| 1. |
Put
the potato in a polythene bag and Micro high for 2 ½
minutes. |
| 2. |
Mash
the cooked potato to a smooth paste. Keep aside to cool. |
| 3. |
Rub
butter into the flour till it resembles breadcrumbs. |
| 4. |
Add
mashed potato, baking powder and salt. |
| 5. |
Knead
to a dough using a few tbsp cold water. |
| 6. |
To
prepare the sauce, mix all the ingredients. |
| 7. |
Roll
out pizza dough and spread out in the dish. |
| 8. |
Spread
the sauce on the base, leaving ¼" space all around.
|
| 9. |
Micro
high uncovered for 6 minutes. |
| 10. |
Mix
a little salt to the onion and capsicum. Sprinkle this mixture
on the pizza. |
| 11. |
Grate
cheese over it. Micro high uncovered for 1 minute. |
| 1. |
In
a dish add oil. Micro high uncovered for 2 minutes. |
| 2. |
Add
chillies. Micro high uncovered for 1 minute. |
| 3. |
Add
semolina. Mix well. Micro high uncovered for 1 minute. |
| 4. |
Add
coriander leaves and salt. Mix well and allow to cool. |
| 5. |
Add
coconut, curd, water and soda-bicarb. Keep aside for 10 minutes. |
| 6. |
Grease
the glass bowls. Pour 2-3 tbsp mixture into each bowl. |
| 7. |
Arrange
in a ring in the microwave. Micro high uncovered for 4 minutes. |
| 8. |
Let
stand for 5 minutes. Serve hot with coconut chutney. |
Base
Sauce