Indian Snacks: Bread Rolls

Since my parents have been in town the last couple of weeks I have had the opportunity to essentially be lazy, overindulge and enjoy my mama's cooking! But I'm now back to cooking for myself so thus I'm back to blogging! Over the next few days I intend to focus on Indian Snack Recipes. Today's recipe comes from my Mum-shocking I know. They're called Bread Rolls and are a great hot snack with tea or just to munch on if peckish. Have a try-they're surprisingly simple to make.

Makes 12

What we need:

12 slices white bread, crust-less
4 medium potatoes, cooked and peeled
1/2 red onion, diced
1 diced green chilli (optional)
handful coriander, washed and diced
2 tsp salt
1 tsp jeera (cumin powder)
1/2 tsp paprika
1/4 tsp garam masala
1/2 tsp coriander powder


How we do:

• In a bowl mash the potatoes and add in the onion, coriander and all of the spices. Mix well.
• Then take a slice of bread and dip it gently in water from both sides
• Slightly press the bread between the palms to squeeze out the excess water. Be Gentle!!
• Place a heap of the potato in the center of the bread and roll over the sides to cover the mixture forming oblong rolls. (You can use oil to help seal the edges).
• Repeat this for each slice of bread.
  
• Heat oil in a pan and deep fry the rolls.
  
• Once they turn a deep golden brown color all over, they're ready!
• BALLE BALLE!! Eat them hot with green mint chutney!
  

Indian Restaurants In Orlando

I have had the pleasure of living in the wonderful city of Orlando for the past 5 years. Unfortunately, I have not enjoyed the same pleasure at Indian Restaurants in this Sunshine State. Today's blog post (rant) comes from years of tolerating the poor quality of food Indian Restaurants serve in this city with bad service in a non existent atmosphere! Tonight, after experiencing another below average visit to a local Orlando Indian Restaurant, I felt the need to say enough is enough! Let's review the regrettable experiences I've had in the last few years:

1) Aashirward: Cold Samosas (still frozen?), Off tasting kebabs, Bad Service, Bill was charged 3 times to debit card.

2) Tabla: Overpriced. Every dish I tried tasted the same. No atmosphere.

3) Woodlands: Woodlands is probably the best of the bunch. Saying this, their food is incredibly greasy and heavy. Service is mediocre as is the atmosphere.

4) Tun-Dur-Ree: This is more of a fast casual restaurant in Tampa. It's a great concept but the food quality is below average (frozen food warmed up in a microwave, served in a plastic box). Also, their tag line is 'Magic of the Indian Grill' but I honestly don't think they even had a grill in their kitchen. Zero on the ambiance. Got to say that their Madras Coffee was really good.

5) The New Punjab: Not much to say. Extremely average.

6) Memories of India: Portion sizes are ridiculously small and exceptionally overpriced ( $5 for one ice cream scoop?) Food was mediocre and service was very average and again a zero on the atmosphere. I've visited my motherland many times and I recall my memories of India being a lot better than this experience! It really puzzles me how Orlando Sentinel rates them as being the number 1 Indian Restaurant year after year.


I don't know if it's just me but I feel like the state of Indian Restaurants leaves a lot to be desired after visiting them. Thoughts/Comments???

Indian Chick Pea Curry (Cholay)

This is a classic North Indian recipe and tastes awesome with jeera (cumin seed) rice, chapatis or naan. Great as a vegetarian alternative at a dinner party. If you've ever tried this at a restaurant and liked it, I guarantee you will enjoy this recipe 100 times better!

Serves 2-4 What we need:

• 1 cup raw or 1/2 can cooked chick peas (also called garbanzo beans)
• 1tsp cumin seeds
• 1tsp mustard seeds
  
• 1 whole diced onion
• 2 cloves fresh grated garlic
  
• 1 tbsp fresh grated ginger
  
• 1/2 can diced plum tomatoes (or 1 diced fresh tomato)
• 2 tsp salt
• 1/2 tsp garam masala
  
• 1/2 tsp haldi (turmeric)
  
• 1/2 tsp paprika/chilly powder
  
• 1/2 tsp coriander powder
  
• 1 tbsp yogurt
• Handful of freshly chopped coriander

How we do:

• If you are using chick peas out of a bag, soak them overnight. Cook in pressure cooker or large pot until tender( usually about 10-12 in pressure cooker). Add a little salt.
• For the masala, in a pan heat the oil and butter on medium heat. Add the cumin seeds and mustard seeds.
  
• When they begin to sizzle add the onion. Once golden add the ginger and garlic.
  
• Cook for a couple more minutes. Then add the salt, garam masala, coriander powder and chilly powder. Mix well.
  
• Then add the tomatoes.
• Mix well and cook for about 3-5 minutes.
• Now time to add the cooked chick peas from the pressure cooker! Mix with the masala and add 1 cup of water. Bring to boil on high heat. Add the yogurt and mix.
  
• Sprinkle on the fresh coriander and you're done.
  BALLE BALLE!