Home Made Mushroom and Bell Pepper Pizza

This week , I baked Mushroom n Bell Pepper Pizza for us. Home-made Pizza is very healthy and Quick to bake n make, We can do the toppings for our preference. Two weeks before, I tried to bake pizza  but the weather plays a massive role for raising the dough it gone off and I baked rolls for us with that dough. This week is nice weather Sunny days, even last time I kept the dough inside the oven but it didn't came out right this time I kept my dough in direct Sunlight it came out perfect for all the 3 times raising.

This Pizza dough measurement I gave it here for thin n crispy base and it yields 4 bases can store the each base seperately in cling wrap and keep it inside the fridge use within 1 week, for this weekend We have invited our frenz for Dinner get-together. So, I planned to bake Pizza with different toppings for them for that made extra base and kept inside the fridge. I like the thin n Crispy base with the veggies should be in chunk size but, my Hubby prefers thick base with the veggies should be in small pieces. We doesn't like the Mozarella cheese, cos sometimes We feel heart burn after having the Pizza with Mozarella topping at the last We won't feel pleasant dinner. So, I used reduced low fat Cheddar cheese for my cheese topping. Next time i will give the recipe for thick base. Here, is the recipe for Mushroom and Pepper Pizza as follows,

Ingredients for Pizza Base:

1.Cake flour - 4 cups ( i used tea cups to measure)
2.Instant yeast - 1 package
3.Salt -  1 tsp
4.Hot water - as reqd to knead the dough ( Not boiling hot water, Use bearable drinking hot water)
5.Canola Oil - 2 tbsp.

Ingredients for Topping:

1.Tomato sauce - 1 tbsp
2.Mrs.Balls Sauce ( Hot chutney) - 1 tbsp ( Use the sauce you like)
3.Green Bell Pepper - 1/2 medium ( cut into bit big pieces)
4.Sliced Red Onion - 4 tbsp
5.Pineapple Chunks - 3 tbsp
6.Sliced Button Mushroom - 5 no's
7.Sliced Baby Romanita tomatoes - 4 no's
8.Reduced low fat Cheddar Cheese Shavings - 4 tbsp

Preparation of Pizza Base :

1.Take one big bowl, add the Cake flour, Yeast, Salt and 1tbsp Canola oil. Mix it together with the help of the Spoon or Wooden Spatula, Pour little by little the hot water meanwhile mix the flour mixture with the spatula.
2.At one stage, you will feel the water is enough to add then stop pouring water now start to knead the dough with your hands apply little bit of oil and knead it nicely.
3.Apply little bit of oil on top of the dough, Cover the bowl with black plastic and keep it in direct Sunlight for 30 mts. ( Usually i keep the dough inside the warm Oven, but this time i kept in under direct Sunlight)
4.After 30 mts, Check the dough it will raise till the edge of the bowl. Punch down the dough, again cover the bowl with the black plastic and keep it under direct Sunlight for another 30 mts likewise do the same for twice.
5.Pre-heat the oven to 350 deg F, after kept the dough under Sun for twice now knock it down and make 4 equal balls out of the dough.
6.Roll down each ball in floured surface to thin round shape, apply oil to the plate in which you are going to bake.
7.Place the rolled pizza in the greased plate and poke all the sides of the rolled pizza with the fork.
8.Bake it for 5-10 mts, till it half done. Again, we are going to bake it with the toppings at that time it will bake completely.

Preparation for the Pizza Toppings:

1.Now mix both the sauces in one bowl, apply it on all sides of the Pizza base.
2.Spread the veggies n Pineapple Chunks on the pizza, Sprinkle the Cheddar cheese shavings on top of it.
3.Bake it in 350 deg F for 10 mts or till the cheese melts. I like the Juicy veggies, for that I bake the veggies for 5 mts before adding the cheese and then sprinkle the cheese bake it till it melts.
4.Slice the Pizza with the pizza cutter, now the Home-made Mushroom and Pepper Pizza is ready to serve hot.

Easy Cheesy Rigatoni pasta in Basil Pesto Sauce

The Pasta recipes with sauce can make quickly and very easy to cook for any time. Mostly, i don't use sauces for my Pasta recipes cook only with veggies n egg it gives fresh flavour and good taste. My Hubby like the Basil Pesto sauce flavour, sometimes i use this sauce with linguine this time used for Rigatoni  and added little bit of creamy white sauce came out very good and easy to cook for quick dinner sure kids will love it. We enjoyed this Basil Pesto pasta with a bowl of soup with Ciabatta rolls tasted very good for our dinner.

Ingredients:

1.Uncooked Rigatoni - half package
2.Basil Pesto sauce - 2 tbsp
3.Butter or Margerine - 1tbsp
4.Cake flour or Maida - 1 tbsp
5.Parmesan Cheese Shavings - 3 tbsp
6.Milk - 1/2 cup
7.Salt n Pepper for seasoning

Preparation:

1.Cook the Rigatoni according to package instructions. After it got cooked drain in collander and keep it aside.
2.Heat the butter or margerine in pot, add the cake flour stir it well cook in medium fire. After 5 mts of stirring, take off the pot from the fire add milk to the mixture mix it well till it combines.
3.Add the cheese shavings n keep it in fire for 5 mts.
4.In the same pot add the basil pesto sauce, stir it well cook in medium fire for 5 mts. Then add the cooked pasta n follow with salt n pepper. Close the pot with the lid after 5 mts check the seasonings.
5.Now the Creamy Cheesy Rigatoni in Basil Pesto Pasta is ready to serve hot with a bowl of Hot Soup and Bread rolls .

Broccoli in Cheese Sauce

Broccoli is good for health rich in vitamins and also very easy to cook just by steaming or stir frying. Here, I used purple broccoli and reduced fat cheddar cheese for my Hubby's dinner. Often i make this one with mixed veggies this time simply with broccoli, he enjoyed it very much. Sure, you guys also try this healthy recipe and enjoy with your family. Weekend is here, hope you all guys planned the programme with your family and shopping for this weekend.  Enjoy your Weekend. Here, is the recipe for Broccoli in Cheese sauce as follows,

Ingredients:

1.Broccoli florets - Use accor to you prefer i used 1 cup
2. Margerine or Butter - 1 tbsp
3.Cake flour or maida - 1 tbsp
4.Milk - 1/2 cup ( add more milk if u like to get thin sauce)
5.Grated Reduced low fat cheddar cheese - 1 strip or 2 tbsp
6.Black pepper or white pepper powder - 1/2 tsp
7.Salt - as reqd

Preparation:

1.Cut the broccoli into small florets, clean it and steam it in steamer ( i used idli pot) for 5 mts.
2.Heat the butter or margerine in the pot in medium flame, add the cake flour to the butter stir it well till it turns thick and remove the pot from the stove and add the milk stir it well with the spoon.
3.Now add the salt n pepper to the mixture stir it again with the spoon, leave it to cook in low flame till it turns thick sauce.
4. After the white sauce get ready now remove the pot from the fire and add the grated cheddar cheese and mix it well till it turns creamy texture.
5.Now arrange the steamed broccoli in the serving plate and pour the Cheese Sauce over it on all sides. Now the Broccoli in Cheese Sauce is ready to serve hot.

Risoni Salad

Risoni is one kind of pasta looks like Rice and is available in all stores. Risoni salad taste good with mixed crisp veggies , fruits and nice salad dressing with Garlic Mayo r Vineigrette. But, in my salad i didn't used the salad dressing cos my Hubby wants to have plain salad. So, i just sprinkle little bit of extra virgin olive oil on top of it. While using olive oil, use normal olive oil (refined or pure) for cooking and extra virgin olive oil for salads. Here is the recipe for the Risoni salad as follows,

Ingredients:

1.Uncooked Risoni - 1 cup
2.Diced English cucumber - 5 tbsp
3.Chopped deseeded tomato - 1/2 medium
4.Extra virgin olive oil - 1 tsp
5.Cubed pine apple - 4 tbsp
6.Shredded pomegranate - 4 tbsp
7.Chopped Green Bell Pepper - 2 tbsp
8.Finely chopped fresh Carrot - 3 tbsp
9.Lemon Black Pepper - 1tsp

Preparation:

1.Cook Risoni according to package instructions. After 5 - 8 mts of cooking drain the Risoni in collander and keep it aside.
2.Take one deep bowl or salad bowl, mix all the ingredients except olive oil, pomegranate seeds and cooked risoni.
3.Now spread the cooked Risoni in serving plate and arrange the mixture on top of the risoni.
4.Sprinkle the extra virgin olive oil follow with pomegranate seeds on top of the Risoni salad.
5.Let it sit inside the fridge for 5 mts and then the Filling Risoni salad is ready to serve for Dinner. After having this salad you will feel complete n filling meal for dinner. After the salad have the Low fat flavoured yoghurt for the dessert, my Hubby enjoyed this Risoni Salad with Low fat Raspberry flavoured yoghurt.

Easy Cheesy Baked Penne with Veggies

Ingredients:

1.Cooked Penne Pasta - 2 cups
2.Sweet chilli sauce - 1 tbsp
3.Tabasco sauce - 1 tsp
4.Black Pepper powder - 2 tsp
5.Thinly sliced onions - 1 big
6.Sliced peppers - ( 1/2 yellow pepper n 1/2 red pepper)
7.Cream Style sweet corn - 300g
8.Italian mixed herbs - 1 tsp
9.Salt - to taste
10.Canola oil - 1 tbsp
11.Grated White cheddar and Parmesian cheese - 3 tbsp

For White Sauce:

1.Milk - 1 cup
2.All purpose flour - 2 tbsp
3.Grated white cheddar cheese - 2 tbsp
4.Unsalted Butter or margerine - 1 tbsp
5.Salt - a pinch

Preparation:

Cook the penne according to the package instructions and drain in the collander. Keep it aside.

For White Sauce :

1.Melt the butter in the pan in medium flame, add the all purpose flour and stir it gently for 2 minutes ( dont allow it to turn brown).
2.Lift the pan from the fire and now add a cup of milk, stir it gently till it blend nicely to the flour mixture in medium fire. After 2 mts add the grated cheese to this mixture.
3.Add a pinch of salt to the white sauce, cook it in medium flame from the beginning.
4.With the help of the spoon try to blend it gently until smooth and thickened.
5.If you like the white sauce in thin consistency, add more little bit of milk and reduce the flour amount.
6.Keep it aside.

For Veggies:

1.Heat 2 tsp of canola oil in the pan, saute the bell peppers and sliced onions for 5 mts ( don't cook fully) and add the sweet chilli sauce, tabasco sauce, 1 tsp of salt and Black pepper powder.
2.Saute it gently in medium flame.After 10 mts take out  from the fire and leave it aside.

For Mixing:

Now mix the sauted veggies, cooked penne pasta into the white sauce and Combine it well. Pour the half of the veggie pasta mixture into the well greased Baking Dish and pour the half of the cream style sweet corn on it.Then again pour the remaining veggie penne mixture and remaining cream style corn.It's like a Lasagna layer arrangement.

Then sprinkle the mixed herbs and mixed grated cheese on top and bake at 400 deg F for 15 to 20 mts till golden brown on top.

Enjoy the Easy Cheesy Baked Penne with Veggies with Garlic Bread and Hot n Sour Soup.


Note:

You can also bake with other varieties of pastas and add with different veggies like mushrooms,brocoli,mashed potatoes and also with chicken breasts,,,, Add more or less tabasco sauce according to your preference.