Showing posts with label breakfast recipe. Show all posts
Showing posts with label breakfast recipe. Show all posts

Wednesday, December 5, 2018

Tandoori Paneer Sandwich

Paneer Sandwich

Consistently you scratch your go to zero down on another Lunchbox formula which your little one should love and ought to be solid and also it ought to be anything but difficult to make. I previously said that moms must be ace of Disguise. To make a kid a sound dinner and to ensure he/she purges their Tiffin is exceptionally vital.
The present formula centres around everything that your child adores. I have you a sandwich formula which is flexible to fit in for your child's lunch box or as a break time bite or breakfast. Baked Paneer Sandwich is a power stuffed feast with heaps of veggies and proteins.

Ingredients
  • Paneer: 100gm
  • Tandoori Masala: 1 Tbsp
  • Mint Chutney: 1 Tbsp
  • Mayonnaise: 1 Tbsp
  • Multigrain bread: 2 slices
  • Salt:1 Tbsp
  • Cabbage
  • Shezwan Sauce: 1 Tbsp
  • Tomato Sauce
  • Chilli sauce

Instructions
  • Marinate sliced paneer with tandoori masala and grill it to well done.
  • Take bread slices and grill them.
  • Make a spread using mint chutney on bread slice, spread this mint mayonnaise on both the bread slices.
  • Put paneer on bread slice and pour the mayonnaise spread over the paneer and shed diced cabbage on it.
  • Cover it nicely with another piece of bread
  •  Cut it in a triangle shape and serve it with chilli and tomato sauce.

Friday, May 18, 2018

Poha


Poha, a simple Indian recipe made from flattened rice flakes (which is called poha). Poha can be served at breakfast or in evening snacks, it is very light and can be made healthy by adding various veggies.It includes ingredients that are easily available at your home and you can make it innovative as per your taste and preferences, you can add like groundnut, sev bhujia and many more things as you like and can be served as evening and morning snack with Tea.

Serves- 4
Preparation Time- 10 mins
Cooking Time- 10 mins
Total Time- 20 mins

Ingredients
  • 2 cup washed & dried pressed rice
  • 1 teaspoon lemon juice
  • 2 pinches salt
  • 2 teaspoon powdered turmeric
  • 8 leaves curry leaves
  • 1 Chopped Onion
  • 2 gm sliced green chilli
  • 3 teaspoon sugar
  • 1 tablespoon refined oil
  • 2 teaspoon mustard seeds
  • 2 sprigs coriander leaves
  • 1 teaspoon pomegranate seeds
  • 1 chopped into cubes potato
  • 1 Handful raw peanuts
 Instructions
  •  To start with chop the veggies and keep aside.
  • Wash pressed rice (poha) and rinse well. Drain all the water and keep aside for 15 minutes.
  • Heat oil in a pan over low-medium flame and add mustard seeds. When they start spluttering, add curry leaves, peanuts, and green chilies, chopped Onion in the pan.
  • Fry the peanuts for some time, avoid burning it as this will spoil the taste.
  •  Add the small cubes of potato. Allow the potato to cook well and put the lid for some time, this will make the potatoes soft.
  • Also, you can add veggies of your choice, if you want to make it more nutritious, as I  have added cauliflower.
  •  Then add the poha into the pan, mix it well with the ingredients and add the turmeric powder to the recipe and salt as per your taste preference.
  • Stir the ingredients together add salt and lemon juice in the pan. The poha shouldn't be too dry, to make it soft, you can sprinkle some water. To make the dish more flavourful and aromatic you can add some garam masala to it.
  •  Poha is often served with chutney and garnished with freshly chopped coriander and green chilies. Poha makes for a wholesome meal. So try this awesome recipe and relsih with your loved ones.
  • Garnish with coriander leaves.

Thursday, May 17, 2018

Shahi Bread

Shahi Bread pudding sweet

Shahi Bread is an easy dish for breakfast, a snack or dessert. It’s just as easy to make as it is to enjoy it hardly take 5 minutes and requires just simple ingredients.I usually make it when we have a family get together. You can try this simple sweet bread recipe with your favourite dry fruits and you can also use milk with kesar to give it an authentic presentation,but this would be the best as simple it is made. I prefer a little butter on it for good measure.

Serves- 4
Preparation Time- 5  mins
Cooking Time- 15 mins

Ingredients

  • 4-5 Bread Slice
  • 1/2 Cup Sugar ( as per your taste)
  • 1/2 Tbsp Elaichi Powder
  • 1 Cup Water
  • 2 Tbsp Butter

Instructions

  • Take a pan and heat it.
  • Add butter to it and roast bread on medium flame, try to make it little golden in color,
  • Take another Pan and boil water into it.
  • When water start boiling add sugar, elaichi powder.
  • Make syrup and keep it aside and let it cool.
  • Take Bread Slices into a plate and pour sugar syrup on it.
  • Keep it in a refrigerator and let it cool, you can also serve it hot.
  • Garnish it with dry fruits and serve it with fork.

Friday, May 11, 2018

Thai Pineapple Rice

Pineapple rice
I hope you are in a bit confusion that how pineapple is added to rice, but it is!!! adding pineapple to rice makes an innovative recipe and gives it an authentic flavor, as it is a Thai recipe.The magical combination of sweet pineapple chunks and hot Thai spice is one to devour with all your heart!. This Recipe when served in pineapple, that look really attracts everyone to make them excited to try this dish.

Ingredients
  • 250 Rice
  • 80 Onion, chopped
  • 1 Spring onion chopped
  • 1 chopped Carrot
  • 2 tbsp boiled Corn
  • 50 gm green Pea
  • 2 Thai ginger , chopped
  • 5 Fresh turmeric
  • 2 Curry leaf
  • 2 Lemon grass, chopped
  • 100 Coconut milk
  • To taste Salt
  • 2 Hot curry powder
  • 40 Pineapple chunks
  • 20 Oil
  • 300 Water
  • 2 Turmeric powder
  • 1 Fresh pineapple

Instructions
  • First soak the rice at least for 30 minutes.
  • Now take a pan put oil in pan, heat the oil then add chopped onion , saute it till golden brown. 
  • Add all chopped vegetables in it.
  • Now add Thai ginger curry leaf, fresh turmeric crushed, chopped lemon grass cook together.
  • Now add soaked rice mix well then add curry powder, turmeric powder and salt saute for some time. Now add coconut milk, pineapple chunks and water.
  • Cover with tight lid then keep on slow fire, wait till the get cooked.
  • Now take pineapple cut into two part from middle and scoop out the pineapple like barrel shape.
  • Stuff the pineapple with curried rice then cover with foil and cook for some time.
  • Serve hot with top of Grill pineapple slice.

Wednesday, May 9, 2018

Vermicelli Upma


Vemicilli Upma

Vermicelli Upma is a popular and easy dish or you can use it as a snacks which is also known as vermicelli Upma. A quick, easy and light recipe, this is by vermicelli, a traditional type of recipe with a mix of vegetables and spices. This is one of the most fulfilling and delicious meal to prepare when you have less time to prepare an elaborate breakfast. This could be served as an evening snack and it is also a healthy and light recipe as less use of oil and lot many vegetables.


Ingredients
  • 2 Tbsp Oil
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp Peanuts
  • 1/2 tsp Sesame seeds
  • 1 tsp Urad dal
  • 7-8 Nos Curry leaves
  • 11-12 Nos Cashewnuts
  • 1 Nos Onion, chopped
  • 1/4 Cup Carrot, chopped
  • 1/4 Cup Beans, chopped
  • 1/4 Cup Peas
  • 1 tsp Ginger
  • 1 Nos Green chilli
  • 1 tsp Salt
  • 1/2 tsp Turmeric powder
  • 1 Cup Vermicelli
  • 1 Cup Water

Instructions
  • Heat oil in a pan.
  • Add mustard seeds, cumin seeds, peanuts, sesame seeds, urad dal, curry leaves and cashew nuts.
  • Saute them for a while and add onion. Mix them well.
  • Add chopped carrot and beans along with peas, ginger and green chili. Mix it well.
  • Add salt and turmeric powder and mix until yellowish in color.
  • Slowly pour vermicelli in the pan, mix it with all vegetables.
  • Stir slowly, adding water as required, use limited water otherwise it will get over cooked and get sticky.
  • Cover the pan for a few minutes to let it cool on a medium flame
  • Remove the lid and check if the water has evaporated.
  • Semiya Upma is ready to serve hot.
  • You can add chopped onion or some bhujia on it( Optional).

Tuesday, May 8, 2018

Chilli Potatoes


Chilli potatoes

If you are food lover and searching for Chilli Potato recipe, here you can get  crispy Chilli Potato Recipe including Prep Time, Cook Time and required ingredients. Chilli potato recipe - is easy to make and can be served as a starter or as a side dish. Kids would love it. This delicious dish is an Indian adaptation of a Chinese recipeChilli Potatoes makes for a terrific snack or appetizer before a main meal!
Recipe Servings: 4
Prep Time: 5 mins
Cook Time: 25 mins
Total Cook Time: 30 mins

Ingredients Of Honey Chilli Potatoes

For the potatoes:
  • 3 Medium sized potatoes, peeled and sliced
  • 4 Tbsp cornflour or maida
  • Salt to taste
  • 1 tsp chilli flakes
  • 1 onion Sliced
  • Oil, for deep frying
  • 1 chopped green onion.

For the base:
  • 1 tsp oil
  • 1 Tbsp garlic paste
  • Salt, to taste
  • 1/4 tsp soya sauce
  • 3 tsp white sesame seeds
  • 2 tsp chilli sauce
  • 2 tbsp schezwan sauce

Instructions

For the potatoes:
  • In a bowl, add cornflour or maida, salt.
  • Add the sliced potatoes and mix well until the potatoes get coated with flour.
  • Heat oil in a pan and deep fry the potatoes until golden. Keep them aside.

For the Base:
  • In a pan, add oil, garlic paste and chopped onions. Saute on high heat for 1 minute.
  • Add salt, soya sauce, chilli sauce, schezwan sauce and chilli flakes( if needed)
  •  Saute for 2-3 minutes.
  • Add the deep-fried potatoes and sesame seeds and green onion chopped.
  • Mix well and serve hot.


Friday, May 4, 2018

Aaloo Chaat



Aloo Chaat, a spicy snack.It is a popular in north India known at street food. This served without any chutney and sauces. I am inspired by the chaat I used to eat at my childhood. This is a  mouth watering recipe, made up of potatoes and Indian spices which gives it a authentic taste to it.
Serve- 4
Preparation time -10 minutes
Cooking time -20 minutes
Ingredients:
  • About 4 cups cubed boiled potatoes
  • 2 tbsp oil
  • Salt to taste
  • 1 tbsp green chili finely chopped, adjust to taste
  • 2 tbsp lemon juice
  • 1 Onion Chopped
  • 1 Tomato Chopped
  • 1 tbsp Green Coriander Chopped 

Spice Mix for Chaat Masala 
  • 1 tbsp roasted Jeera Powder
  • 1 tbsp Garam Masala
  • 1 tbsp red chili powder
  • 1 tbsp mango powder
  • 1/4 t tbsp black pepper
  • 1 tbsp black salt 

Method
  • To make spice mix all the spice mix together really well and set aside.
  • Heat heavy flat frying pan on medium high heat, add the oil, put the cubed potatoes on the frying pan and sprinkle the salt over the potatoes.
  • Turn off the heat and sprinkle green chilies, lemon juice  and mixed spices.
  • Mix it well, making sure all the pieces of potatoes are coated.
  • Add Chopped Onion, Tomatoes, and green coriander to garnish
  • Serve Aloo Chat with Green or Tamarind Chutney


Stuffed Rava Idli



Stuffed Idli is a delicious and healthy snack. It is a south Indian dish but I have tried something different to give it a new taste.For the filling, I had used green peas, potatoes and paneer stuffing which makes it unique and also flavorful. I would like to serve stuffed Idli with tea or as a snack with chutney. This would also be a great lunch box meal as it is very healthy and tasy.

Ingredients

For Idli 
  • cup Suji (Rava, samolina)
  • 1/2 cup yogurt (dahi, curd)
  • 3/4 cup water (as needed)
  • 1/2 tsp salt
  • A Pinch of baking soda
Stuffing 
  • 1/2 cup Green Peas
  • 1/2 cup Boiled and smashed Potatoes
  • 1 Chopped Onion
  • Tbsp green chilies
  • tsp ginger and garlic paste
  • 1/4 tsp turmeric 
  • tsp coriander powder 
  • 1/2 tsp cumin seeds 
  • 1 tbsp Rai/Mustard seeds
  • 1/8 tsp Hing
  • 1/4 tsp Garam Masala
  • tsp Salt

Instructions
  • Take a pan boil some water and add peas into it to make them soft. 
  • Mix mashed Boiled potatoes and add peas to it.
  • Take another pan and heat 1 tbsp of oil into it add a pinch of Rai, cumin seeds when they splutters add sooji and roast it for 2 minutes and let it cool. 
  • Take another pan, heat 1 tbsp of oil add turmeric powder, smash potatoes, peas, garam masala, hing and roast it for 2 minutes, keep this mixture to get cool.
  • Mix sooji, salt, and yogurt, a pinch of baking soda, add water as needed to make a pancake-like batter. Set aside for at least 30 minutes.
  • To make stuffed idli, grease the idly plate. Immediately begin pouring into the Idli trays. 
  • Pour about 1 tablespoon of batter and spread evenly.
  • Now take 2 tbsp of Masala and put it on the batter and again pour 1 tbsp of Idli batter over the Masala.
  • Repeat it for other idlies.
  • Place the stand into the water( boiling water) at medium flame.
  • Cover the pot and steam idles for about 10 minutes.
  • Insert a tooth pick in the center of one idli. If the fork comes out clean, remove the stand from the water. Do not overcook idlies, as they will lose their softness and dry out as they cool.
  • Cool for just a few minutes before removing each individual idli. They should come out easily and not stick to the mold. Idles should be spongy and soft.
  • Serve Idlies with green chutney and sauces.


Friday, April 27, 2018

Melon Slush



In this hot summer stay refreshing and cool with this Melon slush. There are basically three flavors used in this drink which will make you feel cool, relax and hydrated. I have used Watermelon, Lemon, mint and other ingredients which are good for your health also. If you are a diet conscious then this would be a best option for you to take during your meals, as it contain lemon and watermelon both are awesome for weight loss and specially during summers.

Serves- 6

INGREDIENTS
  • 1 Medium Size Watermelon
  • 2 tbsp Lemon juice
  • 2 tbsp of granulated sugar
  • 1 tbsp Black salt
  • 1/4 Cup Water
  • 4 sprigs fresh mint

DIRECTIONS
  • Remove the skin and seeds of melon cut into 2-inch pieces.
  • Make the simple syrup: In a saucepan, mix 2 tablespoons granulated sugar, 1/4 cup water, and 1/4 teaspoon black salt; bring to a boil. Reduce heat; simmer (don’t stir) until the sugar dissolves, 2 to 3 minutes.
  • Remove it from the heat and stir in the flavorings, let cool completely. Strain into a small bowl or measuring cup, add 2 tbsp lemon.
  • In a blender, simple syrup mixture and half the melon until smooth. Strain into a pan, Cover and freeze until set, about 8 hours.
  • When ready to serve, transfer to glasses, put mint and melon slice on top of the glass , and serve with additional fruit, if desired.

Tuesday, April 24, 2018

Cold Coffee


Cold Coffee is the most amazing drink, which is a perfect balance of coffee and sugar. This is the simple recipe that you can easily prepare at home and relish it with your family, friends and kids also. This is one recipe where you can add your own twist and make it as per your taste preference. If you are someone who love ice creams and chocolate, then you can make this cold coffee even more delightful by adding your favorite chocolate in it with some creamy ice cream scoops. To add more to this simple coffee recipe you can add some chocolate sauce or you can make your own chocolate smoothie. If its summers then it would be best option for you to have refreshing and cool drink at home.

Serve- 5-6
Preparation Time- 5 mins
Total time- 5 mins

Ingredients
  • 5 cups of chilled milk
  • 6-7 Ice cubes( if milk is not chilled)
  • 2 small tbsp coffee powder
  • ½ cup sugar
  • 1 scoop of vanilla or chocolate ice cream
  • 2 tbsp of chocolate sauce
  • ½ tbsp of vanilla essence
Instructions
  • Take blender and add milk, coffee powder, ice cubes, sugar, ice cream, vanilla essence, chocolate sauce.
  • Blend it for 1 minute.
  • Take glasses pour chocolate sauce on the edge and turn the class in circular motion then pour prepared coffee in it.
  • Serve with ice cream and chocolate sauce on the top of the glass.

Monday, April 23, 2018

Punjabi Chole

Punjabi chole

Chole is also known as Chana Masala is a chickpea dish cooked in a bit spicy gravy. In this recipe chole and tomatoes are simmered with a mixture of fried garlic, ginger, onion and green chillies and some roasted masala by which it gets an authentic taste like cumin, bay leaf, cinnamon, fennel seeds, coriander (dry).It is best enjoyed with Bhatura or poori and also goes well with rice or pulaao. Use of Chole is very popular in Indian Street Food and chaats like Aloo Tikki. Its taste increases when served with onions, chutney, pickle etc.

Serves: 5-6
Preparation Time- 15 mins
Cooking Time- 30 mins
Total Time- 45 mins

Ingredients

For Masala
Cardamom: 5-6
Black peppercorn: 4-5
Bay leaves: 2
Cinnamon sticks: 2
Cumin seeds
Fennel seeds
Coriander Seeds
Dry red Chillies-2
Salt: to taste

For the chole
Tea bags: 2
Chole: 2 cups
Onion: 3/4 cup, grated or pureed [from 2 small onions]
Tomatoes: 2.5 cups puree [from 4 medium tomatoes]
Cloves: 3-4
Ginger-garlic paste: 2 teaspoon
Chole Masala: 3 teaspoon
Salt: to taste
Water: 5 cups [depending on how thick or thin you want gravy to be]

To garnish
Ghee [clarified butter]: 1 tablespoon
Ginger: 1 inch, cut into julienne
Dried fenugreek leaves [kasuri methi]: 1/2 tbsp, crushed
Coriander leaves: 2 tablespoon, chopped
Garam masala: 1/4 teaspoon

Instructions
  • Soak the chickpeas overnight in enough water to cover them.
  • In a pressure cooker add the soaked chickpeas, 2 tea bags, bay leaves, cardamom, cinnamon stick and some salt. Pressure cook at high flame till you get 1-2 whistles. After that lower the flame to medium and let the chickpeas cook for another 10-12 minutes.
  • Roast the ingredients of masala on medium flame and grind in finely in grinder.
  • In a wok, heat 2 tsp of oil. Once hot, add grated onions. Fry the onions till the raw smell goes away and they are light golden brown in color.
  • Add ginger-garlic paste and cook for 3-4 minutes till the smell of ginger-garlic goes away.
  • Now add the tomato puree , stir and let it cook for 12-15 minutes on medium-low flame. Cover the pan to prevent the splash all around.
  • Add the roasted and grinded masala, and mix for a 1-2 minutes.
  • Add the chole next and stir until they get coated with the spices, around 2 minutes.
  • Add water, cover the pan and let it simmer at medium-low flame for around 20 minutes. The gravy will thicken after 20 minutes so add water accordingly.
  • Sprinkle some garam masala, kasuri methi and garnish with chopped coriander leaves.
  • Serve with roti, paratha or plain rice.


Sunday, April 22, 2018

Creamy Rice Pudding



We're back with rice pudding, reforming it from the old recipe to the new one and with a good innovation. We all have eaten its old recipe but I have done some changes in it to make it a perfect dessert. This new innovation with rice is extremely yummy and it's good for any generation. This is one of my favourite rice pudding, that is, in my opinion, the creamiest and most delicious recipe at My Kitchen Carnival. 

Serve- 6-7
Preparation Time- 10 mins
Cooking Time- 30 mins
Total Time- 40 mins

Ingredients
  •  3/4 cup uncooked white rice
  • 2 cups milk, divided
  • 1 tbsp Chocolate sauce
  • 1/3 cup white sugar
  • 1/4 teaspoon salt
  • 1 egg, beaten ( optional)
  • 2/3 cup golden raisins
  • 1 tbsp butter
  • 1/2 tbsp vanilla essence
Instructions
  • Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
  • In a clean saucepan, combine cooked rice, milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. 
  • Stir in remaining milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. 
  • Remove from heat and stir in butter and vanilla essence and chocolate sauce.
  • Garnish with raisins and dry fruits 
  • Serve hot or cool.

Chocolate Pudding

Chocolate Pudding
Yummmmm…….Chocolate pudding, the mouth watering recipe…..its my all time favorite in desserts and yours too.This recipe can be served as after lunch or dinner as dessert whether hot or  chilled as per your preference.This chocolaty pudding is so delicious that no one can stop from trying. So what you are waiting for…..read the instructions and try it at your home and serve them this chocolaty Pudding.

Serves- 6-10
Preparation Time- 10 mins
Total Time- 10 mins + Chilling

Ingredients

  • 1/2 cup sugar
  • 1/4 cup unsweetened baking cocoa
  • 1/2 cup cornstarch
  • 1/4 tbsp salt
  • 2 ½ cups milk
  • 1/3 cup butter, cut into pieces
  • 2 tbsp vanilla essence
  • Grated Chocolate for garnishing
  • Whipped cream, if desired 
Instructions 
  • In 2-quart saucepan, mix sugar, cocoa, cornstarch and salt with whisk. Gradually stir in milk. Cook over medium heat 8 to 10 minutes, stirring constantly, until pudding boils and is thickened. Reduce heat to medium-low; cook 2 minutes longer. 
  • Remove from heat; gently stir in butter and vanilla until butter is melted. Pour into large bowl; cover surface directly with plastic wrap to prevent skin from forming. Cool 10 minutes. Serve warm, or refrigerate until serving time. Garnish with whipped cream and grated chocolate.

Cheese Cutlet


Serve- 4
Preparation Time- 10 mins
Cooking Time- 15 mins
Total Time- 25 Mins

Ingredients

  • 1 1/2 Cup Rava/Suji
  • Cheese
  • Boiled Corn
  • 1 Onion
  • 1 Finely Chopped Capsicum
  • 1 finely chopped Carrot
  • 2 Green Chilies
  • 1 tbsp Ginger garlic paste
  • Salt to Taste
  • 1/2 Oregano
Instructions

  • Roast Rava/Suji in a pan and keep it aside.
  • When Rava/Suji get cool make a soft dough by using milk(Avoid Water), keep it for another 10 mins
  • Take another pan and boil vegetables in water.
  • Drain water of vegetables and allow them to get cool.
  • For Filling,take a bowl and mix all vegetables with cheese, corn, salt, onion, ginger and garlic paste, oregano.
  • Take a small part of dough and make it flatten and put filling on it and make a ball, filling should not come out of the dough.
  • Similarly make 10- 12 balls and deep fry them.
  • Serve hot with sauce.

Saturday, April 21, 2018

Spring Rolls

Veg Spring Roll is one appetizer whenever I visit the restaurant for lunch or dinner I love to eat spring rolls. The Spring Rolls looks golden in colour even very good in taste as it is Chinese dish and favourites of most of the people. They are super crispy at the outside and juicy n delicious in the inside. Make a perfect meal with a cup of Hot Tea or an appetizer with dipping sauce.


spring rolls

Authentic Chinese Spring Rolls ought to be smooth, light, fresh crackly skin and sufficiently little to appreciate in 4 nibbles. The filling is additionally light, brimming with delicate fresh vegetables and you ought to have the capacity to taste and recognize each and every fixing in the filling. Shockingly, the main time you can discover extremely magnificent Chinese spring rolls are the point at which you make them at home, Chinatown eateries or at my Mom's home. Here's my Mom's Chinese Spring Rolls formula for you to appreciate, with well ordered how-to photographs. 
Be careful while dealing with spring roll sheets, roll sheets after putting filling material into it and deep fry in oil.


spring roll

Taking only the motivation from the Chinese food, I adjusted the essence of the spring move fillings to suit my taste buds. They turned out super fresh at the outside and succulent n scrumptious in within. Consummate with a measure of Hot chai or snacks with Asian plunging sauce.

Serve- 4-5

Ingredients
  • Spring roll sheets - 12
  • Sesame oil - 2 Tsp
  • Garlic - 1 Tbsp (Chopped)
  • Ginger - 1 Tbsp (Chopped)
  • Spring onion - 4 (Chopped)
  • Carrot - 1 large (Chopped)
  • Green beans - 5 (Chopped)
  • Red bell pepper - 1/2 (Chopped)
  • Cabbage - 2 Cups (Chopped)
  • Sugar - 1 Tsp
  • Soya sauce - 2 Tsp
  • Ground black pepper - 2 tsp (adjust as per your taste preference)
  • Salt - 3/4 Tsp
  • Oil - for frying
  • All-purpose flour - 1 Tbsp
Instructions
  • First, follow the instruction given in the packet of the spring roll sheets for unfreezing the frozen sheets. You can also make them rest at room temperature for about 30 minutes and later covered with a clean damp cloth and left for another 15 mins.
  • Chop the veggies and keep them aside. Heat a large pan and put some oil in it. Add the ginger, garlic and saute for 30 secs. Then add the white part of the spring onion and saute for 30 secs.
  • Now add all the veggies (carrot, cabbage, bell pepper, green beans), sugar and saute for a minute. Follow it by soya sauce, fresh ground black pepper and salt and saute for 2 minutes or until the mixture becomes dry. Once done, add the green part of the spring onion, give a quick mix and turn off the flame.
  • Transfer the filling to a  sheet or large tray. Leave the sheet/tray stand in slanting position and let the filling cool down completely. This will helps in draining out excess liquid from the filling.
  • For sealing the spring rolls, prepare a paste by mixing the all purpose flour with 1 and a half  Tbsp water and keep aside.
  • Now place the sheet on a clean flat surface. Place a spoon full of filling about 2 cms away from the corner of the sheet. Now pick up that corner and roll into a tight wrap around the filling. Once you roll till the centre of the sheet, fold both rights and left corners towards the centre. Continue to roll. Once the roll comes to the opposite corner, brush the corner with the flour paste and stick the corner nicely to the roll. Make sure that there are no gaps in the roll. 
  • Heat a pan with oil and once the oil is hot, drop the spring rolls one by one and fry until golden brown. As our stuffing is already cooked we need not cook the spring rolls in low/medium flame. You can fry them in high flame. Drain them on a paper napkin.
  • Enjoy hot with hot and sweet Asian dip, ketchup, mayonnaise.

Potato Paneer Balls

Begin your parties with this simple and best appetizer!! No extravagant fixings truly basic and simple to make. Mashed potatoes are joined with paneer and flavours to set up these compellingly delightful mixed drink snacks. A group pleaser formula which will embellish you applauds at your next supper. 

potato paneer balls

The blend ought to be extremely dry and manipulate it like a batter – exceptionally smooth and free from lumps. Before you begin adding potato balls to oil ensure the oil is sufficiently hot generally the potatoes will crumble in oil fouling up the entire formula. 

potato paneer balls

Potato Paneer Balls, a great creation to zest up your day. The savouring flavours, the engaging surface and the astounding smell of Potato Paneer Balls is simply mouth-watering. Be it children or grown-ups, nobody can oppose this scrumptious dish. Instructions to make Potato Paneer Balls is an inquiry which emerges in individuals' brain frequently. Potato Paneer Balls can even be attempted by novices. A couple of mystery fixings in Potato Paneer Balls just makes it the manner in which it is served in eateries. Potato Paneer Balls can serve 4 individuals. In this way, whenever you host a social affair or a get-together at home, bear in mind to look at and attempt Potato Paneer Balls.

Serve- 4

Ingredients
  • 10- 12 Slices of Bread
  • 2 Boiled Potatoes
  • 50 gm Paneer
  • 2 Green Chillies
  • 2 Chopped Onion
  • Salt to Taste
  • 1/4 tbsp Red Chilli Powder
  • 1/4 tbsp Dried Mango Powder
  • Green Chopped Coriander
Instructions
  • Take a bowl and mash potatoes and grate paneer in it.
  • Mix Salt, Green Chillies, Onion, Red Chilli and Dried mango powder in the potatoes.
  • Take the bread slice and sprinkle water on it until it becomes soft to be folded easily, be careful do not dip bread into water otherwise it will dissolve into water
  • Put 1 tbsp of mixture on the wet slice of bread and try to give a shape of the ball, repeat this procedure for other bread slices also and make balls of all.
  • Take a pan and heat oil to deep fry the ball.
  • When the oil is ready, deep fry all balls carefully and serve with sauce or chutney.

Bruschetta

I utilized grape tomatoes for the bruschetta shot, yet I likewise love to utilize and garden crisp tomatoes when they are at their cres...