Cold Brews by The Flying Squirrel – Artisan Coffee

 It is that time of the year, when some of us may feel “it’s too hot for coffee”! But iced coffee can kick that notion away. If you love coffee in summer , what can be better than an iced coffee?  Cold brew iced coffee ❤

Yes, cold brew coffees – Just what we want for summer. A brewing technique so incredible that you are very likely to get hooked on it all year round.

In lieu of the launch of their cold brew coffees, a few of us coffee lovers in town got invited to The Flying Squirrel Micro-Roastery & Café Bangalore, to learn about the concept of Cold Brewing.

The Flying Squirrel was founded in 2013 by a group of passionate coffee lovers represented by Ashish D’Abreo, Tej Thammaiah – third generation coffee estate owner and coffee connoisseur – and Phalgun Chidanand, entrepreneur and restaurateur. Ashish and Tej, two primary founders, have 15 years combined expertise in the coffee industry. During those years they have greatly expanded their knowledge which includes coffee roasting, barista training, cupping, and blending. The brand primarily retailed online though and supplies coffee to cafes and restaurants across India – as long as they too approach their own offering as artisanal or gourmet.
The cold brew special blend ground coffee

The founders Ashish & Tej shared their start-up story and lead us into the fascinating journey of a coffee bean before it reaches out cup.

 It was wonderful to hear they nurture every coffee plant at the nursery to ensure only the healthiest Arabica & Robusta seedlings are replanted in the estate to grow in patches under heavy shades. It is things like this that enables the brand to know every bean that goes into a cup. They grow their coffee in patches amidst – Citrus, vanilla, spices and a whole of other wild plantations in the estate.

During the harvest, which is usually after 7 months for Arabica & 9-10 months for Robusta, each coffee cherry is carefully handpicked. It is assessed on it’s perfect amount of ripeness, size and colour, and only the best make it into the Picker’s basket.

The beautiful Robusta & Arabica Potted plants
 It is at this stage where the roasters determine the course of action for each coffee cherries in order to yield the best body, aroma and flavour of course.
The beans and the blend

It is also at this stage , where the brand allows customers to customize the coffee to their liking. It starts right here. Depending on the flavour profile we’re looking for from each bean, the freshly handpicked coffee cherries are either pulped, semi-pulped, mildly fermented, sun-dried on brick yards, either whole or washed.

They use their time-tested proprietary profile-roasting curves to extract the desired values of each flavour element (sweetness, bitterness, fruitiness, acidity etc) for each of our variants. 

The Cold Brew coffee blend contains Honey Sun Dried Arabica and some Arabica Peaberry amongst other beans, and uses a medium to medium-light roast coffee, roasted using a unique profile, that delays caramelisation of the bean sugars until the very last few moments of the roast.

Coffee Roasting and Grinding at the Micro-Roastery

In our Brewing – Cupping – Tasting Session, before we got into making our cold brews, we were oriented about how flavours of the same ground coffee differs when brewed differently.

An experiment where the hot and cold brew coffee were compared. We learnt that Cold Brew coffee is up to 60% less acidic than the typical, hot-brewed version. 

Cold brew coffee is when coffee is brewed in cold or room-temperature water for an extended period of time).

Cold brew is an age-old technique of brewing. The first evidence of Cold Brew dates backs to early 1600s , from Kyoto Japan. The Japanese brewing style is more artistic, by brewing drop by drop.

The more popular cold brewing technique now is the immersion and filter. The coffee beans ground to a specific Cold Brew grind size are placed in cold water for about 12 – 14 hours, and then filtered.

The procedure of Cold Brewing

It is best to do a 1:4 ratio for cold brewing. A part ground coffee to 4 parts water ( room temperature or cold) . The filtered brew is then bottled and kept refrigerated (it stays for about 7-8 days)


This style of brewing draws out the natural sweetness of the roast perfectly while keeping a check on the acidity and bitterness.

The Cold Brew Blend of coffee is the perfect summer beverage, caffeinated and cold and the coffee blend is specially formulated to make palate-pleasing cold brew at home. It is amazing just by itself. It works really well with different kind of milk and a bit of sweetener of your choice.

While I absolutely loved the cold brew , just by itself , I loved one with coconut milk and one with citrus bloom. We also sampled cold brews with condensed milk , regular milk and with ice cream.

Another interesting coffee we got to try was the Nitro Coffee. A fresh blended espresso which is pumped with nitrogen that is strong & intense in flavor and looks almost like a little shot of frothy stout beer. A great shot of coffee, only for the true blue coffee lovers.

Nitro Coffee
Yes! But then it is coffee!
A glimpse of the bottle and packaging

 I have been cold brewing coffee for more than year now. And you can find one of my cold brew coffee recipes here on my blog. Since I have done this at home, it was wonderful to learn more about it.

Generally,to learn about where you coffee comes from is a very satisfying feeling. The session talked about all that more.

At the end of the session, all of us were given a little Cold Brew Coffee Kit – The blended ground coffee, muslin cloth for filter and notes on how to cold brew. I plan to do a separate post on how I went about cold brewing using the kit and my recipe. Stay tuned!

Scene from a lunch that followed the workshop

Thank you The Flying Squirrel Team and Radhika for making me a part of this.


To know more about THE FLYING SQUIRREL :



instagram: theflyingsquirrelcoffee/ twitter @GoArtisanCoffee



Spicy Yogurt Chicken / Dahi Murgh

Spicy Yogurt Chicken / Dahi Murgh

There is something extremely comforting about curries. And there is no reason to stress out to make most of them, for they are real simple to make.

Our Indian cuisine boasts about a number of curries, from all regions. There are traditional recipes , popular recipes  and heck, in many cases, every household has its own versions of those recipes. Chicken curry is one such dish. Chicken in yogurt based curry is hugely popular and I believe it is one such curry , for which the recipe would vary from region to region, kitchen to kitchen.


This post here is about my version. A version that I picked up when I started making chicken curries , back in the day with my ma.

I love this because it is extremely flavourful. I love the rich intense aroma when it is cooking. I also love it because it really easy. And you can’t really go wrong with this.


 The flavour, the heat of the spices blends so well with the mild tang of the yogurt. It tastes gorgeous. ( Yogurt also keeps the chicken very tender) 


 This can be made with lamb too, if one prefers that.


Recipe : Spicy Yogurt Chicken / Dahi Murgh

Ingredients – For 2 -3 servings

  • Chicken – 1/2 to 3/4 kilo chicken ( I used curry cut. Feel free to use boneless. Although, chicken with bones are so much more flavourful than the boneless.) 
  • Dry Spice –
    •  Coriander seeds – 1 & 1/2 tsp
    •  Dried red chillies – 6-8 (depending on how hot they are)
    •  Dried Ginger – 1 inch ( or use the powder – 1 tsp)
    • Jeera / cumin – 1 & 1/2 tsp
    • Cinnamon – 1 inch
    • Cardamom – 5-6 pods
    • cloves – 3-5
    • Yogurt – 200 – 250 Ml
    • Turmeric – 1 & 1/2 tsp
    • Garlic – finely chopped – 1 &1/2 tsp
    • Salt – to taste
  • Onion – 2 small to med size
  • Bay leaf – 1 -2 med
  • Oil & Ghee (optional)
  • Garnish – Almond flakes & mint leaves ( optional)
  • Lemon ( optional)

Method :

  1. Make sure the chicken is clean and cut into desired size.
  2. Roast the dry spices ( coriander + red chilli + dry ginger + jeera + cinnamon + clove + cardamom) in a wok/ pan for a few mins so they lightly release the flavours. Let it cool for a few mins and grind it into a fine powder. Keep aside.
  3. To marinate the chicken , take a bowl large enough. Add the chicken, tip in the yogurt, salt, turmeric, chopped garlic and 2 -3 tsp of the ground dry spice blend. Massage it well and let it rest for anywhere between 2 hours t 24 hours. ( in the fridge)
  4. When ready to cook – In a pan, add a bit of oil,  the finely sliced onion  and bay leaf. Sauté it a little , or till the onions are a bit translucent.
  5. Add the chicken that had been marinating.
  6. Saute it gently in low heat. Add another 1-2 tsp of the ground roasted dry spice powder ( the one used in the marinade). If you like enjoy your curries with more heat- feel free to add a little more red chilli powder. Add half cup water, mix well and cover it. Let it cook for about 20-25 mins. Make sure it is in low- med heat throughout.
  7. In between make sure you stir it from time to time.
  8. I also added about 2 tsp of ghee in between, while it was cooking ( You could either use butter or oil or Completely drop the idea) There is enough fat in the yogurt already 😛
  9. When ready, garnish it with some almond flakes and fresh mint.
  10. Works well with rotis, naans, pav or just a bowl of good old rice.

Earthy Mediterranean Salad


     Another post that was  long overdue…. but incredible that I happened to post this on St.Patrick’s Day!! Saw a lot of green & white on my FB timeline while I was going over my archive. 😛

I’m going to skip the story on this one and head right into the recipe.


This one happened only because of the black radish I got from the farms of First Agro Sakura Fresh.

Gorgeous black & white beauty …some complementing greens to go with…balancing the contrast with some subtle beige and some more whites thrown in …. you get yourself a beautiful looking , quick hearty salad …..that almost looks like a St.patty’s day salad 😛


The spice of the harissa goes perfectly well with elements of this salad. Feel free to tone it down with a squeeze of lime or by blending it with yogurt.

I just mixed it with some olive oil and a dash of vinegar ..and that was my dressing.


The flavour profile – the blend of spice & pungency & zesty because of the presence of radish , goat cheese, chickpeas, harissa , vinegar, helps bring out the mediterranean feel of it.


Recipe – Earthy Mediterranean Salad

Ingredients :

  • Radish – 2 small to medium size black radish ( feel free to replace with regular white /red)
  • Boiled chickpeas -3/4 cup
  • Steamed Broccoli Florets –  3/4 cup
  • Spinach – roughly chopped – 1/2 cup
  • Goat cheese ( as much as you like)
  • Fresh coriander – a handful

For the dressing –

  • Harissa sauce ( store bought ) – 2 tablespoon appox.
  • Olive oil – 1 -2 tsp
  • White vinegar – 2 tsp

Method :

  • Make the harissa dressing by mixing the harissa sauce + olive oil + white vinegar in a bowl. Keep aside for later.
  • Slice the radish the way you’d like to. Keep aside.
  • Roughly chop the spinach and coriander …keep aside
  • Assemble the salad by tossing all the ingredients together.
  • Drizzle the dressing and toss well. Or serve it on the side.
  • Note – Feel free to tone the spice level down with a squeeze of lime or by blending it with yogurt.

Roots & Rustic – Salad


Colours, they say, affect our mood. Something, I’m sure, we all agree. It could be the colours we wear, or colours that surround us… it does crazy things to how we feel, lifts our mood or pulls us down.

It also applies to the food we eat. Just to set the record straight- I’m only talking about the natural colours of food. All the food that nature offers are colour coded , naturally! And those colours are not just to please the eye but they are an indication of a certain specific nutrient that the particular food offers. How incredible is that – nature’s way of colour tagging the nutrients and health benefits!

I’ve been reading about this new Rainbow Diet / Eat by Colour Diet that is getting very popular. Was a part of one such discussion thread on the topic in a popular FB Food Group. There was a lady who mentioned that Craving for a certain vegetable is an indication of a certain lack of nutrient in our body. Need to look that up, but I definitely found that interesting.


I’m talking about colours because that was the inspirations behind this post… this salad. Although colours are always on my mind when I make anything….but here was all the more important – Because it the base of the salad is Black Rice!

Black rice is an incredible offering from Nature! I got mine from the good folks of First Agro Sakura Fresh .

So this one is said to be a natural Super Food because it of it’s High content of Antioxidants , fibre , iron , protein. It is Gluten free too. It is starchy, yes. It has a this beautiful roasted nutty flavour and aroma …and it turns purple when cooked! The grains also look very rustic  -with streaks of purple , brown against pale white. Rice white_

After I clicked it all white , I decided to click it in another way too… something that is truly reflective of it where it has come from and something that justifies its characteristic – Right from the earth. ( So ended up using my old gardening tool as a prop … 😛 )


Which one do you like more? 🙂

Anyway, back to salad. So, I had this black rice, but needed colours from the other elements of the salad. Had some baby carrots ( again from First Agro – arguably, they are only ones in the city that grow them I think) .I had roasted a few with some spiced honey the previous day ( that disappeared in no time)…and there was a demand for tha to be made again. So thought it would perfect with the black rice. And decided that I would need something sensationally spicy & fresh to lift the flavours of this salad, and a chimmichuri seemed ideal!

salad4 solo

I started this post by talking colours …. this salad is all that for me! Colours of salad elements…. makes it so much more sassy! Make more so much more appetizing. Bring in a certain balance in nutrition too!

For this  , I wanted to use the gorgeous blue deep plate / bowl plate ( is there even a name for such plate that almost a bowl ?) that my dear sis got for me. ❤ Salad solo_

If it looks good to eyes , but generally does taste good ( * there are always exceptions though) But this salad was true to itself.. that is what I think! Can’t wait to make this again…

Salad side

Recipe : Roots & Rustic Salad 

Ingredients – for 2-3 servings 

  • Black rice ( Used the hierloom black rice – You may use any other variant of black rice or even brown) – 1/2 cup
  • Baby carrots & Baby white radish ( use baby roots you like or regular roots cut in any shapes you wish) – no measure really for this ( as much as you like)
  • Purple Amaranthus leaves – 3/4 cup
  • Spring Onion – 3/4 cup
  • Lime wedge ( optional)
  • Mix of seeds and nuts ( optional)
  • salt + pepper for seasoning ( to taste)

Ingredients for the Spice Honey marinade for roasting the roots- Make sure you make enough to coat the roots you have for roasting. The following recipe will for a 1/2 cup of dressing:

  • Honey – 3 tbsp
  • Red chilli powder – 2 tsp
  • pepper powder – 1 tsp
  • balsamic vinegar – 1 tbsp
  • mustard oil ( you can use regular veg oil / olive oil) – 2 tsp
  • salt to taste

Ingredients for Chimmichuri Dressing :

  • Fresh & roughly chopped Basil + Parsley + Coriander =3/4 cup
  • Garlic pods – 3 med ( chopped / grated)
  • Olive oil – 2-3 tsp
  • Vinegar / Lime juice – 1-2 tsp ( based on how zingy you like it to be)
  • salt & pepper – to taste
  • Cruched dried red chillis ( or flakes , maybe) – 1 -2 tsp ( or to taste)


  1. Wash & soak the black rice in water for about 30 mins – 1 hour. Cook it after in a pressure cooker ( with water in a 1:2 ratio) for about 2 whistles + 5 mins in low gas.
  2. When ready – rinse the cooked black rice in cold water. And keep aside. You could drizzle some olive oil and salt to that though.
  3. Baby roots :
    1. Clean the baby roots , do NOT peel the skin. Leave them on.
    2. Pre-heat the oven for about 200 o .
    3. Make the marinade by mixing all the marinade ingredients together.
    4. rub the baby roots with the marinade.
    5. Put them in a baking tray and bake/roast it for about 30-40 mins ( or based on your oven. DO keep checking on it though)
    6. When ready, take it off the oven and keep aside
  4. Clean the amaranthus and just pluck the leaves. Keep aside
  5. Finely chop the spring onions and keep aside
  6. To make the chimmichurri dressing
    1. Pound all herbs + garlic +  red chilli+ a little olive oil together in a mortar & pestle. ( you can do this all in a blender too. Note that the texture might vary though)
    2. I like it a little chunky and course – so I stopped when I reached that texture.
    3. Put the paste in a bowl and add the rest of the ingredients ( vinegar , remaining olive oil ) and whisk well.
    4. Add seasoning and keep aside for the salad
  7. To assemble – there is no measure though – In a salad bowl / plate – add some amaranthus leaves, some cooked black rice, add the chopped spring onions , and the desired amount of roasted baby roots. Top it with some mixed nuts & seeds if you like. Drizzle the chimmichuri ( maybe a spoon and a half  per serving… or more if you like it that way)
  8. And eat!



Classic Breakfast Egg Sandwich

I’d been missing in action for a little over a month now. Got really busy with work and just couldn’t take time out for blogging. I feel so bummed 😦

So I thought I’d warm up to blogging by posting something really simple …something a feeling of having blogged without spending too much time on it…And almost no recipe.

You see this is just to get me into the groove! 😛

Here’s my Classic Breakfast Sandwich with Fried Egg, Avocado and Tomatoes


I love how simple it is to make this. Not only is it supremely delicious , but it is wholesome and healthy! Oh yeah, gorgeous to look at too… the colours ❤


I love cheese but in this , I skip it. Because who needs cheese when you have this sexy, silky, creamy, oozy yolk!


To make this delightful sandwich, you’ll need-

Bread + Some fresh spinach + Tomato Slices ( with a sprinkle of dry basil ) + slice of Avocado + Fried Egg + seasoning + Chopped Red Chillies + Fresh Coriander

Layer it the way you’ll like… There are no rules!

Perfect breakfast that could easily be lunch or dinner …. ❤


Barley Coffee – No Caffeine Coffee


         Woke up to a cold chilly morning…so guess it is winter and I hope this weather stays (minus the untimely rains though). Although a little sun during the day will be great.

I absolutely love this weather! I have a million memories I’ve made over the years during these cold wintery days… I fall in love with a season because of what it brings with it. I love the nip in the air…Love the colours of winter – the hues of pale green, browns, yellows , dull oranges… I love the warm winter foods… I love the winter spices…. I love layering myself with warm clothes….I love to snuggle under a blanket… I  love indulging in my signature boozy hot chocolate (yes! )  ….Love digging into my winter pies or a bowl of hot curry and rice ( oh! that rhymes) or ..I love sipping on a gazillion cups of teas and black coffee!

Speaking of hot beverages during cold days …well that is something that gets people going, around the world. Sipping on my smoked green tea ( Yes! smoked 😛 ) with ginger while I’m writing this, btw. 


My cousin Priya, lives and works out of the cold desert mountains of the himalayan valley. She lives in Spiti, the north-eastern part of the Indian state of Himachal Pradesh (def. worth looking it up!).

Met her a couple of weeks ago and talked a lot about the food of that region ( besides other things of course). She has been living there for a more than year, I think and she has a very many stories to share. She is incredible interesting and noble. She is with an organization that is working towards conserving the Himalayan Ibex and the Snow Leopard. I absolutely enjoyed listening to the stories from her work, the place , the people, the food. Would love to share those with you all, So I’ve asked her to do a Guest Post here – whenever she is ready.  

This post is about something that is inspired by my conversations with Priya – Barley Coffee!


Barley is a grain that is grown in abundance in the himalayan valley. It is used like how rice is used in the other parts of the country. As a whole grain or maybe the powder/ flour. What was also interesting to know is that they make coffee with Barley. So it also replaces the coffee bean!

After she told me about the Barley Coffee .. I was intrigued. I looked it up. So turns out that Italians have been making Barley Coffee sinces ages ( Caffè d’orzo )  and the good folks from SE Asia have been loving their Barley Tea forever.

Berries Bar2

Curious to know how they make their coffee and tea – I continued my research and found out that is surprisingly very simple.

Keyword is “Slow Roasting“and a wee bit of patience!

Bought some barley the very next day and gave it a go.

So if you love coffee, chances are that you will definitely like this Barley Coffee .Note the use of the word ‘ like’ as opposed to ‘love’ – let me tell you why. 

When I was slow roasting it in the oven – my kitchen smelt exactly like coffee. The roasted barley grains didn’t look as devilishly darkish brown( or maybe I didn’t let them hit that level) , but it has the same nutty earthy ( not as bitter as coffee beans though) taste. The grains when blended , looked like cocoa powder. Mixed with hot water it looks exactly like black coffee / espresso.

I used my filter kapi maker for making the decoction. I figured that we can use  coffee maker also for this.

As for the taste ( because I like my coffee really and I REALLY dark , bitter ) – this one felt a little light. It doesn’t have that depth that our regular coffee has. But for someone who enjoys a light flavoured coffee – this will hit the spot!


Will I have it again- oh! absolutely yes – I will make it stronger with more decoction. But , honestly this will never replace my love for coffee.  (And oh! I have a million other ideas on how I want to use some of that roasted barley powder in my cooks.)

And hey it is also Caffeine free, which makes it healthy! Will make an instant hit with many for that reason alone 🙂

So besides my regular coffee, I have this new sensational coffee-like coffee to keep me going through these cold “so called” bangalore winter. ❤

Will roast the next batch even more it to see how dark could the grains get. 


P.S – Also starring in these pics are the incredibly healthy, super delicious energy chunks made of raw cacao , goji berries, nuts and seeds. I thank my Bro-in-Law & Sis-in-Law for these babies …every single time I have them! 

Recipe – Barley Coffee

Ingredients : Whole Barley Grains ( I used about 100 grams) + Hot water


  1. Preheat the oven to 180 degrees ( and I use the bottom most rack for roasting)
  2. On a baking tray – lay some baking sheet and spread the barley grains on it.
  3. Bake / roast it for approx. 45 mins at 160- 170 degrees
  4. IMPORTANT – Do keep checking on it every 15-20 mins ( You know your oven best. keeping a tab on the grains will ensure that you don’t end up over-roasting / burning it completely)

Roast Collage

5. Once it is nicely roasted and ready ( The colour of the grains and the coffee-like aroma is an indicator. You may also pop a few grains over to taste it) – take it off the oven and let it cool off a little.

6. If you have a Coffee Grounding Machine –  I’m sure you’ll use that. But if you are like me ( who doesn’t have one) , our best best is a regular blender. Make sure it washed and dried off.

7.  Ground it to a powder form – make sure it is smooth and not coarse at all.

8. Keep the powder in an air-tight jar ( just like your coffee powder) .Keeps well for weeks.


To Make Barley Coffee : 

  1. I used my Filter Kapi Maker for this. But you can use a regular coffee maker too.
  2. I used 2 – 3 teaspoon heaps and 1 cup of hot water to make 3/4 cup of decoction.
  3. In case you find some residue at the bottom of the decoction collector – just strain it again and you are sorted.
  4. Mix the decoction with hot water ( to your taste) to make your Barley Coffee.
  5. I didn’t use milk or sugar. ( If you’d like to try this coffee with milk and sugar – do let know how it turns out)



Breakfast Pizza ( Ragi Pizza with Pea Mash & Poached Eggs)


Ragi PIzz8

Breakfast …one of the most honest meal on can have.

I believe that because that is the first meal one has after one wakes up., it basically sets the tone for the day. I for one, become so groggy if I don’t have my brekkie ( or on time). Believe me I get cranky. To add to that craziness, for me, it is not just enough that there is breakfast, but is also important that it is something I love…or like or something surprisingly new!

And I love eggs. I also love pizzas. I can never get enough of them.

My breakfast , more often than not, is usually eggs with something in some form. I take pride in the fact that I can manage one month of eating eggs in different forms – I promise no two eggs dishes will be the same .. yes, I can!  My husband can vouch for it! Honest.

Ragi PIzz5

   There are days when I’ve had leftover pizza slices from the night before as my breakfast next day. So having pizza in the morning is not a new thing for me 😛 But making one from scratch!

A breakfast pizza.

My love for pizza has got me try different flours, different toppings etc. One such experiments was the use of Ragi Flour (Finger Millet Flour). I love Ragi flour …esp in my bakes! Makes a great alternative pizza base,  that needs no knead(ing) , needs no yeast and it is GF 🙂  How cool is that? 

 So an Alternative pizza …An alternative Breakfast Pizza

Basically any pizza + Egg(s) = Breakfast Pizza  ❤  ( Thank you! That is my formula)

And because ragi (finger millet ) is in this dark brown almost cocoa color. I wanted something that complements and brings out the eggs on that millet base.  Something Green!!

Peas are green. Just in case you don’t believe me – here is a picture 😀

Ragi PIzz11

But peas are not much fun just by themselves. I love them with garlic, mint or lemon. I make it often as crostinis. With some beautiful goat cheese. Oh boy!

So turns out that this pea mash also makes a lovely pizza topping. Slightly coarsely mashed peas on a rustic millet base and some gorgeous poached eggs is one of them perfect, guilt free indulgences that you can also called breakfast.

I made two little versions of this- because my ma in law doesn’t eat eggs – so a no-egg version for her and one with poached eggs for my husband & I.

Ragi PIzz10

Love how rustic it looks ….sliced or otherwise.

Ragi PIzz9

Poached two eggs for us and kept them ready while the pizza was getting baked in the oven.

Ragi PIzz3

And the colours that this pizza has is beautiful. The green, dark brown, white and yellow from the oozy yolk. Healthy and Gorgeous !

Ragi PIzz7

Ingredients for the Ragi Base (Without Yeast)

  •  Ragi Flour / Ragi Huri Hittu Powder – 1 cup ( You can choose to do a 50:50 too – Ragi to Whole wheat) · Whole wheat flour-1/2 cup
  •  Spices – 1 tspn of mixed Dry/ fresh basil, oregano, red chillie flakes
  • Garlic – 1-2 pods grated
  • Curd ( half to ¾ cup) Or Milk ( half to ¾ cup ) – Add a little more of either based on how the flour dough feels. No problem if the liquid is more or the dough gets sticky. It will be okay after it rests a little. It will only yield soft base.
  • Salt to taste
  • Olive oil – 2-3 tbsp
  • Note – If you wish to add yeast – you may. In which case, you would need to add the yeast to the flour mix before you pour the liquid.

Ingredients for the Pea Garlic Mint Mash

  • 1 cup boiled / steamed peas
  • Garlic 4 pods (medium size)
  • Fresh mint – a handful
  • Couple of leaves of fresh basil
  • Salt and pepper to taste
  • Olive oil 2-3 tbsp
  • Water – 1-2 tbsp

Method for the Ragi Base Pizza

  1. Sift the flour mix into a bowl and to that add the dry spices , grated garlic , salt and either of the liquid ( curd/ milk).
  2. Knead well.
  3. To that dough add the olive oil .
  4. Knead a little more and cover and let it rest for about 15-20 mins ( room temp is just fine)

Method for Pea Garlic Mint Mash

  1. Use a blender or a mortar & pestle for this mash
  2. Mash the boiled peas, mint leaves , basil , garlic and olive oil , seasoning together (You may chop the leaves from before if you wish to) And ( Add water if you’d like to be slightly more smooth )
  3. Keep aside for later use.

Assemble and Bake

  1. Preheat the oven to 200 degrees C
  2. Take the dough that has been resting – dust some flour on the countertop and roll the dough into a pizza shape of your choice.( pref thin crust)
  3. Dust some rava/semolina flour on the base of the pizza pan/stone/bakeware and place the rolled pizza dough on it.
  4. Spread the pea mash generously on the pizza (NOTE : This pizza doesn’t require any base sauce. However, feel free to smear some pizza sauce and then spread the pea mash, If you wish to)
  5. Drizzle some olive oil and pop it into the pre heated oven for about 20 minutes- 25 minutes or till it’s done.

IMP NOTEPoach the eggs while the pizza is getting baked in the oven. Would recommend this –

Alternatively, you can also poach your egg in microwave , if that works for you ( it doesn’t for me L ) Or you can also try some lovely fried eggs or soft boiled or even hard boiled eggs on top. That will work just fine. But try poached eggs though 😛