Bread roll Shahi | Stuffed Bread Rolls

Making these shahi bread rolls stuffed with spicy aloo masala and dry fruits are super yummy to eat and very easy to prepare. Prepare these rolls for any holiday or for any special occasion as a finger food.

Ingredients for Potato Stuffed Bread Roll

• Bread – 10 slices
• Boiled potatoes – 3 (350 grams)
• Green peas – ¼ cup
• Coriander leaves – 2 to 3 tbsp (finely chopped)
• Ginger – ½ inch piece (finely chopped)
• Green chilly – 2 (finely chopped)
• Salt – more than ½ tsp or to taste
• Cumin powder – ½ tsp
• Coriander powder – 1 tsp
• Turmeric powder – less than 1 tsp
• Red chilly powder – ¼ tsp
• Garam masala – ¼ tsp
• Dry mango powder – ¼ tsp
• Raisins – 1 tbsp
• Cashew nuts – 10 to 12
• Oil – for frying

How to make how to make bread rolls

Peel the boiled potatoes and take them in a bowl.

Heat 1 tbsp oil in a wok. When the oil is heated well, add cumin powder, finely chopped ginger, finely chopped green chilly, coriander powder and turmeric powder and saute for a while. Now to the masala add green peas and saute well.

When the peas are cooked through, finely crumble the potatoes and to it add garam masala, dry mango powder, red chilly powder and salt. Mix everything really well and saute the stuffing. Mash the potatoes nicely and keep sauteing. Turn off the flame now.

Add raisins and chopped cashews to the stuffing and mix nicely. Also add green coriander to the stuffing and mix well. Stuffing for making rolls is now ready. Chop off the edges on the bread slices. 

Divide the stuffing into equal portions. Make 10 portions from the stuffing and roll giving them a cylindrical shape. Place them on a plate. 

Take 1/2 to 3/4 cup water in a plate and dip a bread slice in to it. Take this slice on your palm and squeeze out the extra water from it using the other palm. Keep the prepared cylindrical stuffing over it and lift the bread slice to close the stuffing and roll giving it an oval shape. Likewise prepare rest of the rolls as well.

Heat enough oil in a wok. The oil for frying bread rolls should be sufficiently hot. To check if it rightly hot, drop a bread roll into the wok. If it roasts well then the oil is sufficiently hot for frying the rolls. 

Now take 2 to 3 rolls and drop them gently to the oil. Flip the sides and fry until they get golden brown in color evenly. It takes 5 to 6 minutes to fry rolls at once. Drain out the fried rolls and place them on a plate covered with absorbent paper. Likewise fry rest of the rolls as well. 

Serve these steaming hot bread rolls with green coriander chutney or tomato chutney or any other chutney you like eating.

You can also prepare chaat from these bread rolls. For this, take 1 to 2 bread rolls on a plate and pour some green coriander chutney, sweet chutney, cumin powder, black salt, red chilly powder and some sev namkeen and serve. 

Suggestions:

• You can also prepare these shahi bread rolls with brown bread.
• The oil for frying the rolls should be rightly heated else they will absorb oil.
• For making 10 bread rolls
• Time - 40 minutes

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Macaroni Cheese Samosa Recipe

Macaroni and cheese stuffed samosas are relished alot as street food nowadays. You can prepare them as packets and samosas, Kids will love them for sure.

Ingredients for Pasta Samosa

For dough:

• Refined flour – 2 cups (250 grams)
• Ghee – ¼ cup (60 grams)
• Salt – ½ tsp

For stuffing

• Macaroni – ½ cup (boiled)
• Mozzarella cheese – 100 grams
• Tomato – 1 (paste)
• Green chilly – 1 (paste)
• Ginger paste – 1 tsp
• Green coriander – 2 to 3 tbsp (finely chopped)
• Red chilly – ¼ tsp
• Salt – ½ tsp or as per taste

How to make Macaroni Cheese Samosa Recipe

Add ghee and salt in refined flour and mix well. Now knead stiff and tight dough for making the samosa. Cover and keep aside the dough for 20 to 25 minutes to set.

Prepare the stuffing

Heat 1 tbsp oil in a pan. When the oil is sufficiently hot, add ginger paste, tomato-green chilly paste, followed by red chilly powder and salt. Now sauté the masala until oil starts separating from it.

Turn off the flame once the masala is ready. Mix boiled macaroni in the masala and mix well. Add some green coriander as well. Transfer the stuffing to a bowl.

When the stuffing cools downs, add grated mozzarella cheese and mix well.

After the dough is set, knead it again until smooth. Divide the dough into two equal portions or lumps.

Use the one dough ball for making the samosas and the other one for making the packets.

Divide the one dough ball into three equal lumps Take one dough lump and roll giving it a round shape with your hands. Place it on the rolling plate and roll out lengthwise, thinly. Divide the rolled sheet into two equal halves with help of a knife. Lift one part and keep it in your palm. Spread some water on the inner side and fold it in a cone shape (you can see the method for making cone in the video).

Stuff the cone with 2 to 3 tsp filling and give a fold or plate the back of the cone. Stick both the upper corners together with help of water and keep the prepared samosa on the plate. Likewise prepare all the samosas. 

Macaroni Cheese Packets

Now prepare 8 small lumps from the second dough lump. Lift one dough lump and roll giving it a round shape and roll out into 3 to 4 inch diameter rounds. Keep it thin. Place 2 to 2.5 tsp stuffing over this and fold giving it a shape like a packet. Use water to stick the edges. Packets are ready, place them on the same plate. 

Heat enough oil in a wok for deep frying the samosas and packets. The oil should be medium hot for frying the samosas. Place as many samosas or packets as much as possible in the wok and keep the flame medium. Fry until they get golden brown in color and drain out the fried ones in a plate. Likewise fry all the samosa and packets.

Piping hot and super delicious samosas and packets are ready. Serve with green coriander chutney, sweet chutney or any other sauce as per your desire and relish eating.

Suggestions:

• After stuffing the samosas and packets, stick them nicely using water.
• Fry the samosas on medium hot oil and fry on medium flame until golden brown.
• After stuffing the samosas, cover and keep them aside for half to 1 hour and fry later. With this the samosas get no bubbles on the top. Also, if you add moen while kneading the dough, even then there will no bubbles on the surface and samosas taste super delicious. 

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Eggless Mayonnaise Recipe - How to make homemade mayonnaise

Mayonnaise is often used for salads, bread sandwich, burger or as a dip. You can very easily prepare this eggless mayonnaise at your home. Eggless Mayonnaise can be prepared with numerous styles. We are making two types of mayonnaise. 

Cream Mayonnaise Recipe

Ingredients 

• Cream - 1 cup (200 grams)
• Oil - 1/4 cup (50 grams)
• Vinegar - 2 tsp
• Black pepper - 1/4 tsp (coarsely ground)
• Mustard powder - 1/2 tsp
• Salt - 1/2 tsp
• Powdered sugar - 1 tsp

Milk Mayonnaise Recipe

Ingredients

• Full cream - 1/4 cup (60 ml)
• Vegetable Oil - 3/4 cup (150 ml)
• Salt - 1/2 tsp
• Black peppercorns - 1/4 tsp (coarsely ground)
• Mustard powder - 1/2 tsp
• Powdered sugar - 1 tsp
• Vinegar - 2 tsp

How to make Milk Mayonnaise 

Take chilled full cream milk for making mayonnaise. Place the milk in mixture jar, followed by powdered sugar, chilled oil (half quantity), salt, black pepper and mustard powder. Churn everything together. Open the lid of the jar and mix rest of the oil and remaining vinegar to it. Now churn until it gets thick and dense in consistency. 

Milk mayonnaise is now done and ready. Transfer it to another bowl.

Serve this lip smacking mayonnaise with salad, bread, sandwich, momos and so on. You will like the flavor of this mayonnaise. Store in any container and relish eating for up to a week.

Suggestions:

• You can use any kind of vinegar for this recipe or replace it with lemon juice. 
• Vinegar increases the taste and shelf life of mayonnaise.
• You can use hand blender to make the mayonnaise as it is easily visible how thick the mayonnaise is getting. Once it gets gets the desired consistency, stop whisking.
• While making mayonnaise in mixture jar, keep checking occasionally that it gets appropriate thickness. The moment mayonnaise gets thick, stop churning.
• Use chilled cream, milk and oil for making the mayonnaise. If these ingredients are chilled then you will get thick and dense mayonnaise else it will get thin in consistency.
• If the mayonnaise is getting thin in texture then place the jar inside the freezer for half an hour. Churn again to get the desired thickness in the mayonnaise.
• If the cream is too chilled and you whisk it too much then the milk and butter will start separating. If this happens then hold for 5 to 10 minutes and let the temperature reduce a little. After this whisk the mixture a little. You will get perfect mayonnaise.
• Time - 10 minutes

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Instant Rava Uttapam with Besan - Instant Besan Sooji Uttapam Recipe

Instant besan uttapam prepared with semolina, fresh vegetables and chickpea flour can be served with chutney, tomato sauce in breakfast and also can be packed in tiffin for kids.

Ingredients for Instant Rava Uttapam with Besan

• Chickpea flour - 1 cup (100 grams)
• Semolina - 1/2 cup (100 grams)
• Curd - 1 cup (whisked)
• Capsicum - 1
• Tomato -1
• Green chilly - 1
• Oil - 2 to 3 tbsp
• Green coriander - 2 to 3 tbsp (finely chopped)
• Ginger paste - 1/2 tsp
• Salt - 3/4 tsp or to taste
• Eno fruit salt - 3/4 tsp

How to make Instant Besan Sooji Uttapam

Take chickpea flour and semolina in a big mixing bowl, add curd into it and whisk until lumps dissolve completely. Now add water in small portions and prepare a thick and dense batter. Cover and keep the batter aside for 10 to 15 minutes to set.

Finely chopped the tomatoes, capsicum and green chilies. 

Add these finely chopped veggies to the chickpea-semolina batter and stir to mix well. Now add salt, ginger paste, green coriander and mix everything nicely. If the batter appears to be too dense then add little water to it to get the right consistency.

Now in the end add eno fruit salt to the batter and mix gently. After adding eno fruit salt to the batter make sure you don't whisked it too much. Just stir to mix the eno fruit salt.

Heat a non stick pan or pan on a flame and spread some oil over it using a ladle or spatula.

Pour 1 tsp batter over the tawa and spread it evenly into thick roundel (we are making small sized uttapam, so we can pour batter to prepare 2 to 3 uttapams at the same time). Pour some oil all around and over the uttapam.

Cover the uttapam and let it roast on medium-low flame for 2 minutes. After this flip the sides.

Uttapam is roasted from beneath, turn the side and let it roast from the other side as well until it gets brown spots. Cover again and let it cook 

Now the uttapam is roasted well from both the sides, take it off from plate and likewise prepare rest of the uttapams as well. With this batter almost 12 uttapams can be prepared.

Serve these super scrumptious and steaming hot uttapams with green coriander chutney, tomato sauce or any other dip or chutney as per your taste and relish eating.

Suggestions:

• Make sure that the batter for uttapam is not too thin nor too dense in consistency.
• Keep the flame low-medium while roasting the uttapams.
• You can use cauliflower, peas, spinach or any other vegetable you like eating can be used for making these uttapams.
• Instead of eno fruit salt, you can use 1/3 tsp baking soda as well.

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Pita Pocket Sandwiches

(Pita Bread Sandwich, Pita Pocket Sandwich, Vegetarian Pita Sandwich)

Pocket Sandwich is a type of sandwich made by stuffing inside any hollow bread variety like Pita. Some of the popular pocket sandwiches include Hot Pockets, Stromboli, Pizza Rolls, Gyros, Falafel, Shawarma etc. I will be sharing the recipes of each of these as and when I get a chance.

Many of us make the usual sandwich made with white bread. Some of us might be making Burgers and Wraps too. Here is another kind of sandwich that can be made with different stuffing of your choice. Most of us love food served in new and different ways. Today I want to share the basic Pita Pocket Sandwich recipe. I wouldn’t call it a recipe but rather an idea for you to incorporate. This is an interesting way of serving a complete meal. You can have the pita bread halves, patties, yogurt sauce and the vegetables for stuffing in a serving platter. Each person can assemble their sandwich themselves and enjoy. Kids would feel proud to make their own pita sandwich. You can easily make this for your next party too.

I have already shared the recipe of making your own homemade Pita Bread. You can very well use store bought pita bread too. Next, you can make any patties of your choice. I have already shared quite a few patties in my site which I have listed below. Once you have the patties ready, assemble your own pita sandwich and enjoy.

Recipe for making Pita Pocket Sandwich

Preparation time: 10 minutes
Cooking time: Nil
Serves : 3

Ingredients

• Pita Bread Halves – 6
• Patties - 6
• Tzatziki Sauce – ¾ cup
• Lettuce – 6 leaves
• Tomato – 1 (cut into roundels)
• Hot Sauce – to taste (optional)

Preparation

1. Make the patties of your choice. I have given a few vegetarian patties options in my website like

   Vegetarian Patties

   • Broken Wheat Patties
   • Black Bean Patties
   • Red Beans Patties
   • Yam Patties
   • Mixed Vegetable Patties
   • Raw Banana Patties
   • Mushroom Patties

   Non-Vegetarian Patties

   • Fish Patties
   • Crab Patties.
2. Prepare the yogurt dressing (tzatziki) by mixing 1/2 cup of Greek Curd with 1 clove of garlic finely chopped, ¼ cup of finely chopped cucumber, 1 tbsp of finely chopped dill leaves, 1 tsp of lemon juice, 1 tsp of olive oil, salt and black pepper to taste. This creamy yogurt sauce is traditionally served with all types of pita sandwich.
3. Make your own pita bread at home or buy some store bought pita bread.

Method (For assembling the sandwich)

1. Take the pita bread halves and warm it on the griddle or in the oven. Do this when you are ready to assemble and serve.
2. Stuff each pita half with 1 patty, 2 tomato slices, 1 lettuce leaf, 1 tbsp of tzatziki sauce and a few drops of hot sauce. Hot sauce is purely optional and is suggested only for those who prefer your sandwich extra hot. Sometimes, I also like to add slices of carrot and cucumber.
3. Wrap it in a paper towel and serve immediately.

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Vegetable Biryani (Veg Biryani)

(Vegetable Brinji, Vegetable Pulao, Vegetable Biriyani)

Biryani, an origin from the mughlai cuisine, is rice cooked in gravy of vegetables and aromatic spices. Long grained basmati when cooked in gravy of Indian spices, vegetables, ginger, garlic and coconut milk gives us a rich, fragrant, delicious, colorful and mouth watering vegetable biryani.

So, friends!! Please check the recipe below, go ahead and cook this biryani and your family will only keep asking you for more. Cheers!!!

Recipe for Vegetable Biryani

Preparation time: 15 minutes
Cooking time: 25 minutes 
Serves: 4

Ingredients

• Basmati Rice - 2 cups
• Onion - 1 medium (chopped)
• Ginger Garlic paste - 1 tsp
• Green Chilies - 3-4
• Mixed Vegetables - 1 cup (can use vegetables like potatoes, green beans, carrot, cauliflower, green peas, baby corn etc)
• Mint leaves - handful
• Cilantro - handful
• Garam Masala Powder  - 2 tsp
• Fennel Powder - 1 tsp
• Pepper Powder - 1 tsp (add only if you like the biryani extra spicy)
• Turmeric Powder - 1/4 tsp
• Lemon Juice - 1 tbsp
• Bay Leaf - 1
• Salt - as needed
• Oil/ Ghee - 2-4 tbsp
• Coconut milk diluted with water - 3 cups (You can also use only water)

Method

1. Heat the oil/ghee in a pan and add the bay leaf. Saute the onions till it turns golden brown.
2. Add the ginger garlic paste and green chilies and fry till the raw smell vanishes.
3. Next fry the finely chopped mint and cilantro leaves.
4. Add the garam masala powder, turmeric powder, fennel powder and pepper powder. (Tips: Sometimes when I do not have all the powders readily available, I make a paste of fennel seeds, whole garam masala, peppercorns and green chilies along with the ginger and garlic. After sauteing the onions, fry this paste till oil separates from the masala.)
5. Add all the vegetables and fry for a minute. Next add the rice and fry for a minute.
6. Transfer everything to a rice cooker. Add the coconut milk - water mixture, lemon juice and required salt.
7. Cook till the rice is done. Garnish with some more cilantro and/or roasted cashews.
8. Vegetable Biryani is ready to server.

Garnishing Tips

• Cut onions into very thin slices. Keep some cashews ready. Take a pan, pour some ghee, add cashews and then the onion slices. Fry until it becomes golden brown. Pour and spread evenly on the dish.

Serving Suggestion

• Vegetable biryani can be accompanied with onion raita, any gravy curry, papads or chips.

Tips

• You can make the biryani with one vegetable alone like beans biryani, potato biryani, baby corn biryani, carrot biryani, cauliflower biryani, chikpea biryani, peas biryani, paneer biryani, okra biryani etc. This veggie biryani can be made on any day for lunch box depending on the vegetable you have on hand.
• To add okras to the biryani, fry the okras (ladies finger) separately and mix it with the cooked biryani.

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Mughlai Paratha

Mughlai Paratha is a tasty stuffed paratha that is very filling and can be served for breakfast or dinner.

Ingredients

For Dough

• Maida (All purpose flour)  - 1 cup
• Wheat (Atta) flour - ½ cup
• Vegetable oil - 1 tbsp
• Salt - ½ tsp
• Water - as needed

For Egg Mix

• Eggs - 2
• Onion - 1/2 of small size onion (finely chopped)
• Green chilly - 1 (finely chopped)
• Coriander leaves - about 1/2 cup (finely chopped)
• Vegetable Oil - 1 tbsp
• Salt - ½ tsp

Method

1. Mix all the ingredients for the dough. Add required water and knead the dough. Cover the dough with a round utensil and keep it aside.
2. Next beat the 2 eggs in a bowl. Add the onion, green chilly, coriander leaves, salt and whisk together.
3. Make round 6 balls out of the dough. Roll the dough balls into a thin circle.
4. Heat a non-stick pan. Place the thin dough circle on the pan. Cook both sides on medium flame.
5. Add 2-3 tbsp of the egg mixture in the middle of the flat thin dough circle. With the help of spoon curve the 3 sides of the dough to give it a triangular shape.
6. Add 1-2 tbsp of oil for frying. Flip over the paratha gently.
7. Fry both sides well and take it out.
8. Repeat for other dough balls.

Serving Suggestion

• Serve with tomato ketchup or any of your favorite savory sauce.

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