>> Thursday, January 6, 2011
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...
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
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
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.