Saturday, June 21, 2014

Quick Lunch Rolls





"If you really want to make a friend, go to someone's house and eat with him...the people who give you their food, give you their heart."
(~Cesar Chavez)


Those who gave me their food, because they did have the decency to not say a direct "go home,"  didn't give me their heart however courteous they were, and hence we didn't become friends...just remained social acquaintances. However, I agree to some extent with Cesar!! Moving on from that note, I do appreciate warm hospitality of which I have received a lot, at people's homes and at their table. Whether we became friends or not does not in any way subtract from their hospitality or my gratitude.

Tweeking the quote a bit I can say that people who freely share their recipes and cooking tips with everyone are definitely sharing from the heart and hearth! Ahem! Ahem! To get back to the Lunch Rolls, here's a versatile meal that converts to a hearty breakfast or a lip-smacking lunch/brunch with minimum expenditure of energy and time. The recipe for the rolls can be found on Breakfast Rolls under the label: Light meals  http://chef-on-the-run.blogspot.com/2014/06/breakfast-rolls.html


Tortillas, are usually what I use when I plan to make fajitas, or egg rolls etc. And chappatis (leftover) are my time-savers when I'm recycling last night's dinner! Bread, which seems to always be at hand, was a change from the usual fare. So I bring to you bread rolls with a difference.


If you want to make these rolls for lunch or brunch all you have to do is make a filling of your choice. A chicken filling (chinese style) with green, red bell peppers, quartered onions and a dash of soya, chilli vinegar, and plum sauce. Add any sauce available, or that appeals to your palate. Or just plain pepper chicken.
I also like to use strips of roast chicken. This makes it easier to hold in a roll. So take your pick. In the picture below, you can see a quickly tossed chicken filling and a vegetarian option of paneer. The paneer was also made like the chicken, but of course it got done faster!



Ingredients

Chicken............................1/2 kg, bite size pieces from the thigh
Onions.............................1 medium, cut into 1" cubes
Green pepper..................1/2, cut into 1" cubes
Red pepper......................1/2, cut into 1" cubes
Spring onion...................1 tbsp chopped whites, 1 tbsp chopped greens
Garlic.............................1 tbsp, chopped small
Ginger............................1tsp chopped fine
Soya................................1 tbsp and 1 tbsp
Chilli vinegar..................a small dash
Plum sauce.....................1 1/2 tbsps (optional)
(If you don't have plum sauce you could use a sweet-hot Thai sauce, or any ketchup. Adjust quantity accordingly)
Salt to taste
Peanut oil or sesame oil..2-3 tbsps


Heat oil in a non stick pan. Add the chopped garlic and ginger. Stir for a second or two, and add half the chopped onions.
When these turn translucent add the chicken pieces. Stir them around.
Add 1 tbsp of soya, vinegar and salt. Mix well. Cover. Lower to medium low and cook until done.
Add plum sauce, and red peppers, green peppers, white and green parts of the spring onion, and the left over chopped onions. If you find you want more soya, add the other 1 tbsp.
Raise heat. Cook uncovered stirring from time to time. The vegetables should get coated with the sauces, slightly cooked. They should remain crunchy.
Check for right combination of flavours. Add accordingly.
Remove.


For Paneer:

Paneer (quesillo)....................250 gms, cut into 1"cubes or small slices
Onion.....................................1 medium, cut into 1" cubes
Spring onion..........................2 tbsps chopped whites, 2 tbsps chopped greens
Red pepper............................1/4, cut into 1/2 " cubes
Green pepper........................1/2, cut into 1" cubes
Green chilli sauce.................a small dash or acc to taste
Soya......................................1 tbsp and 1/2 tbsp
Hot'n' sweet sauce (optional)...............a small dash
Garlic...................................1 tsp chopped fine
Ginger..................................1 tsp chopped fine
Sesame oil or peanut oil.........2 tbsps
Salt

Add the oil to a non stick pan and heat. Add the chopped garlic, ginger and half of the chopped onions.
Stir into the oil. Cook until the onions begin to turn translucent. Reduce heat to medium high.
Add the soya, and other sauces. Stir quickly.
Toss in the green peppers, red peppers, chopped onions, spring onion. Stir into the sauces. Add salt according to taste. Raise heat. Cook for a little longer, stirring the vegetables around. You don't want to overcook them.
Now add the cut paneer and gently stir into the sauces and vegetables.
Check for seasoning and balance of flavours. Add accordingly.
Remove from fire.


Added to the filling was some chopped iceberg lettuce for crunch. And also finely sliced onions as a choice.



 I didn't use any other fresh veggies as the bell peppers and onions in the Chinese style filling were crunchy.
What I like about this roll is how easy it is to make and also how many possibilities one finds for the filling. You could make a nice green chutney too!



Just go to Breakfast Rolls and you will get the easy-to-make details of yummy rolls.

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