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. 

CHICKEN BIRIYANI

Chicken Biriyani

Biriyani is a classic Indian dish that is often served at weddings and celebrations. But nowadays, it is a common dish.

Ingredients

•  Rice -4 Cup(cooked)
• Chicken-1k
• Onion-4-5
• Tomato-2
• Turmeric Powder-1/2 Teaspoon
• Coriander Powder-1 Tablespoon
• Red Chilly Powder-3/4 Teaspoon
• Garam Masala -1 Teaspoon
• Chopped Mint and Coriander Leaves-1/4 Cup
• Yogurt-1 Cup
• Lime Juice-2 Tablespoon
• Ghee-1 Tablespoon
• Oil-2 Tablespoon
• Salt-As Needed

For Crushing

• Cloves-10-12
• Ginger -1 Piece
• Green Chilly-5-7
• Jeerah(Big)-1/4 Teaspoon
• Whole Pepper-1 Teaspoon

For Layering

• Fried Onion-1 Cup
• Fried Nuts and Kismis-Few
• Chopped Mint and Coriander Leaves-As Needed
• Garam Masala - As Needed
• Ghee-2 Tablespoon

Method

STEP-1

Crush all the ingredients listed in”for crushing”.

STEP-2

Heat oil in a kadai,saute onion until it become soft.

STEP-3

Add crushed mix to it and saute again.

STEP-4

Add chicken along with 1 tablespoon of ghee and salt.

Cook for 2 minutes.

STEP-5

Then add all spice powders. (Turmeric powder, coriander powder, red chilly powder and garam masala)

Saute until the raw smell of masala goes out.

STEP-6

Add yogurt, lime juice, chopped coriander and mint leaves. Mix well.

STEP-7

Then add chopped tomato and cook until chicken cooked.

For layering

Start by layering the chicken at the bottom of the dish.

STEP-8

Fluff up the Rice and add a layer of it on top of the chicken with half of the rice.

STEP-9

Layer fried onion, nuts, raisins, 1 tablespoon ghee ,garm masala ½ teaspoon and chopped coriander mint leaves on the rice layer.

STEP-10

Next spread the balance of rice.

STEP-11

Again layer with fried onion, nuts, raisins, 1 tablespoon ghee, garm masala ½ teaspoon and chopped coriander leaves on the rice layer.

STEP-12

Drizzle with a little bit of turmeric water for the yellow color.

STEP-12

Cover with an air-tight lid or a foil .Cook in low flame for 20 minutes.

MIXED FRIED RICE

Mixed Fried Rice

Ingredients

For cooking the rice

• Long Grained Rice or Basmati Rice-1 Cup
• Water-4.5 to 5 Cups
• Salt - As Required
• Oil-2 to 3 Drops

For Egg Strips

• Butter-1 Teaspoon
• Egg-2
• Pepper Powder-1/2 Teaspoon
• Salt –As Required

For Chicken Strips

• Boneless Chicken Pieces-2
• Red Chilly Powder-1/2 Teaspoon
• Salt –As Required
• Turmeric Powder-A Pinch

Other Ingredients

• Onion, Carrot, Capsicum (Finely Chopped)-1 Cup
• Garlic-2 Cloves (Finely Chopped)
• Soya Sauce-1 Tablespoon
• Pepper Powder-1 Tablespoon
• Butter-1 Tablespoon

Method

STEP-1

Chop the veggies finely and keep aside.

STEP-2

For Chicken Strips

Cook chicken along with red chilly powder, turmeric powder and salt. Cut Into thin strips and set aside.

STEP-3

For cooking the rice

Rinse rice very well till the water runs clear of starch. Soak rice in water for 30 minutes. Drain and keep aside.

In a pot, bring to a gentle boil 4.5 to 5 cups of water with salt and 2 to 3 drops of oil.

Add the soaked and drained rice to the hot water.

On a low to medium flame cook the rice without the lid.

When the rice becomes just cooked, remove the pot from fire and drain the rice.

Cover the rice and keep aside till the rice cools completely.

STEP-4

For Egg Strips

Beat eggs with a whisk in a small bowl and season with salt and pepper, to taste.

Heat butter in a medium frying pan over medium heat and make an omelette using half the beaten eggs.

 Turn out onto a plate to cool (do not fold omelette).

Repeat process with remaining beaten eggs.

Remove from frying pan and cut into thin strips.

STEP-5

Heat butter in a wok or a pan.

Add the garlic and saute for some seconds. No need to brown the garlic. At this stage, you can also add ginger, if you prefer.

STEP-6

Then add all the finely chopped veggies.

 Increase the flame on a high and stir fry the veggies on a high flame.

If you cannot handle stir frying on a high flame, then stir fry on a medium flame.

You have to continuously toss and stir while frying so that the veggies are uniformly cooked and do not get burnt.

The veggies have to be stir fried, till they are almost cooked and yet retain their crunchiness and crispiness.

STEP-7

Add the soy sauce, salt and pepper, chicken and egg. Stir quickly and add the rice. Stir fry for a few minutes till the sauce has coated the fried rice well. Keep a check when adding salt, as soy sauce already has salt in it. Stir fry together for about 5 minutes, Serve hot.

TOMATO RICE

Tomato Rice

Ingredients

For Rice

• Basmati Rice -2 Cup
• Water-3 Cup
• Salt – As Needed
• Oil-1 Tablespoon

For Masala

• Oil-2 Tablespoon
• Cardamom-3
• Cinnamon-1
• Bay Leaves-1
• Cloves-4
• Finely Chopped Onion-2
• Green Chilly (Slit)-3
• Finely Chopped Tomato -3 (Small)
• Turmeric Powder-1/4 Teaspoon
• Maggi Chicken Stock-1/2 Portion
• Salt –As Needed
• Chopped Coriander Leaves-Few

Method

For Rice

STEP-1

Rinse basmati rice or any regular rice for a couple of times in water.

STEP-2

Then soak the rice in water for 30 minutes. Later drain the rice and keep aside.

STEP-3

Take a cooker and add oil and after it heats up add the rice to the cooker, then saute well for 2 minutes on low flame.

STEP-4

Then add 3 cups of water along with salt.

STEP-5

Close the cooker with its lid and switch the flame to high mode. Then when the pressure/steam oozes out of the nozzle, place the regulator or weight on the nozzle and switch the flame to low mode. 

STEP-6

Cook for perfectly 10 minutes and switch off the flame. Do not open until the pressure drops. Keep aside.

For Masala

STEP-1

Heat oil in a pan; add bay leaf, cloves, cinnamon and cardamom. Fry for a few seconds and then add finely chopped onions.

STEP-2

Saute till onions become slightly golden brown, add green chilly and saute for a few more minutes.

STEP-3

Then add chopped tomatoes, turmeric powder,chicken stock and salt. Cook till tomatoes become mushy.

STEP-4

Add in coriander leaves and give a quick stir.

STEP-5

Add cooked rice.

Mix gently till incorporated well. And serve.

TOMATO RICE

IDIYAPPAM/NOOL PUTTU

Idiyappam / Nool Puttu

Ingredients

• Roasted Rice Flour - 1.5 Cups
• Boiling Water - 1¼ - 1½ Cups
• Grated Coconut - ½ - ¾ Cup
• Salt-As Needed

Method

STEP-1

Combine salt and roasted rice flour.

STEP-2

Add boiling water gradually and using a wooden spatula mix the dough. Add water till the dough comes together.

STEP-3

Using your hands (be careful the dough can be very hot), knead together until you get a smooth and soft dough. The dough should not be too tight and it should not be sticky also. Cover the dough with a wet cloth.

STEP-4

Sprinkle the grated coconut on the moulds.

STEP-5

Take small portions of dough and press each portion through Idiyappam mould or Idiyappam presser onto greased moulds or banana leaves.

STEP-6

Once the water starts boiling in the steamer, place the idli moulds and steam for 7-9 mins on medium - high flame. Keep the steamed closed for a min or two. Transfer the cooked Idiyappam to a serving plate.

STEP-7

Serve hot with any curry of your choice.

IDIYAPPAM

GHEE RICE IN PRESSURE COOKER

Ghee Rice in Pressure Cooker

Ghee is widely used in Indian cuisine. All over India, rice is sometimes traditionally prepared or served with ghee. 

Prep Time           Cook Time          Ready in       Serves                       

15 min+soaking                 15 min                  30min          6-7

Ingredients

• Jeerekashala rice-4cup
• Chopped onion-1
• Water-6 cups
• Salt –as required
• Cloves-4-5

VEGETABLE FRIED RICE

Vegetable Fried Rice

Quick delicious and simple to make.Few ingredients come together to make a comfort dish. 

Prep Time           Cook Time          Ready in              Serves                  Cuisine

20 min                  20 min                  40 min                  3-4                       Indo-Chinese

Ingredients

Cooking the Rice

• Long Grained Rice Or Basmati Rice-1 Cup
• Water-4.5 To 5 Cups 
•  Salt-½ Teaspoon Or As Required
•  Oil-2 To 3 Drops

Rest of the Ingredients

• Finely Chopped Vegetables -Cabbage, Celery,Carrots, Capsicum Or Bell Peppers (Green, Red Or Yellow),Green Peas (Cooked)-1.5 Cups
• Ginger And Garlic Paste-1teaspoon
• Soya Sauce-1 Tsp(Add As Required)
• Black Pepper Powder-1teaspoon ( Add As Required)
• Oil/Butter-2 Tablespoon
• Salt- As Required

Method

Cooking the rice

STEP-1

Rinse rice very well till the water runs clear of starch. Soak rice in water for 30 minutes. Drain and keep aside.

STEP-2

In a pot, bring to a gentle boil 4.5 to 5 cups of water with salt and 2 to 3 drops of oil.

Add the soaked and drained rice to the hot water.

STEP-3

On a low to medium flame cook the rice without the lid.

When the rice becomes just cooked, remove the pot from fire and drain the rice.

You can also gently rinse the rice in water so that they stop cooking and don't stick to each other. Cover the rice and keep aside till the rice cools completely.

Another method

Saute the rice (1 cup) in 1tablespoon oil until translucent, stirring constantly for 2-3 minutes. Add water (1.5 cups) and salt. Bring it to boil, stir and then reduce the heat to low-medium. Cover and cook until liquid is absorbed - around 10-12 minutes. Let it cool.

Preparing the fried rice

STEP-4

Chop the veggies finely and keep aside.

STEP-5

Heat oil/butter in a wok or a pan. Add the ginger and garlic and saute for some seconds. No need to brown the garlic.

STEP-6

Then add all the finely chopped veggies including the celery. Increase the flame on a high and stir fry the veggies on a high flame.

You have to continuously toss and stir while frying so that the veggies are uniformly cooked and do not get burnt.

The veggies have to be stir fried, till they are almost cooked and yet retain their crunchiness and crispiness.

STEP-7

Add the soy sauce, salt and pepper. Stir quickly and add the rice. Stir fry for a few minutes till the sauce has coated the fried rice well. Keep a check when adding salt, as soy sauce already has salt in it.

Tips

To give a sweet taste to the vegetable fried rice, you can add a bit of tomato sauce.
To give a hot taste and flavor, you can add some red chili sauce or green chili sauce.

COOKER CHICKEN BIRIYANI

Cooker Chicken Biriyani

Ingredients

• Jeerekashala rice - 4 cups
• Water - 6 cups
• Chicken -1 kg
• Cloves-6
• Cardamom-4
• Cinnamon-1

FISH BRIYANI

Fish Biriyani

Ingredients

For rice

• Basmati rice - 2 cups
• water - 4 cups
• Cardamom - 6
• Cinnamon - 2 medium size stick
• Clove - 6
• Ghee - 2 tbsp
• Lemon Juice - 1-2 tablespoon
• Salt-as required

For marination

• Chilli powder - 2 teaspoon
• Pepper powder - ½ teaspoon
• Turmeric powder - 1 teaspoon
• Ginger & garlic - 1 table spoon each
• Small onion – 3-4
• Salt-as required

For fish masala

• King fish - ½ kg
• Onion - 2 big
• Crushed Ginger & garlic - 1 tablespoon each
• Crushed green chilli - 1 tablespoon
• Tomato - 3 medium
• Coriander powder - 1 tbsp
• Curd - ¼ cup
• Chopped coriander leaves-few
• Ghee/dalda - 1 tbsp
• Oil-for frying(Fish)

For white paste

• Coconut - 2 tablespoon
• Poppy seeds - ½ tablespoon
• Cashew nuts - 1 tablespoon (soaked in water)

For Layering

• Fried onion-1 big
• Fried nuts and raisins-few
• Chopped coriander leaves –few
• Chopped mint leaves-few
• Garam masala powder-2tsp

Method

STEP-1

.Grind together the ingredients for white paste & keep aside.

STEP-2

.Grind together all the ingredients for marination into a fine paste. Marinate the cleaned fish pieces with this paste for ½ an hour.

STEP-3

.Shallow fry the marinated fish in oil till it is half cooked.

STEP-4

.Add 1 tablespoon ghee to this oil and sauté the onion till it becomes soft.

.Add the crushed ginger, garlic and green chilli and sauté for 3 minutes.

STEP-5

.Add 1 teaspoon coriander powder. When the oil starts appearing add the tomatoes.

STEP-6

.When the tomatoes are cooked well add ¼ cup curd and chopped coriander leaves. Mix well. Add the shallow fried fish pieces. Make sure that the fish pieces are covered with gravy.

STEP-7

.After 5 minutes add the white paste. When the gravy becomes thick & fish is cooked remove from fire.

STEP-8

.Heat 1 tablespoon ghee in a pan and add the whole masala (cardamom, cloves & cinnamon). Add the washed rice.

.When the rice starts cracking add 4 cups of boiling water, salt and lemon juice. Cook the rice till the water is completely dried.

STEP-9

.Layer the rice and masala in a greased heavy bottomed vessel/non stick pan. Spread one layer of fish masala first & a layer of rice on top of it, then spread chopped coriander ,mint leaves, fried nuts, raisins, garam masala powder and fried onion.

.Repeat the same.

STEP-10

.Close it with a tight lid.

.Reduce the heat to the lowest flame and cook for 20-25 minutes. (Keep the heat at the lowest flame throughout, otherwise it might get burnt.). Also place a pan of boiling water on top of the biriyani vessel at the same time.

.Serve the biriyani with curd,coriander chammanthi and pappad.

FISH BIRIYANI