Skip to main content

Mushroom Rolls


Mushroom Rolls

This is a baked mushroom rolls and can be served as a snack or as an appetizer. The crust is the same a samosa dough but you can replace it with bread dough or puff pastry dough. The filling is a delicious and spicy mushroom masala with an extra crunch from toasted pine nuts.

Ingredients

For the dough
All purpose flour/maida- 1 1/2 cup
Oil- 2 1/2 tsp
salt to taste

For the filling
Button mushrooms chopped- 2  cup
Onion- 1 small
Ginger garlic paste- 1tsp
Green chilly- 2 (finely chopped)
Pepper powder- 1/2 tsp
Garam masala- 1/2 tsp
Chopped parsley- a hand full
Grated cheese - 1/3 cup( optional)
Toasted pine-nuts-  3 tbs

 To make the dough
In a bowl mix flour and salt together. Add  oil and mix and rub the flour with your fingers till it gets mixed uniformly with the flour and looks like a crumbly mixture. Sprinkle water and knead the dough( use between half to 3/4 cup). Make it little stiff dough and allow this to rest for one hour and keep covered with a moist towel.

To make the filling 

Heat oil in a pan and saute chopped onions till are translucent. Add ginger garlic paste and green chilly and saute till raw flavor  disappears. Add chopped mushrooms,very little of salt and pepper powder and stir fry. It will shed its own water. Saute and cook till it becomes dry. Add garam masala and chopped parsley and mix well. When the mixture cools down add grated cheese and toasted pine nuts.

To make the rolls
Divide the dough into equal sized balls. Use a rolling pin roll into thin 5- 6 inch rounds.I tried the same way as the spring roll wrap but stuffed more filling . Place 3 tsp of filling at the 1/3 section near towards your side leaving an inch.Lift up the end that is towards your side and tuck over top the filling.Fold the left and the right side over filling. Holding all three secure gently roll it to the other end to form a tight cylinder.Wet the tip of your fingers and run through the border and secure. Bake at 350 degree F for about 15 -18 minutes or till the crust turns golden brown. Take out from the oven,lightly brush with butter and serve.

Try this,
Hope you will all enjoy

Comments

  1. Pinenuts will definitely gives a super nutty texture to this rolls na, never tried them in my cooking..Incredible mushroom rolls.

    ReplyDelete
  2. perfect tea time snack...love the filling...

    ReplyDelete
  3. Very yummy and healthy rolls..

    ReplyDelete
  4. Great snacks, so well prepared Suja. Looks awesome :)

    ReplyDelete
  5. love such snacks. the filling recipe looks delicious.

    ReplyDelete
  6. yummy and delicious rolls..looks nice and lovely

    ReplyDelete
  7. mushroom rolls looks delicious Suja.

    ReplyDelete
  8. delicious and interesting recipe...nice one..
    Shabbu's Tasty Kitchen

    ReplyDelete
  9. Wonderful recipe... Looks very yummy. Loved the snack..

    ReplyDelete
  10. Looks yum

    http://www.followfoodiee.com/

    ReplyDelete
  11. ആശംസകള്‍....... ബ്ലോഗില്‍ പുതിയ പോസ്റ്റ്‌....... സ്നേഹമഴ ........ വായിക്കണേ................

    ReplyDelete
  12. Rolls have come out perfect for you..I think the baked ones,we are ready to die for.

    ReplyDelete
  13. You have a nice collection of recipes...New to your space...visit mine sometime at http://megdeliciousadventures.blogspot.in/

    ReplyDelete
    Replies
    1. Thanks for stopping by,great to know you and also your blog:)

      Delete
  14. Great rolls! And the stuffing is so good.

    ReplyDelete
  15. wow.....super yummy rolls.....lovely tea time snackj....

    ReplyDelete
  16. hi suja, i would love to eat this..looks very flavorful. mushroom is a great ingredient, love it. have a great weekend

    ReplyDelete
  17. wish I could grab them.. it looks so delicious and filling... adipoli

    ReplyDelete
  18. mushroom rolls looks mouthwatering. I am feeling hungry right now.

    ReplyDelete
  19. Suja,

    I am hosting my first solo event, if interested please join me here.http://kitchenswathi.blogspot.com/2012/05/favorite-recipes-event-cake-recipes.html

    ReplyDelete
  20. Adipoli roll...Spicy yummy filling...

    ReplyDelete
  21. Yummy rolls..Thanks for your lovely comments and following me..You have a nice space too..am your new follower now. - http://megdeliciousadventures.blogspot.in/

    ReplyDelete
  22. Iam seriously drooling here suja. Superb mushroom rolls, they will serve as an excellent starter for sure.

    ReplyDelete
  23. Hi Suja, an award is there for you in my space...do collect..
    Shabbu's Tasty Kitchen

    ReplyDelete
  24. Mouthwatering mushroom rolls, looks so inviting.

    ReplyDelete
  25. Gr8 rolls,looks really tempting..nicely done..

    ReplyDelete
  26. very healthy rolls.. you have a good collection of recipes.. glad to follow you dear.. do stop by mine sometime..

    http://jopreet.blogspot.com

    ReplyDelete
  27. These look so yummy and healthy.. :)

    ReplyDelete
  28. Cute rolls....looks crispy and yummy!

    ReplyDelete
  29. so yummy rolls dear, love to have these with a cup of coffee :)

    ReplyDelete
  30. WOW!!! yum and cute rolls.

    ReplyDelete
  31. i love mushrooms these r perfect like a snack to enjoy vth sum tea.

    ReplyDelete

Post a Comment

Related Posts Plugin for WordPress, Blogger...

Popular posts from this blog

Kerala Chicken Roast

Spicy Kerala Chicken Roast is another nadan recipe and a family favorite. It is a dry version and is great accompaniment with rice, chapathi or fried rice.The chicken in this recipe is usually deep fried or shallow fried, (some times whole stuffed chicken ) and then coated with the masala. Here I have shallow fried the chicken.It  tasted delicious with fried rice. Give this recipe a try...



Ingredients
1)Chicken - 1 lb
 Chilly powder -1 1/2
Turmeric powder-1/2 tsp
Powdered Garam masala-
(Two tsp of fennel powder, 5-6 cloves,2 inch stick
cinnamon, a small piece of nutmeg, 2 cardamon )
Vinegar- 1 1/2 tsp
Salt to taste

For the Masala
Thinly sliced Onion- 2 medium
Thinly sliced ginger- 3-4 tsp
Thinly sliced garlic- 3-4 tsp
Chopped green chilly- 2
( I used 2 Jalapeno pepper instead of green chilly)
Coriander powder- 3/4 tsp
Chilly powder- 1/2 tsp(optional)
Turmeric powder- a pinch
Meat  Masala- 1 tsp
Curry leaves
Pepper powder- 1/2 tsp
oil



Dry roast the ingredients under garam masala …

Mutton Fry

Mutton Fry (updated pic)

This is a recipe for delicious Kerala style mutton fried with a blend of exotic spices and regional flavors.It is simple and quick recipe and should admit that I loved this ever since I have tasted it. This is not deep fried as the name suggest,but is first cooked and then slightly pan fried.
Ingredients
   Mutton 1 1/2 lb

1) Shallots- 1 cup chopped
Ginger paste- 1 1/2 tsp
Garlic paste- 1 tsp
Pepper powder- 3/4 tsp
Garam masala- 3/4 tsp
Turmeric powder- 1/2 tsp
Coriander powder- 1 tsp
salt to taste

2)  Onion finely chopped- 1/2 cup
Thinly sliced ginger- 1 tsp
Green chilly-1
Curry leaves- a few
Crushed dry red chilly- 1 tsp
Crushed fennel seeds- 3/4 tsp


Clean mutton and marinate it with all the ingredients listed under one (1) and keep aside for half an hour.Pressure cook the mutton with half cup of water in medium flame till four whistles and if there is excess gravy after you open the lid of the pressure cooker,continue cooking till all the water evaporates…

Nadan Mutton Curry

Nadan Mutton curry
If you wish for some spicy non vegetarian recipes here is one to relish on...nadan mutton curry made with authentic Kerala spices. What makes this dish flavorful and inviting is the flavor of fresh ground masala, coconut oil and the fresh taste of curry leaves.In this recipe I have also added  mint. I love adding fried mint in my home made mutton curry just like my mom( but it is optional). It is spicy and delicious and is a great combo with rice, ghee rice or appam


Ingredients

Mutton - 1 kg
Shallots sliced- 2 cups
Onion- 1 small
Coconut slices- a few
Green chilly-5-6
Ginger and garlic minced- 4-5 tsp
Chilly powder- 1 1/2 tsp
Coriander powder- 3 tsp
Turmeric powder- 1/2 tsp
Garam Masala- 1 1/3 tsp
Fennel powder- 1/2 tsp
pepper powder- 1/2 tsp
clove - 2
cinnamon stick- 1 small
Curry leaves- 1 spring
Mint leaves-a few
oil 
salt to taste




Cut mutton pieces into small cubes and marinate with pepper powder,salt, turmeric powder, fennel powder and a few curry leaves and set aside for h…

Vazhuthananga/Brinjal Mezhukkupuratti

Vazhuthananga/Brinjal Mezhukkupuratti
Quick and easy side dish for rice. Mezhukkupuratti is a spicy stir fry with vegetables,onions and spices. It is a common side dish served with rice in Kerala. You can make mezhukkupuratti with any vegetable like plantain, yard beans, yam or any other of your choice. This vegetable dish is also served in Onam/ Vishu Sadhya.Here I have used eggplant/ Brinjal.
Ingredients Eggplant- 2 (I used the Chinese long eggplant)
Pearl onions- 10-12
Garlic-1 pod
Turmeric powder- 1/3 tsp
Chilly powder-1/2- 3/4 tsp ( adjust accordance to spice preference)
Pepper powder-a pinch
Curry leaves- 2 springs
Mustard seeds- 1/2 tsp
Coconut oil and salt to taste



Cut egg plant into one inch thick slice or into thin long slices.
Crush shallots, two curry leaves and garlic using a kitchen chopper or mortar and pestle.
Heat 2 tbs of coconut oil in a pan and add mustard seeds. When it splutters add curry leaves and the the crushed shallots and saute till the raw smell disapp…

Chemeen Masala Varattiyathu/ Pan roasted Prawns

Chemeen Varattiyathu is a popular sea food delicacy of Kerala. It is not fried prawns but gravy with is almost semi-dry. It is a great side dish for rice. It has the enticing flavors of garam masala and coconut oil and curry leaves. It is spicy, peppery and a bit tangy due to the use of   Kukum or kudampuli. You can instead add tomatoes or lemon juice. You can also add coconut pieces in the recipes and it gives a crunchy bites along with the prawns.


Ingredients
Prawns- 1 lb
Shallots chopped- 1 cup
Ginger and garlic paste- 2 tsp
Chilly powder - 1 1/2 tsp
Pepper powder-1/2 tsp
Coriander powder- 2 tsp
Turmeric powder- 1/3 tsp
Garam masala- 3/4 tsp
fenugreek powder- 1/3 tsp
Kukum- 2-3 pieces 
Fennel powder- 1/2 tsp (optional)
curry leaves
Coconut pieces( Optional)
Coconut oil


Clean and marinate prawns with salt, turmeric, pepper and fennel powder and keep it aside for fifteen minutes.
In a pan heat oil and saute shallots till lightly golden brown. Add in ginger garlic paste, curry leaves and saute for …

Stuffed Fish Fry

This is a delicious stuffed fish fry which is tangy and spicy.I was fascinated when I saw a stuffed Pomfret recipe. Usually there are different types of stuffing like sauteed prawns or crab meat. But here I used a tangy tomato and onion masala very similar to the Karimeen  pollichathu, that I posted earlier. You can use two fish fillets and make a  sandwich or slit through the fish very close to its bone and fill in the stuffing. Give this recipe a try,you will surely love this.

Fish - 2
Chilly powder- 1/2 tsp
Turmeric powder 1/3 tsp

Lemon juice- 1 tsp
Salt- to taste



For the masala gravy
Onion diced - 1
Tomatoes - 2 medium
Green chilly - 2
Curry leaves chopped- 2 springs
Ginger- garlic paste- 2-3 tsp
Chilly powder- 1/2 tsp
turmeric powder- a pinch
Garam Masala-  1/2 tsp
Vinegar - a few drops( optional) 
Coriander leaves
salt to taste
oil 

In order to prepare the masala heat oil in a pan and saute green chilly, ginger garlic paste, curry leaves till its raw flavor disappears. Add onions a…

Nadan Vaala Meen Curry/BeltFish Curry

Nadan Vaala Meen Curry
This is a nadan style fish curry. It is my grandmothers recipe. When ever she gets vaala meen/ribbon fish/belt fish she makes a similar curry . This is a varutharacha meen curry/roasted coconut gravy. You can also make it without roasting the masala. But the roasting gives a distinct aroma and enhances the taste of the curry. You can add regular tamarind as souring agent or fish tamarind/kudampuli. Try this you will surely love it.

Ingredients Vaala meen- 1 kg
Pearl onion- 2 cup (roughly chopped)
Dry Kashmiri red chilly-12-15
Coconut grated- 1 cup
Thondan mulaku/banana peppers-2
Ginger- 1/2 inch thick
Muringakka/drumstick- 10-12 pieces
Kudampuli/Malabar Tamarind- 3 pieces
(or tamarind lemon sized ball)
Turmeric powder-a pinch
Mustard- 1/2 tsp
Fenugreek seeds- 1/3 tsp
Curry leaves- 1 spring
oil and salt to taste



Clean the fish, sprinkle salt on a broad and a rub the fish  with salt. Rinse and cut into small pieces. Soak kudam puli/ Malabar tamarind in 1/2 cup wa…