VEGETABLE PIZZA

Vegetable Pizza

Ingredients

• Flour -3 ½ Cup
• Warm Water-2 ½ Cup
• Active Dry Yeast-1 Packet (2 ¼ Teaspoon)
• Salt-1 Teaspoon (As Needed)
• Sugar-1 Teaspoon
• Olive Oil-2 Tablespoon

For Toppings

• Tomato Sauce/Pizza Sauce Click here for recipe "Pizza Sauce"
• Mozzarella Cheese
• Thinly Sliced Onion
• Thinly Sliced Tomato
• Thinly Sliced Capsicum
• Olives

 Method

STEP-1

Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved.

STEP-2

Mix flour salt, sugar and olive oil.

STEP-3

Stir in the yeast mixture.

STEP-4

Knead the pizza dough until it become smooth.

STEP-5

Spread a thin layer of olive oil over the inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it gets coated with the oil.

Cover the dough with plastic wrap and let sit in a warm place until it doubles in size, at least 1 to 1 1/2 hours.

STEP-6

 Remove the plastic cover from the dough and punch the dough down.

Divide the dough in half.

Place each in separate bowl, cover with plastic and let sit for 10 minutes.

STEP-7

Preheat the oven into 180 degrees.

STEP-8

Prepare toppings.

STEP-9

Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a lightly floured work surface.

Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further.

STEP-10

Transfer one of the prepared flattened dough to the pizza peel.

STEP-11

Spread with tomato sauce and sprinkle with cheese, and place your desired toppings on the pizza.

STEP-12

Bake pizza one at a time until the crust is browned and the cheese is golden, about 15-18 minutes. 

EGG KABAB

Egg Kabab

Ingredients

• Boiled Eggs-2(cut into four pieces)
• Onion-3(Finely Chopped)
• Boiled Potato-1(Big)
• Ginger Paste-1 Teaspoon
• Garlic Paste-1 Tablespoon
• Green Chilly -1 Finely Chopped
• Turmeric Powder-1/4 Teaspoon
• Red Chilly Powder-1 Teaspoon (Up To Your Spice Level)
• Coriander Powder-1 Tablespoon
• Fennel Seed Powder-1/2 Teaspoon
• Garam Masala-1 Teaspoon
• Chopped Coriander-Few
• Chopped Curry Leaves-Few
• Lime Juice-1 Teaspoon
• Oil-1-2 tablespoon
• Salt- As Needed

For Coating and Frying

• Egg-1(Beaten)
• Bread Crumbs-1 Cup
• Oil-For Frying

Method

STEP-1

Add 1-2 tablespoon of oil in a pan and fry finely chopped onion till it turn transparent.

STEP-2

Add chopped green chilly, ginger paste and garlic paste and saute again.

STEP-3

Then add turmeric powder, red chilly powder, coriander powder, fennel seed powder, ½ teaspoon of garam masala and salt. Mix well and saute in low flame.

STEP-4

Mash the boiled potato and mix with the onion mixture.

STEP-5

Finally add chopped coriander leaves, chopped curry leaves, 1/2 teaspoon of garam masla and lime juice.

Mix well and let it cool.

STEP-6

Cut the boiled egg into four pieces.

STEP-7

Take small part of potato mixture and flatten with fingers.

STEP-8

Place one piece of egg at the center and roll it.

STEP-9

Dip each roll in beaten egg and then coat with bread crumbs.

STEP-10

Heat oil in a pan at medium flame and deep fry each roll till it turns golden brown.

FALAFEL BURGER

Falafel Burger

Ingredients

• Chickpeas -1 Cup (Soaked Overnight, Makes Approximately 1 & ½ Cups Soaked Chickpeas)
• Of Garlic-3-4 Cloves
• Spring Onion (Along With the Green)-1/4 Cup
• Fresh Coriander-1/2 Cup
• Cumin Powder-3/4 Teaspoon
• Coriander Powder-1/2 Teaspoon
• Black Pepper Powder-1/2 Teaspoon
•  Red Chilli Flakes or Powder-3/4 Teaspoon
• Lime Juice-11/2 Tablespoon
• Baking Powder-1/4 Teaspoon (Optional)
• Oil-For Frying
• Salt -To Taste

For Assembling

• Burger Buns
• Mayonnaise-6 Teaspoon
• Ketchup-6 Teaspoon
• Cheese Slice-6 Pieces
• Lettuce Leaves

Method

STEP-1

Soak the chickpeas in water overnight. Drain the soaked chickpeas and pat them dry.

STEP-2

Add all the above ingredients in a food processor or grinder and grind it (do not grind it to fine paste). Cool it covered in the refrigerator for few minutes.

STEP-3

Divide the mixture into 6 even balls. With your hands, form each ball into a 3/4-inch-thick patty. Set aside. 

STEP-4

Heat enough oil in a wok/pan. Fry the patties on a medium heat until golden and crispy on all sides, flipping turning continuously.

For assembling

STEP-5

Spread 1 teaspoon of ketchup, if using, evenly among the bun bottoms, top with lettuce leaves tomato, onion and the patties, cheese slice,spoon the mayonnaise (1 teaspoon) on top, and close up. Serve right away. 

CHAPPATHI WRAP/LEFTOVER CHAPPATHI WRAP

Chappathi Wrap/Leftover Chappathi Wrap

Ingredients

• Chappathi-2
• Onion-1/4 Portion
• Capsicum-1/4 Cup
• Lime Juice-1/4 Teaspoon
• Lettuce Leaf,separated-As Needed
• Mayonnaise/Hummus(for hummus recipe click here)-2 Tablespoon
• Potato Fries/French fries-As Needed

Method

STEP-1

Heat the oil in a wok over a medium-high heat. Add the onion along with capsicum and salt.

Cook for 2-3 minutes.

STEP-2

Add the lime juice. Reduce the heat to medium and simmer for 2 minutes. Remove from the heat and set aside to cool.

STEP-3

Spread 1 tablespoon of mayonnaise on chappathi.

Spread capsicum mix along with fried potatoes and lettuce leaf.

Wrap it and serve.

AVOCADO DEVILED EGG

Avocado Deviled Egg

Avocados are packed with disease-fighting antioxidants. They are a good source of B vitamins, which help you fight off disease and infection. It has amazing health benefits.

Ingredients

• Avocado -1
• Egg(boiled)-3
• Pepper Powder-1 Teaspoon (As Needed)
• Lime Juice -1 Tablespoon
• Chopped Coriander Leaves-Few
• Garlic Powder-1/4 Teaspoon
• Mayonnaise-2 Tablespoon
• Salt-As Needed

Method

STEP-1

Peel eggs and slice each boiled egg in half lengthwise.

Remove the yolks and set aside.

STEP-2

Cut the avocado and scoop out the pulp. Place them in a bowl. 

STEP-3

To the bowl, add the mayonnaise, lime juice, garlic powder, salt, pepper powder, chopped coriander leaves and egg yolks (already kept).

STEP-4

Mix well until it become smooth, then transfer to a resealable plastic bag.

With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites.

Serve immediately.

For more Snack recipes click here

CHOCOLATE CHIP COOKIES

Chocolate Chip Cookies

A chocolate chip cookie is a drop cookie that originated in the United States and features chocolate chips as its distinguishing ingredient. The traditional recipe combines a dough composed of butter and both brown and white sugar with semi-sweet chocolate chips. Variations include recipes with other types of chocolate as well as additional ingredients such as nuts or oatmeal.

Ingredients

• All-Purpose Flour-2 Cups
• Baking Soda-1/2 Teaspoon
• Salt-1/2 Teaspoon
• Butter, Melted-3/4 Cup
• White Sugar-1 1/2 Cup
• Vanilla Extract-1 Tablespoon
• Egg-1
• Chocolate Chips or Chunks-1 Cup

Method

STEP-1

Preheat oven to 180 degrees.

STEP-2

Whisk together flour, baking soda, and salt in a medium bowl.

STEP-3

Stir butter and white sugar until well combined.

STEP-4

Add in egg and vanilla extract to butter and sugar mixture, and stir to combine.

STEP-5

Sift the flour into sugar mixture and mix to combine.Using your hand,knead it.

STEP-6

Add in chocolate chips and mix in until evenly distributed.
Cover it with a plastic wrap and refrigerate for 20 minutes. 

STEP-7

Scoop out 2 tablespoon of dough per cookie, and roll cookie dough into balls.

STEP-8

Place on parchment paper lined baking sheet.

Bake until edges are golden brown.

FALAFEL

Falafel

Falafel is a deep-fried ball or patty made from ground chickpeas, fava beans, or both. This is a traditional Middle Eastern food, commonly served in a pita,Falafel balls may also be eaten alone as a snack. During Ramadan, falafel balls are sometimes eaten as part of the iftar .This has become popular among vegetarians. More people have adopted it as a source of protein. Chickpeas are low in fat and contain no cholesterol, but a considerable amount of fat is absorbed during the frying process. It can be baked to reduce the high fat content associated with frying.
Falafel is typically ball-shaped, but is sometimes made in other shapes, particularly donut-shaped. The inside of falafel may be green (from green herbs such as parsley or green onion),This is commonly accompanied by tahini. 

Ingredients

• Chickpeas -1 Cup (Soaked Overnight, Makes Approximately 1 & ½ Cups Soaked Chickpeas)
• Garlic-3-4 Cloves
• Spring Onion (Along With The Green)/Onion-1/4 Cup
• Fresh Coriander-1/2 Cup
• Cumin Powder-3/4 Teaspoon
• Coriander Powder-1/2 Teaspoon
• Black Pepper Powder-1/2 Teaspoon
•  Red Chilli Flakes or Powder-3/4 Teaspoon
• Lime Juice-11/2 Tablespoon
• Baking Powder-1/4 Teaspoon (Optional)
• Oil-For Frying
• Salt -To Taste

Method

STEP-1

Soak the chickpeas in water overnight. Drain the soaked chickpeas and pat them dry.

STEP-2

Add all the above ingredients in a food processor/ grinder and grind it (Not into a fine paste). Cool it covered in the refrigerator for few minutes.

STEP-3

Divide the mixture into 10-12 parts and shape them into balls and keep aside.

STEP-4

Heat enough oil in a wok/pan. Fry the falafel on a medium heat until golden and crispy on all sides, flipping turning continuously, strain on a kitchen tissue roll and serve with yogurt dip(mint leaves chutney) or better still the hummus(tahini) (find the recipes here & here, it is simple and quick).

FOR MORE SNACKS CLICK HERE

UNNIAPPAM/UNNIYAPPAM

Unniappam/Unniyappam

Ingredients

• Raw Rice-2 Cups
• Ripe Small Bananas- 3 
• Jaggery -1 Cup /250g (As Per Your Taste)
• Black Sesame Seeds- 1/4 Tsp
• Coconut Bits - As Needed
• Cardamom Powder-1 Teaspoon
• Salt-A Pinch
• Oil- For Frying
• Water-1/4-1/2 Cup
• Ghee -2 Teaspoon

Method

STEP-1

Soak the raw rice in water for about 3-4 hours.

STEP-2

In the meanwhile, melt jaggery with 1/4-1/2 cup of hot water and make a thick syrup out of it, Strain it and cool the syrup.

STEP-3

Drain the water from the rice and grind the rice to a smooth paste using the jaggery solution.

If the batter is too thick then add enough water as and when required. 

STEP-4

Add cardamom powder along with salt and chopped bananas and grind everything together to a smooth nice batter.

 STEP-5

Fry the coconut bits/thenga kothu in 2 teaspoon of ghee till it become light brown in colour.

STEP-6

Now add the fried coconut bits and sesame seeds to the batter and mix well.

STEP-7

Keep this batter for 1-2 hour in a tight container. In the meantime if the batter has thickened up or is too tight, add milk/jiggery solution to make it again to a thick batter consistency.

STEP-8

Place the Unniyappam pan on the stove and pour equal amounts of oil (about a tbsp of each) into each round. Each round should be half full. (The level of the oil in the pan will rise with the addition of the batter; consider this when you pour oil into the pan).

STEP-9

When hot simmer the flame and pour half ladlefuls of batter into each round.
Now increase the fire to medium and allow the unniappams to cook, pour oil in the rounds whenever needed.

STEP-10

Once cooked, the sides will detach from the pan and will start to rotate in the oil, if not with the help of a fork turn the unniyappam to cook on the other side to a golden color. Once the Unniyappam are browned both on the bottoms and tops, remove them from the pan using a metal skewer or with a pair of forks.

STEP-11

Allow them to drain well on paper towels and repeat the same process to make the rest of the unniappams.

STEP-12

Cool them to room temperature. Serve and Enjoy!

Note

 If you are using rice flour then lightly roast the flour and mix the flour with jaggery solution and proceed from step-4.

SHAHI TUKRE

Shahi Tukre

Ingredients

• Bread-8 Slices
• Cardamom Powder-1 Teaspoon
• Corn Flour-1 Teaspoon
• Milk-1 Cup (150 Ml)
• Condensed Milk-1/2 Tin (200g)
• Pistachios-1 Tablespoon
• Oil / Ghee-For Frying

For Syrup

• Water -1 Cup (150 Ml)
• Sugar -1 Cup (175 Gm)

 Method

STEP-1

Make a paste of cornflour with 2-3 tablespoon milk.  Mix condensed milk with the rest of the milk. Bring milk mixture to boil.  Add cornflour paste. Cook stirring constantly until thick.  Add cardamom powder.

STEP-2

Prepare syrup by boiling water and sugar together.  Strain and keep aside.

STEP-3

Cut bread slices into two and deep fry in ghee/oil till golden brown. Immediately put the fried bread into sugar syrup.  Dip for a fraction of a minute, so that the tukras remain crisp.

STEP-4

Remove from syrup and arrange in a serving dish. Top each piece of prepared bread with 1 tablespoon mixture of condensed milk and pistachios.

SHAHI TUKRE

FOR MORE SNACKS CLICK HERE

BAKED APPLE ROSE

Baked Apple Rose

Ingredients

• Frozen Puff Pastry, Thawed
• Apple-2
• Lime Juice-1/2 Teaspoon
• Honey-3 Tablespoon
• Cinnamon Powder-1/4 Teaspoon (Optional)
• Flour-1 Tablespoon (For Sprinkle the Counter)

Method

STEP-1

Preheat oven to 180°C. Grease or spray muffin cups.

STEP-2

Wash and core apples. Thinly slice each one, leaving the peel on.

STEP-3

Prepare a bowl with some water and the lemon juice. Place the sliced apples in the bowl.

Microwave the apples in the bowl, for about 3 minutes, to make them slightly softer. If you prefer, you can also simmer the apple slices in the water in a small pan (on the stove).

STEP-4

Drain apples, and place on paper towels to dry and cool completely.

STEP-5

Sprinkle flour on work surface, using a rolling pin stretch the dough a little, trying to keep it in a rectangular shape. Cut the dough in 6 strips. 

STEP-6

Spread the honey on the dough. Sprinkle the cinnamon (optional).

STEP-7

Arrange cooled apple slices end to end down each strip. Fold up the bottom part of the dough. Carefully roll up each strip, seal the edge and place in muffin cup.

STEP-8

Bake 35 to 40 minutes or until nicely golden. Remove from pan, and cool on cooling rack. Sprinkle sugar powder.

Serve and enjoy!