BREADS/ROTIS

EGG-LEEKS-CHEESE ROTI

Calin's Kitchen Leave a comment

This is the easiest breakfast you could make .I have posted a recipe akin to this (egg and leeks paratha )

where the egg is used to coat the paratha.This is the link to the previous post.EGG”N”LEEKS PARATHA

Today’s recipe is with egg,leek and cheese filling made with less spices,and shaped like a roll .

For the dough I used more of wheat flour and a minute quantity of all purpose flour.

Moving to the recipe now…

INGREDIENTS

For the dough

3 cups wheat flour

1/2 cup all purpose flour

1/2 cup milk

1 egg

1/2 cup curd

1 tsp sugar

1 tsp salt

enough water to bind

METHOD

Bind all the ingredients to a soft dough .Apply ghee or oil on the dough .Cover and allow to rest for some time .(minimum 1/2 an hour).

FILLING

2 cups finely chopped leeks/spring onions

1/2 cup cheddar cheese grated

4-5 eggs lightly beaten

1-2 tsp chilli flakes /sliced paprika

1/2 tsp pepper powder

salt to taste

1-2 tbsp butter

METHOD

Heat butter in a pan,and add eggs and scramble lightly .

While the mixture is liquidy add the rest of the ingredients and switch off the flame.

Mix well and set aside.

To make the roll

Divide portions of the dough and roll out thin on a well oiled board.

Place the desired amount of filling,and fold in the ends of dough to shape into a roll .

Use a shallow pan and cook in ghee or butter till cooked on all sides .Use a pair of tongs to hold the roti to cook on the sides evenly .

Can be served without any accompaniments.

If desired with mint chutney or mayonnaise.

BREAD OMELETTE WITH CHEESE

Calin's Kitchen Leave a comment

Easy and wholesome breakfast !Of recent classified under ‘street food’ this sandwich is twisted and turned to make varieties of flavours with sauces and chutneys.

Well ,today’s recipe is egg and chives seasoned omelette,and grated cheese sandwiched together with chilli sauce .Food like this makes the change with chutneys and sauces.This one is the most simplest and filling for a good breakfast .

To the recipe (for 1 sandwich )

INGREDIENTS

3 slices bread

2 eggs

pepper and salt to taste

few chives /leeks/basil leaves finely chopped

grated cheese

any chilli sauce

Butter/oil

METHOD

Beat eggs with salt and pepper, add in the greens and pour the mixture in a wide pan.

Allow the egg to spread as we have to fold with the bread.

Keep 2 slices of bread one in line to the other.

Now fold in the cooked egg from all sides, and then flip one slice over the other to form like a parcel.

Add the chilli paste and grated cheese to the remaining slice, and place on the prepared sandwich .

Press and flip the cheese slice to the bottom and allow to lightly toast for a second .

Remove and cut.

Tip.Sandwiches like this can be cut into pieces, dipped in bajji batter and served as a snack

DILL LEAVES ‘N’ EGG WRAP

Calin's Kitchen Leave a comment

This is a good recipe for breakfast snack, and a good option for a wholesome lunchbox category.

Dill leaves is a fragrant leaf, with a strong flavour.It has excellent digestive properties,anti-flatulent and anti-diabetic

properties.

This leaf can be cooked with dal ,meat ,added to biriyanis, soups, salads .Even juices are made with this herb as it

prevents excessive acid formation in the digestive system, reduces bloating…..and many more if you search for the

health benefits.

Check for another post with dill leaves CHICKEN DILL LEAVES BIRIYANI

Now today’s recipe is a simple an easy recipe with only few ingredients.

INGREDIENTS

4-5 eggs

1-2 tbsp butter/oil

a little pepper (optional)

1/4 cup milk

1 big onion chopped

salt to taste

Grind to a coarse paste

2-3 green chillies

a small piece of ginger

2-3 cloves garlic

few dill leaves (3 tbsp)

METHOD

Heat oil in a pan, add onion, eggs and scramble .After a minute add the milk and then the ground paste.

Scramble till slightly moist .(do not make it too dry)

Use as a filling in chapathis,or any type of wrap.

Can be used in sandwiches too.

Do try this recipe and post in your suggestions and views.

GOBI-CHEESE PESTO PARATHA

Calin's Kitchen Leave a comment

This is a stuffed paratha with grated cauliflower, cheese and basil pesto.Good for a snack or breakfast .

You could make this with finely chopped cabbage too.The blend of the pesto and the cheese makes the

recipe special.You can make any shape you prefer.(Photo shows roll shaped paratha).

Do try this recipe and post in your comments and suggestions!

To the recipe …

INGREDIENTS

For the paratha

2-3 cups wheat flour

1/2 cup all purpose flour

1/4 cup curd

1 tsp sugar mixed in 1/2 cup milk

1 tsp salt

oil to soak the dough

METHOD

Mix all to a soft dough with water if needed.Apply a little oil and allow to rest for 10 minutes.

Divide into portions and dip each portion in a bowl of oil and allow to rest for minimum 1 hour.

Apply oil on the rolling board and spread the dough.

Keep filling in the centre, and roll into any shape you like.The thickness of the rolled dough should be a little more than

a chappathi.

Cook with butter/ghee on both sides.

You can make this dough 1 day ahead and keep in the fridge (after the resting time).

Wrap in cling film tight to retain moisture.

A note about the resting time-The more the resting time the texture will be good.

You could prepare the dough at noon, and keep in the fridge at night if you have planned for breakfast.

Ingredients for the filling

2 cups cauliflower gratings

1/2-1 cup grated cheese (any cheese of your choice)

1 tbsp butter/ghee

1/2 -1 tsp.pepper powder/chilli flakes

1/4 tsp nutmeg powder

salt to taste

1/2 cup basil leaves ground coarse

Method

Heat butter in a pan,and saute the cauliflower for 5 minutes.

Add the grated cheese, and switch off the flame.

Next add the rest of the ingredients .

Check salt and use as filling.

CORN -MAYONNAISE BUNS

Calin's Kitchen Leave a comment

This is a bun made with wheat flour and a

handful of white flour .

The bun was baked first,slit in the centre and

the filled with corn filling !

Home made mayonnaise,+simple ingredients

resulted in an elegant,and awesome breakfast.

To the recipe now

INGREDIENTS

2 cups wheat flour+1 cup all purpose flour

2 tsp yeast

1 tblsp.sugar ( preferably brown)

2 tblsp milk powder/ milk

1 egg ( optional)

50gm butter

Lukewarm water to bind the dough

METHOD

You can mix all the ingredients together and

bind to a sticky dough.

Allow to rise,knead for 10 minutes on a floured

board (count to 50 turns of dough for best

results).Divide into portions you prefer.

Let it rise for another time .

Brush the tops with egg yolk , and bake in a

200C oven for 20 -30 minutes .

Remove from tray and allow to cool .

For homemade mayonnaise

1 egg

Oil ( 3 times the volume of eggs )

A tsp of lemon juice

A pinch of salt

1/4 tsp yellow mustard powder

Method

Blend all together till thick .

For the filling

Corn pellets

Capsicum

Tomato

Salt to taste

Mayonnaise

Method

Boil the corn (2-3 minutes is enough).

Cut capsicum fine .

Add mayonnaise.

Fill in buns,and serve .

A sprinkle of coarsely ground almonds will be an added flavour !

PUMPKIN-CHEESE BREAD

Calin's Kitchen Leave a comment

Roasted pumpkin cheese bread,has a texture of

a soft bun.

Pumpkin and cheese combination,is such that

it can be consumed plain.

This was made with fresh pumpkin,toasted in

the oven and puréed . This time I thought to

make a sticky dough,and succeeded to get a

super soft pumpkin bread .While roasting the

pumpkin I didn’t discard the seeds,or the skin.

I made the dough with the seeds .Puréed the

pumpkin with the skin on.The tint of the

pumpkin spread all over the bread seemed

lovely to the eye .

This is my own innovated recipe and

measurements!

Note: As I baked in a silicone bread mould ,I removed the baked bread from the mould and baked again for another 10 mins to get a crunchy crust all around .

To the recipe

INGREDIENTS

2.5 cups flour ( all purpose/ bread flour)

1 cup pumpkin purée

1 egg ( optional)

2 tbsp sugar

1.5 tsp yeast( instant )

2 tbsp milk powder

50 gm melted butter / oil

1/2 cup grated cheese ( not mozzarella)

1 tsp salt

Water to knead

METHOD

•Mix all the ingredients,to a sticky dough.

•Cover and set aside to rise double.

•Knead lightly for 5 minutes.

•Transfer the dough to a well greased loaf pan.

•Cover and allow to rise again .

•Bake in a preheated oven ( 200C)for 30

minutes.

•Remove the baked loaf from the pan and bake

again for 10 minutes ,to get a crisp crust on all

sides

CHEESY HERB TWISTED ROLL

Calin's Kitchen Leave a comment

This is a good roll for breakfast or for a quick

meal .I have posted many recipes of cheese

buns,and rolls recipes.

This recipe is a little different from the

previous posts ,and the difference is honey

replaced for sugar ( to ferment ),and butter is

added to the milk and warmed.( lukewarm).

Now,to today’s recipe with lots of cheese and

herbs . Why I added as ‘ herbs’ to the title,

without specifying one is,because you could

use any type of herbs to your choice like

parsley,spinach,basil,….or your favourite

combination with cheese .You could choose any

type of cheese.

This roll has to be folded with two pieces of

dough with grated cheese,and herbs in

between.You could also use sun-dried tomatoes

Well,I removed the seeds of the tomato and cut

fine to add with the cheese and parsley .

To the recipe now

INGREDIENTS

2.5 cups flour

1.5 tsp instant yeast

2 tbsp honey

50-75 gm butter

1-2 cups milk

1 egg

1 tsp salt

For the cheese filling

1-2 cups grated cheese

Finely cut parsley or herb of your choice

2 tomatoes (finely chopped and seeds

removed )

1 tsp chilli flakes

METHOD

•Warm the butter and milk together.

•Add yeast,honey to the flour and mix well.

•Next add the warmed butter and milk with

salt, and mix to a soft dough .

•Add egg and knead for 5 minutes.

•Cover and allow to rise double .

•After it has risen,knead again on a floured

board for another 5 minutes.

•Cover and allow to rise again .

• Divide the risen dough into equal portions.

• Roll out each into long strips . Use 2 strips for each roll .

•Apply butter before placing the filling.

• Spread the filling .Keep another strip of dough on it .

• Seal the edges lightly,and make another fold ( 4 edges overlapping).

• Slightly twist and place on baking tray .

• Brush with egg yolk on the top .(I brushed

with the remaining butter and milk )

•Sprinkle with nuts if you like .

Do try and please give me your feedback!

BAO BUNS (2 types of fillings)

Calin's Kitchen Leave a comment

Bao buns or steamed buns are extracts from

the Chinese cuisine.

Steamed buns can be stuffed with savoury and

sweet fillings .Check link …

https://calinskitchen.wordpress.com/2018/11/20/steamed-buns/?preview=true

This dough recipe is the same as in the link .( click link above for dough recipe )

Just including variations of the filling .This bao

bun has to flattened and shaped like a

semicircle ,steamed with a tiny parchment

paper in between the folds , or cut after

steaming and the filling placed inside .

I love making these buns, for the texture and

taste .

The first variation is a Spiced Paneer Bao

This needs no recipe . Whatever spicy chilli

sauce you have,can be tossed in with the

paneer and used as stuffing,with a little

vegetables of your choice .

2.Used the ‘Caramelised onion and meat

bilimbi pickle for the second variation.

https://calinskitchen.wordpress.com/2020/11/14/caramelised-onionmeat-bilimbi-pickle/?preview=true

Both were awesome !Do try and post in your

valuable feedback!

CARAMELISED ONION,MEAT +BILIMBI PICKLE

Calin's Kitchen 1 Comment

The bilimbi fruit is a sour fruit , which could be

used as a substitute for tamarind or tomato.

This fruit is commonly found in South- East

Asian countries,like Indonesia,Malaysia

Sri -Lanka and India.

My routine in the mornings is,to stroll around

my terrace garden,after coffee.

I have a year old bilimbi plant which produces

only few fruits.

Due to rains,I couldn’t go up the terrace for 2

days.

Today I went to grab a few mint leaves,and

unexpectedly ,I saw 2 bunches of the fruit .

You can never express the joy of plucking the

produce from your garden, whether it be a

flower, fruit or herbs.

Happily I plucked them,and thought to make

Seeni sambol ( caramelised onions spiced).

That minute I decided to add meat and make

something like a pickle .Tried a small quantity,

as I have never tried bilimbi in a pickle.

Purely my idea and innovation,trust me it was

excellent. This can be used as a filling for buns

or wraps or served with rice.

Do try this recipe and post in your comments!

I made this with mutton.You could try with any

other meat .

To the recipe now

INGREDIENTS

3-4 big onions sliced fine

10 bilimbi fruits sliced

1-2 inch cinnamon sticks

1-2 tbsp chilli powder

1 cup mutton cut into small pieces

1/4 tsp pepper

1/2 tsp cumin powder

1 tbsp sugar

2-3 tbsp vinegar

Salt to taste

1/4 cup sesame oil

To marinade meat : 1/4 tsp turmeric,1 tsp chilli powder,salt

METHOD

•First mix 1/4 tsp turmeric,1 tsp chilli powder

salt and marinade the meat .

•Heat oil,and fry the meat pieces till golden

brown,and set aside.

•Add the onions ,cinnamon,salt into the same

oil,and sauté till golden brown.Add the bilimbi.

•Add the sugar and chilli powder,and cook for

another 5 minutes.

•Add the roasted meat and the rest of the

ingredients and mix well .

•Remove from fire,and allow to cool.

•Store in sterilised glass bottles.

SRILANKAN ‘POL ROTI’ WITH ‘POL SAMBOL’ STUFFED

Calin's Kitchen Leave a comment

Pol is a Sinhalese word for coconut .This roti is

purely from the Srilankan cuisine.I have posted

recipes of Pol roti and Pol sambol before .

Today,I thought to envelope the pol sambol into

the roti and it was delicious.

This recipe was copy pasted with a few changes

from my previous post of the same .It was too

easy to post this recipe 😉

INGREDIENTS

For the pol sambol

1 cup coconut scraped

1 onion or 7-8 small onions

1/2 green chilli ( optional)

2-3 curry leaves

1/2 tsp pepper powder

1 tsp chilli powder ( can add more if you like it hot)

Two teaspoons maldive fish powder ( optional )

juice of 1 lime

Salt to taste.

METHOD

Except the grated coconut, pound or blend the

ingredients to a coarse mix.

Add the coconut and mix well.

For the roti

INGREDIENTS

3 cups plain flour

1 coconut scraped (coconut can be cut and

ground coarsely with 1 cup water and  used )

salt to taste

METHOD

Bind all these to a slight sticky dough .

Divide portions out of the dough.

Grease a plate with coconut oil,flatten with the

palm of your hand.

Keep a tbsp of the coconut sambol.

Fold in like in the photo.

Cook on a griddle till cooked on both sides.

BASIL’N’CHEESE LOAF

Calin's Kitchen Leave a comment

Anything with basil leaves is my favourite! Today’s recipe is a crunchy bread with

basil and cheese with a splash of chillie flakes and garlic. The aroma spread whilst

baking makes you more hungry.

As cheese and basil are kneaded into the flour this bread can be served with

butter alone.

Well, if you need extra exotic,you can spread mayonnaise with cucumber or

vegetables of your choice.

This is a no knead bread with less of muscle power.

So,here’s to the recipe now.

INGREDIENTS

2-3 cups flour

1+1/2 tsp instant yeast

A pinch of baking soda

2 tbsp.sugar

1/2 cup milk

2-3 cups warm water

1 tsp. salt

2 tbsp.oil/melted butter next

A handful of basil leaves finely chopped

8-10 cloves garlic chopped 2

1 tbsp. chillie flakes

100-150 gm cheese grated,.

Egg yolk to prewash before baking.

METHOD

🌸Add yeast and sugar to the warm water.

🌸Next add milk,baking soda salt,and add the flour gradually to make a soft dough.

🌸Add oil,and knead for 2-3 minutes.

🌸Cover and allow to prove double.(15-20 minutes).

🌸After it has doubled,add in the basil leaves,chillie flakes and cheese.

🌸Knead for 5 minutes ( pull and stretch method).

🌸Allow to prove once more.

🌸Make into loaves or shapes you prefer.

🌸Press the chopped garlic on the top,and brush with egg yolk.

🌸Allow to rest for another 10-15 minutes and bake in a moderate oven first for 185 C

for 15 minutes ,and then change to 200C and bake another 20 minutes or till

golden brown.

COFFEE ALMOND BUNS

Calin's Kitchen Leave a comment

This is a ‘wow’ recipe I came across yesterday .

As usual made my changes to the recipe,it was

soft and the coffee taste was too yummy!

The changes I made was,adding almond flour

to crown each bun.As I liked the texture baked

some plain buns too, and served with boiled

egg slices, butter, cheese,pepper and slit green

chillies ( just to get the flavour).This is simple

but a delicious egg bun recipe .

Moving to the subject of this post – Coffee buns.

INGREDIENTS ( tried kneading by hand )

3 cups all purpose flour

2 tbsp sugar

2 tsp yeast

200 ml warm milk

75 gm butter

1 tsp salt

Method

Mix in all the ingredients together,except

butter and bind to a soft dough.

After binding,add in the butter and knead till

the butter is well corporated.

Allow to rise double.

After it has proven,punch down the air,and

knead again for few minutes .

Divide into portions,and place each dough on a

greased tray .(It’s best to use parchment paper)

For the icing

1 tsp instant coffee powder

A tsp of water to mix the coffee

2.5-3 tbsp sugar

1 egg ( lightly beaten)

3 tbsp butter

1/2 cup almond flour

1 tsp cornflour

Method

Mix all the ingredients together .

Transfer to a piping bag,and pipe only half

from the top downward.( as the cream will

spread down .

After making I realised, that I could have

sprinkled some slivered almonds for a

richer taste .

Anyway without almonds,it was awesome !

Do try this excellent recipe .

FINGER MILLET BREAD (RAGI/KURAKKAN BREAD)

Calin's Kitchen Leave a comment

Ragi,finger millet,kurakkan( Sinhala ) is a

healthy bread . It was not an easy and good

bake when I did for the first time . The humour

part of the result was that ,even my dog ran

away when I offered him a bite ,it was so hard

and not edible 🤣.Why ?I made it with plain

ragi flour .

Today,I found a recipe with a mixture of wheat

flour and millet flour and the texture and taste

was good .The only change I made was to add

basil leaves and nuts as a topping.

“Failure,is part of Success,not the opposite ”

( quote ).

I never share recipes ,without achieving a good

result !

Now to the successful recipe 😍

INGREDIENTS

1 cup flour ( 100-125 gm)

3 cups wheat flour

2 tbsp sugar

1 egg ( optional)

2 tsp yeast ( instant)

25 gm butter

1/2 cup milk

1/4 cup oil

1 tsp salt

A pinch of baking soda

METHOD

•Warm milk with butter and set aside.

•Add yeast and sugar,to 1/2 cup lukewarm

water and allow to froth. ( 2 minutes)

•Mix all ingredients, in a stand mixer and

knead for 10 minutes ,to a soft and firm dough

•Apply a little oil on the dough,and allow to rise

( 20 minutes )

•After you see it doubled ,knead again for

another 10 minutes .

•Divide into portions you like ,and use a loaf tin

if you like ( I just baked in a silicon mat )

• Spray the bread with water .

• Sprinkle basil leaves , any seeds of your

choice.( I sprinkled sunflower seeds ,and

melon seeds) .

•Sprinkle a little millet flour on top .

• Bake in a 200C preheated oven for 35-40

minutes .

•Do not cut slices immediately or remove from

pan immediately

PALAK CORN ‘N’ EGG

Calin's Kitchen Leave a comment

This is an amazing dish with rotis or as stuffing

for puff pastries,or buns .

Corn contains valuable vitamins and minerals

necessary for your overall health.

Corn is one food, which can be added to many

preparations and many cuisines.It will be a

long list if,I have to name each dish with corn,

and baby corn ,so I will move on to the recipe

right away 😀.

INGREDIENTS

1 cup corn pellets/ baby corn

2 cups spinach( Palak)

2 green chillies

5-6 garlic cloves

1 tsp cumin seed

2 tbsp almonds/cashew ( powdered coarse)

1/4 tsp pepper powder

1/4 tsp nutmeg powder

1 onion chopped

1 piece cinnamon

1/2 tsp sugar

1/2 tsp amchur powder/ 1 tbsp curd /1 tsp lime

juice.

Salt to taste

1-2 eggs

2 tbsp fresh cream ( optional)

2 tbsp butter/ghee

METHOD

• Grind the washed palak leaves,with green

chillies,cumin seed,garlic to a coarse paste.

•Heat butter/ghee in a kadai,and add the onions

•Add cinnamon,and let the onions brown

lightly .

•Next add the corn pellets,and sauté for 2-3

minutes.

•Add the eggs, and mix

• Next add the ground palak mixture,and the

remaining ingredients .

•Cook for few minutes ,on a low flame till corn

is well blended with the Palak mixture.

•Remove from fire .

•Add fresh cream and serve .

INSTANT HOPPERS

Calin's Kitchen Leave a comment

This is a recipe which can be done within 30

minutes.I have posted 5 types of hopper recipes

before https://calinskitchen.com/2018/04/15/variations-of-hopper-mix/

This one is for hoppers with red rice

https://calinskitchen.com/2020/06/14/red-rice-hoppers/

This is my 6th hopper variant .If you have no

time to organise a meal quickly,this recipe will

definitely help you .

There are some things that you can never leave

or replace . Yes ,I’m referring to my appam /

hopper chatty in the photo.There are non stick

categories,and new ones too,but I never get the

texture that I get from this pan.So please do not

mind my hopper chatty 😊.

Moving on to the recipe now

INGREDIENTS

3 heaped cups rice flour

1.5 tsp instant yeast

1/2 cup coconut water ( optional)

2 tbsp sugar

1 tsp salt or to taste

2 – 2.5 cups thick coconut milk

METHOD

•Mix rice flour,sugar,yeast,coconut water and

set aside for 20-30 minutes.

•After 30 minutes add the coconut milk little by

little to get a pancake consistency ( not too thick

or too thin ).

•Heat an appam or hopper chatty .

•Use a small cloth and grease the inside with oil

•Pour a ladle of the batter ,swirl all around only

once, cover and cook till crisp and golden .

•Remove slowly from pan,and repeat process .

•You can add egg in the centre for egg hoppers.

CREAM CHEESEBUNS

Calin's Kitchen Leave a comment

This is my version of the Russian Vatrushka

bun. I prepared two types of buns with the

same dough.One batch of savoury buns,and

another batch of sweet . Both fillings were with

cream cheese.It was one of the best buns I have

made,it was very soft and creamy .

The filling had no cooking involved,so no time

consuming.

The savoury had grated red capsicum ,and the

sweet had apple slices .

Amazing recipe worth trying.!

To the recipe now

Ingredients for the dough

3 cups flour

50gm+1 tbsp butter

1+1/2 tsp instant yeast

2 tbsp brown sugar

1 egg ( vegans can opt out )

1 tsp salt

1 tbsp milk powder

1-2 cups water

Method

Melt 50gm butter,and add water to it.

Once it reaches a lukewarm stage,switch off

the flame.

Add yeast,sugar and the rest of the ingredients,

except 1 tbsp butter,and knead to a soft dough.

Allow 1 rise .

Knead lightly and stretch the dough .

Apply the remaining butter,and knead for 5

more minutes.

Cover and allow another rise .

Divide into portions and place on a greased

tray.

Let it rise on the tray .

Make an impression with a cup on each piece

of dough to resemble like cups .

Keep filling and bake in a 200C oven for 20-25

minutes.

You could apply egg wash on the sides if you

like.I did not use any wash.

For the savoury filling

150 gm paneer or cream cheese

2 tbsp butter

1 red capsicum grated

1/4 cup any cheese ( I used Gouda cheese)

1 egg

1/2 tsp chilli powder

1/4 tsp pepper powder

Salt to taste

Method

Blend the butter,and paneer till creamy .

Add the rest of the ingredients,and use as filling

For the sweet filling

100 cream cheese/ paneer

25 gm butter

Sugar to taste

Apple slices

1 tsp lemon juice

Brown sugar to sprinkle

Method

Mix the cheese,butter and sugar.

Place filling on each dough .

Mix lemon juice with the apple slices.

Arrange on the top on sprinkle brown sugar.

Bake at 200C preheated oven for 20 minutes .