Classic Homemade Pizza

My 9 year old asked can we make pizza for breakfast tomorrow? oh yes!! its a good idea. Immediately mixed and kneaded some dough for the base before bed and refrigerated. Morning my little one was so excited got up early on a weekend and removed the dough from the fridge, both my darlings helped in the kitchen, hubby in garnishing and little one in cleaning and chopping veggies. You feel so cared pampered when the whole family works together on a weekend, Pizza from scratch.......

Makes 2 medium and 1 pan  pizza

Ingredients:

For base-

• 1 tsp sugar
• 2 tsp salt
• 2 tbsp. olive oil
• 3 1/2 cups bread flour
• 1 package (2 1/4 teaspoons) active dry yeast
• 1 1/2 cups warm water.

Method:

• Place the warm water in the large bowl. Sprinkle the Sugar and dry yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved. After 5 minutes stir if the yeast hasn't dissolved completely. The yeast begins to foam, which indicates that it is still active.
• Mix in the flour, salt and olive oil, knead the pizza dough until the dough is smooth and elastic, about 10 minutes.
• If the dough seems a little too wet, sprinkle it with a little more flour.
• Cover with a cling film or cloth and set aside.

For Pizza Sauce-

• 3 tomatoes (fresh or canned)
• 2 tbsp. olive oil
• 5 pods garlic minced
• 1 tsp dried oregano, if using fresh add 3 tbsp.
• 1 tsp dried basil, if using fresh add 3 tbsp.
• 1 tsp Pepper
• Salt to taste
• Sugar 1/2 tsp

Method:

•  Heat olive oil in a large wide skillet on medium heat. Add the chopped onion, (optional: carrot, celery). Stir for a while.
• Add the minced garlic. Cook garlic for 30 seconds.
• Add the tomatoes, including the juice. Add the basil and oregano, season with salt and pepper to taste.
• With an immersion blender blend to give it a smooth consistency.
• simmer it uncovered until thickened, about 15 minutes.
• Can be cooled and stored it in a mason jar for a month or even more.

Topping:

• 1 cup thin sliced onion
• 1 cup thin sliced bell pepper
• 1 cup deseeded and thin sliced tomato
• 1 cup frozen sweet corn
• Optional - baby corn, mushroom, artichoke, broccoli....
• 2 cups Mozzarella cheese, grated
• 2 tbsp. Pesto
• Chilly flakes.

Special equipment need - A pizza stone for crispy pizza crust but I used my iron dosa skillet or tava.

Method:

• Preheat the oven to 450°F or 230°C· for at least 30 minutes
• Remove the plastic cover from the dough and punch the dough. Divide the dough in half. Form two round balls of dough, cover with plastic and let it sit for 10 minutes.
• Take one ball of dough and flatten it with your hands on a slightly floured Pizza stone. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick.

• Let the dough relax for 5 minutes and then continue to stretch until it reaches the desired diameter. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.
• Spread tomato sauce followed by mozzarella cheese and place your desired toppings on the pizza.
• Add a dollop of pesto sauce here and there.

• Place the stone in the preheated oven.
• Bake pizza one at a time until the crust turns brown and the cheese melts, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.

• Remove and give it a 30 seconds of standing time
• slice it with a pizza cutter and serve hot.

Creamy Tomato Pasta

India calling!!!...... going to India for vacation, not much veggies stocked in fridge and clearing the pantry. Some fresh red tomatoes, carrots, mushrooms left .....it was 5.30 in the morning when I entered the kitchen, so decided to pack some Creamy Tomato Pasta along with some Colby jack cheese stick, black olives and cherry tomatoes. This Creamy Tomato and Mushroom Pasta can also be made with spinach and also is a filling weeknight dinner you can make without needing to buy a jar of sauce.

Makes 2 serving.

Ingredients:

• 2 tbsp. olive oil / butter
• 2 large tomatoes pureed with some chunks left( can use canned)
• 1 onion finely chopped
• 2 large garlic cloves chopped
• 1/2 cup chopped mushroom (optional)
• 1/2 cup diced carrot
• 1/4 cup cut olives
• Salt and pepper
• 1/2 tsp. dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 3 tbsp. shredded parmesan cheese 
• 1 cup farfalle pasta (pasta of your choice)
• Water for cooking pasta

Method:

• Bring a large pot of salted water to a boil. Cook pasta as directed on the package until al dente, roughly 11-12 minutes, do not drain.

• To make the sauce. In a large skillet, heat the olive oil, the onion and mushrooms. Cook until they start to soften, about 5 minutes add the garlic and cook 30 seconds.
• Add the carrots and any desired veggies of your choice( capsicum, corn, spinach), stir occasionally till the veggies are cooked.
• Add the tomatoes, tomato puree, basil, oregano, thyme, salt, and pepper. 
• Add the pasta water and cook it for a while until the tomato is smooth with the broth then bring to a boil.
• Once boiling add the Parmesan cheese. Stir until melted.
• Drain the pasta and add it in the sauce, toss well until the sauce coats the pasta.
• Transfer it to a serving bowl, garnish with some olives .

Coconut Chutney

Every time I prepare chutney it reminds me my grandmothers place a small village near Hassan. It was prepared in varalu kallu aaah! I bet no electric mixer can compete with the varalu kallu. This chutney goes good with idly, dosa, rotti etc.

Ingredients:

• 1 cup Shredded coconut ( fresh or frozen)
• 4 green chilies
• an inch ginger
• 1 tsp roasted gram dhal (hurigadale)
• tamarind as per taste
• 2 tbsp.. roughly chopped coriander
• salt as per taste
• a pinch sugar (optional)
• 1/4 cup water

Method:

• In a mixie jar or a blender add in all the ingredients and blend to a thick fine paste.

• Chutney is ready to serve.

Optional:

• Heat a tablespoon of oil and mustard seed, urad dhal, curry leaves, pour this seasoning on the chutney

Mexican corn mushroom wrap

Mexican!! "Sombrero" ..... The moment my daughter opens her lunch box, the smile and joy on her face seeing a wrap is priceless, as its handy and easy to eat without any mess or no fork and spoon needed. These cheesy corn mushroom wrapped in a tortilla makes a healthy wholesome meal. Easy go to wraps are best to pack in a lunch box. We had tried  quesadillas with the same filling in a Mexican restaurant in Muscat, from then I just do my version of mushroom corn filling with some Mexican spices and use it in wraps, burritos, quesadillas etc.

Serves 4 people.

Ingredients:

 

• 5 whole wheat tortillas
• 1 cup sweetcorn ( frozen or fresh)
• 1 cup diced fresh button mushrooms
• 1 medium onion finely chopped
• 1 cup dices bell pepper
• 2 tbsp. of olive oil
• 1 tsp Paprika or chili powder
• 1 tsp coriander powder
• 1/4 tsp oregano
• 1/2 cup freshly shredded cheese
• 3 tbsp.  chopped coriander.
• salt and pepper as per taste. 

Method:

• Heat 2 tbsp. of olive oil in a sauté pan. Add onions and mushrooms, be patient as they turn brown then turn and sauté till its done.
• Add bell peppers and fry well
• Once they are done add all the spices paprika, coriander powder, oregano and sauté
• Add sweetcorn , salt and pepper and mix well
• Garnish with chopped coriander, the mixture is ready for filling.
• While the mixture is cooling down, heat a skillet, warm the tortillas and keep it aside.
• On a tortilla, spread the filling, sprinkle some cheese and wrap it tight.
• overwrap it with a butter paper and is ready to serve or pack.
• Serve along with some salsa and chili cheese dip.

Mistress Kitchenette: Overnight oats mango parfait

Mistress Kitchenette: Overnight oats mango parfait: Mango season ooh!!! A dozen of mangoes at home. Here in Muscat the summers are just ������,  I crave and long for fresh cold and health...

Overnight oats mango parfait

Mango season ooh!!! A dozen of mangoes at home. Here in Muscat the summers are just 😰😰😰,  I crave and long for fresh cold and healthy overnight oatmeal. Tropical fruits specifically mango, banana and pineapple (optional), shine in this satisfying breakfast that is served in parfait style. I decided to make my own no added sugar mango parfait overnight oats. I really loved how the colors blended together too!

Ingredients:

• 1/2 cup old-fashioned or quick-cooking oats
• 1 banana puree
• 1 mango diced (frozen or fresh), can add any of the seasonal local fruits
• 1/2 cup dairy or non dairy yogurt
• 1/2 cup dairy or non dairy milk ( soy, almond, coconut, rice)
• A pinch of ground cinnamon

Method:

• Before bed In small bowl mix oats, milk and banana puree to desired consistency.
• take a serving glass or a bowl and start layering the parfait.
• first add in the oats mixture then layer it with the yogurt, diced mango and sprinkle some cinnamon powder.
• repeat the layers.
• refrigerate overnight and serve cold in the morning as breakfast or as a dessert.

Akki Rotti ( Rice Rotti)

My family's all time favorite dish. Rotti in Karnataka is done in different ways and with different ingredients.This delicious healthy rotti is  vegan and gluten free . "Akki rotti" in our house is had for breakfast, lunch and dinner. Can be made more healthier by adding desired veggies. Traditionally it is just rice flour (akki hittu), jeera, shredded coconut, salt and water. I usually love rotti with onion and coriander added. We can do it on a iron skillet, nonstick pan, kadai, aluminum Kadai or skillet. I carry so many memories with this rotti. My Mom makes the best Akki rotis that I have ever had. "Love you Amma".

Ingredients:

• 2 Cups Rice flour ( yields approx. 8 rottis)
• 1 Onion finely chopped
• 1/4 cup Shredded Coconut (optional)
• 1/4 cup finely chopped Coriander
• 1 tsp Green chilies finely chopped
• 1 tsp jeera
• salt to taste
• Around 1½ cup water
• Oil for making rotti
• Optional - grated or finely chopped carrots, capsicum, fenugreek (methi) or dill (Sabsige) leaves.

Method:

• Mix all ingredients in a bowl except oil and water.

• slowly add water to the well mixed mixture to prepare a soft dough.

• divide the mixture into equal balls.
• grease the skillet with oil, take a dough ball place it in the center and spread equally with gentle pressure till it takes a thin flat round shape and make a hole in the center and few more around. (grease fingers with oil as well).
• Place the skillet on the fire, pour oil around and on the rotti and cover it with a lid, allow it to cook for a while on medium heat.

• after 40 secs to a minute crispy well roasted rotti will be ready to be served.
• Serve hot with coconut chutney or brinjal subzi ( badanekayi palya) or any gojju or just tastes good with chutney pudi.