Yes, bread rolls again but this time with cheese and potatoes mash filling. Its different!
Bread rolls are round balls made with wet bread slices filled with boiled potato, makes a mouthwatering snack. This goes perfect with tea or served as an appetizer. Bread Potato Rolls are crunchy outside, spicy and soft inside.Served with chutneys or tomato ketchup.
Ingredients
1) Boiled potatoes - 6 medium size
2) White Bread - 8 to 10 slices
3) Any green chutney - coriander or mint - 6 tbs
4) Salt - to taste
5) Green chili's - 5/6 fine chopped
6) Grated cheese - as per your taste, I had put about 10-12 tbs
Method
1) Peel boiled potatoes and add grated cheese, salt, chutney, green chili's and mix well. Keep aside your mash is ready.
2) Take one white bread, dip it in the water, squeeze all he the water, fill in the mash and make round balls. Make all the bread balls together. This absorbs less oil. Keep aside for frying.
3) Deep fry till they turn brown, remove the rolls and keep them on a tissue paper to absorb extra oil and serve hot with tomato ketchup. Enjoy the awesome and tasty snack.
Bread rolls are round balls made with wet bread slices filled with boiled potato, makes a mouthwatering snack. This goes perfect with tea or served as an appetizer. Bread Potato Rolls are crunchy outside, spicy and soft inside.Served with chutneys or tomato ketchup.
Makes 8 Bread Rolls.
Ingredients:
8 white bread slices, (bread should be fresh)
4-5 medium size potatoes boiled peeled and mashed
1 teaspoon cumin seeds (jeera)
1 teaspoon salt
1 teaspoon red chili powder
1 tablespoon Cilantro (hara dhania), finely chopped
3-4 green chili (hari mirch) minced; adjust to taste
Oil to fry
Method
Peel boiled potatoes and add all the dry masala and fresh green chillis and fine chopped coriander. Mash all together and Set aside.
Fill a small bowl with water to wet the bread. Dip a slice of the bread lightly in the water. Place the slice between your palms and press, squeezing out the excess water. This makes the bread moist.
Place the filling in the center of this bread and mold the bread to completely cover it all around, giving an round shape. Repeat to make all the rolls.
Before frying, let them sit for about five minutes. (This will evaporate some of the water from the bread so that it absorbs less oil while frying; also making the bread rolls crisper).
Heat the oil in a frying pan on medium high heat. Drop the rolls slowly into it, taking care not to overlap them.
Fry the bread rolls until they are golden brown, turning occasionally. This should take about two to three minutes. Take them out over a paper towel.
Serve them hot with hari cilantro chutney and tamarind sweet and sour chutney.
Ingredients for Methi Puri
Wheat Flour – 300 gm (2 small bowls)
Fenugreek or methi leaves – 200 gms or 1 bunch
Oil – for frying
Onions - 2 - fine chopped
Green Chilli - 4-5 - Fine chopped
Salt – as per taste
Oil – To fry
Method : To make Fenugreek Puri
Break and wash fenugreek leaves.
Cut them finely with a knife.
Take wheat flour in a bowl. Mix salt, fine chopped chillis, fine chopped onions, 1 tablespoon oil and fenugreek, in the flour. Now mix sufficient water and knead a soft dough. Now keep the dough covered for half an hour.
Put oil in the frying pan and heat it. Now take out small chunks from the dough and make 3 to 4 inch diameter disks with a roller. Put one such disk in the hot oil. Turn it when it swells and fry till it turns brown. Now take it out in a plate. Like this fry all the dough disks. Your fenugreek puri are now ready to be served with curd, chutney or your favorite vegetable.
The best dates chutney in the whole world. We call it SOONTH. And this is used for making North Indian Chaat like pani puri , sev puri, dahi puri , aloo pattice , ragda pattice and the list goes on. The same method can be used for making imli/tamarind chutney for similar purposes.
Ingredients
1) 250 grams dates - remove the seeds
2) Chilli Powder - 4 tbs ( can add more for making it hot)
3) Roasted Cumin Powder - 4 tbs
5) Salt to taste
6) 1.5 cup sugar
7) 2 Glass water. Can add more if required, need smoothie consistency
Method :
1) Grind the dates in a mixer by adding 1/2 cup water.
2) Put this in a pan/kadahi along with 2 glass of water. Cook for 10-15 mins. You will notice the difference once its cooked. It will become creamier and smoothie type.
3) Add salt, sugar , cumin powder and chilli and cook for another 10 mins.
4) Use when cool. You can put in a glass container and store in refrigerator.
I love and am proud of myself for making such a wonderful Khandvi today.This is a Gujrati delicacy made with gram flour, hing and sour curd as the main ingredient and then tempered with mustard seeds,curry leaves and green chilli. I made this in microwave in flat 15 mins. The best part was that I could cut roll them into thin stripes without using oil and much fuss.I must say that they are soft light and yummy.
Ingredients For Khandvi Batter:
1 cup besan/Gram Flour
3 cups sour butter Milk/1 cup sour Yogurt + 2 cups water
A big pinch of Hing/Asafoetida
A tbs of turmeric Powder
Salt to taste
Ingredients For Tempering:2 tsp Mustard Seeds
2-3 Green Chillies, chopped curry leaves
1-2 tbsp Coriander Leaves, finely chopped
2 tbsp Oil
Method :
1. Take gram flour, turmeric powder,hing and salt to taste in a microwave safe bowl and mix well. Add curd to the mixture and mix well with a blender. Take care that no lumps is formed. The batter should be thin and flowing without any lumps.
2. Place the bowl in a microwave and cook at high speed for 5 mins. Remove the bowl and mix the contents well.
3.Mean while, keep ready 2-3 steel plates or glass chopping board as I have used and a spatula to spread the batter. Don’t grease them with oil. I have used my kitchen counter to spread the batter.
4. Place again in a microwave and cook uncovered for another 5 mins. Mix well.
5. If the mixture is still runny, place it again in microwave and cook for another 2-4 mins.
6. Spread the thick batter quickly on the counter, back of steel plates or glass chopping bowl. Spread it as thinly as possible. Do the spread test to check of it rolls.
7. Let it cool for 2-3 minutes. Then slice them with knife into 2 inch long stripes and roll each stripe neatly. Place each rolls in a serving dish.
8. For tempering, heat oil in a pan and add mustard seeds to it. When mustard starts to pop and splutter, add chopped curry leaves chopped green chillies and sauté it for few seconds.
9. Spread them evenly over rolled the Khandvi. Serve after garnishing with chopped coriander leaves and enjoy.
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Cottage cheese round dumplings are boiled and dipped in watery sugar syrup. This is a Bangoli sweet served in almost all Indian festivals. Please make sure that you are using full cream milk and not tetra packed ones or the low fat milk or the
slim /skimmed milk.
Ingredients:
1) 1 Liter full cream milk to make medium size (ping pong ball ) 10- 15 Rasgulla's.
2) Lemon juice squeezed from 2 limes.
3) Sugar - 3 cups
4) Water 1/2 liter.
Method:
1) In a large pan start with boiling milk and once it starts to boil add lemon juice to separate milk and water. As shown in the pic.
2) On another flame, in a pressure cooker add 1/2 liter water and 1.5 cups sugar to make sugar syrup. Don't make it very thick. It has to be watery. Let it boil hard.
3) Meanwhile, once the milk separates, drain it in a strainer and remove the excess water by putting it in a cotton muslin cloth. As shown in the pic. Let it remain moist and don't be too hard to remove all the water.
5) Put the this solid milk in the mixer and blend for 3-4 mins to remove lumps.
6) Make balls and put them in the boiling sugar syrup. This will increase their size immediately and put the lid to pressure cook for 5 mins.
7) Put the times for 5 mins. This is very important. After this once the cooker is cool then open the lid and remove the rasgulla and put them in the serving bowl.
8) Let the cooker cool on its own.
9) Now in the same cooker which has your sugar syrup add remaining 1.5 cups sugar and bring to boil.
10) Pour it over the rasgulla and let it be at the room temp. Once cool refrigerate them.
11) Serve chill.
