Goan Chorizo Pizza...

Every time I land up making either Sausage Palau or cooking the chorizo with potatoes and eating it with pav. So this time thought of using Goan Chorizos for making the Pizza. The Chorizos in the pizza gives a lovely smoky flavour to the dish. 

Pizza Dough
Ingredients
250 grams All purpose flour
250 grams Whole Wheat Flour
Salt to taste
1 tbsp Dry Yeast
1 tbsp Sugar
1/4 cup Lukewarm Water
2 tbsp Olive oil


Take a mixing bowl. Mix both the flours and salt. Take lukewarm water. Add sugar and yeast. Let it rise. Add the yeast water and extra water little at a time to make a dough. Knead the dough for 10 minutes. Add 1 tbsp oil and stretch the dough while kneading. Apply oil on the dough and let it rise double in size. Punch the dough, knead the dough once more and let it rest for 30 minutes.

For Chorizo Pizza Sauce
Ingredients
Purée of 6 big Riped Tomatoes
2 Medium size Onions chopped
1 Big Green Capsium chopped
4 tbsp Garlic Minced
25 pieces of Chorizos removed from the casing
1/2 tsp Chilli Flakes
1/2 tsp Dried Oregano
1/2 tsp Dried Bazil
Salt to taste
2 tbsp Olive Oil

Method
Take a pan. Add oil, let it heat up. Add the garlic. Sauté it for a minute. Add the onions, continue to sauté till the onions turn pink in colour. Add the capsicum and continue to sauté for another minute. Add the Chorizo and continue to cook for another 2 to 3 minutes. Remove around 4 tbsp of the cooked Chorizo and keep it aside. Add the tomato purée and let it simmer on low flame till the sauce reduces a bit and becomes thick and all the ingredients has incorporated well. Add the chilli flakes, dried oregano, basil and salt. Stir and cook for another minute. Switch of the flame and keep it aside.

For the Pizza
Ingredients
Pizza dough
Chorizo Pizza Sauce
Cooked Chorizo
2 Cup or more grated Mozzarella and Cheddar..(Equal portion of Mozzarella and Cheddar to be taken)


Method
Grease a baking tray. Take the dough and with the help of the fingers, start spreading the dough on the baking tray. Cover the baking tray with the dough, the dough should be 1/2 inch or less in thickness. Sprinkle some cheese on top of the dough. Add and spread the Chorizo pizza sauce on the dough. Add the remaining cheese on top of the sauce. Then add the cooked Chorizo on top. Bake at 180 degrees for 20 - 25 minutes till the cheese has melted and the pizza bread has cooked in a preheated oven. Remove it from the oven, cut into pieces and serve hot.

Dim Potol er Sohagi

When you have such loving friend cum neighbor (Taniya Mitra), it’s a bliss. She had made this dish and had send it across to my place. The dish was very delicious. Me and my daughter enjoyed it till the last bit. She told me it was her mother’s recipe. The name of the recipe "Sohagi" means love in Bengali derived due to the love for the dish and I am sure you will fall in love with the recipe too.  I got the recipe from her and made the dish again for my family. It’s a dry dish, which can be eaten with roti or paratha or luchi. 

Ingredients 

250 grams medium size Pointed Gourd - alternatively peeled and slit from center lengthwise. 

3 Eggs

2 medium size Onion coarsely ground 

2 tbsp Ginger - Garlic - Green Chilli Paste 

1 Green Chilli slit

2 medium size Tomatoes puréed 

Few Coriander leaves chopped 

Salt to taste

1 tsp Sugar 

1 tsp Turmeric powder 

1/2 tsp Red Chilli powder 

2 tsp Cumin - Coriander powder 

2 Bay Leaves 

1/2 tsp Cumin seeds

1 small Cinnamon stick

2 Cloves

2 Green Cardomon

4 tbsp Mustard Oil

2 tbsp Ghee

Method 

Take the pointed gourds and add salt and 1/2 tsp turmeric powder to it. Rub the salt and turmeric powder well on the pointed gourds. Heat mustard oil in a wok. Add the pointed gourds and fry it till it’s light brown in colour. Remove the pointed gourds and keep it aside. Now in the same oil, add the cumin seeds, green chilli, bay leaves, cinnamon, cloves and cardamom. Stir it, till it crackles. Add the onions, stir and cook for a minute on medium flame. Add the ginger - garlic - chilli paste. Stir and continue to cook for a minute. Add the sugar, continue to stir and cook for another minute. Add the tomato purée. Stir and add the remaining turmeric powder, salt, chilli and cumin - coriander powder. Stir for another minute. Add 1 tbsp of ghee and stir it.  Add the pointed gourds. Stir for another minute. Add 1/2 cup of water. Stir and cover the wok with a lid. Let it cook till the water has almost dried up and the pointed gourds have cooked well. Add the eggs. Stir the eggs and continue to cook till the eggs have incorporated well with the masala and the pointed gourds. Add the remaining ghee and stir it once more. Switch off the flame. Sprinkle coriander leaves. Serve it hot with roti or paratha or luchi.. 

Adda ar Jeere Bata Diye Ruhi Maccher Jhol

As this summer is unbearable and going to the kitchen and cooking becomes difficult, here is a traditional simple Bengali recipe made with Rohu Fish and vegetables. The light - thin gravy is flavoured with ginger and cumin paste. You can add other vegetables like cauliflower, carrot, raw papaya, green peas,  broad beans and pointed gourd too. You can also add bori to your jhol. Serve the jhol with hot steaming rice and a piece of lime.

Ingredients 

6 pieces of Ruhi Maach marinated with salt and 1/2 tsp Turmeric powder 

1 bowl of mix Vegetables - 1 Potato, 1 small size Brinjal, 1 Raw Banana, 1 Tomato cut into wedges and 1 Drumstick cut into pieces 

1 Green Chilli slit

1 tsp Panch Phoran

2 to 3 Bay leaves 

Salt to taste

1/2 tsp Turmeric powder 

For the paste - 1 small piece of Ginger, 1 tsp Cumin seeds and 1 Green Chilli ground into a paste with 3 to 4 tsp water

1/2 cup Mustard Oil

Method 

Take oil in a wok, let the oil heat up. Fry the marinated fish until golden brown from both the sides. Remove the fish and keep it aside. In the same oil add panch phoran, bay leaves and green chilli. Let it sauté for a minute. Add the vegetables, stir and cook for a minute. Add the ginger - green chilli and cumin seeds paste. Stir and cook for 2 minutes. Add the salt and turmeric powder. Continue to cook for another 2 minutes. Add 3 cups of water, cover the wok and cook till the vegetables are tender. Open the lid, add the fish and cook for another 2 minutes. Switch of the flame. Serve it with hot steamed rice. 

Sambal stuffed Mackerel Fry

This is one of the Peranakan / Nyonya recipe that comes from the Peranakans, who are the descendants of early Chinese migrants settled in Penang, Malacca, Singapore and Indonesia. 

This is a very easy recipe and can be eaten with hot steaming rice.

Here I have use the ingredients available in my kitchen as normally fresh Turmeric and shallots are used in the recipe but since I didn’t have them, I used powder turmeric and onion. 

P.S. - Belacan is a hardened block of shrimp paste, made from tiny shrimp mixed with salt and fermented used in Malay cooking.

Sambal Paste

Ingredients

1 medium size Onion chopped

4 Garlic Cloves

3 Fresh Red Chillies or 2 tsp Fresh Red Chilli paste

2 Lemongrass stalk

4 Dry Red Chillies

1 tsp Turmeric powder

1/2 tsp Sugar - (I didn't use)

Salt to taste

1 tbsp Belacan - Shrimp paste or 1 tbsp Fish Sauce

1 tsp Tamarind pulp

3 to 4 tbsp of Water

1 tbsp Oil

Method 

Add the above ingredients except oil in a grinder and grind the ingredients into a fine paste. Heat the oil in a pan. Add the sambal paste and stir and cook the paste for 5 minutes. Remove from the heat and keep the paste aside to cool.

    

For Fish Fry

Ingredients

4 Mackerel - Slit on both the sides of the back bone

Sambal paste

1/4 cup Oil for shallow frying the fish 

Method

Take the fish. Stuff the fish with one tablespoon of sambal paste on each side of the cut. Take a pan, add oil and heat the oil. Shallow fry the fish on medium low heat till cooked on both the sides. Remove fish from pan. Serve the fish with hot steaming rice.

Bhindi Gosht ka Salan

Okra - Meat is a simple recipe from Pakistan and India. In Hyderabadi Cuisine the same recipe is made with more souring ingredients added to the dish. This is mainly a summer dish as the best time for okras to grow is summer, even though now a days it’s found all round the season. This is a medium gravy dish. There are many ways to make it. This dish can be enjoyed with Paratha or Roti.

Ingredients

650 grams Mutton cut into medium pieces

250 grams Okras wash, cut the top and bottom and slit from center

3 medium size Onions chopped 

1 small Tomato chopped

2 Green Chillies slit

Some chopped Coriander leaves for garnishing 

1 tbsp Garlic and Ginger paste

1/2 tsp Turmeric powder

1/2 tsp Red Chilli powder spicy 

1/2 tsp Kashmiri Red Chilli powder 

1/2 tsp Garam Masala powder 

1 tbsp Coriander powder

Salt to taste

1/2 cup Oil

1 1/2 cups of water 

Method

Take a pressure pan. Add 1/4 cup oil. Let it heat. Add the okras and let it cook till fried. Remove the okras and keep it aside. Add the remaining oil in the pan. Add the turmeric powder, chilli powder, Kashmiri chilli powder, garam masala powder,coriander powder and salt. Sauté the powder masala in oil for few seconds on low flame. Add 2 tbsp water so that the masala doesn’t get burnt. Add the onions, tomato and ginger - garlic paste. Stir and sauté it for a minute. Add the meat and sauté it till the oil separates from the masala. Add 1 1/2 cups of water and let it cook till the meat is tender. To save on time, cover the pressure pan and give 3 whistles. Let the pressure realises. Open the lid and stir. Add green chillies and okras. Stir and let it cook for 5 to 7 minutes. Switch off the flame. Garnish with coriander leaves. Serve it hot with roti or paratha.