Potato stuffed bread rolls : A Guest post

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Bread Rolls The Novice Housewife

A few weeks back Hetal from the beautiful blog Pretty Polymath asked me if I would be interested in doing a guest post for her series on favorite childhood food.

I thought the idea was brilliant and it gave me the opportunity to revisit one of my favorite childhood food that had somehow lost to healthier breakfast options. My mom’s recipe for bread rolls.

Growing up, we mostly ate healthy. Not much of fried stuff. My mom never even cooked maggi for us telling us it was bad for our brain. Of course, I was not too happy with that. We hardly ate junk, and hardly ate out. My mom would bake for us though- cakes, cookies, madeleines. And sometimes these fried bread rolls. Actually, these fried bread rolls featured quite a lot. I was a picky eater growing up and this was one of the few things I would eat happily and without cribbing.

Bread Rolls The Novice Housewife

The concept of a bread roll (not to be confused with dinner rolls) is pretty simple. Bread rolls are pieces of wet bread that is wrapped around a spicy mashed potato filling and then deep fried. If you think they sound good, wait till you try them. They taste amazing ! Kind of like a samosa, minus the rolling of the pastry dough, filling, shaping, and all that jazz.

There really isn’t much to the recipe and can be adapted to make different versions, and besides breakfast they are great as tea time snacks as well.

For the recipe for these bread rolls, please head on over to Pretty Polymath.

And also do check her blog for other bloggers sharing their favorite childhood recipes which include rice dumpling recipe, carrot-cabbage stir fry, Goli Baje and Hetal’s bottle gourd dumplings recipe.

Bread Rolls The Novice Housewife

Click here for the recipe for bread rolls. 

Guest Post for The Heritage Cook: Mom’s Date Cake

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I was introduced to Jane’s site when she was assigned my blog as part of her Secret Recipe Club assignment. But it was when I was assigned her blog a few months later (as part of my SRC assignment) is when I really took to her blog, bookmarking tons of recipes. I finally zeroed in on an apple crisp recipe from her site and loved it.

A few days later I tried her red wine poached pears recipe, one of the many I bookmarked. And that recipe too was absolutely amazing.

Basically what I am trying to say here is that I just love Jane’s blog and all her recipes.

So when she asked for some help with guest posts, I jumped at the opportunity. I also owed her for the delicious coconut layer cake recipe that she had guest posted on my blog.

I decided to share my mom’s famous date cake recipe, which has got my mom several compliments over the past few years.

Some call it the sticky date pudding, but I have always known it as Date Cake with toffee sauce. The sauce is to die for and the cake is perfect served heated for just a few seconds in the microwave.

Head over to The Heritage Cook for the recipe and more. This is one recipe you would definitely want to try!


Guest Post for The Heritage Cook: Mom's Date Cake
 
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Ingredients
Date Cake
  • 225 grams (7-1/4 oz) seedless dates
  • ½ cup chopped toasted walnuts
  • ½ tsp baking powder
  • 85 grams all purpose flour
  • 60 grams sugar (see note)
  • 100 grams (2-3/4 oz) butter, cut into pieces
  • 2 eggs
  • ½ tsp vanilla essence
  • Pinch salt
  • ½ tsp baking soda
Toffee Sauce
  • 1 tbsp butter
  • 3 tbsp sugar
  • 6 tbsp fresh cream, at room temperature
  • ½ cup roughly chopped toasted walnuts, optional
  • Instructions
Instructions
Make the Cake:
  1. Chop the dates, and soak them in 5 tbsp water and baking soda for 30 minutes. Keep aside.
  2. Preheat oven to 150°C / 300°F. Grease and dust with flour an 8-inch square cake pan. Sift the flour and baking powder in a bowl.
  3. In a stand mixer, or with an electric mixer beat the butter and sugar until light and creamy. Add in the eggs and beat well. Add the vanilla essence. Mix in the dates and walnuts to the flour mixture.
  4. Fold in the flour date mixture into the liquid mixture, mixing only until well combined.
  5. Bake in the oven for 50 to 60 minutes, or until a tester comes out clean. I would suggest checking after 50 minutes, my cake is generally almost done after 50 min. Remove from the oven and leave in pan for 5 minutes, before unmolding it.
  6. Prick the cake slightly with a fork for the sauce to seep in.
Make the Toffee Sauce:
  1. Caramelize the sugar on medium heat, until just about brown (not too dark, but light golden. It will continue to caramelize when you add in the butter and cream, so don’t let it turn too dark).
  2. Quickly add the butter. Stir for a few seconds only, and then quickly add the cream (be careful as it will sputter a little). Stir as you pour to avoid lumps. Return to low heat.
  3. Stir for a few seconds until well blended, removing the lumps, if any. (My mom sometimes adds a little milk if she has too many lumps of sugar, stirring it until all the lumps are removed). Do not bring to a boil.
  4. Spread on the cake immediately to get an even coating of the sauce. Quickly top with the chopped walnuts.
  5. Yield: 1 (8-inch) square cake or an 8-inch loaf tin (preferable)
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Guest Post By The Pious Hippie: ‘Mint is the New Basil’

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My friend, lets call her Madame M, started a blog called the Pious Hippie a few months back.

Madame M and I have been friends for 9 years now. We met in college and instantly connected. Madame M has always been the intelligent types- class topper in school, and the streak followed her to college.

If ever I had a sister, I (and am sure I can vouch the same for my mom) would want her to be exactly like Madame M. I mean the girl is seriously talented. Intelligence aside, she is witty, writes amazingly well, is beautiful, cooks well, is charming, dresses great and well I could go on and on about her, but the bottom line is she is one of the best persons in my life and thanks to her I am a better person today.

In college, Madame M was the chef. My friend Ruchi and I would just lie on her bed, entering the kitchen only when it was time for us to eat.

Yup. My friends were amused when I started a food blog.

Madame M was the cook and I bet she can still beat my a** off when it comes to cooking. I guess she gets it from her mom.

Today, Madame M has been kind enough to guest post for me.

Do check her blog. Its quite interesting, with a lot of wit and humor thrown in. She tries to illustrate all her thoughts with drawings. You’ll get an idea of what I mean from this blog post.

Handing over to Madame M.

“MINT IS THE NEW BASIL”

by the Pious Hippie

Daniel Pink, in his book, A Whole New Mind, said that human beings are now searching for meaning in their day to day lives. Work just for work’s sake isn’t going to cut it any longer.

We want to do something that has meaning; that makes a difference in the world. We are looking for ‘our calling’.

I was deeply impressed by the book. And this particular chapter- on Meaning- made me think about the meaning of my life. What was my calling?

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