Veg Thin Curst Whole Wheat Pizza

Veg Thin Curst Whole Wheat Pizza
With Corn, Capsicum, Onion, Tomato, Black Olives, Pickled Red Chillies and Cottage Cheese

Pizza Dough
Ingredients
500 grams Whole Wheat Flour
Salt to taste
1 tbsp Dry Yeast
1 tbsp Sugar
1/4 cup Lukewarm Water
2 tbsp Olive oil

Method
Take a mixing bowl. Mix Flour and Salt. Take Lukewarm water. Add sugar and yeast. Let it rise. Add the yeast water and extra water little at a time to make a dough. Knead the dough for 10 minutes. Add 1 tbsp oil and stretch the dough while kneading. Apply oil on the dough and let it rise double in size. Punch the dough and make 2 equal portion of the dough. Let it rest for 30 minutes.

For A Quick Garliky Pizza Sauce
Ingredients
6 Ripe Tomatoes cut in to big cubes and seeds removed
1 Garlic pod minced
1 Onion minced
Salt to taste
1 tbsp Sugar
1 tsp Chilli Flakes
1/2 tsp Dry Orageno
1 cup Tomato purée
1 tbsp Olive oil

Method
Take tomato purée, tomatoes, salt and sugar. Coarsely grind the tomatoes into purée. Take a pan. Add the oil, Add the garlic minced and the onion minced, saute it for 3 minutes, add the tomato puree,let it simmer on low flame till the sauce reduces a bit and becomes thick and all the ingredients has incorporated well. Add the dry Orageno. Mix it. Switch of the flame and keep it aside.

For the Pizza Filling
Ingredients
Pizza dough
2 Onion finely sliced
3 Tomatoes finely sliced
1/2 of each Green, Yellow and Red Capsicum finely sliced
1/2 cup Boiled Corns
1/2 cup grated Cottage cheese
Pizza Sauce
2 tbsp Black Olives chopped
2 tbsp Picked Red chilli chopped
2 Cup or more grated Mozzarella and Cheddar. Equal portion of Mozzarella, Cheddar to be taken.

Method
Grease the baking tray. Take one portion of the dough and with the help of the fingers, start spreading the dough on the baking tray. Cover the baking tray with the dough, the dough should be 1/4 inch or less in thickness. With a help of a fork prick few time on the dough. Add and spread the pizza sauce on the dough. Then add the grated  cheese. Then add the vegetables, cottage cheese, olives and pickled chilli one by one. Add the cheese again and bake at 180 degrees for 25 minutes till the cheese has melted and the pizza bread has cooked in an preheated oven. Serve hot with chilli flakes and dry oregano (Optional)

Shokhno Alur dom (Dry Alur Dom Bengali style)

Shokhno Alur dom (Dry Alur Dom Bengali style)
Ingredients
1/2 kg Small size whole Potatoes boiled and peeled
1 big size Tomato paste
1/2 tsp Ginger paste
1/4 tsp Chilli paste
1/2 tsp Garam masala powder
1/2 tsp Coriander powder
1/2 tsp Cumin powder
1/2 tsp Cumin seeds
1 Bay leaf
Salt to taste
1/2 Turmeric powder
1/2 tsp Sugar
2 tbsp Mustard Oil
1/4 tsp Ghee for garnishing
1 tsp Bhaja masala ( coriander seeds, pepper, cumin seeds, red chillies - all roasted and powdered)

Method
Take oil in a pan and heat it well. Add cumin seeds and bay leaf. Add potatoes and stir it well for 2 minutes. Now add  chilli paste, ginger paste and tomatoes and saute it. Add turmeric powder, cumin powder, coriander powder, garam masala, salt and sugar. Mix and stir well on a slow flame for some time.. Add 1/4 cup water and cover the pan for 2 minutes and stir the potatoes well till the potatoes mixes well with the gravy. Sprinkle ghee and bhaja masala on top. Serve hot.

Dhonepatar Patar Chutney / Coriander Chutney

Dhonepatar Patar Chutney / Coriander Chutney
This Coriander Chutney has a different preparation... Normally the ingredients are ground raw and the chutney is ready. I remember one of the cook at my Aunt's place use to make this in Kolkatta. She use to called it Dhonepatar Bhorta and it was had with hot rice. This chutney is cooked with mustard oil and has a sweetly, tangy, spicy taste and can be preserved for 3 to 4 months. This chutney can be used to have on bread or can be used for cooking with fish or chicken.
Ingredients
1 big bunch Coriander Leaves cleaned and chopped with stems
10 Green chillies or More as per taste
1 big Lime Juice
Salt to taste
2 tbsp Sugar
1 cup Mustard oil

Method
Take all the ingredients in a grinder except oil, grind the ingredients into a paste. Take a pan, add 1/2 cup mustard oil, heat it. Add the coriander paste, on a low flame cook the coriander paste, for 10 minutes. Add 1/4 cup mustard oil in between. Cook the coriander paste till all the water has almost dried up, add the remaining oil. Keep cooking till no water remains in the paste and the oil starts to leave from the paste. Switch of the flame and cool it. Store it in a dry bottle and refrigerate it. Use when require. It stay well for 4 months. Always use a dry spoon while taking the chutney out.

Chettinad Mutton Gravy

Chettinad Mutton Gravy

For Chettinad Masala Powder
Ingredients
10 Dry Red Chillies
2 tsp Cumin seeds
3 tbsp Coriander Seeds
1 1/2 tbsp Fennel seeds
1 tbsp Poppy seeds
2 medium sticks Cinnamon
6 Green Cardamom
1 tbsp Peppercorns
1 Star Anise

Method
Dry roast the spices and when cool, grind it into fine powder. Store it in a air tight container, in dry cool place.

For Wet Coconut Paste
Ingredients
1/4cup Fresh Coconut (grated)
1tsp Fennel seeds

Method
Grind the coconut and fennel seeds into a wet paste and keep it aside.

For the Mutton Gravy
Ingredients
500 grams Mutton pieces
2 Onion chopped
1 Tomato chopped
Few Curry Leaves
1 tbsp Garlic paste
1/2 tsp Ginger paste
1 tsp Tamarind paste
1/2tsp Turmeric powder
2 tbsp Chettinad Masala powder
Salt to taste
1 small stick Cinnamon
2 Cloves
2 Cardamoms
1/2 tsp Fennel seeds
2 tbsp Oil
2tbsp Coriander leaves chopped

Method
Heat the pressure cooker and add oil. Add cinnamon, cardamom, cloves, fennel and curry leaves, saute it for a minute, add the ginger garlic paste and stir for few minutes.Add the chopped onions and cook it till light brown in colour, add the tomatoes, turmeric, salt and tamarind. Stir it and let it cook for 5 minutes, add the mutton pieces. Stir and cook the mutton pieces for 10 minutes. Add 4 cups of water, pressure cook until 5 whistles. Let the pressure release, open the cooker
and add the coconut paste, adjust the gravy according to the taste by adding water and masala powder if required. Simmer for 5 to 10 minutes. Garnish the with chopped coriander leaves.

Moong Dal and Dill Leaves Bhaji

Moong Dal and Dill Leaves Bhaji
Very simple and rustic, it taste awesome.. Once you acquire the taste for dill leaves, how ever it is cooked, it taste simply awesome....
Ingredients
1 bunch Dill leaves chopped
1/2 cup small Size Moong dal soaked for an hour
10 Garlic cloves minced
2 fresh Chillies minced
Salt to taste
1/2 tsp a Turmeric powder
1/2 tbsp Oil

Method
Thane a wok, add oil. Let it heat, add the garlic and chilli minced. Stir fry for a minute. Add the chopped dill leaves, salt and turmeric. Cover and cook for 15 minutes, stirring it occasionally. Add the Moong dal and 1/4 cup water, stir it, cover and cook till the water dry up completely. Serve hot with rice or chapati.