Monthly Archives: November 2016

PIZZA STAR

I am a member of several food groups on Facebook. On one such group a member had posted this video on chilli pizza star. The ready pizza was such a visual treat that I bookmarked the video immediately. It took me a while before I got around to making it. However, I followed only the technique to get the star shape. The toppings can vary according to personal preferences. I chose to make a veg pizza.

pizza-star

This is what you need

Pizza base: 1 (readymade)

Tomato purée: 3tbsp

Cheddar cheese: 1/2 cup (grated)

Mozzarella cheese: 1/2 cup (grated)

Pizza toppings of your choice. I used thinly sliced red onions, mushrooms, red peppers, pineapple and jalapeños

Seasoning: Oregano and Chilli flakes (optional)

Dipping sauce: Optional

Let’s get cooking

1. Place the pizza base on a sheet of grease proof paper.

2. Make 3 cuts with a pizza cutter in the centre of the dough,  this will create a star shape that will give you 6 triangles of dough to fold outwards towards the edge.

3. Around the outer edge of the pizza spread the tomato purée, leaving the centre untouched (where he slits end)

4. Add the onions, mushrooms, red peppers, pineapple and jalapeños.

5. Sprinkle the cheese, both cheddar and mozzarella along with oregano and chilli flakes.

6.  Slowly lift one of the triangles from the centre and overlap it with the corresponding outside edge of the pizza. Continue until you have completed the pizza.

7. Bake at around 250deg C for 20 minutes or until lightly browned and the cheese has melted.

8. Serve hot with a dip of your choice.

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Approximate preparation and cooking time: 45 minutes

Serves: 2

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MASALA UPMA VADA (MIXED VEGETABLE SEMOLINA FRITTERS)

All my hubbie has to hear is “It’s masala upma for breakfast today” and his mood is ruined. Trust me to try out something which caught my attention using masala upma! Thanks to Sanjeev Kapoor I tried out his masala upma fritters and hubbie could not stop praising the delicious breakfast he had!

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This is what you’ll need

Semolina: 1 cup

Onion: 1 (finely chopped)

Carrot: 1 (peeled and cut into very fine cubes)

French beans: 12 to 15 (finely chopped)

Green chillies: 2

Ginger: 1/4tsp (grated)

Curry leaves: Few

Mustard seeds: 1tsp

Coriander leaves: 1tbsp (finely chopped)

Salt to taste

Ghee: 1tbsp

Oil for frying

Let’s get cooking

1. Heat the ghee in a pan and season with the mustard seeds, curry leaves, slit green chillies and ginger.

2. Add the onions and saute for a couple of minutes.

3. Add the chopped vegetables and fry for 2 minutes.

4. Add the semolina and salt. Fry well for 3 to 4 minutes.

5. Add 3 cups of water (more if the mixture is thick) and cover the pan. Let it cook for 5 to 7 minutes.

6. When the mixture is dry, remove from flame.

7. Add the chopped coriander leaves. Mix well.

8. Shape into small round shaped vadas and deep fry in hot oil.

9. Serve hot with rasam/ sambhar and chutney.

masala-upma-vada

Approximate preparation and cooking time: 1 hour

Serves: 3-4

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DATE AND DRY FRUIT ROLLS

Have been so caught up with work that the time I spend in the kitchen has reduced drastically. This was probably the first Diwali where I had hardly made anything specil. Was feeling so guilty, that the night before Diwali made Rava Laadoos and this simple Date and dry fruit roll.

date-and-dry-fruit-rolls

This is what you’ll need

Seedless dates: 500gms (finely chopped)

Mixed nuts: 1 and a 1/2 cups ( I used almonds, cashew nuts and pistachios)

Ghee: 2 tbsp

Let’s get cooking

1. Lightly toast the nuts in a pan and keep aside.

2. In the same pan heat the ghee and add the chopped dates to it. Mix until nicely mashed.

3. Add the toasted nuts and mix well.

4. Remove from heat and let it cool down.

5. Shape into laddoos or alternately, roll into a long roll and cut into one inch roundels.

6. Refrigerate once made. Serve when required.

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Approximate preparation and cooking time: 20 minutes

Dieticians Note

Dates are calorie dense, iron rich foods, easy to digest and contain simple natural sugars.

The combination of nuts in this sweet, makes it protein rich as well.

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