Can give you a few ideas, the ones I use. Use your hands and fingers to
spread masala on the pitza in the pan. Lower the flame of the gas,
place
left hand fingers lightely around the edge of the pitza, be careful you
don’t touch the pan itself. Then take the fingers around the pitza all
the
way around being very careful of not touching the pan. This will give you
a
fair idea of where is the pitza. Then take the masala in the right hand,
keeping the left hand fingers on one edge of the pitza slowly sprinkle
the
masala over the pitza from as close as you can take to the top of the
pitza
and you are done. Now for the cheese, grate the cheese with the help of a
greater and apply the same methord that you did with the masala
sprinkling.
Then leave the pitza on the gas flame turned low, till the cheese is
melted.
It may take just a few seconds as most cheeses melt fast. Try not to
touch
the melted cheese for it can easily burn your fingers as it is very very
hot.
Preeti
Preeti Monga
Director
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-----Original Message-----
From: AccessIndia [mailto:accessindia-boun...@accessindia.org.in] On
Behalf
Of Patel Bijal
Sent: Wednesday, July 09, 2014 11:06 PM
To: accessindia@accessindia.org.in
Subject: [AI] Cooking thread:quary reading to cook piza
dear all,
well, some quaries regarding to cook piza. Very first of all, let me
tell i know entire process about cooking piza. Here at my home, v cook
piza in non stick pan. I just want to know how can v easily spraid
chatni and vegetable masala on piza bread? And what about to spraid
chees at d end?
Thanks!
Bijal
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