil / Tulsi leaves
1/2 - 3/4 tsp Ginger Garlic paste / grated Ginger and Garlic
3 - 4 tsp grated Mozzarella Cheese
8 - 10 tsp Pizza Sauce
2 - 3 tsp Oregano Mix
Salt to taste
5 - 6 tsp Oil

Recipe:
Chop vegetables into thin slices as shown in the picture below.

Cook the pasta by adding sufficient amount of water, salt and 1-2 drops of oil for about 15-20 mins.

Drain the water and keep the pasta aside.

Put 4-5 tsp oil in a heavy bottomed vessel and heat. Add ginger garlic paste and fry them for about 2 mins in low flame. Add basil leaves, chopped onion and fry them for about 3-4 mins in low flame.

Add remaining chopped vegetables, salt and saute them in medium flame for about 4-5 mins.


Add oregano mix, pizza sauce and mix them well.

Add cooked pasta and mix them well and keep it in low flame for about 2-3 mins.

Transfer this to a microwave safe bowl, sprinkle grated cheese as shown in the picture below.

Microwave for 5-6 mins until the cheese melts.

Mix them well and serve hot.

Saturday, September 28, 2019

Pizza Sauce

Ingredients:
7 - 8 Medium sized Tomatoes
1/2 -1 tsp Chilly powder / Red Chilly flakes
1.5 - 2 tsp Dried Oregano mix
15 - 20 fresh Tulsi Leaves
1 medium sized Onion
5 - 6 cloves of Garlic
1 - 1.5 tsp Sugar
1 tsp Tomato sauce
Salt to taste
3 - 4 tsp Oil

Recipe:
Cut tomatoes into medium sized pieces as shown in the picture below. Cut the garlic and onion into small pieces as shown in the picture below.

Put oil in a pan and heat it little bit. Add chopped garlic and fry it for 1-2 mins in low flame until it turns light golden in colour. Add chopped onion and fry them in low/medium flame for about 3-4 mins until they turn light golden in colour.

Add chopped tomatoes, tulsi leaves salt, oregano mix, chilly flakes/powder and cook them well by covering a lid in slow flame for about 15 mins.

Add tomato sauce and mix them well and keep this for 1-2 mins.


Once its cooled to room temperature, put this in a mixer and grind it coarsely for few seconds. Use this for preparing Pizzas / Pastas. Store this in a refrigerator for longer shelf life. I tried this recipe from CookingShooking. Thanks Yaman for the recipe. This can be used in preparing Pizzas, Pastas etc.

Saturday, September 21, 2019

Halasinakayi Bele(Jackfruit Seeds) Murku

Ingredients:
2.5 cups ground Jackfruit seeds / Halasinakayi Bele
3 cups Rice Flour
3 cups ground Rice Batter (Preferred: Sona Masuri)
2 cups Roasted Black Gram powder
1 cup Dalia Split / Putani powder
1/2 - 3/4 cup Butter
1/4 tsp Asafoetida powder or small grape sized Asafoetida
1 tsp Red Chilly powder
4 - 5 Red Chillies
12 - 15 strands of Curry Leaves
1/4 inch sized Ginger
1.5 tsp Sesame seeds
1/2 tsp Cumin seeds
Salt to taste
Oil

Recipe:
Remove the outer thin cover of jackfruit seeds and put them in hot water for about 5-10 mins. Remove the thin brown coloured outer cover as shown in the picture below.

Put this in a pressure cooker, add little amount of salt, water and cook them well(3-4 whistles).
Put this in a mixer, add curry leaves, red chillies, ginger and grind them into smooth paste by adding little amount of water.


Dry roast the black gram seeds in a microwave or stove until it turns light golden in colour or it gives nice aroma by without adding any oil. Once it is cooled to room temperature, put the dry roasted black gram seeds, dalia split separately in a mixer and grind them into smooth powder as shown in the picture below.

Put rice batter, rice flour, asafoetida powder, salt, sesame seeds, cumin seeds, chilly powder, butter in a bowl. Add around 1.5 - 2 cups of water and mix them well. The consistency of the batter should be like thick milkshake. Add ground jackfruit seeds and mix them well.

Add roasted black gram and dalia split powder and mix them well. (Don't make the dough too thin.)

Keep oil in a thick bottomed vessel and heat. Put the Chakkuli/Murku disk in the Chakkuli Maker fill the prepared dough and press the Murku directly to the vessel containing hot oil.

Fry it in medium flame until it turns golden in color. Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.

Saturday, August 3, 2019

Cabbage Soppina(Leaves) Rotti

Ingredients:
1 cup White Rice
1.5 cups cooked Boiled Rice
5 cups finely chopped Tender Cabbage Leaves
1 - 1.5 cups grated Coconut
2 cups Rice flour
2 - 3 Red Chillies
3/4 tsp Coriander seeds
1/4 tsp Cumin seeds
Grape sized Tamarind
Lemon sized Jaggery
3/4 -1 tsp Sambar powder
Big pinch of Asafoetida
1/2 tsp Turmeric powder
8 - 10 strands Curry leaves
2 - 3 medium sized Onion
Salt to taste
Ghee/Oil
Banana leaves / Aluminium foil / Wax Paper

Recipe


Soak white rice in water for about 5-6 hrs. Grind soaked rice along with grated coconut, cooked rice, salt, curry leaves and red chillies, sambar powder, jaggery, tamarind, turmeric powder, asafoetida into smooth thick dough. (Add water if required).

Chop the onions and cabbage leaves into small pieces as shown in the picture below. Add them to the dough. Add rice flour.

Mix it well and keep aside.

Take one banana leaf/ aluminium foil (For aluminium foil: put 1 tsp of oil and spread it over the foil). Take handful of dough and spread it over the banana leaf evenly as shown in the picture below.

Heat the Tava(Iron Tava preferred) put the rotti upside down as shown in the picture below. Cook it for a minute by covering the lid.Remove the banana leaf and spread 1-2 tsp ghee/oil over the Rotti and cook other side of the Rotti for about 1-2 min in medium/low flame.

Serve hot along with any kind of Sambar or Chutney. The above mentioned ingredients will serve around 15-18 Rottis.

Cabbage Soppina(Leaves) Palya

Ingredients:
8 - 10 tender Cabbage Leaves (Soppu)
1 large Onion
Salt to taste
Pinch of Turmeric powder
2 - 3 Green Chillies
2 - 3 tsp grated Coconut
Grape sized Jaggery
2 strands of Curry leaves
1/2 tsp Mustard seeds
1 tsp Black gram seeds
3 - 4 tsp Oil

Recipe:

Chop cabbage leaves and onion into small pieces as shown in the picture below. Cut green chillies into medium sized pieces as shown in the picture below.

Add mustard seeds, black gram seeds and oil in a thick bottommed vessel/pan. Once it starts spluttering, add curry leaves, chopped green chillies and chopped onion and fry them for around 2-3 minutes.

Then add chopped cabbage leaves, turmeric powder, salt, jaggery and cook well by adding sufficient amount of water.

Once the water content is almost dried, add grated coconut and mix them well. Keep the Palya in low flame for about 2-3 minutes.

It goes well with Rice/Chapathis.