Dibba/Minapa Roti With Veg Pizza Delight

Dibba Roti is a popular snack of Andhra Pradesh. Dibba Roti is also called as Minapa Roti. Dibba/Minapa Roti is served as a breakfast, brunch, lunch and sometimes during the evening as a snack with coconut chutney, daal or sambhar. Dibba/Minapa Roti is made up of urad daal and rice rava along with some spices. Here, in this recipe I have given a twist to the traditional recipe of Dibba/Minapa Roti by making it Dibba/Minapa Roti With Veg Pizza Delight. This is a new version of pizza, which is healthy, delicious and nutritious. This innovative recipe is made by me. Dibba/Minapa Roti With Veg Pizza Delight is an ideal meal for kid's tiffin box and can be easily made at home. The taste of idli batter along with cheese and veg topping made this dish super yummy and delicious.

You cannot control yourself after taking a bite. Literally, idli batter and pizza flavour when go together feels like heaven on earth. Really, it is a new healthy version of our pizza base. Hey! Friends don't forget to try this simple, delicious and innovative recipe. And let me know how it turns out for you. 

Prep Time: 30 mins

Cook Time: 1 hr

Total Time: 1 hr 30 mins

Cousine: Andhra Pradesh

Course: snack

Servings: 2

Author: Ayesha Md

Ingredients:

1 cup urad daal 

1 cup raw rice

2-4 green chillies, finely chopped

2 tbsp ginger, finely chopped

1 tbsp cumin seeds

Water required for soaking and grinding

Salt as per taste

1 tomato, small size, chopped

1 onion, small size, chopped

1 capsicum, small size, chopped

2 cups of mozzarella cheese, shredded

6-8 tbsp tomato ketchup or pizza sauce

8 tbsp cooking oil

Methods:

1) Wash urad daal 2-3 times and soak them in enough water for at least 4 hours or overnight.

2) Wash raw rice 2-3 times and soak them in enough water for 4 hours or overnight.

3) Drain water from the urad daal and place them into a grinder jar and make a smooth fine paste. Set aside. As shown in the picture.

4) Drain water from the raw rice and place them into a grinder jar and make a coarse paste. Set aside. As shown in the picture.

5) Take a big bowl, add urad daal paste and raw rice paste mix them well. Let it be fermented for at least 6-8 hours or overnight. As shown in the picture.

6) After 8 hours, your Idli batter is ready to use. Now, add salt, cumin seeds, chopped ginger and chopped green chillies, mix them well. Set aside. As shown in the picture.

7) Take a deep kadai, heat 4 tbsp of cooking oil, add 5-6 ladles of idli batter, lower the flame and cover the lid of the kadai and let it cook for 10-15 minutes. As shown in the picture. 

8) Open the lid of the kadai and flip it to the other side. As shown in the picture.

9) Now, apply tomato ketchup or pizza sauce, add Shredded Mozzarella cheese, chopped capsicum, chopped onion and chopped tomato. As shown in the picture.

10) You can also use your favourite veggies for topping. Cover the lid and cook further for 8-10 minutes. As shown in the picture. 

11) Yours delicious Dibba/Minapa Roti With Veg Pizza Delight is ready to serve. Serve hot or warm with spicy sauce or tomato ketchup. 

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe...

Yemeni Chicken Mandi

Mandi (Arabic: مندي) is a traditional dish that originated from Yemen. Yemeni Chicken Mandi is consisting mainly of Chicken or Lamb/Goat and a perfect blend of all spices.It is extremely popular in Kuwait, Oman, Qatar, Saudi Arabia, the United Arab Emirates (UAE), and Yemen. Mandi (Arabic: مندي) is one of the most popular dishes of Arabia. The main ingredients of this recipe are Chicken, rice, nuts and some Arabic spices. Yemeni Chicken Mandi can be eaten as a lunch and as a dinner. I love Arabic food and Yemeni Chicken Mandi is also one of my favorite dishes. At least try this recipe once because it is so healthy and delicious.You and your family will love this.

This is very similar to Kabsa. For the recipe of the Kabsa, click the given link https://ayeshamd.blogspot.com/2019/01/arabian-dishkabsa-laham-by-ayesha-md.html and for the recipe of Chicken Makbūs/Majboos (مكبوس/مچبوس), click the given link https://ayeshamd.blogspot.com/2019/03/how-to-make-arabian-chicken.html In this recipe, I'm going to show you how to make Chicken Mandi by using an easy and a simple steps....

Prep Time: 15 mins
Cook Time: 1 hr 30 mins
Course: Lunch and Dinner
Cuisine: Yemeni
Serves: 5-6
Author: Ayesha Md

Ingredients: 

For Chicken:

1 1/2 kg Chicken (Chicken, cut into 4-6 large pieces with bones or skin)
75-100 ml oil
3 bay leaves
3 cinnamon sticks
5 green cardamoms

5 cloves
8 black peppercorns
2 brown cardamoms
2 star anise
salt as per taste
2 medium size onions, thinly sliced
water as required

4 tbsp ghee for frying nuts
4-6 green chilies (remove the stems)
1/2 tsp yellow food colour 

For Rice:

1 kg brown rice
1 liter water
salt as per taste
25 gm raisins
25 gm almonds

For Chutney:

3 Tomatoes
4-6 green chilies
1 cup coriander leaves
salt as per taste

Method:

1. Wash and soak brown rice for 2 hours.
2. Wash and clean chicken pieces and set aside. 

3. Take a large pressure cooker, heat oil, then add bay leaves, cinnamon sticks, green and brown cardamoms, black peppercorns, star anise and cloves. 
4. Now add onion and saute for a few minutes, then add the chicken and saute well and cook for 5 minutes and add salt and water. Cover the lid of pressure cooker and cook for 10-15 minutes on low flame or till chicken tendered.

5. Now take tomato, green chilies and salt and grind them to make a paste. Then add a cup of  chopped coriander leaves and mix them well.
6. Open the lid of the pressure cooker, remove the chicken pieces from the broth and take a 1/2 tsp of yellow colour mix it with 3-4 tablespoon of water and with a help of brush, add this yellow colour to your chicken, and make it yellow.
7. Measure the broth, it should be 1 liter, if it is less than that, add a little more water. Then add salt, rice, dried black, lime and green chilies. Cover the lid of the pressure cooker, cook for 5-10 minutes on low flame. As shown in the picture.

8. Open the lid of the pressure cooker. Now adds those chicken pieces which had taken out of the broth and colored previously. Place them one by one on the top of the cooked rice. 
9. If there is excess moisture or water, simmer for 10-15 minutes on very low flame.
10. Take a pan, heat ghee and add raisins and almonds and fried till it turns golden brown. And pour it on the top of the cooked rice.
11. Assemble them into a serving tray, yours Yemeni Chicken Mandi is ready to be served. 

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe...

Kimami Sewai Eid Special Recipe

Our prayers have been answered. Eid is finally here to grace us with love, joy, and prosperity. Wish you and your family an amazing Eid! Eid is a day to spend time with your loved ones with lip-smacking food, laughter, and happy moments. 

Let's celebrate this Eid with all new excitement. Here, today I'm going to show you how to make Kimami Sewai....yes the most popular and classic desserts in the subcontinents of Asia. Kimami Sewai is the traditional Indian dessert and loved by all, we all considered Kimami Sewai or Sheer Khurma as one of the major sweet dishes on Eid without which Eid-UL-Fitr celebration is incomplete.

Kimami Sewai is a delicious sweet dessert that is made during Eid or some special festivals or occasions and the main ingredients of Kimami Sewai are Sewai (vermicelli), almond, phool makhana, pistachio, cashew nut, walnut, raisin and grated coconut etc., milk, ghee, sugar and kewra water. Kimami Sewai first roasted and then finally cook in sugar syrup along with some dry fruits, mawa and milk. And serve hot or chilled as desired. 

So, friends lets make this sweet dessert which is healthy, delicious and nutritious. Do try this recipe at home during special festivals and I'm sure you, your family, your children and your friends will love to eat this.

Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hour
Course: Dessert
Cuisine: Indian
Serves: 10-12
Author: Ayesha Md

Ingredients:

250 gm Sewai/Vermicelli (broken and roasted)
250 ml whole milk
250 ml water
750 gm sugar

250 gm Mawa
6-8 green cardamoms 
6-8 cloves
1 and half cup of ghee (as needed)
2 tbsp Kewra water
1 pinch Orange food colour (optional)
20 Almonds, finely chopped
20 pistachios, finely chopped
20 cashew nuts, finely chopped
50 gm Phool Makhana, finely chopped
4-6 tbsp coconut, finely chopped

Method:

1) Take a khadai/vessel, heat ghee, add chopped almonds, pistachios, coconut and cashew nuts. Fry for a few minutes and remove them and set aside. As shown in the picture.

2) Now, add Sewai/vermicelli and roast them on low flame till golden brown, remove them and set aside. As shown in the picture. 

3) Add phool makhana and dry roast for a few seconds. And set aside. As shown in the picture.

4) On the same Khadai, add milk, water, sugar, green cardamom, clove and food colour bring to a boil and cook till single string form as shown in the picture. 

5) Now, add roasted Sewai/vermicelli and all the dry fruits mix them well and cook for 10-15 minutes or until sewai become soft and water evaporated. As shown in the picture.

6) Add Mawa and mix it well and cook for a few minutes. As shown in the picture.

7) Turn off the flame and transfer it to the serving bowl and garnish it with some mawa and dry fruits. As shown in the picture.

8) Yours delicious Kimami Sewai  is ready to serve. Serve hot or chilled. 

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe...