Vegetable Noodle Spring Roll

Spring Roll is an indo – Chinese recipe. It is crunchy mix vegetables and noodles rolled and deep fried in in all purpose flour wrappers. It crispy, crunchy, spicy snack wich can be served with Chinese sauces or simple tomato sauce. The wrappers used in spring roll are available in leading departmental stores. However I have made wrappers at home. Instead of deep frying the rolls, I have shallow fried. You can use any veggies of your choice.

You may also like, Manchurian and Fried rice.

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The process is divided into three steps:

  1. Making of wrappers
  2. Cooking Veggies and noodles
  3. Assembly of the roll

Let’s start,

Ingredients for wrappers:

  • All purpose flour – 1 cup
  • Water – 1 cup
  • Salt – to taste

Method:

  1. In a big bowl combine the plain flour, water and salt, and whisk well until well combined and there are no lumps. The batter should be of flowing consistency.
  2. Heat and grease a nonstick pan with oil. Once the pan is hot, with heat on medium, pour a ladle of the batter into the pan spread around quickly(like we do for dosa) to make a thin circle.
  3. Cook on medium heat until you see the sides are peeling. When the sides begin to peel off, turn the wrapper and cook on the other side for a few seconds.
  4. Repeat with the remaining batter to make more wrappers.

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Ingredients for Veggies and noodles:

  • Cabbage – ½ cup shredded
  • Carrot – 1 nos (thinely sliced)
  • Capsicum – ½ nos (finely chopped)
  • Onion – 1 nos (finely chopped)
  • Noodles – ½ cup (boiled)
  • Black pepper – 1tsp
  • Salt – to taste
  • Soya sauce – 2 tsp
  • Chilli sauce – 1 tsp
  • Oil

Method:

  1. Heat a tablespoon of oil in a wok on high heat. Add in the cabbage, carrots, onions, capsicum.. Saute the vegetables on high heat. Do not overcook, the veggies should be crunchy.
  2. Stir in the salt and black pepper. Add sauces and noodles. Saute for a minute and transfer to a another bowl. Allow the mixture to cool completely.

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Assembly of the roll:

  1. Place each square spring roll wrapper on a flat surface. Apply a little flour paste along the edges of the wrapper. Place a tablespoon of the filling on one corner/edge of the wrapper.
  2. Fold in from the filled corner and begin rolling until you reach the center. When you reach the center, fold the ends arising from the sides of the wrapper. And roll till the end.Make sure the edges are sealed well. The flour paste is important as it helps to seal the spring rolls so they don’t open up when deep fried.
  3. Repeat the process and make the rest of the spring rolls.
  4. Heat the oil in a heavy bottom wok and add in a few rolls at a time and deep fry on medium heat until golden brown in color.

Serve the spring rolls with homemade tomato sauce.

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Chivda / Thin Poha Chivda / Poha Namkeen

Poha Chivda is a famous namkeen / farsaan in Gujarat. It is again of two types viz thick and thin poha. Namkeen can be made of both the types of poha. The only difference is, thick poha namkeen is deep fried mixed with variety of dry fruits. Thin poha namkeen is roasted mixed with nuts and dry fruits. This namkeen can be stored for almost a month in an air tight container.

You may like other gujarati recipes here

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Ingredients:

  • Thin Poha – ½ kg
  • Ground nuts / sing dana / mungfali dana – ½ cup
  • Dried coconut slices – ½ cup
  • Cashews – 1/3 cup (slit to half)
  • Raisins – 1/3 cup
  • Green Chillies – 8 nos. (cut into long slits)
  • Sugar – 1 tsp
  • Mustard deeds / Raii – ½ tsp
  • Salt – to taste
  • Turmeric Powder – ½ tsp
  • Chaat Masala – ½ tsp
  • Black Salt – ½ tsp
  • Lemon Juice – 2 lemons
  • Oil – ½ cup

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Method:

  1. Dry roast poha in microwave for 1 min.
  2. Heat oil in a heavy bottom wok and fry ground nuts, cashew nuts, dry coconut slices, green chillies , and raisins separately.
  3. Fry each variety separately until done and add to the roasted poha.
  4. Deep fry the raisins until they just bulge, else they will become tough.
  5. Deep fry the green chillies until they are crisp and maintain their green color.
  6. In the same oil, then add mustard seeds. Allow them to crackle. Close the flame and then add sugar, salt, black salt, chaat masala, turmeric powder and lemon juice. Mix well and add to the roasted poha.
  7. Mix thoroughly. Adjust the seasoning, if required.
  8. Allow it to cool at room temperature and then store in an air tight container.

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Paneer Salsa Tortilla Wrap

Paneer as we all know is good for health, however, every time same type of recipe for paneer….hhmm…boring.

So, I realized some change is needed and then I remember the Mc Paneer Salsa Wrap. It was not possible for me to make the same wrap, but yes I tried making the best of the available ingredients in my kitchen. Since it’s a Mexican recipe, I have made few modifications in spices to give it little Indian taste.

Marinated paneer pieces along with salsa and cheese make this wrap a real yum!!!!! And yes at the same time healthy. Tortilla is generally made of all purpose flour; I have made wheat flour tortillas. Some veggies are also added to make it healthier. This recipe serves two – three tortilla wraps.

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The recipe is in four steps:

  1. Paneer Marination and preparation
  2. Salsa
  3. Tortilla
  4. Wrapping

Ingredients for Paneer Marination:

  • Paneer – 250gms (Cut into big cubes)
  • Ginger garlic paste – 1tsp
  • Spring onion – 1 nos. (chopped)
  • Green Chilli – 2 nos. (cut into long slits)
  • Cumin Powder – 1 tsp
  • Red Chilli Powder – ½ tsp
  • Turmeric powder – ¼ tsp
  • Salt – to taste
  • Curd – 3 tsp
  • Lime Juice- 1tsp
  • Olive Oil

Method:

  1. Take a bowl. Add all the above ingredients accept Paneer.
  2. Mix all together and then add paneer.
  3. Mix gently, paneer pieces should not break.
  4. Add a tablespoon of Olive oil (Optional).
  5. Allow it to rest in the freezer for an hour.
  6. Take a wok, heat oil and shallow fry the marinated paneer. Keep it aside.

Ingredients for Salsa:

  • Tomato – 1 medium (chopped)
  • English Cucumber – 1 medium (chopped)
  • Onion – 1 medium (chopped)
  • Spring Onion -1 medium (chopped)
  • Capsicum – ½ nos. (square sliced)
  • Carrot – 1 medium (chopped)
  • Salt – to taste
  • Black Pepper – ½ tsp
  • Oregano – ½ tsp
  • Chilli Flakes – ½ tsp
  • Tomato Ketchup – 1 tsp

Method:

  1. Mix all the ingredients together in a large bowl.
  2. Keep it aside.

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Ingredients for Tortilla:

  • Wheat flour – 1 cup
  • Butter – 1 tsp
  • Salt – to taste
  • Warm Water – to knead

Method:

  1. Mix all the ingredients and knead soft dough.
  2. Keep it aside for half hour.
  3. Make three balls of equal size. Roll out each ball into a thin, big, circular roti.
  4. Heat a griddle (preferably non stick) and lightly roast the tortilla on both sides for about a minute. The tortillas should not become brown, just roast for a few seconds.
  5. Repeat with all the tortillas and keep it aside.

Ingredients for Wrapping:

  • Marinated Paneer
  • Salsa
  • Tortilla
  • Coriander Chutney
  • Mayonnaise
  • Mozilla Cheese (optional)

Method:

  1. Take a tortilla. Spread some green chutney.
  2. Spread some mayonnaise. Then put some paneer pieces. Top it with Salsa.
  3. If using, grated some cheese.
  4. Wrap it and support it with a toothpick.
  5. Heat the griddle and cook the tortilla wrap for few seconds.

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Serve Hot!!!!!!!

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Nancy

Badam Pista Kesar Kulfi – Frozen Indian Desert

Summers have arrived and in this soaring summer frozen desert takes the first place. Everytime eating kulfi outside is not feasible, though you will find kulfi vendors at every corner of the street. So, here’s the simple yet again healthy version kulfi. This kulfi contains good amount of dry fruit such as almonds and pistachios with the goodness of saffron. The kulfi is made by boiling and boiling the milk, bringing it to half the amount. KIDS can be made happy by this homemade version of kulfi.

Try out other deserts like Dhondas and Dry Fruit Cake.

So, let’s beat the heat with this simple kulfi recipe,

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Ingredients:

  • Milk – 1 litre
  • Almonds – 15 nos.(soaked and peeled)
  • Pistachios – 10 nos.
  • Kesar – 5-6 strands
  • Sugar – 5 tsp

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Method:

  1. Grind the almonds and pistas with little milk in to coarse mixture. Keep it aside.
  2. Soak the kesar strands in 2 tsp milk.
  3. Boil Milk. Continue boiling on low flame until it reduces to half the quantity.
  4. Keep stirring continuously so that it does not stick to the bottom of the pan.
  5. Add sugar and allow it to dissolve.
  6. Add almond pista paste. Keep stirring for two three minutes.
  7. Close the flame and add kesar.
  8. Allow it to cool at room temperature.
  9. If you wish you can add khoya also, it enhances the creamy texture of the kulfi. I have not used it as it was not available.
  10. Pour the milk mixture in the kulfi moulds. Freeze it for atleast 10 hours.
  11. Enjoy the rich homemade KULFI.

If you are fond of deserts, check aamras recipe here.

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Nancy

Benefit Series – Paneer – Chilli Paneer (Dry)

Milk and milk products are very important part of our diet. Paneer is a fresh cheese, also known as chenna is made curdling heated milk with lemon juice, vinegar, or any other food acids. Moist and soft crumbly in texture, it is used to make delicacies such as Sandesh, Mutter paneer and Rasgulla. It is a rich source of milk protein. Paneer is the rich source of calcium, phosphorus, vitamins, minerals and protein which are required by the body in high proportions for healthy growth and development.

Since paneer is a high protein food having high level of calcium and phosphorus it helps in building strong bones and teeth.

Paneer is high protein diet having monounsaturated and polyunsaturated fat which helps in lowering and managing the body weight.

My mom used to say paneer is essential in kid’s diet. It provides better nourishment to the growing age children. It boosts the immune system and thus prevents the risk of various diseases in children like cough, cold, bronchial asthma and etc. Its availability of good level of vitamins, minerals, calcium and phosphorus provides better and healthy nutrients for growth of bones and brain.

Its high value of B group vitamins, high protein level, omega-3 fatty acids and antioxidants helps hair and skin gets healthy, glowing and rejuvenate.

Here’s a simple recipe,

Chilli Paneer (Dry)

Chilli Paneer is an Indo Chinese recipe. This recipe is frequently made in my kitchen. Paneer is deep fried in a batter of maida and corn flour. Here, I have shallow fried paneer dusted with corn flour. As the name suggests it also contains capsicum as another main ingredient.

This recipe is so easy to make and it’s not time consuming. If you have sauces ready you are done.

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Let’s see how:

Ingredients:

  • Paneer – 200 gms (cubed)
  • Capsicum – 2 nos (cut into pieces)
  • Onion – 1 nos ( cubed)
  • Green chillies – 2 nos. (cut into long and thin slits)
  • Garlic – 4 flakes (roughly crushed)
  • Spring Onion green – 2 tsp (chopped)
  • Soya Sauce – 2 tsp
  • Chilli Sauce – 1 tsp
  • Tomato Sauce – 2 tsp
  • Lemon Juice – 1 tsp
  • Black pepper powder – ½ tsp
  • Corn flour – 4 tsp
  • Salt – to taste

Method:

  1. Dust the paneer cubes with corn flour. Shallow fry the paneer cubes for two minutes.
  2. Heat oil in a pan. Add garlic and green chillies. Saute for a while and add cubed onions. Saute till little brown in color.
  3. Add capsicum pieces and sauté on high flame for approx two minutes. Capsicum pieces should be tender and not soft.
  4. Reduce the flame and add all the sauces and salt. Add black pepper.
  5. Add fried paneer cubes. Saute till the mixture blends uniformly.
  6. Close the flame. Drizzle lemon juice and garnish with spring onion green.
  7. Serve hot!!

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Chilli Paneer can be served as starter or as evening snack.

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Indian Steamed Dumplings – Muthiya

Muthiya is a famous snack which comes from Gujarathi cuisine. Few years back, before my marriage, my dad was posted in Baroda, Gujarat where my mom learnt this recipe. Muthiya is a super delicious and healthy recipe and this is the reason why everyone who eats it loves it. These are multigrain flour and doodhi mixed steamed dumpings.

There are three ways of making muthiya – steamed, microwaved and fried. Steamed muthiya or microwaved muthiya is definitely more healthy and stomach filling version. The muthiya is generally made with chickpea flour (besan) and doodhi. Doodhi (bottle gourd ) as you all know is a healthy but not so liked vegetable. So, apart from Ghiya ke Kofte and Ghiya ka Halwa, muthiyas is another recipe where nobody can guess that it contains bottle gourd as main ingredient.

To make it healthier, I used wheat flour, semolina, rice flour and maize flour. In Maharashtra and Gujarat you can find muthiya on many sweet and farsan shops.

Muthiya can be stored for two or three days and can be served in morning breakfast or evening snack with tea. It can also be served as side dish in main course.

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Here we go with recipe:

Ingredients:

  • Bottle Gourd (doodhi) – 1 cup (peeled and grated)
  • Ginger garlic paste – 1 tsp
  • Green Chilli – 3 nos. (finely chopped)
  • Besan – ½ cup
  • Semolina – ½ cup
  • Rice Flour – ¼ cup
  • Wheat Flour – ½ cup
  • Maize Flour – ¼ cup
  • Curd – 1 tsp
  • Turmeric Powder – ¼ tsp
  • Cumin Seeds – ½ tsp
  • Sugar – ½ tsp
  • Oil – 1 tsp
  • Salt – to taste

For Tempering:

  • Oil
  • Ajwain – ½ tsp
  • Sesame seeds – 1tsp
  • Coriander leaves – few chopped

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Method:

  1. Peel and grate doodhi. No need to squeeze the water from doodhi.
  2. Add all the flours along with semolina.
  3. Add green chilies and ginger garlic paste.
  4. Add oil, sugar, cumin seeds and turmeric powder.
  5. Add curd and salt.
  6. Knead it into smooth and soft dough.
  7. Apply some oil in your palms. Divide the dough into three equal portions and shape them into a cylindrical roll.
  8. Steam the roll for approx fifteen to twenty minutes. You can insert knife after fifteen minutes and check. If it comes out clean it’s done, otherwise steam for another five minutes. Alternatively you can microwave the cylindrical rolls for eight to ten minutes.
  9. Allow it to cool. Cut the rolls into circular slices.
  10. Heat oil in a wok, add ajwain seeds and sesame seed. Add muthiya pieces. Saute for two minutes till you get little brown and crisp muthiya.
  11. Garnish with chopped coriander.

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Muthiya can be served with ketchup or with tamarind chutney with a cup of tea!! 🙂

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Masala Dosa

Yesterday I made dosa batter at home. The batter was just perfect, as the batter was spreading decently on the griddle. I used non stick dosa griddle. Masala dosa was served with sambhar and coconut chutney. I will be posting both the recipes later this week. J Till then you can check out Punjabi Cholle Bhature or Maharashtrian Komdi vada recipe.

Since the batter recipe is already discussed in DIY series yesterday, this recipe contains making of potato filling and dosa. The dosa tastes heaven when it is hot and crisp served with tangy at the same time spicy sambhar.

Without tempting you much, let’s start with the recipe,

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Ingredients for Potato filling:

  • Potato – 5 nos. (boiled, peeled and mashed)
  • Onion – 1 big (cut into long slits)
  • Green chilli – 2 nos. (finely chopped)
  • Tomato – 1 big (chopped)
  • Cumin seeds – ½ tsp
  • White Sesame Seeds – ½ tsp
  • Mustard seeds – ¼ tsp
  • Curry leaves – a string
  • Red chilli powder – ½ tsp
  • Coriander Powder – ½ tsp
  • Turmeric Powder – ½ tsp
  • Salt – to taste
  • Coriander leaves – few (chopped)

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Method:

  1. Heat oil in a non stick pan, add cumin seeds, mustard seeds (after cracking sound), sesame seeds, onion slices.
  2. Sauté till it turns slightly brown.
  3. Add tomatoes and green chillies. Saute for one minute.
  4. Add salt, turmeric powder, coriander powder, red chilli powder. Saute for another two minutes.
  5. Add mashed potatoes. Sauté for two minutes. Cover with a tight lid.
  6. Let it cook on low flame for another five minutes. Saute in-between.
  7. Our filling is ready!! Garnish with coriander leaves.

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Ingredients for Masala Dosa:

  • Dosa Batter
  • Potato Masala
  • Ghee

Method:

  1. Heat a non stick griddle. Take a big spoonful of dosa batter, pour it on the griddle and spread quickly in the circular motion to make a thin dosa.
  2. Drizzle ghee when it gets cooked.
  3. Put a spoon full of potato masala in the middle.
  4. Fold and close the masala dosa.
  5. Serve hot !!

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Nancy

DIY – Dosa Batter / Homemade Dosa Batter

Dosa is one dish you can find in every restaurant menu, a famous dish come from South India. I personally like Masala Dosa and Rawa Dosa. Dosa batter plays an important role in making successful Dosas.

The main ingredients in dosa batter are rice, urad dal and fenugreek seeds. The batter should be fluffy and fermented enough to spread smoothly on the griddle. Earlier when I was residing in Mumbai, readymade dosa batter was available on almost every grocery store. Here in rajasthan, it is difficult to locate. Making dosa is a tedious task when you have to prepare dosa batter, potato filling, sambhar and chutney. So, I take up dosa making generally on Sunday.

Here we go today with Dosa batter recipe,

Ingredients:

  • Par Boiled Rice – 1 cup (Soaked for 5hours)
  • Rice – 1 cup (Soaked for 5hours)
  • Urad Dal (without skin) – ½ cup (Soaked for 5hours)
  • Fenugreek Seeds – ½ tsp (Soaked for 5hours)
  • Salt – to taste

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Method:

  1. If you wish to make dosa on Sunday, process should start on Saturday. Soak par boiled rice and rice together for at least five hours.
  2. Simultaneously, in another bowl soak urad dal and fenugreek seeds together for at least five hours.
  3. Grind the soaked rice into fine and fluffy paste adding some water. I used almost one cup water while grinding.
  4. Grind the soaked Urad Dal and fenugreek seeds into a fine and fluffy paste. Less water is required while grinding the dal. Total grinding of rice and dal took more than half hour.
  5. Mix both the batter and mix well. Add salt.
  6. Cover the batter and let it ferment for 10hours or overnight. After fermentation the batter will rise to double and bubble will appear on the batter.

Dosa batter is ready. 🙂

 

Aaloo Tikki Burger

Aaloo tikki burger is famous amongst kids. They like it a lot. Well it is famous amongst youngsters as well. Whenever I have carving for tikki or burger, I make this easy burger recipe with easily available ingredients in my kitchen.

This aaloo tikki burger is complete Indian style with tamarind chutney, coriander chutney in it. To make it healthy, I have used few veggies like capsicum and peas. Cucumber, tomato and onion are used as toppings. This tastes good with tomato ketchup. To make it more healthy, the tikkis are shallow fried on a nonstick griddle. Generally the tikkis in the burgers (available in streets) are deep fried which adds on to the calories.

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Let’s start with the recipe:

Ingredients for Tikki:

  • Potato – 4 (boiled, peeled, mashed)
  • Peas – ¼ cup (boiled and mashed)
  • Capsicum – ½ (finely chopped)
  • Onion – 1 medium (chopped)
  • Green chilli – 2 (finely chopped)
  • Bread crum – ½ cup (almost of three bread slices)
  • Coriander leaves – few (finely chopped)
  • Red chilli powder – ¼ tsp
  • Dry Mango Powder – ¼ tsp
  • Coriander powder – ¼ tsp
  • Salt – to taste

Method:

  1. Boil the potatoes, peel the skin and mash in a big bowl.
  2. Boil the peas in an open pan for five minutes, drain the water and add to the mashed potatoes.
  3. Add finely chopped capsicum and onion
  4. Add bread crums and chopped coriander leaves. Now add other spices.
  5. Mix them thoroughly to make a firm concrete mixture.
  6. Divide the mixture into six balls of equal size.
  7. Press each potato ball between the palms to make the tikki.
  8. Heat the non stick griddle, dizzle little oil (if desired), place the tikkis and cook on bothe the sides till brown.
  9. Repeat the process with other tikkis.
  10. Aaloo tikki is ready!!

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Ingredients For Burger:

  • Burger Bun – 6 nos.
  • Cucumber – 1 no. (circular sliced)
  • Tomato – 2 nos. (circular sliced)
  • Onion – 1 no. (circular sliced)
  • Coriander Chutney – 3-4 tsp
  • Tamarind Chutney – 3-4 tsp
  • Mayonnaise cheese – 2-3 tsp
  • Chat Masala – 1 tsp

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Method:

  1. Slit the bun to half. Heat the griddle, heat the bun halves on the griddle for few seconds. Remove from griddle.
  2. Spread mayonnaise on one half bun. Place a onion slice on it. Now place one aaloo tikki on it. If required press it little.
  3. Place a tomato and cucumber slice on it
  4. Spread coriander and tamarind chutney on another half and tightly close the bun.
  5. I have used a toothpick to tie it firmly.

Burger is ready!! 🙂 🙂

Red Sauce Onion Pasta

Pasta is generally made in red sauce or white sauce. My husband likes red sauce pasta more. Well, I have never tried white sauce pasta till date, however planning to try out soon 🙂 🙂

Pasta goes perfect as morning breakfast or evening recipe. Try out other snacks like crisp onion samosa, rawa dhokla, grilled chilli cheese sandwich, kothimbir vadi and matar kachori !!

The red sauce is made of red tomatoes with the flavor of garlic. This same sauce can be used in making pizza as base sauce.

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Let’s begin,

Ingredients for sauce:

  • Tomato – 4 big
  • Garlic – 6-7 cloves (chopped)
  • Onion – 1 medium (chopped)
  • Tomato Sauce – 2 tsp
  • Chilli Flakes – ½ tsp
  • Oregano flakes – ½ tsp
  • Black Pepper Powder – ½ tsp
  • Salt – to taste
  • Oil – 2 tsp

Method:

  1. Boil water enough to dip four tomatoes. Add tomatoes to the boiling water. Keep it aside ten minutes.
  2. Peel the tomatoes. Blend to puree in a mixer without adding any water. Keep it aside.
  3. Heat oil in pan. Add onion and garlic. Saute till onion becomes brown.
  4. Add tomato puree. Sauté for a while and add Oregano flakes, Chilli flakes, black pepper powder, salt. Saute for two minutes.
  5. Add tomato sauce. Give it a quick stir and close the flame. The sauce is ready.

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Ingredients for Pasta:

  • Pasta – 250 gms
  • Onion – 1 big (sliced into long slits)
  • Salt – to taste
  • Chilli Flakes – ½ tsp
  • Oregano flakes – ½ tsp
  • Black Pepper Powder – ½ tsp
  • Cheese – 2 tsp (Grated)
  • Oil

Method:

  1. Take a saucepan with water. Add oil and salt. Bring it to boil.
  2. Add pasta (I have used fusilli pasta, you can use any type of pasta). Stir continuously and allow it to boil till pasta becomes soft yet tender. Strain and keep it aside.
  3. Heat oil in a pan. Add onion. Stir till transparent.
  4. Add pasta sauce. Then add pepper and little salt. Add the cooked pastas and sauté until the pasta sauce covers the cooked pasta really well. Sprinkle oregano flakes.
  5. Garnish with grated cheese and serve.

If desired you can add other vegetables such as capsicum and carrot for the more healthier version.

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Nancy