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Thursday, 6 August 2015

BREAD CONES STUFFED WITH TANGY SAUCY PANEER


BREAD CONES STUFFED WITH TANGY SAUCY PANEER 



Ingredients:
2  1/2 cups all purpose flour
1 cup water
2 and 1/4 teaspoon active dry yeast
1 table spoon oil
1/2  tablespoon sugar
1 teaspoon salt
For stuffing / filling
1 cup  paneer  cut into small cubes
1 tablespoon chopped onions
2 tablespoon tomato sauce
1 tablespoon tomato puree
1 teaspoon soya sauce
 1 teaspoon brown sugar  
 Salt- as per taste
 1 teaspoon oregano
 1 tablespoon olive oil
1 teaspoon  chili flakes

  Method for dough
Mix sugar and yeast in 1 cup of  lukewarm water and   1 cup of flour allow to bubble , This indicates the activation of yeast. This take around 15 to 20 minutes .. If small bubbles doesn’t  occur ,it shows that the yeast is not activated and you will not get a good dough. So make sure the yeast is good before making. Also take care not to use boiling or hot water because the yeast will not be activated too and again, the dough will not rise.

Now In a yeast mix bowl mix   oil , salt flour mix all together make a soft dough knead it properly kneading is very important part of it . Add water if required. Cover the dough with a wet towel in order to avoid drying out and leave in a warm place( I keep it in microwave ) to rise to almost double the size. (for 2-3 hrs),dough should be soft and springy to touch at this stage.


Method for stuffing
Heat a olive oil in a pan add chopped onion cook it for a while till it turns into translucent  now add tomato puree, tomato sauce , soya sauce, oregano, brown sugar, salt and chili powder and  paneer  cook for few seconds on medium heat  stuffing is ready  keep it a side let it cool down .

Preheat the oven for 10 min 
Method for bread cone  
First take a magazine paper or printer paper , fold it roll it like shown in picture .Now take a foil sheet and wrap it on the paper cones . Our molds   are  ready . take little part of the Entire Dough & Roll it into a thin length wise ropes. “Lightly grease the mold “  , start rolling each ropes of dough around it as shown in a picture

. it for 20 minutes at 220 degree Celsius remove from oven cool down completely then unmold it carefully because of the foil then stuff them with filling .enjoy it as a evening snacks 


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