Ragi Porridge

Rich in iron, calcium and proteins, this is a powerhouse of nutrition for growing babies. Ragi porridge is made from ragi flour and additional sweetener of jaggery can be added. Ragi is a very healthy meal for babies, its filling and helps the baby gain weight in a healthy way.

Many mothers complain of constipation in babies because of ragi porridge and they completely avoid this miracle food.

Few things to remember:

• Start ragi for you babies, only after 8 months.
• Start with a diluted (thin runny) porridge and in small doses.
• Wait for 2 days before giving the next ragi meal.
• If the baby accepts, feed the baby a ragi meal once a day on alternate days.
• Any ragi meal consists of high amount of fibre, if you see the babies stool with black specks, don’t worry; it’s just the undigested fibre.
• Cook the ragi well. Uncooked ragi may cause stomach upset or constipation.

Here is what you’ll need:

2 tsp ragi flour

Small piece of jaggery

1/8^th tsp ghee.

Method:

• In half cup of water, mix the ragi flour.
• Keep the saucepan on heat and cook the ragi well till bubbles form and ragi thickens well.
• Add jaggery and ghee and keep stirring.
• Remove from flame and pour into the serving dish.

Note: If feeding the baby for the first time, mix only 1 tsp ragi flour with half cup water. The dose can be gradually increased. 

    Checkout the process of making Ragi Flour/ Ragi Powder in the Nutri-knowhow column. Know more about the goodness of Ragi in Nutri-knowhow column.

Recipe by Zohra Sada

Ketogenic Diet

A ketogenic diet is mainly used as a diet for the treatment of all types of seizures in children. The diet is designed to create and maintain a state of ketosis. The beneficial effect of this diet in epilepsy is that the ketone body behaves as an inhibitory neurotransmitter, thus produces an anticonvulsant effect on the body. An increased level of free plasma polyunsaturated fats contributes to the beneficial effects of ketogenic diet in epilepsy by helping to sustain ketosis. Mild dehydration is important with this diet to prevent dilution of the level of ketones circulating at anytime.

Epilepsy is an intermittent derangement of the nervous system presumably caused by a sudden, excessive disorderly discharge of cerebral neurons. Most seizures begin early in life, but a cycle of epileptic events occurs after age of 60 years. Seizures before the age of 2yrs are mainly caused by developmental defects, birth injuries, or a metabolic disease.

The ketogenic diet is a high fat, adequate protein, low carbohydrate diet that is used in medicine primarily to treat epilepsy. The diet mimics aspects of starvation by forcing the body to burn fats rather than carbohydrates. Normally the carbohydrates contained in food are converted into glucose, which is then transported around the body and is particularly important in fuelling the brain function. If there is very little carbohydrate provided in the diet, the liver converts fat into fatty acids and ketone bodies. The ketone bodies pass to the brain and replace glucose as an energy source.  An elevated level of ketone bodies in blood is a state known as ketosis and it leads to a reduction in the frequency of epileptic seizures. This diet is a muscle sparing, fat loss diet that works by forcing the carbohydrate deprivation into ketosis.

A traditional ketogenic diet is based on long chain triglycerides. The patient is asked to fast for 24 – 72 hrs until a condition of ketonuria is produced .The diet usually works during initial fasting period. A medium chain triglyceride diet replaces the long chain fats of triglyceride with MCT. MCT oil is available as odourless, colourless, tasteless oil and is mainly used as a means of improving the palatability of the diet.

The calorie intake is in a 3:1 ratio of fat to protein and carbohydrate calories. 75% of calories are needed as fat. Protein is calculated to provide appropriate intake (about 1g/kg/day) for growth. Carbohydrates are added to make up the remaining portion of protein and the energy needs. Multiple vitamin and calcium supplementation is recommended to ensure that the diet is nutritionally complete. A greater amount of non-ketogenic foods such as fruits and vegetables, small amounts of bread and starches can also be allowed.

Post by Faiz Lahori

Baby Food - Rice, Dal and Fish

Rice is an energy rich food, easy to digest and high in B complex vitamins. Rice is known to have a good medicinal effect during bouts of diarrhea.

Fish is packed with brain-building goodness inside it. DHA, short for docosahexaenoic acid, is an omega-3 essential fatty acid vital for brain and eye development and the best source for it is fish.  Start offering your baby small amounts of fish and it will become his/her favorite very soon.

Lentils/dals are a nutritional packet in itself. High in protein and fibre it’s a good way to ensure your baby’s growth.

From your daily lunch menu keep aside an unflavored portion for your baby. For example, if your preparing dal, pressure cook dal with onions and tomato (skip the green chillies, add your seasonings later). 

If you are making fish, pick out clean white unseasoned portion of the cooked fish.

Puree the rice, dhal and fish. Keep the consistency as your child prefers. If he/she still doesn't like very grainy texture, make the puree very fine.

This recipe provides approximately 200 Calories. 

Recipe by Zohra Sada

Badam/Almond Powder

Ladies and gentlemen; attention please. If you are buying off the shelves Badam energy drinks or badam powders. Stop. Think twice. Commercially packaged almond drinks and powders don’t provide the same benefits as whole almonds. No, not even close.

Most of the readymade powder contains base ingredients as other milk powders or starch or just water, and many a times synthetic nutrients. Homemade almond milk/ almond powder is extremely energizing and a nutritious drink. And you know exactly what is going into your stomach.

Almond milk is easily prepared if you have a few almonds and a good blender at home. For those of you who do not have enough time to make almond milk from scratch, this recipe will make your work easier. Prepare small batches of almond powder and refrigerate in an air tight container. All you have to do is mix the powder with your regular cow’s milk. And for those with lactose intolerance, you can mix it with water as the base.

1 cup of whole almonds will give approximately 1 cup of almond powder.

Blanch the almonds by dunking the almonds in hot boiling water for a minute or two. Drain the water.

Peel off the skin of the almonds and pat them dry.

Chop the peeled almonds into halves and quarters. This step is optional. I chop the almonds to ensure more dryness, ensuring maximum shelf life and plus it’s easier to grind.

Dry roast the almonds on a low flame till completely dry and start browning. It’s optional to add a cardamom or two, for flavouring. Saffron strands can also be added. Once the almonds cool, transfer into a grinder.

Grind on pulse for few seconds. The almonds should turn into a beautiful powder within 30sec pulse.  Over grinding can turn the almonds into a paste as the almonds release their oils.

Refrigerate the powder in an airtight container.

To use, mix a tsp or two of the almond powder in 2 tbsp of hot milk and boil once. Add more hot/cold milk to this and serve.

Add a tsp of this almond powder to homemade ragi powder and serve as porridge for your kids. Ragi and badam powders can be also mixed to make a healthy nutritious drink.

Find the recipe of Ragi Powder in the Nutri-knowhow column.

 Post by Zohra Sada

Baby Food - Oats and Egg

Every mother has a story about their baby’s meal. If you have more kids then you probably will have more stories to tell.

Every child is unique in their own way. Every country has a diet of its own. Every mother has a thought of her own. If it’s your first baby, then you’ll probably get bombarded with advices from all your relatives. Everyone has a tale to tell.

Let me get straight to the point. Follow your guts. Start with small amounts of food for the first time.

This recipe is for my 10 months old baby. She has started eating grainy texture food. So I puree anything that is readily available in my pantry. Here is an easy recipe to feed your baby.

Cook 1 tsp of oats well in water and add an egg yolk. (You can add the whole egg). Cook well.

Oats is high in fibre and energy, contains good amount of minerals and vitamins. It is easily digestible and a good laxative. It is also known to increase the immunity.

Your developing baby needs all the proteins and omega fats, and eggs are an excellent source for this. Keep in mind; serve your baby completely well cooked eggs.

This recipe provides approximately 75 Calories.

Recipe by Zohra Sada

Liver Cirrhosis

Liver cirrhosis is the final stage of liver injury and degeneration. It involves inflammation and death of liver cells and is characterized by abnormal structure and function of the liver. Active tissues of the liver are replaced by inactive tissues and are filled by fibrous tissue and fat and nodules are formed leading to obstruction and liver failure.

Various causes of this condition, such as, Neglected acute/chronic hepatitis, alcoholism associated with malnutrition, virus and toxins, metabolic disorders and altered immune response.

The symptoms of liver cirrhosis are GI disturbances like anorexia, nausea, vomiting, abdominal pain and distension; electrolyte and fluid imbalance; weight loss and muscle wasting; fatty infiltration of the liver; severe jaundice; bleeding tendency; ascitis; osteoporosis; high drug sensitivity; chronic inflammation of the liver; fibrosis and fatty infiltration of the liver; and necrosis (death of cells).

Liver cirrhosis progresses in stages – the first stage being fatty liver or hepatic steatosis in which there is fat infiltration in the liver cells which affects normal functioning of the liver. This stage is reversible by just abstinence from alcohol abuse. The second stage is Alcoholic Hepatitis in which the liver is enlarged and there is abdominal pain, anorexia, nausea, vomiting, weakness, diarrhoea, weight loss and fever. This stage too is reversible. The third stage is Alcoholic Cirrhosis in which complications such as ascitis, gastrointestinal bleeding, Portal hypertension, Hepatic coma etc. are seen.

The dietary management is aimed at maintaining adequate nutrition, preventing breakdown of body tissue, controlling oedema and ascitis and preventing symptoms of encephalopathy. A diet high in Carbohydrate, moderate in Protein and low in fat is advised. The diet should be given in several feedings (6-8 feedings per day) and vitamin and mineral supplementation is very important. The diet needs to progress from liquid to soft to normal depending on the acute stage and recovery. High calorie and protein beverages can be given between meals. Fat has to be low and then gradually increased as per the subject improves. Individualized diets are found to be very helpful.

The role of different nutrients in managing liver cirrhosis is given below:

Nutrients	Notes
Kilocalories	The energy requirements are increased due to a high catabolic state. Hence, a 2000-3000KCal diet is recommended. Calories are required to maintain weight.
Carbohydrates	Carbohydrates are kept adequate so that it has a protein sparing action and promotes the storage of glycogen. It protects and supports liver function. Hence, 300-400 g of Carbohydrates is recommended in a diet.
Protein	Proteins should be high enough to maintain positive nitrogen balance and low enough to prevent hepatic coma. Usually it is 1g/kg/dry body weight and may be increased to 1.2-1.5g/kg daily. In cases of Sepsis, infection, GI bleeding, severe ascitis, atleast 1.5g of protein/kg/day may be needed.
Fat (g)	Moderate fat intake is recommended as steatorrhea may be seen or malabsorption of fat occurs. Medium Chain Triglyceride fats are prescribed. About 25% of total Calories should come from fats.
Vitamins and minerals	Vitamin B and C, Folic acid, calcium, magnesium and zinc have to be supplemented, Iron has to be given to prevent anemia. Serum levels of calcium, magnesium and zinc are low and hence have to be supplemented.
Sodium	Restricted if oedema or ascitis is present. Restriction is upto 500mg/day and maybe increased to 2g/day with diuretics. Serum sodium and potassium levels have to be monitored. Emphasis is on low sodium foods and avoidance of table salt and salt in food preparation
Fluids	May be restricted to correct oedema and ascitis. Fluids upto 1500ml/day is recommended.
Fibre	Restricted to prevent haemorrhage from varices.

Post by Faiz Lahori

Awesome Almonds!

Eaten just plain or added as a component in various dishes, the uses of almonds form a large spectrum. Be it plain, salted, roasted or flaked, Almonds easily top the list in nutritional quality among the nuts. Even more beneficial is the almond oil derived from it which can be made into almond butter or almond milk.

 Many people think of the term “fat” as the demon of the food. But the fact is that fats are not only essential for your body but also beneficial for overall well being. Mind you, choose the right type of fats.  100 g of almonds contain around 49g of fat, which goes up to 75% of your Daily Value. But a handful of these are loaded with monounsaturated fatty acids, which will help you decrease your LDL levels (bad cholesterol) and increase your HDL levels (good cholesterol).

Being an excellent source of Vitamin E, it provides 1.25% of daily value i.e., approximately 25mg per 100g of almonds. Vitamin E being an effective antioxidant reduces the risk of heart diseases and boosts the body’s immunity. Also if you have almond oil handy, say good bye to all your beauty care products.

Almonds are a good source of dietary fibre which helps to prevent constipation and despite being eaten in small amounts it gives the feeling of satiety. Therefore, it is an essential part of a weight loss diet.

Wonderfully rich in vitamins and minerals, they are also packed with health promoting phytochemicals. It contains folic acid which is necessary during pregnancy.

The digestion of almonds helps to alkalize the blood and as a result maintains its alkalinity and prevents leaching of calcium from the bones which happens due to intake of acidic foods.

Almonds also contain nutrients that boost brain activity and are known to reduce the risk of Alzheimer.

A handful of almonds fulfill most of the daily requirements of proteins, vitamins, minerals and essential fats. 

Add the crunch to your diet!

Note:  Always remember the fistful rule. Not more than a handful of almonds per day. More than recommended intake can cause overdose of Vitamin E, weight gain and excess fats. 

Post by Zohra Sada

Pani and Stuffing for Pani Puri

For those of you who don’t like pani puris just because you have negative experiences with sanitary conditions of the pani puri stalls or those who can’t handle the extreme spice, don’t worry just make your own pani puris at home. Add your own flavours and make your own individual variations.

This recipe shall guide you to make the most amazing pani for the pani puri. I love my pani puris with the green spicy pani and also with the meetha pani. The combination of the two is just perfect. Adjust the spiciness according to your taste buds.

This recipe is sufficient for making 30 pani puris. Basically the pani doesn't amount for much calories and even the stuffing contributes to calories only from potatoes and sev. This recipe in total provides for approximately 389 Calories.

For green spicy pani:

Here is what you’ll need:

1 litre water

1 cup mint leaves (Pudina)

2 tbsp coriander leaves 

2-3 green chillies

1 inch ginger

1 tsp chat masala

½ tsp jeera powder

1 tsp sugar

1 lemon size ball tamarind

Salt as per taste

Method:

1. Blend all the above ingredients in a blender in one go.
2. Serve chilled in a large bowl. 

For the sweet pani:

Here is what you’ll need:

2tbsp seedless tamarind paste

2 tsp sugar/jaggery

Method:

1. Mix the jaggery/sugar with tamarind paste till completely dissolved.
2. Add water to increase quantity

For the stuffing:

Here is what you’ll need:

1 large potato

1 onion

1 tsp coriander leaves

Chat masala

Red chilli powder

Nylon sev/ bhujia

Salt as per taste

Chickpeas (white chana) (optional)

Method:

1. Pressure cook the potatoes and mash it.
2.  Finely chop the onion.
3. Sprinkle the chat masala, red chilli powder, salt and coriander on the potatoes and onions.
4. For the stuffing, chickpeas and nylon sev is an option.

Learn to make Puris for pani puri in The Kitchen Counter column.

 Recipe by Zohra Sada

Puris for Pani Puri

Panipuri/golgappas/puchkas/phulkis, call it whatever you like. Just like the name varies from region to region so does the flavor and stuffings. I have many good memories from college times with panipuris. Standing on the street side with friends…and going for the second plate. One of my friends making that scrunched up face. She doesn’t like panipuris…( weird no?).

Now that I’m not in India and there are no panipuri stalls, my undying love for panipuri is still very strong. So, I just resorted to making the pani and the puris at home.

Making puris is not that difficult as it seems and if done the right way, trust me, it’s much better than having from outside. 

For making the puris, follow the exact process for making the perfect puris. I promise it won’t go wrong. (Don’t mix everything at once). This is a two step process, where I fry it once and then bake it in the oven to make it crisp and oil free.

This recipe makes 30 puris. One serving (6 puris) will provide approximately 156 Calories.

In a large bowl, mix semolina, salt and baking powder.

Add ¼ cup of lukewarm water and mix till all the water is absorbed. (Don’t knead)

Add a tbsp of all purpose flour and knead for 4-5 mins. (Keep a timer if you need)

Add a tsp of oil and knead again for 4-5 min.

Once this is done, cover the dough in a cling wrap and rest it on the counter for 25 minutes. 

Get ready to start rolling the dough.







Take a portion of the dough and make it into a big circular roti. Using a bisuit cutter/ bottle cap cut out circles.

 Roll each of the cut out puris again into super skin thin puris.

Deep fry the puris in hot oil. Using a slotted spoon press each puri a little so it puffs up.

If done the right way, all your puris should puff into beautiful balloons. Ah! The joy it gives. I like my puris white and not browned. (No…not being a racist)

Immediately transfer the puris onto a newspaper to drain all the oil.

At this point your puris will appear to be soft. Don’t worry. Preheat your oven and keep it at the lowest possible temperature.  Line the baking tray with paper towels or just newspaper. Arrange the puris and leave the puris in the oven for 20 min.

When they come out they shall be super crisp and oil free.

So here it is… guilt free puris for your pani puris. 

Keep it in an airtight container and store it for whenever you’d like to make your pani puris.

Here is what you’ll need:

½ cup semolina

1/8^th tsp baking powder

¼ tsp salt

¼ cup warm water

1 tbsp all purpose flour (Maida)

1 tsp oil

Oil for deep frying

Method:

1. Mix the semolina, baking powder and salt in a large bowl.
2. Add lukewarm water and mix till the sooji soaks up all the water.
3. Add all purpose flour and knead the dough for 4-5 minutes.
4. Once the dough is kneaded add 1 tsp oil and knead it again for 4-5 minutes.
5. Cover the dough and rest it for 25 minutes.
6. Start rolling the dough and cut into smaller circles.
7. Deep fry till it puffs and get the desired colour.
8. Keep it in a preheated oven at 200°F  for 20 mins.

Recipe by Zohra Sada

Hepatitis

Hepatitis is a disease of the liver. It is a condition in which inflammation of liver occurs, resulting in damage of the liver cells. Hepatitis can be acute or chronic and caused due to different strains of viruses such as A, B, C, D and E.

Hepatitis A is an infectious disease caused by hepatitis A Virus (HAV). It is common among children and young adults. It is caused due to contaminated water, food and sewage and transmitted by fecal-oral route.

Hepatitis B and C are caused by HBV and HCV. It is severe and prolonged in nature and can be fatal. It is transmitted by blood transfusion, improperly sterilized medical instruments, dental drills, skin puncturing instruments in contact with blood, sexual contact and saliva.

Hepatitis D is caused by HDV, co-infection with HBV or superinfection using HBV carrier.

Hepatitis E is caused by HEV and transmitted by oral fecal route. It is seen in unsanitary crowded areas.

The symptoms of Hepatitis are generally itchy skin, fatigue and fever, lack of appetite, nausea and vomiting, weight loss, jaundice, enlarged liver and spleen, mood swings, pain in the joints of the body, autoimmune problems and associated with high risk of cancer.

Various other causes of Hepatitis are Viral and Non-viral infections, use of certain drugs, alcohol consumption, poisons, autoimmune disease, metabolic disorders and biliary obstruction.

The goals of dietary management are to maintain optimal nutritional status, regenerate liver tissue and prevent further liver damage, prevent breakdown of body protein tissue, promote positive nitrogen and energy balance, replenish the depleted reserves, prevent symptoms of encephalopathy and to prevent the relapse and promote recovery.

A high protein, high carbohydrate, moderate fat intake diet is recommended. Following is the recommended nutrient intake for the management of hepatitis:

Nutrients	Note
Energy, Kilocalories (KCal)	Energy requirements are increased by 15-30%. 3000 KCal and above is recommended (35-40 Kcal/kg of IBW) to ensure weight gain and replenishment of glycogen reserves during convalescence phase.
Carbohydrates(g)	They should provide 60% of total calories. 300-400g of carbohydrates is recommended. It should be available for protein sparing action. It should improve glycogen stores. Dietary fiber should be reduced or should be given in soft cooked form.
Protein(g)	Protein intake is increased by 50% - 100% in mild and moderate cases, decreased in impending cirrhosis (1g/kg IBW).  1.5-2g per kg IBW is recommended. High protein supplement beverages are recommended in between meals. It helps to prevent negative nitrogen balance and hypoproteinemia (low protein levels in blood). It prevents tissue degeneration and fatty infiltration of cells.
Fat (g)	Moderate fats (20%) are recommended. Medium chain triglycerides are preferred as they are easily digestible and assimilated. E.g. Dairy fat, cream, butter, coconut oil etc.
Vitamins and minerals	Vitamin B and C, folic acid, calcium, magnesium and zinc, Sodium restriction. B-carotene rich foods should be included. Include fresh fruits and vegetables in soft cooked form like mashed pureed vegetables, vegetable soups, fruit juices, fruit jellies, jams, milk shakes, stewed fruits etc.
Fluids	They are increased in diarrhoea- clear and full fluids Clear fluids- coconut water, tea/coffee (without milk), barley water, strained vegetable/pulse/meat soup, strained juices, strained carrot juices/rice kanji water, etc. Full fluids- Milk based beverages such as tea, coffee, milk shake, souffle, baked custard, soup, juice, egg nog, fruit jellies etc.

A high energy, high protein diet is recommended for patients with mild to moderate hepatitis. If vomiting and diarrhoea is severe, a full fluid or a semi solid soft diet is seen. Small, frequent, easy to digest, bland meals should be served. The meals should look attractive; provide variety in colour, texture, taste, flavour and mouth feel. Moist methods of cooking such as boiling, pressure cooking and steaming are preferred.

Post by Faiz Lahori

Tandoori Chicken Pizza

When Indian and Italian taste fuses it creates an explosion of cheesy happiness and yumminess.

Tandoori chicken is popular all over India and Pakistan. The rich spicy chicken marinated in yoghurt and tandoori masala can make your mouth water. See, I’m going off tangent and talking about tandoori chicken rather than pizza.

I don’t marinate the chicken in yoghurt for making pizza. Just chop the chicken into small pieces, mix it well with red chilli, ready tandoori powder, lemon and salt. Then cook it on the stove top or grill till well cooked. If you have left over tandoori chicken, then go ahead and add it.

If you have never made the dough for pizza, roll up your sleeves and get ready.  The taste of your hardwork is going to be much sweeter. (yummier)

This recipe makes 8 slices of Tandoori Pizza. One serving of this recipe provides approximately 297 Calories.

For the dough:

Here is what you’ll need:

2 cup all-purpose flour (Maida)

1 ½ tsp instant yeast

1 tsp sugar

½ tsp salt

1 egg (optional)

3 tbsp oil

Pinch of baking powder

2 tbsp milk in warm water

1 tbsp butter (optional)

Method:

1.  In a large bowl, sift the flour.
2. Add the sugar, salt, baking powder, and instant yeast. Mix it well. 
3. Crack in an egg. Add 2 tbsp of oil.
4. Add lukewarm water- milk mix little by little till smooth dough is formed.
5. Add the remaining 1 tbsp oil and knead well for 5 minutes on the working surface.
6. Keep the kneaded dough in the bowl covered with a damp cloth.
7. Place the dough inside a switched off oven for 2 hours or till the dough rises and becomes double.
8. Roll the dough into a large circle. Roll out thin if you want thin crust pizza which will serve 8 slices or roll medium thick for serving 6 people.
9. Line the baking tray with aluminium foil and spread butter on it for crisp buttery base.
10. Place the rolled out dough on the baking tray and let the dough sit covered for 10- 15 minutes 

For the base tomato sauce:

During my initial years of cooking I would cook up the whole tomato sauce from scratch, which took up lot of time and ingredients. For lazy people like me, I then found an easy solution. Spice up the ready tomato puree!

Here is what you’ll need:

3 tbsp tomato puree

1 garlic clove grated

½ tsp sugar

½ tsp salt

1 tbsp olive oil

1 tbsp mixed Italian herbs (thyme, basil, oregano)

½ tsp vinegar/ lemon juice

1 tbsp Red chilli sauce

Method:

1. Mix all the ingredients together.
2. Tada! Tomato sauce for your base is ready!

Tandoori Chicken:

Here is what you’ll need:

2 chicken breasts

1tsp red chilli powder

1 tsp coriander powder

1 tsp tandoori powder

½ tsp lemon juice

1 tsp oil

Method:

1.      Coat the cleaned chicken piece with the the ingredients.
2.      Cook it on the stove top or grill it in the oven till well cooked and dry.

Other Toppings:

     Here is what you’ll need:

     1-2 cup mozzarella cheese

     ½  onion

     ½  capsicum

     2 tbsp black olives

     2 tbsp corn

     1 tbsp oregano

     The final step:

1.     Once the dough is rolled and rested on the baking tray, Preheat the oven to 200°C.
2.     Spread half of the mozzarella cheese on the base.
3.     Scatter the onions, capsicum, olives, corn, and the tandoori chicken.
4.     Cover the pizza completely with the rest of the mozzarella cheese. Sprinkle the oregano.
5.      Place it into the preheated oven for 7-10 minutes or till the base turns golden brown.
6.     Serve hot and yummy.

     Note:

•      If you've added the egg and rolled the pizza thin, it will cook considerably faster. Keep an eye on the base after 5 minutes.
•       If you have not added egg and rolled the pizza thick, it may take longer.

Recipe by Zohra Sada