four cheese pizza recipe | Indian style four cheese pizza | mozzarella cheddar processed cheese pizza | four cheese pizza Domino's style | with 25 amazing images.
homemade four cheese pizza has a tantalising flavour and aroma of 4 different types of cheese. Learn how to make four cheese pizza Domino's style.
This four cheese Margherita pizza poses stiff competition to popular store-bought variants like ‘cheese burst’ and ‘cheese overload’. This pizza is made from the ground up – we are going to make everything from the dough to the base and the toppings ourselves – and that is what gives it a totally fabulous texture and flavour.
To make four cheese pizza, combine the yeast, sugar and 2 tbsp of warm water in a bowl, mix well and cover with a lid and keep aside for 10 minutes. Combine the plain flour, yeast-sugar mixture, 1 tsp of olive oil and salt in a deep bowl and knead into a soft dough using enough water. Cover the dough with a damp muslin cloth and keep aside for 1 hour. Press the dough lightly to remove the air, add the remaining 1/2 tsp of olive oil and knead again. Divide the dough into 2 equal portions. Roll a portion of the dough into a 200 mm. (8”) diameter circle using a little plain flour for rolling. Spread 3 tbsp of cheese spread evenly over it. Fold the sides of the rolled dough inwards by 1/2" and press it lightly. Sprinkle 1/4 cup of mozzarella cheese, 1/4 cup of yellow cheddar cheese and 1/4 cup of processed cheese evenly over it. Place 4 tomato slices, 1 tbsp of basil and finally sprinkle 1/2 tsp dried mixed herbs and 1 tsp of chilli flakes evenly over it. Bake in a pre-heated oven at 200°c (400°f) for 15 minutes. Repeat steps 6 to 11 to make 1 more pizza. Drizzle olive oil evenly over each pizza and serve immediately.
Herby seasonings add a lot of punch to this cheesy pizza, which is topped with four delectable varieties of cheese and tomatoes to make mozzarella cheddar processed cheese pizza. To enhance your pizza meal pair it with a glass of your favourite beverage.
Tips for four cheese pizza. 1. You can replace one of the varieties of cheese with other varieties like brie, ricotta or parmesan cheese too. An abundance of cheese also means that this pizza must be enjoyed as soon as it is baked, before the cheese gets chewy, so be ready with your fork and knife!
Enjoy four cheese pizza recipe | Indian style four cheese pizza | mozzarella cheddar processed cheese pizza | four cheese pizza Domino's style | with step by step photos and video below.
moong dal tikki recipe | moong dal vegetable kebab | healthy moong dal paneer cutlet | with 40 images.
moong dal tikki is a healthy Indian starter to serve. Learn to make moong dal vegetable kebab.
Cooking with very little oil can create wonders, when the other ingredients are perfectly chosen – and this moong dal vegetable kebab is a perfect example of this art.
Did you ever imagine preparing crispy, succulent moong dal tikki using such little oil? Well, see for yourself how the marvelous mix of moong dal and paneer with ragi flour and spices lends itself to the preparation of tasty moong dal vegetable kebab.
Protein-packed moong dal paneer cutlets that please the palate and maintain your bones cells!
Tips for moong dal tikki. 1.If you don't drain the water from the moong dal well, then the moong dal cutlet will not bind. Ensure you have drained the water properly. 2. Cooking tikki's on a low flame is important as we are not deep frying the tikki's. 3. Moong Dal is cooked. When you press the dal it's a little crunchy and this is the perfect texture you need to make moong dal tikki.
Enjoy moong dal tikki recipe | moong dal vegetable kebab | healthy moong dal paneer cutlet | with step by step photos.
kopra pak recipe | Gujarati topra pak | nariyal ki barfi | coconut barfi | with 26 amazing images.
kopra pak with fresh coconut is a famous Gujarati sweet which is really pleasing to the taste buds. Learn how to make kopra pak with fresh coconut .
Full-fat milk and coconut cooked together give this nariyal ki barfi an intense flavour and amazing, coarse texture, while cardamom casts a pleasant spell on our palate!
To make kopra pak, heat the ghee in a deep pan, sauté cardamom seeds on a medium flame for a few seconds. Add the coconut and sauté on a medium flame for 7 to 8 minutes. Add the milk and sugar, mix well and cook on a medium flame for 45 minutes. Transfer the mixture into a greased thali and spread it evenly using a flat ladle. Garnish with pistachios and cool for 1 hour. Cut into square pieces and serve.
With its rich flavour and irresistible texture, this traditional Gujarati topra pak tends to be a bit addictive because our taste buds are sure to yearn for more of the magical experience.
An all-time favourite with people of all ages, the kopra pak can be stored in an airtight container for 4-5 days.
Tips and notes for making perfect kopra pak. 1. Use freshly grated coconut only. Stale coconut might lend an off taste to this mithai. 2. Remember to scrape the sides of the pan occasionally, else the mixture will stick on the sides and burn. 3. Cool completely before cutting into pieces, else it will break. 4. Cut Gujarati topra paak into square pieces using a sharp knife or pizza cutter. If the Thengai Burfi is soft and you are not able to cut into pieces, it means we have to cook the coconut burfi for some more time. Simply reheat the burfi mixture and keep cooking on low flame till all the moisture is evaporated and then pour the kopra pak again in a greased thali. If the topra pak starts to crumble, it means we have overcooked the mixture. Do not panic, just reheat the coconut mixture along with 2 tablespoons of milk or water.
Enjoy kopra pak recipe | Gujarati topra pak | nariyal ki barfi | coconut barfi | with step by step photos and video.