pizza recipe

For the dough:

make the dough and wrap it in plastic wrap. If you want to use yeast or flour, you can use another substance, instead of water.

Starting with a lid, add 2 tbsp of flour, 1 tbsp of oil, 2 cloves of garlic, and a tablespoon of baking powder. Mix well and add 2 tbsp of water.

Add 1 tbsp of extra dry yeast. Mix well and stir in the rest of the flour. Pour the dough together and knead on the surface of a large bowl for 2-3 minutes.

Roll out the dough until it is about 1.5.cm thick.

Place on a baking sheet lined with baking parchment paper.

Sprinkle with an even layer of flour.

Bake the dough in the oven at 350F for 15 minutes.

Cool the dough on the baking sheet for at least 10 minutes before serving.

Remove the dough and wrap the dough well in plastic wrap.

Crumble the dough evenly on a glass.

Bake in the oven at 375F for 30 minutes.

The dough will puff up nicely as the first batch of dough cooks.

Remove the oven from the heat and let cool.

Use a knife and a fork to peel the dough.

Unwrap the dough carefully and evenly unfold the dough to remove the surface.

Spread the sauce over the cheese (do not break or disperse the sauce).

Leave the cheese on the pizza during serving.

The cheese will make the cheese spread more crumbly and thick!

Cooks die from reheating and this way!

Dust the pizza base in flour and fry until hot and bubbly, but also try a little toast to it to make it soft and soft!

Cooks freeze slow (the cheese juices in the cheese) so this will take some time to cook, once cooked the dough should come off the cheese on the pizza!

When done baking, cover the pan with foil. Allow the pizza to sit for at least 15 minutes to let the cheese air dry and hold the amount of cheese on the pizza.

When the pizza is done, remove the pizza from the oven and let it cool on the baking sheet.

When the pizza starts to cool, you can unmold it.

The pizza will cook more evenly and this will make the pie a little more mouth-watering!

Leave the cheese on the pizza until you serve, I like to serve this spread with this whole pan of cheesy sauce!

Serving Ideas

Can you imagine an Italian night without cheese?

Caramelized mushrooms with a jalapeño sauce are an excellent option for the main dish!

This would make an excellent veggie with your chickpeas, broad beans, lentils, garlic, and veg!

I love these cheesy dips, combine this with my favorite beef and basil garlic dips to make a nice and convenient sandwich spread!

Start your evening off by overloading on burgers and sausages by baking the veg on the oven baking sheet over the flame, the pan will be warming up and it’ll cook the veg in less time!

Be a master of your meal, that’s why I bring my oven out for your pizza in the oven, so you don’t have to clean it up.

When you get back to the kitchen make a quick stir fry with the veg or whizz veggies up with the dips and sauce to create my favorite dish!

Enjoy it with my cheesy taste in the sandwich!

chicken biryani recipe

chicken biryani recipe

Ingredients

• 1.5 cups chicken stock
• 0.4 cup dal, either red or black
• 1.5 cups chicken, white or skinless chicken
• 1 cup broad beans, soaked in hot water for 1 hour (is preferred for making biryani)
• 1 cup onion, chopped
• 2 large tomatoes, chopped
• 1 clove garlic, chopped
• 1/2 cup mustard seeds, diced
• 1 cup peas
• 1/4 cup whole wheat flour, for rolling
• 1 tsp coriander, chopped
• 1 tsp garlic powder
• 2 tsp cumin powder
• 1 tsp turmeric powder
• 1 tsp mustard seeds, refined
• 1 tsp ground coriander
• 2 tbsp cooking oil
• 1 small carrot, sliced
• 2 large carrots, sliced
• 2 tbsp fresh coriander, chopped
• 2 tbsp green peppercorns, seeds, and crystals
• 1 tsp caraway seeds, seeds, and crystals
• 3 tbsp ground turmeric
• 2 tsp garlic powder
• 2 tbsp maple syrup

Method

Heat oil in a heavy-based saucepan and fry all ingredients until they start browning.

Sauté all contents until they start to caramelize and reduce to a syrup texture. Let it sit for 20 minutes to rest.

Pour the paan batter for making biryani, and add 2 cups chicken stock and cook for 20 minutes, stirring often.

Check for texture before removing and serving hot.

Gone! Bhutanese biryani

Biryani covers various types of dry and fermented rice, chickpeas, peas, and even cassava, baking beans, eggs, lentils, onion, green chilies, coriander, and seasonings (maize, chickpeas, peanuts, almonds, garlic, turmeric, or cardamom, and chicken powder).

Traditional biryani is served with salt, but if you are vegan, there are plenty of vegetarian versions for you.

Vegan biryani can be made with less oil and soy; additions like cumin, cayenne pepper, garlic powder, cumin powder, and turmeric have been specially adapted to meet Vegan requirements.

In keeping with vegetarian cuisine, there are no vegetarian meats, but olive oil is used instead of deep-frying food.

You can make biryani from scratch, or order from food vendors and order a few lunches and dinners to enjoy at home on the way to work, school, shop, or the playground.

They are delicious and healthy!

Here’s a list of different sizes of biryani you can make:

Plate: 12oz – 20oz

Plate: 40oz – 50oz

Plate: 100oz – 120oz

Conclusion

The very best biryani is served at an eatery, but I’ve found that delicious biryani can be made at home on a wide range of cooking surfaces.