CHICAGO-STYLE DEEP-DISH PIZZA RECIPE BY MAYA FOODS

A delicious homemade version of classic Chicago deep dish pizza with cheese on the bottom and top. Here’s how to make authentic-tasting Chicago deep dish pizza. Complete with the buttery crust, slightly sweet tomato sauce, and a thick layer of cheese. 

A delicious homemade version of classic Chicago deep dish pizza with cheese on the bottom and top by Maya Foods.

Ingredients

• 3-1/2 cups all-purpose flour
• 1/4 cup cornmeal
• 1 package (1/4 ounce) quick-rise yeast
• 1-1/2 teaspoons sugar
• 1/2 teaspoon salt
• 1 cup water
• 1/3 cup olive oil
• 6 cups shredded part-skim mozzarella cheese, divided
• 1 can (28 ounces) diced tomatoes, well drained
• 1 can (8 ounces) tomato sauce
• 1 can (6 ounces) tomato paste
• 1/4 teaspoon each garlic powder, dried oregano, dried basil, and pepper
• 1 pound bulk Italian sausage, cooked and crumbled
• 48 slices pepperoni
• 1/2 pound sliced fresh mushrooms
• 1/4 cup grated Parmesan cheese

Method of Preparation

• In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar, and salt. In a saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add remaining flour to form a stiff dough.
• Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 30 minutes.
• Punch dough down; divide in half. Roll each portion into an 11-in. circle. Press dough onto the bottom and up the sides of two greased 10-in. ovenproof skillets. Sprinkle each with 2 cups mozzarella cheese.
• In a large bowl, combine the tomatoes, tomato sauce, tomato paste, and seasonings. Spoon 1-1/2 cups over each pizza. Layer each with half of the sausage, pepperoni, and mushrooms; 1 cup mozzarella; and 2 tablespoons, Parmesan cheese.
• Cover and bake at 450° for 35 minutes. Uncover; bake 5 minutes longer or until lightly browned.Yield: 2 pizzas (8 slices each).

Liked this recipe? Click here for more interesting recipes and food features!

PICNIC FRIED CHICKEN RECIPE BY MAYA FOODS

This picnic fried chicken has a delicious coating that is like KFC. It has a bit of spice, a crunchy coating and moist chicken inside. You can pack it up while still hot and it transports easily for you to share with family and friends.

Magic of Maya Foods Spices

Ingredients

• 1 broiler/fryer chicken (3 pounds), cut up
• 3/4 to 1 cup buttermilk
• 1-1/2 to 2 cups all-purpose flour
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 tablespoon paprika
• 1/4 teaspoon ground sage
• 1/4 teaspoon ground thyme
• 1/8 teaspoon baking powder
• Oil for frying

Directions

• Pat chicken pieces with paper towels; place in large flat dish. Pour buttermilk over chicken; cover, and allow to soak at least 1 hour or overnight in the refrigerator.
• Combine coating ingredients in the large resealable plastic bag. Add chicken pieces, one at a time, and shake to coat well. Lay coated pieces on waxed paper for 15 minutes to allow the coating to dry (will cling better to frying).
• In an electric skillet or deep fryer, heat 1/2 inch oil to 350°-360°. Fry chicken, several pieces at a time, for about 3 minutes on each side.
• Reduce heat to 325°; cook chicken, turning occasionally, for 25-35 minutes or until juices run clear and chicken is tender. Remove to paper towels and keep warm.Yield: 6 servings.

Liked this recipe? Click here for more interesting recipes and food features!

CHICKPEA CURRY RECIPE BY MAYA FOODS

This Indian chickpea curry is the BEST curry, you can try anytime, which is presented by Maya Foods. All it takes is one pot, it’s loaded with homemade ground spices and incredibly flavorful!

This Chickpea Curry is really a south-Indian-style Chana Masala recipe, with a few additional ingredients that give it a distinct identity all its own. And it smells so good, you are going to be eating it by the ladleful, straight from the pot.

Magic of Maya Foods Spices

Ingredients

• 2 medium onions
• 1 x 400 g tin chickpeas
• 1-2 fresh green chillies
• 2 tablespoons sunflower oil
• 1 teaspoon mustard seeds
• ½ teaspoon asafoetida
• 1-2 teaspoon sugar , optional
• ½ x 400 g tin of tomatoes
• 1 teaspoon fresh ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon green chilli paste
• 1 teaspoon red chilli powder
• 1 teaspoon turmeric
• 1 teaspoon dhana jeera powder
• 1-2 teaspoon sugar , optional
• a few sprigs of fresh coriander
• ½ teaspoon garam masala

Method

1. Peel and finely chop the onions, drain and rinse the chickpeas and finely slice the green chilies.
2. Heat the oil in a saucepan over a medium heat and add the mustard seeds; once they’re crackling, add the asafoetida. Stir in the onions and fry until transparent and turning golden at the edges.
3. Chop and add the tinned tomatoes, then cook for another 5 minutes, before adding the ginger, garlic and green chili pastes, the red chili powder, dhania-jeera, sugar (if using), and a pinch of sea salt. Keep stirring and cook for further 5 minutes.
4. Stir the chickpeas into the pan. Add 250ml water to make a thick sauce. Place the lid on the pan, lower the heat and simmer for 5 to 7 minutes.
5. Pick and finely chop the coriander, then sprinkle on top along with the garam masala and finely sliced green chilies, to serve.
6. You can serve this with Cooked Basmati Rice.

Liked this recipe? Click here for more interesting recipes and food features!