Popped Sorghum Pizza

Preparation time 5 minutes

Cooking time 5 minutes

Servings 4

 

Ingredients:

For Pizza Base:

Jaggery ½ cup

Red Chilli Powder Pinch

Chilli Flakes Pinch

Oregano Pinch

Oil 1 ts

Popped Sorghum 2 cup

For Pizza Sauce:

Butter 1 tbsp

Garlic chopped ½ ts

Onion chopped 1

Tomato Puree 1 cup

Tomato Ketchup 1 tbsp

Chilli Sauce 1 ts

Corn Flour Slurry 1 ts

Chilli Flakes ½ ts

Oregano ½ ts

Salt to taste

For Topping:

Butter 1 tbsp

Onion chopped 1

Capsicum chopped 1

Salt to taste

Chiili Flakes 1 ts

Oregano 1 ts

Cheese Shred 1 tbsp

Olives cut halves 5-7

Method:

For Pizza Base:

Pre-heat a non-stick pan on low flame. Add Jaggery. When it starts to melt. Add Oil, Red Chilli Powder, Chilli Flakes and Oregano. Stir slowly. When it thickens, remove the pan from the flame. Add Popped Sorghum. Set in Pizza Mould and leave it to cool down. Then, unmould it. Keep it a side..

 

For Pizza Sauce:

Heat Butter in a pan on low flame. Add chopped Garlic and Onion. When sautéed, add Tomato Puree, Tomato Ketchup, Chilli Sauce and Corn Flour Slurry. Mix well. Add Chilli Flakes, Oregano and Salt. Mix well. Stir it until it thickens. Remove the pan from the flame. Keep it a side.

 

For Topping:

Heat Butter in a pan on low flame. Add chopped Onion and Capsicum. When sautéed, add Salt and mix well. Remove the pan from the flame.

 

For Assembling:

Take Pizza Base on a serving plate.

 

Apply prepared Pizza Sauce spreading on the top surface of it.

 

Spread prepared Topping all over it.

 

Sprinkle Chilli Flakes, Oregano and Cheese Shred. Arrange Olives halves.

 

Serve immediately after assembling.

 

Splendid Style of Pizza…

 

Poppy Sweetie and Spicy…

 

Popped Sorghum Pizza…

Sweet Popcorn Pizza

Preparation time 5 minutes

Cooking time 5 minutes

Servings 4

 

Ingredients:

Sugar ½ cup

Cream ¼ cup

Butter 2 tbsp

Popcorn 1 bowl

For garnishing:

Mix Nuts roasted

(Cashew Nuts, Almonds, Walnuts, Peanuts)

Chocolate Sauce

White Chocolate Sauce

Colourful Sugar Sprinkler

 

Method:

Take Sugar in a not-stick pan. Spread Sugar well in the pan and put the pan on low flame. When Sugar starts to melt, stir it slowly and let it be on flame to melt completely. When, melted completely, add Cream and Butter and stir slowly and continuously. When it changes the colour to light brownish, switch off the flame.

 

Add Popcorn and mix well. Set in a greased round plate. Leave it to cool down for 10-15 minutes.

 

Unmould from the round plate and arrange in a serving plate.

 

Sprinkle roasted Mix Nuts. Pour Chocolate Sauce and White Chocolate Sauce spreading over it.

 

Garnish with Colourful Sugar Sprinkler.

 

Have You Ever Enjoyed Pizza without usual Pizza Base…!!!

It Is Here…For You…

Chocolaty Sweet Popcorn Pizza…

Schezwan Noodles

Preparation time 10 minutes

Cooking time 10 minutes

For 2 persons

 

Ingredients:

Vermicelli of Wheat 1 cup

Oil 1 tbsp

Ginger-Garlic-Chiili finely chopped 1 tbsp

Spring Onion finely chopped 3

(exclude leaves)

French Beans finely chopped 2 tbsp

Carrot finely chopped 1 tbsp

Capisicum finely chopped 1

Schezwan Sauce 2 tbsp

Black Pepper Powder ½ ts

Salt to taste

Vinegar ½ ts

Fresh Coriander Leaves 1 tbsp

Leaves of Spring Onion finely chopped 1 tbsp

 

Method:

Take 2 cup of water in a pan and put it on flame. When water becomes hot, add ½ ts of Oil and little Salt. When water starts to boil, add Vermicelli of Wheat. When Vermicelli softens, remove the pan from the flame and strain the water. Keep Vermicelli a side.

 

Heat Oil in a pan. Add finely chopped Ginger-Garlic-Chilli. When sautéed, add finely chopped Spring Onion, French Beans, Carrot and Capsicum. Stir and sauté. When sautéed, add Schezwan Sauce, Black Pepper Powder and Salt. Mix well. Add Vinegar and mix well. Cook on low flame for 3-4 minuntes.

 

Then, add Vermicelli and mix well. Add very little water only if it is needed. When mixed well, remove the pan from the flame. Make sure not to leave excess water.

 

Take it on a serving plate or in a serving bowl.

 

Garnish with sprinkle of Fresh Coriander Leaves and finely chopped Leaves of Spring Onion.

 

Serve Hot to Enjoy the Fresh Taste.

 

Want Schezwan Noodle…!!!???

No Need of Instant Noodles from the Supermarket…

No Need to Go to Chinese Restaurant…

Just have it in your own kitchen…

Masala Noodles / Spiced Wheat Noodles

Preparation time 10 minutes

Cooking time 10 minutes

For 2 persons

 

Ingredients:

Oil 1 ½ ts

Cumin Seeds ½ ts

Onion chopped 1

Tomato chopped 1

Green Chutney 2 tbsp

Tomato Ketchup 1 tbsp

Noodles Masala 1 tbsp

Vermicelli of Wheat 1  cup

Salt to taste

Onion Rings for garnishing.

 

Method:

Take 2 cup of water in a pan and put it on flame. When water becomes hot, add ½ ts of Oil and little Salt. When water starts to boil, add Vermicelli of Wheat. When Vermicelli softens, remove the pan from the flame and strain the water. Keep Vermicelli a side.

 

Heat 1 ts Oil in a pan. Add Cumin Seeds. When spluttered, add chopped Onion. When sautéed, add chopped Tomato and stir. When sautéed, add Green Chutney, Tomato Ketchup, Noodles Masala and Salt. Mix well and cook on low flame for 3-4 minutes.

 

Then, add Vermicelli and mix well. Add very little water only if it is needed. When mixed well, remove the pan from the flame. Make sure not to leave excess water.

 

Remove it on a serving plate or in a serving bowl.

 

Garnish with Onion Rings.

 

Serve Hot.

 

Spiced up and Tempered…to make it satisfying…Spiced Wheat Noodles…

Shahi Shikanji

Preparation time 5 minutes

Cooking time 10 minutes

Servings 2

 

Ingredients:

Milk 1 cup

Sweetened Condensed Milk ¼ cup

Saffron threads 3-4

Nutmeg Powder Pinch

Mace Blade Powder Pinch

(Javantri in Gujarati)

Cardamom Powder Pinch

Hung Curd ¼ cup

Milk Cream 1 tbsp

Cashew Nuts pieces ½ tbsp

Almonds chips ¼ tbsp

Pistachio pieces ¼ tbsp

Raisins ¼ tbsp

 

Method:

Take Milk and Sweetened Condensed Milk in a pan and put it on medium flame to boil. When it starts to boil, add Saffron threads, Nutmeg Powder, Mace Blade Powder, Cardamom Powder and continue boiling while stirring occasionally and reducing-increasing flame to boil it repeatedly until it becomes thick.

 

Then, leave it to cool down and refrigerate for at least 2 hours.

 

Take it in a blending jar of your mixer. Add Hung Curd and Milk Cream. Just churn it for 5-7 seconds only.

 

Mix Cashew Nuts pieces, Almonds chips, Pistachio pieces and Raisins.

 

Refrigerate it for at least 1 hour.

 

Take it in a serving glass.

 

Garnish with few pieces of Cashew nuts and Pistachio.

 

Serve chilled.

 

Just Chill Out with Chilled Shashi Shikanji…

 

The Royal Gift from the Core State of India…Madhya Pradesh…

Pan Masala Mukhwas / Betel Mixture Mouth Freshener

Preparation time 10 minutes

Cooking time 2 minutes

Yield 300g

 

Ingredients:

Mithi Paan (Dark Green Betel Leaves) 10

Kapoori Paan (Light Green Betel Leaves) 10

Abrus Precatorious Leaves (Abrus Leaves) ¼ cup

(In Gujarati-Chanothi Paan)

Rose Petals of 1 rose

Fennel Seeds ½ cup

Sugar Lump Powder (Sakar no Powder) 1 tbsp

Hira Moti (Ready available sweet pan masala) ¼ ts

Rose Water 1 tbsp

Roasted split Coriander Seeds (Dhana Dal) ½ cup

Rose Petal Jam ½ cup

Sweetened Areca Nut cutting (Sali Supari) ½ cup

Dry Coconut shred 1 tbsp

Tutti Fruitty ½ cup

Flavoured Dry Date pieces ½ cup

Flavoured Cardamom granules 1 tbsp

Minaxi Chutney (Ready available sweet paste) 1 ts

Liquorice Root Powder ½ ts

(Jethi Madh Powder)

Kattha ¼ ts

 

Method:

Tear Mithi Paan and Kapoori Pan in small pieces.

 

Take torn Mithi Paan and Kapoori Paan in a microwave compatible bowl.

 

Add Rose Abrus Leaves, Rose Petals, Fennel Seeds, Sugar Lump Powder, Hira Moti and Rose Water. Mix well.

 

Microwave for 2 minutes.

 

Add all remaining ingredients. Mix well.

 

Leave it cool down for 5 to 10 minutes.

 

When it is room temperature, store in dry and cool place.

 

Whatever is Your Meal…

End up with Mouth Freshening Pan Masala Mukhwas…

An Ultimate Mouth Freshener…

Mooli Salsa / Daikon Salsa

Preparation time 5 minutes

Cooking time 5 minutes

For 2 persons

 

Ingredients:

Oil 1 ts

Garlic Buds 5-6

Green Chilli chopped 1-2

Onion chopped 1

Daikon (Mooli) chopped small 1

Capsicum chopped 1

Tomato finely chopped 2

Salt to taste

Fresh Coriander Leaves ½ cup

Tomato Ketchup 2 tbsp

Vinegar 1 ts

Tabasco Sauce ½ ts

Oregano 1 ts

Chilli Flakes 1 ts

 

Nachos for serving

 

Method:

Heat Oil in a pan. add Garlic Buds, chopped Green Chilli, Onion, Daikon and Capsicum. When sautéed, add chopped Tomato and Salt. Mix well. Cover the pan with a lid. Cook on low flame for 7-8 minutes. Remove the pan from flame and leave it to cool down.

 

Then, take cooked stuff in a bowl of chopper. Chop partially.

 

Add Fresh Coriander Leaves, Tomato Ketchup, Vinegar, Tabasco Sauce, Oregano and Chilli Flakes. Chop again well.

 

Top Nachos with this Salsa for better taste.

 

Sparkle the Taste of Nachos with Daikon Salsa…

Methi Sev nu Shak – Fenugreek Curry with Gram Flour Vermicelli

Preparation time 10 minutes

Cooking time 30 minutes

For 2 Persons

Ingredients:

For Gram Flour Vermicelli (Sev):

Gram Flour 1 cup

Oil 1 ts

Turmeric Powder ½ ts

Red Chilli Powder ½ ts

Salt to taste

For Curry:

Oil 2 tbsp

Mustard Seeds ½ ts

Cumin Seeds ½ ts

Asafoetida Powder Pinch

Fenugreek granules ½ cup

(boiled)

Garlic Paste ½ ts

Red Chilli Powder 1 ts

Turmeric Powder ½ ts

Coriander-Cumin Powder 2 ts

Salt to taste

Jaggery 1 ts

 

Fresh Coriander Leaves for garnishing

Paratha for serving

 

Method:

For Gram Flour Vermicelli (Sev):

Take ¼ cup of water in a bowl. Add Oil, Turmeric Powder, Red Chilli Powder and Salt. Mix well. Add Gram Flour and knead dough. It will become soft dough. Fill it in Kitchen Press machine with Vermicelli . Keep it a side.

 

For Curry:

Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds and Asafoetida Powder. When spluttered, add boiled Fenugreek granules, Garlic Paste, Red Chilli Powder, Turmeric Powder, Coriander-Cumin Powder and Salt. Mix well and cook on medium flame for 3-4 minutes. Add approx 2 glasses of water and Jaggery and boil it. When water starts to boil, using Kitchen Press machine, fall Gram Flour Vermicelli direct in boiling water spreading all over, not making heap. Continue cooking on medium flame until excess water steam away and Vermicelli is boiled well. It may take approx 8-10 minutes.

 

Take it in a serving bowl.

 

Garnish with Fresh Coriander Leaves.

 

Leave it to cool down to room temperature.

 

No Need to Miss Curry even on Non-cooking Day celebration…Shitla Satam…

 

Be Healthy with Fenugreek

 

mixed with

 

Tasty Gram Flour Vermicelli…with Paratha…

Cheese Spinach Khandvi

Preparation time: 10 minutes

Cooking time: 10 minutes

For 2 persons

Ingredients:
Spinach Puree ½ cup
Buttermilk sour 2 cup
Gram Flour 1 cup
Salt to taste
Cheese Spread 3 tbsp
Chilli Flakes ½ ts
Oregano ½ ts
Butter 1 ts
Garlic Paste 1 ts

Method:
Take Spinach Puree in a bowl. Add sour Buttermilk, Gram Flour and Salt. Whisk it well. Make sure of no lump.

Take prepared mixture in a deep round bottom pan. Put the pan on low flame. Cook it while stirring occasionally as needed to avoid lumps until mixture thickens.

Spread prepared thickened mixture on an open wide plate. Spread the Spread Cheese over it. Sprinkle little Chilli Flakes and Oregano. Leave it cool down for 10-15 minutes.

Cut in strips. Roll each strip. Khandvi is ready.

Heat Butter in a pan. Add Garlic Paste, Chilli Flakes and Oregano. When sautéed, pour this tempering on prepared Khandvi.

Serve Fresh and Hot to Enjoy the Real Taste of Spinach in Khandvi.

Enjoy Traditional Gujarati Savoury with Twist…

Kaju Kulfi – Cashew Nuts Kulfi

Preparation time: 2 minutes

Cooking time:  5 minutes

Servings: 12 Kulfi

Ingredients:

Milk                                     500ml

Condenses Milk                 200ml

Cashew Nuts                     75g

 

Method:

Soak Cashew Nuts in approx. 250 ml Milk for at least 1 hour.

 

Take soaked Cashew Nuts in a wet blending jar of mixer. Crush it to fine paste.

 

Take remaining Milk in a pan and put it on flame to boil. When it starts to boil, add Condensed Milk. Continue to boil on low-medium flame while stirring occasionally. When it is boiled very well, add Cashew Nuts paste and mix well. Switch off the flame.

 

Leave this mixture to cool off to room temperature.

 

Fill prepared mixture in number of Kulfi moulds.

 

Keep all Kulfi moulds in a deep freezer to set for 7 to 8 hours.

 

Serve chilled.

 

Summer heat allows you to lick Yummy…Creamy…Sweety…Softy…Cashew Nuts Kulfi…

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