Tuesday, March 22, 2016

Greek Pizza on Wheat Bread

This was spur of the moment recipe. It is a different twist to Bread Pizza recipe that I had posted few years back. Wanted to try something different yesterday, and luckily I also had all the ingredients on hand. 

5 whole wheat bread slices
5 tbs basil pesto
5 tbs shredded mozzarella cheese
1/3 cup crumbled feta cheese
1/3 cup diced red pepper
1/3 cup diced green pepper
1/2 onion sliced in semi circle
1 small tomato sliced
1/3 cup mixed olives(green, kalamata, black) roughly chopped or whichever olives you have on hand
Crushed red pepper(optional)

Preheat oven at 375 F. Arrange 5 slices on baking tray. Spread pesto on all slices. Sprinkle mozzarella cheese followed by all the veggies. Top with crumbled feta cheese and crushed red pepper. 
Bake it in the preheated oven for 12 to 15 minutes. Take out the tray and remove baked pizza on cooling rack. 

                                     Let it cool a bit and serve.  

Thursday, March 10, 2016

Gatte Ki Khichadi

Rajasthan, located on Northern side of India has a very rich culture. It is one of the popular tourist spot and is also famous for traditional and colorful art. Apart from all this, it's cuisine is also quite exquisite. Dal Bati and Churma is one of their popular dish. Gatte ki khichadi is a Rajasthani rice dish. I had this years back at my friend's place, her mother-in-law shared this recipe with me. I just made one change in her recipe, instead of frying veggies and gatte, I bake them in oven . I know the whole process of making gatte ki khichadi is little bit complex but end product is just amazing! I am sure you will love it.
Ingredients(Serves 4-5)
2 cup cauliflower florets
1/2 cup green peas
1 onion sliced
2 medium potatoes(skin removed and cubed)
1 tomato diced
1 tsp dried mint
1 tsp garam masala
1 1/2 tsp chili powder
2 tbs chopped cilantro
Salt as per taste

For Gatte
1 cup besan/chickpea flour
1/2 tsp chili powder
1/2 tsp coriander powder
1/3 cup hot oil
luke warm water as needed to make a dough
Salt as per taste

For Rice
2 cup uncooked rice
4 cloves
4-5 peppercorns
2 black cardamom pods/badi elaichi
Water to cook rice

For Tempering
4 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp turmeric powder

Cook rice separately with cloves, peppercorns, cardamom pods and salt by whichever method you choose. Keep aside once cooked. Remove rice on a flat baking tray to cool.
Next let's start by making gatte. I had posted Gatte ki Kadhi recipe few years back, so the whole process of making gatte is same but just quantity of ingredients used to make gatte for khichadi has changed. So click on the link here to get step by step recipe for gatte.
Once you are done making gatte, cut them into 1 inch circles. Now preheat the oven to 375 F. Lightly spray baking tray with cooking oil, spread cauliflower florets, cubed potatoes and gatte on tray. Brush just the veggies with a little oil. 

Bake it in the oven for 20-25 minutes until veggies are cooked and lightly browned. Gatte will also turn light brown in color. Don't cook gatte for too long they may turn hard so keep an eye on them. If they are done earlier take them out and cook rest of the veggies until done. 
Now heat oil in a large kadhai. Add mustard seeds, cumin seeds, asafoetida and turmeric powder. Add sliced onion let it brown, add tomatoes and once they soften add peas. In goes all baked veggies including gatte. Spice up all these veggies by adding dried mint, garam masala, chili powder and salt. Combine everything together and add rice, mix it well with all the veggies. Garnish with chopped fresh cilantro and serve!!

Sunday, March 6, 2016

भेंडीची रस भाजी

I love various preparation of this vegetable. This is a typical Maharashtrian recipe and I love it. Though everyone in my family love bhendi, but this ras bhaji is not a favorite in my house. So made this one just for me :) 

Ingredients(serves 1)
12 okra
1/8 tsp tamarind pulp
3/4 cup water
1/8 tsp chili powder
1/8 tsp kala/goda masala
1 tsp gul
1 tsp roasted coarse peanut powder
salt as per taste

For tempering
1 tsp oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
Pinch of asafoetida 
Pinch of turmeric

Cut bhendi or okra into one inch pieces.
Keep your tempering ingredients ready. Heat oil in a pan, add mustard and cumin seeds. Once they crackle add asafoetida and turmeric. Throw in chopped bhendi. 
Add tamarind pulp along with water. Let the water boil, add chili powder, goda masala, salt, gul. Let it simmer until bhendi is nicely cooked. Lastly add coarse peanut powder. You will know it's done when color of the bhendi changes, it will become light green and soft. Serve it with roti/poli.