Cauliflower or Broccoli crust pizza

Cauliflower or Broccolli  crust pizza.

Broccoli crust pizza with jalapeno,
 cheese and tomato toppings

Cauliflower crust pizza with Spinach,
cheese, and mushrooms topping

The Cauliflower crust base beneath before you put your sauce and toppings. 

Cauliflower or Broccoli heads (out of three cauliflower heads I made 2 rectangle pizzas each with 8 good sized pieces. 

1 cup Parmesan cheese or 1/2 cup mild cheddar and half cup Parmesan cheese. (feel free to do your own variations)

2 or 3 eggs if the dough like texture is 3 or more cups. 

salt, black pepper, Italian or any other seasoning of your choice

toppings of your choice (Mushrooms, tomatoes, olives, fresh basil, spinach, red pepper flakes, jalapeno etc.. for non-veg see what you like) 

Parchment paper

Pizza Sauce or any sauce you like, (spicy or non spicy etc...)

mozzarella cheese 1/2 cup.

For raw crust, you can use either of these methods or hey try your own and share with others. 

1. So I used 3 cauliflowers for this to experiment. One I grated manually by hand. It was 4 cups grated but when I roasted it on the stove top, after softening it and squeezing the moisture out it became about 2 and a little more cups only. 

2. The second head I chopped small pieces and put it in the blender to chop/grate and that was about a little over 3 cups but when I microwaved it for 5 minutes and then squeezed the water/moisture out it became just a cup and a half. 

3. The third one, I put a little bit of water and steamed it on stove top after chopping in smaller florets and then crushed it by hand while it was warm. that came to about 2 cups. You will not get a fine grains out of this but it works! 

Try any of these methods or your own. 

After you have made this 'dough' like material, add 1 cup of Parmesan cheese and 2 eggs, and seasoning, salt and black pepper. Mix well. 

Use Parchment paper and spread the Cauliflower/broccoli 'dough' like mixture on it evenly. Make the shape as you like, square, rectangle or round. About 1/4 inch thickness or a little more. 

Bake in the preheated over for 400 F. degree/205 Celsius for 15 or so minutes until the base looks ready and you are able to lift it without breaking it. 

Remove from the oven and add sauce and a little bit of mozzarella cheese and toppings and then finish with spreading the remaining mozzarella cheese a little bit of seasoning like Italian or oregano etc.. Bake it again for 5 or so minutes until cheese is melting well and it looks ready to eat. 

Makes 8 pieces of good size. 

(Please feel free to reduce/add cheese and seasonings etc.. as per your taste and liking.)

12 Ingredients for Broccoli crust pizza

• 8 oz(s), Tomatoes
• 1 dash, Salt, table
• 106 g, Pizza Quick Sauce
• 1 dash, Spices, pepper, black
• 0.50 cup, pieces or slices, Mushrooms, white, raw
• 1 pepper, Peppers, jalapeno, raw

• 0.50 cup, Spinach - Raw
• 0.50 cup(s), Parmesan Cheese
• 0.50 cup, Cheddar Shredded - Mild
• 0.50 cup, shredded, Cheese, mozzarella, nonfat
• 2 medium head (5-6" dia), Fresh, Organic, Raw
• 0.25 teaspoon, Italian Seasoning

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 110
% Daily Value *
Total Fat 5 g	8 %
Saturated Fat 3 g	14 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 23 mg	8 %
Sodium 296 mg	12 %
Potassium 375 mg	11 %
Total Carbohydrate 8 g	3 %
Dietary Fiber 4 g	15 %
Sugars 4 g
Protein 10 g	21 %
Vitamin A	15 %
Vitamin C	141 %
Calcium	24 %
Iron	5 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

12 Ingredients for Cauliflower crust pizza

• 2.00 head, Cauliflower Head
• 8 oz(s), Tomatoes
• 1 dash, Salt, table
• 106 g, Pizza Quick Sauce
• 1 dash, Spices, pepper, black
• 0.50 cup, pieces or slices, Mushrooms, white, raw
• 1 pepper, Peppers, jalapeno, raw
• 0.50 cup, Spinach - Raw
• 0.50 cup(s), Parmesan Cheese
• 0.50 cup, Cheddar Shredded - Mild
• 0.50 cup, shredded, Cheese, mozzarella, nonfat
• 0.25 teaspoon, Italian Seasoning

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• Nutrition Facts
  Servings 8.0
  Amount Per Serving
  calories 107
  % Daily Value *
  Total Fat 5 g	7 %
  Saturated Fat 3 g	14 %
  Monounsaturated Fat 1 g
  Polyunsaturated Fat 0 g
  Trans Fat 0 g
  Cholesterol 23 mg	8 %
  Sodium 307 mg	13 %
  Potassium 485 mg	14 %
  Total Carbohydrate 9 g	3 %
  Dietary Fiber 3 g	13 %
  Sugars 4 g
  Protein 10 g	20 %
  Vitamin A	12 %
  Vitamin C	111 %
  Calcium	24 %
  Iron	4 %
  * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated

  
  
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Rich, healthy dry fruits chiki (bar), (Almond, Pistachio, Cashews and Sesame seeds Jaggery bar) - (brittle or paak)

Rich, healthy, dry fruits chiki (bar), (Almond, Pistachio, Cashews and Sesame seeds Jaggery bar) - (brittle or paak)

You can choose whatever nuts and combinations you prefer. This is what I had so I used whatever was at hand.

1/2 cup Almonds,
1/2 cup Cashews
1/2 cup raw Pistachio
All the above chopped as per the size of your liking,
1/2 cup sesame seeds as well.

1 cup Jaggery (unrefined and non-distilled brown sugar available from Indian or Mexican stores. It comes in a solid form dark or light brown color and you can grate it or break it before heating it up.)

2 tablespoon ghee/butter (Optional)
1 teaspoon or so cardamom powder 

1 teaspooon ginger powder

(some people put various other edible seeds, and oatmeal or rice crispy, chocolate or honey and sugar as well so experiment as you like) 

1. Heat the butter/ghee and jaggery on low medium heat until the jaggery is soft and melted.

Alternatively you can first roast the nuts before doing the jaggery syrup. So start with roasting Sesame seeds on its own in a heavy bottomed pan on low heat. Do not let it change color, just enough to let it be crispy. Do the same with rest of the nuts if you prefer, and set it aside as you make the jaggery mixture. 

2. Please do not overcook the jaggery and do not put on high heat as it will burn and the taste will be bitter. In 5-7 minutes, when it softens and thick enough, add the chopped nuts and cardamom powder. 3. Mix it well evenly.
4. Spread it gently and carefully as its hot, on a wooden or any chopping board you use in the kitchen or any plain surface. Put a plastic wrap over it and roll over it gently with a rolling pin, to give it a uniformed flatness. Do not make it too thin, it should have a little more than the 1/4 inch thickness.

5. I like to cut the pieces when its little warm in about a minute or so, so you can remove each piece after its cooled completely on its own at a room temperature. If you chop later, you may have to use a sharp knife and may have to struggle to uplift it.

Store in an air tight container. It stays good for about 2 months. 

8 Ingredients

• 2 tbsp(s), Ghee
• 1 cup(s), gur
• 8 Tbs, Sesame Seeds, Raw
• 1 tsp, ground, Spices, cardamom

• 0.50 cup, Raw Cashews
• 0.50 cups, Raw
• 0.50 cup, Raw Almonds
• 0.30 tbsp, Ginger Powder for Cooking

Nutrition Facts
Servings 20.0
Amount Per Serving
calories 113
% Daily Value *
Total Fat 7 g	10 %
Saturated Fat 2 g	8 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 1 mg	0 %
Potassium 19 mg	1 %
Total Carbohydrate 10 g	3 %
Dietary Fiber 1 g	4 %
Sugars 5 g
Protein 2 g	4 %
Vitamin A	1 %
Vitamin C	0 %
Calcium	4 %
Iron	5 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S.

Chapati (Roti) made with plain homemade whey liquid

Many of you know how to make chapatis (Roti) or Fulka Rotli (puffed Roti) so I tried and used left over whey liquid when I made Paneer (Indian curd un-aged cheese). The Rotis came out softer and remained softer even after putting it in the fridge for couple of days. Please note that the paneer whey when made with lemon juice is milder in taste compared to the whey drained from yogurt.

                     

   
Here are my 3 ingredients and measurements. (Makes 32 Rotis, depending upon your likeness of the bigger or smaller (thicker or thinner) chapatis.

• 800 gm (3 cups), Wheat Flour (Any 100% whole wheat Atta)
• 2 cups or just a little more if you need, Paneer Whey Liquid
• 1 tablespoon, Oil 
• Method:
• Mix the flour and oil together and add the Whey liquid slowly and kneed the flour well. If you need to coat it with oil and flour you may do that. Keep it aside covered for 10-15 minutes. 
• Roll the Rotis and first cook it in a skillet on medium heat and then roast it directly on the gas stove. It puffs up really well. You have to be quick to turn it and take aside immediately, so it does not burn up. 
• They come out very soft and even if you keep it in the fridge they remain soft. When you need to use, remove from the fridge and microwave it or heat it on the stove for 10 or so seconds before eating. 
• Blessings
• KC -Kalpana Christian Sharma (Mrs)

Nutrition Facts
Servings 32.0
Amount Per Serving
calories 100
% Daily Value *
Total Fat 1 g	1 %
Saturated Fat 0 g	1 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 0 mg	0 %
Potassium 0 mg	0 %
Total Carbohydrate 19 g	6 %
Dietary Fiber 4 g	16 %
Sugars 2 g
Protein 4 g	8 %
Vitamin A	0 %
Vitamin C	0 %
Calcium	2 %
Iron	0 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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Homemade Paneer (Indian curds/ un-aged cheese)

Homemade Paneer (Indian cheese) Recipe:

This is very economical and healthy option compared to store bought cheese. Only 2 Ingredients needed:

1 gallon of milk (you can use any fat free/1%/2% or whole milk
1/2 cup lemon juice
(1 gallon of milk will produce 19 oz that is 1 pound and 3 oz of Paneer.)

Method:
1. Heat the milk on medium low heat so that it does not burn at the bottom, always choose a heavy bottomed pot when heating milk; when it is almost to a boiling point, turn off the heat, add the lemon juice and let the whey and curds separate. You will see it form.

2. Take a cheese cloth/muslin cloth/a thin lining cloth/or a thin clean pillow case and line it up in a colander with a vessel below to collect the drained whey as you pour your 'messed up' milk that you have just turned to curds and whey. :)  (You can use this whey too for many other stuff so I would advise you not to drain it down the sink)

3. Tie the curds carefully in that cloth and hang it in a secure place to let it drain (check my yogurt recipe on this blog). When all the whey liquid is drained you can squeeze out the whey by twisting the the curds still in the cloth, with your hands. To further get the wet/dry consistency, flatten it while still in the cloth and in a colander and add a little heavy weight on it, either a plate or heavy pan/pot filled with water to add weight..etc. Let it flatten to an inch or so size and let the excess water(whey) continue to drain. I kept it overnight/8 hours.

4. You can then see it will look thick unformed curds and ready to use it; you can crumble if the recipe requires, in your salads, samosas etc.. You can cut into cubes and eat it as fresh. Or You can fit it in an air tight container and refrigerate.

Now know that if you try to deep fry or grill it it may crumble at this level so in order to have hard and more firm consistency I needed to bind it. For that I have tried two things. I have tried corn starch and it holds cube or whatever shape you want really great.(Corn starch would be added carbs) And another time I tried 2 egg whites, that works well too. And hey, that egg white is added protein. So this is the new thing added in this recipe recently.

I added 1/4 cup of corn starch in the 2 plus cups of ready soft paneer. Yes, this increases calories but if you want firm cubes cornstarch works really good. Add cornstarch and mix well and microwave it for a minute or two to further make it firm. I take out after a minute and mix it well and put it back in the microwave for another minute to heat and mix well and then after cooling it well, put it in an air tight container and refrigerate it for few hours before cutting it into cubes. (if you prefer egg whites then add 2 egg whites instead of the corn starch and follow the above procedure. )

You can eat them like cheese cubes, or marinate and grill those cubes, or gently fry. You can use in making "Mutter Paneer" or "Malai Paneer" or "Green Pepper (chili) Paneer", or Mutter-Paneer Pulav.

You can read on the internet that home made 1 oz. (1/8th cup) paneer has about 80 calories and good protein and its low Carb as well. Of course the added cornstarch will be added calories. (1 tablespoon of corn starch is 30 calories so feel free to use 2 tablespoons to try out as 4 tablespoons will be 120 calories added to it.) Or 1 egg white is 17 calories but 3.6 or 4 g protein), so try one or two and see how that works)

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Note: The left over whey liquid can be used if you do not want discard off.
1. You can use it to make Chapati ( Roti) (Indian flat bread) or puris instead of water; the Rotis will be softer.
2. Or use it in making pie crusts, breads, etc..
3. Use in smoothies or lemonade drinks.
4.Or I have heard people use it for conditioning hair after shampooing. I know my grandmother used to use it to wash her hair. :)

PS. On the other hand, going progressively, after doing some reading I have learned that people discard off the liquid whey because it has carbs that they do not want to consume. So see what you want to do with it, discard or use it in something else!

Blessings, KC - aka
Kalpana Christian Sharma.
kalpchristiansharma@gmail.com