Whole Wheat Cheese garlic Rolls 

I am part of some face book groups on Baking and cooking. Suddenly there was many pictures on Sweet and Savoury Rolls. So I decided to make a Whole Wheat Roll with Cheese and Garlic.

The Cheese and Garlic combination was yum, but I missed the Green chillies. So when I make it the next time, I plan to go ahead and add some Green chillies.

The stuffing you can do in this roll are endless, some options that come to my head - Nutella, Green Mint Chutney, Mixture of Dry Fruits and Nuts, Apple Sauce, Potato Masala and the list goes on...

As usual, I have made it Whole Wheat , you can make it 50:50 (Wheat Flour and APF) or 100% APF.

Depending on what proportions of Flour you use, you can change the water/ Milk Proportion.

Ingredients

Whole Wheat Flour - 3 Cups ( Remove 4 tablespoons of Flour)
Warm Milk - 1 Cup (Warm Water can also be used)
Salt - 1 Teaspoon
Sugar - 1 Tablespoon
Yeast - 1 Teaspoon
Milk Powder - 4 tablespoon
Melted Butter or Olive Oil - 1 tablespoon
Grated Cheese - 1/2 Cup (You can increase or decrease as per your taste)
Garlic - 12 Cloves ( Increase or Decrease as per you taste)
Pepper Powder - 1/2 teaspoon
Salt - To taste
Green Chilly - 1 (Finely Chopped, I did not use it But would have loved it)
Red Chilly Flakes - To taste.

Method

• In a mixing bowl, place some luke warm water/ Milk and mix some sugar in it.
• Then add the Yeast and mix it.
• Cover it with a lid and keep it aside for 10 minutes till the yeast becomes frothy.
• To this add the Whole Wheat flour, Milk powder and Knead.
• Add Water or Milk, little by little till you get a smooth, elastic dough.
• Once you have Kneaded the dough into a soft, pliable dough, place it in another mixing bowl and Coat it with Butter or Olive oil.
• Cover the bowl loosely with a damp Kitchen cloth and keep it aside till the dough doubles in size.
• Meanwhile, for the stuffing Grate the Garlic and mix it with the Grated Cheese and Add salt if required.
• To this also add Pepper powder,salt and Red Chilly Flakes.
• I had some Italian Seasoning at home, so added them too.
• This may take somewhere between 45-60 minutes depending on the climatic conditions.
• Once it is doubled, bring it down to the kitchen top and knead it well.
• Then using a rolling pin, roll into a square with 1/2 inch of thickness.
• Now on this square roll, spread the prepared Garlic - Cheese filling.
• Now using a knife or pizza cutter , cut them into ribbons of 2 inches breadth.
• Now starting from the top roll each ribbon into a roll.
• Take a baking dish, I used my Bread Loaf tin.
• Greease it with some Olive oil and arrange these rolls in them
• Allow them to second rise for 15-20 minutes.
• Then slightly brush them on top with some diluted milk.
• Bake them in a pre heated oven at 180C for 20- 30 Minutes.
• Serve it warm and it tends to be dense when it is at room temperature.
• So slightly warm them just before serving them.

Dilkush - Whole Wheat Bead stuffed with Dried Fruits and Nuts 

Dilkush is one of my favorite from Bangalore Iyengar Bakery, they are so soft and yummy. It is usually made with Maida and stuffed with dried fruits and coconut. I had to customise couple of them to suit my folks taste. So I made it with Whole Wheat and did not use but used Dried fruits and nuts. 

Whole Wheat is not as soft as Maida but it was good and was able to eat extra pieces. In the Notes section I have given how to make it using maida or APF.

Ingredients

For the Shell:Whole Wheat Flour - 3 Cups
Luke Warm Water - 1.5 Cups
Dry Yeast - 1.5 Teaspoon (1 Teaspoon Instant yeast, 1.5 teaspoon Active Dry or 3 teaspoon Fresh Yeast)
Sugar- 1 tablespoon
Salt - 1 Teaspoon
Oil - 1 Tablespoon (I used Olive Oil)

For the Filling:
Cashews - 6 Tablespoon (Broken)
Tutti Frutti - 2 Tablespoon
Figs - 2 Tablespoon (chopped)
Badam - 2 Tablespoon (Chopped)
Cherries - 2 Tablespoon (Chopped)
Dates - 2 (Chopped)
Cinnamon Sugar - 2 Tablespoon (I have added less , you can use as per your taste)
Feel Free to add or not use any other Dry Fruits or nuts you want. 

Method

• Lets Prepare the filling first, mix all Dry fruits and Nuts of your choice and mix it with 2 tablespoons of sugar. 
• In a mixing bowl, place the luke warm water and add the sugar and stir it well. To this add the Dry yeast and cover with a plate and leave it aside till it is frothy.
• In another mixing bowl, place the Wheat Flour and Salt and add Butter or Oil and mix it well. To this add the Yeast water and knead for 8-10 minutes or till you get a smooth pliable dough.
• Now place this dough in a oiled bowl and cover it with a damp cloth and allow it to rise. This may take 1 Hour.
• Once the Dough has doubled, bring the dough to the top of the kitchen counter and punch it down and knead for couple of minutes.
• Divide the dough into two equal parts and roll them into 2 circles.
• Now on a greased tray, place one of the circles and place the filling all over the circle, leaving 1/4 inch of space over the edges.
• Now slightly damp the 1/4th inch that you left on the edge with some water.
• Place the 2nd circle on top of this and press it along the edge.
• The water will act as binding agent and will bind the 2 circles with filling in between them.
• Make a incision of the top using a sharp knife. 
• Cover it lightly with a damp cloth and allow it to rise for 30-45 minutes.
• After 30-45 minutes, Bake it in a Pre heated Oven for 30 minutes at 180C and Broil for 5 minutes.
• Once you take it out of the oven, apply some butter on top.
• Allow it to cool and then cut and serve.

Notes:

• If you want to use APF or Maida reduce the water to 1 cup.
• You can use milk instead of milk or 50:50 milk:water for kneading the dough for both WHole Wheat and Maida or APF Shell.
• You can do 50:50 of Wheat and APF too.
• You can use replace Olive Oil with Butter too.
• For filling you can use shredded coconut, Cashew along with Tutti fruity for the original filling as in Iyengar Bakery.  

Malai Kofta 

I have posted the Healthy Version of Malai Kofta already, this is the way of actually making Malai koftas. No doubt, these will taste double awesome.

Ingredients

For the Kofta:

Paneer or cottage cheese - 250 grams (Crmbled)
Potato - 1 (Medium, peeled, boiled and mashed - I did not add it as I was able to work with the Paneer, however if you are trying this for the first time, then use mashed Potato)
Green Chillies - 1 (Finely Chopped)
Ginger - Garlic Paste - 1/4 Teaspoon
Rice Flour or Maida or Corn Flour or Bread - 2 tablespoon or 2 slices made into crumbs
Salt - To taste
Oil - as required (Usually it is ssupposedto be deep fried, however I did shallow Fry)
Sooji or Bread Crumbs - To coat the Koftas

For the Gravy: 

Onion - 1 (Big, Boiled and made into a paste)
Cashew Nuts - 10 Nos (Boil it in some warm water and grind into a paste)
Tomato - 1 (Medium, Blanched and skin peeled and pureed)
Ginger - Garlic Paste - /2 Teaspoon
Red Chilly Powder - 1 Teaspoon
Garam Masala - 1/4 Teaspoon
Milk - 2-4 tablespoon 
Salt - To Taste
Oil - 2 Tablespoon (I used Olive Oil)
Kasoori Methi - 1/2 Tabelspoon
Fresh Cream - 4 Tablespoon

Method

• Place the grated Paneer,Ginger garlic paste (1/4/teaspoon),,salt and green chillies and mix well.
• Add Corn Flour little by Little till you are able to knead it into a dough.
• Prepare Koftas using this prepared mixture and make them into koftas.
• Coat the koftas with Bread crumbs or Sooji. 
• Deep fry it or shallow fry it as per your choice. 
• Remove them and place them in a paper towel. 
• In a pan, add some oil and add Onion paste and cook well.
• Once it is cooked, add the Ginger garlic paste, Tomato purée and cook well.
• Once it is cooked add the Garam Masala and Red Chilly powder and cook till the raw flavour leaves.
• Now reduce the flame and add the Cashew paste and cook till the raw flavour of cashew goes completely.
• This may take 3-4 minutes
• Now add Milk and cook on low flame and cook.
• Crush the Kasoori methi and add it to this.
• Add salt and adjust the consistency to suit your need.
• To this add the Kofta and cook for a minute and serve immediately.
• Place the Gravy and kofta together only minutes before you serve. 

Dal Palak - Spinach Dal Curry 

A bowl of Dal and Rice can be more satisfying than anything in this world. I  usually like to add some Spinach, Bottle Gourd, Ridge Gourd etc. So this recipe is Dal Palak which is a very famous Dish.

Ingredients

Spinach - 1 Bunch (Washed and Chopped)
Garlic Pods - 3 Nos (Chopped)
Channa Dal - 1/2 Cup (Washed and Soaked for at least 30 minutes)
Onion - 1 (Medium, finely Chopped)
Chilly Powder - 1 Teaspoon
Salt - To Taste
Oil - 1 Teaspoon
Ghee - 1/2 Teaspoon (Optional)

Method

• Wash and cook the Gram Dal with enough water for 6 whistles or till done
• Let the pressure come down on its own.
• Meanwhile, heat a teaspoon of oil in a kadai and add onion and saute.
• After a minute add the Garlic pods and saute.
• Cook till the onion is done.
• Then add the chopped Palak and saute and cook till it is cooked.
• Now also add the Chilly Powder and salt and saute.
• Now add the cooked Gram Dal along with the water.
• Allow it ti simmer on low flame for 8-10 minutes.
• Dont cover and cook as Greens should never be covered and cooked.
• After everything comes together, switch of the flame and add a spoon of Ghee if required and serve. 

Curd Rice 

You may think what is the need for recipe to make  a curd Rice. But believe me Making Curd and Curd Rice has some tips and tricks.

The recipe I have given will work if you plan to pack Curd rice for lunch or you plan to make it ahead and keep, If it is for immediate consumption you can use as much as curd as required curd and 2-3 Tablespoon of Milk.

Ingredients

Cooked Rice - 1/2 Cup
Curd - 4 Tablespoon
Milk -  1/4 Cup
Oil - 1/4 Teaspoon
Mustard Seeds - 1/4 Teaspoon
Cashew-nuts - 6 (Optional)
Pomegranate - 3 Tablespoon
Ginger - 1 Inch (Finely Chopped)
Green Chillies - 1 (Finely Chopped)
Green Coriander - Few Sprigs ( Finely Chopped)
Salt - To taste

Method 

• Add required salt to the Rice and using a ladle mash it well.
• Then add the milk and mix well.  Adjust Milk according to the consistency. 
• To this add the curd and mix well.
• meanwhile heat a tadka pan and heat oil.
• Once the oil is hot add mustard seeds and allow it to splutter and then add cashew nuts and switch off the flame.
• After switching off the flame add Green Chillies and Ginger and give it a stir.
• Add this to the prepared Rice and then add Chopped coriander Leaves, Pomegranate seeds. 

Notes:

• Wash and soak rice for 30 minutes in 1.5 cups of water and cook for 6 whistles . I usually use 2.5 cups of water to cook rice regularly and I cook for 5 whistles. 
• So take extra water and cook as we want the rice to be cooked well. 
• Adding Milk and curd will ensure that the curd rice is not sour when you serve it.