Pizza Dough made easy

The day I learnt making Pizza Dough, Pizza has slowly started becoming something like a staple diet for me ;). I know ... I know... that might be another reason for me to put on some extra kilos but I can't help it. I have been using a basic recipe for quite sometime and here it goes....

For each large pizza......

Prep Time: 2 hours

Total Time: 2 hours

Ingredients:

1 package/7 gm instant dry active yeast

1 cup warm water 

1/2 tablespoon sugar

3 cups all purpose flour

2 tablespoon olive oil

1 1/2 teaspoon salt

Preparation:

Mix water, yeast, sugar, and a 1/2 cup of the flour into a mixing bowl. Stir well and leave it aside for 20 minutes. It will get bubbly. Make sure to use a little large bowl as when the bubbles form, it may overflow. 

To the "bubbly" mixture mix olive oil, salt, and 2 cups of the flour, and mix  until it's together enough to turn out on to a work surface to knead.

Knead for about 10 minutes (I used the kneader machine), while adding more flour a little at a time, to produce a soft, elastic and slightly sticky dough. 

Form the dough into a ball , drizzle a few drops of oil and coat the top of dough to prevent the surface from becoming dry. 

Cover with a kitchen towel and place in a warm spot for 2 hours, or until the dough doubles in size. 

The dough is ready to use. Put your favourite topping and have fun.

Pin It Now!

Chicken Chilli: The Healthier Way

Whenever I wanted to have Chicken Chilli in a restaurant, I used to get an authentic Chinese Style. I do not want it!! I miss the one which was quite common in the Streets of Patna where I was born and brought up. Now I live in Sweden and when one day I was recollecting my memories of that chicken s´chilli, I though of just giving a look on the internet. While browsing through, I stumbled upon a video in which the famous Indian Chef Sanjeev Kapoor has demonstrated how the Banarsi Chicken Chilli is made. I tried it and yeah, it was the same I was looking for. Same taste and same memories.
Here I just try to put down how I made it while following his video. A major variation was that I never fried the chicken, I used oven instead and baked it.

Chicken Chilli: The Healthier Way

Preparation Time: 30 Mins
Cooking Time : 45 Mins

Ingredients:

- Marinade

• Chicken Breast - 450 grams
• Eggs - 2
• Chilli Sauce - 2 Table Spoon
• Soy Sauce - 2 Table Spoon
• Salt to taste

- Onion - 2 Medium cut into medium sized pieces

- 1 clove Garlic
- Ginger Powder - 1 Teaspoon
- 1 small Onion
- 1 piece Green capsicum
- 1 piece Green chilli
- Sunflower Oil- 2 tablespoon
- 1 Teaspoon Soy Sauce
- 2 Tablespoon Tomato Ketchup
- 1 Tablespoon Sweet Chilli Sauce
- 1 Tablespoon Chilli Sauce

Instruction:

Mix the ingredients of the marinade and refrigerate for about 30 mins.
Pre-heat oven at 180 degrees.
While this is happening, heat the oil in a sauce pan.
When the oil heats up, put the ginger and garlic and let it fry till garlic turns golden brown
Add onion, and stir fry till it becomes transparent
Add green capsicum and green Chilli.
Bring out the chicken from refrigerator and let it stay in room temperature while you prepare the oven.
Line a baking tray with baking paper and spread the marinaded chicken on the baking tray. Bake it for 20 mins. Bring out the chicken pieces and re-dip in the leftover marinade of an extra coating. Bake for 10 mins.
Mix the baked chicken in the sauce prepared earlier. Garnish with fresh coriander leaves. Serve with Tandoori Roti/ Naan/ Plain Rice/ Fried Rice/ Noodles. My 1st preference is Tandoori Roti/Naan.

Pin It Now!

Hyderabadi Chicken Biryani

Chicken Biryani has been my speciality for a long long time ;). My wife is a fan and so are few of my friends. This time I tried my hands at the Hyderabadi version of it and ya, as always, it was too good.

Total Time: 1 hours

Preparation Time: 30 minutes (excludes marination time)

Cooking Time: 30 minutes

Ingredients:

Marinade

• 1 Kg Chicken Breast cut up into 2” pieces
• ½ cup Yoghurt
• 1 1/2 tbsp Ginger Garlic Paste
• 2 – 3 tsp Chili Powder (or to taste)
• 2 tsp Coriander Powder
• 3-4 Chillies split into two
• ½ tsp Turmeric
• Juice of 1 lemon
• Salt to taste
• Garam Masala Powder

4 Medium Sized Onion 
1 cup Sunflower Oil
½ tsp of saffron strands
½ cup milk
4 cups Basmati Rice which has been soaked for 15-20 minutes

Spices for boiling rice

• 6 Cardamoms
• 2 Bay Leaves
• 1 tsp Jeera (Cumin Seeds)
• ½ tsp Ginger Garlic Paste
• 1 tbsp of Oil
• Salt to taste ( Mind it!! There is some salt put in the Chicken Marinade as well)

Method:

After washing the chicken it is very important that all the water has been drained away from the chicken.

Mix all the ingredients of the marinade and marinate for at least 1 hour.

Soak saffron in hot milk till rest of preparation is going on.

In a pan heat oil and fry the onions until light brown.

Cook Rice along with the spices till it is half cooked. I cooked it in Microwave for half time time I usually do.

In Biryani Rice and Chicken is cooked together. So, we arrange chicken and rice in layers. Separate both rice and chicken in two parts. 

Grease the base of a heavy bottom with oil and  arrange the chicken pieces and sprinkle some oil on top of the chicken. 

Arrange ½ the boiled rice on the chicken pieces, sprinkle some oil, ½ the fried onions and ½ the saffron milk.

Repeat the above two steps for the last 2 layers, i.e, arrange the last layer of chicken. Spread the rest of the rice, sprinkle all the oil, fried onions and the saffron milk.

Now, seal the the container and make it air tight so that the steam doesn't escape while cooking. 

You can use Aluminium sheet to do this. Take 2 sheets of aluminium foil and place it on top of the sauce pan and then cover it with the lid. 

Put a heavy object (I used a hammer which did a decent job) on the top of the container, so that the steam doesn't escape easily.

Cook Biryani for 8-10 minutes on high until stream escapes from the foil seal.  Then reduce the heat to medium and another 20 minutes. 
 Remove from heat and let it sit for 10-15 minutes before opening it.

Mix the rice and serve it hot with raita.

Pin It Now!

Whole Wheat Fusilli with Tomato, Oregano and Mozarella

• 
  
• Preparation Time : 15 mins
• Cooking time : 30 mins max.

Allergy Warning: 

• Lactose
• Nuts

Ingredients

• ½ cup whole wheat fusilli
• 2 teaspoons olive oil
• 4 chopped medium sized tomatoes
• 2 to 3 cloves of garlic, finely chopped
• Salt and pepper, to taste
• 2-3 teaspoon oregano plus 1 teaspoon for garnish
• 1 tablespoon toasted pine nuts 
• 1 cup shredded mozzarella, 

• Preparation
• 
  

• Cook the pasta until it is tender but firm (al dente).
• Keep the pasta aside to cool.
• Heat the olive oil in a skillet. 
• Sauté the garlic in the oil until golden but not brown. 
• Add the tomatoes, salt, and pepper.
• Remove the pasta from the water and add it to the sauce. 
• Add some of the pasta cooking water .This helps to make the sauce thicker.
• Stir in the 2-3 teaspoon oregano, pine nuts, and mozzarella. Stir to combine. 
• Garnish with more oregano and serve hot.

Pin It Now!

Tomato Rice

This is a quick one. 

I came from a conference in the city and was quite late already to cook an elaborated dinner. I had bought a lot of tomato on the other day. When it comes to having a quick something for a meal, rice is a default option for me :D. Tomato rice has always been my favorite ever since I lived in Karnataka for a good period of my life. Without saying much, let us have a look how I made it. The result was really delicious

Tomato Rice Recipe

Ingredients

Raw rice: 2 cups

Cumin Seeds (Jeera): 1 tsp (kumminfrö på svenska)

Bay leaf: 1 (lagerblad på svenska)

Cinnamon powder: 1 teaspoon

Cardamoms: 2

Onions: 2 (medium sized, finely sliced)

Green chili-ginger-garlic paste: 1 1/2 tsps

Mint: 5-6 leaves (myntablad på svenska)

Fenugreek leaves(Kasoori Methi): 1/2 tsp (bockhornsklöver blad på svenska)

Red chili powder: 1 tsp

Cumin Powder: pinch (roasted jeera powder)

Tomato: 2 (large red tomatoes, finely chopped)

Tomato: 1 (large red tomato, blanch, peel skin and puree)

Coriander leaves: 1 1/2 tbsps (finely chopped for garnish)

Salt: to taste

Oil: 1 tbsp

Method

Heat oil in a vessel or pressure cooker, add cumin seeds, cinnamon and cardamoms and stir fry 30 seconds. Add the sliced onions and sauté till the onions become transparent. Add green chilli-ginger-garlic paste, mint leaves and fenugreek leaves and sauté for 4-5 minutes.

Add red chilli powder and cumin powder and mix. Add chopped tomato, tomato puree and salt to taste and mix. Cook  on low to medium flame till oil separates.

Reduce heat, add the raw rice, mix, sauté for a minute. Add 3¾ cups of water and bring to a boil. Reduce flame and cook till rice is done. If using pressure cooker, cook rice for 1 whistle.

Remove onto a serving bowl. Garnish with fresh coriander leaves. Serve warm with raita or any curry of your choice.

Pin It Now!

Coming Soon....

• Banana Spring Rolls
• Many More... Keep watching

Pin It Now!

Zucchini (Squash) Brownie

For the Brownie

Zucchini Brownie was something my Wifey dear wanted me to bake for us since I was on a baking spree for past few days. Just by looking at it and reading through the recipe was that this was a brownie which was a bit healthier (weight wise) than the usual brownies. Also, it was really easy and quick one. 

Ingredients:

100 g cooking butter 

100 ml cooking oil (I as usual used Sunflower Oil)

400 ml sugar ( I use a standard sized cup used for measuring food. Hence using ml for even sugar :D )

100 ml sour cream ( crème fraîche) 

1 tsp vanilla flavoured sugar

½ tsp salt

2 tsp baking powder

400 ml all purpose flour (Vetemjöl)

150 ml Cocoa Powder

300 ml shredded Zucchini (Also called Squash).

You can use 2 large eggs as well in case you want to include. I skipped it as I wanted to make it more versatile (consumption wise, I do not eat egg, fish meat on Thrusdays :D )

Procedure:

Preheat the oven at 150 ° C.  Mix together butter, oil, sugar, sour cream, vanilla flavoured sugar, salt and baking powder. Now, mix flour and cocoa into the mixture. Add the shredded Zucchini. Prepare an oven mould. The mould need to have high sides and should be lined with butter paper in the bottom and sides. Let the butter paper come out from the mould so that it is easy to pick up the brownie after it has  baked. Bake for 20 mins or till it stops sticking on the testing stick.

After the brownie is baked, I tried topping it up with chocolate fudge which again was prepared at home (by me).

For Chocolate fudge

Ingredients:

150 ml cream

100 ml sugar

50 ml sugar syrup ( I used the ready made one)

100 g baking chocolate

75 gm butter.

Procedure:

Mix together cream, sugar, sugar syrup in a sauce pan over medium heat. Add chocolate and let it melt along with the mixture. Keep stirring till it becomes thick and shiny. Put it aside and add butter. Mix to make it even. When it cools slightly, pour the chocolate fudge over the cake. Let it cool for sometime and serve it with whipped cream. I didn't serve it with whipped cream to save some calories ;)

Believe me, it was yumm!!! All of us liked. Kept it in fridge for 3-4 days and there was nothing to get spoiled so soon.

Pin It Now!

Bihari Paneer Chilli: The way you like it

"The way you like it", you might be wondering why I wrote that. It is just because you can adjust the below mentioned recipe according to your convenience and to make it simple. You will see how while reading through.

Patna, my home town in India, for me is a paradise of good food. Be it the food on the street or the food at home, I have loved them all. Those school days when I used to get 1 Re everyday from Dadi (my beloved grandmother ) every morning. I used those for buying my all time favorite Samosas (yes, they are still my favorite snacks). Those favorite hang outs in the street next to Tapasya Complex for a treat of Egg Roll, Egg Chowmein or Paneer/Chicken  Chilli. Oh yes! The Paneer Dish I always missed after I moved out of Patna was Paneer Chilli. The taste of them have always been as fresh as if I had just had them yesterday. But I must mention that I have never been able to find the Paneer Chilli as delicious as the one prepared by my Ma. Never knew the secret till, one day, I bumped across one of the recipes very close to the one I suspected would be like the Bihari Paneer Chicken. Once I finished preparing it and tasted it , yumm!!!! Though it was not the same and as delicious as the one prepared by Ma,  it was close. So here goes the recipe.

Ingredients:

Paneer 400 gms, diced ( size depends on your choice)

Sunflower Oil (or any cooking oil) 4 tbsp

Onion 1 large

Garlic 2-3 cloves, finely chopped

Ginger 1 inch, finely chopped.

Cornflour 1 tablespoon

Soya sauce: 1 tablespoon

Vinegar: 2 teaspoon

Green Chilly: 2-3 Chopped.

Tomato ketchup/sauce: 2 tablespoon

Black pepper powder: to taste

Salt to taste

Instruction:

Prepare the Paneer: 10 Mins

Put 2 tbsp Cooking oil in a frying pan and let it heat. Once it gets heated up (you can check the heat by putting a very small piece of paneer in the oil and it starts frying up), put the diced paneer in small chunks to fry. Do not put the whole of it in once. It becomes difficult to fry all in once. As soon as it starts getting patches of brown, take them out and keep them aside.

Prepare the sauce: 10-15 Mins

In the oil that is left after frying Paneer, add rest of the oil and let it heat. Once it is heated, put chopped onion, ginger, garlic and green chilly. Fry them till they become tender and the onions looks transparent(ish). To the fried vegetables, add vinegar and stir for a minute. Add tomato ketchup and Soybean Sauce and let them cook on high heat/flame for around 5 mins. Keep Stirring as this sauce has a tendency of sticking to the bottom of the pan. Keep stirring till the sauce starts turning deep red. Add Salt and pepper and mix well. While the sauce is already on heat, add the fried paneer. Make the sauce envelope the Paneer. Add 1 cup of water and let it cook for 5 mins on high flame. The main secret of this recipe to taste the way it is , is the cooking of the sauce and caramelizing it. After 5 mins, add water to the cornflour so that it just dilutes. Pour the cornflour mixture into the sauce while stirring it. The sauce will get thicker while you cook for another 2-3 minutes.

You are done. Serve it hot with Roti, Tandoori Roti or Naan. They taste the best with them. No matter what people say about the combination, we have always loved it this way. So, have fun with my recipe on Paneer Chilli Bihari Style :)

Pin It Now!

Pepper Paneer with Fenugreek Leaves

Last night my Mom in Law had been to a dinner in TISCO club. There has been something in me that I generally ask people in my family what they ate in the party  after they come back... Greedy Me!!! And my Mom in Law, she tried her level best to explain me what all might be there in the Pepper Paneer she ate. By the time she finished describing the recipe, my mouth had already started watering. Greedy Me!!! The first thing I wanted to do was to replicate what she ate. Before I could forget, Paneer was ready to be defrosted. We get frozen Paneer in Stockholm. The following is a an effort to put down what I did to come out with something really really delicious.

Ingredients:

• Onion : 1 Large
• Ginger Powder : 1 Tea Spoon
• Garlic Powder : 1 Tea Spoon
• Black Pepper Powder : 1 Tea spoon (but you can put it according to taste)
• Paneer : 400 Gms
• Fenugreek Leaves.- 2 table spoon (Bockhornsklöver in Swedish)
• Salt to taste.
• Turmeric Powder (Gurkmeja in Swedish)
• Red Chilli Powder
• Sunflower Oil

Details and Instructions

Put 2 tablespoon Sunflower Oil in the frying pan. While the oil is heating up, cut the onion into thin slices. When the oil heats up, put the onion, turmeric powder, red chilli powder,ginger powder and garlic powder and fry till the onion  becomes transparent(ish). Now add salt and pepper powder into the fried mixture. Mix well so that the salt and pepper are properly distributed. Now, add the diced paneer (the size of dices can vary according to your choice). Mix well till each paneer piece is properly covered with the spices. Now just before switching off the heat, sprinkle all of Fenugreek leaves. Mix well and switch off. The hot and delicious "Pepper Panner with Fenugreek" is all set to satisfy your test buds. No pics this time as I didn't click it. Not prepared for this blog. Next time I make it, I will attach it here.

Pin It Now!