recipe of bread roll

How to Make Bread Rolls

A delicious Bread Roll can make a breakfast for you. You can have it in the morning with tea or with coffee in the evening. Read this Article and find out how to make Bread Rolls!

Ingredients

• Potatoes
• Bread Slices
• Coriander Leaves
• Green Chillies
• Red Chilli Powder
• Garam Masala Powder
• Oil
• Salt

Steps

1. 
   1
   Boil 2 big potatoes and mash them.
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2. 
   2
   Add salt, red chilli powder, garam masala, chopped green chillies and chopped coriander leaves to the potatoes you have mashed.
3. 
   3
   Mix it all well.
4. 
   4
   In a bowl, take some water, take a bread slice and dip it in the water for a few seconds.
5. 
   5
   Press the slice of bread with your palms to squeeze water.
6. 
   6
   Now put 2 teaspoons of the mashed potato filling on the wet slice of bread.
7. 
   7
   Roll the wet slice of bread (with potato filling in it) and then seal the edges of the bread so that the filling does not come out.
8. 
   8
   Repeat the same steps with other slices of bread.
9. 
   9
   Heat a suitable vessel and add oil.
10. 
    10
    Deep fry the rolls on medium flame until they turn golden – brown.
11. 
    11
    Take them out of the vessel and put them on a paper napkin so that the excess oil is absorbed.
12. 
    12
    Serve the hot and yummy bread rolls with cilantro chutney and tomato sauce.
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VEGETABLE SAMOSA RECIPE

Ingredients:

For Cover:
1 cup all purpose flour (Maida)
Water to Knead dough
2tbsp oil
Little salt
1/4th tsp. Ajwain (optional)
For Stuffing:
3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)

How to make samosa:

For Cover:

• Mix all the ingredients (salt, oil, ajwain) except water.
• Add a little water at a time.
• Pat and knead well for several times into a soft pliable dough.
• Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

• In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
• Add green peas, cashews and raisins and mix well.
• Add coriander and keep aside.

To Proceed :

• Make small rolls of dough and roll it into a 4"-5" diameter circle.
• Cut it into two parts like semi-circle.
• Now take one semi circle and fold it like a cone. Use water while doing so.
• Place a spoon of filling in the cone and seal the third side using a drop of water.
• Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
• Serve samosa hot with hari chutney, tamarind chutney.

bengali Rasgulla's name itself brings sweetness to the taste. However, it is little difficult to prepare this recipe. Today we will make Bengali Rasgulla.

Ingredients for Rasgulla

• Milk - 1 litre (5 cups)
• Lime Juice -  2 table spoon
• Ararot - 1 table spoon
• Sugar - 300 gms. (11/2 cup)

Method - How to make Rasgulla

Chenna is the main ingredient used to make Rasgulla. We can either buy fresh chenna from any regular dairy or we can make it at home. If you wish to make chenna at home, then firstly we will tell you the recipe to prepare chenna at home.

To prepare chenna take milk in a big pan and boil it by adding few drops of lime juice to it. Stir it till the white curd forms at the top water is left at the bottom. Turn off the flame and strain the milk. Take chenna in a cloth and keep on pouring cold water onto it, so that the lemon flavor does not get added to the chenna. Press the cloth with the hands to strain the excess water. Chenna is ready to make rasgulla.

Take out the chenna in a big plate, add ararot to it and mix it well. Knead the mixture so well that it should look like a dough.
Now divide the dough in equal parts and make small balls from it. Make as many balls as you can. Cover them with a wet cloth and leave it for half an hour.

Now take 300 gms sugar and 1 litre water and bring them, to boil. When the water starts to boil add all the balls to the syrup.Cover it with a lid, and let it boil for 20 minutes t medium flame. Rasgulla will puff up. Turn off the flame and let it cool down.

Chenna Rasgullas are ready. Keep them inside the refrigerator for some time. take them out of the refrigerator and serve them.

precautions:

• 1. Make chenna with fresh full cream milk.
• 2. Strain the water completely from chenna.
• 3.Knead chenna and arorot in a way that the mixture forms a smooth dough.

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