Wednesday 17 August 2011

Tomato Roll

It really feels as if each dish has a story to tell. This recipe goes way back to the time I got married.(17 years ago).At that time my husband was posted to Mhow.(near Indore).Only a couple of months had passed since our marriage and I desperately wanted to acquire some cooking skills. (I felt the need more as  being a total novice at cooking, whenever we got invited for a meal to a friends place  I was always left awestruck at their neatly turned out souffles and perfectly baked cakes.)  It was then that  I decided to join  baking classes.Those classes were the turning point in my life as they actually opened a whole new world of baking to me.The credit for that goes entirely to our teacher (Mrs. kikky Sihota)  Not only were the recipes totally unique, she also managed to  instill a passion for baking in us which has carried on till now. This recipe was amongst  the first one I learnt but till date it holds a place of honor on my dinner table whenever I bake a continental fare.


3 cups flour
3 tbps dry yeast/2 tbsp(20 gms) fresh yeast
milk/water to mix
1 tbsp sugar
2 tbsp yogurt
2 tbsp oil
1 tsp salt
1-11/2 cups tomato puree(boil tomatoes,peel the skin and puree)
2 tbsp tomato sauce
2 finely chpd onion
11/2 tsp oregano
75-100 gms cheese
s&p to taste
2-3 slices bread crumbled
egg to glaze,some grated cheese , oregano and nigella seeds

  1. Rub oil into flour&salt. Mix in the yeast, salt and sugar.
  2. Heat milk and water till just lukewarm.Pour some into flour,adding yogurt at the same time.
  3. Knead well,adding as much milk/water as required to make a smooth,soft dough.(Take about 5-10 minutes to knead the dough till it is really soft and pliable. It will feel really light in your hands.)
  4. put in a bowl,cover with a big polythene bag,and put in a warm place to rise.(for atleast two hours)
  5. Meanwhile prepare the filling - saute the onions in a little butter till slightly transparent.Add the tomato puree and the tomato sauce.Simmer till the puree becomes thick.Turn off the heat and check   the seasoning. Allow to cool.
  6. Punch down the risen dough. Knead well.
  7. Roll out into a rectangle. Cover 2/3 of this dough with the puree mixture.Sprinkle the freshly crumbled bread over this and then the cheese.
  8. Brush water over the uncovered side of the dough.Then roll up like a Swiss roll, beginning from the side opposite to the uncovered side.
  9. Place on a greased and floured tray in the shape of a ring(simply join the two ends together to form a ring.)
  10. Make small cuts at 1" interval with a floured scissors.
  11. Allow to rise again for 20 minutes. Brush with egg,sprinkle with cheese, oregano and nigella seeds.
  12. Bake in a preheated oven, at 200 C for 30-35 minutes.
  13. Serve hot or cold.

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