Saturday, September 5, 2020

Domino's Style Burger Pizza


Ever since the lockdown,one thing I have tried doing is to make our Friday dinners exciting by recreating a restaurant style dish so that we don't miss out on our weekly outings to our favourite restaurants.Though both are extremely different,homemade food has it's charm,isn't it?Some days it's pizza and on some it's Chole-Bhature.


Yesterday however I decided to try something new.New as in,something we haven't yet tasted in a restaurant.We have tasted Burger and we have tasted Pizza...this is a mix of both- Burger Pizza.Domino's has this on their menu and when I saw CookingShooking video on making this at home in a very simple method,I didn't think twice and started the preparations early evening as I was making the Burger buns from scratch too.You can try this with store bought burger buns too,to save time.


I tried the spiced Paneer filling for myself and Sausage filling for Ajay and Arjun.It can be entirely up to your choice.I also added some broccoli as we love it here.


Domino's Style Burger Pizza

Recipe courtesy - CookingShooking

Ingredients

Warm water - 1/2 cup

Sugar - 1 1/2 tsp

Yeast - 1 1/2 tsp

Maida - 1 1/2 cups

Salt - 1 tsp

Milk powder - 2 tbsp

Melted butter - 1 tbsp

Warm water - if required,to knead the dough

Method

Mix together the warm water and the sugar well.Add the yeast and let it proof for 3-5 minutes.

Whisk together flour,salt and milk powder.

Using the proofed yeast,make a dough adding more water if required and knead into a smooth dough.

Add the melted butter and knead again for 3-5 minutes.

Let the dough proof for 45 minutes to an hour.

Once the dough is doubled,degas the dough and divide into 5 equal portions.

Make into small even balls,using your palms to smoothen the dough.Cover the dough balls with a wet towel for 3-5 minutes.

Flatten each ball by patting the center(6-7cm diameter),keep the edges intact like a pizza,this will ensure the buns will not puff up while baking.

Prepare all the dough balls the same way.Cover with a wet towel and let it proof for an hour.

Preheat oven to 200C.

Apply milk on top of the buns and sprinkle herbs and seasoning.

Bake for 13-15 minutes or until the buns are golden brown,cooked and sound hollow when tapped.

Brush some butter on top of each buns and immediately cover with a towel.This method helps in trapping the steam which would result in super soft buns.

Meanwhile,make the filling

For the Filling

Pizza sauce/Marinara sauce - as required

Mayonnaise - 1/3 cup(mix together mayonnaise and herbs to make a herbed mayo)

Oregano/Italian seasoning - as required

Spiced Paneer - Marinate about 50gms paneer in turmeric,chilli powder,salt and a pinch of kasoori methi.Saute the paneer on a hot tawa using a tsp of butter for a minute.Remove from the pan,reserve.

Vegetables - Capsicum,Tomato,Broccoli or any vegetables of your choice like corn,baby corn etc.

Shredded Cheese - as required

Assembling the Burger Pizza

Slice the burgers into two horizontally.

Apply marinara sauce on the base and herbed mayo on the top portion.

Layer the spiced paneer cubes and capsicum over the base and broccoli and tomato slices on the top portion.

Top both the portions with cheese.

Preheat oven to 250C on Broil mode and bake the burgers for 3-5 minutes or until the cheese starts bubbling and changes colour slightly.

Once done,place the top portion of the bun on the bottom part while hot so that it sticks together.

Serve warm.

Step By Step Pictorial


Mix together the warm water 


and the sugar well.


Add the yeast and let it proof for 3-5 minutes.


Whisk together flour,salt and milk powder.


Using the proofed yeast,make a dough adding more water if required and knead into a smooth dough.


Add the melted butter and knead again for 3-5 minutes.


Let the dough proof for 45 minutes to an hour.


Once the dough is doubled,degas the dough 


and divide into 5 equal portions.


Make into small even balls,using your palms to smoothen the dough.Cover the dough balls with a wet towel for 3-5 minutes.


Flatten each ball by patting the center(6-7cm diameter),keep the edges intact like a pizza,this will ensure the buns will not puff up while baking.


Prepare all the dough balls the same way.


Cover with a wet towel and let it proof for an hour.

Preheat oven to 200C


Apply milk on top of the buns and sprinkle herbs and seasoning.


Bake for 13-15 minutes or until the buns are golden brown,cooked and sound hollow when tapped.


Brush some butter on top of each buns and immediately cover with a towel.This method helps in trapping the steam which would result in super soft buns.

Meanwhile,make the filling


For the Filling

Pizza sauce/Marinara sauce - as required

Mayonnaise - 1/3 cup(mix together mayonnaise and herbs to make a herbed mayo)

Oregano/Italian seasoning - as required

Spiced Paneer - Marinate about 50gms paneer in turmeric,chilli powder,salt and a pinch of kasoori methi.Saute the paneer on a hot tawa using a tsp of butter for a minute.Remove from the pan,reserve.

Vegetables - Capsicum,Tomato,Broccoli or any vegetables of your choice like corn,baby corn etc.

Shredded Cheese - as required

Assembling the Burger Pizza


Slice the burgers into two horizontally.


Apply marinara sauce on the base and herbed mayo on the top portion.


Layer the spiced paneer cubes and capsicum over the base and broccoli and tomato slices on the top portion.


Top both the portions with cheese.


Preheat oven to 250C on Broil mode and bake the burgers for 3-5 minutes or until the cheese starts bubbling and changes colour slightly.


Once done,place the top portion of the bun on the bottom part while hot so that it sticks together.


Serve warm.

Thursday, August 27, 2020

Kadala Curry | Varutharacha Kadala Curry | Kerala Style Kadala Curry

Puttu and Kadala is a Sunday staple at home.I have posted a few kadala curry recipes here already but off late,this is the recipe I follow as it gives a great result and is quick as well.I personally feel kadala curry tastes best when it made with roasted coconut and spices.This gives it a great texture and no doubt,tastes great too.Pairs really well with Puttu,Appam and Idiyappam.


Somehow varutharacha curry sounds difficult and time consuming for many.Believe me,it isn't.Even though the original version requires roasting of coconut along with red chillies and coriander,here we take a small detour by roasting coconut and then adding spice powders which quickens the process without compromising on the taste one bit,that's win-win right?


Varutharacha Kadala Curry

Ingredients

Brown Channa/Kadala/Chickpeas - 1 cup,washed well and soaked for 8-10 hours and then drained

Salt to taste

For roasting

Grated coconut - 1/2 cup

Shallots - 4-5,sliced

Garlic - 1 clove

Curry leaves - 1 sprig

Pepper - 1/4 tsp,crushed

Turmeric powder/Haldi - 1/4 tsp

Garam masala - 1/2 tsp

Red chilly powder - 3/4 tsp

Coriander powder - 1 tsp

For Tadka

Coconut oil - 1 tbsp

Mustard seeds - 1/2 tsp

Shallots - 3-4,sliced

Curry leaves - 1 sprig

Red chillies - 2-3,broken

Method

Pressure cook the channa/kadala adding enough water for 10-15 minutes or until well cooked.Add salt to taste and keep aside.

In a thick bottom pan(I use cast iron) add the ingredients for roasting - coconut,shallots,garlic,curry leaves and crushed pepper.

Saute on medium flame till everything heats up.Lower the flame and roast the ingredients till the coconut starts changing colour to a golden brown.

Once the coconut is evenly browned add in the masala powders - haldi,garam masala,chilly and coriander powder.Saute on low flame for a minute or two until the raw smell of the masala leaves.

Switch off the flame and let it cool down a little.

Grind to a smooth paste in the mixie-first grind without adding water.Once everything is powdered add enough water and grind to a smooth paste.

Into a pan add coconut oil and give tadka with mustard seeds,curry leaves,red chillies and shallots.Once the shallots starts changing colour add the ground paste and give it a boil.

Mix in the cooked channa along with the water and let it come to a boil.Simmer for 5-10 minutes and serve hot with Puttu:)

Step by Step Pictorial

Pressure cook the channa/kadala adding enough water for 10-15 minutes or until well cooked.Add salt to taste and keep aside.

In a thick bottom pan(I use cast iron) add the ingredients for roasting - coconut,shallots,garlic,curry leaves and crushed pepper.

Saute on medium flame till everything heats up.Lower the flame and roast the ingredients till the coconut starts changing colour to a golden brown.

Once the coconut is evenly browned add in the masala powders - haldi,garam masala,chilly and coriander powder.Saute on low flame for a minute or two until the raw smell of the masala leaves.

Switch off the flame and let it cool down a little.

Grind to a smooth paste in the mixie-first grind without adding water.Once everything is powdered add enough water and grind to a smooth paste.



Into a pan add coconut oil and give tadka with mustard seeds,curry leaves,red chillies and shallots.Once the shallots starts changing colour add the ground paste and give it a boil.




Mix in the cooked channa along with the water and let it come to a boil.Simmer for 5-10 minutes and serve hot with Puttu:)


The consistency of the gravy depends on how much water we add.When serving with Puttu I make it slightly of thin consistency whereas while serving with appam,I make it slightly thickish.


Wednesday, July 15, 2020

Ragi Dosa | Finger Millet Dosa

For the longest time I was apprehensive about introducing millets to our diets.Long back I tried making dosa with Sama/Barnyard Millet and it turned out to be a bad experiment.Maybe that is what kept me from trying out anything new but I kept hearing about its health benefits and wanted to try it out again.


Saw this video on YouTube(where els
e!)and it looked very simple and too good that I immediately purchased some Ragi and soaked it to try making Ragi dosa the very next day.The process is indeed simple and very similar to how we would soak and grind for regular idli/dosa.The batter fermented really well and the dosa too came out wonderful,light and crispy.


Paired with a coconut chutney it made for a delicious breakfast.I have also tried making Ragi Masala Dosa and that's just taking it a level up in taste department.Do try out this recipe and enjoy the health benefits of Ragi!

Ragi Dosa | Finger Millet Dosa

Recipe Courtesy - Skinny Recipes

Ingredients

Ragi(Whole)/Finger Millet - 1 cup

Urad dal - 1/4 cup

Methi seeds - 1 tsp

Cooked rice - 2 tbsp

Method

Wash the ragi,urad dal and methi till the water runs clear.

Soak for 2-3 hours.

In a mixer jar add the saoked and drained ragi,urad dal,methi along with rice and grind to a smooth batter adding enough water.

Ferment the batter overnight or for 8-10 hours.

Add salt to taste and loosen the batter if required with water to make dosa.

Heat a cast iron pan and make dosa with ghee.Don't skip the ghee as it helps to absorbs nutrients in the millets.

Step by Step Pictorial


Wash the ragi,urad dal and methi till the water runs clear.

Soak for 2-3 hours.

In a mixer jar add the saoked and drained ragi,urad dal,methi along with rice and grind to a smooth batter adding enough water.


Ferment the batter overnight or for 8-10 hours.


Add salt to taste and loosen the batter if required with water to make dosa.


Heat a cast iron pan and make dosa with ghee.Don't skip the ghee as it helps to absorbs nutrients in the millets.


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