Monthly Archives: June 2016

Veg Thin-Crust Pizza

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Veg Thin-Crust Pizza

Last night at 7pm, Hubby decided that the best way to watch an action movie is if we have pizza! The normal pizza I always make is usually a part of my bread dough. I simply make a bit extra, and set it aside for the pizza after proofing. At that hour, there isn’t any way I can get proofed dough ready for the 9pm show. Also, we’ve stopped keeping ready-made pizza bases at home, in a drive to lead a healthier lifestyle.

So we got hunting for a recipe I could work with. A few blogs and sites later, I figured out what I wanted to do! The one I made has been inspired by all those blogs, but I made my changes to accommodate our tastes. The end result was definitely a perfect accompaniment to an action movie!!

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Pizza!

This particular recipe is bound to be a favorite for all those who love thin crusts. For thicker crusts, you need to go through the proofing method before baking. 🙂

Ingredients:

Pizza Base: 

  • 2 cups all-purpose flour / maida
  • 1 tsp instant yeast (or active dry yeast)
    • be sure to proof the active-dry yeast before using. Use water from the 1 cup mentioned below.
  • 1 cup water
  • 1.5 tsp salt

Sauce:

  • 5 ripe medium-size tomatoes
  • few fresh basil leaves
    • Can use 1/2 tsp of dried basil also
  • 1 tsp dried oregano
  • 3/4th tsp salt
  • 2 garlic pods (optional; I did not use)

Toppings:

  • caramelized onions
  • sweet corn
  • chillies
  • chilli flakes
  • diced capsicum
  • cheese of your choice

Method:

Sauce:

  • Blanch the tomatoes by dropping them in boiling water. After 2 mins take them out and drop in a bowl of cold water.
  • Peel the tomatoes and roughly chop them.
  • In a mixer jar, add all the ingredients except salt and grind into a fine puree.
  • Add salt at the end and set aside.
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Ready to be used sauce

Pizza:

  • Preheat the oven at the highest temperature for 30 minutes
    • My oven goes up to 250 deg C. Please make sure you are able to achieve a good amount of heat within the oven. if your highest temperature is lower, then you may keep it for a few minutes longer.
  • In a bowl, add the yeast and water and mix well.
  • Add the flour and salt and mix well by hand till it becomes a sticky dough.
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Basic dough, ready to be kneaded

  • Sprinkle a little flour on your work surface and drop the dough on it.
  • Knead the dough thoroughly until it becomes smooth. This may take about 5-8 minutes of kneading. The dough at this point will not stick to the hand.
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And now we’re ready to make Pizza!

  • You may add a little flour if needed.
  • Cover the dough while you prepare the toppings for the pizza.

    Note:
    To actually bake the pizza, I use the tray that I got with my oven. It is rectangular, but I’m ok with that! 🙂
  • Spread some olive oil on the tray to prevent the base from sticking.
  • Slowly, by hand, spread the base on the tray while keeping the base at least 1/4″ thick.
    • Any thicker, the base will not cook properly and may remain soggy.
    • This step needs a lot of patience. Do not rush this as the base may become too thin and burn or be too thick and raw.
  • Spread the tomato sauce over the base evenly with a bit extra at the edges.
  • Top the sauce with grated cheese.
  • Over the cheese, add all the toppings of choice. You may add a bit of cheese over the toppings also.
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Ready to bake

  • Bake the pizza for 15 minutes.
    • Make sure to the keep checking as the amount of time varies of the temperature used and the size of the oven.
  • Pull out of the over, cut and serve!!
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These were almost gone before I remembered to take a pic! 😉

 

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Review – Gokul Kuteera, Indiranagar, Bangalore

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Review – Gokul Kuteera, Indiranagar, Bangalore

We’ve been trying to explore a few vegetarian restaurants around home. Some have been ok, and some not so great. So this weekend we decided to go a little further and check a restaurant that had great reviews.

This brought us to Gokul Kuteera, Indiranagar which had pretty nice reviews online, and the menu online was also pretty tempting.

We reached around 2pm and with a pretty good appetite. Parking was a bit of an issue and there is no dedicated space. We found space for the bike in the footpath/parking space of a previous building. But most people would need to pass the restaurant and park in the lane on the left.

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The main entrance of the restaurant

Ambiance-wise, the restaurant is pretty ordinary. There was a small air-conditioned room inside the main restaurant, which was where we were seated. The place was pretty crowded.

For starters, we opted for the vegetable sheekh kabab and spicy sweet corn manchow soup. The soup was pretty loaded with pepper and was quite thick. In fact, with the amount of vegetables and noodles it had, it was more of a spicy stew. Though I must accept, it was very satisfying. The sheekh kababs were the perfect match for the soup. It was light and tasty and the chutney served with kababs was a delight!

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Spicy sweet corn manchow soup and veg sheekh kababs

The main course was 2 butter rotis each with green peas masala and veg ginger masala. The servings of the curries was pretty large, and we felt that we could have ordered just 1 curry and it would have been enough. Both the curries were pretty mild and tasty.

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Butter rotis with green peas masala and veg ginger masala

For dessert, we opted for the hot chocolate fudge with vanilla and butterscotch each. And it was YUMM! Both the desserts were topped with a whole lot of cashew nuts, which was a surprise given the pricing. The ice cream itself was of good quality, as was the chocolate sauce. The serving size was great, making this the ideal end for a great lunch.

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Hot chocolate fudge with butterscotch and vanilla ice cream

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Close-up of the cashews 😉