GARLIC MUSHROOM SUPREMO

GARLIC  MUSHROOM  SUPREMO:
INGREDIENTS:      (serves 4-6)

Long garlic bread loaf- cut diagonally into 1/4" thick slices (8 slices)
2  tbsp softened butter
1  tsp basil (dried)
1/2  tsp peppercorns- crushed
1  tbsp finely chopped coriander leaves or parsley
2  flakes garlic-crushed
6  mushrooms - cut into paper thin slices
75  g pizza cheese (mozzarella) - grated
1  tomato -cut into slices


METHOD:

• Cut the garlic bread into moderately thick slices diagonally.
• Mix the butter, basil, coriander & garlic.
• Apply this butter lightly on the bread slice.
• Arrange mushroom slices on the buttered slices. Sprinkle grated cheese on them.
• Place a slice of tomato on it and put 2-3 shreds of cheese on it also.
• Heat oven to 210C. Place the grill rack in the centre of the oven and grill the slices (7-8 minutes) till slightly crisp and toasted. Serve hot whole or cut into two halves.

CRUNCHY ROLLS

CRUNCHY ROLLS:
INGREDIENTS:  (18-20 pieces)

1  cup cracked wheat
150  g (1 cup mashed ) paneer (cottage cheese)
1  tsp salt
1/2  tsp red chilli powder
2-3  green chillies-chopped fine
1/2"  piece ginger-chopped fine
1  tsp coriander powder
1  tsp  garam masala
1  tsp  dry mango powder
2-3  tbsp chopped coriander leaves
1  tsp  lemon juice
Oil for frying

METHOD:

• Soak cracked wheat in water for 1 hour. Strain. Squeeze out excess water by pressing well in the strainer.
• mix crumbled paneer and all other ingredients to the wheat. Mix well.
• Form into 1" long roll & deep fry 1 or 2 pieces at a time in hot oil till golden brown. Serve hot with soups.

MINTY MUSHROOM ROLLS

MINTY  MUSHROOM  ROLLS:
INGREDIENTS:        ( serves 8-10 )

4  boiled potatoes - mashed or grated
2  slices of bread - sides removed and crumbled to
                                       get fresh crumbs
1/2  tsp garam masala
1/2  tsp  red chilli powder
Salt to taste
Oil for frying
Bread crumbs to coat

Filling
1  tbsp  butter
150  g mushrooms - chopped (1-1/2 cups)
1/4  cup finely chopped mint leaves
1  large onion- chopped
Salt and pepper to taste

METHOD:

• Boil potatoes. Mash well while still hot or grate them if they have turned cold.
• Crumble the slices in a mixer or by hand to get fresh bread crumbs.
• To the mashed potatoes, add bread, garam masala, red chilli powder and salt to taste. Keep aside.
• To prepare the filling, heat butter in a pan.  Add onions and cook till soft.  Add mushrooms. Saute for 3-4 minutes and let them turn dry.
• Add mint, salt and pepper to taste. Mix well. Remove from heat.
• Divide the potato mixture into 8 balls. Flatten each potato ball to a diameter of about 3 inches.
• Place 1 tbsp of mushroom and mint filling on it. Press. Cover the filling by lifting the sides of the potato. Shape into a roll. Flatten the sides of the roll.
• Roll over bread crumbs to coat.
• Heat oil in a pan and fry till golden brown. Serve with tomato ketchup or chutney.

OPEN PANEER ROLLS

OPEN  PANEER  ROLLS:
INGREDIENTS:             (makes 8 rolls )

4  large potatoes-boiled & mashed very well or grated
3  tbsp  dry bread crumbs
1  tsp  black salt
A pinch of ground turmeric

Filling:
3/4  cup grated paneer (cottage cheese)
1/2  capsicum-very finely chopped
2  tsp  masala chilli tomato sauce
2-3  green chillies-deseeded and chopped
1/4  tsp  red chilli powder
3/4  tsp  salt, or to taste
1/4  tsp  garam masala
3-4  almonds-chopped
3-4  raisins
Oil for frying

METHOD:

• Boil and mash potatoes very well while still hot or grate if they have turned cold.
• Mix black salt, a pinch of haldi & pepper. Mix in the bread crumbs. Keep aside.
• Grate paneer and add capsicum, tomato ketchup, green chillies, salt, red chilli powder, garam masala, almonds and raisins.
• Divide the potato mixture into 4 big balls.
• With a ball of potato, make a 4" oval chappati on your hand, about 1/8" thick.
• Place 1/4 of the paneer on it and pick up the sides to cover the filling, such that the paneer is covered completely on all sides with the potato mixture. Shape to give a neat look with flattened ends.
• Make all the rolls and keep aside.
• Heat oil and deep fry till golden. These rolls can even be grilled.
• Cut into two pieces lengthwise, exposing the paneer filling. Serve hot with a yogurt minty dip.

MOONG DAL ROLLS

MOONG  DAL  ROLLS:
INGREDIENTS:                    (serves 6)

1  cup  moong dal ( split green gram )-soaked for
                                      1-1/2 to 2 hours
2  tbsp coriander leaves-chopped very finely
3-4  green chillies- chopped very finely
1/2  tsp  cumin seeds
1  tsp  salt
1/2  tsp red chilli powder
Filling:
150-200  g paneer (cottage cheese) -cut into
                               3-4" long thick fingers
2  tbsp oil
1/2  tsp  salt
1/2  tsp garam masala
1/2  tsp  tandoori masala
1/2  tsp  red chilli powder

1  capsicum-cut into half, deseeded and then cut

                                     into thin semi circles

1  onion-cut into half and then cut into thin semi circles

Juice of 1/2 lemon

2-3  tbsp  masala chilli tomato sauce

METHOD:

• Soak dal for 1-1/2 -2 hours only. Strain. Grind with 1 cup water to a smooth batter.  Add about 1/2 cup water to get a pouring consistency.
• Add salt and chilli powder. keep aside.
• Prepare the paneer fingers by heating 2 tbsp oil in a non-stick pan. Reduce heat.  Add 1/2 tsp salt, 1/2  tsp garam masala, 1/2  tsp tandoori masala and 1/2 tsp red chilli powder.
• Add paneer pieces and mix gently with the oil. Saute for 1-2 minutes. Remove paneer from pan.
• To the pan add the onion and capsicum strips. Mix well. Cook for 1-2 minutes. Sprinkle some lemon juice on them. Remove from pan and keep aside.
• To prepare the pancake, wipe the pan with a paper napkin (tissue) and keep on fire. Smear 1 tsp oil in the centre and heat the pan but do not make it too hot.
• Remove the pan off the fire and spread 1/4 cup batter to make a pancake of about 5" diameter.
• After a few seconds, pour some oil on the sides. Turn over when the under side is done. Cook the other side too. Turn again.
• Spread some sauce on the pancake. Sprinkle some onion and capsicum strips.
• Place the paneer piece at one end of the pancake. Roll it up. Keep the rolled pancake on the tawa for 2 minutes on low heat, pressing a little to heat the paneer inside. Serve hot.