My Kitchen : Aloo Pizza (11th Serv)

One of the master piece in the history of Cooking. Just try it and taste it!

Things Required:(For 2 Servings)

1 Pizza Base - white or brown as per your choice.

For the Topping:

1. 1 to 2 Cups of Aloo Mash
2. 10 to 12 French beans cut into one-inch pieces - optional
3. 2 tsp of pizza spice
4. 2 to 3 tbsp of pizza topping
5. 1 cup of grated cheese
6. salt of taste

Method:

Place the aloo mash in a mixing bowl. Add the salt and the pizza spice. Mix with your fingers, now mix in three fourths cup of water and mix with your fingers gently. At this stage also mix in 1 tsp of the pizza topping. If you are using the beans then sauté the beans in a nonstick pan for 2/3 minutes and add aloo mixture. keep the mixture aside.

Spread the rest of the pizza topping on the pizza base. spread the prepared aloo mixtures on this Top with the grated cheese. Heat an oven to 180-degree c and bake the pizza in the oven for 10- 12 minutes or until the cheese has melted.

Serve piping hot. To give the pizza more variety. You can add one cup of vegetables with mash.

Top 3 Questions and Answers on "Special Tips to make delicious "Aloo Pizza Recipe" 

1. Question: What are some special tips for making a delicious Aloo Pizza?

Answer: To make a scrumptious Aloo Pizza, ensure your potato slices are thinly and uniformly sliced, pre-cook them to enhance crispiness, and use a flavorful combination of spices and cheese for a mouthwatering result.

2. Question: How can I prevent a soggy crust when making Aloo Pizza?

Answer: To avoid a soggy crust, it's essential to pre-bake the pizza dough for a few minutes before adding the potato toppings, and be sure to drain excess moisture from the cooked potatoes to maintain the pizza's crispiness.

3. Question: What cheese works best for Aloo Pizza?

Answer: Opt for a blend of mozzarella and cheddar cheese to create a delicious Aloo Pizza, as this combination offers a perfect balance of creaminess and sharpness that complements the flavors of the potatoes and spices.

More Delicious Servings:
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)
06. My Kitchen : Spinach (Palak) & Saag (6th Serv)
07. My Kitchen : Dahi & Pudina ki Chatny (7th Serv)
08. My Kitchen : Hara Dhaniya (Coriander) ki Chatny (8th Serv)
09. My Kitchen : Simple Chiken Curry (9th Serv)
10. My Kitchen : Caramel Custard (10th Serv)

My Kitchen : Simple Chicken Curry (9th Serve)

Friends,

Presenting herewith 2nd recipe in the category of CHUTNEY.I think all of you would like it!!!

Things required: (for 4/5 persons)

1. Chicken joined about 1 kg.
2. 3 Medium onions
3. 1/2 tsp ginger- garlic paste
4. 1/2 tsp black pepper powder
5. 1 tsp Cummins powder
6. 2 tsp coriander powder1/2 tsp red chili powder
7. 1 tsp ginger powder
8. 1/2 tsp black pepper powder
9. 1 tsp garam masala powder
10. 2 bay leaves
11. 10 cloves
12. 8 green cardamoms
13. 1 tsp salt

How to do it? (preparation):

Wash the chicken pieces well, drain, putting the liver aside chop the onions roughly.

Mix the ginger garlic paste and the spice powders in a small bowl with about 1/4 cup water to a thin paste.

Method:

Heat the oil, burning it if using mustered oil. Lower the heat by throwing in the whole spices and the bay leaves, and fry for for a minute or so till fragrant. Add the mixed spice paste put in the chicken pieces and toss over medium heat for a

couple minutes.

Put in the chicken pieces and toss over medium heat for a few minutes. Add the salt and 1/2 cup water bring slowly to the boil and cook till chicken is tender0-1 minutes without depending on the size of the chicken pieces. Reduce the gravy or thin it down with a little water until consistency you like.

Top 3 Questions and Answers on "Special Tips to make delicious "Simple Chicken Curry Recipe" 

1. Q: What's a simple way to enhance the flavor of a basic chicken curry recipe?

Answer: Adding a tablespoon of ghee during cooking can impart a rich and buttery taste to your chicken curry.

2. Q: How can I make my chicken curry less spicy without losing flavor?

Answer: To reduce spiciness, balance it with a tablespoon of yogurt or coconut milk for a creamy, milder taste.

3. Q: Any tips for making the chicken in the curry exceptionally tender?

Answer: Marinate the chicken in yogurt and spices for at least 30 minutes before cooking to ensure tender, juicy meat in your curry.

More Delicious Servings:
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)
06. My Kitchen : Spinach (Palak) & Saag (6th Serv)
07. My Kitchen : Dahi & Pudina ki Chatny (7th Serv)
08. My Kitchen : Hara Dhaniya (Coriander) ki Chatny (8th Serv)

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My Kitchen : HARA DHANIA (CORIANDER) KI CHUTNEY (8th Serv)

Source Image: http://images.google.co.in

Friends,

I am presenting herewith the 2nd recipe in the category of CHUTNEY. I think all of you would like it!!

Things required: (for 1/2 Cup Chutney)

1. A bunch of Fresh Coriander (Dhania) Leaves (Medium)
2. 1/2 Lime
3. 1 Green Chili
4. 1 tsp Cummin Powder
5. 1/2 tsp Black Pepper Powder
6. 1-2 Garlic Clove
7. 1/4 tsp Salt

How to do it? (Preparation):

Wash the coriander leaves thoroughly, discarding roots and coarse lower stems and any wilted or discolored leaves. Wash the green chili and chop it up roughly. Chop the garlic roughly. Wash the lime and clinch out the juice, about 1 tsp.

Method:

Put all elements together in the electric blender and give them a rapid rotating till thoroughly blended. Chill and serve it. Taste it...n... comment it!!

Special Tips: "HARA DHANIA (CORIANDER) KI CHUTNEY" to prepare delicious recipe

1. To make a delicious coriander chutney, use fresh and vibrant coriander leaves for the best flavor and color.

2. Add a hint of roasted cumin powder to your coriander chutney for a delightful earthy aroma and depth of flavor.

3. Achieve the perfect balance of tanginess and heat by adjusting the quantity of lemon juice and green chilies to suit your taste preferences in your coriander chutney.

More Delicious Servings:
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)
06. My Kitchen : Spinach (Palak) & Saag (6th Serv)
07. My Kitchen : Dahi & Pudina ki Chatny (7th Serv)

MyKitchen : DAHI & PUDINA KI CHUTNEY (7th Serv)

Source Image: http://images.google.co.in

Friends,

Not working on blogger for so many days due to routine work...

Now, presenting herewith, PUDINA CHUTNEY which increases your taste at DINNER...

Things Required: (for 1 Cup Chutney)

1. A Small bunch fresh mint leaves
2. 1/4 tsp Red Chili Powder
3. 1/2 tsp Sugar
4. 1/4 tsp Salt
5. 1/2 Cup Creamy Curd
6. 1/2 tsp Cumin Powder

How to do it? (Preparation):

Wash the mint thoroughly, discarding any drooped or discolored leaves, clean the leaves off the roots.

Method:

Put all the elements in electric blender and give them a rapid rotating till throughly blended. Tingle before serving.

Now, Pudina Chutney is ready to serve...taste it...comment it!!!

Top 3 Questions and Answers on "Special Tips to prepare Dahi and Pudina Chutney"

1. Question: What is the key to achieving the perfect texture for Dahi Chutney?

Answer: The key to achieving the perfect texture for Dahi Chutney is to use well-drained yogurt and blend it until it's smooth and creamy.

2. Question: How can you enhance the flavor of Pudina Chutney?

Answer: To enhance the flavor of Pudina Chutney, add a pinch of roasted cumin powder and a dash of lemon juice for a delightful tangy twist.

3. Question: What is a handy tip for preserving the freshness of these chutneys?

Answer: To keep Dahi and Pudina Chutney fresh, store them in airtight containers in the refrigerator, and they will stay good for up to a week.

More Delicious Servings:
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)
06. My Kitchen : Spinach (Palak) & Saag (6th Serv)