M3

PANEER PEPPER PIZZA(DESI STYLE)

In today’s world there are very few people who don’t like Pizza.You can easily make it at home for your family.My boy was home from his camp and this weekend.Both my boys were craving for Pizza for quiet sometime. I decided to treat them with this extremely delicious Paneer Pepper Pizza.Yes tweaked in Aachari Paneer to give it a desi touch. Paneer pepper Pizza is a hit at my place. You need to try this recipe to believe it.

There are many types of Pizza. Both vegetarian and Non Vegetarian.You can make your own version to suit your family’s preference and taste.This week I had suggested a few themes and majority voted for Pizza Theme.

My contribution for 215th #Foodiemonday #Bloghop theme #PizzaMania is this extremely delicious Paneer Pepper Pizza.

Recipe for Paneer Pepper Pizza:

Ingredients:

1.5 Cup Plain Flour (Unbleached)

1 Cup Wholemeal Flour (Organic &Non gmo)

2 Sachets of Instant yeast (11 gms each)

1 Purple Pepper chopped

20 Paneer Cubes

1 Tsp Aachari Masala

1/2 Yellow Pepper chopped

1 Red Pepper chopped

10 Cherry Tomatoes halved

Generous serving of Mozzarella Cheese

Salt to taste

2 Tsp Olive Oil

For Coriander Chutney:

A Bunch of Cleaned Coriander leaves

1 Red Onion finely chopped

Salt to taste

1 Tsp Jeera / Cumin seeds

2 Green Chillies

Method:

Take a wide bottom bowl. Add both the flours,instant yeast ,oil and salt to taste. Mix all the ingredients and add water slowly.It will form a slightly sticky dough.Cover the dough with a wet cloth and allow it to rest for about 15 to 20 mins in a warm place.

Blend all the ingredients for chutney in a blender. Do not add water.Keep the chutney side.

Take a wok. Add a tsp of oil. Add 1/2 Tsp jeera. Throw in the Paneer cubes and achari masala. Mix well. Add salt to taste and mix well. Once Paneer is soft and the masala is well coated, switch off the flame and keep it aside.

Roll the dough on a flat base. Spread the coriander chutney.Now add the achari paneer. Garnish the chopped mixed peppers. Sprinkle cheese generously. Add some cherry tomatoes as well. Repeat the process for the balance dough as well.

Pre heat the oven at 190C for about 10 mins. Place the pizza in the pre heated oven. Bake for 20-25 mins. Once done allow it to cool completely.

Garnish with chilli flakes and enjoy!!!!!!!!!!!!

https://preethicuisine.com/fusion-pizzamy-style/

https://preethicuisine.com/whole-grain-veggie-pizza-yeast-free/

https://preethicuisine.com/herbed-crust-with-pickled-potato-pizza-aachari-aloo-pizza/

https://preethicuisine.com/quinoa-pizza-bites-flourless/

M3

RAW MANGO & JEERA RASAM

Hello !!

I was down with viral flu this week. Haze has added to my vows. I am back to normal routine now. Varieties of rasam kept me going throughout the week. One of the rasam varieties I am sharing today id Raw Mango & Jeera Rasam. You will fall in love with this recipe once you taste it. I bet you will be tempted to make it more often.

There are many varieties of Rasam from the south. Some varieties help you to combat flu and increase resistance. It is more of a traditional soup.You need to try it to love it.

My humble contribution for 214th #Foodiemonday #Bloghop theme #RasamRaga is this supremely delicious Raw Mango and Jeera Rasam. This week’s theme was suggested by our co blogger Priya who is an amazing blogger.Head over to her blog for wonderful traditional and gujarati recipe https://thephotowali.wordpress.com/.

Recipe for Raw Mango and Jeera Rasam:

Ingredients:

1 Raw Mango (Medium size)

2 Tbsp Toor Dal

2 Tsp Jeera / Cumin seeds

3/4 Tsp Black Pepper Corns

1/2 Lemon Size Tamrind

Salt to Taste

3 Cups of Water

For Tempering:

2 Tsp Ghee / Clarified butter

1 Tsp Mustard seeds

1/2 Tsp Cumin / Jeera

1 Sprig Curry leaves

2 Tsp Finely Chopped Coriander

2 Dried red chillies

1/4 Tsp Turmeric / Haldi

1/4 Tsp Asafoetida

Method:

Soak toor dal for 10 minutes. Peel the raw mango and chop into small cubes. In a blender make a fine paste of raw mango , soaked toor dal, jeera ,soaked tamrind (keep the tamrind water for alter use)and black pepper corns.

Heat a wide bottom pan. Once the ghee is hot add cumin, curry leaves, dried red chillies ,haldi ,asafoetida and jeera. Once they mustard starts to splutter add the mango ,jeera and pepper paste.Cook the paste for 2 minutes on medium flame. Add salt ,tamrind water and plain water. Bring it to boil. Garnish with fresh coriander and switch off the flame.

It can served with piping hot rice and papad. You can just serve it as soup as well.

https://preethicuisine.com/kathirikai-vathal-rasam-sundried-eggpla

https://preethicuisine.com/pepper-rasam-vada-2/

M3

LENTIL & CUCUMBER SALAD / KOSAMBARI

Today I am sharing a delicious and quick salad recipe made with lentil and mini thai cucumber .It is Lentil & Cucumber Salad or Kosambari from the beautiful state of Karnataka. It is one of the easiest recipes that can be made in a jiffy.

Moong dal or Split green gram and Cucumbers are the stars of this wonder low calorie salad.I have used Mini Thai Cucumbers that is easily available here .They are organically grown and are so fresh. They can be refreshing and pleasant to eat in hot weather and help prevent dehydration .
Cucumbers contain lignan, which may help fight cardiovascular disease. It is so versatile that it is added in many recipes and beauty products too.

This week theme was suggested by our Co -blogger Narmadha who blogs at
https://www.namscorner.com .Head over to her space for some wonderful recipes.

My humble contribution for 212nd #Foodiemonday # Bloghop theme #SaladStories is this delicious and nutritious low calorie lentil and cucumber salad aka Kosambari.

Recipe for Lentil & Cucumber Salad / Kosambari:

Ingredients:

1 Cup = 160 ML

2 Mini Thai Cucumbers finely Chopped

1 Cup Soaked Moong Dal / Split Green Gram

Salt to Taste

1 Green Chilli finely chopped

1/2 Cup finely chopped fresh Coriander

2 Tbsp Freshly grated Coconut

6 Curry Leaves

1 Tsp Split Urad Dal

1/4 Tsp Mustard

Generous Pinch of Asafoetida

1/4 Tsp Oil

Method:

Wash the split moong dal and then soak it in water for about 20-25 mins. Drain the water completely.Chop the mini cucumbers and keep it aside.

Take a wide bottom bowl.Add soaked and drained Moong dal, finley chopped mini thai cucumber, chopped fresh coriander and grated fresh coconut.

For tempering:

Heat oil in a pan. Add split urad dal, mustard ,chopped green chilli ,asafoetida and curry leaves. Switch off the flame once the mustard splutters. Pour this tampering on the cucumber and lentil mix. Mix well.

Add salt just before serving. It can be eaten as a light snack or a side dish. This is one of the dishes on festive occassions.

Enjoy!!!!!!!!!!!!

Check out some of the refreshing salad recipes below:

https://preethicuisine.com/3c-kosambari-3c-salad-no-onion-and-no-garlic/

https://preethicuisine.com/ripe-mango-salad/

https://preethicuisine.com/roasted-foxnut-salad-makhana-salad/

https://preethicuisine.com/roasted-foxnut-salad-makhana-salad/

Do share your feedback in case you try this recipe. Will be happy to hear from you.

Do follow me on pinterest , Instagram and Facebook to get regular updates.

M3

GREEN PEAS RAITA / MATAR KA RAITA

This week I am sharing a very Interesting and delicious recipe with Green Peas.My boy was here from the camp for the weekend and asked for a dish with green peas. So I made this interesting Green peas Raita that can be a meal in itself. I am in love with is dish that can be prepared in a jiffy.

Green peas are not vegetables. They are part of the legume family, which consists of plants that produce pods with seeds inside. Lentils, chickpeas, beans and peanuts are also legumes. You can find frozen ,fresh and canned varieties. Green peas are fairly low in calories and contain several vitamins, minerals and antioxidants. They’re also high in fiber and protein. (Source :Google)

This week’s theme was suggested by my co -blogger Mayuri Patel who blogs at https://mayuris-jikoni.com/ . She is an excellent baker. Check out her blog for amazing baking and Gujarati recipes.I love her blog and i have a lot of recipes to try from Gujarati Khana section.

My humble contribution for 211 th #Foodiemonday #Bloghop theme #NaturallyColourful is this Green Peas Raita. This raita is healthy and absolutely lip smacking.You can just have it as a meal in itself.

Recipe for Green Peas Raita / Matar ka Raita:

Ingredients:

  • 2 Cups Frozen Green Peas
  • 1 Cup freshly grated Coconut
  • 5 Green Chillis
  • 1 Tsp Jeera / Cumin Seeds
  • 2 Tbsp Yogurt
  • 1 Cup finely chopped fresh Coriander
  • Salt to taste
  • 3/4 Tsp Jeera
  • 1/4 Tsp Mustard seeds / Rai
  • 1/2 Tsp Split Urad dal
  • 1/4 Tsp Oil

Method:

Defrost the frozen green peas. Add the peas to boiling water and keep it on medium flame for about 10 mins. Switch off the flame .Drain the green peas and allow it to cool completely.

Take a blender Jar. Add freshly grated coconut,1/2 Tsp Jeera, finely chopped coriander ,drained and cooled green peas and green chillies. Grind to make a fine paste. Transfer this mixture to a wide bowl.

Add salt and yogurt and mix well. You will get a nice green colour mixture. Heat a small pan. Add oil . Once the oil is hot throw in the balance jeera , mustard and split urad dal. Once the mustard splutters switch off the flame.

Garnish this tadka over the green mixture.

Serve with Piping hot Rice and Papad.

Enjoy!!!!!!!!!!!!!!!

https://preethicuisine.com/spinach-potato-raita/

https://preethicuisine.com/quinoa-fresh-pigeon-peas-bisi-bele-bath/