Vegetarian Pizza

Pizza Sauce:

2 tablespoon olive oil
1 teaspoon of Italian seasoning
1 tablespoon of minced garlic
a few basil leaves
1 teaspoon ground black pepper
1 (20 oz can Italian tomatoes, chopped and drained )
1 teaspoon tomato paste
1/2 teaspoon salt or to taste

makes sauce for 4 individual 9 " pizzas

Heat 2 tablespoon of oil add Italian spice when the spice sizzles add minced garlic saute for a few seconds add basil leaves, saute for a few seconds add ground black pepper saute add the canned tomatoes let it come to a boil, add tomato paste and salt, let it cook for 5 minutes, turn the heat off, let it cool and keep it in the refrigerator until ready for use.

To make base:

2 1/2 cups all purpose flour
2 teaspoon of yeast
1 teaspoon of sugar
2 teaspoon of all purpose flour (for yeast to rise)
1/2 teaspoon of salt or to taste
2 tablespoon of olive oil
1 cup of water use bottle water.  The chlorine in tap water inhibits yeast from rising

First prepare the yeast for fermentation.  To a pan with lukewarm water add sugar, 2 teaspoon flour and yeast.  Let is stand for 15 minutes in a warm place like the oven with the light on but power off until it has started frothing.

To made the dough, to a mixing bowl add 2 1/2 cups of flour, oil and salt.
Slowly add the fermented yeast mixture and make a dough.  Leave the dough in warm place or in the oven with light on but power off for at least 4 hours for the dough to rise.  While it is rising, knead the dough now and then to remove the air in it.  The dough needs to be very elastic.  You can prepare the dough overnight if so desired.

Divide the dough into 4.  Using your hands or rolling pin, stretch it into a 9" round discs.



Topping:

2 tablespoon of mozzarella cheese (use rennet free)
A few black olives
Or use your favorite topping (suggested eggplant, bell pepper, zucchini, mushrooms, onion, tomato - except for the onion and tomato, preferably lightly cook the vegetables in a little oil before using as topping)

Assemble the pizza:

To each individual pie, first apply some tomato sauce, next apply some cheese and last of all the topping.

(Bake at 550 degrees closest to the heating element for 5 minutes.  Then move it to the middle rack and bake for 5 minutes)

Pizza's are so popular everywhere.  The base is crispy, the sauce is tangy and the cheese makes it gooey.  The result is a very satisfying meal or snack anytime.

Ennai Kathirikai - Eggplant Curry

1 lbs eggplant or 450 grams
3 tablespoon oil
1/2 teaspoon mustard seeds
2 teaspoon urad dal
2 tablespoon dhania or coriander seeds
1 tablespoon channa dal
2 dry red chili
1/2 teaspoon salt

Dry roast the dhania or coriander seeds, channa dal and red chili until they are light brown and it gives out an aroma, remove from heat, let it cool and grind into a powder.

Wash and cut the eggplants into quarters.  Add salt to the cut eggplant, mix it in.  Place it in a microwaveable bowl and cook for a total of 10 minutes.   In between after 5 minutes take the bowl out and stir it and put it back to microwave and cook for rest of the 5 minutes.  

Place a pan on the burner on medium heat add oil, mustard seeds and urad dal.  When the mustard seeds pop add the microwaved eggplant, stir for a few seconds, then cover and cook for 2 minutes.  After 2 minutes remove the cover and stir.  Add the ground powder as per preference.  Cook for 10 secs and turn the heat off.  Served with rice or chapati.
This serves about 4 people.

There are so many varieties of eggplant - Italian, Indian, Japanese etc.  They come in many colors also.   While picking eggplant they should feel firm, free of blemish and the stem should be green.  This is native to India.  It is so popular in India that there is at least one eggplant dish served during festivities and celebrations.  There are numerous recipes for this versatile vegetable.  "Ennai Kathirikai" is a very popular Tamil recipe.

Vada and Dahi Vada - Vadai and Thir Vadai

1 cup urad dal
1 teaspoon salt
1 tablespoon green chili or to taste
a few curry leaves
1 tablespoon black pepper
Enough water for preparation
Oil for deep frying

Wash and soak the urad dal for at least 1 1/2 to 2 hours.  Drain the water and grind it with green chili, curry leaves and black pepper with a about 1/2 cup of water.  If necessary add more water.  Take care while adding water, if the batter becomes too watery the vada will not form.  Check the video to see the consistency of the batter.  As soon as the batter is ready the vadas should me made do not let it ferment.

Heat a pan with enough oil for deep frying.  Let the oil come to medium heat. 
Check to see if the oil is hot enough by dropping a little batter in the hot oil, if it comes up right away the oil is hot enough.  The vadas should be fried on medium heat.

Since the batter is sticky.  Dip you fingers in cold oil take a little batter, shape it and gently drop the batter in the hot oil carefully without touching the oil.
Dipping your hands in cold oil before picking up the batter greases it and the batter come of easily.  Depending on the size of your pan you can fry 5 to 7 vadas at one time.  Do not over crowd.  When the edges turn brown turn the vadas and fry the other side.  Fry until the vadas are golden brown and the oil sizzling has come down.  Remove from frying pan onto a plate.

To make Yogurt Vada:
Dip the fried vada in a bowl of water allow it to soak well, squeeze and remove the water.  Take a bowl with yogurt dilute it with water add some salt and chili powder to taste.  Dip the soaked vadai in the yogurt, the vada will soak in the yogurt and become soft but will retain the shape.

Vadai and payasam are usually make to made to celebrate an occasion, whether a festival or birthday.  Vada is served with chutney or sambar.  Try some vadai dunked in sambar it is out of this world.

Green Beans - Merkuvati

3 cups beans chopped
1 cup peas use fresh snap peas if available or use frozen
4 tablespoon coconut oil or substitute with any good cooking oil
1/2 teaspoon of mustard seeds
1 teaspoon of urad dal
1/2 teaspoon of turmeric powder
1/4 teaspoon of chili powder or to taste
a few curry leaves or substitute with cilantro or parsley leaves
1 tablespoon dry coconut rinsed and drained
1/2 teaspoon salt or to taste

Wash and chop the beans.

Heat coconut oil on medium heat when hot add mustard seeds and urad dal.

When mustard seeds pop add curry leaves, beans, turmeric powder and chili powder.  Stir cover and cook.

After five minutes add salt, mix, cover and cook until the beans are done.
When beans are done add the coconut mix and it is ready to serve.

Serves 4.  Serve as a side dish with rice or chapati.

This is a Keralite dish.  Quick, easy and delicious to make.