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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Saturday, November 29, 2008

Noodle Cheese Roll...

  • Instant noodles - 1 packet
  • Cheese cubes - 3
  • Boiled potato - 3 medium
  • Chilly powder
  • Cornflour
  • Salt

Crush noodles so that they do not look long. They should be small minute pieces. Cook the noodles as per the instruction on the pack but cook it only with one glass of water. There should be no soup in the noodles. And it should preferably be semi cooked or slightly hard and not too soft. Leave the cooked noodles to cool down under the fan.

Peel the outer skin from the boiled potato and
mash well along with salt and chilly powder. Then mix
it along with the noodles.
Do not knead,
mix gently.

Take Orange sized noodle - potato dough on a
hand and shape into ovals with a hollow.
Then place sliced or grated cheese inside the hollow.
Then roll it in your palms till you get a thick roll.
The cheese should be in the centre covered by the dough.

Dust the rolls with cornflour evenly on all sides. Pat the rolls with oil. Then take a tawa and smear it with oil and place the rolls on the tawa. Keep turning the rolls as it becomes golden brown on all sides.

Serve hot with tomato sauce
NOTE: While keeping the cheese inside, close and seal properly so that it is inside. If not closed properly, cheese might melt and ooze out from the rolls, which again might stick to the pan.

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