POTATO PIZZA / BATATA PIZZA

 

POTATA PIZZA / BATATA PIZZA

 INGREDIENTS

Potatoes	3 - 4 nos
Cornflour	1 tsp
Onions	2 nos
Tomato	2 nos
Capsicum red, yellow and green	1 each
Sweet corn boiled	2 - 3 tsp
Garlic	2 - 3 flakes
Fun foods pasta and Pizza sauce	3 - 4 tbsp
Jalapeno peppers in brine	2 nos
Olives black or green in brine	3 - 4 nos
Crushed black pepper	1/4 tsp
Salt	T.T
Mix herbs	1/2 tsp
Processed Cheese grated	1/2 cup
Olive oil	As req

 

METHOD:

 PIZZA TOPPING

1.       Chop finely the onions, garlic, tomato and capsicum and keep separately.

2.       Heat 1 tsp oil, add the garlic, when it changes colour add the onions. Sauté on a slow flame till they become very soft start leaving oil and completely loose out their moisture.

3.       Now add the tomatoes to it and again make sure you cook them on a slow flame till they again loose out most of their moisture and it starts leaving oil at the sides. At the same time it starts to come together like a paste or chutney.

4.       Now add the capsicum and corn. Switch off the flame. The capsicum will cook in the heat of the onion and tomato mix.

5.       Now to this add the pasta pizza sauce, crushed black pepper, mix herbs and chopped jalapeno peppers. Add salt sparingly if required as the pizza pasta sauce already has salt and so does the cheese that you will sprinkle on top of the pizza later.

 

PIZZA BASE

6.       Wash and peel the potatoes. Grate them with the wider side of the grater. Do not wash the grated potato as we need the starch in it.

7.       Lightly dust the grated potato with cornflour.

8.       Heat little oil on a tava or griddle. Spread the potato on the tava in a circular shape like a pizza base. Keep it thick and press lightly so that it sticks together.

9.       Spread the prepared sauce or topping on the base and sprinkle grated cheese on top. Decorate with jalapeno peppers and olives.

10.   Cover the pizza with a plate and cook on a slow flame till the potato is crisp and golden at the bottom and the cheese has melted.

TONDLI MASALA / GHERKIN MASALA

TONDLI MASALA / GHERKIN MASALA

INGREDIENTS

Tondli (gherkins)	1 cup
Cumin pdr / Jeera pdr	½ tsp
coriander seed pdr / Dhania pdr	½ tsp
Garam masala pdr	¼ tsp
Chilli pdr	½ tsp
Jaggery	½ tsp
Scraper fresh coconut	2 – 3 tsp
Coriander leaves (chopped)	2 - 3 sprigs
Salt	T.T.
FOR TADKA
Oil	1 tbsp
Mustard seeds / rai	½ tsp
Cumin seeds / Jeera	½ tsp
Asafetida / heeng	¼ tsp
Turmeric pdr / haldi	¼ tsp

               

METHOD:

1.       Wash and cut the gherkins lengthwise. Discard those which have started turning reddish from inside.

2.       Pressure cook them till they are just cooked (do not add more water, allow them to cook in their own steam). They should still retain their shape and bite. Remove and cool.

3.       Now spread the cooled gherkins in a plate and add all the remaining ingredients except the tadka ingredients and mix with a light hand so that the gherkins are coated with the masala. Also keep some coconut and coriander for garnishing.

4.       Now heat oil, add rai and jeera. As it splutters add heeng and haldi and the prepared gherkins.

5.       Sauté well, cover and give it one steam on a slow flame.

6.       Remove and garnish with the remaining coriander and coconut. Serve with phulkas.

SURAN AMTI

SURAN AMTI 

INGREDIENTS

Suran / yam (boiled and mashed)	½  cup
Chilli powder	½ tsp
Tamarind / imli (soaked)	Smaller than marble sized ball
Scraped fresh coconut	2 tbsp
Jaggery	1 ½  tbsp
Coriander leaves (chopped)	3 – 4 sprigs
Chickpea flour / besan	½ to 1 tbsp
Salt	T.T.
FOR TADKA
Oil	1 tbsp
Mustard seeds / rai	½ tsp
Cumin seeds / jeera	½ tsp
Asafetida / heeng	¼ tsp
Turmeric powder / haldi	¼  tsp

METHOD:

1.       Heat oil, add all the ingredients for tadka in the same sequence given adding the next ingredient when the first splutters or sizzles.

2.       Add the yam and sauté for some time. Pour in a glass full of water. Bring it to a boil.

3.       Add all the remaining ingredients except the besan. Also keep some scraped coconut and coriander leaves for garnishing.

4.       Dissolve the besan in a little water and add to the boiling amti. The consistency should be pouring.

5.       When the besan is cooked and the amti has thickened and come together remove from flame.

6.       Garnish with the remaining scraped coconut and coriander leaves.  Serve hot with boiled rice.