cooking

deep dish pizza recipe

Deep Dish Pizza Recipe

It’s Eid al-Adha which means we have lots of meat, instead of doing BBQ on day 1 of Eid I decided to made Deep Dish Pizza cos Deep Dish Pizza at Sobremesa was total disappointment.

deep dish pizza

Pizza Crust

Crust

3 1/2 cups all-purpose flour

2  tablespoons active dry yeast

3 tablespoons cornmeal

1 1/2 teaspoons sugar

1 teaspoon salt

6 tablespoons Butter

1 cup water

Sauce

2 tablespoons Butter

1 small (1/2 cup) onion, chopped

1 teaspoon finely chopped fresh garlic

1  can diced tomatoes, drained

1  can tomato sauce

1  can tomato paste

1/2 teaspoon salt

1/2 teaspoon Italian seasoning

Toppings

2 cups shredded mozzarella cheese

500 grams Italian sausage, cooked, cooled, crumbled

18 to 24 slices pepperoni

1/2 cup shredded Parmesan cheese

deep dish pizza recipe

Directions

  1. Heat oven to 170ºF. Turn off oven.
  2. Combine 1 1/2 cups flour, yeast, cornmeal, sugar and salt in bowl. Melt 6 tablespoons butter in saucepan. Add water; cook until mixture comes to 120-130ºF. Add to flour mixture; mix until just moistened. Add remaining 2 cups flour to form stiff dough.
  3. Knead dough on lightly floured surface 5-7 minutes or until smooth and elastic. Spray inside of bowl with no-stick cooking spray. Place dough into bowl; turn to coat. Cover with plastic wrap; place in oven. Let rise 30 minutes or until double in size.
  4. Melt 2 tablespoons butter in saucepan over medium-low heat just until sizzling. Add onions; cook 4-5 minutes or until softened. Add garlic; cook 1-2 minutes. Add all remaining sauce ingredients; cook until bubbles begun to form at surface. Remove from heat; set aside.
  5. Remove dough from oven. Heat oven to 450ºF.
  6. Punch down dough; divide in half. Roll each half into 11 inch circle on floured surface. Spray 2 (9-inch) spring form pans with no-stick cooking spray. Press dough into bottom and up sides of pans. Sprinkle 1/2 cup mozzarella cheese over bottom of each pan. Layer each with half of sauce (about 1 1/4 cups); 9 to 12 pepperoni slices and half of Italian sausage. Top each with 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese.
  7. Cover pans with aluminum foil; bake 30-40 minutes or until crust is browned. Uncover; bake 5-7 minutes or until cheese begins to brown. Remove from oven; let stand 5-10 minutes before cutting. Remove sides of pans; cut each pizza into 8 slices.
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Vegetable Tempura Recipe

Tempura is the very popular Japanese dish used with sea food or vegetables.  It is the lighter version of Pakora. The key for perfect tempura is batter and the temperature of oil.

The temperature has to be between 320-356°F (160°C – 180°C) depending on how long it takes to cook through the ingredients.  To check your oil if its perfect for frying just put a pinch of your batter into the oil and after few seconds it has to fry and float on the surface, if its settles down at the bottom then your oil is not ready for frying. Cold batter is absolutely necessary for the unique fluffy and crisp tempura. To keep it cold I put it over the bowl filled with ice cubes.

Tempura Batter

Tempura Batter

Ingredients:

1 carrot
1 capsicum
1  potato
1/2 eggplant
Oil for deep frying

For tempura batter:

1 cup plain flour
1 tbsp baking powder
1 cup  ice  water

Vegetable Tempura Recipe

Vegetable Tempura

Method:

  • Heat the oil in a deep skillet until smoking.
  • Sift the flour and baking powder into a bowl. Add enough water to make a thin batter.
  • Cook the vegetables in batches by coating in batter then deep frying in the oil until crisp.
  • Drain on kitchen paper and serve immediately.

Egg in a Hole Recipe

Yesterday I made this super easy Egg in a Hole. If you are in a hurry for your office then this is the perfect recipe for you.

Ingredients:

1 Brown Bread Slice

1 tablespoon butter

1 egg

Salt and Pepper freshly grounded

egg toast

Method:

Cut a round hole in the center of a slice of bread with a biscuit or cookie cutter. You can also use the rim of a small glass.

Heat the butter in a nonstick pan over medium heat. Add the bread and cook until it’s toasted. Flip, adding more butter to the pan.

Crack an egg on a flat surface (for a cleaner break). Drop the egg gently in the hole. Season with salt and pepper. Cover and cook until set but still soft. Serve warm.

Roasted Tomato Salsa Recipe

Usually on weekends I picked  one recipe from the internet and made it with little twist. So, last Sunday I searched the recipe of Salsa and made it with some extra added ingredients.

Ingredients:

  • 5 tomatoes
  • 1 onion (roughly chopped)
  • 1 capsicum (seeded and roughly chopped)
  • 2 garlic cloves (peeled and crushed)
  • 1 jalapeño  (seeded and roughly chopped)
  • 1 cup chopped cilantro (green coriander)
  • 2 tablespoon lemon juice
  • 1 teaspoon red chili powder*
  • 1 teaspoon red chili flakes*
  • 1 teaspoon  coriander powder*
  • salt to taste

*I added those extra ingredients to give it a little twist

roasted tomatoes

roasted tomatoes

Method:

  1. Heat 1 teaspoon oil in a medium nonstick skillet over medium-high heat. Add tomatoes; cook 3 to 4 minutes or until tomatoes begin to blister. Remove from heat.
  2. Place the roasted tomatoes into a blender or food processor with the rest of the ingredients and pulse until combined and just slightly chunky, yet fairly smooth.
  3. Serve with chips, tortillas, tacos or burritos.

roasted tomato salsa

I made Sindhi Biryani!

Hello Everyone  & Eid  Mubarak. I was waiting for  Eid-ul-Azha just to try some recipes with mutton as I didn’t like beef cos  it took  more time to cook.  It’s been  almost 2 years since  I had  good  Sindhi Biryani. So  I search the recipe on the internet and give it a try.

Let’s start with the ingredients, shall we….

  • 1.5kg mutton
  • 0.5kg potatoes
  • 1.5 cups Oil
  • 3 medium onions (sliced)
  • 2 teaspoons ginger garlic paste
  • 0.5kg chopped tomatoes
  • Salt to taste
  • 250gm yogurt
  • 4 teaspoons  red chili powder
  • 8 cloves
  • 6 green cardamoms
  • 2  cinnamon sticks
  • 10 pieces black pepper
  • 2 teaspoons cumin seeds
  • 4 black cardamom pods
  • 6 green chilies
  • 2 tablespoons coriander leaves
  • 2 pinches orange food coloring
  • 1 tablespoon mint leaf (chopped)

For Rice:

  • 5 cups rice (soaked in water for atleast 1/2 an hour)
  • 2 teaspoons salt
  • 2 bay leaves
  • 2 cinnamon sticks
  • 2 black cardamom pods

Sindhi Biryani

This is how it should look like…but how ? Here is the method.

  1. Slice the onion and fry it in oil until it is light brown. Take out 1/4 of it and keep aside.
  2. Add ginger garlic paste, tomatoes,  salt, red chili powder, cloves, cardamoms, black Pepper, cumin seeds, cinnamon, black cardamom pods and bay leaves to the remaining fried onions.
  3. Fry this until the tomatoes are tender and the water is dry.
  4. Then add meat, yogurt and water (if desired) and cook on medium heat until the meat is tender and the water has evaporated.
  5. On other side boil the potatoes until they’re half cooked.
  6. Add green chilies, mint, coriander leaves, and the half boiled potatoes to the meat. Simmer for 3 minutes. Your meat korma is done.
  7. Boil the rice with salt, bay leaves, cinnamon sticks and black cardamom and drain the water off when the rice is half done.
  8. Layer the curry with the rice in a pot in one on one layers. Sprinkle the food color, fried onions, and chopped mint leaves on top of the last layer.
  9. Close the lid tightly making sure no steam passes out of the pot and cook on low heat until the rice is done.
  10. Gently mix it before serving.

 

 

 

 

 

Chicken Malai Boti Recipe

I occasionally surf internet for quick and easy recipes and as I love BBQ, I recently found out the recipe of Chicken Malai Boti. It was very tender, tangy and juicy.

Ingredients

  • Chicken boneless ½ kg (2 inch cubes)
  • Green chilies 1 tbsp (grinned)
  • Ginger garlic paste 1 tbsp
  • White cumin 1 tsp (roasted and crushed)
  • All spice ½ tsp
  • Coriander 1 tsp heaped (roasted and crushed)
  • White pepper ½ tsp
  • Red pepper 1 tsp (crushed)
  • Cream 4 tbsp
  • Yogurt 2 tbsp
  • Lemon juice 2 tbsp
  • Salt 1 tsp heaped
  • Almonds 2 tbsp (blanched and grinded)
  • Clarified butter or oil for brushing
Malai Boti recipe

Malai Boti in the making from Snapchat: farman22

Method:

  • In a bowl marinate chicken cubes with green chilies, ginger garlic paste, white cumin, all spice, coriander, white pepper, red pepper, cream, yogurt, lemon juice, salt and almonds for 2 hours.
  • Put on skewers, BBQ until nearly done.
  • Brush with remaining marinade and BBQ for another 5 minutes.
  • Brushing with clarified butter or oil until done.

 

Sambusa Recipe

This Ramadan I am trying lots of different recipes. Yesterday I made Sambusa/Sambusak which is a special food served all over the Middle East, Central and South Asia, and East/North Africa. They go by different names and have different ingredients and this is just one way you can prepare them. Here I am following a Saudi Arabian Recipe which is quite similar to qeema samosa recipe.

 

Ingredients

2 dozen samosa wrappers

2 tablespoons olive oil

1 kg ground beef

1 green onion, chopped

2 teaspoons ground cumin

2 teaspoons ground cardamom

1 teaspoon salt

1 teaspoon pepper

1 small onion, finely chopped

1 clove garlic, minced

500ml oil for frying

To stick samosa wrappers

1 tablespoon all-purpose flour

1 tablespoon water, or as needed

 

Sambusa Recipe

Sambusa

Method:

Heat olive oil in a large skillet over medium heat. Add onions, leek and garlic, and cook, stirring until the onions are transparent. Add ground beef, and cook until about halfway done. Season with cumin, cardamom, salt and pepper. Mix well, and continue cooking until beef has browned.

In a small dish or cup, mix together the flour and water to make a thin paste. Using one wrapper at a time, fold into the shape of a cone. Fill the cone with the meat mixture, close the top, and seal with the paste. Repeat until wraps or filling are used up.

Heat the oil in a deep-fryer or deep heavy pot. There should be enough oil to submerge the wraps. Fry the Sambusa a few at a time until golden brown. Remove carefully to drain on paper towels. Best served when hot with green chutney or ketchup.