Pages

Tuesday, November 24, 2015

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.





    Saturday, November 21, 2015

    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.

    Monday, November 16, 2015

    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.