Friday, June 29, 2018

Veg Cheese Pizza

The Veg Cheese Pizza is the Indian answer to the Margherita Pizza. Our spice familiar taste buds didn’t like the blandness of it, so we threw on vegetables and loaded it with more cheese, thus was born this pizza. And the one at Pejas Pure Veg is an absolute delight. It is simple and hits the nail on the head. The cheese is abundant, the vegetables are well done and not lacking, the sauce has the tanginess that we all love, and finally, the base is perfect.

The most popular cheeses used in the preparation of pizza are mozzarella (accounting for about 30%), provolone, cheddar and Parmesan. Emmental, Romano and ricotta are often used as toppings, and processed pizza cheeses manufactured specifically for pizza are mass-produced.

. And for how often he eats pizza, it was about time I made the man some thick pizza crust made 100% from scratch. He likes his pizza plain and simple. A lot of cheese. Sometimes Hawaiian, sometimes BBQ chicken. But most of the time: cheese. Extra cheese, just like today’s recipe.

I, on the other hand, am all about the stuff. I like my pizza with fun (weird?) toppings like roasted eggplant, goat cheese, sun dried tomatoes, figs, butternut squash, pears, honey, and other stuff Kevin would never touch.

Paneer Chilly

While the chicken dish above is mostly a hit, the same cannot be said about this paneer dish. The paneer, which is central to the dish, is quite rubbery and chewy. Once the foundation of the dish isn’t good, the rest of it quickly falls apart around it. The gravy and spices are well done but don’t hold up to scrutiny on their own. There’s a strong garlic flavor (so, vampires, stay away from this one) and the vegetables are well soaked in it. Once again though, rubbery paneer!

Did you know that 100 grams of tandoori paneer is approximately 90 calories! Whoever said diet food is tasteless must have not remembered to eat paneer. A dish high on protein and calcium that is not only delicious but also keeps you full for longer is great for weight loss

It is also known by the name chenna in parts of India. In India, paneer, a fresh cheese, is usually made from cow or buffalo milk. Unlike other cheeses the making of paneer requires no animal products, such as rennet, for coagulation.

100 gms of paneer made from cow's milk provides 18.3gms of protein, 20.8gms of fat, 2.6gms of minerals, 1.2gms of carbohydrates, 265 kcal of energy, 208 mgs of calcium, 138 mg of phosphorous. it contains reasonably good amounts of fat and cholesterol.

Chicken Leg Schezwan Tandoori

 In this classic dish, a few things were hit and very few were miss. The schezwan is a tad spicier than it ought to be. However, the schezwan and tandoori flavors mix well enough. They both stand out well and neither overpowers the other. The chicken is as tender and fresh as one would expect from a place of this reputation. The sauces add well to the entire mix. Overall, it is a dish that’s worth trying at the price point that it’s at.

Tandoori chicken is chicken dish prepared by roasting chicken marinated in yoghurt and spices in a tandoor, a cylindrical clay oven. It is a popular dish from the Indian subcontinent and has become sought-after in other parts of the world.

The spices in tandoori are very healthful and its a benfit to consume them - especially tumeric. As long as food coloring isn't used to color the chicken - and the color is from the spice - you are good. Clay cooking is a healthy way to cook, the chicken will steam, an excellent way to prepare meat.

The direct heat of the charcoal fire is reflected by the ceramic walls of the tandoor intensifying the heat and creating a cooking environment that easily reaches 600 degrees F. Marinated meats are lowered into the oven on long metal skewers and cooked in this smoky and extremely hot “pit” until they are grilled to

The raw chicken is marinated in a mixture of yogurt and tandoori masala, a spice blend. It is seasoned and colored with cayenne pepper, red chili powder, or Kashmiri red chili powder as well as turmeric or food coloring.

akki rott

Akki rott: Bangalore, The specialty of state is akki roti, A spicy bread made from rice flour and server with coconut chatney. The delicious street food is one of the most popular and common tiffin snack quick to make and tastes so good. The specialty of food street in banglore is dosa, there is a huge variety on dosa served here, other food items are sambar,rasam and curd rise.

Akki rotti means "rice bread" in the native language, Kannada. It is made of rice flour which is mixed with salt and water and kneaded well till the dough gets soft. Sliced onions and carrots, chopped dill leaves, chopped coriander, cumin seeds and sesame seeds can also be added while kneading the dough. Oil is spread over a griddle (tava) or wok and a small amount of the dough is stretched to a thin sheet to cover the entire griddle (rotti). A small amount of oil is spread over it and the griddle is placed over heat till the rotti turns golden brown.

Hot dogs

Hot dogs are one of the most favored American street foods. From all-beef hot dogs to those made with other meats and poultry, such as elk and duck, to vegan varieties, its something that can be enjoyed by many. Found in cities big and small, many places have specific ideas on how a hot dog should be dressed. For example, in Seattle, the eponymous Seattle dog is topped with cream cheese and grilled onions. For a diverse selection of hot dogs, try Biker Jim’s Gourmet Dogs in Denver.

A hot dog (or hotdog) is a type of food, came from Germany. In the United States, hot dogs are very popular in areas with large numbers of European immigrants, such as Chicago, Brooklyn and Detroit. The word "hot dog" refers to the belief that many people thought hot dogs had actual dog meat.[1] In a few places, hot dogs are also called red-hots.

A hot dog is made of the remains of the pig after other parts are cut off and sold as bacon, sausage patties, and ham. However many people across the world eat hot dogs and enjoy them very much. Hot dogs can be boiled, grilled, or fried. The word frankfurter comes from Frankfurt, Germany. This sausage is usually served in a bun or another type of bread.

Thursday, June 28, 2018


burger, beefburger or burger is a sandwich consisting of one or more cooked patties of ground meat, usually beef, placed inside a sliced bread roll or bun. The patty may be pan fried, grilled, or flame broiled. Hamburgers are often served with cheese, lettuce, tomato, bacon, onion, pickles, or chiles; condiments such as mustard, mayonnaise, ketchup, relish, or "special sauce"; and are frequently placed on sesame seed buns. A hamburger topped with cheese is called a cheeseburger.

The term "burger" can also be applied to the meat patty on its own, especially in the UK where the term "patty" is rarely used, or the term can even refer simply to ground beef. The term may be prefixed with the type of meat or meat substitute used, as in "turkey burger", "bison burger", or "veggie burger".

Burgers, from classic cheeseburgers to gourmet options, abound in the USA. A cooked patty of a ground beef being the most popular choice, burgers can also be made with chicken, turkey, bison, and even kangaroo.

The patty is then sandwiched inside a sliced bun and often served with a variety of toppings. Not just for meat lovers, there are several vegetarian versions as well. Sliders, located in Portland, is a great spot to try mini-hamburgers in both meat and meat-free varieties.


An arepa is the daily bread of Venezuela handed down generations from the Timoto-Cuicas (a local tribe). Made of white cornmeal, water and salt, the dough is formed into a patty, grilled, baked, split open and stuffed with a variety of ingredients like a sandwich. Arepa styles in Venezuela vary by region.

While not American, arepas are becoming quite popular throughout the United States, with several food trucks popping up around the country specializing in this Venezuelan delicacy. 
A flatbread made with ground corn, an arepa can be cooked in a variety of ways, including grilling, baking, and frying.

 The patty is then split open and stuffed with a variety of delicious ingredients from meats to cheeses to vegetables. The Washington D.C. food truck, Arepa Zone, is a popular spot to try this delicacy.

Kachori, the taste of the land of royals

Kachoris were popular in old Delhi and Kota, Rajasthan, even before samosas gained popularity after the partition of India.[2] Banarasidas, the author of biographical Ardhakathanaka, has mentioned buying Kachoris in Agra in 1613.[3] For seven months, he bought a ser of Kachoris daily, and owed twenty rupees.[4]

Kachori is supposed to have originated in Uttar Pradesh or Rajasthan.[citation needed] In these states it is usually a round flattened ball made of fine flour filled with a stuffing of baked mixture of yellow moong dal or Urad Dal (crushed and washed horse beans), besan (crushed and washed gram flour), black pepper, red chili powder, salt and other spices.

When it comes to Rajasthan, nothing can beat their exotic and rich variety of food. The well famed Bikaneri Kachori is not only popular amongst the locals but is well known for enticing food lovers from all over the world.

This crunchy treat stuffed with hot gravy and spicy chutneys will certainly keep you longing for more once you step out of Bikaner.

Chaat, A colorful fusion of taste

The chaat variants are all based on fried dough, with various other ingredients. The original chaat is a mixture of potato pieces, crisp fried bread dahi vada or dahi bhalla, gram or chickpeas and tangy-salty spices, with sour Indian chili and saunth (dried ginger and tamarind sauce), fresh green coriander leaves and yogurt for garnish, but other popular variants included aloo tikkis or samosa (garnished with onion, coriander, hot spices and a dash of curd), bhel puri, dahi puri, panipuri, dahi vada, papri chaat, and sev puri.

There are common elements among these variants including dahi (yogurt); chopped onions and coriander; Sev (thin dried yellow salty noodles); and chaat masala, typically consisting of amchoor (dried mango powder), cumin, Kala Namak (rock salt), coriander, dried ginger, salt, black pepper, and red pepper. The ingredients are combined and served on a small metal plate or a banana leaf, dried and formed into a bowl.

Can you believe that this excessively common street food originated right from Shah Jahan’s kitchen? Yes, the Mughals too had a slight inclination to the sweet & sour world. A North Indian Cuisine, chaat has evolved to various new forms – Dahi Puri, Bhel puri, Paani puri can be thus considered as cousins of this tangy treat.

Well whether it’s the crispy combo or the mouthwatering blend of sweet & sour, we certainly are in love with this colorful fusion of tastes.

panipuri , scrumptious little bombs

Panipuri has various names, depending on the region. In Haryana it is called paani ke patashe; in Madhya Pradesh fulki; in Uttar Pradesh golgappa, in West Bengal, Bangladesh,and Nepal, phuchka;in parts of Odisha Gupchup, in parts of Gujarat, pakodi; in parts of Bihar ,South Jharkhand, and Chhattisgarh, gup chup.[2] They are also commonly known as gol gappay in the Punjab region of Pakistan Puchka differs from panipuri in terms of content and taste. It uses a mixture of boiled gram and mashed potatoes as the filling[3] and is tangy rather than sweetish while the water is sour and spicy.

Puchka are the Bengali versions of Golgappe or Paani Puri. Whatever the name be, but there is certainly no better alternative to beat the heat than these little tangy-minty delights. We lost ourselves drooling while watching Kangana make these mouthwatering feasts in Queen as well.

The best Puchkas are the ones served on the roadsides. No matter how choosy one gets about food but when it comes to these spicy delights almost every day finds it difficult to resist themselves.

Litti Chokha, a dish that talks about simplicity

Litti, along with chokha, is a complete meal originated from the Indian subcontinent; and popular in Indian states of Bihar, Jharkhand, parts of Eastern Uttar Pradesh as well as Nepalese state of Madhesh. It is a dough ball made up of whole wheat flour and stuffed with Sattu (roasted chickpea flour) mixed with herbs and spices and then roasted over coal or cow dung cakes or wood then it is tossed with lots of ghee.[1] Although very often confused with the closely related Baati, it is a completely different dish in terms of taste, texture and preparation. It may be eaten with yogurt, baigan bharta, alu bharta, and papad.[2] The litti are traditionally baked over a cow-dung fire,[3] but in the modern day a new fried version has been developed.[4]

Litti Chokha is the Bihari version of Dal Batti of Rajasthan. What makes this dish unique from the rest is that, this love of Bihar is one of the traditional cuisines that can be eaten as breakfast, lunch as well as dinner.A spicy curry or chokha made from brinjal or mashed potato is served with Litti or bread made from grams.

An amazingly mouthwatering cuisine is well enjoyed with a spoonful of ghee. This exotic cuisine has gradually made its way from the streets of Patna to all over India.

Tunde Kabab, a boastful treat of the rich Awadh culture

kabab is the most relished non vegetarian cooking of Lucknow, tunde kebab are however the favorites. Exceptionally soft and succulent till the core is what makes these kebabs an all-time beloveds. Haji Murad Ali, the creator of this authentic cuisine had only one hand and hence the name Tunday as in Hindi a person with one hand is called Tunde.

Tunde ke kabab is a dish made out of minced meat which is popular in Lucknow. It is part of Awadhi cuisine. It is said to incorporate 160 spices. Ingredients include finely minced lamb (lamb ground), plain yogurt, garam masala, grated ginger, crushed garlic, ground cardamom, powdered cloves, melted ghee, dried mint, small onions cut into rings, vinegar, sugar, lime.

The 100-year-old Tunde Kabab in Lucknow, is famous for its kababs. Tunde Kabab is so named because it was a specialty of a one-armed chef. The ingredients of Tunde Kabab's distinctive masala prepared by the women in the family is a closely guarded secret.


malpua is a pancake served as a dessert or a snack originating from the Indian subcontinent, popular in India, Nepal and Bangladesh.[1] It is a very popular dish of Odisha and is also served to Lord Jagannath of Puri in his Sakala Dhupa (morning food served to the lord).[2] Apart from other dishes like Pheni, Rabidi, Kheera sara and other cheese or chhena based items malpua is one of the most popular buyouts in the streets of Puri in Odisha. Malpuas are also prepared in Odia homes during Raja sankranti.

Malpua is a traditional Indian Dessert which is very popular and extremely irresistible. It is a delectable pancake recipe made from refined flour and semolina, which is deep fried in clarified butter (Desi Ghee) and dunked in flavored sugar syrup (Chashni).

While Malpua is popular all over the Indian subcontinent as a sweet dish, it also serves as special sweet on occasion of festivals. It is a very popular dish in the Indian state of Odisha and is served as morning food to Lord Jagannath of Puri. It is also a popular sweet during Muslim festival of Eid in the Indian subcontinent.
Malpuas dipped in a flavored sugar syrup are an extremely indulgent sweet. They go very well when served with a topping of creamy Rabri (sweet thickened milk).