Saturday, July 19, 2014

Baked Bread Rolls

Yum
I am blank! Just like a paper. 

There are times when you want to write but you don’t know what to write. It is called a writer’s block. Most of the times I am blank, but not about writing, but about cooking. What is that called? Cooking block? Chef’s block? Cooking lunch and dinner is pretty easy for me. 

I am a chapatti/roti lover so most days it is chapatti with some vegetables that are there at home. But I hate thinking about what to make for breakfast. And then start the calls. I call up my mom and my sister and ask the same question “What should I make for Breakfast?” and I get the same answer “Please don’t ask me, I’m confused too” :(




May be the women in office face the same issue everyday too. The women’s association in office started an online competition for quick and healthy breakfast recipes. I was extremely excited, I thought with at least the 200+ women in office, I’ll get many recipes. I, myself, submitted the recipe for my oats idlis. I must say though, that competition did not do much more than flooding my inbox with emails. I barely got any new recipes. Some were not healthy, some were not quick, some I would not even call breakfast. I did win the third prize though :).




I got the idea for this breakfast recipe when on a hungry weekday evening we went to a tiny shop to eat Vada Pao and Break pakoda and my sister remarked that she prefers break roll. The idea stayed in my head and from that seed grew a tree, that tempted me to make bread rolls. As I have mentioned before, I try to avoid deep frying, so I baked it. I stuffed with a combination of potato, carrot, cauliflower, spices and cheese. Stuff it with anything that takes your fancy, the bread is your stage… :) You can have it as a snack with nice hot cup of tea on a rainy evening….*slurp* or as a breakfast.



Definitely, a kid friendly recipe. I can vouch for that. What’s not to like? Bread, potatoes and cheese :) The only suggestion I have is: have it hot, it loses its crispness once it is cold. Dunk it in some cool mint chutney or some tangy ketchup. Or like us, just have it on its own. But have it, for sure :)







Baked Bread Rolls



Bread stuffed with a vegetable mixture, rolled and baked to make a roll.

Recipe Type:  Snacks/ Appetizer
Cuisine:          International
Prep Time:     15 minutes
Cook time:     60 minutes
Yield:              12 rolls

Ingredients:

12 Bread slices
2 small or 1 large Potatoes
1 Carrot
1/4 – 1/2 cup chopped Cauliflower
1 small Onion
1 Green chilli
1-2 cloves of Garlic
1 Tbsp Coriander leaves (chopped)
2 cubes or 3-4 Tbsp Cheese (Grated)
2 Tbsp Butter
½ tsp Cumin seeds
3 tsp Oil
½ tsp Turmeric powder / Haldi
A pinch of Garam Masala
A pinch of Dry Mango Powder / Amchur
Salt
Water

Method:

Boil and peel the potatoes. Mash them roughly.
    Finely chop the onion, garlic, carrot, green chilli and the cauliflower.
      Heat oil in a pan, add the cumin seeds.
        Once the seeds brown, add the onion, chilli and the garlic.
          Once the onion is slightly browned, add the carrot and cauliflower.
            Cover and cook until the vegetables are done. They should still have a bite in them, don’t overcook them.
              Add the spices and the mashed potatoes and mix well.
                Add the coriander leaves.
                  Remove from heat and keep aside.
                    Cut the edges of the bread slices.
                      Using a rolling pin flatten out the bread.
                        In the center of the flattened bread, add a spoonful of the mixture and the cheese.
                          Wet the sides of the bread and join them.
                            Apply butter on the roll from outside
                              Preheat the oven to 200 degree Celsius.
                                >
                              Place the rolls on a cookie sheet in one layer and cook for 10 mins.
                                After 5 mins, flip the rolls.
                                  Depending on the power of your oven you may need to keep it in for more or less time.
                                    It should be crisp and golden brown.

                                      P.S: Don't throw out the edges. You can use it to thicken gravies and soup. You can also use it as a binding agent in tikkis and patties. For a soup which uses bread edges, watch out for my next post :)

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