Pizzas are yummy. Italians might have just invented the best take-away dinner/snack/lunch/breakfast ever. In my post-grad, every Thursday was Pizza Night for my roomie and I, chiefly because the mess food sucked most on that day. Then we discovered the onslaught of exams and late night studies and pizza ordering became the rule of the room. Thankfully, I passed that phase but Pizza still beckons on Fridays specially when I have hit the gym every single day for the past 5 days and the weekend is round the corner….so enjoy. But that yummy pizza just screws up every effort for the past 5 days and is not really healthy to say the least. Here is a home-made pizza recipe that I am sure you will love and that will watch your tyres round your tummy while you watch it go down your throat at break-neck speed.


2 Pizza Base (available at any bakery)

2 tblsp butter or ghee

½ cup tomato ketchup

1  cup processed cheese, grated

1 large onion

1 large tomato

1 capsicum

Salt and pepper to taste

Spread butter on pizza base. Then spread tomato ketchup on it. Chop tomato, onion and capsicum finely.  Sprinkle cheese on the pizza base. On top of that, sprinkle onion, tomato and capsicum. Add salt and pepper to taste. Bake in microwave oven till the cheese starts to bubble and the base turns golden brown. Cut into slices and serve.


Tip: The pizza can be toated in a closed grill also. The toppings can be varied according to personal choice.


Stuffed Capsicum

I hate the smell of capsicum. It smells yucky and it tastes yucky. But when cooked, it tastes like one of the best things in the world. Generally people chop capsicum and prepare it with potatoes. However, if you want to serve a special dish and are not unwilling to put in a little extra hard work, stuffed capsicum is your best ally.

Preparation Time – 40 mins
Servings – 4 people

4 small-to-medium sized capsicums
5-6 potatoes
1 tblsp cumin seeds
A pinch of hing
Salt to taste
Red chilli powder to taste
1 tblsp Mango powder
1 tblsp Haldi
2 tblsp Dhaniya Powder
4 Cashewnuts
8 Raisins

Cut off the head of each capsicum and scoop out the insides. Wash the capsicums and steam for 5 minutes so that they blanche a little. Cooking time will significantly decrease.
Boil the potatoes and peel off the jackets. Mash them and mix in salt, red chilli powder, mango powder, handi and dhaniya powder. Heat 2 tblsp oil in a pan and add cumin seeds and hing. When the cumin seeds start to splutter, add potato mash and cook it properly.
Half – Fill each capsicum with potato mash. Place one cashewnut and two raisins in the middle and stuff the rest of the capsicum with potato mash. Heat 2 tblsp of oil in a pot and place the capsicums in it. Cover the pot and let the capsicums cook. Keep turning them so that they do not get burnt. If a side turns black, do not worry. Just scrape it off before serving.

Tip: Large capsicums can also be used. Prepare the usual way till stuffing the mash but when cooking the stuffed capsicums, cut them in half right down the middle before putting them in the pot.