SPRING ROLL

Spring Rolls

Spring rolls are a crispy dish/snack from street foods of china. It has vegetarian or non-vegetarian bites coated with crispy layer. We can see them at bakery shops, fast food chains and in frozen form at super stores. The recipe here involves making spring rolls with whole wheat flour and sooji. We should always try and replace unhealthy ingredients with healthier options. You can choose either frying or grilling method. Grilling will make it less crisp though. The vegetables can be added as per choice. Chopped vegetables work well for this recipe. The junk food can be made healthy by adding lots of vegetables and salad to eat. Develop a habit of eating lots of salad with it so that the fibre and nutrition also reaches body.

Ingredients:-

2 cup whole wheat flour

½ cup semolina (sooji)

1 tbsp. dried and active yeast (soaked in 1/2cup water for at least ½ hour)

1 tbsp. oil

½ tsp. salt

1 ½ cup water

Filling:-

2 spring onion greens sliced

100 grams cottage cheese cut in small cubes

1 carrot grated

½ cauliflower shredded

1 capsicum thinly sliced

2 tbsp. oil

Salt to taste

½ tsp. white pepper powder

1 tbspn soy sauce

2 tbsp. cheese spread

Salt to taste

Oil for deep frying

½ tsp. white pepper powder

1 tbsp. oil

Method:-

• Make stiff dough with whole wheat flour, semolina, salt water and yeast. Cover it with wet cloth and leave for 2 hours.
• Check the dough in between apply oil and roll it again 3-4 times in this 2 hours resting time of dough.
• Refrigerate dough for at least half hour before cooking.
• Take oil in a non-stick pan and saute spring onions for 3-4 minutes.
• Add carrot, cabbage and capsicum. Saute vegetables for 3-4 minutes and white pepper powder, salt, soy sauce and cottage cheese cubes. Keep it aside so that mixture cools off.
• Make small balls of dough and make round but little thin chapattis with a rolling pin.

• Add vegetable mixture and roll the chapatti. Seal carefully all the sides and cut the sides in rectangle position. We can again use sides as dough. The mixture should be filled at corner only and rolled afterwards.
• Heat oil for deep frying. Add rolls to hot oil and flip the sides when it turns nice brown. Serve immediately as a whole or by cutting it into small pieces.
• Serve it with salad of your choice.
• Tastes best with tomato ketchup or honey-chilli sauce.

TANGDI MASALA

Tangdi Bhuna Masala

Chicken lover’s delight. A quickie recipe that can be made in minutes. Absolutely lip-smacking and can be served as snack as well as main course. Next time when you have surprise guests at home try this amazing recipe.

Ingredients:-

Chicken leg pieces 6-7

1 cup yoghurt

1 tsp. Ginger-garlic paste

2 tsp.  red chilli powder

1 tsp. coriander powder

2 tsp. chicken masala

1 tsp. garam masala

Salt to taste

1 lemon

1 tsp. kasoori methi

1 tbsp. mustard oil

Method:-

• Wash chicken pieces thoroughly in water. 

• Take a bowl add yoghurt, salt, chilli powder, ginger-garlic paste and turmeric powder.

•  Marinate the chicken legs in this mixture and give it rest for 1hour. Apply some cuts on leg piece so that its marinated till core.

• Take a wok and heat mustard oil in it.put all marinated mixture and cook on medium flame until all the masalas and chicken are cooked till 3/4^th done.

• Add kasoori methi, garam masala and dry mango powder and cover it.cook on low flame.
• Add green coriander leaves and lemon juice.
• Serve hot.

DAHI BHALLE

Dahi Bhalle

Dahi bhalle is most relished chaat in northern India.in southern parts too we get a similar version called dahi-vada.it is made of urad Dal dumplings which are fried and then soaked in hot water to make it soft. The texture of dumplings along with creamy yogurt and flavourful sweet and spicy chutneys make it a best snack to have during summers. Add papdi to make it papdi chaat. Here we present a simple recipe of bhalle which helps you to get fingerlicious Dahi bhalle which are hygienic in the comfort of your home.

Ingredients:-

1 cup split Urad Dal (soaked for minimum 3 hours and drained)

2-3 green chillies chopped

1 tsp. ginger grated

7-8 raisins (soaked)

3-4 cashews chopped

Chopped coriander

Salt to taste

½ tsp. black pepper powder

1 tbsp. oil

1 tbsp. gram flour

½ tsp. mustard seeds

Oil for deep frying

Dahi:-

500 grams thick yogurt

1 tbsp. powdered sugar

¼ tsp. black salt

½ tsp. roasted cumin powder

½ tsp. red chilly powder

2 tbsp. tamarind chutney

Coriander for garnishing

1 tbsp. boondi

Method:-

• Grind the Urad Dal finely without using just a little water. Add salt to this paste.

• Add chopped green chillies, chopped coriander, grated ginger, cashews and black pepper powder and stir well. Lastly add gram flour which helps it in frying and gives a nice brown colour.

• Heat oil in kadhai for deep frying.

• Apply oil in hands. Place 1 tbsp. of bhalle mixture in hand and carefully transfer the bhalla slowly into oil.it will inflate a little and will get brown. Firstly we must make bhalle as soon as we make the mixture. The fermented mixture tends to absorb more oil. You must check the oil by dropping a drop of bhalla mixture at start so that you have an idea about how it will come out.

• Heat water in a saucer pan and bring it to a boil. Switch off the flame and dip bhalle in warm water for 15 minutes. Squeeze of the water and refrigerate the bhalle for an hour at least.

• Take yogurt and pass it through sieve.it will become smooth and soft. Take 2 tbsp. of yogurt and blend sugar, salt and black salt in it.Mix this with remaining yogurt.

• Add cold bhalle to it and top it up with red chilly powder, roasted cumin powder, tamarind chutney, chopped coriander and boondi.

• Serve chilled.

MEDU VADA

 Medu Vada

Vada is a traditional south Indian dish made from white lentils. This crisp donut shaped goodness can be had as Sambhar vada and can be had as dahi-vada too.it depends on batter consistency wether they turn out crispy outside and soft inside. The hole inside it marks it as a vada.

Ingredients:-

1 cup split urad daal (soaked for minimum 3 hours and drained)

2-3 green chillies chopped

1 tsp. ginger grated

7-8 raisins (soaked)

Salt to taste

½ tsp. black pepper powder

1 tbsp. oil

1 tbsp. gram flour

½ tsp. mustard seeds

4-5 curry leaves

Oil for deep frying

Method:-

• Grind the urad daal finely without using just a little water. Add salt to this paste.

• Take pan and heat 1 tbsp. oil. Add curry leaves and mustard seeds. When it crackles, add this to vada mixture.

• Add chopped green chillies, grated ginger and black pepper powder and stir well. Lastly add gram flour which helps it in frying and gives a nice brown colour.

• Heat oil in kadhai for deep frying.

• Apply oil in hands. Place 1 tbsp. of vada mixture in hand and carefully make a hole in between with the help of your thumb.

• Transfer the vada slowly into oil.it will inflate a little and will get brown. There is a trick to make a good vada. Firstly we must make vada as soon as we make the mixture. The fermented mixture tends to absorb more oil. You must check the oil by dropping a drop of vada mixture at start so that you have an idea about how it will come out.

• The vada is ready when it turns brown from all sides.

• Serve hot with Sāmbhar and coconut chutney.

PIZZA PUFF

 

Pizza Puffs

Pizza puffs are cheesy vegetables or non-vegetarian bites coated with crispy layer. We can see them at bakery shops, fast food chains and in frozen form at super stores. The recipe here involves making pizza puffs with whole wheat flour and sooji. We should always try and replace unhealthy ingredients with healthier options. You can choose either frying or grilling method. Grilling will make it less crisp though. The vegetables can be added as per choice. Chopped vegetables work well for this recipe.

Ingredients:-

2 cup whole wheat flour

½ cup semolina (sooji)

1 tbsp. dried and active yeast (soaked in 1/2cup water for at least ½ hour)

1 tbsp. oil

½ tsp. salt

1 ½ cup water

Filling:-

2 onions sliced

100 grams cottage cheese cut in small cubes

½ cup sweet corn kernals, boiled

1 cup mixed bell peppers

4-5 baby corns chopped

7-8 cheese slices

2 tbsp. cheese spread

Salt to taste

Oil for deep frying

4-5 basil leaves

½ tsp. white pepper powder

½ tsp. oregano powder

1 tbsp. oil

Method:-

• Make stiff dough with whole wheat flour, semolina, salt water and yeast. Cover it with wet cloth and leave for 2 hours.

• Check the dough in between apply oil and roll it again 3-4 times in this 2 hours resting time of dough.

• Refrigerate dough for at least half hour before cooking.

• Take oil in a non-stick pan and sauté onions for 3-4 minutes.

• Add baby corns, bell peppers, corn kernel and salt.

• Saute vegetables for 3-4 minutes and add basil leaves, white pepper powder, oregano powder and cottage cheese cubes. Keep it aside so that mixture cools off. Add cheese spread to cooled vegetable mixture.

• Make small balls of dough and make round but little thick chapattis with a rolling pin.

• Place a slice of cheese in chappati.add 1 tsp. of vegetable-cheese mixture and fold the chapatti in half. (Semi-circle) seal carefully all the sides and cut the sides in rectangle position. We can again use sides as dough. The mixture should be filled in centre only and it will expand when we fry.

• Heat oil for deep frying. Add puffs to hot oil and flip the sides when it turns nice brown. Serve immediately as a whole or by slitting it from the centre.

• Tastes best with tomato ketchup.

PAV BHAJI

 

 

 

 

 Pav-Bhaji

Pav-Bhaji Is a famous Mumbai snack which originated at street side snack at beaches like chaupati.The vegetables are boiled, mashed with a masher on big tawa and cooked with chopped onions, tomatoes, garlic and lots of spices. It’s served with pav bread along with lots of butter and lemon wedges. I’ve seen many combinations for pav bhaji.Here we use bottle guard to make a delicious pav bhaji and it’s an interesting way of feeding greens to your little ones to.

Ingredients:-

3-4 potatoes

350 grams cauliflower

350 grams bottle gourd

250 grams cottage cheese cut in small pieces

3 onions chopped

4 tomatoes pureed

Salt to taste

2 tbsp. pav bhaji masala

1 tsp. Red chilli powder

1 tsp. garam masala

½ tsp. turmeric powder

2 tsp. coriander powder

2 lemons sliced

2 tbsp. oil

50 grams butter

Pav bread

300 ml water

Coriander for garnishing

Method:-

• Cut and wash cauliflower, Potatoes and bottle guard and pressure cook it along with some water, oil and salt and turmeric powder. Keep aside.

• Heat oil in wok and saute onions. When onions turn brown add tomato puree. Add all the masalas and cook tomato puree till all the mixture is cooked and leave sides.

• Put the pressure cooked mixture (drain out water) in cooked masala mash it with masher and use the water remaining with boiled vegetables to adjust the consistency.

• Add half of butter and garnish it with chopped coriander and lemon slices.

• Slit pav bread and grill it on tawa or griller along with remaining butter.

• Serve hot with bhaji.