Egg Rolls

Ingredients:-

• Spring roll pastry 
• Oil for deep fry

Filling:-

• Egg - 6 nos
• Capsicum, chopped -  1 nos / 1/2 cup
• Cabbage, shredded - 1 cup
• Grated fresh ginger - 1 tbsp
• Pepper powder - 1 tbsp
• Turmeric powder - 1/4 tbsp
• Salt to taste
• Olive Oil - 1 tbsp

Preparation:-

To make the filling:-

• In a large saute pan or wok, heat oil, add grated ginger, cabbage and capsicum and  stir-fry the vegetables for about 2 minutes.

• Now add  pepper powder, turmeric powder,salt and egg and  stirring frequently. Set aside.

To make rolls:-

• Place 2 tablespoons of the filling in a straightline across the bottom  of the wrapper.

• Fold the sides and the bottom and then tightly roll the egg roll towards the unfolded corner.

• In a large wok or saucepan over high heat, heat cooking oil.
• When it's hot, drop egg rolls into the oil and allow them to cook for 2-3 minutes or until the rolls are golden brown. 

•  Remove the egg rolls to a paper-towel-covered plate to allow them to drain. 
• Serve hot.

Murungai Keerai Poriyal / Drumstick Leaves Stir Fry

Ingredients:-

• Murungai Keerai / Drumstick Leaves - 1 bunch or 1 large bowl
• Small onion/ shallots, chopped - 5 or 6 nos
• Dried Red chilli - 3 nos
• Curry leaves - few
• Mustard seeds- 1 tbsp
• Boiled moong dal - 2 or 3 tbsp
• Asafoetida - a pinch
• Coconut, shredded- 1/4 tbsp
• Salt to taste
• Oil - 2 tbsp

Preparation:-

• Remove the leaves from the stalks. Wash and clean the leaves. Set aside. 

• Heat oil in a kadai/wok. Add mustard seeds and asafoetida. Let it splutter.
• Add broken dry red chili, curry leaves and onion and saute until it becomes light brown.  

• Now add drumstick leaves, boiled moong dal and salt. Saute for few mins or cook till the leaves are tender.
• Finally add coconut and mix well, saute for another minute.

• Remove from flame and serve hot with rice and sambar.

Crab Briyani / Nandu Briyani

Ingredients:-

• Crab, large size- 1 (Separate the legs with claws and body section)
• Basmati Rice - 2 cups
• Onion, big - 1 sliced
• Tomato - 2 nos
• Green chillies - 3 nos
• Coriander leaves , chopped - 1 cup
• Mint , chopped - 1 cup
• Ginger garlic paste - 2 tbsp
• Red chilli powder - 1 tbsp
• Turmeric powder - 1 tbsp
• Yogurt- 2 tbsp
• Salt as needed
• Ghee - 4 tbsp
• Oil - 1 tbsp
• Lemon juice - 2 tbsp

To Temper:-

• Cloves - 1
• Star anise - 1
• Javitri - 1
• Cardamom - 1
• Bay leaves - 1
• Cinnamon stick- 1
• Cumin seeds - 1 tbsp

Preparation:-

1. To Clean and Cook the Crab:

• Clean the crab with turmeric powder.  

• Boil body section and some crab legs with 1 tbsp of salt for 10 mins.
• Remove from heat and allow to cool.
• Remove the shell parts and take out the flesh alone. Set aside. 

2. To Prepare Crab Briyani:-

• Soak basmati rice for 20 to 25 minutes.
• In a pan, heat ghee and oil, put all the ingredients under " To Temper" and saute for a minutes.

• Add green chillies and onion. when onions are soft, add tomato and ginger garlic paste and saute for a minutes. 

• Then add coriander leaves and mint. Fry them till the leaves wilt. 
• Add crab meat and cleaned legs. Mix well.

• Then add red chilli powder and curd. Saute for a few more minutes.  

• Add 4 cups of water. When water starts boiling, add basmati rice. Mix well and cook covered. 

• When rice is three fourth done,reduce the heat to low and cook covered for another 15 minutes or until all the water is absorbed and the rice is soft. 

• Garnish with coriander leaves and serve hot with raita.