For the third week of Bm, I chose the theme "Mess free tiffin box". There are days when my daughter specifically asks me to prepare and pack lunch which is less messy to eat and it has to be filling as well.That's when I prepare these bread rolls as they have the necessary carbohydrate, the goodness of the veggies, baked and not fried, so it is healthy, filling and definitely mess free and she is happy eating it;-)
INGREDIENTS
Yields 12 rolls
Fresh bread 12 slices
Onion 1
Carrot 2
Sweet corn 1/4 th cup
Potatoes 3 medium sized
Chilli powder 1/2 tsp
Oregano 1tsp
Salt 3/4 tsp
Oil 1tbsp
Butter 1 Tbsp
PREPARATION
To Prepare the stuffing
Cut the onions and carrots finely
Steam cook the carrots and corn till they are well cooked. I pressure cooked them upto3 whistles. Let it cool
Grind the corn coarsely on a blender
Cook the potatoes . Remove the skin and mash it.(I cooked the potatoes in the microwave.)
Heat the oil in a pan, put the onions and saute it till it turns transparent.
Now add the cooked carrot and saute for 1 minute in low flame
Add the corn paste and continue to saute
Now add the mashed potato, salt , chilli,mix well and cook for 1 minute
Sprinkle oregano, mix well and switch off the fire. Let it cool
Cut the edges from the bread. Flatten it a little using a roller pin
Sprinke little water all over and tap it down
Place little filling on one edge and roll it tightly.The water that is used helps it to roll smoothly and seal
Make all the rolls the same way and place it on a baking sheet lined with parchment paper
Preheat the oven to 200C
Brush the rolls with butter
Bake them for 1o-15 minutes, or till it starts to brown .
Serve warm !!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#34