I started cooking when i was 19 yrs of age. It was not by will but the circumstances, whenever i think of my first days of cooking all i can remember is how i was clueless about how to cook rice, and how a kid 7 yrs younger to me (our maids daughter) used to fail teaching me how to make phulkas, it was so easy for her, it came naturally, the roti would dance and float over the chakla on her command and i would stand awestruck.. and curse myself that i never learnt these things from my mommy and the chance is gone. The only treasured learning i had from her, was how to make parathas.. and how to make the perfect sambhar. I had them written in a diary, with the minutest instructions possible.
So why all this prologue, to what? well that was the time when i had to figure out so many basic cooking techniques on my own that experimenting on new things never became my second nature. I used to hate cooking mentally, coz i thought it was being forced on me. But i was my mommy's daughter, how could i train myself to hate cooking, gradually after a few years when i was comfortable cooking myself, i started loving the whole idea of cooking and i remember the first thing i tried making out of the regular routine food, was noodles and Manchurian. It was a feat, it was a little floury, but they were intact veg balls, in a lip-smacking gravy, boy was the new chef on board i say! All said and done, till date i am not a very try out new things yourself kinda person, i am learning, taking baby steps, but still a long way to go...
Still why all this prologue :D .. so when i got married, and got bitten by the blogging bug, i was still scared of trying out new things, but this blogosphere gave me the strength to try out completely new things, and the support and i did do good. But there were still a few things i was scared of trying, or used to think 'so much of efforts man!' and just run away from it. A year or so after our marriage, a very close fren of ours got married to his childhood love, (one filmi love story they had .. qualifies for a bollywood remake nomination) .. they started they life together and again i had somebody to learn a lot from. Ina, the wifey was perfect marriage material, oops she was married by then :D .. so you go to their place, you would be served water in slick glasses on a pretty tray, then a juice or tea depending on the weather, accompanied by some pretty snacks neatly presented. I was like what why! but had to make myself understand that if you don't know how to do this gizmo you better shut up and learn :D .. me and garg never were the breakfast people... well i am sure he was, but i never got into the habit of doing elaborate breakfasts.. it would always be some upma, or parathas from leftovers, or eggs on demand ;).. fancy but as basic as it gets, and days when it was no breakfast, thanks to my lazyness... so Ina on the other hand would churn up really fancy breakfasts. The one i remember the most were the bread rolls :D see patience pays... now you know where did it all come from :D I remember Sia and Asha here ... they used to call me the chatter box always and now i get it why :D
So i used to wonder who gets up early in the morning and makes bread rolls for breakfast and takes a bath and is ready for a movie by 11am, crazy! i was never going to attempt that, but down beneath i wanted to be like that, iam not like that till date :D .. but i wish, i could be ... who would take the efforts for a bread roll... but i used to love them and how i wished someone could quickly make them for me too.. yeah i always used to think bread rolls are such a big thing to make, must b needing hell lot of preps to make, and time consuming, and i used to instead reason it out that 'hum aisebhi zyada tala hua khana nai khate... ' :P ... i agree we don't... i don't remember when was the last time we made pakode or bajjis, but no doubts we love them, its just that our body composition doesn't allow us to indulge into such fried stuffs... but once in a while the weather calls for such indulgence.
These days the bangalore weather calls for such indulgence, i am not kidding. And from a person who used to run away from such efforts wale things, believe me guys, these are the quickest snacks you can roll out, and what party pleasers they are... thanks Ina for introducing me to these.. they are a keeper in my recipe lists and me and garg love it... I knoww .. i finally tried it and now i don't have a count how many times i have tried it... 2 months back when i was in jamshedpur, i did flaunt my bread rolls skills there infront of the kiddos and boy i was famous ;P ... thanks to you lady.. so easy to make and yet looks pretty complicated for beginners. So when i say you try it and make it, you better do, you would kiss my blog and me and Ina virtually for giving you such a recipe for keeps. ;)
Ina's Bread Rolls
Deep fried bread rolls stuffed with a delectable potato onion mixture.
Yields : 10 bread rolls
Preparation time : 15 minutes
Cooking Time : 20 minutes
10 bread slices, corners cut
2-3 medium potatoes, boiled and peeled
1 tsp cumin seeds
1 big onion finely chopped
Salt to taste
1/4 tsp red chilly powder
1/8 tsp turmeric powder
1/2 tsp cumin powder
1/2-3/4 tsp chat masala
1/4 tsp coriander powder
2-3 tsp of coriander leaves finely chopped.
Oil for deep frying
1. Prepare all the ingredients as per the ingredient list, breads, corners cut, save the corners, you can prepare bread crumbs out of it, for future use.
2. Prepare the stuffing, heat 2 tsp of oil in a pan, add the cumin seeds and let it splutter. Now add the onions and fry till they turn golden brown, i prefer them a little crispier, so i brown it a little further till a few of them turn dark brown, say another 2 minutes on medium high.
3. Now add the spices and fry for another minute.
4. Mash the boiled potatoes meanwhile and add to the onions and mix well so that all the potatoes are coated well with the masala, and had an even yellow colour.
5. Take it off the heat and add the coriander leaves and mix well again, place it in an open plate or bowl and let it cool completely.
6. Now to prepare the bread rolls, take some water in a bowl big enough to lightly dunk the bread slices, and heat the oil for deep frying so that its heated by the time you have a roll ready.
7. Take one slice at a time, dunk the slice lightly on the water surface, don't immerse it into the water, just let it touch the surface, do so on both the sides and lightly squeeze by placing it in between both your palms, be gentle, squeeze out all the water but make sure its evenly wet, and is soft all over.
8. Make a cup in one of your palms and place the bread slice over it, add a tbsp of the potato mixture into the cavity and try sealing the ends, Since its a square, you will have extra bread on the tops, use both your palms and roll it into an oval shape, sealing it all around.
9. Don't worry for any minor openings, these rolls are very forgiving, they generally don't burst in the oil if there are very tiny holed left around.
10. Check the oil if its heated well, test it by throwing in a tiny pinch of bread, if it quickly rises to the surface and browns in an instant, your oil is ready.
11. Add the rolls one at a time to the oil and stir for even frying, till a pretty dark golden brown, frying on medium high gives the best results.
12. One after the other, quickly the bread rolls are ready to be savored with adrak wali masala chai and some hari chutney and tomato ketchup, i didn't have any green chutney handy so it was only ketchup this time.