I was so thrilled to when this months challenge was announced, I have always been wanting to make my own pizza dough. It was easy to make and lot of fun. This months challenge was hosted by Rosa of Rosa's Yummy Yums.

The recipe for “Pizza Dough" was taken from Peter Reinhart's highly-praised cookbook “The Bread Baker's Apprentice” ("Pizza Napoletana" recipe).

Its very easy to make and turns out perfect. I was not up to tossing it and anyways had no one to take a picture, I just spread it to the desired shape and it was real easy no rolling required. I made 4 medium pizza crusts, 2 still in the freezer for this weekend. I made a tomato based pizza sauce. First Pizza was a Paneer Tikka Pizza, and second i had toppings of mushroom, peppers, veg pepperoni and hot olives.

BASIC PIZZA DOUGH
Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.

Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).

Ingredients
4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled
1 3/4 Tsp Salt
1 Tsp Instant yeast
1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)
1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)
1 Tb sugar - FOR GF use agave syrup
Semolina/durum flour or cornmeal for dusting

DAY ONE

Method

1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).
   
2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.
   
   NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.
   The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.
   
   
3. Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper.
   
4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).
   NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.
   
5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.
   
   NOTE:If the dough sticks to your hands, then dip your hands into the flour again.
   
   
6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.
   
7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.
   
   NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil (a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.
   
   
   
   DAY TWO
   
8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.
   
9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C).
   
   NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.
   
   
10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.
    
    NOTE: Make only one pizza at a time.
    During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping.
    In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.
    You can also resort to using a rolling pin, although it isn’t as effective as the toss method.
    
    
11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.
    
    
12. Lightly top it with sweet or savory toppings of your choice.
    
    NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.
    
    
13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.
    
    NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.
    14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.
    
    

This is how I made my pizzas.

Pizza Sauce



Ingredients
1 large onion, sliced
1 can (156 ml, 5.5 oz) Tomato Paste, mixed in 2 cups water
1 tsp ajwain (Carom Seeds)
1 tsp mixed Italian seasoning
1 tsp red chili powder or to taste
1 tsp sugar or to taste
salt to taste
1 tsp oil

Method

1. Heat oil in a pan.
   
2. Add ajwain and once they splutter add the onions. Cook till translucent.
   
3. Add the tomato paste, red chili powder, sugar and salt. Bring to a boil.
   
4. Simmer for 5 minutes or till desired consistency of sauce is reached. (You can add more water in needed)
   
5. Add the Italian seasoning.
   
6. Adjust seasonings.
   

Paneer Tikka Pizza



Ingredients

1/2 to 3/4 cup pizza sauce
1 cup Paneer (Cottage Cheese), cut into small cubes
1/4 cup bell peppers, cut into 1/2 inch cubes
1/4 cup sliced mushrooms
2 tsp Kissan Tikka masala / Tandoori masala
2 tbsp curds
salt to taste
1/2 cup grated cheese of choice (I used mozzarella, Cheddar and pepper jack)

Method

1. Marinate the paneer, peppers and mushrooms in tikka masala, curds and salt for 2 hours. Do this when you remove the crust from the fridge. Cover and keep aside.
   
2. Toss or shape your crust after 2 hours.
   
3. Spread some pizza sauce.
   
4. Spread the marinated paneer evenly on top.
   
5. Spread the cheese.
   
6. Bake as mentioned above.
   

Vegetable Pizza



Method

1. Top the pizza crust with some pizza sauce.
   
2. Top with sliced mushrooms, hot olives, bell peppers and veg pepperoni.
   
3. Sprinkle grated cheese on top.
   
4. Sprinkle some red chili flakes.
   
5. Bakes as mentioned above.
   

Click here to view what the other fellow Daring Bakers baked.

This chutney idea came when I made some Idli's and later realized that I do not have the ingredients for the usual Coconut chutney and the usual tomato chutney since I had no tomatoes left for it, I had to make sambhar. I had some Sun Dried Tomatoes and had seen few people making chutney out of it so decided to go for it. It tasted really nice and we loved it. This chutney can be used in sandwiches, paranthas and I even put some in the dal whose recipe I shall post soon. This is how I made it.

Ingredients
1 cup Sun dried tomatoes (I used the dried once)
1 small onion
5-6 green chilies
1 clove garlic
1/4 cup fresh coriander leaves
1/2 tsp sugar
salt to taste

Method

1. Hydrate the Sun dried tomatoes as per packet instructions.
   
2. Grind all the ingredients to a smooth paste, using little water if needed.
   
3. Adjust seasoning.
   
4. Store in refrigerator till serving time.
   

Vegetable Au Gratin is a french dish, its a medley of vegetables baked in a cheesy herbed white sauce. Mama always made this in 2 batches, one for papa with all the vegetables and one for me with corn and paneer since I never liked vegetables as a kid. You can use any vegetables you like fresh or frozen it tastes great.

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Edited on October 21, 2008
Let not having an oven not stop you from trying this, below I have now added how to make it on stove top.

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Ingredients

2 cups mixed vegetables (fresh or frozen - peas, cauliflower, carrot, beans, corn etc..)
1/2 tsp dry oregano(Can use any herb fresh or dry)
1 cup cheese (any cheese can be used I used Mix of Mozzrella and Cheddar)
pepper to taste
salt to taste

White Sauce
3 tbsp butter
3 tbsp All Purpose Flour (Maida)
3 cups milk
1 tsp garlic paste (optional)
1/4 tsp red chili flakes
1/4 cup cheese (any cheese can be used I used Mix of Mozzrella and Cheddar)
salt to taste
pepper to taste
1 tsp dry oregano (Can use any herb fresh or dry)

Method

1. Steam the vegetables till half cooked. ( You can boil them, cook them in the microwave). Drain all the water.
   
2. Mix salt, pepper and dry oregano to the vegetables. Keep aside. (The White sauce too will have salt so go easy on it)
   
3. Heat butter in a pan, when melted add the garlic, all purpose flour and saute on medium heat till the raw smell goes, keep stirring in between. (Should not turn brown)
   
4. Remove from heat and add 1 cup of milk mixing to make sure there are no lumps.
   
5. Add the rest of the milk mix and make sure there are no lumps.
   
6. Put back on the heat and cook on medium till the sauce thickens. Keep stirring in between.
   
7. Add the salt, pepper, red chili flakes and dry oregano. Mix well.
   
8. Remove from heat. Add the cheese, mix well.
   
9. Mix in the steamed vegetables to the white sauce. Taste and adjust seasoning.
   
10. Transfer to a greased baking dish. Sprinkle cheese on top.
    
11. Preheat oven to 180 C/ 350 F.
    
12. Bake for about 20 minutes till the cheese has melted and golden brown.
    
13. Remove cool for 10 minutes and then serve.
    

Note

• If you need a crisp top, mix 1/4 cup bread crumbs to the cheese and then sprinkle on top. Bake till golden brown.
  
• You can use fresh minced gren chilies instead of red chili flakes in the white sauce.
  

Edited on October 21, 2008
Stove Top Method

1. Cook the vegetables completely. ( You can boil them, cook them in the microwave). Drain all the water.
   
2. Mix salt, pepper and dry oregano to the vegetables. Keep aside. (The White sauce too will have salt so go easy on it)
   
3. Heat butter in a pan, when melted add the garlic, all purpose flour and saute on medium heat till the raw smell goes, keep stirring in between. (Should not turn brown)
   
4. Remove from heat and add 1 cup of milk mixing to make sure there are no lumps.
   
5. Add the rest of the milk mix and make sure there are no lumps.
   
6. Put back on the heat and cook on medium till the sauce thickens. Keep stirring in between.
   
7. Add the salt, pepper, red chili flakes and dry oregano. Mix well.
   
8. Add the cheese, mix well.
   
9. Mix in the steamed vegetables to the white sauce. Taste and adjust seasoning.
   
10. Sprinkle cheese on top.
    
11. Cover and cook on low till the cheese has melted.
    
12. Remove from heat cool for 10 minutes and then serve.
    

Pani Puri is all time favorite at home and we normally have some Pani in the fridge. Making puris at home is something I do very rarely, I prefer the to buy them since it saves a lot of time. Once you have everything ready its quick to assemble.

Mama used to make the Pani with ginger, whereas at my In laws they put Garlic, hubby likes the taste of garlic so I make it with garlic and sometimes ginger. Feel free to use any one of these or both. For me it really does not matter I like it anyways.

Pani

Ingredients

1/4 cup Khatta Mitha Chutney(Tamarind chutney) (or to taste)
Jaggery/Gur to taste
black salt to taste
1/2 lime juice
1.5 litre or more water

Grind together to a coarse paste
1 bunch coriander leaves
1/2 bunch Mint leaves (Pudina)
10 to 12 black pepper corns
1 tsp cumin seeds
5 - 6 garlic pods (optional)
1 inch ginger (optional)
5-6 green chilies

Method

1. Place the ground paste in a wire strainer and place it on a large dish.
   
2. Strain through a wire strainer, slowly keep pouring water and stirring slowly, collect the flavoured water in the large dish below. Stop once the ground masala loses color.
   
3. Add the jaggery, black salt, Khatta Mitha Chutneyand lime juice. Mix well.
   
4. Adjust seasonings.
   
5. Cover and refrigerate till serving time.
   

Fillings
Many filling can be used to stuff the puris, below are listed few of them.

• Boil potatoes and smash them, mix salt and red chili powder.
  
• Soak some boondhi in water for 15 minutes. Drain and press lightly to remove the water. Add salt and red chili powder.
  
• Mix Smashed Potatoes and soaked and drained boondi, add salt and red chili powder.
  
• Can also add chopped onions.
  
• Boiled black chana, mixed with salt and red chili powder.
  
• Boiled full Moong Dal, mixed with salt and red chili powder.
  

Notes

1. The ground masala can be refrigerated for a week or frozen for longer storage.
   
2. Make sure the pani is cold, tastes best when its cold.
   
3. Add some bhoondi to the pani just before serving, should be crisp.
   
4. Make sure to keep some extra Khata Meetha chutney, if some one wants to add more.
   

This is my entry to the Herb Mania - Coriander, hosted by Siri of Siri's Corner. Herb Mania is an event started by Dee of Ammalu's kitchen

Kaddu in sindhi is Bottle Gourd, Lauki. This is a simple and very comforting curry, you can substitute Turai in place of Kaddu and it tastes equally good.

Ingredients
1 cup channa dal, soaked in water for 1 hour
1 cup Kaddu, cut in big chunks
1/2 cup onion
1 inch ginger
2 green chilies
1 cup tomato
1/2 lime
10 - 15 curry leaves
1 tsp coriander powder
1/2 tsp red chili powder
pinch turmeric powder
salt to taste
Fresh coriander leaves for garnish

Method

1. Grind tomatoes, ginger and green chili together.
   
2. Heat oil in a pressure cooker. Add the onions and fry them till golden brown.
   
3. Add Curry leaves, coriander powder, red chili powder and turmeric powder. Cook for 1/2 minute.
   
4. Add the tomatoes and cook till oil separates.
   
5. Add the Kaddu, saute for few minutes.
   
6. Add the Channa dal along with 2 cups water and salt.
   
7. Close the cooker and give about 3 whistles. The channa dal should be cooked but not mushy and should hold their shape.
   
8. Let the pressure release normally.
   
9. Add lime juice. Add water as needed for gravy and boil it well.
   
10. Garnish with coriander leaves and serve with phulka, roti, chapati etc.
    

Navratan Khorma is a Mixed Vegetable curry with Cottage cheese and dry fruits cooked in curds. I had been looking for this recipe for long, I always had this as the second option in restaurants, first always being Paneer butter masala. I finally got this recipe in Hawkins Futura Recipe Book, and it was an instant hit with everyone. Best part is that we can make this during fasts where we do not cook with onion and garlic, and feel free to use any veggies you have at hand. The original recipe asks for you to cook it in the pressure cooker for about 1 minute, futura does not have the whistle system, but I prefer cooking it on Dum that way I can decide on how crisp or cooked the vegetables have to be, but if you are in a hurry then cooker will be the best option.

Ingredients (Serves 10)
150 gms paneer, cut into cubes (Original recipe requires you to fry the paneer, I prefer not too)
1/4 cup milk
2 inch ginger
12 garlic (Indian), 6 if using the big ones (Skip this if making during fast)
1 cup fresh coriander leaves, washed and chopped
4 green chilies, or to taste
1 cup cauliflower, cut into small flowerettes
2 cups frozen peas or fresh
2 medium potatoes, cut into 1 cm cubes
3 medium carrots, cut into 2 cm cubes
12 beans, cut into 1 cm strips
1 tsp turmeric powder
2 tsp cumin powder
1 tsp red chili powder
1 tsp garam masala
2 large tomatoes, pureed
1.5 cups yogurt, beaten well
1/4 cup, pineapple, cut into 1 cm pieces
2 tbsp cashew nuts, broken to small pieces
12 almonds, blanched and sliced
2 tbsp raisins
salt to taste
water as needed for cooking
2 tbsp ghee

Method

1. Grind ginger, garlic, green chili and coriander leaves to a smooth paste adding just enough water to help in grinding. (1/4 cup)
   
2. Heat ghee in a non stick pan, add the above paste and cook till it turns golden brown. keep sprinkling the milk from time to time to avoid sticking.
   
3. Add the turmeric, cumin, red chili and garam masala. Stir fry for 1 minute. Add the tomato puree and cook will oil separates.
   
4. Reduce the heat to low, add the curds, vegetables, salt and 1/2 water. Mix Well
   
5. Cover and cook till the vegetables are all cooked.
   
6. Add the paneer, pineapple, cashews, almonds and raisins. Cover and simmer for about 3 minutes more. Add milk if the gravy had dried up.
   
7. Serve hot with parathans.
   

Cooker Version

1. Grind ginger, garlic, green chili and coriander leaves to a smooth paste adding just enough water to help in grinding. (1/4 cup)
   
2. Heat ghee in a cooker, add the above paste and cook till it turns golden brown. keep sprinkling the milk from time to time to avoid sticking.
   
3. Add the vegetables, turmeric, cumin, red chili and garam masala. Stir fry for 2 minute.
   
4. Add the tomato puree, curd and 1/2 cup water. Mix Well.
   
5. Close the cooker, bring to full pressure on high heat. Reduce heat and cook for 1 minute.
   
6. Remove from heat, and release the pressure.
   
7. Once the pressure is released open the cooker.
   
8. Place the cooker on medium heat, add paneer, pineapple, cashews, almonds and raisins. Simmer for about 3 minutes.
   
9. Serve hot with parathans.