Bread pizza

Simplier & easier version to make & eat.  Tomato with little italian seasoning & cheese make this snack perfect for evenings. 

Ingredients :

1. Bread slices - 3 nos
2. 2 medium sized tomatoes
3. Tomato ketchup - 1 tbsp
4. Black pepper powder - 1 tsp
5. Garlic (finely minced) - 1/2 tsp
6. Oil - 1 tsp
7. Onion (shredded) - 1 no
8. Capsicum (shredded) - 1/2 no
9. Oregano
   
10. Pizza seasoning (optional)
    
11. Shredded cheese
    

Directions to cook :

£   Heat oil in the pan, add garlic & finely chopped tomatoes.  Cover & cook for 5 mins.

£   Once tomatoes are nicely cooked, add tomato ketchup, pepper & salt to taste.  Allow the sauce tocool.

£   Spread the tomato sauce over the bread slices & sprinkle the shredded onion, capsicum, oregano, pizza seasoning & finely the cheese.

£   Bake the bread slices at 200 C for 10 mins.

Serve immediately.

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Vegetable kuruma

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During the weekends, I always find some vegetables left over in my fridge. I either make vegetable curry or spicy vegetable kuruma. This is one of my comfort dish, which taste great with coconut rice and dosas as well. Addition of lotz of vegetables & coconut makes this dish rich and healthy. And this is one among of few dishes where any kind of vegetables can be added in any proportions. Great dish for the lazy weekends :)

Ingredients :

1. Vegetables ( carrot, beans, cauliflower, capsicum, green peas, turnip, potato & ur favourite) - 1 cup
2. Onion - 1 large sized
3. Tomato - 1 large sized
4. Chilly powder - 2 tsp
5. Mint leaves - 1 tbsp
6. Cinnamom stick - 1 no
7. Cloves - 3 nos
8. Cardamom - 1 no
9. Bay leaf - 1 no
10. Ginger garlic paste - 1 tbsp
11. Turmeric powder - 1/4 tsp
12. Coconut paste - 2 tbsp
13. Water - 1 cup
14. Salt to taste
15. Oil - 1 tbsp
16. Corriander leaves for garnishing

Directions to cook :

# Cut the vegetables evenly & keep aside.

# Heat oil in the pan, add cinnamon stick, cloves, cardamom, bay leaves & finely chopped onions. Saute till golden brown color.

# Add ginger garlic paste & mint leaves. Saute it for 3 mins.

# Add finely chopped tomatoes, chilly powder, turmeric powder & salt to taste. Saute it for 4 mins.

# Add the vegetables & water. Cover and cook till tender.

# Add coconut paste & cook for 5 min on low-medium flame.

Garnish with corriander leaves & serve with rice or rotis too.

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Capsicum rice

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Last weekend I bought lotz of capsicum without knowing what to do with all. I know my hubby will run off if I cook capsicum dishes continously. Few days back, when I was talking to my friend renuka she told me about her newly tried capsicum rice dish. I immediately called her to get this recipe & it was a super duper hit. And this is Malika badrinath recipe. Nowdays, when it comes to capsicum rice I simply follow this recipe. Any colored bell peppers can be used for this dish.

Ingredients :

1. Capsicum - 500 gms
2. Basmati Rice - 1 cup
3. Mustard seeds - 1 tsp
4. Urad dal - 1 tsp
5. Channa dal - 1 tsp
6. Curry leaves - 1 tbsp
7. Red chilly - 2 nos
8. Cashew nuts - 1 tsp
9. Dessicated coconut (Copra) - 1 tbsp
10. Turmeric powder - 1/2 tsp
11. Salt to taste
12. Lime juice - 1 tsp
13. Oil -1 tbsp

For Masala powder :

1. Red chilly - 6 nos
2. Cinnamon stick -1 no
3. Corriander seeds - 1/2 tsp
4. Cumin seeds - 1/2 tsp
5. Urad dal - 1 1/2 tsp
6. Channa dal - 1 1/2 tsp

Direction to cook :

# Dry roast & grind the ingredients listed under "For Masala powder" & keep aside.

# Cook the basmati rice & keep aside.

# Roast the cashewnuts in the oil and keep aside.

# Heat oil in the pan, add mustard seeds, urad dal, curry leaves, channa dal & red chillies.

# Add finely chopped capsicum, turmeric powder & salt. Saute for 5 mins.

# Add dessicated coconut, grinded spice powder and saute for 4 mins.

# Finally add, the roasted cashewnuts & lime juice. Switch off the flame.

Serve warm.

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