Healthy full corn Pizza

     Pizza is one of the most loved invention by everybody.Made well,full of flavor, it has the goodness of  everything in one dish. 2 years ago when my husband lived in Austria while we lived in India, we visited him during vacations. We used to travel across the country and we ate so much of pizzas that my kids had enough and wouldn't want another. I then decided I would try and make it more healthy and with more body that suits our tastes. I made it with full corn ready mix for breads with sunflower seeds and various full corns and now my family is hooked to them. In case you do not have it available,you can make your own dough with full corn flour add a few roasted grains it it along with a few sunflower seeds.Add a bit more yeast to it.  I even have friends literally wanting a slice of the delicious and healthy pizza.Sharing the recipe for the healthy eaters.
Makes : 2 pizzas
Ingredients
Ready full-corn bread mix                600gms
olive oil                                            4-5 tbsp
Pasta sauce                                       250ml
broccoli                                           200gms
sliced bell peppers                            1 no
Mushrooms sliced                           4-5 nos
sliced onions                                   1 no
Olives                                             1/2 bowl
Jalapenos                                        4-5 nos
Gherkins                                         2-3 nos
Sliced zucchini                                1 no
basil                                                few
mixed Italian herbs                         1 tsp
grated pizza cheese                         200gms
Salt to taste

Rolled out perfectly

Spread the sauce

Piled up with vegetables

                                                             
           
Method
In a mixing bowl,add the flour and luke warm water and a bit of olive oil.Mix well and keep aside in a warm place for 1-2 hours till it becomes double in size.Punch down and let it rise again.
With the help of flour, divide the dough into 2 parts.Roll and spread on a pizza tray.
Drizzle a bit of olive oil and spread tomato sauce on it.
Sprinkle pizza cheese and arrange all the toppings of your choice on it.
Sprinkle a bit of salt and Italian herbs and basil too.
Bake in a pre heated oven at 250 deg C till golden brown.
Serve hot cut into wedges.

Chilli spring onion chutney

      I had got these lovely red chillies from the supermarket and was wondering what to make with them.As usual, as my family loves various chutneys, I ended up making another fantastic tasting chutney....spicy and delicious.This goes very well with meals,dosas,idlis,as a spread on toast or even as a dip.We are addicted to it.These are lovely fat red chillies ,but even red bell peppers do the trick.Add any red chilli of choice.

Ingredients
Red chilli (fresh)                             200gms
dry red chillies                                6-8 nos
spring onions chopped                   4-5 nos
Peeled garlic                                   1 no
Mustard yellow                               1 tsp
Vinegar                                           1 tbsp
Tomato paste/puree                         2tbsp/1/2 cup
Olive oil                                          2 tbsp

Salt to taste.                            
Method
Soak red chillies in vinegar and about 1/4 cup of water for 1 hour.
Heat oil and add chillies , garlic,spring onions,mustard,red chillies with the reserve and saute till water evaporates and the mixture looks wilted.
Add the tomato paste and salt and cook for about 5 mins more.Cool.
Grind this into a fine paste.
Serve with dosa,idli, sandwiches or as a dip.

Potato and spinach bake

        This baked dish I ate at a German friend's place. We just fell in love with it.It has the goodness of spinach and potatoes which the kids love. It can be kept away and can be made into small squares and given at school too for lunch box.
Serves:4-6
Ingredients
Thinly sliced potatoes                          4-5 large
Sliced onion                                        1 large
Chopped garlic                                    1 tbsp
Olive oil                                              1 tbsp
Pepper                                                 1/2 tsp
Seasoning of choice                            1/2 tsp
Milk                                                    1/2 cup
Frozen spinach with cream                 400 gms
(Alternatively- blanched,crushed spinach mixed with 1/2 cup cream and seasoning)
Grated cheese                                    100 gms
Salt to taste


Method
In a baking dish, smear the base with butter.
In a bowl,mix in sliced potatoes,onions, garlic,salt, oil and seasoning.
Put this into the baking dish and spread evenly.
Pour the milk on it.
Season the spinach mixture and spread evenly on the potato mixture.
Cover this with grated cheese.Put this into a pre heated oven at 200 deg for 20 mins.
Reduce the heat to 150deg and bake further till the liquid is evaporated, potatoes are cooked through (check by poking a fork in) and cheese is browned well.
Serve hot with garlic bread.Or cool, refrigerate and cut into squares.

Pumpkin and almond soup

     Soups are one really so heartwarming on a cold winter night. I was not always a soup loving person as I find it very filling ....killing one's appetite. But yes on a cold night a warm soup with soup sticks or toasts or garlic breads are good enough to fill a hungry soul. I made this soup and we all fell in love with soups. Prisha, my daughter is always ready to have it.This soup is so soft, smooth and creamy and very simple but very high on taste and nutrition.
Ingredients
Chopped pumpkin                            2 cups
Chopped onion                                 1 no
Garlic peeled                                     4-6 pods
Bay leaf                                             1 no
Almonds                                           6-8 nos
Pepper corns                                     6-8 nos
Cream/ milk                                      50 ml
Salt to taste
Method
In a pan add pumpkin,onion,garlic,bay leaf, pepper corn,almonds and salt and about 2 cups of water and pressure cook or cover and cook till it is soft and mashy.
Take out the bay leaf and churn till smooth.
Add the cream or milk and adjust consistency.
You can add herbs of your choice.
Serve hot with bread sticks or garlic toasts.

Mixed fruit chutney

      Many a times at my place we end up with many over ripe fruits. There is such a variety in the super markets here , that I compulsively end up buying  many at one go, only to be left with some which are overripe and not very crisp. So this afternoon I got pretty inspired to do something exciting....a cake...nope.....chutney.....yes! It was so luscious and yummy that it was wiped out in no time, best part is ....not too much sugar as there is goodness of natural fruit sugar.I did pack a bit in a bottle and gave it to my daughter's Korean playdate's mum, who loves chutneys.
Makes: about 500 gms 
Ingredients
Chopped pears                                  2 nos
Chopped plums                                6-8 nos
Chopped apricots                             2-3 nos
Chopped onions                              1 no
Chopped garlic                                6-8 pods
Ginger chopped                               1 tbsp
Bay leaf                                           1 no
Red chilli whole                              1 no
pepper corns                                   6-8 nos
chilli powder                                  1/2 tsp
Coriander powder                          1 tsp
Haldi                                              1/2 tsp
Hing                                               1/5 tsp
mustard seeds                                 1/2 tsp
Cumin seeds                                   1/2 tsp
oil                                                   1 tbsp
Sugar                                              2 tbsp
salt to taste                      
Method
Heat oil, add hing,mustard,cumin,bay leaf,red chilli  and peppercorns.Let them crackle.
Add chopped garlic,ginger and onions.Saute on slow heat for 3 mins.
Now add chopped fruits and all the spices,turn them well.Add 1/2 cup water ,cover to cook.
About 5 mins later, yurn it again so that it does not stick to the bottom of the pan.
Once mashy add sugar and cook on high heat to adjust consistency.The fruits are soft , yet hold the shape still.
Cool and serve with crackers,rice or as a dip with taco shells.

Spicy South Indian flavored potatoes

      I had once tasted some lovely spicy potatoes in South Indian style.I kept asking the friend for the recipe but some do not like to share it.I always had this taste in my mouth. This week end I had invited a friend's husband over for dinner and he is from South India.Since his wife is away I thought he would like some curry from his cuisine.I tried making from my imagination and what turned out was wonderful.So I am glad this recipe found place on my blog now.
Ingredients
Potaoes chopped in 1"cubes                          5-6 nos
Chopped onions                                            1 no
Halved  garlic                                                 8-10 pcs
Chopped ginger                                             1/2 tbsp
Bay leaf                                                         1 no
Cinnamon stick                                             1" pc
Pepper corns                                                 6-8 nos
Cumin seeds                                                  1/2 tsp
Mustard seeds                                                1/2 tsp
Hing                                                               1/4 tsp
Cumin powder                                               1/2 tsp
Coriander powder                                          2 tsp
Chilli powder                                                 1/2 tsp
Pepper powder                                               1/4 tsp
Fennel powder                                               1 tsp
haldi                                                               1/2 tsp
Rasam powder                                               1 1/2 tsp
Oil                                                                  2 tbsp
Curry leaves                                                   8-10 nos
Chopped tomatoes                                         2-3 nos
Tamarind pulp                                               1/2 bowl
Poppy seeds crushed(optional)                      1 tsp
Coconut paste                                                2 tbsp
salt to taste
Method
Heat oil and add hing, cumin,mustard seeds, bay leaf, cinnamon and pepper corns and let them crackle.
Add curry leaves,chopped garlic and ginger.Turn in the onions and let them color well.
Add the potatoes and cover to cook for 4-5 mins.Turn once in between.
Add the spices and poppy seeds and mix well.Add the chopped tomatoes and salt.
Add 1/2 cup water and cook till almost done.
Now add tamarind pulp and coconut paste and cover to cook till potatoes are soft but not mashy.
Top with ciriander and serve hot with rice, paratha or even puris.