VEGETABLE BREAD TOFFEE

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INGREDIENTS
1 cup hung curd
1 finely chopped onion
1 finely chopped tomato
1 finely chopped capsicum
1 tsp oregano
1/4 cup grated cheese (optional)
salt and pepper to taste
8-10 bread slices (white/brown)
plastic paper (use the plastic cover (packing) of bread)
oil for frying

METHOD
Take hung curd in a large mixing bowl and add all the above ingredients. Mix well. Keep aside.

Take bread slice and cut the edges. Sprinkle little water over it (around a tsp, don’t over wet).

Put the mixture on it, roll the bread and then (don’t worry it breaks) immediately roll it in the wrapper, now twist the wrapper holing edges of the bread as we squeeze out water from clothes. For more clarity refer pics below.

Deep fry and serve hot!!

Pictorial:

1. Take hung curd and add onion. tomato, capsicum, oregano, cheese, salt and pepper. Mix well and keep aside.

 

2. Cut bread wrapper into 2 long pieces.

3. Use plain side not printed as it will leave the colour.

4. Keep bread slice over wrapper, wet it by sprinkling little water, (don’t over wet) put filling.

 

5. Roll the bread, if it breaks it’s fine. Don’t worry 🙂

6. Hold the edges of bread and twist it by putting some pressure.

 

7. It should come out like this.

8. Deep fry till golden in colour.

9. It’s ready to serve.

 

10. Enjoy yummy and healthy inside filling.

Highlands Bar & Grill in Birmingham was named America’s most Outstanding Restaurant at the James Beard Foundation Awards in Chicago on Monday night. Highlands pastry chef Dolester Miles was also named best in the country, making the restaurant the runaway winner at the awards. A panel of chefs, restaurateurs, and food journalists gave chef and owner Frank Stitt’s modern Southern restaurant the honors. The other big winner of the night was Seattle’s Edouardo Jordan, whose JuneBaby was named best new restaurant in America; he was also named Best Chef Northwest for his restaurant, Salare. “People always talk about Portland [Oregon] as the Pacific Northwest restaurant city,” said Jordan. “But they’re like the cool kid with a new name every season. Seattle is showing we are an ongoing force.” He doesn’t credit the rise of Amazon.com Inc. for his restaurants’s successes, although owner Jeff Bezos has dined at Salare. “Seattle has always had big companies—Boeing, Microsoft. They come in and eat, but it’s the people in the city who are making it happen. They’re more engaged than anyone gives them credit for.” The James Beard Foundation Awards recognize restaurants, wine programs, chefs, designers, restaurateurs, cookbook authors, and journalists from around the country. The awards, established in 1990, have recognized industry leaders such as Union Square Hospitality Group’s Danny Meyer and Daniel Humm and Will Guidara of Eleven Madison Park. While it may not have been a good year for such famed restaurant cities as New York and San Francisco (which won only two chef and beverage awards, including Best Service at Zuni, and the Best Chef West winner Dominique Crenn), it was a very good year for women. Gabrielle Hamilton of Prune in New York was named Outstanding Chef in the U.S, and Missy Robbins of Lilia in Brooklyn was named Best Chef New York. Forty percent of this year’s nominees were female. Women won many of the major awards, including Caroline Styne, who was named Outstanding Restaurateur for Lucques Group in Los Angeles. Forty percent of the winners of the regional chef awards were women; last year, that number was 30 percent. For the first time, voters were encouraged to consider qualities beyond food, wine, and ambiance, including respect and integrity. This follows accusations of sexual harassment against such past Beard winners as Mario Batali and John Besh.

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