Veg pizza in 2 versions (Normal & Low Fat)

I was postphoning this pizza post just for the reason that I had to write more ;) Also I wanted to compile all the pics with stepwise, and the variation that I had clicked each time I made Pizza. And with no doubt this recipe is a keeper but I made adjustments here and there each time and finally found the recipe for perfect pizzas, So no more pizzas from restaurants. I have tried with 2 different toppings and here am giving u both for normal as well as low fat version.

Ingredients for Normal Pizza :

• All purpose flour/Maida  - 1 & 1/2 cups [My 1 cup measures 200 gms]
• Active dry yeast  - 1 tbsp [but not a heaped one]
• Milk - 1/4 cup
• Water - 1/4 cup
• Sugar  - 1/2 tblsp
• Salt - 3/4 tsp
• Olive oil - 2 tbsp

For the topping :

• Pizza/Pasta Sauce - 1 tbsp
• Tomato Sauce - 1/2 tbsp
• Onion - 1/2 chopped
• Capsicum - 1/2 chopped
• Grated mozarella cheese - 2 tbsp or as required to cover the topping
• Pepper powder - 1/2 tsp

For Paneer tikka marinating:

• Paneer - 10 to 12 small cubes
• Chilli powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Garam masala powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Lemon juice - 1 tsp
• Curd - 1.5 tbsp

Method:

Boil the water first in a wide vessel and keep aside. Now add milk, oil, sugar, salt to boiled water and mix well till sugar dissolves. Now add yeast to the milk oil solution.

Mix well and keep aside for 5-7 mins stirring occassionally. After sometime you can see the yeast completely dissolved as shown below. Now add the flour.

After adding the flour, gather to get a smooth pilable dough. No need to knead completely just bring it together that is enough.Keep covered with a wet cloth till an hour or 2, preferably in a warm place for best results.

When u check after an hr, the dough would have been raised(I wouldnt say its exactly doubled) .Now again punch it down incase for any airbubbles and then keep aside. By the time cut paneer into small cubes add curd, salt, turmeric, chilli, coriander, garam masala powder and lemon juice - Marinate it for 15mins. I usually dont roast the paneer seperately but attimes when I have time in hand I do it and yes this time I toasted it in a tawa with little oil till golden brown. You can also just keep the paneer along with the topping to bake without toasting.

Grease a baking tray with aluminium foil [I didnt dust flour or add oil] . Keep the dough on the tray, Now roll the dough a little thick as 1 to 1.5 inches and fold the ends as shown in the below pic. Just fold the ends inside and press it till u get a small depthness.Prick the base with fork to make sure of even cooking [I forget it everytime ;)]. Spread the pizza sauce, I used the readymade maggi pizza sauce.

Arrange the toppings - I've used paneer, capsicum and onion here.Then grate the cheese till it covers topping.Just add tomato sauce on top this is purely optional but it tastes good with it. Then sprinkle pepper powder. Preheat the oven for 210 degree Celsius and bake for 15- 20 mins,till the base turns golden brown.If you cut a tiny area with a knife, u can see if its cooked fully by seeing the bread like texture.Mine gets done usually in 20mins, check at 15mins then proceed with the extra 5mins.

Cut the pizzas with pizza cutter/knife, make wedges and enjoy hot and yummy pizza :)

The topping combination is endless.To me pizzas are only if they served from Pizzahut but sure homemade pizzas changed my mind :)

Low Fat Version Ingredients :

• Wheat Flour - 1 cup
• Maida - 1/2 cup
• Active dry yeast - 3/4 tblsp
• Milk - 1/4 cup
• Water - 1/4 cup
• Sugar - 1/2 tblsp
• Salt - 3/4 tsp
• Oil - 1 tbsp

For the topping:

• Tomato Sauce - 1tbsp
• Onion - 1 chopped
• Capsicum - 1/2 chopped
• Pepper powder - 1/2 tsp
• Chilli powder 1/2 tsp [You can alternatively use chilli flakes also]
• Cheese - 2 tsp grated
• Paneer cubes - 6 to 8

Low Fat version of Veg Pizza with thin crust/base

Except for the ingredients the method is the same just give an extra 3-5 mins while baking as wheat flour takes a little more time than maida.

Read more ...

Paneer Manchurian

Try this new thing. Paneer Manchurian is the one of the delicious food. You and your family will like it very much. Its little hard to cook but really a nice dish. Must Try

Prep Time:50 minutes

Baking Time:35 minutes

Ingredients:

• 1/2 cup flour
• 1/2 tsp Chinese salt
• 2 tbsp cornflour
• 2 tbsp spring onions, chopped
• 2 tbsp Soya sauce
• 3 green chillies, chopped
• 4 tsp ginger-garlic paste
• 6 garlic cloves, finely chopped
• 200 gms homemade paneer or cottage cheese

Method:

1. Cut the paneer into square pieces.
2. Marinate the pieces with salt and two teaspoons of ginger-garlic paste and keep aside for 10 minutes.
3. Mix cornflour, flour, egg white, ginger-garlic paste, salt in a bowl and make a batter using little water.
4. Dip the paneer pieces in this batter and fry in hot oil until they turn golden.
5. In another pan heat oil and fry the chopped garlic cloves.
6. Now add Soya sauce, spring onions, fried paneer pieces, green chillies, salt, Chinese salt, one and a half cups of water and let the ingredients simmer.
7. Take three teaspoons of cornflour and half a cup of water and mix well. Add this to the boiling mixture and cook well until the sauce thickens. Add coriander leaves and serve hot

Read more ...

Sweetcorn Frittata (Omelette)

 What is the difference between a frittata and an omelet? 

A frittata is an egg dish that is cooked in a pan or oven dish with a combination of other ingredients such as vegetables, pasta or potatoes and served whole and sliced. Omelette is an egg dish that is pan cooked then folded in half, usually with a filling in the middle.

No need to worry about being technical in the kitchen, it does not matter whether you call it an omelette or a fritatta, all you need to know is that this recipe tastes amazing!

Chef cooks a very delicious sweetcorn frittata recipe that is easy to cook and packed with flavor.

Frozen sweetcorn is fried with garlic and mushrooms then topped with a tasty egg mixture and grilled with cheese and paprika under the grill to finish.

Paprika plays an important part in this delicious frittata recipe so do be generous when sprinkling the paprika in this recipe.

The great thing about this frittata recipe is that once you have cooked the mushrooms and sweetcorn there is no stirring, the frittata sits and cooks whole in the pan.

If you are a novice in the kitchen and find that you're omelette's tend to stick a lot do not worry. If you have trouble removing the frittata from the pan simply and gently slice the frittata whilst it is still in the pan and serve as individual slices.

Chefs sweetcorn frittata recipe is extremely delicious and will leave you're family and friends wanting more.

Ingredients

• 3 medium Eggs
• 2-3 Handfuls Frozen Sweetcorn
• 2 large Handfuls of Mushrooms (sliced)
• 2-3 Garlic cloves (minced)
• Rice bran oil
• 2 tsp Grated Parmesan cheese
• Pinch Salt
• Small piece Mature cheddar cheese (low fat works great)
• Large pinch Paprika
• Pinch Parmesan cheese
• Fresh Parsley for garnish

Method:

1. Using a fork whisk the eggs, 2 tsp of Parmesan cheese and a tiny pinch of salt.
   Leave to the side while you cook the mushrooms.
   
2. Warm a large frying pan on a medium heat and drizzle in a little oil.
3. Add the sliced mushrooms, stir and cook for a minute then add the minced garlic. Once the garlic is added stir well for a minute then immediately turn down the heat so that the garlic does not burn.
4. Cook for a few minutes on low stirring all the time.
   
5. Add the frozen sweetcorn and stir well.
6. Cook for a minute then turn the heat back up again briefly, keep stirring.
7. Turn to low and cover for 2 minutes.
   
8. Remove lid, cook and stir until the sweetcorn is hot(and the odd few corn kernels start to caramelize).
   
9. When you pour the egg mixture into the pan do not stir! Make sure the egg spreads across the whole pan by tilting the pan a little.
10. It is important that you do not stir at this point.
11. Leave the frittata to cook on a medium/low heat for a few minutes then turn the heat down.
12. Once the frittata eggs start to set use a small spatula to gently release the edges of the frittata, do not try to lift the middle of the frittata.
    
13. Do not try to turn the frittata over and do try to lift the entire frittata.
14. Let the frittata cook some more without moving it.
15. The more it cooks and the more 'set' the eggs become the more you can gently lift the frittata towards the middle. There is no need to life out of the pan yet, or turn over.
    
16. Do not try to remove the frittata from the pan until it is ready to serve.
17. When the frittata is 'almost' cooked it is ready to go under the grill.
18. The bottom of the frittata should be set and cooked and there should be some raw runny eggs roughly covering the top in a thin layer.
19. Turn the heat off and place the pan onto a cold cooking ring. Grate the cheese over the top of the frittata (go easy on the cheese you want just enough for flavor) then sprinkle a touch of Parmesan cheese.
20. The most important part here is to add a good generous pinch of paprika and sprinkle it on top, the paprika makes this dish very tasty.
    
    
    
21. Take the whole pan and place it under a grill for a few minutes being sure to keep checking on it so that it doesn't burn.
22. The grill will finish cooking the eggs and melt the cheese.
    
23. When the eggs and cheese are cooked and melted then the sweetcorn frittata is ready to serve.
    
24. Gently try to ease the frittata out of the pan using a large spatula and let the frittat slide from the pan onto a plate.
    
25. Tear some fresh parsley leaves and sprinkle over the top and serve warm.
26. Enjoy sweetcorn frittata recipe.
    
    
    
    

Read more ...