Monday, January 10, 2022

 PIZZAS.........

It's everybody's favorite...be it a kid or a grandma or grandpa....

But it is not pocket friendly....

Quite expensive!!!

Everyone cannot definitely afford to buy and eat Pizza....

Everyone will not have a baking Oven too....

So, here's a solution for all these....

Cost effective, quick, easy but never the less tasty PIZZAS.....

Was, with an open mouth, watching on Food network, the way these Street style pizzas are made in Mumbai.....

Thought of sharing with you all....




Ingredients
Pizza base - 3 numbers
Green chutney - 1 cup (green chutney with onion or without)
Tomato ketchup - a small cup
Onions - 2, finely chopped
Tomatoes - 4, finely chopped
Green bell peppers - 2, finely chopped
Grated cheese, as required

Recipe cuisine: North Indian, street style; Category: Lunch/dinner/starter
Prep time: 15 mts; Cooking time: 5-7 mts; 

Serves 3

The above mentioned veggies chopped fine


and mixed well


the necessary things in array


Pan heated, kept on low flames, and first the base is flipped both sides, heated well..


till the color of the base very slightly changes


Now, kept on a plate, and green chutney spread nicely


Now, tomato ketchup is spread over green chutney


Then the vegetable mixture spread liberally



Topped with grated cheese


Microwaved for 50 seconds, so that the cheese will melt a bit


Then kept in a hot pan, flames on the lowest, and cooked till the cheese melts fully. For me, it took less than 5-6 minutes


This is how it is!!! what more do we want???



Notes
*Pizza can be cut into bite sized bits and served as yum yum starters!!

This post first appeared in www.malpatskitchen.com

























9:00:00 PM Mala Thiagu

 PIZZAS.........

It's everybody's favorite...be it a kid or a grandma or grandpa....

But it is not pocket friendly....

Quite expensive!!!

Everyone cannot definitely afford to buy and eat Pizza....

Everyone will not have a baking Oven too....

So, here's a solution for all these....

Cost effective, quick, easy but never the less tasty PIZZAS.....

Was, with an open mouth, watching on Food network, the way these Street style pizzas are made in Mumbai.....

Thought of sharing with you all....




Ingredients
Pizza base - 3 numbers
Green chutney - 1 cup (green chutney with onion or without)
Tomato ketchup - a small cup
Onions - 2, finely chopped
Tomatoes - 4, finely chopped
Green bell peppers - 2, finely chopped
Grated cheese, as required

Recipe cuisine: North Indian, street style; Category: Lunch/dinner/starter
Prep time: 15 mts; Cooking time: 5-7 mts; 

Serves 3

The above mentioned veggies chopped fine


and mixed well


the necessary things in array


Pan heated, kept on low flames, and first the base is flipped both sides, heated well..


till the color of the base very slightly changes


Now, kept on a plate, and green chutney spread nicely


Now, tomato ketchup is spread over green chutney


Then the vegetable mixture spread liberally



Topped with grated cheese


Microwaved for 50 seconds, so that the cheese will melt a bit


Then kept in a hot pan, flames on the lowest, and cooked till the cheese melts fully. For me, it took less than 5-6 minutes


This is how it is!!! what more do we want???



Notes
*Pizza can be cut into bite sized bits and served as yum yum starters!!

This post first appeared in www.malpatskitchen.com

























Saturday, January 1, 2022

 Here are my other Raita varieties

Learnt this new variety of Raita from a close relative of mine...but had my own twists mixed too!!!

Goes very well with Pulavs.... Here, this tasty raita is paired with Beet Pulav!



Ingredients
Thick, creamy fresh curds/yogurt - 2-3 cups
Big sized bajji chilli - 1
Pearl onions - 6-7, finely chopped
Chopped green bell pepper - 2 tbsps
Chopped red bell peppers - 2 tbsps
Coriander/cilantro leaves - a handful, washed and cleaned
Salt to taste

To season
Ghee - 3 tsps
Jeera - 1 tsp

For garnishing
Pomegranate arils
Some cilantro

Recipe cuisine: Indian; Category: Lunch/dinner/raitas
Prep time: 10 mts; Cooking time: 5 mts

Serves 2-3




One Bajji chilli, washed, wiped and kept ready


Then chopped fine


Heat a pan with 1 tsp ghee, saute the chopped bajji chilli pieces


Then, after it cools down, load this along with coriander leaves into a blender jar


and grind to a smooth paste


Add this ground paste along with salt to taste , to the whisked fresh curds


Heat a pan again with some ghee, season jeera


Add the chopped pearl onion pieces and saute till they turn translucent


Add the bell pepper pieces and saute


Add this to the curd, to which ground paste has been added


Mix well


Raita, garnished with cilantro and pomegranate, served with beet pulav


Note
To preserve the flavor of the Bajji chillies, green chilli hasnt been added while grinding. If you need more spice, you can add 1 

This post first appeared in www.malpatskitchen.com








9:00:00 PM Mala Thiagu

 Here are my other Raita varieties

Learnt this new variety of Raita from a close relative of mine...but had my own twists mixed too!!!

Goes very well with Pulavs.... Here, this tasty raita is paired with Beet Pulav!



Ingredients
Thick, creamy fresh curds/yogurt - 2-3 cups
Big sized bajji chilli - 1
Pearl onions - 6-7, finely chopped
Chopped green bell pepper - 2 tbsps
Chopped red bell peppers - 2 tbsps
Coriander/cilantro leaves - a handful, washed and cleaned
Salt to taste

To season
Ghee - 3 tsps
Jeera - 1 tsp

For garnishing
Pomegranate arils
Some cilantro

Recipe cuisine: Indian; Category: Lunch/dinner/raitas
Prep time: 10 mts; Cooking time: 5 mts

Serves 2-3




One Bajji chilli, washed, wiped and kept ready


Then chopped fine


Heat a pan with 1 tsp ghee, saute the chopped bajji chilli pieces


Then, after it cools down, load this along with coriander leaves into a blender jar


and grind to a smooth paste


Add this ground paste along with salt to taste , to the whisked fresh curds


Heat a pan again with some ghee, season jeera


Add the chopped pearl onion pieces and saute till they turn translucent


Add the bell pepper pieces and saute


Add this to the curd, to which ground paste has been added


Mix well


Raita, garnished with cilantro and pomegranate, served with beet pulav


Note
To preserve the flavor of the Bajji chillies, green chilli hasnt been added while grinding. If you need more spice, you can add 1 

This post first appeared in www.malpatskitchen.com








Tuesday, December 14, 2021

                                                                                Menu: 

                                                                      1. Saffron Basundhi

                                                                      2. Onion Pakodas

                                                                      3. Aloo-methi rotis

                                                                      4. Vegetable Pulav

                                                                      5. Matar Paneer

                                                                      6. Tirangi dhal





This post first appeared in www.malpatskitchen.com




9:00:00 PM Mala Thiagu

                                                                                Menu: 

                                                                      1. Saffron Basundhi

                                                                      2. Onion Pakodas

                                                                      3. Aloo-methi rotis

                                                                      4. Vegetable Pulav

                                                                      5. Matar Paneer

                                                                      6. Tirangi dhal





This post first appeared in www.malpatskitchen.com




Tuesday, November 30, 2021

 

This is a Saatvik, No Onion-No Garlic rice, but loaded with flavors, so good for health!!!

And the flavor of  MINT is not diminished by any other strong spices or flavors....

This can be made as a Neivedhyam too...

Please check my Other Rice Varieties



Ingredients

Fresh mint leaves, cleaned and washed - 1 bunch ( roughly 2 handfuls)
Red bell pepper, medium sized - 1, chopped
Yellow bell pepper - medium sized - 1, chopped
Ginger - a small piece
Raw or Sona Masuri rice - 1 cup, cooked
Green chillies - 4
Lemon juice - 1 tsp
Salt to taste

To season
Cooking oil - 2 tsps
Ghee - 2 tsps
Jeera/Cumin seeds - 1 tsp

Recipe cuisine: Indian; Category: Lunch/Dinner
Prep time: 10 mts; Cooking time: 15 mts

Serves 3

Mint leaves and Bell peppers


Mint, ginger and green chillies loaded into the blender jar


and ground to a smooth paste


Rice cooked and spread to cool.


Pan heated with oil and ghee, Cumin seeds seasoned


Then the bell peppers added and sauteed


after bell peppers get cooked a bit, add the ground paste and salt to taste


Saute well on slow fire, till the mixture becomes dry, all the water content in the mint mixture gets evaporated


Add it to the rice


Lemon juice added, and mixed gently



Serve this yummy rice with raita of your choice. Check my Raita varieties


This post first appeared in www.malpatskitchen.com















9:00:00 PM Mala Thiagu

 

This is a Saatvik, No Onion-No Garlic rice, but loaded with flavors, so good for health!!!

And the flavor of  MINT is not diminished by any other strong spices or flavors....

This can be made as a Neivedhyam too...

Please check my Other Rice Varieties



Ingredients

Fresh mint leaves, cleaned and washed - 1 bunch ( roughly 2 handfuls)
Red bell pepper, medium sized - 1, chopped
Yellow bell pepper - medium sized - 1, chopped
Ginger - a small piece
Raw or Sona Masuri rice - 1 cup, cooked
Green chillies - 4
Lemon juice - 1 tsp
Salt to taste

To season
Cooking oil - 2 tsps
Ghee - 2 tsps
Jeera/Cumin seeds - 1 tsp

Recipe cuisine: Indian; Category: Lunch/Dinner
Prep time: 10 mts; Cooking time: 15 mts

Serves 3

Mint leaves and Bell peppers


Mint, ginger and green chillies loaded into the blender jar


and ground to a smooth paste


Rice cooked and spread to cool.


Pan heated with oil and ghee, Cumin seeds seasoned


Then the bell peppers added and sauteed


after bell peppers get cooked a bit, add the ground paste and salt to taste


Saute well on slow fire, till the mixture becomes dry, all the water content in the mint mixture gets evaporated


Add it to the rice


Lemon juice added, and mixed gently



Serve this yummy rice with raita of your choice. Check my Raita varieties


This post first appeared in www.malpatskitchen.com















Sunday, November 14, 2021

 Bored of eating Paneer Tikkas?

Here's a way to eat the Paneer tikkas,  but with a twist!

Healthy, not fried, no unnecessary oil, and baked....




Ingredients
Bread, brown or white as per your choice - 8 slices
Cubed paneer slices - 11/2 cups (home made paneer)
Hung curd - 1 cup
Kitchen King Masala - 11/2 tsps
Kasoori methi - 2 tsps
Tomato - 1, grated
Chopped mint leaves - a handful
Chopped cilantro/coriander - a handful
Red bell pepper - 1/2, chopped
Green bell pepper - 1/2, chopped
Green chutney - as required (with onion - refer here; without onion refer here)
Red chilli flakes
Grated cheese, as required
salt to taste

Recipe cuisine: Indian; Category: Breakfast/lunch/dinner
Prep time: 30 mts; Baking time: 5-10 mts

Yields 8 toasts


 In a bowl, take the hung curd, add kitchen king masala and kasoori methi


Now the grated tomato


Now the chopped mint and cilantro leaves


Mix well


add the paneer cubes


The colored bell peppers


Mix well, let the paneer and bell peppers marinate for minimum 30 minutes. You can leave it inside the fridge also, to prevent hung curd from turning sour. Then 20 minutes before making, take it out


Line the baking tray with aluminum foil, spray some Olive oil, arrange 4 bread slices and spread green chutney on top


Spread the paneer mixture on top

Sprinkle some red chilli flakes


Top with some grated cheese


Pre heat the Oven at 200 degrees Celsius for 10 minutes, then slide the baking tray into it, and bake till the cheese melts


Done to perfection!!


Serve with any soup. Seen here is Sweet potato soup.



Notes
Since green chutney is there, I just added Kitchen king masala. Any spice powder is optional. But this itself, trust me, had superb taste.
This post first appeared in www.malpatskitchen.com








9:00:00 PM Mala Thiagu

 Bored of eating Paneer Tikkas?

Here's a way to eat the Paneer tikkas,  but with a twist!

Healthy, not fried, no unnecessary oil, and baked....




Ingredients
Bread, brown or white as per your choice - 8 slices
Cubed paneer slices - 11/2 cups (home made paneer)
Hung curd - 1 cup
Kitchen King Masala - 11/2 tsps
Kasoori methi - 2 tsps
Tomato - 1, grated
Chopped mint leaves - a handful
Chopped cilantro/coriander - a handful
Red bell pepper - 1/2, chopped
Green bell pepper - 1/2, chopped
Green chutney - as required (with onion - refer here; without onion refer here)
Red chilli flakes
Grated cheese, as required
salt to taste

Recipe cuisine: Indian; Category: Breakfast/lunch/dinner
Prep time: 30 mts; Baking time: 5-10 mts

Yields 8 toasts


 In a bowl, take the hung curd, add kitchen king masala and kasoori methi


Now the grated tomato


Now the chopped mint and cilantro leaves


Mix well


add the paneer cubes


The colored bell peppers


Mix well, let the paneer and bell peppers marinate for minimum 30 minutes. You can leave it inside the fridge also, to prevent hung curd from turning sour. Then 20 minutes before making, take it out


Line the baking tray with aluminum foil, spray some Olive oil, arrange 4 bread slices and spread green chutney on top


Spread the paneer mixture on top

Sprinkle some red chilli flakes


Top with some grated cheese


Pre heat the Oven at 200 degrees Celsius for 10 minutes, then slide the baking tray into it, and bake till the cheese melts


Done to perfection!!


Serve with any soup. Seen here is Sweet potato soup.



Notes
Since green chutney is there, I just added Kitchen king masala. Any spice powder is optional. But this itself, trust me, had superb taste.
This post first appeared in www.malpatskitchen.com