How to Make Bruschetta

Bruschetta is a fresh, simple and delicious Italian appetizer that can be prepared in minutes and enjoyed any time of the year. 

In its simplest Italian form, bruschetta requires that bread be toasted over real coals, then rubbed down with slices of raw garlic, drizzled with olive oil and finished with a little bit of sea salt and fresh pepper. 

Variations evolved to further incorporate things like chopped tomatoes, beans and fresh herbs.  This Instructable recreates the standard Italian tomato bruschetta that you'd often be served in an Italian restaurant at the start of a meal, quickly and easily in your own kitchen. 

If you've got 15 minutes and are looking for a delicious appetizer to start off your favorite Italian meal, then this bruschetta recipe Instructable is the answer for you.

                           

Step 1: Ingredients

Bruschetta is made up of very simple flavors, and is therefore best if you make it with highest quality and freshest ingredients you can find.

• 2 lbs. fresh tomatoes (roma, heirloom, beefsteak...whatever is in season is best)
• 1/2 fresh onion
• 4 cloves fresh garlic
• 1 bunch fresh basil
• 4 tablespoons extra virgin olive oil
• sea salt and fresh ground pepper
• Italian bread or baguette

Step 2: Dice the tomatoes

Using a sharp knife, dice the tomatoes as small as you can.  I try to aim for 1/4" cubes and try to mush or break the tomatoes as little as possible.

Step 3: Chop the onion

Next, finely chop the onion and throw it into the bowl.

**If you're opposed to using raw onions, you can also lightly saute the chopped onion in a frying pan with a little bit of olive oil, garlic, salt and pepper.  It adds a sweeter deeper flavor to the bruschetta, and is an excellent variation to this recipe.**

Step 4: Chop the garlic

Next, chop the fresh garlic and add it onto the growing pile of deliciousness.

Step 5: Add in fresh basil

Add in some fresh basil to taste.  I'm using 3-4 large leaves here, but there's no "right" amount.

The cutting method that I'm using to chop the basil is called a chiffonade.  Check out the How to make easy and simple mutton biryani complete explanation of that method.

Step 6: Olive oil, salt and pepper

Add in the extra virgin olive oil, sea salt, and fresh ground pepper and mix the ingredients thoroughly.  

If you've got the time, let the mixture setup for 30 minutes in the refrigerator, if you don't it's also delicious when eaten immediately.

Step 7: Toast the bread

Cut 1/4" thick slices of fresh Italian bread or baguette and toast them.

A proper bruschetta would use real hot coals to toast the bread, but it's perfectly understandable if don't have access to a slow burning fire moments before serving dinner.  Toast the bread in a toaster, or under the broiler if you've got a big batch.

Once the bread is good and toasted, remove it from the oven and use a pastry brush to paint each slice of bread with olive oil.  Then, using half a hunk of raw garlic, rub one side of the crusty slices down to impart some delicious garlic flavor directly onto the bread.

Step 8: Serve

Finally, pile as much of the bruschetta as possible onto the freshly toasted bread, serve, and enjoy!

snacks

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How to make Pizza on Tawa

We often make pizza in oven, but if we don’t have oven or there is no electricity then it can be made on tawa with utter ease. Pizza prepared on tawa is as delicious as prepared in oven.

Ingredients for Tawa Pizza Recipe

For making dough

• Maida (all purpose flour) - 2 cup
• Olive oil - 2 tbsp
• Salt - ½ tsp
• Sugar - 1 tsp
• Instant yeast - 1 tsp

For pizza topping

• Capsicum - 1
• Baby corn - 3
• Pizza sauce - ½ cup
• Mozzarella cheese - ½ cup
• Italian mix herbs - ½ tsp

How to make Pizza on Tawa

Strain maida in any utensil; add dry instant yeast, olive oil, salt and sugar. Mix all ingredients well with help of lukewarm water knead the flour. Knead the dough for 5-7 minutes until it becomes soft. Grease a bowl and place dough in it for 2 hours so that it gets fermented well. Dough for making pizza is ready.

Prepare topping for the pizza:

Cut capsicum, remove all its seeds and slice it thinly. Cut baby corn in small round pieces. Cook vegetables for 2 minutes.

Take half amount of pizza and make a round ball. With help of dry maida make a ½ cm thick chapatti with a diameter of 10-12 inch.

Preheat a pan or tawa. If you are not using non stick pan, then grease it with little oil and place pizza inside it. Cover it and cook for 2 minutes or until the lower side gets little brown.

Flip it up side down and reduce the flame to minimum. Garnish pizza with topping. Firstly layer pizza sauce and then place capsicum and baby corn on the pizza. Sprinkle mozzarella cheese as well.

Cover pizza and cook for 5-6 minutes on medium flame until the cheese gets melted and the lower side gets little brown.  Keep checking after every 2 minutes.

Very delicious pizza is made. Sprinkle some herbs on top of the pizza. Serve pinning hot pizza and enjoy eating it.

Suggestion:

• Choose pizza topping as per your taste and desire like corn, olives, paneer, tofu or onion. Any cooking oil can be used for mixing in dough.
• If you are using dry yeast instead of instant yeast, then mix it in sugar and lukewarm milk so that it becomes active.

How to make pizza on tawa video in Hindi 

italian

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Simple Mutton biryani recipe

Most restaurants serve mutton biryani that is not dum cooked. They usually cook rice and meat together or sometimes the gravy is kept separate and biryani rice separate. They just mix and layer the gravy and biryani rice as and when they get orders. This is an exact replica of what we get in most South Indian good restaurants. Mutton is cooked to soft first and then rice is cooked with the meat.

Ingredients

2 cup of aged basmathi rice (soaked for 20 mins)
3 cups water
¾ cup onions sliced thinly
2 to 4 green chilies
½ cup of tomatoes (optional)
1 tsp. garam masala powder
¼ cup of mint leaves / pudina
¼ cup of coriander leaves
3 tbsp. Oil (do not reduce)

Dry spices (for seasoning)
1 large or 2 small bay leaves
½ small nutmeg
2 strands of mace
¾ tsp shahi jeera / black cumin
6 green cardamoms
1 black cardamom
1 star anise
Few pepper corn
3 inch cinnamon stick
6 to 8 cloves

Marination
½ kg of tender lamb mutton (cut to a size of your choice)
¾ tsp red chili powder
1 to 1 ½ tsp garam masala powder or biryani masala as needed
1 ½ tbsp. ginger garlic paste
¼ tsp turmeric powder
1 cup fresh yogurt (do not use a sour one, can make your rice very sour as we are using tomatoes too)
1 tbsp.oil (oil helps to make the mutton soft)
Salt little

How to make mutton biryani recipe with step by step photos

1. Wash rice and soak for 20 minutes. Drain it completely to a colander and set aside.
2. Wash mutton and drain water thoroughly. Marinate with marination ingredients and set aside for at least an hour. Overnight is best.
3. Heat a pressure cooker or a heavy bottom pot with oil, add the dry spices, sauté till they begin to sizzle.
4. Add onions, green chilies and fry till they turn brown.
5. Skip this step if you do not like tomatoes. Add tomatoes, sprinkle salt just enough for the tomatoes to cook easily. Cook till the tomatoes turn fully mushy and the raw smell goes off.
6. Add half of the coriander and mint leaves, sauté for a min.
7. Add the marinated mutton pieces, mix well and saute for 2 to 3 minutes. Cook covered on a low flame till the mutton turns soft and tender or cook for 3 whistles in a pressure cooker. Switch off the stove. If cooking in the pan without pressure cooker, stir occasionally to prevent burning. When the pressure goes off, remove the lid. You will be left with a thick gravy. How thick depends on your mutton. If you are left with lot of watery gravy, then evaporate it by cooking for some time.
8. Add mint, coriander leaves and garam masala. Saute till the good smell of mint and masala comes out. Pour water, bring to a boil. add rice. Adjust salt and cook on a medium flame till almost all the water is evaporated.
9. Cover and cook till the rice is fully done. If the rice is under cooked and there is not enough moisture, you can sprinkle some water. Alternately you can close the lid of the pressure pan / cooker and cook on a very low flame for just 5 mins. The flame must barely touch the surface of the pan. Do not let the cooker whistle. Alternately you can move the pan on to a old hot tawa. Set the flame to medium and let it cook that way for 10 mins. This way the biryani is not burnt at the bottom.

non veg

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