BAKED BREAD ROLLS

Ingredients

6 slices soft bread fresh
1 tbsp. butter softened
2 flakes garlic crushed
1/2 tsp. crushed red chilli
salt to taste
1 tbsp. grated cheese

Method

1.Roll the bread flat with the help of a rolling pin.
2.Mix the salt, chilli, garlic in the butter.
3.Apply on all slices generously.
4.Roll one slice tightly from end to end.
5.Brush all over with a bit of butter.
6.Coat the roll with grated cheese by rolling in it.
7.Repeat for all slices. Cover rolls with a moist cloth.
8.Place in the refrigerator for 30 minutes.
9.Bake in a hot oven for 10-15 minutes or till golden brown and crisp.
10.Serve hot with ketchup.

COCONUT PURI

Ingredients

For Dough:
2 cups maida (all-purpose) flour
1 cup wheat flour
2 tbsp oil
1/2 tsp salt

For filling:
1 cup finely grated coconut
1/2 cup gram flour
2 tbsp oil
8-10 sprigs curry leaves

Cut into fine pieces
8 green chilies, chopped
1 cm ginger, finely chopped
1/2 tsp chili powder
1/4 tsp mustard seeds
1/4 tsp salt
A pinch of asafoetida
Pic Shown May not be actual one

Method

Mix maida, wheat flour, salt, oil with enough water to make a firm dough.
Heat oil in a pan, season with mustard seeds and asafoetida. When mustard splutters, add green chilies, ginger, curry leaves and fry for few minutes.
Then add coconut, gram flour and fry till roasted. Allow it to cool.
Also add salt, chili powder, little water and mix well. Make into small balls.
Make larger balls of the dough, fill them with the coconut gram flour balls, flatten them and
gently roll them out into small puris. (Be careful that the filling does not come out).
Deep fry in hot oil till puffed, golden and serve hot with any chutney.

POTATO CROQUETTES

Ingredients

3 large potatoes, boiled and mashed
1/2 cup grated processed cheese or paneer
1 tsp. Ginger grated
1 tsp. Garlic grated
5-6 mint leaves finely chopped
1 tsp. Coriander finely chopped
1 tbsp. Cornflour
salt to taste
1/2 tsp. Black pepper powder
oil to deep fry
Cornflour to dust
Pic Shown May not be actual one

Method

Take potatoes in a large plate.
Add all ingredients, and knead into a soft dough.
Divide into 8-10 portions, shape into oblong croquettes.
Place in refrigerator for 10-15 minutes.
Heat oil in a deep frying pan.
Roll each croquette in cornflour and dust away extra flour.
Let into hot oil, and fry on medium flame.
When evenly golden, remove and drain excess oil on thick kitchen paper.
Serve hot with ketchup or tamarind and green hot chutneys.