Homemade personal chicken pizza

Ingredients:

All purpose flour – ½ cup

Active yeast – 1/8 teaspoon

Salt – to taste

Sugar – 1 teaspoon

Tomato – 1 big (finely chopped)

Oil (preferably olive oil) – 4 teaspoons

Capsicum – ¼ (cut into long strips)

Onion – 1 medium (1/4^th finely chopped & rest diced)

Garlic – 2 cloves (1 clove finely chopped & another finely sliced)

Black pepper powder – ½ teaspoon

Lemon juice – 1 teaspoon

Small cubed chicken pieces – ½ cup

Tomato ketchup – 1 tablespoon

Butter – 1 teaspoon

Mozzarella cheese – ½ cup (shredded or grated)

Method:

In about 2-3 tablespoons of warm water add ½ teaspoon of sugar, and active yeast and let it rest for about 5 minutes.

Marinate the chicken pieces with lemon juice, salt and ¼ teaspoon of black pepper powder.

In a bowl mix flour and salt. Then add yeast mixture and 1 teaspoon oil.

Knead it well to make firm smooth dough adding warm water. Make a ball of this dough.

Take 1 teaspoon oil in your palm and roll the dough on it so that the dough covered with oil.

Cover the dough with a wet cloth (wet the cloth with warm water) and let it rest for 2-3 hours (after 2-3 hours the dough will be double of its original size).

Now heat 1 teaspoon oil in a non-stick pan.

Add marinated chicken and cook for about 5 minutes. Then add cubed onion, sliced garlic and capsicum to it. Add little salt if required. Fry them together for about another 5 minutes and remove from heat. Pizza topping is ready.

Heat 1 teaspoon oil in a pan and add chopped garlic and chopped onion to it. Fry for bout 1 min and then add chopped tomato, salt, ½ teaspoon sugar and ¼ teaspoon black pepper powder to it.

Cook until tomato is cooked. Now add tomato ketchup and butter to it. Mix well and remove from the heat. Pizza sauce is ready.

When the dough is ready (after 2-3 hours) knead it and divide in two balls. Roll the dough balls (on a lightly floured surface) until you get a circle of ¼ inch thickness.

Spread half portion of pizza sauce on each of these pizza bases.

Then spread ¼ portion of cheese on each of them.

Now add ½ portion of pizza topping evenly on both of the base.

Spread remaining cheese evenly on both of them.

Bake the pizzas in the preheated oven at 400F for about 20 minutes (until the crust is lightly brown).

Enjoy your homemade personal chicken pizza.

Hing er kochuri

Ingredients:

Urad Dal – 4 tablespoons

All purpose flour – 1 cup

Asafetida (Hing) – a pinch

Salt – to taste

Oil – 4 teaspoons + to fry kochuris

Method:

Soak Urad dal in water overnight (at least 8 hours).

Make a course rava-like paste of the soaked dal adding as little water as possible.

In a pan heat 2 teaspoons of oil.

Add asafetida to it. Then add the paste of dal and salt and fry until it becomes like dough; it should not be hard. Remove from heat and let it be cool. The filling is ready.

Mix flour and salt.

Then add 1 teaspoon oil and mix well.

Make firm dough by adding about 100 ml warm water slowly to it. Knead the dough for about 5 minutes.

Divide it into 8 small lime size balls.

On a smooth surface keep one dough ball and flatten it by using your hand in small (about 1.5 inch diameter) circle (the central portion should be thicker than the edges). Put about ¼ teaspoon of filling in the middle and join the edges to form a ball again. Repeat the process for all the remaining dough balls.

Roll the dough balls into about 4 inch diameter uniform circle.

Deep-fry it (fry both sides turning the kochuri upside down when one side is golden) one at a time in vegetable oil (the oil should be very hot). Kochuris should puff up.

Remove the excess oil using a paper towel and serve hot with “Chholar Dal” or your choice of curry.

Shahi Mughlai Paratha

Ingredients:
For paratha:-
All purpose flour – 1 cup
Oil – 1 teaspoon + oil to fry paratha
Salt – to taste

For filling:-
Eggs – 2
Onion (chopped) -2 tablespoons
Green chili (chopped) – 2 (or according to your taste)
Ground chicken / small pieces of chicken – 4 tablespoons
Ginger + garlic + chili paste – 1 teaspoon
Salt – to taste
Turmeric powder – a pinch
Garam masala powder – a pinch
Oil – 1 tablespoon

For potato curry:-
Potato – 1 big (peel and cut into 1 inch cubes)
Onion – 2 tablespoons paste
Ginger + green chili paste – 1 teaspoon
Tomato – two 1 inch cubes
Salt – to taste
Sugar – 1.5 teaspoon
Turmeric powder – 1/8 teaspoon
Cumin powder – ¼ teaspoon
Garam masala powder – a pinch
Bay leaf – 1
Green cardamom – 2
Cloves – 2
Stick cinnamon – 1 inch piece
Oil – 2 tablespoons

Method:
Mix ground chicken / chicken pieces, salt, turmeric powder and ginger + garlic + chili paste.
In a pan heat 1 tablespoon oil.
Add 1 tablespoon chopped onion to it. Fry until onion becomes golden brown.
Add chicken mixture to it and mix well. Cook it in medium heat until chicken pieces become tender/ well cooked. If required sprinkle little warm water. The cooked chicken should be dry.When the chicken is cooked, add garam masala powder and remove from the heat and keep aside.

In another pan heat 2 tablespoons oil.
Add ½ teaspoon sugar to it and caramelize. Add bay leaf, green cardamoms, cloves, stick cinnamon to it and fry till green cardamoms become light golden.
Add onion paste, ginger + green chili paste, salt, turmeric powder, cumin powder and tomato to it. Fry until masala becomes brown and tomato pieces become tender.
Add potato pieces ans remaining sugar to it and cook in medium to low heat covering the pan until potatoes become tender. If required sprinkle little water to it. The curry should be with very little gravy (almost dry).
When the potatoes are cooked sprinkle garam masala powder and remove from heat.

In a bowl mix all purpose flour and salt. Add 1 teaspoon oil and blend well. Add enough warm water to make firm dough.
Divide the dough into two halves to make two paratha from it.
In a smooth surface brush little oil and roll one dough ball into a very thin (as thin as possible so that the filling cooks properly) circular shape.
Beat one egg and add ½ teaspoon chopped onion, some chopped green chili and half portion of cooked chicken to it. Mix well and put this mixture at the center of the rolled paratha.
Fold four sides of the paratha to give a square shape and to secure the filling inside it.
Repeat the process of making paratha for the second dough ball also.
Heat enough oil in a pan (depth of the oil should be at least same as the thickness of the paratha with filling).
Fry the parathas (both sides) one by one in medium heat until each side become brown.
Drain excess oil. Cut the paratha in four pieces (by this way you will be sure that the filling is also cooked properly; if you find it is not properly cooked then fry the pieces again; this will not kill the taste of the paratha) and serve hot with potato curry (alternately you can serve the paratha with “kosha mangsho”), tomato ketchup and sliced onion-cucumber salad.

Luchi (Puri)

Ingredients:
All purpose flour – 1 cup
Salt – to taste
Warm water – about 100 ml
Oil – 1 teaspoon + oil for deep frying

Method:
Mix flour and salt.
Then add 1 teaspoon oil and mix well.
Make firm dough by adding about 100 ml warm water slowly to it. Knead the dough for about 5 minutes.
Divide it into 8 small lime size balls.
Roll the dough balls into about 4 inch diameter uniform circle (it should not be thin somewhere and thick elsewhere).
Deep-fry it (fry both sides turning the luchi upside down when one side is golden) one at a time in vegetable oil (the oil should be very hot; otherwise luchis will not be good). Luchis should puff up.
Remove the excess oil using a paper towel and serve hot with your favorite curry.