Oct 15, 2009

Bread roll .... a super easy snack or appetizer

Bread roll is a very common appetizer or snack that is loved by all. A little prep work and you can serve for a large gathering too. I love this and I  would that bread roll is usually/mostly always an inclusion in my menu when we are  entertaining a lot of friends. I remember that every time it is served, it is enjoyed by all. Sometimes I make big batches and stash them in the fridge. Its stays good for quite a while. Just remove them from freezer and fry them directly in hot oil

Mom used to make these for breakfast and also used to pack couple of them to school. We used to love it every time.  She used to make a lot of varieties of breakfast and I am no match for it. Raising 3 kids and I never saw her sit down tired. She is awesome as I am always in awe when I see her cooking. Oh... how naturally talented she is :)

Well coming back to the recipe. Basic is bread and then the stuffing can be aything your choice. I have shared the simplest potato-peas stuffing here which I make most of the time

This is what u'll need....

Bread slices - 20
Potato - 3 medium
Green peas - 1/2 cup
Onion - 1 
Garam masala 1/4 tspn
Chilli powder - 1/2 tspn
Oil - 1 tbspn
Salt to taste

Here is the stir....
  • Boil potatoes. Peel, mash and set them aside
  • Heat oil in a pan and add chopped onions to it. Saute it for a couple of mins 
  • Add peas to the onions followed by a little salt. Fry for a couple of mins and then add a little water. Cover it and let it cook for 5 mins or until water is evaporated and peas it cooked
  • Add mashed potatoes to the peas and onion mixture
  • Sprinkle some salt followed by 1/4 teaspoon garam masala and 1/2 teaspoon chilli powder. Mix it well so that the spices are distributed evenly throughout the mixture
  • Take a little stuffing at a time and make it into small oblong shapes
  • Take water in a bowl to make the rolls. I would suggest using a shallow bowl or rather a plate to hold the water
  • Remove the corners from bread slices
  • Take a bread slice and dip the 4 sides in little water. I dont dip the entire bread in water as I feel it turns it too soggy. Just the corners works fine for me
  • Place potato stuffing in the middle of the slice. Lift the sides of the bread together length wise and join it - should like a log.Then fold and pinch the corners so that the stuffing doesnt fall out when frying
  • Make similar rolls with all the slices and keep them aside
  • Once all the rolls are ready, heat oil in a deep pan
  • Drop few rolls at a time into the hot oil and deep fry them till golden
  • Drain them on a paper towel and serve hot with ketchup
  • Enjoy them hot for the best crunch and crispiness when you bite into it

  • Dont add too much stuffing - a little goes a long way
  • Adjust spices to suit your taste
  • You can even make a big batch and freeze them. When you want to eat just fry them without thawing

Oct 5, 2009

Pita chips

Pita chips with salsa are always a favorite snack. These are fresh-from-the-oven wedges of seasoned pita bread. They are a little thicker than regular chips but have a crunchy snap to it that gives it an interesting twist. Homemade version is worth the make as you just cant get the same deligh from a store bought version. Its just the time it takes to bake as the prep time is no more than 2-3 mins. Now thats easy... isnt it???

Serves... 2 ppl 
Serve option... Salsa or sour cream dip

This is what u'll need....

Pita bread 1
Olive oil 2 tbspn
Garlic salt 1/2 tspn
Garam masala 1 tspn (store bought) 

Here is the stir....
  • Preheat oven to 350 degrees
  • Line a baking sheet with aluminium foil or parchment paper
  • Cut each pita into half and then cut them into small wedge
  • Line the wedges in one layer onto the baking sheet
  • Drizzle olive oil on the chips.  Sprinkle evenly with garlic salt and garam masala. Adjust spice as you may like it
  • Bake in the oven for 8 mins. Take it out and flip the wedges. Bake  for another 7-8 minutes until golden brown and crunchy. Careful as they tend to burn very easily. So keep an eye on them

Oct 4, 2009

Egg Curry

Egg gravy can be made in so many different ways and the possibilities are infinite and I know everyone knows that. And the best is that they taste good in every form, be it omelette or fry or bhurji or gravy or bondas. This egg gravy here is made with a blend of spices and hard boiled eggs.

Serves... 3 ppl 
Serve option... Hot rice, chapathi

This is what u'll need....

Boiled eggs 3
Onion 1 big
Tomato 1 big
Chilli powder 1 tbspn
Coriander powder 1/2 tbspn
Cumin powder 1/2 tbspn
Garam masala 1/2 tbspn
Gram flour 1 tspn 
Coriander leaves for garnish
Salt to taste

Here is the stir....
  • Heat oil in a pan and add gram flour to it. Fry till it turns golden brown
  • Chop onions and toss them in with salt to cook till they turn translucent
  • Toss in chopped tomatoes, chilli powder, coriander powder, cumin powder and garam masala. Cook covered for 10-12 mins stirring in between
  • Add a cup of water and bring the mixture to a boil
  • Cut the eggs into halves - lenthwise and add to the gravy. Boil the mixture for another 2-3 mins. Sprinkle a little garam masala just before removing from heat
  • Garnish with coriander leaves and serve hot

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