Classic Hot Pizza

 

 

Classic Hot Pizza

Ingredients

For one (8”-10”size pizza)

All-purpose flour - 1 ¼ cup
Dry yeast - ½ tsp
Warm water enough to make dough
Olive oil - 2 tbsp
Salt - ½ tsp
Sugar - ½ tsp

Pizza topping

For chicken

Boneless chicken fillet (cut into bite size pieces) – 200gm
Chopped Garlic - 1 ½ tsp
Chopped Ginger - 1 ½ tsp
Chopped Green chilly - 1 tsp
Salt & Pepper to taste

Capsicum cut into round slices -1 small or medium
Onion cut into round slices -1 small
Pickled Jalapeno
Grated mozzarella cheese
Tomato Sauce

Method

1.Cook chicken well with Ginger, garlic, green chilly and salt in medium- low flame. And sprinkle pepper once it done.
2. Mix ¼ cup warm water, yeast, sugar together and keep it aside for 10 -15 mts. Whisk again to dissolve yeast nicely.
3. Mix Flour and salt with hand. Then add olive oil and yeast mixture.
4. Mix it using hand. Then add enough warm water (little at a time).
5. Combine it with you hands.
6. Knead the dough.
7. Dust table top with flour. Then knead the dough for 10 mts.
8. You will get semi soft smooth dough.
9. Keep the dough back to the mixing bowl. Cover it with cling film and keep it for 2 hrs or until its size is almost double its original size.
10. Preheat over to 220 degree Celsius.
11. Then again knead it softly for 30 second.
12. Roll it to 8” – 10” size round using this full dough.
13. Then spread Tomato Sauce on pizza.sprinkle grated mozzarella cheese
14. Then arrange Capsicum, Onion, Jalapeno and Chicken.
15. Again sprinkle mozzarella cheese.
16. Bake it for 15-20 mts or till base become golden brown.
17. Serve hot.

 

Chicken Salad

Chicken Salad

Ingredients

Boneless chicken fillet(cut into bite size pieces) – 250gm
Tomato (cut it into 8 pieces) - 2 small
Lettuce - Handful
Sesame seeds – 1 tsp
Olive Oil - 2 tbsp
Chopped Garlic - 2 tsp
Chopped Ginger - 2 tsp
Chopped Green chilly - 1 tsp
Salt & Pepper to taste

Method

1. Cook chicken well with Ginger, garlic, green chilly and salt in medium- low flame. And sprinkle pepper once it done.
2. Wash and dry lettuce (dry using a kitchen towel).
3. Then mix Chicken, Lettuce, Tomato, Sesame seeds, Olive oil, Salt & Pepper in a bowl.
4. Place in a serving plate and serve.

Potato & Rosemary Croquette

Potato & Rosemary Croquette

Ingredients

Mashed potato – 1 cup
Finely chopped Onion – ¼ cup
Salt
Rosemary – 2 tsp
Pepper powder – ½ - ¾ tsp
Breadcrumbs
Egg – 1

Method

1. Heat 1 tbsp oil in a pan and fry onion for 2 or 3 mts in medium flame.
2. Switch off and add Mashed potato, rosemary, Pepper powder and enough salt into it.
3. Mix it properly and make cylindrical shape with that potato mix.
4. Whisk egg and take breadcrumbs in a bowl/plate.
5. Take each Croquette and dip in egg, take it out and roll in breadcrumbs.
6. Deep fry it until light brown, drain and Put on kitchen tissues.
7. Serve hot .

Mooli Paratha

Mooli Paratha

Ingredients

Wheat Flour - 1 cup
Grated Mooli - ½ - ¾ cup
Salt
Finely chopped Onion – ¼ cup
Finely chopped Green chilly – 1 or 2( depends on your taste)
Chopped Coriander leaves - ¼ cup
Turmeric – 1 ½ tsp
Water

Method

1. Mix all the ingredients except water(As mooli may have enough juice for making dough) . Mix it well.
2. If water is needed add enough water and make dough.
3. Then roll it and cook it like chapathi.

Serve Muli (Mooli) Paratha hot with Pickle or Raita

Rava Ladoo

Rava Ladoo

Ingredients

Fine Semolina – 1 cup
Powdered sugar- ½ - ¾ cup (Depends on your taste)
Grated/Desiccated coconut – ¼ cup
Milk
Ghee – 4 tbsp
Cashew nut - 5gm
Raisins - 5gm
Cardamom powder – ¼ tsp

Method

1. Heat 2 tbsp ghee in a pan and fry cashew nuts and raisins.
Drain it and keep it aside.
2. Then fry coconut for 2 or 3 mts (or very Light Brown color)
in medium- low flame and keep it aside.
3. Then put Semolina and fry for 3-4 mts in medium- low flame.
4. Add Coconut, Cardamom powder and Powered sugar. Mix well.
5. Then add the remaining 2 tbsp ghee.
6. Then Pour milk, little at a time.
When the consistency is enough to make small balls stop pouring milk.
7. When it is cool enough to make laddo, make Lemon size balls of it
and put one cashew and one raisin
(or use according to your interest) on it.
8. When Ladoo(Ladu) is cooled keep it in an airtight container.

Pasta with Chicken & Parmesan Cheese

Pasta with Chicken & Parmesan Cheese

Ingredients

Penne Pasta - 200 gm
Boneless Chicken fillet – 200gm
Minced Ginger – 1 tsp
Minced garlic - 1 tsp
Pepper - ½ tsp
Lengthwise cut Green beans - ½ cup
Lengthwise cut Carrot - ½ cup
All purpose flour – 2 tsp
Milk - ¼ cup
Butter - 2 tsp
Dry Basil - 2 tsp
Minced Green chilly – 1 tsp
Parmesan cheese - ¼ cup
Olive oil

For Chicken

Green chilly – ½ tsp
Ginger - 1 ½ tsp
Garlic - 1 tsp
Pepper - ½ tsp

Method

1. Cook chicken with ¼ cup water, ginger, garlic, ½ tsp green chilly, ½ tsp pepper and keep aside.
2. Heat olive oil in a pan. Add cut beans and carrot .Cook on low flame for 5 mts. Sauté occasionally. Keep aside.
3. Melt butter ,then add all purpose flour .Saute it for 30 sec .Then add milk to it and cook till it become semi thick.
4. Cook and drain pasta according to the instruction in the cover.
5. Put pasta and chicken, to the cooked vegetable and add milk-butter- flour mix. Mix it properly.
6. Add Basil, Parmesan and salt. Mix it well.

Serve hot.

Pancake

Pancake

Ingredients

1 ½ cups all-purpose flour
1 egg, slightly beaten
Sugar to taste
Milk enough to make batter
1 tsp baking powder
¼ tsp salt
Ghee

Method

1. In a bowl, combine egg, sugar and milk.
2. Add flour, baking powder, and salt , mix it till smooth.
3. Spread on a hot greased, non stick pan on medium flame.
4. Cook it till one side becomes light brown then turn it and cook the other side for another 1 minute.

Egg Curry

Egg Curry

Ingredients

Hard boiled egg - 3
Onion -1 Big
Tomato – 1 medium
Minced ginger – 1 ½ tsp
Minced garlic – 1 ½ tsp
Coriander powder - 2 tsp
Red chilly powder - 1/2 tsp
garam masala - 1 1/2 tsp
Turmeric -1/4 tsp
Bay leaves - 1
Oil
Mustard
Curry leaves

Method

1. Hard boil eggs and keep aside.
2. Heat oil and splutter mustard.
3. Add thinly sliced onion. Fry over medium flame for 3 mts.
4. Add ginger, garlic and Curry leaves. Fry this until the onions turn light brown.
5. Add thinly sliced tomato. Cook until tomato become soft.
6. Add coriander powder, chilly powder, turmeric, garam masala add salt, sauté for a minute.
7. Add ¼ cup water and let the oil separate, in low flame.
8. Make 3 cut on egg white.
9. Add this cut eggs and mix with gravy.
10. Cook for 2-3 mts.

Serve hot.

Kerala Parippu Curry

 

Kerala Parippu Curry(using coconut)

Ingredients

Toor dal - 1 cup
Turmeric powder - 1 teaspoon
Cumin seeds, crushed - 1 teaspoon
Garlic clove, crushed - 1
Grated Coconut - 1/2 cup
Whole red chilly
Curry leaves
Salt to taste

Method

1. Wash and cook dal with enough water, salt and turmeric.
2. Grind coconut with little water, garlic and cumin seeds.
3. Once it cook, mash dal and add water if required.
4. Add grind coconut to dal along with curry leaves.
5. And heat it. Don’t allow to boil.
6. Heat Oil in a pan and splutter Mustard.
7. Add thinly sliced shallot. Let in become light brown .Then add a whole red chilly.
8. Switch off flame and put ¼ tsp chilly powder in that. Then suddenly pour that over dal.
Serve hot..

Lamb Curry

Lamb Curry

Ingredients
Lamb - 1 kg
Tomato - 2 small
Onion - 1 medium
Garlic paste – 2 tsp
Ginger paste – 2 tsp
Hot Chilly Powder - 1 ½ tsp(or adjust according to your taste)
Coriander Powder - 2 ½ tsp
Garam masala - 1 ½ tsp
Turmeric - ½ tsp
Pepper powder - ½ tsp
Mustard
Oil
Salt to taste

Method

1. Clean Lamb and Pressure cook (use either Pressure cooker or vessel)
with ½ cup water, salt, ¼ tsp Pepper and ¼ tsp Turmeric for 10 mts.
2. Heat oil in a pan, splutter mustard.
3. Put diced onion in that and cook till light brown color in medium flame.
4. Add ginger-garlic paste. Sauté for another 2 mts.
5. Add thinly sliced tomato. Cook till they are soft.
6. Then add Coriander powder, Chilly powder, turmeric, Garam masala .
Sauté for another 1 mts.
7. Add ¼ cup water and let it cook for 3 - 4 mts in low flame.
8. Then add this to Lamb and mix well.
9. Cook lamb until its fully cooked (Medium – low heat).
You can use pressure cooker but avoid pressure cooking.
If you feel add enough water.
10. Cook the lamb well till the gravy thickens.

Garnish with coriander and mint leaves.