Pizza rolls

Apoorva’s unit tests got over on Saturday and she came with one request, “ma, can I have good food today, because again from tomorrow I will be studying for midterm exams”. Now how can you say no…. and for Apoorva, good food is pizza. If I am not able to prepare pizza, then she would be insisting to order, so I thought of baking at home, but this time no pizza, something which I was thinking to try for a very long time….. pizza rolls. I didn’t tell her that rolls are in today’s menu and started my preparation. Apoorva went to her kathak class and first I prepared pizza sauce. Then I started my preparation for rolls. But the problem is that if you are preparing your own pizza sauce, it’s wonderful aroma spreads in the whole house…. so not only family members but neighbors can also sense that something really good is happening..!!!
Well, after coming back from dance class when Apoorva peeped into the oven, she jumped and shouted
with excitement……My life is goooood….!!!!!

Unfortunately, I couldn’t take good pictures because no one had so much patience to just see them and not eat..

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Ingredients

All purpose flour(maida) 3 cups
Milk powder 2 tbsp
Instant active yeast 1 tsp ( if using dry active yeast increase 1/2 tsp more yeast and first bloom it)
Sugar 1 tbsp
Salt 1 tsp
Water 1+ 1/4 cups (slightly warm than lukewarm)
Oil 2 tbsp

Mozzarella cheese

 

Except water all ingredients should be on room temperature.

For all tips and precautions you can check my post for…Wheat flour buns with pizza spices (2) (basic tips to follow if following a bread /buns recipe)

Process :

Collect all dry ingredients in a big vessel.

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Start adding water and collect all ingredients in shape of a dough. (don’t use all water ).

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Now add little quantity of water and start kneading. Keep adding oil in between kneading. Consistency of dough would be wet and sticky in the beginning, but slowly by continued kneading for 10-15 minutes it will get required elasticity.

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Keep this dough in a big oil greased bowl for first proofing. Cover the bowl with cling film, keep it in a warm place so that the dough rises till it is double in volume. This process might take 50 to 90 minutes depending the warm or cold temperature of your kitchen.

If you are puzzled whether first proofing is done or not, just make two holes by poking your fingers in the dough and if these holes don’t fill up, then dough is ready for next process.

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After first proofing, take out the dough on clean oil greased kitchen counter and gently punch it.

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Knead it again to bring the dough back in shape and roll it with a rolling pin or by tapping with your fingers as 15 by 20 rectangular shape and try to keep the thickness even from all sides.

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On this dough sheet spread pizza sauce. Remember, sauce should be thick. Thin sauce will make the dough sheet soggy. I have posted pizza sauce recipe in the blog, if intrested,  you can check it..Pizza sauce

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Grate cheese on the top of pizza sauce.

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Roll the dough sheet tightly and seam the edges tight.

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Now with the help of a sharp knife cut the log in equal size rolls and carefully place them on oil greased baking tray. In doing all this process you have to be careful and fast because dough starts blooming for second proofing. Apply some oil on all rolls, cover them and keep them for second proofing which will be over in 20-30 minutes.

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Just 10 minutes before proofing time is going to get over preheat oven at 185-190 degrees. Give milkwash to all the rolls, sprinkle oregano and fresh basil leaves and bake them on 185 degree for 20-30 minutes as every oven temperature varies.

Serve hot pizza rolls with tomato sauce and enjoy your day !!!!

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Pyaaz ke pakode(crispy onion bhajji)

Pyaaj ke karare pakode
(crispy onion bhajji)

I have a very interesting story regarding how I learned to prepare these crispy onion bhajji!!! In North India “bhajji” word is not used. You prepare bhajji with potatoes, onion, green chillies or cauliflower…. the word is “pakoda.”

After my marriage I came to Chennai and here I got introduced to the word bhajji. After 10 months staying in Chennai we went to Jamaica. There was an Indian restaurant named Akbar. As an appetizer onion bhajji used to be served. It used to be less oily, and unlike onion pakode, crispy fried slices of onion wrapped with less flour used to be served. We used to enjoy them thoroughly and I always wondered how do they manage to use such less flour and have every slice separate without getting stuck with each other. I tried to replicate at home but failed miserably.

Three years later when when we were settled down in Bangalore, Manish and I were watching Sanjeev Kapoor’s show on TV and there he was cooking the same onion bhajji!!! We both jumped with joy to see the whole process and next weekend this onion bhajji was part of our breakfast!!!!
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Ingredients :
Onions
Oil for frying
Gram flour
salt

Process :
Peel onions and wash them nicely. Chop them vertically in long stripes.
You really need to chop a lot of onions here so take help from your family members…
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Add salt as per your taste in these chopped onion and mix nicely. Now let these salted onions rest for 20-30 minutes.

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During this resting period salt will melt and onions will be wet.

Now start sprinkling gram flour (besan) 1 tbsp at a time on these wet salty onion. We are not going to add water here, so use that much gram flour only which gets mixed with wet onions.

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Heat oil in a deep pan and fry the onion and besan mix. As there is less flour wrapped around onions, bhajjis wouldn’t absorb much oil during frying.

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Serve hot onion bhajji with your choice of chutney or sauce!!!

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