Vegetarian Pizza

My very first time making pizza after I have a breadmaker. 

I use Kenwood breadmaker and the result is awesome.

My family loved the pizza.

My famuly loved the pizza and Imusr tey different types of pizza.

Here you go the recipe from my Kenwood recipe book.

Happy trying!! 😊

Vegetarian Pizza

Makes 2x30cm (12in)

Recipe 

250ml water

1 tbsp olive oil

450g high protein flour 

1.5 tsp flour 

1 tsp flour 

1 tsp dried yeast 

I used my breadmaker for kneading purpose. 

At the end of the cycle, turn the dough out onto a lightly floured surface. 

Roll out and place in the prepared pan

Preheat oven to 220 Celsius 

Spread the tomato paste over the pizza base, sprinkle with oregano and top with mozzarella cheese.

Scatter with tomatoes, peppers, pineapple and remaining mozarella and parmesan chrese and any ingredients of your choice.

Season with salt and pepper and drizzle with olive oil.

Bake for 18-20 min or until golden and serve immediately 

Chicken rasam (Kozhi rasam)

I love Chicken rasam.. Or we call it Kozhi rasam.. I cook it often especially when I am doing any side chicken dish.. I usually keep the bony part of the chicken.. Nothing beats drinking Kozhi rasam after your meal.. Try it!! Don't blame me if you get addicted.. 😉

 Chicken rasam ( Kozhi rasam) for 2 pax

 5 medium sized ( bony part chicken)

 4 cups of water  

 1 teaspoon of Blended ginger  

Use a mortar and pestle to crush the Ingredients below:-  5 cloves of garlic together with the pod/skin  

1 big riped tomato  

1 teaspoon cumin  

1/2 fennel seeds  

1 teaspoon pepper  

2 stalks of curry leaves

4 small onions  

Powder

 1/2 teaspoon of turmeric powder 

 Boil the chicken till the meat is soften  Add blended ginger, salt and turmeric powder  Heat oil in a small pan and add the coarsely grinded ingredients and fry until golden brown... 

Add the ingredients which has been fried in the boiling chicken with water  

Boil for another 5 -10 min 

 Garnish with coriander leaves..

 If you want you rasam to have a tangy taste you can add 2 tablespoon of lemon juice...

Rasam is ready... Happy trying!!!

My Kozhi rasam is in a cup.. 

Tomato rasam

I love RASAM.
We drink it just like that or we eat along with rice. Rasam goes well with anything
A combination of rasam with mutton peratal is superb, rasam with sardine, rasam with chicken peratal, rasam with fried salted fish.... the list goes on..

It's beneifical to health as it has the digestive qualities.

Rasam is easy to prepare.

Ingredients

3-4 big ripe tomatoes - cut into halves
5 cloves of garlic
1/2 cm ginger - finely chopped
2 stalks curry-leaves
2-3 Dry chillies
Asafoetida
Tamarind juice - half cup
1/2 teaspoon of mustard seed
Pimch of turmeric powder
Salt to taste
Choppped coriander
Coriander seeds, cumin seeds, pepper (spices) - 1/2 teaspoon (pound the ingredients)


How to make Tomato Rasam:
Heat 1-2 tablespoon of oil in a medium heat.Add the mustard seeds and dry chillies and curry leaves, once it starts to sputter, add the pound spices,garlic and ginger, sauteed it for 3 minutes. Add a pinch of turmeric and asafoetida

Add the tomatoes with 1/2 cup of water, mash the tomatoes (with a spoon), it's important that the juices are out. Simmer for 5 minutes.

Add the tamarind juice. Season with salt.

Simmer for another 2- 3 minutes - or till you see the bubbles on the surface.

Garnish it with chopped coriander

Tomato rasam is ready - the choice is yours on how you want to eat it.

Sardine curry

Sardine tins...I stock them up and whenever I feel having sardines or my husband wants to eat sardine curry......there it is...easy to cook...I love to add boiled eggs in my sardine curry..the trick is cut slightly the boiled eggs...so the eggs are soaked in the curry..eat it after few hours of cooking...the eggs will taste so delicious...




Ingredients

2 big red onions
10-12 cloves of garlic
5cm ginger
all the above ingredients cut and diced
Fish curry powder - 3 tablespoon if you would like your curry to be spicy add 2 tablespoons of chilli powder( mix it with 3-4 tablespoons of water... it must be like a paste)
3-4 tablespoons of cooking oil..


Golf-ball sized lump of tamarind (soak in 1 cups water)Squeeze the soaked tamarind well to release all the pulp from it. Strain to get thick tamarind juice and discard the pith and seeds

Salt to taste

1 tsp fenugreek seeds
8-10 curry leaves
2 green chillies

2 large tomato chopped
3 potatoes -cut into 5cm long (slightly thicker than wedges)
1 brinjal - cut into 5cm long
1 radish -optional
1 unripe mango -optional
2-3 drumsticks(murungkai)-optional
1 can of sardine tin
Boiled eggs depends on how many you would like

Preparation:

Heat the cooking oil in a deep pan, on a medium flame till hot. Add the curry leaves, fenugreek seeds, green chillies. Fry till spluttering stops.
Now add the onion,garlic and ginger. Fry till the onion begins to brown very slightly.
Add the curry powder paste
Fry till the curry powder starts to release its oil and turn darker. Stir frequently while frying.

Add water... -2 bowls ( depending how much curry you want) But not too watery/ Add salt... Boil around 20 minutes..otherwise there will be curry powder smell... add the potatoes,brinjal and any other vegetables..white radish.

Add the chopped tomato. Add the tamarind juice and salt totaste

Simmer and cook till oil begins to appear on top of the gravy. Add the pieces of sardine together with the paste now and cook till done. If stirring, do so very gently to avoid breaking the pieces of fish. (boil around 5-10 minutes once the fish is in). Immediately turn off the heat.

Add in the boiled eggs.

Happy cooking....

Spicy fried egg

My husband loves anything with eggs... egg curry, egg sambal, fried egg or half-boiled...

My mum is my mentor...she always shares with me all the recipes as well as the techniques...she called me one day and told me try adding chilli powder when you are frying eggs next...I tried... and my hubby loved it...



2 eggs
1 tomato
spring onions
2 red chillis
2 big red onions
1 tablespoon of chilli powder (if you want less spicy, you can add one teaspoon)...
You may add other ingredients eg carrot, prawns, mushrooms etc...
Salt to taste


Whisk the ingredients around 5 minutes....

Heat up the pan, pour the ingredients and once its cooked start stirrig it and your fried egg is ready...

You can eat it on its own... or with hot rice....

Spicy sardine sambal

I was thinking of cooking fish curry today, started my car... hmm could't start... its the battery... I know its flat as it was already indicating few days ago....

Well went back to my home and was thinking what should i cook...I wanted to eat fish.. and I know my husband loves fish too... hmmm there is a couple of canned sardine in my cabinet...Brilliant...I usually buy canned sardine and keep it during emergency..for me its like if I run of idea what to cook... or I want a fast dish... I know the canned sardines are always handy...

I should cook sardine sambal...


Here's the recipe... its very easy


1 can of sardine - I ususally take a big can
3 onions.. - the more onions you use, the better it is
6 cloves of garlic- sliced
5-6 curry leaves
1.5cm gingder - sliced thinly
1 teaspoon
2 big tomatoes
2 tablespoon of chilly powder
One tablespoon of oil... I try not to use too much oil in my cooking
1/2 cup of tamarind juice
2 potatoes - I always love to add potatoes in my sardine... potatoes diced small
Salt to taste


Heat the oil in a wok, add mustard seeds, –and curry leaves, quickly add the onion, sliced ginger and garlic. Once it turns lightbrown, add 2 tablespoon of chilly powder and add one cup of water.

Let it simmer...until the gravy thickens, add the diced tomatoes and salt to taste ... after 5 minutes add the 1/2 cup of tamarind juice.... if you want the gravy to be watery... you can add the sardine immediately otherwise wait till it thickens and add the sardine together with the tomato gravy in the sardine... you can dish out from the wok after 5 minutes...hmmm..your sardine sambal is ready...


It goes well with hot rice and rasam....

Yummy...I am already hungry...

Roasted chicken tandoori style

Marinade one whole chicken with the following ingredients:
Yogurt 3 tablespoon if you do not have yogurt substitute with lemon juice
Ginger paste – 3 tablespoon
Garlic paste – 3 tablespoon
salt 1/2 tsp
Pepper – depends how much you would like to include

Red chilly powder 1 tablespoon

Coriander powder - 1 tablespoon
Cumin powder – 1 teaspoon
Turmeric – 1 teaspoon
Honey – one tablespoon
One egg – mix it together with the ingredients
Cinnamon – 2-3 sticks
Cardamon – 5-6 pieces
Add one tablespoon of thick soya sauce
Grind the clove, cardamom, cinnamon and fennel to a powder or You can add clove,cardamom and cinnamon without grinding... add the fennel powder..

Grind ginger,garlic and green chillies and add to the yogurt. Add the ground powder and rest of the ingredients to the yogurt and mix well to combine.

Using a fork poke the chicken all over. Apply the marinade to the chicken. Make sure the inner cavity gets coated with the marinade. Pls ensure all the ingredients are rubbed outside as well as inside the chicken.

Garnish with fresh chopped fresh coriander leaves

Pour this over the chicken in the plastic bag. Marinate for 2-3 hrs – fridge.

Preheat the oven to 350F or 175C degrees. Roast the chicken for one hour.

Serve it hot….