PERFECT PIZZA DOUGH AND SAUCE(CUISINE:ITALIAN)

THERE S SOMETHING MAGICAL ABOUT THE WEATHER....... ITS SUNNY WITH A HINT OF NIP IN THE AIR...... WE OPENED OUR BBQ TODAY AND WERE ALL IN THE MOOD TO HAVE PIZZA......THIN AND CRUSTY AND BAKED ON A PIZZA STONE ON THE BBQ...FOR ALL OF YOU WHO LOVE WOOD FIRED AND BRICK OVEN PIZZAS BUT DONT HAVE THE OVEN........ THE BEST BUY FOR YOU IS A PIZZA STONE.HEAT IT EITHER IN YOUR OVEN OR ON THE BBQ (LIKE I DID) AND DUST IT WITH A LITTLE FLOUR. YOU RE READY TO PLACE YOUR PIZZA ON IT AND IT WILL BE ABSOLUTELY DONE IN 6 MINUTES FLAT..... I HAVE A LOVELY RECIPE FOR PIZZA DOUGH AND SAUCE.... TOPPINGS ARE YOUR CHOICE.......PEPPERONI,OLIVES,MUSHROOMS,CAPERS,ONIONS,CHILLIES ETC ETC......... CREATE ALL YOUR OWN CUSTOM MADE PIZZAS WITH THIS LOVELY RECIPE BELOW.......... HERE GOES THE RECIPE

PERFECT PIZZA DOUGH RATING 9/10
INGREDIENTS
WHOLEWHEAT FLOUR/WHITE FLOUR BY FABRINA DO 1KG
SALT 17 GM
YEAST:ACTIVE SEMI DRY 17 GM
OLIVE OIL 17 GM
WATER 400 ML

METHOD
1)DISSOLVE YEAST IN LUKEWARM WATER WITH SUGAR FEW MINS
2)SIEVE FLOUR.MAKE A HOLLOW CENTRE AND ADD YEAST.NOW ADD OLIVE OIL,SALT AND 400 ML WATER
3)MIX TO FORM A SMOOTH DOUGH.MAKE 170 GM BALLS ON A TRAY AND PUT A WET CLOTH ON TOP.KEEP IN FRIDGE 45 MINS.IT WILL RISE.
4)ROLL PIZZA BALL AND TRY MAKING A THIN CRUST.TRY PULLING AND STRECHING WITH YOUR HANDS.MAKE A FEW HOLES WITH A FORK. PUT PIZZA SAUCE
5)ADD DANISH MOZARELLA GRATED.ADD TOPPINGS OF YOUR CHOICE.NOW WITH A PIZZA PEEL ,PUT PIZZA ON A PREHEATED PIZZA STONE IN THE OVEN/BBQ.LET IT COOK 6 MINS .TAKE OUT ADD OREGANO AND BRUSH WITH OLIVE OIL. ENJOY!!!

PERFECT PIZZA SAUCE
1)RED TOMATOES 1 KG
2)ONION CHOPPED 100 GM
3)GARLIC CHOPPED 50 GM
4)1 TIN OF POMODORI PELTO TOMATOES(500GM)
5)OREGANO 2 GM
6)OIL 60 ML
SALT AND PEPPER
METHOD

1)REMOVE TAIL PART OF TOMATOES(EYES) WITH A KNIFE.SLIT CROSSWISE
2)BLANCH BY DIPPING IN BOILING WATER 3 MINUTES.TRANSFER TOMATOES TO CHILLED WATER.PEEL OFF SKINS.REMOVE SEEDS BY PRESSING.CHOP FINELY.
3)CHOP IMPORTED TOMATO TIN .KEEP ASIDE
4)HEAT OLIVE OIL AND SAUTE ONIONS AND GARLIC TILL BROWN.ADD TOMATOES. AND COOK.ADD IMPORTED TOMATOES AND COOK FOR 25 MINS WITH A FEW BASIL LEAVES.ADD SALT PEPPER AND OREGANO.
5)LET THE SAUCE GET NICELY COOKED AND SLIGHTLY THICK. REMOVE FROM FIRE.COOL,BLEND AND REFRIGERATE


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RAJASTHANI LAL/RED MAAS/MEAT (CUISINE:INDIAN)

hey, ok, posting something which is what I call an artery blocker, should be made only once a year but for all people who love hot food, its a great dish...(Rajat sikka)

RAJASTHANI LAAL MAAS:- Its a traditional dish from Rajasthan and it gets its name and flavor and color from red chillies. Its a very popular dish in places like Jodhpur where if you remember that old movie Mirch Masala where the women use red chillies to blind poor Naseerudin Shah who is the villian stalking the women of the village...anyway, try it....here goes:-

Ingredients:- 500 gms of Mutton
-10 whole dry red chillies
-2 tbsps coriander seeds
1/2 tsp turmeric powder
1 tbsp garlic paste
1 cup yogurt
4 tbsps vegetable/ sunflower/ canola cooking oil
4 medium sized onions sliced very thin
Salt to taste
1 tsp garam masala powder
3-4 tbsps finely chopped green coriander

Soak the red chillies and coriander seeds in a bowl of water so they are just covered. After 10 minutes of soaking, drain them and put into the food processor. Add the turmeric powder and garlic paste. Add just a few table spoons of water, a little at a time to grind this mixture into a smooth paste. PLEASE MAKE SURE THAT YOU HAVE DESEEDED THE RED CHILLIES OR ELSE YOU WILL SURELY KILL THE PERSON EATING THE DISH :)
Mix this paste with the yogurt and then add the meat to it. Mix well. Keep aside to marinate for 1 hour. Acttually, marination is an important part of this dish and if it can be, marinate for longer than an hour
Heat the cooking oil in a deep pan on medium heat. Add the onions and fry till golden brown. Stir often to prevent burning. Remove the onions from the oil with a slotted spoon and put on paper towels to soak up excess oil. Keep a little aside to garnish the dish and put the rest into the blender or food processor. Grind to a smooth paste.
Heat the oil that was left over from frying the onions, again. Add this onion paste to it and fry for 1-2 minutes. Now add the meat and its marinade. Fry till the oil begins to separate from the masala. Stir often and sprinkle a little water whenever the masala begins to stick to the pan or burn. Season with salt to taste.
When the meat is cooked and tender, remove the pan from the heat and sprinkle the garam masala over it. Cover immediately and keep aside for 2-3 minutes. Open the cover and garnish with previously fried onions and chopped fresh coriander leaves.
This dish is best had with rotis...and yes, you can use less chillies in order to make it less hot...........


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GRILLED SZECHUAN BABY BACK RIBS (CUISINE:CHINA)

Grilled Szechuan-Style Baby Back Ribs(sangeeta rajpal)

Serves:4 servings.
Ingredients
•1 small bunch fresh cilantro
•1/2 bunch fresh parsley
•3 garlic cloves
•1 piece fresh ginger, about 1-inch long, peeled
•12 cups chicken stock
•3 pounds baby back ribs
•2/3 cup hoisin sauce
•2 tablespoons miso
•1 tablespoon minced fresh ginger
•1 tablespoon chopped garlic
•1 tablespoon sake
•1 tablespoon soy sauce
•2 teaspoons honey
•2 teaspoons chili paste with garlic
•1 cup blanched black beans
•1 tablespoon julienned cilantro leaves
Directions
Preheat the grill. Preheat the fryer. In a food processor with a metal blade, pulse the first four ingredients together. Transfer the mixture to a large Dutch oven. Add the stock and ribs and bring to a boil. Reduce the heat, cover and simmer for 30 minutes, or until the ribs are tender. In a mixing bowl, whisk the remaining ingredients together. Drain the ribs and transfer the ribs to a parchment lined baking sheet. Brush the ribs with the sauce and let the ribs cool for 1 hour. Brush the ribs a second time and place on the grill. Cook the ribs until deep brown, about 4 minutes per side. Cut the rack into individual ribs and serve with the remaining sauce. Fry the blanched black beans until crispy, about 1 to 2 minutes. Remove from the oil and drain on a paper-lined plate. Season with salt and pepper. To assemble, arrange the ribs on a platter. Garnish with the beans and chopped cilantro

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OLIVE AND ROSEMARY FOCACCIA BREAD (CUISINE:ITALIAN)

HI..... IVE BEEN ON A BREAD BAKING BINGE FOR THE LAST TWO DAYS. YESTERDAY I WANTED TO MAKE SOME FOCACCIA BREAD JUST THE WAY WE SEE IT IN ITALIAN RESTAURANTS.......I PULLED OUT THIS LOVELY RECIPE FROM MY BREAD MAKING BOOK AND IT CAME OUT SO GOOD.I MADE A LOVLY PESTO DIP TO GO WITH THIS BREAD .AND ......THERE I WAS IN MY ON LIL ITALIAN RESTAURANT.....IF YOU ENJOY BAKING BREAD,PLEASE GIVE THIS RECIPE A CHANCE...HERE GOES THE RECIPE

OLIVE AND ROSEMARY FOCACCIA BREAD
RATING 9/10
1)2 TSP ACTIVE DRY YEAST
2)1 TSP REG SUGAR
3) 3 CUPS FLOUR/ATTA
4)1 3/4 CUP LUKEWARM WATER
5)1 TSP SALT
6)3 TBLSP OLIVE OIL
7)3/4 TSP CHOPPED FRESH ROSEMARY OR 1/2 TSP DRIED
8)1/3 CUP KALMATA OLIVES PITTED AND CUT INTO CIRCLES

METHOD

1)START BY TAKING THE TEMP OF YOUR LUKEWARM WATER.IT SHOULD BE 45 DEGREES CENTIGRADE OR 110 DEGREES FAHRENHEIT.
2)IN A MEASURING CUP,PUT SUGAR.TAKE THE RIGHT TEMP OF WATER AND ADD YEAST TO 3/4 CUP WARM WATER.IT SHOULD START BUBBLING.NOW KEEP ASIDE THE WATER AND YEAST MIX FOR 10 MINS.NOW ADD TO SUGAR
3)ADD SALT AND ROSEMARY TO THE 3 CUPS FLOUR ND MIX WITH HANDS.ADD 1.5 TABLESPOON OLIVE OIL TO FLOUR.ADD SLICED OLIVES.MIX WITH HANDS.
4)NOW ADD THE YEAST MIX TO FLOUR ALONG WITH REST OF WATER,KNEAD TO MAKE A NICE DOUGH BALL USING FLOUR IF NEEDED.PUT 1 TABLESPOON MORE OLIVE OIL IN A BOWL AND RUB DOUGH BALL ALL OVER WITH THE OIL.CLING FILM THIS BOWL ALONG WITH DOUGH BALL.
5)KEEP IN A NICE WARM PLACE FOR 1 HOUR SO IT DOUBLES IN SIZE.TAKE OUT AND ROLL AND PUNCH ALL AIR OUT.ROLL AND PLACE IN A NICE PIZZA SHEET WITH HOLES. CLING FILM AGAIN AND KEEP IN WARM PLACE FOR 30 MINS.LET IT RISE FURTHER.NOW OPEN AND RUB 1 TABLESPOON OLIVE OIL(TO GET A NICE CRISPY FINISH) .USE FINGERS TO CREATE THE HOLES IN FOCACCIA AND DECORATE WITH BLACK OLIVES OR HERBS.
6)KEEP IN MIDDLE RACK OF OVEN AT 220 DEGREE CENTIGRADE FOR 35 TO 40 MINS.COOL 10 MINS BEFORE SERVING

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