VEGETABLE SPRING ROLL

Serves: 10-12 rolls
INGREDIENTS 
2 cups noodles
1 sliced onion
1 small sliced onion
1 medium sized sliced carrot
1 cup sliced cabbage (optional)
1 inch ginger julienne
2-3 tbsp tomato sauce
1 tsp vinegar
1 tsp soya sauce
1/2 tsp sugar
salt and pepper to taste
2-3 cups all-purpose flour  (you can use one cup whole wheat and one cup all-purpose flour too)
water for kneading soft and firm dough
2 tbsp cornflour

METHOD

 Slice vegetables and keep aside.

Knead dough using all purpose flour or you can mix whole wheat flour with half teaspoon salt.

Boil 4-5 cups of water in deep heavy pan and boil noodles till half done. Make sure not to over cook.

Wash with fresh water, discard excess water and sprinkle some oil over it. Keep aside.


In pan or wok, heat some oil add onion and saute on high flame for about a minute, add rest of the vegetables. Saute on high flame. till it become soft don't over cook. Add tomato sauce, soya sauce, salt, sugar and vinegar. Add noodle and mix well.

Turn off the flame and keep aside.

Make a thick paste of cornflour and water for sealing the roll.

Divide dough into 10-12 equal parts. Each part should be of medium sized ball.

Roll the ball big and thin as shown in pic below.

Put a handful of noodles towards one end. Apply cornflour paste at all the ends and fold in a method shown in pic below.

Deep fry in hot oil over medium flame till golden and crisp.

Cut into 3-4 slices and serve hot or pack in kids school tiffin.

Pictorial:








1. Knead the dough adding little salt and keep aside.

2. Boil noodles till half cooked.

3. Discard excess water and keep aside.

4. Slice the vegetables.

5. Saute onion on high flame till translucent, add remaining vegetables and cook on high flame.

6. Add tomato sauce.

7. Add soya sauce, sugar and salt.

8. Vinegar.

9. Add noodles and cook on high flame for 5 minutes.









10. Divide dough in equal portion and roll it thin and long.









11. Make thick paste of cornflour and water.

12. Keep noodles. Apply cornflour paste on the edges all over.

13. Starting folding like this.

14. Deep fry.

GOBHI MANCHURIAN / MANDARIN GOBHI/ CAULIFLOWER DRY MANCHURIAN

INGREDIENTS

1 cauliflower medium size cut into small florets
1 tsp turmeric
salt to taste

For Masala
1 tbsp oil
1 tsp mustard seeds
1 tsp finely chopped garlic or garlic paste
2 thinly sliced onion
1 sliced capsicum
5-6 curry leaves
1 tsp chaat masala


1 tsp kasuri meethi (dried fenugreek leaves)
salt to taste
1 tbsp tomato sauce
1 tbsp soya sauce

For Batter
1 cup all purpose flour/Maida
1/2 cup cornflour
1/4 cup powdered oats (optional)
2 tsp sugar
2 tsp garam masala
1 tsp chilli (optional)
1 tsp Ajinomoto (optional)
1 tsp ginger garlic paste
1 tbsp tomato ketchup
1 tsp turmeric

METHOD
Boil water in pan with salt and turmeric in it. Once water starts boiling add chopped cauliflower and let it cook. Drain it and keep aside.

For Masala:
Put oil in pan, add curry leaves and garlic, saute for 2 minutes, add sliced onions, let it turn golden in color. Add salt, kasuri meethi and chaat masala. Now add capsicum and saute for 1 minute. Turn off the gas and keep masala aside.

For Batter:
Mix all the above mentioned ingredients and make batter of medium consistency.
Now take cooked cauliflower and dip in the batter, deep fry. Now put this fried cauliflower in prepared masala and serve.

Pictorial:

1. Cook cauliflower in  hot water with 1 tsp turmeric and salt.

2. Heat 1 tbsp oil in pan.

3. Add 1 tsp mustard seeds and let it splatter.

4. Add curry leaves and chopped garlic.

5. Add 2 thinly sliced onions.

4. Add chopped capsicum.

5. Add salt and other seasonings.

6. Add 1 tbsp tomato sauce and 1 tbsp soya sauce, mix well and keep aside.

7. For batter, take all- purpose flour and mix all the mentioned (ingredients of Batter) in it.

8. Mix all the other ingredients.

9. Add water to make medium consistency batter, coat cauliflower in it.

10. Deep fry.

11. Mix fried cauliflower with prepared capsicum masala.

VEGETABLE CHINESE FRIED RICE

INGREDIENTS
3 cups cooked rice
2 thinly sliced onions
3 medium size sliced carrots
8-9 diagonals cut beans
1 tsp ginger
1 tsp garlic
2-3 chopped green chillies (optional)
2 tbsp soya sauce
1 tsp Ajinomoto (optional)
1 tsp sugar
1 tsp pepper
2 tbsp oil
coriander for garnishing


 

METHOD
Heat oil in a pan. Add ginger, garlic and green chilli and mix well. Saute for 2 minutes. Add onion and saute for 2 minutes. Add all the vegetables and mix well. Cover the pan and cook till vegetables are done. Add sugar and ajinomoto. Mix well. Add rice and toss well. Add soya sauce. Mix well. Add salt. pepper and mix well on high heat. Cook for 2-3 minutes and garnish with coriander.

Serves: 3-4

Pictorial:

1. Heat oil in a pan.

2. Add ginger garlic and saute.

3. Add onions and saute.

4. Add veggies cook till soft.

5. Add sugar and ajinomoto.

6. Add cooked rice and mix well.

7. Add salt and pepper and mix well.

8. Add soya sauce and mix well.

9. Cook for 2-3 minutes and garnish with coriander and Enjoy!