HEART SHAPED PIZZA (Valentine Day Special )

Heart shaped pizza for your Valentine Day Menu. You can have any toppings you like. I have made it with capsicum / Bell pepper hearts.

Ingredients:
To make the dough:
Flour ...  2 cups
Yeast ... 1 tsp
Sugar .. 1 tsp
Salt .... 1/2 tsp
Olive oil ... 1 tbsp

Method:
1. Take lukewarm water in a bowl and tip in the sugar without mixing.
2. Sprinkle the yeast on top and leave it for a few minutes until it becomes frothy.
3. Now take the flour in a big bowl and add salt and olive oil.
4. Stir in the yeast and knead the dough adding a little water if required.
5. Place it in a greased bowl covered in a warm place until it raises to double the size.

Meanwhile make the sauce:
Ingredients:
Tomato ... 1 large
Chilli sauce .. 1 tbsp
Salt ... to taste
Oregano .. 1/2 tsp
Oil ... 1 tbsp

1. Blanch the tomato and peel the skin. Puree it.
2. In a pan add oil and saute the tomato puree until thick
3. temper it with salt, chilli sauce and oregano.
You may add a little sugar or tomato ketchup if you like.

Toppings:
Capsicums / Bell Peppers .. red, green and yellow (cut them into tiny hearts using a cutter )

To make the pizza:
1. Take out the risen dough and knead it to a smooth texture.
2. Roll it and cut out into a heart shape. You can use a heart shaped mould if you have one.
3. Spread the prepared sauce evenly.
4. Place the capsicum hearts.
5. Sprinkle the cheese and oregano on top.
6. Leave it for 10 minutes until it is risen.
7. Bake in the pre-heated oven for 15 minutes. ( 250 degrees )

Note: The time and temperature depends on the type of oven used. Check it out.

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Dozza / Pizza Dosa 

Pizza Cups 

Pizza Swirl Bread

BEET HEARTS SALAD ( Valentine Day Special )

This salad is perfect for your Valentine Day Menu. I have used arugula but you may use any kind of salad greens. The roasted walnuts definitely add a lovely flavour to this salad.

Ingredients:
Beetroot ... 1 large
Arugula ...  half bunch (about 1 cup)
Carrot .... 1 small (cut into thin juliennes-  I used a cutter )
Cabbage ..  1 cup (shredded into thin long strips )
Buffalo Mozzarella .. broken into pieces (about 1/2 cup )
Roasted walnuts ... few

For the Dressing:
Balsamic vinegar ... 1 tbsp
Honey .................. 1 tbsp
Olive oil .............. 1 tbsp
Salt .................  2-3 pinches as needed
Black pepper powder... 1/8 tsp

Method:
1. Boil the beetroot. Peel it and cut it into thin slices. Using a heart shaped cutter cut out the hearts.
2. Break the leaves of arugula and immerse them in ice water.
3. Shred the cabbage and carrot into thin strips and immerse in ice water.
4. Roast the walnuts in a pan and break them into pieces.
5. Pour the dressing ingredients in a bottle and shake them well or whisk them in a bowl.
6. Place the salad ingredients in a serving plate in layers and place the beetroot hearts on the salad.
7. Break the buffalo cheese and spread it over the salad.
8. Pour the dressing over the salad and garnish with walnut pieces.

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Check out other Valentine Day Recipes:

Heart Shaped Cashew Nut Cookies

Strawberry Baked Yogurt

Coconut Hearts

PANEER HEARTS PASANDA / STUFFED PANEER HEARTS (Valentine Day Special )

I have been wanting to try out this recipe since a long time. Since it is Valentine week I thought of giving it a try with paneer hearts. It turned out very delicious and just like the way hubby dear likes his curries, non spicy. I also made heart shaped rotis to go with the theme.

Ingredients:
Paneer ... 400 gms
Cashewnuts .... few
Cream ....... 2-3 tbsps
Raisins ..... few
Onions .... 2 medium sized
Tomato puree ... 3-4 tbsps
Ginger .......... small piece
Garlic .......... 2-3 cloves
Coriander powder ... 1 tsp
Cumin powder ....... 1/2 tsp
Red chilli powder .... 1/4 tsp
Turmeric powder ..... 1/8 tsp
Garam masala powder .. 1/2 tsp
Corn starch ... 1 tbsp
APF / maida .... 1 tbsp
Tomato ketchup ... 1 tbsp (you can also use chilli sauce or mint chutney instead)
Salt
Oil

Method:

Grind the onion, ginger garlic to a paste and saute in a pan with 2 tbsps of oil until the water dries up and the colour changes.

Add the tomato puree, salt and spice powders except garam masala which will be added towards the end.

Add a cup of water and simmer for a few minutes and set aside.

Cut the paneer into thin slices and using a heart shaped cutter cut out the hearts. Crumble the cuttings and save them for the stuffing.

Mix finely chopped raisins, crushed cashews to the paneer crumbs and for flavouring mix the ketchup , salt and desired spice powders.

Stuff the filling between the paneer hearts.

Make a batter with corn startch, maida and salt to a thin consistency.

Dip the stuffed paneer hearts in the batter and fry lightly keeping the colour white.

Drain them and set aside until serving.

Now place the gravy pot back on the gas and add the cream and little more water as per your gravy preference. Add the garam masala powder and simmer for half a minute.

Just before serving take the gravy in a dish and place the paneer hearts . Garnish them with crumbled paneer and cream.

Serve with heart shaped rotis.

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Some other Paneer recipes you may like:

Methi Malai Paneer

Shahi Malai Matar Paneer

Paneer Cutlets

FISH HEAD CURRY WITH RAW MANGO

During summer season we enjoy the tangy curries with raw mangoes added to them. Try out this fish head curry. You can use any fish that is available like Surmai. I have used a Brazilian fish called Pintado. The head of this fish is really nice and chunky and is perfect for making soups and curries.

Ingredients:
Fish head ... 1 or 2 (depending on the size)
Raw mango .. 1 small (peeled and cut into big pieces)
Onion ....... 2
Green chilli .. 1-2
Garlic ........ 1 tsp (crushed)
Ginger ..... 1 tsp (grated)
Coriander leaves .. handful
Curry leaves ... few
Mustard seeds ... 1 tsp
Turmeric powder ... 1/2 tsp
Coriander powder .. 1 tsp
Red chilli powder ... 1/4 tsp (add more if you like )
Garam masala powder .. 1/2 tsp
Oil ... 3-4 tbsps

Method:
1. Wash the fish head and cut it into pieces. Marinate with salt and turmeric powder.
2. Heat oil in a pan and add the onions. Fry until golden brown in colour.
3. Now tip in the ginger, garlic and green chillies. Add half a cup of water and simmer.
4. Blend it using a hand blender or a mixie.
5. Now add the fish head and the spice powders except garam masala.  Saute it for a few minutes.
6. Add the raw mango pieces and one cup water. Check the salt and add carefully as the fish head already is marinated with it.
7. Finally add garam masala and coriander leaves and simmer until done. If you want more gravy then add water accordingly.
8. When the curry is ready add the tempering of mustard seeds and curry leaves.

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You may also like:

Fish Head Stew

Kerala Fish Head Curry

Bengali Fish Head Pulao

HERBED GARLIC TOAST

Herbed garlic toasts make make a perfect accompaniment with soups and pastas or even to munch like a snack. You can use any bread available. I have used Pane Siciliano which I baked at home and will be posting the recipe soon. Here I have used dried herbs but you can also use fresh ones if available.

Ingredients:
Bread .... 6-8 slices
Garlic .... 1 tbsp (crushed)
Basil ..... 1 tsp
Oregano .. 1 tsp
Mint ........ 1/2 tsp
Butter ..... 2 tbsps
olive oil ... 2 tbsps
Salt ........ to taste

Method:
1. Mix all the ingredients in a small bowl.
2. Spread them on the bread slices.
3. Bake them in a pre-heated oven at medium temperature for 8-10 minutes.
4. To give a crispy crust on top you can light the grill if you have it in your oven.

Note: The time may vary a little depending on the size of the oven. Mine is a huge one. Smaller ovens it may be done in 5-7 mins. Just keep a check.

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Garlic Bread Fingers

Garlic Bread Knots

Bread Pizza 

APPLE SALAD WITH CITRUS DRESSING

Try out this crispy apple salad with citrus dressing. You will surely love it.

Ingredients:
Apples .... 2
Tangerines ... 3
Celery ........ 1 stick
Sour cream .... 2 tbsps
Mayonnaise .... 2 tbsps
Honey ............ 1 tbsp (you can also use 1 tsp sugar instead )
Salt .......... 2 pinches

Method:
1. Extract juice from 2 tangerines and peel the remaining one and keep the pulp aside.
2. Cut the apples into small bite size pieces. Soak them in the tangerine juice.
3. Wash and cut the celery into thin slices. (you may skip the celery if you don't have )
4. Mix all the other ingredients together to make the dressing.
5. Remove the apple pieces from the juice into a bowl.
6. Stir in the dressing and add the diced celery and tangerine pieces.
Serve chilled.

PITA BREAD ( Middle Eastern Bread )

This is a Middle Eastern bread which is usually served with dips like Hummus, Baba Ganoush . Pita pockets with Falafel make a delicious snack too. You can make the pitas plain or with Zaatar flavour. Pita bread is easily available in the supermarkets these days but nothing can beat the home made ones. It is very easy process and you can make the breads and store them too. They stay good for about a week in the refrigerator. You may even freeze them for later use.

Ingredients:

Flour / maida ......  3 cups

Yeast ................. 1/2 tsp

Warm water ...... 1/2 cup

Olive oil .......... 1 tbsp 

Zaatar .............. 1 tsp for each pita (see the link at the end of the post for home made zaatar)

Salt ............. 1/2 tso

Sugar .......... 1 tsp

Method:

1. Take the flour in a big bowl.

2. Make the water lukewarm. Spoon in the sugar and sprinkle the yeast on top without stirring. Leave in a warm place for 5-7 minutes or until it is frothy.

3. Make a well in the flour and slowly mix the yeast. Add the salt at this stage and also the oil.

Knead to a soft dough adding a little more water.

4. Place the dough in a bowl covered with a cling film or a foil until it is risen and is double in size.

5. Knead the flour again with light hands and divide into 6 or 8 equal size  portions depending on your preference. 

6. Meanwhile pre-heat the oven placing a greased baking tray inside. 

7. Roll out the pita using a little olive oil for rolling. If you want Zaatar pita then you sprinkle the zaatar powder and a little olive oil on the top surface and spread evenly. 

8. Place the rolled pitas on the hot baking tray and bake for 10 minutes on each side.(high temperature of your oven )

9. For zaatar pitas you can light the top grill and keep for a few minutes to give a lightly roasted texture.

10. For the plain pitas what you have to do is holding them with tongs, flip them on the gas flame a couple of times to get the perfect colour and texture.

Note: If you want to make pita pockets just cut the plain pitas into 2 halves and fill them with falafels,and the required ingredients. Check out the links given below how to make them.

Hummus

Zaatar

Falafel 

Pita Pockets

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Whole Wheat Flour Yeasted Bread

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MINTY WATERMELON SALAD

Nothing can be more refreshing than this cool salad on a hot day in summer. As the watermelon is quite juicy and filling, a bowlful of it can really make a light lunch specially when you are dieting. Select the small  watermelon which is usually seedless.  The ingredients can be adjusted as per your taste. You can also add chaat masala if you like.


Ingredients:
Watermelon .... 1 (small and seedless variety )
Mint leaves ... few
Lemon juice .. 1 tbsp
Salt ........... 1/2 tsp
Roasted and crushed cumin seeds .. 1/2 tsp
Red chilli flakes or crushed black pepper .. a pinch

Method:
1. Cut the water melon into half.
2. Scoop out small rounds or cut it into pieces. You can make zig zag cuts on the rim of the water melon using a sharp knife.
3. Add few mint leaves.
4.Sprinkle all the mentioned ingredients for flavouring and toss lightly.
5. Fill the salad in the water melon shell.
Serve chilled.

Check out the video on YouTube: