Paneer Pull-apart Rolls

How many times have we said to ourselves we'll do stuff "when we are free" "when I have time" or "when all of us are home".All of it is happening right now as we are all under the Covid-19 scare isolating in our homes.It is ok if you cannot find time to do interesting and productive things like every one else in social media.Let's all stay happy and stay sane,doing whatever we can.

Let us thank our stars that we have a roof over our head,fresh food to eat and a family for support.I can't thank God enough for these luxuries.As for the virus,let's really do our bit and stay home because that's the only way we can fight it.

Today being Good Friday,I wanted to bake and post some Hot Cross Buns,but haven't been able to bake any.So next best thing is to post something which is quite easy to bake and gets ready in no time.Do you remember the famous Garlic Pull apart rolls which took the blogosphere by a storm a while back?These reminded me of that.Soft rolls,filled with a wholesome paneer filling,these will definitely become your family favorite,I assure!

Paneer Pull-apart Rolls
Recipe courtesy - CulinaryLabz

Ingredients

Flour/Maida - 1 cup/125gms
Whole wheat flour/Atta - 1 cup/125gms
Yeast - 1/2 tsp(Instant yeast)
Sugar - 1 tsp
Salt to taste
Oil/Butter - 2 tsp{I used butter}
Milk+Warm water(50-50) - 1 cup minus 1 tbsp

For the filling

Oil - 1 tbsp
Onion - 1,chopped
Ginger garlic paste - 1/2 tsp
Red chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Haldi - 1/4 tsp
Tomato - 1,chopped
Paneer - 200gm,crumbled or chopped fine{I used homemade paneer}
Coriander leaves - 2 tbsp,chopped
Garam masala - 1/4 tsp
Kasoori methi - 1/2 tsp,crushed
Grated cheese - 2 tbsp{optional}

Method

Mix together flour,whole wheat flour,sugar,salt and yeast.
Add milk+water to the dry ingredients and combine well.
Mix in the butter and knead for about 10-12 minutes into a smooth and elastic dough.
I used my food processor for this purpose.
Allow the dough to rise in an oiled bowl,covered in cling film,for an hour or until the dough doubles in volume.

Meanwhile make the filling

In a pan add oil and saute onions along with the ginger garlic paste till the onions slightly change in colour.
Add the spice powders - red chilly powder,coriander powder and haldi and saute for 2-3 minutes.
Add chopped tomato and cook covered for about 2 minutes or until the tomatoes turn pulpy.
Mix in the chopped paneer,salt to taste,coriander leaves and saute for 2 minutes.
Lastly add garam masala and kasoori methi and switch off the flame.
Let the filling cool down completely.

Making the rolls

Gently punch the dough and knead for 1-2 minutes on a floured surface.
Roll it into a rectangle of about 12 by 10 inches.
Spread the filling evenly on the rolled dough and sprinkle grated cheese on top.
Gently roll into a log and slightly elongate the roll by rolling it again on the counter.
Cut the stuffed rolls into even pieces of about 2" using a sharp knife or a bench scraper.
Arrange these pieces on an oiled pan or tray and let the rolls rise for about 25-30 minutes.Brush with milk or water and cover loosely with a towel or a lid.
Preheat the oven at 180 for 10-15 minutes.
Bake the rolls for 20-25 minutes and increase the temperature to 200-220C and bake for another 5 minutes till you get a golden crust.
Apply some butter on the warm rolls if you prefer and serve warm.

Step by Step Pictorial

Mix together flour,whole wheat flour,sugar,salt and yeast.

Add milk+water to the dry ingredients 

and combine well.

Mix in the butter and knead for about 10-12 minutes into a smooth and elastic dough.

I used my food processor for this purpose.

Allow the dough to rise in an oiled bowl,covered in cling film,for an hour or until the dough doubles in volume.

Meanwhile make the filling

In a pan add oil and saute onions along with the ginger garlic paste till the onions slightly change in colour.

Add the spice powders - red chilly powder,coriander powder and haldi and saute for 2-3 minutes.

Add chopped tomato and cook covered for about 2 minutes or 

until the tomatoes turn pulpy.

Mix in the chopped paneer,salt to taste,

coriander leaves and saute for 2 minutes.

Lastly add garam masala and kasoori methi and switch off the flame.

Let the filling cool down completely.

Making the rolls

Gently punch the dough and knead for 1-2 minutes on a floured surface.

Roll it into a rectangle of about 12 by 10 inches.

Spread the filling evenly on the rolled dough and sprinkle grated cheese on top.

Gently roll into a log and 

slightly elongate the roll by rolling it again on the counter.

Cut the stuffed rolls into even pieces of about 2" using a sharp knife or a bench scraper.

Arrange these pieces on an oiled pan or tray and let the rolls rise for about 25-30 minutes.
Brush with milk or water and cover loosely with a towel or a lid.
Preheat the oven at 180 for 10-15 minutes.
Bake the rolls for 20-25 minutes and increase the temperature to 200-220C and bake for another 5 minutes till you get a golden crust.

Apply some butter on the warm rolls if you prefer and serve warm.

Here are some more simple rolls you can try :)

Whole wheat Garlic Pull-apart rolls

Spiral Mint rolls

Pesto Rolls with Homemade Pesto

Pioneer Woman's Cinnamon Rolls

Cheesy Chutney Pull-apart Rolls

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Paneer Biryani | Pressure Cooker Paneer Biryani

Every time I sit down to compile a Biryani post(there are many here!)I remember what my friend always used to tell me-There's only ONE Biryani and that is Mutton Biryani,the rest are all Pulaos.However,as a staunch vegetarian,I beg to differ.That may be true partially but the vegetarian counterparts are a class of their own.Of course you are welcome to disagree but hey,I'm entitled to my opinion :)

The whole process of making a Biryani intrigues me.I've watched endless videos of how the Biryani is layered and then sealed and cooked on Dum.Earlier days,making Biryani was such a task but now with several innovative recipes like this,you can make it in just a few minutes if you keep the ingredients ready.

A while back,I had posted a recipe for Vegetable Dum Biryani made in a Pressure cooker.This is a very similar recipe with few changes.I had bookmarked this recipe long back from Dassana's blog and waited for a special occasion to make it but as always that special occasion did not come and the Biryani took a long time to appear in my kitchen and then on the blog :)

With few ingredients,one pressure cooker and a passion for cooking,you could make this Paneer Biryani in a jiffy and surprise your loved ones.I made this for a potluck and needless to say,this one was loved by one and all.I was bombarded on whatsapp for the recipe and without any further delay,here it is.

Paneer Biryani | Pressure Cooker Paneer Biryani

Ingredients

For marinating Paneer

Paneer/Cottage cheese - 200 gms
Curd - 1/2 cup
Ginger garlic paste - 2 tsp
Green chillies - 2,chopped
Coriander leaves - 2 tbsp,chopped
Mint leaves - 1 tbsp,chopped
Haldi - 1/4 tsp
Kashmiri Chilli powder - 1/2 tsp
Biryani Masala OR Garam masala - 1/2 tsp
Coriander powder - 1 tsp

For the rice

Basmati Rice - 1 cup
Ghee - 1/2 tbsp
Salt - 1/2 tsp

Ghee - 3 tbsp
Onion - 1 large,thinly sliced
Tej patta - 1
Cinnamon - 1' piece
Cloves - 2-3
Green cardamom - 2-3

Saffron - a pinch,soaked in 1 tbsp warm milk
Coriander leaves - 1 tbsp,chopped
Water - 1 cup to 1.25 cups*

For garnish

Some grated paneer
Fried onions
Chopped coriander

Method

For marinating paneer - In a bowl take the curd and whisk till smooth.
Add the spice powders,herbs and salt.Mix well.
Gently mix in the paneer cubes without breaking them.Cover and keep aside for 30 minutes to marinate.If you are planning to keep it longer,then refrigerate it.

For preparing the rice- Rinse the basmati rice in running water till the water is clear of starch.Soak in enough water for 30 minutes.After 30 minutes drain all the water from the rice.
Add ghee and salt to the rice and mix well so that the ghee coats the rice grains evenly.

In a 3 ltr pressure cooker heat the ghee.Add the spices - tej patta,cloves,cardamom and cinnamon.
Stir well and add in the sliced onions.Saute the onions on a low-medium flame till the onions turn golden brown.This procedure takes a while,you could add a pinch of salt to speed up the process.
Once the onions turn golden brown,switch off the cooker and remove from the counter top.
Remove half of the fried onions on a plate.

For layering the Biryani - With a spoon layer the rest of the onions and spices in the cooker well.
Now layer whole of the marinated Paneer.
On top of the Paneer marinade evenly layer all of the rice.
Now layer the fried onions on top(keep a tbsp aside for garnish).
Sprinkle the soaked saffron milk and chopped coriander leaves on top.
Now pour 1 to 1.25 cups of water around the rice(do not pour in the center).
*For a soft textured Biryani add 1.25 cups water.I added 1 cup but I would add more the next time as I like the rice grains to be a bit softer.
Cover the cooker with the lid with whistle attached.Cook the Paneer Biryani on low flame for 20-25 minutes.It is ok if the cooker whistles in between.I cooked for 25 minutes.
Open the cooker once the pressure settles down and garnish with some grated paneer,fried onions and chopped coriander leaves.


Step by Step Pictorial

For marinating paneer - 

In a bowl take the curd and whisk till smooth.

Add the herbs,

spice powders 

and salt.

Mix well.

Gently mix in the paneer cubes without breaking them.Cover and keep aside for 30 minutes to marinate.

If you are planning to keep it longer,then refrigerate it.

For preparing the rice- Rinse the basmati rice in running water till the water is clear of starch.

Soak in enough water for 30 minutes.After 30 minutes drain all the water from the rice.

Add ghee and salt to the rice and mix well so that the ghee coats the rice grains evenly.

Soak saffron in warm milk for about 10 minutes.

In a 3 ltr pressure cooker heat the ghee.

Add the spices - 

tej patta,cloves,cardamom and cinnamon.

Stir well and add in the sliced onions.Saute the onions on a low-medium flame till the onions turn golden brown.This procedure takes a while,you could add a pinch of salt to speed up the process.

Once the onions turn golden brown,switch off the cooker and remove from the counter top.

Remove half of the fried onions on a plate.

For layering the Biryani - 

With a spoon layer the rest of the onions and spices in the cooker well.

Now layer whole of the marinated Paneer.

On top of the Paneer marinade evenly layer all of the rice.

Now layer the fried onions on top(keep a tbsp aside for garnish).

Sprinkle the soaked saffron milk and chopped coriander leaves on top.

Now pour 1 to 1.25 cups of water around the rice(do not pour in the center).
*For a soft textured Biryani add 1.25 cups water.

I added 1 cup but I would add more the next time as I like the rice grains to be a bit softer.

Cover the cooker with the lid with whistle attached.Cook the Paneer Biryani on low flame for 20-25 minutes.It is ok if the cooker whistles in between.I cooked for 25 minutes.

Open the cooker once the pressure settles down and garnish with some grated paneer,fried onions and chopped coriander leaves.

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