STREET STYLE PAN COOKED PIZZAS, how to make quick & easy pan cooked pizzas

 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

BAJJI CHILLI RAITA, how to make a flavorful raita with Bajji Chillies

 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

Malpat's Thaalis - 53 - North -South Combo

                                                                                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

MINT BELL PEPPER RICE, how to make a flavorful Mint & Bell pepper rice

 

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

OPEN PANEER TIKKA TOASTS, how to make toasts with cottage cheese

 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