My Indian feast with spiced bread rolls..

This was my Saturday night dinner, an amalgamation of tried and trested recipes plus some experimentation. I spent the whole afternoon cooking these dishes plus some meat dishes for my family…and then the whole dinner was eaten in about 20 minutes!!! That tells me it was a success πŸ™‚ 
Aubergine Madras

Note: this is lovely when first cooked, and even better if made then eaten later in the day, or even the next day, as the flavours have even more time to develop. 


10 baby aubergines, cut into 1.5cm slices or 2 medium aubergines chopped into chunks 

3 small green chillies (optional)*

5 tbsp oil

3 cloves

2 cardamom pods

2 large onions, finely chopped

2.5cm piece root ginger, finely chopped

4 garlic cloves, crushed

1 tsp red chilli powder

1 tsp ground cumin

1 tsp ground coriander

1 tsp turmeric

salt to taste

1 tsp ground nutmeg

1/2 (400g) tin chopped tomatoes, pureed

handful coriander leaves

1 tsp garam masala


Heat the oil in a large non-stick pan, add the cloves and cardamom and wait till they sizzle.

Add the onions and fry until dark brown.

Add the ginger and garlic and cook for 30 seconds.

Next add the red chilli powder, cumin, coriander, turmeric and salt and stir frequently.

Finally add the nutmeg and tomatoes.

Take off the heat and blend with a stick blender still in the pan (do this carefully otherwise your whole kitchen will get splattered!). Keep to one side. 

*I add the chillies now so that I have the option to remove them. If you like a spicier curry, add them with the garlic and ginger and then they will be blended into the sauce.

Chop the aubergines (or whatever vegetable you prefer) and cook in another pan until soft then stir them into the sauce.

Simmer, covered, all together for 15-20 mins. 

Finish with garam masala & chopped coriander to serve.
 I made the onion bhajia using Naina’s recipe, however, I shallow fried them in vegetable oil as I do not have a pan like Naina’s, yet!  Great flavours πŸ™‚


I literally threw this bread together, trying to make a note of what I was doing as I went along. I split the dough in half and cooked half as bread rolls and half as flatbreads under a grill, and both worked well. The flatbreads came out with a crunch and the rolls were nice and soft and kept for the next few days. 


500g flour – I used a mix of atta flour and plain flour (you may need more if the dough feels too wet) 

15g fresh yeast

300ml warm water

2 heaped tbsp plain yoghurt 

1tsp salt

2tbsp olive oil

1tsp ground cumin

1tsp ground coriander

1tsp turmeric

1tbsp nigella seeds


Add the yeast to the warm water and stir until dissolved. Keep to one side.

In a large bowl, add the salt, then all of the flour over the top of the salt. 

Add in all of the spices, seeds, yoghurt and olive oil and loosely stir all together.

Pour in the yeast water then get your hands in and mix it all until it comes together as a dough.

Turn out onto a lightly oiled surface and knead for 5-10 mins until the dough is smooth.

Place in an oiled bowl, cover with a plastic bag and leave to prove for an hour. 

After the hour, the dough should be well risen. Punch it down then turn out onto the counter again.

Split into 8 portions and either roll out to make flatbreads and/or shape into balls for rolls. 

Place the portions onto a lined baking sheet, with space in between for expansion as they cook, and cover with oiled cling film and leave to raise again for half an hour.

Bake the rolls in an oven at 200C for 12-18 mins, or, grill the flatbreads under a medium heat grill until the surface browns then turn the bread over and grill the other side. Keep an eye on them as they can brown very suddenly, very quickly.  

Before grilling, you can press your fingers into the surface of the flatbreads like I did if you fancy, or leave them as they are. 

I also made some roasted potatoes as a side dish. 

Serve it all together whilst it’s hot.

The following day, I had the leftover aubergine madras with some soft goats cheese and a couple of the bread rolls for lunch..nice! 

 I am taking my Indian feast to Whitney’s new Monthly Masala Link Party – why not join in or check out everyone’s recipes πŸ™‚ 


53 thoughts on “My Indian feast with spiced bread rolls..

  1. fergie51

    How do you do this? More absolutely beautiful plates loaded so much more than just beautiful food. Excited now, I bought some atta flour on Saturday so I don’t have to research what to do with it. I could live on Indian. Flavour, colour, emotion, got it all! The onion bhajia looks terrific, did you do the caramelised onion raita to go with it, that looks too good for words.Thanks, and I want that octagonal dish please! πŸ™‚

    Liked by 1 person

    1. Elaine @ foodbod Post author

      Ha ha! Thank you so much for all of your lovely comments πŸ™‚ the bowl is fab isn’t it? My Mum found it for me in Abu Dhabi.
      No, I didn’t make the raita. Atta flour is great, just work with it like you would plain flour, great for making all types of Indian breads and flatbread, just add some water to some flour to make a dough and you’ve got the basics for flatbread πŸ‘πŸ»


  2. Anita Kushwaha

    Wow, my stomach just started rumbling! I totally agree, Indian food always tastes better the next day. It’s what my mom always taught me too. πŸ™‚ I love the idea of spiced rolls. I’m not very good at baking bread. It’s one of the areas of baking I would like to improve upon. Do you think this bread recipe would be a good pace to start? πŸ™‚

    Liked by 1 person

    1. Elaine @ foodbod Post author

      Thank you Anita πŸ™‚

      I would start with this basic recipe:

      500g strong white flour
      1 tsp salt
      300ml warm water
      15g fresh yeast
      1 tbsp olive oil

      Melt the yeast in the warm water and put to one side
      Put the salt into a large mixing bowl, add the flour on top then the olive oil
      Add the yeast water, then mix it all together by hand
      Turn the dough out onto a lightly oiled surface and knead for 5-10 minutes then leave to rise for an hour – I leave it to prove in a greased and lined loaf pan with a plastic bag over it
      Heat oven to 210C (fan) and bake for 15 mins; turn oven down to 180C and bake for a further 15 mins
      Remove and turn out to cool

      Once you get to grips with this and see how simple it is, you can start to play with adding spices or mixing up the flours or proving it for longer etc.

      Liked by 1 person

  3. Loretta

    Wow Elaine, I’m very impressed! You’ve got everything even that beautiful bowl to display your amazing feast. I’ll have to try your eggplant dish, I’ve been getting so many from the garden. How did you shallow fry your bhajias? I love them, but always afraid to deep fry anything for health reasons. Great meal!

    Liked by 2 people

    1. Elaine @ foodbod Post author

      Thank you πŸ™‚
      I shallow fried them in a wide based pan with vegetable oil heated over a medium heat. I’d rather bake them to be honest, but I’ve tried that before and the boys weren’t keen, it creates such a different texture and finish from what they know onions bhajis to be; fried was better so shallow frying was the compromise and they were good x



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