Chilli Paneer Pinwheels Brunch / Potluck Video Recipe - Indian Gourmet Recipe by Bhavna

Описание: #paneer #indianfood Download Bhavna's Kitchen apps for Android, iPhone and iPad

More recipes at http://www.bhavnaskitchen.com
http://www.indianrecipevideo.com
http://www.veggierecipevideos.com
******************************************************************************************
RECIPE DESCRIPTION:
Ingredients
Crescent roll 8 Ounce(Recipe posted below just in case if you want to use homemade!)
Paneer 3⁄4 Cup (12 tbs), crumbled
Red onion 1⁄4 Cup (4 tbs), finely chopped
Red bell pepper 1⁄4 Cup (4 tbs), finely chopped
Green bell pepper 1⁄4 Cup (4 tbs), finely chopped
Coriander leaves 1⁄4 Cup (4 tbs), finely chopped
Garlic 1 Teaspoon, minced
Ginger 1 Teaspoon, minced
Soy sauce 2 Teaspoon
Chili sauce 1⁄2 Teaspoon
Salt 1 Teaspoon
Cooking oil spray 2 Tablespoon

Directions
GETTING READY
1. Preheat the oven to 350 degrees F.

MAKING
2. For the Chilli paneer: In bowl, add and combine the paneer, red onion, red bell pepper, green bell pepper, coriander leaves, garlic, ginger, soy sauce, chilli sauce and salt. Mix well and set aside.
3. On a wooden board, place the crescent roll and flatten it out using a rolling pin. Making sure the perforations are sealed completely.
4. Add the chilli paneer mixture in the center and spread evenly just before the edges.
5. Roll the dough gently with the stuffing and using a sharp knife slice the roll into 1/4 inch thick pieces.
6. Take a baking tray, spray some cooking oil over it and place these chilli paneer pinwheels about 1 inch apart.
7. Bake this in the preheated oven for about 15 - 20 minutes or until golden brown.

SERVING
8. Serve these chilli paneer pinwheels immediately.
**************************************************************************************************
BEST EASIEST CRESCENT ROLLS RECIPE
Ingredients

Makes 32 rolls
3 1/2 cups flour
25 g fresh yeast (2 1/4 tsp active dry yeast or 2 tsp of instant yeast)
1/3 cup water, warm
1 cup milk, warm
1 1/2 tbsp sugar
1 tsp salt
8 tbsp butter, softened
8 tbsp vegetable, corn or canola oil
Filling
4 or 5 tbsp butter, softened
Topping
1 1/2 tbsp butter, melted
Directions
In a large bowl, mix flour with sugar and salt. Dissolve the fresh yeast in the warm water and add to the flour mixture. Add oil and milk, mix everything together. Add the butter(4 tbsp) and knead until the dough is smooth and soft. Cover with a clean dish towel and let it rise for about 1 hour in a warm area, until doubled in size.
Punch dough down and divide into 2 equal parts. Form them into balls. On a floured surface roll each part into a 16 to 17 inch round, using a rolling pin. With the back of a spoon, spread about 2 tbsp of very soft butter(will act as filling making crescent rolls flaky) onto the dough round. Using a pastry wheel cutter cut the round into 16 triangles (like slicing a pizza).
Start rolling each triangle into crescents, starting from the outside edge of the triangle. Once rolled, curve the edges and place on a greased baking tray with the tip tucked down and under the roll. Repeat rolling with the rest of the triangles. Let them rise for about 20 minutes. Melt additional 1 1/2 tbsp butter and brush the tops of the rolls with melted butter.
Preheat the oven to 400F (200C). Bake for 14-18 minutes until puffed and golden brown. Let them cool on a wire rack few minutes before serving.