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)

Turkish Meat Pide | Turkish Pizza

As the name suggests, this is a Turkish specialty. Pide is actually 'Pizza' in Turkish accent probably.

What makes this Pide different from Pizza is, that you will not find the usual tomato sauce or any of the Italian flavors. So this indicates that turkish food is a blend or may be we can say a 'fusion' of European and Middle Eastern Cuisine.

Pide comes under the category of 'Mezze' which means an appetizer. It is very easy to make this dish if you have a mastery over the magical dough. I call it magical because of its versatile nature, as you can use the dough to make a pita bread, or a pizza base and of course the 'pide' pronounced as 'pea-day'.

  

Serving Size: 4 to 5 person

Ingredients for the dough:

• 3 cup of all-purpose flour (Maida)
• 1 cup warm milk
• 1 tbsp. dry yeast
• 1 tsp sugar
• 1 tsp salt
• 1 egg
• 3 tbsp. vegetable oil

Ingredients for the topping:

• 500 grams of beef mince
• 1 medium onion chopped
• 2 cloves of garlic chopped
• ½ tsp cumin powder
• ¼ tsp black pepper powder
• 2 tbsp. lemon juice
• Salt to taste
• 1 tomato chopped
• ½ cup coriander leaves chopped
• 2 tbsp. mint leaves chopped
• 1 cup mozzarella cheese
• 1 egg whisked
• 3 tbsp. cooking oil

Method:

1. In a bowl, mix together warm milk, yeast, egg, sugar, salt and oil. Mix everything together till well combined. Add flour little by little to make a soft dough. You may need ¼ cup more or less of flour while kneading the dough.
2. Keep the dough covered in a warm place to rise and double in size.
3. To make the topping: Heat oil in a pan and fry garlic and onion till soft. Then add mince, cumin powder, black pepper powder, lemon juice and salt. Cook till mince is fully done. Set aside and cool.
4. Add chopped tomatoes, chopped coriander leaves and chopped mint leaves to the mince mixture and mix well.
5. Pre-heat oven to 200 degree C.
6. Place the dough on a floured surface and divide into two parts. Take each part and roll out into a large rectangle roti.
7. Evenly spread 3 to 4 tbsp.  mince topping on the rolled out dough and fold the sides to give a shape of a boat.
8. Sprinkle handful of grated mozzarella cheese on the mince topping.
9. Brush the sides of the pide with whisked egg and pour the remaining whisked egg on the cheese.
10. Bake the pide for 15 to 20 minutes.
11. Cut into slices and serve hot.

Bhel Puri

Ingredients:

For spicy green chutney (grind together)

• 4 cloves garlic 
• Small piece of ginger
• 4 green chilies
• 1 small onion
• ½ tsp cumin powder
• ½ cup chopped coriander leaves
• ½ cup chopped mint leaves
• 1 tsp tamarind pulp (or small piece of dry tamarind)
• Salt

For sweet chutney (cook together on low flame till chutney thickens - approx 20 minutes)

• 5 tbsp of tamarind pulp (seedless) or [lime size tamarind ball soaked in 1 cup hot water]
• 3 tbsp of dates paste or 1/2 cup grated jaggery
• 2 cups water
• ½ tsp red chili powder
• ½ tsp cumin powder
• Pinch of black salt (or ordinary salt)
• ½ black pepper powder
• 3 tbsp of cooking oil

Other ingredients

• 2 cups puffed rice (slightly roasted)
• 1 large onion chopped
• 1 large tomato chopped
• 2 medium potatoes boiled & chopped
• 8 flat puris (papdi)
• 1 cup nylon sev (chat sev)
• 1 cup chopped coriander leaves
• 2 green chilies finely chopped
• 1 tbsp chat masala powder

Method:

1. In a large bowl, add roasted puffed rice, onion, tomatoes, boiled potatoes, and broken papdi, half of chopped coriander leaves, green chilies and chat masala powder. Mix well.
2. Then add 3 tbsp or more of sweet chutney and 2 tbsp or more of green chutney (or according to your taste). Mix all the things well and put a ladle full of mixture into individual serving dish.
3. Add few tsp of sweet chutney, and some green chutney. Again sprinkle some chopped coriander and finally add a layer of sev on top.
4. Serve immediately.

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.

Corn Chat Shots

Ingredients:

• 3 or 4 corn on the cob 
• 1 onion
• 1 tomato
• 2 green chilies (according to preference)
• 1/2 cup chopped fresh coriander
• 2 tbsp lemon juice
• 1 tsp cumin powder
• 1 tsp black pepper powder
• 1 tbsp chat masala powder
• 2 tbsp mint chutney
• 2 tbsp sweet tamarind chutney
• Salt

Preparation:

• Steam the corn on cob for 20 to 25 minutes. With help of a knife chop all the corn from the cob.
• Chop and keep all the vegetables ready (onion, tomato, green chilies and fresh coriander)

Method:

1. In a large bowl add cooked and steamed corn kernels, onion, tomato, green chilies, chopped coriander, lemon juice, cumin powder, black pepper powder, chat masala powder, mint chutney, sweet tamarind chutney and salt. 
2. Mix well and chill in the refrigerator for 1 hour.
3. Serve the chat in shot glasses.

Tamarind Sweet Chutney:

1. Take a lemon size piece of dry tamarind.
2. Soak it in 1 cup boiling water for 15 minutes.
3. Squeeze out all the pulp into the water and sieve. Take only the tamarind juice juice and discard the remainder. (tamarind juice will be like a thick pulp)
4. Boil the juice with 4 tbsp jaggery, 1 tsp roasted cumin powder, 1 tsp chili powder, 1/2 tsp black salt and 1/2 tsp black pepper powder.
5. Bring to a boil and simmer on low heat for 5 minutes. Add water if needed.

Mint Chutney: (Grind together)

• 1 tsp grated garlic
• 1 tsp grated ginger
• 2 green chilies
• 1 tsp lemon juice
• Salt
• 1 cup mint leaves
• 1 cup coriander leaves
• 1 tsp cumin powder
• 2 or 3 tbsp of water for grinding

Fried Chicken Kabab

I usually do not prefer to have much of deep fried food, but this one happens to be my personal favorite dish. The recipe is inspired by one of my aunt cum close friend Mrs Veda. My whole family is a very big fan of her cooking. She is an amazing cook and this fried chicken is her speciality.

Chicken is cut into small pieces for the purpose of quick cooking, and then marinated with regular spices and then deep fried to perfection. Whenever I say 'perfection' means that chicken should be fried at the right temperature. Time is also an important factor whenever the meat is deep fried. Frying for too long makes the chicken dry and rubbery. We can never assume the exact time for cooking, as it all depends on our intuition, our sense of sight (see the color change), texture, aroma etc. It mostly comes with practice and the more you attempt making something, the more perfection you get.  But nothing to worry, this is a very easy and simple recipe and I will try my best to guide you in the right way with my own personal tips.






Ingredients:

• 1 kilogram chicken (with bone or boneless)
• 2 tbsp ginger & garlic paste
• 3 tbsp red chili powder* (can alter according to your preference)
• 1 tbsp cumin powder
• 1 tsp garam masala powder
• 3 tbsp plain flour
• 1 tbsp corn flour
• 2 tbsp lemon juice
• 8 curry leaves finely chopped
• 1 green chili finely chopped
• 1 tbsp vinegar
• Red food color (optional)
• 3 tsp salt
• Handful of curry leaves for garnishing
• Cooking oil for deep frying ( 4 cups or more)  

Preparation:

• Wash and cut chicken into small size and drain all the extra water by placing the pieces in a colander. (Can also place the pieces on a kitchen tissue paper)
• Finely chop 8 curry leaves and 1 green chili.

Method:

1. In a large mixing bowl add all the first 12 ingredients from the above list. Mix well and add few drops of water if the marinate is too dry. 
2. Marinate the chicken for 4 hours in the refrigerator.
3. Heat the oil in a deep sauce pan or kadhai. Once the oil is hot, reduce the flame and bring it down to medium to low heat. Do not add chicken pieces to very hot oil.
4. Add one piece of chicken and test. The chicken piece should gently sizzle and not get burnt. If you feel the oil is too hot then switch off the flame to cool it down and later turn on the heat.
5. Also make sure that oil should not be too cold. 
6. Once you get the right oil temperature, fry all the chicken pieces in 2 or 3 batches. Do not over crowd the pan. There should be enough space in between the pieces.
7. Cook each batch for about 10 minutes or less and not more than that. (7 minutes approx)
8. Remove all the fried pieces on an absorbing kitchen paper. 
9. In the same oil, fry a handful of curry leaves and use it as garnish for chicken.
10. Serve the fried chicken immediately as a starter. 

Note:

• *I use mild chili powder, you can alter according to your preference.
• Fried chicken will taste better only when it is spicy.
• Do not keep them fully covered in a hot box as it will become soggy and it will not be crispy any more.
• To keep the fried chicken hot, you can place it in a warm preheated oven without covering. 
• For best results, fry just before serving.   

Meat & Cheese Quesadilla

Ingredients:

• 6 rotis / tortillas
• 500 gms beef / chicken mortadella slices ( any kind of cooked meat)
• 1 cup grated mozzarella cheese
• 1 cup grated cheddar cheese
• 2 green capsicum sliced
• 2 big tomato sliced
• 2 cup shredded cabbage
• 1/2 cup pickled jalapenos or 2 to 3 mild green chilies sliced
• Cooking oil or butter for toasting. 

Note: In case if you do not have mortadella, you can use any kind of cooked meat such as, left over chicken tikka pieces or left over cooked mince.

For Vegetarians: You can use paneer tikka pieces.

Method:

1. Heat a pan and add oil or butter. Keep a roti or tortilla on the hot pan, and sprinkle handful of cheddar and mozzarella cheese.
2. Arrange the meat pieces and chopped vegetables. Sprinkle some more cheese on top.
3. Place another roti on top and press slightly. Wait for a minute. 
4.  Carefully flip over the roti on the other side and toast for few seconds. The cheese starts to melt because of the heat and binds the quesadilla together.
5. Remove from pan and cut into four pieces with a pizza cutter.
6. Serve hot.

Masala Noodles

A simple street style preparation of noodles with a blend of spices and vegetables. An ideal recipe for all the bachelors & students and even busy working mothers who need to prepare a quick dinner after a long and tiring working day. 


Serves 2
Preparation time: 30 minutes.



Ingredients

• 2 packets of Instant 2 minute Noodles
• 1 onion
• 1 tomato
• 1 capsicum (or half red and half green capsicum)
• 2 stems of spring onion
• 1 tsp black pepper powder (or less)
• 2 packets of noodles seasoning
• 1/2 tsp red chili powder (optional)
• 1 tbsp tomato ketchup
• 1 tsp soy sauce
• Salt only if needed
• 2 tbsp of cooking oil

 Method:

1. Heat oil in a non stick saucepan and saute 1 onion sliced till soft. Then fry 1 chopped tomato for 1 minute.
2. Add chopped capsicum and white portion of spring onion. Saute for a minute and add noodles seasoning, 1 tsp black pepper powder, 1 tbsp tomato ketchup and 1 tsp soy sauce.
3. Now keep another vessel full of water to boil noodles. When the water starts to boil, add noodles and cook for 1 and half minutes on high heat.
4. With help of tongs just lift the noodles and transfer to the vegetable masala. And continue cooking noodles with masala for 1 more minute. Add green portion of spring onion and mix well.
5. Serve hot.

Step by step method