In this video you will learn 7 amazing and delicious recipes .you can try in this Ramadan.
Thursday, April 23, 2020
Tuesday, February 4, 2020
How to Make and Form Pizza Dough A Step-by-Step Guide
How to Make and Form Pizza Dough A Step-by-Step Guide
Step 1: Getting Started
Start with a medium bowl that's been lightly coated with olive oil. Add warm water (about 110 degrees F), dry yeast and sugar. Note: The activated yeast feeds on the sugar and makes the dough rise. In another bowl, combine flour and salt. Have a fork, cutting board, knife, pizza pan and rolling pin (optional) handy.
Step 2: Make a Well in the Center of the Dough
In the bowl containing the flour and salt, make a well in the center and add the yeast. Tip: If the yeast doesn't foam, check the expiration date and water temperature (should be approximately 110 degrees F). Add the olive oil. Use a fork to pull the dry into the wet, then mix.
Step 3: Knead the Dough
When the dough starts to come together, get in there with your hands and knead it for a few minutes on a lightly floured board. Use the heel of your hand to push the dough down and forward. Give it a few turns. You're done when the dough is a little tacky.
Step 4: Cover the Dough in Plastic Wrap
Place the kneaded dough into the oiled bowl, cover with plastic wrap and let it rise in a warm spot until it doubles in size. Tip: Chart the progress of the rising dough by using a marker on the plastic wrap to circle the size of the ball of dough at the beginning of the process. It can take anywhere from 1 to 2 hours for the dough to rise, depending on the recipe and ambient temperature.
Step 5: Check to See If the Dough Is Done
If the dough leaves an indentation when poked, it's ready.
Step 6: Divide the Dough
Once the dough has risen properly, use a knife to divide it. The larger the piece, the bigger the pizza; the smaller portions are easier to handle at home. Form into balls for individual pizzas, and place on a plate. Cover with a damp cloth. Let the balls of dough rest until you poke them and see an indentation.
Step 7: Shape the Dough
Sprinkle a pizza pan with a little semolina for good separation and a nutty crunch. Place a ball of dough in the center of the pan and spread it out, using a rolling pin or your hands. Spin it. Pull the dough to the edges of the pan to thin out the center. Add some more semolina for better separation. Make sure the thickness is even.
Step 8: Top the Pizza and Bake
Top the spread dough with your favorite ingredients and bake in a 500-degree F oven for approximately 10 minutes. Perfect pizza every time. Watch our Kitchen Corner videos for more.And Subscribe our channel for more recipies.
Step 1: Getting Started
Start with a medium bowl that's been lightly coated with olive oil. Add warm water (about 110 degrees F), dry yeast and sugar. Note: The activated yeast feeds on the sugar and makes the dough rise. In another bowl, combine flour and salt. Have a fork, cutting board, knife, pizza pan and rolling pin (optional) handy.
Step 2: Make a Well in the Center of the Dough
In the bowl containing the flour and salt, make a well in the center and add the yeast. Tip: If the yeast doesn't foam, check the expiration date and water temperature (should be approximately 110 degrees F). Add the olive oil. Use a fork to pull the dry into the wet, then mix.
Step 3: Knead the Dough
When the dough starts to come together, get in there with your hands and knead it for a few minutes on a lightly floured board. Use the heel of your hand to push the dough down and forward. Give it a few turns. You're done when the dough is a little tacky.
Step 4: Cover the Dough in Plastic Wrap
Place the kneaded dough into the oiled bowl, cover with plastic wrap and let it rise in a warm spot until it doubles in size. Tip: Chart the progress of the rising dough by using a marker on the plastic wrap to circle the size of the ball of dough at the beginning of the process. It can take anywhere from 1 to 2 hours for the dough to rise, depending on the recipe and ambient temperature.
Step 5: Check to See If the Dough Is Done
If the dough leaves an indentation when poked, it's ready.
Step 6: Divide the Dough
Once the dough has risen properly, use a knife to divide it. The larger the piece, the bigger the pizza; the smaller portions are easier to handle at home. Form into balls for individual pizzas, and place on a plate. Cover with a damp cloth. Let the balls of dough rest until you poke them and see an indentation.
Step 7: Shape the Dough
Sprinkle a pizza pan with a little semolina for good separation and a nutty crunch. Place a ball of dough in the center of the pan and spread it out, using a rolling pin or your hands. Spin it. Pull the dough to the edges of the pan to thin out the center. Add some more semolina for better separation. Make sure the thickness is even.
Step 8: Top the Pizza and Bake
Top the spread dough with your favorite ingredients and bake in a 500-degree F oven for approximately 10 minutes. Perfect pizza every time. Watch our Kitchen Corner videos for more.And Subscribe our channel for more recipies.
Quick and Easy Chicken Biriyani Recipe
INGREDIENTS
for chicken biryani
1 tablespoonvegetable oil 10 grams garlic (grated)10 grams ginger (grated)1 serrano chili peppers (to taste, minced)5 gramsmint (finely chopped)10 gramscilantro (finely chopped1 tablespoongaram masala1/2 teaspoonground cinnamon1 teaspoonsalt900 gramsbone-in skin-on chicken thighs
for rice
6 cupswater2 1/2 teaspoonssalt5pods green cardamom (smashed)1 teaspooncumin seeds1bay leaf360 gramsbasmati rice (~2 cups)
for onions
2 tablespoonghee2medium onions (sliced thin)
for Biryani
1 cupreserved boiling liquid (from rice)1/2 teaspoonsaffron threadscilantro (for garnish)
Method for biryani
To marinate the chicken for the biryani, combine the vegetable oil, garlic, ginger, chili peppers, mint, cilantro, garam masala, cinnamon and salt in a large bowl and stir together. Add the chicken pieces and toss together making sure the chicken is thoroughly coated in the marinade. Allow the chicken to marinate for at least 1 hour or up to overnight.
In a pot wide enough to hold the chicken in a single layer, add the ghee and onions and saute the onions until they are well caramelized (15-20 minutes). Transfer the caramelized onions to a bowl and set aside.
While the onions caramelize, prepare the rice by washing in a strainer under cold running water until the water runs clear.
To par-boil the rice, add the water, salt, cardamom, cumin and bay leaf to a pot and bring to a boil. Add the rice and boil for 7 minutes. Drain the rice, reserving 1 cup of the liquid.
In the pot you caramelized the onions in, add the chicken in a single layer, skin-side down. Fry until golden brown on one side (about 5 minutes). Flip the chicken over and fry the other side until golden brown. Transfer the chicken back to the bowl you marinated it in.
To assemble the biryani, add the saffron to the rice and toss to distribute evenly. Add half the rice mixture to the bottom of the pot you browned the chicken in.
Top the rice with the chicken in a single layer.
Top the chicken with an even layer of caramelized onions.
Finish putting together the Biryani by adding the rest of the rice in an even layer. Add 1 cup of reserved liquid from boiling the rice. Cover the pot with a lid and put the pot on the stove over medium heat and set the timer for 20 minutes. When you can see steam escaping from under the lid, turn down the heat to low and continue cooking until the timer goes off and then turn off the heat.
Without opening the lid, set the timer for another 10 minutes to steam the biryani.
Mix the Chicken Biryani together and then transfer to a serving platter. Garnish with fresh cilantro and serve.
for chicken biryani
1 tablespoonvegetable oil 10 grams garlic (grated)10 grams ginger (grated)1 serrano chili peppers (to taste, minced)5 gramsmint (finely chopped)10 gramscilantro (finely chopped1 tablespoongaram masala1/2 teaspoonground cinnamon1 teaspoonsalt900 gramsbone-in skin-on chicken thighs
for rice
6 cupswater2 1/2 teaspoonssalt5pods green cardamom (smashed)1 teaspooncumin seeds1bay leaf360 gramsbasmati rice (~2 cups)
for onions
2 tablespoonghee2medium onions (sliced thin)
for Biryani
1 cupreserved boiling liquid (from rice)1/2 teaspoonsaffron threadscilantro (for garnish)
Method for biryani
To marinate the chicken for the biryani, combine the vegetable oil, garlic, ginger, chili peppers, mint, cilantro, garam masala, cinnamon and salt in a large bowl and stir together. Add the chicken pieces and toss together making sure the chicken is thoroughly coated in the marinade. Allow the chicken to marinate for at least 1 hour or up to overnight.
In a pot wide enough to hold the chicken in a single layer, add the ghee and onions and saute the onions until they are well caramelized (15-20 minutes). Transfer the caramelized onions to a bowl and set aside.
While the onions caramelize, prepare the rice by washing in a strainer under cold running water until the water runs clear.
To par-boil the rice, add the water, salt, cardamom, cumin and bay leaf to a pot and bring to a boil. Add the rice and boil for 7 minutes. Drain the rice, reserving 1 cup of the liquid.
In the pot you caramelized the onions in, add the chicken in a single layer, skin-side down. Fry until golden brown on one side (about 5 minutes). Flip the chicken over and fry the other side until golden brown. Transfer the chicken back to the bowl you marinated it in.
To assemble the biryani, add the saffron to the rice and toss to distribute evenly. Add half the rice mixture to the bottom of the pot you browned the chicken in.
Top the rice with the chicken in a single layer.
Top the chicken with an even layer of caramelized onions.
Finish putting together the Biryani by adding the rest of the rice in an even layer. Add 1 cup of reserved liquid from boiling the rice. Cover the pot with a lid and put the pot on the stove over medium heat and set the timer for 20 minutes. When you can see steam escaping from under the lid, turn down the heat to low and continue cooking until the timer goes off and then turn off the heat.
Without opening the lid, set the timer for another 10 minutes to steam the biryani.
Mix the Chicken Biryani together and then transfer to a serving platter. Garnish with fresh cilantro and serve.
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