Paneer Tikka Pizza ~ its Indianised...

I am bitten my the bread baking bug. When I tried the Whole wheat pizza and it turned out to be "edible" I was confident to take a step ahead and try some variations with the topping dumping in loads of mozzarella cheese. So the first thought as any Indian would like to add, I added some paneer cubes marinated in Indian spices. The Tandoored paneer made an excellent topping to the pizza. Italians, a word, you need to know our spices.

Thin Pizza Crust topped with Tandoored panner cubes and ooey gooey mozarella cheese...

I have made this pizza loads of times but never bothered to click some pics and post them here. Truly, I wasn't left with any slices to click some pictures. The pizza was attacked by the whole family as soon as it was out of the oven. And I can't blame them when I make this for dinner... Tummies rumbling with hunger, anyone would jump in to have a bite when they see a cheesy pizza in front of them... And I would never have the heart to stop my family from eating my creation. So this time when I made it, I made it well before dinner and urged the family to have any early dinner and gave them a tall glass of oats smoothie at dinner time.

I am making my own pizza sauce these days as they are easy to make and more than all you get the satisfaction that it is home-made, made from scratch and free of preservatives. You can use store bought pizza sauce too...

~*What U Need*~ Basic Pizza crust All purpose flour/Maida - 1 1/2 cups Active dry yeast - 3/4 tbsp Milk - 1/4 cup Water - 1/4 cup Sugar - 1/2 tbsp Salt - 3/4 tsp Olive oil - 1/8 cup Paneer tikka Paneer cubes - 1/4 cup Hung curd - 2 tbsp Red chilli powder - 1/2 tsp Garam masala - 1/4 tsp Coriander powder - 1/2 tsp Tandoori masala powder - 1/2 tsp Vinegar - 1/2 Salt - As needed {Marinate the paneer cubes with other ingredients and refrigerate at least 30 minutes.} Topping Pizza sauce - 2 tbsp Onion rings - 1/4 cup Tomato rings - 1/4 cup Panner tikka - As needed Mozzarella cheese - 1/2 cup

How I Made it:
First lets roll out the pizza base.
Bring the water to lukewarm, mix sugar and add the yeast. Set aside for 10 mins till frothy. Mix milk, salt, oil. Take flour in a mixing bowl, add the yeast water and oil mixture to this and gather to a smooth dough.

Keep covered with a wet cloth till an hour. It would double in size. Punch down and make a smooth pliable dough. In a greased pizza plate, roll into a thin crust and fold the sides.

Spread pizza sauce, top with onion and tomato rings and then marinated paneer cubes followed by cheese. Pre-heat oven to 210 C and bake it for 20-25 minutes or until the top turns golden brown.

My notes**
** U can prick the base with fork to make sure of even cooking
** Use tofu to get an even healthier version
** Play around with the veggies in hand. Capsicum and baby corn would make great additions too...

Enjoy homemade pizza, hot and fresh!!!

So thats it Folks...
With Love,

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Tandoori Gobi ~ Baked Version

Tandoored items have always been my favorite, the all-time being twice basted Tandoori chicken. The juicy and spicy chicken along with the crispy skin is a perfect accompaniment for naans or kulchas.
Its not only tandoored varieties but anything with a smoked flavor falls under the favie category. So when I had some cauliflower florets and the tummy was craving for some healthy evening snack I decided to try the veggie version. I served it with sauce but the mint-coriander-yogurt dip would have been the best.

This makes a great topping for pizzas or as a great filling for frankies or wraps.

~*What U Need*~ Cauliflower florets - 1/2 cup Hung curd / Greek Yogurt - 1/4 cup Red Chilli powder - 1/4 tsp Ginger garlic paste - 1/2 tsp Lemon juice - 1/2 tsp Olive oil - 1 tsp Salt - to taste Cumin powder - a big pinch Chicken Kebab / Tandoori masala - 1/2 tbsp

How I made it:
Soak the cauliflower florets in salted hot water for 5-10 mins. Drain water completely and set aside. In a large mixing bowl, mix all the other ingredients together, add the cauliflower florets and coat evenly. Refrigerate this for 2-3 hours.
Preheat oven to 220 C. Line a aluminum foil over a baking tray, arrange the marinated cauliflower florets and bake for 20-25 minutes. Turn the florets on both sides twice while baking.

Serve hot with sauce!!!

So thats it Folks...
With Love,

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Tandoori Chicken

Tandoori chicken has always been my favorite and having this with the mint-coriander-yoghurt dip is a family favorite. Though we don't make this often at home, whenever done it is had with simple chapathi or toasted bread to relish the taste of the chicken. I still remember the days when dad used to make this and mom doesn't enter the kitchen. That was her hassle-free sundays. Dad usually marinates the chicken for 3 hours and starts cooking at 12.30 AM sharp so that we can have our lunch ready by 1.30 and this one hour is one tedious hour for me... I just breathe in the yummy aroma and keep checking on the chicken every 15 mins with my dad scolding his lungs away. Once done, it would be the whole family sitting in a circle, chomping on hot tandoori legs with chapathis. Happy ol' days they were...

Recipe Courtesy: Ma dad
*~What U Need*~
Chicken - 1 kg cut into legs and breasts

Marination:
Greek / Thick yoghurt - 3 tbsps
Ginger-garlic paste - 1 tsp
Chilli powder - 1 tsp
Turmeric powder - a pinch
Garam masala - 1/2 tsp
Coriander powder - 1/2 tsp
Chicken kebab masala - 1 1/2 tsp
Lime juice - from 1/2 lemon
Salt - as needed

How I made it:
Mix all the ingredients under marination well. Give deep cuts to the chicken skin on both sides. Now apply the rub all over the chicken evenly. Marinate for 3 hours.

After 3 hours, place the chicken on the grill stand as shown below. Preheat oven and grill the chicken at 180 C for 20 mins. Turn the chicken over and grill for another 15 mins, Check on the chicken @ intervals of 15 minutes to see if done.

Enjoy with chapathis / toasted bread / biryani / as such. This goes really well with mint-coriander yogurt dip/chutney.

So thats it Folks...
With Love,

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