Breadrolls

This is something that makes me drool on a cool rainy day. Crispy, fried, hot.. just what the day needs to make it perfect.
You will need:

• Boiled potatoes - 2 ( if you like veggies you can also use, 1 boiled potato and 1 cup of mixed boiled vegetables)


• White bread slices - 6 (don't use brown bread as it soaks in more oil)


• Green chilly - 1 chopped


• Coriander leaves - a handful - chopped finely (optional)


• Fennel seeds - 1 tsp


• Red chilly powder - 1 tsp


• Turmeric powder - 1/2 tsp


• Salt to taste


• Oil to deep fry

How to:

• Finely mash the potatoes/ vegetables


• Add all the remaining ingredients except bread and oil. Mix well. Taste to check if the spice is according to your taste and adjust the mixture.


• Cut off the brown edges of the bread slices


• Dip one slice of bread in a little water and quickly squeeze it out tight between your palms. This moist bread will be the covering of the roll


• While holding the pressed bread slice in your hand, put some filling in the center. Fold the bread slice diagonally and press the ends closed to make a long roll


• Make all 6 rolls and if you have time cover with a moist cloth and keep in the fridge for 15 minutes


• Heat oil in a deep pan. Fry the rolls till they are golden brown in color. Remove from flame and serve hot with ketchup

Roasted rosemary vegetables

This is a quick fix I do when in need for a quick snack. Comfort food at it's best.
You need:
Red bell pepper - 1/2
Yellow bell pepper - 1/2
Capsicum - 1/2
Potato - 1 large
French beans - a handful
Olive oil - 2 tbsp
Rosemary - 1 tsp
Lemon juice - 1 tbsp
Salt and pepper to taste

How to:

• Chop the bell peppers and capsicum in large pieces. Break the french beans into 1" pieces. Slice the potatoes like chips.


• Heat a griddle and add the olive oil


• Roast the vegetables on the griddle till they are slightly soft and brown - almost like barbecuing them.


• Toss the vegetables with salt, pepper, rosemary and lime juice.


• Ready to eat with a thick piece of wheat loaf

Stuffed parantha - Potato

Since i've already written on how to make a stuffed parantha, this is just the stuffing recipe. Just like my mom makes it:
For the stuffing you need:

• 2 big potatoes - boiled and peeled


• red chilly powder - 3/4 tsp


• turmeric powder - 3/4 tsp


• Salt to taste


• 1 green chilly - finely chopped


• Fennel seeds (saunf) - 1 tsp


• Fresh coriander leaves - a handful, finely chopped (optional)

How to:
Mash the potatoes finely and add all the other ingredients to it. Mix well. Do taste to adjust the spices according to you.
Make the parathas and cook as mentioned in my post "Stuffed parantha - palak"

Mint and Cucumber Raita

This is one of those super refreshing accompaniments that go so well with the afternoon meal. And ready in a jiffy.

You need:
3 cups of curd - sieve it to remove any lumps
1 cup finely chopped/ grated cucumber
1/4 cup mint leaves - finely chopped
Sugar - 1 tsp
Roasted cumin seeds (jeera)- slightly ground
salt - to taste

How to:
Mix curd, cucumber, sugar and mint together and chill in the fridge for some time. Just before serving add the salt and garnish with the roasted cumin seeds.

Stuffed Paranthas - Palak

Parantha's (a kind of griddle cooked flat bread) are an evergreen north Indian breakfast option. There are a variety of stuffing one can use to make delicious and healthy paranthas. My breakfast for tomorrow is stuffed palak paratha. This one is a little tricky so I'll put in an how to make it easy tip at the end ;) read on:
You need:
Wheat flour - 2 cups
Curd - 1 tbsp
Salt - 2 tsp
Red chilly powder - 1 tsp
Turmeric powder - 1 tsp
Cumin seeds - 1 tsp
1 green chilly - finely chopped
Palak (spinach) - chopped finely 2 cups (wash really well before chopping)
Oil for cooking
Water for kneading the dough

How to:
Add 1 tsp salt, 1 tsp oil and curd to the wheat flour. Mix slightly and then with water knead into a tight dough. Cover and keep aside.
Drain the washed and chopped spinach really well to remove all water. Add red chilly powder, turmeric powder, green chilly, and cumin seeds. Mix well. DO NOT add salt at this point. If you do, the spinach will leave water and cannot be used as stuffing.
Take the dough and knead it some more till it is smooth. Divide into fist size parts. Roll out each part with a rolling pin into small circles. Put a drop of oil in the middle of the circle, add a pinch or 2 of salt (according to your taste) and spread evenly on the circle. Put a little of the spinach filling in the center and fold the edges to close the ball. Roll out again into a flat round bread. Sprinkle some wheat flour while rolling to avoid the bread sticking to the surface.

Heat a griddle and put the rolled parantha on it to cook. Spread a little oil on both sides and cook till they are nicely crisp and brown.

An easier way to make it is to mix all the ingredients together (even the spinach) while kneading the dough. Then you only need to roll it out and cook it and avoid the messiness of the stuffing. tastes are different though and I prefer the stuffed version :)

More stuffing recipes coming up :)

Eggless pancakes

I got this recipe from the net. Added a bit of my twist to it.. and here it is :)
For the pancake you need:

• Maida (self raising flour) - 1 cup


• Whole milk - 1 cup


• Water - 1 tbsp


• Oil - 1 tbsp


• Baking soda - 2 tsp


• Sugar - 1 tsp


• Honey - 1 tsp


• Cinnamon powder- 1 tsp


• Salt - 1/2 tsp


• Butter - 2 tbsp

For the filling you need

• Honey - 6 tbsp


• Strawberries - 6 chopped


• Bananas - 2 chopped


• Chocolate sauce/ Strawberry syrup - as much as you like :)

How to:

• Put honey, strawberries and bananas in a jar and shake well. Keep aside


• In a bowl add maida, salt, sugar, baking powder and cinnamon powder and mix well


• Add the remaining ingredients except butter and mix lightly. Do not mix too much. It's ok if you see lumps. Set aside for 5 minutes.


• Heat an non stick griddle and add butter to it. Heat till the butter just melts. Add the butter to the pancake mix and stir well


• Heat the griddle again. Add 1/4th of the pancake mixture to the griddle, spread in a thick circle and cook till bubbles appears on the surface. Flip and cook till the other side is done.


• Take the pancake out on a plate bubble side up and spread half the filling mixture on it. Cook another pancake and use it to sandwich the filling. Top with a generous helping of chocolate sauce/ strawberry syrup. Ready to eat. Can make another sandwich from the remaining mixture :)

Kairi ki Launji (Sweet and Sour raw mango chutney)

This is my favorite accompaniment with lunch in summers. Its tangy and sweet and fresh and just the thing that'll make you lick your fingers.
You need:
Raw mango (kairi) - 2 diced
Sugar - 1 tbsp
Sauf (fennel seeds) - 1 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Dry ginger (Saunth) - 1tsp
Salt - to taste
Oil - 1 tbsp

How to:
Heat oil in a pan and add the saunf and dried ginger. Add the chopped kairi, cover and cook till it is slightly soft. Add the other ingredients (except sugar) and mix well. Cook for 2 minutes. Add the sugar and cook till the oil leaves sides. Mash the mango pieces a bit to give a pulpy consistency.

Ready to eat :)