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........

EGG LESS ZEBRA CAKE

EGG LESS ZEBRA CAKE.....NOT ONLY LOOKS FASCINATING BUT TASTES AMAZING TOO :)  EASY TO MAKE AND QUICK TO NIBBLE............

Ingredients :

All purpose flour - 2 cups

Shortening - 1/2 cup

Yogurt - 1/2 cup
Sugar - 3/4 cupBaking soda - 1 Tsp
Baking powder - 1 Tsp     (FOR ALTITUDE USE 1/2 TSP)
Vanilla essence - 1 Tsp
Warm water - 3/4 cup
Cocoa - 3 Tbsp
Edible orange color - 1 pinch

Method :
Sieve the flour.
Combine all the ingredients except cocoa in a bowl in the listed order.
Beat until smooth - 300 strokes by hand or 2 minutes by electric blender at medium speed.
Divide the batter into three parts - half of it in one bowl , slightly less than half in second bowl and remaining in third bowl.
In the bowl with the half batter add sieved cocoa along with 3 Tbsps of water and beat it.
Grease and dust the baking tin.
Leave the second bowl as it is - white in color.
In the third bowl mix in the orange color well.
Pour in a little brown batter  first.....in the center of the oven.
Over this pour in little white batter.
Over this pour in a little orange batter.
Repeat the above steps alternatively in the same manner until the batter finishes.
Carefully lift up the tin and place in a pre heated oven.
Bake at 150 degrees for 40 minutes.
Check if done by piercing in a needle, if it comes out dry then it is done.....if it come out wet, bake it further for 5-8 minutes.
Cool and take out of the tin.
When absolutely cooled, cut into desired pieces.

JACKET POTATOES - BAKED POTATO WITH A FLUFFY FILLING

JACKET POTATOES - BAKED POTATO WITH A FLUFFY FILLING AND A CRISP CRUST.....EASY AND QUICK DINNER !!

Ingredients :

Potatoes - 4 nos (scrubbed and washed) large size
Butter - 4 Tbsp
Cheddar cheese - 1/2 Cup (grated)
Mozzarella cheese - Handful (grated)
Pepper powder - 1/2 Tsp
Salt - according to taste
Garlic - 2 Cloves (crushed)
Chives - Handful (chopped)

Method :

Prick the potatoes with a fork.
Wrap the potatoes individually in aluminium foil.
Heat the oven at 220 degrees and place the potatoes on the tray on the center rack.
Bake for 10 minutes with both top and bottom rods on of the oven
Check by piercing a thin sharp knife, if it passes through smoothly - take them out. If not then further cook for 3-4 minutes.
Unwrap the foil. 
Cut each potato one -quarter from the top.
From the cut portions, discard the skin (top portion)
Scoop out a little potato pulp from the lower portion Leaving behind small bowl like potatoes with skins.
Mash the skinned potatoes along with scooped out potato pulp.
Blend in the butter, cheese, crushed garlic, salt and pepper with the mashed potatoes. Beat a little.
On the lower parts of the potatoes fill in this above made filling.
Sprinkle the grated mozzarella cheese
Sprinkle the chopped chives on top.
Arrange on a tray and re bake for 3-4 minutes.
Serve hot.