Homemade Pizza

Making a homemade pizza right from making the pizza base can be a little frightening. It was scary to me too, but trust me I just made an effort and it came out to be fairly good enough. May not be as good as dominos but can be compared to many of the best restaurant as I can place my own amount of toppings of meat and cheese without worrying at my pocket. So guys try this out and see how good it really becomes.

Pizza

First of all lets learn making the pizza dough.

Ingredients

Flour - 250gms

Dry Yeast - 2 tablespoon

Sugar - 1 tablespoon

Salt - to taste

First of all take around 150 ml of warm water put 1 tablespoon of sugar and place 2 tablespoon of yeast in it. Cover and leave it for about 10mins for the yeast to get activated.

Take a bowl for making the dough. Place the flour in it and instead of water pour the yeast water in making the dough, dont worry if it smells a bit foul as that is the smell of the yeast and will go away when you bake it.

You can add little bit of plain warm water if more water is required.

Now, the texture of your dough should be soft enough but not sticky, you can place dry flour on the kneading floor time to time while you are making the dough.

Once done your dough should be soft and if you press the dough with finger it will slowly bounce back.

Now cover the dough in a container and keep it in the fridge for atleast 2hr or you can also keep it over night or 8hrs.

Now, preparation of the pizza. You can try various ways of making the toppings, from veg stuffs to non-veg variants(smoked or cooked chicken, mutton etc) but I am showing a method and indredients which I used, to make it really cheesy and meaty.

Ingredients

Britannia Cheezza - 150 gms

Milk - one cup

Mozzaralla Cheese - 100gms

Pork Salami - 100gms

Pork Ham - 100gms

Capsicum - 1 pc chopped

Onion - 1 big chopped

Tomato puree

Pepper

Salt to taste

Oreganon and chilli flakes for garnishing

First I make a cheese sauce

To make a cheese sauce, I grate the Britannia Cheezza into one cup of milk and heat them in low flame till the cheese and the milk both mix and melt together. Add some salt and pepper to taste.

Then, take out the pizza dough from the fridge and spread it over a baking pan. I had a rectangular shapped baking tray which I used, you can use any shape but the main thing it has to be less in depth, flat is also better.

Take the tray and put some oil on it to make it little greezy.

Now, I cover the tray with the pizza dough upto the edges and you can make it a thin crust pizza or thick to your preference. But I preferred it a thin crust.

Once the tray is covered with the dough, spread tomato puree on it, then the cheese sauce, then the cut salamis and ham. After that the chopped onions and the capsicum. Add some salt to taste.

Now grate the mozzaralla cheese to cover the tray.

Put it in the pre-heated oven at 220 degrees for about 20-25 mins.

You will be surprised to see that you have made the best pizza ever.

Bon Apetit!!!

Momo (dumplings) with Red Chilli sauce

Momo is one of our favourite dishes and it comes straight from the land of my darling wife, as she is a nepali. So this recipe is authentic to her taste, hopefully you all will enjoy it. Try the sauce also as thats a special sauce to accompany your momos.

Momo (dumplings) with Red Chilli sauce (serves 4 persons)

Ingredients

chicken or pork keema (mince) - 500 gms

onion - 250gms

garlic paste - 2 tablespoon of

Oil - 3 tablespoon

Flour - 500gms

Salt to taste

You also need a momo steamer vessel

Method

Key to this method of momo preparation is "do not pre-cook the meat". Usually pork and chicken mince is very tender, so we let it cook along with the momo while steaming.

Chop the onions into small quite small pieces then take a mixing bowl, put the chopped onions, pork mince, 2 tablespoon of garlic paste and 3 tablespoon of oil and salt to taste. Mix them nicely.

Now, in a separate bowl to make a dough with flour. Put 1 tablespoon of oil into the flour before kneading.

Make small balls out of the dough and roll over it over with make a round approx 3inch diameter. (you can also make it bigger or small depending on your preference)

Place a spoon or 1 and half spoon of the mince mix on it and nicely fold it in a semi-circular shape.

Keep making the mince filled momos and keep then in you momo maker vessel to steam.

Steam it for 15-20 mins and your momo is ready.

Now, to make a red chilli sauce you need;

Red Chilli - 5-6 dry red chillies

Garlic cloves - 5-6

Tomato - 1 big

Soak the dry red chillies in water for about 15mins.

Take them out in a mixer jar, place the garlic cloves and the tomato and little salt to taste.

Blend them nicely and you momo sauce is ready.

Enjoy!!!!!!!!

Indian Mackerel fry with garlic bread

Indian Mackerel fry with garlic bread

Ingredients

Indian Mackerel – 4 fish

Ginger n garlic paste

Coriander powder

Chilli powder

Fish masala

Lime

Salt to taste

Bread crumbs

Eggs

Method

Marinate the fish with 2 tablespoon of ginger n garlic paste, 1 tablespoon of coriander powder, 1 teaspoon of chilli powder, 1 tablespoon of fish masala (fish masala is a mixture of garam masala, dry ginger, dry mango, tamarind) and sqeeze 1 tablespoon of lime juice, add salt to taste.

Keep the fish marinated for 2-4 hrs.

Later, while you heat the oil for shallow frying of the fish. Spread grounded bread crumbs on a plate and break 2 eggs in a bowl.

Take each fish at a time, dip it in the egg and roll it over the bread crumbs and shallow fry the fishes.

Serve the with some garlic bread, potato wedges and steamed cauliflower. Garnish the fish with some lime and coriander leaves.

Enjoy!!

Hongkong Sweet n Sour Chicken

Chinese is always been one of my interest and this one is very tasty.

Hongkong Sweet n Sour Chicken (servings 4 persons)

Ingredients

Chicken (400gms) boneless cut as small to medium pieces (little smaller than a medium)

Eggs 2

Sugar

Tomato puree or paste

Vinegar

Soya sauce

Onion

Capsicum

Salt to taste

Method

To make this recipe I will teach you in 3 steps,

First - how to fry the chicken

Take a bowl, break 2 eggs, add 1 teaspoon of sugar, salt to taste and ½ tablespoon of cornflour. Mix this batter nicely and place your boneless chicken and mix all of it.

Heat oil in a wok or a kadai to very high sizzling temperature.

Now, spread a lot of cornflour over a plate. Pick chicken one by one from the batter mix and drop them in the cornflour spread over the plate to have a coat of cornflour.

As each one of them gets its coat put them in the oil and fry them till its golden brown in color. Once all fried keep them in aside.

Second – preparing the sauce

Take another bowl, pour ¾ cup of tomato puree, 1 tablespoon of vinegar and 1 ½ tablespoon of soya sauce, mix them and keep them aside.

Third – the finale

Cut 2 medium sized onions into thicker slices, so, it means slices to be 3 times bigger than your normal curry cut onions.

Same way cut 2 big capsicum into bigger flatter pieces.

Put 1 tablespoon of oil in a wok and stir the onions in the oil for 30 sec, it should not try brown, add the capsicum and stir for another 20sec and then add the sauce which you prepared in the second step. Stir all for 1 min and add the fried chicken which you prepared in the step one.

Stir all of them for another 2 mins adding salt to taste, so that the chicken is nicely coated in the sauce.

Optional you can add a pinch of ajino moto.

Voila, you prepared an astonishing dish

Bon Appetite!!

Lemon Cake

Here we are placing another bake n cake stuff. So here we go

Lemon Cake

Ingredients

Butter - 150gms

Castor Sugar - 1cup

Egg yolk - 3

Milk 1/2 cup

Lemon

Baking powder 1 teaspoon

Icing sugar

Vanilla essence

Kiwi fruit for garnishing

Method

Mix the butter and the castor sugar nicely with a beater for 3mins and then place the egg yolks in it. Beat them again for 10mins till you get a nice creamy textured mix.

Take another bowl, place 1 cup flour and 1 teaspoon baking powder, mix them nicely and put it slowly in the earlier mix and nicely mix them. Put milk and put 1 tablespoon of lemon juice in the mix. Also put 1/2 teaspoon of vanilla essence.

Now, beat them nicely, in the beginning you may find the mix curdling a bit due to the reaction of milk and lemon, but later while you mix them more it will smoothen out.

Pre-heat the oven 160 degrees, and place the above mix in a buttered container for 40 mins in the oven too bake.

Now, let’s make the crust over the lemon cake. You can make a thin to medium layer of crust in the following method.

Take a separate bowl and put 1 tablespoon of lemon, add icing sugar to the lemon and keep mixing till you get a consistent paste type cream.

So once the cake is baked and out of oven, put this crusting liquid over the cake and spread it across.

Garnish it with sliced kiwi fruit.

And her you go, you just made another baking marvel

Enjoy!!

Coco-Malai Drink

Hey folks, as summer is approaching I thought of sharing with you an unusual drink but very good to cool you down. I heard about this drink from one of my keralite friend, you are absolutely right it is a drink with coconut, but with a difference.

Coco-Malai Drink (servings 1 person)

Ingredients

1 coconut, which contain malai

1-teaspoon sugar

1-2 leaves of mint (pudina)

Take the water out of the coconut in a mixie jar. Now perforate the coconut mouth a little bit more then with a long spoon scrape out the malai from within the coconut and place it in the coconut water placed in the mixie jar.

Put 1 teaspoon of sugar, ice and mint, then blend then nicely.

There you go a nice cooling coco-malai drink.

Enjoy!!

Chicken Cream Soup

Many people like to have soups and is very healthy and nourishing at the same time. Here we are going to share a soup which you might find a little different in terms of making. But believe us its a yumm!

Chicken Cream Soup (serving 4 persons)

Ingredients

Chicken 200gms boneless cut as tiny pieces

Amul Cream 200gms

Milk 100ml

Maggie chicken cubes 3pcs

Cornflour 1 tablespoon

Vermicelli 50gms

Sweet corn 50gms

Pepper 1tsp

Water

Salt to taste

Method

Put the 3 chicken cubes in a glass and fill it up with water. Pour it in bowl and place it over the heat, add 1 glass more of water. Bring it to boil and turn the flame into low flame. Low to medium flame cooking is a very essential key for this cooking.

Now, put the 200gms of amul cream and 100 gms of milk in a glass, mix them nicely till the creame is beaten turns as complete liquid and put it in the boil chicken stock which in low flame. Add one more glass of water and the tiny cut chicken pieces.

Let it boil for about 15mins in the low flame till your chicken pieces are soft.

Add salt to taste. Mix 2 tablespoon of cornflour in a 200 ml of water and pour it in the soup to make it little thick enough as a soup texture. Boil for another 3-4 mins and place the vermicelli and the sweet corn in the soup and boil it for another 3-4mins.

Add some pepper powder to taste.

Here you go... a wonderful chicken cream soup is ready. You can make some garlic bread toast to go with it. Wondering how to make a garlic bread toast which you generally eat in pizza hut or dominos. So keep checking my blog will post it soon.

Till then.... Bon Appétit