Thin crust plain pizza

Ingredients:

 

Pizza bread

Maida: 1 cup

yeast: 1 tablespoon'

Olive oil ; 1 table spoon

Water 1/2 cup or as much required.

sugar: 1 tsp

Salt: 1 tsp

Pizza sauce

Tomato : 2

Onion: 1 (chopped)

garlic: 1tsp (copped)

Oregano+thyme+parsley: 1 table spoon

\Chilli flakes : 1 tsp

salt: as taste

sugar: 1 tsp

Pizza toppings

Cheese : 1/2 cup ( grated)

Preparation

Pizza sauce,

1. Blanche 2 big tomato, puree them

2. In a pan pour in olive oil.

3. Put onion and garlic and stir till soft.

4. Pour in the tomato puree and let it boil till the raw smell goes.

5.Put the rest of the sauce ingredients and stir till thick and keep aside for cooling.

Pizza base/bread:

1. In a 3 tablespoons of Luke warm water put the yeast and mix well

2. in another bowl mix the dry ingredients.

3. add yeast to this mixture and add Luke warm water to knead into a dough.

4. Knead well till the dough is all fluffy and soft..

5. Butter the pizza pan and layer it with thin layer of flour and line the soft dough across it for the pizza base, spread olive oil over it.

6. keep aside for an hour for the dough to rise.

Pizza

1.Once done, spread the pizza sauce and proffered toppings( not the cheese) over the dough

2. preheat the oven.

3. Set the pizza timer to 25 min at 250 degree C (450 F)

4 Cook the pizza for 15 min and then take it out to spread cheese.This step is to avoid the cheese from getting burnt.

5. cook for the remaining time 

TADA! Yummy pizza done! 

KAPPA or tapicoca

Ingredients:
Tapioca: 1 kg
garlic pods: 5 pods
turmeric powder: 1/4rth tsp
salt: to taste
coconut: 1/2 bowl
mustard seeds; 1 tsp
curry leaves: 1 stem
oil: 1 tblsp
Procedure:
De-skin, Cut and clean tapioca. In a pressure cooker add tapioca, turmeric powder, garlic and salt with required amount of water. Pressure cook till 3 whistles. Wait for the pressure to go. When done. drain the water into a cup and keep aside. Mash the tapioca. Add the drained water, bit by bit to make sure the tapioca is moist. It is fine if the tapioca seems water at this stage. Add in coconut . Meanwhile in a small vessel heat oil. add mustard and curry leaves. add it to the tapioca. Mix well and serve. It is a typical Kerala dish. KAPPA!

Lucknowi Chicken Biriyani/ Lucknowi Murg Biriyani

Ingredients:

Rice:

Ginger: 1 inch

Garlic: 2 pods

Cinnamon sticks: 1

Peppercorns: 8

Cloves: 4

Basmati rice: 300g

SAlt: to taste

Oil: as req.

Gravy:

Boneless chicken: 300g

Onion:2

Tomato:1

Yoghurt/thick curd:300ml

Cream: 70 ml (optional)

Ginger garlic paste: 2 tsp

Salt:

Cumin seed( jeera) powder: 1 tsp

Red chilly powder: 1 tsp

Turmeric powder: 1/2 tsp

Garam masala: 2 tsp

Oil: as req.

Garnish:

Onion: 1

Corrander leaves: 2 tblsp

Mint leaves: 2 tblsp

SAfron (soaked in milk) : 1 tsp 9 can opt for yellow colour too)

Preparation:

Marinate cleaned boneless chicken pieces with yoghurt, cream, salt, ginger garlic paste, cumin seed powder, red chilly powder and turmeric powder. Wash and soak the basmati rice for a few minutes.

Heat oil. Fry cloves, peppercorns and cinnamon sticks till their colour changes. Then add in ginger and garlic(not chopped but just crushed). Stir for a minute and then drain the water off the basmathi rice and add to this along with 600ml water( double the proportion of rice). season with salt and let it cook till all soft and fluffy. When done, cover the vessel with lid so that the excess moisture gives a finishing touch to the rice.

Heat oil in another vessel, put in onion and stir till light brown. Add tomato chopped and stir till tomato is cooked. Add garam masala and cook for a minute so that the masala is cooked. Add the marinated chicken and stir fry till the moisture has reduced drastically and the oil is seperated. If you like allot of masala in the biriyani then add 1/2 glass water and let it boil, else. that is it.

in a deep vessel. Make layers of rice and chicken, in which the topmost layer must be rice. sprinkle yellow colour or safron milk. Deep fry onion till dark brown and sprinkle it over the biriyani. Garnish with coriander and mint leaves. Cover the vessel and heat the vessel on the sim flame for 5 minutes. Serve with yoghurt salald.

Home made Paneer or cottage cheese

Ingredients:

Milk

Lemon juice : 1 lemon

Preparation:
Boil milk. Add lemon juice to it and lower the flame and keep stirring till the whole milk bundles into small lumps. Drain the lumps off the milky water and put the lumps in a thin cloth, tie a tight knot to it so that the lumps do not fall out. Place a heavy object over it for at least 5 to 6 hours. Remove the heavy object and cut the paneer in the desired shape and size.

Kerala Style Cabbage varavu or sabzi

Ingredients:

Cabbage: 1/2 cabbage (small)

Onion: 1 chopped

Mustard seeds: 1 tsp

Curry leaves: 1 stem

turmeric powder: 1/4th tsp

Salt: to taste

Scraped Coconut: 2 tblsp

Preparation:

In a kadai or vessel, heat oil and pop in mustard seeds. when done put in curry leaves. Within seconds, put in chopped cabbage, onion, turmeric powder and salt. saute till cabbage is soft. Add coconut to it and saute for 5 more minutes. serve.

Pasta Mystyle!

Preperation:
Penne pasta: 100g
Corn: 1 cup
Onion: 1 medium
Capsicum: 1 small
Tomatoe: 2
Olive oil: 1 tblsp
Oregano: 1tsp
Garlic: 2 pods
Tomatoe ketchup: 1 tblsp
Soya sauce: 1 tsp
SAlt: to taste

Preperation:

Boil pasta to cook, drain and keep aside. Meanwhile, Put the tomatoes in hot boiled water for say 5 minutes and then remove it to cold water inorder to deski it. Then deseed them and dice them in quaters. In a vessel. Heat olive oil and put in chopped garlic. Stir for say 3 to 4 seconds. If you do not like garlic remove garlic peices at this stage, else, it it be. Add onion, stir, add capsicum, stir, add corn and stir. REduce the flame to medium and place the lid. For their essence to mixin and for them to cook.. Keep checking, and when they are done add blanced, deseeded and diced tomatos.cook for say a minute and ad soya sauce. Cook for 5 to 10 seconds and add ketcup and saute for 10 seconds. Add pasta and mix. Finally add oregano and mix it finally. Serve.

Pulli Inji

Ingredients
Tamarind juice : 3 cups
Ginger: 2 inch
Mustard seeds: 1 tsp
Onion: 1/2 big
Jaggery: 20 grms
salt: to taste
Roasted and powdered boiled rice :1 tblsp
Oil: 1 tblsp

Preperation:
Chop Ginger. In a vessel (clay vessel preferably) , pour in the oil and let it heat. Add mustard seeds and let it splutter when done add ginger and stir for say 10 seconds, then add onion and saute for a minute. Add tamarind juice to it and let it boil. Then let it simmer for 5 minutes till it is in't waterry but pulpy or say till it becomes a bit thick. Then add jaggery and salt. And lwait till the jaggery is all desolved. Mix well and add the boiled rice powder. Let it finally simmer for say a minute. When cool you can bottle it and use it as pickle.