Trifle Pudding


I have been planning to make Trifle Pudding since the first week of this month and the ingredients have been sitting in my kitchen cabinet since then. I really wanted to get it done this weekend but I was my lethargic self. But somehow I managed to  push myself to begin. I always have a big starting trouble but once I’m into something I do it patiently and in a relatively organised manner. And so was this time.

When I finished, I surprisingly had enough pudding to serve about 10 to 12 people and I din’t have the least idea what to do. I knew it was not a healthy option to keep the entire thing for ourselves and though we could finish it over a week’s time the pudding would also lose its freshness and flavor. So I thought we could pay a visit to our relatives and give them a share but that somehow didn’t work out. But I didn’t have to bother much because the two of us finally ended up happily emptying about 5 person’s portion. And luckily the next day we had some guests and they were served the remaining. So in short, my Trifle Pudding story had a happy ending.

Servings: 10 persons




For Sponge Cake:

  • Eggs – 2 nos.
  • Sugar – 7 tbsp
  • Vanilla Essence – 1/2 tsp
  • Plain flour – 7 tbsp
  • Salt – 1/4 tsp

For Fruit layer:

  • Canned fruit cocktail – 400 gm

For Jelly:

  • Flavored jelly – 1 packet

For Custard:

  • Milk – 750 ml
  • Custard powder – 50gms
  • Sugar – 5 to 6 tbsp

For Topping:

  • Sweetened Whipped Cream – 1 cup


  • For Sponge cake: Sift together plain flour and salt. In a separate bowl, beat together eggs and sugar using a hand mixer till the mixture turns pale and fluffy.  Add vanilla essence and finally fold in the dry ingredients and pour the batter into a prepared cake tin and bake for 15 mins at 180 C or till a skewer inserted comes out clean. Allow the cake to cool completely and cut it into cubes or slices.
  • For Jelly: Prepare jelly as per directions given on the packet and refrigerate. Then cut the jelly into cubes after setting.
  • For Vanilla custard: Dissolve custard powder in 100 ml of cold milk.In a saucepan, heat the remaining milk. When the milk is warm add sugar and stir. Once the milk starts simmering, gradually pour in the custard paste whisking all the while to prevent lumps from forming. Then remove from heat and cool to room temperature.
  • Assembling: In a glass bowl, arrange the cake pieces in a layer at the bottom. Slightly moisten the cakes with some milk or the syrup from the canned fruits. Arrange a layer of chopped fruits over the cake. Next top it with jelly cubes. Pour the prepared custard over it and finally top with whipped cream. Refrigerate over night or for a minimum of 2 hours.



  • You can spare yourself the trouble of making the cake from scratch and just get away by buying a sponge or pound cake. Jam rolls are also a lovely alternative.
  • Use a glass bowl for serving, if you have an option, so that the  layers of the pudding will be visible.
  • You can also use different colors of jelly to make it more interesting. For example red, green and yellow.
  • Instead of making a layer of whipped cream, you may even gently fold it into the custard to make the custard lighter and add a fluffiness to it.

Vellayappam (Rice and Coconut Pancakes)


This is the second pending post I was talking of last time. It’s a traditional recipe from Kerala and one of my all time favourite. A good vellayappam is soft and spongy and a little thick at the centre with a thin crispy lace around.

It’s from my mom that I learned this recipe. I have heard and seen others using different methods for the fermentation process. I have used yeast while some replace it with fresh coconut water or some even reserve a little from the fermented batter for fermenting the batter the next time they make it.

Vellayappam mostly appears on breakfast table accompanied with chicken or vegetable stew. But I personally prefer having it with coconut milk and sugar.

Servings : 4 persons

Vellappam 1



  • White Rice – 2 cups
  • Cooked rice – 1 cup
  • Shredded Coconut – 1 cup
  • Yeast – 1 tsp
  • Sugar – 2 to 4 tbsps
  • Salt – to taste
  • Lukewarm water – 1/4 cup


  • Wash and soak white rice in water  for 2 hours.
  • Grind the soaked and drained white rice, cooked rice and shredded coconut with about 1 1/2 to 2 cups of water to form a smooth batter of medium consistency.
  • Dissolve the yeast in 1/4 cup of lukewarm water and allow it to rise.
  • Then add the yeast and sugar into the batter, mix and allow to ferment overnight (if placed in a warm place it will ferment sooner).
  • Add salt to the fermented batter and mix well.


  • Heat a vellayappam pan (a very shallow wok) and pour a ladle full of the batter into the pan. Use the ladle to spread the batter with quick circular motions. (Do not spread all of the batter on to the sides, allow a little extra amount of batter to remain at the centre so that you get a thick and spongy centre).


  • Cover and cook till you see the edges turning golden.
  • Transfer from pan onto a plate (If you experience difficulty in getting the vellayappam out of the pan, grease the pan slightly before pouring batter for the next one).
  • Serve with your favourite curry!

Date n Biscuit Slices

Date n bis 1

Hello everyone…I know it’s been a while since we met last time. Guess laziness has played the main role in keeping us Anyways I’m back now. I had two posts pending and was confused on which one to post first. Finally I decided on this one.

Now going into the usual flash back I have for each post:  The first time I had these Date n Biscuit Slices was in India about 2 years back. I had gone to my parents’ home for a short visit from my in-law’s place. As soon I got home the first thing I noticed was a plastic container on the dining table. It had nothing other than these lovely slices which I immediately attacked. Later I figured that my sister in law’s mom had send her the snack box…poor her..because it was me who had most of it. By the way, I forgot to mention that her mom is a great cook and specially her puddings, cakes and other sweets are just amazingly yummy. So such containers keep arriving once in a while and when I’m home, I never hesitate to play my role in the eating process. 😉

The most attracting part of these slices is the look. It makes you feel that it’s something complicated. But on the contrary it’s absolutely easy and fool proof. So why delay, let’s get to work.

Makes: 10 slices


Date n bis 3


  • Butter – 1 tbsp
  • Pitted Dates – 1 cup
  • Plain biscuits – 3 to 4 nos.
  • Sugar – 2 tsps


  • Chop the pitted dates. 
  • Break the biscuits into small pieces but be careful not to crush or powder them.
  • Heat a pan and melt the butter and add sugar into it. Then add the chopped dates and mash it using a wooden spoon. Once the dates soften and form a single smooth mass, remove the pan from fire and allow it to cool.
  • Then gently mix in the broken biscuits into the date mixture and shape it into a log of about 5 cm diameter.
  • Wrap it in aluminium foil and refrigerate for 2 to 3 hrs.
  • Then using a sharp knife cut the log into slices of about 4mm thickness.
  • Enjoy!

Date n bis 4

Mini Apple Dapple Cupcakes


From the time I was a kid I loved cooking and baking. I enjoyed experimenting with food and creating less common or sometimes unusual dishes. While reading story books, I liked it when dishes such as Bangers and mash, Biscuits and gravy, Chicken casserole, Apple pie, Yorkshire pudding and others were mentioned, even though I didn’t know what these dishes looked or tasted like then.

During summer vacations I used to cook lunch or dinner, sometimes once in a week. But deciding the menu and finding an appropriate recipe was always a hectic thing because I wouldn’t easily settle with the first recipe I get for a dish. I would hunt for other recipes and finally end up mixing all of them and making my own version of it.My sister who is a lot younger to me was my helping hand then. She used to get irritated with being given only tasks like washing the vegetables or fruits, stirring, handing me out the ingredients and all such uninteresting jobs.

Apple Dapple Cake was our one such joint venture. I think that was the first cake we baked together. So this is specially for her from me.


This is, no doubt, an easy cupcake and you can even bake it as a single round cake or as a loaf, its absolutely your choice. I opted for mini cupcakes just for change and fun sake.

Servings: Makes about 55 mini cupcakes (of size 6)



  • All purpose flour – 2 cups
  • Baking powder – 1 tsp leveled
  • Salt – 1/3 tsp
  • Sugar – 1 cup
  • Eggs – 2 nos.
  • Oil – ¾ cup
  • Vanilla essence – 1 tsp
  • Apple – 2 nos.
  • Milk – upto ¼ cup



  • Sift together flour, salt and baking powder in a bowl.
  • Wash, peel, core and chop the apples.
  • In a separate bowl beat together eggs, sugar, oil and vanilla essence till everything is well combined. This might take about 3 to 4 mins.
  • Fold in the dry ingredients into the egg mixture.
  • Add the chopped apples and mix again.
  • At this stage if the batter seems too thick, add milk little at a time and mix and adjust the consistency of the batter.
  • Place the cupcake liners in the cupcake tray and fill up to 3/4th of each cup.
  • Bake in an oven preheated at 180C for about 18mins or till a skewer /toothpick inserted comes out clean.
  • Cool on a wire rack before use.


Mussel (Kadukka) Biryani & Coconut Chammanthi

bir5I was so surprised to see De shelled mussels  in the fish section of a supermarket here in Dubai (they were not earlier easily available here) that at first I kept thinking that maybe it was something else (hee knowledge of seafood is yet in the tender stage!!) and I was trying to convince my husband the same. But he being the more experienced one, he just asked me to relax and bought some.  And it was ofcourse Mussel!

Next it was time to crack my head on how to handle the mussels. So the next day I ringed my mom to get an idea of how to cook it. I followed her directions and made simple fried mussels and it was great with the flavor very much intact.

So the next time I spotted mussels in the supermarket, I was the first one to rush and buy it. As I was successful in my first attempt, I was confident enough to embark on a more challenging journey this time. So what could it be… undoubtedly ‘Mussel Biryani’.

Servings: 4 persons



For marinating:

  • Deshelled Mussel – 400gms
  • Chili powder – 1 tsp
  • Turmeric powder – 1/2tsp
  • Salt – to taste
  • Oil – for frying

For the masala:

  • Oil – 3 tbsp
  • Onion -3 nos(finely sliced)
  • Crushed Ginger – 1 tbsp
  • Crushed Garlic – 1 tbsp
  • Green Chilis – 6nos.
  • Tomato  -2 nos.(chopped)
  • Salt – to taste
  • Turmeric powder – ¼ tsp
  • Fennel powder – 1 tsp leveled
  • Coriander powder – 1 tsp heaped
  • Yogurt – 2 tbsp
  • Lime Juice – 1 tbsp
  • Curry leaves – 10 to 15 nos.

For the Rice:

  • Rice – 3 cups
  • Bay leaf – 1 no.
  • Cloves – 4 nos.
  • Cinnamon – 2 inch piece
  • Cardamom – 2 nos
  • Lime juice –  1 tbsp
  • Salt – to taste
  • Water – plenty for cooking

For Garnishing:

  • Onion – 1 no.
  • Cahew nuts – as requied
  • Raisins – as required
  • Ghee – 2  to 3 tbsp
  • Fresh Coriander leaves – as required



Mussel preparation: In an earthern ware (preferably) heat the mussel. Heat till the mussels leave out water and cook them in that water for about 10 mins. Then remove from heat and allow to cool. Clean the mussels and rinse in the water from the mussel. (Never wash the mussels in fresh water as it will cause all the flavor to be lost.) Marinate the cleaned mussels with salt, chili powder and turmeric powder. Then heat some oil in a wok and fry the marinated mussels in it and place on a paper towel to absorb the excess oil.

For the rice: Rinse the rice and cook in plenty of water with the whole spices, salt and lime juice. Cook till the rice is done and drain the water and spread on a wide plate to cool.

For the masala: Grind together ginger, garlic and green chilis. Heat some oil in a deep pan and add onion and sauté till pink and tender. Then add salt, curry leaves and the ground ingredients and sauté for 3mins. Then add turmeric powder, coriander powder and fennel powder and sauté till the raw smell of the spices is gone. Then add chopped tomatoes and cook till the tomatoes become soft. Then add in the fried mussels and mix well so that mussels get coated well with the masala.Then add yogurt and lime juice and cook for about 3 mins and mix all the ingredients well once again and turn off the flame.

For the garnishing: Finely slice the onion. Heat ghee in a wok and fry the onion. Once the onion starts to turn golden quickly add in the cashews and when they too turn golden, add in the raisins and turn off the flame. When the raisins puff up, drain all the ghee into the rice and transfer the garnishing into a separate plate.

Assembling and Serving: In a wide and deep non stick vessel, first layer 1/3 of the masala and sprinkle some chopped coriander leaves over it. Then spread a layer of 1/3 of the rice and sprinkle a little of the fried onion, nuts and raisins. (You may also dot the rice layer with some ghee if you wish to make the biryani extra rich) Continue with the layering ( 2 more layers of the masla and rice)and finally garnish with the fried onion mix and some chopped coriander leaves. Cover with a tight fiting lid and heat on low flame for about 8 to 10 mins and remove from flame. Then mix the layers and serve garnished with fried onion, nuts and raisins.


  • The Mussels should never be washed with water other than its own. This is a very important thing to be kept in mind as the Mussels tend to easily lose all their flavor if washed/ rinsed in fresh water.
  • I have opted for the easier and low fat method for cooking the rice. You can alternatively cook ‘Ghee rice‘ as is usually done.For that, heat 4tbsp of ghee and add 1/2 sliced onion whole spices, add 3 cups of soaked and well drained rice into it and roast the rice. Then pour about 6 cups of boiling water into it. Add salt and cook covered on low flame. Cook till the rice is done and all the water dries up.
  • In the final heating after the layering of the biriyani, its best to place an iron tray/tawa beneath the vessel to prevent the bottom layer from getting burnt.




  • Fresh Coconut – 1 cup
  • Green chili – 2 nos.
  • Crushed ginger – 1 tsp
  • Garlic – 2 cloves
  • Fresh coriander leaves – a handful
  • Curry leaves – 10 nos.
  • Fresh mint leaves – a few (optional)
  • Lime juice – from half a lime
  • Salt – to taste
  • Vinegar – 1 tsp


Grind together all the ingredients till everything is well blend. Transfer he chammanthi into a bowl and serve with the biryani.

bir n chat

Gajar ka Halwa (Carrot Halwa)

Carrot2When someone says Gajar or Carrot halwa I remember my cousin who is an expert at it. When I was staying with my aunt during my college days, my cousin used to make it as a treat for all when she came home during her college vacations. And then we all would attack the halwa bowl and empty it in minutes.

Carrot halwa requires about an hour of cooking time but the ingredients are few and readily available. So you don’t have an excuse for not making it for your family and friends.:-)

Serving: 6 persons


  • Carrots – 1 kg
  • Milk – 1 litre
  • Sugar – 3/4 to 1 cup
  • Ghee/ clarified butter – 4 tbsp
  • Cardamom powder – 1tsp levelled
  • Golden raisins – for garnishing
  • Cashews – for garnishing



  • Wash, peel and grate the carrots. 
  • Boil milk in a wide and deep heavy bottomed pan with the grated carrots till most of the moisture dries up. Keep stirring in between.
  • Add sugar and sauté for 5mins.
  • Then add ghee and cardamom powder. Continue to sauté till all the moisture dries up.
  • In a separate pan, heat a little ghee and fry the raisins and cashews and add it into the halwa.
  • Allow the halwa to cool and serve topped with some cashews.


Dahi Batata Puri

Dbp 11

This time I bring to you the ‘chatpati’ flavours of Indian chaat. During my childhood days I was not very acquainted with chaats and as far as I remember I have had homemade Vada Pav once. Other than that I don’t have any other memory of having any of these savoury snacks.

During my visit to Goa with cousins in 2007 I got the chance to taste Pani Puri. It was a good experience…standing near the pani puri vendor waiting for him to serve us the ‘loaded’ puris and the pani dripping all over our arms. Since then I tried never to miss a chance to get some chaat whenever I could.

Few days ago, I was going through the recipes in a cookery book I recently got from my uncle, and the tempting pictures of dahi puri caught my eye. Immediately I prepared my lab for the experiment.

Though the procedure is a bit lengthy, it’s absolutely worth all the time and effort.

Dbp 1

Ingredients :

For Puris:

  • Semolina – 3/4 cup
  • Plain flour – 2 tbsp
  • Baking powder – 1/2 tsp
  • Salt – to taste
  • Water – to make dough
  • Oil  – for deep frying

For Coriander Chutney:

  • Fresh Coriander leaves- 1/2 bunch
  • Peanuts – 1 tbsp
  • Green chili – 2 nos.
  • Salt – to taste
  • Lime juice – 1 tbsp

For Tamarind Chutney:

  • Tamarind – 70 gms
  • Jaggery – 100 gms
  • Chili powder – 1/2 tsp
  • Cumin seeds – 1/2 tsp
  • Fennel seeds – 1/2 tsp
  • Dry ginger powder – 1tsp
  • Coriander powder – 1/2 tsp
  • Oil – 1 tsp
  • Salt – to taste


  • Boiled chickpeas – 1/2 cup
  • Boiled potato – 1 big (coarsely mashed)
  • Onion – 1 no. (chopped)
  • Tomato – 1 no. (chopped)
  • Fresh Coriander leaves – 3 tbsps (chopped)
  • Salt – to taste
  • Chaat masala – 1 tsp
  • Chili powder – 1/2 tsp

Yogurt mixture:

  • Yogurt – 400gms
  • Sugar – 2 tsp
  • Salt – 1/4 tsp

For Topping:

  • Sev – 4 tbsp
  • Fresh Coriander leaves – 2 tbsp
  • Coriander chutney – as required


Dbp 3

For Puris: Mix together semolina, plain flour, salt and baking powder in a bowl. Gradually add water to it and form a dough. Keep the dough covered in a damp cloth for about 30mins. Then take a little dough and roll it out on a counter dusted with flour. Roll it out as thinly as possible and cut out 2 inch wide discs using a cookie cutter or any lid. Deep fry in hot oil till it puffs up and turns golden on both sides.

For Coriander Chutney: Grind together coriander leaves, peanuts and green chilis with a little water to form a smooth paste. Transfer into a bowl and add salt and lime juice and mix well. Refrigerate for 30mins before serving.

For Tamarind Chutney: Boil tamarind in 1/4 litre of water; reduce heat once water starts boiling. After 5 mins, remove from heat. Mash boiled tamarind and strain the juice into a bowl. Heat the jaggery with very little water till the jaggery dissolves. Then strain into a separate bowl. Heat oil in a pan, add cumin and fennel seeds. Once they splutter remove from heat and add chili powder, coriander powder, dry ginger powder and salt. Mix together tamarind juice, jaggery and the spices and return to heat and allow the mixture to attain a chutney consistency. Cool and then refrigerate.

For Filling: Mix together all the ingredients for the filling in a bowl.

For yogurt mixture: Whisk together yogurt, salt and sugar.

Serving: Puncture the puris with your thumb tip and stuff with the filling. Pour a little of the yogurt mixture and tamarind chutney into each puri. Pour the remaining yogurt into a serving dish. Place the stuffed puris in it and drizzle some coriander chutney over it and sprinkle coriander leaves and sev on top and serve.

Dbp 2

Masala Chai (Spiced Tea)


From the time I was a child, coffee was my favourite and I used to like it milky and frothy. I still remember how much I used to enjoy sipping all the froth first. Later on when I learned about the ill effects of coffee on health I reduced my coffee consumption and switched to tea.

It was on the first day of this year that I had masala chai for the first time. We were at an Indian restaurant and had ordered combo meals and the chai came as a part of the combo. I was disappointed at first to know it was masala chai. But at the end I really loved the taste. All the spices were in a perfect ratio and the chai was a perfect blend of flavours.

I tried to recreate the masala chai in my kitchen. I had to experiment with many spices in diferent ratios till I was happy with the end result. Now that I’ve found the perfect chai, I want you all to try it too.

Serves: 1 person


  • Tea dust – 1 tsp heaped
  • Crushed ginger – 3/4 tsp
  • Cardamom – 1 no.
  • Cinnamon – 1″ piece
  • Black pepper corns – 10 nos.
  • Water – 1/3 cup
  • Milk – 2/3 cup
  • Sugar – to taste


  • Heat water along with the spices in a saucepan. Once it starts boiling, add sugar and tea dust and allow to boil for a minute more.
  • Now add milk and wait for it to boil and then remove from heat and strain into a cup. (The idea of boiling the tea for so long is to give it enough time for the flavours to blend into the tea.)
  • Enjoy your masala chai with your favourite snack.

No-Bake Peach Cheesecake

The anniversary of my previous cheesecake post is nearing.. that means the last time I made cheesecake was one year back. That’s a pretty too long a time to resist making cheesecake. The wait is over now and my cheesecake is absolutely temptingly ready for you all.

This is the third time that I’m making cheesecake. My first trial was a baked peach cheesecake (I love peach). I was not fully successful in my attempt and I had to advertise a lot to get my family to taste it. Hmmm…wasn’t soo bad for a first attempt…I guess.


Then I discovered that there’s an easier no-bake version of cheesecake. That’s how my Chocolate Cheesecake came into being and if you won’t think that I’m being boastful, let me tell you it was heavenly…literally melting in the mouth and making you melt with it.( Hope i didn’t overdo an unbiased opinion..may be you should try it out to experience it yourself).

The only thing i don’t like much about cheesecakes is the biscuit base. So this time I made a sponge base. Hope you a ll like it. Here’s the recipe.



For Sponge Base:

  • Eggs – 2 nos.
  • Sugar – 3 tbsp
  • Sifted Flour – 5 tbsp
  • Vanilla essence – 1/2 tsp

For Filling:

  • Cream cheese – 210 gm
  • Full cream yogurt – 170 gm
  • Gelatin – 12 gm
  • Water – 4 tbsp
  • Boiling water – 4 tbsp
  • Canned Peach (pureed) – 125 gm 
  • Caster sugar – 5 tbsp

For Topping:

  • Canned Peach (pureed) – 125 gm 
  • Water – 2 tbsp
  • Sugar – 2 tsp



For the Sponge Base: 

  • Beat the eggs and sugar till light (for about 3 minutes).
  • Add in the sifted flour and add vanilla essence and mix.
  • Pour into a 9″ dia spring form pan Bake in a preheated oven at 180C for 10 mins.
  • Allow to cool to room temperature before pouring the filling.

For the Filling: 

  • In a separate bowl, beat together cream cheese and yogurt till smooth, add in caster sugar and mix.
  • In a bowl soak gelatin in 4 tbsp of water for 5 mins. Then pour in boiling water and stir till all the gelatin has dissolved. In a shallow saucepan heat the peach puree and gradually add in the dissolved gelatin.
  • Pour the peach puree mixture into the cream cheese mixture and beat again to ensure everything has been incorporated.
  • Cover the bottom of the spring form pan with aluminium foil (Just in case any of the mixture leaks out.) and pour the mixture over the sponge base and refrigerate for an hour.

For the Topping:

  • Mix together all the ingredients for the topping in a saucepan and cook on low flame. Allow it to boil and cook for 2 more mins before removing from fire.
  • Cool to room temperature.
  • Pour over the cheesecake (after cheesecake has been refrigerated for an hour) and spread it out evenly. Top with slices of peach (I added a few slices of strawberry just to add some color) and refrigerate again for a minimum of 3 hours or overnight for best results.
  • Yummy No-bake Peach Cheesecake ready!!


Creamy Garlic Pizza

Creamy Garlic Pizza

As you all may know, I’m a great pizza lover and so is my husband. So pizza making is a frequent business in my kitchen. We also enjoy going out to have pizza once in a while. On our one such trip last month, we had this Pizza at Figaro’s which was different from the usual ones and the topping was simple with just garlic sauce, onion, tomatoes, beef and chicken.

When I decided to make pizza last night, I remembered Figaro’s and came up with this recipe. Do try this out ‘coz it’s going to be a yummy change from the ones you’ve made before.

Servings: 4 persons


  • Pizza base Dough – for 4 nos.(Refer notes)
  • Shredded Mozzarella cheese – 2 cups
  • Tomato (large) – 4 nos.
  • Red, yellow, orange bell pepper – 1/2 cup each chopped
  • Black olives – 1/4 cup
  • Green olives – 1/4 cup

For garlic sauce:

  • Garlic – 5 cloves
  • Heavy cream – 200 gm
  • Salt – 1/4 tsp
  • Black pepper powder – 1/2 tsp
  • Olive oil – 1 tsp
  • Milk – 1/4 cup
  • Oregano – 1/2 tsp
  • Thyme – 1/2 tsp


  • Preheat the oven at 190C.
  • For the sauce: Blend together the garlic cloves and a little milk to form a smooth paste. Heat olive oil in a pan and add the garlic paste, cream, salt, black pepper powder, thyme, oregano, remaining milk and whisk. Wait for the sauce to boil  and thicken a little. Remove from fire and set aside to cool.
  • Cut the tomatoes into thick slices and toast them on both sides in a non-stick pan.
  • Roll out the dough to form an 8″ dia disc of about 1/2″ thickness and place it on baking tray.
  • Spread the creamy garlic sauce over the pizza base and top with toasted tomatoes, chopped bell pepper, green & black olives and mozzarella cheese.
  • Finally sprinkle a little oregano over it and bake for 15 mins.
  • Cut into wedges and enjoy your pizza with some fresh salad.


  • For the pizza base I used double the quantity of ingredients as mentioned in my other pizza recipes (Vegetable Pan Pizza & Honey Chicken Pizza). Please refer there for ingredients and method.
  • I have made my pizza thin crust one, but the actual method for thin crust pizza is to  roll out the dough (1/2″ thickness), transfer to a baking tray, prick the dough with a fork and bake for about 5 to 8 mins and then add the sauce and topping and bake again. This will make the pizza very crunchy. In case you don’t want the pizza so crunchy avoid the step of baking the pizza base.
  • If you want to enhance the garlic flavor of the sauce, add more garlic cloves.

Creamy Garlic pizza 1