ingredients (measuring cup used, 1 cup = 250 ml)

for veggie stuffing:

2 tbsp sesame oil or any oil

150 grams cabbage or about 2.25 to 2.5 cups shredded cabbage
80 grams carrot or 2 small carrots, shredded or cup shredded carrots
1 small to medium green bell pepper/capsicum, thinly sliced or cup thinly sliced green bell pepper
7 to 8 french beans, sliced very thinly or cup thinly sliced beans
2 to 3 small to medium spring onions/scallions, cup cup spring onions whites
tsp crushed black pepper or black pepper powder or add as per taste
1 tbsp soy sauce
1 tsp finely chopped celery (optional)
1 cup cooked noodles, about 75 grams uncooked noodles (optional)
3 tbsp bean sprouts (optional)
2 to 3 tbsp chopped spring onion greens
salt as required
oil for deep frying
for the sealing paste:

6 tbsp all purpose flour or corn starch

4 to 5 tbsp water or add as required to make a thick paste
other ingredients:

24 to 30 spring roll wrappers

how to make the recipe:

preparing the veggie stuffing:

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first cook 75 grams noodles as per package instructions. add the noodles in hot boiling water and cook them.
once the noodles should be cooked well, then strain the noodles and rinse them thoroughly in water.
strain and keep aside.
chop the veggies in thin long strips. for cabbage and carrot, you can shred them. slice the green bell
pepper/capsicum in thin strips. french beans you can slice them very thinly, diagonally. chopping takes time, so you
can also use a food processor to chop the veggies.
please note you can use your choice of veggies.
now heat 2 tbsp sesame oil in a wok or kadai. keep the flame on medium intensity and add cup spring onion
whites.
stir and then add all the veggies.
increase the flame to high and stir fry the veggies for 4 to 5 minutes on a high flame.
then add tsp crushed black pepper powder and 1 tsp finely chopped celery (optional).
add 1 tbsp soy sauce. both black pepper and soy sauce can be adjusted as per your taste.
stir everything very well.
then add the cooked noodles.
season with salt. add less salt as soy sauce already has salt.
stir again very well. the filling has to be dry.
switch off the flame and add the spring onion greens.
stir and keep the filling aside. let it cool down.
preparing the sealing paste:

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in a bowl, mix 6 tbsp all purpose flour or corn starch and 4 to 5 tbsp water. i used all purpose flour.
stir very well to make a thick paste without any lumps.
assembling and preparing spring rolls:

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now take the wrapper. if you are using the wrapper recipe which i have posted, then keep the cooked side
facing you. make sure that the wrappers are at room temperature before using them.
now with your fingertip, apply the paste on the edges of the wrapper. then place 1 tbsp of the veggie stuffing
on one side.
gently but tightly roll till the end.
seal the end part to the roll and place the roll with the sealed side downwards.
now spread some of the paste on the sides.
bring one side touching the roll and press gently.
do the same with the other side. again spread the batter on both the closed edges.
another method is to roll halfway. then spread the batter on the sides.

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seal both the sides from sideways. spread some batter on the sealed edges.
then bring the open side on top of the roll. press gently and seal it. while working with the wrappers, use light
force from your hands, otherwise they may break. if there is any small tear then just spread some of the batter on it to
close it.
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now place all the spring rolls with the sealed edges facing down on a plate. your hands will become messy
when stuffing the spring rolls.
deep frying spring rolls:

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heat oil at the deep frying temperature (180 to 190 degrees celsius). gently slid on spring roll. if the oil is not
hot enough, then the spring rolls absorb oil and become soggy.
depending on the size of the pan or kadai, you can fry 2 to 3 spring rolls at a time.
once they become light golden, turn them over and fry the other side.
fry them till they are crisp and golden. the spring rolls get fried quickly.
remove them with a slotted spoon.
drain on kitchen paper towels to remove excess oil.
garnish with some chopped spring onion greens and serve the spring rolls hot with red chili sauce or tomato
ketchup.

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Myanoscee

Ingredients:

Skimmed Milk 1 cup (2% milk)

Corn flour (Corn Starch) 4 tbsp
Salad oil / Olive oil 2 tbsp
Sugar 2 tbsp
Mustard powder 1/4 tsp
Black pepper powder 1/4 tsp
Salt 1/4 tsp

Instructions:
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In a small mixing bowl add corn flour and to it add 1/4 cup milk and mix well without any lumps. Use a
balloon whisk as it does the work well.
Heat the remaining milk in a sauce pan, When it comes to a boil, add the corn flour-milk mixture, simmer
the flame and cook till the mixture begins to thicken.
Take of fire and add all the other ingredients and beat well with the balloon whisk till creamy.
Transfer to a clean, dry bottle. Keep it tightly closed and refrigerated.
This will stay good for about a week or 10 days. Use a clean spoon.

Pav bhaji
1. Pressure cook potatoes, cauliflower, and peas for 1 to 2 whistles on a medium flame. You can also use carrots if you like.
When the pressure goes off , open the lid. Veggies should be soft cooked.
2. Heat butter or oil in a pan, add onions.
3. Fry till they turn translucent, add ginger garlic paste and fry until it smells good. Take care not to burn.
4. Add bell pepper. Fry for 2 to 3 minutes.
5. Add chopped tomatoes, fry till tomatoes turn mushy, soft and pulpy.
6. Add chili powder, turmeric, salt and paav bhaji masala powder. I added turmeric and chili powder after i took the picture.
7. Mix well and fry for 2 to 3 minutes.
8. Add the boiled veggies and mash.
9. Add water as needed and stir. Add kasuri methi. This adds good flavor.
10. Allow it to simmer for a while to bring out the flavor of masala. When it reaches the desired consistency, add chopped

coriander leaves. switch off.

11. Slit the pav horizontally leaving one edge intact. Heat butter on a tava. Open the pav and toast it for a while. Can sprinkle
masala on the innerside of the pav to make it more spicy.
Garnish with coriander leaves, lemon wedges and chopped onions. Top with butter on hot bhaji. Serve pav with bhaji.
Read more: http://indianhealthyrecipes.com/pav-bhaji-recipe-how-to-make-pav-bhaji-step-by-step-pictures/#ixzz4AsJJkLbUv

From Paav Bhaji, Vada Paav, potato and onion Bhajias, Bombay sandwiches, street-sideDosas, Patti Samosas, Pani Puri, Sev
Puri, Dahi Puri, Ragda Pattis, boiled Channa Chaat,Kala Khatta, raw mango slices and berries in Chinese Bhel Indian-style
pizzas heaped with cheese to fresh fruit accompanied by real dairy cream that is rare to find in most places.

Ingredients for Ragda Pattice

o

Dried white peas 1 1/4 cups

Potatoes boiled and mashed 4 large

Turmeric powder 1/4 teaspoon

Asafoetida a pinch

Salt to taste

Cornflour/ corn starch 2 tablespoons

Green chillies chopped 2-3

Oil to shallow fry

Green chutney as required

Sweet date and tamarind chutney as required

Onions chopped 2 medium

Chaat masala 2 teaspoons

Fresh coriander leaves chopped 2 tablespoons

Method
Step 1
Soak dried peas in three cups of water for about six hours. Drain and boil in three to four cups of
water with turmeric powder, asafoetida and salt till soft. Mash the peas slightly.
Step 2
Add a little water if too thick and simmer for ten minutes. Keep the ragda hot. Add cornflour, green
chillies and salt to potatoes and mix well. Divide into eight equal portions and shape into balls.
Flatten slightly.
Step 3
Heat a little oil in a frying pan and fry pattice gently on both sides on medium heat till evenly
browned. Keep warm. To serve, place two pattice on a plate and pour ragda on them.
Step 4
Drizzle green chutney and sweet date and tamarind chutney, sprinkle onions, chaat masala and
coriander leaves. Similarly make other servings. Serve immediately.