Hot Curry Recipes

Chicken Karahi

Chicken 1 (1-1/2 Kg)

Onion chopped 3

Tomatoes 8

Ginger Garlic paste 1 Table spoon

Salt 1-1/2 teaspoon

Red Chillies 1 teaspoon

Turmeric 1/4 teaspoon

Dhania powder 1/2 teaspoon

Black pepper 1/2 teaspoon

Green Chillies whole 4

Cooking Oil 3 or 4 desert spoon

Method:-

Heat Oil in pan.Put Onion in it. Fry till it is soft, not brown.Add tomatoes. Mix it. Then cover the lid for five minutes .so tomatoes become soft. Then add Ginger garlic past, salt, red chillies, turmeric powder, Dhania powder. Fry (bhono) for five minutes, make sure it may not become over cooked, put little water,2 Table spoon. Then add chicken. Fry for 5 minutes adding little water. Then with 1/2 cup water, cover the lid for 10 minutes. Add green chillies whole. Put on dum. When it is ready, sprinkle black pepper.

Delicious Khandwiyan

Ingredients For Khandwiyan:-

Baisan 1 Cup

Green chillies (paste) 4,5

Ginger (paste) 1 teaspoon

Curd mixed with water (lassi) 3 Cups

Salt ½ teaspoon

Ingredients For Curry:-

Onion thinly chopped 2

Salt as required.

Red Chillies powder 1-1/2 teaspoon

Turmeric powder ½ teaspoon

Dhania Zeera powder 1 teaspoon

Garam masala powder 1 teaspoon

Roasted Zeera powder 1 teaspoon

Curd 1 Cup

Oil ½ Cup

Mint leaves to garnish

Green Chillies 2,3 to garnish

Method:-

Mix all the ingredients well, so that no lumps are left. Boil, till it becomes thick. Take out in a round pan. Cool it. Put it in refrigerator for some time. Cut into small pieces.

In another pan heat oil, add onion & fry little. Then add Red chillies powder, turmeric, dhania zeera powder. Fry adding a little water. Cook some time then add beaten curd. Mix & Cover the lid for some time. Then add salt & khandwiyan pieces. Cover & cook on low heat for 5 minutes. Sprinkle garam masala & zeera powder. Mix.

Take out in serving bowl. Sprinkle mint leaves & green chillies.

Dilpasand korma

Ingredients
1/2 kg mutton
1/2 cup coconut paste
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1 cinnamon stick
1 pinch nutmeg powder
1 tsp red chillie powder

1 tbsp garlic-ginger paste
1 cup onions, finely chopped
1 tsp roasted coriander powder
2 tbsp poppy seed paste
3 bay leaves
4 green cardamoms
4 tbsp oil
6 cloves
Salt to taste

Method
Dry roast the cloves, cardamom, nutmeg powder, cumin seeds, cinnamon stick and grind into a fine paste. In a pan or a pressure cooker, heat oil and add bay leaves and chopped onions to it. Once the onions are golden-brown, add the ginger-garlic paste, mutton pieces and fry for a while. Now add grounded masala paste, turmeric powder, red chillies powder and some water. Sprinkle salt, cover the pan and cook for a while. Once the mutton is tender, add the poppy seed paste, coconut paste and coriander powder. Add more water if the gravy is too dry, and cook on low heat for another 10 minutes. Serve hot.

Chicken makhani

Ingredients

700gms whole chicken
For the marinade
30gms salt
2-1/2 tsp red chillies powder
1 cup yogurt
1 cup vinegar
2tbsp ginger/garlic paste

For the gravy
50gms butter
2tbsp ginger/garlic paste
30gms khoya
30gms cashew nuts, ground
500gms tomatoes, blanched, peeled and chopped
8gms turmeric powder
3gms all spices
2 1/2 tsp red chillies powder
1 cup cream

Method

Make slits on the chicken. Rub marinade all over it and keep aside for at least 15 minutes. Put it on the skewer and grill for 15 minutes. Let it rest for 10 minutes and then grill again for 10 minutes. Cut into small pieces and keep aside.

To prepare the gravy, heat butter in a saucepan and sauté ginger/garlic paste on a slow flame until it begins to turn brown.

Add khoya and cashew paste. Stir in remaining ingredients except cream and cook for 20 minutes. Stir in cream on low heat to make thick gravy. Add chicken and cook for 10 minutes.

Paneer Manchurian

Ingredients:

1/2 cup flour
1/2 tsp Chinese salt
2 tbsp cornflour
2 tbsp spring onions, chopped
2 tbsp Soya sauce
3 green chillies, chopped
4 tsp ginger-garlic paste
6 garlic cloves, finely chopped
200 gms homemade paneer or cottage cheese
Salt to taste
Oil for frying
Egg white of one egg
Few coriander leaves, chopped

Method:

Cut the paneer into square pieces. Marinate the pieces with salt and two teaspoons of ginger-garlic paste and keep aside for 10 minutes. Mix cornflour, flour, egg white, ginger-garlic paste, salt in a bowl and make a batter using little water. Dip the paneer pieces in this batter and fry in hot oil until they turn golden.

In another pan heat oil and fry the chopped garlic cloves. Now add Soya sauce, spring onions, fried paneer pieces, green chillies, salt, Chinese salt, one and a half cups of water and let the ingredients simmer. Take three teaspoons of cornflour and half a cup of water and mix well. Add this to the boiling mixture and cook well until the sauce thickens. Add coriander leaves and serve hot.

Hare Masale Vala Murgh - Chicken in Spinach Sauce


Ingredients:-
1/2 c vegetable oil
6 bay leaves
12 cardamom pods
4 inch piece cinnamon stick
10 whole cloves
4 dried hot chilies
4 1/2 lbs skinless chicken pieces -- cut into servings
1/2 c golden raisins
3/4 c plain yogurt
2 1/2 tsp salt
freshly ground black pepper
1/2 tsp cayenne pepper -- or to taste
4 inch piece fresh ginger root -- coarsely chopped
4 fresh hot green chilies, with seeds -- coarsely chopped
2 bunch fresh cilantro leaves
2 10 oz pack frozen chopped spinach -- defrost and drain
3/8 c grainy mustard

Method:-

Put oil in large wide nonstick pan and set over medium-high heat. When oil is hot put in bay leaves cardamom, cinnamon, cloves, red chilies. Stir. Add chicken pieces and brown. Put in raisins, stir, put in yogurt, salt, black pepper and cayenne. Stir and bring to simmer. Cover tightly, turn to low and simmer for 15 minutes. While chicken simmers put ginger in the container of blender along with 3 tablespoons water; blend until it is a smooth paste. Add green chilies and cilantro and continue to blend. Add lightly drained spinach. Blend briefly. Spinach should have coarse texture. When chicken has cooked for 15 minutes remove cover and add green sauce. Stir. Bring to a simmer cover again and cook for 10 minutes or until chicken is tender. Turn chicken a few time during this
period. Remove hard spices before serving.

Delicious Chicken Handi

Literally, delectable chicken from the cooking pot.

Ingredients:-
Boneless chicken thighs 800 gm
Cardamoms 4
Chicken stock ½ litre/2 cups
Cinnamon 1” stick
Cloves 10
Garlic paste 20 gm/4 tsp
Garlic chopped 30 gm/2 tbs
Ginger paste 20 gm/4 tsp
Onions, sliced 90 gm/ 1/3 cup
Refined oil 75 ml/5 tbs
Saffron 1 gm/ a pinch
Salt to taste
Yellow chillies powder 2.5 gm/ ½ tsp

Method:-

Cut chicken into bite-sized pieces. Soak saffron in a little water in a spoon for 10 minutes. Crush and keep aside. Heat oil in a saucepan and add chopped garlic. Sauté till brown. Add the onions and sauté till light brown. Add cinnamon, cloves and cardamoms and sauté till the onions turn golden brown. Add the ginger and garlic pastes, chicken, salt and yellow chillies powder. Stir for 3-4 minutes. Add chicken stock and bring to boil. Cover and simmer till chicken is tender. Remove from fire. Take out the chicken pieces from t he gravy. Strain the gravy into another pot through a soup strainer. Cook the gravy till reduced to a sauce-l ike consistency. Add the chicken pieces and cook for a minute. Time: Preparation: 20 minutes, Cooking: 30 minutes To Serve: Stir in the prepared saffron and serve hot with an Indian bread of your choice.

Achaari Gosht

A lamb delicacy with a pickled effect which tastes best when fresh.

Ingredients:-
Leg of lamb 1 kg

safoetida (heeng) 1 gm/a pinch
Cloves 5
Cooking oil 60 ml/4 tbs
Cumin (zeera) seeds 2.5 gm/1 tsp
Garlic, shredded 10 gm/ 2 tsp
Ginger, shredded 5 gm/1 tsp
Jaggery 25 gm
Lemon juice 30 ml/2 tbs
Mustard oil (sarson ka tel) 20 ml/4 tsp
Mustard (sarson) seeds 2.5 gm/ ½ tsp
Nigella (kalonji) 2.5 gm/ ½ tsp
Red chillies powder 5 gm/1 tsp
Red chillies, whole 6
Salt to taste
Turmeric (haldi) powder 2.5 gm/ ½ tsp
Yogurt 240 gm/1 cup

Method:-

Clean and cut lamb into 1 inch pieces. Put to boil with 1.5 litres/5 cups of water, turmeric and salt. Reduce heat and simmer till lamb is tender. Remove pieces and reserve stock. Smoke mustard oil in a pan, reduce flame and add the other cooking oil.
Add whole red chillies and sauté till chillies turn black, then discard the chillies.
Crackle mustard seeds, cloves and asafoetida in the oi l. Add the lamb pieces, red chillies powder, cumin seeds, nigella, jaggery, ginger and garlic and stir. Cook till the meat pieces turn brown. Stir in stock and lemon juice and simmer for 2 minutes. Reduce flame and stir in the yogurt stirring vigorously. Cook till the fat surfaces.
Time: Preparation: 30 minutes, Cooking: 1 hour
To Serve: Serve with naan or paratha. Garnish with deep fried onion rings, if desired.

Delicious Nihari

Ingredients:

1 kilogram of Beef (with bones)
(Ask for Nihari meat at the butcher shop.)
3 medium Onions (thinly sliced)
2 tbsp. of All-Purpose Flour (Maida)
1 small piece of Dry Ginger (Sounth)
2 Small White Cardamoms (Choti Safaid Ilaichi)
2 Bay Leaves (Tezz Pattay)
1 Cinnamon Stick (Dal Cheeni)
2 tsp. of Garam Masala Powder
2 tbsp. of Aniseeds/Fennel Seeds (Sounf) (grounded)
1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
2 pinches of Nutmeg
1/2 tsp. of Turmeric Powder (Haldi)
Salt (to taste)

1 small piece of Black Salt (Kaala Namak)
1 tbsp. of Garlic Paste
1 tbsp. of Ginger Paste
1/2 cup of Plain Yogurt
1/2 cup of Clarified Butter (Ghee) or Cooking Oil

Ingredients For Garnishing:

1 medium Onion (sliced, fried to brown and dried) (or a cup of ready-fried onions)
3 Green Chillies (chopped)

1 (2" piece) of Ginger (cut in strips)
A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)

Method:

1) In a pot, heat the clarified butter or cooking oil. Once the oil gets hot add in the 3 sliced onions. Turn the stove down to medium. Fry the onions to golden brown. Remove from oil and put the onions on a paper towel to absorb any excess oil. Crush the onions.

2) Add the meat and garam masala powder (whole spices), plain yogurt, ginger paste, garlic paste, salt, red chilli powder, bay leaves, cinnamon and turmeric powder, continuously fry by stirring until the oil separates.

3) Add in the nutmeg, cardamoms, aniseeds and black salt. Stir, add in enough water to cover meat and cook on low heat covered for 2 to 3 hrs.

4) Once the meat is cooked and tender, add in the flour and cook on low heat for about another 10 minutes.

5) Garnish with coriander/cilantro leaves, fried onions, green chillies and ginger strips.

Serving Suggestions: Serve Hot With Tandoori Nan
Preparation Time: 3-4 Hours

Hyderabadi gosht

Ingredients

1 kg mutton
1 cup oil
1 tsp cumin seeds
1 tsp garlic paste
2 tsp coriander powder
2 tsp red chillies powder
3-4 onion slices
4 cloves
4 cardamoms
10 black peppers
Salt to taste
A pinch of turmeric powder
Ginger slices for garnishing

Method

Heat oil in a pan, add all the spices and cook for a while and then add the meat. Cover the pan and cook on low heat. When tender, add onion and tomato slices and mix well. Cook for three to four minutes and serve.

Delicious Karhi (Quick Recipe)

Ingredients:-

Yogurt 500 gms.

Baisan 3 Tbsp.

Onion 2.

Tomato 2.

Methidana 1/4 tsp

Curry leaves 5-6

Salt to taste

Red Chillies powder 1-1/2 tsp.

Turmeric (Haldi) powder 1/2 tsp.

Method:-

Chop onion & tomatoes together. Blend the Yogurt & Baisan well. Mix onion & tomatoes.

In 2 Tbsp oil fry Methidana, add the yogurt mixture & make it boil. Keep stirring, so that lumps may not for. Add salt, haldi & red chillies powder. Mix well.

Add 2-3 glasses of water. Put 5-6 curry leaves. Let it cook for some time, atleast 1/2 to 1 hour.

For Pakoras:-

Baisan 1 Cup

Onion slices 2

Salt to taste

Crushed Red Chillies 1-1/2 tsp

Zeera 1/2 tsp.

Sabit Dhania 1/2 tsp.

Mint leaves 1/2 bunch.

Soda 1/8 tsp.

Method:-

Mix all the pakora ingredients well, adding water as required. Put it aside for 10 minutes.

Deep fry round shape pakoras, using a table spoon to golden.

When karhi is little thick, put pakora in Karhi & turn the stove off.

For Baghar:-

Oil 1/4 Cup

Red whole chillies 4-5

Onion sliced 1 small

Garlic chopped 3-4 cloves

Curry leaves 4-5

Zeera 1/2 tsp.

Method:-

Heat Oil. Add Red whole chillies & onion. When onion is soft, add garlic.

When all is about to golden, add curry leaves & zeera. Put it on prepared Karhi.

Serve with Nan or Chapati.

Dum ka Gosht

Ingredients:-

Beef or Mutton Boneless 500 gms

For Marinade:-

Onion thinly chopped 2
Ginger garlic paste 2 TBsp
Raw Papaya ground 1 Cup
Salt to taste
Red Chillies powder 1 tsp
Turmeric powder 1/4 tsp
Curd 1 Pao

For Baghar:-

Oil 1/2 Cup
Onion thinly sliced 1

To Garnish:-

Green Chillies chopped 2-3
Coriander leaves 1/2 bunch

Method:-

• Mix onion, ginger garlic paste, raw papaya, salt, red Chillies powder, Turmeric powder in beef & put it in the refrigerator for marination for over night.
• Burn coal on fire very well.
• In a pan put the marinated beef mixed with curd in sides & put the hot coal in the center. Pour little oil on coal. Smoke starts, cover lid immediately for 5-7 minutes.
• After that remove coal & cook on low heat until beef is tender. In needed put some water to cook.
• When beef is tender & water dries, take oil in another pan & fry onion for baghar to golden brown.
• Pour this baghar on beef & mix it. Take out in a dish.

Garnish with coriander leaves & green chillies.

Serve with hot nan & onion rings mixed with lemon juice & salt.

Delicious Nargisi Koftay

Ingridients:-

For Curry:-

Oil 1/2. cup
Red Chillies Powder 1-1/2tsp heaped
Dhania Powder 1tsp
Garam Masala powder 1/2 tsp
Ginger Garlic Paste 2tsp heaped
Onions 2-3 sliced brown and ground
Salt to taste
Water 1/2 cup
Yogurt 1 cup
Turmeric Powder 1/2 tsp

FOR- KOFTA:-

Minced Meat 1/2Kg
Small cardimon (illachi) 2
Cinnamon (darchini) 1inch piece
Salt to taste
Onion 1 big fried & ground
Black Pepper Powder 1/4 tsp
Red Chilly powder 1/2 tsp
Ginger Garlic Paste 2tsp
Khashkhash 3TBsp
Baisan 2-3TBsp
White Zeera Powder 1tsp
Bari illachi ground 1

Eggs boiled 5-6

Method:-

For Curry:-

Heat oil in a pan.Add little water with all above masala and yogurt. Fry (bhono) well. Then add brown ground onion, fry & mix well by adding little water in it, then add about 1/2cup of water and cook on medium heat, till the gravy remains slightly thick & oil comes up.

For Kofta:-

Grind all the ingredients except eggs then mix with mince & chop it in the chopper, so that a smooth mixture is formed. Now add 1 beaten egg. Mix well.

Half your boiled eggs, take little portion of the mince, put a piece of boiled egg on it. shape into Kofta, then fry little golden brown in a frying pan.

Put fried Koftas in the curry prepared earlier & cook on low heat. The Koftas will swell up.

Take out in the serving dish. Sprinkle garam masala powder on top.
Serve with chappatis, salads.

Garnish with fresh coriander leaves.

Tip:-

You can make plain Koftas without using boiled eggs with the same recipe.

Palak Gosht:-

Ingredients:
Chopped Spinach 1 to 1-1/2 Kg
Chopped Maithi 1 bunch

Lamb Cooking:-
Lamb cubes 1/2 kg
Ghee: ½ cup
Finely Chopped Onions 1 Big
Ginger garlic paste 2 Tablespoon
Coriander powder 1 Tablespoon
Cumin Powder 1 Tablespoon
Cloves 3
Cinnamon sticks 1
Cardamom 3
Taz Path 1
Black pepper 1/2 tsp
Water 1½ Cup
Salt 1 teaspoon
Red Chillies powder 1 teaspoon

Asli Ghee 2 TBsp


Method:-

• Heat Ghee in a pan. Add lamb. Fry till lamb is brown. take out in a plate & put aside.
• Add very finely chopped onions sauté till brown about 5 minutes
• Add ginger, garlic paste. Fry about two minute
• Add Coriander powder, Cumin Powder, Cloves, Cinnamon stick, Cardamoms, Taz patta, salt, haldi powder & red chillies powder. Fry for about one minute.
• Add browned lamb and water. Put it in cooker till tender for 20 minutes or cover it on low heat until tender.
• Add finely choped spinach & Chopped coriander to lamb. Stir. Keep cooking on a very low heat
• Add black pepper. continue cooking till spinach is soft & water dries.
• Sprincle asli ghee. Cover the dish. On a very low heat simmer for 10 minutes

Same recipe can be used for Sarson ka saag, just blend it without lamb.
Serve with Makai ki roti or Naan & fresh Lassi

Sweet & Sour Pickles

Plum chutney

Ingredients

1kg fresh plums, cut into wedges
1 tsp cardamom, ground
2 tsp mustard seeds
2 cloves garlic, crushed
2 tsp ginger, freshly grated
75 gms butter
300 gms onion, sliced
400 gms apples, peeled and chopped
400 gms brown sugar
430 gms vinegar

Method

Heat butter in a saucepan and add ginger and garlic. Cook for about a minute and stir in cardamom powder and mustard seeds. Add onion slices and cook until they become soft. Add plum wedges, apple pieces and the rest of the ingredients.

Cook on high flame until the sugar is dissolved then lower the flame and let the mixture simmer till it thickens to a jam-like consistency. Cool and pour into sterilised containers with lid.

Red Chilli Pickle

Ingredients :

500 gm. big dry red chillies

2 kgs. Mustard oil heated and cooled

10 tbs. cumin seeds

1 tsp. cloves

4 big cardamoms

1 (3 cm) stick cinnamon

1 tsp. chironji

2 tbs. mustard seeds

125 gms. mango (Aamchoor) powder

Salt to taste

Method:-

Remove seeds from red chillies. Grind the seeds with all the other dry ingredients. Add a little oil to the mixture to make a paste. Fill the red chillies with the paste. Pour oil to cover the chillies. Put in the sun for 3-4 days. Store in a airtight jar.

Carrot Pickle

Ingredients:-
1 kg carrots
2 tsp chilli powder
1 tsp turmeric
125 g cloves of garlic (leave small cloves whole, slice large ones)
250 g large green chillies
125 ml red fruit vinegar
225 ml oil
salt to taste
extra salt

Method:-
Scrape and slice the carrots lengthwise.
Add salt and leave to marinate for half an hour. Wash and drain.
Slit the green chillies lengthwise and remove seeds.
Add to the carrots together with salt, turmeric, red chilli powder and garlic.
Mix well. Add the vinegar and unheated oil.
Marinate in refrigerator for 24 hours before serving.

Chef’s tip: Keeps well in refrigerator for 8-15 days. For a different flavour add 1 tsp mustard seeds.
Serves 50

Mixed Vegetable Pickle

Ingredients:-
20 gms red chilli powder
20 gms cumin seeds
20 gms mustard seeds
25 gms all spices
60 gms ginger/garlic paste
100 gms onion paste
200 gms sugar
200 ml vinegar
300 gms turnip, thinly sliced
300 gms carrots, thinly sliced
350 ml mustard oil
500 gms cauliflower florets
Salt to taste

Method:-

Dry the cauliflower, turnip and carrots in the sun for two days.
Dissolve sugar in vinegar and keep aside.
Heat oil in a wok, add onion and ginger/garlic paste and stir in the dry spices along with salt and vegetables.
Cover and cook for five minutes. Add vinegar and mix well.
Remove from heat and allow it to cool.
Transfer into a sterilised glass jar and cover with a cloth.
Keep in the sun for five days.

Lemon Pickle

Ingredients:-
Lemons (nimbu), washed, wiped, slit in
Quarters without separating the pieces 2 kg
Juice of lemons (nimbu) 1 kg
Sugar 1 cup / 150 gm
Black salt (kala namak) 250 gm
Black cardamoms (badi elaichi) 25 gm
Black peppercorns (sabut kali mirch) 15 gm
Dry red chillies (sookhi lal mirch) 25 gm
Cumin (jeera) seeds 2 tbsp / 12 gm
Black cumin (shah jeera) seeds 2 tbsp / 12 gm
Carom (ajwain) seeds 15 gm
Asafoetida (hing) a pinch
Ginger powder (sonth) 100 gm

Method:-

Grind the sugar, black salt, black cardamoms, black pepper, dry red chillies, cumin seeds, black cumin seeds, carom seeds, asafoetida, and ginger powder together to a fine powder. Mix ½ cup lemon juice with the powder and stuff the slit lemons with this powder mixture.
Arrange the stuffed lemons in a glass jar, with a layer of the powder mixture between them. Repeat till all the lemons and powder mixture are used up. Pour the remaining lemon juice. Cover with a thick cloth for the first 2 days and then put the jar out in the sun for 2 weeks, shaking occasionally. This pickle aids digestion and can stay for up to 25 years.
Time:Preparation time: 2 weeks

Kasundi - Sliced Mango Pickle

Ingredients:-
Mangoes, peeled, finely sliced,
Sun-dried for 4 days 2 kg
Tamarind (imli), lemon-sized balls,
soaked in 1 cup vinegar for 1 hour 2
jaggery (gur), soaked in 1 cup vinegar 2 cups / 400 gm, Grind to a paste with 4 tbsp vinegar
Dry red chillies (sookhi lal mirch) 10
Turmeric (haldi) powder 2 tbsp
Mustard seeds (rai) 100 gm
Ginger (adrak), sliced 2 tbsp / 24 gm
Garlic (lasan), sliced 1 tbsp / 12 gm
Cumin (jeera) seeds 100 gm
Fenugreek seeds (mithi dana) 100 gm
Gingelly or groundnut oil 2 cups / 400 ml
Garlic (lasan), chopped 1 tbsp / 12 gm
Ginger (adrak), chopped 2 tbsp / 48 gm
Vinegar (sirka) 1¾ cups / 350 ml

Method:-

Mash the tamarind, strain and keep the extract aside. Cook the jaggery-vinegar mixture till blended. Heat the oil in a wok (kadhai); fry the garlic and ginger for 3-4 minutes. Add the ground chilli paste and fry further for 3-4 minutes. Add the mango, jaggery mixture, tamarind extract, and vinegar; cook for 15 minutes till well blended. Add salt if required. Cool and preserve in sterilized jars.

Time:Preparation time: 4 days

Cooking time: 15 min.

Hot & Spicy Pizza Recipes

Hot & Spicy Pizza

For Dough Ingredients:-

Maida 2 Cups
Yeast 1 tsp
Sugar 1 tsp
Salt 1/2 tsp
Oil 2 TBsp
Milk 3/4 Cup

For Topping:-


Chicken boiled & shredded or cooked mince 1/2-1 Cup
Tomatoes 2 cut into cubes
Capsicum 1 cut into cubes
Onion 1 chopped
Pickled Olives 1-2TBsp
Salt to taste
Red Chillies powder 1/2 tsp
Green Chillies 2 chopped
Ketchup to taste
Pizza Sauce to taste
Black Pepper to taste
Mozzarella Cheese to taste

Method:-

Take luke warm milk, mix sugar & yeast. Cover it for 15 minutes.
Mix Maida, salt, oil & yeast mixture. Knead the dough well. Cover it for 2 hours.

In a pan take 1 TBsp , saute onion, then add tomatoes, chicken, salt, red chillies powder. Cook little. Then add capsicum, green chillies, black pepper. mix & cook little.
Roll the dough on pizza pan. Spread pizza sauce, then spread the above chicken mixture. Sprinkle olives, tomato ketchup, cheese & black pepper.
Put it in the preheated oven for 10-12 minutes, until it is done. Serve hot.

Chicken Tikka Pizza Recipe

Ingredients:-
Pizza base 1 large size
Chicken tikka, boneless small cubes 1/4 kg
Capsicum, finely chopped 1 large
Spring onion, finely chopped 2
Pizza cheese, grated 1 1/2 cup
Cheddar cheese, grated 1/2 cup
Chilli cheese, grated 1/2 cup
Butter as required
Pizza sauce
Tomatoes 6 medium
Basil leaves 6 fresh, or 1/4 tsp dried
Green chillies 4
Garlic cloves 6
Chilli powder 1/2 tsp
Tomato ketchup 2 tbsp
Chilli garlic sauce 3 tbsp
Oregano 1/4 tsp
Butter 1 1/2 tbsp
Salt to taste

Method:-

Pizza sauce: Grind tomatoes, garlic, green chillies and basil leaves in a mixer grinder. In a saucepan, heat butter and fry oregano on low heat. Add tomato puree mixture, chilli sauce and ketchup. Mix well on high heat till it boils. Cover the pan and let it simmer on low heat, till tomato puree becomes thick and butter separates from the sauce. Remove from heat. In a
separate bowl mix the cheese together and keep aside.
Apply a little butter to the pizza base, then spread pizza sauce, chicken, vegetables and finally spread the cheese mixture and finish with little butter on top. Bake in a preheated oven on high temperature for 15 to 20 minutes. Serve hot with garlic bread.
Serves 6 people
Preparation Time: 20 minutes
Cooking Time: 30 minutes

Veggie Lover's Pizza Recipe

Ingredients:-
1 tbsp oil
1 tsp crushed red chillies
1 large onion, chopped
1 cup tomatoes, sliced
1 large green pepper, de-seeded and chopped
1 medium capsicum, chopped
1 cup broccoli/cauliflower florets
½ cup olives
1 cup mozzarella cheese
1 cup pizza sauce
2 thin pizza crusts

Method:-

Preheat oven to 375 degrees F.
In a large non-stick pan, heat oil and add crushed red chillies, onion, pepper and capsicum and sauté them for five minutes or until they begin to soften.
Toss in the broccoli or cauliflower florets and olives, and cook for a couple of minutes. Remove from heat.
Place the pizza crusts on two non-stick baking trays and evenly sprinkle half the cheese.
Spread the pizza sauce over them and then arrange the sautéed vegetables and tomato slices on the crusts.
Sprinkle the rest of the mozzarella cheese on top and bake for 15 minutes or until the edges of the crust are golden brown.
Serve immediately or reheat in the microwave to serve.