Paneer Sukka

 #SweetnSpicyAromas

#tiffinrecipes #paneerrecipe

A easy dry Panner recipe perfect for school as well as office tiffins .

The less spicy yet yummy taste of this dish make it an all time favourite among the kids .

Paneer Cheese Ghotala

 #SweetnSpicyAromas

#suratstreetfood #suratfood #paneerghotala Paneer Cheese Ghotala is one of the most popular street food from Surat Gujarat and a super duper yummy and tasty version of our very own Pavbhaaji. Also it takes much lesser time and work and so you can easily make it when you have sudden guests at home . So this winter serve this special Ghotala to your friends and relatives and see the satisfied happiness on their faces.

Paneer Potato Rosti & Vermicelli Fried Rice

 #sweetnspicyaromas

#tiffinrecipes #snacksforschool #schoollunchideas #paneerpotatorosti #vermicellifriedrice

A question which every mother has to face is what to give in lunch box for school the next day .

If your child is fussy and gets bored with regular lunch then here is the answer .

For the next few days I will be uploading videos showing Tiffin recipes for school kids .

Nowadays most of the schools have 2 breaks one short break and 1 lunch break so I will be showing 2 recipes in each video .

These recipes are tasty yummy and healthy too .

I am sure your kids will enjoy eating their Lunch in School when you try out these recipes .

This will make both you and your child equally happy . These recipes can also me made for breakfast or as One Meal Dish for Dinner . Hope you will like this Kids School Tiffin Series .

Mango Paneer Modak ( आंबा पनीर मोदक )

English

Ingredients :

150 gms .......................paneer
1 cup...........................alphonso mango pulp
5 tbsp..........................milk powder
5 tbsp.........................sugar ( adjust as per your liking)

Method :

Grind everything in a mixer till smooth.

Heat a non stick pan and add the above mixture.

Keep the flame slow and go on stirring continuously .

After about 8 to 10 minutes the mixture will start leaving the sides of the pan.

Switch off the gas and let the mixture cool completely.

Grease the modak mould with ghee.

Fill it with the mixture and press it firmly.

Slowly open the mould .

Yummy mango modaks are ready for Lord Ganesha .



मराठी 

साहित्य  :

१५० ग्राम ................पनीर
१ कप .....................हापूस आंब्याचा पल्प
५ टे स्पू ...................दुधाची पावडर
५ टे स्पू  .................साखर


कृती  :

पनीर , आंब्याचा पल्प आणि साखर मिक्सर मध्ये नीट फिरवून घ्यावं .

एका नॉन स्टीक कढईत हे मिश्रण घालून मंद विस्तवावर ठेवून सतत ढवळाव .

८/१० मिनिटा नंतर मिश्रण कढईच्या कडा सोडून लागेल .

तेव्हा gas बंद करून मिश्रण पूर्णपणे थंड होवू द्यावे .

मोदकाच्या साच्याला तूप लावून मिश्रण आत भरून चांगले दाबावे .

अलगदपणे साचा उघडावा आणि मोडक बाहेर काढावेत .

paneer capsicum stir fry

This very simple yet amazingly tasty dish will be loved by all . It has less oil and loads of nutrition . Children love this not so spicy dish inspite of addition of capsicum in it .

Ingredients :


250 gm .......................paneer cubes ( cottage cheese )
250 gm ......................capsicum ( deseeded and cubed)
2 ...............................onions ( chopped)
1/2 tsp......................garam masala powder ( cloves, cinnamon and cardamom )
1/2 tsp......................pepper powder ( optional )
2 tbsp.......................fresh cream
1/2 tsp.......................sugar
1 tbsp........................ghee / butter
salt


Method :


In ghee saute onions till translucent .

Add capsicum and cook for 2 to 3 minutes but keep them crisp.

Now add all the masalas and stir fry for 1 minute.

In the end add paneer and gently mix everything .

Take care not to bread the paneer cubes.

Cover the pan with lid and cook for just 2 minutes.

Add cream and switch off the gas .

Serve warm with rotis.

Paneer Ke Pakode

Paneer Pakoda is a very easy breezy starter . Whenever you have little time and want something delicious you can count on this dish. I usually make the paneer for this pakodas at home by adding lemon juice to boiling milk and curdling it. Such home made cottage cheese is more smooth and crumbly. But if you want you can make these pakodas with store bought paneer also.

Ingredients for pakodas : 


250 gm ................paneer ( cottage cheese )
2  ......................onion ( very finely chopped )
2 ......................boiled potatoes ( peeled and mashed)
2 to 3 ..............green chillies ( very finely chopped)
fistful.................fresh coriander leaves ( finely chopped )
2 tsp................cumin coriander powder
1 tsp................sugar
salt



Batter for frying :


1/2 cup.................besan ( chick pea flour )
1/2 tsp...................turmeric powder
1/4 tsp...................chilly powder
1/4 tsp..................ajwain powder
salt
oil for deep frying



Method :


Mix all ingredients given in pakoda well .

Roll them into 1 inch elongated shapes. ( makes about 12 to 14 ).

Now in a vessel mix all the things for batter except oil.

Make a thick batter like that of idli batter consistency.

Dip the elongated pakodas in this batter and deep fry in hot oil til golden in colour.

Serve hot with chutney of ketchup.

Malai Kofta

Malai Kofta needs no introduction as I think it is the most popular vegetarian dish from North India. Deep fried koftas made of paneer in a rich creamy gravy is very irresistible . This month we were challenged by  Nupur  with this yummy dish for SNC   a well known event started by Divya Pramil .

Making  this was a very wonderful experience and we all loved it. But since I made this dish on the day when we were fasting I had to omit the onions and garlic but still the dish was unbelievably tasty. Thanks Nupur for this wonderful challenge.

Recipe Source : www.ukrasoi.com

Ingredients :

For the Koftas :

100 gm ..................paneer ( cottage cheese)
2 to 3 ...................boiled potatoes
2 tbsp...................instant milk powder
2 tbsp..................corn flour
1 tbsp each .........cashews, raisins, grn chillies, coriander
salt
oil for deep frying

For the Gravy :

5 to 6 .....................tomatoes ( pureed )
1 tbsp......................ginger paste
1 tsp.......................chilly powder
1/2 tsp...................turmeric powder
1 tsp......................dhana jeera powder
2 tbsp each............instant milk powder, cashews, poppy seeds
2 tbsp...................thick fresh cream
1/2 tsp...................jeera
2 .........................bay leaves
fistful...................chopped coriander
1 cup or more ....milk
4 tbsp................pure ghee
salt


Method for Koftas :


Peel the boiled potatoes and mash them well.

Add paneer , salt, milk powder, potato mash and cornflour .

Mix properly and make lemon sized balls.

Mix separately cashew pieces, raisings, finely chopped green chillies and coriander.

Make a dent in the paneer ball and fill 1/4 tsp of cashew mixture in it.

Close the ball from all sides and give it a little elongated shape.

Heat oil in a pan and deep fry the koftas till golden in colour.

Method for Gravy :

Heat ghee in a pan and add jeera and bay leaves.

Then add tomato puree and stir fry till the water evaporates and raw smell disappears.

Ghee will start separating from the puree.

Add ginger paste  and all dry masala powder and stir fry for 2 to 3 minutes.

Grind a paste of poppy seeds, cashews and instant milk powder.

Add this to the pan along with 1 cup milk and cook till the gravy boils and thickens.

You can further dilute the gravy with milk if it is too thick.

While serving boil the gravy add fresh cream, chopped coriander and carefully add the fried koftas.

Give just one boil and serve hot with parathas or naans.

Do not boil the gravy again and again or the koftas will bread as they are very soft.

Chum Chum ( Bengali Sweet )

This is the first time that I am posting a recipe for Sweet Fantasy Club ( SFC )  a sweet group started by a sweet blogger friend Preeti Garg of Simplytadka.Com . In this we members post 2 sweet recipes given by her every month. One is an Indian Sweet and another an International Dessert .

 So for this month we had to make a very popular delcious bengali sweet Chum Chum , and the next dessert in the series is Banoffee Pie about which I will be posting tomorrow. Chum Chum can be prepared easily if you use readymade rasgullas  for this . But if you have enough time in hand than do think of making the rasgullas at home as well .

 So when this challenge was declared I first made the rasgullas which were equally tasty   ( See the recipe here ) . So off to the sweet delcious Chum Chum....

Thanks Preeti - its just because of you that I ventured to learn making bengali sweets .

Ingredients :

6 to 8 ..................readymade rasgullas ( I used homemade ones )
1/2 litre..................full cream milk
2 tbsp...................milk powder ( can use mawa instead)
1 tbsp..................sugar
1 tbsp.................fresh cream
2 to 3 ...............almonds ( peeled and slivered)
2 to 3 ...............pistachios ( peeled and slivered)
1/4 tsp.............cardmom seeds crushed
few .................pomegranate seeds ( optional)

Method :


Boil the milk and reduce it to less than half .

Add sugar and let it dissolve.

Now add milk powder and boil till the milk is thick.

Take the rasgullas and squeeze them to remove the sugar syrup inside.

Drop them in the above milk and let them absorb the milk.

Chill them in the fridge till serving time.

At the time of serving arrange them on a plate.

Put fresh cream on top and spread it.

Also sprinkle slivered nuts and cardamom and serve.

Garnish with pomegranate seeds and serve chilled.

Rasgullas ( Bengali Sweet )

I am very very happy to post this recipe of rasgullas today. Because after many attempts of trial and error I finally managed to make these spongy rasgullas exactly the way I love them.

 Actually I am a die hard fan of bengali sweets . And rasgullas being the base of many bengali sweets like chum chum, rasmalai , malai sandwich etc wanted to make them desperately.

For this recipe I surfed the net and went through  so many different  recipes with so many tips . Then finally gathered all the information and gave it a try once again keeping my fingers crossed this time and here I was with these soft juicy cuties.

 I have given each step in detail keeping in mind all my failed attempts. Hope the tips and details help you all and you succeed in making them in the first attempt itself.

Sending this entry to Viji's    sys-w-series-december  where my ingredient for this month is sugar .

Also sending it for lets-brunch-on-sundays-event by priya and veena  as they are a perfect low calorie dessert for sundays.

Ingredients :

1 litre ......................full fat cow's milk
1/2 tsp......................citric acid ( can use 2 tbsp lemon juice instead )
1 cup ...................sugar
4 cups ................water
1/2 tsp................cardamom powder
2 to 3 drops ......rose essence ( optional)

Method :

Dissolve the citric acid crystals in 1/4 cup water.

Boil the milk and when it starts boiling add the citric acid solution 1 spoon at a time.

After adding each spoon stir the milk properly.

When the milk starts curdling immediately stop adding the citric acid solution.





It hardly took me 2 spoons of diluted citric acid solution for the milk to curdle.

Switch off the gas and immediately add lots of ice cube in the vessel. (15 to 20 )

This brings down the temperature of milk immiediately  and  stops the further curdling .






This makes the rasgullas spongy and prevents them from becoming rubbery on cooling .

Now take a muslin cloth and pour this curdled mixture in it along with ice cubes.

Let the water drain out and also wash the mixture thoroughly with fresh cold water.






This removes the sourness of citric acid or lemon juice if any.

Now tie the muslin cloth and hang it for 2 hours to drain out all the water.

Take the curdled mixture which now should resemble a white soft ball .






Knead it with your hands for almost 8 to 10 minutes till it becomes very soft.

The mixture should become soft and fluffy like butter.

This is again very important for the sponginess .






Now make small balls of the mixture ensuring that there are no cracks.







Take sugar ,water and cardamom powder in a pressure cooker and let it boil.

When the water starts boiling add the balls very gently and pressure cook the rasgullas for 1 whistle.







Let the pressure drop by itself and then only open the cooker.

The rasgullas would have swollen to almost double the size.







Take them in a vessel add rose essence and chill them till you serve.

Shahi Malai Kofta ( Potluck Remake)

As most of you are now aware that on 28th of every month we the members of Jagruti's Potluck Party post a recipe from a fellow group member with whom we are paired.

This month I was paired with Rachana  and got an opportunity to make her delicious Malai Koftas. The koftas were yummy and were a hit in the family. Thanks Rachana for this lovely recipe.

Ingredients : 

250 gm ......................paneer
50 gm........................ mawa
3 tbsp........................maida
1 tsp.......................ginger chilly paste
2 tsp......................almond , cashew powder
salt
oil for deep frying
3 tbsp..................mixture of broken cashew and rasins


Ingredients for Gravy :

4........................tomatoes ( pureed)
1 .....................onion ( finely chopped)
1 tbsp...............poppy seeds
1tbsp................cashews
1tbsp................almonds
2 tsp.................ginger chilly pasted
1 tsp................chilly powder
1 tsp...............clove , cardamom and cinnamon powder
1/2 tsp.............turmeric powder
3 tbsp..............ghee
salt

Method for the Koftas :

Mash the paneer and mawa along with the maida till well combined.

Add salt, dry fruit powder, ginger chilly paste and mix well.

Make small balls and make a depressions in middle.

Fill it with few broken cashews and raisin.

Make all balls like this and deep fry in hot oil till golden in colour.

Keep aside for further use.

Method for the gravy :

Soak poppy seeds, cashews and almonds in milk for 20 minutes.

Grind it to a smooth paste in milk and keep it aside.

Heat ghee in a non stick pan and saute onion till golden.

Add ginger chilly paste and stir fry till raw smell disappears.

Now add tomatoes and saute till ghee separates.

Now add all the masalas and mix well.

Finally add the ground cashew paste.

Give the gravy a boil and add some milk if it is too thick.

While serving boil the gravy and add the fried koftas.

Serve hot with rotis or puris .

Soya paneer mutter

Usually for tiffins I  make vegetable dishes which are semi - dry and non messy. For tiffin I prefer dishes which are easy to make, tasty and take less time. 

All this may seem impossible but there are certain dishes which I regularly make . Paneer is one of them. It can be used in many dishes and adding paneer makes a simple dish very rich and delicious. 

If you want to use paneer it has to be very fresh and so has to be used immediately . So recently when I went to the mall I bought a few packs of Soya Paneer ( Tofu) which can be stored in the fridge and can be used as and when needed.

Yesterday I tried this easy paneer matar dish with tofu. I added the paanch poran ( mixture of 5 spices ) and hirvi goli ( paste of ginger, garlic. green chilly and coriander .

I make few such pastes  in advance and keep ready in my fridge . Making such pastes like onion paste, tomato puree etc in advance saves a lot of time and they come handy when you are in a hurry.



Ingredients :

200 gms ....................Soya paneer ( Tofu) you can use normal paneer
2 cups ......................deshelled green peas (fresh or frozen)
1 ...............................onion (chopped)
1/2 tsp each................methi, saunf,jeera, sarson, kalonji ( paanch poran)
1/2 tsp......................turmeric powder
1 tbsp.....................ginger, garlic , green chilly, coriander paste ( hirvi goli)
2 tbsp.......................oil
salt

Method :

Crush all the masala seeds coarsely .

Heat oil in a non stick pan and add the crushed seeds .

When they splutter add onion and saute till golden.

Now add the green peas and stir fry for 5 minutes .

Add little water and cook the peas.

Add salt and turmeric powder.

Add the cut cubes of soya paneer and cook for 10 more minutes adding little water.

The pieces with swell a little and become fluffy.

Serve hot with rotis.



Linking this entry to :


lunch-box-ideas @ fewminutewonders 

Mexican Cheese Stuffed Chillies

We all have our own special stuffed varieties . The list of such dishes is actually endless .Usually such dishes are made taking more pains during an occasion to make the meal special.

Stuffing gives a new dimension to the dish and such dishes are usually relished by all. And so stuffed dishes always make me happy reminding me of all the happy occasions of past and childhood.

Rawa-bharli-bhendi,  Stuffed potatoes, Bharwan lauki and Maharashtrian Bharli Vangi are few such popular stuffed varities. Today I am posting one more such stuffed variety - Cheese Stuffed Chillies.

This is a very famous mexican dish and the stuffing varies from veggies to chicken to meat but the common ingredient in all these fillings is cheese . I made the stuffing with cottage cheese , onions and capsicum . They were yummy and we had them with mexican rice .

Ingredients :

6 .......................Long Bell Peppers
2 ......................onions chopped
1 .....................capsicum chopped
1 cup...............crumbled cottage cheese ( paneer)
2 tbsp ............olive oil
1/2 tsp................oregano
1tsp.................crushed garlic
1/2 tsp...............pepper pd
salt

Method :

Wash and slit the peppers on one side keeping the stalk intact.
Carefully remove the seeds taking care not to break open the pepper.
In a pan add 1 tbsp oil , add garlic , onion and capsicum and saute for 2 to 3 minutes.
Remove from the gas and add let it cool.
Now add crumbled paneer, oregano and pepper pd, adjust the salt and mix well.
Smear the outsides of pepper with remaining olive oil.
Stuff them with the cottage cheese mixture and bake them in an over for 150 minutes or till cooked.
Serve hot with mexican rice.

Linking this dish to :


Flavours of Mexico @ jcookingodyssey 


walk-through-memory-lane @ adaythroughmylife 

Chennar Jalepi ( Paneer Jalebi For The SNC Challenge)

Who doesn't love bengali sweets... Rosogolla, malai sandwich , rasmalai Oh just the mention makes my mouth water. I have never been able to resist bengali sweets . So when these yummy chenna jalebis were suggested by   Chandrani  of Cuisine Delights for the  SNC Challenge  this month  I was very delighted. This is the best part of being a member of this group started by Divya  . Here we get a chance to make such lovely and varied dishes.

But these jalebis were different from the typical begali sweets make of paneer . Here it included frying the paneer and so I was excited to try out this dish. It turned out to be a super successful dessert with all the family members asking for more. Sadly I had used only 1 litre milk and had to promise to make them again soon in future.

Thanks Divya and Chandrani for giving me this chance to make such a yummy treat.

Ingredients :

1 litre..................milk
1.......................lemon
2 tsp.................maida
a pinch..............baking soda
1 cup...............sugar
1/2 cup water
5 - 6 strands..........saffron
1/2 tsp...................cardamom powder
few....................crushed cardamoms

Method :

Boil milk in a heavy bottom pan , when it starts boiling add the juice of lemon and stir it.
The milk will curdle and the whey will be separated.
Put the curdled milk in a muslin cloth and hang it for 15 minutes to drain out excess water.
Now in the meanwhile make sugar syrup by boiling sugar and water till thick.
Now to this home made chenna add maida, soda and cardamom powder.
Knead very well for 10 minutes till the dough is very soft and smooth.
Now make small balls, roll them and shape them like a pretzel.
Deep fry them in ghee or oil.
Fry them very carefully as they are very soft and may break if not handled delicately.
Dip them in the prepared sugar syrup .
The fried jalebis will absorb the syrup and swell .
Sprinkle some crushed cardomom on top.
They taste better if chilled .

Paneer And Corn Pizza ( for the Potluck Cyberstyle)

Today is 28th of the month and so its time to post our partners recipe for the Potluck Cyberstyle a wonderful theme started by Jagruti at jcookingodyssey

This month I was paired with Shama and so prepared her Paneer and Corn Pizza ,which was a huge hit at home. Needless to say we all thoroughly enjoyed it .

Thanks Shama for this wonderful experience.

Ingredients :

2 cups................maida
1/2 cup.............warm water
2 tsps...............Active dry yeast
1/2 tsp............salt
1tsp..............sugar
2tsp.............oil


For the toppings :

100 gm.................cottage cheese cubes(paneer )
1.......................capsicum (cubed)
4 tsbp.................american corn (boiled)
1.......................onion ( sliced)
1/2 cup..............grated mozarella cheese

For the sauce :

1 cup ..............tomato puree
1tsp..............garlic crushed
1 tsp.............oragano
1tsp.............pepper powder
1/2 tsp.............sugar
salt

Method :

For the sauce :

Heat oil add crushed garlic and when it becomes golden brown add tomato puree.
Add all the other ingredients for sauce and stir till the sauce thickens.
Remove from the fire and cool it.

For the Base :

In a bowl mix yeast, sugar and warm water and keep aside for 10 mintues.
Add maida and salt and knead the dough very well till soft and elastic ( for about 10 mintues)
Apply oil and keep it in a greased bowl covered with plastic wrap.
After about 50 mintues the dough will double up in volume.
Take it on a floured surface and roll into a pizza base .
Spread the sauce , and the toppings and the grated cheese.
Bake the pizza in a preheated oven (180 degrees) for 8 mintues and then at 150 degrees for further 10 mintues.

Grilled Vegetable Salad

Summer is a time for vacations, enjoyment and all things cold. So you must be wondering why I am posting this warm vegetable grilled salad in this climate. But believe me this is a very comforting salad to have during hot weather.

Though warm this salad has minimum amount of spices and the dressing is so mild that you get to enjoy the goodness of all the vegetables in their most natural form.


The main attraction is the grilled flavor and adding the nuts which brings out the true  flavor of this
salad as the vegetables have not undergone complicated cooking procedures .

Just grill the vegetables , taking care not to overcook them so that they retain their crunchiness .The interesting part is that you can add any easily available vegetables or omit the ones which you dont have .

Normally adding citrus fruits like oranges, berries or pineapple will add the extra tang to this salad, but since I had only pomegranate I added the same and it gave the extra crunch to this already crunchy salad .

Ingredients :

1 ........................capsicum
1 .....................potato
1......................onion
1.......................carrot (medium)
4 to 5 ................mushrooms
4 to 5.................cherry tomatoes
4 to 5 .................baby corns
100 gm .................cottage cheese (paneer)
1 tbsp........................oil

Dressing :

2 ....................garlic cloves (crushed )
1 tbsp.............thyme (dry)
1 tsp...............pepper powder
2tbsp................olive oil
1tbsp.................lemon juice
2 tbsp.................honey
salt

Garnish :

1/2 cup...............pomegranate seeds
1tbsp..................roasted sesame seeds
1tbsp.................roasted sunflower seeds


Method :
Mix well all the things listed under dressing and keep .
Now cut the onion , carrot and capsicum into big pieces.
Slice the potato thickly.
Cut the mushrooms into half.
Make thick cubes of paneer.
Cut the baby corn or keep them whole if you like.
Now keep a iron tawa on gas and smear it with oil.
Now arrange all the vegetables on the tawa .
Keep potatoes and carrots at the centre whereas arrange the softer ones at the sides.

When they get cooked and charred turn them and cook the other side too.
When still warm mix these vegetables with the prepared dressing.
Add pomegranate, sesame and sunflower seeds and serve warm.
Have the salad with toasted bread .
You can even have this salad itself as a meal.




Linking this colorful tasty salad to :

Swathis hearth-and-soul-blog-hop-152

my-bowl-of-salad                                                             

 Priyas healthy salads   at     themadscientistskitchen

Vegetable Pizza ( Home Bakers Challenge )

The very first challenge of  Home Bakers ( details of which you will get here ) was Pizza, a famous Italian dish which doesnt need any introduction. I am yet to find a person ( kid as well as an adult ) who doesnt like this delicious cheesy bake. 

But dont think it was an easy task . Though I very often make pizzas at home I had never tried my hands at   making  the pizza base at home. 

Yes that was the actual challenge given to us by priya suresh  and this months event was hosted by divya The challenge to make pizza from scratch  i.e to make the base as well as toppings and pizza sauce.

Well all in all it was a very interesting and enjoyable experience . Though first time I tried making a base it did not turn out good. It was over baked and hard . So I had to try for the second time. Still I am not fully satisfied and will have to practice it for some more times. 

So finally this is the pizza I made at my second attempt. Hope you all like it.

Pizza with tomato sauce

Recipe source   Martha stewart

 

   Ingredients for the pizza sauce :

      2 tbsp................ olive oil

      3 to 4 .................tomatoes (finely chopped)

      1 tsp....................oregano

      1tsp ................... salt

      1/2 tsp...................pepper powder

    

                                          Method for the Tomato Sauce :

4.                                        Heat the oil and add the chopped tomatoes.

                                 Add all the other ingredients and cook till the sauce is thick.   

Ingredients for the pizza base : 

(Makes 2 Pizza Bases )

1 cup......................... warm water 

1 tsp........................ sugar

4 tsp..................... dry yeast

3 cups .......................all-purpose flour

1 tsp.......................... salt

3 tsp...........................olive oil

   

                                                     Method for the Pizza Base :

                                                 Heat the oven to 180 degrees.

                        In a bowl pour warm water and add sugar and sprinkle the yeast.

                                             Keep for 15 minutes or till frothy.
                            Now blend this well and add flour and salt and knead .

          Go on adding little oil and keep on kneading ( this should take 15 minutes) till soft and sticky.

                            Keep this dough in a oiled bowl and cover with a plastic wrap.

                                         After 1 hour the dough will be double its size.

                      Punch it and knead for 2 to 3 mintues and again let it rise for 30 minutes.

                           Now take the dough on a greased baking dish and flatten it to form a circle.

                                                Leave a raised border around the circumference.

                                             

                                                  Keep it in oven and bake for 7 to 8 mintues.

 

 Toppings : ( for 2 bases)

      2 ..................baby corns

      1 small .......................capsicum

      50 gm ............paneer
      4 to 5 ..............cherry tomatoes

      1 cup................grated mozarella cheese

                                  Now spread the sauce and the toppings and  spread the cheese on top.

                                                                   Bake for 20 to 25 minutes.
                                                                            Serve hot.

     


Linking this to

Home Bakers Event at                                                                                           and also to

    divyasculinaryjourney                                                                             bake-fest at tangymind 


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