Mushroom Mini Pizza

Ingredients

D0ugh

All Purpose Flour: 1 ¾ cups

Warm Milk: ½ cup
Milk Powder: 2tbsp
Warm Water: ¼ cup (or as required)
Roux:2tbsp (3/4tbsp flour + 1/4cup water, combine and cook till you get a smooth paste)
Sugar: 1 ½ tbsp
Salt: needed      
Oil: 2tbsp              
Melted Butter: 4tbsp or olive oil
Yeast: ¾ tsp

Olives chopped: 1cup
Tomato Ketchup/pizza sauce: as needed

Mushroom sliced 1 cup (I used the canned ones)

Mozzarella Cheese: as needed

Egg: Egg wash

Method Of Preparation

Sieve the flour, then add milk powder, sugar, yeast and salt. Then add the oil and roux and mix together. Now add all the milk. Starts kneading together and gradually add water a little at a time. You might not need it all, so add it sparingly until your dough is nice and soft. Add butter or olive oil in between while kneading the dough. Knead for 8-10 minutes. The more you knead it the softer the buns will be.

Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover in a bowl and set aside for 40mins to an hour for it to double in size.

Punch down the dough. Take the baking tray and grease it or line with butter paper.

Divide the dough into 6-7equal balls. Flatten each ball into mini sized chapathis 1” thick. Prick the flattened dough several times with fork so that the dough won’t puff up while baking. Apply egg wash on it. Then spread tomato ketchup or pizza sauce.Then add chopped olives and mushrooms and sprinkle with mozzarella cheese on top.

Place it in the greased tray and bake in pre heated oven at 160 Deg C to about 20 -25minutes or till done.

Murtabak (Meat Stuffed Roti)

Ingredients

Dough

Maida/Plain Flour: 2cups

Salt: needed

Luke warm water: 3/4^th cup

Oil: ¼ cup while kneading + ¼ cup while cooking

Filling

Minced meat: 500gms

Onion: 1 large

Garlic and ginger paste: 1tsp

Turmeric powder: ½ tsp

Garam Masala: ½ tsp

Coriander leaves chopped: 3tbsp

Lemon Juice: 2tbsp

Salt: needed

Pepper powder: ½ tsp

Eggs: 2

Method Of Preparation

Dough

In a bowl add flour, salt and add 3tbsp oil and rub with hand. Add water little by little and knead it to smooth dough. Take time and knead to about 10minutes. Add oil in between while kneading. Apply oil and cover the dough with a wet cloth and keep in a closed bowl. Let it rest for about an hour.

Filling

Heat oil in a pan and add chopped onion. Sauté till it becomes translucent. Then add the ginger garlic paste. Saute for a minute and add turmeric powder and garam masala. Then add green chilli and minced meat it. Add salt. Stir and close and cook in low flame till it is done. Switch off the flame and add coriander leaves and lemon juice and let it cool. When cooled add the eggs and pepper powder and stir.

Heat the griddle and drizzle some oil to it.

Divide the dough into small equal balls. Flatten each ball on an oily surface with a rolling pin to as much as thin it can be. Then add 3-4tbsp filling in the middle and fold it from four sides. Place this carefully to the hot griddle. Cook both sides in low flame by drizzling oil in between. When both sides are cooked well, remove to a plate and cut into square pieces and serve hot.

NEIPATHIRI/NEIPATHAL

Ingredients

Pachari/Long grain rice: 2cups

Grated Coconut: 1 ½ cups

Rice Powder (fine powder): ½- ¾ cup

Water: as needed

Jeerakam/ Cumin seeds:1 tbsp

Shallots: 8big

Salt: needed

Oil: for deep frying

Method Of Preparation

Soak rice to 3-4hours.

Grind it by adding minimal water till you get a coarse and grainy mixture.

Then crush shallots, coconut and cumin seeds.

Add the grinded rice, crushed coconut mix to a bowl.

Then add salt and rice powder and mix well with hand to form a soft dough.

Heat a pan with oil. Take small balls and flatten it in a greased sheet and carefully flip it into oil. Cook until both sides turn golden brown.

Serve hot with non veg curry

Note: This can be made with parboiled rice too.

Grilled Tortilla Wraps

Ingredients

Tortilla

Maida: 1 cup

Baking powder: ¼ tsp

Salt: needed

Luke warm water: needed to make soft dough

Filling

Chicken Breast: 1 big slice

Lemon juice: 3tbsp

Salt: needed

Pepper powder: ½ tsp

Onion: 1

Tomato: 1

Oil: 4tbsp

Thahini sause: 3 – 4 tbsp

Coriander leaves chopped: 2tbsp

French fries: as needed

Method Of Preparation

Tortilla

Make a soft dough by kneading well with maida, baking powder, salt and luke warm water. Make lemon sized balls out of it and roll it into very thin chappathis. Heat a griddle and cook each chappathis on both sides slightly till half done. Keep this aside.

Filling

Marinate the chicken breast with lemon juice, salt and pepper.

Heat a pan add oil and fry the marinated chicken (you can also grill the chicken pieces}

Sauté onion in the same oil which the chicken was fried.

Arranging

Chop the chicken into thin slices. Add chopped coriander leaves to it.

Take one tortilla, spread thahini sauce. Add sautéed onion , tomato slices, spread chicken pieces, French fries. Roll it and grill it in toaster for 3-5minutes. Serve hot and enjoy.

Chicken Majboos

Ingredients

Onion: 2 large

Butter/refined oil: 4tbsp

Arabic Spice mix: 1tbsp

Turmeric: 1tsp

Chicken: 1.5 kg

Tomatoes: 3 big

Dried Lime: 1

Cardamom pods: 6

Cloves: 3

Cinnamon sticks: 2” 2piece

Salt: to taste

Water: 2 ½ cups

Long rice: 2cups

Coriander leaves: needed

Parsley chopped: 2tbsp (optional)

Method Of Preparation

In a deep sauce pan, fry onions in butter or oil.

When it slightly browns add Arabic spice mix and turmeric and cook for a minute.

Then add the washed and drained chicken pieces to it mix well with onion and brown the chicken lightly.

Add tomatoes, crushed dried loomi, cardamom pods, and cinnamon and cloves, salt and mix well.

Add water and cover the pan. When it boils put the flame to sim.

When the chicken gets 80% cooked add the rice and mix it gently.

Add coriander and parsley to it.

Cover with lid and sim the flame and keep it for 25 to 30minutes till the rice gets cooked.

Set aside for 10minutes.

Arrange rice on the serving dish with chicken pieces in the center.

Oats with Veggies

Ingredients

Oats: 6tbsp

Capsicum: 1 small

Onion: ½

Tomato: 1

Mixed vegetables: ¼ cup

Salt: needed

Spring onion: 1 string

Method Of Preparation

In a bowl add all the ingredients except spring onion.

Add 2 ½ cups water to it.

Stir well and keep on flame.

Stir continuously till you get the oats and veggies cooks and till it becomes thick.

Remove from flame and add chopped spring onion and serve hot.

Note: You can add chicken maggi cube instead of salt.

Coin Porotta

Ingredients

Atta/Flour no.2: 2 cups

Maida: ¾ cup

Sugar: 1tsp

Salt: needed

Baking powder: ½ tsp

Olive oil: required

Hot water: as needed

              

Method Of Preparation

In a bowl add maida, atta, sugar and baking powder.

Add salt to water and bring to boil.

Add boiling water to the flour mix.

Knead well so that the dough is soft. (Be careful, if the water is less you don’t get smooth dough, add enough water and knead well)

Apply oil to the dough and knead again.

Keep the dough in an air tight container to about 30 minutes-1 hour.

Take very small balls from the dough and roll it flat and thin. (TAKE SMALL BALLS SO AS TO GET COIN SIZE POROTTAS)

Apply oil on both sides and fold from one side, as shown in the picture.

Then roll the folded dough to a circle and add a bit flour and roll it again with a rolling pin slightly (don’t make it so thin, then the porotta will go hard)

Heat a frying pan and apply oil to it.

Add the porotta to it and cook till you get the both sides done by applying oil on both sides.

When the porottas get cooked give it a pat from the sides with both hands so that you will get the pleats separated and will be soft.

Hareesa

Ingredients

Whole wheat/Gothambu: 2 ½ cups

Chicken: 1kg

Salt: needed

Cinnamon: 1 small piece

Seasoning

Butter/Ghee: 6-8tbsp

Shallots/onion: as needed

Method Of Preparation

Wash and soak wheat for about 8hours.

Transfer the wheat together with the soaked water to the cooker and add enough water to get it cooked.

Wait for 5-6 whistles. Open the lid after the pressure releases.

When it slightly cools down, blend it in the blender or just mash well with a masher.

Again transfer this to the cooker and add the chicken pieces, salt and cinnamon to it.

Again wait for 1 whistle and lower the flame and keep on low flame for about 20-25 minutes.

Let the pressure release.

Open and again mash it with the masher.

Heat butter/ghee in a pan and add chopped shallots. When it turns slight brown add it the cooked hareesa or u can avoid the seasoning step and just add ghee to the cooked hareesa.

Dosha Pizza/ Chicken Dosha

Recipe Source: Food Path (TV Show)

Ingredients
Dosha batter: 1 ¼ cups

Onion: 2

Tomato: 1

Ginger: 2” piece

Green Chilli: 1

Chilli powder: ¼ tsp

Pepper powder: ¾ tsp

Turmeric powder: 1 pinch

Coriander powder: ¾ tsp

Garam Masala: ¾ tsp

Salt: needed

Chicken (boneless): 250gms

Capsicum & carrot chopped: ½ cup (optional)

Coriander leaves: ½ bunch

Oil: 3tbsp

Egg: 1

Method Of Preparation

Chop the chicken breast piece into small pieces and wash and drain.

Heat oil in a pan and add finely chopped onion. When it turns translucent add grated ginger and chilli. Saute for a while and add coriander powder, chilli powder, turmeric powder, garam masala and pepper powder.

Stir and add chopped tomato. Saute till tomato mashes up well. Then add the chicken pieces to it and give it a stir. (Don’t add water, chicken will ooze water.) Close with a lid and put low flame.

When the chicken is cooked add in capsicum and carrot. Stir and put in low flame for 2-3 minutes.

Then add in chopped coriander leaves and switch off the flame.

Take a wide pan. Put on flame and when it is heated pour the dosha batter on to it and lightly spread. Wait for the bubbles to appear on all over the dosha and spread the prepared chicken all over the dosha and pour/spread the beaten egg over the masala with a spoon. Close with a lid and put in very low flame to about 15-20 minutes or till you get it cooked.