Savory Roll/Potato stuffed Roll/Potato Stuffed Pinwheel


For the day 3 under the theme baked snack,tried a roll stuffed with potato stuffing.I wanted to make pizza pinwheel,as I ran out of pizza sauce,made it with potato stuffing.To give an extra punch I applied some leftover mint chutney.The rolls came out so flavorful and delicious.Lets move on to the recipe............



                                                                      
                                                              Savory Roll/Potato Stuffed Pinwheel


                                                                  
   Basic Information

   Preparation time ~ 30-35 minutes
   Proofing time ~ 1.5 hours
   Cooking time ~ 25 minutes
   Makes ~ 9 rolls
    


   Ingredients


  
Ingredient
Quantity
All purpose flour/Maida
1.25 cup+1 tbs
for dusting
Instant yeast
1 tsp
Unsalted butter/vennai
(room temperature)
2 tbs 
Salt
3/4 tsp
Luke warm milk
1/4 cup
Water
1/4 cup
Butter or milk or fresh cream
 1 tbs(for brushing

 For the Stuffing


Ingredient
Quantity
Potato(finely chopped)
2 medium size
Onion(finely chopped)
1 (small size)
Ginger/inji
1 tsp(grated)
Turmeric powder/manjal podi
1/4 tsp
Green chilly/pacha milagai
2 (finely chopped)
Coriander powder/dhaniya podi
1/4 tsp
Garam masala powder
1/4 tsp
Salt
1/2 tsp
Coriander leaves
 1 tbs(finely chopped)



   
    Method 
  • Take all purpose flour,instant yeast,salt,butter and oil in a bowl.Mix it well and make a well at the center.To this add the lukewarm milk,water and mix it to a dough. Knead it for 5-6 minutes on a floured surface.Keep the dough in a warm place for an hour or till it gets doubled.
  • Meanwhile prepare the stuffing, heat the oil in a pan and crackle the cumin seeds and add the grated ginger.Add in the finely chopped onion,green chilly and saute it till translucent.Now add in the chopped potatoes and give it a mix.Add in the turmeric powder and salt,mix it well.

  • Add around 1/4 cup of water and cook it covered,till the potatoes get cooked well.Finally add the coriander powder,garam masala powder then sprinkle the chopped coriander leaves.Mix it well and put off the flame.

  • Now take the dough and punch it well.On a floured surface roll the dough to a 12X 8 rectangle.Spread the mint chutney on the rolled dough.Keep the stuffing evenly on top of the mint chutney.

  • Keep the stuffing evenly on top of the mint chutney.Roll it tightly and seal the ends.

  • Cut the rolled dough to 1.5 inch thickness.Arrange it on a lined baking tray.Keep it in a warm place for 15 minutes.Brush the top with butter.Preheat the oven at 375 F and bake the rolls for 22-25 minutes or till the rolls get a nice golden color.
  • Serve it warm.





    • While covering each section,pinch it well so that the dough won't separate while baking.
    • Addition of chutney is purely optional.

    Enjoy.......


    Check out the blogging marathon page for the other bloggers participating in BM#61.


    Whole Wheat Coconut Cookies



    Coming to day 2 under the theme baked snack for Blogging Marathon #61 is a crunchy coconut cookies.The cookies are flavorful and kids loved it a lot.These cookies can be made with all purpose flour too,but I made it with wheat flour.Off to the recipe........




                                                                          
                                                                     Whole wheat Coconut Cookies


                                                                      
       Basic Information

       Recipe Source ~Spicy Treats
       Preparation time ~ 20 minutes
       Cooking time ~ 20 minutes
       Makes ~ 15-17 Cookies
         


       Ingredients


      

    Ingredient
    Quantity
    Whole wheat flour
    1 cup
    Butter/vennai
    1/2 cup(1 stick)
    Olive oil or any neutral oil
    1 tbs
    Salt
    1/4 tsp
    Baking Powder
    1/4 tsp
    Milk
    2-3 tbs
    Powdered Sugar
    1/2 cup+1 tbs
    Unsweetened desiccated coconut 
    1/4 cup +2 tbs
    Vanilla
    1 tsp

      


       
        Method 
    • Mix the all purpose flour,baking powder and salt,keep it aside.In a bowl cream together butter and powdered sugar until fluffy.To this add the vanilla and mix it well.Add in the flour mixture and coconut.

    • Mix it well,slowly add the milk and make it to a dough.Take a tbs of dough and roll  it to a round ball and flatten it.

    • Press the flatten dough on the desiccated coconut and arrange it on a lined baking tray.Continue for the rest of the dough.Refrigerate the tray for 10 minutes.Preheat the oven at 350 F and bake it for 20 minutes or until golden brown.Cool it on a wire rack.

    • Store it in an air tight container




    Enjoy............




    Check out the blogging marathon page for the other bloggers participating in BM#61.

    Strawberry Jam Turnovers/Jam Filled Turnover





    Entering the 61th edition of Blogging Marathon with Baked Snacks.I was thinking of doing some cookies for the theme.But my son came up with the idea of turnover which he had it in one of his friend's place.This turnover has been in my to do list since long time.So made it with the strawberry jam,as I wanted to make it simple.Puff pastry sheets can be used to make,but here I made the outer crust.The method of making outer crust is so simple and takes just 30 minutes,it came out so flaky and crispy.So try it with the homemade crust and also the edges needs to be sealed properly to avoid the jam not to ooze out.Couple of turnovers were not sealed properly and some of the jam came out,so make sure you sealed the edges.Lets move on to the recipe.....................




                                                                          
                                                                     Strawberry JamTurnover/Jam filled Turnover


                                                                      
       Basic Information

       Preparation time ~ 30 minutes
       Cooking time ~ 20 -22 minutes
       Makes ~ 8
        


       Ingredients


      

    Ingredient
    Quantity
    All purpose flour/Maida
    1.25 cups
    Cold Butter/vennai
    1/2 cup(1 stick)
    Salt
    3/4 tsp
    Baking Powder
    1/4 tsp
    Water
    2-3 tbs
    Jam(any variety)
    1/2 cup
    Milk (for brushing)
    2 tbs
    All purpose flour(for dusting)
    2-3 tbs

      


       
        Method 
    • Take the butter from the freezer and let it be outside for 10-15 minutes.Now slice the butter to 1/2 inch pieces.
    • Take the all purpose flour,baking powder and salt in a bowl.Mix it well.Now to this add the cut butter and mix it gently with the finger tips.The mixture will be crumbly,now slowly add a tbs of water at a time and mix it.No need to mix it to a soft dough.Transfer the dough to a work surface and gently mix it.

    •  Dust some flour on the surface and slightly roll the dough to a 8'X 10' rectangle.Fold the left side of the shorter side to half way through the middle.Fold it same way to the other side.Keep it in the refrigerator for 10-12 minutes

    • Now take the folded dough and roll it gently to a rectangle and fold it in the same way.Refrigerate it for another 10-15 minutes.Now take out the dough and roll it to a 1/4 inch thick sheet.Cut the sheet to 8 squares.

    • Keep 2 tsp of jam in each of the square.Brush the ends with milk and fold it diagonally.Press the edges and seal it.With the fork press the sealed edges to get a nice decorative pattern.Make a slit on the top of the turnover.Place it on a lined baking tray,brush it with milk.Pre heat the oven at 400 F and bake it for 20- 22 minutes or until  golden brown.Cool it on a wire rack.

    • Dust it with some powdered sugar and serve.



    • The butter should be cold.
    • Seal the edges properly.
    • Instead of milk wash,beaten egg can be used.
    • Do not knead the dough to soft.


    Enjoy................



    Check out the blogging marathon page for the other bloggers participating in BM#61.





    Vatanyachi Usal/ Misal- White Peas Curry



    Vatanyachi usal is a popular Maharastrian breakfast recipe.The usal is made using different varieties of lentils such as white peas,moth beans and mung beans.
    The usal is served as such or can be eaten along with rice and roti.If the usal topped with some farsan(mixture) and chopped onion,tomato and served with pav is Misal.
    This was in my to do list since long time.Couple of days back when I was looking my cook book collections to make something for Cookbook Challenge this recipe caught my attention.
    In the original recipe the entire cooking process was done using pressure cooker.But I cooked the soaked white peas in the pressure cooker for two whistles and the rest of the cooking in the pan.The usal came out very delicious and had it for our evening snack along with some homemade pav buns.It tasted heavenly after shoveling almost 30 inches of snow.It was bit quite filling snack and we skipped our dinner.Lets move on to the recipe.......




                                                                          
                                                                       Vatanyachi Usal/Misal


                                                                      
       Basic Information

       Preparation time ~ 10-15 minutes
       Soaking time~ 6-8 hours
       Cooking time ~ 25 minutes
       Serves ~ 3-4
        


       Ingredients


      

    Ingredient
    Quantity
    White peas/vatana/vellai pattani
    3/4 cup
    Onion (finely chopped)
    2 (medium size)
    Tomato (finely chopped)
    1 (medium size)
    Ginger&garlic paste
    11/2 tsp
    Red chilly powder/milagi podi
    2 tsp
    Coriander powder/dhaniya podi
    2  tsp
    Turmeric powder/manjal podi
    1/4 tsp
    1/4 tsp
    Grated coconut
    2 tbs
    Tamarind paste
    11/2 tsp
    Cumin seeds/jeeragam
    1/2 tsp
    Coriander leaves (chopped)
    1 tbs
    Salt
     1-1.25 tsp
    Oil
    2 tbs 

      To serve
    Ingredient
    Quantity
    Pav buns
    6
    Onion (finely chopped)
    as needed
    Tomato (finely chopped)
    as needed
    Coriander leaves(finely chopped)
    as needed
    Farsan/Mixture
    1/2-3/4 cup
    Lemon wedges
    few

       
        Method 
    • Soak the white peas for at least 6 hours and pressure cook it for couple of whistles with a pinch of salt and adequate amount of water.The white peas should not get mushy.
    • Heat a pan with 2 tsp ofoil,add in around 2-3 tbs of chopped onion.Saute it till it becomes transparent.Now add the ginger&garlic paste and fry it for a minute.Add in all the spice powders,grated coconut.

    • Mix it well and put off the flame.After cooling grind it to a smooth paste along with water.Now heat the pan with the rest of the oil and crackle the cumin seeds.Add in the remaining chopped onion and saute it till the onion becomes transparent.Now goes in the chopped tomato and cook it until mushy.

    • Now add in the ground paste and stir in,add around 2 cups of water,salt and tamarind paste.Let it simmer for 5-6 minutes.At this stage add in the cooked white peas and let it simmer for another couple of minutes.Sprinkle the chopped coriander leaves and put off the flame.

    • Serve it with roti and rice or pav.






        • Addition of tamarind paste is to get an extra tangy taste.
        • Do not over cook the the white peas it may turn mushy.
        • If you feel the gravy is not thick enough,mash a handful of peas and add it to the curry.

        Enjoy.........................................

        Egg Pepper Fry/Muttai Milagu Varuval


        I wanted to share my mom's signature surul appam recipe for day 3.But the coconut what I got was not good as surul appam needs fresh grated coconut.So decided to share the egg pepper fry. This recipe we makeoften to accompany with comfort rasam or dal rice.Mom used to make when she ran out of veggies.Here I halved the eggs and apply the masala and cook it both sides.It can be add to the masala and cook it.Off to the recipe..........






                                                                              
                                                                      Egg Pepper Fry/Muttai MIlagu Varuval


                                                                          
           Basic Information

           Preparation time ~ 10-15 minutes
           Cooking time ~ 25 minutes
           Serves ~ 3-4
            


           Ingredients


          

        Ingredient
        Quantity
        Egg/muttai (boiled)
        4
        Onion (finely chopped)
        1 (medium size)
        Tomato (finely chopped)
        1 (medium size)
        Ginger&garlic paste
        11/2 tsp
        Red chilly powder/milagi podi
        1/4 tsp
        Coriander powder/dhaniya podi
        1/2  tsp
        Turmeric powder/manjal podi
        1/4 tsp
        1/4 tsp
        Fennel seeds/sombu
        1 tsp
        Black pepper/milagu
        1 tsp
        Curry leaves/karivepillai
        few leaves
        Coriander leaves (chopped)
        1 tbs
        Salt
         1-1.25 tsp
        Oil
        1 tbs +2 tsp

          


           
            Method 
        • Boil the eggs in water and remove the shell and keep it aside.Dry roast the fennel and black pepper for couple of minutes and powder it in a mortar,set it aside.
        • Heat a pan with oil,toast the curry leaves and add in the chopped onion.Saute it till it becomes transparent.Now add the ginger&garlic paste and fry it for a minute.Then goes in the chopped tomatoes.Cook it until mushy.

        •  Now add in the spice powders such as red chilly powder,coriander powder,turmeric powder and garam masala powder along with salt.Mix it well and add around 1/4 cup of water and cook it covered in a medium flame.Now once the mixture becomes thick,add in the ground pepper and fennel.

        • Mix it well and finally add the chopped coriander leaves,put off the flame.Now apply the prepared masala on the eggs.

        • Heat a dosa griddle or any flat griddle,add the 2 tsp of oil and fry it both sides.Remove it once both the sides get cooked.

        • Serve it with rice  and rasam or dhal.




          • Lemon juice can be squeezed after frying to get an extra tangy taste.
          • Do not over cook the eggs,otherwise it turned out rubbery.
          • After adding all the spice powder mix it well and keep the flame low to avoid burning.

          Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #60.


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