Thin Crust Pizza

Makes: 3 (medium-size)

INGREDIENTS:

2 cups Maida

1/2 cup Lukewarm water

1 sachet Dry Yeast

1/2 tsp Sugar

1/4 tsp Salt

1/2 tsp dry herbs

1 tbsp cup Olive Oil

METHOD: 

- Take some water in a bowl and add dry yeast with a lil sugar. Set aside for 5-6 mins. 

- In another bowl, take maida and mix salt in it. Make a well in centre of bowl. Add the yeast mixture and some oil. 

- Mix them all together and form a sticky dough and knead it for 10 mins.

- Brush a bowl lightly with oil and sprinkle some maida in bowl. 

- Put dough in it and set aside in a warm place to rise until its doubled in size.

- Once done, punch it well to remove air make big size balls out of it and roll it medium-thick.

- Use your choice of pizza sauce & toppings. Bake it for 10-15 until pizza-crust is crisp & golden-brown in color.

Garlic Pasta

INGREDIENTS:

Penne pasta

Chopped Garlic (a lil more)

Chopped Tomatoes

Boiled Corn

Chopped Capsicum

Chopped Onions

Oregano

Red chilly flakes

Salt

Olive Oil

METHOD:

- Cook pasta in boiling water with a pinch of salt and tsp of oil.

- Drain first and then rinse under the cold water so it doesn't become sticky.

- Take some oil in a pan and add chopped garlic, onions & capsicum and let it cook for a while.

- Add chopped tomatoes & cooked pasta and mix well.

- Once pasta are well coated, add salt, oregano & chilly flakes and mix gently.

- Serve hot with Butter-Herb rice.

Aloo Pauwa

INGREDIENTS:

Medium-thin pauwa (flattened rice)

Boiled n cube cut potatoes

Chopped Capsicum

Chopped Onions

Chopped Tomatoes

Chopped Coriander

Lemon Juice

1/2 tsp Sugar

Salt

Turmeric Powder

Mustard Seeds

Hing

Oil

METHOD:

- Rinse pauwa nicely and keep it aside for 10 mins.

- Heal oil in kadai and add mustard seeds and hing.

- Let it splutter well and add chopped capsicum & onnions.

- Saute it for a while and add potatoes & pauwa.

- Add salt, sugar, turmeric powder, lemon juice and mix well.

- Garnish with chopped coriander, tomatoes and serve hot.

Tandoori Paneer Tikka

INGREDIENTS:

200 gm Square cut paneer

1/2 cup Tandoori Marinade

Oil, for pan-grilling

METHOD:

- Take tandoori marinade in a big bowl and coat paneer cubes well with this marinade and cover the bowl with lid or plastic wrap.

- Plastic wrap it and keep it in refrigerator for at least 4-5 hours for the best results.

- Put some oil in pan and heat it on high flame.

- Grill paneer on it till it forms crispy skin on both the sides. Give a lil burnt n smoky effect (if preferred).

- Garnish with lemon-soaked onion juliennes n serve hot with mint chutney.

(For the best "dhaba-type aroma", you can use a charcoal method before serving to give smoky effect)

Linking this recipe to: Motions and Emotions & Jagruti's Cooking Odyssey