Italian Recipe: Pizza margherita

Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it's not essential for a thin crust.

Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.

Roll out the dough: If you've let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.

Top and bake: Heat oven to 240C/fan 220C /gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.

Mughal Recipe:Vegetable Biriyani & cashew

Rinse the rice in several changes of water to remove excess starch, then put in a bowl of cold water and leave to soak for 30 mins.

Meanwhile, fry the onions in the oil for 8 mins until soft and starting to colour. Add the ginger, then cook for 2 mins more. Stir in the curry paste followed by the whole spices, cook for 1 min more, then tip in the potatoes and cauliflower. Pour in 300ml water, cover and boil for about 5-7 mins until the veg are just tender, but still have a little resistance. Stir in the yogurt and peas with 1 tsp salt.

Mix the saffron, rosewater and 3 tbsp boiling water together and stir well. Drain the rice, tip into a pan of boiling salted water, then cook for 5 mins until almost tender. Drain again. Get out a large ovenproof dish with a lid and butter the base. Tip the curry sauce into the base, scatter over the nuts, then spoon over the rice. Drizzle over the rosewater mixture, then cover with foil followed by the lid. Can be chilled overnight until ready to cook.

Heat oven to 180C/fan 160C/gas 4. Put the biryani in the oven for 45 mins-1 hr until thoroughly heated through. To check it's ready, try a spoonful from the centre of the rice. For the garnish, slowly fry the onions in the oil until really golden and crisp (this can be done in advance). When the biryani is hot and ready to serve, gently toss through the onions and coriander.

Mutton Recipes: Daal Gosht Recipe

Ingredients:
• 1 Cup masoor daal
• 1 kg Meat boneless and cubed
• Salt to taste
• 4 tbsp Vegetable oil
• 2 Onions sliced
• 1 tbsp Ginger paste
• 2 tbsp Garlic paste
• 2 tsp Coriander powder
• 1 tsp Cumin powder
• 1/2 tsp Turmeric powder
• 1 tsp Red chili powder
• 1 tsp Garam masala
• Juice of 1 lemon
• Coriander leaves to garnish

Directions:
• Boil the daal, meat with salt and 2 tbsp of oil in a pressure cooker till the daal is soft.
• In another pan, heat 2 tbsp of oil and fry the onions till golden brown.
• Add the ginger and garlic paste and fry for a minute.
• Add the coriander, cumin, turmeric, red chili and garam masala powder and fry till the oil separates from the masala.
• Add the daal-meat mixture to this masala and mix well.
• Bring to a boil and simmer for 10 minutes.
• Take off from the fire, add lime juice, stir well and garnish with coriander leaves.
• Daal Gosht is ready

Chicken Tortilla Soup Recipe

Chicken Tortilla Soup

Ingredients:

6 Boneless, Skinless Chicken Breast, Cooked And Cubed

2 Celery Sticks, Chopped

1 Onion, Chopped

2 Tablespoons Chicken Bouillon Granules

1 Can Cream Of Chicken Soup

10-12 Flour Tortillas

10 Cups Water



Information:

Serving Size 6

296 Calories Per Serving

10 Grams Of Fat



Directions:

Place chicken breast in water with celery and onion in a Very large kettle or soup pot. Bring to a boil, reduce heat and cook about 30 minutes until chicken is tender. Remove the chicken and set aside to cool down. Save broth in roasting pan. Add chicken bouillon to broth and taste to see if it needs any more bouillon or water. Add chicken soup to broth and bring to boil. Cut tortillas into small strips, add strips, one at a time to a briskly boiling broth mixture and stir constantly but gingerly not to tear the strips. When all strips are added pour in chicken and reduce heat to low simmer for 5-10 minutes. Stir gingerly to prevent sticking. Will be Very Thick