3/4 cup pizza sauce 1 large Italian pizza shell 1 cup chopped broccoli 1 cup shredded carrots 1/2 cup sliced red or green bell pepper 5 to 6 ounces, shredded, low fat mozzarella or Cheddar cheese
Preheat the oven to 450°F.
Spoon pizza sauce on pizza shell.
Put pizza shell on a cookie sheet.
Arrange vegetables over sauce.
Sprinkle on the cheese.
Bake for 10 minutes.
When baked, cool pizza for 3 minutes before slicing. Cut into 8 wedges.
Per Serving: 235 calories, 13g protein, 8g fat (2g sat.), 29g carbohydrate, 568mg sodium, 15mg cholesterol.
100 gms Grated Paneer
1 finely chopped Onion
Coriander leaves finely chopped
Small piece of Ginger (grated)
1 or 2 finely chopped green Chilies
Salt, Red Chili powder and Graram masala as per taste
1/2 tsp Ajwain (optional)
Butter / Oil for frying
Make dough out of whole wheat flour (atta), as you would do for any paratha/roti.
In a bowl mix all the stuffing ingredients.
Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
Cook on a pre-heated Tawa (flat griddle plate).
Turn it and pour half tablespoon oil or butter.
Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.
Cook on a low heat till golden brown.
Cook on a low heat till golden brown.
Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with pickle.
Do not add salt to the filling before, as it will leave water. Add salt only at the time of preparation.
1/2 cup Almond (Badam)
2 cups Milk
C3 tblsp Sugar
5 crushed Cardamoms
A pinch of Saffron (Kesar), soaked in lukewarm milk
Boil half a liter of water in a sauce pan. Add the almonds when the water is boiling and cook for 2 minutes. Remove from the flame and drain.
Remove the skin of the almonds and grind to a fine paste.
Remove from the flame... Add the dissolved saffron and the crushed cardamoms.
Allow to cool and serve chilled.
3 large boiled aloo (potatoes)
1 tsp salt or as per taste
1/4th tsp ground black pepper
2/3rd cup matar (green peas) cooked or frozen peas defrosted
1/2 tbsp scrapped and minced ginger
1/4th tsp garam masala
1/4th tsp salt or to taste
Red chili powder to taste (optional)
1tsp coarsely ground dry-roasted cumin seeds
Oil for pan-frying.
Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside.
Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed.
Divide it into 10 equal portions.
Now wash and dry your hands and rub them with little oil.
Take each portion of potato mixture and make a ball.
Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.
Serve aloo tikki hot with chutney and stirred curd.
Freshly grated coconut 1 cup
Sugar 3/4 Cup
Milk 1 cup
Ghee/oil 2 tbsp
Cardamom powder 1/2 tbsp
Heat a heavy bottomed pan for about one minute.
Add ghee to the pan and heat it. Then put the coconut and continuously fry it till it becomes dry.
Then add sugar and milk. Stir it continuously. Bring the contents to boil.
Add a pinch of cardamom powder for flavour.
Boil the srup till it becomes thick and starts sticking to the bottom.
Then add 1 tbsp. ghee and stir it for about half minute. The mixture should be soft.
Pour the mixture into a greased pan so that it spreads evenly. Let it dry for 5-7 min and then cut into square/diamond shape pieces.
1/2 cup gms flour (besan)
1 cup thin buttermilk
Salt to Taste
2-3 pinches turmeric powder
1 tbsp Oil
2 tsp Oil
1 tsp Sesame seeds
1/2 tsp Mustard seeds
1 tbsp Coconut scraped
1 tbsp Coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves
Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter.
Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate.
Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.
When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls.
Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.
Add sesame seeds and immediately pour over khandvi rolls. Serve with garlic chutney.
400 gms sweetened condensed milk
500 gms dates (de-seeded & chopped)
2 tbsp ghee
½ cup water
2 tbsp maida
2 silver leaves
In a pan heat the ghee, add the maida and fry for a minute.
Add the water mixing well and allow it to boil.
Add the dates, condensed milk and cook well, till the mixture leaves the sides of the pan.
Remove from fire and cool and cut into squares.
Serve garnished with silver foils.
4 medium Sweet potatoes or -- yams (about 2 lb)
1/4 cup Packed brown sugar
1/4 cup Butter
1/2 teaspoon Salt
1 Can (8 oz) crushed - pineapple
1 tablespoon Packed brown sugar
1 tablespoon Butter
1 teaspoon Water
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1/2 cups Miniature marshmallows
1/4 cup Chopped pecans
Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%)until fork-tender, 8 to 10 mins. Cover and let stand 5 minutes.
Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at HIGH (100%) 2 minutes. Stir and set aside.
Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is melted, 1 to 1 1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows.
Microwave at HIGH (100 % until the marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans.