Tortilla pizza

HI!! I CAME ACROSS SOMETHING VERY INTERESTING AT BOROUGH MARKET LONDON YESTERDAY.WE ALL STRUGGLE TO MAKE PIZZA S AND ITS REALLY NOT SOMETHING THAT CAN BE PRODUCED LAST MINUTE WITHOUT HAVING THE DOUGH KNEADED,LEFT TO RISE AND THEN ROLLED OUT.....WELL!!! HERE WAS THE SUPER IDEA I EXPERIENCED AT BOROUGH.THERE WAS A STALL SELLING THIN TORTILLAS AND INSTEAD OF PRODUCING REGULAR MEXICAN FOOD AS THEY SHOULD,THEY WERE CHURNING OUT THE MOST CRISPY THIN CRUST PIZZAS INSTEAD.ALL DONE IN 6-8 MINUTES AND READY TO EAT. THIS IS A SUPER IDEA FOR ALL THE MOMS WHO HAVE TO DEAL WITH LAST MINUTE PIZZA CRAVINGS OR KIDS COMING OVER. ITS A GREAT EXAMPLE OF BORROWING FROM ONE CUISINE TO EXPAND ANOTHER...TORTILLA IS NOW EASILY AVAILABLE AT SUPER MARKETS AND A LOT OF THEM JUST BAKE THEIR OWN AND SELL IT IN PACKETS. THESE PACKETS CAN BE FROZEN IF YOU LIKE AND TAKEN OUT AND USED AS AND WHEN NEEDED...THE TRICK IS TO KEEP THE TOPPINGS THIN AND LIGHT OR ELSE THE CRUST WILL LAND UP BEING SOGGY. DO CHECK OUT THE PICTURES!!!!
ULTRA THIN CRUST PIZZA
INGREDIENTS
1) 2 FLOUR TORTILLAS
2) PIZZA SAUCE (RECIPE INCLUDED)
3) MOZARELLA CHEESE GRATED
4) SLICED MUSHROOMS
5)CHOPPED PRAWNS
EQUIPMENT NEEDED
1)IT REALLY HELPS TO HAVE A PIZZA STONE AND PEEL.IF NOT ,JUST USE A RIMMED BKG SHEET WITH SOME PARCHMENT PAPER
METHOD
1)IF USING A STONE,PLACE STONE ON TOP OF MIDDLE RACK OF THE OVEN.PREHEAT OVEN TO 200 DEG CENTIGRADE.ALLOW THE OVEN TO STAY AT THAT TEMP SO THAT THE STONE IS THOROUGHLY HEATED UP.
2)IF NOT USING THE STONE,PLACE RACKS IN THE UPPER AND LOWER THIRDS OF THE OVEN.PREHEAT 200 DEG.
3)SPRINKLE CORN MEAL/FLOUR ON PIZZA PEEL AND PLACE THE TORTILLA ON PEEL.BRUSH IT WELL WITH OLIVE OIL.IF NOT USING STONE,JUST TAKE YOUR BAKING SHEET AND LINE WITH PARCHMENT PAPER AND LIGHTLY RUB OLIVE OIL
4)LIGHTLY RUB THE TOMATO SAUCE ON TORTILLA AND SPRINKLE WITH CHEESE AND MUSHROOMS AS WELL AS CHOPPED PRAWNS.
5) NOW USING THE PEEL TRANSFER THE TORTILLA TO THE STONE/BKG SHEET AND LET IT COOK TILL CHEESE IS WELL MELTED AND TORTILLA IS CRISPY AND BROWN.
6)CUT WITH PIZZA CUTTER OR KNIFE SERVE
TIP...INCASE YOU HAVE A PROBLEM OF THE TORTILLA TAKING TOO LONG TO CRISP UP,YOU COULD COOK IT A LITTLE EARLIER ON STONE OR BKG SHEET AND THEN ADD INGREDIENTS AND PLACE BACK IN THE OVEN
STEP BY STEP LINK
http://www.facebook.com/media/set/?set=a.10150971339450344.771374.631380343&type=3&saved

PIZZA SAUCE RECIPE(THIS CAN BE MADE AND FROZEN)

INGREDIENTS
1)RED TOMATOES 1 KG
2)ONION CHOPPED 100 GM
3)GARLIC CHOPPED 50 GM
4)1 TIN OF POMODORI PELATI TOMATOES(500GM)(AVAILABLE AT SUPER MARKETS)
5)OREGANO 2 GM
6)OIL
7)CHILLI FLAKES
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 CHILLI AND OREGANO.
5)LET THE SAUCE GET NICELY COOKED AND SLIGHTLY THICK. REMOVE FROM FIRE AND LET IT COOL.BLEND AND REFRIGERATE............
STEP BY STEP LINK TO PICS
http://www.facebook.com/media/set/?set=a.10150971339450344.771374.631380343&type=3&saved

SOUTH INDIAN LEMON RICE

LEMON RICE PREPARED SOUTH INDIAN STYLE(TRIED AND TESTED BY PREM SOMALINGA)
Ingredients:
Raw Rice 300 gms.
Dry red chili whole 4 nos.
Mustard seeds 1 tsp.
Bengal gram (Chana dal) 1 tsp.
Turmeric powder ½ tsp.
Lemon juice of 3 no medium size.
Asafoetida A pinch
Curry leaves 10-12 nos.
Oil 4 tsp.
Salt To taste

Procedure:

1. Pick, wash and soak rice for about 20 minutes. Drain. Boil in plenty of boiling salted water until almost done. Drain and keep aside.
2. Heat oil or Ghee in a Kadai . Add a pinch of asafoetida. Add dry red chili and bengal gram, cook until dal changes color to light brown.
3. Add mustard seeds. Let mustard seeds crackle, then add curry leaves. Stir fry for half a minute.
4. Add it to cooked rice.
5. Mix salt, lime juice and turmeric powder in a bowl and add it to the cooked rice. Mix thoroughly.
6. Serve with coconut chutney and sambar.

LENTIL/DAL WITH SPINACH

DAL/LENTILS PALAK/SPINACH WITH GARLIC (TRIED AND TESTED BY PREM SOMALINGA) Ingredients: Split pigeon peas(Toor dal) 1 cup Spinach(Palak) 2 cups Garlic ( 3 finely sliced n 3 finely chopped) 6 flakes Ginger (finely chopped) 1/2 tsp Onion (finely chopped) 1 no Tomato (finely chopped) 1 no tamrind paste to taste (optional) Turmeric powder 1/2 tsp Red chilli powder 2 tsp Sambar powder 1 tsp Asafoetida a pinch Jeera 2 tsp Mustard 1/2 tsp Green chilli 2 nos slit vertically Ghee 3 tbsp Procedure: 1. Cook Spilt pigeon dal ( toor dal) in pressure cooker with 1 :1 and 1/2cup water ratio and keep it aside. 2. Take a heavy bottomed kadai add 2 tbsp of ghee, season with 1 tsp cumin, add ginger garlic (finely chopped) and saute for 2 mins. 3. Add onion and fry till translucent. 4. Add spinach and saute for 3 to 4 mins. 5. Add tomatoes and saute for 3 mins. 6. Add cooked dal, turmeric, sambar powder, asafoetida and red chilli powder and mix it well. 7. Add salt to taste.If you want you can add tamrind paste if required to get the sour taste and it is optional 8. Cook for 5 to 6 mins or till u get the desired consistency. 9. For tempering : add 1 tbsp ghee, mustard, fry green chilles and sliced garlic and season it.

SOUTH INDIAN LAMB CURRY MASALA

SOUTH INDIAN LAMB CURRY MASALA  BY PREM SOMALINGA

Ingredients:

Mutton(Lamb)                                      500 gms

Onion chopped                                     2 nos

Tomato chopped                                   3 nos

Green chillies chopped                          4 nos

Ginger garlic paste                                2 tsp

Chilli powder                                        1 1/2 tsp

Garam Masala Powder                         1 1/2 tsp

Coriander powder                                1 tsp

Turmeric powder                                  1/2 tsp

Coconut milk of                                    1/4 no(medium sized)

Curry Leaves                                        10 to 12 nos

Vinegar                                                 5 ml

Yogurt                                                   1 tsp

Coriander Leaves                                  1 spring

Salt                                                       to taste

Oil                                                        10 ml

Procedure:

1. Wash mutton and cut into medium pieces. Add 1/2 tsp chilli powder, 1 tsp ginger garlic paste, 1 tsp garam masala, salt, vinegar and mix well. Keep aside.

2. Heat oil in a big kadai.Add chopped onions, green chillies and fry in a slow flame till raw onion smell goes.

3. Add chopped tomatoes, curry leaves, salt and continue frying for 1 to 2 minutes.

4. Add garam masala powder, turmeric powder, corianer powder, remaining chilli powder and ginger garlic paste, salt and continue frying till the tomatoes get smashed well.

5. Add marinated mutton and continue frying in slow flame.

6. Add 2 tbsp of ground coconut and continue frying till oil starts to come out seperately.

7. Add coconut milk and required amount water and cook till the mutton is tender and oil comes out separately.

8. Garnish with chopped coriander leaves and Serve hot with white rice, biryani, Indian breads.

LOW FAT EGGPLANT PARMIGIANA

HI!!! FOR ALL MY VEGGIE FRIENDS,I MADE THE MOST DELICIOUS AND LOW FAT EGGPLANT PARMIGIANA.I LOVE EGGPLANT IN ANY FORM-ESPECIALLY PARMIGIANA.I JUST DONT LIKE THE TIME IT CAN TAKE TO MAKE IT THOUGH .ALL THAT BREADING AND FRYING CAN GET TEDIOUS AND UNNECCESSARELY
MAKE YOU DISH PACKED WITH CALORIES WHICH DO NOTHING MUCH AS FAR AS THE TASTE IS CONCERNED. LAST NIGHT WE COOKED A GREAT EGGPLANT PARMIGIANA AND IT WAS LIGHT,LOW FAT AND SUPER TASTING......NOW YOU CAN EITHER SLICE THE EGGPLANT OR DICE IT LIKE I DID. BOTH WILL TURN OUT FAB...JUST MAKE SURE THAT THE EGGPLANT IS 80 TO 90 PERCENT SOFT ONCE YOU ROAST IT IN THE OVEN BEFORE ASSEMBLE THE CASSEROLE..........HERE GOES THE RECIPES..CHECK OUT THE STEP BY STEP LINK........
EGGPLANT PARMIGIANA (LOW FAT)
INGREDIENTS
1)1 EGGPLANT QUARTERED OR SLICED INTO 1/2 INCH CIRCLES
2)SALT AND PEPPER
3)1.5 CUPS MARINARA SAUCE(RECIPE INCLUDED)
4)1 CUP SHREDDED PARMESAN AND CHEDDAR CHEESE MIXED WITH BEATEN EGG
5)MOZZARELLA SLICES FOR GARNISH

METHOD

1)CUT EGGPLANT INTO DICES OR ROUND SLICES AND SALT AND PEPPER IT.LEAVE 10 MINUTES
2)NOW SPRAY OR LIGHTLY RUB OLIVE OIL AND ROAST IN AN OVEN TILL SOFT
3)MIX THE PARMESAN AND CHEDDAR CHEESE WITH THE EGG.IF STRICTLY VEG,THERES NO NEED TO DO SO.
4)MAKE THE TOMATO SAUCE(RECIPE GIVEN)
5)THIS DISH CAN BE ASSEMBLED EARLIER AND MADE LATER.
6)TAKE A CASSEROLE AND LIGHTLY SPRAY OLIVE OIL
7)PLACE A SMALL PORTION OF MARINARA SAUCE AND LAYER THE SOFT EGGPLANT SLICES/DICES OVER THE SAUCE.
8)NOW EITHER SPRINKLE A GODD AMOUNT OF CHEESE(PARMESAN AND CHEDDAR) OR PLACE THE MIX OVER THE EGGPLANTS.
9)ADD ANOTHER LAYER OF MARINARA SAUCE,SOME MORE GRATED CHEESE AND GARNISH WITH MOZZARELLA SLICES.
10)BAKE AT 200 DEGREES TILL MOZARELLA CHEESE BROWN SLIGHTLY
11)SERVE
MARINARA SAUCE RECIPE(THIS CAN BE MADE AND FROZEN)
INGREDIENTS
1)RED TOMATOES 1 KG
2)ONION CHOPPED 100 GM
3)GARLIC CHOPPED 50 GM
4)1 TIN OF POMODORI PELATI TOMATOES/OR ANY ITALIAN TOMATOES (500GM)(AVAILABLE AT SUPER MARKETS)
5)OREGANO 2 GM
6)OIL
7)CHILLI FLAKES
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 CHILLI AND OREGANO.
5)LET THE SAUCE GET NICELY COOKED AND SLIGHTLY THICK. REMOVE FROM FIRE AND LET IT COOL.BLEND AND REFRIGERATE............
STEP BY STEP LINK TO PICS
http://www.facebook.com/media/set/?set=a.10150960473290344.770287.631380343&type=3&saved