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Vegetable Spring Roll

Ingredients:

10 to 12 spring roll wrappers

1/4 cup of cabbage, shredded

1/4 cup of carrots, thinly sliced

1/4 cup of green bell peppers, finely chopped

1/4 cup of onions, thinly sliced

1 teaspoon of grated ginger

salt and black pepper to taste

flour paste - 3 tablespoons plain flour/maida dissolved in 1/4 cup water

Oil for deep frying

Method

Heat a tablespoon of oil in a wok on high heat. Add in the cabbage, carrots, onions, ginger and green bell peppers. Saute the vegetables on high heat, until lightly softened.

Stir in the salt and black pepper and transfer to a another bowl. Allow the mixture to cool completely.

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.

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 center.

At this stage apply the flour paste again on the edges and roll until you reach 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.

Repeat the same process and proceed to make the rest of the spring rolls.

Preheat the oil for deep frying, add in a few rolls at a time and deep fry on medium heat until golden brown in color.


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Paneer Pakoras

Paneer Pakoras

Ingredients:

To Be Mixed Together For The Batter:
Besan (Bengal gram) 8tablespoon
chilli powder 1 1/2 tsp
Baking soda 1pinch
Water As required
Salt to taste

Other Ingredients:
Paneer cubes 250 gms
Chilli powder 1 tsp chilli powder
Dried mango powder 1 1/4 tsp
Oil for deep frying


Method:
•Sprinkle the red chili powder and mango powder on each paneer piece and keep aside.
•Heat the oil in a kadhai, dip each piece of paneer into the batter and deep fry till it turns golden brown in colour and crisp from all the sides.
•Serve hot with green chutney.

Moong Dal Seekh Kebab

Moong Dal Seekh Kebab

Ingredients:

• Yellow moong dal 1 cup
• Boiled and grated potatoes 1 cup
• Grated onions 3tbsp
• Chilli powder 2tbsp
• Garam masala 1/4 tsp
• Turmeric powder 1/4 tsp
• Ginger-garlic paste 1 tsp
• Chaat masala 2 tsp
• Chopped coriander 2 tbsp
• Salt to taste
• Oil for brushing
• Pudina chutney

Method:
 
Clean, wash and boil the moong dal in 1 cup of water till the dal is soft and cooked and all the water has evaporated.

Combine the cooked dal with the rest of the ingredients, except the oil, and mix well.

Divide the mixture into 4 equal portions.

Using a thick seekh (metal skewer), press each portion of the dal mixture on it with your fingers to make a 100 mm. (4") long kebab.

Brush each kebab with a little oil.

Cook the kebabs (3 to 4 minutes) over a charcoal or electric barbeque till they are evenly browned on all sides.

Mixed Vegetable Cutlets

Ingredients
• Potatoes,boiled and mashed 5-6
• French beans,blanched and chopped 5-6
• Beetroot,grated 1 medium
• Green peas,blanched & crushed 1/2 cup
• Oil to shallow fry
• Cumin seeds 1/2 teaspoon
• Ginger,finely chopped 1 inch piece
• Onion ,finely chopped 1 medium
• Green chillies,finely chopped 1-2
• Red chilly powder 1 teaspoon
• Turmeric powder 1/4 teaspoon
• Salt to taste
• Cashew nuts, crushed 10
• Refined flour (Maida) 2 tablespoons
• Fresh coriander leaves,chopped 2 tablespoons
• Lemon juice 1 tablespoon
• Bread crumbs 1 cup

Method:

Heat two tablespoons of oil in a pan. Add cumin seeds, ginger and onion and sauté for two minutes. Add green chillies, red chilli powder, turmeric powder and saute for a minute. Add French beans, beetroot, green peas and mix. Add salt and continue to saute for two minutes. Add crushed cashewnuts and refined flour and saute for two minutes.

Now take mashed potatoes in a deep bowl. Add the vegetable mixture and mix well. Add coriander leaves and adjust salt. Add lemon juice and mix. Heat sufficient oil in another pan. Take a portion of the mixture, shape into a ball and roll in bread crumbs. Press lightly and place the cutlet in the pan. Shallow fry till both the sides are evenly golden. Similarly prepare more cutlets. Drain and place on an absorbent paper and serve hot.

Andhra Mango Pickle

Andhra Mango Pickle

Today's recipe is a condiment - Aavakaya/Andhra mango pickle. I spend most of my childhood in Andhra and I love Andhra food. My mom still makes Andhra food and making avankaya during mango season is still a tradition at home. This pickle is towards the spicy side with lots of chilly powder that may sound scary. But believe me, chilly powder,salt and oil is the key ingredients,it adds taste and color and also serves as preservative. If carefully made,this pickle can be preserved for over a year. It is a great accompaniment with dal curry or with simple curd rice.





Ingredients
Mango cubes- 5 cup
Chilly powder- 1 cup
Mustard powder- 1 cup
Salt -3/4 cup
Roasted Methi/ fenugreek  powder- 1 tbs
Gingerly Oil- 1 1/2cup
Whole cloves of garlic- 5-8
Chana dal- 2 tsp (optional)


Clean and wipe dry the mangoes. The mangoes selected for pickling should be firm in touch and sour
Cut mangoes into cubes. If you have a sharp knife cut through so that the inner shell also remains intact. If the soft part of the seed is attached to the inner shell scrap it off with a knife. Place on paper towels and leave it to dry completely. Or you can sun dry the mangoes for 10- 15 minutes.
Lightly roast the mustard seeds and fenugreek seeds and make it into fine powder (or just microwave for 30 seconds). Using a food processor make it into powder and keep aside.
Warm gingerly oil and the allow it to cool completely. Transfer into a bowl.
In another bowl mix the chilly powder, salt,mustard powder and the fenugreek powder. Take hand full of mango pieces and coat them with oil and then roll in spice powder. Place them in sterilized glass jars or ceramic jars. Repeat the process by coating the mangoes with oil and then with the spice mixture. In between add garlic and the channa dal. With a clean spoon press down the mangoes into the jar. If you have excess spice powder and oil pour on top. Cover and let this sit  for three days. On the third day check whether oil is floating on top. At this stage also check salt and if you feel you can add more according to taste. This can be served within a week,but it will taste better as it matures.

Try this
Hope you will all enjoy!

Recipe source here

Strawberry Jelly

Strawberry Jelly

Description:

Everyone loves jelly as a summer dessert, especially a fresh strawberry.

Preparation Time:

50 min

Servings:

3

What You Need:

10 to 15 - strawberries
1/2 cups - sugar
1 1/2 cups - according to sourness of the berries
1 packet - agar agar

 

Direction:

 

Hull the berries and grind it in a mixie.
Soak the agar agar in warm water for few seconds.
Then cook berries, sugar and agar agar till the sugar dissolves.
Grease a jelly mould or any cup that you have in home.
Pour the cooked berries in the mould and refrigerate till it is set.

 

cake recipes

Ingredients:-
For the cake
225g/8oz plain flour,350g/12½oz caster sugar, 85g/3oz cocoa powder
1½ tsp baking powder 1½ tsp bicarbonate of soda,
250ml/9fl oz milk, 2 free-range eggs,
125ml/4½fl oz vegetable oil, 2 tsp vanilla extract,
250ml/9fl oz boiling water

For the chocolate icing 200g/7oz plain chocolate, 200ml/7fl oz double cream

Preparation method:-

Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.
Greasing and lining cake tinsWatch technique0:33 mins

For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl.Beat the mixture until smooth and well combined.

Add the boiling water to the mixture, a little at a time, until smooth.

Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.

Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.

For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.

To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.

Technique:-
Removing cakes from a cake tinWatch technique0:32 mins

Bhujia Recipe

Ingredients :-
- 1/2 cup Bengal gram flour
- 1/4 tsp Cardamom (Ilaichi) powder
- 1/2 cup moath flour
- 1/4 tsp Asafoetida
- Salt
- Oil
- 1-1/2 tsp Pepper powder
- Water

Method :-
- Mix all the ingredients along in a mixing bowl to make soft dough.
- Heat the oil in a kadhai (iron skillet).
- Put the dough in a sev mould, press and squeeze by hand through the sev and press into the hot oil.
- Deep fry bhujia on medium heat until it is lightly browned.
- Remove the fried bhujias on an oil absorbent paper.
- Repeat the same process to fry all the sevs and serve hot.

RavaLadoo Recipe

RavaLadoo Recipe

Ingredients :-
- Rava/sooji/semolina - 1 cup
- Sugar - 1 cup
- Ghee - 1/4 cup
- Milk(optional) - 1 tblsp
- Elachi/cardamom - 1 no.
- Cashew nuts - 8 nos.

Method :-
- Heat a pan and add the rava,reduce flame and roast the rava until a nice aroma comes,make sure to not burn the rava and raost evenly. To ensure this,keep stiring continuously.
- Cool down and grind it into a very fine powder using mixer. (If you are making in bulk,you can grind in mill).
- Powder the sugar into a very fine powder as well,along with elachi.Tranfer the powdered rava and sugar to a large bowl. (if you want you can sieve both to get a smooth finish ladoo).
- Fry broken cashews in a tblsp of ghee. Slightly heat the ghee and add these to the rava and sugar mixture.
- Sprinkle the milk and mix thoroughly.
- Make small balls out of this mixture immediately,roll it tight,if you could not roll and the mixture is too dry,sprinkle more milk or add more warm ghee to it and make balls again.