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Showing posts with label KIDS RECIPES. Show all posts
Showing posts with label KIDS RECIPES. Show all posts

May 2, 2020

Cauliflower Pakoda Recipe / Gobi Pakora

cauliflower pakoda
Cauliflower Pakoda is an easy, yummy snack recipe for tea time. Cauliflower pakoda is different from Gobi 65 in ingredients. Gobi 65 is prepared using maida/ all purpose flour and corn flour whereas gobi pakora is made using besan flour and rice flour. Pakoda is more like bajji bonda recipe. Cauliflower pakoda stays crispy for long time. Addition of cooking soda/ baking soda is essential to make it crispy else gobi pakoda tastes hard. Friends, do try this yummy, kids friendly cauliflower pakoda during this cauliflower season. You can make it for your weekend lunch or for evening snacks to enjoy with tea !

Check out my Gobi 65, Gobi manchurian, Gobi curry without onion, garlic, South Indian cauliflower poriyal, cauliflower kuzhambu, cauliflower kurma, Gobi paratha, Gobi biryani

Video: Cauliflower Pakoda Recipe

Crispy cauliflower pakoda / Gobi Pakora recipe.
Cauliflower Pakoda Recipe

cauliflower pakoda recipe

Cauliflower Pakoda Recipe / Gobi Pakora


Cauliflower Pakoda Recipe / Gobi Pakora

How to make cauliflower pakoda with besan flour and rice flour. 



Cuisine: Indian
Category: Snacks
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS

  • Cauliflower / Gobi – 15 florets
  • Besan flour – 1/2 cup
  • Rice flour – 1/4 cup
  • Cooking soda / baking soda – a pinch
  • Ginger Garlic paste – 1 tsp
  • Fennel seeds powder – 1/2 tsp (optional)
  • Turmeric powder – 1/4 tsp
  • Red chilli powder - 1 tsp ( I used Kashmiri chilli powder)
  • Garam masala powder - 1/2 tsp
  • Salt – as needed
  • Chopped Mint leaves – few (optional)
  • Curry leaves - Few (chopped)
  • Water - as needed
  • Cooking oil - to deep fry
HOW TO MAKE CAULIFLOWER PAKODA
  1. Wash and parboil the cauliflower florets. Drain and set aside.
  2. In a wide bowl, mix all the ingredients given above except cooking oil.
  3. Add required water and coat the cauliflower pieces.
  4. Heat oil and deep fry the cauliflower pieces till golden in both the sides.
  5. Remove in a tissue paper and enjoy with tomato sauce or chutney !
METHOD - STEP BY STEP PICTURES
  • Wash the cauliflower florets. Boil 2 cups of water adding a pinch of turmeric powder and add them. Roll boil for 5 minutes and switch off the flame. Drain the excess water and set aside.  

  •                         
  • In a wide bowl, take parboiled cauliflower, besan flour, rice flour, chilli powder, garam masala powder, salt, turmeric powder, ginger garlic paste, chopped curry leaves, mint leaves, curshed fennel seeds and bakings soda. Mix well. 
  • how to make cauliflower pakoda
  • Sprinkle water and mix well to coat the cauliflower pieces with masala. Make sure its not too dry. 
  • how to make cauliflower pakoda
  • Heat oil in a kadai and when it gets heated , drop a pinch of batter to check the oil temperature. If it rises to the top immediately, oil is heated. Now lower the flame and drop the cauliflower peices one by one in batches. 
  • how to make cauliflower pakoda
  • Increase the flame to medium and deep fry the cauliflower pieces till golden in color on both the sides. Toss and flip whenever needed. Do not wait for all the bubbles to cease.  
  • how to make cauliflower pakoda
  • Remove in a tissue paper. Enjoy with rice or as an evening snack. My daughter loves it with tomato sauce.

Note

  • Adjust the quantity of chilli powder and garam masala powder as per your taste.
  • Parboil cauliflower before mixing the flours. Raw cauliflower takes more time to cook in oil.
  • Do not wait for all the bubbles to cease while frying. Remove once it turnd golden in color. 
  • You can use corn flour in place of rice flour. 

Yummy, kids friendly cauliflower pakoda is ready to enjoy. You can have with ketchup.
gobi pakora


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April 26, 2020

Potato Kara Kari – Urulaikilangu Kara Curry Recipe

Potato kara kari
Potato curry / potato roast can be prepared in many ways. This Tamilnadu brahmin style potato kara kari recipe without onion, garlic is one of the easiest method of making it. It tastes so good with sambar, rasam and curd rice. You can also serve it with lemon rice. Kids would love this potato kara kari if you make it less spicy. If you have boiled potatoes in hand, you can make this kara kari under 10 minutes. No grinding and very less chopping works is needed for this recipe. I have already shared a Tamil brahmin style urulaikilangu fry recipe in my blog. But this recipe is completely different from that version. I followed this potato kara kari recipe from Jeyashri’s blog and a YouTube video as this kara curry is served in traditional Tamil brahmin weddings( Kalyana veedu). Yesterday I prepared this curry for the first time with slight modifications. I used both besan flour and rice flour along with spice powders. The smell and the texture of roasted potatoes coated with masala was so appealing and drool worthy. We all loved it. Friends, do try this Tamil nadu style potato roast i.e urulaikilangu kara kari for rice and enjoy !

Check out my another version of no onion, no garlic brahmin style potato fry too!

Also check out my MIL's style potato curry I make for my guests.

And my mom's style potato poriyal with onion, garlic.


Potato kara kari



Potato Kara Kari / Urulaikilangu kara curry recipe


Potato Kara Kari / Urulaikilangu kara curry recipe

Potato Kara Kari / Urulaikilangu kara curry recipe - Tamil brahmin style potato roast recipe for rice.



Cuisine: Tamilnadu
Category: Side dish
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes



INGREDIENTS

  • Boiled potato – 2 big
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal – 1 tsp
  • Curry leaves - Few
  • Red chilli powder - 1 tsp
  • Turmeric powder – 1/4 tsp
  • Hing / Asafetida - 1/4 tsp
  • Salt – as needed
  • Rice flour – 1.5 tsp
  • Besan flour – 1.5 tsp
HOW TO MAKE POTATO KARA KARI
  1. Wash and pressure cook potatoes in high flame for 2 to 3 whistles adding required water.
  2. Peel the skin and chop into big cubes. Set aside.
  3. Mix the spice powders, flours and salt. 
  4. Heat oil and splutter mustard seeds, urad,chana dal and curry leaves.
  5. Lower the flame completely. Add the mixed powders.
  6. Mix quickly without burning. Add the potato cubes and mix well.
  7. Cook in medium flame tossing at regular intervals till potatoes get roasted.
  8. Switch off the flame. Serve with sambar, rasam or curd rice.
METHOD - STEP BY STEP PICTURES
  • Wash the potatoes. Cut into two pieces. Take in a pressure cooker and add sufficient water to cover the potato. Pressure cook in high flame for 2 to 3 whistles. Remember potato should not become too soft or mushy. It should be cooked but firm in shape.

  • Open the cooker after the steam is released naturally. Take the potatoes and keep in cold water till it cools down. Peel the skin and cut into cubes as shown in the picture. You can also chop into small sized cubes if you like. 
  • Potato kara kari

  • Mix the rice flour, besan flour, red chilli powder, turmeric powder and salt. Mix well. Heat oil in a kadai. Splutter mustard seeds, urad, chana dal and curry leaves. Lower the flame completely.
  • Potato kara kari
  • Add the spice mix and mix quickly. Add the potato cubes immediately and mix to coat well. Keep the flame medium and toss the potato gently. Keep tossing and cooking in medium flame till potato is roasted well with a nice golden color on top. Besan and rice flour coating turns crispy. If the curry sticks to the bottom of kadai, scrape it and add to the curry. It tastes so good. I used non-stick kadai, so mine was not sticking to the pan.
  • Potato kara kari  Potato kara kari
  • Switch off the flame. Serve hot with sambar, rasam and curd rice.  Enjoy !!
 

Note

  • Adjust the quantity of chilli powder as per your taste.
  • For variations, you can add besan flour and rice flour at the end, roast till crispy and golden.
  • Make sure you don't burn the spice powders while adding to the hot oil. Keep the flame completely low and add it. Immediately add the potato cubes to avoid burning. 

Easy yummy potato kara kari is ready to enjoy with rice !
urulaikilangu kara kari
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March 30, 2020

Chocolate Quesadilla Recipe – Chocolate Tortilla Recipe

chocolate quesadilla recipe
I started making chocolate quesadilla at home after tasting chocodilla at Taco bell restaurant. Chocolate quesadilla is nothing but chocolate filled tortilla. Earlier I used to make Nutella quesadilla but this tortilla stuffed with dark chocolate shavings or choco chips tastes the best. Its so easy to make and I am sure your kids and family would love it. Its so easy to make it if you have readymade or store bought tortilla sheets in hand. Friends, do try this chocolate quesadilla and share your feedback with me. Lets see how to make chocolate quesadilla at home with step by step pictures.

Check out my Vegetable quesadilla recipe too !

chocolate quesadilla recipe

Chocolate quesadilla recipe / Chocolate tortilla recipe


Chocolate quesadilla recipe / Chocolate tortilla recipe

Chocolate quesadilla recipe with grated dark chocolate or choco chips.



Cuisine: Indian
Category: Sweet
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes



INGREDIENTS

  • Tortilla sheets - 4
  • Grated dark chocolate bar - 1 cup ( Use cooking chocolate bar) Or choco chips – 3/4 cup (adjust)
  • Butter - to grease the tortilla
HOW TO MAKE CHOCOLATE QUESADILLA
  1. Take the dark chocolate bar and grate in a plate. Set aside.
  2. Take the tortilla sheet and put in a butter greased dosa tawa.
  3. Cook one side of tortilla sheet and flip it. Spread the grated chocolate in one half of cooked side of the sheet.
  4. Fold the other side of the sheet to cover the chocolate and cook in dosa tawa greased with butter.
  5. Cook the tortilla sheets till golden brown spots appear in the sheet and chocolate melts.
  6. Remove and grease with butter. Serve hot !
METHOD - STEP BY STEP PICTURES
  • Take the cooking chocolate bar and grate it. Keep aside. Instead of chocolate bar, you can use small sized chocolate chips too.
  • chocolate quesadilla recipe
  • Grease the dosa tawa with butter and put a tortilla sheet. Cook one side and flip it. Spread the chocolate gratings in one half of the cooked side or spread the choco chips in one half of the sheet.
  • chocolate quesadilla recipe
  • Fold the sheet and cook both the sides by flipping and pressing the sheet until the chocolate melts.
  • chocolate quesadilla recipe
  • Grease with butter and remove the chocolate quesadilla. Cut into two triangles using a scissors or knife and serve hot ! Enjoy topping with chocolate sauce if you like.

Note

  • Adjust the quantity of chocolate as per your taste.
  • You can spread Nutella instead of grated chocolate but taste differs.
  • You can also try adding grated diary milk chocolate instead of dark chocolate but I am not sure about its taste and texture.
  • Do not over cook tortilla sheets. It may become chewy.
Try this easy, yummy chocolate quesadilla for you and your kids. Enjoy !
Chocolate tortilla recipe

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February 14, 2020

Finger Sandwich Recipe – Indian Style Tea Sandwich

Finger sandwich is in my try list for long time. I have heard from my friends its a good tea sandwich to please a gathering. English style finger sandwich can be prepared with different stuffing whereas in Indian style, people make it with mayonnaise mixed with vegetables or with green chutney, cucumber and tomato. As I have already posted mayonnaise sandwich, I tried finger sandwich with green chutney and cucumber for our weekend breakfast. It came out so tasty and colorful. Looks so cute too. I am sure this finger sandwich would be a super hit among the kids if you make it with mayonnaise base or with green chutney like this. Use fresh bread for the best taste. Also you can make this sandwich ahead of time but keep it in an air tight box, wrapped with damp paper towel or a wax paper and refrigerate till use to prevent the bread from drying. Ok Friends, do try this easy, yummy, Indian style finger sandwich recipe and share your feedback with me.




Finger sandwich recipe - Indian style


Finger sandwich recipe - Indian style

Indian style finger sandwich recipe using green chutney, cucumber and tomato



Cuisine: Indian
Category: Sandwich
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS

  • White bread or brown bread - 10
  • Cucumber - 1 or 2
  • Tomato - 1 (Seedless)
  • Chaat masala - to sprinkle
For green chutney
  • Coriander leaves - a handful
  • Mint leaves - a handful
  • Green chilli - 1 ( use 2 for spicy chutney)
  • Ginger - 1/2 inch piece
  • Garlic - 3 cloves
  • Almonds / badam - 5 (to give thickness to the chutney)
  • Cashew nuts - 5
  • Salt - as needed
  • Lemon juice - few drops
  • Sugar - a pinch
  • Turmeric powder - a pinch (for bright green color)
  • Water - as needed (use little and grind thick chutney)
HOW TO MAKE FINGER SANDWICH
  1. Wash and slice cucumber, tomato. Trim the edges of bread slices.
  2. Grind all the ingredients to a smooth paste adding sufficient water and make thick green chutney.
  3. Take 2 bread slices and apply butter on one of them. Spread green chutney on the other.
  4. Arrange the cucumber slice on the green chutney slice, sprinkle chaat masala and cover with the buttered bread slice.
  5. Cut into 2 or 4 pieces and decorate with a tomato slice. Insert a tooth pick and serve immediately.
  6. Enjoy this tea party finger sandwich in Indian style !
FINGER SANDWICH RECIPE - STEP BY STEP PICTURES
  • Wash and slice cucumber and tomato into round, thin slices. Set aside. 

  • Trim the brown part of bread and keep aside. Grind all the ingredients given under “Green chutney” adding less water. Make the chutney thick and spreadable.

  • Take 2 fresh bread slices. Apply butter on one slice and green chutney on the other slice.
  • finger sandwich recipe
  • Arrange cucumber slice on the green chutney slice. Sprinkle chaat masala powder and cover it with buttered bread.
  • finger sandwich recipe
  • Cut into 2 or 4 small pieces. Decorate with a thin tomato slice and insert a tooth pick. Repeat the same for the remaining bread slices too.
  • finger sandwich recipe
  • Serve immediately for best taste.
    Enjoy !

Note



  • Adjust the quantity of green chilli as per your taste.
  • Do not make the green chutney watery.
  • Try this easy, kids friendly finger sandwich recipe and share your feedback with me.
    finger sandwich recipe


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    January 1, 2020

    Bread Kaja Sweet Recipe – Indian Bread Sweet Recipes

    Bread kaja
    Hi friends, Wish you all a very happy 2020 😃. Let this new year brings all the joy and prosperity!!. Bread kaja is an easy and interesting Indian style dessert recipe with bread. It can be prepared quickly and instantly with less procedures. Last week when I was looking for some easy sweet recipes / dessert recipes using leftover bread slices, I came across this bread kaja recipe in Hari Chandana’s blog. Bread kaja sweet is a simplified version of Shahi tukda which is a rich and famous Mughal dessert. For making bread kaja, we have to just deep fry the bread slices in oil / ghee and dip in flavored sugar syrup. Rabri / sweetened milk is not needed for this sweet. So preparation time is lesser. You can make it under 10 minutes for your surprise guest. Kids will love it.  I thought this sweet would be ideal for this new year celebration. When I googled for images, I found bread kaja looks triangle in shape similar to Shahi tukra. But I made in small squares to attract the kids. Its an interesting recipe to empty the leftover bread slices. You can make and consume it immediately for crispy tasting bread OR you can soak the fried bread slices in sugar syrup overnight and enjoy like bread gulab jamun. It tastes so soft and flavorful. In fact I loved the soft and well soaked bread pieces more than crispy ones. Ok friends, do try this yummy, easy bread kaja sweet recipe for this new year 2020 and share your feedback with me.
    Once again wish you all a very happy new year!!. This year I have planned to start my YouTube channel in Tamil as requested by many of you during last year. Hope you will continue to give your love and support for my new venture too. Thank you !

    Bread kaja recipe


    Bread kaja recipe - Easy sweet with bread


    Bread kaja recipe - Easy sweet with bread

    Bread kaja recipe - Easy sweet with bread for dessert & snack.



    Cuisine: Indian
    Category: Sweet
    Serves: Serves 4
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes



    INGREDIENTS
    1 cup = 240ml
    • Bread slices - 5 nos.
    • Sugar - 1./2 cup
    • Water - 1/4 cup
    • Rose syrup - few drops
    • Saffron thread - few
    • Finely chopped nuts - 2 tbsp
    HOW TO MAKE BREAD KAJA SWEET RECIPE
    1. Take the bread slices and cut into squares or a triangle.
    2. Heat oil and deep fry bread pieces till golden in color. Drain in a tissue paper.
    3. Melt sugar in water and make sugar syrup of half string consistency.
    4. Add rose essence and saffron thread. Mix the syrup. Add the fried bread pieces.
    5. Soak it for few minutes and serve warm by garnishing with chopped nuts.
    BREAD KAJA RECIPE - STEP BY STEP PICTURES
    • Take the bread slices and discard the brown part if you wish. I used the brown part too. Chop into square shaped pieces or into triangles.
    • Bread kaja recipe
    • Heat oil in a kadai. Deep fry the bread pieces in medium flame till golden brown in both the sides. Remove and drain the excess oil in a tissue paper.
    • Bread kaja recipe
    • Melt sugar in water and make sugar syrup. Boil and bring the syrup to half string consistency. i.e Take little syrup in your thumb finger and press with pointer finger. Release it, check if the string is formed and gets cut. This is called half string consistency. Switch off the flame and add rose essence, saffron threads. 
    • Bread kaja recipe
    • Dip the fried bread pieces in sugar syrup and soak for few minutes by flipping both the sides. Sugar syrup will be absorbed by the bread pieces. Garnish with chopped nuts. You can serve it immediately if you like crispy tasting bread else soak overnight and serve soft bread pieces which tastes like bread gulab jamun.
    • Bread kaja recipe
    • Stays good for a day or two. Enjoy !

    Note

    • You can use cardamom powder instead of rose essence.
    • You can also bake the bread pieces or toast in a toaster instead of deep frying. But taste differs. 
    Try this easy, yummy bread kaja sweet and enjoy !
    Bread kaja sweet

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    December 18, 2019

    Baby Potato Roast / Small Potato Fry Recipe For Rice

    baby potato roast
    Baby potato roast is a simple and quick side dish for rice. It must be the favorite for everyone. It tastes great with sambar rice, rasam rice and even curd rice. A plate full of rasam rice with baby potato roast and a papad is a pure bliss. I have already shared two different recipes of baby potato curry for rice namely baby potato fry and Madurai style baby potato. But this one is very easy and quick to prepare. Its similar to potato kara kari. If you like to make this roast crispy, you should cook the potato in simmer flame and finally sprinkle with some rice flour. Friends, do try this easy and yummy baby potato fry and share your feedback with me. Lets see how to make baby potato roast with step by step pictures.

    Check out my another version of  baby potato fry

    Small potato roast / madurai masal


    baby potato roast


    Baby potato roast / small potato fry recipe


    Baby potato roast / small potato fry recipe

    Baby potato roast for rice



    Cuisine: South Indian
    Category: Side dish for rice
    Serves: Serves 3
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes



    INGREDIENTS
    1 cup = 240ml
    • Baby potato / small potato - 20
    • Cooking oil - 2 tbsp
    • Mustard seeds - 1/2 tsp
    • Urad dal - 1 tsp
    • Curry leaves - few
    • Red chilli powder – 1 tsp
    • Coriander powder / Dhania powder – 1.5 tsp
    • Garam masala powder - 1/2 tsp
    • Turmeric powder - 1/4 tsp
    • Salt - as needed
    HOW TO MAKE BABY POTATO ROAST
    1. Wash the baby potato and pressure cook adding required water.
    2. Peel the skin of cooked baby potato. Set aside.
    3. Heat oil in a kadai. Splutter mustard seeds, urad dal and curry leaves.
    4. Lower the flame and add all the spice powders , salt. Mix quickly.
    5. Add the boiled potato and mix well to coat the masala powders.
    6. Cover cook in low flame till potato turns golden with nice flavor.
    7. Serve with lemon rice, rasam rice and curd rice. 
    METHOD - STEP BY STEP PICTURES

    • Wash the baby potato twice or thrice. Add sufficient water and pressure cook in high flame for 2 to 3 whistles. Remove the lid after pressure is released. Peel the skin of cooked baby potato. Set aside.
    • baby potato roast
    • Heat oil in a kadai. Splutter mustard seeds, urad dal and curry leaves. Lower the flame completely. Add red chilli powder, dhania powder, garam masala powder, salt and turmeric powder. It should not burn.
    • baby potato roast
    • Add cooked baby potato and mix well. Make sure masala is well coated in baby potato. Cover cook in low flame till baby potato turns golden in color with a nice smell. Open the lid and mix whenever needed.
    • baby potato roast
    • Cooking in low flame for long time makes the baby potato roast well and becomes crispy. Serve with lemon rice, rasam rice and curd rice.
    • For variations, you can sprinkle a tsp of rice flour over the potato and cook for few minutes.
      Enjoy !

    Note

    • Adjust the quantity of spice powders as per your taste.
    • Roasting the potatoes in low flame is necessary.
    • Make sure masala powders doesn’t burn.

    Try this easy, kids friendly baby potato fry and enjoy !
    Small potato fry
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    November 27, 2019

    Wheat Flour Pizza Recipe Without Yeast and Oven

    Recently I came across this wheat flour pizza without yeast and oven in Cooking shooking Youtube channel. As I was craving to eat pizzas, I tried it instantly. It came out so well. Though the taste of this atta pizza cannot be compared with the regular pizza dough made with all purpose flour and yeast, It is really good and a healthy alternative. As I had already shared a tawa pizza recipe, making this one was not so difficult for me. In this recipe, cooking pizza without oven is slightly different. Its more like baking cake in a kadai or pressure cooker. Salt is being used. Also I made a thin crust pizza for Raksha and medium crust pizza for myself and Sendhil. So pizza in the pic looks thin and not fluffy. But the pizza base was really soft. One couldn’t guess that this pizza is yeast free. Baking powder, baking soda and curd are the most important ingredients in this recipe. So do not skip any. I served it hot by garnishing with Dominno's pizza seasoning. It was yummy ! Ok friends, lets see how to make wheat flour pizza recipe without yeast in a kadai (no oven pizza recipe) with step by step pictures.


    Wheat flour pizza / Atta pizza recipe


    Wheat flour pizza / Atta pizza recipe

    Wheat flour pizza without yeast and oven - Atta pizza recipe in a kadai without yeast.



    Cuisine: Indian
    Category: Pizza
    Serves: Serves 2
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes



    INGREDIENTS
    1 cup = 240ml
    • Atta / Whole Wheat flour - 1 cup
    • Powdered Salt - 1 tsp ( I used 3/4 tsp)
    • Baking soda - 1/8  tsp
    • Baking Powder - 1/2 tsp
    • Sugar - 1 tbsp.
    • Curd/ Dahi - to make the dough
    • Cooking Oil - 1 tbsp. (olive or refined oil)
    • Salt - 1 cup (to bake in kadai)
    • Butter / Oil - to grease tray / plate
    • Red Chilli Sauce - 1 tbsp
    • Pizza Sauce / Pasta sauce - 1 tbsp
    • Mozzarella Cheese - 100g (for 2 pizza)
    • Toppings - as per your choice (I used onion, tomato only)
    • Butter - 1 tbsp (to apply on sides of crust)
    • Pizza Herbs – Before serving to garnish
    HOW TO MAKE WHEAT FLOUR PIZZA WITHOUT YEAST, OVEN
    1. Wash and slice onion, tomato, olives and capsicum for toppings. 
    2. In a wide bowl, mix atta/wheat flour, baking powder, baking soda, salt and sugar.
    3. Add required curd gradually and make a smooth, slightly sticky dough. Do not use water or milk.
    4. Add little oil and knead the dough to become non sticky.
    5. Divide the pizza dough into 2 parts. Take a butter greased round plate. Spread the dough.
    6. Press and make a dent around the corner. Prick with fork. Spread pizza sauce / pasta sauce, red chilli sauce all over the pizza.
    7. Arrange the toppings like onion, tomato, capsicum, olives and sweet corn or paneer pieces.
    8. Cover with grated cheese. Apply butter around the corners for easy removal.
    9. Take an old kadai and spread 1 inch powdered salt. Preheat in high flame for 5 minutes.
    10. Now lower the flame completely and place a small bowl inside the kadai.
    11. Place the pizza plate and cover cook in low flame for 10 to 15 minutes.
    12. Remove the pizza to a plate and serve hot. Enjoy !
    WHEAT FLOUR PIZZA - STEP BY STEP PICTURES
    • Wash and slice onion, tomato, paneer cubes, olives and capsicum if using for toppings.

    • In a wide bowl, mix wheat flour, baking powder, baking soda, salt and sugar. Mix well. Make a dent and add curd gradually.


    • Make a slightly sticky dough. Do not use water to make the dough. Use curd only. Add some oil and knead the dough for 5 to 8 minutes till it become non-sticky.


    • Divide the dough into 2 portions. Take one ball and spread the dough in a butter greased plate. Make a round shape. Prick with a fork. Mix pizza sauce / tomato sauce and chilli sauce.

    • Spread the sauce. Stud in and arrange the toppings. Cover with grated cheese. Apply butter generously all over the sides to remove the pizza easily after cooking.

    • Take an old kadai. Spread powdered salt for 1 inch. Heat the kadai in high flame for 5 minutes till salt is heated. Keep an eye such that salt should not get burnt.
    • Now place a small bowl and invert over the kadai. Place the pizza plate and cover the kadai. Keep the flame completely low. Cover cook for 10 to 15 minutes. Remove once the corners turn golden brown with a nice smell. Remove the plate from the kadai.
    • Gently slide the pizza to a serving plate using a knife or flat ladle. Sprinkle oregano or pizza seasoning on top. Slice and serve hot. Enjoy !

    • Enjoy !

    Note

    • Do not skip baking powder and baking soda.
    • Use curd to make the dough.
    • Do not make the dough too sticky. We must knead adding oil to make a smooth, non sticky dough.
    • Toppings can be our choice. You can use baby corn, paneer cubes, olives, jalapeno and sweet corn.
    • You can also try sprinkling tandoori masala powder for additional flavor and taste.
    Try this yummy wheat flour pizza recipe without yeast. Enjoy !
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