Wednesday, 14 February 2018

Homemade Veggie Pizza


  • 2 teaspoons active dry yeast 
  • 1 cup warm water 
  • 3 cups all-purpose flour 
  • 1 tablespoon white sugar 
  • 1 tablespoon dried oregano 
  • 1 teaspoon salt 
  • 1 egg 
  • 1 tablespoon extra-virgin olive oil
  • 1 (15 ounce) can diced tomatoes 
  • 1 (6 ounce) can tomato paste 
  • 1/2 small onion, chopped
  • 1 tablespoon dried oregano
  • 1 clove garlic, finely chopped 
  • 1 teaspoon onion powder 
  • 1 teaspoon kosher salt 
  • 1 pinch ground black pepper 
  • 1 1/4 cups shredded mozzarella cheese 
  • 1/2 cup chopped green bell pepper (optional)
  • 1/2 cup chopped onion (optional) 
  • 1/2 cup sliced fresh mushrooms (optional)
  • 1/4 cup shredded mozzarella cheese


  1. Sprinkle yeast over warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until yeast softens and begins to form a creamy foam.
  2. Sift flour, sugar, 1 tablespoon oregano, and 1 teaspoon salt into a large bowl. Mix egg and oil into dry ingredients; stir in yeast mixture. When dough has pulled together, turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place dough in bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
  3. Preheat oven to 450 degrees F (235 degrees C). Lightly grease a baking sheet.
  4. Cook and stir diced tomatoes, tomato paste, onion, 1 tablespoon oregano, garlic, onion powder, 1 teaspoon salt, and pepper in a saucepan over medium heat. Cook until sauce has thickened, 15 to 20 minutes.
  5. Punch down dough and turn it out onto a lightly floured surface. Use a knife to divide dough into two equal pieces--do not tear. Shape dough into rounds and let rest for 10 minutes. Form dough into rectangles, and place onto prepared baking sheet. Spoon tomato sauce over dough. Sprinkle with 1 1/4 cup mozzarella cheese; top with bell pepper, onion, and mushroom. Sprinkle 1/4 cup mozzarella cheese over top.
  6. Bake in preheated oven until crust is browned and crisp and cheese has melted, 20 to 25 minutes.
Source: Homemade Veggie Pizza

Instant Pizza Cups - Bread Pizza Cups - Katori Pizza - Easy Anytime Snack

Who doesn't love Pizza? We as a whole do! This whenever nibble is an ideal combo of crunchy heated bread with brilliant veggies stacked with cheddar. Pizza Cups, arranged in the blink of an eye, is a hero of whenever desires and sudden gathering plannings.


  • Mixed vegetable 1 Cup (16 tbs) , chopped (Onions, Bell Peppers, Olives, Corn)
  • Salt To Taste
  • Pepper To Taste
  • Mixed herbs 1 Teaspoon
  • Mozzarella cheese 1/3 Cup (5.33 tbs)
  • Bread slices 9 , crust removed
  • Oil 2 Teaspoon (Drizzle a few drops in each cup)
  • Cheese 1/4 Cup (4 tbs) (To top the Pizza Cup)


  1. In a bowl take chopped assorted vegetables of your choice (Corn, Bell peppers, Onions, Olives, etc.)
  2. Season the veggies with salt and pepper to taste and a teaspoon of mixed herbs. Add mozzarella cheese and Mix it well
  3. Take a cupcake dish and grease ti with oil/butter.
  4. Remove the crusts of the bread and place the soft center of the bread (one in each cupcake mold).
  5. Top the beard with the Vegetable Stuffing and drizzle a few drops of oil in each each.
  6. Top the Cups with more cheese.
  7. Bake the Pizza cups in an oven at 220 degrees for 8 to10 Minutes


Take out the Pizza Cups, let them cool a little, and then they are ready to serve. A simple no fudd Snack. Enjoy!

Chicken Fingers with Honey Mustard Dipping Sauce

Making your own particular chicken strips is fun and simple and this formula utilizes fixings you most likely as of now have. Give the children a chance to help by pulverizing the grain and whisking the plunge.


  • 1 cup (250 mL) Milk
  • 1/4 cup (60 mL) liquid honey
  • 1/4 cup (60 mL) Dijon mustard or  prepared mustard
  • Salt and pepper, to taste
  • 1/2 cup (125 mL) light mayonnaise
  • 3 tbsp (45 mL) cider vinegar
  • 1 1/2 lbs (675 g) boneless skinless chicken breasts
  • 2 cups (500 mL) crushed crisp rice or shredded wheat cereal


  1. Preheat oven to 450 °F (230 °C). Line a baking sheet with foil; Butter or spray foil.
  2. In glass measuring cup, whisk together milk, honey, mustard, 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper. Pour 1/3 cup (80 mL) of mixture into a shallow dish for breading; set aside. Whisk mayonnaise into remaining milk mixture; gradually whisk in vinegar. Let dip stand to thicken while preparing chicken fingers (at least 10 min).
  3. Meanwhile, in another shallow dish, combine cereal with 1/4 tsp (1 mL) salt and a pinch of pepper. Cut chicken breasts into about 3-inch (7.5 cm) by 1/2-inch (1 cm) strips. Dip each chicken strip first into milk mixture in shallow dish then into crumbs, pressing to coat. Place on prepared baking sheet. Discard any excess Milk mixture from breading and excess crumbs.
  4. Bake for about 15 min or until golden brown and chicken is no longer pink inside. Serve with dip. (Any extra dipping sauce can be refrigerated for up to 1 week.)
Source: Chicken Fingers with Honey Mustard Dipping Sauce


Finely ground Parmigiano-Reggiano helps frame a fresh and brilliant covering. Round out this finger-accommodating feast with crunchy crude vegetables. The panko bread scraps are accessible at numerous supermarkets and Asian markets.


  • 1/2 teaspoon paprika
  • 4 boneless skinless chicken breasts
  • 2 eggs
  • 1 cup finely grated Parmigiano Reggiano cheese
  • 1 cup finely grated Parmesan cheese
  • 1 cup (Japanese bread_crumbs) panko bread crumbs
  • 1 cup (Japanese bread_crumbs) fresh bread crumbs
  • 4 teaspoons chopped fresh oregano (or 2 tsp/10 mL dried)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup butter melted
  • Honey_Mustard Sauce:
  • 1/3 cup light mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon liquid honey


Honey Mustard Sauce: 
  1. In small bowl, stir together mayonnaise, Dijon and honey. (Make-ahead: Cover and refrigerate for up to 3 days.)
  2. Between sheets of plastic wrap, pound chicken with flat side of meat pounder or with rolling pin until 1/2 inch (1 cm) thick. Cut lengthwise on diagonal into 4- x 1-1/2-inch (10 x 4 cm) strips. In bowl, whisk eggs. In shallow bowl, combine cheese, bread crumbs, oregano, salt, pepper and paprika.
  3. One at a time, dip chicken strips into eggs, letting any excess drip back into bowl. Dredge in cheese mixture, coating generously and pressing to adhere. (Make-ahead: Refrigerate, layered between waxed paper, in airtight container for up to 24 hours. Or freeze for up to 2 weeks; bake frozen, adding 5 minutes to baking time.)
  4. Arrange on greased baking sheets; drizzle with butter. Bake in 425°F (220°C) oven until golden, crispy and no longer pink inside, about 15 minutes. Serve with dipping sauce.

Baked Chicken Fingers with Honey Mustard Dipping Sauce


  • 1 lb. boneless skinless chicken cutlets
  • 1 1/2 c. panko bread crumbs
  • Juice and zest of 1 lemon
  • 1 tbsp. fresh thyme leaves
  • kosher salt
  • Freshly cracked black pepper
  • 2 large eggs, beaten
  • 1/4 c. whole-grain Dijon mustard
  • 2 tbsp. honey
  • 6 c. mixed greens
  • 3 tbsp. extra-virgin olive oil


  1. Preheat oven to 425° and line a baking sheet with foil.
  2. Cut chicken cutlets into 1 1/2" strips. In a shallow dish, combine panko, lemon zest, and thyme; season generously with salt and pepper.
  3. Dip chicken strips one by one in eggs, then in bread crumb mixture, pressing lightly to make sure crumbs adhere. Transfer strips to prepared baking sheet.
  4. Bake until golden, 10 to 12 minutes. Heat broiler, then cook until crisp, 1 to 2 minutes.
  5. In a small bowl, whisk together mustard and honey. In a large bowl, toss mixed greens with lemon juice and olive oil, and season with salt and pepper. Serve chicken fingers with dipping sauce and salad.

Source: Baked Chicken Fingers with Honey Mustard Dipping Sauce

Monday, 12 February 2018

Quick Chicken Masala Recipe

The name itself proposes that it is a simple to cook chicken Marsala formula. It cooks inside only 25 minutes. It is a problem free formula. It is an exquisite and rich in the meantime solid formula. Mushrooms loan extraordinary taste to the dish and it is sound for individuals. For a luxurious family supper, nothing can be superior to a speedy Marsala chicken and gratefulness from your visitors will worth the exertion. Look at the formula to cook it at home.


  • Butter - 1 tablespoon
  • 6 boneless, skinless chicken breasts
  • Condensed golden mushroom soup - 1 (10.75 ounce) can
  • Marsala wine - 1 and 1/4 cups


Take a substantial profound griddle; soften some spread in that container over medium warmth and after that sauté the six boneless chicken bosoms in that dissolved margarine. When chicken is cooked daintily and appropriately on all sides, include Marsala wine and consolidated mushroom soup in the browned chicken without weakening it. Put a top on the container to cover it legitimately and let the entire blend stew for around 20 minutes until the point that chicken loses its pink shading inside and the juices that turn out are clear. Expel it from warmth and serve it hot.

You can utilize new mushrooms set up of canned soup, as there is nothing superior to a new nourishment. You can panfry the newly cut onions and mushrooms alongside the chicken with the goal that freshness remains. You can utilize lemon squeeze and white wine rather than Marsala. Escapades and parsley can likewise supplant mushrooms. It will influence it to taste distinctive by and large. On the off chance that you jump at the chance to serve it as a supper platter, at that point serve plate of mixed greens or green vegetables nearby. You can add flour to that blend to make it thick. You can spread the dish over pasta to influence it to look like legitimate Italian dish.
Source: Quick Chicken Masala Recipe

Sunday, 11 February 2018

Chicken Boneless Malai Handi


  • Boneless chicken, cubed, 500 gms
  • Ginger-garlic paste, 1 tbsp
  • Onion, 1, medium sized
  • Tomatoes, 3, medium sized
  • Yogurt, 4 tbsp
  • Fenugreek leaves, dried, 1 1/2 tbsp (kasuri methi)
  • Cream, 100 gm
  • Black pepper, 3/4 tsp
  • Garam Masala, 1/2 tsp
  • Green chilies, 5-7
  • Red chili powder, 1 tsp
  • Red chili flakes, 1/2 tsp
  • Salt, to taste or 3/4 tsp
  • Chinese salt, 1/2 tsp
  • Cumin seeds, 1 tbsp
  • Oil


Slice the onion and the tomatoes. Now heat oil in a pot and fry them till well mixed and the mixture leaves oil. Now blend the entire mixture with green chilies. Keep aside.
In the same pot, fry ginger-garlic paste and chicken for ten minutes. Now add the blended mixture, 1/4th cup water and the spices (red chili powder, red chili flakes, Chinese salt, salt, and cumin seeds).
Cook for two minutes and now add the fenugreek leaves and yogurt and cook for three more minutes. Right in the ends, two minutes before serving add the garam masala, black pepper and cream in the handi. Garnish with green chilies and coriander. Serve with naan!

Homemade Veggie Pizza

Ingredients 2 teaspoons active dry yeast  1 cup warm water  3 cups all-purpose flour  1 tablespoon white sugar  1 tablespoon d...