Badami Tandoori Cauliflower and Sweet Potato with Beetroot Chutney

 One of the dish at Fisherman’s Wharf was Badami Broccoli with Beetroot Chutney and Green Chutney… we loved it…. 

Coming back home… wanted to try and make my version of the dish… 

I didn’t have broccoli at home.. hence used cauliflower and sweet potatoes… it’s healthy as no oil has been used…and the cheese can be skipped.

 The Beetroot Chutney is also so very delicious… super easy to make… this Chutney can be served with any fried dish or eaten as a spread on bread… it’s a vegetarian dish… 

For the Badami Tandoori Cauliflower and Sweet Potatoes 

Ingredients 

1 medium size Cauliflower cut into medium size florets 

2 to 3 medium size Sweet Potatoes peeled and cut into medium size cubes

2 Green Chillies 

5 to 6 Garlic cloves 

1 small piece of Ginger 

2 Cheese cubes 

Salt to taste 

1/4 tsp Cardamom powder 

1/4 tsp Pepper powder 

1/2 cup Almonds soaked and peeled 

1/2 cup Curd 

1/2 cup whole milk

Method 

Par boil the cauliflower and sweet potatoes together with little salt.. once done, strain the water out from the vegetables. Take a grinder, add almonds, curd, milk, 1 cheese cube, green chillies, garlic, ginger, salt to taste, pepper and cardamom powder. Grind all the ingredients together. Once done add the paste to the parboiled vegetables. Keep it aside for an hour. Grate the remaining cheese over the vegetables. Bake at 180 degrees celsius for 20 minutes in a preheated oven. 

Beetroot Chutney 

Ingredients 

2 Medium size Beetroot boiled

2 Garlic cloves

2 Green Chillies 

1 tsp Tamarind pulp

Salt to taste 

1/2 tsp Sugar 

Method 

Take a grinder, add the boiled beetroot, tamarind pulp, garlic, chillies, sugar and salt. Grind all the ingredients together. The Chutney is ready.. 

Mango Whole Wheat Cookies

 

Here are cookies made with Mango Pulp. I have used Alphonso mango. A tbsp of Oats can be added while roasting the flour. It’s delicious, can’t stop at one..

For Mango Paste 

Ingredients 

1/2 cup Mango Pulp made fresh 

Method 

Add the mango pulp into a pan, cook on a medium low heat until the liquid from the pulp has reduced to 3 tbsp spoon 

For the Mango Cookies 

Ingredients 

1 cup Wheat Flour 

1 tsp Almond Flakes  - Optional 

1/4 tsp Salt 

1/4 tsp Baking Powder 

Pinch of Cardamom Powder - Optional 

1/2 cup Sugar 

1/2 cup  Ghee 

3 tbsp Mango Paste 

Method 

Take the whole wheat flour in a pan, dry roast the flour on a low until an aroma releases, but the flour shouldn’t change colour. Switch off the flame, let the flour cool down, add cardamom powder, salt and baking powder, mix the flour. In another bowl add ghee, sugar and mango paste. Whisk all the ingredients together until the sugar dissolves. Add in the flour. Mix and knead it into a soft dough. Take a baking tray, take small lime size portion of the dough and roll the dough into small ball. Pre heat the oven at 180 degrees celsius .Place the dough ball on the baking tray and gently press the center of the dough ball to create a small cavity. Keep a gap between the 2 cookies. Repeat the process until all the dough is over. Place an almond flake in the center cavity and press the flakes gently. Bake the cookies at 170 degrees celsius for 15 minutes, depending upon the oven temperature. Remove the cookies from the oven. The cookies will look soft, but once it cools down it will crunchy from top. Let the cookies remain on the hot tray until the tray cools down completely. Once the cookies have cooled down then keep them in an air tight container and enjoy.

Pizza base with Discard Sourdough Starter and Whole Wheat Flour Batter

Pizza base made with discarded sourdough starter and whole wheat flour batter... loaded with homemade pizza sauce and mozzarella cheese. I don’t throw discarded sourdough starter...
This time I made easy pizza base without kneading... came out well.
Those who want to start the sourdough starter, here is the link below-
Sourdough Yeast Starter

Ingredients
1 cup of Discarded Sourdough Starter
2 1/2 cup of Whole Wheat Flour
1/2 tsp Instant Yeast
Salt to taste
1 tsp Sugar
Lukewarm Water as required
1 cup of Pizza Sauce
1 medium block of Mozzarella Cheese
Vegetables of your choice like capsicum, onion, tomato, olives and chillies..

Method
Take the discarded starter, add the sugar, instant yeast and 1/2 cup of lukewarm water. Mix and leave it for 15 minutes. Now add the wheat flour, salt and more lukewarm water to make a thick batter. Leave the batter to rise. Take a pizza tray, pour the batter.. depending upon how thick you want the bread to be. Tap it and leave it covered for 15 minutes. Bake in a preheated oven at 180 degrees celsius for 10 to 15 minutes. Remove the pizza tray... prick the base with a fork and then spread the pizza sauce and add the cheese. Bake it for 10 minutes, remove and add the vegetables and bake it again for another 10 minutes.

Home Made Healthy Cookies

This healthy cookie is not only delicious in taste, but healthy too. These can be enjoyed not only with a hot cup of tea, but you can munch on at anytime of the day. Hope you will enjoy this recipe. 

                  

       

Ingredients 

1 cup Whole Wheat Flour 

1/2 cup Jaggery Powder 

1/2 cup Clarified Butter / Ghee

1 tsp Chia Seeds

1 tbsp Almond Flakes 

1/4 tsp Salt

1/4 tsp Nutmeg Powder 

1/2 tsp Cardamom Powder 

1/2tsp Baking Powder 

1/2 tsp Ginger Powder 

1 tbsp Any Vegan or Cow Milk

Method

Sieve the wheat flour, jaggery powder, salt, nutmeg pd, cardamom pd, baking pd and ginger pd together. Add the almond flakes and chia seeds and mix all the ingredients together. Add the ghee and knead the ingredients into crumbs. Take small lime size portions and try to make small balls. Incase it does not bind, add 1/2 tsp of milk and mix the ingredients again. Take a greased baking tray. Take small portion of the crumbs, flatten the ball and press it gently from the center. Preheat the oven at 190 degrees celsius. Place the flatten balls on the baking tray, leaving little gaps between the two cookies. Bake the cookies at 190 degrees celsius for 15 - 20 minutes, depending upon the oven temperature. Once done remove the tray, leave the tray above the hot oven until the tray cools down... don’t worry if you still find the cookies soft at this point... by the time the tray cools down the cookies will be done.

To bake the cookies in the wok, place a cooker stand on the base of the wok. Cover the wok and preheat the wok for 10 minutes on medium flame. Open the lid and place the baking tray, close the lid. Bake the cookies for 25 to 30 minutes on a low medium flame. Once done open the lid, switch off the flame and leave the baking tray in the wok until the wok cools down completely. Remove the cookies from the tray once the cookies cools down completely.

Cool the cookies further for another hour or two. Enjoy the cookies with a hot cup of tea. 

Healthy Whole Wheat Bread Loaf

Basic Healthy Bread can be made with ingredients that are easily available in your kitchen. One key ingredient Whole wheat flour is always there in your kitchen pantry. Yeast can be made at home too if time permits, or else dry yeast is easily available in shops. It’s more healthy when you bake a bread at home. Do try this recipe and enjoy this bread with jam or Chutney.

Ingredients

4 cups + 1 cup Whole Wheat Flour

1/2 cup Oats

1 tsp + 1 tsp Mix Seeds (Sunflower, Watermelon, Flaxseed, Sesame, Pumpkin Seeds)

1/2 tsp Chia Seeds

1/4 tsp Salt

1/2 cup Lukewarm Water

1 tbsp Dry Active Yeast

2 tsp Honey

1 cup of Water

2 tbsp Oil

1 tbsp Milk + 1/2 tsp Honey 

Method 

Take the honey and mix it with the lukewarm water, mix the yeast little at a time into the lukewarm water. Leave the yeast to rise. Mix all the dry ingredients together, except for 1 cup of whole wheat flour and 1 tsp of mix seeds. Add the yeast water, mix the ingredients well, add a cup of water, mix and knead the ingredients into a dough. At this point the dough is a bit sticky. Add a tbsp of oil and knead it. Cover the bowl and leave it aside for 2 hours. After 2 hours, open the lid. Add the remaining flour little at a time and knead the dough. Take the dough on to a flat surface. Add oil, knead and roll the dough into a long cylindrical shape. Place the cylindrical dough into the greased bread loaf mould. Cover and let it proof for an hour. Meanwhile preheat the oven at 190 degrees. Brush Milk + Honey on the bread and sprinkle some mix seeds on the bread. Bake the bread at 190’ degrees celsius for approximately 25 - 30 minutes. Every oven temperature differs, so please adjust the time accordingly. Once done, remove the bread. Let the bread cool down for 10 minutes, remove the bread and let it cool on a cooling rack. Slice the bread once completely cool. 

Eggless Beetroot Brownie...

This is my daughter's one of the favorite dish. Very often there is a request to make it.

 It's an ideal lunchbox recipe for children or a tea - time snack recipe.

 I have used Whole Wheat Flour, Almond Flour along with All Purpose Flour. I have added fresh Beetroot juice to the batter. That makes it a bit healthy.

Ingredients

3/4 cup Whole Wheat Flour

1/4 cup Almond Flour

1/4 cup All Purpose Flour

1/2 cup Chocolate Chips

2 tbsp Walnut chopped

1 tsp Baking powder

1/3 cup Caster Sugar

1/4 cup Brown Sugar

1 cup Beetroot Juice

1/4 cup Curd

1/4 cup Oil or Melted Butter

Method

Line an 8 inch square pan with parchment paper and keep it aside. Mix the whole wheat flour, almond flour, all pupose flour, baking powder and salt together. Melt the chocolate chips in a microwave and stir it till the chocolate chips melts properly. Take a mixing bowl, add the melted chocolate and oil. Whisk it. Add the brown and caster sugar. Whisk it till the sugar dissolves properly. Add the curd and whisk it once again. Add half of the flour and half of the beetroot juice. Whisk it well, now add the remaining flour and juice. Whisk it once again. Pour the batter into the pan, sprinkle chopped walnuts on top.

Bake it for 30 to 35 minutes in a preheated oven at 180 degrees celsius. When done,insert a tooth pick to check. It should come out clean. Cool it for 15 minutes, before removing the brownies from the pan. Cut into pieces and serve.

Honey and Apple Bundt Cake....

This is an eggless tea time cake. Honey and apples are the key ingredients. It's healthy and good for children. It can be served as evening snacks or packed in lunch boxes. This recipe is with love from my kitchen. Please do try it out and share your reviews with me. 

Ingredients

2 Apples peeled and grated

1/2 cup Honey

150 ml Milk

2 tbsp Vinegar

1 tsp Vanilla Essence 

3/4 cup Oil

2 cups Whole Wheat Flour

1/2 cup Brown Sugar

1/4 cup Caster Sugar

1 tsp Baking Powder

1 tsp Soda bicarbonate

1/2 tsp Cinnamon powder

1/4 tsp Nutmeg powder

1/4 tsp Salt

Method

Grease the Bundt pan with oil and keep it aside. Sieve cinnamon powder, nutmeg powder, baking powder, soda bicarbonate and flour together. Take another bowl and add honey, oil, vanilla essence, vinegar and milk together and whisk it. Add brown and castor sugar and whisk it again till the sugar dissolves.

Gradually add the dry ingredient little at a time and whisk the batter well. Add the apples and mix it. Pour the batter into the bundt pan, fill the batter only upto ¾ level of the pan. Tap the pan gently. Bake the cake at 180 degrees for 40 to 45 minutes. Insert a toothpick deep into the cake. If it comes out clean, the cake is done. Cool the cake for 15 minutes and gently remove it from the pan. Cool it further before frosting.

For Icing

Ingredients

1 cup Icing Sugar

1 tsp Vanilla Essence

1 tbsp Milk

Method

Sieve the icing sugar into a mixing bowl. Add vanilla essence and milk into the icing sugar. Whisk it till the icing is thick in consistency.

Pour the icing into a disposable piping bag. Cut the tip of the piping bag and pour the icing over the cake. Allow icing to dry completely before slicing and serving.

P.S. If you don't have a bundt pan then you can use any other baking tin.  

Baked Dosa Sandwich...

This a healthy breakfast or snack made out of a dosa batter with vegetables. Some thing different.. Where Mumbai meets Chennai.. Enjoy the Bombay sandwich with dosa batter, an innovation in my kitchen... 

Ingredients

1 kg Dosa Batter

1 medium bowl of Green Chutney

1 big Tomato sliced 

1 big boiled Potato sliced 

1 big boiled Beetroot sliced

1 big Cucumber sized

1 big size Onion sliced

1 tsp Sandwich masala or Chaat Masala 

1 tsp Pepper powder

1/2 cup Cheese grated or 3 slices of Cheese 

2 tbsp Butter

Method 

Take a rectangular baking tin. Apply butter. Pour 2 to 3 ladle of the dosa batter into the tin. Bake for 15 minutes at 200 degrees celcius in a preheated oven. Take the tin out. Brush some butter and chutney on the baked dosa. Arrange the potato and beetroot. Sprinkle with chaat masala and pepper powder. Pour 2 to 3 ladle more dosa batter on top of the vegetables. Bake for another 15 minutes or until the batter sets. Remove from the oven, brush with butter and chutney. Arrange the cucumber and tomato slices. Sprinkle with chaat masala and pepper powder. Pour 2 to 3 ladle of the dosa batter and bake it again for 15 minutes. Remove from the oven. Arrange the onion slices and spread the grated cheese or add the sliced cheese on the top and cover it with the dosa batter. Bake for 20 minutes. Insert a tooth pick to check. Remove the tin from the oven. Cool it to unmould it. Cut it into pieces and serve it with chutney and sauce.. 

Spicy and Salty Strawberry Cookies

 

 This cookies are spicy and salty in taste. Instead of water, I have used strawberry pulp. It is perfect to have them with your evening tea or just to munch on. 

Ingredients 

225 grams All Purpose Flour 

75 ml Strawberry pulp

1 Green chilli minced 

1 tbsp Pickled Red Jalapeno Chilli Chopped 

1 tbsp Mint leaves minced 

1 tsp Roasted Cumin seeds crushed 

1 tbsp Sugar powder 

Rock Salt as per taste 

110 grams Butter 

40 ml Oil

Method 

Beat the butter well. Add the flour and mix it, till it forms crumbs. Add the strawberry pulp and oil. Beat it well. Add the salt, sugar, cumin, mint leaves and green chilli. Beat it again. Add the red chillies and mix it. Take a big star nozzle and a piping bag. Fill the cookie mixture in the piping bag and pipe out small cookies on a baking tray. Bake at 170 degrees celcius for 15 to 20 minutes. Let it cool completely before eating. Store it in an air tight container.

Sweet Potato Cheesy Masala Bread ....

Since I had no time for the 2nd proofing and then baking the bread, I kept the dough in the fridge overnight and followed the rest of the process in the morning. The taste of the bread was good and the smell of the yeast was quite strong. 

Ingredients 

2 Sweet Potatoes boiled and mashed

2 cups Whole Wheat flour

2 cups All Purpose flour 

Salt to taste 

1 tsp Curry powder

2 tbsp Sugar 

2 tbsp Dry Yeast 

1 cup grated Cheese 

1/2 cup + more Lukewarm water as required for kneading

2 tbsp Oil 

For brushing 2 tbsp Milk and 1 tbsp Butter

Method 

Mix yeast, sugar and 1/2 cup lukewarm water in a cup. Keep it aside to rise. Mix the flour, salt and curry powder together. Add the yeast water, cheese and mashed potato to the flour together and mix it. . Add remaining water little at a time and start kneading. Add a tbsp of oil and continue kneading for 10 minutes. Take a small portion of the dough and do a stretch test. Apply oil on the dough. Cover and keep the dough aside for an hour for it to rise and then in the fridge overnight. In the morning remove the dough from the fridge and keep it out till it comes back to the room temperature. Lightly sprinkle some flour on the platform. Take the dough and knead it for 2 minutes. Divide the dough into 2 equal portions. Take 2 bread tins and grease them with oil. Shape the dough and place the dough into the greased bread tin. Repeat the same with the other dough. Cover and keep the bread to rise. Brush with milk and butter mix. Bake it at 180 degrees celcius for 20 minutes in a preheated oven. In between the baking after 10 minutes remove the bread and brush it with remaining milk and butter and continue baking. 

Remove it from the oven and let it cool before unmoulding. Let it cool for some more time before slicing. 

Baked Sautéed Achari Vegetables.....

This dish can be served as a side dish or a meal by itself. This dish is an Indo -Wester fusion dish. 

I have used Indian spices in the baked vegetable dish and given it a twist. This is an experiment in my kitchen. The cheese has well combined with the Indian spices. It gives a sharp taste of the achari spices as well as the creamy texture the cheese. Instead of using all purpose flour, I have used sattu. Do try it and experience it yourself. 

For the Spice powder 

Ingredients

1 tbsp Coriander seeds 

1/2 tsp Cumin seeds 

1/2 tsp Fennel seeds 

1/4 tsp Fenugreek seeds 

1/2 tsp Mustard seeds 

1/2 tsp Carom seeds 

1/4 tsp Asafoetida powder

8 Red Dry Chillies

Method 

Grind all the above ingredients in to a powder. This powder can be stored in a clean glass bottle and can be used to make pickles or any achari vegetables or meat. 

For the Sautéed Achari Vegetables

Ingredients 

8 Mushrooms cut into 4 pieces 

1 big size Onions cut into cubes 

1 Green Capsicum cut into cubes 

1 medium size Brinjal cut into medium size cubes 

1 small size Broccoli cut into small florets 

1 small size Carrot cut into thick strips 

1 mediumsize Sweet Potato cut into wedges 

8 Garlic cloves crushed 

1 tbsp AcharI Masala powder 

1/2 tsp Mustard powder 

1/2 tsp Chilli powder 

Salt to taste 

2 tbsp Mustard Oil 

Method 

Take a pan. Add oil. Let it heat. Add the garlic. Sauté it for few seconds. Add the sweet potato, carrot and onion. Sauté it. Cover and cook for 2 minutes, stirring it occasionally.  then add the brinjal, capsicum, broccoli and mushrooms. Stir fry the vegetables. Cover and continue to cook  till the vegetables are done. Add the salt, mustard powder and achari masala. Stir it. Switch off the flame. Keep it aside. 

For the Cheesy Sattu Sauce 

Ingredients 

1 cup Processed Cheese grated 

3 tbsp Sattu / Roasted Chickpea flour 

3 tbsp Butter 

1 cup Milk 

Salt to taste 

1/4 tsp coarsely ground Fennel seed powder 

1/2 tsp Mustard powder 

Method 

Take a pan and add butter. Let the butter melt. Add the Sattu and roast it for few seconds on low flame. Gradually add the milk... stirring it continuously. As the sauce thickens, add the cheese. Stir it for few seconds. Switch off the flame. Add salt, mustard powder and fennel seed powder. 

P. S. If the sauce has thickened up add 1/2 of milk and heat it up once more. 

To Assemble

Take a baking tray. Add the vegetables and pour the sauce from top. Sprinkle some more cheese from top and sprinkle with coarsely ground fennel powder. Bake it in a preheated oven for 15 minutes at 200 degrees celcius. Remove it and serve it hot. 

Green Herbs and Chia Seed Bread Roll...

Green Herbs and Chia Seed Bread Roll...

  I love the nutty flavor and the crunchiness of the Chia. I have made these bread rolls with mint, coriander and green chillies chopped with a tbsp of Chia in it. You can add any fresh herbs of your choice. 

Ingredients

300 grams Whole Wheat Flour

200 grams All Purpose Flour

Salt to taste

1 tbsp Sugar

1 tbsp Chia seeds

11 grams Dry Yeast

150 ml Lukewarm Water

250 ml Water

2 1/2 tbsp Olive Oil

2 tbsp Coriander leaves chopped

1 tbsp Mint leaves chopped

2 Green Chillies finely chopped

Method

Take lukewarm water, sugar and yeast in a  cup. Whisk is well till the sugar dissolves. Keep it aside for it to rise. Take both the flour in a mixing bowl. Mix it together. Add coriander leaves, mint leaves, salt and chia seeds. Mix it once more. Make a well in the centre of the flour, pour in 1 tbsp oil, yeast water and 250 ml of water. With  a wooden spoon combine the flour together. Remove the wooden spoon and start kneading the dough. Knead for 2 minutes. Add 1/2 tbsp oil. Knead for 5 minutes. Keep the dough on a flat surface. Stretch the dough and knead it. If the dough is sticking to your skin, just spray oil on your palms. Knead for 5 minutes more. Apply oil on the dough, cover the dough and let it rise. 

Once the dough has risen, punch it down and knead it for a minute. Divide the dough into 6 equal portions (approximately 152 grams). Grease a baking tray. Take a portion.  You can either sprinkle little dough or apply little oil on your palms so that the dough does not stick. Flatten the dough on a flat surface, fold in 1/2 inch of the dough vertically from each sides. Press the folded edge properly. Now roll in the dough from the top till the centre and similarly roll in the rest of the dough from the bottom to the centre. The 2 edges of the dough will come together. Press and seal the edges. Give a light roll to the dough to get the shape of the bread roll bun. Gently pick the roll up and place it on a greased baking tray. Place the seal edges downwards. Repeat the process with other remaining dough. Cover and let it rise. Once risen, spray water on the bread rolls. Sprinkle chia seeds on top. Bake it for 25 minutes at 190 degrees celcius in a preheated oven. To get uniform colour, after 15 minutes, rotate the tray). Once baked, remove the tray and cool the bread roll down before using it. Best is to bake it in the night for the morning breakfast.    

Whole Wheat Banana Muffins With Organic Coconut Sugar

Whole Wheat - Banana Muffins With Organic Coconut Sugar...

Coconut sugar (also known as coco sugar, coconut palm sugar or coco sap sugar) is a sugar produced from the sap of cut flower buds of the coconut palm. It is very popular in the south and south east Asian Countries. Coconut sugar is different both in taste, texture and manufacture methods from palm sugar. Coconut sugar comes in crystal or granule form, block or liquid. Coconut sugar is subtly sweet almost like brown sugar but with a slight hint of caramel. Since coconut sugar is not highly processed, the color, sweetness and flavor can vary depending on the coconut species used, season when it was harvested, where it was harvested and/or the way the "sap" or "toddy" was reduced.

Coconut sugar provides 16 calories per teaspoon and contains relatively low content of essential nutrients, with the exception of potassium at about 25% of the Daily Value per serving of 100 grams.

I have used Lyva Organic Coconut Sugar for the muffins... It taste less sweeter than the normal sugar and is more healthier than the sugar. The product is good for people suffering with diabetes. It taste good too.
 Here is my review and recipe for Plattershare and Go India Organic Belly Nirvana Program

Ingredients

1 cup Whole wheat flour

1/2 cup Semolina

3/4 tsp Baking powder

1/2 tsp Soda bicarbonate

3/4 cup Organic Coconut sugar

2 tbsp Desiccated Coconut

2 Pinch of Nutmeg powder

1 tbsp Walnut chopped

1 Banana chopped

200 ml Coconut Milk

1/4 cup Water

2 tbsp Curd

1/4 cup Oil

Method

In a blender, add sugar, oil and coconut milk. Blend it well. Add the desiccated coconut, nutmeg and semolina. Blend it once more. Add the flour, baking powder and soda bicarbonate little at a time and blend it. Add water and curd. Blend it. Remove the batter from the blender into a bowl. Add the chopped banana and walnuts. Mix it. Take a muffin tray. Place the muffin liners. Fill in 3/4 of the liners with the batter. Bake it at 180 degrees celcius for 25 to 30 minutes or until the toothpick comes out clean. Cool it before eating...

Burger Pizzas and Handmade Flat Bread Pizza....

Burger Pizzas and Handmade Flat Bread Pizza... 

I call it "Quick Fix Pizza"... 

When my friend called me, it was 7:30 pm in the evening. Uncle (her father) wanted to visit us. I had already planned to invite him over dinner, so then I decided why not today itself... My initial though was to order food from out, but my friend said that since children wanted to have Pizza Burger, we would order the burger pizzas from out, but from the time I have started baking, I hate to order pizzas from out... But to make the Burger Pizzas, first I have to bake the burger buns and then make the pizza.. It was already 8:30 pm.

 So tried some tricks to save some time on baking the burger bread and then to make the pizza burgers on time for the children to enjoy. I did save some time, but for the children to enjoy was bit delayed... 

    Let's see how to proof the bread dough in a warm oven to save the time for baking, especially when the kneading time is also reduced. 

You need a warm place for the yeast to rise quickly when you are lacking time... This method some what solves the problem.

Let's see the recipe......

Since I made Vegetarian Pizza burger and Pizza, I used lots of vegetables cut into small cubes..... 

Onion, Green - Yellow - Red Capsicums, Mushrooms, Baby Corns, Green - Black Olives, Pickled Red Chilli sliced, Pickled Gherkins and Tomatoes too. (Which I missed)

1 block of Pizza Cheese or 50:50 Cheddar Cheese and Mozzarella Cheese 

Pizza sauce 

Sprinkle of Dry Oregano and Chilli flakes.. 

2 tbsp Milk, 1 tbsp Oil and 1/2 tsp Honey for the wash

(Keep all the above ingredients ready while proofing the bread.)

For a Quick Pizza Sauce.....

Ingredients

6 Ripe Tomatoes cut into cubes 

6 big size Garlic pod chopped

1 big size Onion chopped 

Salt to taste

2 tbsp Sugar

1 tsp Dry Mix Herbs or Fresh Basil Leaves chopped 

1 tsp Pepper powder 

1 cup Tomato purée

2 tbsp Olive oil

Method

In a wok, add olive oil. Add garlic and sauté for a minute, add the onions. Sauté till translucent. Add the tomatoes, stir and cook it for 5 minutes. Add the tomato purée, salt, pepper powder, sugar and mix herbs, stir and let it simmer for 5 minutes more. Keep it aside.

For the Burger Buns.....

Ingredients 

500 grams Flour ( Whole Wheat + All Purpose Flour ) 

                                      60          :           40 

2  and 1/4 tsp Dry Yeast or 1 Dry Yeast Sachet  

1/2 cup + 1 1/4 cups Luke Warm water 

2 tbsp Sugar 

Salt to taste

3 tbsp Olive oil 

Sprinkle of Dry Oregano (optional) 

Method 

Take a mixing bowl. Add the flour and salt and mix it. Take 1/2 cup lukewarm water, add sugar and mix it. Add the yeast, stir and dissolve the yeast in the water and let it stand for 10 minutes to rise. 

( This is the first step... Very very important... The yeast has to rise. )

Make a well in between the centre of the flour. Add the yeast water, 1 1/4 cup water and 1tbsp of oil in the centre of the flour. Mix it with a wooden spoon. Lightly knead it for 2 minutes. The dough is bit sticky at this stage.. ( if you feel the dough is very sticky, then sprinkle some flour and knead it. ) Add 1/2 tbsp oil and continue kneading for minute. Add 1/2 tbsp oil again and continue kneading for another minute. 

( Instead of 10 minutes, I kneaded it for just 4 minutes. Saved 6 minutes.) 

Now apply the remaining oil on the dough, cover the bowl, wrap the bowl with a napkin and keep it in the oven at 60 to 70 degrees Celsius.. (The oven has to be warm and not hot.) keep an eye on the bowl. After 3 to 4 minutes please feel the bowl.. If it has become hot.. Remove it from the oven and keep it out till it cools down. Keep it back in the oven. In 30 to 40 minutes the dough will rise. 

 ( Saves almost 30 minutes of stage 1 proofing time ) 

Remove the bowl from the oven. Punch the dough and knead it for a minute. Make 9 equal portions of the dough ( 100 grams of each portion ) the remaining dough would be made into hand made flat bread Pizza.. Grease a baking tray. Take a portion, to make the burger bun, push the dough from in between the thumb and index finger. It will form a ball. Now gently roll the ball with the help of the palms. Place the rolled dough on the baking tray. With the help of the fingers, lightly flatten the ball. Repeat the process. Keep the dough balls at a distance from one another. Cover it with a napkin and keep it in the oven for 20 minutes for rising at 60 to 70 degrees celcius. Now take the tray out of the oven, remove the napkin. Increase the oven temperature to 190 degrees celcius. Keep the oven for preheating. Meanwhile apply the milk wash on the buns. Sprinkle dry oregano on the buns (optional). Bake the buns for 10 minutes. Remove and apply another milk wash. Bake for another 10 minutes. Remove again and apply the last milk wash. Bake for 5 to 10 minutes more until brown in colour. Remove it out from the oven. Brush in oil on the buns. Remove the buns from the tray and cool it.

To make the Hand made Flat Bread Pizza........

In between baking the buns.. Grease another baking tray. Take the remain dough, stretch it with your palms and spread the dough uniformly on the tray and cover up the tray completely. Grate the cheese over the dough. Apply the pizza sauce. Arrange all the cubed vegetables, olives and pickled vegetables. Put some more grated cheese on top. As the buns are ready, increase the oven temperature to 200 degrees celcius and bake the pizza for 25 minutes until the cheese has melted and the edges of the bread has become brown. Take it out from the oven and keep it for 10 minutes before cutting the pizza.

To make the Burger Pizza......

Take the burger buns and cut the buns horizontally. Take a baking tray. Place the lower portion of the buns on the tray. Put the grated cheese, then put a tbsp of the pizza sauce, put the all the vegetables one after the other. Finally put some more grated cheese. Bake the buns at 190 degrees celcius for 10 minutes or  till the cheese has melted. Take the. Tray out from the oven, place the top portion of the buns on the cheese. Put the tray back into the oven and back it for 10 minutes more. Remove the tray and serve it hot..... 

Eggless Fruity Nutty Sweet Bread Loaf.... Using Tangzhong made from Custard powder...

Eggless Fruity Nutty Sweet Bread Loaf....

Using Tangzhong made from Custard powder... 

Normally “tangzhong” or “water roux,” is made mixing water and flour, some times milk is also used instead of water. It is cooked and stirred until it forms a paste. Then, this paste is removed from the heat and allowed to cool, and added to the flour and yeast. By doing so it enhances and improves the texture and moisture in the bread. It stays soft and fluffy. 

Here I have used custard powder instead of flour and milk instead of water and added vanilla essence and sugar. The bread has turned out to be soft and has a rich and enhanced taste. 

This is an experimental recipe from my kitchen.

For the Custard Tangzhong

Ingredients

4 tbsp Vanilla Custard Powder

1 1/4 cup Milk

1/2 cup Sugar

1 tsp Vanilla essence

Method

Take a pan, add a cup of milk, on low flame let it simmer. Take the remaining milk in a cup. Add the custard powder and mix it. Add sugar to the simmering milk. Stir it till the sugar dissolves. Add the custard paste to the milk, stirring it continuously cook it till it thickens. Add the essence, stir and switch off the flame. Stir the mixture till it cools downs a bit. Keep it aside till it cools down completely. 

For the Bread

Ingredients

3 cups of All Purpose Flour

3 cups Whole Wheat Flour

1/2 cup lukewarm Milk

2 tbsp Dry Yeast

1 tbsp Sugar

Salt to taste

Custard Tangzhong

Few dried Cranberries

Few Raisins

Few dried Blue Berries

Few Broken Cashewnuts

Few Almond Flakes

2 tbsp Butter

1/2 tbsp Butter + 1/2 tbsp Milk for Brushing

Method

Take the yeast in a cup. Add sugar and lukewarm milk. Stir it and keep it aside to rise. Take a mixing bowl. Add the flours (keeping 1 cup flour aside) and salt. Mix it. Make a well. Add the yeast water and the custard. Mix all the ingredients together to form a dough. The dough will be sticky so add little of the remaining flour while kneading the dough. Knead it for 5 minutes. Add a tbsp of butter and knead it well for 5 minutes more. Grease the dough. Cover and keep it till it rises double in size. Once it is double in size, sprinkle with some flour and punch and knead the dough. Add the dry fruits  (cranberries, raisins, cashewnut and almond). Mix it with the dough. Take a bread loaf pan. Grease it. Shape the dough and place it in the pan. Keep it aside till it rises again. Brush the loaf with butter and milk wash.   Bake it at 180 degrees celcius for 25 to 30 minutes in a preheated oven. Take it out and cool it completely before cutting.