PANEER BREAD ROLLS

Ingredients:

1 cup crumbled paneer

1 small onion, chopped fine (I should have added this!)

1/2 tsp red chilli powder

1/4 tsp powdered cumin / jeera

1/2 tsp garam masala

1/2 tsp ginger garlic paste

A small bunch of coriander, chopped fine

1 tsp or a bit more tomato sauce / ketchup

4 slices of bread

Butter to toast

Salt to taste

How to Make Paneer Bread Rolls:

Place the crumbled panner in a nice bowl.,

Add the red chilli powder, garam masala, salt, chopped coriander, chopped onion, and jeera to this. 

Mix lightly with your finger tips. 

Then add the tomato sauce or ketchup and the ginger garlic paste.

Blend again with finger tips. Set aside while you prep the bread.

Remove the crusts from your bread. Use the regular white commercial variety. 

Roll out each slice as thin as you can. Commercial bread will have tons of leaveners in it so you get to do this quite easily.

Place about 1 tsp or so of filling on one end of the rolled out bread slice. 

Gently roll in from one end, making sure that the filling stays well within the first turn of the roll. 

Go ahead and roll it all up.

Repeat with the remaining bread slices. . Wrap up the tightly rolled bread slices with filling in a clean, damp kitchen towel. I used my cheese cloth, folded over twice for enough thickness.

Set aside for about 15 mins.  this makes the bread moist .now  butter up the rolls well on all sides. Lightly roast in a pan until all sides are browned. Cut up and serve with tomato sauce

Fruit chat
	Preparation Time:  7 min Cooking Time :  25 min

Recipe of Fruit chaat
Ingredient Name	Unit	Quantity
All-Purpose Flour (Maida)	number	1
Apple	number	1
Lemon Juice or Orange Juice	drops
Black Pepper Powder (Pisi Kaali Mirch)	tsp	1/2
Cumin Powder (Pisa Zeera)	tsp	1
Guavas	number	2
handful of Grapes	to taste
Peach	number	1
Pear	number	1
Pomegranate	number	1
Salt	pinch
Sugar	tsp	3-4
Tangerine or Orange	number	1
Directions | How to make Fruit Chaat
In a large bowl, chop all fruit in small pieces. Add sugar, cumin powder, lemon or orange juice, salt, and black pepper powder. Mix well

POTATO TOAST

POTATO TOAST

Preparation Time :20 mins Cooking Time :20 mins               INGREDIENTS
For Vada MAGGI Tomato Chatpat Sauce 6 tbsps Oil 2 tbsps+ 2 tbsps for frying Cumin seeds 1 tsp Mustard seeds 1 tsp Curry leaves 1 sprig Ginger paste 1 tsp Garlic paste 1 tsp Green chillies , chopped 2 Onion, chopped ½ cup (37.5g) Turmeric ½ tsp Potato, boiled 2(100g) Sprouts 100g Coriander leaves, chopped 2 tbsps Salt To taste For Garlic chutney Desiccated coconut 1/3 cup (50g) Sesame seeds 1 tbsp Garlic 6 cloves Dry chillies 2 Roasted Peanut 2 tbsps For Coating Mixture Besan ½ cup (35g) Rice flour 2 tbsps Red Chilli powder 1 tsp Salt To taste Multi grain bread 6 slices
Method
1.  For the Vada: Heat 2 tbsps oil in a kadai, Add cumin seeds, mustard, and curry leaves, ginger and garlic pastes, and green chillies. Sauté for a minute. 2.  Add the chopped onion and fry till light brown; add the turmeric powder, sprouts and crumbled boiled potato and salt. 3.  Stir well. Add the chopped coriander leaves. Stir, adjust the seasoning and remove from fire. Divide into 6 and keep aside. 4.  To make the chutney: Dry roast the coconut till light brown, add the sesame seeds ,garlic and red chillies and roast for a minute. 5.  Add the peanuts. Stir. Remove from fire, and grind in a mixie to a coarse powder. 6.  Mix the ingredients for the coating and keep aside. 7.  Take a slice of the bread, sprinkle 1/6 the of the chutney powder. Spread one portion of the potato mixture. Smear 1 tbsp of MAGGI Tomato Chatpat sauce. 8.  Heat a non-stick tawa, smear some oil, and place the bread side on the pan and fry. 9.  Pour some of the coating batter (besan) over the potato mixture, carefully turn over the bread, spoon little oil on the sides. Fry till both sides are browned well. 10.  Remove. Repeat the same with the rest of the bread. 11.  Serve hot.

Aloo paneer

Ingredients
Onions - 3 nos
Tomatoes - 2 nos
Paneer made from 1 ltr milk
Potatoes - 1/4 kg
Dhaniya pwdr - 2tbspn
Red chilli pwdr- 1 tspn
Salt to taste
Sugar - 1 tspn
Pav bhaji masala - 1/2 tspn (can use garam masala as in original)
oil for frying
For marinade
tomato ketchup - 3 tblspn
dhania pwdr - 1 1/2 tspn
jeera pwdr - 1/2 tspn
salt - 1/2 tspn
black pepper powder - 1/2 tspn
Method
Cut onions and tomatoes finely.
Peel off the skin from potatoes and cut it length wise as for finger chips. Slice paneer also lengthwise
Mix all the ingredients under marinade and add paneer and potato pieces to it.Keep it aside for half an hour.
Removes the peices alone and keep under hot grill with little butter on top till it turns brown.I did not have the option of grill, so took to the tawa method. It came out very well.
Heat oil in a kadai and fry onions till crisp.
Add dhania powder, chilli powder, pav bhaji masala (or any masala u like ).
Stir for a minute and add tomatoes. Cook till it turns pulpy. Add salt and little sugar.
Stir in the left over marinade and cook for few minutes.
Add grilled potatoes and paneer pieces. Mix gently. Remove from fire.

Potato Roll

Ingredients

• Wheat flour – 1 cup
• White rava – 1/2 cup
• Oil – 1/4tsp
• Salt – 1/2 tsp

For Masala

• Potato – 1/4 kg
• Chopped Onion – 3 tbsp
• Chopped coriander leaves – 2 tsp
• Ginger, Green chilli paste – 2 tsp
• Dry Mango Powder – 1tsp
• Turmeric Powder – 1/2 tsp
• Chilli Powder – 1/2 tsp
• Curry Masala Powder – 3/4 tsp
• Oil – to fry
• Salt – to taste

For Maida Paste

Water -  Maida – 2 : 3 ratio

Recipe

1. Mix wheat flour, rava, oil, salt with required  water and knead it to chapathi dough consistency. Cover it with wet cloth and leave it aside.
2. Cook  the potato well ,peal its skin and mash it well.
3. Heat  little oil in a pan, to it add chopped onions, ginger-green chilli paste, dry mango powder, turmeric  powder, chilli powder, curry masala powder, salt and mashed potato,  saute it for 5-7 minutes and keep it aside.
4. Take this potato mix, and divide the mix in to lemon sized balls. And roll the balls into length-wise.(just like a cylinder)
5. Divide the wheat flour dough into equal sized balls and roll each ball into chapathi’s.
6. Place the masala fillings (cylinder shaped rolled fillings) on the edge of chapathi, roll it  to wrap around the masala.
7. Now fold  the sides up and seal properly using maida paste so that no masala comes out when frying  .
8. Repeat the same for rest of the balls and close it using a wet cloth.
9. In a pan, add enough oil for deep frying. Deep fry these fresh potato rolls (3 or 4 nos at a time) in hot oil and serve hot with tomato sauce.

Onion Pakoda

Ingredients

• Big Onion – 3 or 4 nos
• Besan Flour – 1 cup
• Rice flour – 1/2 cup
• Baking soda – 1/4 tsp ( or even less)
• Ghee – 2 tsp
• Red Chilli powder – 1 tsp
• Hot oil – 1 tsp
• salt – as required
• Curry leaves -  2 strings
• coriander leaves – a few (finely chopped)
• Oil – for frying

To Grind

• Fennel seeds  - 1/2 tsp (optional)
• Green chilli -  2 or 3 Nos

Recipe 

1. Slit the onion length wise into 1/4 inch thickness pieces. Mix some salt to the cut onions and leave it aside .
2. Grind the grinding ingrediants into a fine paste.
3. Mix ghee and baking soda well uing a finger till effervesence (small bubbles) starts to rise.
4. The slit onions would have ozzed out water . To it add Besan flour, rice flour, required red chilli powder,ground green chilli paste, chopped coriander leaves, chopped curry leaves,ghee & baking soda paste,little hot oil enough salt and mix well.The onions should be seperate and  also coated with mix.(Don’t add more water just sprinkle water if needed)
5. Add enough oil in a pan to deep fry pakoda’s and heat it. When the oil gets heated up add few batches of oinons and fry on both the sides till it turn golden brown in colour.
6. A tasty , crunchy snack is ready to be served.