Wheat Pizza Base

Wheat Pizza Base



Preparation Time:20 mins
 Cooking Time : 25mins
 Makes:3 small pizza base


Ingredients

Wheat Flour(Atta/ Chapathi Flour) - 1 and 1/4 cups
Active dry yeast - 1 tsp ( I used Bakers brand)
Water - 1/4 cup + 1/4 cup
Sugar - 1 tsp
Salt - 1/2 tsp
Olive oil - 1 and 1/2 tbsp.

Method

1.In 1/4 cup warm water, add sugar and yeast set aside for 10mins.You will see the mixture frothing this ensure that your yeast is active. This test is only for active dry yeast, if you are using instant yeast then skip this step and proceed to next step .

2.In a mixing bowl add the yeast solution and oil, salt whisk it well.Then add wheat flour and mix well.Add remaining 1/4 cup water.

3.Mix well and knead it to form a smooth pilable dough.Keep it in a warm place undisturbed for 2 hrs.When u check after 2 hrs, the dough would have been raised.Now punch it down incase for any air bubbles. I divided the dough to  make 2 small pizzas.Dust flour and roll the dough to a thin base and cut it out with a lid to get perfect circles.Grease a baking tray with little oil. Roll using a chapathi roller to a thin base,dust flour when needed.Preheat the oven for 150 degree Celsius for 10 mins.

4.Prick the base with fork for even cooking and to avoid puffing up.Look at the thickness of the base.My tray is small so I could bake only 2 at a time.Transfer the rolled pizza base to the baking tray.Bake in preheated oven at 150 deg C for 7-9 mins.

5.The base will leave the sides and it will start moving easily in the tray, If you turn over you can see the texture as shown below, thats the correct stage do not overbake.Cool down completely and store in ziplock cover and keep it refrigerated.

 When you want to make pizzas, bring the base to room temperature and proceed making the
 pizza.Homemade Veg Pizza  or Non Veg Pizza you can try or follow my blog.
 Serve hot! And its pizza time now , now lets dig in :))

Notes:
•The dough shouldnt be sticky...if so then ur dough is watery so add in a little more flour.
The dough shouldn't be very tight, if it is then the pizza will be hard.
•After getting baked, it will easily move in the pan
•You can use the same recipe for white base too, but adjust water quantity alone as
 white flour may take a little less than wheat flour.
•For microwave check after 5mins then proceed.
•The resting time totally depends on the type of yeast you are using.
•If you are making it even more thin base then you can get 3 pizza bases with this recipe.
•If you cut a tiny area with a knife, u can see if its cooked fully by seeing the bread like texture.
•You can even lay aluminium foil or butter paper on the try and then roll the dough on it.
•If you are using instant yeast no need to proof it, add it along with water and just mix it.
•Do not be tempted to overbake, don't let it brown at the max 10mins not more than that.
•As my oven tray is small, I always divide the dough into 2 or 3 and make pizzas.
•It is again a no fail recipe.The only thing to keep in mind is the measurements and the yeast activeness.With the measurement specified above , u can make 3 small thin crust pizzas.
•You can keep the base refrigerated for 2-3 days not more than it, use it within that time.

Veg. American Chopsuey

Veg. American Chopsuey

Ingredients:

200 gms cabbage...
100 gms carrots
2 tsp chilli sauce
5- 6 broccoli florest
100 gms yellow capsicum
100 gms capsicum
100 gms sprouted moong
2 tsp oil
100 gms onions
100 gms boiled noodles
100 gms fried noodles

For sauce:
2 tbsp sugar
3 tbsp corn flour
2 cups tomato sauce
3 cups water
3 tbsp vinegar

Method:

To make sauce:

 - In a saucepan, add the ketchup, chilli sauce, sugar, cornflour, vinegar, and water and mix all the ingredients together.
- Bring it to a boil and keep whisking the ingredients to avoid lumps.
- Boil the sauce until it becomes think and then keep it aside.

To make veggies:

 - Heat oil in a wok and add the onions,broccoli , capsicum, yellow capsicum, carrots and the cabbage and saute these veggies.
- Stir-fry the veggies on a high flame for about a minute.
- Add the bean sprouts to the veggies.
- Then add the sauce (that you prepared previously) to the veggies and stir well.
- Add the boiled hakka noodles and salt to taste and give it a final stir.

For plating:

 - Soak the hakka noodles in water for about 15 minutes and then drain out the water.
- Pat them dry in a napkin and then fry the noodles till they are brown in colour.
- Before serving, pour the gravy onto the fried noodles.
- The delicious American Chopsuey is ready to be served.

Spaghetti In Pumpkin / Butternut Squash Sauce

Spaghetti  In Pumpkin / Butternut Squash Sauce

Ingredients

75 gms spaghetti pasta
Lot of water to boil Spaghetti
Salt
100 gas Pumpkin or butternut squash
3 cloves garlic
1 medium onion
2 tbsp cream
2 chillis or chilli flakes (optional)
salt
1/2 crushed pepper
1 tsp dried herbs
chopped parsley to garnish
Grated Parmesan

Method

Boil the Spaghetti in salted water until aldente. Once done drain the water and keep aside.
Heat a pan and add olive oil, then add the onions and garlic and saute on medium to high heat.
Once the onions and garlic are well sauted , add the pumpkin or  butternut squash cubes and saute them well.
You can sprinkle some water if you feel they are getting burnt. The squash should get cooked well and become soft. Turn off stove.
Cool the mixture and grind it to a smooth paste with salt as needed.
Add little oil to pan and add the chopped chillis.
Pour the sauce back in the pan and add crushed pepper and dried herbs.
Add 2 tbsp of cream and give a mix . Adding cream is optional as the squash sauce itself is creamy.
Add the cooked Spaghetti and toss it well so that the the sauce is coated well.
Transfer to a serving bowl and garnish with chopped parsley and grated Parmesan.

Perfect Chicken Schezwan Hakka Noodles Vegetarian

Perfect Chicken  Schezwan  Hakka  Noodles Vegetarian

Ingredients

1 packet hakka egg noodles (150 gms) ...
1 cup cabbage
1 large carrot
1/2 cup capsicum red, green, yellow ( mix)
Few broccoli florets
2 Green part spring onions
and white onion sliced
5 French beans
1 tsp ajinomoto
1 tsp garlic paste or finely chopped
1 tsp Soy Sauce
4 tbsp oil
Salt to taste

* Schezwan Sauce

10 Dried Whole Red Chillies
1 tblsp Seasame Oil or Any Oil
1 tsp sugar
3 tblsp Vinegar
1 tblsp finely chopped Garlic
1 tsp salt
1 tbsp tomato sauce

Method

•First prepare the sauce. Soak the dry red chillies for 6 – 7 hrs. Remove the water. In a blender make a fine paste of the soaked red chillies and garlic.
You may use 1 tblsp of water to make a smooth paste. Now heat the sesame oil in a pan to
the smoking point and then add the chilly garlic paste or finely chopped, vinegar,tomato sauce, sugar and salt. Allow it to cool.
•For boiling the noodles take 8 cups of water and 1 tsp of oil in a large pan and boil it. When it starts boiling, add noodles in it and boil them for 2 minutes. Switch off the gas and strain the water through a strainer.
•Wash it with cold water for 3 – 4 times and immediately strain it. Washing the noodles with cold water keeps the noodles from sticking together.
•Now pour 1 tsp oil on the noodles and with hands mix well. Ensure all the noodles are smeared with oil. Keep it in a strainer for 10 minutes so that the water drains off from the noodles completely.
•Chop all the vegetables – white onion, carrot, cabbage, french beans, greens of spring onions, all colored capsicum in thin strips or juliennes.
•Heat oil in a frying pan on a high flame. Add garlic paste to it. Cook it for 1 minute then add vegetables and stir fry them.
Do not overcook. They should remain crunchy.
• Now add 2 -3 tblsp of already prepared schezwan sauce.
•Add noodles, salt and ajinomoto. Mix well.
•Stir for 2-3 minutes. Garnish it with chopped green spring onions.
•Serve hot.

Pasta With Vegetables In 3 - Cheese Sauce

Pasta With Vegetables In 3 - Cheese Sauce

Pasta In White Sauce

 Ingredients

1 cup each Shell Pasta, Fusilli , Farfalle
3 cheese - Parmesan , Mozzarella , Cheddar
 1.5 cups chopped white button mushrooms
½ cup green peas/matar (fresh or frozen)
1 small to medium carrot/gajar
1 small to medium capsicum/ bell pepper, any color or all 3colors  - red, green or yellow
4-5 baby corn
1 medium onion/pyaaz, chopped
2-3, small garlic/lahsun, finely chopped
2 cups whole full fat milk
2.5 tbsp all purpose flour/maida
½ tsp dry oregano or basil or a mix of both or your choice of dry herbs
2 to 3 tbsp butter
2 to 3 tbsp grated cheddar or regular cheese (optional)
salt and black pepper as required

Method

 First steam or boil the potatoes, carrots, baby corn and peas in a steamer or pressure cooker. drain and then chop them. keep aside.
 Heat enough water in a pan with salt and a few drops of oil.
 When the water comes to a boil, add the pasta and boil them till they are completely cooked.
 Strain the pasta and rinse with water. drain and keep aside.
 In a pan, melt the butter. add the onions and garlic and saute till the onions are softened.
then add the mushrooms. stir and saute the mushrooms till the mushrooms are lightly browned from the sides.
 The mushrooms will release their juices initially and after continuous sauteing, the juices will evaporate. there should be no moisture in the pan.
 Keep on stirring in breaks while sauteing the mushrooms.
 Then add the chopped capsicum/bell pepper and saute for 10 to 12 minutes.
 Add the flour and saute for 4 to 5 minutes.
 Add the boiled vegetables and saute for a minute.
 Pour milk in a gentle stream to the pan and keep on stirring. the flour will combine with the milk and you will see the sauce getting thickened slowly. Season with salt, pepper and oregano or basil or your choice of herbs.
 When the sauce starts to thicken and reaches to your desired consistency, add the pasta.
 Stir well so that the sauce coats the pasta. switch off the flame.
 If the sauce becomes too thick or lumpy, add some hot water or milk and thin the sauce.
 Lastly add some grated cheese or powder cheese if you like or required.
 Serve the vegetable pasta in white sauce hot with some toasted garlic bread .

Tom Yum Spaghetti with Shrimp (Spaghetti Sauce Tom Yum Goong)

Tom Yum Spaghetti with Shrimp (Spaghetti Sauce Tom Yum Goong)

Back to Thai classic flavor with Europe style with this dish !
It’s very easy to make and delicious as well.
I recommend you try to serve this easy Thai spaghetti at home.

Ingredient

. 300 grams Spaghetti
. 1 Sliced ginger
. 1 Lemon grass
. 2 Kaffir lime leaves
. 8 Shrimps
. Shrimp shell
. 2 Tbsp. minced shrimp
. 3 Straw mushrooms ( optional)
3 Bird chilies
. 1 Tbsp. Roasted chili paste
. 1 Tsp. Fish sauce
1/2 l emon
3 cup fish stock
. 1 spoon coconut Cream

Method

1. Boil fish stock. Add ginger, lemon grass, kaffir lime leaves and shrimp shells down over low heat. Simmer until left 1/3 of cup.
2. Shrimp oil – Fry chili with olive oil until cook. Add roasted chili paste and stir until well combined.
3. Add mushroom, stock, and stir until dissolved. Then add fish sauce.
4. Taste (salty and spicy flavor). Add coconut cream and heat until boiling again. Turn off the gas and add lime juice.
5. Toss garlic and shrimp on chilli oil and mix together with the spaghetti with above sauce.
Garnish with black and green olives

https://goo.gl/a3py4m

Zucchini And Carrot Pancake

Zucchini And Carrot  Pancake

Ingredients

3/4 cup thickly grated zucchini
1/4 cup thickly grated carrot
1/2 cup rice flour (chawal ka atta)
1/4 cup besan (bengal gram flour)
2 tbsp finely chopped coriander (dhania)
1 tsp finely chopped green chillies
salt to taste
2 tsp oil for greasing and cooking

Method

1. Combine all the ingredients along with approx. ½ cup of water in a deep bowl and mix well to make a batter of pouring consistency.
2. Grease a non-stick tava (griddle) using ½ tsp of oil, pour one ladleful of the batter on it and spread it to form 75 mm. (3”) diameter thick
circle.
3. Cook it, using ¼ tsp of oil, till it turns crisp and golden brown in colour from both sides.
4. Repeat with the remaining batter to make 5 more pancakes.
5. Serve immediately.

Apple Cinnamom Pancake

Apple Cinnamom Pancake

Ingredients

1 1/2 cups white whole-wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 1/2 cups buttermilk
1 cup grated apple (about 1 medium)
2 tablespoons olive oil
1 tablespoon sugar
1 teaspoon vanilla extract

Method

1. Whisk flour, baking powder, cinnamon, baking soda and salt in a large bowl. Whisk egg, buttermilk, apple, oil, sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist overmixing—it will make the pancakes tough.
2. Let the batter sit, without stirring, for 10 to 15 minutes. As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make them more tender.
3. Coat a large nonstick skillet or griddle with cooking spray, heat over medium heat. Without stirring the batter, measure out pancakes using about 1/4 cup batter per pancake and pour into the pan (or onto the griddle). Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes.
4. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.

Potato Pumpkin Pancakes

Potato Pumpkin Pancakes

Ingredients
1 no: Large potato
1 big chunk Pumpkin
1 cup: Kootu flour
1/2 cup: Singhara flour
1/4 cup: Curd
2 no: Green chilies
1" piece: Ginger
1/2 cup: Coriander finely chopped
Oil to shallow fry
Salt to taste

Method1. Run ginger and chilies in a mixer to crush finely.
2. Grate potato and pumpkin into a bowl of cold salted water.
3. Take flours in a deep bowl.
4. Make a well in the centre. Put coriander.
5. Press out water from grated veggies completely. Add in centre, with chilli-ginger.
6. Add salt, mix everything into an even batter.
7. Add some water if required.
8. Batter must be thick enough to spread on nonstick pan.
9. Keep aside for 30 minutes.
10. Heat 1 tbsp. Oil. Add to batter and mix well.
11. Heat nonstick tava or flat pan.
12. Pour one ladle-full batter in centre.
13. Spread to form a pancake, thin as possible.
14. Allow cooking. drizzle with some oil.
15. Roast further till crisp.
16. Serve hot with  coconut chutney.

Noodle Basket

Noodle Basket

Ingredients

For noodle basket

    1 cup boiled noodles

    Oil for frying

For filling

     1 cup diced pineapple

     ½ cup mayonnaise

     1 spoon cucumber

     1 spoon pomegranate

For garnish

    Cherry tomatoes as required

    Lettuce leaves as required

Method

     To prepare noodle basket, take some boiled noodles and place them in a large

     sieve or tea strainer and press them with the help of a small sieve.

     Now keep these sieves in hot oil and deep fry the noodles to form a basket.

     Remove it on a tissue paper. 

     To prepare the filling, in a bowl add diced pineapple , cucumber ,pomegranate 

     and mayonnaise and mix well.

     On the noodle basket stuff the filling.

     Garnish with cherry tomatoes and lettuce leaves. 

French Crepes With Vegetable & Cheese Stuffing

French Crepes With Vegetable & Cheese Stuffing

Recipe for the Crepes

Ingredients
1 egg 1/4 cup milk 1/2 cup water 3 /4 cup flour 1 tablespoon melted butter
Salt to taste Butter for greasing the pan

Directions
To make the batter, combine all of the ingredients in a blender and beat for 10 seconds. Place the crepe batter in the refrigerator for 10 minutes so no bubbles are formed when making the crepes..
 Heat a medium-sized non-stick pan. Use 1/4 tsp  butter to grease the pan. Pour 1 ounce of batter into the center of the pan and quickly swirl the pan to spread the batter evenly. Cook for 30 seconds on low-medium heatand flip. Cook for another 10 seconds and remove and lay it out flat so they can cool. Continue making the rest of them.

Recipe for the stuffing

Ingredients
1 cup Chopped & Steamed French beans(farazbi)
1/2  cup Shredded carrots
1/2  cup Finely chopped  and steamed cauliflower
1/2  cup  Steamed Green peas(watana)
1/2  cup  Shredded Mozzarella Cheese
1/2  cup  Shredded Pamesan Cheese
1/4  cup  Cream
1/2  tsp  Dried basil
1/4  tsp  Dried oregano
1/4  tsp  Black pepper powder
1/4  tsp Garlic Powder
Salt to taste
1 tbsp Butter

Directions
Heat a pan on medium heat, add one tablespoons of butter, to that add all the vegetables, cream, dry spices, salt  and mix well and let it cook for 15 minutes uncovered on low heat, stirring occasionally. To that add the cheeses and turn off the heat. Let the cheese melt in there and mix well. Slightly mash the vegetable mixture. Let this mixture cool down slightly then while still warm take the crepes one at a time and place the filling in the center and wrap the crepe around the mixture according to whichever shape you like. Top it with mayonnaise and a dot of chili sauce.