Sunday, March 20, 2011

Pepperoni Rolls

Bread recipe:

2 Cups lukewarm Water (100 degrees)

1/2 Cup Sugar

2 TB Yeast (if doubling recipe, double all other measures but only use 3T yeast)

1/4 Cup Oil

2 t Salt

1 Egg

3 Cups Flour

Add 4 more cups flour while kneading

  • Start the yeast in 1 C water and a little bit of the sugar.
  • Once it's growing, add 1 C warm water and 3 C flour into mixer
  • Mix till combined and let sit/grow for 15 min
  • Meanwhile, mix eggs, oil, sugar, and salt in one bowl and have 4 C flour in another
  • After 15 min, alternate egg mixture and flour while mixing on low until dough is sticky
    (Heather's note: For the first 3 C of flour added to the yeast, I use white flour. Then, at this step, I add 1-2 C whole wheat flour, and then 1-2 C more white flour. Maybe with your white wheat you could use more whole wheat.
    Also, the last time I made these, I only added 3 1/2 C flour for this step and ended up having to add a little more water, so watch as you go)
  • Knead in mixer for about 5 min
  • Press down, and let rise in a lightly oiled bowl until doubled (1/2 to 1 hour)
At this point, you can make bread out of the dough. Here are the instructions for the pepperoni rolls

  • Pull off a handball sized ball of dough (about half way between golf ball and tennis ball size...)
  • Roll out in 1/4 inch-ish thick circle
  • Place 5 pepperoni slices and about 1/4 C mozzerella cheese in the center
  • Fold in sides
  • Fold down top and roll up, keeping pepperoni and cheese on the inside
  • Squeeze roll in your hands to release air bubbles and seal the seams
  • Place seam side down on greased cookie sheet
  • Let rise a little (not quite doubled again, but you can tell the dough is rising a bit- place on the oven door with the oven on warm if they're not rising)
  • Bake at 350 for 15-18 min until lightly browned
  • Eat fresh and hot and gooey, or refrigerate or freeze leftovers. Reheat in microwave 15-45 seconds
You could add lunch meat and chedder or any other combination. Mom likes to cut open refrigerated ones and put sliced bell pepper and onion inside and eat it like a sub sandwich.

Monday, March 7, 2011


Another from Manjula.

Shahi Paneer is a very festive main dish that is creamy and rich in flavor. It is usually a special occasion dish. Shahi paneer can be served with any Indian bread, such as naan or with rice.

Recipe will serve 4.*


  • 1/2 lb paneer (approx. 1-1/2 cups cubed)**
  • 12 cashew nuts
  • 2 tomatoes chopped
  • 1 green chili chopped
  • 1/4 inch of ginger
  • 3 tablespoons oil
  • 1 teaspoon cumin seeds (jeera)
  • 1/8 teaspoon asafetida (hing) [I couldn't find this and left it out]
  • 1 bay leaf
  • 1/2 teaspoon paprika
  • 1 tablespoon coriander powder (dhania)
  • 1/4 teaspoon turmeric (haldi
  • 1/4 teaspoon red chili powder, adjust to taste
  • 1/2 cup yogurt
  • 1 teaspoon sugar
  • 1 teaspoon salt, adjust to taste
  • 1/4 teaspoon garam masala
  • 2 tablespoons chopped cilantro (hara Dhania)


  1. Slice paneer into 3/4 inch cubes. Keep aside.
  2. Grind cashews into powder-like consistency. Keep aside.
  3. Puree tomatoes, green chili and ginger. Keep aside.
  4. Add oil in a pan, over medium heat. Shallow fry paneer cubes till they turn slightly brown. Remove from pan and place over paper towels to absorb excess oil.
  5. Increase heat to medium-high and test the oil by adding one cumin seed. If it cracks immediately, the oil is ready.
  6. Add cumin seeds to the oil and as they crack, add asafetida and bay leaves. Stir for a few seconds.
  7. Add tomato puree, coriander powder, turmeric, red chili powder, and paprika. Cook the mixture, stirring occasionally for 2-3 minutes. It will reduce to half its volume and start separating from the oil.
  8. Add sugar, cashew powder and yogurt. Cook for another minute then add 1 cup of water*** and salt and bring to boil.
  9. Add paneer and cover the pan. Simmer for a few minutes over medium-low heat, till gravy is slightly thick in consistency.
  10. Remove from heat, add garam masala and chopped cilantro. Mix gently, cover the pan and let it sit for a couple of minutes.
  11. Shahi paneer tastes best if it is served hot.

*It fed me, Sam, and Anna, not quite 4 adults.
** We used chicken instead of paneer.
***I'd suggest substituting chicken or veggie broth for the water. We liked the final dish, but it tasted watered down.


I got this recipe from Manjula's Kitchen. It's the easiest and tastiest I've tried for naan. I like using my hand to mix the ingredients like she does in the video (which I found helpful to watch). And I speak from experience when I say: make sure you don't have your oven rack too close to your gas broiler or else your bread could catch on fire as it puffs. Leftovers make excellent individual pizza crusts.

Makes 6 Naan.

Naan Bread


  • 3/4 cup lukewarm water
  • 1 teaspoon active dry yeast
  • 1 teaspoon sugar
  • 2 cups of All Purpose flour (Plain flour or maida)
  • 1 teaspoon salt
  • Pinch of baking soda
  • 2 tablespoons of oil
  • 2 1/2 tablespoons yogurt (curd or dahi)

Also needed:

  • 1 teaspoon of clear butter or ghee to butter the Naan
  • 1/4 cup All Purpose flour for rolling


  1. Dissolve active dry yeast in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
  2. Add sugar, salt and baking soda to the flour and mix well.
  3. Add the oil and yogurt mix, this will become crumbly dough.
  4. Add the water/yeast mixture and make into soft dough.Note: after dough rise will become little softer.
  5. Knead until the dough is smooth. Cover the dough and keep in a warm place for 3-4 hours. The dough should almost be double in volume.
  6. Heat the oven to 500 degrees with pizza stone for at least thirty minutes so stone is hot. Using a pizza stone will help to give naan close to same kind of heat as clay tandoor.
  7. Next turn the oven to high broil.
  8. Knead the dough for about two to three minutes and divide the dough into six equal parts.
  9. Take each piece of dough, one at a time, and roll into 8-inch oval shape. Dust lightly with dry flour to help with the rolling.
  10. Before putting the Naan in oven, lightly wet your hands and take the rolled Naan, and flipp them between your palms and place onto your baking/pizza stone into the oven.
  11. You can place about 2 Naan on the baking/pizza stone at a time. The Naan will take about 2 to 3 minutes to cook, depending upon your oven. After the Naan is baked(Naan should be golden brown color on top).
  12. Take naan out of the oven and brush lightly with clear butter or ghee.
  13. wait 2 to 3 minutes before baking the next batch of naan. It gives oven the chance to get heated again to max.