Kitchen stories

Kitchen stories

I have been cooking since the age of 8. In fact, I have always had an immense love for cooking and having good food. I am a food blogger by profession and am always encouraged to experiment in the kitchen.

Interestingly, everyone at home has a soft corner for cooking. My mother is a fantastic cook and so is everyone else. They have their own signature dishes.

Though my father doesn’t enter the kitchen that often,  when he does, everyone is assured of having a great meal. So naturally, I got inclined to groceries and cooking.

Since my mother was a working professional, there were times when my sister and I used to go to the kitchen and make something for snacks or lunch.

I started my blog — — in 2014 to share my fondness for cooking and eating and of course, to share the different recipes I make.  I love experimenting with new ingredients, different cuisines, I am is always trying out a new twist to everyday food. I keep my dishes simple, easy to follow and fun.

Though my favourite cuisine is Chinese, one can mostly see me making Spaghetti Aglio Olio as my husband loves having it. Apart from food blogging, I read a lot of cook books during my free time. I like writing which is another reason for me to start the blog.

I love travelling and trying out new cuisines every time I am visiting a new place. Today I am sharing with you the recipe of Wholewheat Keema Pizza. It is the best way to use the leftover keema.

Richa Gupta

(Richa Gupta can be reached at

Wholewheat Keema Pizza


For the dough
n Flour or maida - 150 gms
n Whole wheat flour
- 75 gms
n Active dry yeast - 1 1/2 tsp
n Honey - 1 tbsp
n Olive oil - 2 tbsp
n Lukewarm water 1 cup
n Salt - 1 tsp

For the topping
n Cooked aloo kheema
- 1 1/2 cups
n Shredded mozzarella
 - 1 1/2 cups
n Butter - 1 tbsp
n Garlic, smashed - 2 cloves
n Coriander leaves and chilli flakes for topping

n Start by making the dough. Mix honey and yeast in lukewarm water and set aside for 5 minutes, till the yeast becomes frothy. You can skip this step if you are using instant yeast.

n Mix together both the flours and salt in a large bowl.

Add the frothy yeast mixture and mix till the dough comes together. Make a slight dent in the dough and add olive oil. Start kneading the dough and transfer it to the kitchen platform.

n If you are kneading by hand, knead for 10-12 minutes. The dough will start off being sticky, and you can add a little extra flour if you like. Eventually, the dough will become smooth and supple.

n Once the dough is sufficiently kneaded, brush the bowl with a little oil and place the dough in it. Cover and keep in a warm, draft free area for an hour or so till the dough doubles in size.

n Pre-heat oven to 220 degrees celsius or 250 degrees if your oven permits it.

n Place the baking sheet in the oven to heat while you roll out the pizza.

n In another pan, add smashed garlic cloves to butter and gently heat on the stove till the garlic starts browning slightly. Set aside.

n Lightly punch down the dough, and divide it into two parts.

n Form each portion into a ball and with your hands start stretching the dough into a 10 inch circle with slightly thick edges. If this sounds difficult, feel free to use a rolling pin to roll the dough out.

n Spread 3/4 cup kheema on each base. Using oven mitts, take the baking sheet out of the oven, and carefully transfer pizza on the baking sheet.

n Brush the edges and the top with garlic butter and place the pizza in
the oven.

n Bake for 15-20 minutes till the bottom is lightly brown and cooked through. This timing works when the oven is heated to 220 degree celsius. Timings will vary slightly if your oven allows higher temperature.

n 5 minutes before your pizza is ready (at the 15 minute mark), take it out and top with Mozzarella and chilli flakes. Place it back in the oven till the cheese melts.

n Serve hot, topped with coriander leaves.

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