Wednesday, December 6, 2017

Spring Rolls

 Time 45 min
Ingredients
For wrapper
Maida/ All purpose flour 1/2 cup
Salt 1/4 tsp
Water 1/2 cup (1 tsp less)
For the filling
French beans , cut into small pieces 1/4 cup
Carrot , cut into long thin strips 1/4 cup
Shredded capsicum 1/4 cup
Chopped onions lengthwise 1/4 cup
Chopped spring onion greens 1/4 cup
Soy sauce 1 tsp
Chili sauce 1 tsp
Crushed garlic 1/2 tsp
Red chili powder 1/4 tsp
Oil 1 tbsp
Salt to taste

Paste
Maida 1 tbsp + 2 tsp water

Oil  for frying

Method
For making wrapper
Mix all ingredients and make batter like dosa. Keep it aside for 1 hr.
Heat non stick pan, (it should be medium hot). Add 2-3 drops of oil now with the help of cloth spread oil all over tawa. Now add one spoonful of batter at the center then spread in a round shape. Let it be for 2 min till the edges curl sightly. Remove from tava and keep it on the plate. Continue till you make wrapper from the rest of batter. You can spray oil on every wrapper so that u can stack on each other. Same you can freeze them for the recipes which requires wrappers.
For the filling
Heat the oil in a pan, add garlic, after becomes golden, then add all vegetables and sauté over a high flame for 5 to 6 minutes till the vegetables soften and water from vegetables is evaporated. 
Then add soya sauce, chili sauce, sauté for 2 minutes. Make sure it becomes dryso that spring rolls will get crunchy for long time. Switch off the flame. Allow it to cool.
Instead of this you can boil the vegetables remove entire water content, mix with other ingredients. Use this stuffing. I prefer cooking so the nutrients are remained in the vegetables instead of throwing the vegetable stock.

Actual method
The wrapper should be of square size. At one end add stuffing then roll till it reaches at the center. Now apply maida paste on sides, then fold the right and left side onto the roll. Now again apply maida paste on the other corner, again fold to make spring roll.

Deep fry till golden in colour. 

Saturday, September 2, 2017

Neer Dosa

Time 15 min
Ingredients
Rice 2 cups
Coconut grated 1/2 cup
Cumin 1/2 tsp
Water  3 -4 cups
Oil for making dosas
Salt as taste
    Method
    Soak rice overnight.
    Grind with coconut to thin paste, add water, salt make watery like milk.
    With a ladle pour the batter on sides of non-stick pan, then spread batter by rotating pan. 
    Pour from little height so plenty of holes will appear on dosa.
    Do not use spoon to spread. Then spread 1 or 2 tsp oil.
    Cook dosa on one side only taking care to see that it does not turn brown.
    Serve dosa hot with coconut chutney/sambar/potato bhaji.
      Tip
      you take less batter and pour fast on sides if you take more batter and pour at one shot then it gets thicken and then dosa will be thick.
      I use Kani rice that makes perfect soft sticky dosa and it doesn't get crack

      Tuesday, June 20, 2017

      Palak Dal Khichdi

      Time 30 min
      Ingredients
      Basmati rice 1.5 cup
      Whole moong daal / golden gram 1/2 cup
      Spinach chopped 2 bunch
      Buttermilk 1/2 lit
      Green chilies slit 3
      Ginger garlic paste 1/2 tsp
      Turmeric powder 1/4 tsp
      Ghee 1 tbsp
      Salt to taste

      Method
      Soak daal and rice for 1 hour.
      In a small pressure cooker around 3 liter, heat ghee, add whole garam masala, then add green chilies, ginger garlic paste fry for 1 min, then add spinach fry for 2 min. Then add moong daal and rice. Mix well. Add turmeric powder and salt, again mix well. Then add buttermilk. Mix well. Cook on high flame till 2 whistles then lower the flame and cook for another 2 whistles. Switch off serve hot with fried papad and ghee. 

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