Fusion Cuisine-"Paneer Tikka Pizza"

One of our favorite versions of Pizzas is the fusion kinds- with Indianized toppings. Crusty pizzas with spicy-zesty toppings like Paneer Tikka, Chicken Tikka or even Butter Chicken ....They have the Best of Both Worlds!
I have tried several of the fusion kinds previously with either ready made crusts or with pizza crust mix:
"Spicy Chicken and Red Pepper Pizza"(https://my-kitchens-aroma.blogspot.com/2012/05/fusion-cuisine-chicken-and-red-bell.html)
"Pav Bhaji Pizza" (https://my-kitchens-aroma.blogspot.com/2011/05/fusion-cuisine-pav-bhaji-pizza.html)
"Paneer Tikka Pizza" (https://my-kitchens-aroma.blogspot.com/2011/02/fusion-cuisine-paneer-tikka-pizza.html)

But lately we have been making the crust at home. And OMG....It is so easy and comes out great! Once you get the taste of homemade Breads and Pizza crust...there is no going back!!!
I use the Bread machine to do the kneading cycle and rising for me, so it becomes as easy as 'dump the ingredients and walk away'!!!😁 If you do not have a bread machine, there are many super easy recipes to make pizza crusts at home which don't require much kneading and rising time.
Even this “20 Min One-Pot Pizza” from ‘Tasty’ is worth a try!!! (https://www.facebook.com/464363670276153/posts/1884352798277226/?d=n)

Bread machine Pizza Base: (Makes one 12 inch Pizza) You can double the recipe for 2 pizzas.
1/2 cup plus 2-3 tbsp extra water (Use Luke warm water)
2 cups Bread Flour
1 tbsp Olive oil
1 tbsp Sugar
1 tsp Yeast (Use fresh/non expired)
1 tsp salt
**2 tsp Sooji (Rava) will be needed when ready to bake the pizza crust (to spread on baking sheet to avoid sticking)

Add the ingredients to the bread machine in the order listed. Turn on 'Dough' cycle. Add the extra water if the dough is too hard. Or little extra flour if dough is sticky. Let the dough knead and rise in the bread machine (It takes 1. 5 hrs in my bread machine) Knead with oiled hands once done.

Paneer Tikka Topping:
1 cup paneer cubes
1/4 cup thick yogurt
2 tsp Tikka masala (I used Aachi Chicken Tikka masala)
1 tsp Cumin-Coriander powder
1/2 tsp Red chili powder
1/2 tsp ginger garlic paste
1/2 tsp turmeric
salt
Mix the yogurt and spices. Add paneer cubes and mix gently. Marinate all the above and keep in refrigerator for 30 mins

Other Toppings:
1/2 cup Shredded cheese (I used mozzarella)
1/4 cup Pizza Sauce (I used pasta sauce instead because that's what I had!)
Circular slices of red onions
Thinly sliced Red pepper
Broccoli florets
Cherry tomatoes
1 tsp Italian herb seasoning
Chopped cilantro
Red Chili flakes

Method:
1) Pre-heat oven to 415 F
2) Spray olive oil on the baking sheet. Sprinkle sooji/rava evenly on the baking sheet.
3) With oiled hands spread out the dough (with even thickness all over). Prick evenly with fork.
4) Top with pizza sauce, Veggies and Paneer tikka topping, Italian herb seasoning and Cheese.
(If there is any yogurt-spice marinate leftover, drizzle over the toppings)

We like to make patterned arrangements like in the picture. Kids have fun doing it!

5) Bake at 415 F for 20-25 mins. Till crust is golden brown and cheese is melted and slightly browned.

6) Remove from oven and let it cool for few mins before slicing the pizza.
Garnish with chopped cilantro, red chili flakes and Serve hot! Enjoy!!!😋😋😋

Chili-Garlic Chicken

Nothing recharges you better after a hectic day, than homemade food especially when it is such super tasty and spicy...'Chili Garlic Chicken' 

Recipe:

Marinate boneless chicken with salt, black pepper, red chili powder and some garam masala powder. Keep for 30 mins. 

Sauté on some oil - thinly sliced onions, green peppers, green chilies, lots of finely chopped garlic and ginger. Add the marinated chicken. Stir fry till cooked. Add some soy sauce and chopped cilantro.Serve hot with white/ brown rice. Nomm nomm nommm  

"Tamarind Quinoa" and "Cranberry Panchamrut"

"Puliogare"(Tamarind Rice) ..the quick version with MTR Puliogare powder..has become my 'to-go' favorite recipe! The rice comes out so flavorful and is ready in minutes! I almost sound like a MTR spokesperson don't I ;)
 In the quest to find more ways to use Quinoa in 'acceptable' ways in an Indian household...I came up with the 'swap' version...where the boiled rice is replaced with boiled Quinoa...and you have a nutritious,wholesome and 'Tangy-Spicy' meal ready!
Spicy-Tangy-Sweet Panchamrut:
Panchamrut is a maharashtrian favorite...sort of  a 'Chutney" made with roasted peanuts, coconut, tamarind, jaggery, green chilies etc. To add to the 'Sweet-tangy' theme..I added dried cranberries to give a boost of color and flavor!

Ingredients:
For Tamarind Quinoa:
3/4th cup quinoa boiled as per package directions with some salt
1tbsp roasted peanuts
1-2tbsp MTR Puliogare powder
1tsp each Urad dal, chana dal
1/2tsp Red chili powder
1/2tsp mustard seeds
few curry leaves
2tsp oil
Cilantro for garnish

Method:
1) Boil quinoa till fluffy.Fluff with a fork and let it cool.

2) Heat oil, add mustard,the dals and fry till light brown. Add the peanuts, puliogare powder,chili powder curry leaves and the boiled quinoa, toss.
Done!

Cranberry Panchamrut

Ingredients:
1/2 cup roasted peanuts
1/4 cup dry roasted coconut
1/4cup dried cranberries
1tsp maharashtrian goda masala
1tsp jaggery
1tsp oil
2 green chilies
1/2 tsp each mustard, cumin, methi seeds
1/2tsp Tamicon tamarind concentrate
1/2tsp red chili powder
1/2tsp turmeric
1 pinch asafetida(hing)
few curry leaves
salt

Method:
1)  In a blender, turn the coconut,peanuts, tamarind, jaggery into coarse paste
2) Heat oil, add mustard, cumin, methi seeds, curry leaves, turmeric.Add the coconut-peanut paste and the rest of the spices and some water
3) Add the cranberries and cook for 1 min.
Serve like 'Chutney" with Chapati/ rice/ Ghavan etc

Spicy 'Chicken Tikka' Sandwiches

It was a lazy weekend and we were making plans to go out to Lunch....Italian, Mexican, Chinese were the options that came up.....Ehhh Not really!! Nothing fared in front of the idea of having a Spicy Chicken Tikka sandwich...made to perfection at HOME!!

The juicy tender chicken marinated in Chicken Tikka masala and the caramelized onions on a crusty bread....a sandwich at its best!!

Ingredients:
2 cups of boneless Chicken cut into big pieces(OR use Paneer Cubes)
1tsp Ginger Garlic Paste
2tsp Yogurt
2tsp  Chicken tikka masala powder
1tsp Red chili powder(add more for spicier chicken)
1/2tsp Turmeric powder
2tsp Lemon Juice
1/2tsp Ground black pepper
1tsp Oil
 Salt
Marinate the chicken pieces with all of the above for 2 hours, in the refrigerator.

French Bread cut in the center
1 Large onion thinly sliced
Spinach and Sliced tomatoes
Maggie Hot and Sweet sauce (optional)

Method:
1) Saute the marinated pieces of chicken in a non stick pan with some oil, until cooked and show brown marks.
2) Saute the sliced onions till golden brown
3) Apply Maggie hot and sweet sauce to one side of the bread. Add the veggies, onions, Chicken tikka.
4) Warm/ toast on a hot griddle for the perfect Hot Toasted sandwich!

 

"Potato Masala" Quesadillas

Yes this is one of those "Fusion" Cuisine entries....but it was also totally 'Fixing' Cuisine. I had 'Potato Masala' leftovers from a 'Masala Dosa' lunch...and I had few Spinach tortillas in the pantry....and most important ....hungry tummies in need of something quick!!
This was perfect ...Quick Fix snack/ lunch/ dinner dish...made in few minutes and tastes awesome!

The Potato masala, cheese and the Hot and Sweet sauce make a perfect combination to make your mouth water!!

Ingredients:
4 Large Spinach tortillas
1/2 Cup Shredded cheese
1/4 cup chopped raw onions
4tbsp Maggie Hot and Sweet  Sauce
1tsp oil

For Potato Masala (Like the Bhaji from Masala Dosa)
1cup boiled potato-chopped
1/2 onion sliced
2 green chil1es
1/2tsp ginger garlic paste
few curry leaves
turmeric
1/2 tsp cumin and mustard seeds
salt
2tsp oil

 Method:
1) Heat 2tsp oil, add the mustard and cumin.Let it splutter.Add curry leaves and onions.Fry till golden.
2) Add the turmeric, green chilies, ginger garlic paste and mix.Add the boiled potato, salt and mix.
3) Heat a flat nonstick skillet. On the tortilla, spread the hot and sweet sauce, the potato masala, raw chopped onions and cheese. Fold the Tortilla into semi circle.
4) Toast on low flame on both sides with little oil till slightly crispy and golden brown.
5) Serve hot along with more sauce/ chutney!

Quinoa with peanuts and potatoes (Like Sabudana Khichadi)

The first time I cooked Quinoa ( Quinoa Veggie Upma for my 300th blog post:http://www.my-kitchens-aroma.blogspot.com/2013/03/celebrating-300th-blog-post.html), the grain when cooked, instantly reminded me of me favorite 'Sabudana/ Sago/ Tapioca pearls'.!!! And then it was obvious , With Quinoa....I was going to try my 'have to have every week' favorite "Sabudana Khichadi"!!

The organic Quinoa I bought from Jungle Jim's was much more fluffier and 'looked' like Sabudana. This one was slightly smaller and reminded me of 'Vari Tandul"...though bigger then those!

Ingredients:
1 Cup Quinoa
1/2 cup powdered roasted peanuts
1 potato cubed
1.5tsp cumin seeds
2-3 green chilies cut into pieces
2tsp oil/ghee
2tsp lemon juice
salt
sugar
cilantro for garnish

Method:
1) Clean the quinoa and wash the quinoa in small mesh sieve with water.
2) Boil the quinoa with 2 cups water and little salt and 1/2tsp cumin for 15-20 mins till cooked and fluffed up.Fluff with a fork.
3) Heat 2tsp oil/ ghee, add the green chilies, cumin and chopped potatoes. Fry till potatoes are golden.
4) Mix the cooked quinoa with fried potatoes/chilies and peanut powder.Add salt, sugar to taste. Squeeze lemon juice and mix.
5) Serve hot with garnish of chopped cilantro.

'Paneer Chili' and 'Tandoori Gouda' Paninis

This was the 'Valentines dinner' for us--- Paneer Chili and Tandoori Gouda(cool isn't it..I found it at Jungle Jims!) Paninis, Roasted Veggies and for dessert ..Tiramisu!!.
I couldn't wait to get my hands on to the "Tandoori Gouda".I kept wondering all week after we bought it from Jungle Jims.... how it will taste??? It was 'orangish' in color with little specks of red chilies(like in Pepper jack cheese). It was mildly spicy with a slight hint of 'coconut' taste. All in all...I LOVED it!!!

Ingredients:
Paneer Chili :
1 cup Paneer cubes
1/2 tsp Ginger garlic paste
1 onion thinly sliced
1/2cup Green pepper sliced
2 green chilies sliced
1/2tsp Kitchen king masala
1tsp chili powder
1tsp cumin-cilantro powder
1/2tsp cumin
salt
oil
chopped cilantro 

Italian bread
Tandoori Gouda cheese sliced
 Maggie hot and sweet sauce

Method:
1)Heat 2tsp oil, add cumin, onion,green pepper and chilies. Fry for 2 mins.Add the Paneer cubes and rest of the spices. Mix and saute for 2-3 mins.Keep aside
2) Cut the Italian bread into thick slices
3) Heat the Panini grill
4) Apply hot and sweet sauce on a slice, add 2tbsp Paneer chili, Tandoori gouda slices and some chopped cilantro.Put the bread slice on top.
5) Grill with slight oil spray till grill marks are seen and the cheese starts to melt.

6) Cut and serve Hot!!

First recipe of 2013 -Salmon Tikka !!

It was the first recipe of 2013...and it had to be Sizzling Hot..Spicy...Delicious...Salmon Tikka!!!

There were couple fillets of Salmon sitting in the freezer. Hadn't particularly planned what I would do with them.The taste of the 'Chicken Tandoori' and 'Shrimp fry' that we cooked at the Cottage for the New Years Eve was still lingering in the mouth.
TADAHHHH.....came into being these Sizzling Hot- Spicy-mouthwatering ..bite size Salmon tikkas!

I used Salmon for this recipe...but I guess any fish would work just fine. The Salmon fillets worked perfect for cutting into bite size chunks.

Ingredients:
2 Salmon fillets( Skin OFF) cut into around 20-25 Cubes
3tsp Yogurt
2tsp Chicken Tandoori masala ( I used 'Shan' Chicken Tandoori Masala)
1tsp Red chili powder
1/4tsp Turmeric
1tsp toasted sesame seeds
1/2 tsp Cumin powder
1/2tsp Garlic paste
1/4tsp oil
salt
Onion Cut into rings
Cilantro for garnish
Non stick oil spray

 Method:
1) Cut the onion into rings. Cut the Salmon into chunks
2) Mix together yogurt,spices,salt,oil etc to made the marinade.
3) Toss the salmon chunks into the marinade and marinate into the refrigerator for 1 hr.
4) Preheat the oven to 400F
5) Line a cookie sheet with aluminum foil and spray with cooking spray
6) Place the onion rings and marinated Salmon on the cookie sheet.
7) Bake at 400 F for 22mins. Then broil for 2-3 mins till brown on top.
8) Garnish with Cilantro

Serve Sizzling Hot along with baked onion rings/raw onion ring and a wedge of lemon !!!

 The soft flaky Salmon encrusted with the spicy marinade is a Fish lovers paradise!!





 

Chicken Kheema balls in Indo-Chinese Gravy

Like always...I overestimated how much Chicken Kheema (Ground Chicken) I would need for the Kabobs that I made for a party (http://www.my-kitchens-aroma.blogspot.com/2012/12/chicken.html) and bought like 3 lbs of it!! I had to use up the leftover Kheema...and well ....make up a yummy Lunch for the weekend. I made these delicious "Indo-Chinese Style" Curry/Gravy with Chicken Meat balls.The Spicy-Tangy Curry with the Chicken balls was a tasty lunch deal!
 "E" loves the meat balls and he had them with .any .guesses...YES.. his favorite NAAN!!

Recipe:
Ingredients:
Chicken Kheema balls--
1lb minced chicken/kheema
1 medium onion chopped finely
1tsp ginger garlic paste
1tbsp chopped cilantro
2tsp Roasted sesame seeds
2tsp Kitchen King masala
1tsp Sambal Olek paste
1tsp Ketchup
2tsp chili powder
1/4tsp turmeric
1tsp cumin-coriander powder
1/4tsp black pepper
1 egg salt to taste
Oil for pan frying the Chicken balls
oil to brush hands

For gravy:
1/2 cup thinly sliced Green,Red and Yellow Peppers each
1 Cup thinly sliced onion
2 tsp finely chopped garlic
1/2tsp ginger
2tbsp Ketchup
2tbsp Hot and sweet sauce
1tbsp Soy sauce
2tsp All purpose flour/maida(I ran out of corn flour)
1/2tsp Black pepper
1/2tsp Red chili powder(add more for spicier taste)
salt (in needed,Soy sauce is  salty)
oil

Method:
1)Gently mix together all the above ingredients for Meal balls.Do not over mix....otherwise the kheema balls come out tougher and chewy.Just mix till everything is combined well.
2) Brush  hands with oil. Keep a non stick pan with little oil on medium heat.
3) Take small amount of kheema mixture and roll into balls.Place the balls on the hot pan.Once they brown from one side, turn them.Keep a lid for 2 mins for them to cook.Turn from oil sides to brown them slightly. Drain well on paper towel.

 4) Heat 2 tsp oil. Fry the veggies in the oil along with ginger-garlic. Add 1/2tsp oil to the center of the pan, add the all purpose flour.Fry the flour in oil by stirring it for few seconds. Add water to the pan and add the sauces.
5) Add the rest of the spices and cook the Garvy till slightly thickened.
6) Just before serving, place the Chicken balls in the serving bowl and pour the curry on top.
Serve Hot with Rice or Rotis/Naan if you like!!

Chicken 'Rainbow' Kabobs with Chinese Dipping Sauce

So colorful, so tasty...you won't stop dipping and popping them in your mouth!

It was 'Diwali Firecracker Party" at 'J' kaka's house and the menu decided was 'Indo-Chinese". After much thinking...I decided to make my favorite "Baked Chicken Kheema balls" with a Chinese Dipping sauce.
 When entertaining a large crowd....I think..these work perfect as appetizers.You can make Indian, Italian, Chinese versions with the same recipe and just a few modifications.You can flavor them according to the occasion/theme and they will be mouth watering every time!!
For Indian version: Use Chicken curry masala, Ginger garlic paste
For Indo-Chinese version: Sambal olek paste, Ginger garlic paste, Kitchen King masala and serve with Chinese Dipping sauce
For Italian version: Italian herbs, cheese, crushed garlic

Recipe:
Ingredients:

1lb minced chicken/kheema

1 medium onion chopped finely
1tsp ginger garlic paste
1tbsp chopped cilantro
2tsp Roasted sesame seeds
2tsp Kitchen King masala
1tsp Sambal Olek paste
1tsp Ketchup
2tsp chili powder
1/4tsp turmeric
1tsp cumin-coriander powder
1/4tsp black pepper

1 egg

salt to taste
oil to brush hands

For Kabobs:
Green.Red,Orange,Yellow Bell peppers cut into small squares
White onion cut into small squares
Toothpicks

Method:
1) Preheat oven to 350F.

2)Gently mix together all the above ingredients.Do not over mix....otherwise the kheema balls come out tougher and chewy.Just mix till everything is combined well.

3) Brush  hands with oil
3) Take small amount of kheema mixture and roll into balls. Sprinkle some sesame seeds on top.
4) Place onto baking sheet lined with aluminum foil and sprayed with cooking spray
5) Bake for 30-35 mins till cooked through
6) Broil for 2 mins to get nice golden brown color on top.

 For serving: Place a Chicken Kheema ball,bell pepper and onion on each toothpick

Chinese dipping sauce

1/4 cup Ketchup
1/4 cup Maggie hot and sweet sauce
2tbsp soy sauce
1/2 tsp Chili powder
1/2tsp sugar
Some toasted sesame seeds.Mix the sauces and chili powder together.Garnish with sesame seeds and cilantro.

"Chatpata Chaat"- Papdi Chaat/ Tortilla Chaat

I love the way some 'Cooking tips' and 'Tricks' spread from ear to ear...and then everyone around you..is making it the same way!!! Last week, during Ganpati festival, I made Mango Modaks and molded them with a help of a fork. Many of my friends tried that trick....liked it...and so... many Ganpati bappas had the Mango modaks for prasad!!
Similarly, "A' had made 'Papdi chaat' for a Baby shower Potluck , couple weeks ago. She had fried 'Flour Tortillas' to make the 'Papdi' for the chaat!!! They were so crisp and yummy!! I thought it was a easy and cool trick to do!!

 Ingredients:
4 flour Tortillas cut up into strips
1 boiled Potato chopped into pieces and sprinkled with salt and red chili powder
1/2 cup finely chopped onion
1/4 cup finely chopped tomato/ sliced cherry tomatoes
1tbsp chopped Cilantro
1/4 Cup Fine Sev
Oil for frying Tortillas
1/4 cup Yogurt slightly sweetened (optional)
Boiled Chickpeas/ white chana (optional)

 Green Chutney--
1/2 cup Cilantro
1/4 cup mint leaves
1tsp lemon juice
1/2tsp cumin seeds
2 green chilies
salt
sugar
Blend everything into a smooth paste

Tamarind Jaggery Chutney--
1 cup water
1/2 cup Jaggery or use 1/4cup jaggery and 1/4 cup sugar
1.5 tbsp Tamarind concentrate
salt
1tsp Chaat masala
1tsp Cumin-Coriander powder
1/2tsp red chili powder
Mix everything till well blended and boil for 10 mins or until slightly thick. This Chutney should taste Sweet-Sour tasting.

Method:
1) Deep fry the cut up Tortilla strips in oil till golden brown and crisp.This will be 'Papdi' for the chaat.Drain well.

2) Assemblying the chaat--
a) Place a handful of Papdi in individual serving plate.Top it with chopped potato, onion and tomatoes.
b) Drizzle the Sweet-Tangy Tamarind and Jaggery chutney and drops of green chutney. If you like drizzle some sweetened yogurt and boiled chick peas.
c) Garnish with chopped cilantro and fine Sev. Sprinkle some chaat masala, red chili powder on the chaat.
Serve immediately!!!

You will love the crispy Papdi with variety of textures and flavors of the chaat!!