<p>I grew up in a family where food played an important part. Hailing from a Muslim family, there was always something cooking at home. </p>.<p>As long as I can remember, it was my mother and grandmother who were the creative ones in the kitchen. They would whip up a variety of non-vegetarian dishes. I remember watching them form the kitchen and thinking to myself that I want to grow up and prepare food that makes people happy too. </p>.<p>So at the age of 10, the time I asked my family why we don’t make more vegetarian dishes too, I made my first Aloo Paratha. Of course, it didn’t have much shape to it but my family told me that it tasted good. So when someone asked me what I wanted to become when I grow up, I made up my mind that I will become a chef. </p>.<p>It’s been 22 years since I joined the food industry and it’s been one heck of a journey. I started my career in Jamshedpur and learnt about the nuances of being part of this world. I then worked in cities like Mumbai, Gujarat, Chennai, Kolkata, Delhi and now in Bengaluru. I came here in 2006 and helped open a number of restaurants. </p>.<p>I now work as the Executive Chef in Housefull, a vegetarian restaurant. Over the years, I’ve realised that it’s easy to make non-vegetarian dishes but cooking for vegetarians is always challenging for a chef. You have to make sure that you get the taste, spice, quality and quantity just right. </p>.<p>Having said that, making tandoor items and Raan Biryani is my speciality. Cooking is something I absolutely love to do. The creative outlet it gives me is not something I can put in words. For today, the recipe I’m sharing is Bread and Cheese Rolls. It requires only a few ingredients and you can make it whenever you want. I prefer to use the Britannia cheese instead of mozzarella. The flavours are better and gives you the cheesy factor. </p>.<p>It goes well with green and sweet chutney. Makes for a great party snack or just when you are craving something simple and delicious. </p>.<p><strong>Shaikh Istekhar </strong><strong>Mohammed</strong><br /> </p>.<h1>Bread and Cheese Rolls</h1>.<p><strong>Ingredients</strong></p>.<ul> <li>White bread, 4 slices</li> <li>Cheese, 150 gm</li> <li>Jalapeno, 20 gm</li> <li>Onion, 30 gm</li> <li>Corn flour, 40 gm</li> <li>Panko crumb, 50 gm</li> <li>Salt, 2 gm</li> <li>White pepper, 5 gm</li> <li>Oil to deep fry, 200 ml</li></ul>.<p><strong>Method</strong></p>.<ul> <li>Mix mozzarella cheese, onion, coriander leaves, jalapeno and salt.</li> <li>Soak each slice of bread in water for 10 seconds. Squeeze out the water.</li> <li>Place a bread slice on the worktop. Add some of the cheese mixture in the centre on one side and roll the slice over to cover the stuffing firmly.</li> <li>Heat sufficient oil in a deep pan and deep fry the rolls until it becomes golden brown.</li> <li>Serve hot with mint chutney.</li></ul>
<p>I grew up in a family where food played an important part. Hailing from a Muslim family, there was always something cooking at home. </p>.<p>As long as I can remember, it was my mother and grandmother who were the creative ones in the kitchen. They would whip up a variety of non-vegetarian dishes. I remember watching them form the kitchen and thinking to myself that I want to grow up and prepare food that makes people happy too. </p>.<p>So at the age of 10, the time I asked my family why we don’t make more vegetarian dishes too, I made my first Aloo Paratha. Of course, it didn’t have much shape to it but my family told me that it tasted good. So when someone asked me what I wanted to become when I grow up, I made up my mind that I will become a chef. </p>.<p>It’s been 22 years since I joined the food industry and it’s been one heck of a journey. I started my career in Jamshedpur and learnt about the nuances of being part of this world. I then worked in cities like Mumbai, Gujarat, Chennai, Kolkata, Delhi and now in Bengaluru. I came here in 2006 and helped open a number of restaurants. </p>.<p>I now work as the Executive Chef in Housefull, a vegetarian restaurant. Over the years, I’ve realised that it’s easy to make non-vegetarian dishes but cooking for vegetarians is always challenging for a chef. You have to make sure that you get the taste, spice, quality and quantity just right. </p>.<p>Having said that, making tandoor items and Raan Biryani is my speciality. Cooking is something I absolutely love to do. The creative outlet it gives me is not something I can put in words. For today, the recipe I’m sharing is Bread and Cheese Rolls. It requires only a few ingredients and you can make it whenever you want. I prefer to use the Britannia cheese instead of mozzarella. The flavours are better and gives you the cheesy factor. </p>.<p>It goes well with green and sweet chutney. Makes for a great party snack or just when you are craving something simple and delicious. </p>.<p><strong>Shaikh Istekhar </strong><strong>Mohammed</strong><br /> </p>.<h1>Bread and Cheese Rolls</h1>.<p><strong>Ingredients</strong></p>.<ul> <li>White bread, 4 slices</li> <li>Cheese, 150 gm</li> <li>Jalapeno, 20 gm</li> <li>Onion, 30 gm</li> <li>Corn flour, 40 gm</li> <li>Panko crumb, 50 gm</li> <li>Salt, 2 gm</li> <li>White pepper, 5 gm</li> <li>Oil to deep fry, 200 ml</li></ul>.<p><strong>Method</strong></p>.<ul> <li>Mix mozzarella cheese, onion, coriander leaves, jalapeno and salt.</li> <li>Soak each slice of bread in water for 10 seconds. Squeeze out the water.</li> <li>Place a bread slice on the worktop. Add some of the cheese mixture in the centre on one side and roll the slice over to cover the stuffing firmly.</li> <li>Heat sufficient oil in a deep pan and deep fry the rolls until it becomes golden brown.</li> <li>Serve hot with mint chutney.</li></ul>
