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.

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MATAR CHHOLE

Hot buttery soft Kulcha paired along with hot and tangy Matar Chhole .... this yummy street food straight from the by-lanes of Delhi and Amritsar in Northern India leaves you licking your fingers and asking for more .... when its sooo good, who can resist it ...

Recipe for Kulcha / Kulche -

https://paripoornapaksiddhi.blogspot.in/2016/06/kulcha.html 

MATAR CHHOLE

INGREDIENTS

Safed watana / dry white peas	1 cup
Haldi / turmeric pdr	¼ tsp
Salt	T.T.
Onion chopped	1 no
Tomato chopped	1 no
Tamarind water	2 tbsp
Lime juice	2 tbsp
Coriander leaves chopped	3 – 4 sprigs
Ginger grated	1 tsp
Green chillies chopped	2 nos
Dhania pdr / coriander pdr	½ tsp
Garam masala pdr	½ tsp
Red chilli pdr	½ tsp

METHOD:

1.       Soak the white peas overnight in water or atleast for 6 – 7 hours.

2.       Wash them again. They would swell up to around 2 ½ times its original size.

3.       Add the peas in the pressure cooker. Add haldi and salt.

4.       Pour in fresh water. The level of the water should be just above the level of the peas.

5.       Pressure cook for 1 whistle, simmer and cook further 5 min.

6.       Switch off the flame and allow the steam to escape.

7.       While the peas are still hot mash them lightly.

8.       Remove into a bowl.

9.       While it is still piping hot add in the onion, tomato, ginger, green chillies, chilli pdr, coriander pdr, garam masala pdr, salt if required.

10.   Mix all well.

11.   Now add in the tamarind water, coriander leaves and lime juice. Again mix all in.

12.   Serve hot with kulchas. Garnish on top with more raw onion and tomato.

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SPROUTS AND CORN CHAAT

SPROUTS AND CORN CHAAT

INGREDIENTS

Sprouted moong / green gram parboiled	½ cup
Sprouted matki / moth beans parboiled	½ cup
Corn kernels parboiled	1 cup
Potato boiled and cubed	1 no
Onion chopped	1 no small
Tomato chopped	1 no small
Pomegranate pearls	1/4 cup
Coriander leaves chopped	2 – 3 sprigs
Chaat masala pdr	1/8 tsp
Lime juice	1 tsp
Salt	T.T.
Sev puri puris	For serving

METHOD:

1.       Mix together the sprouts, corn, onion, tomato, potato and pomegranate.

2.       Sprinkle on to it chaat masala pdr, lime juice, black salt, salt and coriander leaves.

3.       Toss all together.

4.       Serve chilled on sev puri puris.

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PUNJABI SAMOSA / पंजाबी समोसा

Samosa is an extremely popular street food in India. You will find their own versions in almost every state in India. The fried crisp samosas with soft hot n spicy potato stuffing are an addictive delight. Its so difficult to refuse the urge to eat samosas when offered one.

PUNJABI SAMOSA / पंजाबी समोसा 

INGREDIENTS

FILLING / STUFFING
Potatoes boiled peeled and cubed	6 nos
Green peas boiled and refreshed	1 cup
Jeera / cumin seeds	1 tsp
Ginger piece	1 inch
Green chillies	4 – 5 nos
Heeng / asafoetida	A pinch
Red chilli pdr	½ tsp
Haldi / turmeric pdr	¼ tsp
Dhania pdr / coriander pdr	1 tsp
Jeera pdr / cumin pdr	½ tsp
Garam masala pdr	½ tsp
Amchoor pdr / dry mango pdr	½ tsp
Salt	T.T.
Lime	½ no
Coriander leaves chopped	4 – 5 sprigs
Oil	2 tbsp
SAMOSA OUTER COVERING
Maida / refined flour	2 cups
Owa / ajwain / carom seeds	1 tsp
Salt	T.T.
Oil / ghee	4 – 5 tbsp
Water	As req.
Oil	For deep frying

METHOD:

STUFFING / FILLING

1.       Crush the ginger and green chillies to a coarse paste.

2.       Heat oil, add in jeera. When it crackles add in heeng and the ginger green chilli paste.

3.       Saute a little and add in the haldi, red chilli pdr, dhania pdr, jeera pdr, garam masala pdr and amchoor pdr.

4.       Fry the masalas on a low flame till they give off a nice aroma.

5.       Now add in the potatoes and peas. Add in salt and mix.

6.       Mash lightly so that a few potatoes get mashed and a few still remain chunky.

7.       Sprinkle lime juice and coriander leaves and mix.

8.       Allow to cool completely.

SAMOSA OUTER COVERING

1.       In a bowl mix together the maida, ajwain, salt and oil.

2.       Mix and rub it all together till bread crumb consistency.

3.       When you press the flour in your palm it should clamp together.

4.       Add in water, very little at a time and knead well to form a hard stiff dough.

5.       Cover with a damp cloth and allow to rest for around half an hour.

ASSEMBLING

1.       Divide the dough into 6 – 7 balls.

2.       Roll out each ball into a circle, neither too thin nor too thick.

3.       Try and keep the outer edges a little thinner. Even if the edges do not for a neat circle do not fret, it will not even be noticed later.

4.       Cut the rolled dough circle into half.

5.       If needed you can roll the halves a little to increase their size a wee bit.

6.       Apply a little water on the cut edge of one semi circle, and join the two ends together in the centre to form a cone.

7.       Make sure you overlap a little the edges and press down firmly to stick together.

8.       Stuff the cone with the filling till around ¾th the space.

9.       Again apply a little moisture on the remaining dough edge, and get them together sealing the filling in. press down firmly again to stick well.

10.   Continue with the other half and the rest of the dough balls.

11.   So you make 2 samosas out of every dough portion.

12.   Keep the shaped samosas under a cloth so that they do not dry out.

13.   Heat oil for deep frying.

14.   When the oil gets smoking hot, reduce the flame to a simmer.

15.   Gently slide in a samosa into the oil and fry them on a slow flame. If the oil is too hot the covering will give a bubbled look.

16.   Keep on splattering the top of the samosa with oil. Be careful while doing so. Fry the samosa on all sides.

17.   Initially you will see a lot of bubbles while it is getting fried. Slowly as it gets cooked the bubbles will reduce.

18.   When the bubbles have died down considerably and the samosa is just a hint of brown, remove them on an absorbent paper. Fry the remaining batch.

19.   Just before serving again heat the oil till smoking hot and double fry the samosas till they are a nice golden brown.

20.   Remove on to absorbent paper.

21.   Serve hot along with fried green chillies (slit the chillies in length and deep fry them, remove and apply salt to it), mint chutney and Sweet Tamarind chutney or Samosa chutney.

Mint Chutney -  

http://paripoornapaksiddhi.blogspot.in/2014/05/dhania-pudina-chutney-coriander-mint.html

Sweet Tamarind chutney or Samosa chutney -

 http://paripoornapaksiddhi.blogspot.in/2015/10/sweet-tamarind-chutney-imli-ki-meethi.html

22.   You can create great combinations by serving the samosa with Pav, Samosa Chole or Samosa Chaat. 

Chole  / Chana Masala -

http://paripoornapaksiddhi.blogspot.in/2014/05/khatta-sukha-chana-masala-tangy-spicy.html

23. You can fill up the samosa pastry with any filling you like, be it chicken or mutton kheema or the veg version with Soya Kheema. Make them in smaller mini sizes and you got Cocktail Samosa.





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