Bread Disc Pizza

I usually make pizza bread as a snack, but one day I got into the mood to try something different. I had seen vegetable discs somewhere, so thought of creating those with a pizza filling. It is quite easy to make and takes little time in case you ever need a snack or need to whip up something fast for unplanned guests.

Prep time: 15 minutes
Cooking time: 30 minutes
Servings: 4

Ingredients:

• 16 slices of bread (for 8 discs)
• 1/4 cup onion, chopped
• 1/4 cup green bell pepper, chopped 
• 1 jalapeno, sliced
• 1 cup mozzarella cheese
• 1/2 cup pizza sauce (store bought)

Directions:

1. First you need two bowls. One should be bigger than the other (you may also use a cookie cutter). Preheat the oven to 350 degrees F.
2. Cut all 16 slices with the larger cutter. Then, cut 8 breads with the smaller shaped cutter in round shaped slices so that you get a ring shaped crust. (See the pictures below)
3. Apply pizza sauce on the 8 big round slices. Place the crust rings on top of the large round slices.
4. Spread cheese on the pizza sauce. Then, sprinkle the chopped green pepper and onion. Place a jalapeño on top. (Note: you may use toppings of your own choice.)
5. Place all the rings in a tray and place the tray in a preheated oven at 350 degrees F for about 5 to 7 minutes or until the rings are golden brown.
6. Pizza disc are ready to serve, serve them hot.

I used two small bowls. One is a little bigger than the other one.

Cut the round discs with big bowl

Cut half the round discs with small one

 

Apply the pizza sauce, then put the ring on top

Place the ring on top

Before baking it should look like this

Stuffed Bread Rolls

It is relatively straightforward and quite easy to make stuffed bread rolls. You may use different kinds of stuffing to make the rolls. For example, you may use paneer stuffing, green peas stuffing, potatoes stuffing, chili paneer stuffing or even pizza stuffing. The desired ingredients are stuffed inside the bread, rolled and shallow fried, or baked. In this recipe I used potato stuffing because my husband loves potatoes.

Prep time: 10 minutes
Cooking time: 20 to 25 minutes
Servings: 4

Ingredients:

• 16 slices of bread
• 2 cups potatoes, boiled and cubed
• 1 small onion, chopped
• 2 green chilis, chopped
• 1/2 teaspoon ginger, minced
• Pinch of turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon amchur/ dry mango powder
• 2 tablespoon fresh green coriander leaves, chopped
• 1/2 teaspoon garam masala
• Salt to taste
• Oil as needed
• A little water

Directions:

1. Steam the potato cubes until they are cooked. Then, mash them.
2. In a pan, add one tablespoon oil on medium heat. Sauté the onion until it is light brown.
3. Add the chili powder, garam masala, turmeric powder, amchur powder, green chili, ginger, salt and chopped coriander leaves and mix well.
4. Add in the mashed potatoes and turn off the stove letting the mixture cool down. Divide the mixture to 16 equal balls and make them oblong or oval shaped balls. Set aside.
5. Trim the edges of the bread and roll the slices individually to flatten them. Place one ball towards an end and begin to roll. Stick the edges together and seal the inner filling by applying a little water on the corners of the bread. Heat oil in a pan and shallow fry them until they are golden brown. 
6. Serve the bread rolls with green and sweet chutney.

Bon Appétit!

Roll the bread with rolling pin:

Potato stuffing:

 

Place the ball on bread:

Make the roll:

Matla Undhiyu (Umbadiyu/ Ubadiyu)

Matla undhiyu is a very popular entree in the southern part of Gujarat. It is also known as umbadiyu or ubadiyu. The dish is comprised of vegetables, which are steam cooked in a traditional matla (clay pot). The deliciously rich veggies are usually enjoyed in winter. Surti papdi and tuvar lilva are required to prepare the veggies and they are only available during the winter months. Here in America, I've made matla undhiyu using a gas stove. If you'd like to buy a matla, it is available via Amazon.

Prep time: 30 to 40 minutes
Cooking time: 50 to 60 minutes
Servings: 4

Ingredients:

• 2 sweet potatoes
• 8 small red potatoes
• 1-1/2 cup purple yam (ratalu)
• 2 cups surti papdi
• 1 cup surti lilva dana
• 1 cup tuvar lilva dana
• 4 small eggplants (optional)
• 8 to 9 green chilies
• 2 inch piece ginger
• 1 tablespoon ajwain
• 2 tablespoons oil
• Gram flour sev to sprinkle
• Salt to taste
• Few cabbage leaves
• Green chutney (check my blog for recipe)
• Garlic chutney (check my blog for recipe)
• Kotha chutney (check my blog for recipe)

Directions:

1. Wash and peel the sides of surti papdi, but leave it whole and don't cut.
2. In a food processor, add chopped tuvar lilva, surti papdi lilva, green chili and ginger. Don't make it into a paste - roughly chop. Mix it with surti papdi and one tablespoon oil.
3. Cut the small potatoes in two pieces. Then, cut the sweet potatoes to the same size.
4. In the variation, I didn't use eggplant, but you make two cross silts on the small eggplants prior to adding them in step 5. I used frozen purple yam.  You may use frozen or fresh - depending on availability.
5. In a bowl, add cut potatoes, sweet potatoes and purple yum. Add salt, ajwain and one tablespoon oil. Mix together very well.
6. Wash the matla under tap water and arrange some cabbage leaves on the bottom and sides of matla.
7. Add half of the surti papadi mixture as the first layer, then add the potato, sweet potato and purple yam mixture. 
8. Add the other half of the surti papdi mixture on top.
9. Cover it all with cabbage leaves.
10. Put the clay lid on the matla and seal the lid and matla with flour paste so the moisture stays in.
11. Cook on the stove for 45 to 50 minutes in medium high heat.
12. Remove the seal with a knife and open the lid. The undhiyu is ready to serve. You may keep the pieces whole or traditionally mesh everything (I kept it whole).
13. Add green chutney, garlic chutney and kotha chutney on the undhiyu. If you like, you may also drizzle sesame oil on top.
14. Sprinkle some sev and serve hot.