It’s Pizza time –Domino’s

I am a huge pizza lover. A big one! Not only because it tastes great but it saves me from cooking dinner on weekdays (sometimes on weekends too!). It is an ideal meal for lazy cook like me and on top of that when it is from Domino’s then I don’t need to say how good the pizza will taste. So when Domino’s offered me to review their Stuffed Crust Pizza I was very excited and was looking forward to it.

On our way back from office we went straight to the Domino’s  shop and ordered a large, half and half pizza with one half filled with Hot and Spicy and the other half was Tandoori Hot. Couldn’t wait for long! The waiting time was around 10-12 minutes and I saw how they make it from the scratch! In the kitchen she took a fresh piece of dough and started making the pizza base with corn meal. I was amazed to see that she didn’t use any rolling pin to make the base instead she made a perfectly even base just by pressing and circling the raw dough on the surface.

 

Next she placed a ring of fresh mozzarella cheese circling around the base and turned the edges to cover the cheese to make it stuffed crust. Rest was simple, she topped the base with Domino’s own tomato sauce and rest of the topping with generous helping of fresh mozzarella cheese on top and placed it in the oven. 

You need lot of patience to bring that piping hot freshly made pizza home and photograph it before having a bite. For that I probably deserve another such pizza! But anyway I did all that and then finally when I had the first bite into it, It felt great!

 

The pizza was very soft with a melt-in-the-mouth texture. The tandoori chicken pieces were well cooked and added the perfect spiciness to the melted cheese and the soft pizza base. All of us agreed that it was a perfect pizza we had in long time. If you want to treat yourself with pizza at any time or just having a party with friends then this is a very good thing to order. They do some awesome meal deals, just go here to find out more about it and enjoy them to the fullest. 

An apology

It’s been ages I have written anything here. I feel so guilty about it. I have been very busy for last couple of months and didn’t have the motivation or energy to write something. Lots of changes and events happened within last few months that I hardly had any time for anything. But anyway here I am, surviving through all those tough months and now hoping for the best to happen. It’s a new beginning and I decided to come back with a double post, one sweet and the other is sour and savoury, covering the basic tastes of life (except bitter)

Chocolate cookies with chocolate glaze

Last weekend I was meeting one of my friends and her family after some time. She has a very cute little daughter who is three years old. The little girl loves people and is very friendly. I usually get to see her only on her birthdays but surprisingly she remembers me every time. I decided to bake Nigella’s chocolate cookies for this little angel. The cookies looked so adorable to me when I saw the video. I have halved (almost!) the quantity mentioned in the recipe but still got 25 cookies out of the cookie dough I made.  

Ingredients:

150gm soft butter

1/2 cup sugar

1/3 cup unsweetened cocoa powder

1 cups all-purpose flour

1/2 tsp. baking soda

1 tsp. baking powder

Topping:

4 Tbsp. unsweetened cocoa powder

1/2 cups confectioners' sugar

1/4 cup boiling water

1 tsp. vanilla extract

Multicolour sugar sprinkles

Method:

Simply add all the ingredients except for butter in a bowl and mix well. Melt the butter and slowly add it to the dry mix. Make a soft dough out of it. You don’t need to kneed the dough a lot jut mix everything well and it’s ready. Now make small walnut size balls out of the dough and place them on an oven tray covered with grease proof baking sheet. Keep some distance between them as they will expand and take the shape of a cookie as the bake in the oven. Bake them at 170 degree C for 15-20 minutes. The top of the cookies will look a bit cracked but that’s fine as you will be topping that with chocolate glaze. Let the cookies cool down for some time. Meanwhile make the chocolate glaze. On medium heat in a saucepan add all the ingredients for the topping except for the sugar sprinkle and give it a good stir. you will end up with a shine chocolate glaze. Remove from heat and now pour a small spoon-full of chocolate glaze on top of each cookie and then sprinkle the multicolour sugar sprinkles on top of it. Leave it to set for some time and then once set place them in an air tight jar and store them.     

Jumbo Chilly Dip

In her own words a “Guilty pleasure”. Another delicious recipe from Nigella’s collection. It was Friday evening, beginning of a weekend, elaborate cooking was definitely not in my mind. Only thing in my mind was to sit back, relax and enjoy some movies with some tortilla chips and a glass of wine. All I needed a nice dip to go with it.

Ingredients:

1 can of roasted red pepper

1 clove of garlic

1 bunch of fresh coriander leaves with stocks

3 green chillies (with seeds)

Jest and juice of one lemon

salt

100 ml oil (plain groundnut oil, nothing fancy)

couple of mint leaves for garnish (optional)

Method:

In a blender put everything together except the garnish and blend them till it forms a smooth paste. That’s it! Serve with tortilla chips and enjoy with your choice of drink. Although Nigella’s suggestion was to  serve it with Americano cocktail (The original James Bond drink!). We just had it with some Pinot Noir.

 

Roast Peppers and Baby Potatoes

This is another variation of stuffed capsicum the only difference is the peppers are sliced open which is:

• Easy to cook,
• Easy to eat,
• Easy to serve and
• Looks great as well!!

I got this idea of slicing the pappers from one of my fellow blogger A Taste of Savoie's page.

Ingredients:

3 peppers (whole)

6-7 baby potatoes (boiled)

1 red onion (chopped)

1-2 cloves garlic (chopped)

1 green chilli (chopped)

1 tsp cumin seeds (whole)

hand full of fresh coriander (chopped)

1/2 tsp of red chilli powder (optional)

Salt

Olive oil

Method:

Wash and dry the peppers with a cloth or kitchen towel. Slice them into halves or quarters depending on size. Pre-heat the oven to 200 degree celsius, cover an oven tray with aluminium foil. Add some olive oil to the tray and spread it well across the tray. Now, brush the sliced peppers with some olive oil and place them on to the tray and season them well. Place the tray in the oven for next 20 minutes or until they are done.

Now for the filling, heat some olive oil in a pan, add garlic, cumin seeds and green chillies. Fry till you get the nice aroma of the garlic, then add the chopped red onions to the pan and cook till they are half done. Cut the baby potatoes into small pieces (you can either peel the skin off or leave them as it is, up to you, I prefer peeling) and add them to the pan with the onions. Add salt and red chilli powder (optional, only if you want to make the dish more spicy) to it and cook for five more minutes. Add the fresh coriander before taking off the heat.

Fill the roasted peppers with the potatoes and serve hot.

Stuffed Capsicum

Ingredients:

4 Capsicums

1 Cup rice cooked (you can use the leftover rice)

1 Medium onion (chopped)

1 Egg (optional)

2-3 Green chillies (chopped)

1 Tsp of cumin seeds

1 Tomato (chopped)

Handful of green peas

Salt to taste

Oil for frying

Method:

Heat the oil in a pan. Cut of the top part of each capsicum and remove the seeds. Fry them turning frequently for few minutes and then remove from heat. Now add the cumin seeds in the remaining oil (add a bit of oil if required), fry for a bit and then add the onion and the tomatoes and the chopped chillies. Cook till the onions are done, now crack the egg (optional, you can skip the egg if you want) in the pan and mix well with the onions and continue frying. Now add salt, peas and the cooked rice. Stir well and cook for 3-4 minutes and remove from the heat. Now fill the capsicum with this mixture and serve hot.