Pizza with Chunky Sauce ...from scratch

 

You are in the mood for pizza? Here’s how to make  pizza with chunky sauce from scratch…no fancy ingredients required…

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

This pizza from scratch with no fancy ingredient can be made on any day. The readily available ingredients in the kitchen are all you need and yeast too. The video takes you step by step through the recipe…. How to make pizza base….How to make pizza sauce…they are all in there.

 

I have suggested substitute ingredients for oregano and basil so that you can plan to make pizza on any day.

 

PIZZA WITH CHUNKY SAUCE    Makes 4 x 8” pizzas

 Ingredients

 FOR THE DOUGH

Whole wheat flour – 1 ½ cup

All purpose flour – 1 cup

Salt – ¼ tsp

Vegetable oil – 1 ½ tbsp

Luke warm water – 1 cup

Dry Instant yeast – 2 tsp

Castor sugar – 1 tsp

 

FOR THE SAUCE

Chopped onion – 1 cup

Chopped capsicum – 1 cup

Chopped garlic – 1 ½ tsp

Mint leaves – ¼ cup

Tomato ketchup – 3 tbsp

Vegetable oil – 1 ½ tbsp

 

DRY SPICES

Red chili powder – ½ tsp

Pepper powder – ½ tsp

Ajwain/Caraway seeds – ½ tsp (crushed)

 

Processed cheese/ Mozzarella – to sprinkle on top

Vegetable/Olive oil – 4 tsp (drizzle on top)

Mint leaves – a handful (sprinkle on top)

 Method:

1.    FOR THE DOUGH: To one cup of lukewarm water, add the yeast and sugar. Mix well and leave it aside for 10 mins.

2.    In a large bowl add in the flours, salt and oil. Mix to combine. Pour the activated yeast mixture into the flour and knead smooth dough. Add a little more water if required. Knead for 5 mins. Place the dough in an oiled bowl, cover with cling film and keep it in a warm place to rise.

3.    FOR THE SAUCE: Heat the oil in a pan. Add the onion and cook till pink. Add in the capsicum, season with salt and cook for a couple of minutes. Add in the garlic and the DRY SPICES. Cook briefly on low heat then, pour in the tomato paste and tomato ketchup. Mix well, bring to a boil. Cover and cook on low heat till the sauce thickens.

4.    Cool to room temperature. Add in the torn mint leaves and mix well. Keep aside.

5.    Once the dough has doubled in size, knead it lightly and divide into 4 equal parts. Use a sprinkling of semolina to shape it into a circle 8 inch in diameter. You may leave the edge a little thicker.

6.    Place a ladle full of the sauce on each pizza base and spread it out evenly. Sprinkle the cheese on top.

7.    Bake in a preheated oven at 200°C for 10 to 15 mins or till done.

8.    Sprinkle fresh mint leaves on top. Cut into wedges and serve hot.

 © Rinki’s Kitchen

Baked Curry Chicken Recipe

Don’t believe me when I say that you can actually cook a chicken curry by mixing all the ingredients and baking it…try it out…

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

This slow cooked chicken curry in oven can be made by beginners and experts alike. It’s especially convenient on days that you have planned a deep kitchen cleaning. The oven temperature should be medium hot (180 C in my oven). The slow cooking results in super tender chicken that disintegrates to the touch and a delicious curry (gravy).

 

You will be able to make this oven chicken curry (no fuss recipe) quite easily yourself. Enjoy it with rice, roti or paratha. 😊   

 

Baked Curry Chicken Recipe                           Serves  4

Ingredients

Chicken breast pieces (cut into cubes) – 500g

Salt and Pepper – to taste

Synthetic vinegar – 1 tsp

Boiled onion (paste) – 1 large

Yogurt/Curd – 1 tbsp

Fresh tomato paste – ¼ cup

Garlic (grated) – 1 tsp

Ginger (grated) – 1 tsp

Honey – ½ tbsp

Mustard oil – 3 tbsp + 2 tsp

Butter – 25 g (cubed)

 

DRY SPICES

Kashmiri Red Chili powder – ½ tsp

Coriander powder – 1 tsp

Turmeric/Haldi pdr – ¼ tsp

Garam Masala powder – ½ tsp

Kasuri Methi/Dried Fenugreek leaves – 1 tsp

 

WHOLE SPICES

Cinnamon stick – 1

Pepper corns – 6 to 8

Green cardamom – 2 to 3 (crushed)

 

Method:

1.    Wash the chicken pieces. Marinate with salt, pepper and vinegar for at least half an hour.

2.    Drain any liquid that is released by the chicken pieces.

3.    Add the DRY SPICES to the chicken and mix well to coat every piece. Next add in the boiled onion paste, yogurt, tomato paste, ginger and garlic. Mix well.

4.     Add in the mustard oil and honey and give it a final mix.

5.    In an oven proof bowl, add in the WHOLE SPICES and 2 tsp of mustard oil. Mix well to coat the base.

6.    Add in the chicken mixture over it and spread it out evenly. Arrange the butter cubes all over. Cover the bowl with an oven proof lid or foil.

7.    Bake in a preheated oven at 180 C for 20 mins. Then give it a quick mix. Bake again for 15 mins. Check and set the timer accordingly. Bake till done.

8.    Sprinkle some garam masala powder and red chili powder on top and serve hot. Best enjoyed with rice, roti or paratha.

© Rinki’s Kitchen

Veggie Lovers Pasta Layer Bake

You are in the mood for Veggie Lovers Pasta Layer Bake and have run out of Italian seasoning? Don’t worry, there’s always a plan “B”.

This recipe was developed by me just as an alternate plan…it’s actually a great fusion idea that is enjoyed by everyone 😊

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

The recipe includes how to make white sauce and a delicious veggie mix. I have used Indian spices as an alternative…you could use any other spice mix that you like. The veggie mix may be to your preference too…you could include or exclude any vegetable from the mix.

 

There are endless possibilities to any fusion recipe …so let your imagination flow and create the perfect flavor that you want to.

 

Veggie Lovers Pasta Layer Bake           Serves 4 to 6

Ingredients:

FOR THE WHITE SAUCE

Butter – 1 tbsp

Olive oil – 1 tbsp

All purpose flour – 2 tbsp

Milk – 2 cups

Salt & Pepper – to taste

 

FOR THE VEGGIE LAYER

Onion (chopped) – 1 medium

Capsicum (chopped) – 1 medium

Button mushroom (chopped) – 200g

Carrot (boiled & chopped) – 1 large

Boiled peas – ½ cup

Garlic (grated) – 1 tsp

Coriander powder – 1 tsp

Channa Masala powder – 1 tsp

Pepper powder – to taste

Salt – to taste 

Vegetable oil – 2 tbsp

All purpose flour – 1 tbsp

Fresh tomato paste – 1 cup

 Chilli sauce – 1 tbsp

Coriander leaves (chopped fine) – 3 to 4 tbsp

 

FOR THE PASTA LAYER

Boiled pasta (any) – 2 heaped cups

Mozzarella (grated) – 1 cup

Processed cheese (grated) – ½ cup

 

FOR ASSEMBLING

Olive oil – 2 tbsp

Processed cheese (grated) – 1/3 cup

 Bread crumbs – ¼ cup

 

Method:

1.    FOR THE WHITE SAUCE: Melt the butter and olive oil on low heat. Add in the flour and cook it till the raw smell goes away. Using a whisk helps. Add in a little of the milk and mix well with the flour. Pour in the rest of the milk and mix well to combine. Remove any lumps by whisking. Add the salt and pepper to taste. Cook stirring continuously on low heat till it thickens. Let it cool down completely.

2.    FOR THE VEGGIE LAYER: Heat the oil and add in the onion. Cook till lightly coloured. Add in the capsicum and cook briefly. Next, add the mushroom and cook till it starts to wilt. Add in the carrot and peas.

3.    Season with salt and pepper. Add in the garlic, salt, pepper, coriander powder and Channa Masala powder. Mix well and cook for a minute. Add in the flour and mix well. Cook till the raw smell of the flour goes away.

4.    Pour in the tomato paste and the chili sauce. Cook till the sauce coats the veggies. Add ½ cup of water and bring to a boil. Cook till the sauce thickens. Take it off the heat and cool completely. Once cooled, add in the coriander leaves and mix well. Keep aside.

5.    FOR THE PASTA LAYER: In a large bowl combine together the cooked pasta, 1 cup of white sauce and 1 cup of Mozzarella. Keep aside. To the remaining white sauce, add in the processed cheese. Mix and keep aside.

6.    FOR ASSEMBLING: Use a 1.5 liter square or rectangle oven proof dish. Drizzle the olive oil and smear the base. Add in all of the vegetable and spread evenly. Top it with the pasta-white sauce mix. Spread evenly. Pour the remaining white sauce-cheese mix on top and spread to cover the pasta. Sprinkle the processed cheese and bread crumbs on top. Rest in the fridge for 20 minutes.

7.    Drizzle with olive oil. Bake in a preheated oven at 180°C for 20 mins.

8.    Serve it hot with bread roll or garlic bread.

© Rinki’s Kitchen

How to make Twisted Herb And Garlic Loaf...

Want a center piece at the dining table? Here’s how to make Garlic Twist Bread….that looks exotic and bursts with flavor…and is sure to catch all the attention at the table 😊

 There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

It’s a joy to bake your own bread…this recipe is vegetarian and uses flax seeds egg replacer. The result is fancy bread that is crisp on the outside but super moist and soft inside.

The video covers how to make braided herb bread with filling all from scratch. The dough is made with yeast. It is then layered with a delicious filling and braided into a wreath loaf.

 

Though it looks gourmet, the recipe is actually quite easy to undertake. You will be able to bake it perfectly like a pro. Get ready to impress your folks…

 

 

Garlic Twist Bread                 Serves 4 to 6

Ingredients:

FOR THE DOUGH

All Purpose Flour – 2 cups + extra for dusting

Salt – ½ tsp (if using unsalted butter)

Butter – 50g

Mixed herbs (dried) – 1 tsp

Instant dry yeast – 1 tsp

Flax egg – 1 tbsp of flax seed powder + 3 tbsp of water

Luke warm water – ¾ cup (or a little more)

 

FOR THE FILLING

Onion (thinly sliced) – ½ cup

Pickled olives (chopped finely) – ½ cup

Garlic pickle – 1 tbsp

Processed cheese (cut into cubes) – 1 cup

 

Honey – 2 tbsp (to brush over)

 Method:

1.    FOR THE DOUGH: In a large bowl, mix the salt with the flour. Rub in the butter. Add in the dried mixed herbs and yeast. Mix it all together.

2.    Add in the flax egg and ½ cup of luke warm milk. Combine well. Add in the remaining milk and mix again till the dough comes together. Take it out onto the work surface. Dust with some flour and knead till it becomes smooth and easy to handle. Keep the dough in a greased bowl, cover with plastic wrap and leave it in a warm place to rise till double in size.

3.    FOR THE FILLING: Mix all the ingredients other than cheese and keep aside.

4.    Punch the dough to release the air after first rise. Spread it out into a rectangle ¼ th inch thick.

5.    Spread the filling mixture over it evenly. Sprinkle the cheese all over.

6.    Roll the rectangle (along the length) tightly to seal in the filling. Pinch to seal the ends. Place the roll onto the baking tray (lined with parchment). Leave a gap at one end. Cut it in half lengthwise, all the way through.

7.    To braid it, start near the joined end. Lift one half and cross it over the other with the filling side facing up. Keep going, alternating with the two halves till you reach the end. Pinch and tuck the dough to give it a neat finish. Place the dough at the center of the tray and leave it to rise for 30 minutes.

8.    Bake in a preheated oven at 200°C for 25 to 30 mins or till the bread is done.

9.    Brush with honey while it’s still hot. Serve with a curry or a baked casserole or just have it as it is.

© Rinki’s Kitchen

Broken Wheat and Rajma Cutlets

You want a healthy snack option? Here’s how to make broken wheat and rajma cutlet …

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 The innumerable health benefits of rajma (or kidney beans) and broken wheat (also called bulgur or lapsi) are packed into the cutlets.

They taste awesome and also have a bite to them. A super easy no sweat recipe is all there is to it.

 This vegetarian kidney beans cake with bulgur wheat is quite the gourmet dish…one that is perfect for indulging your folks!

 Click the link below for the video:

BROKEN WHEAT AND RAJMA CUTLET              Makes 20

Ingredients:

Cooked Rajma/Kidney beans – 2 cups

Cooked Broken wheat/Lapsi – 2 cups

Potato (boiled &grated) – 2 medium

Fresh bread crumbs – 1 cup

Grated garlic – 1 tsp

Black salt and salt – to taste

Mustard oil – 2 tsp

Vegetable Oil – for shallow frying

CHOPPED VEGETABLES

Tomato (deseeded & chopped finely) – ½ cup

Spring onion (chopped finely) – ½ cup

Capsicum (chopped finely) – 1/3 cup

Green chilies (chopped finely) – to taste

Coriander leaves (chopped finely) – 2 to 3 tbsp

 

DRY SPICES

Cumin powder – 2 tsp

Garam Masala powder – ¼ tsp

Chaat Masala powder – 2 tsp

 

YOGURT DIP

Yogurt or curd (beaten) – 1 ½ cup

Grated garlic – ¼ tsp

Black salt – to taste

  

Method:

1.    In a large bowl, add in the rajma and mash it up (not too finely). Add in the broken wheat followed by the DRY SPICES and black salt. Toss in the CHOPPED VEGETABLES, boiled potato, ½ cup of bread crumbs and mustard oil. Mix it well. Check the seasoning and adjust it accordingly (with white salt).

2.    Divide the mixture into balls of the desired size (or 2” round) and shape them into cakes or round cutlets.

3.    Shallow fry the cutlets in medium hot oil until golden brown and crispy on the outside.

4.    To make the YOGURT DIP, combine all the ingredients with a whisk till smooth. Let it chill in the fridge.

5.    Serve the cutlets hot with the cold dip. Garnish with chopped onion and tomatoes.

© Rinki’s Kitchen

Mango Cottage Cheese Dessert Jar

What to do with ripe mangoes? Here's how to make mango cottage cheese dessert in a jar …

There are more such recipes on my channel:  https://goo.gl/XBwLLc

The cottage cheese dessert jar is super easy to make…even kids would love to get involved 😊

It tastes much like the cheese cake though much lighter. Best suited for summer, this dessert is completely vegetarian. No eggs or gelatin has been used. As a result it is a soft pudding.

The jelly on top adds the pop of colour and calls out to everyone….doesn’t it?

Click the link below for the video:

MANGO COTTAGE CHEESE DESSERT JAR              Serves 3 to 5

Ingredients:

Cottage Cheese – 1 ¼ cup

Full fat milk – about ¼ cup

Hung curd – 1 cup

Condensed Milk (sweet) – 100g

Vanilla essence – ½ tsp

Icing sugar – as required

Coconut biscuits – 3 to 4 per serving

Ripe mango (cubed) – 1 large or as required

Raspberry jelly (cubed) – ½ cup

Method:

1.    Cook the jelly as per the instructions on the packet. Pour into a square dish or tray to 1 cm thickness. Set as per instructions and then put it in the fridge to chill.

2.    Blend the cottage cheese with full fat milk till it becomes a smooth and thick paste.

3.    In a large bowl, add in the hung curd, cottage cheese paste, condensed milk and vanilla essence and whisk till smooth. Adjust the sweetness by adding icing sugar according to your taste. Add at least a tablespoon of icing sugar. Mix again. Chill it in the fridge for half and hour.

4.    Grind the biscuits to a fine powder.

5.    Assemble the dessert in small jars for single serves. Begin with 1 ½ tablespoon of biscuit crumbs in each jar. Use the back of the spoon to press it down in place.

6.    Get the cottage cheese mixture out of the fridge. Place a layer of this pudding over the base in each jar. Arrange the mango cubes around the edge of the jar, on the pudding. Add more cottage cheese pudding to cover the mango pieces.

7.    Set the jars in the fridge for about 2 hours.

8.    Right before serving, add some raspberry jelly and mango cubes on top of the pudding. Garnish with a sprig of mint and serve chilled.

© Rinki’s Kitchen

Beet Carrot Hand Pies ... Eggless

How to make vegetable hand pies? Watch the video …

There are more such recipes on my channel:  https://goo.gl/XBwLLc

This beetroot and carrot hand pies recipe is vegetarian and eggless.

The savory filling made with beet, carrot and other veggies is delicious. I have used Indian spices to flavor it. I have also cut down on the butter used in the pastry making it light.

On baking the outer covering or the pastry turns out really crispy and flaky … and that’s enjoyed by everyone.

These savoury hand pies with beet carrot filling may be served with a sauce as snack or with a chilled soup for dinner.

Something to cheer up and surprise your folks…

Click the link below for the video:

BEETROOT AND CARROT HAND PIES                        Makes 12 to 14

Ingredients:

FOR THE FILLING

Beetroot (chopped) – 1 large

Carrots (chopped) – 2 to 3 medium sized

Potato (chopped) – 1 medium

Soy granules (cooked) – ¾ cup

Cottage cheese (crumbled) – ½ cup

Boiled/Frozen peas – ½ cup

Onion (chopped) – ½ cup

Ginger (grated) – 1 tsp

Green chili (chopped) – to taste (optional)

Sweet chili sauce – 2 tsp or to taste

Coriander leaves (chopped) – 2 tbsp

Vegetable oil – 1 ½  tbsp

Salt – to taste

DRY SPICES

Coriander powder – 1tsp

Cumin powder – ½ tsp

Garam Masala powder – ¼ tsp

Chaat Masala powder – 1 ½ tsp

FOR THE DOUGH/PASTRY

All purpose flour – 1 cup

Whole wheat flour – 1 cup

Baking powder – 1 tsp

Vegetable oil – 1 tbsp

Butter (salted) – 50 g

Chilled water – a little more than half a cup

Method:

1.    FOR THE FILLING: Steam the beetroot, carrot and potato till cooked.

2.    Heat the oil and fry the onion with a little salt till light pink. Add in the ginger and chili cook briefly. Add in the soy granules and cook for half a minute. Next, add in the cooked carrot and the  DRY SPICES along with the sweet chili sauce. Mix well and add in ¼ cup of water. Cook for a minute. Add in the beetroot, peas and cottage cheese. Season with salt and mix well to combine all the ingredients. Take it off the heat and let it cool completely. Once cooled, add in the chopped coriander and mix it in. Keep aside.

3.    FOR THE DOUGH/PASTRY: Mix the dry ingredients together. Add in the oil and combine it with the flour. Chop up the cold butter into tiny cubes and add it into the flour.  Combine it using the finger tips till the mixture looks like bread crumbs.

4.    Add chilled water little at a time to just bring the dough together. Wrap it in plastic and set it in the fridge for about an hour.

5.    Roll out the dough to 1/8 inch thickness and cut out circles about 3 inches in diameter. Use a cookie cutter or bottle cap etc. Make sure to cut out even number of circles.

6.     ASSEMBLING THE PIES: Place a generous amount of filling on half of the circles. Wet the edge of the remaining circles with water.

7.    Take one loaded circle and cover with another circle, wet side down. Press with your fingers to seal the edge. Repeat for the rest of them. Cut out tiny slits on each for the steam to escape.

8.    Poke holes along the edge with a skewer or chopstick to further seal them. Brush with oil or butter. Bake in a preheated oven at 180°C for 15 to 20 mins or until golden in colour.

9.    Serve hot with sweet chili sauce for snack or with a chilled soup for dinner.

© Rinki’s Kitchen