Pav Bhaji Pizza (Vegit Review)

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Recently, in the course of my busy life, I was introduced to some ready to cook snacks that come under the brand name of Vegit. These Snack Mixes are available in India and are a boon for people looking to cook some mouth watering snacks in a jiffy. I received some packets of the snack mixes for review and I must say I simply loved the versatility of these products. Vegit Pav Bhaji is a recent addition to their kitty and apart from Pav Bhaji, one can make a number of recipes using the mix. I tried Pav Bhaji Pizza and the result was something that I totally loved. For those who cannot lay their hands on this timesaver Vegit Mix, wait till I post the recipe of Pav Bhaji made from scratch 🙂

INGREDIENTS:

1 pack Vegit Pav Bhaji Mix
6 pieces ready Pizza Base
1 small onion (sliced)
1 small tomato (sliced)
2 mushrooms sliced (optional)
3 tbsp grated mozzarella cheese

RECIPE

Follow package instructions and prepare Bhaji from the Vegit Pav Bhaji Mix.

Spread 5 tablespoons of the prepared Bhaji on a ready pizza base.

Top the pizza with onion, tomato and mushroom slices.

Preheat oven at 200 degrees Celsius and bake for 10 mins.

Take out the Pizza from oven and sprinkle grated cheese. Bake for another 5 mins till cheese melts.

Serve hot.

Eat, drink and be merry! 🙂

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Spinach And Mushroom Quiche

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By now, I guess, the whole world knows I am mad about mushrooms! This recipe, too, is a mushroom recipe, though it is a slight exception to what I normally post on my blog – it also uses eggs. Now, since I am a veggie, I don’t usually stock eggs in my refrigerator. But when Hubby or someone else wishes to eat a dish that comprises eggs, I don’t deny them. This weekend, Hubby wanted to eat something “different” for dinner. Something I had not cooked earlier for him. Well, Quiche had to be a natural choice since I wanted to combine nutrition with taste while ensuring I was serving him something different. Quiche is a French recipe that comprises a crumbly crust, a layer of vegetables or meat and a topping of eggs and cheese. I don’t make Quiche too often since preparing it from scratch requires a fair amount of time. However, once I am at it, I know I will come up with something good. And that is exactly what happened! Try this dish to know what I mean. Here’s the recipe:

INGREDIENTS:

FOR THE SHORTCRUST PASTRY DOUGH

100 grams all purpose flour
60 grams chilled butter (cut into small pieces)
2-3 tablespoons iced water
A pinch of salt

FOR THE STUFFING:

100 grams button mushrooms (thoroughly cleaned and thinly sliced)
100 grams spinach (shredded)
1 tablespoon butter
1 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
Salt to taste
2 cheese slices

FOR THE EGG CUSTARD

2 eggs
50 ml cream
1/2 cup cheddar cheese (grated)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano
A pinch of salt

RECIPE

To make the shortcrust pastry dough, combine flour, butter and salt in a bowl. Rub the butter into the flour using your fingers till the flour obtains a breadcrumbs-like texture. Add in water and quickly mix it into the flour, without kneading the dough. Wrap in a cling wrap in refrigerate for half-an-hour.

To prepare the stuffing, heat one tablespoon butter in a pan and saute the minced garlic for a minute. Add the mushroom and cook till its moisture evaporates. Now add the spinach and cook, stirring intermittently, till the stuffing is dry. Season with salt, pepper and oregano. Set aside.

In another bowl. lightly beat together two eggs, cream, grated cheddar cheese, salt, pepper and dried oregano. Set aside.

Remove the dough from the refrigerator and roll it out into a 10-inch diameter circle. Grease a removable-bottom, 9-inch pie tin with oil and press the rolled-out dough onto the bottom of the tin and along its sides. Line the dough with parchment paper and press it down with pie weights or dry beans. Preheat the oven at 220 degrees Celsius and bake for 15 minutes. Remove from oven and discard the parchment paper. Poke the crust base several times with a fork and bake again till the crust is golden brown.

Remove the baked crust from the oven and line it with cheese slices. Layer the spinach-mushroom mixture over the cheese and top it up with the egg custard. Bake till the egg is cooked and the top looks golden brown. Transfer to a wire rack and let it cool for five minutes. Cut into slices and serve warm.

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Eat, drink and be merry!

Crispy Chilly Mushroom

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I love mushrooms! Regardless of how they are prepared and what cuisine they are used in! A peek into my refrigerator will always reveal a pack of mushrooms stored somewhere. So, obviously, when hunger strikes, my first choice is a mushroom dish. I love to play around with it…  I cook it with cheese, I use it in soups, salads and even Paranthas, I eat it raw, I love it cooked… After all, mushrooms are mushrooms! 🙂 This particular dish is a favorite of every person in my family. In this dish, mushrooms are coated in a flour batter, deep fried till crisp and then tossed in Chinese sauces with capsicum and onion. Makes for a perfect appetizer! Here’s the recipe:

INGREDIENTS:

10-15 button mushrooms (cleaned and quartered)
1/2 cup all purpose flour
3+1 tablespoons corn flour
1/2 teaspoon bicarbonate of soda
1 green capsicum (de-seeded and cubed)
1 large onion (peeled, layers separated and cut into cubes)
1 small onion (finely chopped)
2 stems spring onions (finely chopped)
1 green chilly (minced)
1+1/4 teaspoon ginger-garlic paste
1 tablespoon dark soy sauce
1 tablespoon green chilly sauce
1/2 teaspoon vinegar
1/2 + 1/2 teaspoon freshly ground black pepper
Salt (to taste)
Oil (to deep fry) + 1+1/2 teaspoon
1 cup water

RECIPE:

Make a thick batter by mixing the all purpose flour, 3 tablespoons corn flour, bicarbonate of soda, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Coat the quartered button mushrooms in this batter and deep fry till crisp and golden. Drain on a paper towel and set aside.

Heat 1/2 teaspoon oil in a pan. Add 1/4 teaspoon ginger-garlic paste and fry for a minute. Mix in the soy sauce, chilly sauce, vinegar, 1/2 teaspoon black pepper and salt to taste. Cook for a minute. Add 1 tablespoon cornflour dissolved in 2 tablespoons water to the sauce. Allow it to thicken. Toss in the deep fried mushroom pieces and stir till all the pieces are well coated with the sauce.

Heat 1 teaspoon oil in another pan. Add the finely chopped onion and 1 teaspoon ginger-garlic paste and fry till the onion becomes translucent. Now add the onion cubes, capsicum cubes, chopped spring onions and green chilly. Fry for a minute or till the onion cubes become translucent. Season with a pinch each of salt and black pepper. Now mix in the mushrooms coated in the Chinese sauce and toss well. Transfer to a serving dish and serve hot!

Eat, drink and be merry! 🙂