Skip to main content

Pizza Nirvana


This month, Tried and Tasted features Raaga, one of my favorite bloggers. With a freewheeling style pretty much like mine, Raaga blogs about whatever she fancies, be it an Indian curry, a casserole or a cake. Since the event requires that you create a recipe of your choice out of the month's chosen blog, I had a great time going through Raaga's archives and shortlisting some 5-6 recipes.

Then I had my spectacular daring bakers disaster. I don't know what happened - no one else seemed to have any trouble with the recipe - but mine wasn't meant to be. So in need of comfort food, I turned to Raaga's mushroom and capsicum pizza.

Raaga says this is the pizza they would eat before Pizza Hut and Dominos came to rule the world. The pizza your mom would make for dinner in fact, complete with an Indian style masala. I made the yeasted base, then once it had risen, topped it with mushroom and capsicum "masala". A layer of grated mozarella on top, then baked at the highest my oven would go until browned.

It might be just me and my penchant for tandoori pizzas, but I think this is the best pizza I've ever eaten.

Mushroom and Capsicum pizza is also my entry for Global Kadai, hosted this month with the theme "Indian Flavored Pizzas".

Comments

notyet100 said…
nice name suits the pizza,,.;-)
Lebouffe said…
Looks really yummm!!
Raaga said…
Wow Simran, I'm so glad this helped raise your spirits :)

I have got to make pizza soon now :)
Yum yum! What I would for a slice of this!

Popular posts from this blog

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Ingredients
Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

The Living Roots Trek

I met Wesley at noon on a sunny day in May at the entrance to Tyrna village. The meeting had been three months in the making. Back in February, I had seen the pictures a friend posted from a trekking trip to Meghalaya. I'd been so taken in by the double decker living roots bridge that I immediately called Chalohoppo, the travel company she had gone with, and booked a trip for myself.

I'm not a trekker which means that instead of the rugged trip my friend had taken, I had arrived at a compromise. We will start the trip with the trek and then spend the rest of our stay in Meghalaya at a nice lakeside resort just outside Shillong. Which means that the day before I met Wesley, I'd landed in Guwahati and been met at the airport by a friendly Chalohoppo driver for a four hour drive to Cherrapunjee.

On arriving at the Sai Mika resort, nestled in the middle of mountains, I called the number I'd been given and was greeted by a friendly, enthusiastic voice of our guide for the tre…