SCHEZWAN DRAGON SPRING ROLLS

SCHEZWAN DRAGON SPRING ROLLS

INGREDIENTS

Onion roughly chopped	1 no large
Spring onion greens shredded	¼ cup
Cabbage shredded	3 cups
Carrot grated	1 cup
Capsicum roughly chopped	1 cup
Ginger garlic green chilli coarsely crushed	1 tbsp
Oil	1 tbsp + for deep frying
Salt	T.T.
Pepper pdr	T.T.
Soya sauce	1 tbsp
Vinegar	1 tbsp
Schezwan chutney	1 – 1 ½ tbsp.
Spring roll sheets	15 - 20 nos
Cornflour	1 tbsp

METHOD:

1.       Heat 1 tbsp oil, add in the ginger garlic green chilli crush and the onions.

2.       Saute for a minute on high heat till the onions soften a little but do not colour.

3.       Now add in the cabbage, carrots and capsicum.

4.       Stir fry the veggies on high heat till they start to get soft but are half cooked and still have crunch.

5.       At this stage add in the salt, pepper, soya sauce, vinegar and mix well.

6.       Also add in the Schezwan chutney and mix in. Allow the vegetables to cool.

7.       Once they are cooled add in the spring onion greens and mix.

8.       To the cornflour add 2 tbsp of water and create a slurry, not too runny not too thick.

9.       As per the instructions on the pack of the spring roll sheets, put the filling and roll the sheets into spring rolls.

10.   Seal the edges with the help of the cornflour slurry.

11.   Continue to shape all the remaining spring rolls.

12.   Heat oil in a kadhai or wok.

13.   Deep fry them till golden brown and crisp on both the sides.

14.   Remove on to absorbent paper.

15.   Serve them hot with Schezwan chutney.

Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.

FRIED MAC AND CHEESE SQUARES

White Sauce (Microwave Method) - 

https://paripoornapaksiddhi.blogspot.in/2015/01/white-sauce-microwave-method.html

FRIED MAC AND CHEESE SQUARES

INGREDIENTS

Macroni	2 cups
Butter	2 tbsp
Refined flour	2 tbsp
Milk hot	1 – 1 ½ cup
Salt	T.T.
Pepper pdr	T.T.
Nutmeg pdr	T.T.
Cheese grated	½ cup
Corn flour	2 – 3 tbsp
Bread crumbs	1 ½ - 2 cups
Oil	For deep frying

METHOD:

1.       Heat 2 – 3 litres of water till boiling.

2.       To it add 1 tsp salt and 1 tbsp oil.

3.       Add the macroni and stir. Allow it to cook till just cooked and tender.

4.       Drain off completely in a colander and refresh with water to stop the cooking process.

5.       Again drizzle over with a tbsp. of oil and toss. This will prevent them from sticking.

6.       In another sauce pan heat butter.

7.       When it starts to melt add in the refined flour.

8.       Using a whisk keep on whisking and stirring till the flour stops giving off its raw aroma and gets cooked.

9.       Slowly add in the milk in a slow steady stream and simultaneously with the other hand whisk the mix so that no lumps are formed.

10.   If required add in more milk but make sure you keep the sauce thick.

11.   Season it with salt, pepper and nutmeg pdr.

12.   Also add in the grated cheese and allow it to melt in completely.

13.   Add the macroni into the cheese sauce and mix it well. The mix needs to be thick with the sauce just coating the macroni.

14.   Allow the mac and cheese to cool.

15.   Take a square tray or a box would also do.

16.   Line the base of it with a light sprinkling of bread crumbs.

17.   Pour the cooled mac and cheese mix over it and spread evenly, flatten and smoothen the top.

18.   Cover on top with a little more breadcrumbs, seal with a lid and put it in the deep freeze to chill for 3 – 4 hours.

19.   When the mix hardens and gets rock solid, invert it over to remove the hardened mix onto your work counter.

20.   Cut it into squares or rectangles of the desired size.

21.   To the cornflour add water to create a slurry, not too thick not too thin but just coating. Season it with salt.

22.   Dip the cut pieces into the slurry, roll them in breadcrumbs.

23.   Make sure you press and tightly pack the bread crumbs over. Tap to remove any excess crumbs.

24.   Heat oil for deep frying,

25.   Gently slide in the pieces into oil and fry them for a few seconds till they are golden brown on the outside.

26.   Remove on to absorbent paper.

27.   Serve them hot with ketchup or any dipping sauce of your choice.

Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.

CHEESY BROCCOLI SOUP

CHEESY BROCCOLI SOUP

INGREDIENTS

Butter	1 tbsp
Refined flour	1 tbsp
Milk	½ cup
Water	1 cup
Broccoli florets finely minced	¼ cup
Salt	T.T
Pepper	T.T.
Nutmeg pdr	T.T.
Cheese grated	2 tbsp

METHOD:

1.       In a pan heat the butter, to it add the flour.

2.       Cook the flour in butter till it lightly starts to change colour and the raw aroma goes off.

3.       Mix together the milk and water.

4.       With one hand pour the milk water mix into the pan and with the other vigorously whisk it all together to form a smooth lump free mix.

5.       If it is too thick add in a little more milk water mix.

6.       The consistency should be pouring but semi thick.

7.       When it comes to a boil, season with salt, pepper and nutmeg.

8.       Also add in the broccoli and stir it in.

9.       Since the soup is boiling hot the broccoli gets cooked in its heat.

10.   Grate in some cheese and keep some for garnishing.

11.   Serve the soup with more cheese on top and a floret of broccoli to garnish.

Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.