Having made the Pizza base and sauce in the previous post, without wasting much time, let’s create our vegetarian pizza – with paneer/indian cottage cheese.
Store bought pizzas may contain just a few sprinkles of vegetables. The base and loaded cheese are enough to fill our tummies. But, when we make pizza at home, we are able to load more vegetables and alter the nutrient content. That’s why I feel we are creating our own version of Pizza here.
So, feel free to create your own.
Whole Wheat Paneer Pizza
Ingredients (for 2 medium pizzas)
paneer/cottage cheese – 20-25 cubes
green capsicum – 1 no. (cubed)
red capsicum – 1 no. (cubed)
button mushroom – 200 gms (halved)
frozen corn – 1/2 cup
shredded mozzarella cheese – 300 gms appr. (more or less)
cut green chillies or thai red chillies – for a spicy treat (optional)
The quantity of each ingredient can be altered according to family preferences. I like to load my pizza with vegetables, and hence this list.
Method of Preparation
Keeping things ready–
To make paneer flavorful, marinate the cubes in soya sauce, tomato sauce and red chilli sauce for an hour
Pan fry them in minimal oil. Set aside
3. Saute the capsicum for a few minutes or if preferred, use them raw
4. Blanch the mushrooms. i.e. Pour hot water over halved mushrooms and close with lid. Leave this for 1/2 an hour. Mushrooms would be cooked
5. Run water over frozen corn until thawed. Drain well without water
Creating your Pizza –
Line a baking tray with baking paper. Or grease a plate that can go straight into the oven
Place the pre-cooked pizza base on the baking tray and spread enough pizza sauce
3. Arrange corn, paneer, capsicum and mushroom to cover the base
4. Add cut green or red chillies for that extra spice, that’s completely optional
4. Sprinkle cheese on top
5. Get ready to bake.
Pizza in the oven-
Pre-heat oven at 220 degree centigrade.
Reduce the temperature to 200-210 degrees Centigrade before baking
Since I have a Gas Oven, the burner makes the baked dishes cook faster, at the same time there is this risk of burning the goodies in a giffy. That’s why I am cautious about mentioning exact temperatures. Set temperatures according to your oven.
Bake for 10-15 minutes
Pizza would be done in 10-15 minutes – cheese melted to glory and the base crisp and golden.
What I’ve been cooking for the past three and a half months, seems like a whirlwind project. I am rest assured, it must be the case of almost everyone, handling a full house, during these testing times.
When I sat back and saw the clicks, my daughter wanted me to write continuous posts, under the title ‘Quarantine Diaries’. NO worries.. No diaries… this post consolidates the several dishes, those were rolled out of that sacred place in my house, called ‘Kitchen’. Later, let’s analyse a few recipes in the coming posts.
I started the month of March, with a Blueberry Jam – just two ingredients, berries and brown sugar, and of course, juice of lemon for longer shelf life.
With a routine of including Millets in the diet, Millet Idlies always occupy a special place on the dining table. Samai (Little Millet) Idlis are true substitutes in colour, to the regular white rice Idlis. But these millet idlis are a healthier version, not to forget.
Like the Samai Idli, Kollu (Horsegram) Idlies, are awesomely light, steamed cakes packed with the lentil flavour.
Don’t forget the different chutneys, that were made for the idlies. A few of those, I have highlighted in the end of this post.
A chocolate cake- with whole wheat, cane sugar, olive oil, dark chocolate and toasted pistachios. The urge to cut and eat, was more compelling than a good click to post.
Next, came 50-50 Whole Wheat Buns, tried from an old book, I had. Though, the recipe demanded eggs, this is an eggless bun.
Black Chick Pea Burger with the Buns
Next, for the benefit of online learners, to munch some traditional sweets, with longer shelf life…
Coconut Burfi with Cane Sugar
and Black Sesame Burfi with Jaggery
April, started with Whole Wheat Raisin Bread – wouldn’t term it the best, but full of flavour.
Time for a spicy powder for the health freak. Sesame and Flax seed chilly powder, to go with rice, idli or dosai.
flax seed podi
April, was also a month to try Pizza, the healthy way. Home-made whole wheat base, tomato spread from scratch and variety of toppings .. Pizza that was dreaded for the white flour, the meagre amount of veggies or meat to be searched for- in store bought frozen ones, or the branded /door delivered ones, used to be a half-yearly affair. Truly, we might have ordered pizzas twice a year.
The ill effect of making fresh pizzas at home, with loaded vegetables and with constraint on cheese, pizzas are almost a weekly bake now.
Till date, I haven’t been quite successful with cookies. They used to be consumable, but not perfect. And I have always baked whole wheat cookies, never with white flour.
But, May started with this exception. A Good Whole Wheat Cookie!! Got the recipe from another blog, but as usual converted all purpose flour to whole wheat. It turned out to be so light and crispy.
whole wheat sesame cookies
When the need for a hot snack, with less work to fry, stir fry or sauté arose, tried baking these yummy potato wedges. Cut the potatoes, sprinkled some oil, baked for 30 mins or so. Took out from oven, sprinkled salt and spices of choice and, the baked wedges were ready.
Potato Wedges baked healthy
Who said Papdi Chaat needs Papdi or the crisps made of white flour. I chose to combine Papdi and Chole into a Chaat, but with a healthy twist. No matter you like it or not, its a whole meal. When I had my Methi (fenugreek leaves) Paratha dough in hand, I rolled a big pizza base out of it, and baked till crisp. That became my Papdi to go with the left over Chole curry. Add ons – home made green chutney, tamarind chutney and yoghurt.
Methi Paratha (Papdi) Chole Chaat
Time for a nice cake – Sticky Date and Walnut Cake – obviously with whole wheat flour and cane sugar, and eggless too. This time, I topped the cake with caramel whipped cream. With my home-made caramel, I could limit the sugar in the frosting.
Eggless Sticky Date and Walnut Cake
Next came in, Gooseberries. Lucky me, the super market had some new and fresh stock of gooseberries. The great berry, loaded with good nutrients, rich in antioxidants and vitamin C, is highly popular for its anti-ageing properties. Let’s also do a gooseberry chutney series shortly. Great plans that arise as I write..
Gooseberry Coconut Green Chilly Chutney
Gooseberry Coconut Coriander Chutney
Gooseberry Coconut Mint Chutney
Gooseberry Coconut Red Chilly Chutney
Gooseberry Tomato Red Chilly Chutney
The long list of ingredients, written on the bottle of the world’s most favourite Chocolate spread, or a Peanut Butter Spread, creates a lot of stress and anxiety. But a good chocolate spread, to go with healthy whole wheat or millet pancakes, or home made bread or buns, can be a positive change in routine. So, tried this simple chocolate spread, with a combination of 80% and 72% dark chocolate with very little cane sugar and milk. Stores well in the refrigerator, for at least couple of weeks. Choose your dark chocolate, that has no margarine, but cocoa butter.
Home made Chocolate Spread
Those were a few different, yet healthy stuff that went into the tummy. I am satisfied, I could put in some thoughtful creativity, to indulge in the above stuff.