Around The World On Your Plate

Thin crust Pizza Base Ingredients: 2 cups all purpose flour plus extra for dusting 1 cup luke warm water 1-1/4 teaspoon active dry yeast salt to taste 1 teaspoon sugar 1-2 teaspoon olive oil Start by adding yeast and sugar to warm water and set aside for the yeast to activate, approximately 10 minutes. In a separate bowl, sift together the dry ingredients and make a well in the center. After yeast has activated and it becomes foamy, add it to the flour along with oil and knead into a soft dough. Once the dough comes together, place in a well oiled bowl and cover it with a kitchen towel or cling wrap and let it double in size in a warm place. After an hour, once the dough has risen to double, place it on a well floured surface and punch it down. This makes a total of two  11 inch  pizzas.

Thin crust Pizza Base Ingredients: 2 cups all purpose flour plus extra for dusting 1 cup warm water 1-1/4 teaspoon active dry yeast salt to taste 1 teaspoon sugar 1-2 teaspoon olive oil Start by adding yeast and sugar to warm water and set aside for the yeast to activate, approximately 10 minutes. In a separate bowl, sift together the dry ingredients and make a well in the center. After yeast has activated and it becomes foamy, add it to the flour along with oil and knead into a soft dough. Once the dough comes together, place in a well-oiled bowl and cover it with a kitchen towel or cling wrap and let it double in size in a warm place. After an hour, once the dough has risen to double, place it on a well-floured surface and punch it down. This makes a total of two 11 inch pizzas. For the topping: 1 cup cubed paneer 1 cup cubed onion and bell pepper For marination 1 cup yogurt or more depending on the thickness 1 teasp

Ingredients: 1/4 cup rice 1-1/4 cup vegetable broth 1/2 cup tomato puree 1-2 Serrano pepper chopped 1 tomato diced 1 medium onion chopped 2 cloves of garlic minced 2-3 sprigs of cilantro chopped 2 tablespoons of oil salt and pepper to taste Method: Start by heating oil and sauteing garlic and Serrano peppers.  Next add rice and toast it until its slightly golden in color. Next add onion and saute for a minute. After that add chopped tomato and saute well. Now its time to add the tomato puree and vegetable broth along with salt and pepper. Mix it well and cover and cook on medium heat.  Stir occasionally to avoid rice from sticking.  You can add another 1/4 cup of water if needed. Once its done, garnish with cilantro and lime and serve hot.