Spinach Masala Bread Rolls

        Wow!! Guess what? This is my 1000th post. What an amazing journey it was since I started blogging from August 2014. I take this opportunity to thank my family, friends and each and everyone of you all for being there with me in this culinary journey of mine. Thanks again for all the support in helping me reach this milestone, without which it would not have been possible.  

          Now coming to the recipe. This is just a simple homemade freshly baked Masala Bread Rolls with some spinach puree (that was leftover from making spinach naan the other day). Relish this as an evening tea-time snack. You can also have these bread rolls with soup, with some cheese in between, as a vada pav or burger. So check out an easy step by step pictorial recipe to prepare it.

          I must confess that this blogging journey was simply awesome. It was sometimes hectic and time consuming, but nevertheless, I enjoyed every bit of it. Absolutely no regrets and I kept learning on the way. Am still learning something new every other day and trying to improve in every sense possible. 

          The most challenging part was in the presentation. I try to give an artistic touch to the dish and make it more appealing as well as appetizing. I promise to keep this flow of easy, simple and interesting (healthy too) recipes coming your way. Hoping to have your support in my future endeavors in the blogging world.

• 2 cups plain flour
• pinch of salt
• 1/2 tsp. garam masala powder
• 1 tsp. kasuri methi (dried fenugreek leaves), crushed
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili flakes
• 1 1/2 tsp. yeast
• 1/2 cup warm water
• 1 tsp. sugar
• 2-3 tbsp. spinach puree
• 1 tsp. butter (at room temperature)
• 1 tsp. melted ghee to brush
• 1 tsp. sesame seeds & nigella seeds

          In a small bowl, add the yeast, sugar and water. Mix and cover. Keep aside for 10-15 minutes. By then it will froth up and it is ready to be used.

          In a large bowl, add the flour and all the dry spices. Mix well and add the spinach puree along with the yeast mix.

          Combine well and knead for 2-3 minutes into a very soft dough . Add more lukewarm if required. Cover with a wet cloth and keep aside in a warm place for 30 minutes.

          Add the butter and again knead for 2-3 minutes. Cover and keep aside for a further 30 minutes.

          Punch back the dough and divide into equal round balls. Place them on a baking sheet, cover with a wet cloth and keep aside for an hour.

          Brush with melted butter and sprinkle some sesame seeds & nigella seeds. Bake in a preheated oven at 200 degrees C. for 22-25 minutes. 

          Cool on a wire rack and relish as an evening tea-time snack. You can also have these masala bread rolls with soup, with some cheese in between, as a vada pav or burger.

                                  In a large bowl, add the flour and all the dry spices. 

                                  Mix well and add the spinach puree, 

                                  and add the yeast mix.

                      Mix well & knead for 2-3 minutes into a very soft dough. Cover with
                      a wet cloth & keep aside for 30 minutes.

                   Add butter & again knead for 2-3 minutes. Cover & keep aside for 30 min.

                                   After 30 minutes.

                                 Punch back the dough and divide into equal round balls. 

                     Place on a baking sheet, cover with wet cloth & keep aside for an hour.

                                   After an hour.

                     Brush with melted butter. Sprinkle some sesame seeds & nigella seeds. 

                               Bake in a preheated oven at 200 degrees C. for 22-25 minutes. 

                                  Freshly baked rolls just out of the oven.

                       Cool on a wire rack. Relish as a teatime snack, with soup, with some cheese

                       in between as a vada pav or burger.

                        

Instant Masala Bread Dosa

          This quick and delicious dosa needs no soaking, grinding and fermenting. Made out of bread and other basic ingredients, they can be dished out at a short notice for a healthy and a nutritious breakfast. They can also be served for a light meal anytime of the day. So check out the step by step pictorial recipe to prepare it.

• 4-5 bread slices
• 1/4 cup semolina
• 1/4 cup rice flour
• salt to taste
• 1/4 tsp. baking soda
• 1 cup yoghurt
• 2 tbsp. oil + oil to shallow fry the dosas
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 tsp. split urad dal (black gram)
• 1 onion, chopped
• 1 tsp. ginger, grated
• 2 green chilies
• 1-2 sprigs curry leaves
• 1/2 tsp. red chili flakes
• 1 tsp. sambar powder 
• 2-3 tbsp. coriander leaves
• coconut chutney & idli podi to serve

          Soak the bread slices in water and immediately remove them. Squeeze them and put into the blender along with semolina, rice flour, yoghurt, salt, baking soda and required quantity of water. Blend into a smooth batter.

          Transfer to a bowl. Cover and keep aside for 25-30 minutes. Adjust the water. The batter should have a dosa batter consistency. 

          Heat 2 tbsp. oil in a pan and temper with mustard seeds, cumin seeds and asafoetida. After it stops spluttering, add the urad dal and sauté for a few seconds.

         Now add the onion, ginger, green chilies and curry leaves. Fry till light brown and pour this tempering into the batter. Add the coriander leaves and sambar powder and mix well.

          Heat a tawa / griddle and pour a ladleful of the batter. Spread into a circle and drizzle a tsp. of oil over and around the edges. Fry on a medium flame on both sides till done.

          Transfer to a serving plate. Continue to make similar dosa with the remaining batter and relish with coconut chutney and idli / dosa podi.

               Soak bread slices in water & immediately remove them. Squeeze & blend along
               with semolina, atta, yoghurt, salt, baking soda & 1/2 cup water into a smooth 
               batter. Transfer to a bowl.

                          Heat oil & temper with mustard seeds, cumin seeds & asafoetida. 

                            After it stops spluttering, add urad dal & sauté for a few seconds.

                        Add onion, ginger, green chilies & curry leaves. Fry till light brown.

                     Pour this tempering into the batter. Add coriander leaves & sambar
                     powder & mix well.

                                  Keep aside for 25-30 minutes. 

                Heat a tawa & pour a ladleful of the batter. Spread into a circle & drizzle a 
                tsp. of oil over & around the edges. Fry on both sides till done.

                   Transfer to a serving plate. Make similar dosas with remaining batter & 
                    relish with coconut chutney & idli podi.