Potato Pizza

This recipe inspiration came from me visiting manjula’s website because she has a recipe contest for the month of September 2010 and in this contest we need to come up with a recipe using potato. Thought I might participate in this recipe if at all I get a new recipe idea with potatoes.

It kept me thinking as to what new recipe I can make with potato other than the usual curry/sabji etc., out of potatoes. It made me scratch my head all through this week thinking about this potato recipe. So I did search in and out of Google for some new recipes. I saw this recipe in a blog ….wondered as “pizza with potato?”….hmm ….then said to myself “why not?”…

So trying this recipe with some changes to the original recipe…

Ingredients:
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3 large and even sized Baking Potatoes/Russet potatoes

3 multi colored Bell Peppers (I used Red, yellow and green), chopped finely

1 small Onion chopped

2 tbsp Capers

¼ cup parsley chopped

¾ cup Pasta sauce (used sweet basil pasta sauce)

Salt to taste

½ tsp Black pepper powder

¼ tsp Red pepper flakes

¼ cup Parmesan cheese

½ cup Fresh mozzarella cheese grated/ Fontana cheese (I used Fontana cheese)

1 tbsp Olive oil

Method:

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1. Boil the potatoes in pressure cooker for 2 whistles or until they are cooked almost 3/4^th. Cool the potatoes and peel off the skin and cut into 3, one (1) inch slices on the lengthier side. Cut thin slice on the edge slices so that they have a flat bottom.

2. Preheat the oven for about 400F.

 3. In a bowl mix ¾ tbsp olive oil, salt and pepper. Whisk it well. Spread this mixture on the potatoes so that they coat well and arrange them on a baking sheet and bake them for about 10 mins.

4. Meanwhile, in a bowl add the chopped onions, chopped bell peppers, capers, salt, pepper and parsley, crushed red pepper flakes and remaining olive oil and mix them well. (you can add any toppings of your choice....like creating your own pizza)

5. Take the potatoes out of the oven, spread the pasta sauce evenly on top of the potatoes, place the mixed veggies on top so that it covers all the pasta sauce,

6. Add some Fontana/mozzarella cheese on top and sprinkle with Parmesan cheese and pop this into oven for more 5-7 mins or until the cheese it melted. 

7. Enjoy the yummy pizza without all the fat and meat ;-)

Note: You can also broil it for about 2 mins to get a light brown crust on top of the cheese and veggies.


Re-posting this recipe to participate in the event hosted by Tamalapaku and  Pari's 'Only'- Baked giveaway  page.

Announcing "Serve It" Series.. Serve It-Grilled

'Serve It' is a series of event focusing on cooking techniques started by my dear friend Denny of Oh Taste N See and me. After a grand success of the Serve It - Chilled last month at Denny's, the event is happening here this month. The round up of the last month's Serve It event can be checked out here.

This month's theme is Serve It - Grilled. According to wiki, Grilling is a form of cooking

Lemon Rasam

As an asian fruit, Lemon is always available in my kitchen. I use it in my recipes sometimes to get a fresh feeling instead of tamarind. It gives an unique taste when you add it to the food you prepare. Pure lemon extract stored in bottle is available in supermarkets nowadays.

Whenever my mom prepares this rasam I and my sister usually drink it instead of eating with rice :-). It also goes well with hot white rice. Coming to this recipe, it is prepared without tamarind and tomato. If you wish to add tomato or tamarind, you can, but make sure to reduce the lemon juice.

Basic Information:

Preparation Time: 5 - 10 minutes

Cooking Time: 5 - 10 minutes

Serves: 2-3



Ingredients:



Lemon - 1 lemon

Toor Dal - 2 tablespoon

Ginger - 1 inch length piece

Cumin seeds - 1/2 teaspoon

Black pepper - 1/2 teaspoon

Garlic - 1 clove

Green chilli - 2

Coriander leaves - 2 strings

Curry leaves - 1 string

Fenugreek seeds - 1/2 teaspoon

Turmeric Powder - a pinch

Asafoetida - a pinch

Salt - to taste



Method:



1) Boil/Cook the dal with 1.5 cup of water.

2) Squeeze the lemon and extract the juice from it.

3) Crush ginger, garlic with skin, cumin seeds, block pepper, green chilli and a string of coriander leaves using a mixer/food processor.

4) Add the crushed ingredients and curry leaves to the cooked toor dal water. (you can either use toor dal with water or only cooked water for this rasam).

5) Add lemon juice, turmeric and salt.

6) When foam forms in the surface of the pan, sprinkle asafoetida and immediately remove it from heat.

7) Now take a kadai and heat oil in it.

8) When the kadai is hot, add fenugreek seeds. Allow them to splutter. Add this seasoning to the rasam.

9) Garnish with coriander leaves.

10) Serve it hot with rice.

Note:
1) Do not boil this rasam, as it will give a bitter taste to it.

2) As soon as you add the salt to rasam, keep the rasam vessel in the heat and start the cooking process as mentioned above.