Batter Up With Sujata

Ginger Chutney Or Allam Pachadi

Ginger chutney or allam pachadi.
A very aromatic and lip-smacking chutney. Ginger, tamarind, coconut, peanut, jaggery and chilli made this chutney tongue tickling.

This chutney is from Andhra cuisine. Allam means ginger. In authentic recipe coconut and peanut not usually used. But I love the nutty taste of dry roasted peanut and the sweetness and flavour of fresh coconut in chutney. So I have used both. You can use 1/2 to 1/4 teaspoon coriander seeds with chana dal, udad dal and cumin if you like the flavour. I didn’t.

You may like some more chutney recipes on this blog.
1. Mango sesame chutney

2. Raisin jaggery chutney with mango bar

3. Waterchestnut or singhara chutney

4. Onion tomato chutney or dip

5. Mango raisin chutney

6. Peanut chutney or dip

Sending this post to Facebook group Recipe Swap Challenge Initiated by Jolly
And Vidya.
We have to recreate a recipe from a fellow blogger’s blog.
This month my partner is Sandhya Ramakrishnan who blog at My Cooking Journey.
I love this ginger chutney on her blog. I have made little changes according to my taste.

Chutney is very easy to make. You can skip tempering at the end because chutney is also delicious without tempering. I have used coconut and peanut according to my taste. You can omit these if you want or if you don’t have these. I have used readymade tamarind paste but if you don’t have paste, soak 1 tablespoon tamarind in 1/4 cup warm water and strain the pulp when cool.

Recipe

Ginger – 1/4 cup, peeled and chopped in small pieces

Chana dal or Bengal gram – 1 tablespoon

Used dal or split black gram – 1 teaspoon

Fresh coconut – 2 tablespoon, chopped in small pieces, optional

Peanut – 2 tablespoon

Cumin seed – 1/2 teaspoon

Dry red chilli – 1 – 2 or to taste

Methi or fenugreek seeds – 1/2 teaspoon

Jaggery powder – 1 tablespoon

Salt to taste

Tamarind paste – 2 tablespoon

Cumin powder – 1/2 teaspoon

Coriander powder – 1/4 teaspoon

Oil – 2 teaspoon

Water – 4 tablespoon

For tempering

Mustard seeds – 1/4 teaspoon

Curry leaves – 8 – 10

Oil – 1 teaspoon

Method

1. Dry roast the peanut. Let it cool down, peel and keep aside.

2. Heat 2 teaspoon oil in a pan.
Add chana dal, udad dal, dry red chilli, cumin seeds and methi or fenugreek seeds.

3. Fry until lentils become brown.
Add ginger pieces, coconut pieces and dry roasted and peeled peanut.

4. Mix and immediatly switch off the heat. Don’t fry the ginger too much, overcooking may be make the ginger bitter.

5. Let the mixture cool down completely.

6. Grind the mixture with tamarind paste, salt, cumin powder, coriander powder, jaggery and water. Don’t add too much water. Chutney should be thick consistency.

7. Take out the chutney in a bowl. Taste and adjust salt, jaggery and tamarind if required.

8. Heat 1 teaspoon oil in a small pan.Add 1/4 teaspoon mustard seeds or rai and curry leaves. You can also add 1 dry red chilli. My chutney is already hot with 2 red chilli in the ground mixture so I didn’t.

8. When the seeds starts to splutter add the tempering in the chutney.
Serve with idli, dosa or serve as dip with any snack.

Notes

1. Use chilli according to your spice tolerance. If you want mildly spicy chutney, use only one red chilli.

2. Lemon juice or dry mango powder can be used instead of tamarind.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Chhanar Dalna Or Paneer/Cottage Cheese Balls In Gravy

Chhanar dalna.
Bengali style no onion garlic curry with homemade chhena or cottage cheese balls.
This delicious and aromatic curry can be served as a side dish with pulao, jeera rice, luchi or puri, paratha, roti or any type of bread.
You can use grated store bought paneer but homemade soft chhena or paneer taste best. Get the method of making homemade paneer or cottage cheese here.

You may like some more paneer or cottage cheese recipe on this blog.
1. Dal corn paneer pakoda

2. Kathal paneer kofta curry

3. Schezwan paneer

4. Italian flavoured paneer bhurji

5. Paneer gajar halwa

6. Methi paneer kofta in palak gravy

7. Cottage cheese or paneer capsicum stir fry

8. Paneer kala chana kofta curry

9. Paneer stuffed parwal mithai

10. Mint paneer kofta

11. Aloo paneer

12. Chhena kheer or chhanar paesh

13. Shahi paneer

14. Hariyali paneer butter masala

15. Paneer or cottage cheese croquette

16. Soya paneer lollipop

17. Chhanar jilipi

18. Sandesh

And many more sweet dishes.

This week’s 217 #Foodiemonday bloghop theme is khali fridge or empty fridge suggested by very talented blogger Renu Agrawal dongre who blog at Cook with Renu. Visit her space for mouthwatering recipes from different cuisine. I have recently bookmarked her Whole Wheat Spinach Pizza Pinwheel to try.

Renu suggested that use your pantry ingredients like grains, rice , dals etc or what you cook when you run out of vegetables and fruits or you do not have tomato, onion etc. Okay when I don’t have tomato usually I use curd and whenever I don’t have any vegetables in my pantry I use the milk from my refrigerator and make fresh paneer or cottage cheese to make different types of curry or stir fry.
Today sharing Bengali style chhanar dalna or paneer balls in no onion garlic gravy. My mom usually made it on veg days. It can be made for offering or bhog prasad. You can also make it for party side dish.

Recipe

Paneer or cottage cheese – 1 cup heaped, crumbled

Ginger – 1 inch piece, grated

Green chilli – 1 finely chopped

Cumin powder – 1 teaspoon +1/2 teaspoon

Salt to taste

Sugar – 1/2 to 1 teaspoon or to taste

Turmeric powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Dry red chilli – 3

Green cardamom – 3

Cloves – 3

Cinnamon – 1 inch piece

Bay leaf – 2

Cumin seeds – 1/2 teaspoon

Hing or asafoetida – a pinch

Tomato – 2 medium, peeled and cubed

Curd – 3 tablespooon

Refined flour or maida – 1 tablespoon

Ghee or clarified butter – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Oil – 3 – 4 tablespoon

Green chilli – 2 slit

Water – 2 cup + 4 tablespoon

Method

1. Soak red chilli in 4 tablespoon water for 30 minutes.

2. Mash paneer or cottage cheese well in a plate. I have used homemade fresh paneer. Get the recipe here.

3. Add 1/2 teaspoon salt, 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin powder, 1 finely chopped green chilli, 1/4 teaspoon grated ginger and 1 tablespoon refined flour or maida. Knead well to make smooth.

4. Make equal sized small balls. Press gently with your palm. Make all the balls and keep aside.

5. Grind remaining grated ginger, tomato, green cardamom, cinnamon and cloves. Skip tomato if you are using curd.Make a smooth paste. You can use crushed green cardamom, cinnamon and cloves in tempering but I like my gravy smooth so ground.

6. Blend dry red chilli with it’s water and keep aside. It will give a beautiful colour to the gravy. You can use kashmiri red chilli powder instead but I recommend to use it.

7. Heat oil in a pan. Fry the paneer or cottage cheese balls from both sides. And place on a paper towel.

8. Fry cubed potatoes till golden brown in the same oil and keep aside.
Add cumin seeds, hing or asafoetida and bay leaf in the oil.

9. When the cumin seeds starts to crackle add the ground paste, cumin powder, coriander powder, turmeric powder and sugar. Also add well beaten curd if using.When it starts to dried up add blended dry red chilli. Saute till oil leaves the sides.

10. Now add fried potatoes and salt. Saute again for a minutes.
Add 2 cup water and slit green chilli. Cover the pan and cook till potatoes becomes soft.

11. Add fried paneer or cottage cheese balls. Cook uncovered for 2 minutes.

12. Add ghee or clarified butter and garam masala. Mix and remove from heat.

13. Garnish with chopped cilantro or coriander leaves. Serve hot with steamed rice or paratha, puri or any Indian bread.

Notes
1. You can add cashews, almond or melon seeds paste to make the gravy rich I didn’t.
2. Use red and green chilli according to your taste.

If you tried my recipe, you can share your food pictures with me in the social network sites by using the hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Stuffed Chocolate Modak

Happy Maha Nabami.
May Goddess Durga bless you with lots of prosperity, happiness, health, wealth and good fortune. Today is the last day of Durga Puja. Pray, eat, laugh and enjoy the day 😊

Get some details of Durga Puja here.

Peach spread stuffed chocolate modak.
A very easy to make and delicious chocolate flavoured modak made with khoya/mawa or dried milk and stuffed with yummy peach spread. You can feel the divine taste.

Got this super yummy peach spread from Pushpita Aheibam of Pushpitas Chakhum. Thanks Pushpita.

You may like two more modak recipes on this blog. Click on the name below to get recipe.

1. Quick dry fruit coconut modak

2. Gulkand stuffed chocolate modak

This week’s 216 #Foodiemonday blog hop theme is Vijayadashami treat or Dussehara special recipe. My contribution is this stuffed chocolate modak.

Everytime on Vijayadashami or Dassehara we usually make different kinds of sandesh, rasgulla, gulab jamun, or pantua, kheer kadam, malpua etc.
But this time sharing Ganapati Bappa special modak. Look at the idol above, Ganapati bappa is also there.
So why not modak. Try out this modak at home and enjoy the heavenly taste.
You can use dark chocolate or cocoa powder, use whatever you have. Both will be equally delicious.

Recipe

Khoya/mawa or dried milk – 4 cup

Sugar – 1 cup

Dark Chocolate – 1/2 cup, grated or finely chopped

Cocoa powder – 2 tablespoon

Vanilla essence – 1 teaspoon

Peach spread – as required

Method

1. Mash the khoya/mawa or dried milk with sugar. You can use your food processor or blender to make the mixture smooth.
I have use homemade khoya or mawa. Get the method of making mawa here.

2. Heat a pan and add the khoya and sugar mixture.

3. Cook on low heat and stir continuously to avoid sticking at the bottom.

4. When the mixture about to dried up add grated dark chocolate or 2 tablespoon cocoa powder and mix well.

5. When the mixture starts to leave the sides add vanilla essence and remove from heat. Don’t over cook. Over cooking will make the mixture hard.

6. Mash the mixture again when it still warm. Mash to make it smooth.

7. If you have modak mould, fill 3/4 of mould with khoya mixture. Make hole in the middle with your finger. Fill the hole with 1/4 to 1/2 teaspoon peach spread. Amount of filling depends on the size of your modak mould. See note for more option.

8. Fill the remaining space of the mould. Fill the mould tightly to get perfect shape.

9. Open the mould and take out the modak.

10. If you don’t have modal mould make small balls with the mixture.
Flatten the ball with your palm. Place peach spread in the middle. Close the edges and make laddu or give shape of a modak.

11. Serve immediately or keep in the refrigerator for later. You can keep it in the refrigerator for 6-7 days.

Note

Any jam, preserve or spread can be used instead of peach spread. Use your favourite spread for filling.

you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Durga Puja Or Sharad Utsab

“Sarva Mangala Mangalye Sive Sarvartha SadhikeSaranye Trayambike Gauri Narayani Namostute”

Wishing a very happy Durga Puja to everyone. May Goddess Durga bless you and your family.

Durga Puja or Sharad Utsab is a most popular festival in Bengal. And also for us who are living outside Bengal. Durga Puja called Sharad Utsab because its celebrated in Autumn or Sharad season.

Goddess Durga took nine forms to kill Mahishasura, the demon. Each form has its own significance. Nine day of Navaratri devotees worship all the nine form of Godess Durga.

We celebrate it from 6 day of Navaratri to 9 day. Puja end on tenth day called Dasami or Dussehra.

For us its celebration time. Its autumn season. Clear blue sky with white cloud, different types of flowers including Shiuli or harsingar are the significance of Durga puja.

why it is celebration time?
According to mythology, Goddess Durga visits her paternal home with her four children, Lakshmi, Saraswati, Ganesh and Kartik at this time every year and after staying here for four days, she returns to her husband lord Shiva on Dasami or Dussehra. The immersion ceremony on Dussehra represents her journey back home. We will discuss on this day at the end. And a big thank to Sujata Shukla for suggesting me to write this post. Thank you so much.

Today is Sashthi or sixth day of Navaratri. Starting day of Durga Puja. We celebrate the homecoming of Goddess Durga. Maa comes home for few days. So it’s not only celebration time but also a feasting time. Many people thought why we all not observe fast on these days. No for us these four days are the happiest days of the year. So enjoy it with different kinds of veg and none veg dishes. You don’t have to restrict yourself.

You can see everyone wearing new clothes. Specially faces of our happy kids makes us more happy.

Today is the first day of Durga puja. In morning is the time for Ghat Sthapna. Ghatasthapana or Kalash Sthapana is the most significant ritual of tha first day.

Mothers keep fast on this day for the well being of their kids.

Idol prepared in the pandal or Puja mandap. But it will be decorated and the priest will do all the ritual in the evening.

On sixth day of Navaratri is the time to preparing for 4 day Durga Puja. Kalparambha ritual is perform in the beginning of Durga Puja.

Preparations on Sasthi consists of three aspects-
a> Kalparambha
b> Bodhan
c> Adhivas and Amantran

Kalparambha- This ritual is done in the early hours of the morning. It deals with the Sankalpa to conduct the puja properly and by abiding all the rituals and customs. The ritual consists of installing the ghata, water-filled copper pot, at a corner of Durga mandap and offering worship to Durga and Chandi.
Bodhan – This is performed at the dusk. Durga Puja falls midway through the sleeping period of the Gods and hence they need an ‘awakening’; which is nothing but the Bodhan.

Adhivas and Amantran– The procedure of invocating the Devi in the bel tree, post the Bodhan , is known as Adhivas. The ritual consists of the following steps-

Devi Durga and the Bel tree are first worshipped
Twenty-six sacramental things are sanctified by touching Devi Durga and the Bel tree with them.
To get rid of evil effects, a red coloured thread is tied around the altar where Puja is done.
Then ‘amantran’ is done, which is not but inviting the Devi to accept the Puja the next day. Then the Devi is worshipped and arati is done. These marks the end of proceedings on Mahasasthi and the daily Puja starts on the next morning. Source

Day 2 Maha Saptami or seventh day of Navaratri.

On this day puja began with Vedic hymns and playing of Conch and beating of drums. As prasad different types of fruits and sweets offered to Goddess. And distribute among the devotee.

In afternoon moong dal or yellow lentil khichdi, mixed vegetable, five types of fried vegetables, chutney and kheer or rice pudding offered to Goddess.

Aarti ceremony or waving of lighted lamps will be performed in the evening. Aarti with the sound of conch blowing and drums makes the environment divine.

Photo courtesy

Picture from Google

Maha Ashtami today.
The eighth day starts with elaborate puja and pushpanjali rituals followed by the Sandhi Puja. Sandhi Puja is performed when Ashtami Tithi ends and Navami Tithi starts.

In Sandhi Puja ritual offering of 108 lotuses and lighting of 108 lamps is must.

Garland of 108 lotus offered to Goddess.

And 108 lamps are ready to be lit.

Photo courtesy Shoumik Bhattacharya

Picture credit Suchismita Roy

Usually luchi and halwa offered as prasad in Sandhi puja. After Sandhi Puja prasad is ready to be served to the devotees.

In evening devotees performe dhunuchi naach or dance. This dance is performed holding a dhunuchi or earthen pot. Some burning coconut husk placed in these earthen pot with dhuno or powdered essence sprinkled in it. I don’t have any pictures but got these two beautiful pictures from Google.

Ninth day or Maha Nabami today 🙏

After all the ritual puja, pushpanjali, hawan and bhog. Today’s bhog or offering platter consists of pulao, peas and potato curry, eggplant fritters, tomato chutney and kheer or rice pudding. Sorry forgot to click today.

And last day for panda hopping.

10th day today. Happy Dussehra or Happy Vijayadashami to everyone.

As I have mentioned after staying here for four days, she returns to her husband lord Shiva on Dasami or Dussehra. The immersion ceremony performed on this day.

On this day after morning puja and offering dahi chivra or flattend rice and curd priest perform darpan visarjan ritual.

Before the idol is lifted from the stage priest symbolically immerses the idol, by capturing its reflection in a mirror which is dipped in a bowl of water. This ceremony known as darpan visarjan or mirror immersion. People take their last darshan of the Goddess through the mirror. Here is a picture from Google.

Married women apply sindur or vermillion on the forehead of Goddess and then apply sindur on each other. Its called sindur khala. And women also offers sweet and beetle leaf or paan to Godess.

Now Goddess Durga prepared to leave to back home.

After all the joy and festivities now its time for devotees bid farewell to Maa Durga with tears in their eyes. Praying mother Godess to come again next year.

A large number of devotees join the procession to carries Goddess for immersion or visarjan in the river.

May Goddess Durga bless you and your family with all the happiness, wisdom, health and success 🙏

Photo courtesy Suchismita Roy

Paruppu Payasam.

Paruppu Payasam.
A vegan pudding or kheer with moong dal or yellow lentil. Coconut milk, roasted moong dal, fried cashew nuts and raisins, jaggery and cardamom made this payasam or kheer divine. This payasam is an Onam special recipe. Usually made for prasad or offering to deities in the temples of South India. It also made for special occasions.
And this pudding is sweetend with jaggery so its a healthy option to satisfy your sweet craving.

According to Wikipedia Tamil Nadu lies in the southernmost part of the Indian subcontinent and is bordered by the union territory of Puducherry and the South Indian states of Kerala, Karnataka, and Andhra Pradesh. Its capital and largest city is Chennai (formerly known as Madras).

The cuisine of Tamil Nadu deserves special mention because of the rich taste of the culinary items. Many items of Tamil Nadu cuisine are accredited internationally and are unique in their own ways.
A typical Tamil Nadu meal consists of steamed rice, lentils, grains and vegetables. This food is taken almost by every household member. But in special occasions there are special menu that are prepared with great care and concern.
To read more about Tamil Nadu cuisine click here.

If you are a regular reader of my blog then you know that I am a member of Facebook group Shhhhh cooking secretly challenge. And every month we share a recipe from different Indian States. This month sharing this recipe from Tamil Nadu cuisine.
Shhhhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen. If you’re interested in joining this exciting group then please leave a message in the comment section. Thank you.

This month my partner is very talented blogger Archana Gunjikar Potdar who blog at The Mad Scientist Kitchen.
Visit her space for different types of healthy and delicious recipes. Recently she posted a very interesting and mouthwatering recipe of Caramel apple and plum mini pizza.
Archana gave me ghee and cardamom as secret ingredients and I gave her pepper and cumin. Archana made a delicious rice dish with these ingredients. Check out the recipe here.

This moong dal payasam or paruppu payasam is very easy to make and taste heavenly. You can keep it in refrigerator and enjoy chilled. No sugar used so you can say it is a healthy option for dessert.

Recipe

Moong dal or yellow lentil – 1/2 cup

Jaggery – 1/2 cup + 2 tablespoon

Ghee – 1&1/2 tablespoon

Cashew nuts – 2 tablespoon

Raisins – 2 tablespoon

Grated fresh coconut – 1/4 cup, optional

Cardamom powder – 1 teaspoon

Coconut milk – 1 cup

Water – 2 cup + 1/4 cup

Method

1. Dry roast the moong dal or yellow lentil till aromatic.

2. Wash well and pressure cook with 1 cup water for 4 – 5 whistle or after 1 whistle reduce the heat and cook on simmer for 15 minutes.

3. Let the pressure settle down on it’s own.
Open the pressure cooker and mash the dal with a spoon or spatula. Add 1/2 cup water and mix well.

4. In a pan boil 1/4 cup water and jaggery till the jaggery dissolved completely. Strain the mixture if any impurity and keep aside.

5. Heat ghee or clarified butter in a pan. Fry the cashew nuts in it till light brown. Remove from ghee.

6. In the same ghee add raisins. When the raisins fluff up immediately remove from ghee.

7. In the same pan add the boiled dal, jaggery syrup and 1/2 cup water. Mix well and let it boil. Keep stirring.
When the mixture becomes thick, reduce the heat.

8. Add coconut milk and cook on simmer for 4 – 5 minutes. Don’t increase the heat. Cook on low heat to avoid curdling coconut milk.

9. Keep stirring to avoid sticking at the bottom.

10. Now add cardamom powder and fried cashews and raisins. Mix well and remove from heat.

11. Garnish with fried cashews and raisins.
Serve warm or room temperature or keep in the refrigerator and serve chilled.

Notes

1.You can use any milk instead of coconut milk.
2. Dried sliced and fried coconut can be used instead of grated fresh coconut. Or you can use both.

If you tried my recipe, you can share your food pictures with me in the social network sites by using the hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
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Follow on
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Greek Pizza

Greek pizza.
Easy to make pizza topped with olives, feta cheese, mozzarella cheese, tomato, olive oil and sweet corn. And the base is also flavoured and spiced up with garlic and herbs. Not refined flour, this Greek pizza is made of whole wheat flour and cornmeal.

You can use sliced capsicum, bell peppers, red onion, mushroom or grilled chicken for topping. Add topping according to your taste.
I have used garlic, black pepper and herbs in the dough to spice up the base. You can make garlic bread or bread stick with the remaining dough.

According to Wikipedia Greek pizza is a style of pizza crust and its preparation, rather than its toppings. This style is baked in a pan, instead of directly on the bricks of the pizza oven. The pan used is a shallow pan, in contrast to the deep pans used in Chicago-style deep dish pizza. The pan is heavily oiled with olive oil.

You may like one more pizza recipe on this blog.

Thin crust whole wheat flour double burst pizza

This week’s our 215 #Foodiemonday bloghop theme is #PizzaMania suggested by one of my very dear friend and a very nice person Preethi Prasad.
who blog at Preethi Cuisine. Preethi has a wonderful blog. Visit her space for different types of mouthwatering recipes. I have recently bookmarked her Corn pudding to try. You can also get many authentic recipes on her blog.

This Greek pizza is very easy to make. If you have pizza dough ready then you can make it in a jiffy. I have made it in halogen oven. Halogen oven cooks well from the upper side and lower side remains uncooked or under baked. So if you are using halogen oven always bake the pizza base first. Then turn the base upside down and spread sauce, topping and cheese. And bake again. In OTG or microwave convection oven you have to bake at 200° whereas in halogen keep the temperature low 170° to 180°. Halogen oven cook faster than other oven so keep checking. I have set the timer for 10 minutes but my pizza baked in 5 minutes. Set the timer for 5 minutes, if required set the timer again for 2 – 3 minutes. This time I don’t have feta cheese in my pantry, so I have used powdered cheddar cheese with mozzarella cheese. But try to use feta cheese if you have for best result. I have used minimal topping, you can use topping according to your taste and availability. You can use 1 cup more whole wheat flour instead of cornmeal but cornmeal will make your pizza more crispy.

Recipe

For pizza dough

Atta or wholewheat flour – 2 cup

Cornmeal – 1 cup + for dusting

Yeast – 2 teaspoon

Sugar – 1/2 teaspoon

Water – 1 and 1/4 cup or as required to make a soft dough

Salt – 1/2 teaspoon

Oil – 2 tablespoons + 2 teaspoon

Garlic powder – 2 teaspoon or to taste

Oregano – 1 teaspoon

Dried basil – 1/2 teaspoon

Black pepper powder – 1/2 teaspoon

For topping

Pizza sauce or marinara sauce to spread

Tomato – 1 small, sliced

Boiled sweet corn – 1 – 2 tablespoon

Sliced olive – 2 tablespoon

Chilli flakes – 1/2 teaspoon

Oregano – 1/2 teaspoon

Dried basil – 1/4 teaspoon

Mozzarella cheese – as required

Feta cheese as required

Olive oil for brushing

Cornmeal for dusting the pan

Method

1. Take 1 cup lukewarm water in a large bowl. Water should be just warm not hot.

2. Add 1/2 teaspoon sugar and 2 teaspoon yeast. Stir well to dissolve both.
Now keep it covered for 15 minutes or until the mixture bubbled up.

3. Add salt, oil, Oregano, garlic powder, black pepper powder in the flour. Mix well with a spoon.

4. Now add yeast and sugar mixed bubbled water and knead with hand or stand mixer. Knead well and add 1/4 cup more water. Knead the dough for 5 – 6 minutes. Add 2 – 3 tablespoon water if required. I have used 2 tablespoon more water to make a smooth dough.

5. Smear the dough with 2 – 3 teaspoon oil and cover. Allow the dough to leaven for 1 hour. Or till the dough become double. If the weather is cold, it may take 2 hours.

6. Take out the dough. It will be doubled. Punch down the dough to remove the air.

7. Preheat the oven at 200 degrees for 15 minutes. If you are using halogen oven preheat for 5 minutes only.

8. Grease a baking pan and sprinkle little cornmeal.

9. Now make a small ball and roll out with a rolling pin. Make a thin disc with the help of cornmeal. Place it on the greased and cornmeal-dusted baking pan. Spread the disk with your fingers to cover the sides.

10. Brush with olive oil all over it.
Prick evenly with a fork.

11. Spread pizza sauce or marinara sauce all over it. Get the pizza sauce recipe here and get the marinara sauce recipe here.

12. Sprinkle grated or chopped mozzarella cheese over it. You can use as much cheese as you want.

13. Place sliced tomato, sweet corn and sliced olive. You can also use sliced onion, capsicum, bell peppers or any topping you like.

14. Sprinkle oregano, dried basil and chilli flakes. Black pepper powder or freshly crushed black pepper can be used instead of chilli flakes.

15. Spread crumbled feta cheese all over it.

16. Bake in a preheated oven for 15 minutes or until the base becomes crisp and cheese melted.

17. For halogen oven bake the base first after pricking at 180° for 4 – 5 minutes. Turn over and brush with olive oil and spread sauce, cheese and all the toppings. Bake at 170° or 180° for 5 minutes. Halogen cook faster so keep an eye. I have set the timer for 10 minutes but it baked in 5 minutes.

18. Make more pizza with the remaining dough or refrigerate for further use. You can make garlic bread or bread stick with the dough.
Slice and enjoy the homemade thin crust Greek pizza with whole wheat flour and cornmeal.

f you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

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Dal Rasam Or Paruppu Rasam

Dal rasam or paruppu rasam.
Rasam with pigeon pea or arhar/toor dal. An easy simple yet lip smacking and no onion garlic recipe.
Slightly tangy hot and delicious Indian soup.
You can reduce the amount of chilli if you don’t like it spicy. Serve it with steamed rice or enjoy as soup. I love it as a hot comforting soup in winter days. But today I have served it with steamed rice, eggplant or brinjal and parwal or pointed gourd fry and mix vegetable. Simple and pure vegetarian lunch.

According to Wikipedia rasam, chaaru, saaru or kabir is a South Indian dish, traditionally prepared using kokum or tamarind juice as a base, with the addition of tomato, chili pepper, pepper, cumin and other spices as seasonings. Steamed lentils can be added along with any preferred vegetables.

Sending this post to 214 #Foodiemonday bloghop #Rasam Raga theme suggested by a dear friend and very talented bloggger Priya Iyer who blogs at The world through my eyes.
Do visit her blog for some wonderful recipes and travel storie. She has a vast collection of authentic and innovative recipes. I specially loved her chutney recipes. Priya recently shared an unique chutney recipe Ivy gourd chutney.
I have bookmarked it to try. This week Priya suggested that everyone try to make rasam with some variation. We don’t have to follow authentic recipe.

So here is a rasam recipe in a very easy way. You don’t need rasam powder to make it. And taste is lip smacking. I didn’t use rasam powder and instead of rasam powder I have used black pepper powder, cumin, coriander powder and methi or fenugreek seeds. But if you want to use rasam powder omit these powder spices and methi or fenugreek seeds. You can also use lemon juice instead of tamarind paste.

Recipe

Tuar dal – 1/4cup

Salt to taste

Turmeric powder – 1/4 teaspoon

Tomato – 2, chopped

Green chilli – 1, chopped, optional

Dry red chilli – 1-2

Curry leaves – 10-12

Hing or asafoetida – 1/4 teaspoon

Cumin seed – 1/2 teaspoon

Rai or mustard seed – 1/2 teaspoon

Fenugreek seeds or methi – 1/4 teaspoon

Cumin Powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Jaggery powder – 1 tablespoon

Tamarind or imli paste – 2 teaspoon

Cilantro or coriander leaves – handful, chopped

Oil or ghee – 1 tablespoon

Water – 3 &1/2 cup

Method

1. Wash the lentil and pressure cook with 1 cup water, 1/4 teaspoon turmeric and salt. After 1 whistle reduce the heat and cook on simmer for 15 – 20 minutes. Let the pressure settle down on it’s own.

2. Whisk the dal or lentil well. Add tamarind paste jaggery powder and 1/2 cup water. Mix well and keep aside.

3. Heat oil or ghee in a pan. Add mustard, cumin and fenugreek seeds.
Add dry red chilli, curry leaves and hing or asafoetida.

4/ Now add the chopped tomatoes. Add green chilli if using. Saute till tomatoes become mushy.

5. Add cumin powder, coriander powder, black pepper powder and coriander leaves. Saute for 1 – 2 minutes.

6. Add boiled dal and mix well. Add 2 cup water and mix. When it starts to boil reduce the heat. Cook on simmer for 5 – 6 minutes.

7. You can add more water if required.
Taste and adjust the seasoning. You can add more tamarind paste if you like the tangy taste.

8. Serve hot with steamed rice or enjoy as soup.

Notes
1. If you like your rasam hot add more green chilli or skip green chilli to make it mildly spicy.
2. Minced or finely chopped garlic can be used in tempering.
3. You can use lemon juice instead of tamarind paste. If you don’t like the sourness use only one teaspoon tamarind paste.

If you tried my recipe, you can share your food pictures with me in the social network sites by using the hashtag, #batterupwithsujata.
I would love to see your creations.

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