Chinese Street-Style Scallion Pancake Pizza

 Crispy, flaky layers with scallions and bold flavours. This pan-cooked pizza is street food comfort at its best.

 

 

Ingredients

• All-purpose flour – 1½ cups
• Warm water – ¾ cup
• Salt – 1 tsp
• Spring onions – ½ cup, chopped
• Oil – 2 tbsp

Optional topping:

• Cheese – ½ cup
• Chili oil – drizzle

Method

1. Knead flour, water, and salt into soft dough. Rest 20 minutes.
2. Roll thin, brush oil, sprinkle onions, roll, and coil.
3. Flatten and cook in a pan until golden and crisp on both sides.
4. Add cheese if using, cover briefly to melt.

Tip: Patience while cooking creates flaky layers. Medium heat works best.

 

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Cheesy garlic bread

 Ingredients and directions

about 10-15 garlic cloves fry well till brown in oil

transfer to a mixer jar, add butter, chili flakes, oregano  blend to a fine paste

take burger buns or bread slice, spread generously the garlic butter, spread mozzarella cheese on top, keep in air fryer  or oven till cheese melts completely. You may add some chili oil or any sauce of your choice, some finely chopped fresh coriander leaves. Cut into pieces and serve hot. Enjoy good home-made cheesy garlic bread !

 

 

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https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Sesame Cucumber Salad

Salads are essentially the best thing to serve during the hot summer months. They are refreshing and healthy at the same time. And almost no salad is as fresh as the sesame cucumber salad. It’s the best cooling side dish to grilled chicken, short rib, or fish, an excellent topping for a rice bowl, but the bold flavor of the sauce makes it great on its own, too!

If you are confused about which type of cucumbers to use, it is strongly recommended to opt for Persian cucumbers. They are seedless, available in almost any supermarket, and their compactness helps them hold more flavor than bigger, more water-logged ones. If you can’t find Persian Cucumbers, this recipe works great with Kirby cucumbers, too. 

 

This summer salad is super easy to make, so don’t hesitate to save it for your next outdoor dinner or weekend lunch!

 

Ingredients

1 lb (4 cups) Persian cucumbers 

 

2 tbsp sesame oil 

 

1 tbsp sesame seeds 

 

1 tbsp soy sauce, preferably low-sodium 

 

½ tbsp lemon juice 

 

1 tsp fresh ginger, peeled and grated 

 

Honey to taste 

 

Salt to taste 

 

⅓ cup cilantro, roughly chopped 

 

Chili oil, for serving

Instructions

1. Halve each cucumber lengthwise, bash it slightly with the side of your knife (like you would smash a garlic clove to remove the skins) then cut each half into 4 or 5 chunks. The smashing helps the cucumber to trap extra dressing and flavors. 

 

2. Transfer the cut cucumbers into a bowl and toss with 2 tsp of salt, and let it sit for 10 minutes. Make sure you don’t leave the cubes for too long, or they’ll become far too salty! 

 

3. Meanwhile, in a large bowl whisk together sesame oil, sesame seeds. Soy sauce, lemon juice, ginger, and honey.

 

4. Transfer the cucumber into a strainer and rinse. Try to shake off as much water as possible, to get rid of any excess fluid. 

 

5. Add the cucumbers into the dressing bowl and toss to combine them, then toss with cilantro. Serve drizzled with chili seed oil, if desired.

 

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Spinach Soup

Ingredients

oil  2 tbsp

onion chopped  1 cup

potato 1 large, peeled, thinly sliced

garlic cloves 4 peeled ( optional)

vegetable stock  2 cups or water

spring onion 2 chopped

spinach  500 gm- blanched, drained and chopped will come to about 1 cup

fresh basil divided  1/2 cup

coriander leaves chopped 1/2 cup

chilli oil - heat 2 tsp oil in a small skillet over low flame. remove stir in 1 tsp of red chili pdr., reserve after it cools

Method

heat 2 tbsp oil in a pressure cooker over medium heat. add onion, sauté until tender but not browned.

add potato and garlic, sauté for 5 minutes

add stock and green onion, bring to a boil, close pressure cooker, cook till pressure build s up, turn off the heat, once pressure goes, open, add spinach, basil and coriander

simmer soup for 1 minute, puree in blender, return to heat.

you may thin with stock or milk if necessary

sesaon with salt and pepper

sprinkle with remaining coriander and basil leaves

ladle soup into bowls, drizzle with chili oil just before serving.

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