Nariyal ki Barfi

I've already posted a recipe for Coconut Ladoo and now we have Nariyal ki Barfi... Both of the recipes are similar except the way they are presented. Yeah, you can make it out from the pics...

Both the sweets will taste same but identified with different names... In our home, Sree likes Coconut ladoo and I'm a fan of Barfi... ;)

So lets move on to the recipe!

Ingredients:

2 cups dessicated coconut
1-1/2 cups Condensed milk
1 tsp cardamom powder
1 tsp clarified butter ( ghee)
1 pinch of food color (I've used orange and green)

Method:

Fry the coconut with ghee until its just about to get slightly brown. This is just to remove the raw flavour. You can skip this step as well. Add condensed milk to the coconut mixture and cook at medium-low flame.


Stir until the mixture leaves the side of pan. This may take about 5-7 mins. In between add a pinch of food color. Mix well.

Grease a 8-inch cake pan or a plate of same size with ghee. Now pour the mixture onto the plate. Pat it gently to make the top surface even.

Refrigerate it for 1 hr.  Now, cut it into desired shapes.. I prefer square ones!

Note: If you want, you can add 200 gms Khoya instead of condensed milk. But add 400 gms sugar to the mixture.

Enjoy!

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Rajma Masala

It seems we had a very spicy week and I must say I love that... Especially the Punjabi Cuisines Flavor.. During my childhood days, I remember Mom used to prepare Rajma Rice or Poori-Rajma during Sundays. I love them, I love those memories!

The appearance itself looks so stunning - a light, thin gravy within which rested perfectly cooked red-beans. How can someone resist such an awesome cuisine?

So lets move on to the recipe. I hope you'll enjoy them!

Ingredients:

Kidney Beans - 500 gms
Big Onion - 1 cup, choppes
Garlic - 6-8 cloves, chopped
Ginger - 1 inch, chopped
Tomatoes - 1 medium, pureed
Bay leaves - 2
Coriander Pwd - 1 tbsp
Cumin Pwd - 1 tsp
Red Chilli Pwd - 2 tsp
Turmeric Pwd - 1/4 tsp
Garam Masala - 1 tsp
Salt to taste
Oil - 4 tbsp
Cilantro - to garnish

Method:

Soak beans overnight or 5-6 hrs. Add salt and pressure cook until tender. Keep the remaining water aside, we will use this for gravy.

Heat oil in a pan and add bay leaves. Saute for a while and add garlic. Saute for 1 min. Add onion and saute until it turns transparent. Add ginger and saute again. Add all masalas except garam masala and add 1 tsp water. Saute for 1 min. Add tomato puree and mix well. Saute till oil separates.

Add beans along with remaining water. Adjust salt and sprinkle garam masala. Simmer until the gravy thickens. Garnish with cilantro. Serve hot with steamed rice.

Enjoy!

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Ada Pradhaman

Now here we have a hot/warm dessert of Kerala, "Ada Pradhaman".. An awesome and yummilicious combination of jaggery and coconut milk, which can drool you in no time... Well, that was what happened with me when this dessert was all ready to be served!!

Ada Pradhaman is a must served dessert for "Ona Sadhya" (Onam Feast)... During Ona Sadhya, I was unable to capture the pics of pradhaman as this was all over as soon as it was served... So, last weekend, I got a chance to take the pics, as Pradhaman was there in menu of our Weekend gathering..

There is a traditional way of preparing Ada (made up of rice), but that requires lot n lot of patience and ofcourse time... You can skip this by using readymade ada packets from market.. This is easily available in Indian stores..

So, now lets move on to the recipe....

Ingredients:

Rice Ada (readymade) - 200 gms
Jaggery - 750 gms
Grated coconut - 8 cups
Clarified Butter (Ghee) - 2 tbsp
Green Cardamom Powder - 1/2 tsp
Thin Coconut Slices, Cashewnuts and Raisins - To garnish

Method:

Wash Ada and boil in water for 20 mins until the ada turns soft. In another pan, keep jaggery and melt with some water. Heat it until the jaggery gets a thick consistency.

Meanwhile prepare the coconut milk. Try using less water during the whole process. The first milk will be around 2-3 cups and then the second milk (from the same molasses adding little water) will be another 2 cups. At the end, if needed we can extract the third milk (thin milk).

By this time the jaggery and ada will be ready. Strain the jaggery syrup to a deep pan and add the cooked ada to it. Also, add 1 tbsp ghee to it. Mix well and simmer it. Keep stirring occassionally until the ada absorbs the sweetness of jaggery. If you have extracted the thin milk, then you can add it during this step.

Meanwhile, in a small pan, fry cashew, coconut strips and raisins with remaining ghee until you get a nice aroma.

The mixture will be of semi-thick consistency. Now add second milk and simmer for another 10 mins. Then, add the first milk and cardamom powder. Simmer for 2 mins and remove from fire. Do not let it reach a thick consistency. Always maintain a semi-thick consistency. Pradhaman will get thicker when it gets cooled down.



Add cashew, coconut strips and raisins to it and mix well.

Let it cool for sometime and serve warm with or without bananas.

Enjoy!

Have you enjoyed this recipe or photos? Do follow this blog, share it with your friends and help this blog grow. This will motivate me to carry on with my passion. Hope you've enjoyed your time here and thank you for visiting me!!!

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CSN Giveaway Winner!

Thank you all for participating in this giveaway... I loved hearing about everyone's interest in CSN shopping!

There were 80 entries and thats a big hit for me! Although the comments were less than the entries I had to work on this little bit to list them as per their actual count..But atlast I'm so excited to declare.. What, everyone is eagerly waiting for..!

So guys, without taking much of your time.. Here we have our CSN giveaway winner...
I used random.org and the random number generated is "Entry #63" and CSN giveaway belongs to "Shel"..

Congrats Shel! Shoot me an email and I'll send your CSN discount code right over.

Have you enjoyed this recipe or photos? Do follow this blog, share it with your friends and help this blog grow. This will motivate me to carry on with my passion. Hope you've enjoyed your time here and thank you for visiting me!!!

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Reposting for Show Me Your Soup event

Hot-n-Sour Noodle Soup:

Reposting this recipe for Divya- Dil Se's "Show Me Your Soup" event. Do visit her blog and participate in it!

Enjoy!

Have you enjoyed this recipe or photos? Do follow this blog, share it with your friends and help this blog grow. This will motivate me to carry on with my passion. Hope you've enjoyed your time here and thank you for visiting me!!!

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Kozhukatta/ Modak/ Steamed Dumplings

Kozhukatta is one of the popular dishes of kerala. It is very healthy and steamed one, as well. The sweet jaggery filling makes this even more irresistible. And obviously one of the favourite snacks in our home, esp. during weekends!

Also, as these are a form of modak, we even offer them to Lord Ganesha during Ganesh Chaturthi..

I made these dumpling on Sree's request. I know a true Kerala boy will always crave for stuffs like this... Yeah! even I used to coz my mom makes them awesome...

I borrowed the recipe from my mom, and my guy was all-impressed with it.. I love the moment when he said.. "Yummy honey! you made my evening.."

So here is the recipe by my Mom!

Ingredients:

Rice flour - 1 cup
Melted Jaggery - 1/4 cup
Grated Coconut - 1/2 cup
Clarified Butter - 1 tsp
Green Cardamom, crushed - 2
Salt
Water

Method:

For Filling

In a pan, heat butter at medium heat and add melted jaggery and grated coconut. Mix well. Keep stirring until the mixture thickens. Remove from heat. Sprinkle crushed cardamom and mix again. Keep aside.

For Dough

In a deep pan, add 1 cup water and bring it to boil. Now slowly add rice flour to it and using a wooden spatula keep stirring while adding flour to prevent forming any lumps... Keep stirring until it turns into a dough consistency. Keep it aside for 5 mins until the mixture warm enough to work with it.. Place it on the work surface and knead well into a smooth dough.

Divide dough into medium sized balls. Flatten each ball by placing it in between the palms and fold them in such a way that they may look like a small cup. Put 1 tsp of filling into it, close the top by bringing all sides together and roll it into a smooth ball.

Repeat the procedure with remaining dough.

Steam these balls in a cooker or steamer for about 10-15 mins on medium heat.

Serve warm and impress your loved ones!

Enjoy!

Have you enjoyed this recipe or photos? Do follow this blog, share it with your friends and help this blog grow. This will motivate me to carry on with my passion. Hope you've enjoyed your time here and thank you for visiting me!!!

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Pepper Chicken Roast

When it comes to "Non-Veggie" dish, Sree is the Craziest Person I've ever seen in my life.. May be coz I'm not much attracted to non-vegies..

But when I saw Pepper Chicken Fry recipe in Naaz's Blog, I was so excited to find a recipe which will be my hubby's favo... And lemme tell you, Naaz, he enjoyed this recipe.. You must count me too... I love the flavor.. It was just awesome!

Thank you, Naaz for sharing this wonderful lip-smackingly good chicken roast. Guys, do visit her blog, she has awesome collection of yummilicious recipes...!

I more or less followed the recipe mentioned in Naaz's blog.. And adjusted the spice level according to Sree's tolerance limit!... ;)

Here we go with the recipe...

Ingredients:

Chicken - 1lb, cut into bite-size pieces
Onion - 2, medium sized, chopped
Tomato puree - 2 tbsp
Green chillies - 3, chopped
Garlic - 3 pods, chopped
Ginger - 1" piece
Coriander Pwd - 2 tsp
Turmeric Pwd - 1/2 tsp
Roasted Peppercorns - 2 tbsp
Roasted whole Red Chilli - 2
Cinnamon - 1 stick
Bay leaves - 2
Cloves - 2
Cilantro - 1 tbsp, chopped, to garnish
Oil - 2 tbsp
Salt to taste

Method:

Grind peppercorns, garlic, ginger, all masalas and whole red chilli into smooth paste. Marinate chicken pieces with the paste. Take a large pan and add cinnamon stick, cloves, bay leaves. Saute for sometime. Add onions and green chillies. Saute until onions are translucent. Add tomato puree and saute again until oil starts leaving sides of the pan.

Add marinated chicken pieces and mix well. Pour water and close the lid, let the chicken pieces cook well at medium heat. When the gravy dries up, remove the lid and saute in high heat for few mins...

Garnish with chopped cilantro... and Bingo! perfect pepper chicken roast is all ready to impress your guests. Serve with roti, chapathi or as side-dish with rice..

Enjoy! 

Have you enjoyed this recipe or photos? Do follow this blog, share it with your friends and help this blog grow. This will motivate me to carry on with my passion. Hope you've enjoyed your time here and thank you for visiting me!!!

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Semolina - Almond Halva

Now when it comes to Halva esp., Semolina Halva, then I've lots of sweet childhood memories linked with it. The most memorable one is during Ganesh Chaturthi.. Every morning, after puja, mom will offer "Halva" to Lord Ganesh.. Believe me guys, the house will be full of aroma and you can't simply resist this.. But the worst part is that we need to study for 2 hrs to get the halva as "Prashad".. And the best part is when Mom distribute Halva among three of us, my brother will start complaining.. "Mom, U gave more halva to Di!" Hehahaa... I love it... Before he completes complaining, Halva will be all inside my mouth... ;) I still cherish those moments when I used to tease my brother for Halva.. Well, mom divide halva in equal parts but my brother was never convinced with this... Whatever! I felt this teasing used to add more flavor to Halva...

Also, lemme tell u guys.. I'm writing this post while having my bowl full of halva.. And it tastes awesome! This one is having almonds in it along with semolina... I got this recipe from Sanjeev Kapoor's Sweet Encounters.

So here we go!

Ingredients:

Semolina - 1 cup
Almonds - 1 cup, coarsely powdered
Clarified Butter - 1 1/2 tbsp
Milk - 2 cup
Green Cardamom Pwd - 1 tbsp
Sugar - 2 cup
Almonds to garnish

Method:

Heat 1 tbsp of clarified butter in pan and add powdered almond and semolina into it. Fry on low-medium heat till semolina turns golden brown and releases a  nice aroma... Keep mixing it periodically so that it browns evenly. This may take around 15 mins, so have patience!

Add sugar and mix well. Now add milk and stir well so that no lumps are formed. Keep on stirring periodically so that milk doesnot stick to bottom of pan.

When it starts simmering, pour remaining butter and mix again. Sprinkle cardamom powder and stir again.

Keep stirring until the halva thickens and will dry. Remove from heat.

Serve in small bowls garnished with almonds. Serve hot or cold. But I prefer hot...!

Have you enjoyed this recipe or photos? Do follow this blog, share it with your friends and help this blog grow. This will motivate me to carry on with my passion. Hope you've enjoyed your time here and thank you for visiting me!!!

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50th Post and CSN Giveaway.. Closed!

Well I'm so happy to reach my 50th post.. I know it's bit slow but other lifetime schedules put me on a hold and I was unable to spend more time on my blog... But now I feel I'm back and I've lot more to do with my blog.. Also, Rasoi is with a changed appearance! Hope you like it..

I thank u all for your support and those encouraging comments that made me carry on my passion with even more enthusiasm.

So, here I've a giveaway to celebrate this moment. 

A $25 Gift Certificate!

CSN Stores is offering a lucky Rasoi reader a one-time-use $25 promotional code to use on any of their 200+ stores online. Here you can find everything from stylish modern dining room furniture to cute cookware to chic lighting pieces!

What would I spend on if I get a chance to win this gift certificate? Well I've had my eye on a few  kitchen items:

Blomus Pekoe Tea Glass

   

or, Pavina Double Wall Insulated Glass

  

or, Mikasa Desert Breeze Cereal Bowl 

So, now its your turn and here is how you can enter to win the $25 CSN store gift certificate..

To enter :

Mandatory! 

• Leave a comment stating what are you going to do with $25 discount from CSN store? (1 entry)

Extra Entries!

• Leave a comment if you are a follower of Rasoi via Google Friend Connect! (+1)

• Blog about this giveaway and leave me a comment that you did, along with the link.. (+2)

• Leave a comment if you follow me on facebook. (+1)

• Post this giveaway on Facebook and leave a comment that you did, along with the link.. (+2)

7 entries maximum. Don't forget to LEAVE A SEPERATE COMMENT for each entry.

This giveaway is only open to entries from US and Canada.

Be sure to leave an email address or that I can find in your profile.

The giveaway ends on Monday, 17th January 2011 @ 10pm PST.

I'll choose the winner using random.org!

Winner will have 24 hours to respond to email or a new winner will be chosen.

Thanks to Jordan - CSN Promotions Team.

Good Luck!

* CSN will be responsible for prize distribution after I provide the shipping information of winning entrant. I received no monetary compensation, products or services for this post.

Image Source : CSN Stores

This giveaway is closed now. Winner will be declared on Tuesday, 01/18. Till then stay tuned!

Hope you've enjoyed your time here and thank you for visiting me!!!

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Khaman / Dhokla (Steamed Gram Flour Snack)

When it comes to Gujrati cuisines, Khaman / Dhokla is the shehanshah.. Khaman is a nutritious snack and there is a sweet shop name "Jalaram" near our home that used to sell dhoklas in small boxes along with tamarind and green chutney.

Everyone in my family are fan of Jalaram's spongy khamans and the authentic taste that made this sweet shop famous for Khamans.. During my childhood days I loved their tangy taste and with the passage of time when I started indentifying the tastes, I realised the secret of those tangy flavor is few drops of lemon juice in sugar solution... Believe me guys! it gives a new flavor to traditional Khamans and you will definitely love them..

During my visit to India, just after diwali, we had a small family get-together and Khaman was in the menu decided for the party. I suggested Mom to add the same tangy flavor that Jalarams used to add in their Khamans and Mom was excited with this idea.. And then what? we were ready-set-go.............!

So here is the recipe and I hope you'll like it...

Ingredients:

Gram flour / Chick-Pea Flour / Besan - 1 cup
Yogurt - 2 tbsp
Water - 1/2 cup
Baking Soda - 1 tsp
Pinch  of Eno
Salt, as per taste

For seasoning

Oil - 1 tsp
Mustard Seeds - 1 tsp
Curry Leaves - 2 sprig
Green Chillies - 4, finely chopped
Grated Coconut - 1 tbsp
Cilantro - 1 tbsp, chopped

For solution

Lemon juice - 1 tbsp
Sugar - 1 tbsp
water - 3 tbsp

Method:

Take besan in a large bowl, add salt. Mix well to remove all the lumps. Add yogurt and water to it. Mix gently and cover the bowl with plastic wrap. Keep it aside for 30 mins.

Meanwhile boil some water in pressure cooker and place a stand in it. This is for the pan to rest inside cooker while steaming.

Add soda and eno to the batter. You may find tiny bubbles on top of the batter. Pour the batter onto a
greased aluminium pan half-filled and place it inside the cooker over the stand. Cover the lid without whistle. Simmer it for 5-7 mins.

Make sure, you do not wait after adding eno.

Remove the lid and insert a toothpick into the khaman and if it comes out clean, the Khaman are ready.
Let it cool for another 5 mins.

By that time, heat oil in a deep pan, add mustard seeds and curry leaves. When mustard seeds splutter, add green chillies, coconut and cilantro. Saute it for some time.

Pour it over Khaman. Now cut the khamans in squares.

Also, in a small bowl, mix sugar, lemon juice and water. Stir well until the sugar dissolves completely. Pour it over the khamans. Do not completely soak the khamans in sugar solution. We are adding this just for a tangy flavor.

Serve with tamarind and green chutney.

Enjoy!

Have you enjoyed this recipe or photos? Do follow this blog, share it with your friends and help this blog grow. This will motivate me to carry on with my passion. Hope you've enjoyed your time here and thank you for visiting me!!!

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Lauki ke kofte and a new blog appearance!!

Now this post is dedicated to my mom and she is also responsible for change in appearance... When she saw my blog she said "All is fine.. But it'll be better if you can change its look." So Mom, here is my blog with a make-over and I hope you'll like this one.. Guys! Do let me know "How you feel about this new template?" I would love to hear from you all.

Now coming to the recipe.. I've had lauki ke kofte in restaurants, get-together, parties but the one by my mom is unbeatable. It tastes delicious and even I've tried preparing this but there is something special with her.... Lemme tell you, its not just with lauki ke kofte but there are many other dishes where I must say she is the "Queen of Spices". She just play with them and ready-to-die-for dish is ready...

So, let's come to Lauki (Doodhi / Bottle Gourd). This veggie has excellent nutritional benefits and my mom says "This is good for weight watchers!". Well you all know, how much she is worried about my weight gain.

I wish, Lauki must help me!!

Some say Lauki is bit boring and tasteless, but I love all those spicy recipes of Lauki... Well I've no idea about having boiled Lauki with pinch of turmeric and salt to taste. That's what my mom's friend suggested her to make me have them.... Why the heck is this topic the hit list in my mom's kitty party? Whatever.. I've no courage to have this plain dish.... This may taste....... tasteless for me...! And this may spoil all of my liking towards this veggie.......

Now here we go with the recipe..

Ingredients:

1 small Lauki (Bottle gourd)
1 large onion, chopped
3-4 green chillies, chopped
1 tomato, chopped
1/2 cup gram-flour (besan)
1 tbsp yogurt
1 tsp ginger garlic paste
1 tsp chopped garlic and grated ginger
2 tbsp red chilli pwd
1 tbsp coriander-cumin pwd
1/4 tsp turmeric pwd
1 tsp cumin seeds
Salt, as per taste
Oil, for deep frying and preparing gravy

Method:

For Kofte
Peel and grate lauki. Make sure, you drain out excess water. Take the grated lauki into a bowl and add ginger garlic paste, salt, 1 tsp red chilli pwd, pinch of turmeric pwd and yogurt. Mix well and make a thick paste. The consistency  must be that we can make small balls out of them.

In a frying pan, deep fry these balls until golden in color. Drain on paper towels and keep it aside.

For Gravy
Heat 2 tbsp oil in a frying pan. Add cumin seeds and when it starts to crackle, add chopped garlic and grated ginger. Saute for 1 min and add onions and green chillies. Saute until onions become translucent. Now add all masalas along with 1 tbsp water. This prevents masalas from burning. Saute for few mins and add chopped tomato.

I prefer adding tomato after sauteing masalas,coz I believe tomato doesn't allow masalas to fry properly, there by leaving the masalas partially raw.

Now cook the mixture until oil starts leaving the sides of pan. Add water to make the gravy and boil it for 3-4 mins. Add salt to taste.

Add koftas to the gravy and let it boil for another few mins. Sprinkle chopped cilantro for garnishing.

Enjoy with rotis or chapathis!

Have you enjoyed this recipe or photos? Do follow this blog, share it with your friends and help this blog grow. This will motivate me to carry on with my passion. Hope you've enjoyed your time here and thank you for visiting me!!!

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Gujia / Gujiya

Gujia is a very popular North Indian sweet. Although this is associated with the festival of colors, Holi. But this one was prepared in Diwali.. Well I've so many recipes to share with u all that I've prepared exclusively on Diwali.

Gujia is my childhood favourite and its not just me.. It's our family favourite! Also gujias have different filling varying from khoya and dry fruits to shredded coconut and jaggery. And I did a mixture of both, except jaggery... :D

So here is my gujia with a filling of khoya, dry fruits and shredded coconut.

Ingredients:

For Dough
2 cups all-purpose flour
6 tbsp clarified butter (ghee)
1/2 tsp baking soda
Water

For Filling
1 kg Khoya ( thickened milk)
1 cup Sugar, vary according to your taste
1 cup grated coconut
1 cup dry fruits ( cashewnut, almond, raisins), finely chopped
1/4 tsp cardamom powder
1 tbsp clarified butter

For deep frying
Cooking oil

Method:

For making dough
In a large bowl, mix flour, baking soda and clarified butter. Start kneading until smooth and stiff textured dough. Again to test, press your palm on the dough and remove immediately. The prints must bounce back and disappear, but slowly. This indicates, the dough is kneaded enough. Cover the bowl with a plastic wrap and let it sit for sometime.

For filling
In a fry pan, deep fry khoya with 1tsp ghee until golden in color. Add shredded coconut to it. Fry for sometime. Add the dry fruits and fry again, until when you start getting nice aroma. Now add sugar and cardomom powder to it. Mix well. Fry for few mins. Allow the mixture to cool.

For assembling
Divide the dough in small balls. Roll these balls into small and thick 5" diameter circles. You may use small plate to cut into perfect shape or gujia cases available in market.

Put a tbsp of filling in the one half of the circle and brush water all over the corner of the circle. Fold the other half towards the folded one. Pinch the edges to seal it.

Repeat the process for all the balls and keep aside.

For deep frying
On low heat, deep fry gujias until golden brown. Drain on paper towel. Let them cool and store in airtight containers.
Enjoy!

Have you enjoyed this recipe or photos? Do follow this blog, share it with your friends and help this blog grow. This will motivate me to carry on with my passion. Hope you've enjoyed your time here and thank you for visiting me!!!

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A Holiday Treat - Spicy Vegetable Roll

Guys, I'm so sorry.. Silly old me! Anyways.. I'd like to wish my fellow bloggers, my friends a very happy new year.. I hope u all had a great celebration, parties, seated around the table, with your beloved ones and cherished friends and welcomed 2011 with a blast. Yeah me too!!

As I was on a trip, I was unable to prepare something yummy for New year. But, when I was back from SFO.. Spicy Vegetable Roll was the treat for new year... Evening, when Sree was back from office, we enjoyed these delicious homemade rolls.

Well I got this idea from soft and sweet Cinnamon rolls... But I was craving for something spicy and this ended in "Spicy Vegetable Roll". All I did is just modified the Cinnamon rolls making procedure a lil bit, by replacing ground Cinnamon and brown sugar filling with spicy vegetable paste.

So here we go with the recipe...

Ingredients

Dough
3 cups all-purpose flour,
   plus more for sprinkling
1 1/4 cups warm milk
1 tbsp active dry yeast
2 tsp sugar
1 tsp salt
1/2 stick melted butter
1 tsp water

Filling
1 onion, finely chopped
6-7 Thai green chillies, finely chopped
3 garlic pods
1 inch ginger, grated
a pinch of cumin seeds
2 tbsp cilantro leaves, chopped
1 tsp coriander powder
1/2 tsp red chilli powder
1/4 tsp garam masala
1/4 tsp cumin powder
1/2 tsp Kitchen King masala, optional
1 tsp cooking oil
Salt, to taste

Method:

To make dough
Pour 1/4 cup warm milk into a glass bowl and add yeast and sugar to it. Stir to dissolve. Let the bowl rest for 8-10 mins, until the mixture looks frothy.
Put the flour and salt in a large bowl and whisk. Make a well in center and pour the yeast mixture, melted butter and remaining milk into it. Mix well. Start kneading it until you get a smooth, springy dough. When you press your hand into the dough and remove it quickly, your handprint should bounce back and disappear quickly. Thats the perfect state of your dough.

Cover the bowl with a plastic wrap and let the dough to rise, until it is twice as big.

To make filling
By the time, the dough rises, make the filling. Heat oil in a small pan. Add cumin seeds. When it crackles, add chopped garlic and ginger and saute for sometime. Add onions and green chillies and saute them until onions become translucent. Add 1 tsp water to it and add all masalas. We add water to prevent the masalas from getting burnt. Mix well and saute for 1 min. Add salt and cilantro leaves. Remove from heat.

To roll out dough 
Sprinkle flour on the work surface. Turn the risen dough onto the surface and shape it into a rough rectangle. Start rolling gently. Be careful not to roll the pin off the edge of the dough, or the dough will stick to the surface. Roll until you get a 15x12 inch rectangle.

Brush any excess flour from top and bottom of the rectangle. Position the rectangle so you are facing the longer side. Brush milk all over the top of the dough. Scrape the filling onto the dough and spread it evenly over the surface.

Starting from the longer side  closest to you, roll up the dough into a log, keeping it fairly tight as you go. When done, pinch the uncovered border to seal it.

Spray the cake pan with cooking oil. Using serrated knife, cut the log crosswise into 10 rolls, each about 1 1/2 inch wide. Arrange the rolls in the cake pan. Cover it with plastic wrap and let the rolls rise, until they are twice as big and fill all of the open spaces in the pan.

Preheat oven to 350F. Bake the rolls for 30-35 mins, until they are golden in color. When done, transfer the pan to the cooling rack and let it sit for another 10-15 mins.

Drizzle tomato ketchup over the warm rolls in any pattern you  like. Serve while they are warm.

Enjoy!

Have you enjoyed this recipe or photos? Do follow this blog, share it with your friends and help this blog grow. This will motivate me to carry on with my passion. Hope you've enjoyed your time here and thank you for visiting me!!!

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