Paneer Jalfrezi Pizza

We had frozen spinach pizza once and all of us became huge fans. But those frozen pizzas from Whole Foods are not a regular option and I guess most of you know why. So on DDs insistence I got some fresh spinach, small pizza bases and cheese. The enthusiasm with which they asked me to buy the ingredients it seemed like they would be making them the very next day. But it never happened. I figured blanching the spinach and then assembling the pizza after school might have been a tall order especially when they are hungry.

So the pizza bases kept occupying precious real estate in the pantry. It had to be used soon.

On a Lavash

But the topping I had in mind was not spinach but some paneer jalfrezi. I also used Lavash - a Middle Eastern bread which is flat and has no pockets but tastes almost
similar to a Pita. The Lavash turned out to be perfect base for the Pizza.

Rolled like a burrito works too!

Pre-made pizza base

Paneer Jalfrezi Pizza
Ingredients
1. Paneer Cubes about 3/4 of a cup
2. 2 bell pepper (different colors) seeded and cubed
3. 1 cup of cubed onions
4. 2 tomatoes cut into cubes
5. 1/2 cup tomato pulp (run a couple of tomatoes in the blender) or use canned tomato puree.
6. 1 tbsp grated ginger
7. 1/2 tbsp minced garlic
8. 1/2 tbsp chili powder
9. 1/2 tbsp coriander powder
10. 1 tsp cumin powder
11. 2 tsp turmeric powder
12. salt to taste
13. 3 tsp oil + 1 tsp ghee

For Pizza
1. 1/2 cup shredded cheese (I used pepper jack bits)
2. 4 Lavash bread or small premade pizza bases

Method
1. Heat the ghee in a pan and saute the paneer cubes till they start to get golden here and there. Set aside
2. In the same pan heat the oil and saute the onions for a few minutes. Add in the bell pepper and continue to saute till the onions are translucent and the bell pepper starts to turn color.
3. Add in the garlic and ginger and saute for 2-3 minutes.
4. Add all the powders now and saute for a couple more minutes.
5. Add salt and the tomato puree and let it cook till the raw smell goes (about 5-8 minutes)
6. Now add the chopped tomatoes and cook till they become soft (5-8 minutes).
7. Add in the sauted panner and let it cook in low medium heat for another 3-4 minutes.

Turn off heat.

Assembling the Pizza
1. Take the Lavash or pizza base, spread the jalfrezi on it, sprinkle with some shredded cheese and place it in a toaster oven at 400F for about 3-4 minutes till the bread is heated through and the cheese has melted. Alternatively the bread can be heated on a non stick pan.

Pumpkin Curry

In my maternal grandparents home Amavasai (no moon day) was an auspicious day. The day when prayers are offered to the dead ancestors so they provide blessings for the welfare of the family. Adults observe fast in the morning and consume food only after Noon. The kitchen gets washed and the stove cleaned and certain items have to be on the menu.

One of them is pirandai kozhumbu (the English name for Pirandai is Cissus quadrangularis) the taste slowly grows on you and it became a favorite, beetroot thayir pachadi, vendaikkai puzhikuzhambu, pumpkin poriyal and the usual suspects rasam, paruppu and payasam.

The pumpkin poriyal is also a special occasions dish but not cooked very often on regular days. The pumpkin was sweet and the poriyal with grated coconut sprinkled on top was always a delight. So when I purchased my first pumpkin here with that taste in mind it was a disappointment (might have been a Halloween pumpkin for all I know), did not taste sweet and the texture was all wrong. I stopped buying pumpkin and switched to squashes. The butternut squash my favorite is the one that comes close to the taste and texture of the pumpkin (arsanikkai) back home.

Anita's recipe made me want to give pumpkins a try again. I bought a wedge of Spanish pumpkin, the skin is much thinner than the American pumpkins. I modified Anita's recipe a little bit and the end result was so very good.

Pumpkin Curry
Ingredients
1. 1 wedge of pumpkin, skin peeled and cubed (about 2 cups)
2. 1/2 onion chopped
3. 1 tbsp ginger
4. 2-3 tsp of red chili powder
5. 1/2 tsp of roasted powdered methi seeds
6. 1 tsp turmeric powder
7. 1/2 tbsp brown sugar
8. 1 tsp amchoor powder
9. seasonings: asfoetida 1/4 tsp, methi seeds and curry leaves
10. salt to taste
11. 1 tsp of oil

Method
1. In a pressure cooker heat the oil and when hot add the asfoetida, methi seeds and curry leaves followed by onion and saute till the onions are translucent
2. Add the ginger and saute for a minute more.
3. Add in the pumpkin pieces saute for a couple more minutes
4. Add in the powders and salt saute a bit and add a cup of water and let it cook for a couple of sounds. If cooking on a stove top add a bit more extra water and cook till the pumpkins are really soft.
5.Turn off the heat and mash the pumpkins a little bit, add in the sugar and let cook for a minute more. If it is more liquidy than required let cook till the water evaporates.

Serve with chapathis or rice.