Healthy Veggie Vermicelli

Ingredients:

• 2 cup Vermicelli roasted or Sevai
• 3/4 cup  chopped carrots 
• 3/4 cup chopped green beans 
• 3/4 cup corn kernels
• 1/2 cup green peas
• 4 tablespoons oil
• 1/2 teaspoon mustard seeds/rai
• 1/2 teaspoon turmeric
• 2-3 green chili chopped
• 2-3 tablespoon lemon juice or as per taste
• 3&1/2 cups water
• 1/3 cup cashews broken for garnishing
• Salt as per taste
• Fresh Cilantro chopped for garnishing

Direction:

1. Heat 1 tablespoon of oil in a pan and roast the cashews until they are light golden brown. 
2. Take out the cashews from pan.
3. In the same pan, add remaining oil, heat the oil over medium heat. 
4. Add mustard seeds, when seeds crack add green chili and fry for few seconds. 
5. Add carrots, green beans, corn, peas, turmeric, and salt and fry for 2-3 minutes over medium heat. 
6. Add vermicelli and mix it, add water and cook till water evaporates. 
7. Keep stirring in between so that it does not stick.
8. While serving sprinkle lemon juice, garnish with roasted cashews and cilantro.

Rajasthani Moong Dal Halwa

Ingredients:

• 1 cup split Yellow Moong Dal
• 1 cup Ghee 
• 1 cup Sugar
• 1 cup Khoya (Mawa) 
• 1/4 cup Water + 2 tablespoon
• 1/2 teaspoon Cardamom powder
• 1 teaspoon Saffron (Kesar)
• Sliced almonds and pistachios for garnishing

Direction:

1. Wash the moong dal and soak it in water for 2 hours.
2. After 2 hours drain the water and blend dal into thick paste, without adding water . 
3. Heat the pan and add ghee and moong dal in a pan, then continuously stir on low flame.
4. The texture becomes grainy and light brown in color. When halwa is done 80% add khoya in it and continuously stir so that there are no lumps in it. 
5. It will take around 30-35 minutes for the whole procedure, and will give a sweet smell when it is cooked. Switch down the heat.
6. In another pan add sugar and water. When the water starts boiling cook for another 3-4 minutes on low flame, add cardamom powder and saffron in it.
7. Mix this syrup in the moong dal. Now stir this halwa on low flame about 5 to 7 minutes halwa will be ready. 
8. Serve warm and garnish it with sliced almonds and pistachios. 

Ragda Patties

Ingredients:For Ragda

• 1 cup Dried Green peas or white peas soaked in water for 6 hours and boil them till soft
• 1 medium sized Onion finely chopped
• 2 medium sized Tomatoes finely chopped
• 3-4 Green chilies chopped
• 1/4 teaspoon Asafoetida/hing
• 1/2 teaspoon Turmeric powder
• 2 tablespoon Cumin powder
• 2 teaspoon Garam Masala
• 1 &1/2 tablespoon Red chili powder
• 2 tablespoon Tamarind paste
• 4 tablespoon Oil
• Salt as per taste
• Coriander leaves

Direction:

1. Heat oil in a pan, add the cumin seeds and asafoetida and let them splutter. Add green chillis and saute for 2-3 seconds. 
2. After that add onion and fry on medium heat for 2-3 mts.
3. Add tomatoes and all the spices except garam masala powder. Mix it well. Add chopped tomatoes and cook it for another 3-4 mts.
4. Add boiled peas and 1 &1/4 cup of water and cook on high heat for 3-4 mts. 
5. After that reduce down the heat and cook for another 4-5 mts.
6. Add tamarind paste, mix and cook for 2-3 mts.
7. At last add garam masala powder and mix it well. 
8. The gravy will be thick. Garnish with coriander

Ingredients:For Patties

• 4-5 medium sized Potato (boiled and mashed)
• 2 tablespoon Corn flour
• 1 tablespoon Semolina
• 1/2 cup Coriander leaves
• 2-3 Green chilies chopped
• Salt as per taste
• Oil or Ghee for frying patties

Direction:

1. Mix all the ingredients of patties. Then start make small-small patties from it.
2. After that fry all the patties till golden brown from both the sides

Other Ingredients:

• Green Chutney
• Tamarind Chutney
• Sev
• Onion 
• Corriander chopped

How to serve Ragda Patties 

1. Place two patties pour 2 ladle of ragda add green chutney, tamarind chutney, sev, onion and garnish with coriander.
2. Serve hot.

Fruit mix Rabri

Ingredients:

• 5 cups Milk
• 4-5 tablespoon Sugar
• 1/2 teaspoon Cardamom powder
• 1/2 teaspoon Saffron
• 2 tablespoon chopped (almonds&pistachios)
• 1/2 cup Apple chopped
• 1/2 cup Banana chopped
• 1/2 cup Pomegranate

Direction:

1. Boil the milk on medium flame. Keep stirring till it reduces to half.
2. Take 2 tbsp of warm milk, add saffron strands and crush it well. 
3. Add the saffron milk to the boiling milk and keep stirring. Then add the sugar, cardamom powder and keep stirring. 
4. Once the rabri is thick switch it off and cool down at room temperature and refrigerate it. 
5. At the time of serving add chopped fruits and mix it.
6. Served chilled.

Mughlai Chana Daal Pulao

Ingredients:

• 1 cup Rice
• 3/4 cup Chana daal
• 2 tablespoon Golden raisins
• 2 tablespoon Broken cashewnut
• 1 /4 cup Curd/Yogurt
• 2-3 Green chilies sliced
• 1 teaspoon Ginger, grated
• 1 teaspoon Ginger sliced
• Fresh coriander,chopped
• Salt as per taste

Ingredients: For Tempering- 

• 2 tablespoon Ghee/Butter
• 2 tablespoon Cooking oil
• 2 Whole red chilies
• 2 Bay leaves
• 4 Green cardamom
• 4 Cloves
• 10-12 Pepper corns

Direction:

1. Soak rice and chana daal seperately for 25 minutes
2. Heat ghee and oil in a heavy bottom pan.
3. Add the tempering spices and let them crackle.
4. Now add green chilies, grated ginger, broken cashew nuts and the soaked chana daal(strain the water) in the pan.
5. Saute for a minute and then add 2 cup water and let it boil.
6. When the water start boiling,cover the pan and let it simmer for 10 minutes.
7. Now add whisked curd ,sliced ginger,raisins, salt and rice.
8. Mix it and cover the pan with a lid and cook on low heat till done.
9. Can add some hot water if needed.
10. Now add chopped coriander and 1 tablespoon melted ghee and fluff with a fork.
11. Serve hot with raita or curd.

Pistachio Cupcake with Cardamom flavor frosting

Ingredients:

• 3/4 cup All purpose flour
• 1/4 cup+2 tablespoon Sugar
• 1/4 cup Cooking Oil
• 1 teaspoon Vanilla extract
• 1/2 cup Curd
  
  
• 1/4 teaspoon Baking soda
• 1/2 teaspoon+1/8 teaspoon Baking powder
• 3 tablespoon Sliced pistachios

Direction:

1. Preheat oven to 350 degree Fahrenheit (180 degree Celsius). 
2. Take a muffin tray, put molds in the cup cake slots.
3. In a wide bowl beat curd without any lumps, add sugar and again beat it at low speed. 
4. Add baking soda and baking powder, mix it well and set aside for 2 mins.
5. Then add the vanilla extract, oil and mix well. 
6. Then add the flour in wet ingredients mixture slowly-slowly, and beat it at low speed till there are no lumps.
7. Finally add pistachios and mix it well.
8. Fill around 3/4 of the molds with the batter
9. Bake it for 18 to 20 minutes, to check insert toothpick in middle of cupcake and it should come out clean.

Ingredients:For Cardamom falvour frosting

• 1&1/2 cup Heavy whipping cream
• 3-4 tablespoon Sugar
• 1 teaspoon Vanilla essence
• 1 teaspoon Cardamom powder

Direction:

1. Take heavy whipping cream in a bowl. Whip it till you get soft peaks using hand blender. 
2. After that mix vanilla essence, sugar and cardamom powder in whipped cream and again beat it for 20-30 seconds.  
3. Keep in refrigerator.

Note:Don't beat the frosting for longer time otherwise it might turned watery.

Veggie lover's Pizza

Ingredients:For Pizza Base

• 1&1/2 cup All purpose flour (maida)
• 1 tablespoon Active dry yeast
• 1/4 cup Milk
• 1/4 cup Water
• 1/2 tablespoon Sugar
• 1 teaspoon Salt
• 2 tablespoon Oil

Ingredients:For the topping 

1. 2-3 tablespoon Pizza Sauce
2. 1/2 medium sized Red Capsicum (cut into thin strips)
3. 1/2 medium sized Green Capsicum (cut into thin strips)
4. 1/2 medium sized Yellow Capsicum (cut into thin strips)
5. 1 tablespoon Green peas
6. 1 tablespoon Sweet corn
7. 1/2 cup Grated mozzarella cheese or as required to cover the topping

Direction:

1. Boil water in a bowl and keep aside. Add milk, oil, sugar, salt to boiled water and mix well till sugar dissolves. 
2. Now add yeast to the milk solution and mix it well.
3. Keep aside for 5 minute.
4. Now add the flour in yeast water and make dough, no need to knead completely just bring it together that is enough. 
5. Keep it covered in a warm place for 2.5 hours. In between after and an hour check the dough, it should have been raised.
6. Now again punch it down keep aside for remaining 1.5 hour
7. Cover the baking tray with aluminium foil put little oil on it . 
8. Keep the dough on tray, now roll the dough flat in thickness of  1 to 1.5 inches.
9. Prick the base with fork. Spread the sauce on it.
10. Arrange the green capsicum, yellow capsicum, red capsicum, green peas, sweet corn on base.
11. Then sprinkle cheese till it covers topping. 
12. Preheat the oven for 400 degree Fahrenheit (204 degree Celsius) and bake for 15- 20 mins or till the base turns golden brown.

Note:If dough is not come together then use some more milk to bind it together.

Rajasthan special Churma laddu

Ingredients:

• 2 cups Wheat Flour 
• 1/2 cup Semolina (Sooji) 
• 3/4&1/2 cup Ghee
• 1&1/2 cup Bhura (Tagar) 
• 2 teaspoon Cardamom powder
• 2 tablespoon silvered Almonds
• 2 tablespoon silvered Pistachios
• Ghee for frying
• Luke warm water

Direction:

1. In a bowl add wheat flour, sooji and 1/2 cup ghee and mix it well.
2. After that with the help of water, make a stiff dough.
3. Divide the dough into 8-9 equal parts and make the balls form the dough, balls will not be very smooth and will have cracks all
4. around.
5. Heat the ghee in a pan at low heat.
6. Place some of the balls in ghee, fry on low heat for 8-10 minute until they are golden brown from both the sides. 
7. This way fry all the balls and keep aside for cooling.
8. Break the fried balls into pieces and grind them in a grinder. Filter this powder and grind the bigger lumps again.
9. Now put the 3/4 cup ghee in the frying pan. 
10. Fry the grinded dough on a low heat for 2-3 minute.
11. After that switch off the gas add bhura, cardamom powder, almonds and pistachios, mix it well.
12. Divide the mixture into equal portions and make ladoo from it. 

Linking this recipe to Shruti’s ‘Sweet Celebration’ Event 

Namak pare with flavor of besan

Ingredients:

• 1 cup Gram flour (besan)
• 1 cup Wheat flour 
• 1 teaspoon Red chili powder
• 1 teaspoon Carom seeds
• 1 teaspoon Cumin seeds
• 1 tablespoon Kasori methi
• 1/4 teaspoon Asafoetida (hing)
• 5 tablespoon Oil
• Salt as per taste
• Oil for fry

Direction:

1. Take a bowl mix both the flour, carom seeds, cumin seeds, red chili powder, kasori methi, asafoetida and salt. 
2. Add oil and rub it with fingertips to get crumby consistency.
3. With the help of water make a stiff dough.
4. Cover the dough and let it rest for 15 minute.
5. After 15 minute divide the dough in 3 equal parts. 
6. Roll out the dough into a half centimeter thick like chapati.
7. Cut the rolled out dough into diamond shaped pieces.
8. Heat the oil on medium heat.
9. Deep fry the diamond pieces until they turn golden brown from both the sides.

Paneer Mint Pizza

Ingredients:For Pizza Base

• 1&1/2 cup All purpose flour (maida)
• 1 tablespoon Active dry yeast
• 1/4 cup Milk
• 1/4 cup Water
• 1/2 tablespoon Sugar
• 1 teaspoon Salt
• 2 tablespoon Oil

Ingredients:For the toppings

• 1/2 tablespoon Oil
• 1/2 Green Capsicum (cut into thin strips)
• 2 tablespoon Sweet corn boiled
• 3 tablespoon Mint Chutney
• 2 teaspoon Chaat Masala
• 12-13 Small Paneer cubes
• 1/2 cup Grated mozzarella cheese or as required to cover the topping

Direction:

1. Boil water in a bowl and keep aside. Add milk, oil, sugar, salt to boiled water and mix well till sugar dissolves. 
2. Now add yeast to the milk solution and mix it well.
3. Keep aside for 5 minute.
4. Now add the flour in yeast water and make dough, no need to knead completely just bring it together that is enough. 
5. Keep it covered in a warm place for 2.5 hours. In between after and an hour check the dough, it should have been raised.
6. Now again punch it down keep aside for remaining 1.5 hour
7. Cover the baking tray with aluminium foil put little oil on it . 
8. Keep the dough on tray, now roll the dough flat in thickness of 1 to 1.5 inches.
9. Prick the base with fork. Spread oil on it.
10. After that spread mint chutney.
11. Arrange the paneer, capsicum and corn toppings on base. Then sprinkle chaat masala and cheese till it covers topping. 
12. Preheat the oven for 400 degree Fahrenheit (200 degree Celsius) and bake for 15- 20 mins or till the base turns golden brown.

Eggless One Bowl Cake

Ingredients: For Cake

• 1 cup All Purpose Flour
• 1/2 cup Sugar 
• 1 teaspoon Baking powder 
• 1/2 teaspoon Baking soda
• 1/4 cup Cooking Oil 
• 1 teaspoon Vanilla extract
• 1/2 cup  + 1.5 tablespoon Milk

Direction:

1. Grease 6 inch round cake pan with butter and dust with some flour.
2. Preheat the oven at 350 deg Fahrenheit or (180 deg Celsius).
3. Mix flour, baking powder and baking soda in a wide bowl.
4. Add sugar, milk, oil and vanilla extract and mix with whisk until sugar is completely dissolved.
5. Pour the batter in greased cake pan and bake for about 25-30 minutes or to check insert toothpick in middle of cake and it should come out clean.

Ingredients:For Chocolate Ganache

• 1/4 cup Semi sweet chocolate chips
• 3 tablespoon Heavy whipping cream
• 1/2 tablespoon Butter

Direction:

1. Cook the chocolate chips and whipping cream in the top of a simmering water, add butter, stirring occasionally till it is warm, smooth and shiny.
2. Let this ganache cool down lightly, then spread this evenly on the cake.

Linking this recipe to Shruti’s ‘Sweet Celebration’ Event 

Award

Won 1st place in father's day contest at  http://hindustanisakhisaheli.blogspot.com/p/contest.html

Pineapple Stuffed Cupcake

Ingredients:For Cupcake

• 1&1/2 cup All Purpose Flour (maida)
• 1 cup Pineapple chunks
• 3/4 cup Sugar 
• 1 cup Curd
• 1/2 cup Oil 
• 2 teaspoon Vanilla essence or vanilla extract 
• 1+1/4 teaspoon Baking Powder 
• 1/2 teaspoon Baking Soda 

Direction:

1. Preheat oven to 350 degree Fahrenheit (180 degree Celsius). 
2. Take a muffin tray, put molds in the cup cake slots.
3. In a wide bowl add sugar and curd, mix it with whisk until sugar dissolves.
4. Add baking soda and baking powder, mix it well and set aside for 2 mins.
5. Then add oil, vanilla extract and mix well. 
6. Then add the flour mixture in wet ingredients mixture slowly-slowly, mix till there are no lumps.
7. In last add pineapple chunks and mix.
8. Fill around 3/4 of the molds with the batter
9. Bake it for 15 to 20 minutes, to check insert toothpick in middle of cupcake and it should come out clean.
10. Decorate with pineapple cream and with chunks.

Ingredients:For Pineapple cream frosting

• 1&1/2 cup Heavy whipping cream
• 3-4 tablespoon Sugar
• 1 teaspoon Pineapple essence

Direction:

1. Take heavy whipping cream in a bowl. Whip it till you get soft peaks using hand blender. 
2. After that mix pineapple essence and sugar in whipped cream and again beat it for 20-30 seconds.  
3. Keep in refrigerator.

Note:Don't beat the frosting for longer time otherwise it might turned watery.

Linking this recipe to Shruti’s ‘Sweet Celebration’ Event 

Healthy Corn Dhokla

Ingredients:For Dhokla

• 1 cup Semolina (suji)
• 3/4 cup Sweet corn kernels, boiled (makai ki dene)
• 1/2 cup Yogurt (curd)
• 1/2 cup Water
• 1 teaspoon Ginger paste
• 1 teaspoon Green chili paste
• 1 teaspoon fruit salt
• 1/4 teaspoon lemon juice

Ingredients:For tempering 

• 1/2 tablespoon Oil
• 1/2 teaspoon Mustard seeds
• 1 teaspoon Sesame seeds
• 3 slit Green chilies
• 1 tablespoon  sugar 
• 1/2 cup Water
• 1/4 cup chopped Coriander 

 Direction:For Dhokla

1. Grease the round tray or any thali with oil. 
2. Grind sweet corn and yogurt in a mixer, to make a smooth paste.
3. After that add semolina, ginger paste, green chili paste, salt and water, mix well.
4. Add fruit salt, lemon juice and mix well.
5. Pour the batter into greased thali and spread it.
6. Steam this about 20-25 minutes or check inserting a knife and it should come out clean.
7. Let it cool down for a while and take it out from mold carefully.
8. Now cut it into any size of pieces you want.

Direction:For tempering

1. Heat oil, when oil is hot add mustard seeds,when seeds start to crack add green chili and cook for 20-30 seconds .
2. After that add sugar, sesame seeds and water and boil it
3. Pour the tempering on dhokla.
4. Serve hot.

Eggless Butterless Chocolate Cupcake with Chocolate Frosting

Ingredients:For Cupcake

• 1 cup All purpose flour
• 1/2 cup Sugar
• 1/4 cup Cooking Oil
• 1/2 cup Water
• 1/4 cup Milk
• 3 tablespoon Cocoa powder
• 1/2 teaspoon Baking powder
• 1/4 teaspoon Baking soda
• 1/2 teaspoon Lemon juice
• 1/2 teaspoon Vanilla extract

Direction:

1. Preheat oven to 350 degree Fahrenheit (180 degree Celsius). 
2. Take a muffin tray, put molds in the cup cake slots.
3. In a bowl mix flour, baking powder and baking soda.
4. Add sugar and mix it well.
5. After that add oil, water, milk and vanilla extract and mix with whisk until there are no lumps.
6. At last add lemon juice and mix. Do not over mix.
7. Fill around 3/4 of the molds with the batter
8. Bake it for 15 to 20 minutes, to check insert toothpick in middle of cupcake and it should come out clean.

Ingredients:For Chocolate Frosting

• 1 cup Heavy whipping cream
• 3 tablespoon Sugar
• 1&1/2 tablespoon Cocoa powder
• 1 teaspoon Vanilla essence

Direction:

1. Take heavy whipping cream in a bowl. Whip it till you get soft peaks using hand blender. 
2. After that mix vanilla essence, sugar and cocoa powder in whipped cream and again beat it for 20-30 seconds.  
3. Keep in refrigerator.

Note:Don't beat the frosting for longer time otherwise it might turned watery. 

Indian Khari Biscuit

Ingredients:

• 1 sheet puff pastry
• Spices of your choice for taste (carom seeds,cumin seeds etc)

Direction:

1. Keep Puff Pastry sheet at room temperature for about 15-20 minutes.
2. Preheat oven to 350 deg Fahrenheit (180 deg Celsius).
3. Grease the cookie sheet with butter or ghee.
4. Put puff pastry sheet on rolling board and sprinkle spices on it. 
5. Using a rolling pin, lightly roll over the surface so that the spices get pushed into the pastry sheet a little. 
6. Cut the pastry sheet into rectangles
7. Put these rectangular pieces on cookie sheet 
8. Bake it for 10-15 minutes or until golden brown and crispy.

Cupcake meets Ice-cream..they are in love now :)

Servings: 12-14 Cupcakes
Category: Egg-less, Vegetarian

Ingredients: For Cupcake

• 3.5 tablespoon All purpose flour
• 1 tablespoon Wheat flour
• 1/2 teaspoon Baking soda
• 2.5 tablespoon Oil
• 5 tablespoon Powdered Sugar
• 1.5 tablespoon Cocoa powder
• 5 tablespoon Milk
• 3 cups Vanilla Ice cream

Direction:

1. Preheat oven to 350 deg Fahrenheit(180 deg Celsius).
2. Sieve all purpose flour and wheat flour. Add powdered sugar, cocoa powder and cooking soda mix it well.
3. After that add milk and oil to it and beat with hand blender. 
4. The batter should be smooth without lumps & it should be in pouring consistency.
5. Take a muffin tray for cupcakes. Put molds in the cup cake slots.
6. Fill molds with 1 tablespoon of batter.
7. Bake for 8-10 minutes or until toothpick test is passed.
8. Do not take cupcakes out from pan. 
9. When cupcakes are about to cool down completely, take out ice-cream from freeze so that it can soften a bit.
10. Put your softened ice cream on top of the cupcake till the mold completely fills up.
11. Put it in freezer until the ice cream is hardened (about 2 hours).
12. At time of serving, slowly take out cupcakes from mold.
13. Now top it with mocha cream and sprinkle some cocoa powder and serve your delicious ice-cream cupcakes.

Ingredients:For Mocha cream

• 1 cup Heavy whipping cream
• 1/2 teaspoon Instant coffee powder
• 1/2 teaspoon Hot water
• 2 tablespoon Powdered sugar

Direction:

1. Mix coffee in hot water and keep it aside.
2. Take heavy whipping cream in a bowl,add sugar and Whip it till you get soft peaks using hand blender.
3. Add coffee water again blend it. 
4. Keep Mocha cream refrigerated.

Linking this recipe to Shruti’s ‘Sweet Celebration’ Event 

Idli Manchurian....from Left overs

Ingredients:

• 7-8 left over idlis, cut into small cubes
• 1/2 cup All purpose flour (maida)
• 1/4 cup Corn flour
• 1/2 cup Water and add some more water if its very thick
• 1/4 teaspoon Black pepper crushed
• Salt as per taste
• Oil for deep frying

Ingredients:For Sauce

• 1/4 cup Spring onions chopped
• 1/2 medium sized Capsicum chopped
• 1 teaspoon Ginger paste
• 2 Green chillis chopped
• 1 tablespoon Soya sauce
• 1 tablespoon Red chilli sauce
• 1 tablespoon Tomato ketchup
• 2 tablespoon Oil
• 1 tablespoon Corn flour mix it with 1/2 cup of water
• Salt as per taste
• Some chopped spring onion for garnishing

Direction:

1. Heat oil in a pan for deep frying.
2. In a bowl mix both flour, salt, black pepper and water to make a thick paste. 
3. Dip the idli pieces into the batter and coat with batter. Deep fry on medium heat till it turns golden brown and crispy.
4. Heat oil in a another pan, add ginger paste and fry for a few seconds. Add the green chillis and fry for a 20 seconds. 
5. After that add spring onions and fry for 2 minute. Add capsicum and fry for another 3 minute. 
6. Add  soya sauce, tomato ketchup and chilli sauce. Mix it well and cook for 2 minute. 
7. Add corn flour water and cook for 1 minute.
8. Add the deep fried idli pieces and mix. 
9. Toss on high flame for 1-2 minute. 
10. Switch down the heat. Garnish with the chopped spring onion.

Instant Malai Peda

 Ingredients:

• 1 Can Sweetened Condensed Milk (14 oz or 400 ml)
• 1 1/4 cup Milk Powder 
• 1/4 cup Ghee 
• 1 tablespoon slivered Pistachios 
• 1 teaspoon Cardamom powder

Direction:

1. Melt ghee in a microwave safe bowl. Add condensed milk, milk powder and mix it well.
2. Microwave it for 1 minute. Take out the dish from microwave and stir it and again microwave it for another 1 minute.
3. Add cardamom powder and mix it well. Let it cool down for 10-12 minute.
4. Divide dough in equal parts and roll in round shape like peda.
5. Garnish with pistachios.

Spinach Alfredo Pizza

Ingredients:For Base

• 1&1/2 cup All purpose flour
• 3/4 teaspoon Baking powder
• 1/2 teaspoon Baking soda
• 1/2 tablespoon Lemon juice
• 1 tablespoon Oil
• 3/4 teaspoon Salt
• 1/2 cup Yogurt/Curd
• 1 tablespoon Water

Ingredients:For Alfredo sauce

• 2 tablespoon Butter
• 2 tablespoon All purpose flour
• 1 cup Milk
• 1/2 teaspoon Red chili flakes
• 1/4 teaspoon Black pepper crushed
• 1/2 teaspoon Dry basil 
• 3/4 cup Parmesan Cheese
• (This will make around 1&1/2 cup sauce)

Ingredients:For Toppings

• 1/4 cup Spinach chopped
• 1/2 cup Alfredo sauce
• 1/4 cup Mozzarella cheese

Direction:For Base

1. Sieve all purpose flour, baking soda, baking powder, salt in a bowl. Add oil, mix well.
2. Add yogurt and mix well.
3. Add water and start to knead the dough to make it very loose and elastic.
4. Add lemon juice, mix well with dough.
5. Cover and leave it to rest in warm place for 2.5 hours.

Direction:For Sauce

1. Heat butter in a pan, add flour in it & stir it for 1 minute.
2. After that add milk and continuously stir it, when it starts to thicken add parmesan cheese, red chili flakes, black pepper and dry basil. Mix it well.
3. When cheese completely melt down switch off the gas.

Direction:For Assembling the pizza

1. Preheat the oven at 350 degree Fahrenheit (180 degree Celsius)
2. Cover the baking tray with aluminium foil put little oil on it . 
3. Keep the dough on flat surface, now sprinkle some dry flour on dough and roll the dough flat in thickness of 1 to 1.5 inches. Fold the ends inside and press it till u get small depthness. 
4. Place the rolled dough on baking tray.
5. Prick the base with fork. 
6. Mix alfredo sauce with spinach and spread the sauce over pizza base, also spread the cheese over it.
7. Bake for 15- 20 mins or till the base turns golden brown.