Simple veggie pizza

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They say it pours when it rains and that’s turned out to be true for pizzas at my place. Its ages since I made pizzas, but once I started there was no stopping me! Three pizzas out of the oven was thrilling indeed.

Since my pizza making skills are a little rusted, I was more happy that these came out decent than to worry to much about the imperfections. The yeast Gods weren’t that upset, so the bread part of it came out decent. I did over bake and produce a hard crust for the pizzas, but it was only the edge so no complaints there (well, there is, but let’s ignore it for the time being…and for the future as well! :D).

A simple saute of onions and capsicum was made for the third pizza and this is (was!) one of my oft repeated topping. Anyway, I still have some flour. I still have some yeast. And who knows! maybe more pizzas might come out of the oven.

Mind you, I told pizzas, not buns!!

To make the topping for a 9″ pizza, dice one medium onion and one medium capsicum into big pieces and saute them for a few minutes with salt and pepper. Prepare the pizza base and spread 2-3 tablespoon of pizza sauce(readymade) on top of it. Add the prepared veggie toppings and about 3/4 cup of cheese. Bake at 400F/200C for about 20 minutes until the cheese melts and the base is cooked.

Good topping additions would have been sauteed mushrooms, baby corn and olives.

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Koki

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It came as a shock to me that off the 30 plus recipes in my drafts folder, there are only a handful of wheat based recipes. Almost everything centers around rice. That was quite an eye opener for me! I needed to do some quick thinking as this week’s chosen theme for Blogging Marathon is wheat based dishes.

Whenever I am in doubt, I just go to Vaishali’s blog. She makes everything look simple and I always find myself willing to try her tasty, but easy to make recipes. Today’s trip ended with me trying the recipe for Koki from her space. I would have loved to try the recipe that uses up leftover rice, but looks like I should reduce my rice fixation a bit. Oh..Who am I kidding? I will try it some other time :D.

Koki is a healthier version of paratha and has a shelf life of couple of a days making it ideal for travel food. It can be made with onions and other masalas also, but that will impact the shelf life. The one here is a simple recipe with only black pepper in it for flavor.

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Add one cup wheat flour, 1 tablespoon ghee/oil, 1/2 teaspoon black pepper and salt as needed. Mix with hands until it comes to a sandy texture. Make a well in the middle and add water (it took a little less than half cup for me) in small batches. Keep kneading until you get a stiff dough. Divide it into four equal balls.

Roll out the koki into thick chapati using a rolling pin. Use a little flour, if needed to prevent sticking. I didn’t need any. Score lightly with a knife in diamond pattern. Cook in a heated tawa.

Smear some ghee and flip over to cook both sides until golden spots appear. Serve with yogurt.

Ingredients:

  • 1 cup wheat flour
  • 1 tablespoon ghee
  • 1/2 teaspoon black pepper
  • salt as needed
  • ghee for smearing on koki while cooking

Method:

  1. Add one cup wheat flour, 1 tablespoon ghee/oil, 1/2 teaspoon black pepper and salt as needed. Mix with hands until it comes to a sandy texture. Make a well in the middle and add water (it took a little less than half cup for me) in small batches. Keep kneading until you get a stiff dough.
  2. Divide it into four equal balls. Roll out the koki into thick chapati using a rolling pin. Use a little flour, if needed to prevent sticking. I didn’t need any. Score lightly with a knife in diamond pattern.
  3. Cook in a heated tawa. Smear some ghee and flip over to cook both sides until golden spots appear. Serve with yogurt.

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Quesadilla

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This post is a part of  the mega Blogging Marathon and A-Z challenge. I have chosen ‘popular American dishes’ as my theme.

Quesadilla (pronounced keisadiya) is not an American dish. It has Mexican origins, but its part of American cuisine in a big way. Mexican food as such is very popular with enough changes to suit the American palate.

Recipes as simple as this can be modified anyway you want. What I have here is a very basic and very simple quesadillas.  I usually prefer veggie and beans filling for quesadilla, but my son loves it this way with only cheese as filling and nothing else.I have used ready made flour tortillas, but you can make your own at home. Even better, use a whole wheat chapati. Cheese filled chapatis do sound good to me!

Fun thing about this post is the textiles used here. Its from my blogging friend Pavani. Last week, we had a mini BM meet. Pavani, Usha and Mireille had come over and we had a wonderful time which included a photo session and small shopping trip to Christmas tree shop near by. Any meet that includes food prop shopping is fun and this was no exception. But Pavani sent me on a sugar high when she gave all of us some textiles from her collection. I was so happy that I don’t even remember whether I thanked her at that point of time! Given that my current prop obsession is kitchen napkins for taking pictures, it was a timely and well appreciated gift.

Thanks a ton girls, you make my life so much better with your company and now, with textile pieces as well :-)!

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Pictorial:

Place a pan on medium heat. Add one tortilla with 1/3 cup shredded cheese it. Cover it with another tortilla.

Cover with a lid (optional, but it helps melt the cheese better) and flip when the bottom side is lightly brown. Take off the heat when both sides are lightly brown. Cut into eight triangles and serve with salsa. Recipe below.

Ingredients:

  • 2 ready made tortillas
  • 1/3 cup shredded cheese

Method

Place a pan on medium heat. Add one tortilla with 1/3 cup shredded cheese it. Cover it with another tortilla. Cover with a lid (optional, but it helps melt the cheese better) and flip when the bottom side is lightly brown. Take off the heat when both sides are lightly brown. Cut into eight triangles and serve with salsa.

For fresh tomato salsa, mix finely chopped tomatoes(2 medium) and red onions(1/2 medium). Add salt and pepper to taste, a squirt of lemon juice if preferred and 2 handful of chopped coriander if you have them (I didn’t!). Top with a dollop of sour cream for a guilty pleasure :D.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

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Black beans and corn quesadilla

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One of the most difficult questions in life is “What to pack for lunch tomorrow?”. Throw in a kid who is not a fan of Indian food and who hates rice in particular, the question becomes a lot more complicated.

Having brought up on a diet of rice and veggies every single day, you are at a loss for what to pack. You find yourself using a good portion of your brain to answer the everyday riddle of “What’s for the grain? What’s for the veggie/fruit? and What’s for the snack? question.

The answer came in the form of nutella sandwiches last year. But this year, to complicate matters more, the lunch box has to be nut free.  So this is one of the options that I choose for the kid’s lunch. Loads of veggies, some cheese to hold everything together and a whole wheat wrap and you are done. I make the filling ahead and store it in the fridge. The filling is good for sandwiches as well.

Read on for the recipe.

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Pictorial 

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Heat one teaspoon in a pan and saute one chopped onion and 2 pods of chopped garlic.

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Add one small diced capsicum. Saute.

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Add 1/2 cup frozen or fresh corn, one can of drained black beans and one big chopped tomato.

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I had about 1/3 cup of sautéed mushrooms, which I added to the mix. Add 1/2 teaspoon of chili powder (or per taste) and salt as needed.

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Mix well and set aside. This can be made ahead and refrigerated/ frozen as well.

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Heat a pan, add the whole wheat or plain tortilla.

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Once the tortilla is heated up, add 1-2 tablespoon of grated cheese all over.

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Once the cheese starts melting, add 2 tablespoon of the prepared filling on one half of the tortilla.

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Fold the tortilla over and cook both sides. Take off the heat, cut into 2 or 4 triangles using a pizza cutter. Pack as lunch or enjoy as dinner.

Recipe source: a friend

Recipe makes : about 1.5 – 2 cups of filling.

Ingredients:

For the filling:

  • one teaspoon of oil
  • one chopped onion
  • 2-3 garlic pods, minced or crushed
  • 1/2 of a big capsicum or one small capsicum, chopped small
  • 1/2 cup fresh or frozen corn
  • one big tomato, chopped
  • one can black beans, drained
  • 1/2 cup sliced mushrooms, optional
  • 1/2 – 1 teaspoon chili powder
  • salt

For assembling:

  • one whole wheat tortilla
  • 1-2 tablespoon, grated cheese
  • 1-2 tablespoon prepared filling

Method:

  1. Heat one teaspoon in a pan and saute one chopped onion and 2 pods of chopped garlic.
  2. Add one small diced capsicum. Saute. Add 1/2 cup frozen or fresh corn, one can of drained black beans and one big chopped tomato. I had about 1/3 cup of sautéed mushrooms, which I added to the mix.
  3. Add 1/2 teaspoon of chili powder (or per taste) and salt as needed. Mix well and set aside. This can be made ahead and refrigerated/ frozen as well.
  4. Heat a pan, add the whole wheat or plain tortilla. Once the tortilla is heated up, add 1-2 tablespoon of grated cheese all over. Once the cheese starts melting, add 2 tablespoon of the prepared filling on one half of the tortilla.
  5. Fold the tortilla over and cook both sides. Take off the heat, cut into 2 or 4 triangles using a pizza cutter. Pack as lunch or enjoy as dinner.

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