Pizza home made

pizza base/pizza crust/roti pizza
1 TBS yeast/ Ragi
300 ml warm water
1 Tsp sugar
400 gram Flour ( better to use flour for making pastry/bread)
5 tbs olive oil(or vegetable oil)
1 tsp salt

how to make.
1. Mix the yeast and warm water. Separated
2. put the flour on the bowl mix with salt n sugar, make hole in center put the mixed water with yeast,combine well , add olive oil .combine well with hand(Knead) to dough or until became smooth , shiny, elastic not easy to be breaking.
3. make the dough round .put in the bowl. grease the dough with oil. let it rest to 1-2 hour .cover with dump towel
4. after one hour or so make flaten the dough by pressing it. one more time knead for awhile. now ready to make pizza.
just take a portion of the dough as u need and spread on the baking tray after grease with the oil 1st.

Pizza saos:
4 pcs big tomato blend it/ grated
6 tbs tmato paste.
1/2 onion finelly choped
4 clove of garlic finelly choped
salt, sugar as per taste
1 tsp oregano n basil
1/2 tsp black paper powder

how to make:
1. heat oil on pan , add garlic , onion till turn to pink
2. add tomato pure, tomato paste, mix weell boil it to simmer.
3. add oregano, basil , paper. salt n sugar as per taste. mix well. put of stove . let it cool .

finishing.

Spread the pizza dough on baking tray prick with fork than spread the saos evently.
arrange the pizza topping as ur disire ( im using corn , capsicum, green chillies, onion, chicken franks, boneless chicken,)
on top u can cover with mozarella chessse. ready to bake. ( 20 menits/180 degree celcius )

Sindhi Chicken briyani

Chicken briyani / Sindhi briyani

Ingredient

1 kilogram mutton or chicken
750 grams rice, basmati
500 grams potatoes
500 grams tomatoes, diced
250 grams yogurt
1 teaspoon red chili powder
- As per taste salt
2 medium onion sliced
3 tablespoon garlic (crushed)
2 teaspoon ginger (crushed)
10 whole green cardamoms
4 whole black cardamoms (bari Iliachi)
10 cloves -
10 pieces black pepper
1 inch piece cinnamon stick
1 teaspoon zeera
2 - bay leaves (taze patta)
10 whole dried plums (aaloo bukharay)
- some ghee or cooking oil
6 pieces green chillies
2 tablespoon coriander leaves, fresh
2 tablespoon mint leaves
- drops kewra
3 drops yellow food color
1 1/2 teaspoons garam masala
1/2 cup ghee or oil


How to Cook:
1. Marinate meat with garlic, ginger, salt, chili powder and garam masala for half an hour.

2. Meanwhile, heat oil or ghee in a heavy based sauce pan and fry onions for 5-10 minutes to a golden brown. Remove onions from oil and stir into the yogurt. Rub this yogurt all over the marinated chicken cover and put in a cool place for at least an hour.

3. Reheat the oil, add the meat along with the marinade and all of the whole spices, and stirring frequently, fry the meat 5-10 minutes. Add 1\2 cup water, cover and cook over low heat. When meat is half cooked, add potatoes and cook over low heat.

4. While the meat is cooking, prepare spice water. In a small saucepan, put 1 1\2 cups water, 1 teaspoon black pepper corn, 1 cinnamon stick, 1 teaspoon cumin, 1 teaspoon cloves, 2 tablespoon coriander seeds, 2 tablespoons aniseeds, 1\2 teaspoon ground nut meg, 1\2 teaspoon mace, 1\2 teaspoon sandal bura (optional), 3-4 large cardamoms, 1 tablespoon green cardamoms, 3 bay leaves. Place the saucepan over high heat and bring to a boil, reduce heat to very low, cover and cook until the mixture reduced to 3\4 cup.

5. Wash and soak rice in water for half an hour. In another pan boil rice with 2-3 teaspoon of salt and plenty of water. When rice is 1\2 cooked drain water, add 1\4 cup oil or butter and fluff with a fork to prevent the rice from sticking. Keep rice to one side.

6. In a large pan place 2 inch layer of rice at the bottom, then a layer of meat, tomatoes, and dried plums on top, repeating this until the meat and rice have been used up. Sprinkle coriander and mint leaves over the top layer of the rice Pour spiced water and kewra over the rice. Do not stir. Mix the food color with a little water and sprinkle over the rice.

7. Cover with a tight fitting lid and cook on medium heat for about 4-5 minutes to produce steam, then lower the heat to very low and cook for 20 minutes until the rice is tender.

8. Once the dish is cooked, leave it covered for a few minutes. Remove the lid, fluff up the rice with a fork and transfer to a serving dish.

9. Serve with Raita and green salad.

Tumis balado Kangkung

Tumis Balado Kangkung

Teringat Sama almarhum mama sahabatku Riri Andayani , beliau sering masak kankung seperti dibalado...tapi tidak sempat tanya resep...mengingat2 rasa ...dan menurutku masak kangkung paling nikmat kalo ipakein terasi sedikit.. so... jadilah Balado Kangkung ala Dian Mayawati. soooo Good!
ada pedas.. asam dari tomat.. terasi ...hmmm alhamdulillah nikmat .



Ingredients :
1 ikat Kangkung segar, cuci bersih , potong2 pisahkan batang dan daunnya.
1/2 sdt Garam ( as per taste)
1/4 sdt Gula Pasir ( as per taste)/ optional

Bumbu Halus :
1 buah bawang bombay ukuran kecil ( boleh pake bawang merah lebih sedep)
5 siung bawang putih
1/2 buah h tomat , ukuran sedang
5 buah Cabe merah besar, and cabe rawit 5 buah ( bila suka)
1/2 sdt Terasi Udang Matang, sdh digoreng sebelumnya


cara membuat :
1. Haluskan bumbu halus. Panaskan minyak goreng dalam wajan, tumis bumbu halus hingga harum dan cabe matang/tidak langu lagi . minyaknya sudah terpisah dengan bumbunya.
2. Masukkan batang kankung terlebih dahulu sampai agak layu lalu masukkan daunya.. aduk balik.. jangan terlalu lama diatas kompor kangkung cepat hitam kalo terlalu over cook. matikan api begitu semua tercampur rata.

Sajikan hangat dengan nasi hangat ...hmmmm mautappppp
sepiring ga cukup...hahahahahah

Banana Brownies

Banana Brownies
ngintip resep teh vivi...

ini resepnya..after modified by me


Banana Brownies

Bahan :
250 gr Dark chocolate ( semi sweeted )
120 gr Mentega
3 btr Telur (kecil)
3 bh Pisang ( delmonte ) ukuran sedang
100 gr Tepung terigu
90 gr Gula pasir
2 sdm Coklat bubuk
1 sdt Baking powder

Caranya :
1. Panaskan oven 170 derajat celcius.
2. Campur tepung terigu dengan baking powder. Ayak. Sisihkan.
2. Lelehkan DCC bersama mentega dengan cara di tim diatas air mendidih atau dalam microwave. Sisihkan.
3. Haluskan Pisang, lalu masukkan gula, kocok dengan mixer menggunakan kecepatan rendah atau bisa menggunakan whisker, sampai gula larut. Masukkan Telur, kocok kembali. Sampai tercampur rata dan mengembang ( jangan terlalu kental sekali )
4. Masukkan tepung dan baking powder. Aduk rata sebentar menggunakan whisker atau bisa dengan sendok kayu. Kemudian masukkan lelehan cokelat. Aduk rata kembali.
5. Masukkan adonan kedalam loyang anti lengket atau gunakan loyang yang di alasi kertas roti. Panggang kurang lebih 25 menit / hingga matang. Angkat. Biarkan dingin. Potong potong. Sajikan.

Cherry Trifle

Cherry Trifle

im modified the recepis from dailydelicious.blogspots.com

#Lady finger Biscuits About 10 pcs ( cut into size cup that you are using)

For the sugared cherries
2 pints ........................... cherries wash and pitted (about 4 cups)
3 tbsp. ................................ superfine sugar
1tsp ............................... apple cider vinegar
1-2tbsp ......................... lemon juice


For the whipped cream
3cups ............................ whipping or heavy cream
1tbsp. ............................... superfine granulated sugar
1tsp ............................... vanilla extract


To make the sugared cherries, combine the ingredients in a large bowl and toss to blend.Refrigerate for 2 hours, strain, and reserve the liquid.


Make the whipped cream:
To make the whipped cream, bring the ingredients to a soft peak using a standing mixer fitted with a wire whip attachment or hand beaters. Stop the mixer and whip by hand with a balloon whisk until the cream shows a slightly thick body. It should not be at all stiff.

Assemble the dessert:

Cut the lady fingers and place one layer in the bottom of the bowl (I made an individual portion using a pastry brush or squeeze bottle, soak the layer with about one quarter of the sugar syrup and quarter of the reserved liquid from the sugared cherries.
Spoon a generous amount of whipped cream onto the first layer and level it with a ladle or spoon. Place the sugared cherries into the glass, repeat with biscuit and cream (if you make the big one, you will use 3 layers of biscuit, 2 layers of sugared cherries with whipped cream), then decorated with the sugared cherries.
Refrigerate for 2 hours before serving

Tiramisu

Happy 3rd Anniversary

Just simple tiramisu for us....not perfect but its made with love...

source "laura vitales kitchen"
ingredients
400 grm of Mascarpone Cheese, softened ( cream cheese will do also)
1-½ cup of Heavy Cream
1/3 cup of Granulated Sugar
1 tsp of Vanilla
2 ½ cups of Really Strong Coffee or Espresso, cooled
2 Tbsp of Dark Rum ( skip )
2 Tbsp of Unsweetened Cocoa Powder
30 Ladyfingers (preferably Savogliardi, not sponge cake ladyfingers)

Garnish
whte cooking chocolate, Dark cooking chocolate, some fresh fruits available at home


Preparation
1) In a large bowl whip the heavy cream and set in the fridge until you are ready to use it (cream stays stiffer longer if kept cold) .
2) In a large bowl cream together the mascarpone, vanilla and sugar, fold in half of the whipped cream into mascarpone mixture to lighten. Fold in remaining whipped cream being careful not to over mix.
3) To assemble, in a large bowl mix together the coffee and rum and set aside, also have ready the cocoa powder and ladyfingers. Have a 9 .5 inch round baking pan ready to start assembling. Dip each ladyfinger into the coffee mixture and lay in the bottom of your pan, once the whole bottom of the pan has the coffee and rum soaked ladyfingers ready pour over half of the mascarpone and cream mixture, spread evenly over ladyfingers and sprinkle the top with 1 tablespoon of cocoa powder.
4) Arrange the remaining coffee soaked ladyfingers on top of the layers and spread over the remaining filling. Sprinkle with the remaining 1 tablespoon of cocoa powder.
5) Cover and chill for 4 to 24 hours before serving.
6) Garnish each serving with some fresh raspberries and chocolate covered coffee beans/ im using grated dark cooking chocolate after dust with chocolate powder.

Apple pie

Pie Crust:

2 1/2 cups (350 grams) all-purpose flour

1 teaspoon salt

2 tablespoon (30 grams) granulated white sugar

1 cup (226 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces

1/4 to 1/2 cup (60 - 120 ml) ice water

AppleFilling:

2 1/2 pounds (1.1 kg) apples(about 6 large), peeled, cored, and sliced 1/4 inch thick (about 8 cups (2 L))

1/4 cup (50 grams) granulated white sugar

1/4 cup (55 grams) light brown sugar

1 tablespoon lemon juice

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg (optional)

1/4 teaspoon salt

2 tablespoons (28 grams) unsalted butter

1 1/2 tablespoons (15 grams) cornstarch(corn flour)

Garnish:

Softly whipped cream or vanilla ice cream

Pie Crust: In a food processor, place the flour, salt, and sugar and process until combined.  Add the butter and process until the mixture resembles coarse meal (about 15 seconds).
Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour. 
After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into a 12 inch (30 cm) circle.(To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself, crimping as desired. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before filling with the apples

Preheat the oven to 425 degrees F (220 degrees C). Place the oven rack at the lowest level and place a baking stone or baking sheet on the rack before preheating the oven. Place a piece of aluminum foil on the stone (or pan) to catch any apple juices. Set the pie on the stone or pan and bake for about 45 to55 minutesor until the juices start to bubble through the slits and the apples feel tender (not mushy) when a toothpick or sharp knife is inserted through one of the slits. Make sure to cover the edges of the pie with a foil ring to prevent over browning after about 30 minutes. Remove the pie from the oven and place on a wire rack to cool for about 3-4 hours before cutting. Serve warm or at room temperature with vanilla ice cream or softly whipped cream. Store at room temperature for 2 to 3 days.

Makes one 9 inch (23 cm) pie