Bread Rolls

Hi Friends, thanks for the overwhelming support. Your responses on facebook were very touching and motivated me to continue...I'll be sharing on how to cook 'Bread Rolls', another simple breakfast recipe.

Ingredients: (Serves 4)

Half bread loaf (which has around 12 slices)

Potatoes - 3 or 4 (boiled and mashed)

Green Chillies 3 or 4 (finely chopped)

Coriander leafs finely chopped (dhaniya)

2-3 table spoon of Semolina (sooji)

Oil or Ghee for frying

Salt to taste

You would need to mix mashed potatoes, chopped chillies and coriander leafs and salt well in a bowl.

Then take a separate bowl filled with water, dip a piece / loaf of bread in it and quickly take it out and squeeze it flat with both palms so that water is drained out. Fill the loaf with potato mixture and gently roll it in your hands to form an oval shape.

Once you've made a couple of them using all the mixture, roll them down in semolina (sooji aata) so that it sticks to the wet bread on the outer layer. Once all the bread rolls are covered with semolina, keep them in a separate plate.

In the mean time heat oil in a deep pan (kadai) till it is hot enough for deep-frying. Add bread rolls (2-3 at a time) in the oil and fry till its golden brown, and remove on to a plate covered with paper napkins to remove excess oil.

Serve hot with tomato sauce or home made pudina (mint) chatni and enjoy the crispy taste of bread rolls with friends & family. This can be good for breakfast or for evening snacks along with tea or coffee. God bless !!

Amritsari Chole (Chic Peas - Gravy)

Being a lazy Saturday, I decided to stick to regular 'Chole Chawal', but the constant thought of putting it on the blog, made me experiment with some ingredients to make it a tasty treat for family & friends. So here's a simple way of making yummy 'Amritsari Chole' or Chick Peas for my English speaking friends.

(Serves Four) 

For this we would need:

Chick peas (chana) 250 gms,

Split peas (chana dal) 100 gms,

Onions 2-3 medium size (grated)

Tomatoes 3-4 medium size (grated)

Garlic 8-10 cloves (peeled & grated)

Asafoetida (hing) 1 pinch

Cumin (jeera) 1 tea spoon

Turmeric (haldi) 1/4 tea spoon

Red Chillies (pissi laal mirch) 1/4 tea spoon

Goose berry 1 (amla - grated) or amla powder 1 tea spoon

Salt to taste

Ghee / Oil - 3 tea spoon

Keep the chick peas soaked overnight. Boil the soaked chick peas & some split pea lentil (chane ki dal) till the chick peas are soft and the lentil dissolves completely and makes the entire mixture a bit thick.

The masala / paste is then made by heating the oil in a pan; put some asafoetida (hing), cumin seeds, grated onions and garlic. Let the onion and garlic paste turn brown (approx 5 mins) and then put grated tomatoes and mix them well. Once it combines, put turmeric, red chilly powder, salt, to uniformly form a paste.

Then comes the surprise element of adding grated amla (gooseberry) which gives it a distinct taste. Its a new element I tried and it gave an amazing look and flavour to the entire paste. Let the paste simmer on low flame for 2 to 3 minutes, and keep sprinkling water at frequent intervals.

Then add boiled chick peas and keep it on low flame for 5 minutes, stirring in between. The addition of amla will also give it a brownish colour and a professional flavour. Garnish with onion rings, fresh coriander leaves & green chillies and can be served hot along with boiled rice, pooris or breads (chapati).

I hope the resulting dish is both delicious and appealing. You can write back, if you have any questions / comments or suggestions for making this blog or my recipes more helpful. God bless !!

Aloo Matar Paratha

It's a very basic recipe with wheat flour, boiled potatoes & peas. All you would need is wheat flour (atta), potatoes  (aloo), fresh or frozen peas (matar), salt, fresh coriander (dhaniya), chopped green chillies and ghee or oil for frying.

Mix 2-3 boiled potatoes with around 100 grams peas (steamed); add salt to taste along with finely chopped green chillies as per taste and fresh coriander leaves (approx. 20-30 grams)

Make some dough from wheat flour and take a ball from it and roll it to make a 4-5 inches flat bread. Then fill the crushed potatoes & peas mixture and join the ends tightly to make a round ball again and spin to make round flat bread (paratha).

Next fry it with ghee or any edible oil until golden brown from both sides. Serve it hot with butter, curd, pickle or chutney.

You will love to have it as breakfast and its not only mouth-watering, but also low on calories in comparison to the regular aloo parantha because of inclusion of peas.