Potato & onion pizza – serves 4
You Need For the dough
- 1 teaspoon dried yeast
- 1?2 teaspoon granulated sugar
- pinch of salt
- 250ml/9fl oz warm water
- 175g/6oz white bread flour
- 150g/5oz wholemeal plain flour
For the topping
- 1 red pepper
- 1 potato, very thinly sliced
- 1 large onion, sliced
- 100g/4oz soft goat’s cheese,
- crumbled into small pieces
- 3 tablespoons capers, rinsed
- and drained
- 1 tablespoon dried oregano
- 1–2 tablespoons olive oil
• To make the dough, mix the yeast, sugar, salt and water in a bowl.
Leave in a warm place for 10 minutes or until foamy. Sift both flours into
a bowl. Make a well, add the yeast mixture and mix to a firm dough.
Knead on a lightly floured surface for 5 minutes or until smooth. Put in a
lightly oiled bowl, cover with cling film and leave in a warm place for
1–11?2 hours until doubled in size.
• Preheat the oven to 200°C/400°F/Gas mark 6. Brush a 30cm/12in
pizza tray with oil. Punch down the dough and knead for 2 minutes. Roll out to a 35cm/14in round. Put the dough on the tray and fold the edge over to form a rim.
• To make the topping, cut the pepper into large flat pieces and remove the seeds. Put the pepper, skin side up, under a hot grill until blackened. Cool, then peel away and discard the skin, and slice the flesh.
• Arrange the potato over the base with the pepper, onion and half of
the cheese. Sprinkle with the capers and oregano, and drizzle with a
little oil. Brush the crust edge with a little more oil, and bake the pizza in the oven for 15–20 minutes. Add the remaining cheese and bake until the crust is golden and crisp. Serve hot.
2 large Onions cut lengthwise
2 large Chilies cut lengthwise
2 c Basmathi rice (about 1
2 kg. (1 kilogram=2.2lbs)
1 large Tomato (cut into small pieces)
10-15 Coriander leaves
5 Mint leaves
1 clove Garlic
1″ piece Ginger
12 cup Coconut powder
3 teaspoons Salt
1 Bay leaf
1″ Cinnamon stick
1 c Yogurt
2 tablespoons Butter
1 lb. Boneless chicken
1. Heat vessel with butter, Fry bay leaves, cloves, cardamom and cinnamon, Put onions and chilies in vessel and fry on low heat until onions turn brown, Add ginger + garlic paste and fry until oil separates, Add tomato and fry for 1 minute, Add chicken + salt + yogurt and fry for one minute, Add mint + coriander leaves, Cover and cook until the gravy becomes semi-solid,
Cook rice in a separate vessel, Put rice into chicken and mix (It is advisable to cook rice about ¾ ths and then let it cook with the chicken), Remove and serve (Will serve about 4 hungry grad. students.)
15 medium sized prawns cleaned
- 2-3 tsp (or to taste) bafat powder
- 1 tsp cumin/jeera powder
- 3/4th tsp ginger paste
- 1/4 tsp garlic paste
- 1 tsp (approx) vinegar or 1 tsp thick tamarind juice
- 2-3 tsp rice flour/powder (adjust according to the masala required)
- 2-3 tbsp coconut oil
- salt to taste
- 3 sprigs (approx 30 leaves) kadipatta/curry leaves
1. Marinate the prawns with the salt, bafat powder, jeera powder, ginger-garlic paste, vinegar (or tamarind juice), rice flour, 1 tbsp oil and 1 sprig of curry leaves finely chopped. Keep aside for 10-15minutes.
2. In a frying pan put the marinated prawns with 1 cup of water and bring it to a boil. Reduce the flame to a medium high and let the prawns cook until the masala thickens. Leave the pan uncovered.
3. Transfer the prawns and its masala to one side of the pan and in the center of the pan pour the remaining 2 tbsp oil and the curry leaves (do not chop). Let the oil heat up a bit and then mix everything together and simmer for 2-3 minutes till the oil separates from the masala. When masala turns semi thick turn off the flame. If you don’t need a thick masala continue to simmer/fry for another 2 minutes so that the masala fries some more.
4. Serve hot with rice or Neer Dosa
Per 1 portion (300 g)
% Daily Value*
Total Fat 15g
Saturated Fat 7g
Total Carbohydrate 11g
Dietary Fiber 4g
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.