Ingredients:

1 tablespoon curry powder
2 onion
2 tablespoons flour
3 cups water
2 cubes soup bouillon
1 teaspoon grated fresh ginger
1 teaspoon grated garlic
1/2 teaspoon garam masala
2 tablespoons butter

Procedure:

Heat water in a pan and add soup bouillon to make soup. Slice onion thinly. Heat butter in a pan and saute onion slices slowly until they are brown for 15-20 minutes. Add garlic and ginger in the pan and saute well. Add flour and curry powder and saute over low heat. Pour soup in the pan little by little, stirring quickly. Simmer the curry roux until thickened, and add garam masala at last.

Ingredients:

2 cups all-purpose flour
2 eggs
4 cups water
1/2 teaspoon salt
1 shallot, chopped
1 green onion, chopped
1/2 cup minced crabmeat
1/2 cup chopped cooked pork
1/2 cup diced firm tofu
1 cup bean sprouts
1 cup frozen mixed vegetables, thawed
1/2 cup shredded cabbage
4 teaspoons canola oil
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 chili pepper, chopped (optional)

Procedure:

In a large bowl, mix together the flour, eggs, water and salt. It will be very watery, as the pizza is like a crepe. Stir in the crabmeat, pork, tofu, bean sprouts, mixed vegetables, and cabbage until well blended. Heat some of the oil in a large skillet over medium heat. Your pizzas will be the size of your skillet. Spoon in enough of the vegetable batter to cover the bottom of the pan. Cook for about 8 minutes, or until the underside is golden brown. Flip, and cook until browned on the other side, about 3 minutes. The edges should be crispy. Repeat with remaining batter. Serve pizzas with dipping sauce. To make the dipping sauce, mix together the soy sauce, rice vinegar, sesame oil and chili pepper in a sealable container. Seal, and shake until well blended. Shake again just before serving.