Cottage cheese stuffed dinner rolls

These Homemade dinner rolls stuffed with cottage cheese (paneer) and sweet corn are an excellent way to get some protein and vegetables into my daughter.

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Breads…my one true love…i just love eating them. It could be made from any kind of flour, all purpose or whole wheat or rye…with oats or seeds or just plain..i love them all. Its no wonder that whenever we travel abroad..i just stare at the various boulangeries and order all the breads one by one and..well eat them. The aroma is just so heavenly and inviting isnt it?? This is what i look to create in my small kitchen. I keep experimenting with different type of breads / rolls and try and make them with different stuffings..today i write about a flavourful stuffing with cottage cheese and sweet corn. Here is my Cottage cheese stuffed dinner rolls with sweet corn.

These Homemade dinner rolls stuffed with cottage cheese (paneer) and sweet corn are an excellent way to get some protein and vegetables into my daughter.

If you ask any of my friends or if you have been following my instagram journey..it would come as no surprise that i bake breads loafs or buns or rolls quite often. My heart just longs for baking savoury kinds of breads ( i have even dreamt about them :D). I tend to ramble when i start talking about breads ๐Ÿ˜‰

My Trip to Boulangerie

Various breads for breakfast in a boulangerie in Bastille, Paris
Recently when we traveled to Paris, we stayed in Bastille. Bastille is an amazing area to stay, full of restaurants, pubs and supermarkets. We used an airbnb kind of place to stay in Bastille. Most days we cooked breakfast at the place of stay..but on the other days it was always a short walk to the boulangerie or Bagelstein. Oh my… the variety of sandwiches or breakfast breads that they had to offer was simply amazing. The baguette with fresh mozarella, basil and tomatoes was my favourite to eat all day long. They were so simple…just 3 things on a bread and yet so much flavour.

Bagel Sandwich with roasted vegetables and cream cheese

Bagelstein also offered a variety of bagels and converted them into mouthwatering sandwiches..Being vegetarians we could only have one kind of sandwich filling – Cream cheese, salad leaves and roasted vegetables…but wow..how does it matter..simple and tasty..that’s how it was. The boulangerie also sold different variety of sourdough breads which we picked up and had for lunch and dinner..yup we are like that !!!




Recently when we traveled to Paris, we stayed in Bastille. Bastille is an amazing area to stay, full of restaurants, pubs and supermarkets. We used an airbnb kind of place to stay in Bastille. Most days we cooked breakfast at the place of stay..but on the other days it was always a short walk to the boulangerie or Bagelstein. Oh my... the variety of sandwiches or breakfast breads that they had to offer was simply amazing. The baguette with fresh mozarella, basil and tomatoes was my favourite to eat all day long. They were so simple...just 3 things on a bread and yet so much flavour.

Why cottage cheese stuffed dinner rolls??

Coming back to reality…with a toddler at home, i am always looking at healthy options which are homemade to give her as a snack. These cottage cheese stuffed dinner rolls with sweet corn is an excellent way to get some protein and vegetables into my daughter.

My go to recipe for bread loaf or rolls is this one : Rosemary Rolls . Most of my bread recipes are a variation of this one…in this post i have mentioned the ingredients of the bread dough and have followed the recipe to shape them. You can also have a look at this Video for shaping the rolls.

Print Recipe
Homemade dinner rolls stuffed with cottage cheese and sweet corn
These Homemade dinner rolls stuffed with cottage cheese (paneer) and sweet corn are an excellent way to get some protein and vegetables into my daughter.
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 1.20 hours
Servings
nos
Ingredients
for the bread dough
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 1.20 hours
Servings
nos
Ingredients
for the bread dough
These Homemade dinner rolls stuffed with cottage cheese (paneer) and sweet corn are an excellent way to get some protein and vegetables into my daughter.
Instructions
  1. Heat oil in a wok or kadhai
  2. Add the onions and saute them till they are pink in colour
  3. Once the onions are cooked, add the sweet corn and mix well
  4. Now add the salt and different masala powder and mix well
  5. Cover and cook for a couple of minutes at a low flame
  6. Add crumbled paneer (cottage cheese) and mix well
  7. Cover and cook for a couple of minutes
  8. Add chopped coriander for garnis, remove from heat and set aside to cool
  9. Follow the instruction and the ingredients mention above to make a bread dough (without the rosemary)
  10. Let it proof for about 45 - 60 mins or till the dough doubles in size
  11. Knock down the air in the dough and make 6 equal portion of the same
  12. Pat each dough roll flat, place 2 - 3 tsp of the filling in it
  13. Get the edges of the flattened roll towards inside and cover the filling to form a seal
  14. Place the seal side of the dough on the platform and using your fingers and palm..slowly roll the dough into a tight roll
  15. Place the roll in a greased pan and repeat the process with all the dough rolls
  16. Once all the dough rolls are placed in the greased pan, cover with cloth and set aside for 20 -25 minutes for the rolls to double in size
  17. Pre heat the oven /OTG to 200 Degree Centigrade
  18. Brush the rolls with egg yolk or milk and sprinkle the sesame seeds on top
  19. Once the oven is preheated, place the rolls in the oven to bake
  20. Bake for 15 minutes or till the top of the buns get a golden colour
  21. Remove the rolls and immediately brush some salted butter on them
  22. Remove the rolls with a spatula and leave them to cool on a cooling rack
  23. Once they are cool or at room temperature, have thes rolls as is or with a little tomato sauce

World Bread Baking I – Raisin & Walnut Bread loaf

You know what tomorrow is… Oct 16th and that means it is World Bread Baking day

To celebrate this Monika Manchanda ( Sin-A-Mon)ย has created an event in Facebook for all to….to..well bake bread..so lets bake..

Remember the rosemary rolls that i made some time back…well here is a variation to that.

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World Bread Baking I - Raisin & Walnut Bread loaf
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat the oven to 200 degree C.
  2. Measure all the ingredients and set aside.
  3. Take the yeast, sugar and 40 - 50 ml of the measured water in bowl and let it sit for a min or so (till we see little bubbles forming)
  4. Sieve the maida on the platform, add the yeast & sugar solution to it and start kneading.
  5. Add the salt and continue kneading.
  6. Add water little by little and knead till the dough becomes a thick mass, at this stage add the butter and knead the dough till all the butter is incorporated into the dough.
  7. Continue kneading and add water little by little till the dough becomes nice and soft and spongy.
  8. At this stage, place the soft dough inside or under a bigger vessel and let it rest for 10 - 15 mins.
  9. Once the dough is rested, knock out or remove the air in dough by flattening the dough with hand.
  10. Roll the dough into a thick sausage.
  11. Grease the loaf tin / bread mold with oil and set it aside.
  12. Place the dough inside the bread mold and let it proof in a warm place for at least 30 - 40 mins or till the dough doubles in vol / size.
  13. Bake in the oven for 15 - 20 mins / till when you hit on the top of the dough one hears a hollow sound.
  14. Remove the bread from inside the bread mold and let it cool before slicing

Potato and Spinach Quiche

In a mood for something savory and something different…a quiche it is.

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Potato and Spinach Quiche
Servings
Ingredients
For the filling
Servings
Ingredients
For the filling
Instructions
  1. Sieve the maida.
  2. Add the chilled cubed butter, salt and sugar pwd.
  3. Pinch the chilled fat into the maida and then rub the fat (between your palms lightly) into the maida till you reach a consistency similar to bread crumbs.
  4. Add the cold water and bring it together into a lump (care to be taken so that the dough is not over kneaded, if it is over kneaded, the pastry tends to become tough and brittle).
  5. Place the dough onto a cling film or box and let it rest in the fridge for atleast 30 mins.
  6. After 30 mins, flour the platform and roll the dough till it is say 4 - 5 mm. (Alternatively one could also roll the dough between two sheets of butter paper)
  7. Once the dough is rolled, carefully lift it and place it onto a pie tin / mold (i have used a 8 inch pie tin with loose bottom).
  8. Press the rolled pastry evenly on the edges and sides, trim / cut any excess pastry.
  9. Using a fork, prick the base of the pastry
  10. Blind Baking the pastry: Line the pastry with butter paper and fill it with dried beans (moong or chickpeas etc) and bake at 200 degees C for 12-15 mins till the edges are lightly brown (Shown in pic 1)
  11. Once it is a little cooled, remove the dried beans and bake for another 5-10 mins till the base of the pastry is also cooked and get a pale colour ( shown in pic 2).
Filling
  1. Cook / blanch the spinach and chop them finely. (Remove excess water from spinach before preparing the below mix).
  2. In a bowl add the eggs, grated cheese, nutmeg pwd, cream, spinach, salt and pepper and mix well.
  3. Slice the boiled potatoes thinly and set aside.
Bringing it all together
  1. In the pre baked pastry, lay the sliced potato as shown in pic 3.
  2. Add the filling on top of the potatoes and bake for about 15-20 mins / till done at 170 degrees C ( the baked quiche should have a slight soft texture and not a completely firm texture)
  3. Once it is cooled a little, remove the quiche from the mold, slice and serve. Njoy!!

Carrot Cake

A healthy and yet tasty treat..here we go.

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Carrot Cake
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Sieve maida, baking powder, baking soda, cinnamon powder and set aside.
  2. In a bowl mix eggs and castor sugar with a whisk till the sugar melts.
  3. Add grated carrot, salt and mix well.
  4. To this fold in the maida mixture little by little.
  5. Add oil and mix.
  6. Grease an 8 " round cake mold (bottom and sides), place a round 8" butter paper / parchment paper at the bottom of the cake mold.
  7. Pour the cake mixture / batter in the cake mold and bake at 170 - 175 degree C for 20 -25 mins or till a tooth pick comes out clean when inserted in the centre of the cake.
  8. Once the cake is cooled, remove from the mold, cut into pieces and serve.
Recipe Notes

Note: If you find that the mixture consistency is liquidy (or too wet), add extra 1 -2 tbsp of maida and mix.

 

Rosemary rolls..

The thing that used to make me enter any bakery, is the smell of baked bread…hmmmm…yummm…this is rolls my style with rosemary..I dont have a kitchen aid or mixer…so all by kneading hand ๐Ÿ™‚

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Rosemary rolls..
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat the oven to 200 degree C.
  2. Measure all the ingredients and set aside.
  3. Take the yeast, sugar and 40 - 50 ml of the measured water in bowl and let it sit for a min or so (till we see little bubbles forming)
  4. Sieve the maida on the platform, add the yeast & sugar solution to it and start kneading.
  5. Add the salt and continue kneading.
  6. Add water little by little and knead till the dough becomes a thick mass, at this stage add the butter and knead the dough till all the butter is incorporated into the dough.
  7. Continue kneading and add water little by little till the dough becomes nice and soft and spongy.
  8. At this stage, place the soft dough inside or under a bigger vessel and let it rest for 10 - 15 mins.
  9. Once the dough is rested, knock out or remove the air in dough by flattening the dough with hand.
  10. Roll the dough into a thick sausage and cut 6 equal portions and set aside.
  11. Grease a 8 inch cake mold with oil or butter.
  12. Roll each portion of dough into round balls and place them as shown in the pic...
  13. Sprinkle the rosemary & chilli flakes on the rolls and rest them again in the same mold in a warm place for 15-25 mins or till the rolls double & puff up in size as shown in Pic... ( I kept the mold inside a switched off microwave, guess kitchen cupboard should also be fine).
  14. Once they have risen nicely, brush the top of the rolls with milk or eggs and bake for 10 -15 mins or till they get a nice brown colour.
  15. Once they are baked, remove from oven and set aside to cool. Brush the hot rolls with some butter..yumm...
  16. Once they have cooled for 5-10 mins, try and slowly remove the rolls out of the mold and place them on a tissue or butter paper (this will ensure that there is no collection of moisture at the bottom of the rolls and it does nor become too wet).
  17. Eat as a pav or with some olive oil or as is...enjoy!

WBB#22 May Mango madness – Mango crepes

The day that i heard of Mango madness, i knew i had to make the lovely crepes and post it….the king of all fruits was an obvious choice as a stuffing for the crepes

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WBB#22 May Mango madness - Mango crepes
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Mix the maida, eggs, salt, sugar, water, melted butter and milk to form a nice batter.
  2. To make the stuffing, heat a little butter (1 tsp), add 1 tsp sugar and add the fruits and let the sugar-butter liquid quote the fruits. mix it once and set aside....
  3. Take a non stick tawa, coat the tawa with little butter and pour the batter on the tawa with a ladle.
  4. Smear it to make a thin dosa out of it...
  5. Cook on one side and then flip it to cook on both sides....
  6. Stuff the fruits and present it warm or cold to one and all...
Recipe Notes

This is my contribution to ย WBB#22 May Mango Madness by Arundatiย 

Mutter ke Parathe

Bengalis usually make this as a puri variety, but i usually make it as a paratha to avoid the frying… ๐Ÿ˜‰

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Mutter ke Parathe
Servings
Ingredients
Dough
Filling
Servings
Ingredients
Dough
Filling
Instructions
  1. Prepare a dough with the ingredients mentioned above and set aside covered in a vessel for 30-40 minutes.
  2. Take a kadai and heat oil in it.
  3. Grind in a mixie or food processor the peas and green chillies.
  4. Take a kadai and heat oil in it.
  5. Add the jeera and saunf and let them crackle.
  6. Add the ground peas to it and add the required amount of salt and mix well.
  7. Cook the whole mixture till the mixture becomes dry. Remove and set aside in a bowl.
  8. Make small, round balls from the dough and make chappatis of about 7-8 cms.
  9. Place 1 -2 tsp of the peas filling in the middle of the chappati and make a ball again.
  10. Make a chapatti out of this and cook them on flame in a tava.
  11. Flip on both sides and cook. Add little oil on both sides to get a nice brown colour
  12. Serve hot with pickle or sabzi

Vegetable Wontons

Vegetable Wontons are my go-to dish to order at any Chinese restaurant. Here is my easy recipe to make this tasty item at home.

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Who loves vegetable wontons? Show of hands!

This is something which I absolutely love and order this almost every time I go to a Chinese restaurant. Did you know that wontons originated in North China?

Oh and if you like these, you may also want to check out my recipe for spicy, tangy and sweet cabbage chutney. The flavours are to die for!

Print Recipe
Vegetable Wontons
Vegetable Wontons arranged on a plate with special dipping sauce
Cuisine Chinese
Servings
Ingredients
Dough
Filling
Cuisine Chinese
Servings
Ingredients
Dough
Filling
Vegetable Wontons arranged on a plate with special dipping sauce
Instructions
  1. Make a dough with the given ingredients and set aside in a vessel for around 30-35 minutes.
  2. Take a kadai / wok and heat little oil, once the oil is hot add the onions and the ginger-garlic paste and saute till the onions are pink in colour and the paste loses the raw smell.
  3. Add all the other finely sliced vegetables, salt, aginomoto and mix well.
  4. Add the various sauces and saute (take care that the vegetables do not get completely cooked)
  5. The filling should be dry, switch off the flame and add vinegar to it...set it aside in a seperate vessel...
  6. Make small round balls of the dough and make chapattis of around 7-8 cms in diameter.
  7. Take a 1-2 tsp of the filling and place it in the centre of the chapatti.
  8. Fold the chapatti to make it into a semi-circular shape.
  9. Seal the edges by pressing the dough at the sides.
  10. Hold the edges and bring them in the front and join them to bring the shape in the picture (you could make then in any shape you want to also ๐Ÿ™‚ )
  11. Heat oil in a kadai / wok a for frying the wontons.
  12. To check if the oil is hot enough, take a corriander leaf (long ones) and dip it in the oil and see (cover your hand with a towel so that oil does not hit your hand), if you hear crackling sound then the oil is hot... saw this in Travel & Living (Kylie Kwang does this) ๐Ÿ™‚
  13. Fry the wontons till brown and remove it on a tissue paper to drain out excess oil.
  14. Serve hot with tomato sauce / chilli sauce...