Tuesday, 21 April 2015

Capsicum and Paneer Stuffed Rolls | Baking with Vegetables

The circumstances under which a recipe appears on the blog is quiet interesting.Sometimes I find an ingredient and sometimes an ingredient finds me! When ever I see a nice recipe that tempts me beyond words, I look for the ingredients in my pantry. If its a rare ingredient then I look for it every time I go out and finally buy it. Sometime, the ingredient may be pretty expensive so I just strike it off my list.

The there are times when I see a new ingredient on the shelf of the store. I pick it up if its worth the buck and then come home and break my head on how to use it up!

Apart from these two categories, recipes are also born out of leftovers!Bits and pieces of vegetables in the fridge, small quantity of ingredients that needs to be used etc.

Thankfully the Recipe ReDux team chose the third category for the theme this month,asking us to come up with a healthy dish from the 'treasure' we find in our cupboard, freezer, fridge, pantry.

I had this red capsicum and a small piece of green capsicum, a small portion of paneer/Indian cottage cheese in the fridge waiting to be used up and I decided to use it up for this challenge. And baking seemed the best option as this dish could be a part of the Fire up your oven baking marathon as well.I have used whole wheat flour for the rolls and the capsicum and paneer in the stuffing.

Surprisingly, this savory bake was a hit with Lil Angel. She liked the filling and had it with her evening glass of milk.I had this with a little Barley- vegetable soup for dinner which proved to be a very filling meal.



I used:

For the rolls:

Whole wheat flour- 1 1/2 cups
Instant yeast-1/2 teaspoon
Vital wheat gluten-1 teaspoon[optional]
Sugar-1/2 teaspoon
Salt-1/2 teaspoon
Luke warm water- 1/2 cup + extra if needed
Oil- 1/8 cup

For the filling/ stuffing:

Capsicum- 1, finely chopped[I used 1 red and half a green one]
Onion-1, finely chopped
Paneer-1/4 cup, crumbled
Kalonji/ Nigella seeds-1/4 teaspoon
Chili powder- 1/2 teaspoon
Salt to taste
Coriander leaves- a handful

Other ingredients 

Milk for brushing
Butter for brushing [optional]
Sesame seeds for topping


Heat oil in a pan and add the kalonji.After a few seconds, add the capsicum and onion.Saute till the onion is soft. Put in crumbled paneer.


Add chili powder, salt and mic well. Put in chopped coriander. Saute on low flame for a few minutes. Remove from pan and transfer the mixture onto a plate . bowl. Let it cool.


In a bowl take the wheat flour, gluten, yeast,salt and sugar. Mix.



Add the oil. and give it a mix. Add water little by little and knead to get a smooth ,elastic dough. Knead for at least 10-15 minutes. Transfer the dough into an oiled bowl, turning it around the bowl to coat the dough with oil.


Cover and set aside to double in volume. Punch down and divide into 5 portions.


Roll out a ball into a rectangular sheet.Place a portion of the filling as shown.Roll it sealing the edges. From the center cut strip of the lower end and brush with the flour paste[ Mix a tablespoon of APF in water to make a thick paste]. Take each strip and place over the rolled surface as shown in the pic below.
Repeat the same with the remaining dough. Cover with a damp cloth and set aside for an hour.


During the last 10 minutes of the rise, pre heat the oven to 180 degree C. Brush the rolls with milk and sprinkle sesame seeds on top and press gently[which I forgot to do!]. Place in the pre heated oven and bake at 180 degree C for 15- 20 minutes or till the top is brown.

Once the rolls are out of the oven, brush with butter and let it cool .



Capsicum and paneer stuffed rolls are ready to be served....


Note:

  • The tempering ingredients  for the filling can be changed to suit your taste.
  • Instead of chili powder,sambar powder,  garam masala, pav bhaji masala etc can be used.
  • Increase the spice level to suit your taste. This is very mild as the kids don't like spicy stuffs.
  • Oven timings will vary. Check after 15 minutes and remove from oven as soon as the top turns brown.
  • Be sure to gently press the sesame seeds. I forgot to do this and the seeds just fell off after the rolls came out of the oven!

Also linking this to Srivalli's Come , join us for breakfast event and her Blog Anniversary Mela





Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51




Monday, 20 April 2015

Eggless Sweet Potato and Honey Bread Rolls | Baking With Vegetables

Book fairs are a magical place! And many a times its like a treasure hunt for me.I can't count the number of times I have found good cookbooks that I usually don't see online. One such book is the Potato Cookbook.

I treasure this cookbook and many times, I pick it up just to drool over the dishes!!! Then when our blogging marathon group was discussing about the themes for the mega marathon , it was hinted to be a baking themed one.And this happened like a year ago.And that was just after I had got this cookbook.

Even though the theme was not exactly finalized, I decided to bake something from my treasured book and thus was born these rolls....


Preparation time- 30 minutes
Proofing time - 1 hour
Baking time -10 minutes
Yields- 6 rolls

I used:
[Read the notes before you proceed :) ]

All purpose flour - 1 cup
Instant yeast- 1/2 teaspoon
Honey- 1/2 teaspoon
Sweet potato- 1 / mashed sweet potato -1/2 cup
Cumin seeds- 1 teaspoon
Milk-scant 1/2 cup

Extra flour for dusting while kneading

Honey and toasted cumin seeds to serve

Pressure cook the sweet potato .Peel and mash well.Keep aside. Mix honey in milk and keep aside



In a large bowl sift flour and add yeast and cumin seeds. Mix well.

Add milk+honey mixture to the flour and mix everything together. The dough will be very sticky. Turn it into the work surface after sprinkling a lot of flour and knead well for 5 minutes till the dough is smooth.



Once the dough is smooth ,keep it an oiled vessel , cover with a damp cloth and keep aside for 30 minutes.

After the dough doubles / 30 minutes, turn it onto the work surface and punch out the air. Divide into 6 equal parts.


Roll into a ball and place on a greased baking tray and cover with a damp cloth and set aside for 30 minutes.

The balls would have doubled after 30 minutes. Bake in a pre heated oven at 220 degrees for 10 minutes.

Cool on a wire rack.


Drizzle honey and roasted cumin before serving


Note :

  • The rolls did not turn out brown but they were baked. The recipe in the book did not mention brushing the rolls with a milk / egg wash and so I skipped it. Next time, I will be giving a milk wash before baking.
  • The rolls very very mildly sweet.
  • Next time I will add a pinch of salt to the dough.
  • If serving the next day, warm it lightly and serve with honey / chocolate sauce drizzled over the rolls.


The rolls were very soft and the kids had it with chocolate sauce...


Linking this to Srivalli's Come , join us for breakfast event and her Blog Anniversary Mela

Saturday, 18 April 2015

Eggless Mango Chocolate Chip Cupcakes | Baking with Fruits

I had a caramel banana upside down cake scheduled for today. But suddenly yesterday morning,I saw 2 mangoes in the fridge that everyone had forgotten. My crazy mind had this sudden craving to bake[yes bake, not eat] a mango flavored cake!

And soon after breakfast, this cake got baked and with it some mango juice as well. The kids could not wait to taste the cake. Lil Angel begged for one that did not look good and would not be photographed! Poor dear! I gave her a nice looking cupcake and took the rest to click.However, Lil Dude wanted the chocolate chips alone and not the cake! I found it very surprising!

Anyway, this cake can be made easily and it was a hit with Lil Angel as she finished all but two by evening. One of cake that she did not eat was the one I tasted to check if it had turned out good and the other one was tasted by hubby.


I used:
Adapted from - Full Scoops

All purpose flour-1 cup
Milk- 1/2 cup
Oil- 1/2 cup
Mango puree-1/4 cup
Baking powder-1 teaspoon
Sugar-1/4 cup[Adjust to taste]
Salt-1/4 teaspoon
Chocolate chips as needed


Sift the flour, salt and baking powder. In a bowl, take the mango puree and add milk, sugar and whisk till the sugar dissolves. Add the oil and mix.


Add the sifted flour into the mango mixture and mix gently. Put in the chocolate chips and mix once more. Be sure not to over mix.Fill the batter into a tray lined with muffin liners and bake in a pre heated oven at 180 degrees for -10-12 minutes / till done.Please note that the oven timings will vary.


 Remove from oven once the cake is done and let it cool on a wire rack.




Enjoy the delicious cup cakes....