GRILLED CHEESE ROLLS

                            GRILLED CHEESE ROLLS

KID FRIENDLY RECIPE

When my son was growing up grilled cheese was one of his most favorite items.

Make this with your kids, it is so much more fun to make compare to flat grilled cheese.

Grilled Cheese Rolls is a perfect after school snack. 

INGREDIENTS:

·      Bread Slice

·      Cheese Slice, I use cheddar cheese slice

·      Butter as needed, for roasting grilled cheese rolls

LET’S ROLL AND ROAST:

Use sandwich bread, as they are dense compare to toasting bread.

Use cheese slices of your choice.

Place bread on chopping board and gently press bread with a rolling pin to flatten it.

I left bread edges uncut but if you want to remove it then go ahead and cut it.

Place cheese slice on top of rolled flat bread.

Carefully with both hands roll up slice to form a tight roll.

Heat butter in a non-stick skillet/pan.

Place rolled bread with seam side down

Press gently down to keep the roll from unraveling.

Keep turning and rolling bread roll and roast until golden brown in color and cheese melts.

With sharp bread knife cut grilled cheese roll in middle.

Serve with tomato ketchup.

A grilled cheese roll goes best with tomato soup too.

Enjoy…
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SING BHUJIYA

                                                  SING BHUJIYA

These spicy peanuts are made with besan/chickpea flour and exotic Indian spices. You just try it once; I guarantee that you will get hooked to peanut bhujiya.

INGREDIENTS:

·      1 ½ cup Raw Peanuts

·      ½ cup Besan Flour

·      1 T Black Pepper Powder

·      1 T Kashmiri Red Chili Powder

·      1 ½ tsp. Badshah Rajwadi Garam Masala

·      1 ¼ tsp. Chat Masala

·      ½ tsp. Amchur Powder

·      ½ tsp. Sugar

·      ¾ to 1 tsp. Salt or as per taste

·      2 Pinch Baking Soda

·      1 ½ T Oil

·      Water, about ¼ to ½ cup or as needed for making very thin besan coating on peanuts

·      Extra Chat Masala, Kashmiri Red Chili Powder and Garam Masala mixture, as needed to sprinkle on hot fried peanut bhujiya

LET’S FRY:

Make sure peanuts are crunchy/crispy.

In a bowl combine all ingredients except oil, water and peanuts and mix all masalas with besan flour.

Add peanuts, oil and one-tablespoon water at a time until you get VERY THIN coating of besan on all peanuts.

Heat oil in a frying pan on medium heat.

Once oil is hot roll one peanut at a time with spoon and bring it up on the edge of the bowl. This way peanut has very thin layer of besan coating on it.

Carefully drop besan-coated peanut from spoon into hot oil.

Continue rolling peanut one by one towards the edge of bowl and carefully drop in hot oil. (If you are comfortable to do this process with fingers then do that way, I am more comfortable to roll peanuts with spoon and drop from spoon into hot oil)

Fry peanut bhujiya until light golden brown in color and place them on paper napkin to absorb extra oil.

Repeat the process and finish dropping all peanuts and fry until LIGHT GOLDEN BROWN.

Place fried peanut bhujiya on paper napkin to absorb extra oil.

Allow them to cool.

Now refry peanut bhujiya again in few batches on MEDIUM LOW HEAT until DARK GOLDEN BROWN in color.

Place fried peanut bhujiya on paper napkin to absorb extra oil.

Sprinkle chat masala, Kashmiri red chili powder and garam masala as needed on hot peanut bhujiya as soon as you bring it out from oil.

Allow peanut bhujiya to cool completely and munch them.

Store in an airtight container.

Enjoy...

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DOODHI KHEER / BOTTLE GOURD KHEER / LAUKI KHEER

                   DOODHI KHEER

                           (Serves 3-4)

Doodhi Kheer (Bottle Gourd Pudding) is best described as disintegrated Doodhi halwa in pudding form. It is very creamy and grainy in texture and heavenly delicious.

Doodhi/bottle gourd/lauki Kheer made by cooking grated doodhi with milk, sugar and flavored by cardamom powder and garnished with rose flavored red tooti fruity. Rose flavored tutti frutti in doodhi kheer is like a match made in heaven.

INGREDIENTS:

·      4 Cups Milk (Full Fat Milk)

·      1 cup Doodhi (Bottle Gourd), grated, squeezed and packed OR 5-6”size slim doodhi (Grate doodhi through big holes on the grater)

·      2-3 T Mava/Khoya/Milk Solids, grated, gives rich creamy taste to the kheer  (I used Mava)

OR

2-3 T Sweetened Condensed Milk, gives rich creamy taste to the kheer  (If you add sweetened condensed milk then reduce quantity of sugar) 

·      ½ to ¾ cup Sugar or as per taste

·      ¼ to 1/3 tsp. Cardamom Powder

·      Green Food Color as needed for desire green kheer color

·      Few Rose Flavored Red Tutti Frutti for decoration and to add extraordinary taste to doodhi kheer (I used Rose Flavored Red Tutti Frutti)

OR

1 T Grated Almond and 1 T Pistachios

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LET’S COOK:

Wash and peel doothi and grate through big holes on the grater and squeeze out the water as much as you can and pack in a cup measurement and use.

Boil milk in a heavy bottom non-stick pot on medium heat.

When milk comes to boil add grated doodhi and keep on cooking with stirring occasionally until milk volume reduces to half or until desire kheer consistency. It will take somewhat from 30 to 40 minutes.

Add mava, sugar and continue cooking on low heat till you reach desire consistency.

Switch off the heat.

Allow cooling for few minutes.

Add cardamom powder and green food color and mix well.

Transfer in a serving cup and decorate with rose flavor tutti frutti or with grated almonds and pistachios.

Doodhi kheer is best served chilled.

Enjoy…

NOTE:

If you do not have Rose Flavor Tutti Frutti then add 2 tsp. Rose Water.

Add Rose Water at same time you add Cardamom Powder in recipe.

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