Garlic Rolls

I saw the recipe for Garlic Rolls on Suhaina's blog and couldn't resist trying it out.   I followed her recipe mostly but am posting my version to remind me of how lovely the rolls turned out.  We had these rolls instead of plain rolls with our pav bhaji.  The pav bhaji's recipe was from Nayna's blog.

Ingredients for 8 Rolls:

500 gms Bread flour (I used  ready mixed breadmix with added yeast)
2-3 tablespoons of Olive oil
350  mls of warm water
2 tablespoons of sesame seeds

For the Garlic butter:

50 grams of butter
3-4 cloves of finely grated garlic
a small bunch of fresh coriander


Method:

1. Add a tablespoon of Olive oil to the Bread mix with 350 mls of warm water.

2. Knead until you get a smooth dough.

3.  Transfer the dough into a clean dish and cover with a dish cloth.  Allow it to  rise for 40-45 minutes. The dough will double its initial size.

4.   Whilst the dough is rising make the garlic spread :  Mix the  butter and  the  finely grated garlic to it.    Add some coriander to the mixture and keep it at room temperature.

5.  After 45 minutes, mix the bread dough so that the air is knocked out.

6.   Divide the dough into 2 portions.

7.    Roll out the dough into a square of about half inch thick.

8. Spread the garlic spread on the rolled out dough.

9.    Roll in the rectangle dough to form a cylinder shape.

10.    Divide the roll into two equal parts.

11.   Now divide the 2 halves into 2 again giving you four pieces.

12.   Place the rolls with the cut side up in the greased pan.


13.  Repeat the same procedure for the remaining dough.

14.  Apply any remaining garlic butter to the rolls and sprinkle some sesame seeds .

15.  Cover the rolls for a further 20 minutes.  The rolls will raise again.

16.   Cook the rolls at a temperature of 180 degrees C.

17.    Bake the rolls for 20 - 25 minutes.

18.  Like Suhaina mentioned in her blog, the aroma of garlic bread filled the house and we all fell in love with the rolls.

19.   We had the hot rolls with bhaji.   Recipe to follow soon.

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Chutney: Coriander, garlic, ginger, mango and green chillies (Lili Chutni)

A lot of Indian restaurants and take away places give out complimentary little tubs of green chutney  to be eaten as a dip with pakora, samosa, kachoris etc.   Having worked in a restaurant and knowing the secrets of some their cooking, I never eat these chutneys.

My mum used to make this chutney fresh - every single day by mixing  all the ingredients in the mortar and pestle.  This used to make the chutney full of lovely  fresh-tasting flavours.  The chutney used to have a lovely texture too.

With the invention of the food proccessor and blenders, these chutneys are very easy to make and best eaten fresh.

Ingredients:

5 small cloves of  peeled garlic

1 small piece of washed and scrapped fresh root ginger

1 dozen fresh chopped green chillies

1 small raw chopped mango

1 tablespoon salt

2  tablespoons lemon juice

1 bunch of coriander washed and chopped roughly

Method:

1.  Put  the ginger, garlic, raw mango and fresh coriander in a food processor.

2.  Add the lemon juice and salt.

3.  Blend everything using a slow speed for a couple of minutes.

4.  The food processor doesn't require the addition of water as long as you blend everything slowly.  The salt and lemon will help produce the moisture required to blend all the ingredients.

5.  Once you get the mixture very fine, the chutney is ready to use.

To make a dip or spread:  You can transfer this mixture to a blender and give it a couple of swirls .

6.   Save the chutney or dip in an airtight container in the fridge.  Use a glass or a plastic container as the lemon juice may react with the metal.   This mixture should be fine for a week.

Additional tips:

1.   As all the ingredients in this recipe are fresh, you can use this mixture to flavour your curries too.

2.   You can transfer the mixture to an  ice cube tray and freeze it.  Remove the frozen cubes the  next day and save them in a  zip lock bag in the freezer.  Again you can add a cube to flavour your curries and dalls.

3.   When I am making my chutney I tend to blend the following and save them in an airtight container to use during the week.

•   garlic with fresh lemon and salt

•  ginger with fresh lemon and a little salt

•  Green  chillies with fresh lemon and a little salt 

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Garlic

Garlic is a herb of the onion family widely used around the world as a seasoning or condiment. It also has the following goodness:

• Acts as an antiseptic; kills internal parasites and is an excellent internal antiseptic
• Stimulates the immune system; fights infection; Acts against inflammation and infection, including colds, coughs, respiratory problems, bronchial disorders and catarrh; acts as a decongestant & expectorant.
• Aids general immunity.
• Contains chemicals that prevent cancer
• Aids in the prevention of heart disease. (increases the levels of high density lipoproteins which carry cholesterol in the blood, keeping arteries and heart healthy.)
• Thins the blood; reduces clotting and helps control blood pressure and poor circulation
• Reduces cholesterol
• Controls triglycerides
• Cleanser of the digestive system.
• Tastes good

Click here for more information on the benefits of garlic.