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.

 

Linking to: 

 

Sanna Pakora / Sindhi Pakora

Pakora or Pakoda is a very famous snack food all over India. Main ingredient is basen flour, adding spices to flour and make a thick batter and deep fry until crispy, the spices will vary according to the regions eg. Kongunadu we don’t use cumin seeds and coriander seeds but in north they use to add this. Coming to this Sindhi Sanna pakora the specialty is adding dry pomegranate seeds and this pakora is a double fried one.

Ingredients:

Besan flour (gram flour)	1 cup
Onion finely chopped	½ cup
Green chili	1-2
Cumin seeds	1 tsp
Coriander seeds	1 tsp
Pepper powder	1 tsp
Coriander leaves finely chopped	½ cup
Mint leaves finely chopped	¼ cup
Salt	as per taste
Oil	for deep frying

 

Directions:

1. Add all the dry ingredients in large mixing bowl, heat oil in kadai.
2. Mix the dry ingredients well and add little water and mix like a thick batter.
3. Add one tablespoon full of hot oil to the batter and mix well.
4. Once the oil is hot, take two tablespoon full of batter and drop gentle in oil.
5. Reduce the flame to low and cook well until it turns golden brown.
6. Drain the excess oil and allow it to cool completely. Repeat the same process for rest of the batter.
7. Break the fried pakora’s to bite size pieces and again deep fry until crispy.
8. Serve with ketchup and green chutney immediately.

 

Note:

Since I didn’t have any pomegranate seeds I didn’t add that. You can add 1 tsp of that if you have.

 

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

Gayathri's Announcement page 

 

 

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

 

 

 

Masala Koki

Hi friends, came back after 10 days break. April month was very busy because of long BM and today only I realized ten days are already gone in May month. Days are moving so fast, since weather is getting better here, my kids are making me busier and they need to spend most of the time outside. Apart from all of these when ever get chance I try to explore in kitchen and update in my space.

For next three days I am going to post, few basic Sindhi cuisine. I am not a person of this region, when I saw this theme in BM 28 announcement page without any second thought choose it, reason behind is to learn some new cuisine. My main source to learn is internet found lot of interesting recipes and tried few. My first one is masala koki which is nothing but onion paratha.

Recipe Source: Veena

Ingredients:

Wheat flour	1 cup
Onion finely chopped	½ cup
Green chili	1-2
Coriander finely chopped	⅓ cup
Pepper powder	½ tsp
Salt	as needed
Oil	¼ cup
Yields: 5

 

Directions:

1. Mix all the dry ingredients in a large mixing bowl. Add enough water and 2 tablespoon of oil and knead to soft dough.
2. Cover and allow resting for 10 minutes, divide the dough to 5 small balls.
3. Heat a tava, flatten the small ball to 5- 6 inch disc with ¼ inch thickness. Cook the disc in hot tava by coating with 2 teaspoon of oil on both the sides. Repeat this same process for other balls.
4. Serve it with some pickle and any raita.

 

Tip:

• For flatten the balls I didn’t use rolling pin, just press using your fingers on counter top. But you might try using rolling pin.
• If your going to use after few hours wrap with aluminum foil with small air holes.

 

 

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

Gayathri's Announcement page

 

 

 

 

 

Eggless Berry Tiramisu

For this month Eggless Backing we got an interesting challenge, need to thank Gayathri and Sowmya for choosing tiramisu. Instead of mascarpone cheese I have tried this with cream cheese. For soaking used berry sauce, came across this recipe from here. Since I used cake flour the biscuits turned very soft and almonds gave a crunchy feel for this berry Tiramisu.

Ingredients:

Cake flour	1 cup
Sugar	2 Tbsp
Unsalted butter	¾ cup
Coarsely ground almonds	¼ cup
Vanilla extract	½ tsp

 

Directions:

1. Mix all the ingredients and add ground nuts finally and mix until it blends well.
2. Transfer the batter to piping bag with a ¾ inch round tip or cut the edge.
3. Pipe the fingers about 3 inches long at one inch intervals on an ungreased cookie sheet.
4. Bake in a preheated oven for 30 – 40 minutes or until slight brown at 300° F.
5. Allow it to cool for 5 minutes and transfer to airtight container until you need.

 

Ingredients for Berry sauce and Cream Mixture:

 

Mixed berry	1 cup
Brown sugar	2 – 3 Tbsp
Lemon juice	½ medium size
Cream Cheese	4 oz
Whipped Cream	1 cup
Vanilla extract	2 drops
Sugar	3 Tbsp



 

Directions:

• Heat a sauce pan, add berries, lemon juice and brown sugar stir until brown sugar blends and dissolve. When it start to boil turn off the stove and allow it to cool.
• After it’s cooled, drain the sauce using a spoon. Warm it lightly.

 



• Mean time in a large bowl, add cream cheese, sugar and vanilla extract and mix well.
• Finally add whipped cream and mix gentle until it blends well.
• Soak the lady fingers in warm berry sauce and arrange in the dish, then top it with cream cheese mixture until its covered (like a thick coating), next top it with berry mixture.
• Repeat the process until you reach the top of the dish.
• Refrigerate for about 4 – 6 hours. After it sets cut and serve.