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I used thinly sliced red onions, mushrooms, red peppers, pineapple and jalapeños Seasoning: Oregano and Chilli flakes (optional) Dipping sauce: Optional Let’s get cooking 1. Approximate preparation and cooking time: 45 minutes Serves: 2 All my hubbie has to hear is “It’s masala upma for breakfast today” and his mood is ruined.
Place the pizza base on a sheet of grease proof paper. Make 3 cuts with a pizza cutter in the centre of the dough, this will create a star shape that will give you 6 triangles of dough to fold outwards towards the edge. Around the outer edge of the pizza spread the tomato purée, leaving the centre untouched (where he slits end) 4. Bake at around 250deg C for 20 minutes or until lightly browned and the cheese has melted. Trust me to try out something which caught my attention using masala upma!
Add the chopped carrots along with the peas and a little water (around 1/4 cup). Keep the remaining bread crumbs aside, to be used for coating the cutlets.
Add the dry powders Chilli powder, turmeric powder, coriander powder, garam masala and salt. In a bowl add the chopped spinach along with the shredded cauliflower, ginger, chilli powder, turmeric powder, garam masala, chaat masala, cornflour and salt. Grate in the boiled potato and add 1/4 cup of the bread crumbs to the above mentioned mixture.
Prepare the sugar coating by mixing the sugar and cinnamon powder. Roll the fried churros in the sugar mixture until well coated. Thought will start off with something very simple and came up with this open sandwich with a cheesy mushroom topping.