VEG PIZZA

This is a tried and tasted veg pizza recipe and everything is followed correctly , you will be able to make a great pizza for your family with different toppings. I used a ready made pizza base but the topping is fully homemade. You can use your own liking veggies for the pizza. For the flavoring of sauce I have used finely chopped tomatoes ,oregano and salt. Very simple but with a great taste and satisfaction of homemade pizza . My daughters love this veg pizza a lot .

METHOD:

4 Pizza Base

For The FLAVOURING SAUCE:

2-3 Tomatoes
1 Tsp Oregano
3-4 Garlic Cloves
Salt [ As you like ]
Olive Oil
Black Pepper powder


For TOPPING:

1 Cup Sliced Bell Paper [All Colored Capsicum]
1 Cup Shredded Cabbage
1 Cup Sweet Corn [ Boiled in salt -turmeric water ]
Grated Cheese [ Mozarella / Amul or Go Cheese ]
1 Tsp Dry Herbs
1 Tsp Oregano
2 Tbsp Butter for brushing the base

METHOD:

For SAUCE:

STEP 1 - Chop the tomatoes very finely.
STEP 2 - Heat oil in a pan , fry the chopped garlic in it ,add tomatoes and cook uncovered for 4-5 minutes .While cooking mash the tomatoes.

STEP 3 - Add the pepper and oregano to it and mix well and cook for next 3-4 minutes. Your sauce is ready.


For Assembling The VEG PIZZA:

STEP 1 - Take a pizza base ,brush it with melted room temperature butter.

STEP 2 - Spread the tomato sauce on it .
STEP 3 - Top with the veggies . Add the grated cheese on it .Lastly add the dry herbs over it .

STEP 4 - Microwave it for 5 minutes for 40 `C. 

STEP 5 - Take it out and cut it into pieces with the help of pizza cutter.

 

                  Serve your veg pizza when it is hot with tomato ketchup.


NOTE: You may use Mushrooms ,Black, Green Olives for the topping . 

PHODANICHA BHAAT [LEFTOVER RICE ]

This is the best recipe with the leftover rice since my childhood . It can be made in many different ways just with a handful ingredients and the rice. You may make it more rich and delicious with the help of different seasonal veggies. As I use green peas, carrot in winter ,where in another seasons I preferably use cauliflower,potato ,etc. Its totally upto you how you enhance your dish or make it more tasty . For making phodanich bhaat ,mustard -cumin are used for tempering same as Gujarati, 'Vagharelo Bhaat '. But the addition of green chilly ,curry leaves and onion make it different. Every region or family of India has their own version of making tempered.  In Maharashtra or Marathi phodani means tempering ,so we call it Phodanicha Bhaat. Its really tasty ,quick and easy recipe.

INGREDIENTS:

2 Cups Leftover Rice
1/2 Cup Finely Chopped Veggies [ Veggies are used as per your liking ]
1 Finely Chopped Onion
2-3 Green Chilies
1 Tbsp Peanuts
Green Peas
Turmeric
Salt

For TEMPERING:

1 Tsp Cumin -Mustard Seeds
Pinch of Asafoetida
Curry Leaves
Chopped Fresh Coriander
Oil


METHOD:

STEP 1 - Put a wide wok on gas with low flame. Put oil and let crackle the cumin mustard ,add asafoetida and curry leaves .
STEP 2 - Add green chilis ,chopped onion and the chopped veggies ,saute for just for 1-2 minutes .
STEP 3 - Add turmeric and salt . Now add the key ingredient -the rice in it and mix it well.
STEP 4 - Garnish with fresh chopped coriander and your phodanicha bhaat is ready to serve.



           
                   Serve it hot with buttermilk ,yogurt or with your favorite pickle .

OREO MILKSHAKE

This is super kid friendly ,easy to make and delicious drink.  A chocolaty milkshake which can be made by using only four ingredients . No matter how you put  the oreo cookies and ice cream ,its going to be awesome.  Wish you will enjoy this drink on hot summer days .

INGREDIENTS:

4 Tbsp Chocolate Syrup

10 Oreo Cookies [ Divided and with removed cream ]

1 cup Milk

 2 Cups Vanilla Ice Cream [ Soften ]

METHOD:

STEP 1 – Spoon 1 tsp chocolate syrup in each 2 glasses . Roll each glass to coat bottom.

STEP 2 –  Make the powder of oreo cookies without cream .

STEP 3 - In a mixie jar , put the ice cream and soften it .

STEP 4 – Put  the cream removed from cookies in it and blend .

STEP 5 – Now add milk and blend until smooth .

STEP 6 – Pour in to prepared glasses , top with the powdered cookies. Your oreo milkshake ready to serve.

                                       Serve immediately with a little sprinkles on top. 

MUTTON RASSA / CURRY

Today I am going to share a very tempting and special recipe of Mutton Rassa/ Curry. This is Maharashtrian recipe that usese a few ingredients and the results are mind-blowing though. Mutton needs cooking well to bring out its unique taste. When we look at Indian cuisines, It is evident that mutton has been favourite since ancient times, especially the Royal Kitchens. The Kolhapuri Mutton is very famous for its unique taste and spices.Here in my recipe I used the kanda –lasun paste as the key ingredient as I am making tambda rassa. Mostly it is made after few hours of marination for tender and juicy meat. But, this authentic mutton curry recipe does not need marination of meat. If you want, you can marinate the mutton pieces. The recipe is little bit spicy but you can adjust the spice powders according to your taste.  The mutton curry really goes well with both rice and roti/ chapati.  You will find this mutton curry very often of weekends in non-vegetarian marathi houses. 

INGREDIENTS:

For Marination:

½ Kgs Mutton

1/2 teaspoon Turmeric Powder

1 teaspoon Salt

1/2 Lemon juice

For Cooking Mutton:

1/2 teaspoon Turmeric Powder

Salt as neded

1 tablespoon Oil

1 teaspoon Mustard Seeds

1 teaspoon Cumin Seeds

For Gravy:

3-4 tablespoon  Onion –Coconut Paste

3 tablespoon Oil 

2-3 teaspoon Red Chilli Powder

1/4 teaspoon Turmeric

Salt [if needed]

2-3 teaspoon Coriander Powder

2 teaspoon Kala /Goda Masala /Garam Masala

Water as needed

Tomato /Bay leaf /Dalchini [ Optional ]

Chopped Coriander for garnishing

 METHOD:

STEP 1 – First wash the mutton pieces under tap water.

Marinate them with lemon juice, turmeric,salt for 15-50 minutes. [this step is totally optional] [ I have skipped this step and directly started from step no. 2]

STEP 2 - Heat 1 tablespoon oil in a pressure cooker, crackle cumin and mustard seeds. Then add turmeric powder, salt.

STEP 3 –  Then add mutton pieces and mix well. 

STEP 4 - Add enough water and mix well. Pressure cook mutton for 3 whistles .let it cool.

STEP 5 – For the main preparation , take a deep pan on medium flame with oil.  Add whole spices if using.

Add onion-coconut paste and sauté it for 1 minute until raw smell vanishes.

STEP 6 – Add all the spice powders in it and mix it and roast for at 1-2 minutes. Add tomatoes cut in big sized pieces if using tomato. You will see oil oozing from sides.

STEP 7 – Put the mutton pieces and mix well again.

STEP 8 – Add sufficient water or you may add the same water in which you pressure cooked mutton. 

Gravy consistency is as per your liking.

STEP 9 – Let the gravy boil for 5-10 minutes.

Switch off the heat and garnish with coriander

and your mutton gravy / rassa is ready.

                     Serve it hot with rice, chapatti or bhakari as per your choice.

NOTES: *How to make kanda-lasun paste ,I have already shared its procedure in my earlier gravy recipes.

           

CHICKEN BIRYANI

From last many years I started my cooking , I think at the age of 14 and developed my cooking style ,tried so many new dishes but always feared about making biryani . But this time I thought I should try it for once, because every time its not possible to buy it from restaurants.  This is easy to make with simple preparations. I guarantee that be a kid or a teenager or an adult you definitely love it. Biryani is truly the most divine dish of all the non-veg recipes.Today I am going to share this recipe with you .Hope you all like it.

INGREDIENTS:
For MARINATION:

1/2 Kgs Chicken Pieces
1 Cup Yogurt
1 Tsp Ginger-Garlic Paste
1/2 Cup Tomato Puree
Chilli Powder
Turmeric Powder
Cumin Powder
Dry Coriander Powder
Salt to taste

For BIRYANI:

3 Cups Basamti rice
Turmeric
3-4 Chopped Green Chillis
1/2 Inch Cinnamon [2-3 Pieces ]
2-3 Bay Leaf

For GARNISH:

3 Finely diced Onions
Fresh Coriander



METHOD:

For MARINATION:

STEP 1 - Mix all the ingredients such as tomato puree, yogurt, ginger-garlic paste,  red chilly powder, turmeric, dry coriander powder, cumin powder and salt .
STEP 2 - Marinate the chicken pieces with this mixture and keep them in fridge for 3-4 hours.

For BIRYANI:

STEP 1 - Wash the basamati rice and soak it for 1/2 an hour.
STEP 2 - Heat the  pan with oil and fry onions till golden brown. Keep aside.
STEP 3 - Take a non -stick pan , add oil in it and add finely chopped ginger-garlic and green chilies in it .Add bay leaf , cinnamon and saute it well.

STEP 4 - Add chicken pieces in it and cook for 1-2 minutes.

STEP 5 - Now add rice in it, mix well and add water to it .

 

STEP 6 - Add salt as per your taste, cover it and let it cook for 8-10 minutes .

STEP 7 - Finely add fresh coriander and fried onions and garnish it .

                       Serve hot biryani with curd / mix veg raita.

NOTE: You may add saffron soaked  with 1/2 cup milk .Add it to your rice in the last 2-3 minutes of cooking.
Water should be added double of rice or use it as per your proportion.  

LAUKI KOFTA

Lauki is also known as bottle gourd /opo squash . I have never heard or seen this curry before some years till my younger daughter born. I know about malai kofta , paneer kofta ,etc but not this one. Here I tried making this for her only as she is not much fond of veggies and it works . Now she eats this fried dumplings and also the tangy tomato based curry. The whole curry is mildly spiced and has a good flavour. The koftas along with the curry tastes yummy. You may add cashew nuts to your curry to enhance its richness and consistency. This requires you to do some preparation work before hand like making the lauki koftas. You can make the kofta before hand and reintegrate them and then the curry the next day which is quiet quick to make.

INGREDIENTS:

For KOFTAS:

2 Cups Grated Lauki
2 Cups Besan [Gram Flour as per required only for binding purpose ]
Red Chili Powder
Turmeric
Salt as Required
Coriander
1 Tsp Garlic Paste
Oil for frying



For CURRY:

2-3 Tbsp Onion -Coconut Paste
2 Tomato [ Blanched and Pureed]
Red Chili Powder
Turmeric
Dry Coriander Powder /Dhaniya Powder
Salt As per Taste
Garam Masala
Oil
Water



METHOD:

For KOFTAS:

STEP 1 - Mix all the ingredients for koftas except oil and make a dough with it .
STEP 2 - Make balls / koftas with the dough. Repeat the procedure with all the dough.
STEP 3 - Take a wide pan with oil in it. Heat it and fry all the koftas and drain extra oil. Keep them aside.

For GRAVY:

STEP 1 - Now for making gravy, put a pan on medium heat and add oil to it and crackle cumin-mustard seeds.
STEP 2 - Add the onion paste [ I have mentioned how to make the onion paste in my previous recipes .]and properly roast it.
STEP 3 - Add your tomato puree in it and after a while add all the spices to it. Saute for a very short time till the spices get roasted well .
STEP 4 - Add water as per your liking consistency and cook up to boil.
STEP 5 - Garnish with coriander and serve along with the koftas.


                   Serve the lauki kofta curry hot .  


NOTE: Don't add the koftas early to the gravy as they soak the gravy.
             So add them at time of serve only.

EGG CURRY

Many people don't eat meat but eat egg . Delicious and quick curry can be ready within 20-25 minutes.Meat lovers adore it and eggetarian vegetarians like it too. You can make the gravy with /without tomato puree/chopped tomato. The curry is very flavourful,hot and absolutely fingerlicking ,yummy .

INGREDIENTS:

6 Eggs
Red Chili Powder
Turmeric
Salt
Kala /Goda Masala
Oil
Water for Gravy
Onion,Coconut,Ginger-Garlic Paste.
Tomatoes [ Optinal ]

METHOD:
STEP 1 - First you have to make the paste with onion-coconut,garlic,ginger.[ Chop onion,coconut and roast seperately and grind it with ginger and garlic.]
STEP 2 - Boil the eggs in pressure cooker or directly in a deep pan with water. Cool them and remove the shells.
STEP 3 - Take a wide wok with oil. Add the onion paste in it.Saute it for just 2 minutes.
STEP 4 - Add the spices in it and roast it again for next 2 minutes. Add water to it as per your liking cosistancy.
STEP 5 - Cook the gravy for sometime and add eggs in it. Garnish with coriander and serve.

Serve the egg gravy with chapatti, rice or bhakari as you wish. 

HAZELNUT MOCHA FRAPPE

This is a perfect slushy coffee drink to enjoy when the temperature outside starts heating up. Its nothing but coffee blended with Hazelnut spread with cocoa , milk ,ice and topped with fresh cream, choco chips . This is blended treat much like cappuccino you might buy at a restaurant. I don't believe that homemade frappe tastes like this but the taste surprised me .I made it in advance and kept it in the fridge to surprise my daughter and it works as I thought .

INGREDIENTS:

3 Tbsp Ground Dark Roast Coffee or Expresso [ I used regular Bru Instant Coffee ]
1/2 Cup Water
2 Cups Ice Cubes
3 Tbsp Hazelnut Syrup/ Spread  [ Here I used Neutella Hazelnut Spread]
2 Tbsp Chocolate Syrup
1/4 Tsp Vanilla Extract
2 Tbsp Whole or Other Milk


For Garnish :
1 Cup blended cream.
1 Tbsp powdered cookies.
Choco Chips Or Any Sprinkles of your Choice.

METHOD:

STEP 1 - Mix the Coffee and water separately in a mug.

STEP 2 - Pour all the rest ingredients in a mixie jar. Blend it well .

STEP 3 - Now add the coffee -water mix in it and blend it again till it becomes light frothy.
STEP 4 - By that time blend cream in with the blender in another bowl and pour it in a piping bag.
STEP 5 - You can decorate the glasses with chocolate syrup and keep them in freezer till your frappe is ready.

STEP 6 - Pour the frappe in the glasses and just garnish it with cream and powdered cookies of your choice or any sprinkles.

             Serve it chilled before the froth on the top settles down and enjoy .

   

BAINGAN BHARTA

Baingan is also known as Eggplant or Aubergine. Dish -up a very traditional bharta with it and you may enjoy it with simple dal-chawal ,chapatti or  puree.To choose one without seeds,pick the lighter one with a smooth shiny skin. Baingan Bharta has many fans all over the world. It may be cooked directly over the flame till the skin is charred and can be peeled off. No need of early preperations for this bharta. You may enjoy it with limited spices. In some places in Maharashtra , there are bharta parties , mostly in Kandesh .

INGREDIENTS:

250 Gms Baingan [1 in number ]
2 Onions
5-6 Green Chilies
5-6 Garlic Cloves
1/2 inch Ginger
10-12 Roasted peanuts
1 Tbsp Coconut Chopped
Turmeric
Salt
Corainder
Oil
Cumin-Mustard Seeds


METHOD:

STEP 1 - Wash the baingan ,pat it with a cloth, apply a little oil over its surface with your finger.
STEP 2 -  Roast it directly on the flame from all sides.

STEP 3 - Let it cool and peel off. Just mash a little with the back of a spoon .
STEP 4 - Put a wok on the flame , add oil ,crackle cumin-mustard .Add peanuts and coconut to it and roast it for a while.Add chopped chilies,onions and ginger-garlic paste.

STEP 5 - Now put turmeric and salt ,mix well.
STEP 6 - Add the mashed baingan in it .Mix well and cook for 1-2 minutes and your baingan bharta is ready.

Garnish with fresh coriander and serve it with any bread ,chapatti,bhakari and enjoy.


NOTE: You may add fresh green peas , spring onion to your baingan bharta in winter as its available in winter.

TUVAR KACHORI / PIGEON PEAS KACHORI

Hot kachori is one of the favourite snack during winter and monsoon . Fresh pigeon peas /tuvar is widely available during winter.The recipe may vary but here I am posting an easy recipe. I often make this at teatime snacks. I insist you must try this spicy ,hot kachories . Enjoy the kachories with spicy green chutney / tangy tamrind chutney /simple tomato sauce.

INGREDIENTS:

For STUFFING:

250 Gms Tuvar / Pigeon Peas
5-6 Green Chillis  
6-7 Garlic Cloves
Coriander
Cumin Seeds
Salt
1 Tbsp Oil

For COVER:

2 Cups -All Purpose Flour
1 Cup Rawa [Samolina /Suji ]
1 Tbsp Oil [for dough ]
Salt
Water
Oil for frying


METHOD:

Make a cover/ shell:
STEP 1 - Heat 1 Tbsp oil in a pan .
STEP 2 - Take smaolina and flour in a thali and make a well in it.

STEP  3 - Mix flour, samolina ,salt and pour the hot oil in the well .It helps to make the kachoris crispy.

STEP 4 - Knead the dough with water and keep it aside covered with wet cloth .

STEP 5 - Now take another pan . Put 1 tbsp oil in it . Roast the pigeon peas ,green chillis . Let it cool.

Add coriander, cumin seeds, salt and garlic cloves in it.

STEP 7 - Grind the pigeon peas, green chillis with coriander,salt and cumin seeds roughly.

STEP 8 - With the dough ,make equal portions. Take one portion and stuff it with the peas mixture.

STEP 8 - Roll one portion ,stuff the mixture of peas in it ,seal it properly and again roll slightly. [ you can use your palms also for shaping them.] Repeat for all the kachoris.

STEP 10 - Now heat oil in a wok  and deep fry the kachoris.

STEP 11 - drain the excess oil from the kachories and serve.

Serve hot kachoris with your favourite chutney.