Potato Pizza

Ingredient's

1 ready made pizza base

1 small  boiled potato, cut in to small pieces 

1/2 onion, 1/2 tomato, 1/2 capsicum, chopped in to pieces

2tsp pizza sauce

1/2 cup of Grate Mozzarella cheese

Preparation

Pre-heat the oven for 10 minutes in 200 degree Celsius, In the mean time prepare the pizza. On a pizza base apply the pizza sauce and arrange all the vegetable and potato on top, now cover the vegetable with cheese, and bake the pizza in 180 degree Celsius for 8 to 10 minutes.

Serve hot with tomato sauce and other seasoning. 

Veg Pizza

Again my first attempt to bake pizza. On sunday i saw pizza base in super market, and i thought it would be safe if i give a try baking pizza using ready made pizza base instead of baking base separately. Now i can say my decision was right, because it came out very well and i was very happy too. From now onwards i think i don't have buy or order pizza from out. When i can make then why to buy from out....

Ingredient's

1 ready made pizza base
1/2 onion, 1/2 tomato, 1/2 capsicum, chopped in to pieces
2tsp pizza sauce
1/2 cup of Grate Mozzarella cheese

Preparation
Pre-heat the oven for 10 minutes in 200 degree Celsius, In the mean time prepare the pizza. On a pizza base apply the pizza sauce and arrange all the vegetable on top, now cover the vegetable with cheese, and bake the pizza in 180 degree Celsius for 8 to 10 minutes.
Serve hot with tomato sauce and other seasoning. 

Baked Stuffed Capsicum

Capsicum is a genus of flowering plants in the nightshade family, Solanaceae. Its species are native to the Americas, where they have been cultivated for thousands of years by the people of the tropical Americas, and are now cultivated worldwide. Some of the members of Capsicumare used as spices, vegetables, and medicines. The fruit of Capsicum plants have a variety of names depending on place and type. They are commonly called chilli pepper, red or green pepper, or sweet pepper in Britain, and typically just capsicum in Australian, New Zealand, and Indian. The large mild form is called bell pepper in the U.S. and Canada. They are called paprika in some other countries (although paprika can also refer to the powdered spice made from various capsicum fruit). The generic name is derived from the Greek word καπτο (kapto), meaning "to bite" or "to swallow.
Capsicum fruits and peppers can be eaten raw or cooked. Those used in cooking are generally varieties of the C. annuum and C. frutescensspecies, though a few others are used as well. They are suitable for stuffing with fillings such as cheese, meat or rice.
They are also frequently used both chopped and raw in salads, or cooked in stir-fries or other mixed dishes. They can be sliced into strips and fried, roasted whole or in pieces, or chopped and incorporated into salsas or other sauces. (Sources From Wikipedia)

3 to 4 Capsicum (simlamirch)
2 boiled potatoes
1 Onion finely chopped
1/4th tsp turmeric powder
Red chili powder to taste
1/4th tsp Garam masala
1/4th tsp Dry mango powder (amchur) Cashew 4 to 5
Salt To Taste
Oil for frying

Preparation:
Wash the capsicum and remove the inner part of it and apply oil and set aside
In a bowl mash the potatoes, now add all the ingredients with it , mix it nicely , In a fry pan add 2tbsp oil and fry the mixture for 5 minutes. Then take the capsicum and fill the mixture and keep cashew and apply oil on top. Take a baking tray and place the stuffed capsicum, bake in a Pre-heat oven for 30 minutes in 185c.
Garnish the stuffed capsicum with coriander leaves and. Serve hot.

Gobi Manchurian

Ingredient's

• 1 medium Gobhi (Cauliflower)
• 2 capsicum chopped in medium size pic
• 3/4 cup Flour (Maida) 
• 1 tbsp Corn Flour 
• Salt to taste 
• 1 Chopped green chili 
• 11/2 tbsp Garlic Paste
• 11/2 tbsp Ginger Paste
• 1 cup finely Chopped Onions 
• Finely Chopped Coriander Leaves 
• 1/4th tsp Ajinomoto 
• 2 tbsp Soya Sauce 
• 2-3 tbsp Tomato Ketchup 
• 2 tbsp Oil

Cooking Method

• Make a paste of maida, corn flour and salt using water.
• Take a tsp. of ginger and garlic paste, add it to the paste.
• Dip the gobi florets in the paste and deep fry till golden brown. Keep aside.
• Heat oil in another pan and add the left ginger & garlic paste, chopped onions, green chili and capsicum, saute for 2 to 3 minutes.
• Now, mix aginomoto, soya sauce and tomato sauce to it.
• Add fried Gobi kept aside and mix well.
•  Garnish it with coriander leaves. Serve the gobi manchurian hot.

Vegetable Dal

 Ingredient's
1cup toor dal
1 eggplant, 1 capsicum, 1cup chopped beans
1 small onion, 2 tomato, 2 green chilly (Chopped)
1tbs turmeric
Salt

For tempering
1/2tbs cinnamon/jeera
1/2tbs mustard seeds
3 dry red chillies
2 garlic cloves

Cooking Method
Take a pressure cooker add dal, chopped onion, tomato, chilly, turmeric, salt and 2cup of water and boil it for 20minutes in a medium flame
In the mean time boil the vegetable separately with salt and cup of water
When the dal is cooked add the boiled vegetable, mix it gentely and set it aside
In a small frying pan add 2tbs oil and add cinnamon and mustard seeds when splutter add garlic and red chillies, saute to gloden brown
Then add the tempering in to dal and cover the lid and cook it for another 5minutes.
Garnish with coriander leafs
Serve hot with Rice

Chilli Egg

I got the idea of preparing chille egg from Sarah Naveen's blog.. I like her recipe so much, i thought why not give it try. I use my own ingredients to make it different and it was tasting very good.

Thanks to SN for such a lovely recipe....

Ingredient's

4 eggs hard boiled 

1 capsicum cut in to samll pieces 

1 tbsp red chilli paste 

1 tbsp green chilli paste 

1" ginger finely chopped 

2 cloves garlic finely chopped 

1 medium onion finely chopped 

A pinch of ajinomoto (mono sodium glutamate) 

1tbsp soya sauce (optional) 

1tbsp tomato sauce

Oil for frying 

Salt to taste 

Spring onion for Garnishing.

Cooking Method

Peel the hard boiled eggs and deep fry in oil till the cover is crisp & brown. 

Cut them into small piecse & keep aside. Heat a little oil in a pan. 

Fry the chopped ginger & garlic pieces. Add chopped onions & fry well. 

Add the capsicum and saute for 40sec 

Then add the red chilli paste & green chilli paste, and ajinomoto, fry for 1 minute. Add soya sauce, tomato sauce, salt and let it boil for a while. 

Now add the eggs and mix well till they are coated with the sauce completely. 

Tastes good with Chinese Fried Rice or even with Roti/ Paratha. 

Non egg eaters can use Potatoes instead of Eggs.

Korean, Chicken Gravy

This Korean Chicken Gravy is very healthy and very tasty too. I ate this dish in a Restaurant called (Omuto Tomato).This is one of the good restaurant in Korea and they are located at many places in Seoul, the one we went is located near City Hall. I liked this dish very much, first time in korea i liked something other than what i cook.... Hope who ever try this recipe even they will like. Here is this recipe for all of YOU ;)

Ingredient's.

5 to 6 piecse of chicken (bone less) 

1 onion, chopped in to medium size 

1 cup beans, 1/2 cup green bean seeds, 

1 capsicum, 1 carrot, 4 to 5 mushroom 

2 tomato. 1/2 cup soya sauce, 2tbsp chillie sauce 

3tbsp oil 

Salt as per taste.

Cooking Method

Boil the chicken, beans and bean seeds, salt with 1 cup of water, for 15minutes . Make a paste of 2 tomatos. Cut the capsicum, mushroom and carrot in to big picese.

In a deep frying pan, add oil, when the oil is hot , add onion, capsicum, mushroom and carrot, saute for 5minutes, and keep it aside.

In the same pan add litte more oil, boiled chicken, beans, and the bean seeds, fry for 1minute, then add tomato paste, soya sauce, chillie sauce, keep stirring for 1 to 2 minutes, then stir it with all the saute vegetable and salt if need, allow it to cook for another 5 minutes. 

Serve hot with Plain White Rice and Kimchi.

Vegetable Noodles

Ingredient's
Any Noodles of your choice,1 packet
Onion, or Spring onion, thinly sliced
2 green chillies, 1 tomato, finely chopped
2tbsp chopped coriander leafs
1 small Carrot, 1 medium Capsicum, 1 Potato, chopped lengthwise
Green Peas – 1/4 cup
Cut Gobi (Cauliflower) 1/2 cup
1/2tbsp turmeric, 1/2tbsp coriander powder, 1/2tbsp musturd seeds
Salt to taste
Oil, as reqired
Pepper Powder, as required

Cooking Method
Boil the Noodles with a little salt and 1 tsp oil, till it is almost cooked. Drain and allow it to cool. Boil green peas for 4minutes and keep aside. Heat 2 tbsp of oil in a pan and add musturd seeds, onions, green chillies, turmeric, and saute till translucent. Add carrots, potato, gobi, and tomato, and stir fry for around 5-7 minutes till it almost cooked but crispy. and keep it aside. Next, heat 1 more tbsp of oil in a pan, add capsicum, boiled green peas with little bit of salt and stir for a few minutes. Then add the cooked noodles, coriander leafs and combine everything gently. Season with salt and pepper. Fry the noodles on medium-flame for another 2 minutes. You can sprinkle some more pepper powder. Garnish with Coriander leafs, or Spring onion. Serve hot hot with Tomato Sauce. Vegetable noodles are ready to serve.

Vangi Bhath (Brinjal Rice)

Vangi Bhat is a delicious one pot meal. It is a wonderful combination of eggplant and rice combined with lovely aromatic spices. This is a typical Maharashtrian specialty but enjoyed throughout Southern India as well. Usually Vangi bhath is cooked with Eggplant but i like to add some other vegetables also like capsicum, potato, green peas. One of colleague use to bring vangi bhath for me in lunch, when she cooks vangi bhath she use to call me and say dont bring lunch today, because i have prepared VB. She was an expert when it came to cooking this dish. Whenever i would visit to her place, this dish was made. And she use to serve me with home made papads (crispy then lentil wafers), it was a wonderful and delicious combination. When i was cooking this dish i was really missing her alot. Iam waiting when i'll go back to india so that even i can cook VB and serve her in the same way, which she use to do it for me.

Ingredient's

1 Long brinjal, 1 red or green capsicum, 1 medium size potato, cut into large pieces 

1-1/2 cup Basmati rice 

4 tbsp Ghee 

4 Cloves (finely chopped) 

1 tsp Urad dal 

1/2tbsp cinammon, 1-1/2 tbsp Coriander seeds, 1/2tbsp musturd seeds 

5 dry red chillies 

2 Green chillies, 1 onion, and 1 tomato (chopped) 

6 Peppercorns 

1/2 tsp Turmeric 

1 tsp Oil for frying the masala 

1/2 Cup sour buttermilk or 2 tsp lemon juice 

Salt to taste

Cooking Method

Take a broad pan and heat oil. Fry 3 dry red chillies, gearlic cloves, cinammon, coriander and peppercorns, for 5 minutes. Grind them to form a fine powder. Heat ghee in a pan and add mustard seeds, urad dal, 2 dry red chillies, green chillies, onion and turmeric, stir it till the seasoning is done. Add the brinjal, capcisum, potato pieces and little bit of salt fry for 20sec. Add tomato, lemon juice, powdered masala, and mix them together properly. After that add water and check for salt, add salt if req. Then add rice and mix together gentely, cover the lid and cook till the rice is completely cooked in a medium flame.

Delicious Vangi Baath is ready to serve.

Shimla Mirch Sabji (Capsicum - Potato)

Capsicum (Shimla Mirch) is a very popular vegetable and is extensively used in Italian, Mexican, Chinese, and American cuisine. Try my way of cooking capsicum recipes. Capsicum Sabji is a spicy yummy recipe. Learn how to prepare Capsicum Sabji by following my easy recipe.

Ingredient's

3 capsicum, 2 potato
3 spring onion (chopped)
2 chilly (chooped)
2 tomato (chopped)
1&1/2 redchilly powder
1/2 turmeric
1/2 coriander powder
Oil 3tbs
Salt as per taste

Cooking Method
Cut the capsicum and potato in to small picese
Heat up the oil in a frying pan and add onion, chilly and the masala fry it for 40 sec
Add tomato, capsicum, potato, salt and 1cup of water mix it is up and cover the cook it in a medium flam till it is completely cooked.
Serve with a Roti..