Pizza

Basic Pizza Sauce

Muir Glen Organic Tomato Sauce - 1 (15-ounce) can

Olive Oil - 2 tbsp.

Garlic - 2 cloves, grated

Oregano - 1 1/2 tsp, chopped

Salt & Pepper

Stir together all ingredients in a bowl. Use immediately, or cover and refrigerate up to 2 days.

Classic Cheese Pizza

Pizza Dough - 1 ball

All-purpose flour, for dusting

Semolina flour, for dusting

Basic Pizza Sauce - 1/4 cup

Mozzarellla - 3 oz, shredded

Fresh Basil or Oregano leaves, for garnish

Let chilled covered Dough stand at room temperature until Dough is cool (not cold) and a fingerprint remains when dough is pressed, 1 to 2 hours. Transfer 1 Dough ball to a heavily floured surface. Using floured fingertips, firmly press all over Dough, leaving a 1/2-inch border.

If cooking in your home oven, preheat to 500°F with a baking steel or large round cast-iron pizza pan on middle rack. Let pan preheat in oven for about 30 min.

Form a C-shape with the outer edge of your hand, and press firmly inside dough border to define a 1/2-inch wide ring around edge of Dough. Lift dough onto the knuckles of both hands, and gently stretch, rotating dough after each stretch to maintain its round shape. Continue gently stretching dough, allowing gravity to help it expand, until a 10-inch circle of even thickness forms, with a slightly thicker outer ring. Lay Dough round on a semolina-dusted pizza peel, reshaping as needed to form a circle. Spread Dough round with Basic Pizza Sauce. Top with shredded Mozzarella.

Gently shake Pizza peel with prepared pie to loosen. If Pizza feels stuck in any areas, carefully lift Pizza edge with a bench scraper, and dust peel with a 1:1 mixture of Semolina and Bread flour. Unload pizza onto preheated pan in home oven, using quick, decisive movements: Set the peel edge on the pan at about a 20-degree angle, and quickly pull back peel to slide half of the Pizza onto the pan. Gently shake the peel side to side while pulling it back to slide the rest of the Pizza onto the pan, allowing it to stretch slightly.

If baking in a home oven, bake at 500°F until edges of crust have puffed slightly, about 3 min. Rotate pan 90 degrees, and increase oven temperature to broil. Broil until Pizza is cooked through and crust is browned, 3 to 6 min.

Using peel, transfer Pizza to a cutting board. Garnish with fresh Basil or Oregano, if desired, and cut into wedges.

Lemon Rice

Rice - 1 cup

Gingelly Oil - 4 tbsp.

Mustard - 1 tsp

Urad Dhal - 1/2 tsp

Bengal Gram Dhal - 1 tsp

Cashew nut - 1 tbsp.

Peanut - 2 tbsp.

Red Chilli - 2

Asafetida - 1/8 tsp

Curry Leaves

Turmeric - 1 tsp

Ginger - 1 tsp, grated

Green Chilli - 1, minced (optional)

Lemon - 1, juiced

Salt

Cook Rice with 2 cups Water and allow to cool down completely. Stir in 1 tsp Oil and 2 tbsp. Lemon Juice; keep aside.

Heat Gingelly Oil in a large pan.

Temper Mustard, Urad Dhal, Bengal Gram Dhal, Cashew, Peanut, Red Chilli, Asafetida and Curry Leaves.

Add Turmeric powder, Ginger and Green Chillies; give a quick stir.

Reduce heat to low and stir in cooked Rice. Squeeze in Lemon juice and give a good stir. Mix thoroughly without any lumps.

Season the Rice with required Salt and remove from heat.

Keerai Thoran

Spinach - 4 cup, chopped

Red Chilli - 3, broken

Mustard - 1/2 tsp

Coconut Oil - 1 tbsp.

Salt

To Grind:

Grated Coconut - 1/2 cup

Green Chilli - 2

Shallot - 4

Garlic - 3 cloves

Turmeric - 1/4 tsp

Add all the ingredients under "to grind" in a chutney bowl and grind coarsely.

Heat a pan with Coconut Oil, add in Mustard seeds, and whole Red Chillies.

Add in the coarsely ground Coconut mix and saute for a min.

Add chopped Spinach and stir well, along with required Salt. Keep mixing and stirring for about 5 minutes, until the Spinach is cooked nice and dry.

Serve warm with Rice.