WHOLEMEAL MOZARELLA CHEESE BOMBS





I make these rolls atleast twice a month coz I have a cheese lover in the family. She can have anything dairy for all 3 meals, 365 days a year. Yes! That's my daughter for you!

I know most of you may wonder why I cant just get these from the bakery! Why do I go through the entire bread making process myself?!Well..... I make it wayyy healthier by using wholemeal flour and we do not use softening ingredients or stabilizers. We make it 100 % natural and healthy. 




It's literally a cheese bomb! Serve it hot/warm so the cheese can ooze out! Yummmm!!!!!!! great for snacks/snack box!



Makes 15 rolls
INGREDIENTS:
warm milk - 1 cup
sugar - 2 tbsps
instant yeast - 2 and 1/4 tsp
egg - 1
salt - 1 and 1/2 tsp
dried herbs (italian seasoning)  - 1 tsp
garlic, minced - 2
wholemeal bread flour - 2 cups (see notes)
all purpose flour - 3/4 cup (see notes)
unsalted butter, softened - 2 and 1/2 tbsps
mozarella cheese - 300 g 
egg,lightly beaten - 1 
salted butter - for brushing once the rolls come out of the oven

PROCESS:
  • In the bowl of your stand mixer, add the sugar and warm milk. Add the yeast and give it a stir.
  • Add in the egg and give it a good whisk.
  • Next, add the salt, dried herbs and garlic and mix well.
  • Add in the flour and mix on low speed. You can also mix with a big spoon because it will be too stick to use your fingers.
  • Knead for atleast 10 minutes with your hands or the stand mixer. Once the dough has come together (it will still be sticky at this stage) add the butter.
  • After you mix for 2 minutes, the dough will be wet but no longer sticky. At this point roll into a ball and tuck the uneven edges at the bottom.


  •  Cover and keep in a warm place to rise till its doubled in size. Mine took 1 hour and 15 minutes.


  • Choose a baking pan that will fit 15 rolls. line it with parchment paper and keep it ready.
  • Cut the mozarella cheese into 1 inch cubes and keep it ready.
  • Once the dough has doubled, lightly flour your work surface and place the dough on the counter. Gently press it down so that it deflates. 
  • Divide the dough equally into 15 balls.
  • Take each ball and roll it out roughly into a circle. Place 1 cheese cube in the middle and close it by bringing the edges together. pinch the edges closed so that it looks like a ball.




  • Do the same for the rest of the dough and arrange it on the baking tray leaving little space for the dough to rise.


  • Cover and leave it in a warm place for the second rise, say about 30 minutes or until doubled.
  • Preheat the oven at 180 degrees celcius.
  • Brush the rolls with the egg and bake in the pre heated oven for about 18 to 20 minutes or until browned.


  • When its done baking, brush it immediately with some butter and let it cool on the counter.
  • It will become nice and soft once it has cooled down.
  • Pop it into the microwave before eating and serve warm.
NOTES: 
  • I have used 2 cups wholemeal flour and 3/4 cup all purpose flour. but you can choose to use all purpose flour completely or even half and half. Its completely upto you.

SPINACH AND CORN CHEESE SANDWICH




This is one of my absolute favourite sandwiches. Absolutely healthy and filling. This recipe is so easy that I have never posted it. I actually don't have any sandwich recipes on my blog! 

But we are amidst a time where nutritious and quick recipes such as these will come in very handy. Schools are still not open and we are still doing online schooling. So amidst all the chaos of juggling many roles we have to work smart and have such nutritious and quick recipes up our sleeve. 

This filling can even be made a day in advance. My kids do throw a tantrum when they see that spinach............ but then we can always bribe them with those french fries!!  It's all about the negotiation y├íll !!:D

Corn and spinach are two ingredients that go hand in hand. With the addition of milk it gives you a very creamy appearance. So let me know if this is a keeper recipe?!:)



This recipe makes about 3 closed sandwiches.
INGREDIENTS:
to make the filling-
butter - 1 and 1/2 tbsps
garlic, minced - 1 tbsp
corn - 1/2 cup
spinach, chopped - 200 g (washed and cleaned)
all purpose flour - 1 tbsp
milk - 3/4 cup
salt and pepper to taste
dried italian herbs - 1/2 tsp
chili flakes - as per taste

to assemble the sandwich:
bread slices - 6
cheese singles - 3
butter - to toast

PROCESS:
  • To make the filling- Melt some butter in a pan. 
  • Add in the garlic. Saute for a few seconds until nice and fragrant.
  • Add in the corn and saute  for a minute or 2.
  • Next, add in the chopped spinach. Mix well till the spinach has wilted and reduced in quantity.




  • After the spinach has wilted, add in the flour and mix well for about 15 seconds.
  • Then, add in the milk. Let it simmer.
  • Add in the salt and pepper to taste.
  • Add in the chilli flakes and the italian herbs.
  • Once the milk has thickened and the mixture has come together switch off the flame.


  • To assemble the sandwich- In a griddle pan melt some butter and then place 2 slices of bread on it.
  • On top of 1 slice place the cheese slice and on top of the other, spread some corn and spinach filling.


  • Once the cheese has melted, place the cheese bread on top of the spinach filling, cheese side down. Give it a good press. 
  • Once the bread has becomes slightly browned and crisp remove from the pan and cut into 2. Serve with some chilli sauce.

GREEN PEAS KACHORI - BAKED



Kachoris are indian  deep fried dumplings. these are usually fried either with some stuffing or even plain. 

For a refreshing change, these kachoris are baked and hence more healthier than the original fried version. Got this recipe from Meera Sodhas recipe book! They are crisp and goes well with either this tamarind chutney or a yoghurt mint chutney. Since they are baked they were slightly hard. But becomes softer as they cooled. You can even eat this as a chat! Drench them with some yoghurt, and top off with some tamarind chutney and some green chutney  Dont forget the sev!!!!

 





INGREDIENTS:
for the pastry:
all purpose flour - 1 and 1/4 cups
salt - 1/4 tsp
oil - 3/4 tbsp
warm water to knead

for the filling:
oil - 1 to 2 tbsps
frozen or freshly boiled green peas - 2 cups
ginger - 2 cm piece
green chilli - 1
mustard seeds - 1/2 tsp
cinnamon powder - 1/2 tsp
garam masala - 3/4 tsp
turmeric powder - 1/4 tsp
chilli powder - 1/4 tsp
salt to taste

PROCESS:
  • To make the pastry - In a mixing bowl, mix together the flour and salt.
  • Add in the oil and mix with your fingers so that the mixture resembles fine breadcrumbs.
  • Slowly add in enough water and knead to form a soft but firm dough. Take 1/2 tsp oil in your hands and spread it on the top of the dough ball to keep it moist. Keep it covered.
  • To make the filling- Using a mortar and pestle nicely mash the ginger and green chilli and keep aside.
  • Pulse/ blitz the green peas in a food processer or blender till they are coarsely mashed.

  • In a small wok, heat the oil. Once heated, add in the mustard seeds.
  • Once they start to pop add in the green chilli and ginger paste. saute for a minute.
  • Add in the green peas and continue to saute for a further 4-5 minutes.
  • Now add all the masalas and continue to cook for a further 2 minutes or until there is no more moisture left in the peas mixture. Remove from the flame.

  • Now to assemble them- Grease a baking tray with some oil. Preheat the oven at 180 degrees.
  • Lightly flour your work surface.
  • Pinch a bit of the dough and roll it into a 10 cm circle.
  • keep some green peas stuffing in the middle.


  • Close the kachori by bringing the edges of the dough together and pinch them shut. Gently flatten them if you wish.


  • Do the same for the remaining dough and arrange them on the baking tray, pinched side down.
  • Brush the tops of the kachori with some oil.
  • Bake the kachoris at 180 degrees for about 25 to 30 minutes or until the tops become slightly golden brown.
  • Serve hot with any chutney of you choice. it goes well with tamarind chutney. recipe for that can be found here.

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