Mozarella Stuffed Mini Buns

So the much elusive monsoon finally arrived in the city. Not sure this respite is for how long but atleast the temperatures have dipped a little and that makes us all feel better. With my little boy back in school, I am left with a lot of time to myself. My 8 yr old soccer fan has opted to join his school soccer club which means he gets back home only early evening. So the mother doesn’t know what to do with so much time! Ironical I would say, there was a time I would itch to get my time off from the toddler but now I miss him all the while he’s in school. Anyways, so the next best that I do is try out new things in my kitchen and I intend to dedicate a lot of my time to blogging.

These Mozarella Stuffed Mini Buns are a perfect accompaniment to your evening tea or even as a snack in your kids lunchbox. It stays well for a couple of days and you can serve them warm.

mozarella mini uns main

 

I don’t need to tell you again that baking is therapeutic but I do need to let you know that I find these adult colouring books extremely soothing too! They calm me down and helps me focus , which is a good thing considering how impatient I can get at times. So there, that’s is how I am trying to constructively put my time to good use.

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Mozarella Stuffed Mini Buns
Author: 
Recipe type: Bread
 
Bite size cheese stuffed buns
Ingredients
  • Plain flour - 2 cups + little for dusting
  • Dry yeast or Fast action yeast - 2 tsp
  • Sugar - 1 tsp
  • Salt - 1 tsp
  • Dried herbs - 1 tbsp. - a mix of thyme, rosemary and dill
  • Milk - 1 cup at room temperature
  • Olive oil - 2 tbsp.
  • Mozarella cheese - cut into small cubes
  • Olives / Cherry tomatoes - for garnish
  • Egg - 1 - lightly beaten - for glaze
Instructions
  1. Making the dough:
  2. In a bowl add the flour, yeast, sugar, salt and the dried herbs. Make a little well and gradually add the milk and roll into a dough. Add the oil.
  3. Rest the dough for 10 mins.
  4. Take the dough on a dusted surface and knead into a small ball. This will take rouhly 8 to10 mins.
  5. Put in an oiled bowl, cover with a cling wrap and let it rise in a warm place. I usually rest it inside the oven or microwave.
  6. After an hour approx. , the dough would have risen in size.
  7. Take it out on a dusted surface again and knock the air out gently.
  8. Roll into a long log and divide into 10- 12 equal portions.
  9. Make each portion a little flat on your palm, stuff with a small piece of mozzarella and roll into a small round bun.
  10. Lay the little roundels on a lined and greased baking tray.
  11. Top with some olives and rest it again for 10- 15 mins.
  12. Brush with some beaten egg and bake the buns in a preheated oven at 200 deg C for 15 mins.
  13. Serve fresh and warm.
 

Paneer Pasanda

How much can you do with Paneer?! Well , you never know. Personally I find it very difficult to infuse flavours into paneer. Somehow my bhurjis always remain bland and tasteless. For gravies, most of the times I resort to a tomato based gravy so as to salvage the dish. This dish too, is a tomato – cashew infused gravy, with stuffed pan fried paneer triangles. It turned out nice , so I had to share it with you all.

paneer pasanda mainEveryday cooking can sometime get on to your nerves. Even for someone like me, who enjoys her time in the kitchen, it gets a tad overwhelming. With the onset of the dreaded summer, even more. What I like to do is make easy recipes , that doesn’t compromise on taste. This gravy can easily be frozen for few days, and used as and when required.

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5.0 from 1 reviews
Paneer Pasanda
Author: 
Recipe type: Main course
Cuisine: Indian
 
A rich gravy dish that goes well with rice/naan/roti
Ingredients
  • Paneer - 200 gms - cut into triangles and then halved
  • Tomato paste - 1 large - blanch tomatoes and make into a paste
  • Tomato puree - 2 tbsp.
  • Cashew paste - 2 tbsp. + 1 tbsp.
  • Raisin paste - 1 tsp - blend raisins into a paste
  • Garam masala - 1 tsp
  • Salt - to taste
  • Sugar - a pinch
  • Ginger paste - 1 tsp
  • Kashmiri red chili powder - 1 tsp
  • Warm water - 1 cup
  • Ghee - 1 tbsp.
  • Refined oil - 1 tbsp.
  • Fresh cream- for garnish
  • Fresh green/red chilies - for garnish
  • Fresh coriander - chopped for garnish
Instructions
  1. Cut the paneer into triangles and slit them into half lengthwise.
  2. Make a paste of 1 tbsp. cashew paste, raisin paste and a little salt.
  3. Stuff the mixture inside two slices of paneer.
  4. In a non stick pan , heat 1 tbsp. refined all.
  5. Shallow fry the paneer triangles, till gilden in colour.
  6. Drain and keep aside.
  7. In another pan, heat the ghee.
  8. Add the garam masala powder.
  9. Next add the tomato paste and fry till fragrant,
  10. Once the tomato paste has cooked through, add the tomato puree, cashew paste, red chili powder, salt and sugar.
  11. Give a good mix, cook the masalas for 3-5 mins. Add a cup of warm water and let the gravy simmer.
  12. Once it thickens up, turn off the heat.
  13. In a serving dish, lay the fried paneer traingles.
  14. Pour the hot gravy on top.
  15. Garnish with fresh cream, chilies and coriander.
  16. Your dish is ready to be served.