Khoprey Key Meethay Roll

Ingredients:
Roll Patti’s 1 packet Khoya 50 grams Raisin 1/3 cup Sesame Seeds 1/3 cup Poppy Seeds 2 tbsp Fresh Coconut (grated) ½ cup Kewra Essence few drops Oil as required Sugar as required For the Laey: All Purpose Flour as required
Method:
Take some all purpose flour with luke warm water to make a thick paste take a mixing bowl add 50 grams of khoya as required sugar 1/3 cup of currants 1/3 cup of sesame seeds b1/2 cup of decicated coconut 2tbsp of poppy seeds and a few drops of screw pine essence mix it well and make a filling take roll wraps sheets spread the filling in to the roll wraps sheets close with the flour paste heat the oil in a deep wok deep fry the rolls and serve it hot

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Chicken Cheese Roll by Tahir Chaudhary

Ingredients:
Spring roll wraps 12
Butter 4 tsp
Cheese 1 cup
Green Chilies (Chopped) 2
Mint and coriander (Mixed) 1 tbsp
Onion (Small) 1
Tikka chunks (Chopped) ½ cup
Salt A pinch

Method:
In a bowl, combine all the ingredients except the spring roll wraps.
Individually cover half of each wrap with the prepared mixture.
Make a tight roll by applying a little flour paste along the edge.
Bake in a preheated oven for about 20 minutes or deep fry.
Serve.

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Khoprey Key Meethay Roll

Ingredients:
Roll Patti’s 1 packet Khoya 50 grams Raisin 1/3 cup Sesame Seeds 1/3 cup Poppy Seeds 2 tbsp Fresh Coconut (grated) ½ cup Kewra Essence few drops Oil as required Sugar as required For the Laey: All Purpose Flour as required.
Method :
Take some all purpose flour with luke warm water to make a thick paste take a mixing bowl add 50 grams of khoya as required sugar 1/3 cup of currants 1/3 cup of sesame seeds b1/2 cup of decicated coconut 2tbsp of poppy seeds and a few drops of screw pine essence mix it well and make a filling take roll wraps sheets spread the filling in to the roll wraps sheets close with the flour paste heat the oil in a deep wok deep fry the rolls and serve it hot

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Homemade Spring Roll Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

Flour250 gm
Egg1
Oil for fry
Water as required
Oil1 tbsp
Chicken breast2
Garlic chopped2 – 3 cloves
Celery stick1
Spring onion chopped2
Bean sprout½ cup
Capsicum1
Cabbage¼ piece
Salt to taste
Black pepper powder¼ tsp
Soya sauce1 tbsp
Worcester sauce1 tbsp

Recipe Method

In a bowl mix together flour, egg, a little salt and water as required. Make into batter of medium consistency.
Now heat a frying pan and make pan cakes with the prepared batter.
Heat oil in another wok, add in chopped garlic with sliced chicken breast. Cook till chicken is tender.
Now add 1 capsicum cut into juliennes, chopped cabbage, chopped celery stick, chopped spring onion, bean sprout, soya sauce, Worchester sauce, black pepper powder and salt to taste. Mix well and turn the flame off.
In a bowl mix half beaten egg with a little flour to make a batter.
Now take a pan cake, spread with filling mixture, fold like a swiss roll.
Seal using egg batter, then deep fry rolls till golden brown.
Serve with any sauce or dip.

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Nutella Roll With Cream Cheese Icing Recipe

Recipe Ingredients

For Dough:

Flour 3 cup
Egg 1
Yeast 1 tbsp
Salt 1 pinch
Milk powder 2 tbsp
Icing sugar 3 tbsp
Butter 3 tbsp

For Rolls:

Nutella chocolate spread as needed
Cream cheese softened as needed
Icing sugar as needed
Vanilla essence as required.

Recipe Method

For Dough:


In a bowl mix all ingredients and knead all with warm water, dough should be soft.
Now set aside and keep it for 3-4 hours.

For Rolls:

Divide dough in equal portions than roll each ball and make a flat circle, should be thin.
Now spread generous amount of nutella chocolate spread on top, roll it up and cut 2 inch pieces.
Now grease the muffin tray and place three pieces in each muffin mold.
Bake it at 180c for 20 minutes.

For Icing Rolls:

Mix cream cheese, icing sugar and vanilla essence, beat them till smooth and top on rolls and enjoy with evening tea.

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Cinnamon Rolls Recipe

Recipe Ingredients

550 g flour
25 g fresh yeast, or 8.5 g of dry yeast
70 g melted butter
210 ml milk
75 g sugar
2 eggs
1 pinch salt
1 tbsp cinnamon
200 g brown sugar
85 g butter kept at room temperature
1 egg
2 tbsp milk
1 Handful flour
1 Mixer with the hook attachment
1 Rolling pin
1 Knife
1 Baking tray with parchment paper
1 2 bowls (large and small)
1 Tea towel
1 brush
1 spoon

Recipe Method

Start by adding the flour, the yeast, the sugar, the salt, the eggs, the milk, and the butter into the mixer. Mix the ingredients on low for 5 minutes until it becomes shiny in appearance. Add about 2 Tbsp more of flour to the bowl and turn off mixer. Now scrape the dough from the hook.
Put a little flour inside the bowl and also sprinkle some on your work table. Now knead the dough briefly. Add a little more flour to the bowl and sprinkle a little onto the dough. Return the dough to the bowl. Cover it and let it rise for about 1 hour or until it has doubled its size.
While the dough is rising you can place into a bowl the brown sugar, the cinnamon, and the butter and mix with a spoon until combined. Now set it aside.
You can now set the oven to 185 degrees Celsius.
Punch the air out of the dough. Sprinkle the work space with flour and place the dough on it. Sprinkle the dough with some flour. Now roll out the dough to a 1/2 cm thickness, making sure there is enough flour to prevent it from sticking to the table.
You can now spread the filling on the dough. Carefully roll the dough into a log and cut it into slices of about 3 cm in thickness. Place them on the lined baking tray, leaving enough space for the rolls to rise. Allow them to rise for 15-20 minutes.
Take your egg wash and using your brush, paint each roll individually. Put the tray into the oven and let them bake for 12-15 minutes.
Remove the tray from the oven and let the rolls cool a bit. Your Cinnamon Rolls are now ready to serve. They can be eaten cold but they taste especially good warm. Try them both ways!

Tags: Cinnamon , Rolls , Delicious , Tasty , Indian , Recipe

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Egg Rolls Recipe Video

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Smoked Salmon and Avocado Egg Rolls Recipe Video

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Swiss Roll Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

For Simple Syrup:
Sugar – 1/3 cup
Water – 1/3 cup
Lemon Juice – 1 tsp
Vanilla – 2 tsp
For Sponge Cake:
All purpose Flour – 6 Tbsp
Corn Starch – 6 Tbsp
Sugar – 6 Tbsp (divided 3 + 3)
Eggs – 5 Large, separated into yolks and whites
Vanilla – 1 tsp
Butter – for greasing pan
All purpose Flour – 1 Tbsp for dusting pan
Powdered Sugar – 1 Tbsp for dusting
Your choice of filling – Jam, Jelly, Whipped Cream, Nutella, Chocolate, etc

Recipe Method

For Simple Syrup: In a small saucepan on medium heat, mix Sugar and Water and cook until mixture starts to boil and Sugar is completely dissolved.
Remove from heat and mix in Lemon Juice and Vanilla. Keep aside to cool.
Butter the bottom and sides of a 10×15 inch Jelly Roll Pan. Line with Parchment Paper cut to the size of the pan. Butter the Parchment Paper.
Lightly dust with All purpose Flour to coat all sides and remove excess flour. Keep pan aside.
Sift together All purpose Flour and Corn Starch and keep aside.
In a large bowl, beat Egg Yolks and 3 Tbsp Sugar until smooth, creamy and light yellow (approx 5 minutes). Add Vanilla and mix through.
In another large bowl, beat Egg Whites until soft peaks form. Hand blender works well.
Add 3 Tbsp Sugar and continue to beat until stiff peaks form. Mixture should not fall out of bowl if turned upside down.
Add 1/3 Egg Whites into Egg Yolk mixture and gently fold in.
Add 1/2 Flour/Corn Starch mixture and continue to gently fold in.
Add 1/3 Egg Whites and continue to fold in.
Add remaining Flour/Corn Starch mixture and continue to fold in.
Add remaining Egg Whites and gently fold in until entire batter is evenly mixed.
Pour batter onto prepared pan and spread gently and evenly. Do not press hard or batter will deflate.
Bake cake for 6-8 minutes until light golden in color and firm.
Remove cake from pan (with parchment paper) and place on a cooling rack until completely cool to the touch.
Lightly dust a second piece of parchment paper (slightly larger than cake) with Powdered Sugar.
Flip cooled cake onto the new parchment paper and gently peel off the old parchment paper.
With a pastry brush, brush on cooled Simple Syrup evenly over the top and sides of the cake.
Spread a light layer of your choice of filling.
Starting from the side closest to you, start to roll the cake using the parchment paper. Gently peel back the parchment paper as you keep rolling (some small cracks may form at the beginning.). Swiss Roll should be placed with the seam on the bottom.
Swiss Roll tastes best at room temperature but must be stored in the refrigerator in a air tight container or plastic wrap. Can be made a day in advance.

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