Baked Spicy Cottage Cheese Rolls

 

Baked Spicy Cottage Cheese Rolls look gorgeous and taste heavenly. Quite a few notches above the regular garlic roll I’d say…the Indian spices in the filling does wonders to the taste buds!

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

As it gets warmer, I tend to lean towards baking with yeast. The weather helps.

My take on the ever popular garlic rolls turns out delicious. My special method makes melt in the mouth soft rolls.

It’s a detailed recipe of spicy paneer rolls from scratch…fairly easy to make.

 

Loved by all age groups 😊

 Click the link below for the video: 

Spicy Cottage Cheese Rolls                   Makes 12

Ingredients:

FOR THE DOUGH

All purpose flour/ Maida – 3 cups

Dry active yeast – 3 tsp

Sugar – 1 ½ tsp

Yogurt/Curd/Dahi – 2 tbsp

Baking Soda – ¼ tsp

Vegetable oil – 1 tbsp

Salt – ½ tsp

Water (lukewarm) – as required

 

FOR THE SPICE MIX

Coriander seeds – 2 tbsp

Cumin seeds – 1 tbsp

Green cardamoms – 3

Cinnamon stick – 1 inch

 

FOR THE FILLING

Onion (finely chopped) – 1 cup

Ginger Garlic paste – 1 tsp

Vegetable oil – 2 tsp

Cottage Cheese/Paneer (grated) – 250g

Potatoes (boiled and grated) – 2 medium

Spice Mix – 1 ¼ tbsp

Turmeric/Haldi powder – a tiny pinch

Red Chili powder – ¼ tsp

Red Chili flakes – to taste

Garam Masala powder – ¼ tsp

Dried Fenugreek leaves/ Kasuri Methi powder – a pinch

Salt – to taste

Coriander leaves (chopped) – 1/3 cup

 

Processed Cheese (grated) – 1 cup

Butter (melted) – for brushing the rolls

 

Method:

1.    FOR THE DOUGH: Take the flour in a large bowl. Mix in the salt. Make a well in the center and add in the yeast, sugar, oil, yogurt, baking soda and ¼ cup of lukewarm water. Mix well. Add lukewarm water as required little at a time to knead a soft smooth dough. Oil your palms if the dough feels sticky. Knead the dough for 3 minutes. Oil a bowl and then keep the dough in it. Cover and let it rise in a warm place till double in size.

2.    FOR THE SPICE MIX: Roast the whole spices on low heat. Cool completely and grind coarsely. Keep aside.

3.    FOR THE FILLING: Heat the oil in a pan and add in the onions. Season with salt and cook till light pink in colour. Add in the ginger garlic paste and cook till raw smell goes away. Turn off the heat and cool completely.

4.    In a large bowl, add in the cooked onions, cottage cheese, potato, chopped coriander and the spices. Season with salt. Mix to combine the ingredients.

5.    MAKING THE ROLLS: Punch out the air and knead the dough lightly. Roll it out into a ¼ inch thick square.

6.    Spread the filling over the rolled square leaving a little edge all around. Sprinkle cheese all over. Start rolling from one end. Make a tight roll. Seal the open end with a bit of water.

7.    Use a sharp knife and gently cut out rolls that are 1 inch thick. Place the rolls in a greased dish lined with butter paper. Fit only as many fit in with a little gap in between.

8.    Bake at 180 °C for 15 to 20 mins or until they are done.

9.    Brush the hot buns with melted butter before serving. 

© Rinki’s Kitchen 

Aloo Posto Dal... Bengali style

 

A light lunch with Aloo Posto Dal Bengali style is perfect for the summers. Watch how you can make it too…

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

Simple recipes and simple meals are my type of thing. Aloo Posto with Kalai er Dal is one such very popular Bengali vegetarian recipes. There are many ways to cook this dish. I have shared the recipe that I learned from my mother.

 

Posto or Khus Khus is white poppy seeds has many health benefits and is ideal for summer.

 Click the link below to watch the video:

ALOO POSTO DAL            Serves 4

Ingredients:

FOR ALOO POSTO

Potatoes (peeled and diced small) – 4 to 5 medium

Panch Foron/Bengali five spice – 1 tsp

Turmeric/Haldi powder – ½ tsp

Green chilies – 2 to 3

Posto/Khus khus – 5 tbsp

Yellow mustard seeds – 1 tsp

Mustard oil – 2 to 3 tbsp

Salt – to taste

FOR THE DAL

Urad dal dhuli/Black lentils skinned – ¾ cup

Fennel seeds/Saunf – 1 tsp

Ginger paste – ½ tsp

Green chilies – 2 to 3

Turmeric/Haldi powder – 1/8 tsp

Hing/Asafoetida – a pinch

Mustard oil – 2 tbsp 

Sugar – ½ tbsp

Salt – to taste

 

 

Method:

1.    FOR ALOO POSTO: Put the Posto, Yellow mustard and a pinch of salt into a mixer jar. Soak in hot water for 10 to 15 mins. Then add in a green chili and grind to a thick paste.

2.    Wash and soak the diced potatoes in water. Drain after some time and keep aside.

3.    Heat the mustard oil and temper it with the Panch Foron. Once it stops spluttering, add in the potato. Cook for a minute. Then season with salt cook for a couple of minutes. Add in ½ cup of water. Cover and cook for 3 minutes.

4.    Add in a slit green chili and the turmeric powder. Cook for a minute and add in the Posto paste. Add ¼ cup of water. Cook till the mixture looks sticky and the potatoes are fully cooked.

5.    FOR THE DAL: Wash and soak the dal in water. Pressure cook till fully done.

6.    Heat the oil and temper it with the fennel seeds and hing/asafoetida. Add in the ginger paste and turmeric/haldi. Cook till the raw smell goes away. Add in the green chilies whole or slit. Pour in the cooked dal/lentils. Season with sugar and salt. Cook till it comes to a boil. Boil for 2 to 3 minutes.

7.    Serve the Aloo Posto and Dal with hot rice and a slice of lemon.

© Rinki’s Kitchen 

Raw Jackfruit Kofta Recipe

 

One of my favourite vegetables, raw jackfruit (kathal or echor) has many health benefits too. This Raw Jackfruit Kofta Curry Recipe is a seasonal delicacy that is enjoyed all over India.

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

I love to cook it in a style that is similar to the Bengali echorer kofta curry recipe. Tender jackfruit works best for this recipe.

You may cook the curry in various ways but I like to add onions in this gravy.

 So, while jackfruit is in season, make the most of it. 😊

 

RAW JACKFRUIT KOFTA CURRY        Makes 12 to 15 koftas

Ingredients:

FOR THE KOFTAS

Raw Jackfruit / Kathal (steam cooked) – 200g

Potato (steam cooked) – 2 (medium sized)

Gram Flour / Besan – 2 to 3 tbsp

Bread slices – 1 or 2

Salt – to taste

Vegetable Oil – for deep frying

 

DRY SPICES

Coriander powder – ½ tsp

Chaat Masala powder – ½ tsp

Garam Masala powder – ¼ tsp

Red Chili flakes – ½ tsp

Dried Fenugreek leaves/Kasuri Methi powder – ¼ tsp

 

ONION MASALA

Onion (finely chopped) – 1 (small)

Ginger (grated) – ¼ tsp

Garlic (grated) – ¼ tsp

Vegetable oil – ½ tbsp

Salt – a pinch

 

FOR THE GRAVY

Cumin seeds – ½ tsp

Onion (grated) – 1 (small)

Ginger (grated) – ½ tsp

Garlic (grated) – ½ tsp

Fresh Tomato paste – 4 tbsp

Oil in which koftas were fried – 3 to 4 tbsp

Sugar – ½ tsp

Salt – a pinch

Clarified butter /Ghee – 1 tsp

Coriander greens (chopped) – 1 tbsp

MASALA PASTE

Coriander powder – 1 ½ tsp

Cumin powder – ¾ tsp

Turmeric powder – ½ tsp

Chaat Masala powder – 1 tsp

Garam Masala powder – 1/3  tsp

Kashmiri Red Chili powder – ½ tsp

Water – as required

Method:

1.    For the ONION MASALA, heat the oil and add in the chopped onions. Cook till lightly coloured. Add in the salt, ginger, and garlic. Cook briefly till the raw smell goes away. Keep aside to cool completely.

2.    To make the koftas: In a large bowl, add in the cooked jackfruit, one cooked potato, 2 tablespoons of besan, the ONION MASALA and the DRY SPICES. Mash up and mix well. Season with salt. Add in a slice of bread and more potato if you feel the need. Mix again.

3.    Oil your palms. Divide the mixture into equal portions and shape into smooth balls.

4.    Deep fry the kofta balls in hot oil till they are lightly browned. Remove from heat and keep aside to cool.

5.    FOR THE GRAVY: Mix all the ingredients for MASALA PASTE and keep ready.

6.    Heat the kofta oil and add in the cumin seeds as tempering. Next, add in the grated onion, season with salt, and cook till lightly coloured. Add in the ginger and garlic. Cook briefly before adding in the MASALA PASTE. Add in a few tablespoons of water and cook till the oil separates.

7.    Pour in the tomato paste. Season with sugar and salt. Cook till the oil separates all over. Add in 1 ½ cups of water and bring it to a boil. Drop in the kofta balls. Cover and cook on low to medium heat for 5 minutes.

8.    Finish with the ghee, a sprinkling of garam masala and coriander greens.

9.    Garnish with more coriander greens. Serve hot with rice, roti or paratha.

© Rinki’s Kitchen