Prick the baby potatoes with fork, cook them in boiling water and then peel them properly.
In a mixer jar, add fenugreek seeds, mustard seeds, 1 tsp cumin seeds and whole dry red chillies and grind it coarsely. (grind it to crispy masala)
Heat oil in a pan, add cumin seeds, ginger-garlic paste and prepared masala and sauté for sometime. Then add turmeric powder, boiled baby potatoes and salt and cook it with lid for sometime. Finally add lemon juice and mix them well.
Heat butter in a pan, add plain flour stir & cook for sometime till it gets light pink. Add chopped spinach & cook for 1 min. Now add milk and stir continuously till it gets cooked and of thick consistency. Finally add salt, sugar, pepper powder and oregano. Mix well and keep it in a bowl.
Heat olive oil in a pan and add chopped paneer, capsicum, salt, chili flakes and oregano. Stir for sometime and keep it in a separate bowl.
On pizza base spread prepared sauce evenly and sprinkle processed & mozzarella cheese on that.
Then arrange toppings of mushrooms, paneer, capsicum, spinach and olives. Sprinkle some more cheese on that and finally oregano and chili flakes on top.
Put it on a baking tray and bake it in preheated oven for 8-10 mins on 220°C.
2 capsicums – green, yellow or red – sliced into thin fingers
1 tomato – deseeded and cut into thin fingers
50-75 gms paneer – cut into thin fingers
3 tbsp oil
½ tsp ajwain (carom seeds)
3 tbsp gram flour
1 tsp lemon juice
½ tsp red chili powder
½ tsp coriander cumin powder
¼ tsp turmeric powder
1 tsp garam masala
½ tsp aamchur powder (dry-mango powder)
2-3 tbsp milk
Salt to taste
In a microwave proof dish, cook sliced carrots with little water for 2 minutes.
In another microwave proof dish, mix oil, ajwain, gram flour, lemon juice, red chili powder, coriander-cumin powder, turmeric powder, garam masala and mango powder and microwave on high for 2 minutes.
Add milk and salt and mix properly. Then add carrots, capsicum and paneer and grill in the oven for 14 minutes. After 7 minutes, add deseeded tomatoes and mix gently and grill for the remaining 7 minutes.
Soak rice and chana dal for 1 hour and cook it with salt, turmeric powder and 2 tsp oil with adequate water (enough to cook the rice grain, but not to make it very soggy)
Heat remaining oil in a pan. Add mustard seeds, cumin seeds, curry leaves, urad dal and hing. When urad dal gets light pink, add rice and dal mixture, salt, red chilli powder, chaat masala and mix properly.
Add peanuts and lemon zest and mix well. Allow it to cool to room temperature.
Add lemon juice and coriander leaves and mix softly.