Category: Kids


Home Made Pizza – from scratch

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I have been making pizzas at home by buying the pizza bases off the shelf from stores. Although they turn out yum, the base always feels somewhat rubbery and thick. I have been looking around for simple recipes for home-made pizza dough. After searching through the internet, I finally made  my own thin crust pizza from scratch. It did turn out eons better than my pizzas so far. Ma even said that they taste better than the ones we get in pizza joints. Am I on Cloud 9 or what?

Recipe Source: Veg Bowl

Ingredients:
Dry yeast – 1 tsp
Water – 1/4 cup
Sugar – 1 tsp
Salt to taste
AP Flour / Maida – 1 cup

Water, if required

Olive oil – 1 tsp

Sauce/Toppings:

Tomato puree – 1 cup
Garlic – 4-5 cloves, finely chopped
Herbs of your choice – 1 tbsp + 1 tbsp
Tomatoes, onions, capsicum – chopped in rings
Mozzarella cheese – 1/4 cup, grated
Salt and Pepper or chilli flakes to taste

Method:

1. Mix yeast with a tsp of sugar and lukewarm water and keep aside for 1o mins. If it becomes frothy at the end of 10 mins, proceed. Else, it’s better to use good quality yeast.

2. Take flour in a large mixing bowl, make a well in the center. Pour the yeast mixture along with olive oil and salt. Knead the mixture into a soft pilable dough. If the dough is sticking to your hand, smear your palm with a few drops of olive oil and continue to knead. Once you get a smooth dough, cover with a kitchen towel and keep aside in a warm place for about an hour.

3. To make the Pizza sauce, heat olive oil in  a pan, saute garlic and spices. Add tomato puree and saute till thick and adjust salt.

4. Punch the risen dough ball and knead for a couple of minutes. Divide the dough into two ball and roll into thin pizza crust. You can roll the whole dough into a single crust but I made two to suit my oven size.

5. Preheat the oven to 220C.

6. Spread the pizza sauce evenly on the pizza crusts. Arrange tomato / onion / capsicum rings. Sprinkle evenly grated mozzarella cheese on top of it and a dash of olive oil. Finally sprinkle little salt and pepper powder or chilli flakes.

6. Bake for 20 mins. Keep checking as every oven might be different.

This dish gets made atleast twice a week in my household. The ease of preparation, health benefits and the fact that my kids simply love it is the reason behind its frequent appearance. Chicken in the star ingredient with veggies of choice or veggies available are simply dumped per convenience. I had learnt it from my sis-in-law as she used to make it for my nieces. Then I even saw Kakima (Bhabi’s Ma) making this with only butter and no oil which tasted simply out of the world. I follow this method now and the stew turns out yummilicious.
Ingredients:
Chicken legs – 2
Onion – cut into cubes
Carrot – 2 small, cut into cubes
Potato – 2 small, cut into cubes
Ridge gourd – 7-8 cubes
Soya chunks – 7-8
Capsicum – 7-8 cubes
Spinach leaves – 8-10, roughly chopped
Ginger paste – 1 tsp
Garlic paste – 1 tsp
Tomato – 1, finely chopped
Salt – to taste
Butter – 2 generous tbsps
Cumin powder – ½ tsp
Coriander powder – ½ tsp
Cloves – 3
Cardamom – 3
Cinnamon – 1”piece
Bay leaf – 1
Method:
  1. Coarsely pound cloves, cardamom and cinnamon.
  2. Heat butter in a pressure cooker pan. When it melts, add bay leaf and pounded cloves, cardamom and cinnamon.
  3. Add ginger and garlic paste and sauté till raw smell disappears.
  4. Add tomatoes and sauté till they turn mushy.
  5. Add chicken legs and sauté for a min. Add all the veggies and combine.
  6. Add cumin powder, coriander powder and salt.
  7. Add a cup or two of water and close the lid.
  8. Cook on high flame for 2 whistles.
  9. Reduce flame and cook for 2 more whistles.
Note:
  1. You may use any vegetable of your choice.
  2. Try to use chicken pieces with bones. As the stew is cooked for about 4 whistles the juices from bones will be incorporated in the stew which is very good for health. And also the bones become soft and children can easily chew it.