Paneer Tikka Pizza

Paneer tikka pizza

Ingredients :
Paneer – 200gm
4 tbsp Yogurt
3 tbsp Lemon juice
1/2 tsp Black pepper powder
1 tsp Red chili powder
1/2 tsp tandoori masala powder or all spices (cumin, garam masala)
1 tbsp olive oil

For pizza dough
2 cups Maida/all purpose flour
1 sachet Yeast
1 tsp Sugar
1 tbsp Baking powder
3 tbsp Olive oil.

For topping
1 Capsicum
1 Tomato
1/2 cup Black olives
1/2 cup Onions sliced
300 gm Mozzarella cheese grated
1 cup Pizza sauce
1/2 tsp Oregano

1. Cut paneer into cubes.
2. Make the marinade by mixing the yogurt, black pepper, lemon juice,red chili powder, salt and all spice powder together.
3. Pour the marinade over the paneer pieces and leave for marination.
4. Heat 1 tbsp oil in a kadai and fry the paneer pieces until it turns light brown in colour.
The paneer tikka   is ready.

To prepare the dough mix together lukewarm water with yeast and sugar. Leave aside for 15 minutes.
Add salt, baking powder, oil and the prepared yeast mixture to the white flour. Knead till a smooth dough in formed and leave aside for  30-40 minutes till the dough doubles in volume.
Knead again and with the help of a rolling pin and roll out the dough.

To prepare the topping:
1. Grease a microwave proof tray and place the pizza dough on it and preheat oven to 425 deg F.
2. Spread the pizza sauce on top. Add chopped capsicum, chopped tomatoes, black olives, paneer tikka pieces, onions and grated mozzarella cheese on top. Sprinkle oregano and the remaining cheese.
3. Place the pizza in the oven for around 10 mins till the edges of the dough turn brown and the cheese melts.
4.Take the pizza out, slice and serve.


Drumstick Sambhar

Ingredients :

1/2 cup toor dal

1 onion, sliced long ( 5,6 shallots)

1 tomato sliced long

1 drumstick, cut into 4″ pieces

1 cup tamarind pulp

2 green chilies,slit long

1 potato, cubed

3 tbsp sambhar powder

1/2 cup coconut, freshly grated

coriander leaver, finely chopped, for garnishing

Sambhar powder:

2 tbsp coriander powder ( whole coriander seeds)

1 tbsp red chilli powder (whole red chillies)

1/4 tsp fenugreek seeds

hing, a pinch

Tempering :

1/2 tsp mustard seeds

few curry leaves

Method :

1. Cook the dal with water in a pressure cooker until 3 whistles. Add onion, tomato, green chillies and potato after 2 whistles.

2. Meanwhile add the drumstick pieces in boling water and cook them and start preparing the sambhar powder.

For the Sambhar powder:

a) Dry roast the coriander seeds and red chillies on low flame until they change to a light brown colour. Add the fenugreek seeds and hing. Roast by mixing continuously  Keep flame on low and take care not to burn it.

b) When the mixture turns fragrant and the coriander seeds are brown, remove from fire and transfer to a dry plate. Cool completely and powder. Add grated coconut to the powder and grind again to a smooth paste

3. Add the tamarind pulp and drumstick in the cooker and bring to boil.

4. Add sambhar powder and allow it to boil for 2 mins. Pour some water if the sambhar is too thick and boil until the right consistency is reached.

5. Heat the oil for tempering in a small pan. Add the mustard seeds and when they pop, add curry leaves and dunk into the prepared sambar. Mix well and garnish with chopped coriander leaves.