Tofu - Mushroom Burji Bun Pizza

Are you craving for pizza and no pizza base at home ? No worries, try this quick and tasty pizza using bun. Any variety of buns like sweet or burger buns can be used for this recipe. And also no oven is required for this recipe. Tofu - Mushroom Burji Bun Pizza is also a perfect party snack and also a great evening snack for kids when they are back home from school. Burji is prepared using Tofu and mushroom along with the spices. Paneer can also be included instead of Tofu, if you are allergic to soya products. The base is prepared by pressing the bun using flat masher. It helps to get a thick base which is similar to pizza. Then, the prepared burji is placed on top of bun pizza base along with the generous quantity of cheese and cooked again on a dosa tawa.

Ingredients :

4 Buns ( Sweet or Burger Buns ) 
2 Tbsp Oil 
2 Onions, finely chopped 
2 Tomatoes, finely chopped 
2 Green chillies, finely chopped 
1/2 Cup Bell pepper / Capsicum ( Coloured ), finely chopped 
Salt to taste 
1/2 Cup Mushroom, finely chopped 
1/2 Cup Tofu, grated 
1 1/2 Tbsp All purpose seasoning ( pizza seasoning ) 
6 - 8 Tbsp Butter 


Method :

Heat dosa pan, brush little butter and place the bun on it. ( Cook on a lower flame )

Press the top part of the bun using masher to make it like pizza base.

Once the bun turn flat like pizza base, remove from the dosa pan and repeat the process for the remaining buns. Keep aside.

Heat oil in a pan and add chopped onions.

Saute till it turns translucent and add chillies followed by tomatoes.

Saute until it turns soft and add capsicum followed by mushroom, tofu and salt.

Cook until the mushroom gets cooked and add all purpose seasoning.

Toss well and remove from the flame.

Now fill the bun base with the prepared filling and generously spread grated cheese on top of it.

Now heat dosa pan and brush little butter.

Place the prepared bun pizza and cover it with the lid until the cheese starts melting.

Once done, remove from the pan and sprinkle pizza seasoning along with chilli flakes.

Serve hot.

Serving Options :

Serve with Tomato sauce.

Watermelon Sweet Pongal

After posting so many recipes using watermelon rind in the past, here comes an interesting tasty Pongal recipe using rice, demerara sugar and watermelon rind. The rice is cooked along with grated rind in a watermelon juice and water. Then, demerara sugar is added to the Pongal along with the fried nut and raisins. This unique Pongal is a brilliant way to use the rind of watermelon instead of throwing it and indeed it gives as delicious taste. Regular refined sugar or jaggery can also be used as the substitute of demerara sugar.

Ingredients :

1/4 Cup Rice 
1/4 Cup Watermelon Rind, grated 
1/2 Cup Demerara Sugar 
1 Cup Watermelon Juice 
1 Cup Water 
2 Tbsp Ghee
5 Cashews
7 Raisins
1 Elachi, Crushed 

Method :

Wash and cook rice along with watermelon rind using water and watermelon juice.

Once the rice and rind get cooked, add Demerara sugar and cook until the sugar melts and gets a Pongal consistency.

Meanwhile, heat ghee in a small pan and add cashews followed by raisins and elachi.

Fry them and add it to the prepared Pongal.

Serve hot.

Note : 

Cook the rice in a low flame and keep stirring.

Increase the quantity of ghee to enhance the flavor.

Banana Milkmaid Pongal

Banana Milkmaid Pongal is a tasty and creamy sweet Pongal prepared using rice, milk, milkmaid and banana. The rice is cooked in a milk to get a creamy texture and further, milkmaid is added to enhance the taste and richness of the Pongal. The ripe banana is mashed and sautéed in a ghee to give a delicious flavor.

Check out my other innovative Pongal recipes which got published in a leading magazine "Aval Kitchen" and also stay tuned for more yummy pongal recipes...

Pumpkin Honey Pongal 

Millet Maple Syrup Pongal 

Instead of regular sweet Pongal, try this delicious and creamy banana flavored Pongal which will be liked by children as well as elders.

Here is the recipe...

Ingredients :

1/4 Cup Rice
1 Cup Milk
1 Cup Water
4 Tbsp Milkmaid
1 Big Ripe Banana, mashed
1 Tbsp Ghee + 1 Tsp Ghee
5 - 6 Raisins
5 - 6 Cashews
1 Elachi Crushed

Method :

Wash the rice and cook it till soft by adding the measured water and milk.

Meanwhile, add 1 Tsp ghee in a pan and add the mashed banana.

Saute it for half a minute and add it to the pongal along with milkmaid.

Mix well and cook it for another couple of minutes.

Heat the remaining ghee in a small pan and add raisins followed by elachi and cashews.

Fry them and add it to the prepared pongal.

Serve hot.

Note :

Cook pongal in a low flame and keep stirring.

Adjust the quantity of milkmaid according to taste bud.

Millet Maple Syrup Pongal

As mentioned in my previous post "Pumpkin Honey Pongal", sharing an another interesting and innovative Pongal recipe using maple syrup and millet. Maple syrup is generally served with Pancake, waffle, french toast etc but in this recipe, I had used it as a sweetener which indeed gives a delicious taste and flavour. Millet and moong dal is cooked together and further maple syrup is added to it along with the fried raisins and nuts. Little millet which is also popularly known as Samai in Tamil Nadu is used in this recipe but any varieties of millet can also be used.

Ingredients :

1/2 Cup Millet rice ( any variety of millet can be used ) 

1/4 Cup Moong dal 

3 Cups Water 

1/2 - 2 Cups Maple Syrup 

A pinch of Elachi powder 

1 1/2 Tbsp Ghee

10 Raisins

5 Cashews, chopped in small pieces

5 Badam, chopped into small pieces

Method :

Wash and soak millet rice along with moong dal for 30 minutes.

Boil the measured water in a pot or thick bottomed vessel.

Drain water from the soaked rice and add it to the boiling water.

Cook the millet rice until it becomes soft.

Add maple syrup and cook it for few minutes until it gets the pongal consistency.

Meanwhile, heat ghee in a small pan and add cashews followed by elachi powder, badam and cashews.

Fry and add it to the prepared pongal.

Serve hot. 

Pumpkin Honey Pongal

Next few days, its going to be an innovative Pongal shower in my space. I have scheduled to share a few innovative and interesting pongal recipes which got published last year in a leading Tamil Magazine "Aval Kitchen". In that series, my today's recipe is "Pumpkin Honey Pongal" which is prepared using pumpkin and honey. Honey is used as a sweetener instead of Jaggery and sugar. The rice is cooked in a open pot along with a grated pumpkin and finally, honey is added to the rice after it gets cooked. The same recipe can be prepared in a pressure cooker but the quantity of water has to be reduced by 1 cup -1  1/2 cups.

Ingredients :

1/4 Cup Rice 
2 Cups Water 
1/4 Cup Grated Pumpkin 
A pinch of Elachi Powder 
1/2 Cup Honey 
1 Tbsp Ghee 
5 Cashews
5 Almonds 
5 Raisins

Method :

Boil the measured water in a pot or thick bottomed vessel and add rice followed by grated pumpkin.

Cook until the rice gets cooked and turns soft.

Now add the measured honey and mix well.

Meanwhile, heat ghee in a small pan and add cashews followed by raisins, Elachi powder and almonds.

Fry the dry fruits and add it to the pongal.

Serve.