Homemade Chicken Pizza

Pizza Dough
1.All purpose flour-3&1/2cup
2.Warm water-1&1/2cup
3. Active dry yeast-1tbsp
 4.Olive oil-1&1/2tbsp
 5.Sugar-1tbs
    Salt

• Soak yeast in warm water and set aside until forming bubbles.(10 minutes).
• In a large bowl mix together  all purpose flour,yeast mixture,sugar,salt and olive oil.Knead for about 8 minutes or until smooth and elastic.Cover with a plastic wrap and allow to rise in warm place for 1-2hrs.Punch the dough down.
• Divide the dough into 3.Take one ball and flatten it with your hands or a rolling pin on a lightly floured surface.Brush the top with olive oil.

Pizza Sauce

1.Tomato sauce-1cup

   Tomato paste-1/2cup

2.Garlic(minced)-1tsp

   Oregano-1tsp

3.Pepper powder-1tsp

4.Olive oil-1tbsp

• Heat oil in pan and fry garlic ang oregano.Add tomato paste,tomato sauce and pepper powder.Bring to a boil.Cook until sauce thickens.

Topping

1.Chicken breast(cubed)-1

    Pepper powder-1tsp

    Salt

2.Capsicum(cubed)-1/2cup(red,green,yellow)

   Mushrooms-1/2cup

   Onion(cubed)-1

3.Mozzarella cheese(grated)-1cup

   Parmesan cheese-1/2cup

4.Olive-1/2cup

• Cook chicken with pepper powder and salt.
• Place pizza stone on the center rack of the oven.Preheat oven to 225 degrees.
• Spread pizza sauce over the crust with a spoon.Then sprinkle with a layer of cheese.Over this spread the vegetables and chicken.Top with grated mozzarella,olive and Parmesan cheese.Brush some olive oil on to the edge of the pizza.

• Bake until the cheese melts and the edges become golden.(12-15 minutes)
• Transfer it to a serving plate.Sreve with tomato sauce.

Chilly Fish

1.Fish fillet-250gms 
   Ginger garlic paste-1tsp
   Pepper powder-1/2tsp
   Salt
2.Cornflour-2tbsp 
   Maida-2tbsp 
   Beaten egg-1/2
   Chilly paste-1tsp
   Ginger-garlic paste-1tsp
   Salt 
3.Ginger(chopped)-1tsp
   Garlic(chopped)-1tsp 
   Green Chilly(chopped)- 1tsp 
4.Capsicum(yellow,green,red)-1cup 
   Onion-1 
   Spring onion(chopped)-2tbsp 
5.Hot chilly Sauce-2tbsp 
   Tomato sauce-3tbsp 
   Soya sauce-1tbsp 
   Chilly paste-1tsp(optional) 
6.Cornflour-1tsp 
   Water-1/4cup 
7.Refined Oil 

•  Marinate fish pieces with GG paste,pepper powder and salt.
• Make a slightly thick batter with Cornflour, maida, beaten egg, Chilly paste ,Ginger-garlic paste ,water and salt.
•  Coat Fish pieces with the batter and then deep fry till golden. 
•  Heat 2tbsp refined oil in a pan.Add ginger,garlic, green chilly and fry for a minute.
•  Add onions,chopped spring onion and capsicum . Saute till onions turn translucent and shiny(do not brown the onions). 
• Add soy sauce,chilly sauce,tomato sauce and chilly paste.Fry for a minute. 
• Add, 1tsp cornflour dissolved in 1/4 cup water.Add the fried fish and mix well.Adjust salt and remove from heat. Garnish with chopped spring onion.

Mutter Paneer(Microwave)

1.Paneer-200gms
   Frozen green peas-1/2cup
2.Onion-1
   Tomato-1
   Garlic-2
   Ginger-1small piece
   Green chilly-1
3.Turmeric powder-1/4tsp
   Kashmiri chilly powder-1/2tsp
   Coriander owder-1/2tsp
   Garam masala-1/4tsp
4.Water-2/3cup
   Salt
5.Cashewnuts-10
7.Butter-1tbsp
   Cardamom-1
   Cloves-2
   Cinnamon-1small piece
   Bayleaf-1
   Cumin seeds-1/2tsp
8.Fresh Cream-1tbsp(optional)
   Coriander leaves(chopped)-1tbsp

• Shallow fry paneer cubes in 1 tbsp of butter. Keep aside.
• Cut onion, tomato ginger,garlic and green chilly.Microwave on 100% power for 2 minutes.Grind it to a smooth paste. 
• Heat 1tbsp butter in a microwave safe dish on 100% power for 1 minute.Add whole masalas and microwave for 30 seconds.Add onion-tomato paste and microwave on 100%power for 5 minutes. Stir 2 times during cooking.
• Add turmeric powder,chilly powder and coriander powder.Microwave on 80%power for a minute.
• Add 2/3cup water,salt ,paneer,green peas and mix well.Close the dish and microwave for 4-5 minutes.Stir  2 times during cooking.
• Add cashew paste and coriander leaves.Mix well and microwave on 80%power for 3 minutes.
• Garnish with fresh cream and coriander leaves.

Vegetable Omelet (microwave)

1.Egg-1
   Onion(chopped)-1tbsp
   Carrot(grated)-1tbsp
   Green chilly-1
   Coriander leaves-1tsp
   Salt
2.Oil-1tbsp

• Mix first set ingredients in a large bowl with a wire whisk.
• Heat 1tbsp oil /butter in a microwave safe dish.Microwave on 100%power for 1 minute.
• Pour egg mixture and cover with a lid.Microwave on 100% power for 1minute.(Adjust cooking times according to your oven's power )

Eggless Cheese Icecream

1.Milk-500ml
   Sugar-1/2-2/3cup
   Vanilla custard powder/corn flour-2tbsp
2.Cottage Cheese(paneer)/Akawi cheese-150gms
3.Fresh Cream-170gms

• In a sauce pan combine first ingredients.Cook over medium heat ,stirring constantly,until the mixture is thick.Remove from heat and keep it aside to cool.
• Add fresh cream and refrigerate for 2-3 hours.
• Add grated cheese and transfer it into a blender.blend until smooth.
• Refrigerate for 5-6 hours.
• Scoop and serve.

Baby corn Bajji

1.Baby corn-10nos
2.Besan flour(kadala mavu)-3/4cup
  Turmeric powder-1/4tsp
  Chilly powder-1/2tsp
  Ginger garlic paste-1tsp
  Coriander leaves(chopped)-1tbsp
  Water
   Salt
3.Oil

• Make a thick batter with basen flour,turmeric powder,chilly powder, ginger garlic paste,water and salt.
• Add chopped coriander leaves and mix well.
• Dip each corn into the batter and deep fry until golden color.
• Serve hot with tomato sauce.

Nurukku Gothambu Palpayasam/Broken Wheat Payasam

1.Broken Wheat-a handful
2.Milk-1lr
   Water-1/4lr
3.Cardamom-3
4.Sugar-3/4 cup
5.Ghee-1tbsp
   Cashew nuts-10
   Raisins-1tbsp

• Wash and soak broken wheat in water for 30 minutes.
• Boil milk with water and cardamom.Keep stirring till the volume reduces to half.
• Add broken wheat and cook on low flame till the wheat is cooked.
• Add sugar and keep stirring it.Let it boils till payasam thickens.
• Garnish with fried cashew nuts and raisins(optional)

Gooseberry Pickle (Nellikka Achar)

1.Gooseberry(nellikka)-200gms (12-15nos)
   Garlic cloves-10sliced
2.Kashmiri chilly Powder-1&1/2tbsp
    Asafoetida powder(kayapodi)-1/8tsp
    Fenugreek powder(uluva podi)-1/8tsp
    Salt
3.Gingelly oil (ellenna/nallenna)-3tbsp
4.Mustard seeds-1tsp
   Curry leaves-2springs
5.Vinegar-1tbsp

• Heat 3tbsp oil in a pan and shallow fry gooseberry(whole/sliced) and garlic.remove from oil and keep it aside.

• In the same oil splutter mustard seeds and curry leaves.Add chilly powder and fry on low flame for a minute.
• Add salt and nellikka(gooseberry) and garlic.Saute for 2-3 minutes.Add asafoetida powder,fenugreek powder and vinegar.Mix well and switch off flame.Allow it to cool.

Vazhakoombu Thoran (Plantain Flower Stir Fry)

1.Vazha koombu (Plantain Flower)-1small
   Coconut oil-1tbsp
   Turmeric powder-1/4tsp
   Salt
2.Vanpayar/Cherupayar(Black gram/Green gram)-1/2cup cooked(optional) 
3.Shredded Coconut-3/4cup 
   Chilly powder-1/2tsp
   Cumin seeds-1/2tsp
   Garlic cloves-3
4.Coconut oil-1tbsp
   Mustard seeds-1tsp
   Parboiled rice-2tsp
   Dry red chilly-2
   Curry leaves-2springs

• Remove 4-5 outer layer of plantain flower and chop it finely into a pan with water.Drain and mix it with 1tbsp coconut oil,turmeric powder and salt .
• Crush coconut with cumin seeds,garlic and chilly powder.
• Heat oil in a pan and splutter mustard seeds and rice.Fry red chilly and curry leaves.Add chopped plantain flower,cooked gram and crushed coconut.Mix well and adjust salt.Cover and cook on low flame for 10 minutes.Remove the lid and stir well.Cook until the mixture is dry.

Aloo Paratha (Potato Stuffed Flat Bread)

Dough
Wheat flour-2cups
Salt
Water
Oil-1tbsp

• Combine flour ,salt and oil in a bowl.Add water and knead into a soft dough.Cover with a wet cloth and keep it aside for an hour.

Potato Filling
1.Potato(Cooked/microwave on 80% power for 4-5 minutes)-2
 2.Onion(chopped)-1small
   Coriander leaves(chopped)-2tbsp
   Green chilly(chopped)-1
3.Turmeric powder-1/4tsp
   Garam masala powder-1/4tsp
   Salt

• Peel and mash the potatoes.Add chopped onion,green chilly,Coriander leaves ,turmeric powder ,garam masala powder and salt.Mix well..

Making Parathas
Divide the dough into balls and stuff with 2 tbsp of potato filling.Roll out on a floured surface and roast on a hot tava.Spread 1tsp of butter/oil on the paratha.

Chakka Erissery (Jackfruit Cuirry)

1.Raw jack fruit (chopped)-2cups
   Turmeric powder-1/2tsp
   Chilly powder-1/2tsp
   Salt
2.Vanpayar/red gram-1/4cup(soaked overnight)
3.Coconut-1/2cup
   Cumin seeds-1/2tsp
   Garlic-2cloves
4.Coconut oil-2tsp
   Mustard seeds-1/2tsp
   Cumin seeds-1/2tsp
   Dry red chilly-2
   Chopped pearl onion-2
   Shredded coconut-1/3cup
   Curry leaves

• Cook red gram in a pressure cooker with turmeric powder,chilly powder,salt and 1cup waterAdd chopped jack fruit and water(if needed).Cook it again for 1 whistle.
• Grind together coconut,cumin seed and garlic.
• Add ground paste into the cooked jack fruit and mix well.adjust salt and cook util desired consistency is reached.
• Heat 2tsp oil in a pan and splutter mustard seeds and cumin seeds.add red chilly , curry leaves,chopped shallots and grated coconut.Fry until brown.Add this seasoning into the curry and mix well.
• Serve with rice.