COTTAGE CHEESE NUGGETS

COTTAGE CHEESE NUGGETS.......SMOOTH FLAVORED COTTAGE CHEESE WITH A FILLING OF CRUNCHY PEANUT BUTTER ROLLED IN CRISP CRUMB......

Ingredients :

Cottage cheese - 250 Gms
Peanut butter -  3 Tbsp (prefer the chunky variety)
Boiled potato - 50 Gms (mashed)
Fresh mint leaves - 2 Tsp (chopped)
Chili flakes - 1/4 Tsp
Green Chili - 1/4 Tsp minced
All purpose flour - 2 Tbsp
Crumb - 1/2 Cup
Salt - according to taste
Oil- for deep frying

Method :

Finely grate the cottage cheese and then mash it until it has a smooth texture.
Mix the mashed potatoes, mint leaves, salt, chili flakes, minced green chilies and the flour into the mashed cottage cheese.
Take a heaped teaspoon of this above mixture in your palm and flatten it.
In the center of this place a little peanut butter.
Enclose the peanut butter in the cottage cheese mixture nicely
Shape into small cylinders or any other preferred shape.
Repeat this process with the entire mixture.
Roll them into the bread crumb.
Heat oil in a pan and deep fry them golden.
Serve hot.

HOP TOWN SALAD.....

HOP TOWN SALAD........

Ingredients :

Mock chicken (can be substituted with normal chicken for the non vegetarians) - 400 Gms
American corn  - 1/4 Cup
Potatoes - 1/4 Cup (peeled and diced)
Carrots - 1/4 Cup (diced)
Peas - 1/4 Cup
Jalapenos -  hand full 
Mustard sauce - 1 Tbsp
Mayonnaise - 4 Tbsp
Honey - 1 Tbsp
Black pepper powder - 1/2 Tsp
Salt - according to taste
Dry Basil - 1/4 Tsp

Method :

Boil the mock chicken until tender and cut into small length wise pieces.
Boil the american corn and all the diced vegetables and the peas.
Mix the boiled chicken and all the vegetables together after discarding the water,
Let them cool.
Add rest of the other ingredients to the above.
Mix well .
Serve cold.
Goes well with garlic bread.

PINDI CHANA

PINDI CHANA - CHICK PEAS COOKED WITH SPICES AND TINTED WITH INDIAN GOOSE BERRY AND TEA LEAVES......

Ingredients :

Chick peas (Kabuli Chana) - 2 Cups
Onions - 1/2 Cup (Finely chopped)
Tomatoes - 1/2 Cup (finely chopped)
Cinnamon stick  - 1 Inch
Black cardamom - 2-3 pieces
Green cardamom - 4 pieces
Bay leaves - 2
Asafoetida  - 2 Pinches
Dry Indian goose berry ( Amla) - 4 pieces 
Tea leaves (CTC) - 1Tsp
Salt - according to taste
Digestive fruit salt (Eno) - 1 Heaped Tsp 
Oil - 3 Tbsp

For the tempering :

Clarified butter (Desi ghee) - 2 Tbsp
Coriander powder - 1 Tsp
Dry pomegranate powder - 1 Tsp
Powdered garam masala - 1 Tsp
Cumin powder - 1/2  Tsp
Red chili powder - 1/2 Tsp
Ginger - 2 Tsp (julienne )
Green chili - 4 (slit)
Cilantro - 1 Tsp (chopped)

Method :

Wash and soak the chick peas in water along with the asafoetida powder for 8 to 10 hours.
Discard the water.
Heat oil in a pressure pan and add the onions and the whole spices (bay leaves, green and black cardamom, cinnamon ) 
Fry them until golden.
On the other hand boil the tea leaves in 4 cups of water. Strain the tea.
Add in the chopped tomatoes to the golden onions and cook until they turn tender.
Add the soaked chick peas and saute for 2 minutes.
Add to this the strained tea along with salt and Eno and dry goose berries.
Close the pressure lid .
Pressure cook on full flame until the steam forms then reduce the flame to low and further cook for 20 minutes.
Let the steam remain in the cooker ,
Once the steam finishes open the lid , Check if the chick peas are done....if not then further pressure cook for 10 minutes (it happens with some tough varieties of chick peas).
Discard the whole spices and the goose berries from the cooked chanas.
Further cook the chanas on full flame without the lid until the excess stock evaporates.

Heat the clarified butter in a pan.
Add the slit green chilies along with the julienne ginger ....saute for half a minute.
Add the Coriander powder, Dry pomogranate powder, Garam masala, Cumin powder, Chili powder and saute for 1 minute.
Add the cilantro.
Pour this tempering over the cooked chanas.
Mix well.
Serve hot with bhaturas, naans, paranthas or kulchas with onion rings....

FRUIT SALAD...

FRUIT SALAD....

NEW YORK SANDWICHES...

HOD DOG BUNS.........NEW YORK SANDWICHES....HOT MELTING CHEESE OVER STEAKS
SANDWICHED IN HOT DOG BUNS.....

Ingredients :

For the veg steak (can be replace by mutton or chicken steak )

Potatoes - 2 cup (boiled and mashed)
Cottage cheese - 1 cup (mashed)
Carrots - 1/2 cup (grated)
Green chilies - 2 Tsp (finely chopped)
Ginger - 1 Tsp (minced)
Salt - according to taste
All purpose flour - 6 Tbsp
Oil - for deep frying

For the sandwiches

Cheddar cheese slices - 6
Hot dog buns - 6
Mustard sauce - 3 Tsp
Mayonnaise - 6 Tsp

Method :

Mix boiled mashed potatoes, mashed cottage cheese, carrots, green chilies, ginger, salt and 3 Tbsp of flour together.
Make  12 balls out the above mix.
Flatten each ball with the palm to give it a thick round flat shape to form a steak
Refrigerate them for half an hour.
Dissolve the remaining 3 Tbsp of flour in a little water to make a batter of dropping consistency. 
Heat the oil in a frying pan.
Dip each steak into this batter and deep fry golden.

Slit the hot dog buns from the center, taking care that they don't divide into two pieces - each remains into one piece.
Fill each hot dog bun with a teaspoon of mayonnaise and half teaspoon of mustard sauce.
Place two steaks in each hot dog bun in standing position....they should get the support from the walls of the buns.
Heat the oven to 250 degrees with both top and bottom rods on.
Cut each cheese slice into two.
Place the cheese slice over the steaks in the buns.
Place them in the hot oven and bake toast until the cheese melts and the hot dog buns turn slightly dark brown,
Serve immediately.

DHOKLA

DHOKLA.......A STEAMED SNACK FROM THE LAND OF GUJARAT PREPARED BY FERMENTING RICE AND LENTILS........

Ingredients :

Rice - 1 Cup
White urad dal - 1/3 cup
Chana dal - 2 Tbsp
Boiled rice - 1/2 cup
Baking powder - 1/2 Tsp
Turmeric powder - 1/2 Tsp
Salt - according to taste
Ginger paste - 1 Tsp (optional)
Garlic paste - 1 Tsp (optional)
Green chili paste - 1 Tsp (can substitute with 1/2 Tsp red chili powder too )
Oil - 2 Tbsp

For the tempering :

Oil -  1 Tbsp
Mustard seeds - 1/2 Tsp
Green chilies - 4 (Slit length wise)
Coriander leaves - 2 Tsp (chopped)

Method :

Soak the rice, urad dal , chana dal and the boiled rice for 5-6 hours in water
Grind them to a fine smooth paste using 1 cup of same water that was used for soaking.
Leave aside for 10-12 hours to ferment.
Grease a steaming pan with a little oil.
Switch on the flame below the steaming pot with water in it.
Mix the salt, baking powder, turmeric powder, ginger-garlic-chili paste and oil with the rice-dal batter.
Beat it nicely.
Pour it in the steaming pan and place the pan in the the steaming pot,
Cover,
Let it steam for 18-20 minutes......check by dipping a toothpick at the center, if it comes out dry then its done ,,,,if not then further steam for 3-4 minutes.
Let it cool.
Take out the steamed dhokla from the pan.
Cut into pieces.
Heat the oil for tempering in a pan.
Add the mustard seeds. Fry them until they start popping.
Now add in the green chilies and coriander.
Saute for a minute.
Add the cut dhokla pieces and carefully toss them.
Switch off the flame and serve either warm or cold with coriander-mint chutney.

MOZZARELA FINGERS

MOZZARELLA FINGERS...........SOFT MOLTEN CHEESE WRAPPED IN CRISP CRUMBY SPICY GOLDEN BLANKET

Ingredients:

Mozzarella cheese - 250 Gms (cut length wise into strips)

Bread crumb - 1 Cup

Salt - according to taste

Black pepper powder - 1/4 Tsp

Oregano  - 1/4 Tsp

Chili flakes - 3-4 Pinch

Garlic - 1/4 Tsp (minced)

Corn flour - 4 Tbsp

Oil - for deep frying

Method :

Dissolve the corn flour in water to make a thick paste of dropping consistency.

Mix in the salt, black pepper, oregano, chili flakes and minced garlic.

Dip each strip of the mozzarella cheese in the batter of cornflour.

Coat each dipped strip with the bread crumb nicely that no edge or side remains naked.

Refrigerate the crumbed strips for at least an hour.

Heat oil in a pan. the oil should be piping hot.

Press the strips with hand that the crumb retains its shape tight.

At one time put 3-4 strips in the hot oil for frying.

Deep fry them golden.

Serve immediately for best taste.

AMRITSARI ARBI FRY.......A VEGETARIAN VERSION OF AMRITSARI FISH

AMRITSARI ARBI FRY.........VEGETARIAN VERSION OF AMRITSARI FISH. IT'S CRISP FROM THE TOP AND SOFT AS YOU BITE IN.........

Ingredients :

Arbi - 1/2 Kg
Besan - 2 Tsp
Ajwain - 1 Tsp
Zeera - 1/2 Tsp
Amchoor - 1/2 Tsp
Garam masala powder - 1/4 Tsp
Garlic cloves - 8 (big) (peeled)
Kashmiri mirch powder - 1 Tsp
Salt - according to taste
Yogurt - 4 Tbsp
Oil - for deep frying

Method :

Boil the Arbi in a pan for 20 minutes , check if tender , strain off the water and cool the arbi. Or else further boil for another 5 minutes. 
In a grinding jar add ajwain, zeera, garlic and powder them,
Mix besan, amchoor, garam masala, kashmiri mirch powder, salt, yogurt and powdered ajwain, zeera and garlic together.
Peel the boiled arbi. Cut length wise each arbi  into two pieces . Slightly press them with your palms.
Rub the mixed masalas over the arbi pieces,
Leave aside in the refrigerator for at least 2 hours.
Heat the oil in a pan and deep fry the marinated arbi pieces.
Serve immediately with lemon.
Goes very well with hot crisp paranthas.......

HONEY GLAZED BUTTON MUSHROOMS

HONEY GLAZED BUTTON MUSHROOMS......WITH THE CRUNCH OF TOASTED SESAME SEEDS !

Ingredients :

Button Mushrooms - 400 Gms
Capsicum- 1 (diced)
Garlic cloves - 6-8 (minces)
Honey - 3 Tbsp
Soy sauce - 1 Tbsp
Tomato ketchup - 1 Tbsp
Green chili sauce - 1 Tbsp
Veg oyster sauce - 1 Tsp 
Sesame seeds - 1 tsp
Cooking oil - 2 Tbsp
Salt - according to taste

Method :

Wash the mushrooms , cut off the stems
Dry roast the sesame seeds. Keep aside
Heat the oil in a wok
Add the minced garlic, saute until golden
Add the mushrooms and the capsicum.
Cook on full flame until the water from the mushrooms evaporates and mushrooms start turning golden brown
Now add in all the sauces and the salt
Add the roasted sesame seeds
Pour n the honey and cook further for one minute on full flame
Serve hot

PAD THAI NOODLES

PAD THAI NOODLES......FLAT RICE NOODLES WITH VEGGIES AND PEANUTS

Ingredients :

Flat Rice noodles / Banh Pho - 200 Gms
Vegetable Oil - 4 Tbsp
Onions - 4 Tbsp (finely chopped)
Button Mushrooms - 6 Tbsp (finely chopped)
Garlic cloves - 5 (minced)
Peanuts - 3 Tbsp (roasted and chopped)
Cilantro -  2 Tsp (chopped)
Lemon - 1 (cut into four) 
Red Pepper - 1/2 Tsp (crushed)
Salt - According to taste

FOR THE SAUCE 

Brown Sugar - 4 Tbsp
Lemon Juice - 3 Tbsp
Soy Sauce - 3 Tbsp
Water - 1/4 Cup

METHOD :

Soak the rice noodles in warm water for 15 minutes.
Mix all the ingredients for the sauce in a pan and boil. Cook on low flame now for another 3 minutes. Keep stirring.
Drain off the water from the noodles.
Heat a wok.  Add in the oil. Add the minced garlic and the onions....saute on high flame for 2 minutes.
Add the mushrooms and the crushed pepper.
Saute for 4-5 minutes.. Add in the peanuts.
Add in the sauce and salt.
Add the soaked noodles in to this and mix well,
Switch of the flame.
Sprinkle the cilantro and serve with lemon wedges.

PIZZA PUFFS....CALZONES

PIZZA PUFFS ....OR THE CALZONES OR THE ROMAN PIZZAS.

Ingredients :

For the crust :

All purpose flour - 2 cups
Active dry yeast - 1 Tbsp
Sugar - 1 Tsp
Salt - 1 Tsp
Olive oil - 2 Tbsp
Luke warm water - 3/4 cup

Method :

In a mixing bowl, dissolve the sugar in the luke warm water. Add the yeast to it and leave it aside for 3-4 minutes until it starts foaming.
Add in the olive oil.
Now add in the flour and the salt and knead into a smooth dough.
Leave it covered with a damp cloth for an hour.

FOR THE SAUCE:

Red  tomatoes - 2 large
Garlic cloves - 6
Olive oil - 2 Tbsp
Salt - according to taste
Oregano - 1/4 Tsp
Basil - 2 pinch
Sugar - 1/4  Tsp
Olive oil - 2 Tbsp
chili flakes - 1/4 Tsp

Method :

Cut each tomato into four, Peel the garlic .

Apply 1 Tbsp oil on the baking tray and arrange the tomatoes and garlic over it.
Sprinkle the rest of the oil over the placed tomatoes and garlic.
Roast them a hot oven for 20 minutes.
Take off the charred skin of the tomatoes.
Put the tomatoes and garlic in a blender and puree..
Heat 2 Tbsp of oil in a pan .
Add in the puree along with the salt, oregano and basil and sugar.
Cook for 5-7 minuted on medium flame, if it appears thick in texture add in 1/4 cup of water and further cook for 2 minutes.
Add chili flakes

FOR THE FILLING :

Capsicum - 1 large in size (julienne )

Onion - 1 large in size (julienne) 

Tomato - 1 (pulp scooped out and julienne )

American corn - big handful  (boiled)
Jalapenos - handful
Black olives - handful

Mushrooms - big handful (sliced  and boiled)
Mozzarella cheese -  2 cups (grated)
Olive oil - 2 Tbsp
Salt - 2 pinch

Method :

Heat the olive oil in a pan.
Add in the capsicum, onions, american corn, jalapenos, mushrooms, olives and tomatoes.
Toss for a minute on high flame.
Switch off the flame .
Add in the salt

Cool it and add in the mozzarella cheese

Finally :

Heat the oven at 250 degrees

Make table tennis sized balls out of the dough,

Roll them into palm sized circles.

Spread the sauce on half of the rolled out circle 

Spread the filling over it.

Fold the Outer side of the circle on the filled side to form pillow like shape

Seal the edges tight

Moulds can also be used for shaping them

Bake for 5 minutes

Serve immediately for best taste

CHOCOLATE FUDGE

CHOCOLATE FUDGE......IT'S SIMPLE QUICK AND EASY TO MAKE WITHOUT USINF THE STOVE :) 

Ingredients :

Condensed milk - 1 tin ( 400 ml)
Marie biscuits - 2 small packets
Cocoa powder - 1 Cup
Butter - 3 Tbsp
Walnuts - 4 Tsp (cut into small pieces ) (OPTIONAL)

Method :

Powder the Marie biscuits in an electric grinder.
Mix the powdered biscuits, cocoa powder and butter together.
Now mix in the condensed milk.
Grease a tray
Spread this dough like mixture over the tray and cut into desired shapes.
Refrigerate for an hour.
Re cut the shapes ....
Take them out of the tray and serve

Can be stored in an air tight container for 3-4 days

STUFFED GARLIC BREAD.....

STUFFED GARLIC BREAD......CRISP TOASTIES WITH A STUFFING OF CORN, JALAPENOS , OLIVES AND CHEESE WITH A HINT OF GARLIC. EACH BITE HYPNOTIZES THE TASTE BUDS AND ONE WANTS TO INDULGE DEEPER INTO IT. 

Ingredients :

FOR THE DOUGH :

All Purpose Flour -  2 1/4 Cup
Instant Yeast -  2 1/4 Tsp
Milk -  1  1/4 Cup
Oregano -  1 Tsp
Basil -  1/2 Tsp
Sugar -  1 Tsp
Salt -  1/2 tea spoon 
Garlic - 5 Cloves (crushed)


Method:

Heat the milk.

Add sugar, and yeast to the milk and mix well and cover with a lid and set aside for 10 minutes till it becomes  frothy.

In a mixing bowl, add flour, oregano, basil, chili flakes and mix well.

Add salt, 2 table spoons olive oil, 5 cloves of minced garlic and mix well  to the yeast solution.

Add the yeast solution to the dry ingredients slowly and knead into a smooth dough.

Keep the dough aside covered until it doubles up in volume.

FOR THE FILLING :

Mozzarella cheese -  1 cup (grated)
Olives -  1/4 cup (sliced)
Corn -  1/2 cup (boiled)
Garlic - 5 Cloves (crushed)
Chili Flakes -  1/2 Tsp 
Olive Oil -  4 Tbsp
Salt - 1/2 Tsp

Method :

Mix all the ingredients together.

FINALLY :

Grease a baking pan.

Preheat the oven to 200 degrees C.

Divide the dough into 2 parts , roll each part into to a circle. 

Spread the filling to the semi circle leaving an inch of gap in the edge and fold the circle to get the semi circle.

Mark the dough with knife at the same place that you will be cutting after the bread  is done.

Brush with milk and sprinkle a little oregano and basil on top.

Bake in the preheated oven for 12 - 18 minutes or until golden on top.

Cut the bread on the marked lines.

Serve immediately.

MULTI GRAIN VEGETARIAN MOMOS....

MULTI GRAIN VEGETARIAN MOMOS.......MULTI GRAIN AND WHOLE WHEAT FLOUR HAS REPLACED THE REFINED FLOUR IN THE COVERING  WITH A HEALTHY STUFFING OF TOFU, SOY, CABBAGE .......NO MONO-SODIUM GLUTAMATE......HEALTHY OPTION !!

Ingredients:

FOR THE COVERING:

Multi grain whole wheat flour - 2 cups (readily available in the grocery shops)

Flex seed meal - 2 Tbsp

Salt - 1/4 Tsp

Method :

Mix the flex seed meal in two tablespoons of water and leave aside for 10 minutes in a refrigerate.

Mix the flour and the salt and the flex seed meal solution well.

Using warm water knead it into a firm and smooth dough.

Keep aside covered for half an hour.

FOR THE STUFFING

Tofu - 200 gms (mashed)

Soy granules - 1 cup (boiled and squeezed)

Cabbage - 1 cup (very finely chopped)

Ginger - 2 Tbsp  (grated)

Olive oil - 3 Tbsp

Salt - according to taste

Method:

Mix all the above ingredients properly using fingers.

FOR THE MOMOS

Either make 4-5 big balls of the dough and roll out into big circular sheets and cut into small rounds with the help of a round cutter (metal glass or metal bowl can be used)

Or
Make small balls out he dough and roll out small round sheets of 3 inch diameter.

Place 1 Tbsp of the filling in center of the  small  flat roundel made with the dough.
Envelope the filling by folding it (shape into a semicircular pillow).
Start with one end and make pleats. Ensure the pleats are pressed properly that they do not open.
Slightly shape the pleated momo into semicircular  shape by turning it towards inside to give shape.
Repeat the above process with each flat round sheet.

Grease the steaming dishes.  Heat the water of the steamer. Put a Tbsp of oil in the water. 
Place the uncooked momos in the steaming dish . Maintain a little distance between them to avoid sticking,
Steam for 12-14 minutes. When  done the texture turns silky to look at.

Serve super hot with Fresh Garlic-Chili sauce.

CORN TORTILLAS TOPPED WITH VEGETARIAN CHILI BEAN, CRUNCHY SALSA AND SMOOTH CHEESE SAUCE

CORN TORTILLAS TOPPED WITH VEGETARIAN CHILI BEAN, CRUNCHY SALSA AND SMOOTH CHEESE SAUCE.........THE CRISP TORTILLAS HOLD THE TOPPINGS FOR YOU TO TAKE NON STOP BITES :)

Ingredients :

FOR THE CRISP CORN TORTILLAS :
Corn meal - 2 cups 
All purpose flour - 1 cup
Warm water - for kneading
Salt - 1/2 Tsp
Cooking oil - 4 Tbsp

Method :

Mix the corn meal, flour , salt and the cooking oil together. 
Use the warm water to knead the above into a firm yet smooth dough. 
Keep it aside for 10 minutes. 
Make Table tennis sized balls out of the dough. 
Heat a griddle. Roll out each ball into a circular sheet. Lightly cook each sheet on both sides on the griddle. 
Place each sheet over a cloth towel. 
Heat the oven . Bake until the tortillas turn light golden with both top and bottom rods on.
Take them out of the oven , cool and store in an air tight jar in refrigerator until want to use them.

FOR SALSA SAUCE :

Tomatoes - 1/2 Kg (diced)

Onions - 200 Gms (finely chopped)

Coriander leaves - 2 Tbsps (finely chopped)

Garlic cloves - 5 (very finely chopped)

Red chili powder - 1 Tsp

Salt - according to taste

Jalapenos - 3 Tbsp (chopped)

Olives - 2 Tbsp (chopped)   (optional)

Olive oil - 2 Tbsp

Method:

Coarsely churn the tomatoes ensuring that they do not turn into a paste or puree.

Heat the olive oil and add in the onions and garlic....toss exactly for half a minute.

Add in the tomatoes and coriander leaves.

Add the chili powder and salt.

Cook on medium heat for 10-12 minutes.

Add in the jalapenos and olives.

Switch off the flame.

Cool and store in refrigerator.

FOR THE CHEESE SAUCE

Cheddar cheese - 2 cups (grated)    Prefer the stronger variety

Milk - 1/2 cup

Method :

Blend the cheese and milk together in an electric blender until smooth and saucy in texture.

Bottle and store in refrigerator.

FINALLY :

On each crisp corn tortilla place 2-3 Tbsp of chili bean, put some salsa sauce over it and top it with cheese sauce......serve immediately.

HOME MADE NACHOS WITH CHUNKY SALSA SAUCE AND CHEESE SAUCE

HOME MADE NACHOS WITH CHUNKY SALSA SAUCE AND CHEESE SAUCE.......CRISP CORN TORTILLA CHIPS TOPPED WITH SPICY, TANGY SALSA SAUCE AND SMOOTH CHEESE SAUCE....

Ingredients :

FOR THE NACHOS

Corn meal - 1  cup

All purpose flour - 3/4 cup

Salt- 1/2 Tsp

Dry oregano - 1/2 Tsp                   can substitute with carom seeds powder

Chili flakes - 1/2 Tsp

Garlic powder - 1/2 Tsp (optional)

Oil - for deep frying

Method :

Mix all the ingredients except the oil.

Using warm water knead into a smooth, firm dough.

Cover and leave aside for half an hour.

Make cricket size balls out of the dough.

Roll them out into thin circular sheets.....Use dry all purpose flour to roll them

Prick them all over with a fork.

Heat a griddle.

Place a rolled out sheet on hot griddle for 10 seconds, flip and heat for 10 seconds.

Take it off the griddle and place over a kitchen cloth towel or on a wire rack.

Repeat the same with all the sheets.

Heat oil in a frying pan.

Cut the half cooked sheets into triangular slices.

Once the oil is hot, reduce the flame and deep fry these slices......5-6 at one go.

Fry until golden and crisp.

Repeat until all are fried. make sure the oil is piping hot but they are fried on slow flame.

Cool and store in an air tight jar.

FOR THE SALSA

Tomatoes - 1/2 Kg (diced)

Onions - 200 Gms (finely chopped)

Coriander leaves - 2 Tbsps (finely chopped)

Garlic cloves - 5 (very finely chopped)

Red chili powder - 1 Tsp

Salt - according to taste

Jalapenos - 3 Tbsp (chopped)

Olives - 2 Tbsp (chopped)   (optional)

Olive oil - 2 Tbsp

Method:

Coarsely churn the tomatoes ensuring that they do not turn into a paste or puree.

Heat the olive oil and add in the onions and garlic....toss exactly for half a minute.

Add in the tomatoes and coriander leaves.

Add the chili powder and salt.

Cook on medium heat for 10-12 minutes.

Add in the jalapenos and olives.

Switch off the flame.

Cool and store in refrigerator.

FOR THE CHEESE SAUCE

Cheddar cheese - 2 cups (grated)    Prefer the stronger variety

Milk - 1/2 cup

Method :

Blend the cheese and milk together in an electric blender until smooth and saucy in texture.

Bottle and store in refrigerator.

FINALLY :

Place the nachos in a platter, unevenly spread the salsa sauce and again unevenly top it up with the cheese sauce.   Serve immediately......

ALL VEGETARIAN PIZZA

ALL VEGETARIAN PIZZA........THIS RECIPE IS DEDICATED TO MY BESTEST BUDDY - BUNNY WHO HAS GIVEN ME IN NUMEROUS OPPORTUNITIES TO CRAFT OUT PIZZAS UNTIL HIS TASTE BUDS APPROVED  OF IT............

Ingredients :

FOR THE BASE :

All purpose flour - 2 cups
Active dry yeast - 1 Tbsp
Sugar - 1 Tsp
Salt - 1 Tsp
Olive oil - 2 Tbsp
Luke warm water - 3/4 cup

Method :

In a mixing bowl, dissolve the sugar in the luke warm water. Add the yeast to it and leave it aside for 3-4 minutes until it starts foaming.
Add in the olive oil.
Now add in the flour and the salt and knead into a smooth dough.
Leave it covered with a damp cloth for an hour.
Now make two balls out of the dough and roll them into round sheets. Prick them with a fork.
Brush them with a little oil and bake in a pre heated oven for 5 minutes at 250 degrees.
Take them out and keep aside.

FOR THE SAUCE:

Red  tomatoes - 6 large
Garlic cloves - 8
Olive oil - 2 Tbsp
Salt - according to taste
Oregano - 1/2 Tsp
Basil - 1/4 Tsp
Sugar - 1 Tsp
Olive oil - 2 Tbsp
chili flakes - 1/2 Tsp

Method  :

Cut each tomato into four, Peel the garlic .
Apply 1 Tbsp oil on the baking tray and arrange the tomatoes and garlic over it.
Sprinkle the rest of the oil over the placed tomatoes and garlic.
Roast them a hot oven for 20 minutes.
Take off the charred skin of the tomatoes.
Put the tomatoes and garlic in a blender and puree..
Heat 2 Tbsp of oil in a pan .
Add in the puree along with the salt, oregano and basil and sugar.
Cook for 5-7 minuted on medium flame, if it appears thick in texture add in 1/4 cup of water and further cook for 2 minutes.
Add chili flakes

FOR THE TOPPING :

Canned pineapple chunks - handful
Capsicum - 1 large in size (julienne )
Onion - 1 large in size (julienne)
Tomato - 1 (pulp scooped out and julienne )
American corn - big handful  (boiled)
Jalapenos - handful
Black olives - handful
Mushrooms - big handful (sliced  and boiled)
Mozzarella cheese -  2 cups (grated)
Olive oil - 2 Tbsp
Salt - 2 pinch

Method :

Heat the olive oil in a pan.
Add in the pineapple, capsicum, onions, american corn, jalapenos, mushrooms, olives and tomatoes.
Toss for a minute on high flame.
Switch off the flame .
Add in the salt.

FINALLY :

Spread the pizza sauce over each base.
Sprinkle the grated mozzarella cheese evenly on the sauced pizza.
Sprinkle the tossed veggies over it.
Bake in a hot oven with both top and bottom rods on for 5 minutes until the cheese melts on the top and the crust bakes from below.
Serve hot........