Tomato Appetizer soup Tomato Rasam Kerala – food, cook, vegetarian curries,funny hot curries

6 Comments

1. 

   star curry June 11, 2014

2. 

   mystical_rainbow June 11, 2014

   do you like meaty sauce for spaghetti…..

3. 

   Rocker Chick June 11, 2014

   Yep, you figured it out. U can & should use the same sauce for pasta as well as pizza. Why not?! It seems silly 2 have 2 make different recipes, doesn’t it? Here’s a good & EASY one:

   4 cloves of garlic, minced
   1 Palmful of dried Italian Seasoning (pinched to release oils)
   1/2 tsp. red pepper flakes
   Salt & Pepper
   1 Tbsp. Butter
   1 C. Good red wine (good enough to drink)
   Extra Virgin Olive Oil
   2 Lg. Cans of whole peeled tomatoes (w/ basil)

   Pour tomatoes into a large bowl and use your hands to squish the tomatoes. It’s a great stress reliever & the sauce will be a smooth & chunky texture @ the same time.
   Heat a large heavy skillet on Med.
   Add about 3 Tbsp. of Ex.Virg.Olive Oil. When oil seems hot, add butter & immediately add garlic. Stir frequently.
   Add some salt & pepper, and the hot pepper.
   When garlic is golden, (not dark), stir in the wine. Be careful, it will get extremely steamy!
   Stir in your Italian seasoning.
   After about 5 minutes, pour in all your tomatoes.
   Bring to a low boil, then quickly turn down heat to low. Taste for seasoning, cover and let cook about 10 minutes. VOILA

4. 

   B~A~ June 11, 2014

   Just use your basics

   1/2 of a bell pepper diced
   1/2 of a onion diced
   1 can of italian canned whole tomatoes blended
   2 small cans of tamatoe paste
   and then 2 cans of of tamatoe sauce
   add italian seasoning and if you like it sweet and a fourth cup of sugar or a half cup of ketchup sounds weird i know but it is good if you like it spicy add some red pepper flakes it is an amazing sauce this feeds about five people with the pizza sauce dont add the onion or pepper

5. 

   tinkerbell June 11, 2014

   try this website, landolakes.com

6. 

   blaquesazzy June 11, 2014

   THE BEST NEW YORK STYLE PIZZA

   Cooking Tools:

   1. Pizza stone (critical to the pizza crust texture)
   2. Pizza peel (looks like a wooden pan, important in transferring the pizza to the oven
   3. Thermometer (to measure water temperature)
   4. Pizza cutter

   Stage 1:

   2 cups all purpose flour
   1/2 teaspoon salt
   1 teaspoon olive oil
   2/3 cups warm water (110°F to 115°F)
   1 teaspoon sugar
   5/8 teaspoon active dry yeast

   Stage 2:

   flour
   cornmeal
   2 tablespoons olive oil
   4 tablespoons pizza sauce
   2/3 lb mozzarella cheese
   1/4 lb Romano and Parmesan cheese
   chopped basil
   crushed red pepper
   garlic powder
   onion powder
   oregano

   Stage 1:

   1. Mix the warm water and sugar in a small bowl until blended together.
   2. Add the yeast and mix well. Then wait until the top becomes foamy (about 5-10 minutes).

   3. In the meantime mix the flour, salt and olive oil in large bowl.

   4. Once yeast/water mixture is ready, add it to the flour mixture and stir. Continue to mix until you get a doughy mass that is smooth and elastic. If it is still sticky, add some extra flour to it (It’s okay if dough is slightly sticky).

   5. Form the dough mass into a ball and place in an oiled bowl (you can use oil or a cooking spray). Roll the ball in the bowl so that it is covered in oil. Cover the bowl in plastic wrap and place in a warm place; let rise for at least an hour. (I run my clothes dryer for a minute then stop it and put the bowl inside).

   6. If you are planning on cooking the pizza immediately, preheat the oven to 475°F and place the pizza stone inside the oven on the lowest rack. The stone should be heated in the oven for around an hour before placing the pizza. This way, your dough and your pizza stone will be ready around the same time.

   Stage 2:

   1. Place dough ball on a flat (clean) floured surface.
   2. Punch it down and work into a circular disc. At this point the dough should be smooth and elastic and easy to work with. If not, add a pinch full of flour and rub it on top of the dough.

   3. Use your hands to spread out the dough (Don’t use a rolling pin). You should work from the center and spread outwards (this ensures the center dough is thinner and keeps a thicker crust). You can also stretch the dough out by holding it on top of both fists and spreading them apart slowly.

   Occasionally, flip the dough over and sprinkle a little flour on to make sure dough is not sticky. Continue to work dough until you have circular disc about 12″-14″ in diameter.

   4. Be sure when you have completed stretching out the dough that there are no parts of the dough that are sticky, as this will make transferring the pizza to the oven difficult.

   Once ready, transfer dough to a pizza peel. The peel should be lightly covered in flour and corn meal (this will help keep the pizza from sticking to the peel).

   5. Brush the pizza crust with olive oil. Then top with pizza sauce and cheeses.

   6. Now add the spices over the cheese. Just add enough to lightly coat the surface with a single pass. You can add any toppings that you prefer to the pizza.

   7. The pizza is now ready to be cooked. If you had your oven prepared with the pizza stone at 475°F for an hour, you are ready to go.

   Using the pizza peel, slide the pizza on top of the stone. This can be tricky. Have the peel inside the oven at about a 20 degree angle. Then push the peel forward and jerk backwards. The pizza should slide right in like this.

   8. Cook for 14 minutes and then remove only the pizza (use a pair of spatulas to remove the pizza). Let the stone remain in the oven and allow it to cool inside the oven.

   9. Let the pizza cool for about 7 minutes before serving. Use a pizza cutter and make 8 slices.

   Serves 2-4 people.

   To clean the pizza stone:

   Once it is cooled, use a metal spatula to scrape off any residue and use a wet paper towel to wipe off.
   Don’t use any soaps or detergents, the stone will absorb the chemicals and possibly affect the taste of the pizza. Stone will stain brown and is norma

   QUICK CALZONES AND PIZZA SAUCE

   1 (15 oz.) ricotta cheese
   8 oz. pkg. shredded Mozzarella cheese
   1/2 lb. cooked ham, diced
   1/4 c. grated Parmesan cheese
   1 tbsp. chopped parsley
   1 egg
   2 (10 oz.) pkg. refrigerated pizza crust
   1 (14 oz.) jar pizza sauce

   Preheat oven to 450 degrees. In large bowl, mix first 5 ingredients. In cup, with fork, beat egg and 1 tablespoon water. Grease large cookie sheet.
   On floured surface, unroll 1 package of pizza dough. With knife, cut dough in half. Spoon 1/4 of filling along 1 short side of a dough half to within 1 inch of edge. Brush edge of dough with some egg mixture. Fold dough over, enclosing filling. Press edges together firmly to seal.

   With pancake turner, transfer calzone to cookie sheet. Brush with some egg mixture. Cut several slits in top. Repeat with remaining dough and filling to make 4 calzones in all. Bake 12-15 minutes until golden brown.

   Meanwhile, in small saucepan over medium heat, heat pizza sauce. Serve sauce with calzones to pour over top

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