Toasted Sandwich Rolls

Do you think all rolls are the same? Then check this out. A very different roll made from bread! What else can you ask for? A healthy, crunchy and baked sandwich roll - a perfect snack for all. Stuffed with potatoes and spices makes it energy packed too. This is perfect for picnics, lunch box or even as a break time snack at office.

Ingredients:

8 slices of bread

3 medium  potatoes boiled and mashed

1 small onion finely diced

1/2 teaspoon ginger paste

1/2 teaspoon  garam masala

1 tablespoon lemon juice

1/2 teaspoon sugar ( I used 1/4 tsp)

2 finely chopped green chillies ( I used only 1)

1/2 teaspoon chilli powder ( I used 1/4 tsp)

1 tablespoon olive oil 

Salt as required

METHOD

In a pan heat oil . Add onions and saute till it becomes translucent.

Add ginger paste and saute.

Add chillies and saute.

Add the chilly powder, garam masala and salt.

When the raw smell is gone add the mashed potatoes, lemon juice and sugar. Mix well.

Remove from heat and let it cool.

Divide the masala into 8 portions.

Then roll it like sausages approximately the width of the bread.

Chill it for 15 minutes.

In the mean time remove the crusts of the bread.

Roll it using a rolling pin and flatten.

Place the sausage shaped masala on the bread and roll it. Paste the ends using little water.

Repeat this for all the flattened bread slices.

Preheat oven for 10 minutes at 200 degree C.

Brush some oil in a baking tray and place the rolls in it.

Brush little oil on the rolls too.

Bake for 15 minutes in the oven or till the rolls turn golden brown.
Serve it just like that for kids and with coriander chutney/tomato sauce for others.

Tips: 

Add more chilly  and adjust as per spice preference.
Use large sandwich bread to make these rolls.

Crispy Chicken Cutlets

Chicken Cutlets are one of the best starters for a party…something that satisfies the craving for a light snack. It’s healthy and nutritious. The best way to make kids eat chicken and veggies.

INGREDIENTS
Recipe Source: My own

Cooked  Chicken – 500gm

Onion – 4

Green Chilly – 3

Ginger garlic Paste – 3 teaspoon

Chicken Masala – 3 teaspoon

Chicken Stock Cube – 1

Garam Masala - 1/4 teaspoon

Potato- 4 medium

Carrot – ½ cup

Coriander Leaves -¼ cup

Egg -2

Bread crumbs to coat (approx of 5 slices sandwich bread)

Oil to shallow fry

 Salt as required

METHOD

       Peel, wash and chop onions fine.

      Chop chilies very fine. (Slit chilly many times and then chop)

      Pressure cook potatoes and keep aside.

      Chop carrots very fine.

      Chop coriander fine.

Keep the bread in the freezer for ½ hour and then powder in a dry mixer roughly.

Heat oil in a Kadai.

Add ginger garlic paste and sauté for 10 seconds.

Add onions and sauté.

Add chilly and sauté.

Now add chicken masala, chicken stock,garam masala and sauté well.

Add carrot & simmer. Cook for 3-4 minutes stirring in between till it is almost half cooked.

Separate meat from bones and mince in a food processor/mincer.

Mix the chicken with the veggies and mix well.

Peel the cooked potatoes, mash them and add to the Kadai.

Add salt if required.

Make breadcrumbs.
Separate the egg yolk and egg whites.

Add the egg yolk to the mixture and mix well.

Keep the egg white to coat the cutlets.

Shape the mix to form a ball and then dip in egg white to coat on all sides.

Press lightly in the bread crumbs to form the shape of cutlets and coat on all sides.

Heat oil for shallow frying - about 5 tablespoons in a pan.

Simmer and keep the cutlets to fry on the sides of the pan.

Let it cook on low fire.

Fry on both sides till golden brown, remove and place it on absorbent paper.

Crispy golden brown chicken cutlets are ready!. Serve hot with tomato sauce.

Tips:
I used chicken from the chicken curry. In case you don't have that cook chicken with salt, pepper and some chicken masala in a pressure cooker.
You can use rusk instead of breadcrumbs. Breadcrumbs are softer.
It can be deep fried but I prefer to use less oil.
In case the mixture become too loose to shape add little breadcrumbs to tighten the mixture.
The cutlet mix can be refrigerated for about 2 days and used.
In case you want to make vegetable cutlets add french beans and peas instead of chicken and use vegetable masala/ a combination of 1 teaspoon Red chilly powder and 1/4 teaspoon turmeric.
If you want to avoid eggs coat it with oil before dipping in breadcrumbs.