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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 –
- Add curd, vegetable oil, carom seeds and salt into the maida.
- Mix well and with the help of warm water prepare a soft dough.
- Cover and keep aside for 20 minutes.
- Take small portion of the dough and shape them into small ball.
- Apply little oil on the surface and place the dough ball on it.
- Flatten the dough balls with a rolling pin to shape it like a circle.
- Do not make the pizza base very thin.
- Now Heat a pan on low heat.
- Use a Fork to make hole in the pizza base.
- Grease some oil into the pan.
- Place the pizza base onto a greased pan.
- Cover and cook on low heat.
- Once its ready, flip and apply pizza sauce spread it evenly.
- Now Sprinkle some cheese on the top.
- Sprinkle vegetables, chopped olives, seasoning and red chilli flakes (as per your taste).
- Cover and cook on low heat.
- Cook until pizza base is properly cooked and cheese has melted.
- Pizza is ready, garnish with basil leaves and serve hot.
- Repeat the same for rest of the dough to prepare more pizzas.
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Ingredients –
- Boiled potato –1
- Leftover rice – 1/2 cup
- Salt to taste
- A pinch of Black pepper
- Grated garlic – 1/2 tsp
- Bread crumbs for coating
- Italian seasoning – 1/2 tsp
- Vegetable oil for deep frying
- 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…
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Ingredients –
- Cooked Rice (any kind of Rice) – 1 cup
- Curry leaves – 5-6
- Vegetable oil or ghee – 1 tbsp.
- Chana Dal –1 tbsp.
- Urad Dal-1 tbsp.
- Whole red chilly – 1 (as per you taste)
- Salt to taste
- Grated Fresh Coconut – 1/2 cup
- Peanuts or Cashews nuts – 1 tbsp.
- Mustard seeds – 1 tsp.
- 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.
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Ingredients –
- Cooked Rice (any kind of Rice) – 1 cup
- Curry leaves – 5-6
- Vegetable oil or ghee – 1 tbsp.
- Chana Dal –1 tbsp.
- Urad Dal-1 tbsp.
- Whole red chilly – 1 (as per you taste)
- Salt to taste
- Peanuts or Cashews – 1 tbsp.
- Turmeric powder – 1/2 tsp.
- Mustard Seeds –1 tsp.
- Grated Ginger-1 tsp.
- A pinch of Asafetida (Hing)
- 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.
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Ingredients –
- Whole wheat flour – 1 cup
- Beetroot – 1 (peel and cut into small pieces)
- Ginger – 1/2 inch
- Salt to taste
- Ajwain (carom) seeds – 1 tsp.
- Vegetable oil for frying
- 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.
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Ingredients –
- Soaked Basmati rice for 15 –20 minutes –1 cup
- Vegetable Oil / Butter–2 tbsp.
- Cumin seeds –1 tsp.
- Bay leaves –2 -3
- Cinnamon stick–1/2 inch
- Salt to taste
- Boiled peas or frozen peas –1/2 cup
- Sliced onions – 1 cup
- A pieces of ginger
- Garlic –2-3 cloves
- Whole green chilly –as per your taste
- Mint (Pudina) – 1 cup (wash and clean)
- Cashew or ground nuts –10 -15
- 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.
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