Friday, November 9, 2012

Baked Beet BreadRoll

I have been exploring the Bengali supermarket around the corner from me, wandering down the aisles inspecting all the different ingredients and spices, and pestering the staff with questions on what they are and how to cook them. One day I will travel to India and Bangladesh and learn how to cook these dishes properly, but for now there is the web!

Thanks to Mr. Google I have bookmarked a few Bengali food blogs and will be experimenting with their recipes. It may take some practice, but it all looks SO good.

One of the blogs I am really enjoying is Bong Mom's CookBook, and since I picked up a 5 pound bag of beets today for 99 cents, I am now on the lookout for new beet recipes!  This is her recipe for Baked Beet BreadRoll, a snack for surprise visitors. I imagine you could also serve two or three rolls together with a green salad for a nice lunch or dinner.

Baked Beet BreadRoll
Recipe by Sandeepa of Bong Mom's CookBook


For the Stuffing
Red Beet - 1 and 1/2 of the medium sized ones. Chopped into small pieces and put in the blender to chop finely

Green Coriander Leaves ~ a quarter of a bunch chopped
Green Chillies ~ 4/5 chopped fine (optional)
Raisins or Kishmis ~ a fistful (about 20) soaked in water
Cashew or Kaju ~ 20 crushed
Garam Masala ~ 2 tsp heaped

For the Roll
Bread ~ a slice for each roll. Filling makes 12.
Butter ~ 1 tbsp melted
Egg ~ 1 beaten

Stuffing Instructions
  1. Chop the beet into small pieces and put them in the blender. Process them till they are chopped real fine, beet being solid you will not get a fine paste (you don't want that) but it will be granular.
  2. Heat oil. Use olive oil if you want.
  3. Add the chopped green chillies, the chopped beet, and sauté.
  4. Add the chopped coriander leaves, the raisins, the crushed cashew.
  5. Add salt & the garam masala.
  6. Sauté and cook covered for about 10 minutes till the beet is cooked. It will be lightly crunchy but totally dry.
Assembly Instructions

  1. Take a slice of bread (it is better to use wheat bread her mom says, but she only had White Bread at home).
  2. Remove the sides.
  3. Now comes a slightly difficult part. To make the bread pliable you have to sprinkle water on it and then press it between your palms to drain the water out. If you have already done this before it is easy, else it will take one or two attempts to get this right.
  4. Make a round from the stuffing and put it at the centre of the bread. Now mould the bread around the stuffing to make a roll or a round.
  5. Brush the rolls with little butter and the beaten egg. Use a brush lightly to do this.
  6. You can fry it at this point if you want. If you are frying no need to brush with butter.

To Bake

  1. Refrigerate for about an hour
  2. Take the roll out of the refrigerator and lightly brown them on both sides on a griddle or shallow frying pan.
  3. Heat oven to 400F
  4. Sprinkle corn meal (I used semolina/sooji) on the baking pan which has been lined with aluminum foil.
  5. Place the rolls on the baking pan and bake for approximately 45 minutes
  6. The baking time might vary, so check and bake till the roll is evenly browned
  7. Serve with hot Tea or Chai.

Photo Credit
Inani Beach, Bangladesh, by
Mohammad Hasan, Flickr

No comments:

Post a Comment

sorry i had to turn on moderation; was getting tons of spam. sigh.