Thursday, August 30, 2012

Pizza from Scratch


Flour: 300 gms
Olive oil or other oil 2-3 tbsps
Salt 1 tsp
Dry yeast 1.25 tsp
Cheese: 100 gms - grate
Mixed Italian herbs
Milled Pepper
Warm water to mix
Sliced tomatoes, onions, capsicums, olives etc for topping.


Add salt and yeast to the flour and oil. Mix well. Add warm water little by little and knead into a soft dough. Put it in a deep bowl and cover loosely with a damp cloth and place in a warm place for 2 to 3 hours. Let it rise to double the size.

Take the dough and spread (do not grease) it into desired shapes- either individual mini pizzas or large one. You can oil your fingers if needed. Prick with the fork in several places. Spread tomato sauce (Recipe below). Sprinkle cheese and layer the vegetables on top. Sprinkle pepper and mixed Italian herbs like Oregano, rosemary. Dot with oil. Bake for 12 to 15 minutes at 250 degrees C. Take care not to brown the crust. Cool and cut.

Tomato Sauce:

Tomatoes- 4 large
Onion- 1 small
Garlic- 1 tsp chopped
Capsicum-1/2 chopped
Olive or other oil
sugar, salt to taste
Dried oregano- 1 tsp
Milled pepper- 1 tsp

Blanch the tomatoes in boiling water. Peel and grate the pulp or chop fine. Heat oil and saute the onion, garlic and capsicum for a few minutes. Add the tomato pulp and simmer until the sauce thickens a little. Add sugar, salt, pepper powder and simmer a little longer. Add the oregano and cool.

Sunday, August 26, 2012



Flour- 100 gms
Castor sugar or powdered sugar- 100 gms
Butter- 100 gms
Walnuts- 100 gms
Eggs- 2
Cocoa- 3 tbsps
Baking powder- 3/4 tsp
Salt- a large pinch


Sift together the flour, baking powder and salt. Shell and chop walnuts into medium sized pieces. Beat the eggs and keep aside. Melt butter in a pan and stir in the cocoa powder. Add sugar and eggs and mix well. Stir in the flour gradually and blend well. Mix in half of the walnuts. Pour batter into a buttered baking tray and sprinkle the remaining walnuts on top. Bake in pre-heated oven for 25- 30 minutes at 400 degrees F (200 degrees C). Cool and cut into pieces.

Sunday, August 19, 2012

Paneer Bhurji


200 ml paneer crumbled
100 ml chopped onions
100 ml chopped tomatoes
100 ml capsicum chopped (can include coloured capsicum)
1 green chilli- deseeded and chopped
1/2 tsp grated ginger
1/2 tsp chilli powder
2 tsp olive oil
Salt to taste

For the toast:
6 bread slices
For garnish:
2 tbsp chopped coriander


Heat the oil in a pan, add onions; stir fry, add capsicum, add tomatoes, add ginger, fry. Add green chillies, chilli powder, salt, paneer and mix well. Place the toasts on a plate, top with paneer bhurji and garnish with coriander leaves. Serve immediately.

Alternatively, can serve with chappathis.