Recreating Domino's Garlic Bread

Hello Friends,


Who doesn't like Pizza and Garlic bread right. Many of us make them at home, but there is always that extra taste that these vendors have which we miss somehow.


I saw this replica or recreation of Domino's Garlic Bread @ Bombay Foodie Blog and I knew I had to give it a try. And, let me tell you friends, I wasn't disappointed. Very easy to make and yummy to taste. Give it a try and you will like it.

  Print this recipe

Recreating Domino's Garlic Bread

Ingredients
All Purpose Flour - 1.5 cups
Warm Water - 1/2 cup
Active Dry Yeast - 1/2 tsp
Olive Oil - 1/4 cup
Garlic Powder - 1 tsp
Italian Spice Mix - 2 tbsp, you can use anything here that you would like as topping.
Salt - To Taste
Preparation

• Add yeast in warm water (it shouldn't be too hot or room temp, but just slightly warmer). Let it rest for 5 min. to make sure yeast is indeed active.
• Now, add 1 cup flour and 1 tbsp olive oil to it. Mix well, cover and let it double (about an hour or so).
• Now, to this doubled flour mixture add rest of the flour, salt, garlic powder and 1 tbsp and mix well.  Cover and let it double again.
• Heat your oven to 400 degree F.
• Brush your baking pan or sheet with olive oil and transfer this doubled dough and flatten it with your fingers itself.
• Sprinkle the Italian seasoning and drizzle the remaining oil.
• Bake this for about 15 min. or you see that hint of golden color.
• I wished I had baked may be 2 min. longer to get that golden color, but the taste was no less.
• We enjoyed warm itself, right out of the oven :)

Serving
I served it as an evening snack with out coffees and just loved them.

That's all for now. Take care till next post.

Veggie Bonda for Blog Hop

Hello Friends,


With new year, our Blog Hop has changed a little. Now we will be doing it just once a month and the same pair will cook from each other's blog than a difficult schedule to remember. Thanks Radhika for all the effort in making these changes and maintaining it. Kudos Girl !!! Please do check what everyone is cooking.


This month, I am paired with Neetz of Kitchen Express. She has a wonderful blog with too many delicacies to choose from. But, when I was choosing, I picked these Veggie Bonda, just because they looks delicious and I had some leftover dosa batter handy :) Thanks Neetz for this delicious recipe.


What I changed was instead of deep frying them, I made them like paniyaramas using my pan, in order to try to eat little healthier.


Veggie Bonda Paniyaram Style (Crepe Batter Fritters)

Ingredients
Dosa Batter -  4 cups
Rice Flour  -  2 tbsp
Carrot - 1 cup, grated
Onion - 1 cup, medium sliced
Curry leaves - 3 twig leaves
Cumin Seeds - 2 tsp
Salt - as per taste
Preparation

• Very simple, mix all the ingredients together.
• Heat Oil in a pan (enough to deep fry) or heat up a paniyaram pan and spray with a little bit of oil.
• If using deep frying method, take a spoonful and drop them in hot oil slowly and fry till golden brown and drain them on paper.
• If using paniyaram pan, pour a spoonful (depending on the pan size) in each hole and let it cook on both sides till golden brown.

Serving
Serve hot with your favorite chutney. We enjoyed them a lot.


That's all for now. Take care till next post.

Aloo Palak Tikki/Vada - आलू पालक टिक्की/वडा (Potato and Spinach Patties/Fritters)

Hello Friends,

My 1st grader asks me to make something interesting and yummy which he doesn't eat every day. And this is a demand, I get everyday after picking him from day care, which is while coming back from work, which is a 49 mile drive and after picking up my little one (almost 2) from his day care. Now, how can I make something interesting (which shouldn't be a roti based or rice based or soup) every single day. When I ask him to give me options he has in mind, guess what he has none and to top it off, he is very very picky and will decline almost all my dish names that I tell him. The only thing that almost always wins him is potato. 

But, trying to be a good mom, I try not to give a lot of that to him, firstly because I don't want to and secondly because then hubby and I also end up eating it, which is definitely good for someone who is badly in need of losing weight :(

Anyways, so one of these days, when he demanded, I thought of using aloo and then making it healthy too, so, add spinach to it and then just kept adding things. When I asked him if tikkis are fine, he was ecstatic and called me "best mother in the world". These days it is an honor as I don't get to hear that a lot from my 1st grader, who most of the time, calls me mean or a non-helper (for not helping him by declining to recite all answers to his homework without him trying it on his own, go figure!!!).

My little one (2 yr old) enjoyed the vadas more than tikki and my older one enjoyed tikkis more. I tell you, these 2 boys are always in 2 different directions. One is south and one is north in all their choices.

So, that is the story behind it. If you are bored enough now, enjoy the recipe and pics :)

Aloo Palak Tikki/Vada - आलू पालक टिक्की/वडा (Potato and Spinach Patties/Fritters)

Ingredients

Aloo (Potato) - 2 cups boiled & mashed (2 cups is what mashed potato should be)

Palak (Spinach) - 1-2 cups, finely chopped (increase or decrease based on your liking)

Ginger - Garlic - 1 tbsp, chopped, minced or paste

Green Chilies - 2, finely chopped (I used 2 tsp red chili powder)

Coriander Powder - 1 tsp

Cumin Powder - 1 tsp

Chat Masala - 2 tsp

Bread Crumbs - 1 cup (you can also used wet and squeezed bread pieces as well here)

Salt - per your liking

Oil for deep frying of vada and shallow frying of tikki

Preparation

• Mix everything into a dough form except for oil.
• Now, per your liking, shape them as tikki or vada.
• If you are making vada, heat enough oil to submerge them in a wok and then deep fry them few at a time till golden brown. Drain them on paper and serve (note that I am not dipping them in any batter here).
• If you are making tikki, heat the griddle and add a tsp of oil and shallow fry tikkis to the golden brown color.
• from the measurements I gave, I made 4 tikkis (of the size and shape in pic) and about 8 or so vadas.

Serving

Serve them with your favorite sauce or chutney or make it into a chat with some chhole and other condiments.

This is going to Dish It Out - Potato and Leafy Greens event that is guest hosted by me and started by Vardhini.

That's all for now. Take care till next post.

Quick Cooking Microwave Dhokla

Hello Friends,

Another Tuesday and another version of bookmarked recipes. These days, it feels like all I am doing are cooking from others' recipes as I am so sick of my own food... lol

Here is a wonderful and spicy Quick Cooking Microwave Dhokla from Rajani's Blog. I have to say, it exceeded my expectations and now I will be making it frequently. I have to tell you guys here that I love dhokla and this was my first experience of making it at home and I love the microwave way :)

Thanks Rajani for this wonderful recipe.

Please follow link to her blog to get the recipe as this is new rule to our bookmarked event that we won't be copying recipe at all and always either link to the recipe blog or site or scan the recipe page, if it is from a magazine or diary.


This is my submission to Bookmarked Recipes - Every Tuesday (Volume 54) event of Aipi and Mine.

That's all for now. Take care till next post.

Kurkura Palak Pakoda - कुरकुरा पालक पकोड़ा (Crunchy Spinach Fritters)

Hello Friends,

Our dear fellow blogger friend Radhika came up with this wonderful idea of encouraging blog hopping with a reason. So, this event encourages you to blog hop a specific paired blogger (which changes every week) and then create something delicious from their blog. A lot of effort has been put into this by Radhika, so check out what all this is about and let's see what I got for you.

I was paired with Nirmala, a wonderful fellow blogger. She has an amazing blog with delicious recipes, but this is what caught my eye. Kurkura Palak Pakoda - कुरकुरा पालक पकोड़ा (Crunchy Spinach Fritters). When I saw it, I had to try it, for the fact that I usually make these pakodas using only besan, but she had used rice flour as well and I was intrigued to try it out. I was very happy with the crunchiness and texture of these fritters. I recommend you to try it out and enjoy it like we did last evening :)

Please visit her blog for the ingredients' list and recipe and while you are there, do explore as she has a great blog :)

Please do check more details on what the other blog hopped are doing.

That's all for now. Take care till next post.

Rajasthani Dal Pakora - राजस्थानी दाल पकोड़ा (Rajasthani Lentil Fritters)

Hello Friends,

Another Blogging Marathon week. It is BM # 6 and I am doing Regional Specials again and will be posting 7 days of Rajasthani Delicacies. Today is Day 6 and here is my Rajasthani Special for the same.

Here is another delicious and addictive street side food or appetizer/snack that we get in Rajasthan. In Jaipur and other cities of Rajasthan, we don't even call it "Pakoda", but it is rather just called as "Dal Ke". It is a mix of 5 different lentils/pulses/beans and spicy and super yummy !!! They are crispy on the outside and soft in the inside. They are very filling too and I don't even have to tell you how protein packed they are :)


I thought of adding this later. For some of you, who do not know what chawli dal is, here is a pic that I took.

Sorry guys, took the picture in hurry, so not one of the best pics.

Rajasthani Dal Pakora - राजस्थानी दाल पकोड़ा (Rajasthani 
Lentil Fritters)

Ingredients

Peeli Moong Dal (Yellow Split Moong Bean) - 1/4 cup

Sabut Moong (Green Whole Moong Bean) - 1/4 cup

Dhuli Urad Dal (Split Black Gram) - 1/4 cup

Chawli/Chori Dal (Adzuki Beans) - 1/4 cup

Chana Dal (Split Bengal Gram) - 1/4 cup

Green Chilies - 3-4, finely chopped or ground, as you prefer

Ginger - 1 tbsp, minced or ground, as you prefer

Garlic - 1 tbsp, minced or ground, as you prefer

Saunf (Fennel Seeds) - 2 tbsp, crushed slightly

Dhaniya (Coriander) Seeds - 2 tbsp, dry roasted and crushed slightly

Cilantro - 1/4 cup, finely chopped

Heeng (Asafoetida) - 2 pinches

Salt - as per taste

Oil - for deep frying

Preparation

• Rinse and soak all dals together for 4-6 hours.
• Grind the soaked dal coarsely. If you are grounding green chili, garlic and ginger, you can grind them with dal.
• Mix the rest of the ingredients (except oil) to the ground dal mix.
• Meanwhile, heat oil in a heavy bottomed pan or wok.
• Take a handful or ground batter and slowly slide it in the hot oil to make the fritters. Depending on your comfort level, you can use your hand or a large spoon for this work.
• Deep fry them well till they are golden brown.
• Drain them on paper before serving.

Serving

Serve it with your favorite chutney or sauce. Traditionally, it is served with spicy cilantro chutney.

That's all for now. Do check out what other BM bloggers are doing.


Also, sending this to COOK IT HEALTHY - Proteinicious event of Shobha.

Masala Dosa Puffs

Hello Friends,


Another recipe from a blogger friend. We absolutely enjoyed these and my husband, who doesn't cook much (even though he is a good cook), liked them so much that he made some for himself the next day for breakfast... lol


I saw them @ Sharmi's blog and many other bloggers were trying different versions of this. But, I liked these more than others and went ahead with them. Actually, my friend R's mom had sent me some dosa batter and we used it to make dosa and what not and still were left with some more and long back on a blogger friend's suggestion, I had invested into those Puff Pans (Paniyaram Pans) and they got inaugurated with these :)


I am going to call them Masala Dosa Puffs. I used the same recipe as hers, so please follow the link to check the detailed recipe. This is surely a keeper and we are going to try it out a lot frequently now.


Now that, I have that pan out of the box, I might be making a few varieties of puffs as well, so keep watching for those recipes :)

That's all for now. Take care till next post.

Paneer Tikka - पनीर टिक्का (Grilled/Broiled Spicy Cottage Cheese)

Hello friends,


I have been meaning to try these from Aipi since she posted them. You have to check her blog for mind-blowing pictures she has there. 

Paneer Tikka - पनीर टिक्का is something both my husband I love a lot, but never tried it at home (once I did but marinade wasn't very good, so they were a flop). So, these were our first good attempt and I made them during our super Bowl gathering with few of our close friends. These were sure a hit. Loved them from start to finish. I have made them as she mentioned, so I don't want re-write her recipe here. Please check her blog to get the mouth watering recipe and pictures.


That's all for now. Take care till next  post.

Gobhi Manchurian - Cauliflower in Tangy and Spicy Sauce

Hello friends,


I love Indo-Chinese food and in that too, I like Machurian dish as both curry and appetizer. 


I have had the chance of reading, a lot of my blogger friends post this Gobhi Manchurian - Cauliflower in Tangy and Spicy Sauce recipe. So, I got inspired by all, I have made it little dry and as an appetizer. It came out really well (not restaurant kind of great), but great for someone who was making it first time. 


Here is how I did it. Enjoy !!!


Gobhi Manchurian - गोभी मंचूरियन (Cauliflower in Tangy and Spicy Sauce)

Ingredients
To Prepare Gobhi (Cauliflower) pieces
Gobhi (Cauliflower) Florets - 1 small cauliflower cut in florts of your desired size, but don't cut them too big and kept in salted boiling water for about 15 minutes.
Maida (All Purpose Flour) - 2 tbsp
Makai Ka Aata (Corn Flour ) - 2 tbsp
Salt - as per taste
Red Chili Powder - 1/2 tsp
Ginger and Garlic paste - 1 tbsp
Water - to make the batter
Oil - to deep free florets
To Prepare Manchurian Sauce
Onion - 1/2 cup, sliced (like to see my onion slices, so didn't fine slice them)
Green Bell Pepper - 1 medium to large sized depending on how much bell pepper you want, sliced.
Ginger - Garlic Paste - 1 tbsp
Green Chili - 2, finely chopped or feel free to use paste, if you do not want chili pieces in mouth
Vinegar - 2 tsps (feel free to adjust based on its strength)
Soy Sauce - 2 tsps (feel free to adjust based on its strength)
Chili Sauce - 1 tbsp (or how much hot you want your dish to be)
Tomato Sauce or Ketchup - 2 tbsps (adjust based on your taste)
Oil - to stir fry onion/peppers
Spring Onions - to garnish
Preparation

• Prepare cauliflower florets by keeping them in boiling water for 15 minutes (with heat switched off)
• Now, mix everything else under "To Prepare Gobhi (Cauliflower) pieces" with little water to make a thick batter.
• Now, drain and pat dry cauliflower florets and coat them with the batter made above.
• Heat oil and deep fry these batter coated florets till golden brown. 
• Drain and keep them separate.
• Now, take a non stick pan and add little oil.
• Add ginger/garlic and chili to the oil and fry for few seconds (about 30 seconds).
• Add onion and bell pepper slices to it and stir fry them for few min. They shouldn't be soft, but just crunchy and nicely fried.
• Now, add all sauces to make the sauce and let it simmer for 1-2 minutes.
• Adjust the sauces based on your taste.
• Now, add the fried florets to it and coat them nicely with all the florets.
• Take it in a serving bowl and sprinkle spring onions before serving them.

Serving
We just had it as an evening snack with our coffee :) So, serve it as an appetizer or snack or if you make it more saucy, serve it as a curry with some hot fried rice.


That's all for now. Take care till next post.

Bread Dahi Vada - Bread Dumplings from Yogurt - Low Fat Version from Indian Spice Magic

Hello Friends,

Here is another mouth watering, lip smacking appetizer/snack that I had bookmarked and wanted to prepare it right away, but it took me few days to get there.

Bread Dahi Vada from Indian Spice Magic is one such dahi vada which you can eat as many as you want without any guilt. You have to try it out. It is really easy to whip, about 15 min. max and bingo, my husband couldn't stop eating it and kept asking me how many were his and when I said he could eat as many as he want, he said, I want to eat the whole thing. So, need I say more? :)

This goes to Aipi and my Bookmarked Recipes - Every Tuesday - Volume 20 and Hearth and Soup Hope - Volume27.

   

That's all for now. Take care till next post.

Beetroot Lollipops (Kind of) from Deepa

Hello friends,


Here is another one of my bookmarked recipes that we tried out yesterday and loved it.

Deepa calls them Beetroot Lollipops. Somehow I could not shape them properly with the beetroot stick, so, just shaped then round and deep fried it. My son was like I want lollipops like you promised. Please check out her link for the detailed recipe and mouth watering pics :). While you are there, please check her vast collection of lip smackingly delicious recipes. Thanks Deepa for this wonderful recipe.


I am submitting this to my own Bookmarked Recipes - Every Tuesday event and Healing Foods - Beetroot events (Healing Foods event was started by Siri).

Also, sending this to Blog Hop Volume 14.

That's all for now. Take care till next post.

Golden Onion/Cottage Cheese/Spinach Quiche - Savory September for Sweet Punch

Hello friends,


When I saw the recipe Ria selected for Savory September, I was very very happy because, I always saw these mini things at potlucks etc., but never could taste due to strong smell of egg. Now, I had the recipe (of course with an egg), but tried it without one and it came out really beautiful and golden like the name says.

Golden Onion/Cottage Cheese/Spinach Quiche

Ingredients & Preparation

For the pastry:

Maida (All Purpose Flour) - 2 cups

Butter (frozen) - 1 cup (preferably unsalted)

Baking powder - 1/4 tsp

Salt - to taste

Ice cold water-as required ( which will be a few drops)

• Sieve maida ,salt and baking powder together. Grate in the butter and mix it with the flour with your fingertips till it resembles coarse sand.
• Gather it into a soft dough.
• Roll it out on a lightly floured surface and lift it up carefully and line the tin that you will be baking it in.If it breaks up and you need to do a patch work, big deal! It wouldn't be seen outside! ;)
• Which ever tin you are using, make sure the dough comes a little way up the sides, so that it can hold the filling in. 
• If you are in doubt, see this.

Filling:

Paneer (Cottage Cheese) - 1/2 c

Onion- 1.5 cups, chopped

Spinach - 1.5 cups, chopped

Milk - 1 cup

Cheese - 1 cup (I used Mexican 3-cheese blend)

Salt and pepper to taste

Oil- as needed.

• Heat oil and slightly fry the paneer till it is golden brown. Add in the onions and spinach and fry till onions have caramelised. Add slight salt and pepper per taste.
• Switch off the flame. 
• Mix milk and cheese and mix well.
• Now, pour the veggie mixture in the tin with the pastry lining.
• Now, pour the milk-cheese mix over the veggie mix and bake @ 350 degree F for 30 mins or till golden brown .

Serving

Let it cool in the tin completely . Serve it in wedges.

My family simply loved it and even though it is supposed to be an appetizer, we had it for dinner few minutes ago and we finished it all :)

That's all for now. Take care till next post.

Makai Paneer Pakoda - मकई पनीर पकोड़ा (Corn and Cottage Cheese Fritters)

Hello friends,


I have been meaning to make this for a while as a big procrastinator that I am, making this on the last day of the event. This is a very common kind of pakoda in our families. Usually, we use fresh corn, but I had only canned corn in hand, so I used the same. Sorry, the pic is not what I wanted, but then again I was in hurry.


Makai Paneer Pakoda - मकई पनीर पकोड़ा (Corn and Cottage Cheese Fritters)

Ingredients
Makai (Corn) - 1.5 cups, crushed finely or ground
Paneer - 1 cup, grated or crumbled
Milk - 1/4 cup
Onion - 1/2 cup
Green Chilies - 2-3, finely chopped (I used 3/4 tsp red chili powder instead)
Besan (Chick Pea Flour) - 1/2 cup
Haldi (Turmeric Powder) - 1/2 tsp
Dhaniya (Coriander) Powder - 3/4 tsp
Jeera (Cumin) Powder - 3/4 tsp
Amchur (Dry Mango) Powder - 1/2 tsp
Anardana (Dry Ground Pomegranate) Powder - 2 tsp
Cilantro - 1//4 cup
Salt - per taste
Oil - for deep frying
Preparation

• Take a non-stick pan with 1 tsp oil in it and add ground c0rn in it.
• Stir Fry for about 4 minutes.
• Add milk and let it cook till for few more min.
• Remove it from heat and let it cool down.
• Once fried corn paste is all the way cooled down, add the rest of the ingredients to it (except oil for frying).
• Take a spoonful of batter and drop slowly in hot oil (the batter won't be thick enough or dough like to make balls, it will be soft dough).
• Fry the pakodas (fritters) till they are golden brown and drain on a paper towel before serving.

Serving
Serve them as a munchy snack or appetizer with your favorite chutney or sauce.


I am sending this to Veggie/Fruit A Month - Corn event hosted by Akheela started by me, Vegetarian - Foodie Fridays event, Monthly Mingle - Party Treats event of Sara, Let's Munch Tea Time Snacks event of Sharmi and Iftar Moments: Hijri 1431 event of Ayeesha.





  


  


That's all for now. Take care till next post.

Sabudana Aloo Tikki

Hello friends,

Here is something that got created from a mistake I made. I was trying to make Sabudana Vada from my friend Rupali's blog, but it didn't work out. Then one of my other friend Sana told me that may be the culprit was extra moisture in sago or potato. Anyways, this is what I ended up making and they sure were delicious :)

Sabudana Aloo Tikki - साबूदाना आलू टिक्की (Sago and Potato Patties)

Ingredients
Sabudana (Sago) - 1 cup
Aloo (Potato) - 2 medium sized
Onion - 1 cup
Dhaniya Patti (Cilantro) - 1 tbsp
Nimbu Ras (Lemon Juice) - 1 tsp or as per taste
Hari Mirch (Green Chilies) - 2, finely sliced
Bhuni Moongfali (Roasted Peanuts) - 1/2 cup, coarsely ground
Salt - as per taste
Oil - F0r making tikkis (patties)

Preparation

• Wash and soak sabudana in little water overnight.
• Boil and peel potatoes.
• Now, mix everything except oil.
• Now, shape the dough in patties shape and grill them on griddle till golden brown by adding little oil.
• Drain them on paper, if you added lot of oil.

Serving

Serve them hot with your favorite kind of sauce or chutney. I served it with Peanut Chutney (I will share the recipe later).

Sending this to Cooking With Seeds - Sago Seeds event of Niloufer started by Priya and Two for Tuesdays Blog Hop - Volume 7.


  

That's all for now. Take care till next post.