Vegetable Spring rolls

I love fried food and spring rolls are some awesome appetizers ideas or evening snacks. This is my shot at making them at home.

Ingredients -

• Beans - 1 cup
• Carrot - 1 cup
• Spring onions - 1 cup
• Red onion - 1 cup
• Green bell pepper - 1 cup(you can add red and yellow bell peppers too if you like)
• Cabbage - 1 cup
• Green Chilies - 2 or 3
• Garlic - 5-6 cloves
• Boiled hakka noodles - 1/2 cup
• Soy sauce - to taste
• Ajinomoto(optional)

Steps - 

• Chop all the vegetables finely (cut it lengthwise)
• Take a wok, heat 2-3 tbsp oil in it
• Add green chilies, garlic
• After 1-2 minutes, add all the vegetables
• Saute it for 4-5 minutes
• Add the boiled hakka noodles, soy sauce, ajinomoto and salt to taste
• Stir fry for 2 mins and the mixture is now ready. Let it cool for 1/2 hr.
• Buy some ready spring roll sheets, you can find them in Indo/Chinese grocery stores
• Take a sheet, place it diagonally on flat surface and then apply water along the sides(optional - you can use egg yolk to seal it too but water works just fine)
• Take a spoonful of the mixture and place it a little above the bottom corner
• Fold left and right corners to the center and then start rolling from the bottom towards the top and seal  the end
• Finish up all the rolls. You can make these rolls and freeze them to make it at a later time
• Now add oil in a pan, heat it at medium temperature, when ready drop the rolls and deep fry them at medium temperature. Make sure the oil is not too hot else the rolls will burn quickly
• Remove them on a dish lined with tissue paper to remove the extra oil
• Serve hot with Hot and Sweet Sauce/Chili sauce/Ketchup

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Ghughni

This is one of the easiest recipes I have ever known. It's a very popular Bengali dish and can be enjoyed as a evening snack or even a full meal.

Ingredients -

• 1cup - Dry Yellow peas
• 1 small onion
• Coriander
• 1-2 tbsp Jeera
• 1-2 Dry red chilli
• 1 small Tomato
• Garam masala
• Imli chutney
• Turmeric
• Chilli powder
• Salt to taste
• Dry powder

For the dry powder - 

• Roast Jeera and red chilli on a pan on a low flame. Low flame is necessary else it burns out really quickly.
• Once it starts giving a nice aroma, remove it from flame.
• Using a grinder, make a fine powder.

Recipe - 

• Soak the yellow peas for 7-8 hours in water.
• Boil it in cooker, most of the times 1-2 whistles is just enough else the peas get really mashed.
• Remove a little amount in a bowl and mash it with a spoon. This will be used to thicken the gravy later.
• Heat oil in a pan, add jeera , chopped onions. When the onions turn light brown , add a small tomato. Then add the boiled yellow peas, turmeric, pinch of garam masala, chilli powder and salt to taste.
• Add water per consistency you would like. At this point you can add the mashed yellow peas mixture into the curry.
• Add the dry powder now and let it simmer for 5-10 mins.
• When you serve, add chopped red onions, coriander, pinch of the dry powder and imli chutney.
• Serve it hot. With parathas it can be a really quick dinner meal.

Enjoy!!!!

All rights reserved. Copyright (c) 2012, 2013, 2014, 2015 Techster LLC.

No part of this blog/content may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical or photocopying, recording, or otherwise, for commercial purposes without the prior permission of Techster LLC.