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Healthy Carrot Crust Pizza

1. Ingredients For Healthy Carrot Crust Pizza:

  • Gajar (Carrots) peeled & cubes 400g
  • Leshan powder (Garlic powder) ½ tsp
  • Namak (Salt) ¼ tsp or to taste
  • Italian seasoning 1 tsp
  • Kali mirch (Black pepper) crushed ½ tsp
  • Anda (Egg) 1
  • Mozzarella cheese low fat (grated) ¼ Cup
  • Olive oil ½ tbs
  • Chicken boneless cubes 200g
  • Adrak Lehsan paste (Ginger garlic paste) ½ tbs
  • Lal mirch (Red chili) crushed 1 tsp
  • Namak (Salt) ½ tsp or to taste
  • Paprika powder 1 tsp
  • Zeera (Cumin seeds) roasted & crushed ½ tsp
  • Dried oregano ½ tsp
  • Shimla mirch (Capsicum) julienne 1 medium
  • Pyaz (Onion) julienne 1 medium

2. Assembling:

  • Pizza sauce 3 tbs
  • Mozzarella cheese low fat (grated)
  • Prepared chicken & vegetable filling
  • Mozzarella cheese low fat (grated)
  • Black olives sliced

Bearings:
In a chopper, add carrots and cleave well.

  1. Add garlic powder, salt, Italian seasoning, black pepper crushed, egg, and mozzarella cheese, mix well and put away.
  2. Lined 12″ inch pizza dish with margarine paper, add carrot blend, and spread uniformly as the base with the assistance of a spatula. Bake in preheated broiler at 170 C for 15 minutes (lower barbecue).
  3. In a searing pan, add olive oil, and chicken and blend well until it changes tone.
  4. Added ginger garlic paste, mix well, and cook briefly.
  5. And Add red stew crushed, salt, paprika powder, cumin seeds, and dried oregano, mix well, and cook briefly.
  6. Or Add capsicum, and onion, mix well and put away.
  7. Take out the pizza base from the oven, and add and spread pizza sauce, mozzarella cheese, prepared chicken and vegetable filling, mozzarella cheddar, and dark olives.
  8. Heat in the preheated broiler (upper barbecue) at 170 C until cheddar liquefies (approx. 8 minutes).
  9. Cut into cuts and serve!

Mutton Makhni Handi

1. Ingredients For Mutton Makhni Handi:

  • Tamatar (Tomatoes) cubes 4 medium
  • Cooking oil 3 tbs
  • Nurpur Butter 2-3 tbs
  • Mutton boneless cubes ½ kg
  • Hari mirch (Green chili) chopped 1 & ½ tbs
  • Leshan (Garlic) crushed 1 tbs
  • Adrak (Ginger) crushed 1 tbs
  • Namak (Salt) 1 tsp or to taste
  • Water 2 Cups or as required
  • Lal mirch (Red chili) crushed 1 tsp
  • Zeera (Cumin seeds) roasted & crushed 2 tsp
  • Sabut dhania (Coriander seeds) roasted & crushed 2 tsp
  • Kali mirch powder (Black pepper powder) ½ tsp
  • Garam masala powder ½ tsp
  • Dahi (Yogurt) whisked ½ Cup
  • Cream ¼ Cup
  • Hara dhania (Fresh coriander) chopped 1-2 tbs
  • Nurpur Butter 2-3 tbs
  • Hari mirch (Green chilies) sliced 2
  • Adrak (Ginger) julienne
  • Hara Dhania (Fresh coriander) chopped
  • Nurpur Butter 1 tbs

Bearings:
In a chopper, add tomatoes and hack to make a puree and put it away.

  1. In a wok, add cooking oil, and butter and let it liquefy.
  2. Add lamb and blend well until it changes tone.
  3. Add green chili, garlic, ginger, and salt mix well, and cook on medium fire for 10-12 minutes or until evaporates.
  4. You Add water, mix well and carry it to bubble.
  5. Enter pureed tomatoes and blend well, cover, and cook on low fire until the meat is delicate (approx. 35-40 minutes).
  6. Add red stew crushed, cumin seeds, coriander seeds, black pepper powder,garam masala powder, and yogurt, mix well and cook on medium fire until oil isolates (4-5 minutes).
  7. On low flame, add cream, mix well and cook briefly.
  8. Add new coriander, mix well and put away.
  9. Heat dirt pot, add spread, and let it dissolve.
  10. Or Add green chilies, mix well and cook briefly.
  11. Added arranged makhni handi and embellish with ginger, fresh coriander, and butter, and present with naan.