Aloo Mazedar

This is a simple curry where potatoes are slow cooked with spices in one pot. 

Serves 4 to 6Category - Lunch/ Dinner

Oil - 4 to 5 Tbsp

Cinnamon - 1 stick

Bay leaf - 1

White Potatoes - 5 small, cubed 

Onions - 1 finely chopped

Tomato Purée or Marinara Sauce - 1/4 cup

Red chilli Powder - 1tsp (adjust to preference)

Dhaniya Powder - 1tsp

Jeera Powder - 1tsp

Turmeric powder - 1 pinch

ginger garlic paste - 1tsp

Green Chili - 2 finely chopped (Optional)

Salt to taste

In a wok heat oil, add the whole garam masala. After few seconds add the potatoes. Cook for few minutes and later add the onions. Sauté till the onions turn soft, at this point add the tomato purée and cook further. for few minutes. Later add all the spices including ginger garlic paste and salt. Cook this till the oil floats. Add 1/2 cup water and cover the wok. Cook till the potatoes are fully cooked. Lastly add the green chillies and cover the wok for few more minutes and serve with your favorite side of rice/breads.

Vegetable Kadai - Instant Pot Recipe (One Pot Meal)

Veg Kadai needs no introduction, every Indian would know about this curry. This consists of a simple blend of spices. Goes well with rotis or any kind of Indian bread. And good for fried rice, jeera rice too!

Serves 4 to 6
Category - Lunch/Dinner

Onions - 2 (Finely chopped)
Bell peppers - 2 (Finely to medium chopped, can use colored peppers too)
Carrots - 4 (Finely chopped)
Beans - 1 cup (Finely chopped)
Peas - 1 Cup (Fresh/Frozen)
Potatoes - 2 (Finely to medium chopped)
Tomato puree - 2 cups (Add a few cashews while blending)
Ginger garlic paste - 2tsp
Oil - 2tbsp
Red Chilli powder - 1tsp (Adjust according to your spice level)
Coriander powder - 2tsp
Cumin powder - 1tsp
Gram masala powder - 1/4tsp
salt to taste
Water - 1/4 to 1/2 Cup



Switch on the IP on Sauté mode with normal, once its hot add the oil, onions n bell peppers, sauté for ten minutes or till the peppers turn a bit soft. Later add all other veggies and tomato puree, mix well. Let it cook further for five minutes. Now add the ginger garlic paste, all the spice powders... mix well after five minutes add the water n put on the lid, hit cancel button. Hit the manual mode high pressure for 5 minutes, sealing position.... Here we are doing five minutes since all veggies n masalas are a bit uncooked n this will cook perfectly at 5 minutes!

NPR after ten minutes. Open lid add salt to taste n adjust water n while doing this turn the sauté mode for five to ten minutes or until the required consistency! Just before serving add a small dollop of butter/ ghee for that extra richness (just like the restaurant style).


(Pressure cooker method - Follow the same exact steps using a pressure cooker base and at the end cook for two whistles.)

Black Eyed Peas Curry - Instant Pot

This curry is such a breeze to make it in the IP. Also this curry can be made with zero oil, suitable for weight watchers and is healthy too.

Category - Entreé / Lunch / Dinner

Serves 6 to 8

Black eyed peas (Dry) - 2 cups

Salt to taste 

Dry methi leaves (Kasuri Methi) - 1tsp (Optional)

Butter - A dollop (Optional)

Grind the following to a paste using a blender - 

Onion - 1 (Peel n roughly chopped)

Tomato - 2 Large 

Red chilli powder - 1/2 to 1tsp (Adjust accordingly)

Turmeric Powder - 1/4tsp

Dhaniya Powder - 1tsp

Jeera Powder - 1/2tsp

Ginger - 1/2 inch

Garlic - 4 Pods

Place the rinsed beans to the IP Liner and pour water two inches above it. Close the lid n set it to Manual High 10 minutes, Sealing position and follow to hit the timer option, put the timer to 1 hour. 

NPR!

Once its cooked, open the lid. Transfer the excess water to a bowl, save this for later. 

Next add in the paste (Masala). Hit the steam mode, High pressure n Normal should be the reading!

Add salt to taste and allow it to cook for ten to fifteen minutes (Consistency should build by then). Adjust the consistency by using the saved stock. 

Lastly add Dry methi n butter.  Switch off the IP and close the lid for couple of minutes. 

Ready to serve with Rice, Roti, Dosa.

Stuffed Baby Eggplant Masala (Curry) IP Version

This gravy is an authentic recipe from the south.

Serves 4 to 6
Category - Breakfast / Lunch / Dinner 

Baby eggplants - 5 to 6 (wash throughly and pat dry)

Oil - 3tbsp

Curry leaves - A few (Optional)

Dry roast separately -  

Whole dry red chillies - 4 (You can add red chili powder instead)

Poppy seeds - 1tsp

Peanuts - 2tsp

Ground to smooth paste - Add little water only

Onion - 1

Garlic - 2 pods

Ginger - 1 inch

Tomato - 1

Coconut - 2tbsp

Tamarind paste - 1 to 2 tsp

Jaggery / Brown sugar to taste

Salt to taste

Garam masala powder - 1tsp

Also Add the dry roasted red chillies, peanuts & poppy seeds.

Slit the eggplants to four sections keeping the steam intact. Fill the ground paste in between the slit eggplants n place them inside the IP liner. Pour the excess masala on the eggplants along with half cup water. Set the IP to Manual low pressure 5 minutes , The vent in sealing position. NPR.Enjoy the curry with plain white rice or dosa or chapatis.

Stuffed Eggplant Masala (Curry)

Dal Makhani (Dhaba Style)

How many of you love dal makhani?  This is typically dhaba style one!

Category - Lunch / Dinner
Serves - 4 to 6

Whole masoor dal or whole brown lentils - 1 cup (soaked 2 hours in water)

Red chori beans - 1/4 cup (soaked in water for 2 hours)

Onions - 1 chopped
Tomatoes - 1 finely chopped
Ginger garlic paste - 2tbsp

Red chilli powder or paprika - 1/4 to 1/2 tsp, adjust accordingly

Green chillies - 1 to 3 slit lengthwise, adjust accordingly

Curry masala powder - 1/4tsp (optional)

Coriander n cumin powder - 1bsp
Turmeric - 1/4tsp
Oil or butter - 3tbsp
Salt to taste
Fresh cream - 2tbsp (optional)
Kasuri methi - 1tbsp

Method -

Rinse the soaked beans together, strain n add only beans to the ip.
Now add fresh drinking water, about 3.5cups. Manual high pressure 10 mins. NR.

Once beans are cooked, remove the beans n separate the stock...

Turn the ip to sauté mode, add oil or butter, onions, let it turn pink add in the ginger garlic paste, let it brown a bit, keep stirring in between.

Once the onions are brown add green chillies n chopped tomatoes, after three minutes add in coriander n Cumin powder, red chilli powder, curry masala, turmeric. Sauté for about five mins or till oil separates. 

Add the cooked beans, mix n use the back of the ladle to mash lightly the dal. Add required stock(reserved) adjust the curry consistency, add kasuri methi...Let it cook for ten mins on low, add salt n water if required. Garnish with fresh cream.

Serve hot with your favorite Indian bread. N some onions!

Mango Chutney

Mango chutney is a tangy chutney, perfect to accompany white rice.

Serves - 4 to 6
Category - Lunch / Dinner

Raw green Mango - 1 (Finely Shredded)
Green chillies - 4 to 5 (Adjust to taste)
Coconut scrapings - 1/4 Cup
Turmeric powder - 1/4tsp
Coriander leaves - A few
Salt to taste
Oil - 4tsp
Mustard seeds - 1tsp

In a blender add mango, chillies, coconut, salt, coriander, turmeric, blend for a minute (Do not add water).  Keep aside.

In a wok heat the oil, add mustard seeds, after they pop add the blended mixture. Sauté the mixture for ten mins on low flame. Switch off the flame and serve hot with white rice.

Gowda's style Pulao

I learnt this flavorful pulao from a gowda friend, so I have named this "Gowda's Style Pulao".


Serves 4 to 5

Category - Lunch / Dinner

Cinnamon - 1 inch, 2 Pieces
Cloves - 4
Elachi / cardamom - 3 to 4
Bay leaf - 3
Turmeric - 1/4tsp
Shahi Jeera - 1/4tsp
Green chillies - 12 to 15 adjust to taste (Slit lengthwise)
Onion - 1/2 (Thinly sliced)
Tomato - 2 to 3 (Finely chopped)
Mixed veggies - 1Cup (Carrots, beans, potato, green peas; chop accordingly)
Methi leaves / Kasuri Methi - 3tbsp
Mint leaves - 1 sprig ; finely chopped
Coriander leaves - A handful , finely chopped
Lemon Juice - 1 tsp (Optional)
Basmati rice - 2Cups (Soaked in water for 1 hour before cooking, must rinse before soaking)
Oil - 8 to 10tsp


Grind to smooth paste, the following - (Add very little water)
Coconut - 1/2Cup
Nutmeg - 1/8tsp
Marathi Moggu - 2
Cinnamon - 1/2 inch one piece
Jeera - 1tsp
Cloves - 2
Elachi / cardamom  - 1
Fennel - 3/4tsp
Poppy seeds - 2tsp (Soak in warm water for 1 hour)
Ginger - 2 inches
Garlic - 5 to 7


In a cooker base add oil, once heated add the cinnamon, cloves, elachi, bay leaf, turmeric, shahi jeera and green chillies let it splatter, later add onions let it turn transparent, now add in the coriander, methi and mint. After two minutes add in the tomatoes, cook till mushy. Add the ground paste, cook till oil separates. Add the veggies sauteé for 5 minutes. Now add the soaked and drained rice. Sauteé well for five to ten minutes. Add 3 cups water and salt to taste, let the water start to boil, simmer and close a lid. Cook for about 15 to 18 minutes or till cooked, on low flame. Serve hot with raita.

Bhel Puri Chutney - A spicy green chutney used in chats

Serves one cup

Green chillies - 10 to 15 (adjust to taste, can add up to 20 for a spicy version)
Jeera - 1tsp
Coriander - A big handful
Mint - A handful
Black peppercorns - 2 to 3
Chat masala - 1tsp
Water as needed
Salt to taste

Place all the above ingredients into a blender and blend to smooth chutney consistency paste. Transfer the mixture to a clean dry air tight container and store it in the refrigerator. Just before using the paste add little water and use.

This chutney can be used in any chat preparations such as Bhel puri, Sev puri, etc.

Vegetable Biryani - cooked in pressure cooker

Vegetable biryani, pressure cooker method is easy and also saves time. Good for potlucks too.

Serves 6 to 8

Category - lunch / dinner

Soak 3 cups of basamati rice in plenty of water. (Rinse several times before soaking). I soak my rice for one hour, before cooking!

In a cooker base add 2 ladle full of oil, once it's hot add 6 cloves, 2 one inch cinnamon sticks, 2 elachi, 2 bay leaf. After 10 sec add one thinly sliced onion, once this turns pink add 2 tbsp of ginger garlic paste, 10 leaves pudina (chopped), a tsp of kasuri methi, 5 green chillies (chopped). Sauté this till the onions turn light golden brown, next add in 3 large chopped tomatoes cook till mushy.

Next add 1 1/2 tsp red chilli powder or adjust, 2 tsp dhaniya powder, 1 tsp jeera powder, 3/4 tsp garam masala powder, 1/2 tsp turmeric. Add finely chopped coriander leaves.

Next add 1 big cup of mixed veggies such as carrots, beans, peas, potato, cauliflower, sauté for 10 mins. Drain the soaked rice n add to cooker n sauté for 5 mins. Later add 4 3/4cups water, salt to taste n cook for 1whistle on medium heat.

Open after few mins n serve with raita and lemon wedges.

Variations - You can replace half quantity water with coconut milk. Makes the Biryani more tasty.
Add any combination veggies also you can add hard boiled eggs....

How to remove tan at home / Detan at home

A lot of you have been asking me how to remove tan at home, so I thought to list a few home made natural packs. These packs can be used on any part of your body to remove the tan. I recommend you guys to apply these packs two times a week for effective results.

I - Besan n Yogurt Pack

Mix 2tbsp of besan along with 1/8 tsp of turmeric and add 1 to 2tbsp of home made yogurt. Apply this pack over the face and neck. Let it sit there for 20 to 25 minutes. Later rinse with cold water. Pat dry and don't forget to moisturize!!!

Increase the quantity depending on the area of application. This pack is used by most Indians from ancient times.


II - Rice Flour Pack

Combine a tablespoon of rice flour, which is readily available in the stores with water. End up with a thick paste. Apply this paste all over the affected, tanned area. Rinse after 20 minutes with cold water and moisturize! Best for all skin types.


III - Honey Mask

Mix honey with equal quantity of lemon juice and apply to the affected areas. Leave the pack for 30 to 45 minutes. You can also use plastic wrap and cover the pack for a while.


IV - Milk Mask

Milk is rich in lactose and this helps to remove tan easily. I prefer this milk mask for those who have dry and normal skin.

Take 2tbsp of raw milk to this add a couple drops of lemon juice. Apply this mixture with the help of a cotton ball all over the affected area, leave it for one hour. Reapply the mixture as needed if the skin drys out. Rinse with cold water.


V- Besan n Tomato Pack

Puree a small tomato in a mixie, separate the pulp and save the juice. To 2tbsp of besan add this tomato juice and 1/8tsp of turmeric powder. Apply a thick layer to the tanned area and rinse after 30 minutes. Moisturize later.

Since tomatoes doesn't suit all skin types, I recommend you guys to do a patch test before you use this mask. Suits mostly for oily skin.


VI - Almond Face Pack 

Soak 3 to 4 almonds for half hour in raw milk. Make a paste of the soaked almonds with little milk, add a tbsp of rice flour / besan and a pinch of turmeric powder.
Apply thick layer on the face / tanned area. Rinse after 20 to 30 minutes with cold water.


VII - Banana Mask

Mash a fully ripe banana, add a tsp of homemade yogurt and apply this mask on the affected area. Banana not only reduces the tan but also helps to have a healthy skin.

Karam Rotti - An authentic dish from the vysya's cuisine

This rotti can be served at tea time. Its spicy and crispy. Perfect to eat at anytime of the day.

Serves up to 10 Rottis

Category - Tea time Snack

Small Sooji / semolina / obbatt rava - 1Cup
Oil - 1/4 to 1/2 Cup
Water as needed to knead
Rice flour - 2 to 4tbsp
Green chilli paste - 1/2tsp adjust to taste
Coriander - 1 handfull, finely chopped
Salt to taste
Lemon salt - A pinch

In a mixing bowl add the sooji, oil and water and combine all and make a ball consistency, everything should hold together and there should be excess of oil floating. Keep it covered.

Soak the above mixture for 4 to 6 hours.

Later to the same dough after 6 hours, add rice flour (adjust to consistency), chilli paste, coriander and both the salts. This dough now should resemble to chapathi dough. Knead for 5 minutes.

Pinch small proportions of the dough and make balls and keep aside. Take a flat tawa / chapathi tawa and put one ball of the dough and spread thinly on the tawa and fry just like chapathis (on both sides) on low flame. The color should be light golden to deep brown. Fry to your preference. Plate the ready rotti on a plate, let it cool and then place them in an air tight box.

Serve these with tea or coffee at evenings.

Kurma for ghee rice

A spicy gravy to go with ghee rice.

Serves 4 to 6

Category - Breakfast / Lunch / Dinner


Diced or cubed Mixed vegetables - 1Cup (Carrots, green beans, potato and green peas)
Oil - 2tsp
Curry leaves - A few
Bay leaf - 1No.
Coriander powder - 1tsp
Salt to taste
Lemon juice - To taste

Dry roast the following and ground to fine paste using water -
Onion - 1/4
Tomato - 1 small one
Poppy seeds - 1tsp
Cashew nuts - 4 to 5No.
Garlic - 2 to 3 pods
Green chillies - 3No.
Red chillies - 3No.
Clove - 1No.
Cinnamon - 1 inch
Fresh coconut - 1/2 Cup
Coriander seeds - 1/2tsp
Coriander - 1 handsfull (Fry only for a few seconds)

In a pressure cooker base heat the oil, bay leaf and curry leaves, later add the mixed vegetables and sauteé for two mins. Now add the ground mixture, salt and little water. Close the lid and wait for the pressure. Just one whistle and your done. Release the pressure, check for the seasonings and consistency, adjust, add lemon juice and serve hot with Ghee Rice.

This gravy tastes good with Palak chapathi, Chapathi, Plain basmati rice and also with jeera-pulao.

Peanut chutney

Listing two different recipes of peanut chutney below, easy and yum!

Recipe I -
Peanuts - 1cup
Red chillies - 2
Small or regular onions - 50g
Fresh coconut - 1tbsp(optional)
Salt to taste
Mustard tempering - 1tsp

Heat a pan and dry roast peanut, red chillies, coconut and onions, separately. Add all these to a blender with some water and make a smooth chutney. Lastly add salt and add freshly made mustard tempering.


Recipe II -
Peanuts - 1cup (dry roast)
Green chillies - 4
Red chillies - 3
Tamarind paste - 1/2tsp
Kaddale pappu / chutney dal - 1/4cup
Coriander leaves - 1/2cup
Fresh coconut - 3tbsp (optional)
Salt to taste
Mustard tempering - 1tsp

Add all the above except mustard tempering to a blender. Add little water and ground to a paste. Lastly transfer to a bowl and add the tempering.


This peanut chutney tastes great with idlies and dosas and also can be served with other South Indian recipes.

My Nail Art Gallery (Nail art done by me)

The very popular Canvas Nail Art <3 <3 <3

Very Cute Butterfly Nail Art :)

Simple Flower Nail Art ;)

Another simple floral pattern!!!

Paneer Kati rolls

Kati rolls are nothing but Indian version of wraps.  Kati rolls can be stuffed with paneer, tofu, chicken, meat... and so on..... Here's my version of the "Paneer Kati rolls". These rolls can be served as an appetizer too, just cut the rolls into small bite size pieces.

Serves 8 or more rolls

Category - Lunch / Dinner

I - Ingredients for the rolls 
Wheat flour - 2 Cups
All purpose flour / maida - 1 Cup
Salt to taste
Oil - 4tsp
Water as needed.

In a big mixing bowl, combine all the above ingredients except for water. Mix throughly, add water slowly and start to knead by adding enough water. The dough should be little soft than chapathi dough.
Knead the dough for 5 minutes and keep it aside, covered.

After your stuffing and chutney is ready, take a small portion of this dough and roll into 1/4 inch thick discs. These discs can be rolled small or big depending on your preference. Roll all at once and fry them just like chapathis with oil.

II - Ingredients for the stuffing
Paneer - 500g or 1 big pack, small dices or bite size pieces
Onions - 2 Big ones, sliced thinly
Tomatoes - 2 medium ones, thinly diced
Green bell peppers / Capsicum - 1 medium, diced to bite size
Green chillies - 6 finely chopped
Ginger garlic paste (G&G) - 2tbsp
Turmeric powder - 1/4tsp
Red chilli powder - 1tsp,  Adjust to taste
Garam masala - 1tsp
dhaniya /  coriander powder - 2tsp
Jeera / Cumin powder - 1tsp
Kasuri Methi - 1tsp
Dry mint powder / fresh mint - 1tsp
Oil - 5tsp
Salt to taste

In a deep bottom thick pan heat the oil, add in the G&G paste, onions, green chillies and sauteé till the onions turn transparent. Next add in the tomatoes and cook these only for 3 minutes next add in all the dry powders including salt, mint & kasuri methi. Mix throughly and sauteé for 2 to 3 minutes. Next add in the Capsicum and paneer, put the flame on low and gently mix and cook for another 2 minutes. Make sure the paneer has been coated with all the masalas. Now the stuffing is ready.


III - Ingredients for Green chutney
coriander - 30g
Green chillies - 1 or 2 depending on your taste
Curd - 2tbsp

Blend all the above without adding any water. Transfer this chutney to a bowl and keep aside.

IV - Vinegar onions
Click on Vinegar onions link above to follow the recipe.


Now to make the "Kati rolls", place the wrap on a flat surface. Now start placing your stuffings horizontally and top it with some green chutney and vinegar onions add a pinch of chat masala too. From one end start rolling along the filling just like any other wrap. Serve immediately.

There are a tons of ways to make these wraps so feel free to play with the ingredients.

VARIATIONS -
Simply replace the paneer with tofu to make a vegan friendly roll.
You can make the stuffing with chicken or meat or even eggs.
For the wraps you can use only wheat flour and omit All purpose flour, totally works fine.
You can replace the green chutney with green chilli sauce / ketchup and it can be kids friendly too.

Oats Parfait / Breakfast trifle

Oats Parfait is a healthy breakfast bowl which includes oats, fresh fruits, dry fruits and some cornflakes. In other words its a breakfast trifle.

Serves, 2 single serving trifles

Category - Breakfast

Cooked Oats with honey / sugar & milk - 4tbsp (I used quick cooking oats here but you can use any of your choice.)

Fresh mango cubes - 4tbsp

Dried figs - 2, cut to bite size pieces

Cornflakes - 2tbsp (I used plain but you can use any of your choice.)

Spoon 1tbsp of cooked oats in a clean serving glass cup, next top 1tbsp of the mango cubes, next top one more tablespoon of oats, next 1tbsp of mango cubes, add 1tbsp of cornflakes and  lastly add the chopped figs. The breakfast trifle is now ready to be served.

Follow the above procedure to make another trifle using the remaining ingredients.

Variations - 

You can add any seasonal fruits of your choice and also you can add in your favorite nuts and dry fruits.

You can make these trifles and cover it with a foil paper and store it in the fridge for upto 3 days.
You can cook the oats with almond milk, soy milk, coconut milk, to make it vegan friendly.

  

Traditional sweets for any occassion

Be it any special or auspicious day, the first thing comes to mind on cooking is a Sweet. So here are a few recipes listing from my blog which can be prepared any day.

1) Besan Laddu - A simple sweet made from Besan.
http://meghustastebuds.blogspot.com/2012/06/besan-laddu.html


2)Moong Dal kheer - A different kheer with many health benefits.
http://meghustastebuds.blogspot.com/2013/10/moong-dal-kheer.html


3)Rava Laddu - Another traditional laddu from South India.
http://meghustastebuds.blogspot.com/2011/10/rava-laadu.html


4)Sandesh - A sweet Cottage cheese famous and available in Indian sweet meat stores.
http://meghustastebuds.blogspot.com/2013/10/sandesh.html


5)Beetroot or carrot halwa - A healthy version of sweet made with the goodness of beetroots or carrots. You can make it with half quantity of carrots and other half with beetroots.
http://meghustastebuds.blogspot.com/2012/05/beetroot-or-carrot-halwa.html


6)Apple halwa - Very different from the regular halwa's.
http://meghustastebuds.blogspot.com/2012/02/apple-halwa.html


7)Cream Burfi - A unique yet easy to make burfi.
http://meghustastebuds.blogspot.com/2011/01/cream-burfi.html

Royal falooda

This is a milk based cooling drink. This particular drink is famous on street food stalls. An easy peasy drink / dessert.

Recipe is mentioned in the picture below, so don't get lost!

Death By Chocolate Cake

Death by Chocolate Cake


Ingredients -

Sugar - 2 cups
Flour - 1 3/4 cups
Cocoa Powder - 3/4 cup [I used Cadbury's]
Baking powder - 1 1/2 tsp
Baking soda - 1 1/2 tsp
Salt - 1 tsp
Eggs - 2
Milk - 1 cup
Vanilla extract - 2 tsp
Oil - 1/2 cup
Boiling water - 1 cup


Method

Preheat oven to 175C.Grease and line two 9" round cake tins.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Recipe by - Ms.Jayashree Ramchandra, Bangalore

#dessert  #Cake  #chocolate  #deathbychocolate

Corn and Spinach Pizza

CORN & SPINACH PIZZA

Ingredients -

3 nos. pizza base
1 cup basic white sauce
½ cup chopped palak
2 flakes garlic finely chopped n sautéed in butter
½ cup steamed corn
¾ tsp pepper powder
Salt if needed
Morzzella and cheddar cheese grated

Method-

To prepare white sauce you will need 200 ml milk 1 ½ tsp butter 1½ tsp maida.
In a pan heat butter once melted add maida and sauté on low flame until the raw smell goes.
Switch off the flame now and add in milk and mix well. Again switch on the flame and keep stirring on low flame seeing to that there are no lumps formed add , salt and pepper powder till done.
To Proceed
To the white sauce you mix in chopped palak and adjust spice according to your taste.
On one pizza base apply 3 tbsp of this mixed sauce on the top of pizza base.
Add 2 tbsp steamed corn and chopped zuchini all over.
Add grated morzzella and cheddar cheese as your requirement.
Now bake this in a heated oven at 220 dg till done.
When the cheese is melted and the crust is slightly brown and crisp, then cut and serve, use seasoning of red chilli flakes and oregano.


Recipe by - Mrs.Sunitha Raghunath, Bangalore

#Pizza  #corn  #Spinach  #palak  #cheese