Bun Pizza Recipe

A local bakery close to my house used to prepare this dish, as a teen I did not even have a clue that its pizza recreated using milk buns. Very economical and great after school or weekend snack for pizza loving kids and teens.

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Ingredients:
4 Milk Buns or Burger Buns
1 Bell Pepper (Cap and seeds removed, finely chopped)
1 Large Onion (Peeled and finely chopped )
1 Tomato Sliced 
1/2 Cup Sweet Corn (Ready to use)
10 Sliced Olives
1/4 Cup Ketchup
1 Cup Cheddar Cheese (Grated)
1 Cup Mozzarella Cheese (Grated)
1 Tbsp Chilly Flakes 
1 Tbsp Pizza Seasoning and Oregano 
4 Tbsp Butter
5 Pods Garlic (Peeled and Finely Chopped)
3 Green Chilies (Finely Chopped)
5 Sprigs Spring Onions (Finely Chopped)
Salt if needed...

Method:
Heat a pan on medium flame. Add 1 tbsp butter and allow to melt slightly. Add finely chopped garlic and chilies fry in butter for a minute allow the raw flavors to reduce.

Add 1/4 cup tomato ketchup, diluted with 1/3 cup water. Place the flame on low allow the sauce the reduce and thicken. Once the sauce thickens remove from flame allow to cool.

Slice the buns in halves. Spread generous portion of sauce on the base and the cover/top half. 

Start layering even layer of chopped veggies on the bottom half top it with grated cheese and microwave till cheese melts.

Sprinkle with oregano, pizza seasoning, chilly flakes and sliced olives cover with top half and serve hot...Enjoy 😉

Cheesy Olive Chicken Meatballs Recipe

Since I tend to prepare chicken meatballs for various recipes, I like to switch the ingredients, we enjoyed the flavors from cheese, garlic and olives infused in the chicken, its very juicy.

These meatballs are so versatile it can be served as a starter or can be topped on pizzas, stuffed in subway style sandwiches, added in pastas or used in wraps. 

I like to treasure such simple recipes to meal plan and use all the ingredients at home. I ended up preparing generous and three scrumptious variations with these meatballs.

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 Ingredients:
1 Kilo Chicken Mince (Breast and Thigh Mix)
1/2 Cup Chopped Black Olives
1/2 Cup Shredded Mozzarella
1/2 Cup Shredded Cheddar Cheese
1 Tbsp Garlic Powder
1 Tbsp Black Pepper Powder
1/2 Tbsp White Pepper Powder
1 Tbsp Ginger and Garlic Paste
1 Large Onion (Finely Chopped) 
1/2 Cup Corn Flour
1 Tbsp Butter
1 Tbsp Oil
1/4 Cup Warm Water
Salt as per taste...

Method:
In a mixing bowl combine the chicken mince with onions, olives, pepper powders, grated cheese, garlic powder, ginger and garlic paste mix well cover and allow to marinate for 15 minutes.

After 15 minutes mix salt and mix well. Wet hands with water or apply oil start forming lime size meatballs. 

In a large plate spread corn flour, coat the meatballs in corn flour and reserve.

Heat a pan on medium flame with oil and butter, gently drop the meatballs in pan fry on medium flame.

Flip the meatballs every 2 minutes and fry till edges turn light golden in color.

Add warm water cover and cook till well done. If the meatballs have more moisture place on high flame allow the excess moisture to evaporate.

Place on medium flame once moisture evaporates, top with grated cheese cover and cook until cheese melts. Garnish with sliced olives, chilly flakes....Enjoy 😉

Chilli Cheese Corn Dosa Recipe

Cheese dosas are famous in Hyderabad and Mumbai I wanted to recreate the same without potato masala which is normally used, instead I've switched and used chilli cheese sandwich filling and created this dosa. 

It's gluten free dish since we prepared with only rice batter. I'm listing ingredients for four people, two dosas per serving. We can serve this dosa any time of the day, I have had days eating couple of these dosas for breakfast and feeling full till 5 pm or we can have this dosa as a comforting dinner.

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Ingredients:
1 Liter Dosa Batter
(Click here to view mom's idli/dosa batter recipe)
1 Cup Sweet Corn (Ready to use)
2 Large Onions (Finely Chopped)
4 Green Chillies (Finely Chopped)
1 Large Capsicum (Finely Chopped)
1/2 Bunch Spring Onions (Finely Chopped)
200 Grams Paneer
200 Grams Mozzarella Cheese 
200 Grams Cheddar Cheese 
Salt as per taste
Oil as required
Salted Butter as required
1/2 Onion for seasoning pan

Idly Dosa Batter Recipe Video

Method:
Heat a skillet on high flame. Sprinkle water, once water evaporates add 1 tsp oil rub the onion and season the pan/tawa. We normally prick a fork or knife in the onion and use it like handle to season the skillet/tawa.

Ladle batter and spread in a even layer, spread and add two tsp oil on the dosa and fry it on high flame. Once the dosa starts turning light brown in color gently flip and fry on the other side.

Combine all the veggies and add 1/4 tsp salt before use. Dont not allow veggies to marinate in salt for a long period. Flip the dosa back place it on low flame. 

Starts topping the dosa in a quick pace with first layer of grated cheddar cheese...followed by the veggies top with grated mozzarella and butter, cover and cook until the dosa is cooked serve hot once the cheese has melted. Serve dosa with chutney or ketchup...Enjoy 😊 

Konaseema Ruchulu @Aloft, Bengaluru Cessna Business Park

Nook at Aloft Bengaluru Cessna Business Park is showcasing authentic coastal cuisine from Konaseema region, which is known for its beautiful landscapes. 

Chefs from aloft have travelled to godhavari region for almost a month tasting and experimenting local cuisine. They have personally picked and shopped for many ingredients from the region specially for the festival like tender tamarind leaves, palm sugar, fish and chillies.

 Aloft has gone one step further inviting homemaker and avid cook Anusuya amma from godavari region to showcase her regional cuisine at the festival. The amount of thought process and attention to detail is truly commendable. 

We were hosted for bloggers table and enjoyed the konaseema/godavari cuisine. I highly recommend indulging in some of the authentic regional dishes that's never experienced before. 

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Cold Pressed Groundnut Oil 

Palaharam

Traditional gluten free, gram and rice flour snacks we normally serve guests in southindia.

Negroni (Cocktail)

Cocktail of choice welcome drink 😉

Ambience 

Mirchi Bajji

Spicy chilly fritters stuffed with onions

Chepala Vepudu

Pan fried seer fish

Gummadikaya Vadiyalu

Pumpkin fritters 

Nuvvula Yendu Royyalu Podi

Tiny dried shrimp and sesame powder. Normally mixed with white rice and ghee we begin our meal with chutney powders in south.

Natti Kodi Vepudu

Free range chicken stir fry

Royyala Iguru

Prawns stir fried 

Nethallu Iguru

Anchovies in spicy tamarind curry 

Chinta Chigaru Mamasa 

Tender tamarind leaves slow cooked with mutton

Peethala Vepudu

Crab in tomato gravy 

Natti Kodi Kunda Biryani

Free range chicken biryani

 Putharekulu

Thin rice sheets layered with ghee, dry fruits and palm sugar

My favorite picks from the festival were chinta chigaru mamasam, chepala vepudu, natti kodi vepudu and royalu igaru. Chefs and Anusuya amma have truly put up a grand spread fit for a king. 

Pizza Fondue Recipe

My pizza fondue recipe will surely please a crowd, this recipe is so economical we can serve veggies or meats of choice. Just put together pizza sauce and serve with grilled or pan fried veggies and meats. 

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Ingredients For Pizza Sauce:
2 Large Tomatoes 
1 Large Onion
6 Cloves Garlic
1 Green Chilly
1 Large Capsicum
1 Tbsp Paprika
1 Tsp Garlic Powder (Optional)
1 Tsp Italian Seasoning
Salt as per taste
2 Cups Water
1 Cup Grated Cheddar Cheese
1/2 Cup Mozzarella Cheese
1/4 Cup Sliced Olives
1 Tbsp Chilly Flakes

Prepare the Sauce:
Peel and wash the veggies before use. Chop into larger chunks.

In a large wok boil water. Add the veggies bring to rapid boil on medium flame. Cover and cook until the water/moisture content reduces.

The veggies should have cooked and moisture should evaporate completely remove from flame allow to reach room temp.

Add the veggies to a mixer jar grind to form a smooth puree. 

Transfer the sauce back to the wok, do not waste the sauce in the jar add 1/4 cup water and transfer back to the wok. Check for salt and add if needed bring to rapid boil, remove from flame and reserve.

 In a oven safe dish layer 2 ladles sauce top with one layer grated cheese, sprinkle italian seasoning. Form 2 to 3 layers of sauce and cheese. Final layer should always be topped with cheese, sprinkle italian seasoning and chilly flakes.

Bake the sauce at 450 degrees for 10 minutes in a preheated oven or microwave on high for 5 minutes. Garnish with sliced olives and serve once the condiments are ready.

Condiments:
250 Grams Chicken Breasts (Chopped into Cubes)
200 Grams Paneer ( Chopped into Rectangle Pieces)
200 Grams Store Bought or Semi Cooked Potato Fries
2 Large Bell Pepper (Chopped into Strips)
3 Links Chicken Sausages 
1 Tbsp Italian Seasoning
1 Tbsp Chilly Flakes
1 Tbsp Paprika
1 Tbsp Garlic Powder
1 Tbsp Pepper Powder
Salt as per taste
1 Tbsp Butter
Oil for frying...

 Prepare the Condiments:
Heat a wok with butter add cubed chicken, 1/2 tsp garlic powder, 1 tsp paprika, 1 tsp italian seasoning. 1/2 tsp chilly flakes, salt and 1/4 cup water place on medium flame cover and cook until well done.

Allow excess moisture to evaporate from the chicken fry for a minute and serve hot.

Heat a tawa on medium flame add 2 tsp oil fry the chicken sausages on medium flame. Add 2 to 3 tbsp water and cook until well done. Just before serving chop into small pieces and garnish with italian seasoning and chilly flakes serve hot.

Heat a wok on medium flame with oil for frying. Once the oil reaches smoking point start frying the potato fries and paneer till light golden drain from oil serve in a platter sprinkle chilly flakes and italian seasoning serve hot.

I normally like to eat capsicum raw hence serve it as it is just sprinkle pepper powder and salt to the entire batch of condiments before serving.

Just 10 minute before your condiments are ready heat the pizza sauce and serve hot. A perfect meal to enjoy with entire family and friends. I served bread as it is we can prepare garlic bread for this recipe. 😊

Indo Chinese: Paneer Chilly Recipe

Indo Chinese paneer chilly has been a family favorite; very comforting starter for monsoon and winter season. It’s also a perfect side dish for wok tossed noodles or fried rice. This is a semi dry side dish version we can add corn starch and prepare a gravy version to serve with multi layer parotas. We have no origin of this dish like many other fusion indo chinese dishes this paneer chilly may have originated from chinese community in kolkata. 

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Ingredients:
250 Gram Malai Paneer (Use Milky Mist Brand)
2 Medium Onion Chopped into Cubes
1 Large Capsicum Chopped into Cubes
6 to 8 Green Chillies Slit
4 Dried Red Chillies
10 Pearls Garlic Finely Chopped
1 Tbsp Ginger and Garlic Paste
1 Tbsp White Pepper Powder
1 Tbsp Chinese Five Spice Powder or Ready to use Schezwan Masala
1 Tbsp Soya Sauce
2 Tbsp Tomato Ketchup
1 Tbsp Green Chilly Sauce
1 Tbsp White Vinegar or Lime Juice
2 Tbsp Ghee
2 Tbsp Oil
5 Sprigs Spring Onions Finely Chopped
Salt as per taste...

Method:
Heat a wok with oil and ghee on medium flame. Chop the paneer into bite size pieces. Gently drop the paneer in oil and shallow fry on low flame till edges turn light brown in color.

Drain the paneer and reserve on tissue paper. Fry the paneer in small batches to avoid crumbling it. I used the milky mist brand paneer which was very rich moist and creamy.

Using the same wok remaining fat start frying the finely chopped garlic on medium flame till light brown in color.

Once the garlic starts turning light brown in color add the dried red chillies and fry for 30 seconds for added heat we can break the dried chilies in halves and fry. I have added it to enhance the flavor.

Add the onions and chillies fry for a minute. Add the ginger and garlic paste fry for a minute. Add capsicum and fry for a minute.

Once we add the capsicum we can adjust the gravy consistency as per choice. For excess gravy add 1 cup warm water and thicken using corn flour mixed with water. I'm preparing semi dry side dish and used only 4 tbsp water.

Add 1/4 tbsp salt allow the veggies to cook for a minute. place the flame on high add the seasonings one at a time and toss, start with tomato ketchup, chinese five spice, soya sauce, chilly sauce and vinegar toss till all masalas are well coated in the onion and raw flavor has reduced.

Toss the fried paneer in the masala allow to cook for a minute, garnish with finely chopped spring onions and serve hot.

For added crunch we can add fried cashews or almonds I tend to add the nuts for added rich taste its only for special occasions. Do try the recipe and post your comments...Thank you so much for visiting my blog 😊

Older Paneer Chilly Videos from archive😉