Pizza

Which is the most famous food loved by almost all people all over the world? Idly / Sandwich / Pizza

Its PIZZA!!!

I love pizza soooo soooo much!!! I can eat it everyday, may be with the same toppings & lots and lots of cheese.

Just thought, why not I attempt to try, instead of buying from a pizzeria, like once in a week.....So I started trying out a small sized thin pizza (not even enough for me & my hubby) with the veges available in my refrigerator....It turned out good!

          Then I slowly increased the amount of dough so that I can make a larger pizza....but Oops....made all the following mistakes every now & then.....half - cooked pizza base, too much toppings, aroma of yeast in the baked pizza, lack of shape, imperfect oven temperature & much more....but all these mistakes made me to learn HOW TO MAKE AN EASY PIZZA DOUGH AT HOME with the perfect ingredients & method. Made an Indian style spicy pizza for some of our guests one day .....they said "Wow.....Nice Pizza"....hence thought of posting this recipe...

Make it Italian / American / Indian!!!

Basic Knowledge Required:

1. Buy "ACTIVE DRY YEAST" from the stores. This will come in bottles / packets. Bottle should be fine since we measure it in terms of spoons. Keep REFRIGERATED.
2. The warm water / luke warm water used for dissolving the yeast should be like the following: THE WARM WATER GIVEN TO A 6 MONTH - 1 YR OLD BABY (OR) In the kitchen sink, open the cold water tap fully.When water comes out extremely cold, close it. Now very slowly open the hot water tap. The outcoming cold water slowly turns into warm water and finally becomes hot water. Collect the water at the point at which the water turns from cold to warm.
3. The yeast dissolved in warm water must be bubbling in 5 - 10 min. Else yeast is dead & is of no use.(Refer photo)
4. Kneading the dough is very important & has to be done similar to the kneading of Parotta dough...atleast for 5 -7 min.(Refer video)
5. Apart from the measurements, little flour / little water can be added to make a soft dough.
6. The dough should be allowed to raise for 2 hours at room temperature.
7. This dough can be used immediately or can be refrigerated, but used within 1 - 1 1/2 days.
8. Always make small holes with a fork in the pizza dough base.
9. Always use pizza sauce very generously.
10. Always use limited toppings like 1 mushroom, 1/8 th of  a green pepper, 1/ 16 th of a pineapple, 1/2 tomato, 1/8th of  a big onion (sliced lengthwise)
11. Pizza should always be baked in 425 deg F preheated hot oven in the middle rack.
12. Cake pan can also be used to bake Pizzas.
13. After spreading the dough on the pan, let it rest for another 10 min before placing the toppings.
14. Always use Mozarella cheese which is best for pizza.

Yeast raising after 10 min

Note that the foams are upto an inch above the water level

Ingredients

All purpose flour - 3 1/2 cup (Enough for 2 people)
Oil - 3 sp
Warm water - 1 cup
Active Dry yeast - 1 sp
Honey / Sugar - 2 sp
Salt - To taste

Method

1. Take flour in a large bowl. Add oil to it.
2. In a small bowl (not in a cup since bubbling yeast may spill out), take warm water.
3. Immediately add yeast, sugar/ honey and salt. Mix them together.(Sugar is added to stimulate the bubbling process of yeast to make it active)
4. Let this rest for 10 - 15 min till the yeast mixture raises and foams.
5. Add this to the flour and make a soft dough.(Add little water/ flour if required)
6. Knead the dough for about 5 min.(better to knead on  a clean counter - top)
7. Apply oil all over the dough and let this rest in a closed bowl for 2 hours at room temperature.
8. After 2 hrs, punch and knead the dough for a minute. Now the dough is ready for baking pizza.The dough can be used immediately (or) kept in a closed container in the refrigerator & can be used within 1 - 11/2 days. (i.e) Better to prepare the dough by 11 a.m, refrigerate and can be used for dinner the same day or the next day

Baking Pizza:

1. Preheat the oven to 425 deg F placing the rack in the middle of the oven.
2. Grease a pizza pan / cookie tray / round cake pan /oblong cake pan with little oil.
3. Spread the pizza dough on the pan with hands in the shape of your choice, making crust at the edges.
4. Let this rest for another 10 min.
5. With a metal fork, make small holes all through the pizza.
6. Spread pizza sauce all over the base (except the edges) very generously.
7. Arrange the toppings of your choice.
8. Spread shredded mozarella cheese to cover the toppings.
9. Apply 2 spoons of oil in circles over the cheese.
10. With a brush / spoon, apply oil on the edges of the pizza.
11. Place the tray in the middle rack of a 425 degree F preheated hot oven.
12. Bake till the cheese become brown. This is when the pizza is done. This may take around 20 - 30 min depending on the size & thickness of the pizza.
13. Using a pizza cutter / knife, cut into slices.
14. Enjoy with coke.

Variation

1. In a mixer / blender, grind 4 garlic pods, 1/4 sp cumin + fennel, a pinch of hing, 2/3 red chillies or red chilli powder, 1/4 sp garam masala along with very little water & add to the flour before adding yeast. This makes a spicy pizza base.
2. Replace some all purpose flour with wheat flour to make healthy wheat based pizza.
3. Divide the dough into small balls and make palm - sized pizzas. Kids will love them.
4. Can try out rectangular pizza, elliptical pizza too.

Note

1. Of all fruits, pineapple goes well with pizza. Other fruits like grapes, strawberry, blueberry, banana will not go well with pizza (have tried them already)
2. Better not to try too thick crust pizza at home because it may not get fully cooked inside.
3. Never give up. Keep trying till achieved.
4. The uploaded video is not a professional one. Kindly bear with that.

Oven roasted Corn on the cob

Corn ......always the best in taste & for health...Tastes excellent when roasted than cooked in boiling water / steam.

             Don't have a grill to taste BBQ corn??? No need to worry!!! Get the exact taste, simply with the oven in broiler mode....

Ingredients

Corn - 4 Nos. (all husks removed & cleaned)

Oil

Red chilli powder / Pepper powder

Salt

Broiler Tray (mostly comes with the oven)

Method

1. Set the oven to broiler mode with its maximum temperarure.(mine is 500 deg F)
2. Place the oven rack in the upper position, very nearer to the heat source (make sure the broiler tray can get inside w/o touching the heat source)
3. Dip fingers in oil and apply oil all over the corns.
4. With a paper tissue, spread chilli powder / pepper powder & salt all over the corns according to the required taste and spiciness.
5. Arrange the corns on the broiler tray with equal spacing (better to arrange big sized corns directly under the heat source. )
6. Cook for 30 - 40 min, turning the corn once every 5 min after the first 15 min.
7. Serve hot.

Broiler tray

Note

1. Step 4 can also be done once the corn is roasted, but "Be cautious...contents are hot."
2. The stem on the top of each corn may sometime catch fire. Have an eye on them in the last few minutes (OR) they can be removed initially too.

Apple Rice

Need to finish all the apples got from APPLE PICKING or simply bought from the market??? Here is a spicy Indian style rice variety that is lovable to eat & to empty the apple basket too!!!

Ingredients

Green Apple - 1 (grated)

Oil - 4 sp

Mustard - 1/4 sp

Urad dhal - 1/4 sp

Curry leaves - 10 Nos.

Coriander leaves - 2 stems (chopped)

Ginger - 1 inch piece (grated)

Big Onion - 1/2 (chopped)

Tomato - 1/2 or 1

Coriander powder - 1/2 sp

Red chilli powder - 1/2 sp

Turmeric powder - less than 1/4 sp

Cumin powder (jeera powder) - 1/4 sp

Garam masala - 1/2 sp

Mutton masala (optional) - 1/4 sp

Salt - To taste

Basmati Rice - 1 cup

Water - 1 1/2 cups

Method

1. Grate the green apple using a grater(grate very fast else apple will change its color).
2. Cook for 4 min in a microwave adding a very few drops of water (or) cook in a pressure cooker (w/o whistle) with 1/4 cup water till steam starts releasing thro' the nozzle.
3. In a pressure cooker, add oil & when it is hot, add mustard, urad dhal, curry leaves, coriander leaves one by one.
4. When these splutter, add the grated ginger at a low - medium heat (since ginger sticks to the bottom & gets burnt easily)
5. Add onions and fry till they are transparent.
6. Add tomatoes and fry till they turn mushy.
7. Add the half cooked, grated apple and fry for 2 min.
8. Add all the masala powders and salt & fry for another 2 min.
9. Now add the basmati rice and water.
10. Cook for 2 -3 whisthes in a medium heat.
11. Serve with any vegetarian / Non - veg fries.

Note

1. Whole jeera can be added to the oil instead of cumin powder.
2. Never tried with red apples. Unripe red apples may go well for this recipe.

Fish Kuzhambhu

Ingredients

Fish pieces - 6 to 8 Nos.(Any choice of fish)
Tamarind - 1 1/2 pods
Coconut - 1/4 of a whole coconut
Red chillies - 2
Cumin - 1/4 sp
Big onion - 1/2 (or) equivalent small onions
Coriander powder - 1 sp
Red chilli powder - 1/2 sp
Turmeric powder - 1/4 sp
Salt - To taste
Tomato - 1
Seasoning:
Oil - 3 sp
Mustard - 1/4 sp
Urad dhal - 1/4 sp
Fenugreek seeds (vendhayam) - 1/4 sp
Onion - 2 sp
Curry leaves - 10 Nos.

Method

1. Grind coconut, red chillies and cumin to a fine paste along with necessary water.
2. To this, add big onion and grind to a fine paste.
3. Soak tamarind in hot water for 10 min and extract tamarind juice.
4. Cut the fish pieces and keep them aside.
5. In a pan, add the grind masala, tamarind extract, the masala powders,salt and tomato (cut into four) along with necessary water to cook the masala.
6. When the masala is half cooked, turn the stove to a low - medium heat (else fish pieces will get dissolved in the kuzhambhu) and add the fish pieces one by one.
7. When the kuzhambhu is 3/4th done, do the seasoning and add to the kuzhambhu.
8. Let this simmer for about 5 - 10 min in a low heat till the required consistency is reached.
9. Serve with white rice. Goes very well with Idli. Can also be taken with dosa occasionally.

Note

1. Fish kuzhambhu is generally prepared with more sourness & tartness compared to other kuzhambhu varieties. Hence the tamarind quantity can be increased to 2 pods (if desired).
2. Fish kuzhambhu tastes better if kept in the same pan in which it was prepared, till the time of serving.
3. Tastes excellent when eaten later than taken immediately after preparation.(i.e) tastes excellent for dinner than that for lunch.
4. Tastes extremely awesome if prepared in a sand pot.