Bread Rolls Recipe

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 8 Pieces

Ingredients

4 medium potatoes

2 tbsp fresh or frozen green peas (boiled)

8 bread slices (white or brown)

1/2 inch ginger, finely chopped

2 green chillies, finely chopped

1/2 tsp mustard seeds

Few curry leaves

1/4 tsp turmeric powder

1/4 tsp chaat masala powder

Fresh coriander leaves, finely chopped

Cooking oil for deep frying

Salt to taste

Instructions

Boil the potatoes, peel and place in a big bowl. Mash the boiled potatoes and keep aside.

Heat 1 tsp oil in a pan, add mustard seeds and curry leaves. Mix ginger along with green chillies and saute continue on low flame. Add mashed potatoes, green peas, salt, turmeric and chaat masala powder. Mix well and leave for 2 minutes, until spices are well blended with potatoes. Garnish with good amount of chopped coriander leaves and keep the mixture aside. 

Take 8 bread slices, and trim them from the edges. Soak in water just for a few seconds, press firmly and squeeze out the water. (Tip: Be very carefully while soaking the bread slices in water and do not dip them fully else they will break and it will be difficult to fill the stuffing inside it). 

Now Put 1-2 tsp of prepared mixture in each bread slice and carefully fold it. You may seal the edges either with water or with flour. Heat good amount of oil in a frying pan and deep fry bread rolls, till turn crispy and light browned. 

Drain on oil absorbent paper napkins to remove the excess oil from it and serve with Chutney and Tomato Ketchup.

Chatpati Aloo Chat | चटपटी आलू चाट

Ingredients
Serves: 4 

• 1 big potato boiled and cut into small cubes
• 1/4 cup pomegranate seeds
• 2 tblsp spicy green chutney
• 2-3 tblspn sweet chutney
• 4 tbspn sev
• 4 tblspn spicy groundnuts
• black salt or kala namak as per taste
• Bikaji Bhujia 

• corriander leaves
• 1 tspn chiili powder
• 1 tspn chat masala powder
• 1 tomato cut into small pieces
• 1 big onion cut into small pieces
• 1/4 cup sprouts ( can be green gram, channa dal etc)

Directions
Prep:30min  ›  Cook:15min  ›  Extra time:10min other  ›  Ready in:55min 

1. Boil the potato and cut into small cubes
2. mix all the above ingredients in a bowl and serve with Bikaji Bhujia on top and few pomegranates seeds on top

Rasgulla Recipe

Ingredients
Serves: 6 

• 1 litre cow's milk
• 1/2 teaspoon citric acid dissolved in 1/2 cup water
• 1 teaspoon maida flour
• 1 cup sugar
• 3 cups water
• a few drops rose essence
• a few slices almond

Directions
Prep:2min  ›  Cook:50min  ›  Ready in:52min 

1. To make chena (paneer) bring milk to a boil in a heavy-bottom pan. Bring it to a seam, let it cool down and bring the heat up again to boil. Add citric acid. Stir constantly. When milk curdles, remove pan from heat and leave covered for 15 minutes.
2. Place thin piece of cloth on the bowl. Pour curdled milk into muslin and strain. Gather up the corners and tie it up to hang it to let the water drain out. Squeeze out as much water as possible. Put some heavy wheight on it to drain excess liquid. Keep it over night or as long as possible.
3. Place chena on a plain surface and knead it to make it as soft and smooth as possible (approximately for 5 minutes). Add flour and continue kneading till all grains disappear.
4. Put sugar and water in wide mouth pan and place it on high heat. Stir till sugar melts.
5. Start forming little balls with the chenna. When the syrup is boiled and sugar is melted, put each ball one at a time in the syrup. Leave some space for the rossogollas to swell. They will double in size.
6. Keep the pan covered and in low for 45-50 minutes. Check the rossogolla. Taste one to make sure it is properly done. Switch off the gas. Serve it hot or at room temperature. Add a little rose essence if you like it. Garnish with almond slices.

Shortcut

Use a food processor to knead the chena.

Orange and Almond Syrup Cake

Ingredients

• 3/4 cup self-raising flour
• 1/2 cup caster sugar
• 1/2 cup almond meal
• 1/4 cup orange juice (see note)
• 2 tablespoons vegetable oil
• 1 egg, lightly beaten
• 1/4 cup milk
• Double cream, to serve

Orange syrup

• 1 cup orange juice (WE used bottled fresh orange juice to save time.)
• 1/3 cup caster sugar 

1. Step 1
   Grease a 7cm-deep, 8cm x 19cm microwave-safe silicone loaf pan. Line base and sides with baking paper.
2. Step 2
   Combine flour, sugar, almond meal, orange juice, oil, egg and milk in a bowl. Pour into prepared pan. Microwave on HIGH (100%) for 6 to 7 minutes or until top is firm to touch.
3. Step 3
   Meanwhile, make Orange syrup: Combine the orange juice, sugar and 2 tablespoons cold water in a saucepan over medium heat. Bring to a simmer, stirring occasionally. Simmer for 2 minutes.
4. Step 4
   Turn cake out onto a baking paper-lined wire rack over a tray. Drizzle half the syrup over the top of the cake. Serve cake warm with remaining syrup and a dollop of cream.