Pull Apart Pizza Bread -Beautiful Bread

Pull Apart Pizza Bread 5

Pull Apart Pizza Bread -Beautiful Bread

5-6 tbsp pizza sauce
¾ cup shredded mozzarella
4-5 tbsp chopped pepperoni (optional)
Egg wash (1 egg beaten with 1 tbsp water)
1 tbsp sesame seeds (optional)

Divide the dough into two.
Roll each to thin circles of same size. (use an inverted plate to make same size and cut out edges)
Place one dough disc on a lightly greased baking tray or parchment paper.

Pull Apart Pizza Bread 1

Spread pizza sauce on the dough and sprinkle cheese and pepperoni. (keep filling minimum)
Carefully cover with the other dough. Pull edges slightly to cover.
Place a small cap or bowl in the center and slightly press.
Take a sharp knife or pizza cutter and divide the dough into four and further into two.
Now cut again into 2 or 3 as possible.
Twist each section 3 or 4 times and press end to the tray.

Pull Apart Pizza Bread 3

Remove the cap in the center and keep aside for 30 mins.
Meanwhile preheat oven to 180 degree Celsius.

Pull Apart Pizza Bread 4

Brush egg wash all over and sprinkle sesame seeds in the center.
Bake for 15-20 mins until edges and top start to brown.
Cool slightly and serve.

Pull Apart Pizza Bread

Use filling of your choice. Even Nutella!!


Egg Potato Roll/Egg Kebab

Egg potato roll-egg kebab

Egg Potato Roll/Egg Kebab
Recipe source: yummyoyummy

2 boiled eggs (can half or quarter)
2 large potatoes
1 medium onion chopped fine
1 tsp crushed ginger garlic
1 green chili chopped fine
Few curry leaves chopped fine
2 tbsp chopped coriander leaves
½ tsp chili powder
1 tsp coriander powder
¼ tsp turmeric powder
½ tsp garam masala
Salt to taste
1 lightly beaten egg
3/4 cup bread crumbs
Oil to deep fry or shallow fry

Cut boiled egg into half or quarter and keep aside. (I found quarter size is better)
Boil potatoes in a steamer or microwave, mash and keep aside.
(Microwave –Cut peeled potatoes into cubes, add a handul of water and cook for 7-8 mins. Drain excess water and mash with a fork)
Heat 2 tbsp of oil in a pan and add chopped onions, ginger garlic and curry leaves.
When onions become almost brown add all spice powders and saute well.
Add mashed potatoes, coriander leaves and mix well.
Cool the mixture.
Divide the potato mixture according to egg pieces.
Flatten each potato ball in your palm, keep an egg piece and bring edges together to seal the egg. It might seem not sticking at first but it will. Shape into oval shape.
Dip in beaten egg and roll in bread crumbs.
Deep fry or shallow fry till until golden brown.
Serve warm.

Breakfast Cookies (with or without egg)

Breakfast Cookies

Breakfast Cookies (with or without egg)
Recipe source: Chefindisguise

1 cup all-purpose flour
1 cup corn flakes
½ cup oats
½ cup desiccated coconut
½ cup whole almonds
½ cup raisins
½ cup sugar
½ tsp baking soda
½ cup butter
1 egg OR 1 tbsp flax powder mixed with 3 tbsp water
½ tsp salt
1 tsp vanilla essence

Beat butter and sugar for few minutes.
Add egg OR flax egg, vanilla essence and mix well.
Add flour, baking soda and salt and mix well.
Add coconut, almond, cornflakes, oats and fold to combine. Don’t overmix.
Use your hands or 2 tablespoons to scoop walnut size piece of dough, slightly flatten them and place on a parchment paper lined baking tray.
Bake in a preheated oven at 160 degree Celsius for 12-15 mins.
Cool them on a wire rack. They will harden as they cool.
Store in an airtight container.

Cabbage and Green Peas Stir Fry

Cabbage and Green peas

Cabbage and Green Peas Stir Fry
Recipe source: vegrecipesofindia

2 cups grated or thinly sliced cabbage
½ cup green peas
1 medium onion chopped onion
1 medium tomato chopped
½ tsp ginger garlic paste
¼ tsp turmeric powder
½ tsp chili powder
½ tsp coriander powder
½ tsp cumin seeds
½ tsp garam masala
2 tbsp coriander leaves for garnish
Salt to taste
1-2 tbsp oil

Add oil in a pan and add cumin seeds.
When it splutters add onions and saute till translucent.
Add ginger garlic paste and saute for few minutes.
Add tomatoes, turmeric powder, chili powder and coriander powder.
Saute nicely for few minutes and add cabbage, green peas and salt.
Stir well and cook covered on low flame. No need to add water. Stir once in a while.
Add garam masala, coriander leaves and mix well. Take off fire.
Serve with chapathis.

Kashmiri Pulav

Kashmiri Pulav

Kashmiri Pulav

1 ½ cups basmati rice
3-4 tbsp ghee/oil
2 bay leaves
2 pcs cinnamon
4 green cardamom
1 black cardamom
3 cloves
3 cups hot water (or milk or combination of milk and water)
2 generous pinch saffron
1 medium onion sliced
½ cup paneer cubes
Handful of cashewnuts
Handful of raisins
Handful of almonds, pista
Vegetables (peas, capsicum pieces, cauliflower, carrot pieces) – optional
Fruits per your liking:
½ apple chopped
½ cup pineapple slices
½ cup purple grapes
Handful of pomegranate seeds

Wash and soak rice in water for 20 mins. Put in a strainer so all water runs out.
Mix saffron with 1 tbsp warm milk and keep aside
Heat a pan with tight fitting lid and add ghee.
Add whole spices and stir.
Add rice and stir gently and saute for 5 mins.
Add vegetables if using and stir.
Add milk or water or a mix of both and saffron and salt.
Bring the flame to low so that there is a simmer. Cook covered for 10 mins.
Take off fire and fluff the rice and keep aside.

Kasmiri Pulav 1

Meanwhile when rice is cooking, deep fry onion (in a mix of ghee and oil) to golden brown and transfer to a plate.
Fry nuts and raisins in the same oil and keep aside.
Fry paneer cubes and transfer to the plate.
Now add all fried items and fruit pieces to the rice and mix well.
Serve hot.

Add fruit pieces per your liking- all or none.
Cooking in milk definitely gives richness to rice. I used a combination of milk and water.
When frying onions, always fry few extra onions and store in refrigerator. Comes handy for a quick garnish.
Water ratio varies for different basmati rice, so use accordingly.

Carrot Burfi with Milk Powder

Carrot Burfi with milk powder

Carrot Burfi with Milk Powder
Recipe source: Vegrecipesofindia

4 -5 cups grated carrot (5 large carrots)
1 cup milk powder
2 tbsp ghee/butter
½ tsp cardamom powder
5-6 tbsp sugar
2 pinch saffron dissolved in 1 tbsp warm water (optional)
4-5 tbsp chopped nuts of your choice

Rub ghee on a glass plate or any other tray and keep aside.
In a non-stick pan add butter/ghee and carrots.
Saute on low to medium flame till it’s cooked. Cook covered for few minutes.
(No need to cook in a pressure cooker and don’t add water or milk)
Add milk powder and mix well.
Now add sugar (per taste), cardamom powder and saffron and mix well.
Saute for some time till sugar dissolves and then the mixture dries up.
After a while the whole mixture will become almost dry and form a ball.
Transfer to the greased plate and pat to desired thickness. Sprinkle nuts on top and slightly press with the back of a spoon.
Cool completely. Cut in desired shape and serve.

Honey Cake

Honey Cake

Honey Cake
Recipe source: busyinbrooklyn

2 cups all-purpose flour
2 tbsp cocoa powder
½ tsp baking soda
2 tsp baking powder
1 tsp cinnamon powder
½ tsp salt
¾ cup sugar (white or brown)
2 eggs
½ cup canola oil
1 cup honey
1 cup boiling water

Whisk flour, cocoa, salt, baking powder and baking soda in a large bowl.
In another bowl, beat eggs and sugar until creamy.
Add oil and honey and beat well.
Add egg mixture to flour and mix well.
Add boiling water and mix well. Batter will be thin.
Pour into a greased baking pan and bake in a preheated oven at 160 degree Celsius for 45-50 mins or until a toothpick inserted in the center of the cake comes out clean.
Cool completely before you slice. It’s an extremely soft and moist cake.

Honey Cake 1

Vegetable Korma

Vegetable Kurma hotel style

Vegetable Korma -2    tastes like a restaurant one!
Recipe source: vegrecipesofindia

3-4 cups of veggies (mix of cauliflower, carrot, potato, green peas, beans )
1 small onion chopped
1 small tomato chopped
2 sprig curry leaves
¼ tsp turmeric powder
½ tsp chili powder
2 tbsp yogurt
1 – ½ cups water
3-4 tbsp chopped coriander leaves.
2 tbsp oil
Sal to taste

To grind:
4 tbsp dry or fresh coconut
10 cashewnuts
1 tsp coriander seeds
1 tsp fennel seeds
¼ tsp cumin seeds
2 cloves
2 green cardamoms
5 black peppercorns
2 green chilis chopped
4 medium garlic cloves
¾ inch pc ginger
Upto half cup water to grind

Grind all ‘to grind’ ingredients to a smooth paste and keep aside.
Heat oil in a pan and add chopped onions.
When onions become light brown, add tomatoes, curry leaves, turmeric powder and chili powder and saute for few minutes.
Add ground paste and saute for 5 minutes on low to medium flame.
Add yogurt and stir.
Now add veggies and mix well.
Add water and salt and cook till veggies are done. (can use pressure cooker or pan, or even precook veggies in microwave and add to gravy)
Add water if the gravy is too thick. Check salt.
Add coriander leaves, mix and take off fire.
Serve with pooris or chapathis.

Apple Cinnamon Bread

Apple cinnamon bread

Apple Cinnamon Bread
Recipe source: King Arthur Flour

4 cups all-purpose flour
1 tbsp instant yeast
6 tbsp vegetable oil
2 tbsp honey
2 large eggs beaten lightly (keep 1 tbsp aside mixed with 1 tsp water)
½ cup warm water
1 ½ tsp salt
¾ cup raisins
¾ cup diced apple

Egg wash (egg kept aside)
Cinnamon sugar (4-5 tbsp brown sugar mixed with 2 tbsp cinnamon powder)

Combine all ingredients (except egg wash and cinnamon sugar) by hand or in food processor bowl till you have smooth dough. Don’t add all water at once.
Keep the dough covered in an oiled bowl for 1-2 hrs till doubled in size.
Gently deflate the dough and transfer to a lightly oiled surface.
Roll the dough to a long rope with narrow ends.
Coil and place in a lightly oiled round baking pan.
Brush egg wash on the bread and sprinkle cinnamon sugar liberally. Keep aside to proof for 1 hr.

apple cinnamon bread 1

Preheat oven to 180 degree Celsius during the last 15 mins of proofing.
Place the baking tray with the bread on another baking tray and place in the oven. (This way bottom will not brown too fast).
Bake for 20 mins and then cover lightly with a piece of aluminum foil and bake again for 15 -20 mins.
Remove the bread and place on a rack to cool completely.
Slice and serve

Thakali Thengapal Curry (Tomato with Coconut Milk)

Thakali Thengapal curry

I saw this recipe in curryworld…..little different from my usual tomato curry as this is without yogurt and also includes coriander powder. A keeper!

Thakali Thengapal Curry (Tomato with Coconut Milk)
Recipe source: Curryworld

2 large tomatoes sliced
1 large onion sliced
2 green chilis slit
1 tsp ginger slices
1 spring curry leaves
¼ tsp turmeric powder
½ -1 tsp chili powder
1 tsp coriander powder
¾ cup hot water
¾ – 1 thick cup coconut milk
½ tsp mustard seeds
2 tbsp oil
Salt to taste

Heat oil in a pan and add mustard seeds.
When it splutters, add onion, green chili, ginger and curry leaves.
Saute till onions become translucent.
Add coriander, turmeric and chili powder and mix well.
Add tomatoes and salt and stir to mix properly.
Add water and cook covered for few minutes.
Don’t mash the tomato pieces while stirring.
Lower the flame and add coconut milk.
When it starts to simmer take off fire.
Serve with rice.