Butter Milk Kadi

Ingredients :
2 cups butter milk (thick)
1 cup water
½ cup coconut gratings
4 green chillies
1 small piece haldi
1 tsp jeera
3 tsp ghee
½ tsp mustard seeds
1 sprig curry leaves
salt to taste


Method :
Grind coconut gratings with haldi smoothly.
While removing masala put green chillies and cumin.
Grind for another 2 minutes.
Put enough water to bring the kadi to desired consistency.
Put salt. Keep it to boil. Then put thick butter milk.
Again bring to boil. Take out from flame.
Season with mustard and curry leaves in ghee.

Kadi Pakoda

Garlic flavored pizza

Ingredients:

1 cup water
1 envelope (2 and 1/4 tea spn) active dry yeast
1/2 tea spn sugar
3 cups(approx) all purpose flour
1 tea spn salt
Olive oil
1 tea spn chopped garlic

Method:

Heat water till it is lukewarm (105 F). I usually microwave it for 10-20 secs.
Now add the yeast, sugar, 1 tea spn olive oil. Leave it for about 10mins till the yeast becomes active. You can see some bubbles on top which shows it’s active.
In a pan, heat a little olive oil and fry the garlic till it becomes brown.
Now add salt, 2 cups of flour, garlic and mix. If necessary add more dough till it can be handled easily (but still a bit sticky. I would say something like chapathi dough). Knead it on a lightly floured surface for few mins. (Do not knead for long, just 2-3mins is enough).
Apply olive oil to a large vessel. Transfer the dough to the vessel. Cover the vessel with a plastic wrap and leave in a dry warm place for about 1 and half hours (or until it is doubled in size).
Take the pizza dough out from the vessel and spread it into a large disc. Drizzle some olive oil on top.
Spread a little corn meal over the pizza stone. Keep the disc on it.
How to assemble pizza:
Preheat the oven to 450F for 10mins.
Top with your favorite sauce(I use marinara sauce), vegetables(I use olives, onions, capsicum, sun dried tomatoes, jalapenos) and mozzarella cheese. Spread a little pepper and salt(optional). Drizzle little olive oil.
Bake at 450F for about 12-15mins.
Serve hot with your favorite sides.

idly pizza

Aloo Palak Recipe

Ingredients

3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste

Method:
Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt. Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander. Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth. Keep aside.

Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown. Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
Just before serving heat butter in a tiny saucepan and add the asafoetida. Pour over the vegetable and mix gently. Serve hot with naan or parathas or even rice.
Aloo Makai Tikki