2 cups of all purpose flour
2 tbsp olive oil
1 tsp instant yeast
2 tsp sugar
1 tsp salt
¾ cup warm water
|· In a large bowl, mix 1 tsp instant yeast, 2 tsp sugar, 1 tsp salt and 2 tbsp olive oil.
· Add the flour and warm water. Knead well.
· Let the dough sit in a tight container for 10 minutes.
|Preheat oven to 450 degree Fahrenheit.|
|Prepare your toppings.
We chose tomatoes and pineapple.
Chop the pineapple into small cubes
Cut tomato into thin slices.
|Cut the pizza dough in half. You can make two pizzas or save half for another day.
Roll dough into a circular shape.
Roll the edges.
|Add pizza sauce on top and spread with back of a spoon.|
|Spread the mozzarella cheese on top and the toppings of your choice.
Heat in the oven for 8 to 10 minutes. Check after 5 minutes to assess how much time it might need. The cheese has to bubble for it to be done.
Enjoy your pizza!
|· 2 cups of basmati rice|
|· 1 cup of coconut milk (canned coconut milk works well)|
|· 1 cup grated coconut|
|· 4 tbsp split cashew nuts|
|For the tadka (seasoning)|
|· 1/2 tsp ground ginger or paste|
|· 1 tsp mustard seeds|
|· 1 tsp split urad dal|
|· 1 tsp chana dal|
|· 3 dry chillies|
|· 1 or 2 green chillies|
|· 1 pinch asafoetida / hing|
|· 1 stalk curry leaves|
|· 1 tbsp oil|
|1. Cook rice in 1.5 cups of water and 1 cup of coconut milk. Set aside.|
|2. Roast the cashews till they are crispy brown. Set aside.|
|3. Prepare the seasoning:|
|a. In a pan, heat 2 tbsp oil.|
|b. Add mustard seeds and keep the pan covered till the mustard pops.|
|c. Add chana dal and urad dal. Roast till they turn brown.|
|d. Add the dry chilies, green chillies and the curry leaves and roast.|
|4. Add coconut gratings and ginger paste to the seasoning. Roast until coconut gratings turn a light shade of brown.|
|5. Add salt to taste.|
|6. Mix cooked rice.|
|7. Garnish with cashews.|
|8. Serve hot. Enjoy!|
|Note: You don’t have to be a Jedi to prepare this dish.|