Anita's Recipes

INGREDIENTS:

2 cups cold milk
2 scoops vanilla ice cream
1 scoop chocolate ice cream(optional)
few drops of vanilla extract
2 tbsp cocoa powder
3 tbsp sugar

METHOD:

• Combine all the ingredients and blend well.
• Pour the milkshake into a tall glass and add a scoop of chocolate ice cream just before serving.
  
• Serve the chocolate milkshake immediately.

INGREDIENTS:

PIZZA DOUGH

FOR THE FILLING

1/2 cup grated mozzarella cheese
1 green pepper finely chopped
5-6 tbsp olive oil
1 onion finely chopped
2 olives
tomato sauce
salt as required
oregano for seasoning

METHOD:

• Heat the oil and add the onions and saute till golden brown.
• Then add the green pepper,tomato sauce, olives,salt and cook well until excess moisture is removed.
• Roll out the dough into a 1/2 inch thick circle and spread the prepared filling on one half side of it.
  
• Sprinkle the cheese onto it and season it with oregano.
• Fold the other half of the dough over this and seal the sides properly.
• Bake this in an oven preheated to 400 degrees until it becomes golden brown.

Your calzone is ready to serve. You can also use other ingredients for filling your calzone

INGREDIENTS:

FOR THE DOUGH
2 cups plain flour
1/4 cup flour for dusting
2 tbsp dry yeast
1 cup warm water
4 tbsp olive oil
1 tbsp sugar
1 tbsp salt

TOPPINGS
Any topping of your choice(I used olives,finely chopped onion,finely chopped green pepper and little corn)
Cheddar cheese(grated)
1/4 cup Tomato sauce
mozzarella cheese(grated)

METHOD:

• Add sugar to the warm water and then soak the yeast in it until it starts bubbling up.
• To the flour,add salt,oil and the yeast mixture and mix well.
• Add water little by little and mix until you get a stiff dough.
• Knead the dough for 5 minutes until it becomes soft.
  
• Cover the dough with a damp cloth and leave it for about an hour in a warm place.
• Knead the dough again until it becomes elastic.
• Divide the dough into two equal portions and roll them into 1/2 inch thick circles.
• On each of the bases, spread out tomato sauce,add the topping of your choice the cheese.
  
• Bake them in a pre heated oven (400 degrees)until it forms a golden brown crust.
• Your pizza is ready!serve it hot
  

INGREDIENTS:

4 cups ripe strawberries
2 cups sugar

METHOD:

• Crush all the strawberries into a smooth paste.
• In a heavy bottomed pan,mix the strawberry paste and sugar and bring it to boil.
• Stir continuously so that it does not stick to the sides of the pan.
• Reduce the flame and continue stirring until you get the required consistency.
  
• Cool the jam,transfer it into jars and refrigerate.
  

INGREDIENTS:

2 cups chick peas(kabuli chana)
4 large ripe tomatoes
2 onions finely chopped
1 " ginger piece
2 cloves garlic
2 tbsp red powder
2 tbsp garam masala powder
1 tbsp coriander powder
1/2 tbsp turmeric powder
salt as required
4 tbsp butter
1 tbsp chopped coriander

METHOD:

• Soak the chick peas for 5-6 hours.Cook the chick peas and keep it aside.
  
• Grind the tomatoes,garlic and ginger into smooth paste.
• Heat the butter and add the turmeric powder,coriander powder,garam masala,chili powder and after a few seconds,add the onions and saute till golden brown.Add the tomato paste to this and allow it to cook well.
• Once cooked,add the chick peas and salt and cook for 2-3 more minutes.
• Garnish the Chana Masala with chopped coriander and serve it hot!
  

INGREDIENTS:

1/2 kg ripe tomatoes
1 cup oil (vegetable /sunflower)
5 green chilies
2 tbsp red chili powder
1/2 tbsp mustard seeds
pinch of fenugreek powder
a pinch of asafoetida powder
salt as required

METHOD:

• Chop all the tomatoes into long pieces.
• Heat 1/2 cup of oil and add the tomatoes.Cook them until they are soft and tender.Once they are well cooked,keep them aside.
• Heat the remaining oil and add the mustard seeds.When they begin to splutter,add the green chilies,fenugreek powder,asafoetida powder and red chili powder and add the tomatoes to this, mix well and continue cooking for 2-3 minutes.
• Finally add salt and mix well.
• Your tomato pickle is ready to serve.The tomato pickle can be stored in a refrigerator and used for 3-5 days.