Za Recipes

• Boiled rice 200 grams
• Finely chopped capsicum 1
• Finely chopped tomatoes 2
• Eggs 3
• Finely chopped button mushrooms 4-5
• Mozzarella cheese 1 packet
• Bread crumbs 1 cup
• Flour ½ cup
• Finely chopped parsley ¼ bunch
• Black pepper ½ tsp
• Oil for frying
• Salt as required

• Finely chop ¼ bunch of parsley, 4 – 5 button mushrooms, 2 tomatoes and 1 capsicum.Remove seeds of the tomatoes and chop finely.In a bowl put together 200 gm boiled rice, 1 egg, salt to taste, ½ tsp black pepper powder and all the chopped vegetables. Mix well.
• Cut 1 packet of mozzarella cheese into small cubes.Make balls with the rice mixture. Insert your finger in each ball to make it hollow. Put 1 cheese cube in each ball and reshape again.
• Coat each ball in ½ cup flour.Beat 2 eggs with a little flour. Dip flour coated rice balls in beaten egg and deep fry till golden brown and crisp.Remove from oil and serve with chili garlic sauce.

SOY GRANULES STUFFED BUNS

Ever since I saw Usha’s oats pav bread, I really got hooked on to her recipe. This is the second time I made them and I tried to add stuffing to the buns instead of having of them as pav. Thanks a lot Usha for this amazing bread. The stuffing I have used here is a side dish I made that day for our lunch. I stuffed the leftovers in the buns and voila..a tasty evening snack to go with tea. I am not posting the recipe for the bread since it is not my recipe. The only change I made in her recipe was that I used whole wheat flour instead of all-purpose flour, still the texture of the bread was not so dense compared to regular whole wheat bread. For the oats pav recipe, please click here:

www.veginspirations.blogspot.com/2009/06/oat-pav-bread.html

INGREDIENTS FOR THE STUFFING:

1. Soya nuggets or granules around 1 cup.
2. Onions, large-1.
3. Ginger-garlic paste- 1 teaspoon.
4. Chili powder.
5. Fennel seeds-1 teaspoon.
6. Garam masala (optional, tastes good even without garam masala).
7. Salt, as per taste.

METHOD:

For the bread, mix the dough and let it rise for an hour. Take a cup of soy nuggets and put them in boiling water for 2 minutes until the nuggets are puffed up. Let the, sit for 5 minutes, then rinse them well, drain them, and cut into very fine pieces or they can be minced well using a blender. Take care not to make them into a paste, just one or two pulses in the blender will be fine. Chop the onions into small pieces. Heat a pan and add 1 tablespoon of oil. Add the fennel seeds and let them fry for a few seconds, then add the onions and sauté for a few minutes until the onions are caramelized. Add a teaspoon of ginger-garlic paste and sauté for a minute. Then add a tablespoon of chili powder, garam masala, and required salt and fry for everything for a minute on a low flame. Add around 3 tablespoons of water and add the soy granules and cook them closed on low flame around 5-8 minutes until they turn dry. Turn off the heat, add cilantro and let it cool.

After an hour, take the dough, make small balls of dough and flatten it very slightly in the palm. Add 1 to 1-1/2 teaspoons of stuffing in the middle of the flattened dough and fold the dough gently over the stuffing. Smooth the edges into a ball and make similar balls from the rest of the dough. Arrange them on a baking sheet sprayed with nonstick cooking oil. They can be arranged closely or apart. Bake them at 350 degrees for 20-25 minutes. Remove the buns from the oven, let it cool, and enjoy.