3:05 pm by Unknown
From : http://www.cookingandme.com/2010/05/bread-paneer-rolls-step-by-step-recipe.html
Ingredients
1 cup crumbled paneer
1 small onion, chopped fine (I should have added this!)
1/2 tsp red chilli powder
1/4 tsp powdered cumin / jeera
1/2 tsp garam masala
1/2 tsp ginger garlic paste
A small bunch of coriander, chopped fine
1 tsp or a bit more tomato sauce / ketchup
4 slices of bread
Butter to toast
Salt to taste
Method
1.place the crumbled panner in a nice bowl. Mine is from Ikea, thanks for asking.
2.Add the red chilli powder, garam masala, salt, chopped coriander, chopped onion, and jeera to this.
3.Mix lightly with your finger tips.
4.Then add the tomato sauce or ketchup and the ginger garlic paste.
5.Blend again with finger tips. Set aside while you prep the bread.
6.Remove the crusts from your bread. Use the regular white commercial variety.
7.Roll out each slice as thin as you can. Commercial bread will have tons of leaveners in it so you get to do this quite easily.
8.Gently roll in from one end, making sure that the filling stays well within the first turn of the roll.
9.Go ahead and roll it all up.
10.Repeat with the remaining bread slices.
11.Set aside for about 15 mins.
12.Now, butter up the rolls well on all sides.
13.Lightly roast in a pan until all sides are browned. Cut up and serve with tomato sauce
11:28 am by Unknown
Ingredients
For The Stuffing
2 tsp oil
2 tbsp finely chopped spring onion with the greens
2 tbsp finely chopped capsicum
2 tbsp grated carrot
1/4 cup shredded cabbage
1/2 cup boiled whole wheat noodles ,
roughly chopped
1/4 cup finely chopped paneer
1 tsp soy sauce
1 tsp schezuan sauce
a pinch of sugar
salt and freshly ground black pepper powder to taste
Other Ingredients
8 whole wheat bread slices
4 1/2 tsp butter for greasing and cooking
Method
For the stuffing
1.Heat the oil in a kadhai, add the spring onions, capsicum, carrots and cabbage, mix well and sauté on a medium flame for 3 to 4 minutes.
2.Add the noodles, paneer, soya sauce, schezuan sauce, sugar, salt and pepper, toss gently and cook on a medium flame for 2 minutes. Keep aside.
How to proceed
Remove the crust from the bread slices and roll each using a rolling pin. Cover with a wet muslin cloth and keep aside.
Place 2 tbsp of the stuffing in the centre of a bread slice and roll it up tightly.
Apply some water at the edges and press to seal the stuffing.
Repeat with the remaining ingredients to make 7 more bread rolls.
Apply butter evenly on the bread rolls and arrange them on a greased baking tray.
Bake in a preheated oven at 200ºc (400ºf) for 20 to 25 minutes or till they turn golden brown in colour.
How to pack
Cool slightly, unmould and wrap in an aluminum foil or cling film or pack in a tiffin box.
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