Pizza
About Pizza
Pizza is a flat bread made in a furnace, mainly served with tomato sauce, cheese and various other Topping. It originated in ltaly and is now popular all over work.
Nutrition information
| per quantity | 100 g |
| Calorie (kcal) | 266 |
| total fat | 10g |
| saturated fat | 4.5g |
| trans fat | 0.2g |
| Cholesterol | 17mg |
| sodium | 598mg |
| Potassium | 172mg |
| Total Carbohydrate | 33g |
| dietary fiber | 2.3g |
| sugar | 3.6g |
| Protein | 11g |
Material
| Sr.no | Material | Quantities | Rate | Cost per Pizza | |
| 1 | Meda | .150 gm | 35 | 1kg | 5.25 |
| 2 | salt | 1gm | 15 | 1kg | 0.15 |
| 3 | milk | 50ml | 48 | 1kg | 2.4 |
| 4 | yeast | 2.5gm | 500 | 1kg | 1.25 |
| 5 | sugar | 2.5gm | 36 | 1kg | 0.09 |
| 6 | butter | 10gm | 46 | 100gm | 4.6 |
| 7 | cheese | 50gm | 115 | 200gm | 28.75 |
| 8 | vegetable | Capsicum, tomato , green chili, cabbage , onion ,ginger | 5 rupees | 5 | |
| 9 | oil | 2ml | 150 | 1kg | 0.3 |
| 10 | Pizza sauce | 15gm | 15 | 90gm | 2.5 |
| Total cost of pizza – 50.29 |
Tools used in making pizza
Step1:- Take some water in a bowl.
Add sugar and dry yeast to the water
Keep it for 10 minutes
Step2:- Add yeast and sugar solution to the flour
Step3:- Add milk powder /milk
Make flour dough
Step4:- Keep this dough for 1 hour for formation
Step5:- Spread the dough by applying butter in the pizza pan
Step6:- Spread the dough like bread on the pizza pan
Step7:- Apply pizza sauce on pizza
Step8:- Add all the chopped vegetables on top
Step9:- After all, put cheese on the pizza
Step10:- Put in the oven at 200 degrees for 10 minutes
Step 11:- After 10 minutes take out the pizza from the oven and cut the pizza pieces with a pizza cutter.
To make pizza we went to the coast on a pizza
One Pizza’s Coast 50. 29
Moringa Chikki
Date- 16/10/2022
Moringa
Moringa leaves come from Moringa oleifera. Moringa has been used as a natural medicine for thousands of years. Moringa leaves contain 46 types of antioxidants and more than 92 nutrients which make it one of the most powerful super foods.
| Vitamin & Mineral Content Of Moringa (All values are per 100 grams of edible portions) | ||
| Fresh leaves | Drled Leaves | |
| vitamin | 6.78mg | 18.9mg |
| Niacin | 0.8mg | 8.2 mg |
| Riboflavin | 0.05mg | 20.5 mg |
| Thiamine | 0.06mg | 2.64 mg |
| Vitamin | 220mg | 17.3 mg |
| Calcium | 440mg | 2,003 mg |
| Carbohydrates | 12.5 g | 38.2 g |
| Protein | 6.70 g | 27.1 g |
| Calories | 92cal | 205 cal |
| Copper | 0.07 mg | 0.57 mg |
| Fat | 1.70 g | 2.3 g |
| Fiber | 0.90 g | 19.2 g |
| Iron | 0.85 mg | 28.2 mg |
| Magnesium | 42 mg | 368 mg |
| Phosphorus | 70 mg | 204 mg |
| Potasssium | 259 mg | 1,324 mg |
| Zinc | 0.16 mg | 3.29 mg |
Moringa leaves contain vitamin C as much as 7 oranges, vitamin A as much as 4 carrots, calcium as much as 4 glasses of milk, protein as much as 2 bananas.
Tools for making Moringa Chikki: –
Scales, spoon, gas, pan, rolling pin, brush, cutter, tray, plate etc.
Ingredients for Moringa Chikki
Moringa Powder, peanuts, Linseed, Sesame, Jaggery, Ghee,
Moringa Chikki Recipe:-
Step1:- I cleaned and weighed groundnut, linseed, sesame seeds and roasted them.
Step2:- I peanuts, sesame seeds, flaxseeds in a mixer.
Step3:- Cut the jaggery into small pieces and cook on a low flame till it becomes syrupy.
Apply Oil the on tray, cutter and rolling pin with the help brush.
Step4:- Mix moringa powder, linseed, sesame and peanut mixture together and put it in the sugar syrup made from jaggery. And later add oil / ghee. (Grind the linseed, sesame, peanut, moringa powder again in the mixer.)
Step5:- Place the mixture on a tray and roll it with a rolling pin and cut it with a cutter and pack it in an air tight box.
Step6:- Put a sticker on the packing box of Moringa Chikki and put the date of packing, price and weight of the Chikki (It is necessary to put this information on the packing box.
Moringa Chikki Casting ( 800 gm Chikki )
| S.r No. | Material | Rate(kg) | Weight | price |
| 1 | Moringa Powder | 800 | 20gm | 16 |
| 2 | peanuts | 120 | 200gm | 24 |
| 3 | Linseed | 100 | 80gm | 8 |
| 4 | Sesame | 180 | 120gm | 21.60 |
| 5 | Jaggery | 45 | 400gm | 18.40 |
| 6 | Oil/Ghee, | 420 | 25gm | 15.50 |
| 7 | Gas | 1070 | 180gm | 13.64 |
| 8 | packing, | 7 (1 box) | 10gm | 70.0 |
| labour charges | 20gm | 64.50 | ||
| Total | 251.64 |
Peanut Chikki
Date- 4/11/2022
Ingredients for making Peanut Chikki
Peanuts
Jaggery finely chopped
Ghee/oil
Method to make Peanut Chikki
Step1:- Roast peanuts in a pan on medium heat. To avoid burning and to roast well, keep stirring continuously with a spoon.
Keep the peanuts to cool down for 3-4 minutes. After cooling down, rub them with your hands, remove the peels and break them into two parts.
Step2:- Put jaggery in a pan on medium heat and keep stirring continuously with a spoon.
Step3:- When the jaggery dissolves, cook it on low flame stirring continuously with a spoon for 4-5 minutes.
Step4:- To check whether the jaggery is cooked or not, put a small drop of jaggery in a small bowl filled with water. If jaggery does not melt immediately in water, then it is cooked, otherwise cook it for some more time.
Step5:- Reduce the flame of the gas and add peanuts to the jaggery. Cook till the peanuts and jaggery get mixed well.
Step6:- Apply oil on the back surface of a big plate and rolling pin. Insert the mixture onto the smoothened surface.
(Instead of a plate, you can also apply oil on the counter top of the chicken for rolling the chikki.)
Step7:- Quickly spread the mixture using a rolling pin to a thickness of about 1/3 inch.
Immediately cut it into 2 inch square pieces with a knife.
After it cools down, break it into pieces.
Peanuts Chikki is ready
Cost of making 200 grams of chikki
| S.r No. | Material | Weight | Rate/kg | Price |
| 1 | Peanuts | 100gm | 90.00 | 9 |
| 2 | Jaggery | 100gm | 44 | 4.40 |
| 3 | Ghee/oil | 5gm | 100 | 0.50 |
| 4 | Gas | 30gm | 600 | 1.20 |
| 5 | packing jar | 1 | 10(1jar) | 10.00 |
| 6 | Labour | 25% | 6.27 | |
| Total | 31.37 |
patties
Today I learned how to make veg patties in the food lab.
Step 1:- Take 250 grams flour and make a dough using cold water.
Step 2:- After making the dough, lightly moisten the cotton cloth, cover the dough and keep it in the refrigerator for 15 minutes.
Step 3:- After 15 minutes, roll the dough and fold it after applying butter. Put it back in the refrigerator for 15 minutes. Do this three times. Makes a good layer in patties.
Step 4:- to make spice
boil the potatoes
Chop more vegetables like – onion, green chili, coriander
Take out dry spices like – red chili powder, turmeric powder, black pepper, clove, fennel, cumin, rye ETC.
Step 5:- Take oil in a pan. First add cumin and mustard seeds. Later keep adding all the spices one by one.
Lastly add boiled potatoes and mix well.
Step 5:- Roll out the dough and cut it into square pieces of the same size.
Put spices in all the pieces and fold them lightly.
Step 6:- Apply butter and keep in oven for 30 minutes.
Step 7:- After 30 minutes take out the patties from the oven.
Costing
| Sr. No. | Material | Quantities | Cost | Rate |
| 1 | Meda | 1kg | 36 | 36/1kg |
| 2 | Oil / Gee | 150gm | 19.5 | /1kg |
| 3 | salt | 5gm | 7 | 15/1kg |
| 4 | Oven charg | 1/2 unit | 5 | 10/ 1 unit |
| 7 | labor charges | 35% | 22.42 | |
| Total- 89.92 |
| Sr. No. | Material | Quantities | Cost | Rate |
| 1 | Potato | 1kg | 30 | 30/1kg |
| 2 | Cumin | 150gm | 0.60 | 300/1kg |
| 3 | Mustard | 2gm | 0.2 | 100/1kg |
| 4 | Red chill power | 5gm | 1.0 | 200/ 1 kg |
| 5 | Green chills | 5gm | 0.4 | 80/1kg |
| 6 | Turmeric | 1gm | 0.2 | 200/1kg |
| 7 | Garam Masala | 2gm | 0.6 | 300/1kg |
| 8 | Magi Masala | 2gm | 5.0 | 5/1p |
| 9 | Oil | 50gm | 6.5 | 130/1kg |
| 10 | Salt | 10gm | 0.15 | 15/1kg |
| 11 | Onion | 50gm | 0.50 | 10/kg |
| 12 | Coriander | – | 0.50 | 0.5 |
| 13 | Ges | 60gm | 2.23 | 1056 |
| 14 | labor charges | 35% | 16.75 | |
| Total- 64.63 |
Patties
Date- 30/12/2023
Pav
Martial
Yeast: All yeasts will work in this recipe. If you have Instant dry yeast, it can be added straight to dry ingredients and doesn’t require any sitting or proofing. Active dry yeast needs to be dissolved in a liquid before adding to a recipe.
Sugar: Sugar feeds the yeast and helps in activation.
Butter: Butter makes this roll rich. Make sure it’s room temperature or melted.
Salt: Skip if you are using salted butter
Flour/maida: You can use all-purpose flour or bread flour in this recipe. You can use whole wheat flour too. The roll would be a little bit dense and not as light and fluffy.
Step 1 – Activate the yeast
water and yeast Mix them well, close the lid and keep it aside for 10 minutes or until it gets activated. It should look frothy after 10 minutes.
Step 2 – Preparing the dough
In a standing mixer bowl, take all-purpose flour, salt, and milk powder. Mix them well. (photo 4 to 6)
Add frothy yeast mixture into the flour mixture and make a dough. It should be like a sticky paste.
Once it comes together add the butter and knead it further for 8 to 10 minutes. (Photo 8)
It will turn from sticky mass of the dough to a beautifully soft, and tacky dough.
Step 3 – First proofing
Transfer this dough in oil greased big bowl.
To proof the dough in instant pot –Proofing the bread dough in instant pot.
Grease the inner pot of instant pot with oil or butter. Transfer the dough. Place the pot into the instant pot.
Close the lid. Choose yogurt mode and set the timer to 60 minutes on normal.
For regular method –
Oil the bowl in which you kneaded the dough and then transfer the prepared dough into it. Cover it with a cling wrap or towel and allow it to proof for 1 hour and 30 minutes until it gets double in size in a warm place.
Step 4 – Shaping the dough
Punch the dough once. Sprinkle some(about 1 tbsp) flour on your working surface. Knead the dough for a minute. Don’t add too much flour otherwise, pav will not be soft.
Measure the dough in the kitchen scale (If you have) . eyeball and divide it into equal parts.
Make round shape balls by tucking the sides to the base and rounding it out using your fingers and thumb.
Take a baking pan and grease it with oil and flour.
Place all the balls into a baking pan with a little gap in between.
Cover the baking pan with a kitchen napkin or cling wrap and keep aside for 1 hour for second proofing.
After 1 hour, gently brush pav with butter.
Step – 5 Baking
Preheat oven 400 degrees F (200 degrees C).
Place the baking pan into the oven for 15 to 18 minutes. Keep an eye after 15 minutes.
Take them out immediately and brush the top part with butter.
Costing
| Sr. No. | Material | Quantities | Cost | Rate |
| 1 | Meda | 7.5kg | 262.5 | 35/1kg |
| 2 | Yeast | 200gm | 100 | 500/1kg |
| 3 | salt | 100gm | 1.5 | 15/1kg |
| 4 | Oven charg | 1 unit | 101 | 10/ 1 unit |
| 5 | Bread Improver | 20gm | 50 | 50 |
| 6 | Oil / Gee | 100ml | 131 | 130 |
| 7 | labor charges | 25% | 109.25 | 25 |
| Total- 755.25 |
Nankhatai
About Nankhatai
Date- 1/01/2023
Nankhatai is a popular tea time cookie that can easily be found in most Indian bakery shops, especially during Diwali. More commonly known as Indian shortbread cookies or biscuits, nankhatai is one of those classic, nostalgic family favorite recipes that everyone loves.
Made with all-purpose flour, sugar and ghee (clarified butter), these Indian shortbread cookies have a tender, crumbly texture. They can also be made with butter and spiced with cardamom or nutmeg for a little extra flavor.
Material
- purpose flour (500 grams)
- Ghee (400)
- Sugar (400)
- pineapple flavor (You can take according to your test)
Step1- First take 400 grams sugar in a grinder jar.
Then grind the sugar granules into a fine powder and set aside.
Step 2 – Now take the powdered sugar in a mixing bowl or pan. Add to 400 gm in gee sugar.
Step 3 – With an electric mixer, blender or by hand, start beating the sugar and butter for the nankhatai dough. You can also use a food processor to do this.
At this point, the mixture should become smooth, light, fluffy and creamy.
Step 4- Then add the sifted dry ingredients. Also add 2 tablespoon of fine rava (sooji or cream of wheat).
Gently bring together the whole mixture to a dough.
Roll into Cookie Portions
After that, pinch medium to large sized balls from the nankhatai dough. Lightly roll them in your palms and slightly flatten them. And for this we can use any type of shape.
Place them in a baking tray. Keep some space between them as they expand and flatten while baking.
Step 5- Finally, bake the nankhatai in a pre heated oven at 180 degrees Celsius/356 degrees Fahrenheit for 20 to 25 minutes, or until light golden or golden. Note: Oven temperatures vary, so it may take less or more time. Make sure you keep an eye on your nankhatai while they’re baking
step6- Keep on the baking tray for two to three minutes. Then remove the nankhatai biscuits with oven gloves on your hands and place them on wire racks to cool.
Step7- When cooled, store the nankhatai in an air tight container. These keep well for a couple of weeks in a cool dry place at room temperature.
Cost
| No. | Material | Quantities | Rate | Cost per Pizza | |
| 1 | Meda | 250gm | 35 | 1kg | 8.75 |
| 2 | Oil/ gee | 200gm | 46 | 1kg | 9.2 |
| 3 | Sugar | 200gm | 130 | 1kg | 26 |
| 4 | Oven charg | 1 unit | 10 | 1unit | 5 |
| 5 | labor charges | 25% | 25 | 14.73 | |
| Total- 73.68 |
conclusion
During the food lab class, I learned to make Patties, Pizza, Pav, Moringa Chikki, Mufli Ki Chikki, and Nankhatai.
