SCHEZWAN SPRING ROLL DOSA

SCHEZWAN SPRING ROLL DOSA

INGREDIENTS

Dosa batter	1 kg
Schezwan chutney	As req. approx. 8 – 10 tbsp
Oil	As req.
FILLING / STUFFING
Spring onions bulbs thinly sliced	4 nos
Spring onion greens shredded	4 nos
Capsicum sliced	1 no large
Cabbage shredded	5 cups
Carrots cut in juliennes	1 no large
French beans cut in juliennes	25 – 30 nos
Salt	T.T.
Pepper pdr	T.T.
Garlic minced	3 – 4 cloves large
Oil	2 tbsp

METHOD:

1.       Heat a griddle or a pan.

2.       Drizzle over with a little oil.

3.       Pour a ladleful of the batter onto the pan and spread it around into a circle as thin as possible.

4.       Cover the griddle and allow to cook on a slow flame.

5.       When the top of the batter dries up, spread over it the schezwan chutney in a thin layer.

6.       Make sure the dosa is cooked from underneath and golden brown.

7.       Put the filling in one corner of the circle and roll it to encapsulate the filling inside. You can also spread the veggies all over the dosa.

8.       Remove and serve hot with Sambar and Coconut chutney.

STUFFING / FILLING

9.       Heat oil in a large kadhai or wok, add in the garlic.

10.   When it sizzles and starts to change colour add in the sliced onions.

11.   Stir them around a bit and add in all the remaining vegetables.

12.   Stir fry them on high heat till they are around half cooked.

13.   Season with salt and pepper. Reserve till further use.

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WARM SWEET POTATO & SPROUTS SALAD

WARM SWEET POTATO & SPROUTS SALAD

INGREDIENTS

Sweet potato boiled, peeled and cubed	1 no
Green gram / Moong sprouts	¼ cup
Red chilli flakes	½ tsp
Salt	T.T.
Pepper pdr	T.T.
Chaat masala pdr	½ tsp
Oregano OR mix herb	¼ tsp
Carrots grated	¼ cup
Coriander leaves chopped	2 tbsp
Olive oil	1 tbsp

METHOD:

1.       In a non-stick pan add the sweet potato, drizzle over with olive oil.

2.       Stir for a minute and add in the sprouts. Mix again well.

3.       Season with salt, pepper, chilli flakes, mix herb and chaat masala pdr and toss well.

4.       Switch off the flame and add in the carrots and coriander leaves. Mix again.

5.       Serve it warm as a side with a meal, or on its own if you are looking to loose weight.

6.       You can also mix this salad with beaten curd. 

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CORN PANCAKES WITH TOMATO MINT SALSA

CORN PANCAKES WITH TOMATO MINT SALSA

INGREDIENTS

CORN PANCAKES
Maida / Refined flour	1 cup
Makai ka atta / corn meal	1 cup
Sweet corn kernels boiled	½ cup + ¼ cup
Milk	1 cup
Salt	T.T.
Pepper pdr	T.T.
Red chilli flakes	1 tsp
Baking pdr	½ tsp
Egg	1 no
Butter	As req.
TOMATO MINT SALSA
Onion finely chopped	1 no small
Capsicum finely chopped	1 no
Tomatoes deseed and finely chop	4 nos
Mint leaves torn or shredded	2 tbsp
Coriander leaves finely chopped	1 tbsp
Lemon juice	2 tbsp
Salt	T.T.
Pepper pdr	T.T.
Green chillies minced	2 nos
Garlic finely minced or grated	¼ tsp

METHOD:

TOMATO MINT SALSA

1.       Mix together all the ingredients for the salsa.

2.       Chill in refrigerator till further use.

CORN PANCAKES

3.       In a bowl mix together the cornmeal, refined flour, salt, Pepper, chilli flakes and baking pdr.

4.       To ½ cup corn add ½ cup milk and grind it to form a smooth paste.

5.       Beat the egg along with the remaining ½ cup milk.

6.       To the flours add in the ground corn paste, egg milk mixture, ¼ cup corn kernels and whisk it all in.

7.       Beat well to create a thick batter.

8.       In case you feel the mix is too dry then add in a little more milk to get a thick batter consistency.

9.       Heat little butter just enough to grease the base of a small pan.

10.   Pour a ladleful of the batter in it.

11.   Allow the pancake to firm up and turn golden brown at the base.

12.   Flip over and cook the other side too.

13.   Serve the hot pancakes with the tomato mint salsa heaped on top.

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GRAHAM CRACKERS

Graham Crackers was one ingredient that showed up a lot of times in a lot of recipes that I researched for. Since they were difficult to find in the area around my place I had to look out for other options.

So looking around and searching around for the recipe for Graham Crackers, came across this wonderful youtube channel of Gemma Stafford. Her recipe looked easy enough to give a try. The entire recipe is completely hers, and I must say they turned out pretty decent. So here is her recipe for Graham Crackers.

GRAHAM CRACKERS

INGREDIENTS

Whole wheat flour	2 cups
Light brown sugar (blitz a little if the sugar is grainy)	1 cup
Baking soda	1 tsp
Cinnamon pdr	1 tsp
Salt	¾ tsp
Butter chilled cut in pieces	7 tbsp
Milk	3 tbsp
Honey	⅓ tsp
Vanilla extract	2 tsp

METHOD:

1.       In a food processor add in the wheat flour, sugar, baking soda, salt, cinnamon pdr and blitz it all together to combine.

2.       To it add in the chilled butter and blitz till it forms coarse bread crumb like texture.

3.       In a separate bowl mix together the milk, honey and vanilla.

4.       Gradually add in the wet ingredients to the dry ingredients and blitz in shorts bursts till they combine all together.

5.       Remove out on to a working counter.

6.       Bring it all together to form into a dough. Make sure you do not knead as that will form gluten in the mix and make it chewy.

7.       Wrap it up in cling film and allow to refrigerate for around 2 hours.

8.       Remove, use a little flour for dusting if required and roll out to form a rectangle.

9.       Instead of making one big rectangle, I divided the dough into 4 portions and rolled them out separately.

10.   Cut them with a round or rectangular cookie cutter. I had neither of them handy so used free hand. So the crackers are not uniform in shapes.

11.   Give an imprint of a line in the centre of your cracker shape, but do not cut through.

12.   On either sides of the line make small 4 indentations with the fork.

13.   Put them on to a greased baking tray.

14.   Bake in a preheated oven at 180° C for 10 – 12 min.

15.   You may have to turn around the tray half way into baking if your oven does not heat evenly.

16.   Allow to cool and remove them out on to air tight container.

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