Category: Savouries

Garlic Butter Rolls

The garlic pull apart rolls have been such a super duprt hit in the blogosphere lately. Most bloggers have tried this and it has received accolades from each one of them. My first attempt at these was a super duper flop. I cursed the yeast and was about to trash the whole packet. Exactly then I saw Srivalli beginning her Marathon with these rolls. I wanted to give it another try. If everybody could get it right, why couldn’t I? I wanted to check if the fault was with me or the yeast??? Valli had mentioned a separate step of proofing the yeast to check if it is still active or not. I followed her recipe to the T except that I used half the quantity of all ingreients listed. My yeast was active but perhaps not as active as it is supposed to be (puzzled). It took about an hour and a half to increase in quantity. Well the outcome was worth the wait coz the rolls turned out warm and delicious, specially with the garlic, butter and coriander spread… These rolls along with a hot bowl of soup would make for a filling and comforting meal… I will try these with different filling next time…
For the Dough All purpose flour / Maida – 3 cups

Warm Water- 1 cup
Yeast- 1 tbsp
Salt – 1 tsp
Sugar- 2 tbps
Extra Virgin Olive Oil- 3 tbps

For the Garlic Coriander Butter Spread
Butter- 50 grams
Garlic- 3- 4 grated
Coriander leaves, finely chopped – 2 tbsp
Salt to taste


To make the Garlic Coriander Butter spread
1. Bring butter to room temperature. Grate and pound the garlic well.
2. Finely chop the coriander.
3. Beat the butter well, mix everything together. Continue beating for couple of mins for thorough mix.

Proofing the Yeast:
In a bowl, take the yeast, add lurk warm water, sugar. Cover it and set it aside for 10 mins. Once done you will see a creamy foam formed on the top. This means the yeast is still active. If not please get another batch of yeast else your bread will never rise.

To make the dough
1. In a wide bowl, take the flour, add salt. Then add the yeast mixture and slowly add water to mix in. Knead till the flour forms a dough. At this stage it will be very sticky.

2. Add olive oil and knead well. Continue doing it till it forms a smooth dough. Punch it down couple of times. When you press the dough, it should spring back. 

3. Grease a large bowl with olive oil. Apply the dough with oil by turning the dough in the bowl, cover the bowl with a damp muslin cloth or a cling film and let the dough double. (It took around 90 mins for my dough to double.) Remove the cover, punch the dough to remove the air from the dough and divide it into two.

4. On a well floured surface, roll out one ball into a rectangle about 1 cm thick.On the rolled out dough, spread the garlic spread (keep a little aside to smear on top) evenly over it and roll it into a log. Cut into small pieces.

5. In well greased baking tray, place the rolls cut side up and brush the top with some milk.
6. Keep the baking tray aside for about 20 minutes for the rolls to rise. Meantime, pre-heat the oven to 180 deg C.

7. Bake for about 30 – 35 mins till the top of the rolls turns golden brown.

8. Once done, brush with a blob of butter over the top of the freshly baked rolls. This gives the rolls a lovely shine.


Daler Vada

I love Bong Daler Boris. I would hand pick Boris from my Tarakaris and relish them with my eyes closed and my jaws moving in a cylcic velvety motion! Now what the hell is cyclic velvety motion? I simply conjured up this expression from nowhere to describe my expression of elation. If you have seen the new ad of Cadbury’s Dairy Milk’s New Silk series, you would know what I mean!
One fine day I ran out of Boris carried all the way from Kolkata to Chennai and my cravings for Bori had to be somehow satisfied. Like they say “The true worth of a thing or a being is best known in its/his/her absence”. Then came a timely post from Sandeepa. Instantly made them, although she had fried them in an appe pan, I deep fried them. Also my South Indian soul coudnt resist dumping in some chopped curry leaves and leaving some dal unground too. I did not have any Vadas left coz my kiddos too gobbled in quite a few. Had fried half of the batter without green chillies for them.
In the blender add

a cup of soaked lentils – I used channa dal, and kept spoonfuls of dal aside before grinding
1″ piece of peeled and chopped ginger
3-4 green chili
1 small onion chopped
a tsp of chopped curry leaves
1/2 cup of water
and make a smooth paste.

Add salt to taste and unground dal to this paste. If you wish add 1 tsp of roasted cumin powder . I deep fried them. Serve hot with a hot cup of tea or with rice, dal, ghee and pickle for an “out of this world” meal. Ma loves to have her bhaat with ghee, kaacha lonka and these vadas.

Golden Onion Quiche

It was Savoury September on Sweet Punch. Ria presented us with this Golden Onion Quiche as the challenge this time. I stuck to the recipe except that I baked them the mini-way in my muffin tray. As I donned the apron, my twin 2-year olds were begging to sit on the kitchen deck so that they could see what Mamma was baking this time. I began beating eggs, they started shooting questions at me as if it was a cookery show and they were the inquistive anchors! When I took a block of cheddar cheese to grate, ‘BAM’ came another question. “Eta ki Mamma? (What is this Mamma)” They are crazy cheese lovers like me and had till then only known cheese in the form of slices. Me, being the cunning Mamma, did not want to introduce them to this new form of cheese or they would not spare me untill they finish off all the cheese. I am not a lier Mommy too and did not want to blindly say some name for it! To be on the safer side, I said “It’s Cheddar”. Sigh!!! They repeated “Theddallll????”. Happily I nodded proud of my presence of mind. After grating in the cheese, there were some left on the grater, which I hastily remove using my finger and consume (read LICK). This time looking at my lil ones’ faces, I let them lick my finger. Tamanna licked my fingy first and her face lit up and her expression said “EUREKA”. She gave me a sheepish smile and said “Eta Theeeeed eta” (Means This Cheese this). I burst out into laughter.

Serves 4
For the pastry:
Maida -200g
Butter (frozen) -100g (preferably unsalted)
Baking powder-1/4 tsp
Salt-to taste
Beaten egg-1
Ice cold water-as required ( which will be a few drops)
  • Sieve maida ,salt and baking powder together. Grate in the butter and mix it with the flour with your fingertips till it resembles coarse sand.
  • Add in the beaten egg and water and gather it into a soft dough.
  • Roll it out on a lightly floured surface and lift it up carefully and line the tin that you will be baking it in.If it breaks up and you need to do a patch work, big deal! It wouldn’t be seen outside! 😉
  • Which ever tin you are using, make sure the dough comes a little way up the sides, so that it can hold the filling in. 
  • If you are in doubt, see this.
Boiled and shredded chicken-1/2 c ( you can substitute it for paneer or other veggies of your choice)
Onion-250 g ,chopped
Milk-1 c
Cheese-100g (cheddar will work fine)
Beaten eggs-3
Salt and pepper to taste
Oil- as needed.
  • Heat oil and slightly fry the chicken/paneer til it is golden brown. Add in the onions and fry till onions have caramelised.
  • Switch off the flame. 
  • Add milk, cheese, beaten eggs, salt and pepper and mix well.
  • Pour into the pastry case and bake for 25 mins or till golden brown .
 Let it cool in the tin completely . Serve it in wedges…

PS: I have been showing the round-ups of Sweet Punch to Abbas, he would always say “Why are your pics the dullest?” With two brats around, cooking itself is a great deal for me. I don’t get the time and energy to put efforts in clicking although I would love to. This time, I asked Abbas to click for me and and I enjoyed giving him inputs. The pics are better than any of my earlier ones. Having said that, “Every successful man has a woman behind him” Don’t you agree??? 


My gran n mom used to prepare this during summer. These had to dry in the sun for 7 days. They were then preserved and fried in oil. At my home, vodis were partially prepared for this purpose. They were mostly prepared as we all loved to eat it raw. More than half of the quantity was consumed by us raw. Raw or fried, they are too yummy to resist.

Rice – 1 cup
Red chillies – 8-10
Salt – to taste
Onion or garlic (don’t use both) – 1 cup finely chopped
1. Wash and soak rice for 4-5 hours in enough water.
2. Grind rice along with red chillies to a smooth paste with a little water.
3. Mix double the quantity of water, ground paste and rice.
4. Take it in a saucepan and place on medium flame.
5. Keep stirring till it starts boiling and lumps begin forming and becomes thick. 
6. Remove from heat. Keep it covered overnight.
7. In the morning, mix onions or garlic. 
8. Place the batter in the form of small round vodis on a plastic sheet in sun.
9. They should continously dried for 7 days in sun.
10. Store in air tight containers.
11. Deep fry them as and when required.