Bread Lasagna

Bread Lasagna

Makes 5 sets of Lasagna

Ingredients 

A. For The Filling 

1. Chopped spinach 4 cups

2. Garlic chopped 3 tbsp

3. Onion chopped 1/2 cup

4. Grated paneer 1/2 cup

5. Black pepper powder 1 tsp

6. Cream cheese 170 grams

7. Salt to taste 

8. Butter 2 tbsp

B. For The White Sauce

1. All purpose flour 1 tbsp

2. Whole milk 1 cup 

3. Shredded mozzarella cheese 11/2 cups

4. Black pepper powder 1 tsp 

5. Italian seasoning 1 tsp

6. Butter 3
 tbsp

C. For The Red Sauce

1. Ketchup 5 tbsp 

2. Siriracha 1 tbsp 

D. For Sprinkling

1. Mozzarella cheese 

2. Red chilli flakes 

E. For Assembling & Baking 

1. Bread slices 3

2. Baking sheet 

3. Parchment paper/baking paper

Method Of Preparation 

A. Filling

1. In a pan, add butter. When it gets hot, add garlic. When it turns a little brown, add the onions.

2. When the onions turn translucent, add the spinach. Cook for around 3 minutes.

3. Add pepper powder & salt. 

4. Now add the paneer & mix well & cook for a minute.

5. Now add the cream cheese & mix well until everything blends together & then turn off the stove. 

6. Transfer to a bowl & set it aside to cool. 

7. If you want to increase or decrease the quantity of cream cheese in the spinach filling, then you may do so.

B. For The White Sauce

1. Add butter in a pan. When it gets hot add all purpose flour & when the mixture starts to bubble, add the milk little at a time, stirring the mixture in the pan at the same time. You can also add milk by moving the pan away from the flame.

2. When the flour & milk blends well & starts to boil, add the cheese into it & mix well. Turn off the stove.

3. Add the Italian seasoning, black pepper powder & red chilli flakes & mix everything together & transfer into another bowl.

4. If you find the sauce too thick, then add some more milk to it.

C. For The Red Sauce

1. Mix ketchup & sriracha together nicely & set it aside.

2. If you don't want to add sriracha, then you can skip it & just use only ketchup.

3. You can also use store-bought pizza sauce for red sauce.

4. Sriracha can be replaced with red chilli-garlic or just red chilli sauce.

How To Assemble

1. Pre-heat the oven to 390 F

2. Line the baking sheet with parchment paper.

3. Take a bread slice. Smear it with white sauce & place the side smeared with white sauce facing down on the parchment paper.

4. Smear the top(the other side) of the bread with red sauce.

5. Then place another bread on top of it(the first bread smeared with red sauce) & place the spinach filling.

6. Now place another bread on top of the bread with spinach filling & smear it with some more white sauce. Add mozzarella cheese & sprinkle red chilli flakes on top of the white sauce.

7. Put it in the oven & bake for about 5 minutes or till the cheese melts.

8. When the cheese melts, put it on broil mode for a few seconds till the cheese gets browned here & there.

9. Take it out of the oven & sprinkle some more red chilli flakes & serve it hot. 

10. I did not toast or bake the bread before assembling. You can do it if you want the bread to be a little crunchy. Toast it using a toaster or bake at 390 F in the oven for a minute or two.

11. I have not cut the edges/sides of the bread as I was super lazy to do it ;-) but if you want your bread lasagna to be more attractive & tasty, please do it(check notes #2).

Notes

 1. If your going to cut the edges/sides of the bread, then this is how you should do it.If your doing this, then please don't toast or bake the oven(step# 10)

Take a bread slice & place it on the counter-top

Cu the edges/sides of the bread

Using a rolling pin, flatten the bread a little.

This is how it should look after you flatten it.

2. For the white sauce, make sure you add the milk only little by little otherwise the flour will form lumps & you will have to discard it & start afresh. Make sure you keep stirring with one hand while you add the milk using your other hand.

Aloo Paratha

Aloo Paratha

Ingredients 

A. For The Filling

1. Boiled & mashed potatoes 3 cups leveled 

2. Cumin seeds/jeera 1/2 tsp

3. Onions finely chopped 11/4 cup

4. Tomatoes finely chopped 1 cup heaped 

5. Turmeric powder 1/4 tsp 

6. Chilli powder 1/2 tsp 

7. Coriander powder 11/2 tsp 

8. Garam masala 1/3 tsp

9. Salt to taste 

10. Coriander leaves 1/2 cup chopped 

11. Oil 2 tsp

Method Of Preparation 

A. Preparation Of The Filling 

1. Boil the potatoes & mash them really well without any lumps. 

2. Add oil in a skillet. When it gets hot, add the cumin seeds. 

3. When the seeds splutter, add the onions. 

4. When the onions turn translucent add the ginger garlic green Chilli paste. Sauté till the raw smell goes away.  

5. Add the tomatoes & salt & sauté for a minute.

6. Add turmeric powder, Chilli powder, coriander powder & sauté well & cook till the raw smell of the spices go away & the tomatoes turn mushy & well cooked. 

7. Add the potatoes & Garam masala & mix it well with the masala & cook for 30 seconds.

8. Add the chopped coriander leaves & mix well & turn off the gas. 

9. Once cooled, roll the aloo/potato mixture into balls.

B. How To Make Parathas

Check out the video here

Notes

1. To prevent the aloo/potatoes from sticking to the rolling pin/bhelan, always roll the paratha on the side with the stuffing(check below)

2. Do not roll the parathas with the hot stuffing in it, the stuffing will be too sticky & the parathas won't come out good.

For those of you who requested the video of dough making, I promise to post it soon.

Street Style Chicken Koththu Parotta

Street Style Chicken Koththu Parotta

Ingredients 

1. Parotta 4

2. Cumin seeds/jeera 1/2 tsp

3. Chopped onions 1 cup

4. Chopped tomatoes 1 cup

5. Curry leaves 2 sprigs plus 1 sprig 

6. Ginger garlic paste 1 tsp 

7. Green chillies slit 3

8. Turmeric powder 1/4 tsp

9. Chilli powder 1 tsp

10. Salt to taste

11. Chicken salna 11/2 - 2 cups

12. Chopped coriander leaves a handful 

13. Oil 1 tbsp

Method Of Preparation

1. Tear the Parotta into bite sized pieces & set it aside.

2. Heat oil in a pan & add cumin seeds. When the seeds splutter, add the curry leaves followed by onions. 

3. When they turn translucent, add the ginger garlic paste & green chillies & sauté for 30 seconds.

4. Now add the chopped tomatoes & cook until it turns mushy. 

5. Add the turmeric powder, red Chilli powder & sauté for a minute. 

6. Add the bite sized Parotta pieces to the base & mix it well until the masala gets coated on the parotta . 

7. Add the chicken salna & mix it well with the parotta & cook for a minute.

8. Garnish with a sprig of curry leaves & a handful of coriander leaves & turn off the gas stove. 

9. Serve hot with onion raita.