Skip to main content

Blog Picks : Oregano, Onion and Paneer Rolls



These started off as dill, onion and paneer rolls in Aparna's kitchen a few days back. I loved the interplay of fragrant herbs, paneer and crunchy onions. Plus anything that's a small roll and not a loaf is an instant hit in my view. I didn't have dill when temptation to bake this roll struck me last night, but I had a pack of oregano I didn't have instant use for. This is the only change I made in Aparna's super-easy recipe.

Start by adding a tbsp of honey and 1 1/2 tsp yeast to 1/2 cup warm milk. Leave it for 10-15 minutes until the yeast is bubbling. Mix a cup each of plain flour and whole wheat flour with 1 finely chopped onion, 1/2 cup crumbled paneer, 2 tbsp chopped oregano, 1 tbsp oat bran and 1/2 tsp salt. Add the yeast mixture and knead until you get a soft, smooth and elastic dough. Form the dough into a ball and place in an oiled bowl. Cover and allow to rise till double in volume.

Gently deflate the dough and shape into 6 rolls. Place on a greased baking sheet and allow to rise a little for about 20 minutes. Bake at 180C for 30 minutes or till the rolls have browned.

This was my first time baking with whole wheat flour and I was pleasantly surprised with the texture. The rolls also kept well for a day, and were great for sandwiches this morning.

Comments

Bharti said…
I'm getting hungry looking at your rolls! Love the combo of oregano and cheese.
Srivalli said…
Simran that has come out really so well..would love that paneer inside!

btw you can get the method for curd rice here

http://cooking4allseasons.blogspot.com/2007/07/traditional-curd-rice.html

its not a silly question...getting the perfect taste takes practice...:)
Rachel said…
love the flavours used :)
Curry Leaf said…
Delicious.I too had bookmarked Aparna's dill rolls.You did it.Cheers
Sunshinemom said…
Rolls are on my mind too, now!
Sagari said…
love the combo of ingredients used,nice recipe
Aparna said…
Oregano sounds very good, Simran. I'm really glad the rolls turned out well. I know I making the se again with oregano rather than dill. :)
I came across your blog while looking for some Indian food recipes and liked a lot. How amazing! I will keep an eye out for all your recipes :)

Popular posts from this blog

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Ingredients
Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…

Farm to Fork in Chail

Back in 19th century, when Shimla was the summer capital of India, the Maharaja of Patiala got the British rulers riled over his dalliances and got banned from entering the city. Not the one to be put down so easily, he found a tiny little town about an hour from Shimla and made Chail his very own summer capital. Today, Chail still has the impressive Palace that the Maharaja built and the highest cricket ground in the world. There really isn't much more to the city apart from a small local market and a couple of hotels that get spillover crowd from Shimla in the summers. It's a pleasant little diversion but that's not why I went to Chail. I stopped nine kilometers short of the town to make Ekam my home for a weekend.

Sumeet Singal built this house on a cliff as his own weekend home. Today, even when Ekam is open as a luxury boutique resort, the cosy homely feeling remains intact. I asked Sumeet what there was to do during my three day holiday at Ekam. He told me that ther…