1 Minute Microwave Pizza In A Mug | No Egg 60 Second Pizza in a Mug | No Oven Pizza | Vegetarian Pizza

Okay, so this by far is the most interesting recipe I am sharing with you all. To those of you who follow me on my social media platforms would know how much I love and savour Pizza. I can eat a pizza almost every day, yes yes and I am not exaggerating, I promise I can; but then I am reminded of Joey’s dialogue from the television series Friends- once on lips, forever on the hips. So if like me you also loooove pizza and there are days when you crave for it really bad, but want to shut your mouth because of all the calories-then this recipe is going to solve your problem.

So are you ready?

This is:

·         1 minute pizza

·         A 60 second pizza

·         No oven pizza

·         Gets ready in a microwave

·         You only need a cup, a mug or a bowl –no other utensil required

·         No knead pizza

·         Anytime pizza, instant pizza and preparations takes only 1 minute.

·         Freshly made, no store bought pizza base needed

·         Can satisfy anytime hunger pangs.

·         Great for kids who loves pizza; this way you can portion control too.

·         Office lunch time meal idea too. I would prepare it a mug; cover it with Clingfilm and then just microwave at work. Piping hot pizza ready in 1 minute.

So if the above point entices you and excites you, you are on the right page. Now imagine, you have that sudden urge to have a pizza, but you are not hungry enough to have one whole pizza. Or you don’t want those frozen pizza from the supermarket or a store bought dominos, pizza hut or papa john pizza, you want to make your own, but again you don’t have so much time to knead the dough and work with the yeast-in both the above cases this one minute pizza in a mug in a microwave is your answer.

There are tons of recipes on this concept and I tried so many of them until this one worked really well for me. So this is my tried and tested recipe after many failures and attempts.

How to make a good Microwavable Pizza in a mug/cup/bowl? What are tips to make a good pizza in a cup? Here are my tips.

• Measure the ingredients. Do not eyeball the ingredients or just use as per approximation. Correct measurements are very important.

• Use a mug which is broad from the top, you want the microwave waves to reach up till the bottom, so cup that has a broad opening from the top, just like a bowl will do the trick.

• Do not add too many toppings, just a handful. Remember it is a very small pizza.

• This is an eggless recipe, without an egg and this is my next tip-please do not use egg, it will ruin your pizza.

• Do not try to use whole wheat flour, I tried and it failed miserably.

• You can use tomato ketchup or a mix of spicy sauce and tomato sauce instead of pizza sauce-and it work just fine.

• Last but not the least, have it hot, eat it right when it’s out from the microwave. This is instant pizza recipe so you cannot reheat it –it will become rubbery, so have it instantly.

If you follow the above tips, I promise you can just not go wrong with this recipe. So, here is

Indian Vegetarian, No Eggs, 1 Minute Microwave Instant Pizza in a Mug recipe.

Ingredients:

4 tablespoons all purpose flour/maida

1/8 teaspoon baking powder

1 pinch baking soda

1/8 teaspoon salt

4 tablespoons milk

2 tablespoons olive oil

2 tablespoons pizza sauce (or tomato ketchup)

3 tablespoons grated mozzarella cheese

Toppings- I used 1 black olive, 1 tablespoon chopped capsicum and tomato

1 teaspoon dried herb (or mix oregano and basil)

1/4 teaspoon red chilli flakes

Method:

In a mug that you are using, mix all purpose flour, baking powder, baking soda, salt. Mix all the dry ingredients.

Add milk and olive oil. Mix with a fork, so that you don’t have any lumps.

Spread the pizza sauce on it.

Top it up with grated cheese and spread toppings.

Sprinkle dried herb and red chilli flakes.

Microwave for 1 minute.You will see that cheese has melted and is bubbling on the top.

Enjoy right away.

Notes:

You might need to microwave for 1 minute 10 or 20 seconds. The timing is based on my 1200W microwave so your timing might vary.

Cooking time might also vary depending on the size of the mug. The mug I used is around 1 and ¾ cup.

Always keep an eye, just in case you see that it is overflowing. Pause for 2 seconds and start the microwave timer again.

Kale Chane Ke Kebab | Veg Shami Kabab | How To Make Melt-In-Mouth Kebab | Healthy-No Fry Method

For the days when you don’t want to make rotis and yet want to eat something healthy and fulfilling, Kebab is your answer. Previously, on my blog I have posted Lentil Seekh Kebab (Dal k kabab) and Mixed Vegetable Kebab recipes. Honestly, if not fried kebab can be very healthy and nutritious. Today we will be talking about Chane Ke Kebab.

How many types of channa we have?

We have four kinds of chana in our legume family.

-kabuli chana (chickpeas) also called as chole or white garbanzo beans.

-Kala Channa (brown/ black chickpeas).

-Hare Chana, these are fresh and you don’t need to soak it overnight and are green in colour.

-Chana Dal, basically it is baby chickpeas that has been split and polished and is a form of a lentil.

And you can make kebab with all the four kinds mentioned above.

Today it’s about Kale Channe Ke Kebab which is also called as Shami Kebab. And this is a vegetarian version of it. You will see tons of recipes on the internet from all the amazing chefs such as Sanjeev Kapoor, Tarla Dalal, Hebbars Kicthen and many more. I honestly wanted to make a healthier version of it-no deep frying and no paneer and potatoes. Just the protein rich patties which, tastes just like shammi kebab.

Why do Shami Kebab break?

Ideally shami kabab is made with boneless meat and thus it is easy to bind it. These ones are veg shami kebabs and so it might break easily. To avoid breaking of kebabs while frying, make sure that kebabs are binded properly and there is no water in the mixture.

How to make shami kebab thick?

A lot of time this question is asked and yes it is an important question, because if the kebabs are not thick enough you will be left with crispy top and bottom layer which wont taste like kebab at all. Thick kebabs means crispy layers and melt in the mouth consistency inside the kebab. So, how to make kebab thick is also by paying attention to the mixture-it should have no water-period!!

How is veg shami kebab made? What to use to make good veg kebab?

There are so many things that you can use to bind the veg kebabs. You must use ingredient that helps to absorb water from the chana and gives you a good texture. I have tried using boiled potato, grated/mashed paneer, bread, bread crumbs and roasted chana powder/chickpeas flour (besan) and all of them does the trick. Since I am talking about healthy shami kebab without frying, I defiantly wanted to make the one without aloo. I used a slice of a bread and that did the trick and also made the crust crispy.

How to make smooth shami kebab? How to make melt-in-mouth shami kebab?

Make sure that channa or chickpeas is boiled properly. Over-boiled chana is easy to mash and will also give you that perfect non-veg kind of velvety texture. Secondly, remember everything you added in the kebab is already cooked, so all you need is a cooked crispy layers on both the sides so don’t overcook kebabs otherwise you won’t get that velvety taste.

Can you freeze shami kebab?

Yes, you can. These should do well in the freezer for atleast two months. You can cook the kebab and then freeze it in a air tight container or Ziploc bag. Defrost it in the fridge for atleast 8 hours and then heat it again on the pan before serving.

How to make Shami Kebab healthy?

• Do not use potato or paneer for binding; instead use roasted besan or gram flour. You can use bread crumbs or a slice of brown or white bread too.
• Dont fry it. I just used little oil and roasted it on a non stick tawa. Every ingredient is already cooked, so all you need is crispy coating and that can be done just by roasting the kebab too-why fry it!

How do you eat shami kebab? What do you eat shami kebab with?

This is one amazing party starter or appetiser. It looks great and your guests feel that you worked very hard on this. You can serve it as a starter with any chutney or ketchup. Or you can make it into a main meal item by serving it inside the wraps or pita bread with some salad, mayonnaise or yogurt.

Lets see how to make Veg Shami Kebab, Kale Chane Ke Kebab.

Ingredients:

1 cup brown chickpeas soaked overnight in the water

2 cups water

1 teaspoon salt

½ teaspoon turmeric powder

1 inch ginger grated

2 cloves garlic grated

1 green chilli finely chopped

3-4 tablespoon chopped coriander leaves

2 teaspoon garam masala powder (recipe here)

¼ teaspoon crushed fennel seeds/saunf

¼ teaspoon crushed coriander seeds

1 slice bread

2 tablespoon roasted gram flour/besan

4 tablespoons oil

¼ teaspoon chaat masala (recipe here)

Method:

Drain the water from the chickpeas and pressure cook the chickpeas with 2 cups water, salt and turmeric for 4-5 whistles. When the pressure is released, drain the chickpeas and let it cool down.

In a mixing bowl, add ginger, garlic, green chilli, coriander leaves, garam masala, crushed coriander seeds and fennel seeds. In it add boiled chickpeas and start mashing it with a masher. Mash it till you have smooth mix ready.

Add in bread and roasted gram flour. Make soft dough. If you feel that there is water left then add more bread.

Heat the oil in a non stick pan. Add oil.

Divide the kebab mix into 6 parts and make a ball out of each one. Flatten the ball and form a shape of a disc.

Roast it on a pan on medium heat till it becomes golden and crispy. Turn on to the other side and roast again.

Sprinkle some chaat masala on the cooked kebab and serve hot.

Baked Potato Wedges: Two Kinds: Red Chilli and Coriander Powder and Salted

Honestly no meal is complete without side. Can you imagine your pasta dishes without bread on side? Or Indian rice and curry with no side dish? Or burger without fries? No right? That’s why a side is always needed to add on that extra ‘yum effect’ on your plates. A good side is complete when you pair it up with zingy, spicy or sweet chutney, sauce or pickle. Being a foodie I love pairing up my dishes with sauces-. Spread it, pour it, mix it, dip it or pair it up-you always need good sauces in your kitchen. That’s why when I was approached to review and pair Encona Sauces I said yes in one go.

Encona has a range of over 20 delicious sauces and marinades to enjoy. Encona is not a new name or brand for me, I already love its mango chutney and it is always available in my kitchen pantry (no matter what). With Encona you can choose heat at levels, from mild to extra hot, there’s something for everyone! All the sauces are wonderfully versatile. Great as a dipping sauce, a marinade, a cooking ingredient or as a delicious, everyday table sauce for all your favourite foods!  Why not try drizzled into stir-fries, rice dishes, dips and salad dressings. Also great if brushed onto food during grilling or barbecuing, and stirred into soups and stews.

I was sent two new flavours. Encona Peruvian Amarillo Sauce which is a blend of authentic Peruvian Amarillo chillies, roasted onion, spices and herbs creating a sweet, subtle chilli flavour with a hint of garlic – the perfect way for eager taste explorers to get their taste buds tingling without the cost of a plane ticket. I love this with anything and everything- no seriously this one is sooooo amazing that you can use it up in sandwiches, wraps, as salad dressing and what not.

Launching alongside their Peruvian sauce, they have created a Mexican Smokey Jalapeno-A delicious blend of chillies and spices gives the rich sauce a subtle smokey flavour and a warm and fruity taste to compliment your Mexican meals. I paired it up with potato wedges. Not fried but Baked Potato Wedges. Two types. One, plain simple butter and salt roasted and other exotic one roasted with coriander and red chilli powder. Sometimes simplest things are the best- Just potatoes, light spices and a nice dipping sauce.

Butter and Salted potato wedges are crisp on the outside and bit tender on the inside. - A simple & straight forward recipe for a healthier, yet equally satisfying & addictive way to enjoy potatoes. Coriander and red chilli powder wedges is one step above, it is aromatic, richly spiced and flavoursome. No matter which one you choose, you ought to ask for more and more.

Ingredients:

5-7 medium size potatoes

1 tablespoon butter melted

Salt to taste

1 teaspoon olive oil

1 teaspoon coriander powder

Red chilli powder to taste

Method:

Line a baking tray with baking paper or aluminium foil.

Preheat the oven at 180C.

Cut potatoes into wedges. Keep them medium thick.

Take a bowl and put chopped potatoes in it. Add in salt and melted butter.

Mix and make sure every wedge is coated with salt and butter.

Line potato wedges on the sheet keeping some space in between each one.

Bake in the oven for 20-30 minutes. Keep shaking and turning the tray after every 10 minutes.

Enjoy the salted one.

For coriander and red chilli roasted one, heat oil in pan or wok. When oil gets hot add baked potato wedges, red chilli powder, coriander powder and mix. Serve hot.

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking Encona and SatellitePR for sending sauces for review.

Roasted Pomegranate and Orange Lemonade: Summer Cooler: Indian Touch

Some days just call for drinks.

Summer coolers.

Citrus sweet sips.

Saturday was that kind of day.

I don’t want to go on and on today so I am keeping things pretty simple.

I made us one of the best classic summer drinks and I put my own little spin on it… AND, I made it just a bit healthier too!! YEAH!!

Lemonade is what I am talking about.

Roasted Pomegranate and Orange Lemonade.

If like me you tend to pick up lots of oranges and then wonder what to do, well this is what you must prepare. This lemonade is not overly sweet or tangy- it’s just perfect in balance. And the fruits are oven roasted. Roasting fruits is a great way to bring out their natural sweetness. The flavour profile intensifies and you are left with something so simple yet so elegant, you won’t believe your taste buds. Next, all is straightforward- some lemon juice, black salt and homemade chaat massala- mix mix mix! Oh yes! - It’s chilled, thirst quenching, all natural, fresh and nutritious.

Looking for more summer drinks recipes? Check these out

Mint Cucumber Cooler

Rose Ice Tea

Spiced Buttermilk

Mango Milkshake

Cafe Frappe

Oh yes pomegranates or anaar as we say it Hindi is a bag full of good nutrients and oranges or santra is another fruit packed with goodness-so why not mix it both and have a glass of summer cooler (sharbat) in no time. If you are having guests at home or just want to ditch ready made syrups or cold drinks then this recipe is a great change. Trust me, this is a lemonade recipe but with Indian-western twist which everyone will love. Oh you can thank me later.

Bring on summertime sippin!

Author: Shweta Agrwal

Serves: 4 tall glasses

Ingredients:

1 pomegranate/ anaar

2 clementine oranges/santra

2 tablespoon lemon juice

1/2 teaspoon chaat massala (recipe here)

1/4 teaspoon black salt/kala namak

1 tablespoon sugar

1/4 teaspoon salt

1 glass water

Ice cubes to serve

Method:

Preheat the oven at 200C.

Peel the pomegranates and keep the seeds aside. Peel the oranges in wedges, discard its seeds.

Take a baking sheet, line it with foil. Put pomegranate seeds and orange wedges on it. Sprinkle salt.

Put it in the oven for 10 minutes. Let it cool down.

In the blender add water, chaat massala, lemon juice, salt, sugar and roasted fruits. Pulse everything together.

Sieve the blended juice. Discard the pulp. Serve the juice with ice cubes.

Notes:

Do not over roast the fruits, else it will turn bitter.

You might need to add more or less sugar and lemon juice depending on sweetness and sourness of fruits.

Serves 4 small glasses or  2 tall glasses.

You can add mint leaves too for garnishing.

Black salt is pink in colour and is easily available in Indian grocery stores. I used Indian Black Salt.

Serving suggestions:

Serve as side with any spicy snack- corn cheese patties, baked Mexican potatoes or burnt garlic pasta.

Pair with newyorker pizza.

Make it 2 days ahead and serve in fancy glasses and straws at parties.

Gujarati Dabeli

How was the long weekend everyone? In the UK people got the news of the royal baby and it’s a girl was trending everywhere. I even heard that tower bridge; the most iconic building was glowing pink-cool isn’t it. While the British waited for the good news, we just spent the laziest weekend ever. Instead of taking some individual me-time, we both decided to do things that we both can enjoy equally. Even though we both are cancerian but our choices just never match and opposites attract is the best suited phrase in our case.

-It began with reading; our books have been lying untouched for over a month, so we finally started reading it.

-Watching TV, we both started seeing Bates Motel but never finished it. This weekend, we are done with its three seasons, yes yes, binge watching it was!

-Went for a walk in the rain. Walked for over 2 hours, hand in hand in the park that we both wanted to see since two years, and guess what, it wasn't the park, it was an old cemetery. Imagine woods, tall trees, light wind, rain, narrow paths and graves....sounds exciting? For us, it was a very beautiful experience.

-Naps. All the three days, afternoon naps happened. While the weather gods decided to be cruel this weekend, we just did not care. Blissful naps, what else can you ask for.

-Cooking, just cooked one time in the day. If I made lunch, we did dinner outside and vice versa.

On Saturday I decided to make Dabeli, for two reasons. First, we both relish dabeli equally and second, I knew Mr. Husband could help me in the preparations. (He doesn’t like elaborate cooking).

What is dabeli? Dabeli is an indian burger whose origin is from Gujarat. The filling is made with mashed potatoes, tomatoes and dabeli massala. Dabeli massala is readily available in the indian grocery stores but I always make it fresh, nothing beats the aroma and flavour of freshly grounded spices. Tastewise, it is spicy, sweet, tangy and sour-a perfect balance is what you are looking for.

If not thousand there are hundred ways of making dabeli and no one way is right. For kutch dabeli you need spicy garlic chutney and green chutney is used in ahemdabad style dabeli. In Maharashtra coconut is used in dabeli masala. You can make dabeli filling as per your taste but dabeli massala is always used and you just cant do without it. Bun or pav as we call it in hindi must be used for authentic taste, but since we don't get pav in London, I used burger buns.

Dabeli is just a breeze if you have everything ready. Pomegranates, peanuts, onions, chutney, sev (namkeen) and potatoes stuffing is must for dabeli. On top on the bun goes thin layer of chutney; on it goes thick sheet of potato mixture followed by peanuts, pomegranates, sev and chopped onion. Then this sandwiched bun is heated on a tava/pan with lashings of butter. It is great tea-time snack or even party snack. Keep the dabeli ready and just roast it on the tava when the guests arrive.

I made amdavad style dabeli, like the ones you get on the road; its sweet, spicy and tangy. It’s without garlic chutney and is served with tomato ketchup.  

Ingredients:

(Dabeli Massala)

2 teaspoons whole coriander seeds/sabut dhaniya

1 dry red chilli/sukhi lal mirch

1 teaspoon cumin seeds/jeera

1 inch peice of cinnamon/dal chini

2 cloves/laung

5 blackpepper corns/kali mirch

(Stuffing)

4 meduim size potatoes/aloo, boiled

2 meduim size tomatoes/Tamatar, chopped finely

1 tablespoon ginger paste/adrak

2 tablespoon butter

1 tablespoon oil

Pinch aseofetdia/hing

1/4 teaspoon turmeric powder/haldi

1/2 teaspoon red chilli powder

1 tablespoon sugar

1 teaspoon lemon juice

Salt to taste

4 tablespoons coriander leaves/hara dhaniya, chopped

(Garnish)

1/4 cup green chutney (recipe here)

6 tablespoons roasted peanuts/ moongfali

6 tablespoons pomegranate/annar

1 onion chopped finely

6 tablespoon sev (see notes)

Method:

On slow heat dry roast dabeli massala ingredients for 8 minutes. Let it cool. Grind this into fine powder. Keep aside.

Heat a pan. Add 1 tablespoon butter and oil.

Add aseofetida. Add ginger paste. Cook for 1 minute.

Add tomatoes, turmeric powder, red chilli powder and salt. Cook till tomatoes are mushy and oil appears on the side.

Mix the grind dabeli massala and cook again for 1 minutes.

Add potatoes. With masher or a fork, keep mixing and mashing the potatoes.

Add in lemon juice and sugar. Cover and cook for 2 minutes on slow heat.

Mix in chopped coriander leaves and the mixture cool down.

Take a bun and slit it into two parts. Spread a thin layer of green chutney on both the parts.

On one part apply the thick layer of potatoes mixture. On another part apply 1 tablespoon each of pomegranate seeds, peanuts, chopped onions and sev. Put the other part on top of another (like a sandwich). Do same with the remaining buns.

Heat a pan and add remaining 1 tablespoon of butter. On a medium heat, roast the dabeli/bun on both the sides till it is crisp and golden.

Serve with chutney or ketchup.

Notes:

Dabeli massala can be made ahead of time. It says well in an airtight container for 6 months. If you want you can use this Dabeli Masala.

Nylon sev is used in dabeli recipe, but I used Kohinoor Bikaneri Bhujia.

My husband is allergic to nuts, so I used sunflower seeds for his dabeli instead of peanuts and it taste the same.

Some recipe calls for onions in the potatoes mixture, but I asked once to a roadside vendor and he said not to put onions.

Serving suggestions:

Dabeli can be made ahead of time. Assemble the dabeli and grill it on the pan/tava when guest arrive. This makes it best for party, get-togethers.

You can follow the same recipe and use bread slices instead of buns. Grill and serve this dabeli sandwich. Also take this as a picnic snack if you wish.

Make the whole platter. Serve baked potatoes wedges on side with dabeli.

Bombay Sandwich

After vada pav and pav bhaji the street food that I completely love and find irresistible is Bombay Sandwich. These sandwiches are sold in every nook and corner of Mumbai, near offices, colleges, shopping malls –oh I said everywhere-dint I? The thing is Mumbai is always hot and humid and one cannot have fried snacks like vada pav, samosa or pav bhaji; When heat waves are in full swing and sweat has snapped all your energy. Thus you tend to look for cold snacks – like chilled water pani puri, shakes, gola, bhel puri etc.

Bombay sandwiches are also cold and raw-making it perfect for a hot sunny day. Lavishly buttered white bread and sandwiched between them are the thin slices of boiled potatoes, cucumbers, tomatoes, onion rings, and spicy mint chutney. All the vegetables layers are tossed with chaat massala. Finally the sandwich is chopped into 6 pieces and each one of it is served with extra drops of chutney and tomato ketchup for more zing and kick.

Ladies, for authentic taste please do not use brown bread, seeded bread-use plain simple white bread. Do not be stingy while spreading butter, I have tried it with no or less butter and trust me it’s of no use. Think positive, think about the goodness of raw vegetables you will be indulging in, think about peppery chutney and totally overlook the calories of butter and white bread ;-). Bombay sandwich is the perfect balance of taste- spicy, tangy, sweet, crunchy.....yumm....No one can eat just one.

Ingredients (for 2 sandwiches)

4 slices of white bread

1 tomato

1 onion

1 boiled potato

1 small cucumber

4 tablespoons butter

2 tablespoons green chutney (see notes)

1/2 tablespoon chaat massala

1 tablespoon tomato ketchup (optional)

Method:

Chop tomato, cucumber, onion and potato into thin rings.

Spread 1 tablespoon of butter on each bread slice.

Apply 1 teaspoon on green chutney on each slice.

Arrange vegetable rings on 2 slices of bread and sprinkle chaat massala after every layered vegetable.

Cover the vegetable slices with other bread slices.

Cut into desired shapes and serve with drops of tomato ketchup or chutney.

Notes:

You can use green chutney, mint chilli chutney or coriander chutney in this recipe. However mint chutney will give you authentic Mumbai taste.

You can also add rings of beetroot in this sandwich.

Do not avoid chaat massala.

Chop into triangles or squares.

Serving suggestions:

Serve with chips on side.

Serve these mini sandwiches on kids’ party or any get together.

Perfect for picnics and luchbox.

10 Patties Recipes That You Must Try

We all slave ourselves in the kitchen when there is a party or a get together preparing snacks and appetizers. One snack that never gets old, one that never fails to impress, one that everyone loves, one that is easy to prepare --- Tikki, tikia, patties, cakes- whatever you name it. 

Serve them plain with chutney, dips, yogurt, pickle or ketchup or in tortilla wraps or pita pockets with some salad and dressing

Here are 10 patties recipes from my kitchen. From classic  to exotic ones, from cheesy bits to crunchy ones, from healthy to deep fried ones.

1.Baked Chickpeas Patties :- Healthy ones made with chola. Great for weight watchers.

2.Corn Cheese Patties: Deep fried, very cheesy with the crunch of corn. Will impress anyone.

3.Kidney Beans Patties: Protein rich, spicy nibble- made using rajma.

4.Potato Patties Coated With Sesame: Gold coins coated with til-looks beautiful.

5.Ragda Patties: The simple aloo patties served with spicy ragda on top. Classic one.

6.Paneer Mint Patties: My personnel favorite. Made with crumbled paneer with hint of mint.

7.Leftover Rice Patties: Tikki recipe that uses leftover rice. A must try.

8.Almond Potato Patties: Tikki with handful of spices and badam to give some crunch.

9.Spring Onion And Chese Patties: Very elegant and posh. Cheesy and tasty. Hit on foodgwaker.

10.Italian Couscous Patties: Made with fresh Italian herbs. Healthy-oh yes!