PEPPY PANEER PIZZA

PEPPY PANEER PIZZA

INGREDIENTS

FOR THE SAUCE

• Tomatoes chopped-5-6 small sized
• Paneer (cottage cheese) cubes-200 grams approx - 4/5 cup
• Oil-1 tablespoon
• Salt-1 teaspoon
• Black pepper powder-1/4 teaspoon
• Sugar-1/2 teaspoon
• Oregano-1-2 teaspoons
• Tomato ketchup-2 tablespoons

FOR THE PIZZA

• Pizza base-2 regular size
• Mozzarella cheese grated-200 grams approx - 4/5 cup

METHOD

PIZZA SAUCE

• Heat oil in a pan.
• Add chopped tomatoes fry till the mixture starts leaving oil.
• Add salt, black pepper powder & oregano to the tomatoes & mix well.
• Add sugar.
• When they leave oil, add 1/4 cup of water to it & bring it to a boil.
• When a thick sauce is formed, add tomato ketchup.
• Add the paneer cubes & mix well.
• Pizza sauce is ready to be used for the pizza.

FOR THE PIZZA

• Spread the pizza sauce evenly on the base.

• Next, spread the cheese on top of the pizza sauce.

• Preheat oven for 5 minutes.
• Then place the pizza inside the oven & bake for 10-15 minutes at 200 degrees celsius.

• Check when the pizza is well cooked & take it out.

• Peppy paneer pizza is ready to serve.

NEUTRELA RICE

NEUTRELA RICE

INGREDIENTS

• Rice-1 cup
• Neutrela chunks boiled-1/4 cup
• Water-2.5 cups
• Tomato chopped-1 medium sized
• Red chilli powder-1/4 teaspoon
• Salt to taste (approx 1/2 teaspoon)
• Garam masala powder-1/4 teaspoon
• Desi ghee (you can even use oil)-1 tablespoon
• Cumin seeds (jeera)-1/2 teaspoon

METHOD

• Soak rice in water for around 10-15 minutes.
• Heat desi ghee (or oil) in a pan & add cumin seeds to it.
• As they crackle add chopped tomato & fry them till the mixture starts leaving oil.
• Add salt, red chilli powder & garam masala powder & mix well.

• Boil the neutrela chunks in hot water for 5-10 minutes & strain them.

• As the tomatoes leave oil, add the boiled neutrela to it.

• Fry neutrela in the tomatoes for around 2 minutes & then add soaked & washed rice to it.

• Fry rice for a minute or so & then add 2.5 cups water to it.
• Bring it to a boil & lower the flame & cover the pan half with a lid.
• Let them get boiled till the water gets dried up.
• As the water is dried up completely turn off the flame & cover completely with the lid for 5-10 minutes.
• Neutrela rice are ready to serve.

NEUTRELA (SOYABEAN) CHUNKS (GRAVY)

NEUTRELA (SOYABEAN) CHUNKS (GRAVY)



INGREDIENTS

• Neutrela (soyabean) chunks-1 cup
• Tomatoes puree form-3-4
• Ginger grated-1/4 inch
• Asafoetida (hing)-a pinch
• Cumin seeds (jeera)-1/2 teaspoon
• Turmeric powder-1/2 teaspoon
• Red chilli powder-1/2 teaspoon
• Salt to taste
• Oil-2 tablespoons
• Dried fenugreek leaves (kasoori methi)-1/2 teaspoon
• Garam masala powder-1/4 teaspoon

METHOD

• Boil water in a pan & add neutrela to it.
• Boil for 5-10 minutes & as it appears done, turn off the flame.
• Strain out the water & rinse neutrela once with water (normal temperature).
• Keep it aside.
• Heat 2 tablespoons oil in a pan.
• Add a pinch of hing (asafoetida) & 1/2 a teaspoon cumin seeds (jeera).
• As they crackle, add grated ginger to it.
• As the ginger turns brown, add tomatoes to it.
• Add turmeric powder, red chilli powder & salt.
• Mix them well.
• As the mixture leaves oil, add kasoori methi to it.
• Add the boiled neutrela & fry them them well till they are dried up.
• Next, add a little water & fry them well till the water is dried up again.
• Repeat this process 4-5 times.
• This process makes the neutrela fried well & brings out a very nice flavour to it.
• After frying them well, add 1-2 cups water & bring it to a boil.
• Cover the pan with a lid & allow it to get cooked on a low flame till a thick gravy is formed.
• As the appear cooked with a nice gravy turn off the flame & add garam masala powder to it.
• Neutrela chunks are ready to serve.

MOONG DAL

MOONG DAL

INGREDIENTS

• Moong dal-1 cup
• Water-2 cups
• Tomato puree form-1 medium sized
• Turmeric powder-1/4 teaspoon
• Red chilli powder-1/4 teaspoon
• Asafoetida (hing)-a pinch
• Cumin seeds (jeera)-1/4 teaspoon
• Garam masala powder-1/4 teaspoon
• Salt to taste
• Coriander leaves-1-2 teaspoons
• Green chilli chopped-1
• Oil-1 tablespoon

METHOD

• In a pan, add water & dal & boil on a low flame till dal is boiled well.
• You can check by mashing dal from the back of the spoon.
• If it gets well mashed, then dal is well boiled.
• Turn off the flame & keep it aside.
• Next, heat oil in a pan.
• Add a pinch of asafoetida (hing)  & 1/4 teaspoon cumin seeds (jeera) & as they crackle, add tomato to it.
• Add coriander leaves & chopped green chilli as well.
• Next, add salt, red chilli powder, turmeric powder & mix well.

• Cook on a low flame till the mixture leaves oil.

• As the mixture leaves oil, add the boiled dal to it & bring it to a good boil.

• At this point, check if there is a need for more water.
• In case there is a need, add some water & boil well.
• Cover the pan with a lid for a few minutes till dal is well cooked.
• Keep checking in between & as it appears to be cooked well, add garam masala powder & turn off the flame.
• Moong dal is ready to serve.

BADAM (ALMOND) ROLL

BADAM (ALMOND) ROLL



INGREDIENTS

• Badam (almonds)-1 cup
• Sugar-1 cup
• Milk-1/2 cup
• Liquid Glucose-1 teaspoon
• Food color-few drops

METHOD

• Making the almond paste is very similar to the way we made it in badam kheer.
• Soak almonds in boiling hot water for half an hour.
• After half an hour, peel off the skin of the almonds.

• Grind 1/2 a cup milk & almonds to a fine paste.

• In a pan, add almond paste & sugar & stir continuously 7 cook both of them.
• If you are adding liquid glucose, then add it at this time & stir well.
• Cook till the mixture thickens enough that it can be rolled.
• If you are not adding liquid glucose, check if the mixture is thick enough.
• Turn off the flame.
• Allow it to cool down & add color.

• Make rolls out of the dough.
• Badam (almond) roll is ready to serve.

BADAM (ALMOND) KHEER

BADAM (ALMOND) KHEER



INGREDIENTS

• Badam (almonds)-1 cup
• Sugar-1 cup
• Milk-2-4 cups
• Cardamom (elaichi) powder-1/4 teaspoon

METHOD

• Soak badam (almonds0 in boiling hot water for half an hour.
• After half an hour, peel off the skin from the almonds.

• Next, add the almonds & half a cup milk to a mixer & blend them to a fine paste.

• In a pan, add the almond paste & cook for 5-10 minutes stirring continuously till the flavour comes out & then add sugar to it & keep stirring.

• Add the remaining milk & boil for 10-15 minutes.
• Garnish with elaichi (cardamom) powder.
• Badam (almond) kheer is ready to serve. Serve it cold.

PAV BHAJI

PAV BHAJI

INGREDIENTS

• Potatoes cut into pieces-4-5
• Peas-100 grams (1/3 cup)
• Carrot sliced-2 medium sized
• Capsicum sliced-1 medium sized
• Tomatoes (puree form)-2-3 medium sized
• Beetroot (grated) - 1/2 medium sized
• Oil - 2 tablespoons
• Butter-1 tablespoon
• Salt-1 teaspoon
• Red chilli powder-1/2 teaspoon
• Pav bhaji masala-3 teaspoons
• Garam Masala powder - 1/4 teaspoon
• Paneer cubes-100 grams (1/3 cup)

METHOD

• Cut all the vegetables into pieces.
• Boil all the vegetables together in a pressure cooker.It will take 5 minutes to boil them in a pressure cooker.
• Mash the vegetables & keep the water left over in the pressure cooker aside for later use.
• Next, heat butter & oil in a pan & add capsicum to it.
• Saute capsicum for a minute & then add tomatoes to it.
• Add red chilli powder, salt, garam masala powder & pav bhaji masala to it.
• Next, add grated beetroot & cook well.
• Cook till the mixture starts leaving oil.
• Pav bhaji masala from the company Everest is available without onion garlic.
• Cook it for a minute & add the mashed vegetables to it.
• Fry them together for a minute & add the left over water in the pressure cooker to these vegetables.
• Bring it to a good boil & lower the flame & cook till the water is dried up.
• Add paneer cubes to it & mix well &as it appears cooked, turn off the flame.
• While serving add a little butter on top of the bhaji.
• Cut the pav from the centre & add a little butter on a hot tawa.
• Place the buns on the butter & cook well from both the sides till done.
• Serve them hot with bhaji.

CHILLI POTATOES

CHILLI POTATOES

INGREDIENTS

• Potatoes-500 grams-5-6 medium sized potatoes 
• Capsicum-1-2
• Soya sauce-2 teaspoons
• Sugar-2 teaspoons
• Vinegar-2 teaspoons
• Red chilli powder-1 teaspoon
• Cornflour-3 tablespoons
• Tomato ketchup-2 tablespoons
• Salt to taste
• Black pepper powder-1/2 teaspoon
• Oil

MEHTOD

• Peel & slice the potatoes in the form of fingers. They should be slightly thick.
• To the sliced potatoes, add salt, black pepper powder & cornflour. Coat the potatoes with this mixture.
• Keep them aside for half an hour.

• Slice the capsicum into big pieces.

• After half an hour, deep fry the potatoes till they turn golden brown in color.

• Once, they turn golden brown take them out on a tissue paper so that the excess oil is soaked by the tissue paper.

• Heat 1-2 tablespoons oil in a pan.
• Add capsicum to the oil & fry for 1 minute.
• Add red chilli powder, soya sauce, vinegar, sugar & tomato ketchup & mix well.
• Soya sauce by the company FunFoods is available without onion & garlic.
• Add the fried potatoes & fry them for another minute till they are all mixed well.
• Chilli potatoes are ready to serve.

VEG MANCHURIAN

VEG MANCHURIAN

INGREDIENTS

FOR THE BALLS

• Cabbage grated-1 small sized
• Carrots grated-2 medium sized
• Capsicum grated-1 medium sized
• All purpose flour (maida)-4 tablespoons
• Green chillies chopped-2
• Ginger grated-1/2 tablespoon
• Salt to taste
• Oil for deep frying

FOR GRAVY

• Ginger grated-2 teaspoon
• Green chillies chopped-2
• Capsicum chopped-2 tablespoons
• Oil-1 tablespoon
• Sugar-2 teaspoons
• Soya sauce-2 tablespoons
• Tomato ketchup-1 tablespoon
• All purpose flour (maida)-1 tablespoon
• Water-2 cups

Tomato Ketchup without onion & garlic from the Company Tops & Kissan is easily available in the markets.
Do not use the regular tomato ketchup as it contains onion & garlic powder.

METHOD

• Grate the vegetables for the balls.
• For cabbage, boil water & add the grated cabbage to it.
• Boil it for a minute & then drain out the excess water.
• Squeeze out the excess water from the cabbage & it is ready to use.

• Mix all the grated vegetables together.

• To this mixture, add maida, green chillies, ginger & salt & mix well.

• Make small small balls using the mixture & then deep fry these balls till they turn golden brown.

• Deep fry on a medium flame as the vegetables will remain uncooked if fried on a high flame.

• When the balls turn golden brown, take them out on a paper towel & keep them aside.

• Next, prepare the gravy for the manchurian.
• Heat oil in a pan.
• Add ginger & green chillies & saute.
• Add sugar & saute till it turns brown.
• Next, add chopped capsicum & saute for a minute.
• Mix water & maida & add to the mixture.
• Add soya sauce & bring it to a boil.
• Soya sauce from the company FunFoods is available & it contains no onion garlic.
• Add salt & boilt till the gravy thickens & add tomato ketchup to it.
• Add the balls to the gravy.
• Veg manchurian is ready to serve.