New Recipes
Aloo Paneer Tofu Vegetable Rolls
Aloo Paneer Tofu Vegetable Rolls is a very healthy and quick non fried snack made with goodness of potato, vegetables of your choice, tofu and paneer. The rolls can be served with ketchup, chutney or dip or sauce of your choice along with tea/coffee/or juice. They can also be also combined with vegetables and sauce of your choice in a wrap or hot dog bun for quick and healthy lunchbox. To make the rolls vegan, avoid adding paneer and use tofu instead.
Sprinkle chat masala and tandoori masala on the rolls before serving.
Aloo Paneer Tofu Vegetable Rolls
Aloo Paneer Tofu Vegetable Rolls is a very healthy and quick non fried snack made with goodness of potato, vegetables of your choice, tofu and paneer. The rolls can be served with ketchup, chutney or dip or sauce of your choice along with tea/coffee/or juice. They can also be also combined with vegetables and sauce of your choice in a wrap or hot dog bun for quick and healthy lunchbox. To make the rolls vegan, avoid adding paneer and use tofu instead.
Servings: 15 rolls
Calories: 80kcal
Equipment
- mixing bowl
- pressure cooker
- strainer
- potato masher
- grater
- knife
- spoon
- pan
Ingredients
- 2 potato washed, peeled and chopped
- 1 carrot washed, peeled and chopped
- 6 broccoli florets washed
- 1/2 cup peas ( I have used frozen peas)
- 100 g cottage cheese paneer, grated (you can either use paneer or tofu or mix of both)
- 100 g tofu grated, (to make vegan use tofu instead of paneer)
- 2 tsp chat masala
- 2 tsp red chili powder
- 1 tsp cumin powder roasted jeera powder
- 2 tsp dry mango powder amchur
- 1 tsp garam masala
- 1 tsp tandoori masala optional
- 1 tsp black pepper powder
- 1/4 cup coriander washed and finely chopped ( I have used dried coriander leaves)
- 2 tbsp chickpea flour besan, roasted
- 1/2 cup bread crumbs
- 4 tsp oil for cooking and greasing palms
- salt as per taste
- chat masala to sprinkle
- tandoori masala to sprinkle
Instructions
- In a pressure cooker, add all washed and chopped vegetables - potato, carrot, peas and broccoli. Add around 1/2 cup water and salt and pressure cook for 3-4 whistles.
- Let the pressure cooker cool and then open the lid. The vegetables are nicely cooked.
- Put the vegetables in the strainer to remove excess water. The strained water can be used to knead the dough, or soup. Keep aside for 10 minutes to drain.
- After the water is nicely drained, remove the vegetables in the mixing bowl or plate.
- Mash the vegetables nicely with the help of a potato masher. Add grated paneer and tofu. ( you can use only paneer or tofu as per your choice. Also to make vegan use tofu instead of paneer).
- Now add all the spices - red chili powder, roasted cumin powder, chat masala, dry mango powder, garam masala, tandoori masala , black pepper powder and salt as per taste. Add corainder.
- Mix well with help of spoon or hands.
- Add bread crumbs and chickpea flour to the mixed mixture.
- Mix well nicely. The mixture will come together and form a dough.
- Grease your palms with hands and take some mixture and roll into a smooth log. Similarly make logs with remaining mixture. The size of the rolls can be made as per your choice. The number of rolls will vary on the size of the rolls made. (I had made this roll to be served in a wrap and hence have made them long). Refrigerate the rolls for 30 minutes.
- Heat a non stick pan. Put around tsp of oil on it and spread it. Now put prepared rolls in batches and cook them till golden from all sides on medium heat.
- Flip them on all the sides gently with the help of spatula and cook.
- The rolls are golden from all sides and are ready to serve.
- Serve them hot in a serving plate decorated with shredded cabbage and onions. Sprinkle chat masala and tandoori masala or the rolls and serve them with ketchup or dip or sauce or chutney of your choice. (These rolls can be used to make wraps or put them in hot dog bun with veggies and sauce of your choice and serve).
Nutrition
Calories: 80kcal | Carbohydrates: 11g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 73mg | Potassium: 364mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1091IU | Vitamin C: 32mg | Calcium: 85mg | Iron: 3mg
Edible Diwali Diyas With Dried Nuts And Fruits
Happy, Healthy and Prosperous Diwali and New Year!!
Edible Diwali Diyas With Dried Nuts And Fruits is a quick and easy option to be served as a healthy snack to your guest by decorating the serving plate with cashew nuts, almonds , raisins and pepitas. The shape of cashew nut and half anjeer when placed horizontally in a plate makes diya and the flame of the diya is made by placing almond on cashew nut and anjeer.
Make different kinds of different serving plates using your creativity and with different ingredients that are available with you and impress your guests.
Do share with me the pictures of the dishes you decorate!!
Khao Dilse, khilao dilse aur banao dilse…
Edible Diwali Diyas With Dried Nuts And Fruits
Edible Diwali Diyas With Dried Nuts And Fruits is a quick and easy option to be served as a healthy snack to your guest by decorating the serving plate with cashew nuts, almonds , raisins and pepitas. The shape of cashew nut and half anjeer when placed horizontally in a plate makes diya and the flame of the diya is made by placing almond on cashew nut and anjeer.
Servings: 2 people
Calories: 127kcal
Equipment
- serving plate (18X18 cm)
- knife
Ingredients
- 8 cashew nuts
- 12 almonds
- 2 dried fig cut in halves
- 8 raisins or sultanas
- 12 pepita
Instructions
- In a serving plate, (I have used a square 18 x 18 cm plate and place it in a diamond shape)arrange cashew nuts horizontally as shown. Place almonds in the curve of the cashew nut as shown. This will make the shape of Diyas.
- Now take dried fig (anjeer) and cut into halves. Place two halves on either sides of cashew almond diyas. Put almonds on top of anjeer as shown. The anjeer almond diya is ready. Put 4 raisins in a line vertically over the anjeer almond diya. Place pepitas on each sides of raisins as shown. The quick, easy and healthy edible diya dish is ready to serve to your guest on this Diwali and New Year!!
Nutrition
Calories: 127kcal | Carbohydrates: 10g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 185mg | Fiber: 2g | Sugar: 5g | Calcium: 29mg | Iron: 1mg
Baked Sour Cream Avocado Crackers
Baked Sour Cream Avocado Crackers are very healthy, crisp and delicious crackers made using sour cream, cooking cream, cheese, avocado, flour and are flavored with onion powder and parsley. They are perfect non fried health snack to munch on any time of the day. They can be packed for lunch boxes ore served as an appetizer with the choice of dips in a party. These crackers can be stored in an air tight container for 10-15 days. A healthy choice to be made as Diwali Savory snack.
Baked Sour Cream Avocado Crackers
Baked Sour Cream Avocado Crackers are very healthy, crisp and delicious crackers made using sour cream, cooking cream, cheese, avocado, flour and are flavored with onion powder and parsley. They are perfect non fried health snack to munch on any time of the day. They can be packed for lunch boxes ore served as an appetizer with the choice of dips in a party. These crackers can be stored in an air tight container for 10-15 days. A healthy choice to be made as Diwali Savory snack.
Servings: 150 crackers
Calories: 12kcal
Equipment
- mixing bowl
- rolling pin
- rolling board
- Baking tray
- spoon
Ingredients
- 6 tbsp cooking cream
- 4 tbsp sour cream
- 1/4 cup avocado mashed
- 5 tsp onion powder
- 1 tbsp oil
- 1 cup wheat flour
- 1 cup all purpose flour
- 1/4 cup parsley
- 2 tsp pepper powder
- 50 g cheese grated
- salt as per taste
- some onion powder for sprinkling
- some dough for dusting
Instructions
- In a mixing bowl add cooking cream and sour cream.
- Add onion powder, parsley, black pepper powder, avocado and salt.
- Add grated cheese to it.
- Mix well with hands.
- Now add wheat flour and all purpose flour. Mix well and start to knead into a stiff dough.
- Knead into a stiff dough.
- Add oil and knead to make it smooth.
- Divide the dough into five equal portions.
- Take one ball on a rolling board, flatten it and dust it with flour.
- Roll into a big circle.
- Cut the edges to make it square.
- Cut into long strips. Or in any desired shapes with a help of a cookie cutter.
- Put the cut strips on the baking tray lined in a baking tray. Sprinkle some onion powder on it.
- Bake in pre- heated oven @180 C for 20 minutes or till golden.
- Cool and serve the crackers. The sour cream avocado crackers can be stored in an airtight container for 10-15 days.
Nutrition
Calories: 12kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 3mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
Vegetarian Lasagne
Vegetarian Lasagne is a one meal dish made by baking the lasagne sheet in a baking tray that are stacked on each other with alternate layers of vegetarian bolognese sauce made with tomato and soy granules, white sauce and cheese, ending with white sauce on the top last layer. Cheese is sprinkled on the top and then the dish is baked till cooked. It is then cut into single serving portions and served hot. The cooked vegetarian lasagne can be freezed upto three months.
Lasagne is made with meat (ground beef, pork or chicken) and sauces, cheese and vegetables. Soya granules or chunks are the best alternative replacement for meat. So I had made this vegetarian lasagne using the bolognese sauce made with soya granules and tomato. Here the minced meat is replaced with soya granules. I had shared with you earlier the recipe of vegetarian bolognese sauce. This sauce can also be used to make vegetarian spaghetti bolognese and vegetarian lasagne. I am again sharing with you the detailed pictorial recipe of making vegetarian bolognese sauce again.
For white sauce, I have used butter, whole wheat flour and milk. However mostly, I prefer using the healthy white sauce to make the recipe. The healthy sauce uses wheat flour, olive oil, bottle gourd or cauliflower puree and milk.
A good amount of cheese enhances the flavor of lasagne. You can use the cheese of your choice such as cheddar, mozzarella or parmesan. I had used the mixed of mozzarella, parmesan and cheddar cheese. You can also replace cheese with ricotta cheese or paneer for lighter version of lasagne.
Always remember, for a perfect lasagne, make sure that the lasagne sheets are completely covered with the bolognese sauce to retain a high level of moisture in it. Cover the baking tray with a aluminium foil before baking to prevent lasagne from drying.
It is a very good option for making for your potluck. You can assemble the lasagne sheet in a disposable aluminium tray available.
So friends do make this lasagne dish for a perfect Italian evening and enjoy with your loved ones and do share your feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Vegetarian Lasagne
Vegetarian Lasagne is a one meal dish made by baking the lasagne sheet in a baking tray that are stacked on each other with alternate layers of vegetarian bolognese sauce made with tomato and soy granules, white sauce and cheese, ending with white sauce on the top last layer. Cheese is sprinkled on the top and then the dish is baked till cooked. It is then cut into single serving portions and served hot. The cooked vegetarian lasagne can be freezed upto three months.
Servings: 8 servings
Calories: 361kcal
Equipment
- pot
- bakingtray
- knife
- whisker
- spoon
- saucepan
Ingredients
Vegetarian Bolognese Red Sauce
- 6 tomato nice red
- 1 cup soy granules
- 3 tbsp olive oil or any cooking oil
- 1 onion finely chopped
- 2 tbsp celery stalk and leaves finely chopped
- 2 garlic finely chopped
- 1 capsicum finely chopped, I have used red capsicum. You can use green capsicum
- 1 tsp mixed dry herbs
- 1 tsp black pepper powder
- 1 tsp paprika or red chili powder
- 170 g tomato puree
- 1/2 cup water
- 2 tbsp coriander washed and chopped finely. You can also use parsley if available
- salt as per taste
White sauce
- 2 tbsp butter
- 2 tbsp wheat flour
- 2 cup milk
- 1/2 cup cheese shredded. (i have used mixed of mozarella, parmesan and cheddar cheese).
- 1 tsp black pepper powder
- salt as per taste
Assembling Lasagne
- 10 Instant Lasagna Sheet
- Vegetarian Bolognese Sauce
- White Sauce
- 1 cup cheese Shredded ( I have used mixed of mozarella, cheddar and parmesan cheese)
- 1 tbsp parsley dried to sprinkle
- oil for greasing the tray
Instructions
- Boil water in a large pan. Criss Cross the tomatoes and put into the boiling water to boil for 5-7 minutes or till the skin peels out.
- Drain the water and remove the tomatoes.
- Remove and discard the skin of the tomatoes. Now chop the tomatoes finely or crush them.
- Boil the soy granules in around 3 cups of water for 5-7 minutes.
- Remove the soy granules in a strainer and remove water. Squeeze excess water from the soy granules once they are cold.
- Heat oil in a pan.
- Add chopped onion, garlic and celery. Mix well.
- Cook till the onions and celery stalk are translucent. Add chopped capsicum and cook till soft. (I prefer using red capsicum as it gives nice red colour. However you can use green capsicum).
- Mix well and cook capsicum till they soften. Add the drained soya granules and mix well.
- Add seasoning - mixed dry herbs, paprika, black pepper powder and salt. Mix well.
- Add the blanched and finely chopped tomatoes. Mix well.
- Add tomato puree.
- Mix well and add around 1/2 cup of water.
- Simmer the sauce for 6-8 minutes or till moisture is absorbed.
- Finally add chopped coriander. (use parsley of available).
- Mix well. The vegetarian bolognese sauce is ready to use.
- Remove the vegetarian bolognese sauce in a bowl and use to make vegetarian spaghetti bolognese or layered lasagne.
- Melt butter in a thick bottom pan.
- Once the butter is melted, add wheat flour.
- Cook for 2 minutes on medium heat. Mix and stir well with the help of a whisker.
- Switch off the heat and add milk. Stir well.
- Return to heat and stir the mixture until thick and smooth.
- Season with salt and pepper.
- Add the cheese , stirring over low heat until cheese melts.
- The sauce is thickened and smooth.
- Remove in a bowl.
- Grease a baking tray with oil.
- Put around 3-4 big spoons (or aound 1/2 cup) of the bolognese sauce.
- Put the Lasagne sheets over them. ( I has instant pre cooked lasagne sheet and hence I have used it directly. Alternatively you need to cook it in boiling water like pasta and use it).
- Cover the entire tray with bolognese sauce and lasagne sheet. (you can break them to adjust the sides of the tray as shown).
- Again spread around 1/2 cup of bolognese sauce on the top of lasagne sheet.
- Spread the white sauce over the bolognese sauce around 1/2 cup.
- Put lasagne sheet over the white sauce and spread again bolognese sauce over it. Cover the entire tray.
- Put white sauce over the bolognese sauce and spread. Sprinkle some shredded cheese over the white sauce layer.
- Cover again with the remaining lasagne sheet.
- Again like above spread bolognese sauce and white sauce .
- Sprinkle with generous amount of cheese on the top of the last layer. (the number of layers will depend on the size of the baking tray you use. The method is that you alternate layers of lasagna sheet, bolognese sauce, white sauce and cheese ending with white layer on top. Sprinkle with shredded cheese on top and bake).
- Cover the baking tray with aluminium foil. Bake the lasagne tray in preheated oven @ 180 C for 35-40 minutes.
- Remove foil and bake for 5 more minutes till the cheese on top is golden brown. (Keep the top grill on). The vegetarian lasagne is baked. Remove from oven and sprinkle some dry parsley on it and serve.
- Cut lasagne into pieces with a knife and remove gently and serve it hot. (You can cool the lasagne and then cut into pieces and freeze upto 3 months).
- Enjoy piping hot vegetarian lasagne.
Nutrition
Calories: 361kcal | Carbohydrates: 51g | Protein: 14g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 36mg | Sodium: 200mg | Potassium: 529mg | Fiber: 11g | Sugar: 16g | Vitamin A: 1965IU | Vitamin C: 38mg | Calcium: 253mg | Iron: 3mg
Instant Homemade Jalebi
Instant Homemade Jalebi can be made anytime as it does not need any fermentation or any pre-preparation. Just make batter and sugar syrup, deep fry jalebi and soak them in sugar syrup. It can be made and enjoyed whenever you feel like eating. The jalebi is crisp, juicy and is flavored with cardamom and saffron. Turmeric and saffron is used to colour the jalebi. Jalebis can be stored for a week in refrigerator. Enjoy the jalebi hot or cold , with kesar milk for your breakfast or serve with rabri and impress your guests this festive season.
Jalebi is a popular Indian sweet and is enjoyed during different festivals. In Gujarat, during Dussherra, jalebi is eaten along with fafda (a savory deep fried and crisp cracker made from chick pea flour) and tea for breakfast in the morning. Jalebi is sweet and hence is a great combination with savory fafda. A big queue of people is seen in front of the sweet shops to buy jalebi and fafda. The sweet jalebis can be paired with any spicy or savory dish such as samosa or kachori and masala tea. Many places in North India, Jalebi is served with rabri (thickened flavored milk) or curd. Now a days, Jalebi and rabri stalls are popular dish in the Indian weddings.
Traditionally, jalebi is made by fermenting the batter made with all purpose flour and curd for 8-10 hours. The Jalebi batter is then put into a muslin cloth and is poured into the hot oil in spiral shapes and is deep fried till golden and crisp. The deep fried jalebi is soaked in the one string consistency sugar syrup. The jalebi is ready to enjoy hot or cold. The batter to make these jalebi need to be made a day ahead and kept for fermentation.
But what if you crave for jalebi and want to make it instantly? So I am sharing with you the recipe of making instant jalebi at home.
My son (Aarav) was born in India and hence he had enjoyed eating jalebi during festivals and weddings. His grandfather (Chetan Shah) would surprise him by bringing jalebi for him on his birthday. Jalebi is Aarav’s favorite and so of his nani (Rekha Ramolia).
When we moved to Sydney, he missed those jalebis. He will miss them on his birthday and festival of Dusshera. On this Dusshera morning, my son was sad and was missing his family in India. So to cheer him up, I thought of making Jalebi for him at home. So made this instant jalebi for him. The jalebi came out so well. They were crisp ,moist and juicy. I have shared them with my friends and they all loved the jalebis.
For Instant jalebi:
Make batter with all purpose flour and curd and add baking powder in it.
Prepare one string consistency sugar syrup.
Fill the batter in the squeeze bottle or piping bag and pour the batter in hot oil in spiral shape. Deep fry the jalebi till golden and crispy.
Soak the jalebi in sugar syrup for a minute and remove and enjoy the jalebi hot or cold.
The art of shaping the jalebi to spiral will come along with practice. Also the batter should not be thin. My batter became thin initially and hence the I could not pipe out perfect spiral of the batter. You can see in the picture below the shape of the jalebi. I added a little flour to the batter and then the jalebis came out in the perfect shape.
So do not worry, if your jalebi does not shape out well. They will come out with practice. Follow the measurements I have suggested the jalebis will come out well.
Following points:
The batter should not be too thin
The oil for deep frying should be on medium heat. It should not be too hot or too cold. The oil should be moderate.
Fry jalebi on medium heat. Always use a flat pan to and fill only 1/4 height of oil in it to fry the jalebis.
The sugar syrup should be of one string consistency.
I have not used any artificial colours and flavors to make jalebi. I have added a pinch of turmeric and saffron strands to the batter to get nice yellow colour. I have also added saffron strands in the sugar syrup to impart more yellow color. Cardamom, saffron and rose water gives a nice flavor to the jalebi. I was very happy with the colour of the jalebi. I was so satisfied to see my son happy and enjoying the jalebi to the fullest.
So friends do make this instant jalebi for your loved ones at home and do share your feed back with me.
Khao dilse, khilao dilse aur banao dilse…..
Instant Homemade Jalebi
Instant Homemade Jalebi can be made anytime as it does not need any fermentation or any pre-preparation. Just make batter and sugar syrup, deep fry jalebi and soak them in sugar syrup. It can be made and enjoyed whenever you feel like eating. The jalebi is crisp, juicy and is flavored with cardamom and saffron. Turmeric and saffron is used to colour the jalebi. Jalebis can be stored for a week in refrigerator. Enjoy the jalebi hot or cold , with kesar milk for your breakfast or serve with rabri and impress your guests this festive season.
Servings: 25 jalebi
Calories: 52kcal
Equipment
- mixing bowl
- whisker or spoon
- sauce bottle with thin nozzle
- flat bottom pan for deep frying
- pot
- spoon
- thong
Ingredients
Jalebi batter
- 1 cup all purpose flour maida
- 3 tbsp curd
- 1/2 cup water
- 1 tsp baking powder
- 1/2 tsp cardamom powder elaichi powder
- 1/8 tsp turmeric powder or 1/4 tsp yellow food color. I have avoided food color
- 1 tsp saffron strands
to make sugar syrup
- 1 cup sugar
- 1/2 cup water
- 1 tsp rose water optional
- 1 tsp saffron strands
- 1/2 tsp cardamom powder elaichi powder
- 1/2 tsp lemon juice
frying jalebi
- oil for deep frying jalebi
- 2 pistachio slices for garnishing
- few saffron strands for garnishing
Instructions
Jalebi batter
- In a mixing bowl, add all purpose flour (maida), baking powder, turmeric powder or food colour, cardamom powder. Mix well.
- Add yogurt. (I have used homemade fresh yogurt).
- Mix well. Gradually add little water and start to make batter.
- Add saffron strands (You can also roast saffron strands in a pan on low heat and then powder it in mortar and pestle and use to get nice dark colour).
- Mix all water and make the batter. It is good to use a whisker to make a lump free batter. (you can also add baking powder after making the batter instead of adding it earlier).
- The batter should be nice dropping consistency as shown. (do not make the batter too runny as the jalebis will not hold the shape when the batter is dropped in oil for frying).
- I have used a sauce bottle (it is readily available in stores) or you can use piping bag or zip lock bag to drop and shape the jalebis in oil.
- Fill the batter in the bottle and put the lid.
Sugar syrup / Chasni
- Take sugar and water in a pan and put it to heat on medium heat.
- Let the sugar dissolve and the water come to boil.
- Let the mixture boil on medium heat for 8-10 minutes.
- Add saffron strands and cardamom powder and heat till the syrup gets one string consistency. (When you drop the sugar syrup with spoon, it will drop in a single string, that means the syrup is achieved one string consistency or put the syrup between your fingers and move the finger apart. A string of the syrup will be formed and so the sugar syrup has achieved one string consistency).
- Add lemon juice to avoid crystallisation of the syrup.
- Mix well keep the sugar syrup aside.
Deep frying jalebi, soaking in sugar syrup
- Add only oil in 1/4th height of the pan. Heat oil in a flat pan. (Flat pan is good for deep frying jalebi)
- Invert the sauce bottle and squeeze batter and start making jalebi from center to the end just like making spiral.
- Deep fry the jalebi on medium heat flipping both the sides till golden and crisp. The bubbles will be gone once the jalebi are cooked.
- Drain and remove the jalebi in the dish.
- Soak the prepared jalebi in the sugar syrup for 3o sec on each side. Drain and remove in a dish.
- Similarly make remaining jalebi.
- Garnish the jalebi with sliced pistachio and saffron strands.
- Serve the jalebi hot or cold. They are crisp and juicy. Enjoy the jalebi with milk at your breakfast, or serve it with cold rabri for a impressive dessert. The jalebi can be refrigerated for a week.
Nutrition
Calories: 52kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 26mg | Fiber: 1g | Sugar: 8g | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
Homemade Tomato And Cheese Pizza
Homemade Tomato And Cheese Pizza is a kids favorite pizza made using pizza base made at home using all purpose flour (maida) and semolina (sooji). A generous amount of homemade pizza sauce is spread and is topped with fresh sliced tomatoes and cheese. It is favorite recipe of kids!! It is eggless.
I have used my homemade pizza sauce for the recipe.
I have shared the recipe of Homemade vegetable supreme pizza.
This is the variation of the above recipe using the same method to make pizza base.
You can try Paneer Tikka Pizza
and Feta Pesto Veggie Delight Pizza
using this pizza base.
Friends do try out this recipe and share your feedback with me!
Till then khao dilse, khilao dilse aur banao dilse…
Homemade Tomato And Cheese Pizza
Homemade Tomato And Cheese Pizza is a kids favorite pizza made using pizza base made at home using all purpose flour (maida) and semolina (sooji). A generous amount of homemade pizza sauce is spread and is topped with fresh sliced tomatoes and cheese. It is favorite recipe of kids!!
Servings: 6 medium pizza
Calories: 558kcal
Equipment
- bowl
- spoon
- rollingpin
- rollingboard
- pizzacutter/knife
Ingredients
- 3 cup all purpose flour maida
- 1 cup semolina sooji
- 14 g instant dry yeast 2 sachet of yeast
- 2 tsp sugar
- 1 tsp salt
- 4 tbsp olive oil
- 1.5 cup water or more if needed
- some extra flour for dusting
- 1 cup pizza sauce i have used homemade pizza sauce
- 4 small tomato sliced
- 1.5 cup cheese shredded ( I have used mixed cheese - cheddar and mozarella).
- 1 tsp oil for greasing the bowl.
Instructions
- First we will activate the yeast. In a bowl take luke warm water. It should be around 40 C. Put sugar in it and mix well.
- Put the instant dry yeast in it and mix well. Cover and keep aside in a warm place for 10 minutes to activate the yeast.
- After 10 minutes the yeast is nicely activated and is frothy.
- In a mixing bowl, take all purpose flour (maida), semolina (sooji), salt, 2 tbsp oil.
- Mix well.
- Pour the activated yeast mixture and mix well.
- Bring all the flour together using your hands. The flour will be sticky.
- Knead well stretching vertically and kneading back for 8-10 minutes. The mixture will be sticky then. If you want you can dust some flour and knead again. After some time the mixture will start leaving the surface and will together.
- Knead more till the dough becomes smooth and elastic. Add the remaining oil .
- Knead well till oil is nicely absorbed.
- Put the dough in a greased bowl. Cover the bowl with cling wrap and keep it in a warm place for the dough to rise for 1 hour. (I keep the bowl in a microwave).
- After 1 hour the dough is doubled and risen well.
- Punch the flour with your fist. This helps to remove the air bubbles generated with the yeast.
- Divide the dough into 6 parts to make large pizza. You can divide the dough as per your choice to make small, medium or large pizza with thin or thick crust.
- Take a butter paper and take one ball and flatten it and with a help of rolling pin start to roll the pizza. (My son is rolling his own pizza).
- Roll the dough into a thin circle. ( I have made around 20 cm diameter). Prick the base with the help of fork.
- Now spread around 1/8 cup of pizza sauce on the pizza base.
- Top it evenly with sliced tomatoes and then sprinkle some cheese. Put the pizza along with the butter paper on a oven rack and bake at 200 C for 12-15 minutes or till the base is crispy and the cheese is melted.
- The homemade tomato and cheese pizza is ready to serve. Cut the pizza into wedges and serve.
- My son have sprinkle some more cheese before eating.
Nutrition
Calories: 558kcal | Carbohydrates: 75g | Protein: 19g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 786mg | Potassium: 448mg | Fiber: 5g | Sugar: 5g | Vitamin A: 965IU | Vitamin C: 11mg | Calcium: 231mg | Iron: 5mg
Homemade Vegetable Supreme Pizza
Homemade Vegetable Supreme Pizza is a classic pizza made using pizza base made at home using all purpose flour (maida) and semolina (sooji). A generous amount of homemade pizza sauce is spread and is topped with fresh vegetables – capsicum, onion, tomato, corn, and olives. It is eggless. It is a good recipe to involve your family and kids and enjoy making it. A delicious recipe to enjoy your pizza night at home!!
I prefer using whole wheat flour when making pizza at home to make it healthier. My husband’s school friend Shweta Parashar who stays in Mittagong, Australia had invited us for a pizza night at her home. She had a pizza maker at home and making pizza in it is was fun. She had made the pizza dough at home. She had used all purpose flour to make the pizza dough. To make the pizza base firm, she added semolina in the dough along with all purpose flour. The pizza came out flaky and crisp and firm from the bottom. The dough, pizza sauce pizza toppings were ready. Now it was time to roll, assemble and bake the pizza. She rolled pizza to thin crust and spread the sauce on it and topped it with the toppings as per individual choice – vegetables, cheese and tomato, chicken and cheese. She baked the pizza in her pizza maker which just took about 7-8 minutes for each pizza to get ready. We enjoyed every bite of freshly baked homemade pizza. It beat the restaurant pizza and all of us relished the pizzas to the fullest!! It was a successful pizza night.
After we came from her place, one day Aarav (my son) and Mithil (my husband) wanted to eat the pizza that taste like the restaurant and not the whole wheat pizza that I regularly make. I remembered the pizza that Shweta made. I made the pizza dough using all purpose flour and semolina. Addition of semolina to the all purpose flour will make the pizza a little healthier. I do not have a pizza maker and I had baked the pizza in the regular oven. But believe me the pizza came out so well. They were very flaky, light, and crisp and firm from bottom. At our home everyone loves thin crust pizza and so I have rolled pizza very thin.
I have used my homemade pizza sauce for the recipe.
I had some dough left and I had planned to make pizza for next night. It is said “dane dane pe likha hain khane wale ka naam”. Next day my friend Mithan and her family came for tea at my place. They like pizza and so I thought of offering them this delicious fresh and homemade pizza with tea. They loved it very much and given thumbs up to me!
So now whenever we want to cheat our selves and want to enjoy a restaurant style pizza I make pizza dough using all purpose flour with semolina. My son likes to roll his own pizza. He likes to give his own shape to the pizza and my husband helps me with chopping and assembling the pizza. What a perfect way to celebrate pizza night at home with everyone!!
You can spread the toppings of your choice to make different varieties of pizza. We have made vegetable supreme pizza for our selves and my son enjoyed homemade tomato and cheese pizza.
You can try Paneer Tikka Pizza
and Feta Pesto Veggie Delight Pizza
using this pizza base.
Thank you Shweta for sharing this amazing pizza base recipe with me and it is hit in my house. Friends do make it and I would love to hear your reviews.
Till then Khao dilse, khilao dilse, aur banao dilse ….
Homemade Vegetable Supreme Pizza
Homemade Vegetable Supreme Pizza is a classic pizza made using pizza base made at home using all purpose flour (maida) and semolina (sooji). A generous amount of homemade pizza sauce is spread and is topped with fresh vegetables - capsicum, onion, tomato, corn, and olives. It is eggless. It is a good recipe to involve your family and kids and enjoy making it. A delicious recipe to enjoy your pizza night at home!!
Servings: 4 large pizza
Calories: 851kcal
Equipment
- bowl
- rollingpin
- rollingboard
- pizzacutter
- knife
- spoon
Ingredients
- 3 cup all purpose flour maida
- 1 cup semolina sooji
- 14 g instant dry yeast 2 sachet yeast
- 2 tsp sugar
- 1 tsp salt
- 4 tbsp olive oil
- 1.5 cup water or more if needed
- 1 cup pizza sauce I have used homemade pizza sauce
- 1 small onion chopped
- 1 small green capsicum chopped
- 1 small red capsicum chopped
- 1 big tomato deseeded and chopped
- 1 cup sweet corn boiled
- 1/2 cup black olive sliced
- 1 cup cheese shredded ( I have used mixed cheese - cheddar and mozarella)
- 4 tsp pizza seasoning or italian herbs
- chili flakes as needed
- some extra flour for dusting
- 1 tsp oil for greasing the bowl
Instructions
- First we will activate the yeast. In a bowl take luke warm water. It should be around 40 C. Put sugar in it and mix well.
- Put the instant dry yeast in it and mix well. Cover and keep aside in a warm place for 10 minutes to activate the yeast.
- After 10 minutes the yeast is nicely activated and is frothy.
- In a mixing bowl, take all purpose flour (maida), semolina (sooji), salt, 2 tbsp oil.
- Mix well.
- Pour the activated yeast mixture and mix well.
- Bring all the flour together using your hands. The flour will be sticky.
- Knead well stretching vertically and kneading back for 8-10 minutes. The mixture will be sticky then. If you want you can dust some flour and knead again. After some time the mixture will start leaving the surface and will together.
- Knead more till the dough becomes smooth and elastic. Add the remaining oil .
- Knead well till oil is nicely absorbed.
- Put the dough in a greased bowl. Cover the bowl with cling wrap and keep it in a warm place for the dough to rise for 1 hour. (I keep the bowl in a microwave).
- After 1 hour the dough is doubled and risen well.
- Punch the flour with your fist. This helps to remove the air bubbles generated with the yeast.
- Divide the dough into 4 parts to make large pizza. You can divide the dough as per your choice to make small, medium or large pizza with thin or thick crust.
- Take a butter paper and take one ball and flatten it and with a help of rolling pin start to roll the pizza. (My son is helping me to roll the pizza. He has rolled his own pizza to make tomato and cheese topping pizza).
- Roll the dough into a large thin circle. ( I have made around 30 cm diameter). Prick the base with the help of fork.
- Now spread around 1/4 cup of pizza sauce on the pizza base.
- Top it evenly with different veggies - red and green capsicum, deseeded tomato, onions, sweet corn and sliced black olives.
- Sprinkle about 1/4 cup of cheese over it and put the pizza along with the butter paper on a oven rack and bake at 200 C for 12-15 minutes or till the base is crispy and the cheese is melted.
- The homemade vegetable supreme pizza is ready. Remove from the oven. Sprinkle the pizza seasoning, chili flakes and cut into wedges and serve hot.
- Enjoy every bite of your pizza!
Nutrition
Calories: 851kcal | Carbohydrates: 123g | Protein: 27g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 30mg | Sodium: 1355mg | Potassium: 655mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1394IU | Vitamin C: 46mg | Calcium: 286mg | Iron: 8mg
Homemade Pizza Sauce
Homemade Pizza Sauce is a easy, tasty, flavorful and economical sauce made with fresh tomatoes, capsicum, onion and garlic. It is flavored with herbs – basil, oregano, parsley. It can be made and refrigerated for a week or freeze up to 3 months. It is vegan and glutenfree.
I make this pizza sauce regularly fresh at home and refrigerate for a week. We all love homemade pizza with our homemade sauce at our home. Also my son will like to have Pizza wrap, Bread pizza, Bhakri pizza using this sauce. Sometimes I also pack pasta in red sauce for his lunch box using this sauce. So one simple sauce to make many magical dishes!!
Few tips:
Use nice red ripe tomatoes and always blanch them. It will give a taste similar to the canned tomatoes.
Use tomato paste as it gives nice taste and thickness to the sauce.
I have used more dried herbs and parsley and hence it gave a little dark color to my sauce. You can reduce the quantity of herbs.
I have use red capsicum at it imparts nice taste and red colour to the sauce. You can use green capsicum in place of red capsicum.
I prefer using flat broad pan to make sauce as it helps the water of the sauce to evaporate quicker. The sauce is thickened quickly.
Blend the sauce to a coarse texture.
So friends do try making this simple and easy sauce at home and do share your feed back with me.
Till then khao dilse, khilao dilse aur banao dilse…
Homemade Pizza Sauce
Homemade Pizza Sauce is a easy, tasty, flavorful and economical sauce made with fresh tomatoes, capsicum, onion and garlic. It is flavored with herbs - basil, oregano, parsley. It can be made and refrigerated for a week or freeze up to 3 months. It is vegan and glutenfree.
Servings: 1 bowl
Calories: 637kcal
Equipment
- Pan with lid
- spoon
- chopper/mixer grinder
- pot
- serving bowl
- knife
Ingredients
- 6 tomato
- 1 red capsicum or green capsicum
- 1 small onion finely chopped
- 6 garlic cloves, finely chopped
- 150 g tomato paste
- 1/2 tbsp basil dry or 1/4 cup fresh basil chopped
- 2 tsp oregano dried
- 1/4 tsp salt
- 1 tbsp parsley (optional)dried or 1/4 cup fresh parsley chopped
- 2 tbsp olive oil
- 2 tsp sugar
- 1/2 tsp chili flakes or more as per your choice
Instructions
- Boil water in a deep pot. Criss cross the tomatoes at the end and drop them in the boiling water.
- Let the tomatoes boil for 6-7 minutes. The skin will start to come out of the tomatoes. The tomatoes are blanched.
- Remove them in a strainer and keep aside to cool.
- After the tomatoes are cooled, remove the skin and chopped them roughly.
- Heat oil in a pan. Add onion and chopped garlic and saute them till translucent.
- Add red capsicum and saute. (If you do not have red capsicum, you can add green capsicum).
- Saute till the capsicum are soften.
- Now add the blanched tomatoes and mix well. Cover and cook for 6-7 minutes on medium heat.
- The tomatoes will mix well and will become soft.
- Now add all the herbs - dried basil, dried oregano and dried parsley. (I have added a little more of each of the herb. You can reduce its quantity).(As I have added more herbs the colour of the sauce is dark).
- Mix well and saute for a minute. Now add the tomato paste.
- Mix well and add salt. Mix well.
- Add chili flakes and mix well.
- Add sugar and mix well.
- Now simmer till the mixture thickens around 5 more minutes.
- Put the thickened mixture in the blender/chopper/mixture grinder.
- Blend it into a coarse paste. The homemade pizza sauce is ready.
- Remove the homemade sauce in a bowl. Let it cool and you can put in an airtight container and refrigerate for a week or freeze for three months.
Nutrition
Calories: 637kcal | Carbohydrates: 87g | Protein: 17g | Fat: 31g | Saturated Fat: 4g | Sodium: 1834mg | Potassium: 3696mg | Fiber: 20g | Sugar: 54g | Vitamin A: 12847IU | Vitamin C: 302mg | Calcium: 208mg | Iron: 8mg
Eggless Strawberry Custard
Eggless Strawberry Custard is a very delicious dessert made by thickening milk with custard powder along with sugar. The flavor of the custard is enhanced by mixing fresh strawberry puree and is served chilled along with fresh strawberry slices and nuts. It is a delicious treat for strawberry lovers, glutenfree and can be made quickly for your potluck parties. Enjoy the eggless strawberry custard chilled!!
I have also shared earlier Mango custard recipe. It is eggless too.
Eggless Strawberry Custard
Eggless Strawberry Custard is a very delicious dessert made by thickening milk with custard powder along with sugar. The flavor of the custard is enhanced by mixing fresh strawberry puree and is served chilled along with fresh strawberry slices and nuts. It is a delicious treat for strawberry lovers, glutenfree and can be made quickly for your potluck parties. Enjoy the eggless strawberry custard chilled!!
Servings: 5 serving
Calories: 290kcal
Equipment
- heavy bottom pan
- whisk
- spoon
- grinder/blender
- strainer
- serving bowl
Ingredients
- 1 l full cream milk or you can use low fat milk
- 5 tbsp custard powder (I have added a little extra custard powder as my son wanted the custard to be thick)
- 6 tbsp raw sugar or white sugar. You can add more or less sugar as per your taste
- 500 g strawberry fresh and ripe
- 5 strawberry washed and sliced in rounds
- 12 almonds sliced in half for garnishing (optional)
Instructions
- Put milk to boil in a thick bottom pan. (keep aside a cup of milk for combining custard powder ).
- Take the custard powder in a bowl. Add the milk that was kept aside and mix.
- Stir and mix the custard powder well till all the lumps are gone.
- When the milk starts boiling, reduce the heat and pour the prepared custard powder mix. Stir the milk continuously to prevent custard mixture from sticking at the bottom of the pan.
- After 2-4 minutes the milk will start to thicken. Keep on stirring continuously.
- Add sugar to the thickened milk and mix well.
- Let the custard cook on medium heat for 5 more minutes. Keep on stirring continuously to prevent from sticking at the bottom. The custard is ready. Keep it aside to come at room temperature. Meanwhile, keep on stirring the custard in between to prevent a layer which forms on top while the custard is cooling.
- Once the custard is cooled to room temperature blend it with a hand blender so that it becomes smooth and even. Sieve the custard through the strainer to remove any lumps.
- The custard is ready. Let it cool it for 3-4 hours in the fridge. It will thicken on cooling. Remove from fridge and whisk well.
- Grind the strawberry into puree using a mixer grinder.
- Strain the puree to remove the small seeds of strawberries.
- Add the prepared puree and chilled custard in the mixer jar.
- Blend them till smooth. You can also use hand blender to blend puree and chilled custard together. (The custard should be chilled while mixing the strawberry puree).
- The strawberry custard is ready to set and get chilled. You can fill it in an individual serving bowl and chill till serving.
- While serving fill the bowl with the chilled strawberry custard. Put the sliced strawberries and sliced almonds or any nut of your choice. Serve it chilled.
Nutrition
Calories: 290kcal | Carbohydrates: 45g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 58mg | Sodium: 129mg | Potassium: 532mg | Fiber: 3g | Sugar: 30g | Vitamin A: 368IU | Vitamin C: 66mg | Calcium: 282mg | Iron: 1mg
Mini Sabudana Khichdi
Mini Sabudana Khichdi /Sago Khichdi is a popular dish made during fasting/upwaas/vraat by stir frying soaked mini sabudana/sago or tapioca pearl along with potatoes and crushed peanuts. It is spiced with green chilies, ginger, salt, sugar and lemon juice. It uses very less spices and yet is full of flavors. It is gluten free and replace ghee with oil to make it vegan.
Sabudana Khichdi is my favorite and I need no occasion to make and eat it. My mother makes excellent sabudana khichdi. However it is popular during fasting time and specially during Navratri, Ekadashi, Janmasthami, Mahashivratri, Holi, Shravan maas.
To make the perfect sabudana khichi with each grain of sago cook but yet separated comes with practice. The most important step is to soak the sabudana/sago. The regular sabudana needs more time to be soaked as compared to the mini sabudana. If you are using regular sabudana then soak them overnight or for atleast 8-10 hours. l have used mini sabudana and it needs only 3-4 hours of soaking.
Tips for soaking any sabudana:
- Wash the sabudana/sago/tapioca pearls for atleast 4-5 times with water till the water starts to look clear.
- Place the washed sabudana in a flat broad pan. Soak them with just water filled on top. Excess water will make sabudana sticky while cooking.
- Cover and soak sabudana for 3-4 hours. (I have used mini sabudana and hence soaking time is less). The normal sabudana needs to soak overnight.
- After 3-4 hours,the water will be absorbed and sabudana will be soft and dry. The sabudana will break when pressed with fingers. (To remove excess water if any, put the soaked sabudana in a colander).
If you follow this tips for soaking the sabudana, the khichdi will become nice, soft and non sticky.
Again, cook sabudana only till they are translucent. Do not over cook them. If you over cook them, then they will become sticky and lumpy.
I often roast the peanuts, remove skin and crush them and keep ahead. So it becomes easier to make the khichdi. I use half quantity of peanuts to that of sabudana used. I love the taste of peanuts and coriander in sabudana khichdi. Also the oil will be released from crushed peanuts while cooking and will grease the khichdi. So no need to add extra oil while making khichdi. You can use semi crushed peanuts, or whole peanuts as per your choice.
So friends do make this recipe and do share your feed back with me!
Till then Khao dilse, khilao dilse aur banao dilse….
Mini Sabudana Khichdi
Mini Sabudana Khichdi /Sago Khichdi is a dish made by stir frying soaked mini sabudana/sago or tapioca pearl along with potatoes and crushed peanuts. It uses very less spices and yet is full of flavors. Usually the sabudana khichdi is eaten during fasting/upwaas/vraat. It is gluten free and replace ghee with oil to make it vegan.
Servings: 4 serving
Calories: 440kcal
Equipment
- bowl
- pan
- lid
- spoon
Ingredients
- 250 g sago sabudana ( I have used mini sabudana/sago). It needs lees soaking time
- 1 potato chopped
- 1 cup powdered peanuts roast, remove skin and grind the peanuts
- 3 green chili or as per spice level needed, chopped
- 1 inch ginger grated
- 10 curry leaves
- 1 tbsp ghee clarified butter. To make it vegan use oil.
- 1 tsp cumin seeds
- 2 tsp sugar
- 1 tbsp lemon juice
- 2 tbsp coriander leaves washed and finely chopped
- salt as per taste. Use sendha namak to make it for fasting/upwaas/vraat
Instructions
- Wash the sabudana for 4-5 times till the water looks clear. Soak it in a flat vessel with just water filled on top. Excess water will make sabudana sticky while cooking. Cover and soak for 3-4 hours. (I have used mini sabudana and hence soaking time is less). The normal sabudana needs to soak overnight.
- The water will be absorbed and sabudana will be soft and dry. (you can also put it in colander or strainer to remove excess water if any).
- Heat the ghee /oil in a heavy bottom pan or a nonstick pan. Once the ghee/oil is heated, add cumin seeds. When the cumin seeds crackle add curry leaves and green chilies. Saute.
- Add grated ginger and chopped potatoes.
- Add salt and mix well. Cover the pan with lid and cook on medium heat for 7-8 minutes or till potatoes are soften. Stir in between.
- Meanwhile take soaked sabudana in a bowl. Add crushed peanuts, sugar, salt and lemon juice. Mix well.
- Once the potatoes are cooked, add the sabudana/sago mixture.
- Mix well. Cover and cook for other 7-8 minutes on low heat.
- Open the lid. Mix well and cook for another couple of minutes. (once the sabudana are translucent, it means they are cooked. If you cook more than it they will become mushy and sticky). Add chopped coriander and mix everything well. (I have not taken the pic after adding coriander).
- Serve the sabudana khichdi /sago khichdi hot with yogurt, and cucumber or with tea.
Nutrition
Calories: 440kcal | Carbohydrates: 52g | Protein: 11g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 10mg | Sodium: 429mg | Potassium: 516mg | Fiber: 8g | Sugar: 5g | Vitamin A: 147IU | Vitamin C: 68mg | Calcium: 63mg | Iron: 3mg
