| Pizza Recipes |
Gourmet Thai Chicken Pizza
Ingredients
Pizza Dough:
2 tablespoons olive oil
1 cup warm water
1 tablespoon honey
2 teaspoons active dry yeast
3 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
Pizza Sauce:
1/2 tablespoons peanut butter
3 tablespoons brewed black tea
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons chili oil
1 tablespoon minced fresh ginger
2 teaspoons honey
Pizza Topping:
1 boneless chicken breast half, cooked and sliced into thin strips
2 tablespoons toasted sesame seeds
1 tablespoon paprika
1 small fresh red chile pepper, finely chopped
1 teaspoon salt
4 green onions, sliced
1 cup grated mozzarella cheese
1 carrot, peeled and grated
1/4 cup chopped fresh cilantro
Directions:
Pour warm water into a small bowl; stir in honey until dissolved. Add the yeast, stirring until dissolved. Let stand until creamy, about 10 minutes.
In a large bowl, combine the flour and salt. Add yeast mixture and olive oil; stir well to combine. When the dough has pulled together, turn it out onto a lightly floured surface and knead in more flour until the dough is no longer sticky. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Punch down the risen dough on a floured surface. Divide into two equal portions. Allow the dough to relax for a minute, then roll each portion out into a thin circle. Place on lightly oiled pizza pans.
To make the peanut sauce, place peanut butter, tea, rice vinegar, and soy sauce in a blender. Add chili oil, ginger, and honey; process until smooth.
In a medium bowl, combine the chicken, sesame seeds, paprika, chile peppers, salt, and 3 tablespoons of the peanut sauce. Mix until the chicken is evenly coated. Spread the remaining peanut sauce evenly over pizza dough. Top with chicken, green onions, and cheese.
Bake in preheated oven for
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| Malai Kofta |
MALAI KOFTA
Ingredients:
For the Kofta:
1. potatoes 1kg
2. crushed paneer, 250 gm
3. khoya and thick malai
4. cashewnuts chopped 5-7 pcs
5. finely chopped green chillies 3-4 pc
6. sugar 1/4 tspn
7. coriander powder 1/2 tspn
8. cumin powder 1 tspn
9. red-chilli powder 1 tspn
10. tsp cardammom powder 1 tspn
Salt To Taste
Oil for frying the koftas
For the gravy:
2 medium onions,chopped , 3 flakes garlic,crushed, 1 inch ginger,crushed, 3 large tomatoes,pureed, 1 tsp red-chilli powder, 1/2 tsp garam masala powder, 1/2 tsp dhania(corainder) powder, 1/2 tsp cumin powder, 2 tsp powdered poppy seeds, 1/2 tsp sugar, 1 tbsp ground peanuts/cashewnuts
Preparation malai koftha :
Boil the potatoes, Peel, mash and add salt to taste.Keep aside. Mix all the other ingredients for the kofta into a paste. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round. Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside., Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate. Add the pureed tomatoes and the masala powders. Add the sugar and the ground peanuts. The gravy will begin to thicken. You can also add some malai to thicken it some more. Mix in some water if necessary. When the gravy comes to a boil, add the koftas. Heat through and serve the malai kofta. , the koftas should be put in just before eating the dish or else they will turn soggy.
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| Hyderabadi Khu Mutton |
MUTTON PUMPKIN KORMA
Ingredients : -
250 grams mutton,
500 grams pumpkin(red),
1 bay leaf,
4 onions,
150 grams curd,
1½ teaspoons ginger garlic paste,
2 teaspoon green chilly paste,
2 teaspoons garam masala(hot spice mix),
1 teaspoon red chilly powder,
2 tablespoons oil
and salt to taste.
Preparation time : - 30 minutes Serves : - 2
HOW TO PREPARE : -
Finely chop the onions and keep them aside. Wash the mutton nicely and then cut it into small pieces. Put the pieces in a big bowl and pour the curd. Sprinkle some salt and mix it all up. Let it marinate for three hours. Now take a frying pan and heat up the oil. When the oil is very hot add the onions and sauté till they are golden brown. Now add the ginger garlic paste and the green chilly paste and sauté well till the raw smell leaves. Now add the turmeric, red chilly powder, garam masala and bay leaf and sauté briefly. Next add the mutton pieces and the marinade. Sauté till it all becomes a deep brown. Pour in a cup of water and let the mutton cook. Take a pressure cooker and boil the peeled pumpkin pieces until they are tender. Now remove from the cooker and mash it. When the mutton is three fourth cooked add the mashed pumpkin and let it cook till the gravy reaches your desired level of thickness. Remove from flame and garnish with chopped coriander leaves
and serve HOT
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| Mutton Biryani |
HYDERABADI BIRYANI
Ingredients: -
500 grams boneless mutton,
2 cups basmati rice,
1 onion,
5 tablespoons lemon juice,
250 grams curd,
3 teaspoons ginger garlic paste,
¼ teaspoon red chilly powder,
1 pinch shahi jeera (black cumin),
2 cloves, 1 inch cinnamon,
2 cardamoms,
½ bunch chopped coriander leaves,
2 tablespoons chopped mint leaves,
1 pinch saffron, 1 pinch saffron colour,
2 teaspoons ghee,
10 tablespoons oil
and salt to taste.
Preparation time : - 64 minutes Serves : - 2
HOW TO PREPARE: - Cut the meat into small pieces and wash them well. Finely slice the onions and keep it aside. Soak the saffron in a teaspoon of water. Mix a little water into the saffron colour and keep it ready. Put the mutton pieces in a bowl and add the ginger garlic paste to it. Mix it up well and let it marinate for an hour. Now take a frying pan and pour in two tablespoons of oil. Add the sliced onions and sauté till they are golden brown. Remove them from flame and mash the onions. Now add ¾ Th of the mashed onions to the mutton. Add the curd and half of the shahi jeera, cinnamon, cloves, cardamom, red chilly powder, green chilly paste, coriander leaves, mint leaves, saffron water, salt to taste and the remaining oil and marinate it all together for another hour. Now take a cooker and cook the rice with all the remaining half ingredients. When the rice is ¾ th done remove from flame. Drain out all the excess water. Now in a big pot first lay a layer of mutton. Then place the rice. Then another layer of mutton and then rice. Over the final layer of rice pour the lemon juice, saffron colour and ghee. Now over this spread a layer of the remaining fried onions. Cover the pot with a lid. Seal the corners of the lid with dough. Place the pot on a tava and then on the stove. Cook the biryani like this for 30 to 35 minutes or till the mutton is done. Serve hot with raita. While serving ensure that you put the serving spoon right inside so that you serve all
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| Mutton Top Recipe |
MUTTON LIVER CURRY
Ingredients : -
500 grams liver,
10 garlic flakes,
2 teaspoons sliced ginger,
2 onions,
2 cardamoms,
3 cloves,
1 inch cinnamon,
1 pinch turmeric powder,
½ teaspoon red chilly powder,
1 teaspoon mustard,
1 tablespoon vinegar,
½ teaspoon pepper powder,
1 tablespoon coriander powder,
¼ cup oil and
salt to taste.
Preparation time : - 20 minutes Serves : - 2
HOW TO PREPARE : - Wash the liver nicely and then steam the liver for ten minutes. Slice the liver into thin pieces about an inch in length. Now take a blender and add the coriander powder, turmeric powder, cinnamon, cloves and cardamom and add a little water and make a fine paste. Now take a pan and heat some oil in it. When the oil is very hot add the mustard and let them crackle. Then put in the finely sliced onions and sauté till golden brown. Add the sliced ginger too. Crush the garlic flakes nicely and add that to the mixture. Now add the freshly ground paste and mix it all up. Sauté till the oil begins to leave the edges of the pan. Put in the liver slices and add vinegar and salt to taste. Sprinkle pepper powder and sauté till the gravy reaches your desired level of thickness.
Remove from flame and serve .
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| Kali Mirch Chicken |
CHICKEN KALI MIRCH
Ingredients : -
500 grams chicken,
1 teaspoon ginger paste,
1 teaspoon garlic paste,
½ teaspoon garam masala(hot spice mix),
2 tablespoons tomato puree,
2 tablespoons freshly chopped coriander leaves,
1 tablespoon pepper corns coarsely powdered,
few curry leaves,
2 tablespoons oil and salt to taste.
Preparation time : - 20 minutes Serves : - 2
HOW TO PREPARE : - Make slits on all sides of the chicken and add pepper, salt, half of the ginger garlic, garam masala. Mix it all up and let it marinate for tow to three hours. Take a frying pan and heat half the oil. Now put in the chicken pieces and keep turning then over again and again. Cook the chicken till they are a light brown all over. Remove from the pan and pat dry the extra oil with some paper towels. Ensure that the pieces are kept warm. Now pour in the remaining oil in the same pan and add the curry leaves. Let it crackle and add the ginger garlic paste. Sauté for 30 seconds and add the tomato puree. Simmer and cook till the oil begins to leave the edges of the pan. Put in the chicken, marinade, coriander leaves and remaining garam masala. Pour in half a cup hot water, cover and cook on a low flame for 15 minutes or till the chicken is done.
Garnish with fresh coriander leaves and freshly ground pepper and serve.
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| Chicken Pulao |
CHICKEN PULAO
Ingredients : -
500 grams boneless chicken,
2 tablespoons curd(yoghurt),
1 tablespoon finely chopped ginger garlic,
1 big onion,
1 tomato,
2 cups chicken stock,
1 cup basmati rice(long grain),
½ teaspoon garam masala(hot spice mix),
½ teaspoon red chilly powder,
½ teaspoon cumin seeds,
1 bay leaf,
2 cloves,
2 cardamoms,
½ tablespoon cashew nuts and raisins,
½ inch cinnamon,
1 tablespoon ghee(clarified butter)
and salt to taste.
Preparation time :- 30 minutes Serves : - 2
HOW TO PREPARE : -
Wash the rice and soak it in water for an hour. Later on drain it and keep it aside. Now take the chicken and cut it into 10 pieces. Put the chicken in a bowl and make slits on all sides of each piece. Add the curd, half of the ginger garlic and salt. Mix it up well and let it marinate for two hours. Now take a pan and heat the ghee. When the ghee begins bubbling add the cumin and let it crackle. Sauté till its golden brown and add the cloves, cardamom, cinnamon, bay leaf, cashew nuts, raisins and fry briefly. Then put the remaining ginger, garlic, red chilly powder, garam masala and sauté till the raw smell of the masala leaves. Add the chopped onions and fry till they are dark brown. Put in the chopped tomatoes and sauté on a high flame for two minutes. Add the chicken with the marinade and fry till the colour of the chicken changes. Simmer and sauté the chicken for ten minutes. Pour in the chicken stock or water, rice and bring to boil. When the water is boiling add salt to taste.
Mix wll cover and cook on a low flame for 18 minutes or till the rice is fully cooked and the water has evaporated. Now remove from flame and spread it on a big platter. With the help of a fork separate the rice grains. Garnish with a little coriander leaves and boiled egg slices and serve
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| Chatpattaa Chicken |
CHICKEN CASHEW NUT MASALA
Ingredients : -
500 grams chicken,
1 teaspoon turmeric,
2 medium sized onions,
2 tomatoes,
2 cardamoms,
½ inch cinnamon,
3 screw pine leaves,
3 tablespoons ginger garlic paste,
2 tablespoons red chilly paste,
2 tablespoons cashew nut paste,
2 tablespoons tomato paste,
1 teaspoon chicken masala,
1 pinch turmeric,
½ teaspoon coriander powder,
oil for frying and
salt to taste.
Preparation time :- 30 minutes Serves : - 2
HOW TO PREPARE : - Take the chicken pieces and put it in a bowl. Add 1 teaspoon turmeric, salt to taste and mix it all up. Now take a frying pan and pour enough oil to deep fry and fry the chicken till its golden brown. Remove from flame and set it aside. Now in another frying pan pour some oil and bring to heat. When the oil is very hot add the cardamoms, cinnamon, screw pine leaves and chopped onions. Sauté till golden brown and then put the ginger garlic paste and chopped tomatoes. Add the chilly paste, turmeric, chicken masala and coriander powder and a little water. Stir well and add the tomato paste. Bring to boil and add the chicken. Simmer and cook till the chicken is soft and the gravy thickens and begins to give out a nice aroma.
Garnish with coriander leaves and serve.
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| Chicken Coups |
CHICKEN CHOPS
Ingredients : -
2 chicken chops,
2 tablespoons chilly sauce,
1 teaspoon lemon juice,
2 teaspoons ginger water,
2 tablespoons chopped coriander leaves,
1 egg,
2 tablespoons bread powder,
4 tablespoons oil
and salt to taste.
Preparation time :- 20 minutes Serves : - 2
HOW TO PREPARE : -
Separate the chicken chop from the wing and place it on a wooden board. Now with the help of a heavy object beat the chops till it becomes flat and thin. Now put it in a plate and apply the chilly sauce, ginger water, lemon juice, chopped coriander, salt to taste and let it marinate for an hour at least. Now take a bowl and beat the egg in it. Now with the help of a brush apply this beaten egg on the chops. Spread the bread powder and dip the chicken chops in it so that the chops are coated evenly with the bread powder. Now take a pan and pour oil enough to deep fry the chops. Keep turning the chops over so that it gets browned evenly on all side. Remove from flame and pat dry the extra oil with some paper towels.
Serve with green chutney or tomato sauce
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