Weekend special home cooking

Chicken pizza   Ingredient  For Base All purpose flour  (maida) - 500 gms Active yeast - 1 sachets  (7 gm ) Salt - 1 tea spoon Sugar - 1 table spoon Olive oil - 1/2 cup For Topping Boneless chicken - 250 Gms Onion -  1 Capsicum - 1 Tomato - 1 Green chillies Corn Garlic  - 10 cloves Basil Oregano Chilli flake Pizza Sauce Mozzarella cheese  - 2 cup Cheddar cheese - 1 cup Olive Oil -  1 Tablespoon Method Dough for base 1.  Heat 1 cup water and 1 tea spoon sugar to lukewarm 2.  Add active yeast in water , put lid and leave for 5 mins 3.  Take flour in a big bowl or plate . 4. Add olive oil ,  salt and remaining sugar 5. Add yeast and make a dough 6. Add more water if needed 7. Once a soft dough is formed,  put it in big airtight container and keep in warm place for 2 hours 8. After 2 hours dough should rise to double Preparation for topping For toppings you can be as much creative as you want .  I  am using some ideas here you

Ingredients Prawn Noodles  Prawns cleaned -  250 Gms Carrot - 2 medium Beans -  100 Gms Cabbage - 100 Gms Capsicum  -  2 medium Egg noodles -  250 Gms Onion -  2 medium Garlic paste - 1 tea spoon soya sauce- 1 table spoon  red chilli sauce -2 table spoon  Green chili sauce -2 table spoon  Oil - 1/2 cup Salt to taste  Chilly Garlic Baby Corn Prawn Prawn cleaned - 750 gms Baby corn - 150 gms  Garlic paste - 1 table spoon red chilli paste - 1 table spoon  soya sauce- 1 table spoon  red chilli sauce -2 table spoon  Green chili sauce -2 table spoon  cornflour - 4 Table spoon Oil - 1/2 cup Salt to taste  Sesame seeds - 1 tea spoon  Method Prawn Noodles    Boil 2 ltr water in  a big pot  with 1 tablespoon salt and 1 tablespoon oil   Add noodles and boil for 7 to 8 minutes .  When al dente , drain in a strainer . Add cold water and strain again . Add 1 tablespoon oil and mix well  Chop vegetables in f

Keema Paratha is a meal in itself.  This is my take on Muglai Paratha.  Difference is use of eggs. Instead of frying paratha with a layer of egg .  Here egg is used more as a adhesive. This results in getting full taste of keema . These crispy,  yummy paratha can be eaten just like that or with a coriander chutney or a yogurt dip. Ingredients  For filling Mutton keema  500 gms Onion 7 to 8 medium size Garlic paste 1 table spoon Ginger paste 1 table spoon Tomato 2 medium Green chillies 5 to 6 Coriander leaves  2 table spoon finely chopped Salt to taste Red chilli powder 1 tea spoon Green cardamom  4 Cloves 4  to 6 Cinn amon 1 inch Oil  3 to 4 Table spoon Ghee 1 tea spoon For Para tha Maida or All purpose flour  500 gms Oil for dough  3 table spoon Salt  1 tea spoon Oil for frying  1/2 cup Egg 1 Method 1.  For filling put oil in a karahi  and heat 2.  Finely chop onion and tomato 3.  Add ginger and garlic paste in oil . Sauté for 2 minutes 4. Add oni

 Well ! it is always special when you add that special ingredient of love in your food . But still what  makes  a  simple home dinner special is some twists from our daily routine . Here are few tips which I feel really make it a special moment Get away from your routine food and make it something different. Choose different cuisines and give some variety to your taste buds Believe me , it need not be really authentic and traditional always.  Give things your own twist and experiment.  Do not hesitate to modify a recipe as per your family's taste and liking.   What looks good often tastes good !! It is important that the presentation of food is good.  It makes a lot of difference how you serve the food .  Be creative and make the dish look good. Use right crockery or utensils for serving food.  Sometimes we just keep our crockery to be used for some special guest but we often forget that family is more special.  Please be more liberal in using good utensils and crockery w