Quoting Shawn Highfield to Jim Weller <=-

A young great niece brought home made Red Lobster style cheese
biscuits which were quite nice, and others brought salads, soft
drinks (a couple of the guests don't drink so I didn't either),
chips and store bought desserts.

Sounds like a nice family dinner for sure!

It would have been nicer with beer or wine!

I just read about Brampton pizza at CBC online today:

--MM

Brampton Pizza

standard pizza
additional toppings:
ginger
green chilies
garlic,
coriander

Brampton is a very diverse city in the GTA. South Asians account for
44.3% of the population. Other groups include European (26%), Black
(13.9%), Filipino (3.4%), Latin American (2.4%), East Asian (1.7%),
and Southeast Asian (1.4%). Pizzerias there have been making
"Indian-style" pizza for some time but they are becoming a bigger
thing elsewhere in Canada. What once felt like a secret menu item is
quickly becoming available in more cities.

As well as using ginger, green chilies, garlic and cilantro as
toppings they offer murgh makhani (butter chicken) and tandoori
vegetable pizzas as well as curry mixed into the raw dough.

From an article by John Rieti and Nav Nanwa - CBC News

---

Is that a thing in Oshawa yet?

We have two restaurants owned and run by an Egyptian guy: He started
off with Main Street Donair & Falafel which sells shawarma platters
and gyro (donair) wraps and then opened up Main Street Pizza which
also serves Indian dishes, so yeah he does Donair, Kebab, Butter
Chicken and Tandoori pizzas.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Indian Pizza
Categories: Pizza, Indian, Lamb, Curry, Cheese
Yield: 4 Servings

Naan bread
2 ts Curry powder
1/2 ts Turmeric
1 ts Hot Madras curry powder
1/2 ts Red Curry powder
1 tb Butter
1 tb EVOO
1 lg Yellow onion, sliced thin
2 Ripe tomatoes sliced thin
1 Red or orange pepper, sliced
Into strips
3/4 lb Ground lamb
3 tb Fresh mint, chopped
Chevre spreadable goat
Cheese
1/2 c Crumbled Feta

Preheat oven to 400 degrees. Mix spices and toast over medium heat
in

JIM WELLER wrote to SHAWN HIGHFIELD <=-

Sounds like a nice family dinner for sure!

It would have been nicer with beer or wine!

Laugh everything is better with beer or wine!

Is that a thing in Oshawa yet?

Not yet, but city south pizza has a location in Scarborough now so it
won't be long before there is one in Whitby.

We have two restaurants owned and run by an Egyptian guy: He started
off with Main Street Donair & Falafel which sells shawarma platters
and gyro (donair) wraps and then opened up Main Street Pizza which
also serves Indian dishes, so yeah he does Donair, Kebab, Butter
Chicken and Tandoori pizzas.

Very nice! We have lots of Indian restaurants but I'm not sure if any
of them do any type of pizza.

Shawn

... Suicidal twin kills sister by mistake!

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Quoting Shawn Highfield to Jim Weller <=-

two restaurants owned and run by an Egyptian guy ...
Main Street Donair & Falafel ... Main Street Pizza which
also serves Indian dishes, so yeah he does Donair, Kebab, Butter
Chicken and Tandoori pizzas.

Very nice! We have lots of Indian restaurants but I'm not sure if
any of them do any type of pizza.

What I was reading about was South Asian guys buying pizzerias and
developing new topping combinations as well as offering the standard Ital-American versions.

Or Ital-Canadian in this case. Speaking of which we are guilty of
making pineapple a pizza topping ... "Sam Panopoulos, a Greek-born
Canadian, created the first Hawaiian pizza at the Satellite
Restaurant in Chatham, Ontario, Canada in 1962."

Loblaw's had Patak cooking sauces on special this week as a "two for"
so I picked up a jar each of Vindaloo Sauce and Butter Chicken
sauce. So guess who's going to make "Indian style" pizza right at
home in the near future?

Speaking of things Indian, I came a cross this a few weeks ago and
got around to formatting it last weekend:

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Madras Spice Blend
Categories: Indian, Spice, Mix
Servings: 1/4 cup

1 TB cumin seeds
1 TB coriander seeds
1/2 ts fennel seeds
1/2 ts fenugreek seeds
1/2 ts black peppercorns
1/2 ts yellow mustard seeds
1 TB ground turmeric
1/4 ts garlic powder
1/8 ts cayenne pepper

In a small skillet, combine cumin, coriander, fennel, fenugreek,
peppercorns, and mustard seeds. Over medium heat, stir and swirl the
spices until fragrant, about 30 seconds. Transfer whole spices to a
spice grinder and grind to a fine powder. Empty into a small bowl
and combine with turmeric, garlic powder, and cayenne pepper.

Arlyn Osborne

From: Serious Eats

MMMMM-------------------------------------------------

Cheers

Jim


... New-agers want to be Indians, dot or feather, it don't matter.

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JIM WELLER wrote to SHAWN HIGHFIELD <=-

Loblaw's had Patak cooking sauces on special this week as a "two for"
so I picked up a jar each of Vindaloo Sauce and Butter Chicken
sauce. So guess who's going to make "Indian style" pizza right at
home in the near future?

That's probably how I will end up trying it. Andrea likes some of those
sauce (some are gluten free) and she loves my home made pizza, so when
I mentioed this she was interested.

Shawn

... Why should I stop just because I've had more than enough?

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Quoting Shawn Highfield to Jim Weller <=-

Patak ... Vindaloo and Butter Chicken sauce ... "Indian style"
pizza

Andrea likes some of those sauce (some are gluten free) and she

loves my home made pizza, so when I mentioed this she was
interested.

We've talked about it but haven't made one yet. I want to buy some
fresh green chilies and some cilantro first.

This week we are working our way through 2 kg boxes of avocados and
mangos as they were just $12 a box. We had to wait a week for them
to ripen and now we have to have at least one each a day before they
spoil. We are really enjoying them but will probably not have them
again for a long, long time!

This morning's Saturday brunch was Millennial style avocado toast:
thick slices of homemade crusty white bread, toasted, either butter
or a thick salad dressing for a spread, lots of mashed avocado,
some diced onion, either thinly sliced tomatoes or Habitant red
tomato chow chow, dried crushed basil, crushed red pepper, topped
with sliced hard boiled eggs. Very tasty! Future ones will be even
better once I get those fresh chilies and a bunch of cilantro.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bengal Pizza (Laura Brody)
Categories: Lamb, Indian, Chilies, Curry, Pizza
Yield: 1 Servings

FOR THE DOUGH:
1 tb Yeast
1 c Toasted chick pea flour
2 c All-purpose flour; plus
-more as needed
1 1/2 ts Salt
1/2 ts Ginger
1/2 ts Turmeric
1/2 ts Cumin
1/2 ts Chili powder
1/3 c Garlic oil or substitute
1/3 c Olive oil +
1/2 ts Garlic powder
3/4 c Water; or more
TO FINISH THE PIZZA:
8 oz Ground lamb; browned and
-drained
4 tb Curry paste

Place all the ingredients in the machine, program for manual or
dough and press start. After 3 minutes of kneading if there is still
a film of dough on the bottom of the pan, add 1 to 2 tablespoons of
flour until a discrete ball forms. At the end of the final knead,
place the dough in a large plastic bag or in an oiled bowl and cover
with plastic wrap. Refrigerate for at least 2 hours or as long as 12
hours.

Prepare the lamb. Select a 16 inch perforated pizza pan or large
heavy duty baking sheet. Preheat the oven to 475 F. with the rack
in the center position. Place the dough on a cold unfloured work
surface and use a heavy rolling pin to roll it to one large 16 inch
circle. The dough should be as thin as possible - no more than 1/8
inch thick. Immediately roll the dough back around the rolling pin
and unroll it onto the pan. Spread a thin layer of curry paste onto
the dough and top it with the lamb if desired. Place the pizza in
the oven and bake 16-18 minutes until the crust is very brown and
crisp. Serve immediately.

Recipe By: Pizza, Focaccia, Flat and Filled Breads from your Bread
Machine

Notes:

Serve this with cucumber yogurt or mulligatawny soup.

Watch the pizza the last few minutes of cooking time; this burns
quickly.

Misc sliced vegetables work well on this.

Toast the bean flour in a small pan over medium high heat until
lightly browned. Works well without toasting, but the toasting
brings out the bean flavor better.

Canola oil and garlic powder work well in absence of olive oil.

Curry paste can be made by lightly toasting curry powder and adding
a tablespoon or two of canola oil.

This is a good flatbread with just the curry paste on it. Great with
a really hot curry powder.

I made this once with beer instead of water. Flavor was good.

Posted by: Ken Vaughan

MMMMM


Cheers

Jim

... It bore very little resemblance to regular pizza except its shape.

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JIM WELLER wrote to SHAWN HIGHFIELD <=-

This week we are working our way through 2 kg boxes of avocados and
mangos as they were just $12 a box. We had to wait a week for them
to ripen and now we have to have at least one each a day before they spoil. We are really enjoying them but will probably not have them
again for a long, long time!

We have too many avocados as well. Not quite that many but still have
around 5 or 6 to get through and I'm already sick of them. ;)

This morning's Saturday brunch was Millennial style avocado toast:
thick slices of homemade crusty white bread, toasted, either butter
or a thick salad dressing for a spread, lots of mashed avocado,
some diced onion, either thinly sliced tomatoes or Habitant red
tomato chow chow, dried crushed basil, crushed red pepper, topped
with sliced hard boiled eggs. Very tasty! Future ones will be even
better once I get those fresh chilies and a bunch of cilantro.

That sounds good. Will have something similar later today.

Shawn

... Always make stupid moves. It confuses your opponent.

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