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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Kasundi / Guest Post By Rita Ghosh

Kasundi
One more recipe from Bengal.
You can call it mustard sauce. I love it’s tangy zingy taste and lovely aroma of mustard.
You can serve it with any Bengali snack, cutlets, chop, fritters, croquettes or anything as a dip or sauce.

You can make fish or any vegetables with it. I often make eggs, ladyfingers, eggplant etc with kasundi. You have to add kasundi with salt, turmeric powder and chilli only. You don’t need much spices with it.

Kasundi is the Asian or Indian variety of mustard sauce. It is a pungent paste of fermented mustard seeds, spices and sometimes dried mangoes, dried Indian plum and olives, popular as a dipping sauce in Bengali cuisine.
Kasundi has always been a revered fixture of Bengali households, its making used to be almost a religious rite, with many restriction and rituals. With modern household appliances becoming commonplace, its making no more remains a complex ritual.
Wikipedia

Some of my readers requested for kasundi recipe. I never tried it. Always bought readymade bottles from Kolkata. So I have requested my friend Rita Ghosh for a guest post. Rita Ghosh is an avid cook and a very humble person. We never met physically but she is really a good friend. We met in a food group. Our interests are same. We chat every day and our topic is food. So when I requested her for kasundi post she gave me the recipe immediately. Thanks a lot dear for this awesome recipe.
Sharing her authentic method to make kasundi. Try it and please give your feedback 😊

Recipe

Black mustard seeds – 3 & 1/2 cup

Ginger paste – 2 tablespoon

Red chilli powder – 1 & 1/2 teaspoon

Salt to taste

Turmeric powder – 2 teaspoon

Coriander seeds – 1 teaspoon

Cumin seeds – 1 teaspoon

Black pepper – 8 – 10

Green cardamom – 2

Cinnamon – 2 sticks

Raw mango – 2 medium, chopped

Hot water – 1 litre

Method

1. Wash black mustard seeds and ginger and let them dry under sunlight.

2. When dried completely blend them well.

3. Dry roast black pepper, green cardamom and cinnamon. Grind them altogether. Make fine powder.

4. Take a deep bottom pan. Mix blended mustard seeds, turmeric powder, salt and water in it.

5. Add mango pieces and mix well.
Cover the pan and keep it overnight.

6. Next day, take out the mango pieces and blend. Now add blended mango pieces and all the spices in this fermented mixture.
Add more cold ( room temperature) water as require.

7. Keep under sunlight for 7 – 8 days.
Your kasundi is ready.
Relish throughout the year.

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Marinara Sauce

Marinara sauce.
An easy to make and delicious pasta sauce.

Marinara sauce is an Italian tomato sauce that originated in Naples, usually made with tomatoes, garlic, herbs, and onions. Its many variations can include the addition of capers, olives, spices, and a dash of wine. Source – Wikipedia

Not only pasta but you can use it as sandwich spread, with lasagna, noodles etc. Or simply serve with any snack.
After making pasta I have served remaining sauce with my homemade focaccia with cheese.

Our this week’s 134th #Foodiemonday bloghop theme is pasta sauce.

I am sharing my favourite, easy and yummy marinara sauce.
You need only few flavourful ingredients and herbs to make this sauce. I have oregano in my pantry so I have used it, you can use basil, oregano, parsley or thyme whatever you want.

Recipe

Tomato – 6 medium

Olive oil – 2 tablespoon

Onion 1 small, finely chopped

Garlic – 2 cloves, minced

Sea salt – 1/2 teaspoon

Bay leaf – 1

Sugar – 1 teaspoon

Black pepper powder – 1/2 teaspoon

Chilli flakes – 1/4 teaspoon

Vinegar – 1 teaspoon

Oregano – 2 teaspoon

Cheese to garnish

Method

Drop the tomatoes in boiling water. Boil until the skin starts to wrinkle and split.

Let the tomatoes cool down. You can drop them in chilled water.
Now peel off the skin and make paste with your food processor or mixer grinder.

If you want tomato chunks in your sauce then chop them. I like my sauce smooth.

Heat olive oil in a pan. Add chopped onions and minced garlic. Saute till the onion become translucent.

Add tomato paste, salt, sugar, black pepper powder, chilli flakes, bay leaf and oregano. Mix well. When the mixture starts to boil simmer the flame.

Let it cook on simmer for 20 – 25 minutes or until it becomes thick. Stir occasionally.

Add vinegar and mix. Taste and adjust the salt and seasoning.
Remove from heat. Garnish with grated cheese and serve with your pasta.

You can store it in refrigerator for later use. Heat before serving.

Notes

1. You can use basil, thyme, parsley or any herbs.

2. You can serve it with lasagna, noodles or sandwiches. Or serve with any snacks.

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Capsicum Salsa 

​Capsicum salsa.

A finger licking dip for your snacks.
Salsa is the Spanish, Italian, Greek, and Turkish term for sauce. In English-speaking countries, salsa usually refers to the sauces typical of Mexican cuisine known as salsas picantes, particularly those used as dips. Wikipedia

I have got the recipe from a television food show about 10 years ago.

I have followed the method but make some changes as per my taste.

So here is a very easy to make lip-smacking dip for you.

Recipe


Capsicum – 2 medium

Tomato – 2 medium

Green chilli – 5 – 6 or to taste, chopped 

Vinegar – 2 tablespoon

Salt to taste

Tomato sauce – 3 tablespoon

Method


Soak the chopped green chillies in vinegar and keep aside. 

Wash and pat dry the capsicum and tomato. 

Roast the capsicum and tomato one by one.

Hold them with the help of a fork or knife on flame. Roast till the skin becomes black.

Dip roasted capsicum and tomato in cold water.

Now peel the skin. Remove and discard the stem and seeds.

Chop them roughly.

Grind vinegar soaked green chillies, roasted capsicum and tomatoes with salt.

Make a smooth paste.

Take out the mixture in a bowl. Add tomato sauce.

Mix well. Taste and adjust the salt.

You can add few teaspoon more vinegar and tomato sauce if require. I love my dip tangy so I have added 1 teaspoon vinegar more.

Serve with any snacks.

You can keep it in refrigerator for 8 – 10 days.
Notes

1. You can increase or decrease green chilli according to your spice tolerance. If you like your dip more hot add some more green chilli.

2. You can add 2 – 3 garlic cloves if you like garlicky taste. I didn’t.

3. You can add more tomato sauce or vinegar according to your taste.

4. If you like you can add handful chopped cilantro or coriander leaves while grinding. 

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Onion Tomato Chutney Or Dip 


Onion tomato chutney or dip. 

A lip-smacking and spicy savoury chutney or dip. Best accompany for your snacks, or use it as a sandwich spread.

Its my first post for Shhhh Cooking Secretly Facebook group and the theme is ‘Chutneys’. 

In this group all the participating bloggers were challenged to make a dish with the use of two secret ingredients their partner assigns them with.

This week’s theme is Chutneys. 

This is my first challenge I have been paired with Avin S Kohli, a very talented blogger who writes at  theyellowdaal.com 

A big thank to Avin for giving me these two ingredients. Chutney becomes super hit in my family. 

Best accompany with your snacks. I have used it as sandwich spread too. This finger licking chutney or dip made my sandwiches superbly delicious. 

Recipe 


Tomato – 4 medium chopped 

Onion – 1 sliced 

Cilantro –  1 cup chopped 

Garlic – 3 – 4 cloves chopped 

Ginger – 1/2 inch piece chopped 

Cashew nut – 2 heaped tablespoon 

Green chilli – 2 – 3 or to taste 

Salt to taste 

Lemon juice – 2 tablespoon 

Cumin powder – 1 teaspoon

Method 


Heat oil in a pan. Add sliced onion and chopped green chilli. Fry till onion becomes translucent. Add garlic and ginger. Fry until the onion becomes brown.

Now add the tomatoes, cashew nuts, chopped cilantro, salt and cumin powder. 

Cook till the tomatoes becomes mushy. 

Switch off the flame. If you want your chutney hot you can add 1-2 dry red chilli in the oil with onion.

Let the mixture cool down. 

Mix lemon juice and grind into smooth paste. 

Taste and adjust salt and lemon juice if required. 

Pour the chutney in a bowl or jar. 

Serve with any snacks or use as a sandwich spread. 

I have used it in my burger too. It will make your sandwiches or burger superbly delicious. 

Enjoy…….
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Mango Raisin Chutney 

Mango raisin chutney.

Mango season is about to over. But still raw mangoes are easily available in the market.

Sweet and tangy mango chutney is a very common dish in summer. There are many variations in mango chutney recipes. I am sharing an easy and very common recipe today.

In Bengali households aamer chutney or mango chutney or aamer ombol is a must dish in Bengali meals.

Mango chutney is thick and the taste is tongue tickling. And ombol is very light in consistency and runny,  similar to soup. With this same recipe you can make both, just adjust the sugar and salt. And add more water to make a thin soup like consistency for aamer ombol.

Normally we make it without raisins. But I love raisins in chutney. Whether it is mango or tomatoes. But you can omit raisins if you like.

Recipe 


Raw mango – 250 gram

Sugar – 1/2 cup

Salt – 1/2 teaspoon or to taste

Raisins – 2 tablespoon

Oil – 1 teaspoon

Mustard seeds – 1/2 teaspoon

Dry red chilli – 1

Roasted cumin powder – 1/2 teaspoon

Oil – 1 tablespoon

Water – 1 cup

Method 


Peel and chop the raw mangoes. Wash, drain and keep aside.

Heat oil in a pan. Add mustard seeds. When the seeds starts to crackle add the dry red chilli. Stir and add the chopped mangoes.

Add salt and turmeric. Saute for 1- 2 minutes. Add raisins and water.

Cover and cook until the mangoes becomes soft.

Now add the sugar. Cook until the sugar dissolved and chutney becomes thick. You can add little red chilli powder too. I didn’t.

Taste and adjust the sugar and salt if require.

Remove from heat. Add roasted cumin powder. Mix well. I have used 1/2 teaspoon cumin powder but if you like you can add 1 teaspoon.
Keep in refrigerator and serve in meal times.
I would love to hear from you. If you like the recipe please leave some words in comment.

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Cheesy Savoury Muffins

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Cheesy savoury muffins. 

A very easy and delicious recipe to amaze your kids. 

You don’t have to use refined flour/maida in it. Give a healthy treat to your family and friends. 

You can make it with flour too but I don’t want to use refined flour/maida in my recipes. Because it has only chemicals and trans fat and no nutrients. Its refined flour/maida from which fiber is been eliminated and bleached to give white colour with benzoyl peroxide which has side effects and many disadvantages. In other words its a slow poison. It spikes up your sugar levels because it has very high glycemic index.

I have used semolina or suji/rawa in it. Low calorie semolina is made from hard variety durum wheat which is digested slowly and prevent you from overeating. And its good for diabetic and perfect for weight loss. In other words, you will be able to lose weight in a shorter period of time and maintain body weight. Semolina is increases your chances of shedding more fat because it digested very slowly. Semolina is energy booster too. It keeps your body charged throughout the day. 

Semolina contains phosphorus, zinc and magnesium which keeps your nervous system healthy. Semolina is good for your bone health too. It increases bone density and keeps them healthy and strong. Semolina contains protein which nourishes your skin and muscles.

This post is going to be a part of #Foodiemonday #bloghop theme is #Diwalispecialsavouries. My contribution is this kid’s favourite cheesy muffins. 

An easy to make and yummy muffins. You can store it in refrigerator for 3 – 4 days. Just microwave for one minute before serving.

 I have made it without any vegetables first time and planning to add some grated veg and chopped coriander leaves next time. But my son said its too yummy don’t add anything 😂

So here is the simple basic recipe. You can add chopped coriander leaves, green chilli, corn, green peas, bell peppers and grated veggies of your choice. Vegetables will make it more healthy. You can increase or decrease the amount of cheese according to your taste. 

Recipe 



Semolina or suji/rawa – 1 cup 

Pizza sauce – 1 tablespoon 

Oregano – 2 teaspoon 

Ginger garlic paste – 1 teaspoon 

Grated cheese – 4 tablespoon + for sprinkle 

Thick curd – 3/4 cup 

Milk – 1/2 cup 

Vinegar – 1 teaspoon 

Salt – 1/2 teaspoon or to taste 

Baking powder – 1/2 teaspoon 

Baking soda – 1/2 teaspoon

Black pepper powder – 1 teaspoon 

Method 


In a large bowl mix semolina and thick curd. Mix and add salt, grated cheese, pizza sauce, black pepper powder, ginger garlic paste, baking powder, soda, oregano and vinegar. At last add milk slowly. Make a smooth lump free batter. 

You can add corn, green peas, chopped bell peppers, green chilli, cilantro and grated vegetables of your choice. Add cheese according to your taste. Sometimes I make it with vegetables and less cheese. 

Preheat the oven at 180°.

Grease the muffin moulds with butter or oil. 

Pour the batter in the moulds. Fill the moulds half. Sprinkle grated cheese and oregano. Bake at 180° for 20 minutes or until the toothpick comes out clean. 

Serve hot with chilli and tomato sauce. 

Enjoy the cheesy taste. 

Happy baking 🙂