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. 

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. 

ONION CHUTNEY/ONION CHAMANTHI

Onion chutney/onion chammanthi

Ingredients

• Coconut Oil-2 Tablespoon
• Shallots-1 Cup
• Red Chilly Powder-1 Tablespoon (Up To Your Spice Level)
• Coriander Powder-2 Tablespoon
• Mustard Seeds-1 Teaspoon
• Urad Dal-2 Teaspoon
• Whole Red Chilly-1-2
• Curry Leaves-1 String
• Tamarind –Small Piece
• Salt-As Required

Method

STEP-1

Mix red chilly powder and coriander powder in a bowl. (By adding little water)Set aside.

STEP-2

Heat 2 tablespoon of oil, add mustard seeds, when it splutters, add urad dal, red chillies and curry leaves. Saute until dal turns light brown.

STEP-3

Then add red chilly coriander paste. Sauté until the raw smell of masala goes out.

STEP-4

Add shallots and saute until it soft.

Then add the tamarind piece and saute it for 1 minute.

STEP-5

Leave it to cool. Then grind everything together to a smooth paste adding salt and enough water.

Onion chutney is a great accompaniment to idli and dosa

 .

PINEAPPLE PACHADI

Pineapple Pachadi

Ingredients

• Pineapple Chopped - 1 Cup 
• Chilli Powder - 1 Teaspoon
•  Turmeric Powder - 1/4 Teaspoon
• Curd - 1/4 Cup
•  Greenchilly Chopped-1
• Sugar -1 Tablespoon

For Grinding 

• Grated Coconut -1/4 Cup 
• Cumin Seeds(jeerah) - 1 Teaspoon 

For Seasoning 

• Coconut Oil - 2 Teaspoon
• Mustard Seeds - 3/4 Teaspoon
• Red Chillies - 2
• Curry Leaves – 1 String 

Method

STEP-1

Grind coconut and cumin seeds to a fine paste and keep it aside.

STEP-2

Cook pineapple with enough water adding salt, turmeric powder, sugar, green chilly and chilli powder.

Add 1 teaspoon of sugar and check whether it is sufficient. If not, you can add some more sugar.

STEP-3

Once pineapple becomes soft, add the ground coconut paste and cook till the raw smell of the coconut goes and all the water evaporates.

STEP-4

Add whisked curd, mix well and switch off the flame. Do not boil after adding curd.

STEP-5

For seasoning

Heat oil in a pan and splutter mustard seeds.

Add dry red chillies and curry leaves and pour this seasoning over the dish.

Pineapple pachadi is ready to serve.

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.

SHAHI PANEER

Shahi Paneer

Shahi paneer is a preparation of paneer in thick gravy made up of cream, tomatoes and spices. It is mainly eaten with roti, naan, rice, and other breads. Paneer is the word for cottage cheese, and shahi is the term for royal.

Ingredients

• Oil-3 Tablespoons
• Paneer -1 1/2 Cups Cubed
• Cashew Nuts-14
• Cumin Seeds (Jeera) - 1 Teaspoon
• Asafetida -A Pinch
• Bay Leaf-1
• Coriander Powder -1 Tablespoon
• Turmeric -1/4 Teaspoon
• Red Chili Powder-1/4 Teaspoon (As Per Your Spice Level)
• Yogurt-1/2 Cup
• Sugar-1/2 Teaspoon
• Salt-As Required
• Garam Masala-1/4 Teaspoon
• Chopped Coriander Leaves-Few

For Tomato Puree

• Tomatoes -2
• Green Chili-1
• Ginger-1 Small Piece

Method

STEP-1

Slice paneer into 3/4 inch cubes. Keep aside.

STEP-2

Puree tomatoes, green chili and ginger. Keep aside.

STEP-3

Grind cashews into powder-like consistency. Keep aside.

STEP-4

Add oil in a pan, over medium heat. Shallow fry paneer cubes till they turn slightly brown. Remove from pan and place over paper towels to absorb excess oil.

STEP-5

Increase heat to medium-high and add cumin seeds to the oil and as they crack, add asafetida and bay leaves. Stir for a few seconds.

STEP-6

Add tomato puree, coriander powder, turmeric and red chili powder. Cook the mixture, stirring occasionally for 2-3 minutes. It will reduce to half its volume and start separating from the oil.

STEP-7

Add sugar, cashew powder and yogurt. Cook for another minute then add 1 cup of water and salt and bring to boil.

STEP-8

Add paneer and cover the pan. Simmer for a few minutes over medium-low heat, till gravy is slightly thick in consistency.

STEP-9

Remove from heat, add garam masala and chopped coriander leaves. Mix gently, cover the pan and let it sit for a couple of minutes.

Serve hot.

click for vegetarian recipes

MAMBAZHA PULISSERI

Mambazha Pulissery

Mambazha pulissery is a traditional sweet and sour ripe mango curry.

Ingredients

• Mango - 2 Small (1 Cup Chopped)
• Water - As Required 
• Salt - To Taste 
• Green Chillies-2
• Turmeric Powder - A Pinch
• Red Chilli Powder - 1/2 Tsp

To Grind

• Grated Coconut-1/2 Cup
• Sour Yogurt-1 Cup (Stirred Well)
• Cumin Seeds-1/2 Teaspoon

To Temper

• Coconut Oil -2 Teaspoon
• Mustard Seeds-1 Teaspoon
• Whole Dry Red Chilies-2
• Curry Leaves-1 Sprig

Method

STEP-1

Grind all the ingredients listed above ‘To Grind’ without adding water into a fine paste.

Set aside.

STEP-2

In thick bottomed vessel, add mangoes along with turmeric powder, red chilly powder, salt and little water.mix well.

Let the mangoes turn soft but make sure its not mushy.

STEP-3

Add the grounded coconut paste to the boiling mango and mix well.

Cook in low flame for at least 3-5 minutes until raw smell of coconut mixture leaves, add required salt.

 Keep stirring to avoid curdling.

STEP-4

In a frying pan, heat the oil and add the mustard seeds.

When these start to splutter, add the rest of the seasoning ingredients and fry till the chilies turn dark brown.
STEP-5

Pour the seasoning to the pulissery and cover the dish for 10-15 minutes. Let the flavor set.

Note

If the mango is not that ripe then you can add sugar. 

MULAKUSHYAM

Mulakushyam

Mulakushyam is a simple and time saver curry recipe with a distinct taste.

Ingredients

• Toor dal-3 tablespoon
• Tomato-1(cubed)
• Onion-1(cubed)
• Drumstick-1 (peeled and cut into 2-inch slices)
• Winter melon- ½ cup(cubed)
• Green Chilly-4
• Turmeric powder - ¼ teaspoon
• Chilly powder – ½  teaspoon
• Salt –as needed
• Coconut Oil - 1 tbsp
• Curry leaves-1 string
• Salt to taste

Method

STEP-1

Cook Toor Daal along with tomato,onion,drumstick,green chilly,turmeric powder,red chilly powder,salt and enough water in a pressure cooker for 3 whistle.

STEP-2

When it cooks well, add coconut oil and curry leaves.

Serve hot with Rice.

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

GOPI MANCHURIAN

                 Gopi Manchurian

Gobi or cauliflower Manchurian is a popular Indo Chinese dish. This is a super delicious appetizer or main dish. It consists of fried cauliflower simmered in a flavorful gravy made with soy sauce and red chili sauce.

 Ingredients

• Cauliflower Pieces Cut Into Medium Size Florets-20

For Sauce

•  Oil-2 Tablespoon
• Ginger Paste or Finely Shredded Ginger -1 Tablespoon
• Green Chili Chopped-1
• Celery Finely Chopped-1/4 Cup
• Red Chili Sauce-2 Tablespoon
• Soy Sauce-2 Tablespoon
• Vinegar-1 Tablespoon
• Tomato Paste-2 Teaspoon
• Sugar-1/2 Teaspoon
• Corn Starch -2 Teaspoon
• Water- ½ Cup (As Needed)

For Batter

• All Purpose Flour (Plain Flour, Maida) -1/3 Cup
• Corn Starch -3 Tablespoon
• Salt-1/2 Teaspoon
• Black Pepper-1/8 Teaspoon
• Water- ½ Cup (As Needed)

Method

STEP-1

Mix corn starch with water and set aside.

STEP- 2

Heat the oil in sauce pan over medium high heat; add ginger, celery and green chili stir for about two minute. Add all the ingredients for sauce except corn starch, (chili sauce, soy sauce, vinegar, tomato paste, and sugar).

STEP -3

Stir for 2 minutes add corn starch and cook for another two minutes, sauce should be thick, consistency of a dosa or pancake batter. If needed add more water, sauce gets thicker as it sits.

Sauce is ready, set aside.

STEP-4

To make batter; mix flour, corn starch, salt and pepper in a bowl. Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or dosa batter).

STEP-5

Heat at least one inch of oil in a frying pan over medium high heat. Oil should be moderately hot. (If oil is not hot cauliflower will be greasy).

STEP-6

Dip the cauliflower into the batter one at a time, making sure it is completely covered by the batter. Then drop the cauliflowers slowly into oil in the frying pan. (Do not overlap them)

Fry the cauliflowers in small batches, four to five minutes per batch. Fry them turning occasionally, until they are all sides golden brown. Take them out over paper towel.

Repeat this process for the remaining cauliflowers.

STEP-7

Fold fried cauliflower/ gobies into gravy and serve hot.

 Notes

Manchurian tastes best when cauliflower has some crunch. If you have fried them earlier, refry them before dipping in the sauce as fried cauliflower becomes soft as they cool off.