Naan Pizza

Naan Pizza recipes have been around for a while & I’m joining the bandwagon. If only I had known how easy this meal would be. I had dinner on the table in under 30 minutes, and it was really delicious!

Naan Pizza

I’m all for convenience and used store bought naan but you make it from scratch if you like. (You can try this Naan recipe here with over 1500 reviews!!) As for toppings, our pizzas show ground turkey but you can use any protein of your choice – tandoori / rotisserie chicken, shrimp, paneer, tofu or even just veggies like mushrooms, broccoli, tomatoes, onions, etc. The recipe below is more of a guide and can be customized as you like.

My kids preferred a plain base, but you can start by spreading a spoon of pizza sauce, green chutney, etc before topping with meat, veggies and cheese.

Serve a fresh salad with Cilantro-Lime Dressing to make an easy and tasty summer meal. Click here for recipe.

Cilantro Lime Dressing

Naan Pizza

For meat / paneer topping:

  • 1 lb ground meat OR drained & crumbled paneer or tofu
  • 3 tbsp onion powder (or 1 medium onion, chopped)
  • 1 tsp garlic powder (or 1 tsp garlic paste)
  • 1 tsp ginger powder (or 1 tsp ginger paste)
  • 1/2 tsp cinnamon powder
  • 1/2 tsp cloves powder
  • 1/2 tsp turmeric
  • 1 tsp coriander (dhania) powder
  • 1 tsp red chilli powder (or to taste)
  • salt
  • lemon juice
  • 2 tbsp oil

1) Heat oil in a wide pan on medium flame.

2) Add all the spice powders and quickly stir for a few seconds, allowing it to get frothy or ‘bloom’ (If using fresh onion, ginger & garlic – add them to the oil first and saute till just starting to brown. Then add the spice powders.)

3) Add the ground protein and mix well with the spices. Continue cooking on medium-high heat, stirring frequently to break up lumps and ensure even cooking.

4) Cook about 10 minutes and adjust salt. Top with lemon juice. Remove from heat and set aside.

For the pizza:

  • 1 cup shredded mozzarella cheese (if you can lay hands on AMUL cheese at the Indian store, definitely use it.)
  • 4 fresh / frozen naans of your choice (I used frozen garlic naan from Trader Joe’s)
  • 1 small red onion – finely sliced (optional)
  • green chili and mint / cilantro chutney (optional)
  • few sprigs of cilantro – finely chopped (optional)

1) Preheat the oven to 400*F

2) Lay naans on a baking sheet and top with 1 tsp of sauce or chutney of choice.

3) Spread a 1/4 of the topping mixture on the naan and spread evenly. Top with sliced onions if desired.

4) Now top with 1/4 cup cheese and place in the oven for about 3-4 minutes till cheese is melted.

5) If you want a crunchy crust (delicious!), remove the pizza from the baking sheet and gently slide directly onto the oven rack; cook for another 2-3 minutes.

6) Carefully slide onto serving plate and top with fresh chopped cilantro before serving.

(My son enjoyed it with a drizzle of Maggi Hot & Sweet sauce.)

[Gas Grill Method: preheat grill on high for 10 minutes. Lightly brush each naan with oil and grill for about 30 seconds per side. Remove to a plate and reduce grill heat to medium-low. Top naan with your choice of ingredients and grill covered for another 5-6 minutes till cheese is melted.)

Cold Sesame Noodles in Spicy Peanut Sauce

Cold Sesame Noodles in Peanut Sauce

Warm weather meals and entertaining call for easy, make-ahead dishes that are light and tasty. I came across this recipe on the holidaykitchen.tv YouTube channel and made a few changes to suit our tastes. It is a good alternative to regular pasta salad as it doesn’t have any mayonnaise.

PS: Did you know that noodles are symbolic of longevity in China? It is considered inauspicious to cut a strand, and is traditionally served in as long a piece (strand?) as possible, especially on New Year’s Day.

Cold Sesame Noodles in Spicy Peanut Sauce

Cold Sesame Noodles in Peanut Sauce

(Serves 3-4)

  • 2 scallions / green onions
  • 1 clove garlic (grated)
  • 1 tsp grated ginger
  • 2 Tbsp soy sauce
  • 1 Tbsp sesame oil (strongly recommend using this as it gives a fantastic flavor, but feel free to substitute)
  • 1 Tbsp peanut oil
  • 1 tbsp red-wine vinegar
  • 1/3 cup creamy peanut butter
  • 1/3 cup toasted sesame seeds
  • 1 tsp sugar
  • 1 tsp (or to taste) red chilli flakes
  • Hot sauce (Sriracha / chilli-garlic sauce) to taste
  • 1/3 cup water
  • 6-8 oz of dry long pasta (spaghetti / angel hair / chinese noodles)
  • 1 cup broccoli florets (lightly salted & steamed & drained well) – optional
  • 1/2 cup shredded carrots – optional
  • 1/2 cup shredded chicken / steamed shrimp (optional)
  • 1/3 cup peeled, seeded & finely chopped cucumber – optional
  • cilantro, crushed roasted peanut, toasted sesame seeds for topping

1) Cook the noodles according to package directions. Rinse in cold water and drain completely. Allow to cool completely.

2) Add all ingredients to a small blender jar and process till smooth & creamy.

3) Toss with cold noodles, broccoli & carrots, and chicken/shrimp (if using) and set aside for an hour or two for all the flavors to meld.

4) Divide into serving bowls and top with chopped cucumber, crushed peanuts, a sprinkle of toasted sesame seeds & cilantro.

Easy Shredded Mexican Chicken for Tortilla Salads or Burritos

Taco Chicken in Crock Pot

I made this chicken as one of the toppings for my Homemade Chipotle-Style Buffet & Tortilla Salad (Lots of Vegetarian Options) dinner. While I made this in the crock-pot, it can be made on the stove-top too. 3-ingredients is all it takes, and it can be used to top salads, tacos, stuff burritos, make nachos, or served on top of rice or quinoa. The leftovers freeze well, so make a batch and stock up.

Easy Shredded Mexican Chicken

(Serves 10-12 as a salad topping)

  • 2 lbs skinless & boneless chicken thighs ( use chicken breast if you prefer that)
  • 1-2 Tbsp taco seasoning
  • 3 cups salsa

1) Spray the insides of a 4-5 quart crock-pot insert with non-stick spray.

2) Add the chicken, salsa & seasoning and mix well.

3) Cook on LOW for 4 hours without opening the lid.

4) Check for doneness at end of 4 hours and shred with 2 forks.

5) Adjust the seasoning as needed and cook for another 30 minutes if necessary.

STOVE-TOP METHOD:

1) Mix chicken, salsa & seasoning in a wide pan with a lid.

2) Top with about 1/2 cup broth/water and bring to a boil.

3) Reduce the heat and cook for about 15-20 minutes on low. [Keep the lid slightly tilted so that some of the moisture and steam can escape.]

4) Shred with two forks and adjust seasoning as needed.

5) Put back in the pan and saute on medium-high for another 3-5 minutes and serve.

An Indian Holiday Feast

Hope everybody had a great Thanksgiving break. It’s the start of the season of over-indulgence! Thanksgiving weekend was filled with good food, drinks, family, friends, shopping, gossip & spending time with three precious little nieces. While we have the traditional meal with all the accompaniments each year, I’ve never really been a fan of turkey. I had seen recipes for (east)Indian spiced turkey several times, and had also been meaning to try roasting a cornish hen for several years. I decided to try to meld both together and improvised along the way. The results were a delicious & colorful meal that worked for our taste buds :). And it was easy enough to make for a weeknight meal.

Tandoori Cornish Hen

The menu included:

For dessert, we had warm and sweet Gulab Jamoons 🙂

[Scroll down for recipes of items that are not hyperlinked.]

Tandoori Cornish Hen

Masala Corn

  • 1 cup corn kernels (cooked and drained) – I buy frozen roasted corn kernels from Trader Joe’s
  • 1 Tbsp butter
  • 1/2 tsp red chilli powder
  • 1 tsp chaat masala
  • salt to taste (use black salt / kala namak if available for a better flavor)
  • 1-2 tsp lemon juice
  • cilantro for garnish

Mix all ingredients well and serve. The measurements are just a guide – adjust as per your taste.

 Peas & Carrot Pulao

  • 1 cup basmati rice
  • 2 Tbsp oil
  • 1 tsp cumin seeds
  • 1 small onion – sliced
  • 1/2 tbsp ginger
  • 1/2 tsp green chilli paste (or 1 green chilli – slit)
  • 1/4 cup peas
  • 1/4 cup diced carrots
  • 1/2 tsp salt to taste

1) Heat oil in a medium pan and add the cumin seeds. Allow it to sizzle and pop for a few seconds.

2) Add the onion, ginger and green chilli. Saute on medium-high till translucent, stirring often.

3) Add the carrots and salt, and saute for 2 minutes.

4) Add the peas and cook for another 2 minutes.

5) Add the rice and saute for 1-2 minutes till it changes color.

6) Add 1 1/2 cups (one and a half) water and bring to boil.

7) As soon as the water comes to boil, stir once, reduce heat to LOW, and cook covered for about 12-15 minutes. Do not open the lid during this time. At end of cook time, open lid and gently fluff the rice with a spoon or fork. Check for doneness. Keep covered till ready to serve.

Raita

This recipe was given to me by my friend Sandhya’s mom and it is my most favorite raita recipe.

  • 1/2 medium grated cucumber
  • 1 cup greek yogurt / strained yogurt
  • 1 tsp cumin seeds
  • 1 small dry red chilli
  • 2 Tbsp grated coconut
  • salt to taste

1) Wash, peel & grate the cucumber and drain for a few minutes.

2) In a small blender bowl, add half the yogurt, cumin, chilli & coconut and blend till smooth.

3) Mix all ingredients together and salt to taste.

NOTE: If you use regular yogurt, squeeze out the water from the cucumber before mixing in.

Oven Roasted Tandoori Cornish Hen

 

Tandoori Cornish Hen

After many years of wanting to make cornish hen, I finally mustered up the courage to experiment. I figured that with the accompaniments I planned to serve, we would at least have other things to eat if the meat didn’t turn out right. Let me just say that I should have made this a looooong time ago!! The chicken was moist, full of flavor, and falling off the bones. My 10 year old would have probably eaten a whole cornish hen if I let him :).

NOTE: Please take a few minutes to read the recipe before deciding if it’s easy or too complicated based on the number of steps below. I’ve laid out everything step-by-step, hence the long write up. In honesty, the whole process is pretty straight-forward and relatively easy. The only hard thing in my opinion is having to wait about 24 hours before eating.

Oven Roasted Tandoori Cornish Hen

(Serves 4)

  • 2 cornish hens – about 1 lb each (I buy the 4-packs from Costco)
  • 2-3 Tbsp oil / butter

FOR THE BRINE:

  • 32 oz buttermilk (about 4 cups)
  • 4 bay leaves
  • 1 cinnamon stick (broken)
  • 8-10 whole cloves
  • 4 black cardamom pods (moti elaichi) / 6 green cardamom pod
  • 2-3 Tbsp salt (or more to taste)

1) Remove the plastic inserts from the cornish hens and wash inside & out thoroughly. Drain well.

2) Meanwhile, in a lidded container big enough to hold both birds, add all the brine ingredients and mix well. It should be on the saltier side, but don’t worry – the chicken will only absorb a little.

3) Gently immerse the hens into the brine, making sure that the brine fills the cavity and covers the whole bird. Cover the container and refrigerate overnight.

FOR THE MARINADE:

  • 1/2 packet tandoori masala of choice (I mixed in a bit of red food coloring, but this is optional)
  • 1 Tbsp ginger paste
  • 1Tbsp garlic paste
  • 1/2 cup yogurt
  • 1-2 Tbsp lemon / lime juice

4) Next morning, mix all the marinade ingredients in a small bowl. Taste and adjust salt & lemon juice as needed.

5) Remove the chicken from the brine and pick away any whole spices sticking to it. Set aside on a plate and discard the remaining brine.

6) Evenly spread the chicken with the tandoori marinade, making sure to get under the skin and in the cavity*** (see note at bottom of post). (Do not slather the marinade on in thick layers as it will be doughy and bitter when cooked. Spread generously but evenly.)

7) Return to empty brine container and refrigerate for at least 6 hours. You can flip the bird over once or twice while marinating (optional), and return to the refrigerator.

TO COOK THE CHICKEN:

  • 2-3 large red potatoes
  • 1 medium green pepper (capsicum)
  • 1-2 large red onion
  • 1-2 Tbsp oil
  • salt & pepper to taste

8) Remove chicken from the refrigerator and set at room temperature for about 30 minutes.

9) Meanwhile, preheat the oven to 375*F.

10) Chop the red potatoes, peppers & onion into large chunks and toss with oil, salt & pepper.

11) Place in the bottom of a roasting pan sprayed lightly with oil (you can line the pan with foil for easy cleanup).

12) Use twine to gently tie the chicken legs at the ‘ankles’ :)). Poke a toothpick through each wing into the breast meat to keep the wing from spreading & getting burnt while cooking. [Google “how to truss a chicken” for more info]

13) Place the hens on the roasting rack**(see note at bottom of post). Brush/spray lightly with oil or butter, and cover lightly with foil.

14) Bake for about 35-40 minutes covered. Remove the foil, baste with some remaining marinade, turn the roasting rack around, and bake for another 15-20 minutes. Watch closely to ensure that the meat does not turn dry. Chicken is done when the juices start to run clear.

15) Remove from the oven and gently drape the foil on the chicken (DO NOT SEAL). Let it rest for about 10 minutes before serving.

Serve with mint chutney and/or raita. For other accompaniments, check out my Desi Holiday Feast post.

Tandoori Cornish Hen

NOTE: I don’t like poking holes in the chicken before marinating as I feel it lets the juices run out and dry the meat while cooking. You can do it if you prefer, but the cook times may need to be adjusted.

If you do not have a roasting rack to cook the cornish hen, you can crumple up aluminum foil or layer on root vegetables on the bottom of the tray to keep it away from the juices.

Baked Tortilla Bowls

Baked Tortilla Bowls

I made these Baked Tortilla Bowls for my Homemade Chipotle-style Buffet & Tortilla Salad (Lots of Vegetarian Options) dinner party. Topped (filled?) with cilantro-lime rice, black/pinto beans, tofu sofritos/taco chicken, corn with peppers, tomato salsa, red onions, cheese, sour cream, cheese and cilantro, it was a delicious meal. Guests were able to serve themselves and customize to suit their tastes. Once the table was set, it required very little oversight. Plus, it turned out to be a relatively inexpensive menu. Many of the items can be made ahead of time and heated just before serving.

Taco Salad Bowl

Making these tortilla bowls were a breeze with the Tortilla Bowl Pans which you can buy online or at the drug store for around $10/set of 4. Use 8-inch or 10-inch tortillas in the flavor of your choice. I used Original (plain) and Jalapeno tortillas. Make sure the tortillas are at room temperature, and soft and pliable before molding into the pan. If they were refrigirated, wrap in a damp paper towel and microwave for 15-20 seconds till just soft. Then, press gently and shape into the ungreased, non-stick tortilla bowl pans and bake in a preheated oven till crispy.

 If you do not want to buy the pan set ( I strongly urge you to spring for it if you are making these for a large crowd), you can use these two methods linked below:

-Make tortilla bowls with shaped foil, no Pan

-Make tortilla bowls with an upside-down muffin pan.

I have tried baking at 375* for 12-14 minutes, and 400* for 8-10 minutes. Different brands of tortillas seem to have different baking times and temperatures to crisp up nicely. Watch the first few carefully, making sure they do not burn. Then, you can follow the same time for the rest of your batch.

Once baked, remove from oven and allow to cool for a few minutes in the pan. Remove to a cooling rack and cool completely. Store in an air-tight container for about 2 days. Before serving, the bowls can be warmed up in a 350* oven for a few minutes to recrisp.

For recipes for the salad filling and toppings, click here.

Easiest Baked Chicken Meatballs

Easiest Baked Chicken Meatballs

This is seriously one of the easiest appetizer to have on hand. The first time I attempted it was on a whim; I had all the ingredients out and thought of experimenting. It was definitely a hit! I make a batch of uncooked meatballs and freeze them for quick snacks or for entertaining. The Costco bag of organic skinless boneless chicken thighs work well as I find it more flavorful and moist than chicken breast, but you could use either.

The best way to mince the chicken at home is to cut it into medium cubes and freeze for about 15-20 minutes ONLY till well chilled. Then, fill food processor half-way and pulse till you get a fine mince.

Easy Baked Chicken Meatballs 

(About 50 1-inch meatballs)

  • 1 lb skinless boneless chicken thighs (dry thoroughly if washed)
  • 1 medium onion – peeled & quartered
  • 1 inch ginger – peeled & rough chopped
  • 2 big garlic cloves – peeled
  • 1/2 cup cilantro – washed & drained well
  • 1/2 cup fresh mint leaves – washed & drained well
  • 4-6 green chillies
  • salt to taste **
  • cookie tray
  • wax paper

1) Mince the chicken according to instructions above. Set aside in a large bowl.

2) In the same food processor bowl, add the rest of the ingredients and pulse the food processor till everything is chopped fine. Make sure not to over process as the onions will start to release moisture. You may have to scrape down the sides a few times.

3) Add the onion mixture and salt to the chicken and mix well.

4) Line a large cookie tray with wax / parchment paper

5) Shape into 1-inch balls and lay on the cookie tray, making sure they do not touch. Freeze for 2 hours.

6) Remove the meatballs from the tray into a freezer ziplock and store back in the freezer. (Freezing on a cookie sheet first ensures that the meatballs do not clump together in the freezer.)

7) To cook frozen meatballs, preheat oven to 350* F and bake on a greased pan for 15-18 mins. If cooking thawed, reduce cooking time to 12-15 minutes.

** To check if I have added enough salt, I cook  about a teaspoon of the mix in the microwave and taste before forming all into balls.