Skip to main content

Paneer and Onion Rolls



It feels good to bake bread after a hiatus. In the past months, great bread started to sell at my neighborhood bakeries so I haven't had an incentive to bake. But the aroma circulating in the house reminds me why it's a bad idea to buy bread. No matter how good the product, it won't make your living room smell this nice.

And aren't I amazed at how brave I've become. When I started baking, I was scared of yeast. I'd take recipes with me to the kitchen, and stick to them faithfully, not changing even a gram of an ingredient. For this one, I merely took Pioneer Woman's cinnamon roll as a starting point and fearlessly converted it to a savory version.

To make the dough, put 1/2 cup milk and a tbsp of vegetable oil in a large microwave safe bowl. Heat until it's a little warmer than lukewarm. Sprinkle 1/2 tsp yeast. Wait 5 minutes, then add a cup of flour to the bowl. Stir together, then cover and let rise for an hour.

After an hour, add 1/4 cup flour, 1/2 tsp salt and half tsp of baking soda. Mix everything well, then pop the dough in the fridge for an hour.

In the meantime, make the filling. Crumble 100 grams of paneer. Add a small red onion, chopped finely, a handful of mint leaves, salt, pepper and 1/2 tsp ajwain.

Sprinkle your work surface with flour. Take your dough out of the fridge and stretch to form a rectangle. Then roll the dough as thin as you can, maintaining a rectangular shape. Spread the filling over the dough and roll it up into a log. Cut the log into one inch rolls - although you can see I made mine a bit larger. Brush the top with milk and scatter some mixed seeds.

Let the rolls sit for 20 to 30 minutes to rise, then bake at 220C until light golden brown, about 15 to 18 minutes.

Comments

The knife said…
smell of bread wafting through the house sounds heady...lucky you. The bread looks fantastic
Curry Leaf said…
Wonderful rolls. I to have bookmarked PW Cinnamon Rolls.Your savoury version is very delish and perfect Simran.Must try both the version. I am sucker for Cinnamon and paneer. :P
Srivalli said…
Well looks very tempting to be tried right away..will be doing it shortly! what scares me on the bread part is the time it takes to bake one..and it disappears before I can say aahh..so this sounds easy..
Chitra said…
This sounds interesting, new to me..looks wonderful..
Woo Simran. That's some confidence. I'm still scared of bread :p

The rolls sound delicious. I want some!!
notyet100 said…
bread looks delicious

Popular posts from this blog

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…

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…

Summer Garden

Think of healthy food in Mumbai and Bandra immediately comes to mind. When these Bandra hipsters are done hanging out at Yoga House and head to work to Lower Parel, there are the likes of 212 All Good to lunch at. But try eating healthy food outside of these two neighbourhoods and your choices are a couple of sad salads tucked in the corner of restaurant menus.

Summer Garden is changing that for Powai. Set a tiny bit away from the busy Central Avenue, the outdoor cafe is right next to Hakone entertainment centre. It twinkles with fairy lights at night and pets are welcome all day (they even get their own treats!). We sit down with our freshly squeezed juices to chat with the young and bubbly chef Suchin on her food philisophy.

Cute handwritten menus aside, there is much to love about how they cook at Summer Garden. Nothing comes our of a jar or a bottle. There is no refined flour or white sugar or refined oil in any dish. They soak their whole grains and bake their own bread and jui…