Pizza Parcel Bake

Pizza parcel is nothing but a pizza in a different shape. By making it in this way makes it easier for packing as lunch box or for any picnic outings where open pizza could be a mess. I usually prepare it this way when I have left overs from the previous night pizza dinner and the quantity is very less to make a whole big pizza again. Enjoy it as a finger food or as evening snack with your guest. 

Ingredients

• Pizza dough
• Pizza sauce
• 1 cup grated mozzarella cheese
• Chopped capsicum
• Chopped tomatoes
• Cooked meat (left over chicken tikka pieces, boiled chicken, cooked mince etc)

For the pizza dough:

• 3 1/2 to 4 cups of plain flour (plus more for kneading)
• 1 tbsp sugar
• 1 tbsp instant dry yeast + 3 tbsp warm water
• 1 tsp salt
• 2 tbsp oil + more for greasing
• 1 and 1/2 cups of warm water (little less or more as required)

Method:

1. In a small bowl mix together sugar, yeast and warm water. Set aside for 10 minutes till it gets frothy and bubbly.
2. In a large bowl add the flour, salt, oil and yeast mixture. Combine everything slowly by adding water and until it forms a soft sticky dough. You can either use a stand mixer or mix by hand.
3. If the dough is too sticky and difficult to manage, add additional flour, 1 tbsp at a time until the dough comes to a solid form. Scrape the dough from the sides and turn it on to a lightly floured surface on a clean table.
4. Knead the dough for sometime in a stretching form, in order to build the gluten. The overall texture of the dough should be soft and not hard. In case if it sticks too much to the surface, sprinkle some dry flour and form into a smooth dough. 
5. Grease a large bowl with some oil and transfer the dough into it. Cover the bowl and keep it in a warm place to let it double in size. This will take about 1 hour or less.
6. Prepare the Pizza Sauce, cooked meat and chopped vegetables for topping.
7. Preheat the oven to 250 degrees C. 
8. Divide the dough into desired size. It could be small lemon size or little bigger.
9. Grease the baking tray with oil or butter and place the lemon size dough into the tray.
10. In the tray spread each part of dough into a small disc using your hand (circle shape). Spread the pizza sauce on one half of the disc. Keep few pieces of cooked meat (chicken, sausage, mince) some shredded vegetable and grated mozzarella cheese. Close the disc with other half to form into a semi circle or half moon.
11. Secure the edges tightly so that it does not open while baking. Brush some egg white or butter on top..
12. Bake for 10 to 15 minutes or till parcels are golden brown from top.  

For the Pizza Sauce:

• 5 medium size ripe tomatoes (roughly chopped)
• 6 cloves of garlic finely chopped
• 1 small onion finely chopped (optional)
• 1 green chili or fresh red chili finely chopped
• 1 tbsp oregano
• 1 tsp black pepper powder
• 1 tsp sugar
• 1 tsp salt ( according to taste)
• 1 tsp red chili powder ( optional)
• 1 tsp cumin powder
• 4 tbsp oil for cooking

Method:

1)  Place the chopped tomatoes into a mixer jar and pulse it for few seconds at a time to get a coarse mixture. We do not want to make a fine puree. 

2) Heat oil in a sauce pan and fry garlic till light brown, followed by onion and fresh chili. Fry till everything is soft and oil separates.

3) Add crushed tomatoes, salt, sugar, oregano and black pepper. Stir well and cook on high heat for 2 minutes and bring to a boil.

4) Once it starts to boil, lower the heat and add red chili powder and cumin powder and continue to cook on low flame till all the water evaporates. ( This will take about 15 to 20 minutes)

Step by step pictures

Method:

1)  In a small bowl mix together sugar, yeast and warm water. Set aside for 10 minutes till it gets frothy and bubbly.

2)  In a large bowl add the flour, salt, oil and yeast mixture. Combine everything slowly by adding water and until it forms a soft sticky dough. You can either use a stand mixer or mix by hand.

3) If the dough is too sticky and difficult to manage, add additional flour, 1 tbsp at a time until the dough comes to a solid form. Scrape the dough from the sides and turn it on to a lightly floured surface on a clean table. 

4)  Knead the dough for sometime in a stretching form, in order to build the gluten. The overall texture of the dough should be soft and not hard. In case if it sticks too much to the surface, sprinkle some dry flour and form into a smooth dough. 

5)  Grease a large bowl with some oil and transfer the dough into it. Cover the bowl and keep it in a warm place to let it double in size. This will take about 1 hour or less.

For the Pizza Sauce:

• 5 medium size ripe tomatoes (roughly chopped)
• 6 cloves of garlic finely chopped
• 1 small onion finely chopped (optional)
• 1 green chili or fresh red chili finely chopped
• 1 tbsp oregano
• 1 tsp black pepper powder
• 1 tsp sugar
• 1 tsp salt ( according to taste)
• 1 tsp red chili powder ( optional)
• 1 tsp cumin powder
• 4 tbsp oil for cooking

Method:

1)  Place the chopped tomatoes into a mixer jar and pulse it for few seconds at a time to get a coarse mixture. We do not want to make a fine puree.

2) Heat oil in a sauce pan and fry garlic till light brown, followed by onion and fresh chili. Fry till everything is soft and oil separates.

3) Add crushed tomatoes, salt, sugar, oregano and black pepper. Stir well and cook on high heat for 2 minutes and bring to a boil.

4) Once it starts to boil, lower the heat and add red chili powder and cumin powder and continue to cook on low flame till all the water evaporates. ( This will take about 15 to 20 minutes)

Red Velvet Vegetable Cutlet Roll

To make the roll, take a roti or tortilla and spread some spoon ful of mint chutney over it.  Keep 1 or 2 vegetable cutlets along with cheese slices and fresh vegetable of your choice (lettuce, tomatoes, sliced onion etc). Roll it over and toast the roll on a hot pan with few drops of oil. Serve hot.

To make cutlets

Ingredients:

• 2 cups boiled & grated potatoes
• 1 cup steamed & grated beetroot
• 1/2 cup steamed & grated carrot
• 1 cup bread crumbs
• 300 gms cheese triangles / grated cheddar cheese (optional)
• 3 tbsp plain flour mixed with 9 tbsp of water (or more)
• 1 slice of bread
• 1 tsp chopped green chilies
• 1 tbsp grated ginger
• 1 tbsp grated garlic
• 2 tsp red chili powder
• 1 & 1/2 tsp roasted cumin powder
• 2 tsp amchoor powder
•  1/4 tsp turmeric powder
• 1/4 tsp garam masala powder
• Salt
• Cooking oil

Preparation:

• Boil potatoes with skin. Peel and grate.
• Steam carrots and beetroot, grate and set aside.
• Mix plain flour with water to make a thin water like consistency.
• Keep bread crumbs and cheese ready.
• Chop 1 green chili, finely grate ginger and garlic.
• This cutlet can be made without cheese too.

Method:

1. In a large bowl, add grated potatoes, carrots and beetroot along with all spice powders, salt, green chilies, garlic and ginger.
2. In a small bowl soak bread slice in water, then squeeze out all the water and add the soaked bread to potato mixture. Mix everything well. Taste and adjust the seasoning.
3. Take a tbsp of cutlet mixture and shape it into a ball, flatten it and stuff it with a piece of cheese cube. Dip the cutlet into flour mixture and then into bread crumbs and give it a nice shape.
4. Heat few drops of oil in a non stick pan. Shallow fry the cutlets on low to medium flame on both sides till golden brown.
5. Serve hot with any sauce of your choice.

Note: 

• In case if the cutlet mixture becomes too soft and watery then add some bread crumbs.
• If it becomes too spicy or salty then add more boiled potato.
• Cheese stuffing is optional and can be opted out.

How to make plain wraps

Ingredients:

• 3 cups plain flour (Maida) *you can also use whole wheat flour
• 3 tbsp cooking oil
• 1 tsp salt
• Enough of water to make a soft dough (approx 1 cup to 1 1/2 cup)

Method:

1. Combine flour, oil and salt in a large mixing bowl. 
2. Add water and make a smooth and soft dough.
3. Keep the dough covered for 30 minutes.
4. Divide the dough into small lemon size balls.
5. Flatten the balls and roll into medium size rotis.
6. Heat a non stick pan and cook the rotis on both sides.

Mint Chutney

For mint chutney: (grind together)

• 1 tsp grated garlic
• 1 tsp grated ginger
• 2 green chillies
• 1 tsp lemon juice
• Salt
• 1 cup mint leaves
• 1 cup green coriander
• 1 slice of bread soaked in water

Paneer Kathi Roll | Cottage Cheese & Mint Chutney Wrap

Kathi Roll as we all know are yet another popular street food in India. What I like about these rolls is that they are so versatile that you can stuff any dry sauteed preparation combined with some crunchy salad and a complete meal is ready to devour.

Talking about its versatility, it can be a breakfast, lunch as well as a dinner. And not to forget, an ideal lunch box treat which I am sure everyone will like.

Another reason to make these full meal roll is that it can be made in a jiffy. As we all know paneer doesnt need much time to get cooked, except for all the chopping you need to do. To make things even more faster, you can use the store bought ready to eat tortillas or frozen parathas. To keep the recipe easy and quick, I always make it a point to make a mint chutney once in a week and store it in an air tight container. And trust me the chutney will not last for more than a week. Life becomes easier when you can make a quick sandwich, chat or just use it as a dip for you evening snacks.

You may like some of my recipes where I use this chutney very often.

 Aloo Chana Chaat

 Grilled Paneer Sandwich

How to make plain wraps

Ingredients:

• 3 cups plain flour (Maida) *you can also use whole wheat flour
• 3 tbsp cooking oil
• 1 tsp salt
• Enough of water to make a soft dough (approx 1 cup to 1 1/2 cup)

Method

1. Combine flour, oil and salt in a large mixing bowl. 
2. Add water and make a smooth and soft dough.
3. Keep the dough covered for 30 minutes.
4. Divide the dough into small lemon size balls.
5. Flatten the balls and roll into medium size rotis.
6. Heat a non stick pan and cook the rotis on both sides.

Mint Chutney

For mint chutney: (grind together)

• 1 tsp grated garlic
• 1 tsp grated ginger
• 2 green chillies
• 1 tsp lemon juice
• Salt
• 1 cup mint leaves
• 1 cup green coriander
• 1 slice of bread soaked in water

How to make Paneer Masala

Ingredients:

• 300 gms Paneer cut into cubes
• 1 tsp ginger & garlic paste (or grated ginger & garlic)
• 1 medium size onion chopped
• 2 green chilies finely chopped
• 1 tsp cumin seeds
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/4 tsp garam masala powder
• 1 tbsp lemon juice
• 2 tbsp chopped coriander leaves
• Salt
• 4 tbsp cooking oil / butter

Method:

1. Heat oil in a pan. Add 1 tsp cumin seeds and when they change color add chopped onion.
2. Saute till onion turns soft and pink.
3. Add 1 tsp ginger & garlic paste, green chilies, 1 tsp red chili powder, 1 tsp coriander powder and1/4 tsp garam masala powder. Fry on low flame for 2 to 3 minutes or till all the spices are well cooked and raw smell disappears. Add few drops of water if needed.
4. Now add lemon juice, garam masala powder, salt and cook for one more minute.
5. Finally add paneer pieces and stir gently so as to coat it well with all the spices.
6. Place the lid and cook for 2 minutes on low flame.
7. Remove from heat and set aside, but keep warm.

To make Kathi Roll

Take a wrap/roti/tortilla, place a big spoonful of cooked paneer masala, any of your choice chopped raw vegetables (capsicum, tomato, cabbage, grated carrot etc...) and finally mint chutney. Roll it and serve warm or cold.

Shish Taouk Roll

Serves: 2 


Ingredients:

For Shish Taouk Kabab:

• 500 gms boneless chicken pieces
• 3 tbsp yogurt
• 1 tsp crushed garlic
• 2 tsp black pepper powder
• 1 tsp garam masala powder
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp paprika (or chili powder)
• Salt
• Cooking oil

For garlic tahini sauce: (Mix together in a bowl)

• 1 tbsp yogurt
• 1 tsp mayonnaise
• 1 tsp tahina (sesame paste)
• 1/4 tsp garlic paste
• 1 tsp lemon juice
• Salt

Other Ingredients:

• 4 Tortillas (Maida Roti)
• Lettuce
• Tomatoes
• Pickled Jalapenos
• Cooking oil for toasting

Method:

1. For Kababs - Marinate the chicken pieces with yogurt, garlic, black pepper powder, garam masala powder, paprika, olive oil, lemon juice and salt for 30 minutes to 1 hour.
2.  Heat 5 tbsp of cooking oil in a pan and cook the marinated chicken till it is fully done.
3. Set aside.
4. Take a tortilla or roti and keep some chopped lettuce leaves, tomato slices, pickled jalapenos, cooked kabab pieces and some garlic tahini sauce over it. Roll the tortilla and grill or toast in a pan with little cooking oil on it. 

Chicken Chili Quesadilla

Ingredients for wrap/roti/tortilla:

• 2 cups whole wheat flour
• 1 cup water
• 2 tbsp olive oil
• Salt

Method: 

1. Make a soft dough by combining all the above ingredients. 
2. Divide the dough into lemon size balls.
3. Take each lemon size ball and further divide into two parts.
4. Roll out each part to small equal size discs (peda).
5. Smear oil on each disc and dust some flour. Stick both the discs and roll out into a normal size roti/tortilla.
6. Heat few drops of cooking oil and cook the roti on both sides. Remove from heat and separate both the layers (as shown in the video)
7. Set aside and prepare the chicken stuffing.

Ingredients for the Chili Chicken Stuffing: 

• 500 gms boneless chicken finely chopped
• 1 cup chopped green capsicum
• 1 cup sliced onion
• 1 tbsp garlic paste
• 2 tbsp +1 tbsp hot chili sauce
• 1 tsp red chili powder
• 1 tsp cumin powder
• 1 tsp dry oregano
• 1 tbsp lemon juice
• Salt
• 4 tbsp cooking oil

Method: 

1. Marinate chicken pieces with garlic paste, 2 tbsp chili sauce, red chili powder, cumin powder, dry oregano powder, lemon juice and salt for 30 minutes.
2. Heat oil in a pan and cook marinated chicken till fully done. Add few drops of water if needed.
3. Then add chopped capsicum, sliced onion and 1 tbsp hot sauce. Cook for 2 minutes and remove from heat.

To assemble the Quesadilla:

Other Ingredients:

• 4 cups grated mozzarella cheese
• 1 cup chopped coriander leaves
• Chili flakes as required

Method:

1. Heat some oil in a grill pan and place a sheet of roti/tortilla.
2. Spread 2 tbsp of chicken stuffing followed by tomato slices,  handful of grated mozzarella cheese, chopped coriander leaves and red chili flakes.
3. Place the other sheet on top and cook till the bottom portion turns crisp.
4. Carefully flip over the whole quesadilla and cook on the other side as well till crispy and golden.
5. Remove and cut into four parts and serve hot.

Variety of Stuffing recipes for Samosas & Pies

Meat Mince Stuffing

Ingredients:

• 500 gms mince (beef/mutton)
• 1 tbsp ginger & garlic paste
• 2 tbsp yogurt
• 2 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tbsp kasoori methi
• 1/2 tsp garam masala powder
• Salt
• 4 tbsp of cooking oil
• 1 medium onion finely chopped
• 1/2 cup chopped spring onion (green & white)
• 1 or 2 green chilies finely chopped
• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• 1/2 cup finely chopped capsicum
• 1 tbsp lemon juice

Method:

1. In a bowl, mix together first 9 ingredients. Mix well and marinate the mince for 1 hour.
2. Heat oil in a sauce pan or kadhai. Add the marinated mince and cook on high heat for 30 seconds by stirring constantly. 
3. Cover and cook on low flame till the mince is fully cooked. Dry out the liquid if any by cooking without lid.
4. Then add last seven ingredients and cook on high heat for 1 minute. Stir well, check the salt and adjust all the spices.
5. Remove from heat and cool it before using it as a stuffing. 

Vegetable Stuffing

Ingredients:

• 4 medium size potatoes boiled & mashed
• 1/2 cup boiled green peas
• 1 tsp whole cumin
• 1 tbsp grated ginger
• 2 green chilies chopped
• 6 curry leaves chopped
• 1/4 tsp turmeric powder
• 2 tsp red chili powder
• 1 tsp amchur powder
• 1/4 tsp garam masala powder
• 3 tbsp cooking oil
• Salt

Method:

1. Heat oil in a sauce pan. Add cumin, ginger, green chilies, curry leaves and sauté for half a minute.
2. Then add mashed potatoes, turmeric powder and chili powder. Cook for 2 to 3 minutes while stirring.
3. Finally add boiled green peas, amchur powder, garam masala powder, salt and cook on low heat for 2 more minutes.
4. Remove from heat and allow it to cool. 

Note: Add more green chilies to make it more spicy. 

Peri Peri Chicken Stuffing

Ingredients:

• 500 gms Boneless Chicken
• 1 medium size onion finely chopped
• 1/2 cup spring onion finely chopped
• 5 tbsp Cooking oil

Grind to a fine paste:

• 4 cloves of garlic
• 4 to 5 dry red chilies (as per taste)
• 1 tsp dried oregano powder
• 1 tsp paprika / red chili powder
• 3 tsp balsamic vinegar / white vinegar
• 2 tbsp olive oil
• Salt

Preparation:

1. Finely chop boneless chicken (can also use chicken mince). Or you can make your own chicken mince by using a chopper. Add boneless chicken cubes to a chopper and dry grind for few seconds.  
2. Prepare the peri peri paste and marinate chicken in it for 1 hour.
3. Chop onion and spring onion and keep ready.

Method:

1. Heat oil in a pan and fry chopped onion till light golden.
2. Add marinated chicken, stir well, cover and cook till chicken is fully done and all the water has dried up. To that add chopped spring onion. 
3. Check the salt and other seasoning, if required adjust accordingly.
4. Remove from heat and cool it completely before using it as a stuffing.

Chicken Mince Stuffing for Samosas

Ingredients:

• 500 gms Chicken mince
• 1 cup chopped onion
• 2 tbsp chopped garlic
• 2 tbsp yogurt
• 1 tbsp soy sauce
• 1 tbsp chopped green chilies
• 1 tsp red chili flakes (optional)
• 1/2 cup chopped spring onion (green & white)
• 1 tsp black pepper powder
• Salt
• 4 tbsp cooking oil

Method:

1. In a bowl, mix together 500 gms chicken mince and 2 tbsp yogurt.
2. Heat oil in a saucepan and fry 2 tbsp chopped garlic and 1 cup chopped onion till soft and slightly changes colour.
3. Add chicken mince and stir well till well combined with onion. Cook for 1 minute on high heat and then reduce the heat.
4. Now add 1 tbsp soy sauce, 1 tbsp chopped green chilies (as per your taste), 1 tsp red chili flakes, salt and 1 tsp black pepper.
5. Place the lid and cook the mince till is fully done. Cook till the water in chicken mixture has dried out.
6. Finally add 1/2 cup chopped spring onion, stir well and remove from heat.
7. Cool the chicken mixture completely before using it as stuffing for any dish.

Sezchuan Chicken Stuffing

Ingredients:

• 1 cup boiled and shredded chicken
• 1 cup finely chopped cabbage
• 1/2 cup grated carrot
• 1/2 cup chopped spring onion
• 1 tbsp grated garlic
• 1 tbsp grated ginger
• 1 tsp red chili flakes
• 1 tsp black pepper powder
• 1 tbsp soy sauce
• 1 tbsp red chili sauce
• 1 tsp sugar
• Salt
• 2 tbsp oil

Method:

1. Heat oil in a flat pan and fry grated ginger and garlic for half a minute. Then add cooked chicken, 1 tsp red chili flakes, 1 tsp black pepper powder and salt. Stir well and cook on low heat.
2. Then add 1 tbsp soy sauce and 1 tbsp red chili sauce. After few seconds add cabbage, carrot, spring onion and 1 tsp sugar. Cook for 1 minute and then turn off the heat.
3. Remove the chicken stuffing in a bowl and set aside to cool.

Spicy Chicken Stuffing.

Ingredients

·       1 cup boiled and shredded chicken

·       1 onion sliced

·       1 green chili finely chopped

·       5 curry leaves finely chopped

·       1 tsp whole cumin

·       2 tsp red chili powder

·       ¼ tsp turmeric powder

·       1 tsp cumin powder

·       1 tsp coriander powder

·       ½ cup chopped coriander leaves

·       1 tbsp lemon juice

·       Salt

·       3 to 4 tbsp cooking oil

Method:

•  Heat oil in a sauce pan and add 1 tsp whole cumin. When it changes colour, add sliced onion and sauté till soft. 
• Then add chopped green chili, chopped curry leaves, 2 tsp red chili powder, ¼ tsp turmeric powder, 1 tsp cumin powder and 1 tsp coriander powder. Fry the masala for 2 minutes or till the raw smell disappears. (Add few drops of water if needed). 
• Now add cooked chicken, lemon juice, salt and chopped coriander leaves. Fry for 1 more minute, remove from heat and set aside to cool.

Chicken & Broccoli Stuffing

Ingredients:

• 300 gms chicken mince
• 4 to 5 pieces of broccoli florets
• 1 tbsp chopped garlic
• 1 tbsp chopped ginger
• 2 green chilies chopped
• 1/4 cup chopped white spring onion
• 1/4 cup chopped green spring onion
• 2 tbsp soy sauce
• 1 tsp black pepper powder
• Salt
• 2 tbsp cooking oil

1) Heat a sauce pan with 2 tbsp oil. Add, 1 tbsp chopped garlic,1 tbsp chopped ginger, 2 green chilies chopped and 1/4 cup chopped white spring onion. Saute for 1 minute.

2) Add 300 gms chicken mince, 2 tsp soy sauce, 1 tbsp black pepper and salt. Cook for sometime and then add chopped green spring onion.

3) Cook covered till chicken mince is fully cooked. And all the water has dried up.

4) When the chicken is fully cooked and water has evaporated, add the cooked broccoli. Stir well and set aside and cool before making the dumplings.

Chicken & Mushroom Stuffing

Ingredients:

• 1 cup boiled and shredded chicken
• 1 cup chopped mushrooms
• 1 capsicum chopped
• 1 small onion chopped
• 1 tsp ginger & garlic paste
• Pinch of turmeric powder
• 1 tsp black pepper powder
• 1 tsp soy sauce
• 1/2 tsp cumin powder
• 1/4 cup chopped coriander leaves
• Salt
• 1 green chili chopped (optional)
• 2 tbsp oil to cook

Method:

1. Heat oil in a sauce pan and fry onion till soft.
2. Add ginger garlic paste and fry for 1 minute.
3. Add mushrooms and capsicum and fry till cooked.
4. Now add rest of the ingredients - chicken, turmeric, black pepper, salt, cumin powder, soy sauce, green chili and coriander leaves.
5. Saute for 2 minutes, remove from fire and cool.

White Sauce Chicken Stuffing

Ingredients:

• 2 cups boiled and shredded chicken
• 1 cup onion finely chopped
• 3 green chilies finely chopped
• 2 tbsp coriander leaves finely chopped
• 1 tbsp black pepper powder
• Salt to taste
• 2 tsp curry powder or (1/2 tsp red chili powder + 1/2 tsp cumin powder + 1/2 tsp Coriander powder + 1/2 tsp garam masala powder)
• 2 tbsp flour
• 2 tbsp butter
• 1 1/2 cup warm milk

Method:

1. Heat butter and saute onion till soft and light golden. 
2. Now add flour, salt, black pepper powder and curry powder. Fry for few seconds and then slowly add milk and keep stirring to avoid any lumps.( you can stir using an egg whisker)
3. When the sauce starts to thicken add in the shredded chicken, green chilies and chopped coriander.
4. Mix well and set aside to cool.