Mushroom rolls

Just when you thought this blog was dead, I decided to give you a surprise ! Ladies and gentlemen, this  blog has resurrected.

I made these mushroom rolls a long, long time back. Fortunately I took pictures. 🙂

Ingredients

  • ¾ C plain flour(maida)
  • 1 ¼ C milk
  • ½ tsp salt
  • ¼ tsp pepper
  • a pinch of baking powder

Filling

  • 1 ½  tbsp oil
  • ¼ of an onion –chopped
  • 1 C chopped mushroom
  • 2 tbsp finely chopped cabbage
  • ½ tsp ginger-garlic paste
  • ¼ tsp salt
  • 2 pinches pepper
  • 3-4 tbsp grated cheese

Spinach sauce

  • 2 tbsp butter
  • 2 tbsp maida
  • 2 C milk
  • Salt and pepper to taste

Other ingredients

  • 1 tbsp tomato sauce mixed with 1 tsp red chilli sauce
  • 2-3 tbsp  grated cheese

Method

  • Sift maida, baking powder, salt and pepper. Add milk and beat well to get a smooth pouring consistency .  Keep aside for 10 mins.
  • Heat a non stick pan. Put 1 tsp oil on it.  Pour a bit of batter to make a thin pancake. Turn over and cook till both sides are evenly and properly cooked. Remove and keep aside. Make 3-4 such pancakes.
  • For the filling, heat 1 ½ tbsp oil, add onions and cook till they turn soft. Add mushroom and cook further 2-3 mins. Add garlic-ginger paste, chillies, cabbage and cook for an additional 2-3 mins. Add salt, pepper, remove from fire add cheese and keep aside.
  • Spread a pancake , spread 1 tsp of tomato sauce and chilli sauce mix. Put 2 tbsp of filling in the centre. Seal the edges with tomato sauce. Cut the roll into smaller rolls (1” to 2” in size).
  • For the sauce heat 2 tbsp butter. Add 1 ½ C finely chopped spinach  and stir for about 2-3 mins till the water dries up. Add maida and stir for ½ min. Add milk stirring continuously till it boils. Add salt-pepper. Simmer on low heat for 3-4 mins to get a thin pouring consistency sauce. Remove from fire.
  • Spread ¼ of the sauce on a rectangular serving dish. Arrange rolls on top. Spread the remaining sauce over the rolls to cover completely. Grate cheese on top and bake at 200 deg.C for 10 mins.

I got this off Nita Mehta’s Bakes and Cakes (No, we arent done with that book yet). It underwent considerable change before it made it to our dinning table. I avoided the pan cakes (and the maida) and used whole wheat flour to make think rotis ( you can make then exactly the way you make them everyday, just make them thinner..and ensure they are just a light brown when you get them off the tawa.)  What you add in the filling is totally up to you. I didnt have any cabbage so I just did away with it. I am not comfotable cooking mushroom for just a few minutes over the stove.I prefer to pressure cook them so that they cook properly. If you pressure cook them, you can drain the extra water and then add it to the onions. Any remaining water dries up in a minute or two.

I made the white ssauce separately (keeping the same proportions as given in the book) . The spinach was blanched separately, chopped finely and added to the sauce. If you like your food spicy, it would be a good idea to increase the pepper in the filling and throw in some coarse ground red chilli powder too.

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4 thoughts on “Mushroom rolls

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