Wanna bite? Yummy recipes and food pics

We invited readers to share their food pictures and recipes. Here is a fresh batch of responses.

To start out, with three recipes from Prajwala Varamballi Rao. First up is what Rao calls 'Tartizza' -- a cross between tart and pizza.

Rao writes: Lazy to shop, I didn't have the necessary ingredients for anything in particular and voila! I made my own, Tartizza (a mix of tart and pizza) a super duper snack. Especially for veggies, no onion, no garlic...

Ingredients

For Tart
1 cup Maida
1/2 cup melted butter/olive oil
1/2 tsp baking powder
cold water
Salt to taste

For filling

7-8 mushrooms cut into 4/6
1/2 capsicum cut into cubes
1 large tomato chopped
Jalapeno as much as required, minimum 4 slices
(You can also add other fillings like olives, spinach, sweet corn etc)
1 tsp mixed herbs
3/4 cup grated cheese (mozerella n cheddar)
2 tsp oil/butter
Pepper to taste
Salt to taste

Method

For Tart (makes two)

• Mix all the ingredients except water.
• Use the cold water to get the consistency of a chapatti/roti dough.
• Cover in a cling film and refrigerate for 20 minutes.
• Divide the dough into two.
• Roll out the dough.
• Grease the pie mould and then place the rolled out dough on the mould.
• Press to get into shape.
• Prick with fork.
• Bake at 220 C for 15-20 mins.

For the filling

• Take oil in a wok
• Saute mushroom until it is cooked.
• Let it cool.
• Add all other ingredients (ie capsicum, jalapeno, olives etc) you can also add tomato sauce for a tangy taste or mayo too. but it's optional.

Getting them together:

• Once the pie dough cools, add the filling.
• Top with cheese and sprinkle mixed herbs.
• Bake at 220 C for 15 minutes.
• Yummy Tartizzas are ready to eat!

Next up is this recipe of Shaahi Paneer that serves four

Ingredients

4 medium onion roughly chopped
6 medium tomatoes roughly chopped
1 1/2 tsp ginger garlic paste
1 green chilli chopped
2/3 cup cashews
1/3 cup almond
1/3 cup raisins
2 apricot (optional)
1/2 capsicum diced
2 cups cubed paneer
Garam Masala
1 inch cinnamon
4 cardamom
1 star anese
1 tsp sauf
5 cloves
2 tbsp ghee 1tsp
1/2 tsp turmeric powder
Salt to taste

Method

• Take ghee in a wok/Kadai. add the garam masalas, saute for a minute.
• Add green chillies, Onion and Ginger-Garlic paste. Saute until onion is transparent.
• Add the Cashews, almonds, raisins and apricot. saute until cashews start to brown.
• Add the tomato, salt, turmeric powder. cook until oil separates.
• Get it off from the flames and Let it cool.
• Grind to paste.
• Take a tsp of ghee, add capsicum and saute till soft.
• Add the cubed paneer, saute for a minute.
• Add the masala paste, water for consistency.
• Let it come to boil. Simmer for five minutes.

The third recipe by Prajwala Rao is that of Tofu Mushroom Rice Noodles that serves six

Ingredients

1 packet Rice Noodles
1 packet tofu
1 pack Button Mushroom (12-15 pieces)
1 capsicum diced
10-12 garlic cloves finely chopped
1 cup vegetable stock
1 tbsp oil
Salt and pepper to taste
1 Lemon

Method

• Cook the rice noodles as per the instructions given in the pack. Keep aside.
• Take oil in a wok. Add garlic, saute for two minutes on low flame. Add the mushroom, salt and saute until mushrooms are cooked.
• Add the tofu, pepper and saute for another two minutes.
• Add the noodles, vegetable stock and mix well.
• Cook on open flame till the stock evaporates. Add the diced capsicum in between.
• Garnish with coriander and lemon juice before serving.

Manju Nair shares her recipe of Kerala style Spicy Chicken Fry in Coconut Oil

Ingredients:

Chicken legs – 4
Red chilli powder – 1 tbsp
Pepper powder – 1 tbsp
Turmeric powder – 1 tsp
Garam masala powder – 1 tsp
Ginger –Garlic paste – 1/2 tbsp
Salt – to taste
Water – enough to make a smooth paste of the spice mix
Coconut oil – 1/2 cup (for shallow frying – I used Parachute brand)
Curry leaves – 1-2 sprigs (about 8-10 leaves)

Method:

• Wash and clean the chicken legs and pat them dry with a paper towel. Make 2-3 slits over the chicken legs with a sharp knife.
• Make a smooth paste with the spice mix and salt.
• Do a gentle taste test of the mix to make sure its seasoned well. (Be careful, it is spicy!)
• Apply the spice marinade over the chicken legs evenly making sure to get the marination in the slits and all. Refrigerate and marinate for 15-20 minutes.
• Heat the coconut oil in a frying pan and fry the curry leaves until crunchy and keep it aside.
• Now fry the chicken legs in the same oil until it is well done and browned slightly on both sides.
• Garnish and serve with the fried curry leaves on top.

Finally, we have Maahi Gupta's recipe of Rasgullas

Recipe 
Prep time: 10 Minutes.
Cook time: 20 Minutes
Total time: 30 Minutes.
Yield: 8 Sponge Rasgulla

Ingredients:
1 litre whole milk
1 large lemon

For sugar syrup
2 Tbsp Milk
1.5 Cup Sugar
3 cups water

Method

• Keep milk in a pan and bring it to a boil. Keep the stove on high flame.
• Once you see the boil, switch off the stove and let the milk cool down to room temperature for 5 minutes.
• Add Lemon juice in Milk and keep stirring. You will see milk breaking up and the formation of small particles.
• You can use Fork to squeeze out Lemon juice easily with no Lemon extractor required.
• Keep adding Lemon juice gradually. Do not add all juice in one go. You can identify spoiled milk with its texture.
• Once milk spoiling is done, take a cotton cloth, a sieve and a bowl. Stack Sieve and cotton cloth on top of bowl.
• Pour spoiled milk in the cotton cloth to separate Chaina (milk solid particles) from milk water.
• Pick all four corners of cotton cloth and squeeze out the extra water.
• Now, pour 1 cup water on the milk particles to remove the Lemon flavor and smell.
• Squeeze out the water again. Cotton cloth plays an important role here as it does not allow the fine milk solids to rinse away.
• You can use the rinsed water to make Indian Kadi instead of throwing it away.
• The milk solids (called Chaina in Hindi) are ready. Take it out in a plate/tray.
• Now, we need to knead the milk solids for about 5 minutes to make it smooth.
• This kneading process helps in smoothing the milk solids thereby making soft and spongy Rasgulla.
• After 5 minutes, the milk solids would have smoothened. Now, roll it with hands to make a round shaped ball.
• Take out small Rasgulla balls out of this big ball. Roll them to make a round shaped ball.
• Small Rasgulla balls are ready. We now need to cook them with Sugar syrup.
• We have made around 8 Rasgulla out of 1 liter milk.
• Start with adding 1.5 cup Sugar and 3 cups water in pressure cooker. Bring it to a boil on high flame.
• Once you see the boil, add 2 Tbsp milk. Remove the white crust that comes up after adding milk.
• Now, we need to add Rasgulla in this Sugar syrup. Roll them with hands once again before adding.
• After adding all Rasgulla, close the cooker lid. Wait for 1 whistle on high flame.
• After a whistle on high flame, turn the stove on medium flame and let it cook for 10 minutes.
• After 10 minutes, switch off the stove and open the cooker lid.
• Rasgullas will be ready and have increased in their size and volume.
• Let them cool down to room temperature. You can even refrigerate them before serving.
• Enjoy this super delicious Rasgulla and do subscribe to inHouseRecipes.com on YouTube.