Yummy and Delicious Homemade Vegetable Pizza!!

Pizza time…..

Home made pizza….yummy!!!
Try this pizza recipe and I am sure you will love this…..

So no to traditional dinner and yes to pizza in this summer holidays….

IMG_20160510_213700 (1)

Ingredients:

Pizza Base : 2

Tomato : 4 piece

Chopped Onion: 4 piece

Chopped Capsicum : 1 bowl

Chopped Cabbage: 1 bowl

Tomato Sauce , Pizza Sauce ( to be spread on base as per taste)

Grated Cheeses : 4 cubes

Spices: Salt, Black Pepper, Red Chilli Flakes, Oregano.

 

Recipe:

1) Spread tomato sauce on pizza base.

2) Now spread pizza sauce on it.

3) Spread grated cheese on the base.

4) Spread chopped cabbage, capsicum and onion on the cheese. Now put slices on tomato on it.

5) Add salt, black pepper, red chilli flakes and oregano.

6) Now sprinkle grated cheese over it.

7) Preheat the oven at 180 degree C for 10 minutes. Now bake the pizza for 20 minutes.

 

8) If you want the pizza to be more spicy, then you can also add red chilli sauce over it.

Serve the pizza hot to your children and family. Enjoy!!!!

Advertisements

Yummy Summer Breakfast:Vegetable Bread Katori

So its summer time and kids always enjoy new breakfast dishes. My daughter is currently visiting me and she demanded a new breakfast dish yesterday morning!!

So I decided to make bread katori chaat for her as she is a huge fan of chaat items.

 

Ingredients:

Bread Slice: 4-6

Chopped Tomato: ½ bowl

Chopped Onion: ½ bowl

Chopped Tri Color Capsicum: 1 bowl (finely cut)

Chopped Carrot: ½ bowl

Boiled Sweet corn: ½ bowl

Chopped Green Chili: ½ tbsp

Mashed curd: ½ bowl

Green Coriander Chutney and Sweet Tamarind Chutney (to be spread on base as per taste)

Chopped Coriander leaves: 1 tbsp

Nylon Sev : 1 tbsp

Spices (As per taste): Salt, Black Pepper, Red Chili Flakes and Chat Masala Powder or mixed herbs.

_20160502_130621

Recipe:

1)    Take a slice of bread and flatten it out with a roller (belan).Now keep the slice in the muffin mould and press it so that it can take the shape of the muffin mould and become like a bread katori.

2)    Brush the inside of the bread katori with ghee.

3)    Preheat the oven at 180 degree C for 10 minutes.  Bake the bread with the muffin mould for 15 minutes. Take it out when the bread katori starts turning brown.

4)    Mix all chopped vegetables, both the chutney and spices in bowl.

5)    Remove the bread katori from the muffin moulds and put mix vegetable mixture inside the ring.

6)    Garnish with curd, green coriander chutney and sweet tamarind chutney.

 

Sprinkle the bread katori with chopped coriander and nylon sev. Serve  the bread katori hot with your family.

Delicious Lefotver Cornflakes Seekh Kabab

Today I saw a lot of cornflakes (which were not being used since a long time) and thought of using them in a nice and delicious manner..
So presenting today – Leftover Cornflakes Seekh Kabab

seekh kabab

Ingredients:
Crushed Cornflakes: 2 bowl
Boiled Potato: 1 bowl
Chopped Veggies: 1 bowl (whatever is available)
Chopped Spinach: 2 tbsp
Coriander Leaves: ½ bowl
Grated Ginger and Chili: 2tbsp
Spices: Salt, Red Pepper, Garam Masala, Chaat Masala, Jeera Powder, Mango Powder.

Recipe:
1) Sprinkle water on crushed cornflakes and keep it aside for ten minutes. Keep some of the crushed cornflakes aside for coating.
2) Mix all the above ingredients in crushed cornflakes.
3) Now make long sized rolls of it. Now coat them on all sides with crushed cornflakes mixture.
4) Take a pan and shallow fry the rolls.
5) Garnish them with Zero Sev and Chopped Coriander Leaves.

Leftover Cornflakes Seekh Kabab is ready to be eaten and enjoyed with the family.

 

Saturday Lunch Special: Delicious and Yummy Paneer Kathi Roll!!

Weekend  par Simple khana is not ok right ? That’s what my kids told me ..Mom please make something special ..so on my kids request…Paneer Kathi Roll:):)

20141207_002021

Ingredients: 

Dough Preparations:

Whole Wheat Flour: 2 bowl

Spices: Salt ( as per taste), Ajwain (1/2 tsp), Turmeric (3/4 tsp), Ghee ( 1 tbsp)

Filling Preparation:

Paneer: 200 gm

Bell Pepper or Capsicum ( any color red, green or yellow) : 1 bowl

Onion: 2 piece

Tomato: 2 piece

Spinach or Palak: 12 -15 leaves

Green Chili:2 pieces

Ginger Garlic Paste: 1 tbsp

Vegetable Oil: 2 tbsp

Spices ( as per taste): Salt, Red Chili Powder, Coriander Powder, Garam Masala Powder, Chaat Masala, Green Coriander Chutney.

Recipe:

  1. Mix all the spices mentioned above in the whole wheat flour and prepare dough with water.
  2. Brush the dough with ghee and keep it aside for 10 minutes covered with muslin cloth.
  3. Make round balls from the dough and roll them into circular shape for parathas.
  4. Cook then on a tava or pan. Apply ghee on both sides and cook them on medium flame for parathas.
  5. Cut Bell Pepper, Onion and Tomatoes in long slices.
  6. Cut Paneer into small cubes.
  7. Heat oil in a pan. When the oil becomes hot, add sliced long onion pieces. Saute them for 5 minutes.
  8. Add coriander powder and garam masala powder in the pan. Mix them thoroughly.
  9. Now add  long tomato slices and red chili powder. Mix them well and saute them for 2 minutes.
  10. Add paneer
  11. Add chopped bell peppers, green chili and palak leaves.Then mix all the vegetables well. Add salt and chaat masala now.
  12. Mix the whole mixture well.
  13. Now in the parathas, add the paneer and vegetable mixture in the center along with green chutney.
  14. Now from one end, fold the parathas and make a roll of it. Once you have prepared a roll, wrap one open end with  foil paper. Keep the other end open.

Eat the yummy paneer kathi roll hot and enjoy your Saturday!!!!

Restaurant Style Zaykedaar Daal Makhani

Yesterday I prepared delicious daal makhani which is my husband’s favorite for lunch. And it turned out to be amazingly tasty.

Here is the recipe:

daal tadka

Ingredients:

½ Bowl of Whole Urad Lentils,

½ Bowl Rajma

½ Bowl Whole Masoor Lentils

Onion: 3 Medium sized pieces (2 for mixture and one for garnishing)

Tomato: 2 Medium size pieces

Garlic: 5-6 individual small pieces

Ginger: 1 small piece

Coriander Leaves

Whole Green Chili : 1 piece

Red Chili: Kasmiri Powder 1/2tsp

Spice: Salt, Dhania powder, Garam Masala, Cumin seeds, Cumin powder (jeera powder), asafetida (hing) and Bay leaves (2 pieces)

Butter: 4-5 cubes

Desi Ghee: 2tsp

Recipe:

1) Wash the lentils with water and soaked for 4-5 hours

2) Grind onion, tomato, garlic, green chilli and ginger in mixer.

3) Put the lentils, 3 -4 bowl water, salt and bay leaves in a pressure cooker and  boil it

4) Heat the pressure cooker at medium heat till 5-7 whistles comes.

5) Open the lid of the pressure cooker.

6) Put 2 tsp desi ghee in a pan and add cumin seeds, asafetida (hing).Then add grinded mixture and cook for 15-20 minutes. Now add spices as above.

7) Add the boiled lentils and 1-2 bowls of water in it. Cook it till boiled at medium heat.

8) Now garnish with onion rings coriander leaves and butter cubes

The tasty and delicious daal makahani is ready to serve with chapati or parantha  or naan or rice.

Mogar Methi ki Yummy Sabzi

Mogar is my hubbys favorite, so to surprise him, I cooked METHI MOGAR ki Sabji for lunch  yesterday:):)

Tasted yumm and very different from the normal sabzis that we cook…:):)

IMG_9084

Ingredients: 

Mogar or Moong ki Dal ( Dhuli hui/washed): 100 gm

Green Methi: 200gm

Tomato: 2 small pieces

Red chili: 1 piece

Vegetable Oil: 2 tbsp

Spices (As per taste): Salt, Red Pepper, Turmeric, Coriander Powder, Garam Masala, Amchur , Asofetida, Jeera

IMG_9082

1) Wash Methi and dry them with a cloth

2) Add oil in a pan. When it is heated, add jeera seeds, asofetida and red chili in it.

3) Now add mogar ki dal in the pan and let it heat on the medium flame for 10 minutes. Make sure to stir it multiple times in between.

4) Now add chopped methi and tomatoes. Add all the spices mentioned above and mix them thoroughly.

5) Now heat it for 10 minutes on medium flame. In the end, add garam masala and amchur. Mix the sabzi well.

Serve methi mogar hot with garmagaram chapati.

Rajasthani Special: COOKER WALI JHATPAT DAAL BAATI

IMG_9043

Daal Baati in Rajasthan is considered a speciality and normally takes a lot of time to prepare it.

But with kids around, you hardly can find any time to cook it. So today I made it with a unique way of making this delicious recipe in quick time for lunch.

COOKER WALI JHATPAT DAAL BAATI

DAAL:

Ingredients:

Mung Daal: 1/3 bowl

Chana Daal: 1/3 bowl

Urad Daal : 1/3 bowl

Ginger: 1 piece

Green Chili: 2 piece

Coriander Leaves

Clarified butter or Ghee: 2 tablespoon

Spices As per taste: Salt, Asafetida, Red Pepper, Turmeric, Cumin Seeds (jeera),  Garam masala

Lemon – 1 piece

Recipe:

  1. Wash the daal and add 2.5 cups of water in a pressure cooker. Add salt and turmeric. Close the lid once the water starts boiling and take two whistles.
  2. In a pan, take ghee and heat it. Now add cumin seeds and asafetida.
  3. Now add chopped ginger and green chili to it. Saute for 2 minutes and add red pepper and garam masala now. Immediately now put this Tadka in the pressure cooked daal.
  4. Garnish it with coriander leaves and add lemon juice as per taste.

Plain Cooker wali Baati: 

Ingredients:

Mota Aata or Whole Wheat Flour : 2 bowls

Desi Ghee – 1/2 bowl

Salt, Ajwain (as per taste)

Recipe:

  1. Mix all the above ingredients and make a tight dough out of it.
  2. Now make round circular balls ( just like what we make for chapati).
  3. Put the cooker on gas and remove the whistle out of the lid.
  4. Grease the cooker with one tablespoon of ghee. When the ghee becomes hot, put the baatis or round circular balls in the cooker. Keep only that many baatis so that they are in one line touching the surface in one layer only and are not on top of each other.
  5. Close the cooker with the lid now. Now let them cook on medium flame for 15 -20 minutes. Now in between, make sure that you shake the cooker well with hands without removing the lid every two minutes.  The cooker can be shaked by grabbing the cooker by handle and rotating it sideways or upside down ( make sure cooker is tightly closed with its lid). This is done so that baatis are cooked from all the sides properly.
  6. Serve the baati hot. There is no need to dip the baatis in ghee before serving.
  7. The benefit of this baati is that ghee is used less and it can be cooked jhatpat.

My family  loved this baati, let me know what your familys’ reaction was.