Baked Bean Pizza

Ingredients

2 Ready made pizza base

1 Tin baked beans in tomato sauce

1 tsp tomato sauce

1 tbsp chilli sauce

3 green chilli finely chopped

4-5 garlic cloves finely chopped

1 capsicum chopped

1 onion finely chopped

1 tomato deseeded and chopped

salt to taste

2 tsp butter

1/2 cup grated mozzarella cheese

Method

For the filling

• Heat butter in pan add onion, green chilli, garlic and fry till translucent
• Add tomato,half the capsicum and fry for 1-2 minutes
• Add baked beans, tomato sauce, chilli sauce, salt and mix well until thick and then keep aside

For the pizza

• Grease a pizza pan with butter or oil, place the pizza base on it, spread the filling on it evenly and then the grated cheese
• Sprinkle few chopped capsicum on top and then bake in a preheated oven at 180 c for 10 min or till the cheese melts,
• Cool it on a wire rack, slice it and then serve

Am sending the following entries to jay's event -lets relish Paneer


Saucy Hot garlic Paneer

Capsicum & Chilli Paneer Footlong

Leafy Paneer Fritters

Wrapped Up Paneer Balls

Honey Roasted Peanut Muffins

Ingredients

3/4 cup oil

3/4 cup sugar

1 1/4 cup Maida

1 tsp baking powder

2 eggs

1 tsp vanilla essence

1/4 cup honey roasted peanuts

2 tbsp chocolate chips

Method

• Separate egg yolks and egg whites and keep aside
• Sieve plain flour, baking powder and keep it aside
• In a bowl add egg whites and sugar and beat it with the help of an electric beater till creamy and peaks appear
• In another bowl add egg yolks and oil and beat well and then add the egg white mix, vanilla essence and then mix it well
• Fold in the Sieved flour mix gradually it till you get the right consistency and then add the honey roasted peanuts, chocolate chips and mix well
• Grease a cup cake mould and put a spoonful of cake batter in each mould and Bake it in a preheated oven at 180 C for 10-15 minutes or till done
• Cool it on a wire rack & then serve

Grilled Pizza Pockets

Ingredients

2 Ready made pizza base

2 tsp butter

For the filling

1 onion finely chopped

1 potato boiled and grated

1/4 cup boiled sweet corn

1/2 cup boiled green peas

2 tsp tomato ketchup

1 tsp chilli powder

3 tsp coriander leaves

2 tsp grated cheese

salt to taste

3 tsp butter or oil

Method

• Cut the pizza base into half & then Slit the pizza base till the end(not fully) like pockets and keep aside

For the stuffing

• Heat 2 tsp butter in a pan, add onion and fry till translucent and then add potato, coriander, peas,corn and fry for 1-2 min
• Add chilli powder, tomato ketchup,salt 1 tsp butter and fry for another 2 min and then add cheese and mix it well
• Take the pizza base and stuff it with the filling and keep aside

• Heat a grill pan, add butter and then place the pizza pockets and grill it till golden brown on both the sides and then serve hot

Herbed Pasta Fritters

Ingredients

10-12 Penne Pasta

Oil for deep frying

For the stuffing

1/4 cup finely chopped white onion

5-6 mushrooms finely chopped

2 tbsp grated cheese

1 tbsp finely chopped spring onion greens

1 tsp chilli flakes

2 tsp ginger-garlic chopped

Salt to taste

2 tsp oil

For the Batter

4 tbsp Maida

2 tbsp cornflour

1 tbsp finely chopped parsley

1 tsp finely chopped coriander

1/4 tsp oregano

salt to taste

Method

• Heat sufficient water in a pan, when it starts boiling add the pasta and cook it till done, then wash it with cold water and then keep aside

For the stuffing

• Heat oil in a pan add onion and fry till translucent
• Add garlic,ginger, spring onion greens and chilli flakes and fry for a min and then add mushrooms,salt and fry for 3-4 min and then keep aside to cool
• Then add grated cheese and mix well

For the Batter

• In a bowl add all the ingredients mentioned under batter with little water to a fine semi-thick batter

For the Fritters

• Take each penne pasta and stuff the filling inside each of them as shown

• Heat oil in a pan, when its hot dip the pasta in the batter and then deep fry it till golden brown and crispy and then serve hot with ketchup

Am also sending this along with the 2 following dishes to sara's party event


Methi Aloo Vermicilli balls

Spicy indian style corn on crackers

Capsicum, khoya & Paneer rice

Ingredients

1 cup cubed paneer

1/2 cup chopped capsicum

3 tbsp boiled green peas

1/4 cup leeks sliced

1/2 cup onion chopped

2 tbsp Tomato puree

1 tsp cumin seeds

1 tbsp garlic-green chilli paste

1 tomato chopped

1 cup milk

2 tsp grated khoya

1 tsp kashmiri red chilli powder

1/2 tsp garam masala

1 tsp kabab or tandoori masala

1/2 tsp coriander powder

2 tbsp finely chopped coriander leaves

salt to taste

2 tsp oil

Method

For the rice

• Heat water in a pan and when it starts boiling add rice and cook till 3/4 th done and then keep aside to cool completely

For the Gravy

• Heat 1 tsp oil in a nonstick pan and add paneer and fry till golden brown and keep aside
• Heat 2 tbsp oil in a pan, add cumin seeds and allow it to crackle and then add onion and fry till translucent
• Add leeks and fry for another 2 min and then add garlic-green chilli paste and then add tomato puree and fry for 2 min and then add tomato and fry till half mashed
• Add chilli powder,coriander powder, kabab masala, garam masala and fry till it leaves the side of the pan, sprinkle little water to make sure it doesnt burn
• Add milk and bring it to a boil and then add khoya and mix well
• Add capsicum, salt and paneer, peas and fry for a couple of min till thick and gravy coats well with the vegetables and then allow it to cool

For the paneer rice

• Add the Basmati rice to the gravy and mix well and close on the lid and cook on a low flame for 20 min and then serve hot with raitha

Hot Garlic & Schezwan Paneer Roll

Ingredients

4 tortilla or chapathi

Few sliced onion

Few shredded cabbage

1/2 tsp oil

For the Hot Garlic Sauce

1 tsp red chilli paste

2 tsp garlic chopped

1 tsp soya sauce

1/2 tsp red chilli sauce

2 tsp tomato ketchup

1 tsp vinegar

1/4 tsp sugar

salt to taste

1 tsp oil

2 tsp cornflour in 1/2 cup water

For the schezwan paneer

1 cup paneer

1 tsp maida

1 tsp cornflour

1/2 cup onion chopped

1 tsp chilli paste

1 tsp schezwan sauce

1/2 small capsicum chopped

2 tbsp spring onion finely chopped

1/2 tsp soya sauce

1 tsp vinegar

salt to taste

2 tsp oil

Method

• Heat 1/2 tsp oil in a nonstick pan and fry the onion and cabbage for 2-3 min and then keep aside
• Sprinkle Maida, cornflour and salt on the paneer, mix well and then deep fry it and keep aside

For the schezwan paneer

• Heat oil in a pan, add the garlic, spring onion and fry for a min and then add onion, capsicum and fry for 2 min
• Add chilli paste, schezwan sauce ,soya sauce, vinegar, salt and mix well and then add cubed paneer fry for another min
• Sprinkle a little water if needed and then keep aside

For the garlic sauce

• Heat oil in a pan, add garlic and red chilli paste and fry for 2 min and then add soya sauce, red chilli sauce, tomato ketchup and fry for 2 min
• Add cornflour paste and stir continuously and then add vinegar,salt,sugar and cook till the sauce is thick and then keep aside

For the Roll

• Take a tortilla and apply 2 tsp hot garlic sauce on it evenly and then put few sliced onion and shredded cabbage and then the 1-2 tbsp stuffing in the center and sprinkle spring onion on it and then roll it
• Do the same for other wraps as well and then serve hot

For soft Paneer

Soak the paneer cubes in warm water with 1 tsp lemon juice for 20 min and then use it as required

If you dont want to deep fry the paneer just use it the way it is

Am also sending this to Ayesha's Iftar Moments Hijri 1431