Chicken Tikka Wheat Pizza

Pizza is one of the most favorite foods for kids not only mine for all, even adults love this. When it comes to home made I always try to make it healthy, this is my first try with wheat flour. One of my close friend introduced me first a pizza recipe, tried as her instruction and got good results. During my second try something went wrong, I ended up with searching for a good pizza dough recipe and got lot of information. Then after some trial and errors I finalized the recipe and don’t want to try something else apart from that.

Couple of baking groups chooses pizza for this month’s challenge. Home Bakers Challenge is a new group started by Priya and the first challenge given was Pizza by Martha Stewart which is hosted by Diya of Divya's Culinary Journey. As soon I saw the recipe I wonder pizza dough ratio was close to mine and only minor changes. Yields 2 12 - 14 inch pizzas.

Ingredients:

Pizza Dough:
Bread flour	9 oz
Whole wheat flour	3 oz
Active dry yeast	1 Tbsp or ½ envelope
Sugar	1 tsp
Salt	1 tsp
Water	¾ cup + ¼ cup
Oil	1 Tbsp
Topping:
Shredded mozzarella cheese	½ lbs
Tomatoes chopped (seeds removed)	1 cup
Black olive	1 cup
Onion chopped	½ cup
Bell pepper chopped	½ cup
Tomato Sauce	¼ cup
For Chicken Tikka:
Boneless chicken	½ lb
Onion cubed	½ cup
Green bell pepper cubed	½ cup
Yogurt	2 Tbsp
Cumin powder	1 tsp
Coriander powder	1 tsp
Red chili powder	1 tsp
Dry methi leaves	1 tsp
Ginger garlic paste	1 tsp
Turmeric powder	¼ tsp
Oil	1 Tbsp
Lemon juice	1 tsp
Salt

 

Directions for Pizza Dough:

1. Add yeast with sugar topping to ¼ cup of lukewarm water, give a gentle stir and let it rest for 15 minutes.
2. In a large bowl, add flour, salt and mix well, then add water, oil and yeast mixture mix well and knead for about 10 minutes.
3. Place the dough in a greased large bowl with a wrap or lid and allow it to rest for about 2 hours or until it doubles.
4. Dust a clean surface, transfer the raised dough and divide it to two portions and again wrap and allow it to rise of another hour or 1.5 times rise.
5. After this second rise pizza dough is ready to use.

 

Directions for Chicken Tikka:

1. In a mixing bowl, add all the ingredients including oil except chicken, bell pepper and onion mix well until blends well.
2. Now take one fourth of the mixture, add onion and bell pepper to that and mix well until it coats evenly.
3. In the remaining mixture add chicken and mix until it coats well. Allow it to rest for about one hour.
4. Heat oven or grille for 425º F grease pan and bake the chicken for 20 minutes or until it’s cooked on both the sides same way cook onion and bell pepper for about 10 minutes.
5. Don’t over cook the chicken or else it will be hard and once its done use in recipe as soon as possible.

 

Directions for pizza:

1. Preheat the oven and pizza stone or pan for about 45 minutes to one hour at 500º F.
2. After two rises dust the pizza peel, transfer one portion of the dough. Using your fingers press the dough to spread it evenly and make circle of 12 – 14 inch diameter or to desired shape.
3. Spread 2 tablespoon of pizza sauce evenly. Now sprinkle cheese evenly (just cover don’t over dump).
4. Next sprinkle the toppings one by one, add cooked chicken tikka, onion and bell pepper too.
5. Sprinkle ½ teaspoon of salt and again one handful of cheese.
6. Slide the pizza from peel to center of the stone and bake cook for about 10 minutes.

 

Tips:

• Always use weighing machine to measure your flour, while measuring in cups flour quantity use to vary.
• For best results use king Arthur bread flour or any bread flour which has more protein and more elastic while kneading.
• Don’t use rapid rise or quick rise yeast for this. Active dry yeast to be activated before adding to the flour as mentioned.
• If you don’t have a pizza stone or pizza peel, don’t worry you can use pizza pan instead of stone and use parchment paper instead of pizza peel.
• Transfer the pizza with parchment paper to the preheated pan.

 

Note:

If you don’t want to try wheat pizza here is the ratio for regular one 12 oz bread flour and ¾ + ⅛ cup of water which yields 2 12 - 14 inch pizza.

 

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Seyal Double Roti (onion and tomato gravy with bread)

Whenever I use to search any information in internet, moving from one link to other I use to end in other place. Hope this use to happen for everyone; like that I came across this recipe from here. The name pulled me more towards this and finally planned that for next day dinner. Made few changes to the original recipe and made it to a complete filling meal.

Ingredients:

Sandwich bread	2-3
Coriander leaves chopped	1 cup (tightly packed)
Spinach chopped	½ cup
Cooked channa	½ cup
Onion chopped	1 cup
Tomato pure	from 2 medium sized tomatoes
Ginger garlic paste	1 Tbsp
Chili powder	1 tsp
Turmeric powder	¼ tsp
Tamarind paste	1 tsp
Salt	as per taste
Oil	2 Tbsp

 

Directions:

1. Heat oil in a thick bottomed pan, once the oil is hot add green chilies saute for few second and add chopped onion.
2. After 2 minutes add ginger garlic paste and cook until raw smell leaves. After that add spinach saute for a minute and add coriander leaves.
3. After two to three minutes of sautéing add turmeric and chili powder and mix well.
4. Add the tomato pure and cook on low flame for about 5- 10 minutes by covering the lid.
5. Mean time heat 2 cups of water in a sauce pan, after 10 minutes mash the mixture to a smooth paste.
6. Add the cooked channa and mix well, add enough boiling water to make gravy. Next add tamarind paste and enough salt.
7. Allow it to cook for another 5 – 10 minutes by covering the lid.
8. Finally add bread pieces and mix well until its coated with the gravy and serve immediately.

 

 

 

Linking to:  Blogging Marathon page for the other Blogging Marathoners doing BM#28

Gayathri's Announcement page

 

 

 

Kulipaniyaram

It’s the last day of long marathon; need to thank Srivalli for choosing such wonderful themes. I was so excited how I am going to prepare and post for 30 days? Because of the members support and encouragement it turned to a successful one.

Coming to today’s recipe, this is one other recipe I planned for traditional week. Adding sabudana for batter makes the paniyaram spongy and fluffy. Try this you will find the difference. I came across this in a TV show before that I haven’t tried with sabudana now days I not making paniyaram without sabudana.

Ingredients:

Idli rice	1 cup
Raw rice (pachaarisi)	½ cup
Urad dhal	¼ cup
Sabudana (Jawarisi)	¼ cup
Fenugreek seeds	1 tsp
For Seasoning:
Mustard seeds	1 tsp
Split channa dhal	1 Tbsp
Split urad dhal	1 Tbsp
Onion finely chopped	1 cup
Green chilies	2-3
Coriander leaves chopped	¼ cup
Curry leaves chopped	few

 

Directions:

1. Soak sabudana separately for 4-5 hours. Soak rice, urad dhal and fenugreek together for 2-3 hours.
2. Grind everything together to a fine paste, like butter consistency.
3. Add salt mix well and ferment overnight (if you are in cold place it will take more time like 10 – 12 hours).
4. Heat two tablespoon oil splutter mustard seeds, channa dhal, urad dhal and green chilies, then add onion and saute until it turns soft add chopped curry leaves  and coriander leaves.
5. Allow it to cool, once it turns to room temperature add this onion mixture to fermented batter and mix well.
6. Heat the paniyaram mold; grease it with few drops of oil in each hole. Pour the batter sprinkle few drop of oil on top of that, after couple minutes you might see small holes (shown in picture) by that time flip it.

 

Allow it to cook for another few minutes. Insert a tooth pick to check its done. Remove and serve with any chutney.

 

 

 

Tip:

Click here to check pan details.

 

Linking to:  Do check other Blogging Marathoners here

Thair Semiya / Vermicelli with Yogurt

For most of the south Indians, meal will not complete without yogurt especially for lunch. When it comes to summer food theme the list will be incomplete without yogurt or curd. I know for south Indians its very simple and easy dish but couple of my friends asked for this recipe. This is one of the most wanted foods during our college days, my lunch box use to vanish in minutes.

Ingredients:

Vermicelli	1 cup
Onion chopped	¼ cup
Green chili	2-3
Ginger finely chopped	½ Tbsp
Plain Yogurt	1 cup
Milk	¼ cup
Salt
To Temper:
Mustard seeds	½ tsp
Urad dal	1 tsp
Split channa dal	1 tsp
Cashew nut	1 Tbsp
To Garnish:
Cucumber chopped	¼ cup
Black grapes chopped	¼ cup
Raw Mango finely chopped	¼ cup
Cilantro chopped	Few

 

Directions:

1. Dry roast vermicelli for 3- 5 minutes or until it start to change color. Keep stirring or else it will turn brown in bottom. Turn off the stove and transfer to another bowl and allow it to cool.
2. In another pan, heat a tablespoon of oil, saute green chilies, onion, ginger, curry leaves and few cilantro.
3. Once the onions turn light brown, add two cups of water and enough salt. Close the lid and allow it to boil.
4. When the water starts boiling add the roasted vermicelli and mix well, turn the heat to medium and again close the lid and cook until water is absorbed (vermicelli will also cook).
5. Turn off the stove and allow it to cool. Once it comes to room temperature add yogurt and milk mix well without any lumps.
6. Now heat another teaspoon of oil splutter the ingredients under temper, when it turns golden brown add to the vermicelli.
7. Finally add all the ingredients under garnish and mix them well. Serve with any pickle.

Note:

• For garnishing you can add grated carrot and pomegranate (I didn’t get on that day) which gives crunchiness.  
• You can add the ingredients under temper when your sautéing the onions. If you’re serving immediately, if you are planning to serve after few hours then do the tempering before serving.
• If you feel it’s thicker add some milk or yogurt. It can be refrigerated before serving.

Linking to:  Do check other Blogging Marathoners here,  Jagruti's page, Celebrate Summer,

Moong Paneer

When I was looking for BM #26 cooking from book theme, I came across this recipe from Mallika Badrinath’s delicious vegetation curries. I started to cook with fingers crossed how it’s going to turn out. I never thought moong and paneer will be such a good combination. We all loved this with roti even it’s good for pulav.

 Ingredients:

Whole Moong dal	¼ cup
Paneer (one inch cubes)	250 gms
Tomato paste	2 Tbsp
Onion finely chopped	½ cup
Curd	1 Tbsp
Garam masala powder	1 tsp
Salt
Oil
Group 1
Onion	1 small
Garlic	3 pods
Ginger	¼ inch
Turmeric powder	¼ tsp
Red chili powder	1 tsp
Coriander powder	½ Tbsp
Group 2
Cashew nut	5 - 6
Almond	5 - 6

 

Directions:

1. Shallow fry paneer, in hot oil, once it turns golden brown turn off the stove, drain excess oil and put that panner in warm water until it’s needed.
2. Dry roast the moong dal until nice aroma comes. Wash and pressure cook for 3 whistles.
3. Soak group 2 in hot water for 15 – 20 minutes.
4. Heat two tablespoon oil, sauté onion when it turns pink add grind masala (group 1)and fry until raw smell leaves.
5. Add tomato paste and cook until oil separates.
6. Add cooked dal and whipped curd and salt, cook for another two minutes.
7. Meanwhile, peel the skin of almonds grind both to smooth paste with little water.
8. Add the grind paste to gravy with garam masala, and cook until thick.
9. Finally add paneer squeezing from warm water and cook for 1- 2 minutes.
10. Add chopped coriander and turn off the stove, serve with rotis and poori’s.

 

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