Bread Spring rolls

This preparation will make 12 spring rolls


Ingredients:


For rolls:


1 cup  All purpose flour(maida)
 4 slices of bread(discard the sides)
1 tablespoon cornflour
salt according to taste
water for sealing the rolls

For filling:
1 large onion cut  finely
1 carrot finely cut into long strands
1 capsicum cut into long strands
1 tomato(discard the pulp) cut into strands
1/2 cup finely cut cabbage
50 grams cottage cheese(paneer)cut into long strands
1 tablespoon soy sauce
1 teaspoon vinegar
1/2 tablespoon ketchup
1/2 teaspoon ajinomoto
1 teaspoon black pepper(Kaali mirch)
salt according to taste
2 tablespoon  oil

oil for deep frying

Method:
 In a kadahi, heat 2 tablespoon oil, add onions and saute . Now add capsicum ,carrot, tomatoes and cabbage. Saute them.  Add paneer and saute it for 1 minute. Add both the sauce(soy and ketchup)and toss the vegetables. Now add vinegar and ajinomoto and toss again. Now add salt and pepper,mix well.
Filling is ready,let it cool.

In a bowl,mix maida,cornflour and salt. To this mixture add bread slices . Put small proportions of water and knead the dough. This dough is as similar as the dough for rotis. Make 3 to 4 large balls. Roll out each ball into a thin sheet, add filling and seal these sheets properly from all sides. Deep fry these rolls on medium flame till they turn golden brown in color . Cut each roll into 4 pieces(diagonally).

Bread spring rolls are ready.

Serve them with tomato ketchup or chilli sauce.
  

Idli chaat

Ingredients:


7 to 8 pieces of left over Idlis(rawa or plain)
1 large onion
1/4 cup Peanuts
2 teaspoon Mustard seeds(rai)
1 tablespoon Chaat masala
1 teaspoon  white split gram(Urad dal white)
1 teaspoon red chilli powder
2 tablespoon oil/ghee

Method:


 Cut idlis into quarter squares  .In a kadahi, Heat oil/ghee and add mustard seeds. Add the urad dal and saute it till it turn golden in color.  Next, add peanuts and roast them a little. Add onions and saute them too. Now add idlis and stir fry them. Add the seasonings and toss the idlis .

Yummy Idli chaat is ready .

Enjoy this chaat with tea or have it  for breakfast.

Optional notes:
 This snack could be made in various forms, with chutneys or more spices. A good starter for family parties.

Samosas

This preparation will make 10 to 14 mini samosas


Ingredients:


For the dough:


2  1/2 cups all purpose flour(maida)
1/4  cup Semolina (sooji)
1/2 cup ghee
1 teaspoon salt
1/2 cup water(for kneading)

For  filling:


4  boiled potatoes( medium size)
100 grams cottage cheese(paneer)
1/2 cup boiled peas
1 tablespoon chopped coriander
1 teaspoon coriander powder
1/2 teaspoon red chilli powder
1/2 teaspoon garam masala
1 teaspoon cumin powder(jeera powder)
1/2 teaspoon rock salt(kala namak)
1/2 teaspoon dry mango powder(aamchoor)
salt according to taste
Oil for deep frying



Method :


For filling:


In a kadahi, add 2 tablespoon ghee and  all the spices mentioned above. Roast for few seconds. To this add mashed potatoes, cottage cheese and peas and again roast for two minutes. Now add chopped coriander leaves and let it cool. 



For dough:


Mix maida, sooji, salt and ghee nicely.  Add little water and start kneading firmly. Keep adding little portions of water during kneading till you get a smooth but slightly tight dough.(The dough prepared for samosas is little tight from the dough of puri or rotis). Cover this dough with a damp cloth and keep aside for 10 to 15 minutes. Make 7 balls out of this dough. Roll a ball into a circle of 10 centimeter and cut it half. Now take a semicircle and apply water to its edges; from the straight edge side, wrap it into the shape of a cone. Seal the flat edge. The samosa coverings are ready.

Take a spoonful of filling and fill it into the samosa cover, Leave a little gap to seal the cover. Apply little water on the edge of the cover and seal it nicely. Deep fry them on low-medium flame till they turn crispy golden brown  in appereance.

Yummy Samosas are ready.

Optional notes:

The samosas can be prepared at one go and can be deep fried together. The prepared (raw) samosas may be kept under a damp cloth so that the samosa covering will not get dry.

Shammi kebabs

This preparation will make 8 to 10  kebabs


Ingredients:


8 to 10  Mushrooms
1 teaspoon Lemon Juice
4 tablespoon roasted Channa powder (Besan)
1/2 teaspoon Red Chilli powder
1/2 teaspoon Garam Masala
1 teaspoon Coriander powder
1/2 teaspoon Cumin powder (jeera)
1/4 teaspoon Dry Mango powder (aamchoor) - optional
1/2 teaspoon Rock Salt (kala namak)
1/2 cup breadcrumbs for coating
Oil  for deep frying

First step:


 Preparation of Sabut masala

2 to 3 pieces of green cardamom (ilaechi)
1 piece of black cardamom (badi ilaechi)
2  pieces of bay leaves (tez patta)
2 to 3 pieces of cloves(loung)
1 piece of mace (javitri)
2 pieces of cinnamon (dalchini)
3 pieces of black pepper balls (kaali mirch sabut)

1/2 liter water for boiling

Method:


In a pan add water and all the sabut masala and boil the mixture. Add mushrooms and boil them till they get tender. Drain water and remove mushrooms. Grind the mushrooms into paste. To this paste add all the seasoning, lemon juice and channa powder. Now make small kebabs and coat them with breadcrumbs. Deep fry the kebabs on medium flame.

Delicious kebabs are ready.

Serve them with ketchup or sweet chutney as they are little spicy.

Optional note:


Please note that when you start making kebabs they might be a little moist. This is not unusual.

Also you can use sooji instead of breadcrumbs.

Semolina Rolls

This preparation will make around 10 to 15 rolls 

Ingredients:

1 cup semolina (sooji)

2 cup milk

1 teaspoon black pepper

1/4 cup chopped coriander leaves

Salt according to taste

Oil for deep frying

1/2 cup semolina for coating

For filling

 Use left out munches like aaloo bhujiya, khatta meetha mixture ,or other dry munches.

Method :

Heat milk in a pan and add sooji. Keep stirring untill the sooji absorbs the milk completely. Add pepper, salt and coriander leaves. Let this mixture cool.

Apply some oil on your palms. Take small portion of mixture and make it into ball. Filling comprising of munches can be filled inside the ball.

The ball may be given a cylindrical shape. The basic roll is ready.

Coat these rolls by rolling them into sooji and deep fry them on medium flame.

Semolina Rolls are ready.

Serve the rolls with chutney or sauce of your choice.

Optional notes:

You can add the filling of paneer or leftover vegetables.