बेसन की नानखताई बिना ओवन के - Nan Khatai Recipe without Oven

By Nisha Madhulika

 नानखताई हम ओवन में बनाते हैं, बहुत अच्छी नानखताई बनती है, लेकिन यह नानखताई  को गैस पर किसी भारी तले के बर्तन या कुकर में में बना सकते हैं. बिना ओवन के भी यह नानखताई उतनी ही अच्छी बनती है जितनी ओवन में. आज हम बिना ओवन के पैन में बेसन की नानखताई बनायेंगे.

आवश्यक सामग्री - Ingredients 

• बेसन - 1 कप (125 ग्राम)
•  पाउडर चीनी - आधा कप (125 ग्राम)
• देशी घी या वेजिटेबल घी- आधा कप ( 125 ग्राम )
• बेकिंग पाउडर - आधा छोटी चम्मच
• छोटी इलाइची - 4-5
• पिस्ते - 4-5

विधि - How to make nan khatai without oven in pan

छोटी इलाइची को छील कर कूट कर पाउडर बना लीजिये. पिस्ते को पतले पतले बारीक काट लीजिये. घी को पिघला लीजिये.
बेसन और चीनी को मिक्स कर लीजिये, बेकिंग पाउडर और छोटी इलाइची पाउडर डालकर अच्छी तरह मिक्स होने तक मिक्स कर लीजिये. पिघला घी रूम तापमान पर, 2-3 चम्मच प्याली में बचाते हुये, बेसन मिक्स में डालिये और हाथ से अच्छी तरह मिलाते हुये नरम गुथा हुआ आटा जैसा होने तक तैयार कर लीजिये, आटा अच्छी तरह गुथ गया है तो उसमें बचा हुआ घी मत मिलाइये.
भारी और समतल तले का बर्तन गैस पर रखिये, 300 - 400 ग्राम नमक डाल कर तले में एक जैसा फैला लीजिये, बीच में एक जाली स्टेन्ड रख दीजिये जिसके ऊपर नानखताई की प्लेट रखेंगे, और धीमी गैस पर बर्तन को ढककर गरम होने दीजिये, जब तक बर्तन गर्म होता है, तब तक नानखताई बनाकर प्लेट में लागा लीजिये.


प्लेट में घी डालकर चारों ओर लगाकर चिकना कीजिये. डोह से थोड़ा सा डोह निकाल कर दोनों हाथों से गोल कीजिये, गोले को एक हथेली पर रखकर दूसरी हथेली से हल्का सा दबा कर चपटा कर दीजिये, और ट्रे में रखिये, इसी तरह से सारी नानखताई बना कर ट्रे में थोड़ी थोड़ी दूर पर लगा लीजिये. ट्रे या प्लेट के भरने पर प्लेट को जो बर्तन गैस पर अब गरम हो चुका उसमें जाली स्टेन्ड के ऊपर रख दीजिये, बर्तन को ऊपर से अच्छी तरह ढक दीजिये.

धीमी गैस पर नानखताई को 15 मिनिट तक बेक होने दीजिये, 15 मिनिट बाद नानखताई को चैक कीजिये, नानखताई अच्छी तरह फूल गई है, और नीचे की ओर से हल्की सी ब्राउन हो गई है तब वह बेक हो गई है, अगर वह बिलकुल भी नीचे की ओर से ब्राउन नहीं हुई है तब उसे और 3-4 मिनिट के लिये धीमी गैस पर और बेक होने दीजिये. अब नानखताई को चैक कीजिये, नानखताई बेक होकर तैयार हो गई है, नानखताई को बेक होने में 15-20 मिनिट लग जाते हैं.
नानखताई ठंडी होने के बाद प्लेट से निकाल कर किसी प्याले या दूसरी प्लेट में रख लीजिये, बहुत स्वादिष्ट और अच्छी नानखताई बनकर तैयार है. नानखताई पूरी तरह ठंडी होने के बाद, एअर टाइट कन्टेनर में भर कर रख लीजिये और 2 माह से भी अधिक दिनों तक रख कर खाते रहिये.

सुझाव:
नानखताई को बेसन से , बेसन और मैदा मिलाकर, बेसन और सूजी मिलाकर, बेसन, मैदा और सूजी मिलाकर या अकेले मैदा से, मैदा और सूजी मिलाकर अपने पसन्द के अनुसार बनाया जा सकता है.
गुंथे हुये आटे में अगर थोड़ा घी अधिक है तो नानखताई, फूलने के वजाय चपती पतली सी बनेगी, थोड़ा बेसन मिलाकर गुंथे हुये आटे को सही किया जा सकता है.
अगर गुंथे हुये आटे में घी मात्रा थोड़ी कम है तब नानखताई में क्रेक आ जाते हैं तो थोड़ा सा घी मिलाकर गुंथे हुये आटे को ठीक किया जा सकता है.

Read more about this recipe click this link
http://nishamadhulika.com/850-nankhatati-recipe-without-ove.html

Rice and Moong Dal Idli by Tarla Dalal

 Rice and Moong Dal Idli  by Tarla Dalal 

 

Rice and Moong Dal Idli is a variant of the most popular South Indian snack, Idli, which is traditionally made with rice and urad dal. The well-tested proportions of rice and green moong dal used in this recipe result in a pleasant texture, taste and colour, which will be loved by all your family members. It is a nutritious, protein-rich idli, further enhanced with vitamin-rich vegetables.

Soaking time:  5 to 6 hours
Preparation Time: 5 mins
Cooking Time: 10 mins
Makes 16 idlis

Ingredients

1/2 cup rice (chawal)
1/2 cup green moong dal (split green gram)
1/4 tsp fenugreek (methi) seeds (optional)
1/2 cup grated carrot
1/2 cup finely chopped spring onion whites and greens
salt to taste
1 tsp fruit salt

For Serving

nutritious green chutney

Method

1. Soak the rice, moong dal and fenugreek seeds in a deep bowl with enough water for 5 to 6 hours.
2. Drain and blend in a mixer to a smooth paste using little water.
3. Transfer the mixture into a bowl, add the carrots, spring onion whites and greens and salt and mix well.
4. Just before steaming, add the fruit salt to the batter and pour 2 tsp of water over it.
5. When the bubbles form, mix gently.
6. Put a little batter into each greased idli mould and steam in a steamer for 10 minutes or till the idlis are cooked.
7. Cool slightly, demould and serve immediately with nutritious green chutney.

Handy tip:

1. The idli is done when a toothpick or a knife inserted in its center comes out clean.

Read more about this recipe click this link

http://www.tarladalal.com/Rice-and-Moong-Dal-Idli-4665r 

NAAN (WITHOUT YEAST) RECIPE WITH ALOO GOBI

NAAN (WITHOUT YEAST) RECIPE WITH ALOO GOBI 

By Rak's Kitchen

 19

The first time when I tried making naan at home,I took the recipe from a cookbook and it had yeast in it.My hubby does not liked the smell of yeast,me neither. May be I dint knew the right way of using it(but I used an active one,that's for sure!)
The next time,almost after 2 years,I tried out the same recipe,omitting the yeast part. It came out quite good! I thought of sharing with you all!

Aloo gobi I tried after I got the recipe from my friend S.It tastes great with this Naan.
(Pictures Updated)

Aloo gobi recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 15 mins    |  Cook time: 15 mins    |  Serves: 2

Ingredients

Potato	2 nos.
cauliflower	15 bit size florets
Onion	1 no.
Tomato	1 no. medium
redchilli powder	1 tsp
Turmeric	1/4 tsp
Jeera	1 tsp
Coriander leaves	2 tbsp Chopped
Oil/Ghee	1 1/2 tblsp
Salt	as needed

Method:

1. Microwave potatoes in high for 2 minutes,and peel off the skin and cube it and keep aside.( potatoes should be only 3/4 th cooked) Parboil cauliflower in salt added water and drain the water and keep aside. Cut onion length wise and cube the tomatoes.
2. Heat kadai and add oil/ghee and when hot splutter cumin.Add onion and fry till transparent,add the tomatoes,red chilli and turmeric powders and fry for a minute.

3. Then add the potato,cauliflower,coriander leaves and sprinkle salt and little water and mix well.Cook covered till the cauliflower and potato becomes soft but not gooey and absorbs the masla.(mix in between once/twice)By this time,the tomatoes would have given a coat to the aloo and gobi. Transfer to the serving bowl and garnish with coriander leaves.

Transfer to the serving bowl and garnish with coriander leaves.

Naan without yeast recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 3 Hr    |  Cook time: 15 mins    |  Makes: 6

Ingredients

Maida/All pupose flour	2 cups
Fresh thick curds	1/2 cup
Milk,warm	1/2 cup
Sugar	1/2 tsp
Salt	1 tsp
Baking powder	3/4 tsp
Cooking soda	3/4 tsp
Melted Ghee/Butter	4 tsps

Method:

1. Sieve maida with baking powder and cooking soda for 3 times.( to ensure even mixing) take the seived flour in a bowl and make a dent in the centre. Pour milk,curd,salt,sugar in that dent.

2. Mix well after a minute,gather the flour with your finger tips and dont knead hard.Keep aside covered for 2-3 hours. (U can keep upto 7-8 hours)Knead the dough softly at the time of making and make even sized balls.The size should be larger than our chapatti making ball.

3. Dust the rolling platform generously with maida and roll it and pull one edge to make a tear shape.( I could not get that shape this time properly ) Apply water on top of naan and turn over it to the hot tawa so that the water applied part sticks to the pan.

4. Cook covered in medium flame and after a minute if u open,u could see it has puffed up.Now turn the pan upside down and cook the otherside on direct flame till the other side becomes light golden in colour.If u r not comfortable in this u can simply take and put the nan in direct flame as u do for roties ,otherwise also u can turn over it in tawa itself and cook.Its your choice.But cooking in direct flame sure gives a good finish to the naan. Apply butter/ghee over both sides and serve hot.! I served with aloo gobi It is coming very very soft and please do try it and tell me how it came!!!

Read more about
this recipe click this link
http://www.rakskitchen.net/2009/04/naan-without-yeast-with-aloo-gobi.html

पनीर कुल्चा - Paneer Kulcha ( Rotis and Subzis) तरला दलाल द्वारा

पनीर कुल्चा - Paneer Kulcha ( Rotis and Subzis)

तरला दलाल  द्वारा

कुलचा एक पारंपरिक व्यंजन है जिसे मैदा और दही से बनाया गया है। दही इस कुलचे में स्वादिष्ट खट्टापन प्रदान करता है। यहाँ कुलचे को स्वादिष्ट तीखे पनीर मिश्रण से भरकर बनाया गया है। यह सुझाव दिया जाता है कि आटे को फूलने के लिए कम से कम 2 घंटे तक गीले सूती कपड़े से ढ़क कर रखा जाये। ऐसा करने से कुलचे फूले हुए बनेंगे।

तैयारी का समय: 15 मिनट
पकाने का समय: 20 मिनट
10 कुल्चे के लिये

सामग्री

कुलचा के आटे के लिए1 1/4 कप मैदा
4 टेबल-स्पून दही
नमक सवादअनुसार

मिलाकर भरवां मिश्रण बनाने के लिए3/4कप कसा हुआ पनीर
1/4 कप बारीक कटा हुआ प्याज़
2 टी-स्पून बारीक कटी हुई हरी मिर्च
1/2 टी-स्पून कसा हुआ अदरक
1/4 टी-स्पून हल्दी पाउडर
एक चुटकी गरम मसाला
नमक स्वादअनुसार

अन्य सामग्री मैदा , डस्ट करने के लिए
घी , ब्रश और पकाने के लिए

विधि
कुलचा के आटे के लिए

1. आटे और नमक को एक बाउल में एक साथ छान लें। दही डालकर, थोड़े गुनगुने पानी का प्रयोग कर नरम आटा गूँथ लें।
2. गीले सूती कपड़े से ढ़ककर, २-३ घंटे कले लिए एक तरफ रख दें।

आगे बढ़ने की विधी

1. भरवां मिश्रण को 10 बराबर भाग में बाँटकर एक तरफ रख दें।
2. आटे को 10 बराबर भाग में बाँटकर, प्रत्येक भाग को थोड़े सूखे आटे का प्रयोग कर छोटे गोल आकार में बेल लें।
3. गोले के बीच में भरवां मिश्रण के एक भाग को रखें। किनारों को साथ लाकर अच्छी तरह बंद कर लें।
4. थोड़े सूखे मैदा का प्रयोग कर, दुबारा ७५ मिमी (3") व्यास के गोल आकार में बेल लें।
5. कुलचा को घी से हलका चूपड़ लें और गरम तवे पर, दोनो तरफ सुनहरे दाग पड़ने तक पका लें।
6. विधी क्रमांक 3 से 4 को दोहराकर 9 और कुलंचे बनायें।
7. थोड़ा घी लगाकर गरमा गरम परोसें।

Read more about this recipe click this link 

http://www.tarladalal.com/paneer-kulcha-%28--rotis-and-subzis%29-hindi-38886r 

 

Oats Milkshake-Oats Dates Almond Milkshake Recipe

Oats Milkshake-Oats Dates Almond Milkshake Recipe 

 

Oats Milkshake Recipe
Cook time - under 5 mins

Serves -1

 Ingredients needed 

Oats - 2 tbsp
Dates - 3
Almonds blanched - 3-4
Jaggery/sugar/ honey - 2 tsp (I used powdered jaggery)
Milk -3/4 cup

Preparation 

Soak almonds in boiling water and peel the skin.

Method 

Cook oats in 1/2 cup of water and allow it to cool.

Blend almonds, dates in little milk first, then add cooked oats, jaggery, rest of the milk and blend for a few more seconds.

Pour into tall glass and serve chilled.

Yummy oats milkshake is ready.

Read more this recipe click this link

http://www.padhuskitchen.com/2012/10/oats-milkshake-oats-dates-almond.html

Oats Vegetable Porridge Recipe-Oats Recipes

Oats Vegetable Porridge Recipe-Oats Recipes 

 

Oats Vegetable Porridge Recipe
By Padhu Sankar

Prep time - under 10 mins
Cook time -under 10 mins
Serves -1

Ingredients needed

Oats - 2 1/2 tbsp (I used Quaker's oats)

Mixed vegetables - 1/2 cup (carrot, beans, cabbage)

Salt and Pepper powder to taste

Preparation

Chop all the vegetables into small pieces.

Method

Take a cup of water in a pan, add oats to it and bring it to boil.

Once it starts boiling, simmer and cook stirring from time to time so that it does not stick to the bottom of the pan. Cook in low flame until it thickens and the oats becomes soft.

In a another pan, cook the vegetables with less water adding needed salt. Once the vegetables are half cooked, add it to the cooked oats mixture. Do not over cook the vegetables.The vegetables should retain their crunchiness.

Cook both together for 2 minutes, add salt and pepper to tastes and switch off the flame.(since we have added salt to the vegetables, add less salt)

Easy, simple, healthy and filling breakfast is ready in a few minutes time.

 Read more this recipe click this link

http://www.padhuskitchen.com/2012/08/oats-with-vegetables-oats-vegetable.html

Moong Dal and Paneer Phudina Chila by Tarla Dalal

 Moong Dal and Paneer Phudina Chila  by Tarla Dalal

Chock-full of nutrients and abundant in flavour too, the Moong Dal and Paneer Phudina Chila is a wonderful snack to have any time of the day, whether for breakfast, supper or as a tea-time treat for a sudden guest. Ready in minutes, this flavourful chila features an exciting stuffing of mint-tinged paneer.

Preparation Time: 5 mins
Cooking Time: 8 mins
Makes 4 chilas

Ingredients

1/2 cup yellow moong dal (split yellow gram) , soaked for 4 hours
1/2 tsp ginger-green chilli paste
1/4 tsp asafoetida (hing)
1/2 tsp sugar
salt to taste

To Be Mixed Into A Topping

1/2 cup crumbled paneer (cottage cheese)
1/4 cup finely chopped mint leaves (phudina)
1/2 tsp finely chopped green chillies
1/2 tsp chaat masala
salt to taste

Other Ingredients

oil for greasing and cooking

For Serving

green chutney
tomato ketchup

Method

1. Divide the topping into 4 equal portions and keep aside.
2. Drain the soaked moong dal, add ½ cup of water and blend in a mixer till smooth.
3. Transfer the mixture into a bowl, add the ginger-green chilli paste, asafoetida, sugar and salt and mix well.
4. Divide the batter into 4 equal portions and keep aside.
5. Heat a non-stick tava (griddle), grease with a little oil, pour a portion of the batter on the tava and spread it evenly to make a 125 mm. (5") diameter round.
6. Spread a portion of the topping evenly over it and press it gently so the topping sticks to the chila.
7. Cook, using a little oil, till it turns golden brown in colour from both the sides.
8. Repeat steps 5 to 7 to make 3 more chilas.
9. Serve immediately with green chutney and tomato ketchup.

 Read more about this recipe click this link

http://www.tarladalal.com/Moong-Dal-and-Paneer-Phudina-Chila-2870r

Medu Vada ( South Indian Recipe) by Tarla Dalal

Medu Vada ( South Indian Recipe)  by Tarla Dalal 

 

Soaking Time:  2 hours.
Preparation Time: 15 mins
Cooking Time: 30 mins
Makes 8 medu vadas.

Ingredients

1 cup urad dal (split black lentils)
3 green chillies , roughly chopped
3 to 4 peppercorns (kalimirch)
8 to 10 curry leaves (kadi patta)
1 tsp ginger (adrak)
salt to taste
coconut oil or any other refined for deep-frying
fried coconut chutney for serving
sambhar for serving

Method

1. Clean, wash and soak the urad dal in enough water for atleast 2 hours.
2. Drain, add the green chillies, pepper, curry leaves and ginger and blend in a mixer to a smooth batter, adding little water.
3. Add the salt and mix well and divide the mixture into 8 equal portions. Keep aside.
4. Wet your hand.
   
5. Take a portion of the mixture in your hand.
   
6. Make a hole in the centre with your thumb.
   
7. Heat oil in a kadhai, upturn your hand and drop the wada in oil.
   
8. Deep fry the wada till both sides turn golden brown in colour.
9. Repeat with the remaining batter to make 7 more medu wadas.
10. Drain on absorbent paper. Serve hot with fried coconut chutney and sambhar.

Read more about this recipe click this link

http://www.tarladalal.com/Medu-Vada-%28-South-Indian-Recipe%29-32683r

 

Karela Theplas by Tarla Dalal

Karela Theplas  by Tarla Dalal 

 

The first thing we all can think about karelas is their bitterness. But karela is extremely beneficial for diabetics and one can enjoy it more if you acquire the taste for it. This innovative recipe makes use of the peels of the karela which we usually throw away. Wash and chop the peels into small pieces before adding it to the dough.

Preparation Time: 5 mins
Cooking Time: 15 mins
Makes 10 theplas

Ingredients

1 cup whole wheat flour (gehun ka atta)
1/4 cup bajra (black millet) flour
1/2 cup bitter gourd (karela) peels , finely chopped
1/2 tsp finely chopped garlic (lehsun)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander (dhania) powder
1 tbsp chopped coriander (dhania)
salt to taste

Other Ingredients oil for cooking

Method

1. Combine all the ingredients in a bowl and knead into a firm dough using enough water and knead well.
2. Divide the dough into 10 equal parts and roll each portion into a circle of approx. 125 mm. (5") diameter.
3. Cook each thepla using a little oil on a non-stick pan till both sides turn golden brown in colour.
4. Serve hot.

 Read more about this recipe click this link

http://www.tarladalal.com/Karela-Theplas-4208r

 

Hariyali Dalia by Tarla Dalal

 Hariyali Dalia by Tarla Dalal

 

 

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 servings

Ingredients

1 cup broken wheat (dalia) , washed and drained
1/2 cup finely chopped mint leaves (phudina)
1/2 cup finely chopped coriander (dhania)
1/2 cup finely chopped dill leaves (shepu / suva bhaji)
1 1/2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 tbsp finely chopped green chillies
salt to taste

Method

1. Heat the oil in a pressure cooker and add the mustard seeds.
2. When the seeds crackle, add green chillies and sauté on a medium flame for a few seconds.
3. Add the broken wheat and sauté on a medium flame for 2 to 3 minutes, while stirring continuously.
4. Add 3 cups of hot water, mint leaves, coriander, dill leaves and salt, mix well and pressure cook for 3 whistles.
5. Allow the steam to escape before opening the lid.
6. Serve immediately.

 Read more about this recipe click this link  http://www.tarladalal.com/Hariyali-Dalia-38997r

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

'Gazpacho' Salad

About this recipe:This is a great pasta salad for summer picnics or easy dinners. It's colourful and tangy with its lime-tomato dressing and hari mirchi.

 Ingredients

Serves: 6 

• 225g fusilli pasta
• 4 green onions, chopped
• 1 green capsicum, chopped
• 1 green chilli, seeded and minced
• 2 tomatoes, chopped
• 1 cucumber

• 4 tablespoons olive oil
• 1/4 teaspoon salt
• 1 clove garlic, crushed
• 4 tablespoons fresh lime juice
• 1/4 teaspoon freshly ground black pepper
• 175ml tomato juice

Directions

Prep:20min  ›  Cook:10min  ›  Ready in:30min 

1. Cook fusilli according to package instructions; drain.
2. In large bowl combine pasta, onion, green capsicum, chilli, tomatoes, cucumber, oil, salt, garlic, lime juice, black pepper and tomato juice. Toss well and chill in refrigerator for 2 hours. Toss again before serving.

Read more about this recipe click this link
http://allrecipes.co.in/recipe/668/-gazpacho--salad.aspx?o_is=Hub_TopRecipe_4

Roti Fry

About this recipe: I loved crunchy, spicy fried roti with a cup full of cool raita. Great for when you have rotis left over.

 

Ingredients

Serves: 4 

• 3 Rotis
• Oil 1 tsp Tadka Seeds
• 1 medium onion, cut into long flakes
• 4 Green Chilies -Cut into small pieces
• 3-4 dry curry Leaves
• 3 cups Cabbage thinly shredded

• 1 cup Peas
• 1 Capsicum cut length wise
• 1/2 tsp Green Chilli Sauce
• 1/2 tsp Red Chili Sauce
• 1 stem Coriander Leaves
• Salt – to Taste

Directions

Prep:45min  ›  Cook:15min  ›  Ready in:1hr 

1. Mush the rotis into small pieces. Take a heavy bottomed pan and heat the oil. Put tadka seeds, onion, green chilies and curry leaves and saute for couple of minutes. Put the cabbage, peas and capsicum and fry till the veggies are half cooked (you need to have crunch in the veggies).
2. Put mushed roti pieces and saute for 5 minutes. Now put the green chilli sauce, red chilli sauce and mix very well. Put the coriander leaves and mix. Serve it hot with raita.

read more about this recipe click this link
http://allrecipes.co.in/recipe/316/roti-fry.aspx?o_is=LV

Bread Pizza Recipe By Priya

Bread Pizza Recipe

By Priya

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 8 pieces

Serving Size: 1 piece

Calories per serving: 140

Fat per serving: 1.2 g

Bread Pizza Recipe is made with Bakery Bread, topped with Fresh Vegetables and Cheese. It can be made at home in just a few minutes and kids really love it.

Ingredients

• 8 Bread slices
• 2 teaspoon unsalted butter
• 1 small onion
• 1 tomato
• 1 capsicum (bell pepper)
• 1/2 cup pizza sauce
• 1/2 cup cheese, grated
• Salt to taste

Instructions

1. Arrange the bread slices on a chopping board, spread a good amount of butter and pizza sauce on all bread slices.
2. Slice the vegetables thinly (you can add mushroom or paneer in this). Arrange the vegetables on all bread slices and top with generous amount of grated cheese. (I have used parmesan cheese here but you can go with mozzarella cheese as well).
3. Preheat the oven at 250 degrees F and arrange the pizza breads in it. Bake the pizzas for about 15 minutes, till they turns slightly browned and cheese starts melting.
4. Yummy bread pizzas are ready to serve.

Notes

You can sprinkle some oregano and red chilli flakes just before serving.

Chef Tips:

• Read how to make Pizza Sauce at home.

Pizza Sauce Recipe

By Priya

Preparation time: 5 minutes
Cooking time: nil
Servings: 2 cups for 4 pizzas

Ingredients:

1. 8 dried red chillies
2. 1 tsp tomato ketchup (store Bought)
3. 2 tbsp fresh tomato paste
4. 4 cloves garlic
5. 1/2 inch ginger
6. 1 tsp oregano
7. 1/4 tsp sugar
8. 1 tsp onion powder
9. 1/4 tsp dried basil
10. 1/4 tsp ground black pepper
11. Salt to taste

How to make Pizza Sauce:

1. In a grinding bowl combine dried red chillies, garlic, ginger, dried basil, sugar and little bit of water.
2. Blend until smooth.
3. In a large bowl add tomato ketchup, tomato paste, ground red chilli paste, salt and black pepper.
4. Stir in onion powder and oregano.
5. Mix well and leave to set at least for 2 hours to blend all the flavors.
6. Spread over pizza base and make your favorite pizzas.

Chef Tips:

1. Store pizza sauce in an air tight container, it will last for a week in your refrigerator.
2. Use this pizza sauce for making plain pizza’s or pizza with toppings.
3. You can use rosemary leaves to make it more flavorful.
4. You can use this delicious pizza sauce for making various pizza’s such as:
   • Paneer Cheese Pizza
   • Tandoori Paneer Pizza
   • Vegetable Cheese Pizza
   • Homemade Pizza
   • Spicy Chicken Pizza
   • Vegetable Paneer Pizza and many more.

• These delicious Bread Pizzas can be cooked on tawa as well.

• You can serve them with Tomato Ketchup.

Read more about this recipe click this link

1. http://www.tasty-indian-recipes.com/snacks-recipes/bread-pizza-recipe/?utm_source=Bread%20Pizza%20Recipe&utm_medium=link&utm_campaign=PBT-Most-Popular-Recipes
2. http://www.tasty-indian-recipes.com/pizza-recipes/pizza-sauce-recipe/

Aloo Gobi Dry Recipe By Priya

Aloo Gobi Dry Recipe

By Priya

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 3 cups

Serving Size: 1 cup

Calories per serving: 346

Fat per serving: 10.5g

Aloo Gobi Dry Recipe is the Simple but very Tasty Punjabi Dish cooked with Aloo, Gobi, Bell Pepper and Indian Spices. It's a Side Indian Dish to serve with Chapati, Dal and Rice.

Ingredients

• 1 cup gobi (cauliflower) florets
• 2 medium aloo (potatoes), chopped
• 1 tbsp green bell pepper, sliced
• 1 tbsp yellow bell pepper, sliced
• 1 tbsp red bell pepper, sliced
• 1/2 onion, sliced
• 1 tomato, chopped
• 2 green chilies, finely chopped
• 1/2 tsp red chili powder
• 1/2 tsp turmeric powder
• 1/2 tsp coriander powder
• 1/2 tsp garam masala powder
• 1/4 tsp dry mango powder
• 1/2 cup cooking oil for shallow frying
• Salt to taste

Instructions

1. Heat 1/2 cup of oil in a pan and shallow fry the aloo on medium flame.

2. When aloo are little browned, remove out from pan and now shallow fry gobi florets in same oil.

3. Drain fried aloo and keep aside.

4. Also drain shallow fried gobi and set it aside with aloo.

5. Take out the whole oil from the pan and leave only 1/2 tsp of oil in it. Now add chopped green chilies, sliced onion and sliced bell peppers.

6. Stir very well on low flame for 1-2 minutes, till the veggies tender.

7. When the vegetables are almost done, then mix in chopped tomatoes and stir in salt to taste. Keep cooking for a couple of minutes on low flame.

8. Now add fried aloo and gobi, 1/2 tsp red chili powder, 1/2 tsp turmeric powder, 1/2 tsp coriander powder, 1/2 tsp garam masala powder and 1/4 tsp dry mango powder.

9. Mix well and cover the pan. Leave to cook for 3-4 minutes, so that aloo and gobi blends with the flavors of bell pepper and spices.
10. Serve with Rice or Roti and Salad.

Notes

If you do not want to shallow fry aloo and gobi, then you can first saute it in little oil and then mix in veggies and spices, in such case, you will need to cook it for some more time. Another way of making this dish with less calories is, you can steam aloo and gobi and then cook with vegetables and spices.

 read more about this recipe click this link
http://www.tasty-indian-recipes.com/vegetable-recipes/aloo-gobi-dry-recipe/

GODHUMA DOSA RECIPE (INSTANT VERSION) | EASY BREAKFAST RECIPES

GODHUMA DOSA RECIPE (INSTANT VERSION) | EASY BREAKFAST RECIPES

    Godhuma dosa / Godumai dosai is one easy breakfast, made within 20 minutes.

Godhuma dosa Recipe/ wheat dosa recipe

Prep Time: 5 mins    |  Cook time: 15 mins    |  Makes: 6

Ingredients

Wheat flour	1/2 cup
Rice flour	1/4 cup
Onion	1
Green chilli	1
Ginger, grated	1 tsp
Salt	1 tsp
Water or buttermilk	as needed
Jeera	1 tsp
curry leaves	few

Method

1. Chop finely onion, green chilli. Take both the flour, onion,chilli, ginger and salt in a mixing bowl. Use a whisk and add water gradually and mix well. The batter should be watery, not too watery, but thin than the usual dosa batter. You can use butter milk instead of water as well.
2. Heat a dosa pan and grease with oil. Pour the batter first outer to form a ring and then in the middle to fill it. The dosa is supposed to be thin, so adjust the consistency of batter and also do not pour over and over. Drizzle some more oil and cook in medium flame. Flip if you want to cook both sides. I usually do not flip as it gets cooked easily.

Notes

• If dosa doesnt gets cooked while you cook one side, better to flip the dosa.
• I think without flipping, cooking the dosa in medium flame one side gives a crispy result.
• You can season the batter with mustard, urad dal, curry leaves, green chillies and then sauté the onions and then add it to the batter. My mom does that way.
• If you have sour leftover idli dosa batter, then you can skip adding rice flour and add the wheat flour to that batter and mix and make dosa same way as above. Idli dosa batter can be upto 3-4 laddles.
• Eat hot with sambar or chutney.

read more about  GODHUMA DOSA RECIPE click this link
http://www.rakskitchen.net/2012/11/godhuma-dosa-recipe-easy-breakfast.html