Bread Crumbs Coatd Vegetable Spring Rolls

Bread Crumbs Coated Vegetable Spring Rolls

Ingrediants

For filling:

Carrot-1 shredded

Cabbage-2 cups sliced thinly

Capsicum-1/2 sliced thinly

Ginger garlic paste-1 tblspn

Oil-1 tblpsn

Soya sauce - 1tblspn(or to taste)

Corn flour-1 tblspn

Ajinomoto-1 tsp

Salt-to taste

Sugar-1 tsp

For Outer layer:

All purpose flour(Maida)-1 1/2 cup

Oil-1 tsp

Salt-to taste

Oil for deep frying

Breadcrumbs

1/2 cup maida+1 egg-mixed together with some water

Method

How to make dough and filling:

In a Mixing bowl mix maida,salt and oil together,then add water and make in to a stiff dough.let it rest for 15 min.

In a kadai add oil and let it heat up..Now add ginger garlic paste and all the vegetables.saute till translucent.

Now mix cornflour with soyasauce and add to the vegetables and cook for 1 min.

Transfer the entire mixture to a plate and let it cool down.

Mix maida with some water and make it into a paste.

How to make spring rolls:

Divide the dough in to 10 parts.Divide the filling in to 10 equal parts.

Take two dough balls and roll it into a smaller circle,Apply oil on both the circles and dip the circles in to maida and stick it together.

Now roll the circles together till you reach a bigger roti.

Place this roti's in a high heated tawa and cook for 30 sec ,turn and cook again for 30 sec.

Separate the roti in to two roti,Since we have applied oil and maida,between each circle the roti will separate easily(Check pictures)

Make the rest in the same way.now stack them together and cut them in to squares.

Take a springroll sheet,keep the pointing side nearest to you,place some filling in there and start rolling.when you come to the end,seal it with the maida mixture,and roll it into spring rolls.

Make every sheet in to springrolls.

In a plate mix maida with some water and egg and makeit  in to a thin paste.Take breadcrumbs in another one plate.

Dip the spring rolls in maida mixture and then in breadcrumbs,and set it aside.

Heat oil in a frying pan and fry all those spring rolls till golden.

Serve hot with ketchup and mayonnaise or any hot sauce.

Note:

1)You can frreze those sheets in a ziploc bag for later use,Before using defrost those sheets in microwave.

2)You can add some shredded cheese or any dried herbs to the breadcrumbs.

Pictorial:

Ur ingrediants

Saute veggies and add sauce..

make dough...Divide it..take two dough and apply oil in it...Dust some flour on each roll...Stick it together..fry in tawa on both sides..Separate it...Cut into a square

put filling and roll it..

Dip in egg and in bread crumbs..Then Fry it...

Chicken Vegetable Biryani

Chicken Vegetable Biryani

Chicken Vegetable Biryani

Ingredients:
Boneless Chicken ½ kg
Onion 250 grams
Tomato 250 grams
Yogurt 250 grams
Potato 2
Green Chilies 6
Star anise 4
Boiled Rice ½ kg
Yellow food Color 1 Pinch
Green Peas 1 cup
Carrot 1 cup
Capsicum 1 cup
Oil 1 cup
Plum 50 grams
Green Coriander ½ bunch
Mint leaves ½ bunch
Kewra 1 tsp
Nutmeg/Mace 1 tsp
Turmeric 1 tsp
Salt 1 tsp
Red Chili Powder 1 tbsp
Whole Mix Masala 1 tbsp

Method:
• First of all heat 1 cup oil and add ½ kg chicken pieces. Fry and dish out and cut in shredded pieces.
• Now in the same oil add 1 cup green peas, 1 cup carrots, 2 potatoes along with 1 cup capsicum. Fry and dish out.
• After this in the rest oil add 250 grams onion and cook until light brown. 
• Also add 250 grams tomatoes, 250 grams yogurt, 1 tbsp whole all spice 1 tbsp red chili powder, 1 tsp salt, 1 tsp turmeric, 4 Star anise, 50 grams plum, 1 tsp Nutmeg/Mace. 
• Now add chicken pieces and vegetables. Cover and cook for 10 minutes.
• In the end add ½ bunch green coriander, ½ bunch mint leaves along with 6 green chilies. Cook and sauté.
• In a saucepan add spread one layer with rice and other with chicken vegetable. Now repeat the procedure along with 1 pinch yellow food color, 1 tsp kewra. Cover and cook for 20 minutes.

Sweet & Sour Vegetable Salad

Sweet & Sour Vegetable Salad

Sweet & Sour Vegetable Salad

Ingredients:
Boiled Potato 1
Carrot 1
yellow bell pepper 1
Cucumber 2
Cabbage 1 cup
Boiled Green Peas 1 cup
Mint Leaves ½ cup
Lemon Juice 1 tbsp
Brown sugar 1 tbsp
Salt ½ tsp
Black Pepper ½ tsp
Tomato Ketchup 2 tbsp
Oil 2 tbsp
Method:
• In a bowl add 1 boiled Potato; 1 cup boiled green peas,1 bell pepper,  1 carrot, 1 cup cabbage, 2 cucumbers along with ½ cup mint leaves. Cut into small pieces. 
• After this add 2 tbsp tomato ketchup, ½ tsp salt,½ tsp black pepper, 1 tbsp lemon juice, 1 tbsp brown sugar along 2 tbsp oil. Mix well.
• Sweet and Sour Vegetable Salad is ready to serve

vegetable biryani

Vegetable biryani

INGREDIENTS-
2 & 1/2 cups boiled rice
1/2 green capsicum cut lengthwise
1 onion cut lengthwise
1/2 tomato deseeded and chopped
1 cup boiled vegetables
coriander leaves
1 tbsp. curd/ yogurt
1 tsp. biryani masala
1 tbsp. butter
1 tsp. garlic paste
1/2 tsp. sugar
salt
1 tsp. kashmiri red chilli powder
1 piece cinnamon
2 cloves
1 bay leaf
cottage cheese (paneer) for garnishing (optional)

METHOD-
- Heat 1 tbsp. butter in a pan. Add onions, cinnamon stick, cloves and bay leaf. Cook till onions turn brown.
- Add garlic paste, capsicum and tomatoes. Cook well for 1-2 min.
- In a bowl, mix 1 tbsp. curd, 1 tsp. biryani masala and 1 tsp. kashmiri red chilli powder.
- Add the curd mixture to the onions. Cook for a minute. Throw in some coriander leaves. Add sugar and mix well.
- Add the boiled rice and vegetables (french beans, carrots, cauliflower, green peas and potatoes) Mix well.
- Add salt as per taste and 2-3 tbsp. water.
- Cover and let it simmer for 2-3 min. 
- Garnish with grated paneer (cottage cheese) & coriander leaves. Serve hot.

Goan Prawns and Ladyfingers

Goan Prawns and Ladyfingers

Goan Prawns and Ladyfingers

Ingredients

Prawns 1 cup
Lady Fingers (Okra) 300 gm

Prawn & Lady Finger Curry Masala  Ingredients:
Coconut  half
Kashmiri Chilies 8
Cumin seeds 1 tsp
Dry coriander Seeds 1 tbsp
Turmeric powder 1 tsp
black pepper ½ tsp
Tamarind a little
Garlic flaked 3 – 4 cloves
Dry mango 2 flakes
Vinegar 1 tbsp
Salt to taste

Ingredients for Baghaar

Onion 1 medium
Tomato half
Ginger 1 inch piece
Oil ¼ cup

Procedure

Sauté or baghar the onions, tomato and ginger pieces in a little oil.

Toss the prawns in and stir a little so all of it gets evenly cooked. In the mean time blend the ingredients for the prawn curry.

When it gets a little brownish its time to add the masala.

The goan prawn curry masala has a nice orangey color thanks to the Kashmiri chilies and coconut, it also has a delightful aroma.

Add the masala to the prawn sauté and stir it up, you would probably realize that its too thick.

Add some water to the blender or mixer depending on how thick or thin you want the gravy, you can also add some coconut milk instead of water to make it tastier.

Once it reaches a boil that’s when you add the lady fingers as you do not want them to get too soft.

Add some vinegar if required, this depends on your taste buds so does the salt.

You can add 2 skins of kokum to add some more flavor to tickle the taste buds.

Stir the mixture carefully so as to not break the pieces of lady finger as they are rather delicate.

Here's the ready prawn and ladyfinger curry, make sure you do not cook it for too long after you add the ladyfingers as they will get too soft they have to remain crunchy.

The Prawn and Bhende curry tastes best with rice accompanied by fried fish and prawns, true Goan style!

Goan Stir Fry Prawns

Goan Stir Fry Prawns 

Ingredients
Fresh Prawns ½ kg
Onions chopped 3 medium
Capsicum sliced 1
Goan Recheado Masala 3 tbsp
Cooking Oil 3 tbsp
Salt to taste

Ingredients for the Goan Rechado Masala Paste

Kashmiri Chilies 10
Peppercorns 4
Cloves 6
Cinnamon ½ inch stick 
Sugar 1 tsp
Tamarind Paste ¼ tsp
Cumin Seeds ½ tsp
Ginger ½ inch piece
Garlic 10 cloves
Sugarcane Vinegar ¼ cup
Salt to taste

Method for Goan Rechado Masala Paste

Break the chilies into small pieces. 
Soak in vinegar chilies, peppercorns, cloves, cinnamon stick, sugar, tamarind paste, 
Cumin seeds, ginger, garlic & salt for 20 minutes.
Grind in a blender/grinder to a fine, thick paste without using any water. 
Store in a clean sterilized bottle. Use as required.

To Prepare the Goan Stir Fry Prawns:

Marinate fresh prawns with 1 tbsp masala paste for 10 minutes. 
Heat cooking oil in a wok on medium heat, 
Add marinated prawns, 2 tbsp masala paste & stir fry on high heat for 3 minutes. 
Keep aside in a bowl.

To the same wok add onions & capsicum & stir fry for another 2 minutes on high heat. 
To this add the prawns from the bowl & again stir fry & toss for another 3 minutes. 
Serve hot with fresh bread, hot chapati or steamed rice.

Stuffed Bell Peppers

Stuffed Bell Peppers

Stuffed Bell Peppers

Ingredients

Minced mutton 250 gm
Capsicums, 5 large
Cooked rice 1 ½ cup
Fresh coriander, chopped 50 gm
Green chilies 3 – 4
Onion, chopped 1 medium
Oil for cooking
Tomatoes 3
Lemon juice 2 tsp
Turmeric powder ¼ tsp
Salt & pepper to taste

Method

Cut a circle at the top of the peppers and remove seeds. Bring a large pot of water to a boil over high heat. Add ½ teaspoon salt and place peppers in the pot. Boil until slightly softened about 3-4 minutes (take care not to overcook or they might fall apart later on). Drain the water and let them cool.

Now heat 2 tablespoons cooking oil in a pan over medium heat and add chopped onions and sauté until tender and slightly golden. Add turmeric powder and the ground mutton and cook until no longer pink, stirring occasionally. Add 2 tablespoons crushed tomatoes, salt and pepper. Cover the pan, reduce the heat to medium-low and cook until the liquid is absorbed.


Prepare sauce by mixing 2 cups of hot water, salt, tomato paste, 1 tablespoon oil and lemon juice.
Mix the prepared meat, cooked rice and coriander. Fill the peppers with the stuffing, pour a little sauce over each stuffed pepper and close the tops.


Place stuffed peppers side by side in a large pot. Pour the remaining sauce all over the peppers, cover the pot; cook and simmer over medium-low heat until peppers are soft. Serve hot.

Gatte ki Sabzi

Gatte ki Sabzi

Gatte ki Sabzi

ingredients for Dough
Gram flour 250 gm
Black pepper crushed a little
pomegranate seeds a little
chili powder ½ tsp
Salt to taste
Oil 3 – 4 tbsp
Water as required
Ingredients for Gravy
Onion chopped 1 medium
Tomato chopped 1 medium
chili powder as required
Salt to taste
Oil ¼ cup

Method
In a bowl mix together gram flour, coarsely crushed black pepper, pomegranate seeds, chili powder, salt and oil. Now mix well and knead to dough with water as required. 
Now roll the dough on a flat surface, cut into thick strips. Add all the strips to boiling water and cook for 2 minutes.
Remove all the cooked strips in strainer, then cut into small cubes and keep aside.
For gravy heat ¼ cup oil in a pan, add in 1 chopped onion and sauté till golden brown.
Now add chopped tomato, chili powder and salt to taste. Fry well till tomatoes are tender. Fry very well and mash coarsely.
Add in water as required, cook till it comes to a boil. Lastly add cooked gattayt, mix gently. Simmer for a few minutes.
then dish it out and serve hot.

Chicken Vegetable Pulao

Chicken Vegetable Pulao

Chicken Vegetable Pulao

Ingredients
Basmati Rice 2 cups
Onions sliced 2
Yogurt 1 cup
Chicken boneless, cubed 2 cup
Mixed vegetables 2 cups
Bay leaves 2
Cumin seeds ½ tsp
Green chilies chopped 4
Black pepper powder 1 tsp
Red chili powder ½ tsp
Cardamoms 2
Cloves 4
Cinnamon 1 inch piece
All spice powder 1 tsp
Ginger paste ½ tsp
Garlic paste ½ tsp
Fresh mint leaves 1 tsp
Coriander leaves chopped 1 tsp
Salt to taste
Oil 1 cup

Method
Wash and soak the rice for half an hour.
Cut all the vegetables into small thin pieces and fry each one separately in oil.
Heat oil in a pan, add onions, yogurt, chicken bone less, red chili powder, ginger paste, garlic paste, salt, black pepper powder, cumin seeds, bay leaves, turmeric powder, gram masala powder, cloves, cardamom, cinnamon, chopped green chilies.
Cook for 6-8 minutes stir well. Add all vegetables and cook till chicken and vegetables are tender.
Add salt in water and boil. Add the rice to this hot water. Strain with ¾th done.
Now its time to arrange rice and vegetable and chicken mixture layers. 
You should have two layers of rice and one layer of vegetable mixture.
Top it off sprinkle fresh chopped mint leaves and fresh chopped coriander leaves.
Indian pulao mix is ready to serve. Before serving mix the rice well and serve hot with raita and chutney.

Bhindi Ki Bhujiya

Bhindi Ki Bhujiya

Ingredients

Okra, cut into small pieces ½ kg
Onion, sliced finely 1 cup
Oil 3 tbsp
Red chili powder 1 tsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Turmeric powder ½ tsp
All spice powder ½ tsp
Green chilies, slit 2
Lemon half
Salt to taste

Method

Heat oil, add onions, and stir fry on medium level for about 4 minutes or till they are very lightly browned. Add red chili powder, turmeric powder, coriander powder, cumin powder and all spice powder. Add okra and the slit green chilies. Add lemon juice and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 5 minutes or till the okra is cooked but firm. Serve hot with rice or roti.

Spicy Ladyfingers

Spicy Ladyfingers

Spicy Ladyfingers

Ingredients

1 kg ladyfingers
6 sliced onions
6 sliced tomatoes
8 green chilies
2 tsp mango powder
1 bunch fresh coriander
2 cup oil
2 tsp turmeric powder
2 tbsp ginger garlic paste
2 tbsp red chili flakes
1 tbsp white cumin
Salt to taste

Method

In a cooking pot, sauté  sliced onions in  cup oil until they are transparent. Then add  red chili flakes,  turmeric powder,  white cumin,  ginger garlic paste and  sliced tomatoes and stir briefly. Now add ladyfingers and stir together for about 5 minutes. Then add mango powder and allow simmering. Add salt to taste and 1 bunch sliced coriander in the end and serve.