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Tangy Parcels ( Vegetables / Snacks )

1 cup /240ml Evaporated Milk
1/2 tsp sugar
1.1/2 tbsp yeast
3 cups/420g flour
salt to taste
2 tbsp oil
1.1/2 cups/240g mashed potatoes
1/2 cup/80g canned corn kernels, drained
2 tbsp finely chopped capsicum
1/3 cup/73g mashed paneer (cottage cheese)
1 tbsp finely chopped green chillies
1 tbsp finely chopped coriander leaves
ground black pepper, to taste
1 tsp mustard powder
1/4 cup/60ml extra Evaporated Milk
2 tbsp sesame seeds
2 tbsp bread crumbs

Bring 1 cup Evaporated Milk to a boil on medium-low heat, stirring occasionally. Cool to body temperature/luke warm. Add sugar. Mix well. Sprinkle yeast on top. Let stand, for 15 to 20 minutes, or till the mixture becomes frothy. Mix flour and salt. Add oil and rub into the flour. Add to milk and yeast mixture. Knead till smooth adding a little water if necessary. Leave dough to rise for 1.1/2 hours in a greased bowl covered with a cling foil. Heat Oven to 180'C. Combine mashed potato, corn, capsicum, paneer, green chillies, coriander, salt, black pepper and mustard powder. Mix well. Keep aside. Divide the dough into 24 balls. Roll out balls into circles. Place 1 heaped tablespoonful of filling mixture into the centre of each circle. Brush edges with Evaporated Milk. Draw up the edges to the centre. Pinch edges together to seal parcel. Brush each parcel with Evaporated Milk. Sprinkle sesame seeds and bread crumbs. Bake for 25 to 30 minutes, or till golden brown. Serve with tomato ketchup.