Bread Roll

Ingredients

10-12 slices of bread (White or Brown according to your taste)

4-5 Boiled Potatos

1/4 tsp Red Chilli powder

1/4 tsp Garam Masala

1/4 tsp Grated Ginger

2 Green Chillies (cut them finely)

Coriander leaves

Salt to taste

Oil to deep fry

Water

Method

1) Peel and mash the boiled potatoes in a bowl nicely. Now add all the spices like salt, red chilli powder, Garam masala, green chillies, ginger, and coriander leaves.

2) Now mix all the ingredients nicely to prepare a nice spicy filling. Adjust spices according to your liking.

3) Now cut all the bread slices in two pieces. Cut each slice from between so all are of equal sizes. Now you have in total 20 slices (if you have takes 10 slice initially).

4) Put oil in a kadai and keep it on flame to heat up.

5) Now take some water in another bowl. 

6) Take one slice that you have just cut and dip it into the water. Immediately take it off and keep it on your palm and drain out its water by pressing it nicely. (Keep the slice straight. Do not fold it)

7) Now take very little of that potato filling that we had prepared in the first step and keep it on one side of the wet slice and try to roll it nicely.

8) The trick is as soon as you drain out water from the slice in 6 step keep the slice in your hand and take the filling. Put it at the center and roll from both sides. Now using both hands prepare a nice roller of egg shape.

9) Similarly, prepare the rollers of each slice in the same way.

10) Now as soon as your oil gets heat up nicely, put the flame on medium and put 4-5 rollers at one time in your kadai (pan). 

11) If your pan in big enough you can even put more pieces together to get fried at one go. And if your pan is small then adjust the pieces according to your utensil size.

12) Once you put the pieces in kadai wait for at least 2-3 minutes then turn them slowly. Now cook them until they become golden brown uniformly from all the sides.

13) Server them hot with green chutney or tomato sauce or tamarind chutney along with a cup of tea. You can even use combination of chutneys as your choice. 

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Bread Pakora

Green Chutney

Tamarind Chutney

Masala Papad

Masala Papad is a crispy and spicy appetizer. You can make little variations to make masala papad.

Ingredients

• 4 Moong Dal or Udad Dal Papad
• 1Cucumber finely chopped
• 2 Tomato's finely chopped
• 1 finely chopped onion
• Salt to taste
• 1/2 tsp Cumin seed Powder
• 1/4 tsp Red Chilli Powder
• 1 tsp dry mango powder
• 1/2 cup finely chopped corriander for garnishing

Method

1. Mix all dry ingredients together in a bowl and prepare masala for masala papad.
2. Roast papad on medium flame. Or you can even roast papad after oiling it little. Brush papad with oil on its both sides then roast it or roast directly without oiling it.
3. Now place papad in serving plate and spread masala that you just prepared on papad evenly. At last garnish it with corriander leaves.
4. serve immediately after garnishing.

Tips

• You can even deep fry the papad instead of roasting. This makes masala papad even more delicious.
• If you are oiling papad on both side then instead of roasting it directly on flame you can roast it on tawa after heating it and use spatulla to press it. Roast on both sides using spatulla. This will take around a minute to roast one papad.

Bread Pakora

Bread Pakoras are a great appetizer and tastes very yummy when served hot with a cup of tea.

Ingredients

• 6 slices of white bread
• 1-1.5 cup gram flour (besan)
• 1 tbsp rice flour
• 1 tsp salt
• Pinch of asafetida (hing)
• Cumin seeds (jeera)
• 1-2 Finely chopped green chilies
• Chopped green corriander
• 1/2 cup of water
• Oil

Method

1. Remove the Crust from all sides of the bread.
2. Slice the bread lengthwise into 2or3 equal parts as you like.
3. Mix Gram flour, rice flour, hing, cumin seeds and salt all together. 
4. Now add water slowly to make a smooth batter. (Rice flour is used to make pakoras more crispy)
5. Now add green chillies and corriander to the batter and mix it well.
6. Heat the oil in a frying pan on a medium high heat.
7. Dip the bread slices into the batter one at a time and put and slowly drop it to the frying pan. Before dropping bread into the pan check if the oil is ready by putting a drop of batter into it. It should come up immediately but should not change the color.
8. Fry the Pakoras in small batches and turn them in between so that both sides turn golden brown.
9. Now your crispy delicious bread pakoras are ready to serve.

Serve them hot with green chutney or Tamarind chutney to taste it best.

Tip

If the oil is too hot then pakoras will not become crispy and if its not heated up properly then they will become very oily. You may have to adjust flame in between according to your need.

Achari Paneer

Paneer, also known as Indian Cheese or Chenna. Achari Paneer is not only a very healthy dish, but also it is very flavorful and rich in protein. It could be used as an Appetizer as well as an accompaniment to a main course.

Ingredients

• 250 gms Paneer (Cottage Cheese)
• 1 tbsp Mango pickle without piece
• 1/2 Capsicum, slicely chopped (Shimla Mirch)
• 1/2 tsp Dry Mango Powder powder (Aamchur Powder)
• 1/2 tsp Cumin seeds (Jeera)
• 4-5 Garlic Cloves
• 1 tsp Garam Masala  
• 1/2 tsp Kalonji (Onion seeds)
• 2 whole Red Chilies (Sabut Lal Mirch)
• 2 Onions
• 1 Green Chili
• 4 Tomatoes
• 1/3 tsp Red Chili Powder
• 1 Bay Leaf (Tej Patta)
• 4 tbsp Oil
• 1/2 tsp Mustard Seeds (Raai)
• 1/2 tsp Turmeric Powder (Haldi)
• 1 tsp Grated Ginger (Adrak)
• 1/4 tsp Black pepper powder (Kali Mirch)
• Pinch of Asafetida (Hing)
• Salt to taste

Method

1. Cut Paneer (Cottage Cheese) in medium sized cubes.
2. Grind onion, ginger, green chili, tomato and garlic all together to form a paste. Keep it aside.
3. Take 1 tbsp oil in a frying pan and put on the flame. When it heats up, turn the flame to low and add paneer cubes to it. Fry them till they turn light brown and then set them aside.
4. Take 3 tbsp oil in a pan and put it on high flame. When the oil is ready, turn the flame to low and add mustard seeds, cumin seeds, bay leaf, dry red chili kalonji and hing to it. Stir it for a while.
5. Now add Tomato-onion paste to it and turn the flame to low-medium. Cook it till the oil starts separating from the mixture.
6. Add turmeric, chili powder, garam masala, amchur powder, Mango pickle, capsicum and salt to taste. Stir it well and cook it on low-medium flame until the capsicum gets 70-75% cooked. Add some water if needed.
7. At last add paneer pieces to it. Add pepper to it and stir again.
8. If needed add some water to it. Cook on medium heat for 3-4 mins and then turn off the flame.
9. Now your Achari Paneer is ready. You can serve it as an Appetizer as well as with naan, chapati or tandoori roti. You an even serve it with rice or pulao.
10. It tastes best when served hot.

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Paneer Bhurji

Paneer Butter Masala

Shahi Paneer