Ingredients

• All purpose flour – 2 cups (nearly 250 gms)
• Instant active dry Yeast – 1 sachet (11 gms)
• Salt – 1/2 tsp (can be adjusted as per taste)
• Lukewarm Water – 1 cup
• Olive Oil – 2 tsp ( but i used sunflower oil only)

Pizza Topping

• Pineapple – 1/2 cup (cut into small pieces)
• Capsicum (green, yellow, red) – 1 each  (cut little lengthwise) 
• Mushroom – 1/2 cup
• Tomato – 1 (cut into small pieces)
• Green Chilli – 1 (cut into very fine pieces) (optional)
• Mozzerella Cheese – 1/2 cup
• Ordinary Cheese slices – 5
• Maggi Tomato Sauce – as per taste
• Maggi Tomato Hot and Sweet Chilli Sauce – as per taste
• Tomato Paste – 2 tsp
• Oil – 1/2 tsp

Method

• In a big vessel, add the flour, yeast, salt, water and mix well to make the dough.
• Now add the oil to it and make it a smooth dough.
• Now close it with a light wet cloth and keep it in a warm place. (i used the oven by keeping it in 100 C for 10 min and switched off and kept the dough inside for 2 hrs. You can keep in ordinary place also)

• After 1.30 min, the size of dough would be doubled.
• Punch the dough down to make again to normal dough and make to 2 equal parts.
• Again close with cloth and keep for another 30 min.
• Now using chappathi roll, make the dough to a round shape.

• Preheat the oven to 160 degree celcius.
• With 1/4tsp oil, slightly rub the top surface of the pizza.
• After that, pour 1 tsp o tomato paste on the oiled surface and again rub smoothly on the surface.

• Now add the cheese slices (in small pieces), pineapple pieces, green chilli pieces, capsicum pieces, Hot and Sweet Chilli sauce, Mushroom, Tomato pieces, Tomato sauce and the mozerralla cheese on top finally.

• Keep it in oven for 20 to 25 min till it bakes well.
• Delicious hot pizza is ready to be served.

This goes to the following wonderful event

• Kids Delight – Restaurant Creation by champa and srivalli
• Bake off event by champa
• Yeast spotting @ wild yeast

The post Pizza – Veggie Version appeared first on Learning-to-cook.

Ingredients

• Pineapple – 1/2 (cut into small pieces)
• Thuvar dhal water – 1/2 cup
• Mustard Seeds – a pinch
• Tomato – 1 (cut into pieces)
• Tamarind – 1/2 lemon size
• Dry Red Chillies – 2 to 3
• Curry Leaves – few
• Cumin Seeds – 1/2 tsp
• Pepper seeds – 1/5th tsp (crushed) 
• Asafoetida – a pinch
• Coriander leaves – few
• Rasam Powder – 1 tsp
• Oil – 1 tsp
• Ghee – 1 tsp
• Salt – as per taste
• Water – 4 cups
• Turmeric – a pinch (Optional)
• Sugar/Jaggery – 1/2 to 1 tsp (Optional)

Method

• Pressure cook the toor dal (Thuvaram paruppu) with 3 cups of water adding a pinch of turmeric and keep aside.
• Soak the tamarind in 1 cup of water for 10 to 15 min and extract the water alone.
• In a kadai or pan, add oil, mustard seeds and cumin seeds, red chillies, curry leaves and fry for a min. 
• Add the Pineapple pieces and add ghee and saute well or till they become little soft.
• Now add the tomato pieces or crushed tomato.
• Now add in the tamarind water, dal water, salt, pepper powder, rasam powder, Asafoetida and if needed add 1 more cup of water and cook in medium flame.
• When it starts boiling, add in the sugar/jaggery(optional) and coriander leaves and switch off.
• Serve the hot and sweet pineapple rasam with rice and papad.

Note:

•  Since my pineapple is sweet, i didnt add sugar.
•  Any dhal water can be used.
•  Dal can also be crushed nicely and added to the rasam
• Click here for Rasam powder Recipe

The post Pineapple Rasam / Annasi Pazha Rasam appeared first on Learning-to-cook.