Homemade Pizza from the scratch

Ingredients
Dough
3 ½ cups of All Purpose Flour
2 tsp Salt
1 tsp Sugar
2 Tbsp Olive Oil
1 1/3 cups of Warm Water
2 1/4 tsp Active dry yeast

Pizza Sauce
Refer my Veg Pasta with Tomato Pasta Sauce Recipe
Please make sure that this sauce has thick consistency as we need to spread on the pizza base. Too much of moisture may spoil the Pizza texture. So you may also add corn flour for thick consistency.

Topping
Onion
Bell pepper
Paneer
Jalapeno
Mozarella Cheese
Parmesan Cheese
Chilli flakes
Oregano or any Italian Herbs

Method

1. Add sugar and yeast to warm water (110 degrees, jus little hot more than luke warm). Mix well and set aside until the yeast froths well, roughly 5 mins. This step is for activating the yeast.
2. In a large bowl add rest all the other ingredient and also the yeast mixture (once it is activated). Mix really well with a wooden spatula. The dough would be very sticky but wont stick to the sides of the bowl
3. Now add flour to the surface or on mat the dough is to be kneaded. Place the dough and start kneading really well until the dough is smooth and wont stick to your hands. Try to reduce adding flour while kneading as it may spoil the texture. Refer this site for tips on kneading 
4. Grease a bowl with olive oil and also the dough. Then cover the bowl with a plastic wrap or kitchen cloth. Let it rest for 2 hrs until the dough doubles in size. Make sure you place the bowl in a warm place.

5. To make the pizzas, preheat the oven to 475 degrees (Fahrenheit) for 20 mins. 

6. Sprinkle flour on the surface and take the dough  for one pizza and roll using a rolling pin. Dough qty depends on the size of pizza. Mine was 9 inch round pan. You can either use a pan or baking sheet. I used a pan
7. Place the pizza base in the pan and just make border so that it would be easy for topping.
8. Spread the pizza sauce, top it the veggies of your choice and sprinkle a generous amount of mozarella and parmesan.
9. Now bake the pizza for 15- 20 mins, until the sides of the pizza turns golden brown. 

Get ready to taste the yummmmmiest and Crunchy crust Pizza. I guarantee that the pizza will disappear within seconds :)

Yeast after activated

Dough doubled in size

Veg Pasta with Homemade Tomato-Basil Sauce and Bechamel Sauce

Basil Leaves are very rich in anti-oxidants and most importantly they have a rich aroma. And its one of the main ingredient in any Italian dish. I had bought fresh basil leaves and instant thought in my head, Pasta :-)   My most favorite cuisine is Italian and Pasta with red sauce or bechamel sauce is my most favorite. Here I'm posting recipe for Tomato-basil sauce, Bechamel sauce and Veg Pasta.

Tomato-Basil Pasta Sauce
Ingredients
- 7 ripe Tomatoes
- 20 basil leaves
- 1 tbsp minced garlic
- 1 tbsp chilli flakes
- 2 tsp Italian herbs
- 2 tsp Pepper powder
- salt to taste
- 1 tbsp olive oil

Method

1. Pressure cook the tomatoes for 2 whistles with very litte water. Peel the skin, let it cool down. Later put it in a mixer and pulse them once or twice jus for 2 seconds. 
   
2. In a pan, add olive oil. Once heat, add the minced garlic, chilli flakes and basil leaves. Fry until garlic turns little brown 
   
3. Then add the onions and saute until translucent. 
   
4. Add the blended tomatoes, pepper and salt. Let it cook for 10-15 mins until oil separates. Stir occasionally. 
   
5. Garnish with basil leaves. Top this sauce for pasta. 
   

This sauce can be refrigerated for one week. Make sure to add 2tsp olive oil before storing in fridge.

Bechamel Sauce

This sauce is not recommended for weight watchers, anyways occasionally this can be consumed. You can replace with low fat ingredients wherever possible.

Ingredients

- 2 tbsp butter

- 2 tbsp All purpose flour (Maida) or corn starch

- 15 big spinach leaves

- 350 ml Milk

- 3/4 tbsp minced garlic

- 1 tbsp finely chopped onion

- 1 bayleaf

- 2 tsbp cheese (cheddar or Parmesan or amul cheese)

- 5 basil leaves

- Salt & pepper to taste

Method

1. Wash the spinach really well. Soak them in hot boiling water for 15 seconds, run cold water on top of it, squeeze them and roughly chop the leaves. 
   
   
                                                 
                                      
   
2. In a pan, add butter. Once it melts, add garlic, basil and onion. Saute until onion turns translucent.  
   
   
3. Add the maida and stir really well. Its okay if lumps are formed. (I forgot the first step, hence i had to repeat the first step, then later add maida) 
   
   
   
   
   
   
4. Gradually add milk stirring well, now make sure there are no lumps formed 
   
5. Add the bay leaf. Cook for 10 mins in low-medium flame until the mixture thickens. 
   
6. Remove the bay leaf, add cheese, salt, pepper and the blanched spinach leaves. 
   
                                    

7. Top this sauce on either plain pasta or veggie pasta. It tastes heaven.

Inspiration: Chefinyou

Veggie Pasta

This pasta tastes yummy even without any sauce. Make sure to use Whole wheat pasta if diet conscious.

Ingredients

- Whole wheat Fusilli pasta  ( 2 handful serves two persons). You can choose any pasta.

- 15 Broccoli florets

- 1 Zucchini

- 1 cup mixed bell peppers

- 2 tsp chilli flakes (optional)

- 1 red onion

- 5 basil leaves (add  more if you are not topping with sauce)

- 2 tsp Italian herbs oregano (save the herbs packet of pizza hut or dominos)

- salt to taste

- pepper powder 

- 1 tbsp olive oil

Method

1. Cook the Pasta according to packet instructions
2. In a pan, add olive oil. Once heat add chilli flakes and basil leaves. 
   
3. Then add the onions and saute until it turns translucent. 
   
4. Throw in the Zucchini and Broccoli, add little salt. Saute them in high flame for 3-4 mins until broccoli is 50% cooked. 
   
5. Add the bell peppers and saute them for 3 mins in high flame. Retain the crunchiness of bell pepper. 
   
6. Add the cooked pasta, mix really well 
   
   
   
   
7. Top it with tomato sauce or bechamel Sauce 
   
   
   
   

Veg Oriental Pasta topped with Peanut Sauce

Peanut is one of my favorite. Pasta used here is Whole wheat Pasta and I always prefer Wheat pasta. This dish is packed with lot of nutrients as we include lot of veggies and Peanuts (good source of protein). I would highly recommend this dish when on diet as 1 bowl contains under 350 calories with no compromise on the nutrient supply.

Ingredients for the Sauce

- 2 1/2 tbsp Peanut butter

- 1 tbsp Honey

- juice from one Lime

- 1 tbsp chopped Mint leaves

- 1 inch Ginger

- 1 clove Garlic

- 1 tbsp Soy Sauce

- 2 red chilli 

- little water

For pasta

- 3 handful of any Pasta 

- Mix veggies (zucchini, carrot, red-green bell pepper)

- 1 Onion

- 2 tbsp Peanut (halved or powdered)

- salt to taste

- pepper to taste (careful while adding, as red chilli already included in sauce)

- 3 tsp sesame oil

Method

• Boil pasta as per the instructions on the pack
• Grind all ingredients under "Sauce" to a paste (tomato sauce consistency)
• In a pan, add sesame oil and fry onions until browning. (if adding halved peanut, it is to be added before onion and fry for 2-3 mins)
• Toss all the veggies in high flame for 2-3 mins, add reqd salt, sprinkle water and close the lid for 2 mins.
• Add the powdered peanut and toss.

• Toss in the Pasta and stir fry for 2 mins.
• Serve the pasta with peanut sauce either by topping it or as side.

Inspiration: Jsoh.

Fruit Salad with Honey-Mint-Orange dressing

My fridge was loaded with lot of fruits. Instant thought was Fruit Salad. Started googling for fruit salad recipes. And here it is, picked from various recipes.

Ingredients:
- Fruits of your choice

Salad Dressing:
- 1 Tsp Orange zest
- 1 Tbsp finely chopped Mint leaves
- 1 Tbsp Honey
- 2 Tbsp Orange Juice
- a pinch of Cinnamon (optional)
- a pinch of pepper

Method:

• Toss together Strawberry, grapes, red apple, pears, green apple and banana in a large bowl

• In a small bowl whisk all ingredients under "Salad Dressing" really well and let it sit overnight to enhance the mint flavor. Wrt to orange zest take care not to peel off white skin of the orange, since it would give a sour taste. 

• Then add this to the fruit mixture and mix well.
• Garnish with mint leaves

Sesame Flavored Broccoli Rice

Long time back I came across a recipe where sesame seeds were used in preparing Broccoli Rice. Later I tried the same, and instant hit! Such a nice and different flavor. Thanks to that unknown blogger.

Ingredients:

• Broccoli Florets
• cooked Basmati rice (let it cool down really well)
• 1/2 cup finely chopped Onions
• 1/2 cup Spring onion
• 2 tbsp finely cut Garlic & Ginger
• Gr. chilli finely cut
• 2 tsp Sesame powder or 2 tsp white sesame seeds
• Pepper to taste
• Salt to taste
• 1 1/2 tsp Soy Sauce
• 1 tbsp Olive oil

Method:

• Heat a pan, add olive oil and saute the sesame powder or seeds 
• Add the garlic, ginger, gr. chillies and spring onions, saute until the garlic turns golden brown
• Add the broccoli florets, salt and pepper powder. Close the lid for 2-3 mins as Broccoli cooks really fast. Let it be little crunchy
• Once the Broccoli is 80% done, add the soy sauce and saute the mixture in high flame for 3 mins. Slightly burnt aroma enhances the taste of fried rice
• Then add the cooked Basmati rice and mix really well
• Garnish with spring onions.

Tips:

• I prefer sesame powder, as it enhances the flavor than in the form of seeds
• Sesame powder - soak the seeds for 30 mins, strain it and pat it with a cloth or tissue to completely get rid off the moisture. Grind once it drys completely
• Normally I wash broccoli florets by soaking in hot water with salt for just 2 mins. Check for worms in the florets
• Basmati rice - for 1 cup of basmati rice, 2 cups of water. Soak for 30mins, pressure cook for 3 whistles. Do not stir the rice while hot, just let it cool down. 

Mexican Bean Salad

Mexican Bean Salad is a healthy, crunchy, spicy and easy-to-prep salad. It fits best for lunch box snack. It is power packed with proteins and a special mention - very low in fat. Love the way it looks, colorful.

Ingredients:
- boiled Chick-pea (kondakadalai)
- boiled Black-eyed pea (karamani)
- boiled Rajma
- boiled Corn kernels (cholam)
- one small onion diced
- 3 tbsp finely cut capsicum (can use colored capsicum)

For Salad Dressing:
- 1/4 cup olive oil
- 2 tsp pepper powder
- 1 tbsp finely chopped garlic
- 2 tbsp finely chopped coriander leaves
- 1 tsp cumin pwder
- 2 tbsp lemon juice
- salt to taste
- chilli sauce or finely chopped gr chillies (optional)

Method:

• Mix all ingredients under Salad dressing in a bowl and refrigerate it. I did refrigerate overnight,  as this helps to enhance the flavor.
• In a large bowl add all the beans, corn, onion and capsicum. I boiled all the beans the day before and refrigerated it, as it comes handy in the morning while preparing the salad
• Then add the dressing to the bean mixture and combine really well.
• Garnish with coriander leaves

Inspiration: Mummy ka magic - Amrita Raichand