Monday, December 19, 2011

Roasted Chicken & Garlic Red White Pizza

For The Pizza

2 1/2  cups all purpose flour
1 pkt dry yeast
1/2 cup water
1/2 cup milk
3 tbsp oil
2 tbsp honey
water if required

For the Red Sauce

4 tomato finely chopped
1 onion finely chopped
2 tbsp garlic finely chopped
3 tbsp tomato ketchup
1/2 capsicum finely chopped
1 tsp garlic powder
1 tsp chilli powder
3 green chilli chopped
1/2 tsp dried italian herbs(optional)
salt to taste
2 tbsp olive oil

For the white sauce

2 tsp finely chopped garlic
2 tsp finely chopped green chillies
3 tbsp butter
1 1/2 tbsp Plain flour
2 cups milk
1/2 cup heavy cream
1 tsp chilli flakes
1 tsp very finely chopped coriander leaves
salt to taste

Other ingredients

Leftover Chicken roast sliced into small pieces ( can replace chicken by mushroom or paneer or tofu)
4 mushroom sliced
1 onion finely sliced
1/2 cup 3 colour capsicum cut into strips
2 tbsp finely chopped fried garlic
2 jalapeno sliced
2 cups grated mozaralla cheese


For the Pizza Base 
  • Mix plain flour, yeast and salt and keep aside
  • Heat water,milk,honey, oil in a pan till very warm and then mix it slowly with flour mix and if required add water to make a smooth dough ( knead for at least 5 min)
  • Apply olive oil to the bowl and put the dough in it,cover it with a damp cloth and allow it to rise for 2 hours
  • Take the dough and divide it in 2 equal portions and set aside to rise and in meantime make the sauce
For the Red Sauce
  • Heat oil in a pan add garlic, green chilli and fry it till garlic turns light brown and then add onion and fry till translucent
  • Add chilli powder and fry for a min and then add tomatoes,salt and cover and cook till its fully mashed and then add tomato ketchup and mix it well
  • Add capsicum and mix it well and then add 1/2 cup of water and cook till the sauce thickens and then add herbs,garlic powder and mix it and then keep aside to cool
For the White Sauce
  • Heat 1 tbsp butter in a pan and then add garlic and green chilli and fry till brown and then keep aside
  • Heat 2 tbsp butter in the same pan and then add maida and stir continuously till light brown and then add milk,garlic-chilli mix and then cook it till thick
  • Add cream, chilli flakes, coriander leaves and mix well for few min and then add salt and cook till it thickens and then keep aside
For the pizza
  • Grease the pizza pan and keep it aside, preheat the oven as well
  • Take one portion of the dough,sprinkle it with flour and then knead it once and then roll it or stretch it out into a thin crust and little thick around the edges 
  • Place it on to a pizza pan and then put the red sauce onto half of the dough and fill the rest half of the dough with white as shown below

  • sprinkle little cheese all over and then arrange the toppings,brush the edges with olive oil and put 2 tsp oil over the toppings and bake it in a preheated oven at 375 F for 20 min 

  • After 15 min  add the rest of the cheese , fried garlic and then bake it till it melts and the edges becomes brown 
  • Allow it to cool for 5 min and then slice it and serve.

Wednesday, December 7, 2011

Fiery Hot Kofta Aloo 65

I got this recipe from Internet video which was shown by a chef....I was so drawn to this recipe that I wanted to try this ....So here goes the recipe for a lovely and spicy Aloo 65:)


4-5 Boiled Potato (preferably par boiled or boiled and refrigerated  overnight)

1 cup yogurt

2 Tbsp + 1 tsp Maida / Plain Flour

4 Red chilly (Broken)

15-20 curry leaves

Oil to fry

1 tsp cumin seeds

1 tbsp finely chopped ginger

1 tbsp finely chopped garlic

1 tsp red chilli powder

1/4 tsp haldi / Turmeric powder

salt to taste

Juice of 1 lemon

1 tbsp oil + for deep frying

2 tbsp coriander leaves (finely chopped)

A pinch of Red food colour (opt)


For koftas
  • In Bowl grate potato on a larger side of the grater add 1/2 tsp Red chilli powder, haldi, salt, coriander leaves,  and 5-6 curry leaves (finely chopped) and 2 tbsp Plain flour, Juice of 1/2 lemon .
  • Mix all this properly and keep aside. Make balls out of this and then  deep fry in oil till brown and drain and keep aside.

For the gravy
  • In bowl mix yogurt , 1 tsp red chilli powder, 1 tsp maida, pinch of red food color and whisk it properly.
  • Heat oil in a wok or a deep pan then add oil to it add cumin seeds, broken red chilli, curry leaves, ginger, garlic, stir fry till garlic turns slightly brown .
  • Now add the yogurt mix fry till little thick then add fried potato balls and toss till the sauce is fully covered .
  • Add remaining juice of 1/2 lemon and then sprinkle with coriander leaves. ...........Enjoy....Verdict...I loved every bite of this yum yum :D

Thursday, December 1, 2011

Raw Mango Kurmura

This is my version of Jhatpat chaat or u can say my style chanbure upkari (konkani).....I love raw mango I got from Indian store and it was perfect so came up with my recipe...try this finger linking spicy and tangy combo of kurmura, u will always want more :)


1 cup Puffed Rice (Kurmura)

1 med raw Mango (cut into small cubes)

2 Tbsp Coconut oil ( I recommend this don't omit this)

1 tbsp Priya Raw mango Pickle (Mango Thokku)

1 small red onion chopped

1 tsp red chilli powder

1/2 tsp sugar

2 tbsp coriander leaves (chopped)

1/2 cup sev

1/4 cup Boondi ( u can use spicy or normal)

salt to taste


  • Dry roast Kurmura in a deep kadai on low flame till crisp.
  • In mixing  bowl add red onion chopped, raw mango, red chilli powder, sugar, Mango pickle,coconut oil and mix well with a spoon.
  • Then add in the roasted kurmura, sev, boondi, coriander leaves and mix well.
  • Add salt to taste and serve immediately .Garnish with sev and coriander leaves.