Bread Disc Pizza

I usually make pizza bread as a snack, but one day I got into the mood to try something different. I had seen vegetable discs somewhere, so thought of creating those with a pizza filling. It is quite easy to make and takes little time in case you ever need a snack or need to whip up something fast for unplanned guests.

Prep time: 15 minutes
Cooking time: 30 minutes
Servings: 4

Ingredients:

• 16 slices of bread (for 8 discs)
• 1/4 cup onion, chopped
• 1/4 cup green bell pepper, chopped 
• 1 jalapeno, sliced
• 1 cup mozzarella cheese
• 1/2 cup pizza sauce (store bought)

Directions:

1. First you need two bowls. One should be bigger than the other (you may also use a cookie cutter). Preheat the oven to 350 degrees F.
2. Cut all 16 slices with the larger cutter. Then, cut 8 breads with the smaller shaped cutter in round shaped slices so that you get a ring shaped crust. (See the pictures below)
3. Apply pizza sauce on the 8 big round slices. Place the crust rings on top of the large round slices.
4. Spread cheese on the pizza sauce. Then, sprinkle the chopped green pepper and onion. Place a jalapeño on top. (Note: you may use toppings of your own choice.)
5. Place all the rings in a tray and place the tray in a preheated oven at 350 degrees F for about 5 to 7 minutes or until the rings are golden brown.
6. Pizza disc are ready to serve, serve them hot.

I used two small bowls. One is a little bigger than the other one.

Cut the round discs with big bowl

Cut half the round discs with small one

 

Apply the pizza sauce, then put the ring on top

Place the ring on top

Before baking it should look like this

Stuffed Bread Rolls

It is relatively straightforward and quite easy to make stuffed bread rolls. You may use different kinds of stuffing to make the rolls. For example, you may use paneer stuffing, green peas stuffing, potatoes stuffing, chili paneer stuffing or even pizza stuffing. The desired ingredients are stuffed inside the bread, rolled and shallow fried, or baked. In this recipe I used potato stuffing because my husband loves potatoes.

Prep time: 10 minutes
Cooking time: 20 to 25 minutes
Servings: 4

Ingredients:

• 16 slices of bread
• 2 cups potatoes, boiled and cubed
• 1 small onion, chopped
• 2 green chilis, chopped
• 1/2 teaspoon ginger, minced
• Pinch of turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon amchur/ dry mango powder
• 2 tablespoon fresh green coriander leaves, chopped
• 1/2 teaspoon garam masala
• Salt to taste
• Oil as needed
• A little water

Directions:

1. Steam the potato cubes until they are cooked. Then, mash them.
2. In a pan, add one tablespoon oil on medium heat. Sauté the onion until it is light brown.
3. Add the chili powder, garam masala, turmeric powder, amchur powder, green chili, ginger, salt and chopped coriander leaves and mix well.
4. Add in the mashed potatoes and turn off the stove letting the mixture cool down. Divide the mixture to 16 equal balls and make them oblong or oval shaped balls. Set aside.
5. Trim the edges of the bread and roll the slices individually to flatten them. Place one ball towards an end and begin to roll. Stick the edges together and seal the inner filling by applying a little water on the corners of the bread. Heat oil in a pan and shallow fry them until they are golden brown. 
6. Serve the bread rolls with green and sweet chutney.

Bon Appétit!

Roll the bread with rolling pin:

Potato stuffing:

 

Place the ball on bread:

Make the roll:

Matla Undhiyu (Umbadiyu/ Ubadiyu)

Matla undhiyu is a very popular entree in the southern part of Gujarat. It is also known as umbadiyu or ubadiyu. The dish is comprised of vegetables, which are steam cooked in a traditional matla (clay pot). The deliciously rich veggies are usually enjoyed in winter. Surti papdi and tuvar lilva are required to prepare the veggies and they are only available during the winter months. Here in America, I've made matla undhiyu using a gas stove. If you'd like to buy a matla, it is available via Amazon.

Prep time: 30 to 40 minutes
Cooking time: 50 to 60 minutes
Servings: 4

Ingredients:

• 2 sweet potatoes
• 8 small red potatoes
• 1-1/2 cup purple yam (ratalu)
• 2 cups surti papdi
• 1 cup surti lilva dana
• 1 cup tuvar lilva dana
• 4 small eggplants (optional)
• 8 to 9 green chilies
• 2 inch piece ginger
• 1 tablespoon ajwain
• 2 tablespoons oil
• Gram flour sev to sprinkle
• Salt to taste
• Few cabbage leaves
• Green chutney (check my blog for recipe)
• Garlic chutney (check my blog for recipe)
• Kotha chutney (check my blog for recipe)

Directions:

1. Wash and peel the sides of surti papdi, but leave it whole and don't cut.
2. In a food processor, add chopped tuvar lilva, surti papdi lilva, green chili and ginger. Don't make it into a paste - roughly chop. Mix it with surti papdi and one tablespoon oil.
3. Cut the small potatoes in two pieces. Then, cut the sweet potatoes to the same size.
4. In the variation, I didn't use eggplant, but you make two cross silts on the small eggplants prior to adding them in step 5. I used frozen purple yam.  You may use frozen or fresh - depending on availability.
5. In a bowl, add cut potatoes, sweet potatoes and purple yum. Add salt, ajwain and one tablespoon oil. Mix together very well.
6. Wash the matla under tap water and arrange some cabbage leaves on the bottom and sides of matla.
7. Add half of the surti papadi mixture as the first layer, then add the potato, sweet potato and purple yam mixture. 
8. Add the other half of the surti papdi mixture on top.
9. Cover it all with cabbage leaves.
10. Put the clay lid on the matla and seal the lid and matla with flour paste so the moisture stays in.
11. Cook on the stove for 45 to 50 minutes in medium high heat.
12. Remove the seal with a knife and open the lid. The undhiyu is ready to serve. You may keep the pieces whole or traditionally mesh everything (I kept it whole).
13. Add green chutney, garlic chutney and kotha chutney on the undhiyu. If you like, you may also drizzle sesame oil on top.
14. Sprinkle some sev and serve hot.

Kotha Chutney

Kotha chutney is made from its namesake, a fruit known as kotha. Kotha is also known as, "wood apple." In Rajasthan, kotha chutney is very popular and in Gujarat it is used to accompany the traditional dish known as undhiyu/umbadiyu. I made this chutney from dry kotha powder since it is not available in America. The chutney is very easy to make with a few simple ingredients.

Prep time: 5 to 10 minutes
Cooking time: 5 minutes
Servings: 4

Ingredients:

• 2 tablespoons dry kotha powder
• 1 tablespoon grated gol/ jaggery/ gud (optional for sweetness)
• 1-1/2 teaspoon cumin seeds
• 1 medium red capsicum
• 1-1/2 teaspoon red chili powder
• Salt to taste

Directions:

1. In a mixer, add red capsicum (cut the stem), cumin seeds, red chili powder, gol, kotha powder and salt. 
2. Add a little water (2 tablespoons) and blend it in the mixer. 
3. Chutney is now ready to serve.
4. Serve with matla undhiyu or any Indian meal. Also works well with any kind of chaat.

Chili Paneer Pinwheel

Chili paneer pinwheels are a great party treat for an appetizer or finger food. They are relatively easy to make and provide for an interesting twist on an Indian snack. You may make different kinds of pinwheels using the same dough. For example, a samosa pinwheel or green peas pinwheel. You may make pinwheels out of any vegetables. They are a mouthwatering snack!

Prep Time: 10 to 15 minutes
Cooking time: 25 to 30 minutes
Servings: 4

Ingredients:

• 1 frozen Crescent dough roll (8 oz.)
• 1 cup paneer, crumbled or shredded 
• 1/3 cup red bell pepper, finely chopped
• 1/3 cup green bell pepper, finely chopped
• 1/3 cup onion, finely chopped
• 1/4 cup green coriander leaves, chopped
• 1/2 teaspoon garlic, chopped
• 1/2 teaspoon ginger, chopped
• 1/2 teaspoon green chili, chopped
• 2 teaspoon soy sauce
• 1 teaspoon chili sauce
• 1/2 teaspoon red chili flakes
• 1/4 teaspoon ground black pepper
• Cooking oil spray
• Salt to taste

Directions:

1. While going through steps 2 through 6, preheat the oven to 350 degrees F.
2. For the stuffing, in a bowl, add all of the above-mentioned ingredients except for the cooking oil spray. Mix well and keep aside.
3. On a wooden surface, place the crescent roll and flatten it out with a rolling pin. 
4. Add the chili paneer stuffing in the center and spread evenly. 
5. Next, roll the dough gently with the stuffing. Slice the roll into 1/4 inch thick pieces.
6. Take a baking tray and spray some oil over it. Place the chili paneer rolls in the tray about one inch apart.
7. Bake the pinwheels in the preheated oven for about 20 minutes or until golden brown.
8. Serve hot.

Note: If you cannot find crescent roll dough, then you may use puff pastry dough sheet as an alternative.

Photo of Crescent roll used:  

Alternative puff pastry sheets:

Sada Dosa (South Indian Recipe)

Dosa, a crisp and thin crepe made of rice and urad dal batter, is an extremely popular dish in south India. Making a homemade dosa involves three simple stages with the batter: soaking, grinding and fermenting. You may make different kinds of dosas with the same batter. For example, a masala dosa, mysore masala dosa, paper dosa, cheese dosa, paneer dosa etc. You can do numerous dosa variations by using few simple additional ingredients.

Soaking time: 4 hours
Fermentation time: 6 to 7 hours
Prep time:  15 Minutes
Cooking time: 30 to 35 minutes
Servings: 4

Ingredients:

• 1-1/2 cups parboiled rice
• 1/2 cup urad dal (split black urad dal)
• 1 teaspoon fenugreek seeds
• Oil and ghee for frying
• Salt to taste

Directions:

1. Soak urad dal and fenugreek seeds in water for 4 hours and then drain. At the same time, soak  rice in water for 4 hours and then drain.
2. Blend the urad dal and fenugreek seeds together in a mixer until you have a smooth paste-like consistency. Add water little by little, as required.
3. Blend the rice in a mixer adding a little water, as required.
4. Combine both pastes together in a bowl, cover it and keep aside to ferment (6 to 7 hours).
5. Once the batter is fermented, add salt to the batter and mix it well. Thin with water, if necessary, before proceeding.
6. To make the dosas, set a griddle or cast iron skillet over medium heat and brush with 1 teaspoon of oil.
7. Ladle 1/4 cup batter in the center of griddle, using the bottom of ladle, and quickly spread the batter outward in a circular motion to a diameter of about 7 to 8 inches. Drizzle oil or ghee over the top.
8. Leave the dosa batter to brown gradually until the outer edges begin to look dry. Cook on one side only. With a spatula, carefully loosen the dosa from the griddle. The bottom should be crisp and browned.
9. Continue making dosas, one at a time.
10. Serve hot with coconut chutney, sambar and aloo bhaji on the side.

Check out the recipes for Coconut Chutney, Sambar and Aloo Bhaji on my blog!

Dosa with chutney, aloo Bhaji and sambar:

Sada dosa

Badshahi Khichdi

Khichdi, a dal and rice medley cooked with spices is a simply, yet cozy, meal - great during the winter. Badshah khichdi, literally translated to mean a king's version, is the same khichdi, but cooked with layered cabbage and vegetables similar to lasagna. While this recipe involves a lot of ingredients, it is rather simple and much may be done while the rice and dal are cooking. I learned this dish from one of my friends (Vandana). You may eat this khichdi as it is or it may be served with yogurt. Enjoy!

Prep Time: 15 minutes
Cooking Time: 45 minutes
Servings: 4

Ingredients:

For Khichdi:

• 3/4 cup toovar dal
• 3/4 cup rice
• 3 tablespoons ghee
• 1/4 teaspoon turmeric powder
• Salt to taste

For Cabbage Vegetable:

• 8 cups cabbage
• 2 teaspoon green chili paste
• 1 teaspoon ginger paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1/2 teaspoon dhanajeera powder
• 1/2 teaspoon garam masala
• Salt to taste
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• Pinch of hing (asafoetida)
• 2 tablespoons oil

For Mixed Vegetables:

• 4 cups frozen mixed vegetables (or you may get fresh vegetables: corn, green peas, carrots and string green beans)
• 2 teaspoons green chili paste
• 1 teaspoon ginger paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1/2 teaspoon dhanajeera powder
• 1/2 teaspoon garam masala
• Salt to taste
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• Pinch of hing (asafoetida)
• 2 tablespoons oil

For Tempering the Khichdi:

• 1 teaspoon ghee
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• Pinch of hing

Garnishing:

• Fresh green coriander leaves, chopped
• 4-5 green chilies cut into pieces about 1-1/2 inch long and fried

Directions:

1. Clean, wash and soak the rice and toovar dal in water for 15 minutes. Drain and keep aside.
2. In a pressure cooker, add dal, rice, salt, turmeric powder, ghee and about 3 cups of hot water. Mix well and pressure cook for 4 whistles. (Allow the pressurized steam to escape before opening the lid)
3. In the mean time, prepare the vegetables while the khichdi is cooking. For the cabbage, heat oil in pan and add mustard seeds. When they start crackling, add cumin seeds and hing. Then, add the cabbage, all the spices except salt, chili and ginger paste. Mix it well and when the cabbage is half cooked, add salt to it and mix. Do not overcook the cabbage so as to keep it a little crunchy.
4. For the mixed vegetables, follow the same procedure as #3. Heat oil in a pan and add mustard seeds. When they start crackling, add cumin seeds and hing. Then, add the mixed vegetables, all the spices except salt, green chili and ginger paste. Mix it well and when vegetables are half cooked, add salt to it, continue to mix and cook.
5. In a pan with oil, fry the green chilis with a sprinkle of salt and dhanajeera powder and mix.
6. Now, to assemble the dish I used a fluted bakeware mold. If you don't have one, you may assemble it in any transparent dish or bowl. First, grease the mold. Then, make the first layer of cabbage (1/2 of the portion). Second, a mixed vegetable layer (1/2 of the portion). Third, a 1/2 layer portion of khichdi. Repeat the same procedure again for layers four to six. 
7. In a small pan, heat ghee. Then, add mustard seeds and when they start to crackle, add cumin seeds and hing. Pour the tempering onto the khichdi. Press with a spatula.
8. Lastly, put a plate on top of the mold and flip it over so the plate is on the bottom. Remove the mold and serve hot with green chilies and yogurt or raita!!! Enjoy!

Mold