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.|
3 medium sized potatoes
3 garlic cloves
One inch ginger
One teaspoon of ajwain seeds
1/8 teaspoon Turmeric powder
¼ teaspoons chilly powder
|Chop three garlic cloves into small pieces
|Peel and chop ginger.|
|Chop the cauliflower into medium size florets.|
|Peel the potatoes.|
|Cut the potatoes into slices that are around ¼ inch thick.|
|Heat three to five tablespoons of oil in a pan. Roast garlic. When garlic begins to brown, add ginger and ajwain seeds. Roast.|
|Add the chopped potatoes, roast lightly and add cauliflower. Mix well.|
|Add the turmeric, the red chilly powder, and salt. Mix well.|
|Reduce flame to a low medium and cook covered. Adding water will not be necessary if you use a non-stick pan.|
Enjoy the Aloo Gobi with chapatis or parathas!
Rava Uppit (Upma) Recipe
|1 cup fine rava (or sooji)
1 medium sized onion
1 green chilly
2 tablespoons chopped coriander leaves
2 tablespoons oil
Salt as required
2.5 cups water
|For Tadka –
· 1 teaspoon mustard seeds
· 1 teaspoon chana dal
· 1 teaspoon urad dal
· 10 to 12 curry leaves
· 1⁄2 inch ginger grated or chopped finely
|Chop onion finely.
Slit green chilly lengthwise.
Chop 1/2-inch ginger.
Wash and chop coriander leaves.
|Heat a pan and dry roast rava until it turns slightly brown and becomes fragrant. Don’t over roast it. Transfer to a plate.
|For Tadka – In a pan, heat 2 tbsp ghee or oil.
· Add 1 tsp mustard seeds and keep the pan covered till the mustard pops.
· Add 1 tsp chana dal and 1 tsp urad dal and fry till they are brown.
· Add two dry red chilies and the curry leaves and roast them.
|Next add the finely chopped onions. Sauté the onions till they become translucent.|
|Add the chopped green chilly, ginger, curry leaves. Sauté for a minute.|
|Add 1 tsp of lemon juice and 2 cups water to this mixture. Add salt as required.
|On a medium to high flame, heat the water and let it come to a to a boil.
Lower the flame to its lowest and slowly add the roasted rava.
Make sure it doesn’t form clumps. Use a fork to stir as you pour the rava.
|Cover and allow the rava uppit to steam for 4 to 5 minutes on low flame.
|Switch off the flame. Add about 2 tbsp chopped coriander leaves and stir well.
|Serve uppit with coconut chutney or lime slices or lime pickle.|
Enjoy the Rava Uppit!
I am sharing recipes of dishes I love preparing (and eating). Some of these are easy to make, whereas others might need more work from your end. Read through the recipes and ask a parent/guardian to help you in the kitchen. I work in the kitchen with my mom or dad. It is a fun family experience.
Many of these dishes are Indian in origin. If the names of the spices are unfamiliar to you, please leave a comment. I will be happy to post pictures and details.