Sandizza.

Now this one I call it my very own.
Sandizza.

Its a cross between a sandwich and a Pizza. It makes for a very tasty and easy to make snack.
Considering using brown bread  and whole grain bread to make it healthy.
You take a few slices of bread. Lightly toast them on a toaster or if you are using a TAWA (Indian style) like I prefer.then lightly roast the bread to make it slightly dry.

Apply a really thin layer of butter, a nice layer of Pizza and pasta sauce (you could use any other sauce,
sprinkle grated cheese over it. Add olives, sun dried tomatoes, slices of eggplant (brinjal), boiled baby corn, corn, pineapple pieces, basically add your favorite toppings. ( As I write I'm wondering how a few boiled beans might taste).
Cooking : If on the tawa with a little butter beneath the slices, if in a flat toaster just glide them in, if in a microwave simply cook for a minute or till the cheese melts.
Sprinkle oregano flakes, or garlic flakes to add the Pizza flavor.
Cut the bread slices into small squares, or triangular..rectangular..any ways its going to taste amazing.

Now place these bread slices . Serve warm with tomato sauce and some drink.

Nameesh. Cream with air bubbles.

This is not for calories counters. Its sinfully heavy and oh so cool and yummy.
A little story around Nameesh, it is best described as melts-in-your-mouth-stand-alone dream-dessert.
It is not had after any meal..it's too coquettish for that. It's had in the chilly mornings..if it gets warm the bubbles don't stay.
Hyderabad weather is hot, hotter or warm. So winter time is a treat of sorts. It lasts for a few days only. As everything we enjoy the winter dishes. And yes another important ingredient is a huge family. Some dishes are not complete with out your crowd and the wait-for-your-turn and discuss the same points about the dish each year.
Each time the elders recollect how they did the nameesh session.
"It was all in a mud pot you know..and we never had this hand blenders..our hands would ache with the rawai..(stick hand blender)."
I told this often heard statement to my kids too!! :-)
There was always the same volunteer each year who took great pleasure in churning the nameesh just right. They believed no on else could do better. They knew the mighty trick.
Its would be sticky and messy with the drops of milk falling around for which not one cared. All were too enamored with there bowl of Nameesh and wait for the next round.
And then there were the ones who claimed to have eaten the most number of bowls..they would actually keep count. I always knew that they were exaggerating..secretly they would too. The mothers doted on these eaters.
The discussions went on during the day..when there was no TV there was plenty of time for idle discussion's on almost anything.

ok..ok now the recipe.
You get the high fat milk ( a (1)litre for starters), a night before.
Bring the milk bring to a boil.
Add fresh saffron and powdered elaichi.
Remove the elaichi cover it spoils the softness of nameesh in the mouth..it has to melt in the mouth remember?
Add sugar as per your taste. I added Misri it was really good.
Do not cover with a lid to allow the malai to form.
Keep this outside in the cold. The morning (oas) dew falls on the milk. This gives the taste. You got to guard this well from the cats. We have lots of them here.
The milk has to be covered with a very fine muslin cloth to allow the dew in.
Churn this milk allow the bubbles to form well and with a sieve like spoon carry these bubbles into smaller bowls. Thats it.
It's ready to eat. :-)
Yes, you eat these bubbles. Its amazing. You keep churning till the cream doesn't show up anymore.
Its like making butter but you take the cream off with they bubble up. The left over milk is slim milk now, so any calorie counters can enjoy this.
They will never know Nameesh. :-)

P.S. Nameesh is had early in the morning. The bubbles don't stay in warm weather.

Nameesh at our place this morning.