Bread Pizza

Today's Lunch: Bread Pizza

A wanted some kind of Pizza today for lunch as they make Cheese Pizza in the cafeteria on Fridays. She has the option of buying lunch there (I will be glad to get a break for a day! ) but... Well the story is she tried it on the first Friday of school, stood in the line and found some strange smell near the kitchen which made her feel nauseated. She left the line without buying the food and has been refusing to buy food in the cafeteria ever since. I am not sure what the smell was as she said she has never smelt something like that before. My guess is it was a chicken dish that was on the menu that day as A has never really smelt meat cooking. So long story short we are doing lunch from home on all days until further notice from her highness!

I forgot to take a picture of her lunch as it was a big rush this morning, but this is a picture of a slice that I saved for myself. I just sent a few slices of this with nothing else for lunch as she buys ice cream at school on Fridays.

Ingredients

Wheat Bread ( Other kind of bread like Pita or Afghan Bread might work even better but this is what I had at hand today)
Pizza Sauce ( I used a store bought Grilled Vegetable Pasta sauce)
Mozzarella Cheese

Method

Lay the bread slices on an oven safe plate and spread the pizza sauce on it. Sprinkle the mozzarella cheese such that the bread is covered. Bake this in an oven heated to 350 deg F for about 5 to 8 minutes or until all the cheese is melted. Cut the Bread Pizza into the desired size and enjoy!

Corn Pakodas

A highlight of a rainy day...that was what this was for us yesterday. Perfect when corn is fresh and in abundance in summer. The pakodas are really crispy, you can hear the crunch when you put them in your mouth. The corn in the pakodas will have a crispy exterior and when you bite inside it is succulent and sweet. The perfect combination!

Ingredients

3 cups of fresh/frozen corn
1 garlic clove
6 green chilies
½ inch ginger
8-10 leaves of mint
3 tbsp all purpose flour

3 tbsp bread crumbs

Salt to taste

Oil for deep frying

Preparation

Wash the corn and put it in a microwaveable bowl and add 1-2 tbsp water to it and cook on high for 2 minutes.

Grind together the green chillies, peeled garlic, peeled ginger, washed mint leaves.

To the ground mixture add the corn and coarsely blend. The mixture should have about half the corn finely ground and half with the whole corn kernels.

Heat oil in a deep frying pan.

Putting Together

Take the ground mixture in a mixing bowl.

Add the flour, bread crumbs and salt and mix together.

The mixture should not be very moist, but if you take a small amount of mixture in your hand you should be able to press it together into a ball.

If you find your mixture to be too moist, add a little flour and bread crumbs. If it is too loose, sprinkle very little water.

Start adding these small balls into the heated oil.

Fry the pakodas and remove them when they get golden brown.