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.
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.
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 😉
My Trip to Boulangerie
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.
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 !!!
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.
Homemade dinner rolls stuffed with cottage cheese and sweet corn
Heat oil in a wok or kadhai
Add the onions and saute them till they are pink in colour
Once the onions are cooked, add the sweet corn and mix well
Now add the salt and different masala powder and mix well
Cover and cook for a couple of minutes at a low flame
Add crumbled paneer (cottage cheese) and mix well
Cover and cook for a couple of minutes
Add chopped coriander for garnis, remove from heat and set aside to cool
Follow the instruction and the ingredients mention above to make a bread dough (without the rosemary)
Let it proof for about 45 - 60 mins or till the dough doubles in size
Knock down the air in the dough and make 6 equal portion of the same
Pat each dough roll flat, place 2 - 3 tsp of the filling in it
Get the edges of the flattened roll towards inside and cover the filling to form a seal
Place the seal side of the dough on the platform and using your fingers and palm..slowly roll the dough into a tight roll
Place the roll in a greased pan and repeat the process with all the dough rolls
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
Pre heat the oven /OTG to 200 Degree Centigrade
Brush the rolls with egg yolk or milk and sprinkle the sesame seeds on top
Once the oven is preheated, place the rolls in the oven to bake
Bake for 15 minutes or till the top of the buns get a golden colour
Remove the rolls and immediately brush some salted butter on them
Remove the rolls with a spatula and leave them to cool on a cooling rack
Once they are cool or at room temperature, have thes rolls as is or with a little tomato sauce
For this round of cooking as part of Shhhhh Cooking Secretly Challenge, i was paired with Avin S Kohli. Avin gave me Dudhi / bottle gourd and ginger as my secret ingredients. The only thing that came to my mind was my favourite savoury recipe from the land of Gujarat: Traditional Gujarati Dudhi Handvo – A savoury cake with bottle gourd. The handvo can either be made in a traditional handvo vessel or can be made in a pan…one can also bake it. For this recipe i am using a traditional handvo vessel.
The handvo vessel is made up of two parts, the bigger vessel in which the batter is poured and the smaller portion in which the sand is added. The hole through middle of the vessel lets the heat from the gas to the batter and lets the batter cook and the sand indirectly heats the batter.
Gujarati Doodhi Handvo - A savoury cake with bottle gourd
Mix all the ingredients (include 50 gms til and 1 tbsp of oil) and soak for 4 -5 hours.
Grease the handva vessel with oil from the inside and pour the batter into it. Add the remaining til and oil on top of the batter...
Pour dry sand in the smaller/lower part of the vessel and keep aside...
Keep the the vessel with sand on low flame and then put the bigger vessel on top of the smaller vessel and close the lid and let it cook for a couple of hours or till the batter is cooked.
To check whether the handwa is cooked or not, take a clean knife and dip into the handwa...if the batter does not stick to the knife then it means that the handwa is cooked and ready...
To remove the handwa, slowly slice it into big pieces (after it cools a little bit) and lay it on a plate and serve with chutney...
Serve with green chutney or have it as it is...
It might sound a bit complicated but the end product is really delicious to eat...
Happy Deepawali to everbody...Hope everybody has a a happy and safe diwali..
Really simple, step by step instruction on how to make Homemade healthy whole wheat oats burger buns.These are a wonderful snack for children.
Hello, fellow bakers, moms and dads. Today I want to share a really simple, step by step recipe. Here are instructions on how to make Home made healthy whole wheat and oats burger buns. These are soft and a little dense but wonderful to make burgers for a party or a trip.
I love breads and that is quite evident with me baking breads for us and for friends through out the week. Generally I just use all-purpose flour or maida for breads. Of late I am trying my hand at replacing maida with other flours such as rye, ragi, whole wheat and oats.
Different flours result in different texture and a very different taste. Experimentation will mean multiple recipes and that means lots of permutations and combination of ingredients. This just opens the doors to so many recipes ! (Phew that was a long sentence :D)
This is a recipe I made for friends and this was also my first use of 100% whole wheat and oats as a combination to make burger buns. I am yet to get them soft like buns made with maida but this is definitely a step in the right direction.
So here is my step towards healthy baking: Home made healthy whole wheat and oats burger buns !
If Healthy baking is your cup of tea, you’d love this recipe for Raisin and Walnut Bread loaf.
Umm, just the sound of it makes your mouth water, right?
Homemade Healthy Whole wheat and oats burger buns
Sieve both the flours and set aside in a bowl.
Set aside all the other ingredients in individual bowls before starting.
In a large mixing bowl, add the yeast, sugar, flours, eggs, salt and warm milk and start kneading ( alternatively one can add all the ingredients to a stand mixer, attach the dough hook and start kneading)
Knead the dough just till all the ingredients come together (Over kneading increases the gluten in the dough and the buns become dense after baking)
Grease another large mixing bowl with little oil and lay the dough into that.
Cover the dough with cling film or a plate and let it rest for 45 minutes to 1 hour ( or till the dough doubles in size).
Remove the plate / cling film, punch down the dough and knead a little a bit.
Portion out the dough into small balls and set aside ( i weighed each ball to approximately 70 - 75 gms)
Grease a baking tray and set aside.
Tighten by rolling each ball between your palms and tucking the skin / edges to get a smooth skin on top.
Roll all the dough balls and place them slowly on the baking tray ( leave at least 1 inch space between each ball).
Cover with a wet towel or cling film and let it rise for another 30 minutes ( till the dough balls double in size).
While the dough balls are resting pre-heat the oven to 200 degree C.
Once the dough balls rise, remove the cling film, apply egg wash using a brush and sprinkle sesame seeds on them.
Bake the buns in the oven for 15-20 minutes or till it turns golden brown in colour.
Once baked remove the buns and set aside for 5 minutes ( always wear mittens while removing anything hot from the oven). Apply butter on top of the buns while they are hot.
Remove the buns from the tray and set aside on a wire mesh to cool.( cover them with a dry towel so that the top does not dry out)
Use them to make burgers or have them as is !!!
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Cheesecake…hmmm…when you think about this desert….what do you remember…the rich and soft cheese, the biscuity layer at the bottom and most of all a melt in your mouth desert.
Well this is an interesting and healthy take on the traditional cheese cake…sinfully delicious and yet very healthy
Eggless healthy yogurt low fat cheese cake
Pour the thick curd in a thin muslin / cotton cloth, tie the cloth and allow excess water to drain from the curd into a vessel (overnight)
In a bowl, add the melted butter and crushed biscuits and mix them well.
3) Take a 9 inch pie tin with removable base and line the base with the biscuit mixture.
5) Leave the pie tin inside the fridge for atleast 30 mins.
6) In another bowl, mix the hung curd ( drained curd), sugar and whipped cream and set aside ( If required, one can add honey to increase sweetness).
7) Mix the gelatin and water and heat the mixture till gelatin dissolves in the water.
8) Once the gelatin mixture is cooled, add to the yogurt mixture and mix well.
9) Pour the yogurt and gelatin mixture to the biscuit lined pie tin.
10) Keep the pie tin inside the fridge for atleast 4 hours or till the yogurt mixture sets.
11) Once the yogurt mix sets, pop the base out from the sides and slice the cheese cake.
12) Serve with fresh fruits
Take a 9 inch pie tin with removable base and line the base with the biscuit mixture.
Leave the pie tin inside the fridge for atleast 30 mins.
In another bowl, mix the hung curd ( drained curd), sugar and whipped cream and set aside ( If required, one can add honey to increase sweetness).
Mix the gelatin and water and heat the mixture till gelatin dissolves in the water.
Once the gelatin mixture is cooled, add to the yogurt mixture and mix well.
Pour the yogurt and gelatin mixture to the biscuit lined pie tin.
Keep the pie tin inside the fridge for atleast 4 hours or till the yogurt mixture sets.
Once the yogurt mix sets, pop the base out from the sides and slice the cheese cake.
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For some years now, Mahesh has been telling me about the chocolate burfi that his mom used to make for Diwali…somehow I never got around to make it…this year I called his mom, got the recipe and made it…well with some changes. The original recipe is a pure chocolate burfi…i added my twist and made it choc & cashew burfi.
Chocolate & cashew burfi
Mix the milk powder and cocoa powder nicely in a bowl.
Melt sugar and water in a pan on medium flame till you reach ball consistency (this is the consistency achieved when you drop some melted sugar in a cup of water, now roll the sugar into a small ball between your thumb and index finger).
Switch off the gas and add the butter.
Once the butter froths, add the mixed powders, powdered cashew and mix well.
Pour the hot mixture on a greased plate and let it cool.
Before it completely cools, cut the burfi into pieces and let it completely cool before serving...
This is something my sis D made some time back…how she came up with a recipe like this..no idea 🙂 ..but kudos to her..it was awesome and though it was to be eaten as a side dish / sabzi..i gobbled quite a bit like a starter.
This is my contribution to Vandana’s : Paneer a delicacy
Dahi Wale Paneer - A Delicacy
In bowl, mix curd, paneer, 1/2 of all powdered masalas, salt, sugar.
Cover the bowl with a plastic cover or foil and let it marinate in a fridge for 5-6 hours.
After 5-6 hours, remove the paneer from the fridge and set it outside at room temperature for 15 minutes.
Heat oil in a kadai, add jeera, ginger - garlic paste, chopped onion and fry them till the paste loses its raw smell and the onion are brown in colour.
Add the marinated paneer to the kadai, the ground whole masalas, bay leaf, remaining powdered masalas to the paneer and cook at low flame with lid closed for atleast 25-30 minutes.
Cook till the raw smell of the spices is gone and the oil seperates out of the gravy.
Once cooked, (switch off the flame) add cream and chopped coriander to the paneer and mix well.
Serve hot with phulkas or like me eat it as it is like a starter 😉
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
WBB#22 May Mango madness - Mango crepes
Mix the maida, eggs, salt, sugar, water, melted butter and milk to form a nice batter.
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....
Take a non stick tawa, coat the tawa with little butter and pour the batter on the tawa with a ladle.
Smear it to make a thin dosa out of it...
Cook on one side and then flip it to cook on both sides....
Stuff the fruits and present it warm or cold to one and all...
This preparation is a kheer that i made for Krishna Jayanthi this year. This is a milk based preparation which consists of Vermicelli (Semia) and Sugar. The amount of milk, vermicelli etc could be varied depending upon interest
Semia Payasam (Vermicelli Kheer)
Heat ghee in a kadai, and fry/roast the vermicilli in it till it is brown in colour. (If roasted vermicilli is reasily available then they could be used directly).
In another vessel, Boil the milk and let it simmer till the quantity of the milk reduces to 75% of the original quantity...keep stirring the milk so that it does not stick to the bottom of the vessel.
Add the roasted vermicilli and let it cook for 5 -7 minutes.
After 10 mins, add the sugar and let the whole milk mixture simmer till the milk reduces a bit further.
Garnish the payasam with the cashew and serve hot