Recipe for Pizza

 

Pizza is an all-time favourite among kids and teenagers. This slightly Indianised

version of Pizza will sure become a great hit among everyone in the family. Try and

enjoy, and… don’t forget to give your feedback.

 



Golden Crust with melted Cheese!

 

  

Mini Pan Pizza!

 

  

Medium Size Pizza! (8 inch)

 

 

Ingredients:

 

Bread Flour – 1 Cup

Plain Flour/Maida – 1 Cup

(This will yield 1 large thin-crust Pizza (or) 2 pan Pizzas)

Olive Oil – 2 to 3 tbsp.

Or

Butter – 40g

(If it is salted butter, avoid salt)

Sugar – 2 1tsp.

Instant Yeast – 1 tsp.

(Preferably DHL Yeast)

Salt – ½ tsp.

Warm water – ½ to 1 Cup

Finely Chopped Garlic – 2 cloves

Finely chopped & deseeded Green Chilli – 1

Dried Parsley flakes – ½ tsp.

Italian herb mixture – 1 tsp.

(Or) Oregano – ¼ tsp.

 

Toppings:

 

 Veggie Mix

 

Thin Crust! (before rising)

 

 

 

With Pineapple Topping!

 

 

 

 

 Toppings for a Medium sized Pizza

 

  

 Mini Pizza (slightly over 6 inch)

 

 

More Cheese for Kids! 

 

 
Mozzarella Cheese - as required

Olive oil (to brush) - 1 tsp.

Prego Pasta Sauce – 1 tbsp.

Preferred Veggie mixture

(Options are endless – to name a few, Capsicum/Bell pepper/deseeded firm Tomato/Onion/Button Mushroom/pickled Olives/diced Pineapples, etc.)

Pineapple gives a lovely flavour and tangy taste to the Pizza.

 

Method:

In a large bowl, combine sifted bread flour and plain flour, along with salt, sugar, herb mixture, parsley flakes and instant yeast. (Sometimes, instead of parsley flakes I use to add freshly chopped Coriander leaves, which adds a lovely flavour) If using butter, rub in butter with the flour before adding water.  If using Olive Oil, pour olive oil and combine well before adding warm water. Make a well at the centre and pour warm water little by little and knead it into smooth dough.  Keep kneading until it becomes soft and elastic.  Cover it with a towel or plastic wrap and leave it to rise.  It may take an hour or more for the dough to double-up in size.  After it doubles up, to let out the air, punch it down with your fist and knead again briefly.  Then roll it and spread in a Pizza pan, if making 2 pan Pizzas, divide the dough accordingly.  Cover it with a towel and leave it in a warm place for 2^nd rising.  It may take half-an hour or more according to the climate. 

 Preheat Oven to 180◦C (or) 380◦F

 Now, it’s the time for making the toppings.  Brush it with olive oil and spread the sauce.  Spread the cheese and veggies.  If you like, sauté veggies lightly with a pinch of salt before you spread.

If you prefer it to be spicy add a ¼ to ½ teaspoon of paprika/crushed dried chilli to the vegetables.

When the oven is ready, bake the pizza for 12 to 15 minutes, until it is done. (Generally, cooking time of the ovens differ, so check for the done-ness after 12 minutes)

Delicious home-made pizza is ready. Serve hot. 


 

 

Straight from the Oven!

 
 
 
 
 
 

 
 
 
 
 

The crust is little thick..

 

Thin Crust Pizza!

 

Tips Tips Tips…

 For more information on fermenting yeast and raising the dough, kindly refer to my ‘Orange Sugar Bun Recipe’, below is the link:

http://singaporechettinadrecipes.blogspot.sg/2013/03/orange-sweet-buns-recipe.html

For Sauce, I generally prefer, Prego 'Traditional', sauce, though I've tried other brands like, Dolmio, Raghu, etc.,

If you want to increase the quantity of Pizza, here’s a suggestion:

 Plain Flour – 2 and ½ Cups

Bread Flour – 2 and ½ Cups

Instant Yeast – 2 to 2&1/2 tsp.

Olive Oil – 4 to 5tbsp.

Sugar – 3 tsp.

Salt – 1 tsp.

Finely Chopped Garlic – 4 Cloves

Parsley Flakes – 1 tsp.

Italian herb mix/Oregano – ½ tsp.

Warm Water – 2 to 3 Cups (as Required)

The above quantiy can yield 3 large Thin Crust Pizzas (or) 5 Pan Pizzas.

Sizes: (approx)

 
Mini - around 6 inches

Medium -  8 to 10 inches

Large - 12 inches

 Flour :

If you don't have Bread flour, you can use just the plain flour.

On the other hand, if you want a whole-meal Pizza, you can use 1 Cup of whole wheat flour/Atta flour and 1 Cup plain flour.

 

Chettinad Avial/Cabbage, Carrot, Potato Kurma



Chettinad Avial/Cabbage,Carrot,Potato Kurma for Idli/Dosa/Adai & Chapati



Chettinad Avial/Cabbage,Carrot,Potato Kurma wit Soft Idlis!

Vegetables flavoured with mild spices, makes Avial/Kurma healthy and suitable for each and everyone in the family, kids, elderly as well as adults..

Ingredients:

Colorful Vegetables

Big Onion (sliced) – 1

Carrot (Cubed) - 1to 2

Big Potato (Cubed) – 1

Shredded Cabbage – ½ Cup

Slit Green Chilli – 1

Tomato (sliced) – 2 to 3

Coriander Powder – 2 tsp.

For Masala:

Roasted Gram/Pottukadalai – 1 tbsp.

Grated fresh Coconut – 2 tbsp.

Green Chilli – 5 to 6

Fennel seeds/Saunf/Sombu – 1 tsp.

Ingredients for Masala

Ground Masala

Ground Masala with Coriander Powder

Ground Masala wit Coriander Powder

Tempering:

Star Anise – 1

Curry Leaves – few

Oil – 2 tsp.

Method:

Avial/Kurma in the making..

In a large cooking pan or cooking pot, pour oil and add Star anise with Curry leaves.  Stir in the onion and sauté for few minutes until golden brown, followed by Potato and Carrot.  After few minutes add tomato and let it cook for few minutes. Now add the shredded Cabbage.

In the meantime, grind all the masala ingredients with water, into a smooth paste. Add the coriander powder and mix well.  When Vegetables are partially cooked, pour the masala with enough water and add required amount of salt.  Simmer until vegetables are cooked through.  Garnish with Coriander leaves and serve. It’s a wonderful combination for Idli/Dosa/Adai and Chappati.

Chettinad Avial/Cabbage,Carrot,Potato Kurma for Idli/Dosa/Adai & Chapati

Malaysian Style Beans Stir Fry

Restaurant Style Beans Stir fry!

Beans stir fry is a common vegetable side dish in typical Indian restaurants in Malaysia, the

pepper flavour is really unique.  Upon tasting many times in restaurants, I came up with my

own version, which (to my surprise) turned out very well.  Here’s the recipe.

Ingredients:

Beans – 250 g

Black Pepper Powder – 2 tsp.

Red Chilli Powder – 1 tsp.

Turmeric Powder – ¼ tsp.

Salt – to taste

Tempering:

Mustard seeds/Kadugu – ¼ tsp.

Fennel seeds/Sombu – ¼ tsp.

Cumin seeds/Seeragam – ¼ tsp.

Curry leaves – few

Oil – 1 tbsp.

Method:

Pour oil in a kadai/pan; add tempering ingredients, when it splutters, add beans sauté for

few minutes. Add salt, black pepper, turmeric, chilli powder and cook in low flame, for few

more minutes. Avoid over cooking, beans should still be firm, when you switch off. 

Restaurant style ‘Beans Stir fry’ is ready to serve.

Beans still firm.. not cooked through..

Restaurant Style Beans Stir fry!

Chettinad Pepper Chicken

 

Chettinad Pepper Chicken!



  

 

It’s a very popular dish and very delicious too. With few ingredients and little effort, we can

give a real ‘treat’ to our family members as well as guests. It’s much healthier and

tastier than fried chicken.

 

Ingredients:

 

Chicken thighs – 2 to 3

(Cut into small pieces)

Shallots/Small Onions (sliced) – 8

Alternatively Big Onion (thinly sliced) - 2

Ginger, Garlic Paste – 1 tbsp.

Garlic (sliced) – 4

Tomato (chopped) – 2

Black Pepper Powder – 2 tsp.

Turmeric Powder – 1 tsp.

Red Chilli Powder – 1 tsp.

Salt – to taste

Fresh Coriander leaves – to garnish

Mint leaves – few (optional)

Yoghurt/Curd - 2 tsp.

 

Ingredients

 

 

Tempering:

 

Fennel seeds – ¼ tsp.

Cumin Seeds – ¼ tsp.

Curry leaves – few

Oil – 1 tbsp.

 

 

 

 

 

 

 

Chicken Marinade


 

Add water to cook..

 

 

Method:

Wash the chicken and coat it with turmeric, a pinch of salt and juice of 2 limes.  Leave aside for 10 minutes, then wash and drain.

Toss in 1 tsp.ginger garlic paste, turmeric, salt, Ground pepper, chilli powder, curd/yoghurt and Coriander leaves/Mint leaves.  If you have time at your disposal, leave it to marinade for ½ an hour to 1 hour..

In a pan pour oil, toss in tempering ingredients, one by one. Add rest of the ginger garlic paste sauté for 1 minute, add sliced onions and cook until translucent. Stir in the tomato and cook for 2 minutes, add the chicken and sauté for few more minutes. Pour quarter to half a cup water, cover with a lid and simmer until the chicken is cooked through. Occasionally, open the lid to stir. Then take the lid off and cook in high heat for 2 to 3 minutes. If you want it little dry, cook in high heat for few more minutes.

Garnish with coriander leaves and serve.

 



 

Kids love it when served with Curd/Yoghurt Rice!

 

Chettinad Style Cauliflower Clear Soup

Chettinad Style Cauliflower Clear Soup

Cauliflower soup is my kids’ favourite; it’s an excellent starter and appetizer, since it has wonderful spices.  The pepper content makes it suitable to consume, when we have running nose and other cold related symptoms.

Ingredients:

Cauliflower florets - ½ Cup

Big Onion (medium size) – 1

Firm Tomato – 1

Slit green chilli - 1

Coriander leaves – to garnish

Cooked and Mashed Dhal/Lentils/Green gram – 2 tbsp.

(Toor dhal/Moong Dhal)

Water – 5 Cups

Salt - to taste

Caouliflower Florets

Mashed Lentils/Toor Dhal

Tempering:

Ghee – 1 tsp.

Cardamom/Elakkai – 2

Star Anise – 1

Cloves – 3

Coarsely crushed Pepper – 1 tsp.

Fennel Seeds – ¼ tsp.

Curry leaves - few

Method:

Slice Onion and Tomato, pour ghee in a cooking pot, add the tempering ingredients one by one.  Toss in the sliced onion, tomato, green chilli and cauliflower. Sauté for few minutes, combine the mashed lentils with water and pour over the cauliflower.  Add enough salt and cook until cauliflower is tender, avoid cooking for a long time, cauliflower should still be firm.

Garnish with coriander leaves.  Less-spicy, delicious ‘Cauliflower’ Clear soup is ready in a jiffy.  This soup is suitable even for toddlers.

Chettinad Style Cauliflower Clear Soup!