BREAD ROLLS

 

Bread Rolls

Bread rolls are soft, crispy and delicious delight which can be served whole or cut diagnolly.it can be had with tea as a morning breakfast or as a snack. It’s a good tiffin thing too as it tastes good even after it cools down. We have an innovative recipe where we use both potatoes and cottage cheese chunks as filling.

Ingredients:-

10 bread slices

2 onions finely chopped

250 grams cottage cheese cut in small pieces

4 potatoes boiled and mashed

Salt to taste

½ tsp. mustard seeds

1 tsp. red chilli powder

1 tsp. coriander powder

½ tsp. turmeric powder

4-5 curry leaves

1 tbs oil

Handful of chopped coriander leaves

Water to soak the bread

Oil for deep frying

Method:-

• Heat oil in a pan and add mustard seeds and curry leaves. Add onions and sauté onions till they turn pink.

• Add all the spices and salt. Add mashed potatoes as well. Simmer the mixture for 4-5 minutes on low flame.

• Add cottage cheese cubes and coriander chopped coriander.

• Keep aside and let it cool.

• Take a wok and heat oil to deep fry the rolls. Make sure the oil is ready for frying by putting a bit of bread slice. (Tip) to make sure rolls don’t stick to the base, add ½ tsp. salt to the oil.

• Cut corners of the breads, soak the bread in water for 5 seconds and squeeze out the water by pressing them in palms. We need 2 slices to make one roll. 

• Place the mixture between two slices and roll them up using your hands.Grease your hands a little if required. If ypu desire smaller rolls make a slit in between the rolling process and seal the ends properly and you can have 2 smaller rolls.

• Fry them carefully in hot oil till they turn nice brown.

• Serve hot with ketchup or dip of your choice.

Optional - You Can Use Atte Wale Aloo For Stuffing - Click Here

STUFFED CHILLIES

 Stuffed Chillies

Green chillies are rich source of vitamin c.The quickest form of pickle and side dish is stuffed green chilli.it need big Rajasthani green chillies which are not spicy. They give a hot impression but are mild. They leave back a tangling effect of green chilli but the mildness and taste makes you have them as many as you can at a given time.

Ingredients:-

250 grams big green chillies, washed and wiped dry

1 tsp. red chilli powder

1 tsp. coriander powder

1 tsp. fenugreek seeds powder (methi)

1 tsp. dry mango powder

½ tsp. turmeric powder

1 tsp. mustard seed powder (yellow rai)

Salt to taste

2 tbs. mustard oil

Method:-

• Mix all the dry spices in grinder.

• Slit all the green chillies with knife and discard the seeds.

• Fill the spice mixture in green chillies with the help of a spoon. Keep the remaining mixture aside.

• Heat mustard oil in a pan till it reaches smoking point. Lower the flame and put green chillies in it and cover with a lid. After 5 minutes, flip the sides of green chilli and cook for another 5 minutes.

• It’s done when it turns brown and tender at all the sides. Sprinkle the remaining spice mixture on fried chillies.

• Serve with rice/naan/paranthas or pooris.they have a shelf life of 5-7 days.

TANDOORI TAWA

 Tawa Tandoori Parantha

A simple way to make crispy and flaky tandoori paranthas quickly. Make delicious naans, kulchas and rotis.I used to saw my mom making such tandoori stuff in cooker so I tried making it by using tawa and it came out well. You must try it with your own variation.

 Ingredients:- 

Normal dough 

Water in a bowl and ghee

Method:-

• We need to preheat tawa on the gas stoves.

• Make a layered roti out of dough and ghee(lachcha parantha)

• Hold it over your palm and apply water on its upper side with the help of other hand.

• Place the wet side carefully over the tawa as shown in the pic.

• Depending on the size of paranthas.

• Rotate it sideways till you see bubbles appear on the paranthas.

• Wait for 2-3 minutes and you may check in between.

• When parantha turns crispy and is fully cooked, insert a fork or knife at its side and pull a little.

• The parantha will leave the surface immediately with a “khatak” sound. If you find it still not leaving its sides then you need to cook more sideways.

• Apply ghee/butter. You can make stuffed paranthas/kulchas and naans in similar way.

OPEN COIN SANDWICHES

Open Coin Sandwiches

Colourful finger food is loved by all. We have a fusion which is a quick fusion with ingredients like cottage cheese, bell peppers and have a feel of crunchy pizza.it can be served as starter, snacks and ingredients can be used as per preference. We can use our choice of bread and can make more healthy variations with whole wheat or multi grain buns.

Ingredients:-

1 onion chopped

1 tomato chopped

250 grams cottage cheese cut in cubes

1 cup red and yellow bell pepper chopped

1 cup green capsicum chopped

Salt to taste

1 tsp. red chilli powder

1 tsp. coriander powder

½ tsp. turmeric powder

½ tsp. garam masala powder

1 tsp. kasuri methi

1 tsp. lemon juice

2tblspn tomato ketchup

2 tbsp. mint chutney

Coriander leaves for garnishing

Method:-

• Take oil in a non-stick pan and saute onions. When onions turn pink add all the bell peppers and green capsicum.

• Saute for 4-5 minutes and add all the spices and salt.
  

• Add the chopped tomatoes and paneer and saute for 2 minutes more. 
• Add lemon juice and keep aside.

• Cut the burger slices horizontally in coin shape.

• Grill the slices and put some drops of oil while grilling them.

• Place the slices in a tray and apply mint chutney and tomato ketchup on it.

• Fill the slices with vegetable mixture kept aside and top it up with grated paneer.

PALAK PANEER

Palak Paneer

Palak paneer is a simple dish cooked in different ways and loved by all. It’s a flavourful dish full of iron, protein and vitamin a.Spinach provide minerals as well. We present here a way in which paneer coats the Palak yet has its own flavour and melts in mouth with every bite.

Ingredients:-

750 grams spinach, blanched and coarsely pureed

350 grams cottage cheese cut in chunks

1 bay leaf

2-3 black cardamom

1 stick cinnamon

3 onions chopped

3 tomatoes chopped

2tsp chopped ginger and garlic

2 chopped green chillies

2 tbsp. oil

Salt to taste

1 tsp. red chilli powder

1 tsp. coriander powder

Method:-

• Heat oil in wok and add all whole spices in it. Saute them for a minute and add chopped onions in it.
• Saute onions till they turn golden brown and add tomatoes, ginger, garlic and green chillies.

• Add all the spices except garam masala.

• When oil separates and masala is cooked, add pureed spinach into masala and mix it up well in wok.

• Take a non-stick pan and grill cottage cheese chunks in 1tsp. oil just to give them colour. Add the cooked cottage cheese chunks in spinach gravy.

• Add little water if required and simmer for 9-10 minutes.

• Add garam masala in the end. Serve hot with paranthas/roti/naans.