Thursday, May 30, 2013

Quinoa with Mixed Vegetables - Masaledar Vegetable Quinoa

These Days i m looking for alternate grains replacing Rice.  I m not avoiding Rice completely, being a South-Indian is almost impossible, but then i try to keep it to a minimum. I had some little quinoa left-over in my pantry. So, made some lip-smacking Quinoa with Lots of Vegetables.  Sending this to Mission Food - Whole Grains, happening @ Mireille's Space, Event by Pallavi and Sheelu.
Ingredients
1/2 Cup Quinoa
1 Medium Carrot
1 Large Capsicum
1 Large Onion, Chopped
1/2 tsp Red chili powder
1/2 tsp Coriander powder
Salt to taste
Fresh Coriander leaves for garnishng

Tempering
2 tsp of oil
1/2 tsp Mustard seeds
1/4 tsp hing
2 green chilies, Slited lengthwise
2 Cloves of garlic, chopped
Method
  • Wash quinoa well under running water. Boil 1 Cup of Water in a sauce pan, add the quinoa to it and Cook in a medium flame, until the quinoa is cooked, you can see a small white tail out of the grains once it is cooked. Once done, keep it covered for 10 minutes, then drain the excess water.
  • While the quinoa is cooking, ready the vegetables. Wash Carrot and Capsicum. Peel the carrots and Chop them into thin slices and chop capsicums too into thin slices. 

  • Heat oil given under "Tempering" in a pan, Splutter mustard seeds, add hing, green chilies, garlic and saute for a minute or two. Add Chopped onions and saute until translucent.
  • Next add Chopped Carrots and Capsicums, red chili powder, coriander powder,salt and add 1/4 Cup water. Cover and Cook for 10 minutes. Let the Flavors infuse well.
  • When the water is almost dry, add the drained quinoa to it and mix well. Let it Cook for 10 minutes or until dry. Take it off the stove, Garnish with coriander leaves. Serve Warm with Plain yogurt.

Wednesday, May 29, 2013

Vazhaithandu Mor Kootu/Banana Stem in Yogurt Sauce

Keeping the mood up with the Blogging marathon Theme : Kootu, i m posting yet another Kootu recipe. Banana Stem Kootu/Vazhaithandu Kootu is unlike other Kootu which is combination of veggies and lentils, this one just the vegetable in yogurt with ground coconut and chilies paste. 
Its an easy recipe to make, if you manage to prepare the Banana stem the previous day. It took me only 20 minutes to make this and pack for my hubby's lunch box as an accompaniment for Roti's. 

Ingredients
1 Medium-Size Banana Stem, Cleaned and Chopped, about 3 cups
1.5 Cups Whisked Yogurt
a pinch of turmeric
Salt to taste
To Grind
1/4 Cup Freshly grated Coconut
2-3 nos Green Chillies
1 tsp Cumin seeds/Jeera
a small piece of ginger

Tempering
1-2 tsp of Oil
1/2 tsp mustard seeds
1/4 tsp cumin seeds
a pinch of turmeric
1 red chili (optional)
2 sprigs of curry leaves

Method
  • Remove the outer layer of the Banana Stem/Vazhaithandu and Cut the Stem into roundels, while removing fibre as you cut.
  • Cut the roundels into small cubes and Keep the Cut cubes in Water mixed with  2 tsp of Buttermilk. This ensures that the Stems don't change color and turn black.
  • Take all the ingredients given under "To Grind"  in a mixer and grind to a smooth paste using 1/4 Cup Water.
  • Heat a Pan, add Oil given under "Tempering", splutter mustard seeds, crackle cumin, red chili and curry leaves, turmeric and add the chopped banana stem/Vazhaithandu.
  • Add 1 Cup of Water and Cover and cook until the banana stem is 3/4th cooked. Now add the Ground paste and Salt to it and Mix well. Add 1/4  Cup of water to the mixer jar, rinse and add it to the Pan.
  • Keep it open and Cook for another 10 minutes, until it absorbs all the liquid and the stem is completely cooked. 
  • Switch off the gas and add the whisked yogurt to it and mix well. Do not leave it on the stove after adding yogurt.
  • Serve with Rice as an Accompaniment for a Spicy Gravy or even with Roti's.  I made some Yellow Pumpkin Vathakuzhambu and Amarnath leaves saute and served this along with them
Sending this to WTML - happening @ Nivedhanams, Event by Gayathri.

Sunday, May 26, 2013

Carrot and Peanut Poricha Kootu

Carrot in Kootu, yes!!Carrot is a Sweet Veggie and many of them Don't prefer it using it many recipes. To balance that sweetness and make it more interesting, i try to include it in a Spicy recipe, Like in a Tangy Tamarind Kuzhambu or in a Spicy Pepper Kootu. Today's Recipe is a Poricha Kootu, Where Urad dal n Peppercorns are slightly roasted in oil and ground to a fine paste using fresh coconut. So, the spice of pepper will balance the sweetness of Carrot. 

I love Chana Dal/Gram Dal Kootu more than Moong Dal!!! Coz Chana Dal/Gram Dal adds a unique flavor to the dish, that too, when combined with coconut, the taste is truly mesmerizing!!! It reminds me of the Pooshnikaai/Ashgourd Kootu they serve in Marriages/Functions!!! Nostalgic-a,Longing to taste a Perfect South-Indian Marriage/Function Food Served in a Fresh Green Banana Leaf!!! :) 

Ingredients
1 Large Carrot
1/2 Cup Chana Dal/Gram Dal
1/4 Cup Dhuli Moong Dal/Split Green Gram 
1/4 Cup Peanuts
Salt to taste
Roast n Grind
1 tsp Urad dal
1/2 tsp Peppercorns
1/2 tsp Cumin seeds
1 red chili
2 tbsp Freshly grated Coconut
1 tsp ginger 

Tempering
2 tsp Oil
1/2 tsp Mustard seeds
1/2 tsp Cumin Seeds
1 tsp Urad dal
hing a pinch
2 sprigs of curry leaves

Method

  • Peel and Chop the carrot into cubes. Wash and Soak, both the Dals and Peanuts together in Warm Water for 20 minutes.
  • In a pan, add 2 drops of oil and roast Urad dal and Peppercorns separately.
  • Take the roasted pepper and urad dal along with rest of the ingredients given under "Roast n Grind" in a mixer and grind it to a smooth paste with 1/4 Cup of Water.
  • Take the Soaked Dal,Peanuts, Chopped Carrot, in a Pressure Cooker, Add the Ground paste and Salt, Mix well. Pressure Cook for 4-5 Whistles.
  • When the Pressure Releases, Open the Cooker, Heat the oil given under "Tempering", Splutter mustard seeds, crackle cumin, add urad dal, hing and curry leaves. 
  • When the dal turns brown, pour the sizzling tempering over the Kootu. Garnish with Fresh Coriander Leaves, Serve Hot with Rice/Roti.
Sending this to WTML - hosted by Nivedhanams, Event by Gayathri.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#28

MulaiKeerai Kootu/Amarnath Leaves Kootu/Keerai Kootu

Keerai Kootu is a regular menu in our house. I make it atleast twice in a Week, sometimes even more. Being a Vegetarian, Keerai/Spinach is more important in our diet, for its rich iron content. And with kids, if we don't make it a habit to eat spinach regularly  then it is tough to make them enjoy it, in their later years. 
Ingredients
3 Cups Amarnath Leaves/Mulai Keerai Chopped
1/2 Cup Moong Dal
1/4 Cup Masoor Dal
1 Tomato, Chopped
a pinch of turmeric 
Fresh Corinader for garnishing
Ginger juliennes for garnishing
Salt to taste

To Grind
1/2 tsp Cumin Seeds
2 Green Chilies
2 tbsp Freshly Grated Coconut/Dessicated Coconut
1/2 tsp Grated Ginger

Tempering
2 tsp Oil
1/2 tsp Mustard Seeds
1/2 tsp Cumin seeds
1/4 tsp freshly ground pepper
1/8 tsp hing
1-2 red chilies, broken (Depending on Spice-level)
2 tsp Urad dal
2 sprigs of curry leaves

Method
  • Grind all the ingredients given under "To Grind" to a fine paste using 1/4 Cup Water.
  • Take the chopped amarnath leaves, both the dals, Chopped Tomato, turmeric, into a pressure pan/Cooker. Add the ground paste, Salt and mix well. Add 2 Cups of water. The  Water should be just above the Leaves-Dal Mixture.
  • Pressure Cook for 3-4 Whistles. When the pressure releases, open the cooker, check the consistency of the Kootu, if it too runny, Take it to the stove and Cook it open for 10 minutes or until it reaches the desired consistency.
  • For the tempering, heat the oil given under "Tempering", Splutter mustard seeds, add cumin, broken red chilies, ground pepper, hing,  curry leaves and urad dal.

  • when the dal roasts and turns brown, add the sizzling tempering to the Kootu, Garnish with Fresh corinader leaves and Ginger Juliennes.


Saturday, May 25, 2013

Malabar Vellari and Chickpeas Kootu

Kootu in tamil literally means add, i,e adding Vegetables, lentils/legumes together and making a dish which is in a semi-solid consistency, something inbetween Sambhar/Rasam and Dry Curry. Though it essentially a part of Festive Menu, these days they are part of everyday meal in many homes, including mine.
What i like most about Kootu, you can experiment with it. Add/Subtract any Veggies, any Lentils/Legumes and Try a new masala to flavor/season it!!! 
So, far the last week of Blogging Marathon, i chose to blog about Kootu Recipes. First comes a simple Malabar Vellari/Cucumber Kootu with Chickpeas and Pepper-Cumin Dry powder, which i normally use for Kootu.

Ingredients
2 Cups of Chopped Vellari/Indian Yellow Cucumber
1/2 Cup Soaked Chickpeas
1 Cup of Moong Dal
1 Medium-sized Tomato, chopped
2 nos green chilies, Slited 
2 tbsp freshly grated coconut
Salt to taste
Fresh coriander for garnishing
To Grind
1/2 tbsp Coriander Seeds
1 tbsp Cumin Seeds/Jeera
1/2 tbsp Peppercorns
1 tsp Tuvar Dal
1/2 tsp Chana Dal
1/2 tsp Moong Dal

Tempering
2 tsp Oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1/4 tsp hing
1 tsp Urad dal
2 red chilies, broked into two
2 sprigs of curry leaves

Method
  • Grind the ingredients given under "To Grind" to a fine powder.
  • Take the Chopped Vellari, Chickpeas, Moong dal, Slited chillies, chopped tomatoes together in a Pressure Pan. Add the ground Pepper-Cumin powder to it.
  • Add 3 Cups of Water, the water should be just above the vegetable-dal mixture. Add fresh coconut and salt. Mix well.
  • Pressure Cook for 3-4 Whistles. When the pressure releases, open the cooker, heat oil given under "Tempering", splutter mustard seeds, cumin, add curry leaves, broken chilies, hing and urad dal.
  • Let the urad dal roast and turn brown, pour the sizzling tempering over the dal. Add Fresh coriander.Serve Hot with Rice/Roti.
Sending this to WTML - happening @ Nivedhanams, Event by Gayathri, MLLA#59, happening @ Sizzling Tastebuds, Event by Lisa.

Wednesday, May 22, 2013

Thin Crust Pizza - New York Style Pizza

Its a Piza-making Month!!! I have one more Pizza recipe coming this month, but its all together a different variety!!! For this month's Baking Partner's Challenge, Swathi asked me to suggest a recipe for Newyork Style Pizza with Sauce.
What is a New york Style Pizza?   This is what WIKI says...
New York-style pizza originated in New York City in the early 1900s, and in 1905, the first pizza establishment in the United States was opened in New York's Little Italy. It is known for its large, wide, thin, and foldable yet crispy shape.
So, it is basically a thin-crust pizza, i chose a Simple, no fuss recipe. Loved Baking it from Scratch, Pizza making is not all that tough anymore!!! :)

Ingredients
3½ cups All Purpose Flour/Multi-grain Flour
 or 
2 Cups All Purpose Flour & 1.5 Cups Wholemeal Flour
1 to 1-1/2 Cups of Warm Water (between 95F-110F)
1 tablespoon olive oil
1 teaspoon instant yeast
¾ teaspoon salt

Toppings
1 Capsicum, Cut into thin roundels
1 onion, chopped
1/2 Cup Shredded Mozzarella Cheese
1 tsp of Mixed herbs(Oregano, Rosemary)
1/2 tsp Chilli flakes


Pizza Sauce
2 Cups of Store-bought Tomato Puree
1 clove garlic, minced
1 teaspoon dried oregano flakes

Take them all together in a saucepan and simmer over low heat for 30 minutes. Take care not to boil.

Method : Pizza Dough

  • In a Large Bowl, take Flour, instant yeast and salt together and mix well. Add Warm water little by little and Knead to make a dough. 
  • Do not add all the water at the same time. The Amount of water depends on the flour you are using, i tried both All Purpose Flour and Multigrain Flour. The Multi-grain flour needs more water than the All Purpose Flour.
All Purpose Flour Base
  • The temperature of water is more important while working with yeast. Hot water might kill the yeast and Cold water too does the same. How i determine whether it is in correct temperature? I pour a tsp of water on my wrist, it must be warm enough, but shouldn't scald the skin. The Temperature on the thermometer must read (95-110F).
  • The Dough has to be kneaded well for 10 minutes. After making the smooth dough, Keep the dough in a covered container in the refrigerator for 24 hours. 
Multi-grain Base
  • When ready to make pizza, remove dough from refrigerator and allow to warm to room temperature. Preheat your oven to 220C  one hour prior to making pizza.
  • Turn out the dough onto a floured work surface. Press the dough into a flat, round disc. Divide the dough into 3 equal portions, i used my kitchen weighing machine to weigh the dough and divide it equally. 
  • I made 1 big Pizza with one portion and then divided the other 2 portions into half again and made 4 small pizza''s. 
  • I used my Chapati roller and rolled the Dough into a thin Disc. Didn't get a proper disc, the edges were little rough. But didn't mind, since the sauce and toppings were great and made the pizza look appealing!!! :)
  • I used my Pie-pan, since i don't have a pizza stone. Grease the pie-pan with olive-oil and dust it with Cornmeal.
  • Transfer the Rolled out dough to the Prepared Tray, Top it with generous Pizza Sauce.
  • Add Some Chopped Capsicum, onions or any other veggies of your choice and Loads of Mozzarella Cheese. Sprinkle some herbs and chilli flakes on top.
  • Bake it in the Oven for 15-18 minutes, until the cheese on tops melts and base is Brown.

Sunday, May 19, 2013

Apple-Carrot Raita

A Crunchy raita with apple and carrots. Simple to make raita that pairs so well with vegetable pulao's or mixed rice and even with flat breads.
Ingredients
1/2 an Apple
a handful of baby carrots or 1/2 a medium normal Carrot
1/2 Cup Whisked yogurt
1/2 tsp Ginger shredded
1/2 a green chili
a pinch of red chili and cumin powder
Salt to taste


Method

  • Chop the apple into small pieces, Chop the baby carrots into 2/3 pieces each carrot.
  • Whisk the yogurt, add ginger, green chii and the chopped apples and carrots. Add Salt and Mix well.
  • Serve with Rice or any other Indian Flat bread.

Tri-Daali Dal

A delicious and yummy combination of 3 dals. A simple to make side to rice or roti. The garlicky tempering takes the dal a notch up. A different recipe from the usual dal at home.

Source : Vaishali's Blog
Ingredients
1 Cup Split green Moong Dal/Dhuli Moong
1/4 Cup Split Black Dal/Dhuli Urad with Chilka
1/4 Cup Gram Dal/Chana Dal
1 Large Tomato
1 tsp ginger
1-2 green chilies
1/4 tsp Turmeric powder
Salt to taste
Tempering
1-2 tsp oil
1/2 tsp Cumin Seeds/Jeera
4-5 Garlic Cloves, Chopped
Handful of Fresh Coriander for Garnishing


Method
  • Wash and Soak the dal for 30 minutes. Take the dal in a pressure cooker, add the tomatoes, ginger, chili, turmeric powder and salt. Add about 3 cups of water and pressure cook for 4-5 whistles.
  • When the pressure releases, Open the cooker and mash the dal roughly with the back of a laddle.
  • Heat the oil given under "Tempering", add the cumin, chopped garlic cloves, wait until garlic roasts and turn brown, add this sizzling tempering to the dal, add Coriander leave, mix Well and Serve Hot with Roti/Rice.

Saiyun ji kheerni - Vermicelli Kheerni - Sindhi Dessert

Kheerni is a Sindhi Kheer made using Vermicelli/Seveiyan or Rice. I chose to make a Dessert for the Last day of Week 3 and was going through some blogs for a Sindhi Dessert. Guess what, i found a Copy-Cat Blog and informed Shobha Keshwani and some other bloggers whose recipes and pictures were copied, An adventurous Sunday i would say.
After all these, i thought of two sweets, kind of stuck between them. Again i checked(read troubled) Vaishaliji for some Clarification and then i thought it would be safer to make Kheerni, instead of making something else that is not Sindhi!!! :)
Ingredients
1 tbsp Thin Vermicelli,Crushed a little
2 Cups Milk
2 tbsp Sugar
2 pods of Green Cardamom, Crushed
1 tbsp Silvered Almonds
1 tbsp Silvered Pistachios
Generous pinch of Saffron

Method

  • Heat a Pan, add a spoon of Ghee, add the silvered nuts and roast them until brown. Drain on a Kitchen Towel, Keep Aside.
  • In the Same pan, add the Crushed Vermicelli and roast in a Slow Flame until golden brown. Take care not to burn it.
  • Once the Vermicelli Turns brown, take the pan out of the flame, add the milk and return it back to the stove. This is because, the pan will be very hot and adding milk to it might cause the milk to sizzle and spill out, Why unnecessary accident while making something sweet!!!! So, take care while adding milk to the hot pan.
  • Let the Milk Boil in a Medium Flame, Once it boils, reduce the flame. Allow the vermicelli to cook, it might take about 5-10 minutes depending upon the thickness of the vermicelli used.
  • Once the vermicelli is cooked, add Sugar, crushed cardamom, saffron to the milk. Let it Cook again for 10-12 minutes for the flavors to infuse well. Keep Stirring frequently or else the milk might burn @ the bottom and will spoil the kheerni.
  • When the Milk reduces to almost 1 Cup, add the roasted nuts, Stir well and take it off the stove.
  • Serve it Warm or Refrigerate and serve it Chill, either ways it tastes yum!!!

Sending this to Kids Delight - Sweet Treats, happening @ Nivedhanams, Event by Srivalli
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#28

Koki - Karee Mirch Waree/Black Pepper Flavored Koki with Apple-Carrot Raita and Tri-Daali - A Sindhi Breakfast Spread

The Next on the wagon is Pepper Koki. Koki is a Sindhi Style Flatbread, served as Breakfast or as a Snack. I Chose this recipe from Vaishaliji's Blog!!! Such a sweet person she is, i messaged her twice or thrice asking doubts on the 2/3 recipes, she was very kind and answered my doubts patiently. Thanks a lot vaishaliji!!!! 
I saw two varieties in Vaishali's post. One is Pepper Koki aka Kari Mirch Waree Koki and another one is Masala Koki. I tried the pepper koki yesterday. Turned out great. They are Thick and Crisp, like a biscuit. So, we had some for our evening coffee yesterday with our guest and today morning packed some for my hubby's breakfast with Apple-Carrot Raita and Tri-daali Dal. These Koki's/Flat-bread stay good for 2-3 days, so apt for travel. The taste of pepper here and there in a bite, gives a nice kick to this Flat-bread!!!
Ingredients
1 Cup Whole Wheat Flour
1/2 tsp Black Pepper
1 tsp Ghee
Salt to taste
1/4 - 1/2 Cup of Water to make the dough
Method
  • Take the Flour in a wide bowl, add Pepper, Salt and Ghee to it.
  • Mix the ghee into the flour and it will start to resemble a coarse mixture, Now add water little by little to make a tight dough. Do not add all the water at the same time
  • Divide the dough into two balls, Roll each ball into a thick Disc, using a knife make diagonal cuts on the disc. Since these bread's are rolled thick, the criss-cross markings on them , make sure they are cooked from the inside too!!!
  • Heat a tava, cook the disc on the both the sides until brown spots appear on them. Smear ghee on both the sides and cook. Keep the flame in medium and cook both sides until crisp.
  • We had it with our evening tea. The Koki stays good for 2 days. I served it with Apple-Carrot Raita and Tri-Daali Dal

Saturday, May 18, 2013

Saayi Dal/Split Green Moong Dal with Garlic Tadka

The Third Week of Blogging Marathon, I chose Sindhi Cuisine, Wanted to Move out of my comfort zone and try out other cuisines too. So in the order, first comes Sindhi Saayi Dal. A Mild, Comforting Dal, Love the Garlic Tadka in it. Kuttu is a big fan of Dal-Rice, he loved this Saayi dal more than us.
Ingredients
1.5 Cups of Dhuli Moong/Split green gram dal
1 Large Tomato, Chopped
2 nos green chilies, chopped into two
1 tsp shredded ginger
1/4 tsp turmeric
Salt to taste
Fresh Coriander for garnishing
Tempering
1-2 tsp Oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
4-5 cloves of garlic, chopped
2 sprigs of curry leaves

Method
  • Wash and soak the dal for 15 minutes in water.
  • To this Dal add chopped tomatoes, green chilies, ginger, turmeric and salt. Add 3 cups of water to this and pressure cook for 4-5 whistles.
  • When the pressure releases, mash the dal roughly with the back of a laddle.
  • Heat the oil given under "Tempering", Splutter mustard seeds, cumin seeds, add curry leaves and chopped garlic.


  • Let the garlic roast and turn brown, add this sizzling Tadka to the Dal and Serve Hot with Rice.
  • We Enjoyed this Dal with Hot Rice, Accompanied by Pickle and a Glass of Spiced Buttermilk, Lunch Settled

Wednesday, May 15, 2013

Coriander Pesto Vegetable Pizza with Multi-grain Pizza Base for Home Baker's Challenge

Home Baker's Group, a group of Home Baker's having fun and learning to bake. Every month a host will give her choice of bake and bakers from this group will bake the posted recipe within a month, between 10th -12th of each month we will post our tried recipes in our respective blogs. 
For the Month of April, Divya Prakash of Divya's Culinary journey, suggested baking Pizza. We were given 4 different recipes. I chose to bake the Pesto Pizza with veggie topping.
The Joy of Baking something from scratch, it is unexplainable!!! When it turns out so good and everybody @ home enjoys it with oohh and ahh!!! Then all the sweat and toil in the Kitchen, Vanishes into thin air!!!! Loved this Challenge totally. Loved Experimenting with the base and the sauce. Thanks for a lovely challenge.
I Chose to make the base with Multi-grain Atta and since i didn't have time to get basil, i made coriander pesto inspired from Sanjeeta's Lite Bite.

Ingredients
For the Base
2 Cups Multi-grain Atta/Flour
1 Cup Wholemeal Flour
1 packet Instant yeast (2.5 tsp)
1 tbsp Sugar
1 tsp Salt
1.5 Cups Warm Water
3 tbsp Olive Oil + Some more for coating the bowl

For Stuffing
1 Capsicum, thinly sliced
1 Onion, Chopped
1 Medium tomato, deseeded, Chopped
1/2 tsp Oregano
1/2 tsp Rosemary
1/2 tsp Red Chili Powder
1 Cup Shredded Mozzarella cheese

1 Bunch of Fresh Coriander leaves/Cilantro
handful of Walnuts
2 green chilies
4-5 Garlic Cloves
1/4 Cup Olive Oil
Method
Preparing the Dough
  • Take the Flours, yeast, sugar and salt in a Large Bowl. Whisk well to mix. Add Warm Water to this mixture and start kneading the dough. Add Olive Oil as and when required and make a Smooth dough.
  • The temperature of water is more important while working with yeast. Hot water might kill the yeast and Cold water too does the same. How i determine whether it is in correct temperature? I pour a tsp of water on my wrist, it must be warm enough, but shouldn't scald the skin. The Temperature on the thermometer must read (95-110F).
  • After making the smooth dough, oil it well and the bowl, cover with a kitchen towel and keep it in a warm place to proof. I kept it in my Oven, with the light on. Let it sit this way for an hour. Since i was using Multi-grain Atta, i kept it for 1.5 hours. 
  • After the said time, it will be doubled in size. Punch down the dough, to release the air inside, and fold it inside from all the sides and keep the folded side down and let it rest in a warm place for another 30 minutes.

Making Coriander Pesto
  • Wash and Chop the Coriander leaves, Keep the stalks, just remove the roots, if any.
  • Take all the ingredients into the mixer, except the olive oil.
  • Grind the ingredients to a paste and at the end add olive oil and run it again for a second for it all to combine well.
  • Transfer it to another bowl. 

Preparing the Stuffing
  • Wash Capsicum and Tomato. Chop them thin.
  • Chop the Onion thin, 
  • Take everything in a bowl, add the oregano, Rosemary and red chili powder and Toss it well.
  • I did this for the flavors to infuse well with the veggies also. Keep it aside until use.
  • You can skip this step and add the veggies straight to the Pizza separately as topping and the herbs also can be added separately.
Making the Pizza
  • After the second rise, Take the dough out on a kneading platform/Kitchen Counter top.
  • Preheat the Oven to 220C.
  • Knead for 5 minutes and Weigh the dough. My dough weighed 900 gms. So i divided the dough into 3 parts each weighing 300 gms.
  • Take one portion of the dough out and keep other two portions covered.
  • I don't have a pizza stone, so used my Pyrex pan (20 cm) for baking the pizza. Grease the pan with a tsp of olive oil and sprinkle little cornmeal/Sooji.
  • Take the dough and spread it on the Pan using your hands. Or else you can also roll it out using a Chapati  Roller. 
  • The base will be thick, if you want a thinner base, then stretch it more.  Wanted to try the Good Thick-Crust pizza first. Poke the Pizza-base with Fork allover to avoid puffing-up while baking.
  • Bake the pizza base for 12 minutes. Since i was using Multi-grain base, so i blind-baked the base first.
  • After the blind bake, take it out. Spread 2 tbsp of Pesto generously over the top. Sprinkle little red chili powder.
  • Next Spread 3- 4 tbsp of Veggies marinating in the spices. Top it with generous amount of Shredded Mozzarella Cheese on top of the veggies. 
  • Preheat the oven to 200C and bake it for 15-18 minutes until the cheese melts.Let it sit in the hot oven for  a minute, then take it out. 
  • Let it cool for 2-3 minutes. Slice it up and Serve with Tomato Sauce.

Verdict/Notes
  • Since it was a Multi-grain base, we didn't feel like having junk food.
  • If you want you make it using All Purpose Flour too, then that case, you will need only one Cup of water.
  • The Pizza Dough can be refrigerated for 3 days maximum. If you are planning to make the pizza within that time, then Roll out the base and Freeze them in Freezer Bags. 
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