Fast Fusion Pizza

This is a pizza that uses Mexican Tortilla for base, Italian Pasta Sauce as pizza sauce and Indian Cottage cheese(Paneer) as one of the toppings. Taste-wise, I can think of only one thing - Utterly Yum! And it takes "Under" 15 minutes to make. Yup, you read that right dears.Not trying to fool you, what with this being Fool's day and all. And if you are a fan of thin crust pizza(Read New york Style) then you will certainly love this.Hey, I am not biased and I am equally fond of deep dish pizza(Chicago Style) and anything else that remotely resembles a pizza.This makes its way to "International Pizza Pie Incident" Party held at Jeroxie's space.

Ingredients:

• Tortilla - 2 (Wheat or Plain)
• Paneer - 1/2 cup, cubed and shallow-fried in a tbsp of oil
• Spinach - a handful
• Mozzarella Cheese - a handful, shredded
• Red Onion - 1/4, Cut into rings
• Garlic Powder - a dash
• Cumin Powder - a dash
• Salt for taste
• Pasta Sauce - 2 tbsp
• Olive Oil - 1 tbsp

Procedure:

• Preheat oven to 500 degrees F.
• In a skillet, warm the tortilla and place them one-over-other in an oven proof pizza-pan.
• In the same skillet, add a tbsp of olive oil, Wilt the spinach with garlic powder, cumin powder and little salt.Toss the onions real quick and set aside.
• Layer the top of tortilla with Pasta sauce, wilted spinach, paneer and onions.
• Top it with Mozzarella cheese and bake for 7-8 minutes,til, the cheese is melted and the edges of the crust begins to brown.

Makes 1 Serving

Note:

• Any Flat Bread can be used - Wheat Roti, Maida Roti, Pita. If using Pita, just use one.

Enjoy!

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Festive "Fibrous" Fruit N Nut Rice

Dried Fruits take the prize for being packed with Fiber which will keep you feeling full longer. This is because the nutrients are concentrated in the solids when the water is removed. Dry fruits are rich in vitamins, minerals and an excellent choice for snacking. Plus can be easily incorporated in recipes.I make this dish at home more often than not simply because I love the flavor explosion coming from different fruits and the crunchy texture from the nuts. The fiber packed goodness is just an added bonus. Enjoy it with Citrus Potatoes N Peas as I did yesterday.
Other dishes with a sweet kick that may be of interest -  Conquer Cancer Cups, Celebrating Citrus Fruits, Rice Noodles(Sevai) in Yogurt Sauce, Edible Festive Wreath, Homemade Muesli

Ingredients:

• Long-Grained Rice - 1 cup, soaked 20 minutes prior to cooking
• Slivered Almonds and Cashews - 1/4 cup
• Dried Figs, Apricots, Craisins, Raisins - 1/4 cup
• Cloves - 4
• Onion - 1/2, medium, diced
• Milk - 1/2 cup
• Water - 1 cup
• Salt for taste
• Green Chilli/ Serrano - 3, vertically slit
• Cumin seeds - 1/2 tsp
• Fennel seeds - 1/4 tsp
• Olive Oil - 4 tbsp

Procedure:

• In a thick bottomed saute pan add a tbsp of olive oil and fry the mixed nuts. Once they are browned add the dry fruits and quickly toss around. Remove after a minute and set aside.
• In the same pan, heat the remaining oil and add the cloves, cumin seeds, fennel seeds, onions, chillies.Saute until the onions are browned.
• Add the soaked rice and fry gently till they are coated in oil.
• Pour the milk and water. Mix gently. Sprinkle salt and check for taste. Add more if needed.
• Throw in the sauteed nuts and dried fruits.
• Lid the pan and cook on a medium flame for 10 minutes.
• Sprinkle more water, if needed until the rice is cooked.
• Serve hot with any side dish choice.

Makes 2-3 servings.

Note:

• To make this rice EXTRA festive, soak a few strands of saffron in the milk prior to adding it to the pan.
• Reduce the amount of  dried fruits for an extra spicy flavor.

Enjoy!

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Celebrating Citrus Fruits1 - Citrus Tea, Citrusy Gold Potato Sides

Lemon N Ginger Infused Tea For Morning Sickness(For 1 cup):
This recipe, as told by my ex-colleague, helps pregnant women who are prone to morning sickness. Also does double duty in giving temporary relief for sore throat. 

Ingredients:

• Green Tea Leaves - 1/2 tsp  or 1 tea bag
• Ginger - 1/4 tsp, grated
• Turmeric Powder - A pinch
• Lemon - Juice of 1/2 lemon
• Honey - 2-3 squirts
• Water - 1 cup

Procedure:

• Boil water along with grated ginger, tea leaves or tea bag, turmeric powder for a minute.
• Strain, add lemon juice and honey.
• Consume warm.

 Enjoy!

Citrusy "Gold" Potatoes N Peas:

 

This simple and easy side dish is made extra yummy by cooking in orange juice. Believe me when I tell you that is packed with flavor and goes well with Festive Rice, Flavored Rice, Pork or Roti.
Sending this as an entry to "Think Beyond the Usual" Event hosted at Nithu's Kitchen
Ingredients:

• Yukon Gold Potatoes - 15#s, small
• Onion - 1, small, fine diced
• Red Ripe Tomato - 1, large
• Cracked Pepper - 1 tsp or 10 grinds of pepper mill
• Unsweetened 100% Orange Juice -  1/4 cup
• Green Peas - 1/4 cup, frozen
• Olive Oil - 3 tbsp
• Salt of taste

Procedure:

• Halve the potatoes and boil until its almost cooked
• Cool and peel the skin. Roughly chop them into big chunks. Set aside.
• In a skillet, add 3 tbsp of oil and add the fine diced onion. Once browned, add the diced tomatoes and cook until it loses shape, stirring frequently.
• Add the potatoes along with cracked pepper and salt.
• Sprinkle the orange juice and let the potatoes absorb it completely.
• Throw in the green peas and stir for 4-5 minutes and check for taste. 
• Add more salt or pepper, if needed and stir gently.
• Switch off the stove and move potatoes to a serving bowl.
• Serve with rice, pork,steak,roti etc 

Note: If you find the dish too sweet, add a few grinds of cracked pepper for a spice kick

Enjoy!

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And the Winner is..

Today marks my 6-month milestone of jubilant journey on the splendid trial called "Blogosphere".How cool is that? Before I go to the announcement I want to take a look back and recount about certain posts that are extra special and worth mentioning:

• First Post -  Party Stuffed Mushrooms
• First Post that got commented by a fellow blogger(October 15, 2009,by Yasmeen-HealthNut) - 4-Way Finger Sandwiches
• First and Foremost popular Veg Post of 2009 - Spanish Vegan Paella
• First and Foremost popular Non-Veg Post of 2009 - Sourashtrian Chicken Curry
• First and Foremost popular Veg Post of 2010 - Carrot Halwa
• First and Foremost popular Non-Veg Post of 2010 - Tuscan Pot Pie
• First and Foremost popular Replicated Recipe Post - Oven Roasted Minty Drumsticks
• First Guest Post - Curried "Where's the Meat" Veggie-Pea Stew @ My Kitchen Antics
• Most hits for a Post - Brunch Setting for One
• Most innovative recipe posts - Turkey-Bean Balls and Tennis Racquets, Bitter Gourd and Bean Mini-Burgers.

Okay, time has come to announce the lucky winner of the Giveaway that ended a few hours ago.  I thank everyone for participating in this awesome giveaway sponsored by Counter Stools(division of AllBarStools, part of the CSNStores online shopping mall) and making it a roaring success. If not for your enthusiasm and support, it wouldn't have been possible.My sincere thanks to all the participants and my heartfelt apology to all my buddies outside of US and Canada. When I do a personal giveaway I will make sure everyone is included. Location no bar, I promise!

Winner was chosen randomly(and Impartially) using old-school Raffle method.

1. Each participant(based on commenting, commenting and following, newly following since the Giveaway Announcement) from US and Canada was assigned a number.
2. Each # goes thrice if the participant happens to be a follower.

The person assigned that number in my list is Joanne of Joanne-Eats Well With Others. Congratulations dear! You are very lucky - You get to give and gifted to get.Lady Luck is certainly with you in this aspect. Dear, mail me your choice and shipping address to PanGravyKadaiCurry@Gmail.com. I will forward it to the member of the Promoteam.
To all others, better luck next time. Please stop by her spot to congratulate her on winning this giveaway and while you are at it, check the giveaway that is happening at her blog.

Now before you leave,a few of my favorites(Adapted,Created,Replicated) that I recommend my dear readers to try:

• Breakfast - Homemade Muesli, Wheat Bran Sweet Potato Mini-Muffins, Whole Wheat Pancakes
• Healthy Snacks - Fruit N Nut Balls, Oat N Fruit Bars, Almond Stuffed Dates, Garlic N Olive Hummus
• Appetizers - Orange Marmalade N Teriyaki Chicken, Conquer Cancer Cups, Samosa, Puff Pastry Pillows
• Soup - Black Eyes Peas N Vegetable Soup, Pulled Chicken Noodle Soup,
Root-A-Rama Soup
• Salad - Immunity Boosting Salad, Motley Mix Salad
• Meat Loaf & Burgers - Fabulous Meatloaf, Oat, Oat Bran N Chickpea Burger, Barley-Bean Burger
• Rice & Other Grains - Barley Pilaf, Vegan Fried Rice
• Pasta - Spaghetti With Roasted Veggies, Penne with Scrambled Eggs N Nuts
• Occasional Indulgence - 3-cheese Lasagna
• Dessert - Persimmon Pudding, Pasta Pudding, Sweet Bread Pudding, Puran Poli, Almond Stove-top Pudding

Enjoy!

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GastronomicGallivant: Maharashtrian "Sugar N Spice" Stuffed Eggplants With Gold Potatoes

Even if one isn't familiar with Maharashtra, I am sure they would be with its capital Mumbai, the bustling cosmopolitan city in India. This dish has origins from that area. What is so different about this dish? It uses brown sugar as one of the main ingredient. If you are a fan of dishes that are sweet and savory then this is your cup of tea..ahem, your plate of chow. Addicted to stuffed eggplants like me? For varities and other vairations, check here, here and here.
This dish tastes heavenly when served with Ghee Rice, Grapefruit rice, lime rice, Roti or Plain Rice.This along with Eggplants In Kadai Gravy go to "Cooking for Coriander Seeds" held @ Food for 7 stages of life, brainchild of Priya of Priya's Easy N tasty.

Ingredients:

• Green Striped Baby Eggplants -  8#s, cleaned, quartered with crown intact
• Baby Yukon Gold Potatoes - 8#s, halved with skin-on
• Yellow Onion - 2, medium, roughly chopped
• Grated Coconut - 2/3 cup
• Cashews - 4 tbsp
• Peppercorns - 1 tsp
• Brown Sugar - 1 tbsp (Reduce this to 1 tsp for a spicier side dish)
• Dried red chilli - 2
• Turmeric powder - 1/2 tsp
• Tamarind - marble-sized, soaked in warm water
• Garlic - 3 cloves
• Ginger - 1/4 inch
• Coriander Seeds - 2 tbsp
• Fennel Seeds - 1 tsp
• Olive oil - 5 tbsp
• Salt for taste

Procedure:

• In a skillet, heat 2 tbsp of oil, add garlic, onions, red chilli, peppercorns, turmeric powder and ginger.
• Saute until the onion is browned.Add the Cashews, grated coconut and saute further till the cashews are browned.
• Cool the mixture.
• In the same skillet, add a tbsp of oil and brown the halved potatoes until the are browned slightly.Set aside.
• To a blender add the cooled mixture and mix in the brown sugar, tamarind and a little salt. Grind to a fine paste with very little water. 
• Imp: Check for taste. Add more cracked pepper or salt IF needed.

• Stuff the eggplants with the ground mixture. Roll the potatoes in some of the mixture and transfer the vegetable to the skillet. 
• Pour the remaining mixture over the veggie and add a little water.

• Cook the vegetables on a medium flame until the mixture thickens to a gravy and the eggplants are cooked.
• Serve with Ghee Rice, Grapefruit rice, lime rice, Roti or Plain Rice.

Enjoy!

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