Dryfruit Milk / Masala Doodh

DSC_1452

It is that time of the year again when I need to bake a cake – the husband’s birthday. I just realised that he is travelling every other year on his birthday and so this is only the third cake I am baking. The first few years were easy. We stayed with my in-laws and didn’t have an oven. Then we moved to Bangalore and I bought an oven and started this blog. The husband then started his dialogue – ‘You have an oven and a blog yet you don’t bake a cake for my birthday.’ How to explain to him that I bought the oven to bake bread not cake. So this has kind of become an annual ritual except for when he travels.

DSC_1460

Now baking cake and baking bread are two completely different things. But few people get that. Whenever I meet someone new and mention my baking and blog, the first thing they ask me is if I can bake a cake for them / someone they know. This is very similar to people asking me to file their tax returns when they hear I am a Chartered Accountant. It is very hard in both cases to explain that while it might seem similar, the stuff I do is very different from what they think I do. So I end up not mentioning either my profession or passion and now people think I am good for nothing. Life is tough!

I know that there is no connection between this and the dish for today. But one of the reasons I started the blog is to be able to rant about stuff. So there. Today’s dish is a simple and satisfying masala doodh. My default method was to warm the milk and mix the ground dry fruits to it and wonder why it does not taste similar to what I get in restaurants. When I had to pick a protein rich dish for this marathon, I figured it was time to explore the mystery of the masala milk and discover the secret behind the difference. Well, the secret, just like for most things, is simply more time and patience. And more sugar, but we shall ignore that.

DSC_1467

Protein – Pistachios and Almonds

Serves 2

Recipe from here

WHAT WE NEED

Milk                                     3 cups

Saffron                                a generous pinch

Cardamom powder          1/4 tsp

Nutmeg powder                a pinch

Almonds                             8

Pistachios                           8

Sugar                                   2-3 tbsp

 

WHAT TO DO

  • Boil the milk in a deep pan / vessel
  • Once it comes to a boil, simmer it for 12-15 minutes and stir frequently till the milk reduces in quantity and becomes slightly thick
  • While the milk is simmering, blanch the almonds and pistachios and peel the skin
  • Grind the two nuts to a coarse powder
  • Add the saffron, cardamom powder, nutmeg powder and sugar to the milk and mix well
  • Simmer for 2-3 minutes
  • Add the almonds and pistachios and mix well
  • Serve warm or cold
  • Enjoy!

DSC_1475

This is my post for the mega marathon under the theme, ‘Protein Rich Dishes’.
BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

Advertisements

Honey Roasted Almonds 

DSC_1272

Today, we have a quick almond snack. This is the second day of the week in which I will be posting recipes of protein rich nuts and seeds. The daughter loves almonds and this made her eat them all the more. What more to ask for!

DSC_1292

Protein – Almonds

Recipe from here

WHAT WE NEED

Honey                             2 tbsp

Cinnamon powder       1/4 tsp

Almonds                         1  cup

Salt                                   1/4 tsp heaped
WHAT TO DO

  • Preheat the oven at 175C
  • Heat the honey in a microwave safe bowl for 1 minute on low power
  • Add the cinnamon and almonds to the honey and mix well
  • Line a baking tray with parchement paper
  • Spread the almonds on parchment paper
  • Bake for 10-12 minutes
  • Take the tray out once after 6 minutes and give it a shake
  • Let it cool completely
  • Transfer it to a bowl and mix with salt
  • Enjoy!

NOTES

  1. Let the almonds cool completely before transferring to the bowl. I did not wait long enough and the skin on the almonds came off. While it did not make an impact on the taste, it did not look very pretty.

DSC_1309

This is my post for the Mega Marathon under the theme, ‘Protein Rich Dishes’.
BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

Cashew Cheese

DSC_1414

This is the third week of our mega blogging marathon for the theme, Protein Rich Dishes. This week I will be posting recipes of protein rich nuts and seeds. It is amazing as to how protein rich seeds and nuts are and how we can meet our daily protein requirement by including these in our meals. When I picked cashew as one of the ingredients to showcase during this week, I was absolutely confused with the number of recipes available using this versatile nut. There are plethora of gravies that go with rotis, innumerable munchies and not to mention the vast range of sweet dishes. 


 But I discarded each of those ideas because either they were too commonplace or involved excessive effort and time that I did not have. Then, one day, I ran out of cheese and needed something to spread on the bread for my daughter. I quickly searched online for vegan cheese recipes and landed on this super easy one. The more amazing part is this does not need nutritional yeast or any other special ingredient. This can be easily made with all ingredients available at home. I knew I had hit two birds with one stone – making the daughter happy as well as getting a simple and tasty recipe for the marathon. Such incidents are rare and hence I need to document this for posterity. Not to mention I used this cheese for my corn and cherry tomatoes crostini too.

DSC_1441

Protein – Cashewnuts

Recipe from here

Makes a small bowl 

WHAT WE NEED

Raw cashew nuts                       1/2 cup (65 gms)

Lemon juice                                1 tsp (5 ml)

Salt                                                1/4 tsp

Black peppercorns                     4

Water                                            1-2 tbsp + for soaking

WHAT TO DO

  • Soak the cashewnuts in water for an hour
  • Drain the water and transfer the cashews to a blender
  • Add the lemon juice, salt and peppercorns and blend to mix
  • Add 1 tbsp of water and blend until completely smooth
  • Add 1 tsp of water at a time to bring the mixture to your desired consistency
  • Transfer to an airtight container and store in the refrigerator
  • Enjoy as a dip with vegetable sticks, nachos or fries!

NOTES

  1. I used 2 tbsp of water and the resulting cheese was more to a dip like consistency but I read that this can be used as a crumble over pizza, etc. So blend with 1 tbsp of water first and add 1 tsp of water at a time to bring it to your desired consistency
  2. If you soak the cashews for more than an hour then you will need lesser water to blend it to a smooth consistency

DSC_1451

This is my dish for the mega marathon under the theme, ‘Protein Rich Dishes’.
BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

Spinach Dosa

DSC_1172

This is the last day of the week and my final vegetable based protein dish. Spinach is the vegetable of choice. As a kid, I was anemic for sometime which my mother took as a personal affront. So she fed me a bunch of spinach each day pureed. She refused to stop even after my hemoglobin levels were over the threshold so much so that I was convinced that my vein, if cut, would bleed green instead of red.

I read somewhere recently that if two people in a house agree on the fan speed then they are definitely not married. I think that should be extended to dosas as well. The husband and I have completely different views on what a perfect dosa should be like. He thinks dosa should be thick and small while I think any dosa thicker than a banned plastic bag should be termed an uthapam.   

DSC_1181

I make spinach dosas mostly when the batter is insufficient for the number of dosas needed. I add some spinach purée which increases the volume of the batter and also gives it a nice flavour. I paired this with some lentil and coconut chutney which I came up with when I discovered that I didn’t have any fried gram to make the regular coconut chutney. I had some mixed lentil powder we use to mix with rice. So I blended it together with some coconut, ginger and green chillies. It tasted very nice with the dosa and we had a lovely weekend breakfast.

Protein – Spinach, Skinless black gram / Urad dal

Makes 15 dosas

WHAT WE NEED

Dosa batter                            4 cups

Spinach                                   1 small bunch

Green chillies                        1-2

Salt
WHAT TO DO

  • Wash and chop the spinach
  • Blend it along with the green chillies, salt and little water to a fine purée
  • Mix around 1/3 cup of purée with the batter 
  • The consistency of the batter should be slightly less than regular dosa batter but not as watery as a rava dosa batter
  • Heat a tava and pour a ladle full of batter on it
  • Spread the batter in a circular motion and pour few drops of oil around the edges of the dosa
  • Once it starts browning at the edges, use a steel spatula and turn it over
  • Let it cook for a minute and then take it off the tava
  • Repeat the process with the rest of the batter till you have as many dosas as you need
  • Serve warm with chutney or molaga podi
  • Enjoy!

DSC_1175

This is my post for the Mega Marathon under the theme, ‘Protein Rich Dishes’.
BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

Thai scented Asparagus Soup

DSC_1170

The protein for today is Asparagus. It is one of the vegetables high in protein. Most of my experience with asparagus is what I have watched on Masterchef Australia. It is one of the vegetables I used to drool over and wonder how it would taste. Asparagus is not very easily available in India. But when I saw that it was rich in proteins I wanted to make at least one dish using asparagus. Luckily, I found a small bunch which did not leave me with too many options for dishes. But I figured a soup always works, especially for me. Then I found this absolutely delightful soup with asparagus and coconut milk and I knew I had to make it. 

DSC_1176

I added some spring onions in addition to onions and 

Protein – Asparagus

Recipe adapted from here

Serves 2

WHAT WE NEED

Asparagus                              100 gms

Onion, large                           1

Spring onion green               1/2 cup

Oil / unsalted butter              1 tbsp

Pepper, ground                      1/2 tsp

Coconut milk                           3/4 cup

Vegetable stock                        2 – 3 cups 

Lemongrass, dried                  3 small stalks

Ginger, grated                          1 tbsp

Lemon juice                             1/4 tsp

Salt

WHAT TO DO

  • Cut asparagus into 1″ small pieces
  • In a pan, heat the oil / butter 
  • Chop the onions and add it to the pan
  • Once it turns translucent add spring onions, lemongrass and ginger
  • Cook for 4-5 minutes
  • Add asparagus, salt and pepper and cook for 5 minutes over medium heat stirring frequently
  • Add coconut milk and 2 cups of vegetable stock and cook till the asparagus is tender, about 10 minutes
  • Turn off the gas and let it cool for some time
  • Transfer the contents of the pan to a blender and blend until smooth
  • If the soup is too thick, add 1/2 cup of vegetable stock and cook in the pan for 5 minutes on medium. Else warm the soup for 5 mins in the pan
  • Turn off the gas and add lemon juice and garnish with fresh coriander
  • Enjoy with some bread

NOTES

  1. You can either use fresh or dried lemongrass. If you use dried lemongrass, remove it from the soup before blending it. If using fresh lemongrass, finely chop and add it along with ginger.

DSC_1186

This is my post for the Mega Marathon under the theme, ‘Protein Rich Dishes’.
BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

Corn and Tomato Crostini with Cashew Cheese

DSC_1197

Ever since I started baking and reading about baking bread, I have fantasised about baking with bread flour. But t is not available in India and so that idea continued to stay in my fantasies. Though many people say that it doesn’t make much of a difference, I wanted to try it out once. Whenever any friend or relative would travel from the West and ask me what I want, my answer was invariably bread flour and rye flour. The response was mostly eye rolling, sighing and shaking heads in disappointment. Due to many reasons, I couldn’t be successful in this endeavour till one day the husband had to make a 2 day trip to Amsterdam. 

He was not pleased because it took him more time to travel than he would spend there. But I was not going to give up on this chance. I pleaded, coerced and bullied (mostly bullied) him to promise me to get bread flour.  He finally did when he figured he couldn’t get away this time. When he returned I grabbed the suitcase from him and almost tore it open. His exasperation coupled with jet lag was a sight to behold. He also got me some amazing waffle strudel which was one of the most delicious things I tasted. So extra brownie points for that!
DSC_1162

Finally I decided to bake a Boule with it for the Bread Bakers International Breads theme. You have to see the bread flour expanding to fill the bowl. It is so airy and light and has such a beautiful crust and crumb. I am in love and waiting for the husband’s next trip to Europe. Fingers crossed.

So I made some delicious and simple cashew cheese to go along with it. Then I figured I could make a crostini with corn and the cheese and translate that to a protein rich dish. Since I have used bread flour, that is also high in protein which is the icing on the cake. You can try this with any other bread like a baguette or even regular sliced bread. But a homemade bread does give an awesome flavour to it. This is a quick recipe for a breakfast or snack and can be made with whatever veggies no toppings you have on hand. I have used cashew cheese, the recipe for which will be posted next week. But you can use goat cheese or paneer or any other spread like hummus or baba ghanoush. It is all completely left to your imagination.

Protein – Corn and cashew cheese

Makes 6 slices

WHAT WE NEED

Bread slices                       6

Sweet corn, shelled          1/2 cup

Cherry tomatoes                10-12

Cashew cheese                    2-3 tbsp

Mixed herbs                         1 tsp

Fresh coriander                   2-3 stalks

Olive oil

Salt
WHAT TO DO

  • Preheat the oven to 175C
  • Brush the bread slices with olive oil and place them on a greased baking tray
  • Bake for 6-8 minutes. If you want it very crisp, bake for a minute or so longer
  • Cook the corn in a vessel with hot water for 6-8 minutes till it is well done
  • Drain the water from the corn
  • Cut the cherry tomatoes into halves
  • Mix the corn, cherry tomatoes, finely chopped coriander, mixed herbs and salt
  • Take out the bread slices from the oven
  • Spread some cashew cheese on the bread slices
  • Top it with the corn tomato mixture
  • Enjoy!

DSC_1202

This is my post for the Mega Marathon under the theme, ‘Protein Rich Dishes’.
BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

Peas Paneer Paratha

DSC_1222

Today we celebrated Janmashtami / Lord Krishna’s birthday. I know the rest of the country was done with this last month. But we have our own strange calendar which always schedules Janmashtami when no one else does. When we were kids, my brother and I were told that since God had too many places to visit on a single day, he gave us a after appointment in order to be able to spend more time with us rather than a hurried visit. We felt rather special hearing it. Today I found myself giving a similar explanation to my daughter when she wondered why we chose a different day for the festival. Is this how traditions are started?

DSC_1236

My dish for today is green peas paratha with paneer. My daughter loves paratha of any kind. In other words, if it is round and topped with ghee it can easily be named paratha and she would eat it. So as any mother would, I manage to stuff all kinds of vegetables in the parathas and she gobbles it up. Peas is not one of her favourites. So parathas are the perfect way for her to get all the protein from the peas. As for me, I seem to have a ‘P’ fixation of some sort. I love Peas, Paneer, Paratha, Pizza, Pasta, Panagam, Pongal, etc. Maybe I will eat all salads if they were renamed as Psalads like Psmith. 

This is the first time I measured out ingredients for the paratha to write this post else I always work on estimation. I have not added green chilies to parathas since it is for my 4 year old. But you can add some to the filling to raise the spice quotient.

Protein – Green peas and Paneer (Cottage Cheese)

Makes 6 medium parathas

WHAT WE NEED

For the dough

Whole wheat flour                     400 gms

Oil                                                   2 tsp

Salt

Water


For the filling

Green peas (fresh or frozen)        1/2 cup

Paneer / Cottage cheese                 150 gms

Red chilly powder                           1/4 tsp

Garam masala                                  1/4 tsp

Fresh coriander                                Few sprigs

Salt

Water

Ghee / clarified butter


WHAT TO DO

  • In a large bowl, mix the flour, oil and salt
  • Add water to make a soft dough. Set aside for 20 minutes
  • Heat 2 cups of water in a vessel and add the green peas
  • Cook for 6-8 minutes till it is completely cooked
  • Drain the water and set aside the peas
  • Grate the paneer and transfer it to a bowl
  • Mash the peas nicely and transfer it to the same bowl. If you want you can pulse the peas in a mixer to form a coarse paste
  • Finely chop the fresh coriander and add it along with salt, chilly powder and garam masala to the bowl
  • Mix all the ingredients for the filling together
  • Heat a tava 
  • Divide the dough and the filling into 6 parts each
  • Roll out one portion of the dough with a rolling pin
  • Keep one portion of the filling inside and bring the ends of the rolled out doug together and close it
  • Roll it out again carefully to ensure that the dough does not tear and filling does not come out
  • Transfer it to the tava and cook on one side
  • After a minute, turn it over and let it cook on the other side 
  • Once both sides are cooked, take it off the tava and brush it with some ghee
  • Repeat the same process with the rest of the dough and filling
  • Serve warm with curds or pickle
  • Enjoy!

DSC_1244

This is my post for the Mega Marathon under the theme, ‘Protein Rich Dishes’.
BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

Boule for #BreadBakers

DSC_1133

It is after ages that I am participating in a Bread Bakers event again. This time the theme is ‘International Breads’. As bread lovers across the world know that the French are amazing Bakers and France is the home to so many different types of breads. My dish for today is the traditional rustic Boule. According to Wikipedia, “Boule, French for “ball”, is a traditional shape of French bread, resembling a squashed ball. It is a rustic loaf shape that can be made of any type of flour. The name of this bread is the reason a bread baker is referred to as a “boulanger” in French, and a bread bakery a “boulangerie.”

This is my first bread with bread flour. You don’t get bread flour in India and so I never got a chance to try baking with this. Finally, the husband traveled on work to Amsterdam and I convinced him that all I would need is some bread flour. While all purpose flour does make a lovely bread, I found the one with bread flour to be more airy and of better texture. You can try to make this with all purpose flour as well and the results would be quite nice.

Though it is a very simple recipe, it takes a lot of time. You let the dough rest for a total of 16 hours and so that needs a bit of planning. But I found that the flavours develop beautifully and it is totally worth the time. Like it is said, ‘Bread baking takes a lot of time. Thankfully not your time.’

DSC_1143

Makes one loaf

Recipe adapted from here

WHAT WE NEED

Bread flour                   325 gms plus for dusting

Salt                                 8 gms

Instant yeast                3 1/2 gms (1 tsp)

Warm water                 266 gms

 

WHAT TO DO

  • In a large bowl, mix the yeast, salt and bread flour
  • Slowly add the water and bring it all together
  • Mix all the ingredients till the dough becomes a little elastic, about 2-3 minutes
  • Transfer the dough to a lightly floured surface and knead for 1-2 minutes
  • Shape it as a ball and place it in a floured bowl
  • Cover it with cling wrap and set it aside for 4 hours at room temperature
  • Punch down the dough and transfer it to a floured surface
  • Shape it into a ball dusting it as required
  • Transfer it to a floured bowl and cover with cling wrap
  • Refrigerate the dough for 12 hours
  • Preheat the oven to 250C
  • Take out the dough and shape it into a ball dusting it as needed
  • Place it on a lightly greased baking tray
  • Slash the dough on top three times or score it with any design of your choice
  • Bake for 25-30 minutes or till golden brown
  • Slice it after it is cooled completely
  • Enjoy with butter and jam or as a crostini!

DSC_1162

Check out other International Breads from the Bread Bakers –

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

BreadBakers

 

Mushroom Egg Rice

DSC_1245

My second recipe with vegetable sources of protein is this simple mushroom and egg rice. Mushroom is one of the veggies to be high on protein. But like I mentioned yesterday, most of my recipes for this week has an additional protein source to truly qualify as a ‘protein rich’ dish.

This dish is one of my go-to mixed rice variations. Usually I toss in whatever vegetables I have on hand and name the dish later. I usually make it when I have just shopped for the week’s vegetables and so I would be able to spare a little of everything or the day before vegetable shopping when I have bits and pieces of everything. The mushroom and egg can be replaced with any vegetable of your choice. Carrots, peas, corn, mint, baby corn are all good options.

DSC_1251

Protein – Mushroom and Egg

Serves 2-3

WHAT WE NEED

Basmati Rice                               1 cup

Button mushrooms                   150 gms

Eggs                                              3

Oil                                                 2-3 tsp

Cloves                                           3

Cinnamon                                   1″

Cardamom                                  3

Star anise                                    1

Garlic cloves                               3

Red chilly powder                     1/2 tsp

Garam masala                            1 tsp

Salt

Water

 

WHAT TO DO

  • Wash and soak the basmati rice in water for half hour
  • Drain and cook it in a pan with 4 cups of water
  • Once the rice has been cooked, drain the water and pass the rice through running water to stop cooking. Set it aside
  • Chop the mushrooms and set aside
  • In a pan, heat the oil
  • Add cloves, cinnamon, cardamom and star anise
  • After a minute, finely chop and add the garlic cloves
  • Once the garlic starts turning brown, add the red chilly powder and chopped mushrooms
  • Cover and cook for 3-4 minutes on low
  • Beat the eggs in a bowl and pour it in the pan
  • After a minute, stir the eggs to scramble it and let it cook for 2-3 minutes
  • Ensure any water from the mushroom has been fully absorbed before adding the rice
  • Add the rice, garam masala and salt and mix well
  • Cover and cook for 2-3 minutes
  • Enjoy with raita or chips of your choice!

DSC_1257

This is my post for the Mega Marathon under the theme, ‘Protein Rich Dishes’.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

Amaranth flour Pizza topped with Broccoli

DSC_1360

We start the second full week of our mega marathon in which we showcase protein rich dishes. Last week, I posted about lentils and beans. This week I will post about protein rich vegetables. The most popular ones are broccoli, peas and asparagus. Though some vegetables are seen to be higher in protein than others, the protein is it much with vegetables. So I have tried to include other protein rich ingredients in these dishes to make them truly protein rich.

In this dish, I have replaced half of the all purpose flour with amaranth flour which is not only protein rich but also gluten free. Since this is my first time baking with amaranth flour, I did not want to risk by replacing the all purpose flour entirely. But with these amazing results, I am confident of baking with 80% amaranth flour next time and the balance with wheat or all purpose flour. If you want a gluten free pizza, you can use this recipe and take 80% of total flour as amaranth and for the balance use tapioca flour. If tapioca flour is not easily available for you, simply buy tapioca pearls (sabudana) and run it through a mixer and pass it through a sieve. Tapioca flour is ready for you.

DSC_1398

For this recipe, I took my usual pizza base recipe and modified it. I was initially skeptical about topping a pizza with broccoli but then I saw many recipes online that steam the broccoli and use white sauce with broccoli rather than the usual red pizza sauce. So I decided to follow suit and even my pizza hating family loved it. Since I wanted to get my daughter to eat it, I made the base thinner and got two medium sized pizzas even after halving the recipe. So set your doubles aside and try this easy and protein rich pizza. I have two recipes for the white sauce which I use for pastas. One is using the traditional method and stirring it in a pan while the other is a microwave quick fix. You can use either recipe to make the white sauce.

Recipe adapted from here

Protein – Broccoli and Amaranth flour

Makes 2  7″ pizzas

WHAT WE NEED

For the base

All purpose flour          1 cup

Amaranth flour             3/4 cup

Instant yeast                   1 1/2 tsp 

Sugar                                1/2 tsp

Warm water                    1/2 cup + 2 tbsp

Salt                                     3/4 tsp

Oil                                       2 tbsp

For the topping & sauce

White sauce                      3/4 cup

Broccoli                              1 cup

Chilly flakes (optional)   

Salt

Mixed herbs (optional)                

WHAT TO DO

  • Mix all the ingredients for the base together till there is no dry flour left 
  • Knead the dough on a lightly floured surface for 5-6 minutes
  • Transfer the dough to a greased bowl 
  • Cover and set it aside till it increases in volume
  • The dough will take around 1 and half hours to expand about 60-70%. Since we have amaranth flour in it, it won’t double easily. But I found this level of expansion satisfactory for making the pizza
  • Steam the broccoli in hot water for 5-6 minutes 
  • Drain the water and mix it with salt and chilly flakes, if using 
  • Preheat the oven to 200C
  • Divide the dough into 2 or more parts as per your requirement
  • Roll each piece of dough into a circular shape to a thickness of your preference
  • Transfer it to a greased baking tray
  • Spread the white sauce on it leaving an inch at the edges
  • Place the broccoli florets on the sauce and sprinkle some mixed herbs, if using
  • Bake for 18-20 minutes or till the ends start browning
  • Take it out of the oven, divide it into 6 or 8 slices
  • Enjoy!

NOTES

  1. If you are using active dry yeast instead of instant yeast, then you need to mix the yeast, warm water and sugar and set it aside for 5 minutes or till it starts bubbling and turns frothy. Add the oil and salt next and finally the flours and mix well
  2. You can include other vegetables like mushroom and corn along with broccoli 
  3. You can also top it with cheese if you like. I thought this was flavourful as it is and did not need the cheese. If you are topping it with cheese then broil the pizza for a couple of minutes before removing it from the oven for it melt and turn light brown

DSC_1358

This is my post for the Mega Marathon for the theme, ‘Protein Rich Dishes’.

BMLogo
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80