NAAN PIZZA, how to make a Desi Pizza bursting with flavors!!

 This is a special recipe of my Daughter!!

She has made this several times during my visits to her home.....suddenly I thought of making this and documenting it too!

For this, we have to buy the Naans from the refrigerator section...I got Aashirwaad naans, 5 in a  pack, very soft and fresh...

Please check my other Pizza - varieties.....

pizza sandwiches

vegetable, pizza

mexican pizza

real italian pizza

bread pizza

Street style pan cooked pizza

Naan Pizza served with Kesar Shrikhand

Ingredients

Naans - 4

Tomato ketchup - as required

Green chutney without onion  - as required

Grated cheese - 3-4 cubes Amul cheese (any variety of cheese can be used)

Few tomato slices

Few black olives

Recipe Cuisine: Fusion cuisine; Category: Lunch/Dinner

Prep time: 15 mts; Baking time: roughly 10 - 12 minutes

Yields 4 Naan Pizzas

Naans kept outside for 10 minutes, so that, if they are sticking to each other, you can separate them easily, and keep on a plate, then microwave each for 30 seconds, toast on a non stick pan both sides, and keep them ready

Some tomato ketchup smeared..in the meantime, pre heat the oven to 230  degrees Celsius for 10 minutes

Now generous layer of green chutney 

Grated cheese topped

Tomato slices arranged

Few Olives too

Oven is ready now, pizzas are being loaded into Oven, and baked for 10 - 12 minutes, till the cheese melts and the naans become little bit firm, not too brownish or hard

Don't they look so beautiful??? So tasty too....

Hot -hot Pizzas, totally Desi version, served with a yummy, chilled Kesar Shrikhand.

*This Post first appeared in www.malpatskitchen.com

* you can also use pizza bases, instead of naan

PRESSURE COOKER KEERAI MASIYAL, How to make a quick Keerai masiyal

 Here are my traditionally made Keerai masiyals

Regular keerai masiyal

Andhra style keerai masiyal

I thought for every day use, this Pressure cooker style is the best. Andhra style Masiyal can be made in pressure cooker too

Ingredients

Palak - 1 bunch

Salt to taste

Jeera - 1 tsp

Hing powder - 1/4 tsp

Rice flour - 1 tsp

To season

Cooking / gingely oil - 2 tsps

Mustard seeds - 1/2 tsp

Broken urad dhal - 1 tsp

Jeera - 1 tsp

Red chillies - 2, broken

Recipe Cuisine: South Indian; Category: Lunch

Prep time: 10 mts; Cooking time: 5 mts

Serves 2-3

In a pressure pan, 1/4 cup water is taken and 1 tsp rice flour added 

and mixed well

Hing powder and jeera added

Washed and chopped palak added

Lid closed, cooked for 2 whistles, opened after pressure cools down naturally

Cooked palak shifted into a deep vessel and hand blended

Salt to taste added

Oil heated, seasonings above mentioned, done

Poured to the blended palak and simmered for 2 minutes

Keerai masiyal ready in a JIFFY!!!!!

This post first appeared in www.malpatskitchen.com

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

HOME MADE KOOTTU POWDER/PODI, how to make a spice-powder for lentil-vegetable based gravies

 This recipe is being documented mainly for the next gen.

I have , several times made this for my son, during his bachelor and student days, and daughter, during her post-partum period ...after leaving her and coming off to India ..but I still have not documented this in my blog...now, the next generation has started going to colleges, some at the verge of getting married...so, I thought this is the apt time to upload in my blog.

Koottu is an important dish in Tambrahm cuisine, and I have illustrated a very easy way to make this. This saves students and bachelors the job of grinding for koottu.....why them?? even for us, it's so useful for a quick koottu!

Vegetable is your choice, any vegetable like chayote squash, carrot-potato-peas, broad beans, cabbage, ash gourd, yellow squash can be used.

Can be refrigerated and used for 3-4 months.

Ingredients

Cooking oil - 1/2 tsp

Split urad dhal/whole urad  - 1/2 cup

Red chillies - 4-5

Jeera/cumin - 3 tsps

Pepper - 11/2 tsps

Hing powder - 1/2 tsp

Recipe cuisine: South Indian; Category: podi/powder

Prep time: nil; Roasting time: 5 mts

Yields a small bowl of powder

Heat a pan with 1/2 tsp oil, add all the above mentioned ingredients, flames on the lowest

Saute it till everything becomes hot, and the urad is pale in color.

Like this. No need to make them golden, urad has to just lose the moisture in it. That's all.

After it cools down, load in the blender jar

Pulse it to a slightly coarse powder. Needn't be very fine powder

Then how do you make koottu using this???  Load 1/2 cup moong dhal, which is soaked in hot water for 30 minutes, and the chopped snake gourd, (this quantity will yield koottu for 2)in a pressure pan, with some turmeric powder and cook for 3 whistles. You can cook this in a Instapot too. Then salt to taste added, and mixed

You can see the Koottu powder (2-3 tsps), grated coconut - 2 tsps (optional)and some curry leaves topped. Then seasoning of mustard seeds and urad dhal done in coconut oil and added.  You can use any cooking oil or ghee, whichever suits you.Simmer for 5 minutes on low flames, and your koottu is ready!!!! Eat with rice or rotis!!

This post first appeared in www.malpatskitchen.com

QUICK ALOO BHAAJI/POTATO MASAL, how to make masal in pressure cooker

At times, these pressure cooked recipes turn out to be as tasty as the traditionally made ones, and save lot of time and hassle for us, especially the working people, the moms who have to pack kids' lunch boxes....
The traditional masal is here

Ingredients

Potatoes - 4-5, peeled and cubed

Onion - 2, medium sized, finely chopped

Tomatoes - 2, chopped

Salt to taste

Lemon juice - 3 tbsps

To season

Gingely/cooking oil - 3-4 tsps

Hing powder - 1/2 tsp

Turmeric powder - 3/4 tsp

Green chillies - 3, slit or chopped, however you wish...I just slit

Ginger paste/chopped or grated ginger - 1/2 tsp

Mustard seeds - 1 tsp

Split urad dhal - 1 tsp

Channa dhal - 1 tsp

Curry leaves - few

Recipe cuisine: South Indian; Category: Breakfast/lunch/dinner

Prep time: 5 mts; Cooking time: 5-7 minutes

Serves 3

Heat oil in a pressure pan, add hing and turmeric powders

Add mustard seeds, split urad channa dhals

Add ground ginger

Now, the onions and slit green chillies, and saute till the onions turn translucent

Now, the chopped tomatoes and curry leaves

Now the cubed potaotes

Salt to taste

Add water, till the potatoes are 3/4 immersed, close the lid, put the weight and cook for 3-4 whistles. If the whistles are long, 3 are enough, if they are short, bring 4 whistles.

After the pressure releases by itself

Mash with a masher. If you want small potato lumps here and there, then do not mash very finely.

Add lemon juice...tada!!! see how soon the masal is done!!!!

Serve with hot poories and enjoy!!!

This post first appeared in www.malpatskitchen.com