I was so inspired when I saw this post of sunita’s that I scampered off to the kitchen to try them out….on previous occasions, I have had the urge to eat something savoury…and stuffed with some surprises……. and I ended up with a hole in my mouth…read about it here……so all the while, telling myself to count to 500 before I pop anything into my mouth, I read and re-read the recipe….
What I loved about this recipe is that it is so versatile and can be adapted to whatever vegetables are available on hand…given my temperamental stocking of groceries and vegetables, that is a big plus!! Yeast is a beast that has me all knotted up….maybe because the little boxes of yeast that are available here are all dowdy and packed in a most depressing shade of brown, making you wonder if it was made in the prehistoric ages…..anyways, you should see me watch eagle eyed, almost willing the damn pellets to froth up and overflow already!! It’s tragic-comic at the least….anyways, this recipe of Sunitha’s called for yeast…so I braced myself…but then I am not someone who accepts defeat easily if at all…..
The stuffing was made out of whatever I had on hand….which was loads of little bits of veggies….and minimal cheese….we’re trying to keep it healthy here….i used cheddar, but I think mozzarella will be awesome too…..we had them for dinner one night, and promptly the next day, made smaller ones and sliced diagonally to serve as starters / short eats….
Veggie Crescents (makes 12) i just followed sunita’s recipe
for the crust
3 C wholewheat flour
1 C warm milk
3 tsp instant dried yeast
1 tsp salt
3 tblsp yoghurt
For the stuffing
1 ½ – 2 cups finely chopped vegetables of choice)
I used ½ cup finely chopped cabbage, ¼ cup finely sliced mushrooms, ¼ cup finely chopped carrots and ½ cup chopped spinach
1 T chopped onion
A big pinch of garam masala
1 t finely chopped garlic
Salt to taste (actually lesser than usual, because the cheese will be salted and so will the dough)
½ t oil
In a pan, heat oil, fry the garlic and onions for a few seconds, add all the veggies, salt and garam masala and cook till almost done (remember this will be cooked again while baking). Take it off the heat and allow to cool
½ cup (or more) grated or shredded cheese of choice. I used britannia’s cheddar cheese.
Make 12 equal sized balls of the dough. Roll out each one, using semolina instead of dry flour into a disc about 5 inches in diameter and about 1/3rd of an inch thick. Spoon a tablespoon of the cooked stuffing and a little cheese on top (more if you would like) onto the middle of the disc. Fold to cover the edges