Saturday, November 25, 2017

Spring Roll

There is no need of any intro for this famous Chinese starter which is a hot favourite of any party ...Yes it's spring roll , it's crispy, little spicy and perfect starter for any occasion and like me I am sure many love it . It's so easy to prepare that I usually buy the spring roll sheets from local supermarket , make the filling in bulk and use all the wrappers in the pack and freeze them and viola you can use them at anytime whenever you have some uninvited guests around . So here is a quick way of making these spring rolls here is the recipe


1 cup thinly shredded cabbage

2 -3 cloves of garlic finely chopped

1/4 cup Spring onion (chopped)

1/4 cup Spring greens (chopped)

1/4 cup grated carrot

1/4 cup green capsicum (thinly sliced)

1 tsp black pepper powder

1/4 tsp light soy sauce

2 tbsp oil

salt to taste

15-20 spring roll sheet

For sealing the spring roll

3 tbsp maida /Plain Flour

2 tbsp water

Oil for deep frying these spring rolls


For the filling

  • Take a wok heat oil add in garlic, fry for 1 min then add in spring onion fry well now add in cabbage, carrot, Capsicum fry well for 1- 2 mins then add in freshly ground pepper powder, soya sauce, spring onion greens toss well for a min  add is salt to taste and give in one final mix and switch off the gas and keep it aside.
  • Take a spring roll sheet (easily available in any supermarket ) Make sure they are at the room temperature,  then spread the filling on the corner of sheet and roll in the way shown in the picture below . Seal the corners with the help of slurry made with water and maida (Mix Maida / Plain flour with water and make a semi thick paste).
  • Repeat with the other sheets and  shape them in rolls and deep fry and serve with any sauce of your choice , I have serve with Sweet chilli sauce here :D

Monday, November 13, 2017

Temple Style Puliyogare

I am going to share authentic way of making puliyogare which tasted so close to that served in temples that I absolutely stuck on this recipe after preparing it for the first time. It was absolutely fab and me being a big fan of this rice preperation ,  I always tend to do make it extra so that even after 2nd helping I can still enjoy it next day guilt free and it tastes even better the next day when all the flavours mix well  ....I had actually got this recipe from a chef when I tried it almost came up to same taste as one gives in temples ...tempting isn't it ? try this it's fab ....Here is the AUTHENTIC recipe , do drop in a feedback if you try :)


For Puliyogare Paste

1 tsp methi (fenugreek seeds)

1/2 tsp black peppercorn

1 and 1/2 tsp Jeera

2-3 Bedagi Red chillies + 2 Red chilli

3 tbsp Coriander seeds

1/4 tsp Hing powder

2 sprigs of curry leaves

1/2 tsp mustard seeds

1/2 tsp haldi /turmeric powder

Other Ingredients

3 tbsp sesame oil

2 cups cooked Rice  (Basmati Rice /Sona Masoori Rice

1/4 cup tamarind

2 tbsp Jaggery

2 tbsp black til /sesame seeds

For tempering

2 Red chilli (broken into pieces)

2 sprigs of curry leaves

2 tbsp freshly gratred coconut

2 tbsp groundnuts


For Puliyogare paste

  • In non stick pan add sesame oil add in methi, black peppercorns, Jeera, Red Chillies, Coriander seeds, Hing , Curry leaves, haldi fry well. Take in out in a mixer grinder . Now add in mustard seeds to the pan and fry well now add this to the mixer grinder and grind to a fine paste.
  • Soak tamarind in 1/2 cup water and keep aside for 10 mins . Now extract the juice of the tamarind and keep aside.

  • Take a non stick pan add in black sesame seeds and fry well and grind it to fine powder and keep aside.
  • In Pan add in sesame oil , add mustard seeds when it splutters add in groundnuts , curry leaves , haldi, add in ground paste and fry well for 2-3 mins add in tamarind water,  Jaggery , salt to taste and cook till it thickens a bit and oil starts oozing out from the sides switch off the gas and keep it aside.
  • Now add in Rice , haldi, coconut grated (opt), black sesame powder and fry and toss well.
  • Tastes so good it's absolutely heavenly !....Please do not omit the sesame oil as it's a must to get the authentic taste.

Friday, November 10, 2017

Vastad Roti

Vastad Roti is a traditional Indian flatbread which has almost the same texture of paratha and little sweeter taste as banana is added to it ....well you can say the dough is almost the same as we do Mangalore buns but only difference is Buns we deep fry n oil and this we fry on the tawa . Serve with Any spicy accompaniment like spicy curry or with just simple dalitoi (konkani style traditional dal) it is a filling meal for sure ...Here is the recipe :) 


2 medium sized ripe bananas mashed 

2-3 green chillies (finely chopped)

1 tsp coarsely ground peppercorn 

1/2 tsp Jeera 

1 &1/2 cup to 2 cups Maida / Plain flour 

1/4 cup thick yogurt /curd

salt to taste 

2 tsp sugar / Jaggery 

1 tsp soda bi carbonate

salt to taste 

1tbsp ghee or oil  +  oil to fry these rotis


  • Mash banana I simply blitz it in the mixer grinder till mashed consistency . Add Jaggery or sugar and mix well now add minced green chilli.
  • Add soda, salt as needed , pepper powder, jeera, mix well now add yogurt and mix well , you will notice that as you have added soda it would turn frothy very quickly .
  • Now add in Maida and bind it into a smooth dough . smear the dough with little melted ghee or oil and cover and leave it in room temperature overnight or for 8-10 hrs .
  • After 8-10 hrs then pinch out a small portion of the dough make a med sized ball .
  • Now dust the rolling board with little plain flour /Maida then roll into into puri sized chapathi make sure you roll evenly .
  • Heat a chapathi pan smear it evenly with oil and put the rolled roti and fry evenly on both sides till cooked . Done ...Serve with dollop of butter / or any spicy gravy of your choice.