Home Made Veggie Pizza - With Dough Making

Probably the most loved food across the world and one of the most popular too. The Pizza is undoubtedly on 'Everyones Favorite' menu. When you can master this art and make a pizza ground-up right from the dough to the crust to the cheese and the toppings, you know that you have rechristened your home into a Pizzeria and your kitchen into a MasterChef's Workshop. 

Please follow my step-wise process to the most humble yet amazing home-made veggie pizza you can spin up from your kitchen.  

Freshly Baked Home-made Veggie Pizza

Pizza Slice

Ingredients

• 2 cups of maida
• 1 cup of atta
• 2 tsp of yeast
• 1.5 cups of water
• 1 tsp salt
• ½ tsp sugar

Procedure

• Heat the water until it's warm. You should be able to immerse your finger comfortably for 5 seconds. I just warmed it in the microwave for 30 seconds.
• Add the sugar to it and stir. Then add the yeast and leave it undisturbed for 10 mins. It should activate and froth on the surface. **If it does not, don't proceed. The yeast is past it's expiry date or the water was either too hot/too cold**
• Add this water to the flour and make a dough. It will be sticky but keep kneading until it starts coming together. Will take 15 mins of good kneading.
• Oil a large bowl and put the dough into it and allow it to proof in a warm place until it doubles in size. Should take about 2 hours. 
• When ready to bake, deflate the dough and make the pizza. 
• For the sauce, I sauteed some chopped garlic and onion in olive oil. Then added some red bell pepper and tomato puree. Cooked it until it released oil. Added oregano, basil, salt, sugar and chilli flakes.

Sift your flour and get it ready for mixing the dough

Heat water and add the yeast and sugar

Yeast and sugar form a froth on the surface

Keep kneading until the dough starts coming together 

You know the dough is done when you see air pockets and netting like that form

This is when the dough comes together, let is sit for 2 hours in a bowl well oiled and at a warm place

The pizza dough needs to rise to get the perfect pizza base

That press of the fist will tell you if your dough has risen well and is ready

Roll the pizza dough into a round base

Spread the marinara evenly across the pizza dough

Paneer and corn for pizza topping

Chopped Veggies for the pizza topping

Add all the veggies and paneer to the pizza base

Assemble the Pizza with all your favorite toppings and cheese

Batatachya Kachrya

There's not a Maharashtrian soul on planet Earth that does not swear by this timeless classic. A deceptively simple potato stir-fry with basic spices but so hard to get that flavor balance just right.

Kachrya is a staple for long journeys, lunch boxes, picnics and also as an accompaniment to curd rice. The trademark of perfectly made kachrya is the 'kharpus' potato. Kharpus simply means 'just the right amount of crisping up and browning'. This can be accomplished by being liberal with the amount of oil used. Personally, I prefer to use less oil and I'm willing to forgo the beautifully crispy seared potatoes.

Batatyacha Kachrya

Ingredients 

• 4 potatoes
• 2 tbsp oil
• ½ tsp mustard seeds 
• ½ tsp cumin seeds
• A pinch of asafoetida
• 1 tsp red chilli powder
• 1 tsp turmeric powder 
• 8-10 curry leaves (optional)
• 2 tbsp coriander leaves, chopped 
• Salt to taste
• ½ tsp of sugar 

Procedure 

• Slice the potatoes thinly. I prefer to just scrub the potatoes clean and leave the skin on but you can peel them if you wish. 
• After chopping, immerse the potatoes in water to stop them from browning. 
• In a large kadai, heat the oil. Once it's hot, splutter the mustard seeds and cumin seeds. 
• Add a pinch of asafoetida, curry leaves, turmeric powder and red chilli powder. Take care to not burn the spices.
• Toss the potatoes in, mix well, put a lid on and cook until the potatoes are almost cooked. 
• Add the salt and sugar, keep the flame on low and continue cooking the potatoes uncovered for about 10 minutes. 
• You need to make sure they don't burn but get slightly crispy.
• After it's done, garnish with coriander leaves and serve hot.

Cut the Batata in Triangles (The shape matters)

Boil the Batata (Alu)

The perfectly chopped Batata

The Tadka

Make sure you cook them carefully

Add the Salt, Sugar and Spices

Cook for 10 minutes without the lid

Cook the Batata until they are crisp and well cooked