Archive for the ‘Wraps & Rolls’ Category

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Being mother is hard, fun, challenging and life changing. Each day you learn so many things from your child, from the circumstances, etc., you hardly get time to enjoy yourself by having your own personal time. When things are tough, you have to find alternate ways of keeping yourself busy and overcome unwanted / unpleasant situations. Luckily, there is food to the rescue. I eat or make food when I feel sad, overwhelmed, exhausted, happy, etc. Creating something new and healthy gives inner satisfaction to my soul. Sometimes they do not turn out as I wanted (and I get mad) but slowly I start analyzing positives and learn from mistakes.

Coming back to this post, it’s one of the most delicious dishes and can be made in a jiffy. This recipe makes good use of the leftover rice (brown or white) which otherwise might be sitting idle in refrigerator. I always like fresh ingredients hence using fresh corn in this recipe will make it taste even better. The patties can form base for many dishes like burgers, wraps, sandwiches, subs etc. I have used them in the form of a wrap and it becomes the wholesome dinner/lunch OR can be enjoyed as snacks with a hot cup of tea.  You can even add grilled shredded chicken or scrambled egg to make it more hearty and meaty. The combination is endless so get your creative mind rolling and try it on. It also works well with picky toddlers/kids who likes specific type of food.

Ingredients :-

For Corn Rice Patties/Cakes:-

Fresh boiled corn/Canned corn kernels 1 and 1/2 cup 
Oil 4 tablespoons
Onions, chopped 2 medium
Cilantro, finely chopped 2-3 tablespoon
White/Brown rice, boiled 1 and 1/2 cup
Potatoes, peeled and boiled 2 medium
Salt to taste
Green chillies, finely chopped 2
Crushed red chillies 1/2 teaspoon
Fresh bread crumbs 1 cup

For Wrap/Roti

Whole wheat flour 1 cup 
Oil 1 tablespoon
Salt a pinch

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Method :-

  • If you are using fresh corns take out the kernel and boil it until soft. Discard the extra water.
  • Heat 2 tablespoon oil in a nonstick pan. Add onions and saute it until onion turns light brown.
  • Add the corn kernels and saute for 2-3 minutes.
  • Take out the onion corn mixture in a bowl.
  • Add rice, mashed potatoes,salt, green chilies, crushed red chilies, cilantro leaves and mix well mashing the contents slightly.
  • Add the fresh breadcrumbs and mix well. Keep the mixture aside for 10-15 minutes.
  • Heat 2 tablespoon oil in another non stick pan. Divide the mixture into equal parts and make oval or round shape patties/cakes out of it.
  • Place the patties on the second pan and cook each side till both sides are equally golden.
  • Serve hot with any sauce, salsa or tomato ketchup. 
  • For oven spread the patties in a baking sheet and spray a little oil over them.Then cook them in a preheated oven of 350 degrees Celsius for 15 minutes.
  • If you want charred effect broil it both sides for 2 minutes each.

For wraps :-

  • Combine all the ingredients in a bowl and knead into a soft dough using enough water. Keep aside.
  • Divide the dough into four equal portions and roll out each portion into a round circle approx of 8 inch diameter using a little flour.
  • Heat a non-stick griddle and lightly cook the rotis/wraps on both the sides. Keep aside.

Assembling :-

  • Cut julienne of a medium onion.
  • Just before serving warm a roti on griddle.
  • Place the roti/wrap on a clean, dry surface and spread one teaspoon of green chutney, ketchup or any of your favorite sauce or salsa on the wrap/roti.
  •  Arrange 2 patties/cakes in a row in the center of the roti/wrap
  • Spread some onion julienne over the patties.
  • Roll the wrap tightly and serve it hot.

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Notes :-

  • Instead of rotis you can try this rolls with soft tacos.
  • You can even deep fry the patties/cakes.
  • Amount of chillies can be increased or decreased according to your taste. 
  • If you like the taste of mint leaves you can add some of it in patties.
  • Here I have used yogurt sauce for the rolls. If you want you can follow the recipe for yogurt sauce here Falafel – The Healthy Way

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What came first – Chicken or Egg? A million dollar question? But who cares as long as we are getting the delicious recipes out of it. The middle east cuisine is one of my favorite and I love it very much. The love for Shawarma, Hummus, Falafel, Tahini, Pita, Baklava gets me drooling. The word Shawarma comes from the Turkish word Cevirme which means to rotate. The process of cooking Shawarma involves shaving off the meat stack with a large knife (an electric knife or a small circular saw), dropping to a circular tray below to be retrieved. The recipe I have tried is an easy version of Shawarma style of cooking by grilling the chicken. Its easy and takes ~ 30 minutes of total cooking time (10 minutes for assembling ingredients and marinating & 20 minutes for cooking). The marination time of course depends on you. The more time you leave chicken for marination, the tastier and juicier the dish will be. The cooking can be done either by grilling or broiling in the oven and hence it can feed lot of people at the same time during parties. The chicken can be served with Pita bread as a wrap or sandwich or can be served with flavored rice and salad. Most of the spice used here can be easily found in your pantry especially an Indian pantry like cumin seeds, coriander, paprika or red chilli powder. So what are you waiting for? Gather all your ingredients and try this for a hearty dinner. I am sure you will make again and again.

Ingredients :-

For Marinade:-

Greek Yogurt/Hung Curd 1/2 cup
Cumin Powder 1 teaspoon
Coriander Powder 1 teaspoon
All spice/ Chicken Masala 1 tablespoon
Garlic paste 1  tablespoon
Paprika 1 teaspoon
Red Chilli Powder to taste
Salt to taste
Olive oil 1 tablespoon
Lemon Juice 1 tablespoon

For Shawarma Wrap:-

Chicken Thighs
1 pound
Green Bell Pepper, Sliced
1/4 cup
Cucumber, Sliced
1/4 cup
Onion, Sliced 1/4 cup
Tomatoes, Sliced
1/4 cup
 Yogurt Sauce, Recipe below
2-3 tablespoon for each Pita
Hummus 2-3 tablespoon
Pita Bread
2-3
Salt to taste

For Yogurt Sauce:-

Greek Yogurt
1/2 cup
Lemon Juice
1 tablespoon
Olive Oil 1 tablespoon
Garlic, Finely Chopped
1 clove
Parsley, Finely Chopped
1 tablespoon
Cilantro/Coriander Leaves, Finely Chopped 1 tablespoon
Black Pepper Powder
1/4 teaspoon
Salt to taste

Method :-

  • Combine all the ingredients mentioned under Marinade section in a big bowl.
  • Wash and pat dry the chicken with tissue paper.
  • Cut long stripes out of it.
  • Now add the chicken stripes in the marinade bowl and give it a good mix.
  • Refrigerate the chicken at least for 1 hr or for whole night.
  • Now grill the chicken on a grill pan or on griller if you have any. You can also bake it in oven for 15-20 minutes at 350 degree Fahrenheit and then broil it on both sides for 3-5 minutes depending on your oven heat.
  • Meanwhile combine all the ingredients under Yogurt sauce and give it a good mix. Refrigerate it until use.
  • Now warm the pita bread on pan for 2-3 minutes.
  • Cut the pita bread into half.Now you can see pockets of it
  • Spread the yogurt sauce in the pockets of pita bread.
  • Arrange the sliced vegetables into it and then add chicken strips.
  • Enjoy it with side of hummus.

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Notes :-

  • You can use chicken breast instead of thighs.
  • It can also be made beforehand for a large number of people. You just have to warm it in oven before serving.
  • You don’t need any oil for grilling as marinade already had oil in it and chicken thighs has its own natural fat.
  • If you don’t like the raw taste of onion and bell pepper you can saute or grill it.

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Anyone from Kolkatta or Bengal can easily associate with this tasty snack sold on every corner of street. Its a complete meal. While we (me n my brothers) were small it was compulsion for us to have it in winters on every Saturday evening. This egg roll is not the regular Chinese crispy version which we generally come around here in US. Very different from that this egg roll is made of egg layered on a flat bread (roti) made of wheat flour or all purpose flour(maida) with crunchy vegetables and sauces added and rolled into wrap. This Egg Roll in Kolkatta is very close to Frankie in Mumbai ot Kathi Roll in many cities of India. Its very easy to make and delicious to eat.
Ingredients :-

All purpose flour/Wheat flour
1 cup and 1/2 cup for dusting
Eggs
4 medium
Red Onion, finely chopped
1 medium
Green Chillies, finely chopped
2-3
Cucumber,peeled and cut into thin strips
1 small
Lemon Juice
As required
Ketchup
As required
Green Chilli Sauce
As required
Water
To knead the flour
Salt
to taste
Pepper Powder
A pinch per roll
Oil
For frying

Method :-

For Paranthas

  • Knead the flour on a large bowl by adding water gradually to make a smooth dough.Keep aside for 30 mins.
  • Punch down the dough and knead it again. Divide the dough into 4 equal proportion and shape into balls.
  • Heat a griddle/pan for 2-3 minutes.
  • In the meantime take the dough ball, flatten it and roll it into six inch circle with the help of dusting.
  • Cook the rolled dough lightly (on medium heat) on both sides. When you see tiny brown spots appearing on the surface, reduce the heat and brush on about half to one teaspoon of oil and flip it over.
  • Cook till both sides of rolled dough have few brown spots on each side. Try not to crisp the parantha as it gets to difficult to roll them up.
  • Remove it from the pan and keep it on absorbent paper.

Adding Egg to Paranthas –

  • Break the eggs in a bowl and add salt as per taste. Beat the eggs. Divide the mixture into four equal proportions and keep aside.
  • In the same heated griddle/pan add 1/8 tsp oil and spread it.
  • Pour 1 portion of egg in the pan and spread it so that it has the same diameter as parantha.
  • Place 1 parantha on the egg mixture in the pan before egg sets. Lightly press the parantha on the egg mixture so that egg sticks to the parantha. Cook for 10-15 secs. Flip and cook it for other 10-15 secs.
  • Remove it from griddle/pan.
  • Repeat the same procedure for other egg and paranthas.

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Assembling the Egg Roll –

  • Place the egg covered parantha on flat surface with egg side up.
  • Place the sliced onion,cucumber,chillies along the diameter of the parantha. Sprinkle some salt and pepper as taste. Drizzle lemon juice,tomato ketchup and green chilli sauce as needed.
  • Roll the paranthas add wrap the bottom half of each parantha in a foil or tissue paper. Tuck the paper well so that roll does not open up.
  • Egg Rolls in Kolkatta style are ready to serve.

Note –

  • For non vegetarian you can add fillings of chicken, fish, mutton in a way you like.
  • You can also add shredded radish, carrot and cabbage for extra crunch.
  • The paranthas should not be very thin. It should have some good amount of bite to it. You can use store bought paranthas or tortillas too but the egg roll will not taste as good as with homemade paranthas.

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