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here is Hawaiin Pizza recipe

Ingredients
1 c. warm water
2 tbsp. sugar
1 tbsp. oil
1 pkg. Quick rise yeast
1/4 tsp. salt
3 c. flour (approx.)
1 jar pizza sauce
2 cans pineapple (crushed or chunks)
1 pkg. sliced ham or Canadian bacon
3 c. mozzarella cheese

Method
Put yeast into medium size bowl. Add 1 cup warm water. Mix well. Add sugar, oil and salt. Stir. Add flour until dough holds a ball shape. Turn out on floured surface and knead for 8 minutes.

Divide in 2, cover with a towel and let stand in a warm place for 5-15 minutes. Prepare 2 pizza pans with oil and flour. Roll out dough (add flour when it gets sticky) and put on pizza pans. Add sauce and toppings onto dough. Bake at 400 degrees for 10-15 minutes.

here is honey potato recipe

Ingredients
2 1/4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1 1/2-inch pieces (about 7 cups)
6 tablespoons (3/4 stick) butter
3 tablespoons honey
1 teaspoon fresh lemon juice

Method
Preheat oven to 350F. Arrange sweet potatoes in 13x9x2-inch glass baking dish. Stir butter, honey, and lemon juice in small saucepan over medium heat until butter melts. Pour butter mixture over sweet potatoes; toss to coat. Sprinkle generously with salt and pepper. Bake sweet potatoes until tender when pierced with skewer, stirring and turning occasionally, about 50 minutes.

here is pani puri recipe:

Ingredients:


To make puri:
1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
Oil to deep fry

To make pani:
1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
Coriander Leaves
3 Green Chilly (Hari Mirch)
2 tblsp Mint Leaves (Pudina Leaves) Chutney
1 tblsp Black Salt (kala namak )
2 tblsp Jaggary (Gur)



How to make pani puri:

To make pani:
Measure all ingredients.
Adjust spices and tangyness to taste.
Strain through a wire strainer to remove any rough bits.

To make puri:
Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
Stand covered with wet cloth for 15-20 minutes.
Make small sized balls.
With the help of some dry maida or sooji, roll into thin rounds.
Heat oil in a pan and deep fry puris till very light brown and crisp.
Drain in a paper towel for a while to dry out the oil.
Store in an airtight container when cool.

^^^thnxx alot for the recipe..i will surly try it...and one more request can u plzz give me the recipe for jalebi...it looks like this....

 as i am not sure if it is wut u call this...thnxx again for the recipe....

Anni!!!

JALEBI

• 2 cups All purpose flour (maida)
• 11/2 tbsp fine grained semolina or rice flour
• 1/4th tsp baking powder
• 2 tbsp curd (plain yogurt)
• 11/4th cups warm water
• 1/2 tsp saffron threads, slowly dry-roasted and powdered
• 3 cups sugar
• 2 2/3rd cups water
• 1/2 tsp green cardamom seeds powder
• 11/2 tbsp kewra water or rose water
• Ghee or vegetable oil for frying

• Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
• Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
• Set aside for about 2 hours to ferment.
• Whisk thoroughly before use.
• Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
• Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
• Deep fry them until they are golden and crisp all over but not brown.
• Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
• Leave for at least 4-5 minutes so that they soak the syrup.
• Take the jalebi out of syrup and serve hot.