Stuffed Bread Rolls

Potato bread rolls are popular with kids and grownups alike. Wouldn’t it be fun to find a surprise stuffing at the centre, after the first bite?

My mom’s bread rolls were to die for. She would vary the flavor every time she made them.

Such a simple recipe but, it has a great impact. Use any seasoning or flavouring for the potato filling.
Click the below link for the video recipe:

My YouTube Channel: 

Stuffed Potato Bread Rolls                     Makes about 12

Ingredients:

Potato – 5  to 6 large (boiled and grated)

Bread slices – 12

Onion – 1 medium chopped

Capsicum – ½ chopped

Cabbage – ½ cup chopped

Coriander leaves – ¼ cup chopped

Boiled or frozen peas – ½ cup

Coriander pdr – 1 tsp

Kitchen King pdr / Garam Masala pdr – ¾  tsp

White pepper pdr – ½ tsp

Garlic – 1 tsp chopped finely

Green chili – 1 chopped finely                                         

Tomato sauce – 3 tblsp

Soy sauce (dark or light) – to taste

Boiled eggs – 2

Sausage/hot dog – cut into 6 pieces

Oil – for cooking + deep frying

Salt – to taste

Method:

1.    Heat 2 tblsp of oil in a pan. Add in the onions and capsicum and a pinch of salt. Cook till the onions are lightly coloured. Add in the cabbage, garlic and chili. Cook stirring continuously till they are done.

2.    Crush the peas slightly and add to the pan. (You could add peanuts or cashewnuts instead or along with the peas)

3.    Add in the tomato sauce and soy sauce. Give it a mix. Add in the spices. Cook for a minute.

4.    When the oil stars separating, add in the potatoes (grated or mashed). Combine thoroughly. Check and adjust the seasoning.

5.    Take out the potato filling onto a plate and cool to room temperature.

6.    Cut out the crust (sides) from the bread slices. Chop and adjust the size of sausage or hot dog to fit your bread slice in the center. The eggs may be cut into 4 lengthwise.

7.    Prepare the filling by making small balls of the potato mix and stuffing them with egg or sausage. Take care to cover the central filling completely with the potato mix.

8.    Take a shallow plate filled with water. Dip a bread slice on both sides briefly. Gently and firmly squeeze out all the water from it. The slice will become flat.

9.    Place a ball of filling at the center and close it from all the four corners. Pinch and press with your fingers and hands to shape the bread roll.

10. Once all the rolls are formed, keep them in the fridge for 10 – 15 mins.

11. Deep fry the rolls in hot oil till they are golden brown and crispy.

12. Serve with tomato sauce and onion rings or salad on the side.

© Rinki’s Kitchen 2018 

Karela Aloo Baingan Bhaji

Beat the bitter gourd phobia with this karela aloo baigan (sukhi) bhaji!

I can guarantee that the bhaji will not be too bitter. After many trials I have reached this final recipe. So, even if you dislike bitter gourds you must try this.

The preparation is aimed at minimizing the bitterness of the gourd so that, it may be enjoyed.

The combination of fried bitter gourd eggplant potato presents a very tasty dish that can be served with rice or chapatti along with a dal (lentil).

You can make your own combination by varying the amounts of each vegetable used to suit your taste. Try it once and you will love it.

KARELA ALOO BAINGAN BHAJI                                    Serves 4

Ingredients:

Bitter gourd/ Karela – 1 cup thinly sliced

Potatoes/ Aloo – 1 cup chopped into small pieces

Eggplants/ Baingan – 1 cup chopped into small pieces

Tomato – 1 medium chopped

Coriander seeds – ½ tsp

Cumin seeds – ½ tsp

Coriander pdr – 1 tsp

Cumin pdr – ½ tsp

Turmeric pdr – ¼ tsp

Chaat Masala pdr – 1 tsp

Grated ginger and garlic – 1 tsp heaped

Whole green chili – 1

Salt – to taste

Oil – for deep frying + cooking

Method:

1.    Add salt to the bitter gourd pieces and mix them well with your hand. Leave aside for at least 30 mins.

2.    Heat some oil for deep frying. Fry the eggplants or baingan in the hot oil till they are cooked. Next fry the potatoes, keep the oil medium hot. Once they are cooked, drain on absorbent paper and keep aside.

3.    Squeeze out the water from the bitter gourd. Fry them in hot oil till crispy. Drain on absorbent paper and keep aside.

4.    Heat some oil in another pan. Add in the cumin and coriander seeds for tempering.

5.    Add in the tomatoes and cook briefly. Next, add in the dry spices, salt and ginger garlic paste. Mix well. Add in the chili and  a little water and cover and cook for a minute. Remove the cover and cook till the oil start separating and the tomatoes become soft.

6.    Add in the fried potatoes and eggplants. Mix well and cook for 2 mins on medium heat so that they absorb the flavours of the spices. Turn off the heat.

7.    Finally, add in the crispy fried karela or bitter gourd. Mix thoroughly.

8.    Serve hot with dal chawal or dal roti. ( rice and lentils or chapatti and lentils)

NOTE: You may vary the quantity of the veggies as per your taste. More potatoes or more eggplant or less bitter gourd…it’s up to you.

© Rinki’s Kitchen 2018 

Masoor Dal Khichdi with vegetables...rice and lentil porridge

A recipe that has been in the family for a few generations is special. This spicy masoor dal khichdi with vegetables is actually from a great grandmother!

Once when my grand aunt was visiting, I was down with flu. That’s when this recipe first cropped up. It definitely had me up and running the next day.

The masoor dal khichdi with vegetables must be served piping hot, drizzled with ghee. Sprinkled with coriander leaves and a generous dash of lime.

MASOOR DAL KHICHDI WITH VEGGIES                                  Serves 4

Ingredients:

Rice(Govind Bhog/Basmati) – ½ cup

Masoor dal/Red lentil – ½ cup + 3 tblsp

Onion – 1 large chopped

Grated garlic – 1 tsp

Grated ginger – 1 tsp

Green chilies – 2 to 3 (as per taste)

Coriander leaves – chopped for garnish

Tomatoes – 2 medium

French beans – 6 to 8

Cabbage – a small piece

Carrots – 1 large

Potato – 1 large

Sweet Peas – a handful (fresh or frozen)

Coriander pdr – 1 tsp

Cumin pdr – ½ tsp

Garam Masala pdr – ½ tsp

Pepper pdr – ¼ tsp heaped

Haldi – ¼ tsp heaped

Cumin seeds – ½ tsp

Cinnamon stick – 1

Black cardamom – 1

Salt – to taste

Vegetable oil – 2 tblsp

Ghee – 3 tblsp

Juice of lemon – 2

Method:

1.    Wash the lentil and rice with water till the water runs clear. Drain and keep aside.

2.    Heat the oil in  a pot or wok. Add in the cumin seeds, cinnamon and cardamom. Fry till the spices release their aroma.

3.    Add in the chopped onions. Cook till light golden.

4.    Add in the tomatoes and salt. Cook till the tomatoes are tender.

5.    Add in the ginger and garlic. Mix well. Add in the dry spices (powders).

6.    Add a little water. Cook till the oil starts separating.

7.    Add in the veggies. Cook for a few minutes till the veggies look partially cooked.

8.    Add in the lentil and rice. Cook for a few minutes till the grains are well coated with the masala.

9.    Add in enough water to cover the ingredients and an inch more in the pot. Mix well. Bring to a vigorous boil.

10. Lower the heat, cover and cook for 5 mins.

11. After 5 mins, add in the peas and 2 tsp of ghee. Cover and cook till the khichdi is done. Add more water to adjust the consistency of the dish. Check the seasoning.

12. Drizzled with ghee, garnish with chopped coriander. Serve hot with poppadums on the side.

© Rinki’s Kitchen 2018

Achari Paneer Roll

If you are looking for a spicy and flavorsome party snack that could be converted into a meal, then this is your kind of recipe.

 Achari paneer tikkas made with mixed pickle and turned into a veg roll.

I have used a flaky paratha for the roll, a chapatti, pita or tandoori roti would do just fine. Make the tikkas on a toothpich if you are planning to serve them as party snack.

The achari paneer can be flavoured differently each time. Just use different pickles in the marinate. Mixed pickle works best. Chili pickle, lemon pickle, garlic or ginger pickle work fine too.

ACHARI PANEER TIKKA ROLL                           Makes 8 rolls

Ingredients

For the paratha:

Maida/All Purpose flour – 2 ½ cups

Vegetable oil – 3 tblsp

Salt – a large pinch

Water – as required

For the tikka:

Paneer – 400g

Onions, Capsicum, Tomatoes – Cut into large chunks

Skewers – 8 (soaked in water)

Marination:

Hung Curd – ½ cup (or slightly more)

Mixed pickle – 1 tsp

Garlic pickle – 1 tsp

Haldi/Turmeric  pdr – ¼ tsp

Kashmiri red chili pdr – ½ tsp

Coriander pdr – 1 tsp heaped

Cumin pdr – ½ tsp

Garam masala pdr – ½ tsp

Kasuri methi/Dried fenugreek leaves – 1 tblsp

Roasted Gram flour/Besan – 3 tblsp

Salt – to taste

Mustard oil – 2 to 3 tblsp

For the roll:

Pickled onion rings – onion rings + lemon juice (marinated for 1 hour)

Bell peppers – finely chopped

Mint chutney – as required

Kitchen towel tissue or butter paper - 8

Method:

1.    Knead a soft dough for the paratha. Cover it and let it rest for at least 15 mins.

2.    Cut the paneer into cubes (about ¾”). Chop the Onion, Capsicum and Tomato into large chunks or squares.

3.    In a large bowl, add in the ingredients for the marination. Mix well with a whisk. Break down any large pieces of pickle.

4.    Add in the paneer cubes. Toss to coat them well with the marinade. Remove the paneer cubes into another bowl. Add the onion, capsicum and tomato into the empty bowl. Mix them well with the left over marinade. Leave aside for at least one hour.

5.    After 1 hour, start building the paneer tikka on the skewers. Begin with onion, capsicum tomato and then paneer. Repeat with 3 cubes of paneer. End with capsicum or onion.

6.    Once all the skewers are ready, heat a flat pan. Brush with oil. Place a few skewers at a time on the hot pan. Brush them with oil. Cook turning till all the sides are nicely browned. Remove and keep aside.

7.    Knead the dough briefly. Make 8 balls. Roll out each ball thinly. Brush with oil, sprinkle with maida and roll it up. Roll the long rolls into spirals.

8.    Roll out the spirals into rounds using some flour. Cook the parathas on a hot pan. Brushing with oil till they are nice and crisp.

9.    Place a paratha on the work surface. Push out paneer tikka (one skewer) over it. Place some pickled onions and bell pepper slices. Add mint chutney as much as you like. Roll up firmly and secure with kitchen paper.

10. Serve immediately.

NOTE: ­You can serve the Achari Paneer Tikka as a party snack. In that case use toothpicks and only one or two pieces of paneer on them.

­You may use any other pickle to flavor the tikka.

© Rinki’s Kitchen 2018

Apple & Celery Salad ...with vinaigrette dressing

An apple a day keeps….. doesn’t mean you have to eat the plain apple everyday!  Well, you could try this light apple celery salad with vinaigrette dressing for a change.

Loaded with the goodness of apple, celery, cucumber, walnuts and sesame…it is perfect for a light healthy snack or as a part of a meal.

I have used apple cider vinegar in the vinaigrette dressing for this apple celery sesame salad. You may use any other vinegar that you like.

The only important point to remember is to cut the apples right before assembling the salad. You wouldn’t want them turning brown due to oxidation.

Click the link for the video recipe:

Rinki Mukerjee YouTube

APPLE & CELERY SALAD WITH VINAIGRETTE DRESSING

Ingredients

Apple (sliced) – 1 ½ large

Celery stalk (sliced)  – 2 to 3 tblsp

Cucumber (sliced) – ½

Sesame seeds – ½ tsp (toasted)

Chopped walnuts – a handful (toasted)

For the Vinaigrette Dressing:

Light Olive oil- 3 tblsp

Extra Virgin Olive oil – 2 tblsp

Apple Cider Vinegar – 1 tblsp

Sugar – ½ tsp

Mustard – 1 tsp

Fresh or dried parsley (chopped) – ½  tsp

Garlic (crushed)  – 1 pod

Lemon juice – 1 tblsp

Pepper pdr – ¼ tsp

Salt – to taste

Method:

1.    Toast the sesame seeds and walnuts and keep aside to cool.

2.    In a clean glass jar, add in all the ingredients for the vinaigrette dressing. Close the lid and give it a thorough shake till the dressing looks pale (in colour) and thick. Keep it aside.

3.    Slice the apples, celery stalk and cucumber thinly. Just before you make the salad.

4.    Put the sliced ingredients into a mixing bowl. Pour the dressing over it. Only enough to coat them and NO MORE. Store the left over dressing in the jar itself. Refrigerated.

5.    Toss to coat the salad with the dressing.

6.    Add in the walnuts and mix.

7.    Sprinkle the sesame seeds on top. Garnish with some Celery leaves and serve it immediately.

© Rinki’s Kitchen 2018

Mixed Lentil Burgers

Want to eat a healthy vegetarian burger? Make it yourself. No not with potatoes! 
A mix of lentils to make the burger patty can be a refreshing change from the regular and popular potato patty. Not only are they healthy but give the burger a distinct taste and bite. 

The recipe is simple and easy to make. Cook the lentils till just done. That’s the all important part.

Flavour with your choice of herbs or leaves. Add your preferred sauce or mayo. Just build it to your taste.

Surprise your folks with this burger. It’s perfectly healthy too!

Click the link below to watch the video recipe:

Rinki Mukerjee YouTube

MIXED LENTIL BURGERS                        Makes 4 to 5 large burgers

Ingredients:

Whole red lentil(2 parts)

+ Whole green lentil(1 part)

 + Bengal gram(1 part)   - 2 cups (cooked)

Button mushrooms – 1 cup (finely chopped)

Broccoli - 1 cup (finely chopped)

Onion – 1 medium (finely chopped)

Garlic – 3 to 4 cloves grated

Green chili – 1 (finely chopped)

Boiled potato – 1 large or 2 medium (grated)

Barbeque (or Sweet chili) sauce – 2 tsp

Chaat masala – 1 tsp

Coriander pdr – 1 tsp

Pepper pdr – ¼ tsp

Salt – to taste

Oil – as required (for cooking and frying)

Bread crumbs – ½ cup

Butter – as needed

Mayonnaise(plain and flavoured)  – as needed

Lettuce leaves – for each half bun

Tomato and cucumber slices – as needed

Pickled onion  – 1 large (sliced)

Cheese slices – 1 per burger

Method:

1.    Wash and soak the lentils for 2 to 3 hours in water. Cook them in a covered pan till they are just done. Do not overcook.

2.    Drain the lentils and keep them aside to cool.

3.    Heat 2 tblsp oil in a pan. Add in the onions and cook till they are light pink in colour. Add the garlic and cook briefly. Add in the mushrooms, broccoli and green chilies.

4.    Add in chaat masala, coriander pdr, chopped fresh coriander. Season with salt and pepper. Cook till the vegetables are done and the water that they released have dried up. Cover if needed.

5.    Cool the veggie mix and then add it into a large bowl. Add the lentils and the boiled and grated potato. Season with salt & pepper. Add in any dry herb (I have added parsley). Add in some barbeque sauce. You could add sweet chili sauce instead.

6.    Mix well and mash up the lentils a little as you go along.

7.    Make balls of the lentil mix and shape into patties. Keep a burger bun ready for (size) reference. (If the mix seems wet, you may add in some bread crumbs into it. Try not to add in too much though.)

8.    Coat the patties in the dry bread crumbs and shallow fry till brown on the outside.

9.    Slice the burger bun in half. Butter the slices and toast lightly.

10. Apply mayonnaise on the 2 halves. You may use plain or flavoured mayo.

11. Place lettuce leaves on one half add some pickled onions over it. Place a patty over the leaves.

12. Add a cheese slice to the other half. Place some tomato and cucumber slices over it.

13.  Cover the patty half with the cheese slice half.

14. Serve the burger with fries, wedges or potato bits.

© Rinki’s Kitchen 2018

Shrimps Curry with mustard and yogurt

Try this …Shrimps in mustard yogurt sauce…A very easy recipe that gets done in no time at all.

This shrimp curry uses yogurt and mustard as the base. The curry is best enjoyed with rice.

The shrimps are marinated in salt and turmeric and shallow fried. They are then added to the mustard yogurt sauce and simmered briefly.

Click the link below to watch the video recipe:

Rinki Mukerjee YouTube

SHRIMPS IN MUSTARD YOGURT SAUCE                  Serves 2 to 3

Ingredients:

Shrimps (deveined and cleaned) – 250 g

Coriander pdr – 1 tsp

Cumin pdr – ½ tsp

Turmeric pdr – ½ tsp

Red chili pdr – ½ tsp

Garlic paste – 1 tsp

Sugar – ½ tsp

Whole green chilies – 2 to 3

Mustard oil – 3 tblsp

Mustard paste – 1 tblsp

Yogurt – 2 tblsp

Salt – to taste

Coriander leaves – for garnish

Method:

1.    Marinate the shrimps with some salt and turmeric pdr for 15 mins.

2.    Heat some oil in a pan. Shallow fry the shrimps briefly. Take them out. Keep aside.

3.    Mix the dry spices and garlic paste and add a little water. Combine and keep aside.

4.    Beat the yogurt to a smooth paste and keep aside.

5.    In the same pan, add a little oil if needed. Add in the spice mix to the hot oil. Add in the mustard paste. Add a little water to the pan.

6.    Give it a mix and let it come to a boil. Season with salt and sugar. Cook for a few minutes till the sauce thickens slightly.

7.    Add in the shrimps. Add the green chilies. Bring it back to the boil.

8.    Reduce the heat to low. Add in the beaten yogurt.

9.    Mix well. Let it come to a boil on low heat.

10. Simmer for a minute. Drizzle a tsp of mustard oil on top to finish off.

Garnish with coriander leaves and serve hot with rice.

© Rinki’s Kitchen 2018

SOYA KEEMA PULAO

A layered pulao recipe with soya granules is the perfect something different for vegetarians. I usually cook this recipe with vegetable oil and use a little ghee for flavouring. That makes the pulao really light yet fragrant. 

The pulao is cooked in dum after layering. So, the pot is best opened at the table for that extra drama.

Click the link below for the video recipe:

SOYA KEEMA PULAO                               Serves 3 to 4

Ingredients:

Basmati rice – 1 cup

Spices for the rice – Cinammon stick, one black cardamom, few pepper corns, a piece of mace,                                               one star anise          

Soya granules (cooked) – 1 ¼ cup

Shahi Jeera / Caraway Seeds – ¾ tsp

Green Cardamom – 2 to 3

Cinnamon stick – 1 inch

Cumin pdr – ½ tsp

Coriander pdr – 1 ¼ tsp

Turmeric pdr – ¼ tsp

Pepper pdr – ¼ tsp

Red chili pdr – ½ tsp

Garam Masala pdr – ½ tsp heaped

Ginger garlic paste – 1 tsp heaped

Onion paste (drained) – ¼ cup

Yogurt / Curd – ¼ cup

Saffron strands (soaked in warm milk) – a couple of pinches

Fried brown onion – 1 medium onion

Chopped Coriander (leaves and stems) – a handful

Light fresh cream – ¼ cup

Vegetable oil – 3 tblsp

Cashew nuts – 12 to 15 pieces

Ghee/Clarified butter – 2 tblsp

Sugar – ¾ tsp (optional)

Salt – to taste

Method:

1.    Wash the Basmati rice 3 to 4 times in water and soak it for 30 mins. Drain and keep aside.

2.    Take 4 cups of water in a large pan and add in the spices for the rice. Bring it to a boil. Add in the drained rice and cook on medium heat till the rice is almost cooked but has a bite to it.

3.    Drain the water and spread the rice onto a tray or plate.

4.    Heat the oil in a heavy bottomed pan. Add in the caraway seeds followed by the nuts. Once the nuts are fried, add in the onion paste.

5.    Add in the sugar and cook till the oil separates. Add in the ginger garlic paste. Cook for some time.

6.    Lower the heat. Add in the dry spices, salt and a little water(1/4 cup). Mix well.

7.    Now, add in the cooked soya granules. Add a little water(1/2 cup). Mix to coat the granules with the spices. Cook on medium heat, stirring continuously till the oil starts separating.

8.    Beat the yogurt to a smooth paste. Lower the heat. Add it into the pan along with a little water and mix well. Add in the chopped coriander, reserving some for garnish.

9.    Cook till the oil starts floating on top. Add in half of the fresh cream and cook the granules till it has a coating sauce.

10. Take out ½ of the soya granules mix into a bowl.

11. Spread the granules in the pan evenly to cover the base.

12. Spread ½ of the rice over the soya granules.

13. Sprinkle with brown onions and chopped coriander. Drizzle with ½ of the ghee and saffron milk.

14. Repeat with the soya granules layer, rice layer and the coriander, brown onion, saffron milk and ghee.

15. Dot the top with some fresh cream. Place the pan over a griddle on low heat. Cover it with a fitted lid and cook for 15 to 20 mins.

16. Serve the pulao hot with some yogurt or raita.

© Rinki’s Kitchen 2018