Pizza Recipe-(भटूरे के आटे से बनाये पिज़्ज़ा)-Pizza In Pan- Kids Recipe- Tiffin Recipe

Ingredients –

  • All purpose flour (Maida) – 1 cup
  • Curd – 1/2 cup
  • Vegetable oil – 1 tbsp
  • Salt to taste
  • Carom Seeds (Ajwain) – 1/2 tsp
  • Finally chopped Vegetables – capsicum, onions and tomato
  • Grated Cheese
  • Pizza sauce
  • Basil leaves (optional) for garnishing
  • Oregano seasoning
  • Chopped Olive (optional)

Method – 

  1. Add curd, vegetable oil, carom seeds and salt into the maida.
  2. Mix well and with the help of warm water prepare a soft dough.
  3. Cover and keep aside for 20 minutes.
  4. Take small portion of the dough and shape them into small ball.
  5. Apply little oil on the surface and place the dough ball on it.
  6. Flatten the dough balls with a rolling pin to shape it like a circle.
  7. Do not make the pizza base very thin.
  8. Now Heat a pan on low heat.
  9. Use a Fork to make hole in the pizza base.
  10. Grease some oil into the pan.
  11. Place the pizza base onto a greased  pan.
  12. Cover and cook on low heat.
  13. Once its ready, flip and apply pizza sauce spread it evenly.
  14. Now Sprinkle some cheese on the top.
  15. Sprinkle vegetables, chopped olives, seasoning and red chilli flakes (as per your taste).
  16. Cover and cook on low heat.
  17. Cook until pizza base is properly cooked and cheese has melted.
  18. Pizza is ready, garnish with basil leaves and serve hot.
  19. Repeat the same for rest of the dough to prepare more pizzas.

Cheese Balls (बचे हुए चावल से बनाये यम्मी चीज़ बॉल्स)- How To Use Leftover Rice-Snacks

Ingredients –

  1. Boiled potato –1
  2. Leftover rice – 1/2 cup
  3. Salt to taste
  4. A pinch of Black pepper
  5. Grated garlic – 1/2 tsp
  6. Bread crumbs  for coating
  7. Italian seasoning – 1/2 tsp
  8. Vegetable oil for deep frying
  9. Grated Cottage cheese for stuffing

Method –

  • Peel boiled potato and mash well.
  • Add leftover rice, salt to taste, garlic, black pepper, Italian seasoning  into the mashed potato.
  • Mix everything together.
  • Make small balls out of the dough, if dough is sticking on your palm you can grease your palm with oil.
  • Now flatten the balls in you palm, fill  little grated cottage cheese.
  • Close it evenly by rolling the ball in your hand and coat with bread crumbs.
  • Repeat the same for rest of the dough and keep it in fridge for 15 minutes.
  • Heat the oil in a pan/kadhai to medium heat.
  • Drop the balls in heated oil, few at a time.
  • Keep stirring until it turns golden in color. 
  • Once ready, transfer into a kitchen or absorbent tissue.
  • Cheese balls are ready to serve…

Coconut Rice-South Indian Coconut Rice-Rice Recipe-Lunch Box Recipe

Ingredients –

  1. Cooked Rice (any kind of Rice) – 1 cup
  2. Curry leaves – 5-6
  3. Vegetable oil or ghee – 1 tbsp.
  4. Chana Dal –1 tbsp.
  5. Urad Dal-1 tbsp.
  6. Whole red chilly – 1 (as per you taste)
  7. Salt to taste
  8. Grated Fresh Coconut – 1/2 cup
  9. Peanuts or Cashews nuts – 1 tbsp.
  10. Mustard seeds – 1 tsp.
  11. A pinch of Asafetida (Hing)

Method –

  • Heat oil in a pan / kadhai.
  • Add mustard seeds, whole red chilly and curry leaves, cook for few minutes.
  • Now add chana dal, urad da, Cashews and Hing, fry until lightly golden.
  • Add cooked rice, grated coconut, salt to taste.
  • Stir everything well.
  • Cover and cook for few minutes on low heat.
  • After few minutes turn off the heat. 
  • Coconut rice is ready, serve with any curry or curd.

Lemon Rice-Quick And Easy South Indian Rice Recipe- Lunch Box Recipe-How To Use Leftover Rice

Ingredients –

  1. Cooked Rice (any kind of Rice) – 1 cup
  2. Curry leaves – 5-6
  3. Vegetable oil or ghee – 1 tbsp.
  4. Chana Dal –1 tbsp.
  5. Urad Dal-1 tbsp.
  6. Whole red chilly – 1 (as per you taste)
  7. Salt to taste
  8. Peanuts or Cashews – 1 tbsp.
  9. Turmeric powder – 1/2 tsp.
  10. Mustard Seeds –1 tsp.
  11. Grated Ginger-1 tsp.
  12. A pinch of Asafetida (Hing)
  13. Lemon (as per your taste).

Method –

  • Heat oil in a pan / kadhai.
  • Add peanuts fry until they are lighty roasted.
  • Add ginger, chana dal, urad dal, curry leaves, chilly and mustard seeds, cook for few minutes.
  • Add Hing, turmeric powder, cooked rice, salt to taste and mix well.
  • Cover and cook for few minutes on low heat.
  • After few minutes turn off the heat.
  • Add lemon juice and stir everything well.
  • Lemon rice is ready, serve with any curry or curd.

Healthy Beetroot Puri–How to use Beetroot–Breakfast Recipe

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Ingredients –

  1. Whole wheat flour – 1 cup
  2. Beetroot – 1 (peel and cut into small pieces)
  3. Ginger – 1/2 inch
  4. Salt to taste
  5. Ajwain (carom) seeds – 1 tsp.
  6. Vegetable oil for frying
  7. Green chilly as par your taste

Method –

  • Add ajwain seeds, salt, 1 tbsp oil  into the wheat flour and mix well.
  • Grind the beetroot, ginger and green chilly  for few seconds to make a paste.
  • Add grinded paste into the wheat flour and knead into a soft dough.
  • You can add sufficient water to knead the dough.
  • Cover and set aside for 10 minutes.
  • Take small portion of the dough and shape them into small ball.
  • Sprinkle some dry flour and flatten the dough balls with a rolling pin to make Puri.
  • Heat sufficient oil in a kadhai on medium heat.
  • Put Puri into hot oil, fry Puri till both sides turn little brown.
  • Beetroot Puri  is ready to serve.
  • You can eat this with Baby potato curry.

Mint/Pudina Pulav Recipe – Mint Recipe – Indian Recipe

Ingredients –

  1. Soaked Basmati  rice for 15 –20 minutes –1 cup
  2. Vegetable Oil / Butter–2 tbsp.
  3. Cumin seeds –1 tsp.
  4. Bay leaves –2 -3
  5. Cinnamon stick–1/2 inch
  6. Salt to taste
  7. Boiled peas or frozen peas –1/2 cup
  8. Sliced onions – 1 cup
  9. A pieces of ginger 
  10. Garlic –2-3 cloves
  11. Whole green chilly –as per your taste
  12. Mint (Pudina) – 1 cup (wash and clean)
  13. Cashew or ground nuts –10 -15
  14. Fried onions – 2 tbsp. (optional)

Method –

  • Put mint leaf, ginger, green chilly and garlic into the blender.
  • Add little water and make a paste.
  • Heat oil into the pan/kadhai on medium heat.
  • Add cumin seeds, bay leaves, cinnamon stick and sauté for few minutes.
  • Add cashew nuts and cook for few seconds.
  • Add sliced onions and cook till onions becomes little transparent.
  • Add peas, salt to taste and cook for few minutes.
  • Add mint paste and cook for 2 –3 minutes on medium heat.
  • Soak rice in the water at 1:2 ratio respectively.
  • Add soaked rice in mint paste, mix well and let it boil.
  • Once water starts boiling, cover and cook for another 2 minutes on low on medium heat.
  • After 2 minutes, keep stirring, cover and cook till the rice is cooked properly.
  • Turn off the heat and garnish with fried onion.
  • Mint/Pulav is ready to serve with any kind of raita.