Punjabi Tadka with an Italian twist- Paneer tikka chutney pizza

Pizza!!!!!!!!!!!!!!!!...............The word alone brings out the craving to gobble up a huge juicy slice of the gooey, cheesy, yummy pizza.....

Pizza though originally has been in existence in Italy from the 1800s but since then has spread to nearly every country on earth, with many adding their own culinary twists to it to make it a hot favorite in their markets. India is not far behind in this too....We have a range of pizzas which include the bests of Paneer and Punjabi twists to it.....all the retail giants bring out so many good and spicy yet tangy pizzas for the likes of the Indian crowd.....from the hot chatpata chaat pizza to the Paneer jalfrezi pizza...and lets not forget the hot favorite tikka masala pizza.......boy don't we love our spices.....

But what has been your favorite, the one that you ordered over and over again......Mine has always been the paneer tikka chutney pizza......do you want a slice.....then why not make it at home.....Just follow me and you would end up with the best and yummiest pizza in the whole wide world......

This one recipe I recently tried at home and it is less complicated, but probably tastier. Paneer (my left over paneer tikka from the barbecue party), creamy sauce, spices like dried fenugreek, which provide a soft, sweet aroma – all topped off with some mozzarella cheese and oregano....sounds like a nice dinner to me....What do you guys think.....

Things you would need are: 1 handmade pizza crust (recipe below), Mango chutney, cream cheese, Tomato sauce, Paneer Tikka Masala (recipe in previous post), 1/4 cup oregano, Shredded mozarella cheese and gouda cheese

How to assemble the gooey pizza

To assemble the pizza: Lay out the dough. Spread a very thin layer of mango chutney on the dough followed by the cream cheese. If you want, place some onion slices on top, or top with some capsicums, it is totally upto you....go crazy.....

Then, spread a couple large spoonfuls of tomato puree on top of it. Now, take your paneer tikka masala and gently spoon it on the pizza, spreading it with a large spoon or spatula. Sprinkle with mozarella cheese and gouda, and bake in a preheated oven at 180 C till the cheese melts coating the paneer tikka and goes golden brown in the edges. When it comes out, sprinkle with oregano and enjoy!

Note: It’s definitely time-consuming to make paneer tikka if you don't have left overs from the party or the other night– but you can always shorten it up by buying a paneer tikka masala as take-out from an Indian restaurant and just make the pizza for yourself yourself.

The pizza base: Home made

Buying a premade pizza base from the market is not my idea of cooking. Remember, there are loads of varieties of pizzas and pizza crust out there. So, get free and create a work of art and personalize your pizza, just the way you want it. The hand made version of a pizza base is tastier and ends up bringing the best flavors in a pizza. If you are one who likes to spend some quality time in your kitchen, this is  certainly for you! 

I am going to share with you the basic pizza base method. It is easy and can be made using a food processor or bread maker. But I prefer to make it with my very own hands leaving my prints on the base and bonding with the food by doing  a ton of mixing and kneading, Add anything you like to the dough which you feel might go good with the topping as well as the base......I've often added chopped garlic, oregano, cheese, cilantro and chilli flakes.

Things you need are: 3 cup flour, 1 teaspoon salt, 1/4 cup warm water, 1 package dry yeast, 2 tablespoons olive oil, 1 tablespoon honey, 3/4 cup water

Lets get cracking:

Sift in salt and flour. Dissolve the yeast in warm water; let it sit for 10 minutes. Add oil, honey yeast mixture and warm water to the flour.The dough should make a ball after kneading, but just in case it doesn't turn up into a ball it might be because it is too dry. Don't fret just add water one tablespoon at a time until it does turn into a ball. If your mixture is more like a semi-solid then add flour one tablespoon at a time. Keep adding water or flour as required to get the right consistency up until you always get a perfect dough. Just remember, do it in small amounts to avoid having to repeat the whole procedure.

Place the dough ball onto a floured board to knead for another minute which assists the gluten to build up making the dough to rise into a fluffy base when cooked. Place the dough in a covered bowl and store in a warm, dry area to rise. I always prefer to leave them in my Oven or OTG for about 45 minutes resulting in the dough to double in size. Press it down and leave it to rest for another 1-1.5 hours after which the dough ready to be rolled out. But the choice is yours, if you want to press it down again and leave it for another hour or two before rolling it out into a base.

A major trouble with most of us is we don't put in enough work on the dough. This is an excellent opportunity to get some workout for your arms and hands, the dough will not be damaged or hurt. So loosen up folks! 

I always use both hands, one on top of the other to press the dough from centre to out to start the stretching process, which results in pushing the dough a little on each push. I also pick up the dough to squeeze its edges and imagine I am turning a steering wheel, but this allows to stretch the dough with its own weight.  Keep repeating this until the dough is about 1/2 inch thick all the way around, then I always use a rolling pin to flatten it out the dough to about 1/4 inch thick making it even. Puncture holes all over the dough using a fork which  keeps it from bubbling up and holds the sauce on while baking. Almost there, now the only thing you need to do is to spread the sauce pf your choice, cheese and your choice of toppings and bake at 400 F /180 C till the crust is golden and the cheese melts.

Triple cheese macaroni

8 ounces elbow macaroni

2 eggs

3/4 cup whole milk

1/2 cup half and half

1/2 cup heavy cream

1/2 teaspoon chopped parsley

1/4 teaspoon sugar

Pinch cayenne pepper

3/4 teaspoon sea salt

1/2 tablespoon ranch seasoning

10 ounces sharp cheddar cheese, grated

5 ounces Monterey Jack cheese, grated

5 ounces Parmesan cheese, grated

Preheat the oven to 350F. Cook the macaroni according to package directions, drain and set aside. In a large mixing bowl, beat the eggs. Add the milk, half and half, cream, parsley, sugar, cayenne, salt and ranch seasoning and mix until well blended. Add the macaroni, cheddar, Monterey Jack and Parmesan cheeses and mix until fully incorporated. Pour into a large baking dish. Cover the dish with plastic wrap, then cover with aluminum foil and bake for 30 to 35 minutes.

Cheese Calzones

1−1/2 cups warm water (105F)

4 1/2 cups flour

1 tablespoon olive oil

2 1/2 teaspoons sugar

2 1/2 teaspoons salt

1/2 teaspoon yeast

In a large bowl, mix water with sugar and salt until dissolved. Add oil, and then flour. Stir with heavy spoon for 1 minute. Turn out to a floured board and press into a circle (it will be quite dry). Sprinkle yeast evenly over dough and knead for twelve minutes. Divide dough into 6 oz. portions (yield for this recipe is 5). Shape each portion by sliding your palms across the top portion of dough while curving your fingers inward toward each other and "tucking" the dough into the center. You want a dough ball without visible seams except the bottom. Set all on plate, cover with plastic, and allow to proof for 1−2 hours.

Meanwhile, mix:

1 lb. ricotta cheese

1 cup shredded mozzarella

pinch of black pepper

Preheat oven to 500F. Take a dough ball and place on floured surface. Spread, with finger tips, to a 6 inch circle. Place 2/3 cup cheese mix on one side and fold over other side. Seal with finger tips making sure no

cheese mixture is in the seal. Pinch the edge to assure a tight seal. Pat calzone to even filling inside. Check seal again for leaks. Repeat with the others. Place calzones on a lightly greased baking sheet. Cut a 1 inch slit  in the top of each for venting while baking. Place in center of oven and bake for 10−12 minutes or until golden brown. Serve with your favorite tomato sauce, warmed, either on top or on the side for dipping.

Garlic Cheese Bread

1/2 cup butter

3/4 cup shredded cheddar cheese

2 tablespoons grated parmesan cheese

1/2 teaspoon garlic powder

1/4 teaspoon Worcestershire sauce

1/4 teaspoon salt

dash ground black pepper

dash paprika

Bread:

12 slices Texas toast or 1 large French bread loaf, sliced through the middle

Preheat oven to 400F. Combine all ingredients for the spread in a small bowl. Smear spread generously on one side of each slice of Texas toast or on the face of each half of French bread loaf. Bake for 10 to 12 minutes or

until cheese begins to brown and bubble. Makes about 12 slices toast or two large halves of French bread.

Cheese & Olive Bruschetta

1/2 cup mayonnaise (or salad dressing)

1 cup mozzarella cheese, grated

2 medium tomatoes, seeded,finely chopped

1/4 cup black olives, chopped

1/4 cup parmesan cheese (preferably freshly grated)

1 teaspoon oregano

1/4 teaspoon basil

1 teaspoon black pepper

1 baguette, fresh, about 2 1/2" round and 27" long

1/3 cup butter, softened

Mix the first 8 ingredients (this can be done the day ahead and refrigerated). Cut the baguette into 1" slices. Butter one side. Arrange on a cookie sheet, buttered side up. Divide the mixture among the slices and spread. Bake in 350F oven for about 15 minutes and the cheese has melted.

Kaesespaetzle Kaesespaetzle

1 1/2 cups all-purpose flour
3/4 teaspoon ground nutmeg
3/4 teaspoon salt
1/8 teaspoon pepper
3 eggs
3/8 cup 2% milk
3 tablespoons butter
1 onion, sliced
1 1/2 cups shredded Emmentaler cheese

Sift together flour, nutmeg, salt and pepper. Beat eggs in a medium bowl. Alternately mix in milk and the flour mixture until smooth. Let stand for 30 minutes. Bring a large pot of lightly salted water to a boil. Press batter through a spaetzle press into the water. You may also use a potato ricer, colander, or a cheese grater. When the spaetzle has floated to the top of the water, remove it to a bowl with a slotted spoon. Mix in 1 cup of the cheese. Melt butter in a large skillet over medium-high heat. Add onion, and cook until golden. Stir in spaetzle and remaining cheese until well blended. Remove from heat, and serve immediately.  

Avocado Quesadillas

2 ripe tomatoes, seeded and diced

1 firm-ripe Haas avocado, peeled and diced

1 tablespoon chopped red onion

2 teaspoons fresh lemon juice

1/4 teaspoon Tabasco sauce

1/4 cup sour cream

3 tablespoons chopped fresh cilantro

4 (6- to 7-inch) flour tortillas

1/2 teaspoon vegetable oil

1 1/3 cups coarsely grated Monterey jack cheese

Fresh cilantro sprigs (for garnish)

In a small bowl stir together tomatoes, avocado, onion, lemon juice and Tabasco sauce. Season with salt and pepper.

In another small bowl stir together sour cream and cilantro and salt and pepper to taste. Preheat broiler. Put tortillas on a large baking sheet and brush tops with oil. Broil tortillas on a rack set 2 to 4 inches from heat until pale golden. Turn tortillas and broil until other sides are pale golden. Sprinkle tortillas evenly with cheese and broil until cheese is melted and bubbling. Spread avocado mixture evenly over tortillas and top each with 1 of remaining tortillas, cheese side down, to make 2 quesadillas. Transfer quesadillas to a cutting board and cut each into 4 wedges. Top each wedge with a heaping teaspoon of sour cream mixture and garnish with cilantro sprigs.

Mushroom cheese strata

14 slices bread, crust removed

2 large white onions, sliced wafer thin

250 g fresh mushroom, thinly sliced

250 g cheese slices

4 eggs

1 ½ cups milk

1 teaspoon salt

¼ teaspoon cayenne pepper

¼ teaspoon dry mustard

Grated cheese

Chopped parsley to garnish

Grease flan and arrange half bread slices in the base. Place a layer of onions, mushrooms and cheese on top of bread. Beat the eggs, add the milk and seasonings. Carefully pour the egg mixture into the flan. Sprinkle with grated cheese. Bake in slow oven for 60-70 minutes. Sprinkle with chopped parsley while still hot. Stand for 10 minutes, then cut into wedges to serve.

Mushroom muffins

These muffins make a good lunch, especially if you have a leafy salad with them

1 ½ cups self-raising flour

1 cup grated tasty cheese

½ tsp garlic salt

1 tbsp sugar

Pinch cayenne pepper

25 gms butter

2 cups finely chopped mushrooms

1 spring onion, finely chopped

1 tsp fresh thyme, finely chopped

1 egg

1 cup milk

Measure into a large bowl the flour, cheese, garlic salt, sugar and cayenne pepper. Add coriander leaf and chopped roasted pepper. Mix lightly with your fingertips to combine.  Heat the butter in medium sized frying pan and cook the mushrooms, spring onions and thyme over a medium heat, until mushrooms have softened. Beat the egg and milk together, add the mushroom mixture and mix well. Pour over the dry ingredients and fold the two mixtures together taking care not to over-mix.

Spray 12 medium sized muffin pans with non-stick spray. Put about ¼ cup of the mixture in each muffin cup. Bake at 210°C for 12-15 minutes until muffin springs back when pressed in middle.

Cheese muffins

Everybody loves these muffins and they are easy enough to make often. If you make these muffins regularly buy pre-grated cheese to use in them. This will save you precious minutes as well a s the skin on your knuckles.

2 cups grated tasty cheese

1 ½ cups self-raising flour

½ tsp salt

1 tbsp sugar

Pinch of cayenne pepper

1 egg

1 cup milk

Measure the grated cheese, self-raising flour, salt, sugar and cayenne pepper into a large bowl. Mix lightly with your finger tips to combine. In a small container beat the egg and milk until evenly combined. Pour all the liquid onto the dry ingredients, then fold the two mixtures together, taking care not to over-mix.

Spoon the mixture into 12 medium muffin pans, which have been sprayed with non-stick spray.

Optional topping: sprinkle with a little extra cheese and paprika or chili powder.

Bake at 210°C for about 12 minutes until muffins spring back when pressed in the middle and are golden brown.

Time tested Caramelized onion and cheddar tart

Serves 6-8 Preparation time 30 mins Cooking 1 hr

1 ½ cups plain flour

100 g butter, chopped

3-4 tbsp iced water

1 tbsp olive oil

3 large brown onions, halved and sliced

100 g cheddar, crumbled

1 tbsp thyme leaves

5 eggs

½ cup cream

Place flour in food processor and add butter. Using the pulse button, process in short bursts, until mixture resembles breadcrumbs. Add 3 tbsp water and process in bursts until dough begins to clump together. Pinch a piece to feel if it is moist enough, and add a little more if it is too crumbly. Turn out dough onto a work surface and gather to a ball. Roll out on a sheet of non-stick baking paper to fit a 24 cm loose-bottom flan tin. Lin tin with pastry, and trim edges. Reserve the paper and refrigerate for 20 minutes. Preheat the oven to 180ºC or 160ºC. Line pastry with paper and fill with dried rice or pastry weights. Bake for 15 minutes, and then remove paper and beans and cook a further 15 minutes until dry and golden. Cool completely. Meanwhile, heal oil in a large frying pan and add onions. Cook over medium-low heat for about 35 minutes until deep golden colour. Season with salt and pepper and transfer to a bowl to cool. Spread cooled onions over pastry base. Sprinkle cheese over, then thyme leaves. Lightly whish eggs and cream together, and pout over the filling. Stand on a tray and bake for 30-35 minutes until set and golden. Serve warm or at room temperature.