Vegetable Pizza

All purpose flour/Maida     1& 1/2 cups
Active dry yeast     1 tblsp
Milk     1/4 cup
Water     1/4 cup
Sugar     1/2 tblsp
Salt     3/4 tsp
Olive oil     1/8 cup
Topping what i have used:
Tomato sauce    1  1/2 tblsp
Onion     1/2
Tomato     1/2,Chopped, De-seeded.
Capsicum     1/2,chopped
pepper powder     1/2 tsp
chilly powder   1/2 tsp
Any kind of cheese(I used mozzarella )   To cover the toppings

Method for Dough:

Take a broad vessel,add oilive oil,sugar,salt and boil the water and add to it.Mix well to dissolve sugar and salt and then add the milk and yeast.
Mix well to dissolve the yeast.
Add the flour and gather to get a smooth dough. No need to knead so much.
Keep covered with a wet cloth till an hour.
After an hour it will be doubled in size.
Again gather to make a smooth pliable dough,I dint fly the dough in air,just rolled using rolling pin (Adjust the thickness and roll out to a single base) and folded the ends as shown in the pictures.(You can prick the base with fork to make sure of getting cooked every where,but I forgot to do so,still mine got cooked fine)

To make it as a Pizza:

Spread the sauce and sprinkle some cheese.(Optional to spread cheese at this stage)
Arrange the toppings as desired and add the grated cheese to cover the toppings

To bake:

Grease a pizza pan,with olive oil and transfer the prepared pizza to it,I dont have any pan so I just lined my tray in the oven (combination oven,I used the convection mode to bake ) with aluminium foil to bake the pizza :)
Preheat the oven for 210 degree Celsius and bake for 12- 15 mins..,till the base and the cheese turns golden brown.
Cut the pizzas  enjoy hot,spicy  and yummy pizza :) 

Courtesy  rakskitchen

Vegetable Bread Pizza

4 Bread Slices
1/2  Shredded Mozzarella Cheese
Tomato Ketchup / Pizza Sauce - as needed 1/4 tsp Pepper powder
1/4 tsp Oregano
1/4 tsp Paprika / Red chilly powder
Salt to taste
 
To Mince fine:

  1 Small sized big onion
  1 Bell pepper (I used half green and half yellow)
  1 Tomato

Mix onions, tomatoes, capsicum, oregano, salt  Chilly powder and pepper in a bowl.Set this aside for a moment.

Take the Bread slices and toast it either in a toaster or in a griddle pan. Remove this to a plate.

Apply some ketchup over the toast and spoon some vegetable filling over this.

Sprinkle lots of cheese and put it on a tawa and cover it with a lid..leave it for 2 mins on a low flame till the cheese melt and the bottom crisp up..

BrinjaL Fry

 Brinjal sliced – 2
Onion sliced thin- 1
Curry leaves – a sprig
Chilly powder – 1 tsp
Turmeric powder -1/2 tsp
Salt – to taste
Oil – as needed

Make a thick paste with chilly powder and turmeric powder,adding little water.
Add this paste to the brinjal slices and mix them well such that each slice is  coated with the masala.
Shallow fry it in batches,turning both sides until  brown.
Drain it to a tissue paper and keep aside.
 Heat little oil(use the leftover oil from shallow frying) in a pan,and saute onion and curry leaves until onion turns translucent.Add it to the fried brinjal slices.
Mix and serve with rice.

N.B : Because the eggplant is bitter, after slicing the eggplant, soak the eggplant in heavily salted water. Rinse with cold water and pat dry. This will remove much of the bitter taste.  

Vanpayar Mezhukkupuratti/oLarthu

Vanpayar/Red Beans  - 1 cup

Onion/Shallots finely chopped - 1/4 cup

Crushed garlic - 2 tsp

Crushed pepper - 1/2 tsp

crushed chilly powder - 1/2 tsp

Coconut cuts - 1/4 cup

Curry leaves

Mustard seeds

Salt 

Oil

Soak the Vanpayar /Red beans overnight, drain and cook it with 1 cup of water till it is done(not mushy)

Heat Oil in a pan and add mustard seeds.When they pop up add chopped onion and saute till they are soft
Add coconut cuts and fry till they are brown.Add curry leaves,garlic and pepper and toss it well for 2 minutes.Add chili flakes , mix well .
Add the cooked Red beans with cooking liquid if there is any , salt to taste and stir gently so that it wont get mashed.Let it dry on a  low flame and Remove from fire and Serve warm .

CabbaGe + CaRRot Thoran

Cabbage- 1 small
Carrot finey chopped - 2
Grated coconut - 1/4 cup
Greenchillie chopped - 3
Chopped onions - 1 small
turmeric powder - 1/2 tsp
salt to taste
Mustard seeds
Curry leaves
oil

In a bowl combine chopped cabbage,grated carrots, grated cococnut,  green chiles , turmeric powder an salt and mix well with your hands.Heat oil in a pan and add mustard seeds, when they pop up add curry leaves and chopped small onion.Saute for few minutes and add the cabbage -carrot-coconut mixture and combine it well. Keep everything to the centre of the pan ad cook it covered on a low flame for 5-6  minutes.Uncover and saute for few  minutes and remove from heat............

Soya Chunks MasaLa

• Soya Chunks (sliced into curry sized pieces) – 1 cups
• Meat Masala – 3 tbsp
• Red chilly powder – 2 tsp
• Onion (sliced) – 1 large
• Tomato (sliced) – 1 large
• Carrot Chopped 
• Green Chillies chopped – 3
• Curry Leaves – A sprig
• Coriander Powder – 1 tsp
• Turmeric Powder – 1/2 tsp
• Pepper Powder – 1/2 tsp
• Ginger Paste -1 tsp
• Garlic Paste – 1 tsp
• Oil 
• Mustard Seeds – 1/2 tsp
• Salt 

Soak the Soya chunks in hot water for around 15 minutes. Squeeze out the water and clean the soya chunks and drain out excess water if any. You can cut the chunks into curry sized pieces.

Roast 2 tbsp meat masala powder and 1 tsp chilly powder on low flame.
Marinate the soya pieces with the above roasted masala powders and salt. Keep it aside for 10-15 minutes.
Heat 2 tbsp oil in a wok and splutter mustard seeds.
Add sliced onions,chopped carrot  and saute till done
Add chopped  green chillies, chopped tomatoes, and curry leaves and saute till the tomatoes are cooked properly.
Add 1/2 tsp turmeric powder, 1 tsp chilly powder, 1 tsp coriander powder, 1 tbsp meat masala powder, 1/2 tsp pepper powder, 1 tsp ginger paste, 1 tsp garlic paste and stir fry for a few minutes.
Cover and cook on low flame for another 15-20 minutes, till the gravy is fully coated on the soya pieces.
Serve along with rice or chappathis.

Vendakka Stew

• Tender Ladies finger 10
• Onion    1 chopped
• Salt     As required
• Potato    1 chopped  
• Green chilly    4
• Tomato    1 chopped
• Chilly powder  1 1/2 tbs
• Coriander powder 2 tbs
• turmeric powder 1/4 tbs
• Coconut milk   first and second
• Curry leaves
• oil  
• Mustard and red chillies for seasoning  

Heat oil in pan add mustard when they pop up add red chillies ,chopped onion green chillies,potatoes and salt when they are half done add ladies finger ,Tomato  and all masala powders cook well.add second coconut milk stir for few minutes  then add first  coconut milk and curry  leaves and remove from fire when it gets thickened.

BriNjaL Curry

Brinjal – 4

Onion  finely chopped(large one)

Chilly- 2 nos chopped

Chilli powder – 1 tsp or to taste

Coriander powder – 1 tsp

Turmeric powder – ¼ tsp

Ginger-garlic paste -1/2 tsp

Garam masala -1 tsp

Curry leaves – 1 spring

Mustard For seasoning

oil 

Salt 

cut  brinjal into  pieces and put  pieces into salt water.

Take a pan and heat with oil.Add mustard when they start to crackle add chopped onions and curry leaves 

fry on medium flame until they turn into golden yellow colour.

Add chopped brinjal, salt & Ginger Garlic paste .Fry until the oil separates from the mixture.

Now add chilli powder, coriander powder and turmeric powderand Garam Masala.Fry for few seconds.

Close with a lid and cook on low flame till the brinjal become soft 

BeeTrooT PaChadi

BeeTroot ---- 2 nos

curd--------- 1 cup

mustard seeds---1 tbs

Green chillies--5 nos minced

Red chillies----3 nos

ShaLLots------ 5 nos finely Choped

SaLt to taste

curry leaves

OiL

• Add finley chopped beetroot ,green chillies , and saute it for few minutes
• Cook it in medium flame by adding 1/4 cup water.When it is cooked remove from fire
• Let the mixture cool ...and then add thick curd to it and mix it well
• Heat oil in a pan and add mustard seeds,curry leaves.when it splutter add red chilli and shallots
• Pour this over the beetroot and combine it well!!!

MaNgo PaChadi

Ingredients

Mango--- 2 nos

curd---- 1 cup

mustard---- 3 tbs

Green chillies--5 nos minced

Red chillies----3 nos

ShaLLots------ 5 nos finely Choped

SaLt to taste

curry leaves

OiL

MeThod

• Add finley chopped mango and green chillies saute it for few minutes.....
• Cook it in medium flame by adding 1/4 cup water........
• When it is cooked add Grated Mustard mix weL thn remove from fire..
• Let the mixture cool ...and then add thick curd to it and mix it well
• Heat oil in a pan and add mustard seeds,curry leaves.when it splutter add red chilli and shallots
• Pour this over the mango and combine it well
• SeRVE

PoTaTo/ALoo PePPeR MaSaLa

Ingredients

Potato - 3 medium nos
Onion chopped - 1 medium
Crushed pepper - 2 1/2 tsp
Cumin seeds - 1 tsp
Turmeric powder - 1/4 tsp
Ginger - Garlic paste - 1 1/2 tsp
green chilies chopped 3 nos
Salt to taste
Oil
Mustard Seeds

Red Chillies

Curry Leaves

• Clean and cube the Potatoes
• Heat oil in a pan and add mustard seeds.Let them pop up add red chillies
• Fry cumin seeds and crushed pepper for a minute,add chopped onion and fry until they are soft............
• Add Ginger Garlic Paste , curry leave ,chopped green chiles ,Turmeric powder and stir well............
• Add cubed potatoes and season with salt. Sauté it well
• Pour in 1/2 cup of warm water and cook covered on a medium heat until the potatoes are tender.............
• Remove the lid and sauté it for 2 minutes...............