Indian Spring Rolls Recipe

Ingredients:

• For Making Rolls: • 1/2 Cup maida (all purpose flour) • 1 Cup milk • A pinch Soda-bi-carb • Oil for deep frying • 1/4 tsp Salt For Stuffing: • 7-8 French beans, half boiled • 1 Onion, finely chopped • 1/2 Cup cabbage, cut into thin and long strips • 1/2 Capsicum, cut into thin and long strips • 1/2 Carrot, cut into thin and long strips • 1/2 tsp Sugar • 1/2 tsp White Pepper • 1 tbsp Oil • 2 tsp Soya sauce • 1 tsp Corn-flour • Salt as required • A pinch ajinomoto

How to make Indian Spring Rolls:

• Cut the sides of the beans and put them in boiled and salted water for about one minute. • Now Strain it through a strainer. • Cut it along with all the other vegetables into thin and long pieces • Take a pan and heat oil in it. • Add chopped onions and fry for about 1 minute. • Add sugar, ajinomoto, salt, white pepper, all the vegetables and cook for about 1 minute. • Combine soya sauce with it, mix well. • Take a bowl and add salt to maida, milk, along with soda-bi-carb to make a fine batter for pancakes. • Heat a nonstick pan and put half of the paste onto the pan and stir the pan so the paste spreads equally on the pan. • When the bottom of the pancake is cooked, remove it from the pan and set aside on a dry cloth, not to cook the top portion of the pancake. • Make the second pancake with the remaining paste in the same way. • Place half the stuffing on the cooked side of each pancake and fold both the sides onto the stuffing. • Now hold the sides and turn upward. • Combine corn flour with 1 tsp water and cover the sides with the corn-flour paste. • Heat oil in a pan and fry spring rolls on both the sides until it becomes golden brown. • Put them on a tissue paper and cut them into 1 inch pieces.

Matar Ki Kachori Recipe

Ingredients:

300 gms fresh green peas (matar) , shelled and boiled
2 tblsp oil
1/2 tsp asafetida
1 tsp cumin seeds (jeera)
1 tsp red chili powder (lal mirch )
2 level tsp garam masala
salt to taste
1 tsp coriander powder
1/2 cup mint leaves (pudina patta), crushed
1 tsp ginger, grated
fresh chopped coriander leaves
2 cup plain flour
3 tblsp oil
water for making a dough

How to make Matar Ki Kachori:

• First rub 3 tblsp oil in the plain flour very well
• Now make a soft dough by adding water into it and keep aside.
• Heat 2 tblsp oil in a wok and add the asafetida and cumin seeds.
• Add all the ground spices and then add the peas.
• Now you can add the ginger into it.
• You will now have to roast this mixture for 10-15 minutes or till the time oil gets separated.
• Once it is done, you can add the mint and coriander leaves.
• Set this mixture to cool.
• Now make equal balls of the previously kneaded dough.
• Roll each ball into a small puri and fill in a scoop of the peas mixture.
• Seal all the sides together and again shape it into a ball.
• Flatten these stuffed balls and deep fry first on medium heat till half done and then on
• high.
• Serve hot with green chutney and sonth

Aloo Matar Chaat Recipe

Ingredients:

3 (big) Potatoes
2 (big) sweet potatoes
2 (big) lime
125 gms green peas
Salt and pepper to taste
Chaat masala to taste

How to make Aloo Matar Chaat:

• Boil potatoes and sweet potatoes.
• Heat a little oil. Fry potatoes and sweet potatoes till they turn golden brown.
• Boil peas and fry them lightly.
• Cut the potatoes and sweet potatoes into cubes and mix with the peas.
• Add chaat masala, lime juice, salt and pepper. Mix well.
• Add coriander leaves and green chillies and serve.

Samosa Recipe

Ingredients:

4 cups all-purpose flour
1/2 tsp turmeric
salt to taste
1/4 cup ghee
1 cup milk
oil to deep fry

For Stuffing:
2 medium size potato
1 tsp chilly powder
1 tsp garam masala
salt to taste
1/2 medium size chopped onion
2 tsp oil

How to make Samosa:

• Boil and smash the potatoes. Set aside.
• Heat the oil in the non-stick skillet, add chopped onions, stir and fry till golden.
• Add mashed potatoes followed by salt, chilly powder and garam masala fry them for a minute. Keep aside the filling.
• To make the dough, sift the flour, turmeric and salt into a bowl. Rub in the ghee.
• Add enough milk to form a soft dough. Cover and set aside.
• Roll out the dough and cut out 16, 5 inch rounds.
• Cut each round in half and keep some filling on each half.
• Brush the edges with milk and fold each half over to form a triangle. Seal well.
• Heat oil and deep fry the samosas till golden brown.

Chaat Masala Recipe

Ingredients:

1 tblsp cumin seeds
1 tblsp black pepper
5 cloves
3 pepper corns (optional)
1/2 tblsp dried mint leaves
1/4 tsp ajwain
1/4 tsp asafoetida
2 tblsp amchur powder
2 1/2 tblsp salt (preferably rock salt)
1 tsp ginger powder
1/2 tsp tartaric acid (preservative)
1 tsp cayenne
1 tsp normal salt

How to make Chaat Masala:

• Put the first seven ingredients in a dry pan and heat gently shaking the pan from time to time. Remove from fire when the smell of spices starts coming.
• Let it cool slightly .
• Grind it with all the other ingredients and serve.

Palak Chaat Recipe

Ingredients:

10-12 spinach leaves (palak)
4-6 long green chilly (hari mirch)
100 gm gram flour (besan)
1/2 tsp red chilly powder (lal mirch)
1/4 tsp baking soda
4 tsp chat masala
4-4 tsp hari and meethi chutney
oil for frying
salt to taste

How to make Palak Chaat:

• Make a thick batter with besan, soda, salt, lal mirch in a bowl.
• Heat oil in a pan.
• Dip palak and hari mirch in the batter and put 1 tblsp full of it in hot oil.
• Fry until they get golden brown colour. Take them out on a tissue paper so that extra oil is soaked.
• Now place them in a serving plate. Put some meethi and hari chutney on these and sprinkle some chat masala also.
• Serve them hot.

Khasta Kachori Recipe

Ingredients:

2 cup refined flour (maida)
1/2 cup semolina (sooji)
1/2 cup clarified butter (ghee)
1/2 tsp salt
1 cup black gram (urad dal) (soaked)
1 tsp red chilly powder (lal mirch)
3 tsp coriander powder
3 tsp aniseed (saunf)
1/4 tsp baking powder
oil for frying

How to make Khasta Kachori:

• Mix maida,sooji,salt and ghee. Knead into a soft dough using luke warm water.
• Cover the dough with wet cloth for 1/2 an hour.
• Grind soaked dal into a paste.
• Heat oil in a pan and put dal paste in it. Along with mirch,saunf,dhania powder and cook properly for 5 minutes.
• Let it cool. When cooled, add salt and baking powder and mix well.
• Now knead maida flour 2-3 times and make small balls of it.
• Stuff these balls with dal mixture and again give them a shape of kachori.
• Heat oil in a pan and deep fry all kachoris until golden brown.
• Fry them at low flame so that they become crispy.
• Serve them hot with some chutney or sauce.