Veggie Pizza

Ingredients

• 2 pizza dough or pizza base
• 1.5 cups steamed or boiled sweet American corn
• 2 finely chopped carrots
• 4 spring onions chopped
• 14 to 15 garlic chopped
• 3 tbsp butter or olive oil
• 2 tomatoes finely chopped
• 5 to 6 button mushrooms 
• 1 tbsp black pepper
• 1 green chili finely chopped
• 2 cubes processed cheese or mozzarella cheese
• rock salt or salt as per taste.

Lets Get Cracking

1. Take a heavy bottomed sauce pan or wok. Add butter or margarine. Keep heat on low mode.
2. Saute garlic for a minute.
3. Add carrots and saute for 2 mins. Add button mushrooms and saute foe another 2 mins.
4. Nod add the chopped spring onion. Only add the whites add the greens later. Saute them for a minute.
5. Its time to add tomatoes. Keep stirring and mash the tomatoes with the back of spoon. Add pepper and salt as per taste.
6. Lastly add the greens of spring onion.
7. Saute for 2 mins more. Switch off the gas.
8. Take the pizza base and give incision from knife gently vertically and horizontally. Spread the tomato base evenly on each base.
9. Also add boiled corn and spread across. Finally add grated cheese and sprinkle salt. Bake on pizza mode in your oven or bake at 180°C for about 10 mins Or until crisp.Your Veg Pizza Recipe Indian is ready. Slice and serve hot with tomato or chilly sauce.
   

   
   Enjoy :) :) :)

Dahi Papdi Chat

Ingredients

• 10-12 Papadi (used cumin flavored flat poories)
• 1 Potato (boiled & mashed)
• 1/4 cup Chick peas (boiled & mashed)
• 3/4 cup Curd (well beaten)
• 1 tsp Chat masala
• Few pinch Red chili powder
• Few pinch Cumin powder
• 1/4 tsp Sugar (optional)
• Salt to taste

For Garnishing

• 1 Onion (finely chopped)
• 1/2 cup Sev
• Few bunches coriander leaves
• 1-2 tsp Tamarind Chutney
• 1-2 tsp Green chutney. 

Lets Get Cracking

1. In a bowl add mashed chick peas, potato, red chili powder, cumin powder, chat masala, salt and mix every thing well.  Beat the curd with little salt and sugar and set it aside for a while. 
2. In a serving plate place the papdi/ poories, spoon full  the above made chick peas masala on each poories. Pour curds , and  garnish with all the garnishing ingredients. 

Serve immediately. Enjoy :) :) :)

Fusilli Pasta in Tomato Sauce

Ingredients

• Fusilli Pasta - 3/4 cup
• Tomato puree - from 1 big tomato (approx 1/2 cup)
• Garlic paste or garlic finely chopped - 1 tsp
• Tomato sauce - 1 tbsp
• Tomato - 1 chopped
• Capsicum - 2 to 3 tbsp cubed
• Pepper - 1/2 tsp
• Cheese - 1 tbsp (just for garnish)
• Olive oil - 1 tsp
• Salt - to taste

Time Required - 15 mins

Lets Get Cracking

1. Boil water and cook fusilli pasta with salt until slightly soft yet crunchy enough to bite.Drain water and Keep aside.
2. Heat olive oil in a pan, add garlic paste and saute until slightly browned. Then add chopped tomatoes and capsicum toss it a min.Then add tomato puree and saute until raw smell totally leaves.Add required salt and pepper, give a quick stir.
3. Then add the cooked pasta and mix well, add tomato sauce and sprinkle little water if the mixture is too dry. Allow it to boil 2-3 mins until the pasta is coated well with the sauce.
4. Switch off and garnish with grated cheese while serving.

Enjoy :) :) :)

Lemon Rice with Peanuts

Ingredients

• 3/4 cup rice (cooked, cooked without salt you can use leftover cooked)
• 1 tsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp urad dal (split black gram)
• 1/8 tsp turmeric (powder)
• 1/8 tsp asafetida powder (optional)
• 1 tbsp peanuts
• 1/2 green chilies (chopped)
• 1/4 tsp salt
• 1 tbsp lemon juice
• 1 leaf coriander (garnish) 

Time Required - 10 mins

Lets Get Cracking

1. Heat oil in a frying pan on medium heat and add mustard seeds and urad dal.
2. When mustard starts to splutter, add turmeric powder, chopped chilli, asafoetida, and peanuts. 
3. Saute for about 2 minutes. 
4. Then add cooked rice and salt and saute for another 5 minutes. 
5. Remove from flame, add lemon juice and mix well. 
6. Garnish with chopped corriander and serve! 
7. Note: If you don't have cooked rice on hand, cook 1/4 cup of rice in a pressure cooker, or with about 1/2 to 2/3 cup water in a pot; allow it to cool well before using it in the recipe, since warm rice will tend to clump together in the mixture.

Enjoy :) :) :)

 

Baby Corn Masala

Ingredients

• 200 gm baby corn cobs
• 1/4 cup oil 
• 1 tsp cumin seeds 
• 1 bay leaf 
• 1 tsp finely chopped ginger 
• 1 tsp finely chopped garlic 
• 1/2 cup onions - grated 
• 1 cup tomatoes - chopped fine 
• 2 tsp salt
• 1/4 tsp garam masala 
• 1/2 tsp powdered red pepper 
• 1 red bell pepper
• 1 tsp powdered coriander seeds
• spring onions for garnishing

Time Required - 10 mins

Lets Get Cracking

1. Heat oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and saute till a light brown. 
2. Add onions and saute till a golden brown, then add tomatoes and stir fry over medium heat. 
3. When fat separates, add the salt, garam masala and the red pepper and stir till well mixed.  
4. Add baby corn and saute till fat separates. Sprinkle some fresh spring onions and serve hot.

Enjoy :) :) :)

 

 

EGGLESS CHOCOLATE MOUSSE RECIPE

Ingredients

•  2 cups milk 
• 10 tsp sugar 
• 3 tsp cocoa powder 
• 100 gms dark chocolate 
• 10 tsp (5 gms) agar-agar (Also known as China Grass, Agar Agar, Japenese Isinglass, kanten), chopped 
• 2 tsp custard powder 
• 200 gms fresh cream 
• 2 tbsp powdered sugar 
• 1 tsp vanilla essence

Time Required - 40-45 mins

Lets Get Cracking

1. Soak the china grass in 3/4 cup of cold water for 1 hour. Put to cook on a slow flame until it dissolves.

2. Put 2 cups of milk to boil with the sugar, cocoa powder and dark chocolate.

3. To the balance 1/2 cup milk, add the custard powder and boil. When the milk starts boiling, add to the cocoa mixture and go on stirring and cooking for 1 minute.

4. When the china grass is dissolved completely, add to the boiling custard and cook again for 2 minutes. Strain the mixture and go on stirring it until it is slightly cold.

5. Beat the cream with the powdered sugar, add the vanilla essence and mix well. Add to the cocoa mixture and put it to set.

6. Once it sets, chill thoroughly, decorate with cream and chocolate curls and serve cold.