Ingredients

Potato -2 large ones Carrot -2 Green Peas -1/2 cup Green pepper-1 Onion -1 medium sized Pav Bhaji masala Pav or HamBurger buns Ginger-garlic paste Salt to taste Oil Butter Directions Boil the potatoes and allow them to cool.Peel them and mash them.. Heat oil in a pan and saute the diced onions..Once they become soft, add the ginger-garlic paste and saute for a minute..Add the raw veggies-the green peppers,carrot and green peas..You can also substitute with any other veggies like cabbage,radish etc depending on your taste and availability..Add half cup of water and allow the vegetables to cook.After five minutes add the Pav Bhaji masala...Finally add the mashed potatoes and salt to taste..Mix thoroughly and garnish with cilantro.. Serve with the Pav buns..You need to slightly toast the buns in a tava along with butter until they turn golden brown..Serve the Pav Bhaji along with sliced onions,cilantro and a piece of lemon..It is great as an evening snack.

This spring roll recipe can be made vegetarian with tofu, or with baby shrimp if you prefer. Brimming with vegetables and lots of flavor, these spring rolls make a great appetizer or party food. And they're surprisingly easy to make. Get some help from your children or guests with the rolling, and you'll be crunching on these delicious spring rolls in no time. As a bonus, this spring roll recipe is also fresher and healthier than the spring rolls you'll find in most restaurants. ENJOY! Prep Time: 35 minutes Cook Time: 10 minutes Total Time: 45 minutes Ingredients:

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3 cloves garlic, minced 1 thumb-size piece galangal OR ginger, grated 2 green onions, sliced into matchstick pieces 1 red chili, minced, OR 1/2 to 1 tsp. cayenne pepper (omit if you prefer very mild spring rolls) 1/2 cup shredded or finely chopped cabbage 4-6 shiitake mushrooms, cut into matchstick pieces

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1/2 cup medium to firm tofu, sliced into matchstick pieces (If non-vegetarian: add 1/2 cup cooked baby shrimp) approx. 2 cups bean sprouts 1/2 cup fresh coriander, roughly chopped 1/2 cup fresh basil, roughly chopped 2 Tbsp. oil, plus more for deep-frying 1 pkg. spring roll wrappers (thawed if frozen) STIR-FRY SAUCE: 2 Tbsp. regular soy sauce 2 Tbsp. fish sauce OR vegetarian stir-fry sauce (I like Lee Kum Kee brand) 2 Tbsp. lime juice

1/4 tsp. sugar TO SERVE: Thai sweet chili sauce (available in most supermarkets, Asian section) Preparation: 1. Place 2 Tbsp. oil in a wok or large frying pan over medium to high heat. Add garlic, galangal (or ginger), shallots, and chilli. Stir-fry until fragrant (about 1 minute). Stir-frying Tip: Add a little water to the wok/pan when it gets too dry instead of more oil. 2. Add cabbage, mushrooms, and tofu (or shrimp). As you stir-fry, add the sauce. Stir-fry 1-2 minutes, until vegetables have softened. 3. Remove from heat and add bean sprouts, tossing to mix in. 4. Do a taste test for salt, adding 1 Tbsp. more fish or soy sauce if not salty enough. 5. To assemble rolls, place a spring roll wrapper on a clean working surface. Place one heaping Tbsp. of the filling on the wrapper (if using large wrappers, you will need more). Tips: Spread the filling lengthwise along the spring roll wrapper nearer the end closest to you. Also, try not to include too much of the liquid left in the bottom of your wok/pan (a slotted spoon works well for this - drier filling is better. 6. Now sprinkle some of the fresh coriander and basil over the filling. 7. Fold the left and right sides of wrapper over filling, then lift up the wide end nearest you and tuck overtop. Roll to the other end. Secure the roll by dipping your fingers in some water and wetting the end, "pasting" it shut. 8. To fry spring rolls, place some oil (about 1 inch deep) in a wok or deep-sided frying pan over medium-high heat. When bubbles rise, or when the oil begins to form snake-like lines across the bottom of the pan, the oil may be hot enough. To test it, dip one corner of a spring roll into the oil. If it beginsto sizzle and cook, the oil is ready. If not, wait another 30 seconds to one minute and try again. 9. Using tongs, place spring rolls in oil, allowing them to fry about 1 minute on each side. Spring rolls are done when they turn light to medium golden-brown (see photo). Place on paper towels (or a clean dish towel) to drain while you finish frying the rest. 10. Serve spring rolls while still hot with Thai Sweet Chili Sauce, or your own dipping sauce (see recipe above). ENJOY!

TO MAKE YOUR OWN DIPPING SAUCE: Mix 1/3 cup plum sauce with 3 Tbsp. soy sauce. Add fresh cut red chili or dried crushed chili as desired.

Gram Flour 1tsp Oil or Ghee for Masala 1tsp Onion Seeds 1tsp Dhania Seeds 1tsp Varyari 5 - 6 Red Chilies (dried)

User Reviews150gms

For Garnishing : Kg Sprouted Moong/Green Gram Green Chutney Sweet Chutney Chili Powder Beaten Curds Method: Fry Gram Flour with very little Oil or Ghee. Add Salt to it. Keep it aside. Fry Onion Seeds, Dhania, Varyari and Red Chillies and coarsely grind them. Add this Masala to the Flour. Mix it properly. Sieve Maida, add Salt and hot Ghee and prepare the dough with the help of ice cold Water. Divide the dough into small balls. Flatten each one and fill it with a tbsp of Gram Flour mixture and close it. Roll it into small rounds. Heat Oil in a frying pan and deep fry on low flame. Each Kachori has to puff up. Steam Green Gram. While serving break the Kachori from the top. Fill it with Moong and Green Chutney. Pour beaten curds over it, and garnish with Sweet Chutney, Red Chili powder and Salt.
Topics:chaats, maida, nirupama rao, snacks, vegetarian recipes Other articles published on July 10, 2006