Whole-wheat pizza from scratch

I always love to make everything at home that too from scratch .Its a little tough sometimes but its fun and when i eat them  i will be more than happy.My little girl loves to eat pizza who doesnt love pizza ?So  i wanted to do pizza at home .My concern is  it has to be healthy too .So i searched for whole wheat recipes and i landed here .

This pizza is very soo good as we make it home and we can give kids as much as they like.This wheat pizza uses your pantry ingredients except instant yeast .So enjoy making pizza home and dont forget to write me.

Check my other dinners specials like Pasta with whitesauce,Pineapple salsa,Totillas from scratch

Preparation time:5 min
Rest time:45-50 min
Cooking time:30 min
Yields:2 medium pizza.

Carrot chutney/Easy chutney recipes

This is a spin on the popular red chili chili and tomato chutney.This is healthy ard very easy to make. Also this is an easy to way get veggies in to your kids diet. Getting little ones to geat veggies is not an easy task, trust me I know. When were kids my mom used to make this and beetroot chutney often and she still does.

Preparation time:10 min
Cooking time:10 min
Serves:2-3

Ingredients:

• 2 onions.
• 1 small tomato.
• 1 carrot grated.
• 2 red chilies.
• Oil for tempering.
• Salt as required.

For tempering:

• 1/2 tsp Mustard seeds.
• 1/2 tsp Urad dal.

Method:

• Cut onions and tomato into 1 inch pieces.
• Heat the sauce pan and add oil to it .
• Add mustard seeds and let it splutter.
• Add urad dal and wait until changes color.
• Add onions,red chilies and saute them until onions are translucent .

• Add tomato and saute until tomatos turn soft and get cooked through.
• Add the grated carrot and saute it for 3 -4 min .
• Cool it and grind it with required salt.

• You can use this as a dip for dosa,idly and finger foods.

Note:

• Carrot is sweet so you want to adjust the chilies according to it.

Check other chutney recipes like Coconut chutney,MintCoriander chuntey

Biryanis – The Best Food to Just Eat

“What does the word ‘biryani’ conjure up in your mind?” I asked my group of friends one fine day. And here are the responses I got, in their own words.

“Chicken biryani!”

“Nah, mutton… Biryani is more synonymous with mutton, that’s how you get the actual flavours…”

“Eid at Fatima’s place every year.”

“Spicy Hyderabadi dum biryani… Mmmmm, can’t have enough of it! Can we go have it someplace now?”

“The latest I heard is they’re making prawns biryani… I mean, just imagine, prawns... Seafood biryani in the offing, eh??”

“Wish my mum knew how to make it. She’s tried umpteen times and all it turns out to be is simple chicken rice, sans any biryani taste!”

Just one person in our circle had remained silent till now. Upon prodding, she meekly replied: “I know it’s a delicacy made of rice and all. But I’m a vegetarian so don’t know much.”

Overall, I concluded, a large majority of the people loved the dish. As for myself, I simply adore it and grab any and every chance I can get to sample lip-smacking biryanis!

They say the recipe has come down from the erstwhile kings in India who popularized the dish in their own times, especially the Mughal rulers. Though we can only conjecture how the earliest biryanis might have been (probably like some bland rice one of my friends talked about earlier!), the biryanis of today surely cater to a wide variety of tastes. What’s more, on some restaurant menus, you can even find what is known as a ‘vegetable biryani’ – a probable substitute for the extremely popular non-vegetarian delicacy!

Not everyone is endowed with the gift of knowing how to prepare an authentic biryani at home, so therein the question arises: Which city serves the best biryanis? Here let me tell you a fact: There is no particular city which serves the best biryanis – every city has a biryani speciality exclusively for itself, be it the Hyderabadi mutton biryani served with raita and brinjal curry or the yellow-grained Lucknowi biryani with its generously spiced mutton pieces. Hence, to help you take your pick from all the popular biryani restaurants in your area, be it Bangalore, Delhi or Mumbai, we have nearly all of them listed here in one place, from where you can OrderBiryani Online. However, let me warn you that it can get a bit unsettling at times, what with such a great number of biryani outlets listed together but then each is special in its own way, so order away and find out which suits your taste buds the best. For instance, Biriyani Zone in Bangalore is well-known for the most flavourful Hyderabadi chicken biryani, which is a speciality of the place.

The chefs claim that preparing a biryani is no child’s play. To get that authentic biryani complete with the aromas wafting from it can take anything from two to four hours or more, with the lid of the biryani ‘handi’ as it is called, sealed with dough. But it is well worth the wait.

Contrary to popular belief, biryanis are not entirely non-vegetarian; a hint of potatoes or even a boiled egg lends a very special taste to it. And if you have those simple onion slivers dipped in vinegar plus a refreshing raita to go with it, nothing can be better than a wholesome biryani meal. However, if you’re somehow not one of those die-hard biryani fans (like me), no issues – simply log on to JustEat.in and choose whatever would best satisfy your palate!

Quick and Easy Low calorie Mushroom Biriyani

As the title says this is a quick and easy mushroom biryani recipe. It took me only 15 min to make this biriyani. No fancy ingredients are needed you can make this just with pantry ingredients. I just added 1 tsp of ghee for extra flavor.
Did i say i took this to my daughters school potluck party and everybody liked it .So next time for your party do try this .
Check my other one pot meals Bisibelabath,Tomato pulav,Mint Pulav

Preparation time:15 min
Cooking time:15 min
Serves:5

Home made Milkmaid

Last week there was a thanksgiving potluck in my daughters school. I thought of a few dishes to make and had decided on masala vada. At the last minute I discovered that I was running low on channa dal and I had forgotten to buy extra. I thought hard as to what to do? That night I spoke to mother in law and she suggested that I make malai jamun with home made kova. I tried to make kova that night. I was tired and I wanted to finish the kova that night and make the jamun next day.Because of tiredness i finished the milk making milkmaid without adding sugar.
Making milkmaid at home is a little hectic with work involved but when u think about ingredients you need only milk .

Preparation time:50 min
Yields:1/2 cup

Ingredients:

• 4 cups milk

Method:

• Pour the milk in heavy bottom vessel (may or may not be non stick)
• Let the milk come to boil.
• After it comes to boil reduce the heat almost very low.
• Stir it every 5 min for 40 min.
• After 40 min when it will start to thicken (it needs to reduce to 1/8 the original quantity)
• At this point keep stirring it continuously.
• When it becomes thick switch off the flame .
• Cool and store it in fridge.
• You can use it to make coco fudge /kheer/rich gravies. 
  
  
  

                                            I made cocoa and coconut fudge using this milkmaid.

Linking it to Poornimaspage and gayathrisevent

Christmas recipes