Recipe world

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Spring roll is a kind of Chinese appetizer which will be perfect for evening snacks. It will have a nice crispy layer from outside and a smooth and spicy stuffing inside. The name 'Spring Roll' is because of Chinese people who eat this dish during Spring festival.

Spring roll sheets will be available in supermarkets and I used to buy the same earlier. Then, I tried preparing these sheets at home. Preparing the sheets at home is bit time consuming, but if you can't get them from the shop, definitely you can try preparing the sheets at home.

Preparation Time: 1 1/4 hour

Yield: 8 spring rolls

Ingredients:

1 ) For Spring Roll sheet: (you can buy it from supermarket as well)

All purpose flour / maida - 1 cup

Pinch of salt

Water to prepare the dough

2 ) For stuffing:

Thinly sliced (lengthwise) onion - 1 cup

Grated carrot - 1 cup

Grated capsicum - 1 cup

Thinly sliced cabbage - 1 cup

Soya sauce - 1 spoon

Tomato sauce - 1 spoon

Red chilli powder - according to taste

Salt to taste

3 ) Other ingredients:

Oil for deep frying

1 spoon of all purpose flour / maida

Water

Method:

1 ) Spring roll sheet:

Mix all purpose and salt in a mixing bowl. Add water little by little and prepare slightly stiff, non sticky dough. Knead the dough well, close the lid and let it rest for 10 minutes.

Divide the dough into 8 equal parts and prepare the dough balls. Roll them into very thin sheets using the rolling pin. Use the dry flour generously while rolling.

Roll the sheets into the shape of circle or square. Cut the edges to give a nice shape. Anyways, shape doesn't matter coz it will be covered once you fold them ;)

2 ) Stuffing:

Squeeze off excess water from the grated vegetables.

Heat 2 - 3 spoons of oil in a frying pan. Add sliced onion once the oil becomes hot.

Fry the onion for 2 - 3 minutes and add grated carrot, capsicum and salt to taste.

Fry the vegetables for 5 - 6 minutes or until they become slightly crispy.

Then, add soya sauce, tomato sauce and red chilli powder. Saute them for 2 - 3 minutes and switch off the flame. Less the water content, it will be better.

Take around 1 spoon of all purpose flour / maida and prepare a thick paste using water.

Take a spring roll sheet and pour around 2 table spoons of stuffing on one edge.

Roll the sheet upto half by keeping the stuffing inside.

Fold both the edges of the rolled portion into inside and press it gently.

Then, apply the maida paste to the edges and roll the sheet fully. Fix the edges properly so that stuffing won't com out.

Heat oil in a frying pan and deep fry the spring rolls on medium heat. Once they are 3/4th done, take them out and allow to cool for few minutes.

Then, put them in hot oil again and fry until golden brown.

Deep frying twice will make them nicely crispy and will give a nice golden brown color.

Transfer the spring rolls onto a tissue paper to absorb excess oil.

Serve the vegetable spring rolls with tomato sauce.

Sending this recipe to Contest @ Manjula's Kitchen - Oct 2011

Sending this over to the event Christmas Delicacy hosted by Julie.

Sending it to Food of the Month Contest at Food Corner.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Hi!! It was more than a week since I did the last posting. Due to our relocation to India, I was not able to update the blog regularly. Things are coming to a line now and I am back to my kitchen! We had been to our native last week. It was a nice time for us since we met parents and all the relatives after long time. My Aunt suggested me some authentic Havyaka recipes which I can try and share with you in the days to come.

Here is a kind of curry / side dish which goes well with rice. People from Malnad region will be familiar with the name Kanchikaayi. This is a kind of tangy fruit. Juice taken from this fruit will be used for cooking and for preparing juice. Most of the people will have a Kanchikaayi tree in their backyard and they will substitute Lime with Kanchikaayi. Preparation of this Appehuli won't take you much time and the most important thing is... it can be stored upto 4 - 5 days ;)

Preparation time: 20 minutes

Servings: 5 - 6

Ingredients:

Kanchikaayi - 2 ( or around 1 cup of Kanchikaayi squeeze)

Cloves - 3

Coriander seeds - 1 1/2 spoon

Mustard seeds - 1/2 spoon

Dry red chillies - 3 (adjust according to taste)

Grated coconut - 3 to 4 spoon

Salt to taste

Jaggery - 1 lemon size ( adjust according to taste)

For seasoning: oil, mustard seeds, asafoetida, curry leaves

Method:

Take out the peel and cut the Kanchikaayi into two halves.

Take a spoon full of salt in a bowl and squeeze out the Kanchikaayi juice into it. Adding of salt will prevent the juice from becoming bitter.

Heat around 1 spoon of oil in a small pan and roast the cloves, red chillies, mustard seeds and coriander seeds until you get a nice aroma.

Grind the roasted ingredients along with grated coconut into a fine paste. While grinding, use the Kanchikaayi squeeze instead of water.

Add around 1 1/2 cup to 2 cups of water to make the Appehuli little watery. Add salt and jaggery and adjust the taste.

Boil the Appehuli for 5 minutes and do the seasoning with mustard seeds, asafoetida and curry leaves.

This tangy, spicy and sweetish appehuli goes well with rice.

Tips:

This kind of appehuli can be prepared using lime also.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Here is an easy version of rasam which can be prepared within minutes. Recently, we had been to my sister-in-law's place and I was wondering about her way of preparing rasam with okra! Especially for working people, this will reduce the burden of cooking to some extent. This is the rasam which I prepared with slight variations in the original recipe :)

Preparation Time: 10 - 15 minutes

Servings: 4 - 5

Ingredients:

Okra 7 - 8

Sambar Powder 2 - 3 spoon (adjust according to taste)

For seasoning - oil, chana dal, mustard seeds, asafoetida, pinch of turmeric, few curry leaves

Salt

Tamarind pulp

Jaggery / sugar - 1 1/2 spoon (according to taste)
Chopped coriander leaves - 2 spoon

Method:

Wash the okras cleanly and rub with a towel. Cut the okra into medium size pieces.

Soak the tamarind in water for about 15 - 20 minutes and take out the pulp. If you have the store bought pulp, you can use it directly.

Heat 3 - 4 spoons of oil in a heavy bottom pan, add chana dal, mustard seeds, asafoetida, turmeric and curry leaves.

Add the okra pieces and saute for 2 - 3 minutes.

Mix the sambar powder with 1/4 cup water and add it to the okra mixture. Add salt, tamarind pulp and jaggery / sugar according to taste.

Add around 3 cups of water and chopped coriander leaves to the rasam and boil it for 4 - 5 minutes. Serve it hot with rice.

Tips:

One nice idea to thicken the rasam is to add the rice flour. Take 1 spoon full of rice flour, dilute it in water and mix it with boiling rasam. Also, it will help to reduce the spiciness of any kind of sambar or rasam.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Whenever I prepare Bhel Puri at home, it resembles us the memories of chaat shop where we used to go every alternative day. There was a chaat shop near our house and we used to have some junk food while returning from office. We were well known to him, and he used to give us the parcel quickly even when there is a long queue! We both were the fans of Bhel Puri which he used to prepare. After shifting from that area, we tasted Bhel Puri at so many places, but didn't find that taste anywhere else.

I will prepare Bhel Puri occasionally when I feel like having something at home. Bhel Puri should be eaten immediately once it is ready. Also, better to use the freshly chopped tomato, carrot, etc. veggies to get better results ;)

Preparation Time: 15 - 20 minutes

Servings: 2

Ingredients:

Puffed rice (churumuri) - 1 plate full

Tomato - 1/2 of a big one

1 medium size onion

Carrot - 1/2

Coriander leaves - 1/4 bunch

Red chilli powder - 1/2 spoon (adjust according to taste)

Chaat masala - 3/4 spoon (adjust according to taste)

Salt to taste

Roasted / deep fried groundnut - 1/4 cup
Sev

Papri 2 - 3

Method:

Keep the puffed rice under the sun for an hour or heat them on a heavy bottom pan for couple of minutes to make them crispy.

Chop the tomato, onion and coriander leaves finely. Grate the carrot. Don't keep them chopped for longer time.

Transfer the puffed rice onto the mixing bowl; press them with palms and crush it little-bit.

Add salt, chilli powder, chaat masala, grated carrot, chopped onion, tomato and coriander leaves and mix it well. Check and adjust the taste.

Finally, add the groundnuts and crushed Papri and mix it thoroughly.

Transfer the Bhel Puri into the serving bowl and decorate with generous amount of sev.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Usually, I will keep preparing different kind of cakes at home. But we used to ate them without any decoration or icing. Last month was my dear hubby's birthday and I gave him a pleasant surprise with home made cake with all the decorations :) Already this cake recipe is there in so many blogs; I really don't know whose recipe is this..but my sincere thanks to the one who found this delicious cake recipe!

Being a vegetarian, I won't use egg at home any time. By seeing the nice texture of this cake, nobody will agree that its prepared without using the egg! For icing, I checked few recipes in the net and prepared it in my own way. My sincere thanks to Usha for helping me around while decorating the cake :)

Preparation Time: 2 hours

Ingredients: (For 1 Cake)

All purpose flour / maida - 1 1/2 cup
Sugar - 3/4 cup
Baking powder - 1 1/4 tbsp
Cooking soda - 1/2 tbsp
Pinch of salt
Thick curd - 1 cup
Cooking oil - 1/2 cup
Vanilla essence - 1 tbsp
Small piping for decoration - optional (it will be available in stores)

For Icing:
Butter - 125 gm (at room temperature)
Sugar - 250 gm
Corn flour - 3 tbsp

Method:

Combine sugar and curd in a mixing bowl. Mix it nicely till sugar is completely dissolved. Make the sugar into fine powder to ease the process.
Then, add baking powder and cooking soda and mix it slowly. Leave it for 2 - 3 minutes. By that time, bubbles will form and the quantity will increase.
Preheat the oven to 200°C /400°F. Grease the baking pan and keep it ready.
Sieve the all purpose flour 2 - 3 times.
Add oil, salt and vanilla essence to the curd mixture and mix it slowly. Add all purpose flour little by little and prepare the batter. Consistency of the batter will be the same as regular dosa batter.
Pour the batter onto the greased baking pan and cook it for 10 minutes in preheated oven.
Now, reduce the temperature to 180°C /350°F and cook it for 35 - 40 minutes. For me, it took exactly 35 minutes to cook.

Prepare 2 cakes like this. By the time cake gets cooked, prepare and keep the Icing ready.
Make sugar into very fine powder using mixer.
Beat the butter till it becomes fluffy and creamy. Add sugar slowly and beat it like a cream. Add corn flour and continue beating till it gets mixed well.

Make sure that cake is fully cool before applying the icing. Otherwise, icing will start melting.
Before the second cake gets cooked, you can finish off the icing (writing the name, etc.) on the top of first cake. I have mixed little cocoa powder with 2 tbsp of icing mix for writing the name.
Once the second cake is completely cool, apply one layer of icing on the top of it.
Now, place the first cake carefully on the top of second cake so that icing comes in the middle.
Cover the sides of the cake with icing using a knife.
For decoration, I have used the cone prepared with baking paper. Instead, you can use the store bought Icing bag. Decorate the cake according to your liking. I have sprinkled some small piping on the top of the cake to give an attractive look.
Keep the cake in refrigerator for at-least half an hour to get set well.