Matar ki kachori

This is one of the super hit dishes in my family. 

Quantity: 8-10 medium sized
Ingredients :

• For dough:
• Maida: 1 cup
• Oil (for Moyan): 4-5 tsp (Oil should be enough for you to make fist ball (dry) with dough)
• Salt: 1/2 tsp ( or to taste)
• Ajwain: 1/4 tsp
• Lukewarm water: to knead dough
• For stuffing:
• Boiled potatoes: 2-3 medium sized (Mash them)
• Boiled peas: 1/2 cup ( you can microwave them for 3 mins)
• Sugar: 1/2 tsp
• Salt: 1/2 tsp or to taste
• Amchur/ Mango pwd: 1/4 tsp
• Dhaniya pwd: 1 tsp
• Dryfruits: Raisins, cashews etc (optional)
• Oil: 1 tsp
•  Water: to seal edges of dough while making kachoris
• Oil: for frying

Method:

• For dough:

• In a pan, add all the ingredients except water. 
• Knead the dough with hands properly for 2-3 mins so that oil gets mixed well with flour. This is an important step.
• Now,  knead a  soft dough with lukewarm water and cover the dough with plate/ any cloth.
• Let it rest for 15 mins.

• For stuffing:

• Heat oil in pan. Add potatoes, peas, carrots and dry fuits. Roast the mixture until dry. 
• Turn off the flame. 
• Add all the masalas (salt, dhaniya pwd, red chilli pwd and sugar). Let it cool. (Adding masalas in the end will make the mixture more dry, in case the mixture is still soggy) (If the mixture is soogy, the kachoris will turn out soggy not crunchy)
• Make equal sized small balls of  stuffing.

• Now make small balls of dough.
• Take 1 ball of dough. Slightly flatten it with rolling pin to make a very small and thin chapati. (Imp :Use oil to flatten it- only on the side that will touch the rolling board and don't flip the side as we want oil only on one side. Don't use flour) (Also, don't make thick chapati) (If the chapati is not thin , then it won't be crunchy- it will be like a soft poori)
• Now place one ball of stuffing in the center of chapati and seal from all the sides using water. (Using water, protects the kachori from opening) 
• When you bring the edges together to seal, you can remove all the extra dough (at the top of) kachori, to make a smooth round ball. (see pics below)

• Make all the kachoris .
• Heat oil in pan/ kadai.
• Once the oil gets heated, simmer the gas and put all the kachoris to fill the pan. (Adding all kachoris at same time will make them crunchy else it will be soft like pooris)
• Deep fry kachoris on low flame until they turn light brown. (Don't cook them on high flame)
• Ready to serve hot with any chutney- tamarind chutney, tomato ketchup or coriander chutney.

Soft Vegggie Sandwich (Vegan)

Serves: ~ 6- 8 medium sandwiches

Ingredients:

• Bread slices
• Carrot (grated): 1-2 (medium size)
• Tomato (Finely chopped): 1
• cucumber (grated): 1/2
• Cabbage/ Lettuce leaves: finely chopped
• Houmous
• Tomato ketchup

Method:

• Veggie mix: Mix grated carrot, cucumber, tomato and lettuce leaves.
• Apply houmous on one slice and tomato ketchup on other slice.
• Put 1-2 tbsp of veggie mix on any one of the slices and put other slice on top.
• Gently press it.
• Ready to eat.

PS:

• For best taste, prepare sandwich 2-3 hours before you eat. 

Aloo chat

Ingredients:

• Boiled Potatoes ; peeled and cut in square pieces
• Green chutney
• Salt
• Amchur (optional)

Method:

1. Mix all the ingredients and serve.

Soft Spongy Dhokla

Ingredients:

• Besan: 2 cups
• Sooji: 2 tbsp (for extra sponge)
• Curd: 1-2 tbsp
• Salt: to taste
• Haldi: 1/4 tsp
• Green chilli and ginger paste: 1tbsp
• Baking soda: a pinch ( for softness)
• Eno: 1.5 tsp
• Lukewarm water
• Sugar: 1 tbsp
• Lemon juice: 2 tsp
• For Tempering: ( you can add more water if you want) 
• Oil: 1 tbsp
• Mustard seeds: 1-2 tbsp
• Green chilli: 2 ( Slit from centre)
• Hing: a pinch
• Sugar: 1 tsp
• Water: 1/2 cup (to keep dhokla moist)
• For Garnish: 
• Fresh Coriander leaves ( chopped)
• Grated coconut: 2 tbsp

Method:

1. In a bowl, add besan, sooji, curd, haldi, salt, lemon juice and lukewarm water. 
2. Mix well and form a lump free batter.
3. Add ginger and green chilli paste, soda, sugar. Mix well.
4. Let the batter rest for 10 -15 mins,
5. In a steamer/ cooker, boil water.
6. Oil  a bowl in which you want to steam it.
7. Now add eno to half of  the batter. Mix it and immediately transfer the batter in the pan (in which you want to make dhokla). Keep the remaining batter(without eno) aside.
8. Put the bowl (containing batter) in the steamer.
9. Steam it on high flame for 1-2 mins.
10. When the water in the steamer starts boiling, lower the flame to medium.
11. Heat it for another 20-25 mins.
12. Meanwhile prepare tempering.
•  For that, heat oil in pan. Add mustard seeds, green chilli, hing. Let them splutter. 
• Add sugar and water. Take a boil and turn off the flame. Let it cool.
13. Now, check the dhokla by inserting knife in it. If the knife comes out clean, dhokla is ready, turn off the flame. Else cover and cook for another 3-5 mins and check again.
14. Once the dhokla is ready, let it cool.
15. Take out the dhokla in a plate/ serving bowl. 
16. Pour the tempering on it. And Garnish with coriander leaves and grated coconut.
17. Prepare the dhokla from remaining batter in the same way and garnish.
18. Ready to serve.

Kanda Poha

Ingredients:

• Puffed rice (Poha): 1 cup
• Onion: 1-2 (big) (chopped finely)
• Potato: 1 (chopped)
• Green chillies: 1-2(chopped in 1 cm pieces- Give slit in the centre of each piece)
• Mustard seeds/ Rai: 1 tsp
• Salt: as per taste
• Lemon juice : 1-2 tbsp
• Turmeric pwd: 1/2 tsp
• Oil: 1-2 tbsp
• Raw Peanuts: 1/2 bowl
• Curry leaves: a few
• Bhujia / Sev (optional)
• Fresh Coriander leaves- chopped

Method:

1. Wash Poha and sprinkle some salt, turmeric pwd and lemon juice on it. Mix it gently. Keep it aside for 10-15 mins.
2. Heat oil in pan. Add mustard seeds. Let them splutter. Add curry leaves and green chilli.
3. Add raw peanuts. Cook for 4-5 mins on low flame.
4. Add onion. Cook for few mins on low flame till translucent.
5. Add potato. Cook till tender.
6. Add poha to the vegetables. Mix it properly. 
7. Cook on low flame for 2-4 mins. 
8. Sprinkle sev/ Bhujia. 
9. Garnish with coriander leaves. Serve hot.

Kuzhi Paniyaram

Its one of my favourite dish. Paniyaram served with coconut chutney goes well as a snack with tea. :)I have tried salty version of it.

Ingredients:

• Dosa Batter (Fermented): 2 cups
• Salt
• Coriander leaves:  chopped finely
• For tempering:
• Onions:1-2 (chopped)
• Mustard seeds: 1-2 tsp
• Oil: 1-2 tsp
• Ginger: (chopped)
• Green chilli:1-2 (chopped)
• Carrot:1 (grated) (optional)
• Curry leaves: a few
• Chana daal: 1 tbsp
• Washed urad daal: 1 tbsp

Method:

1. For Tempering:
• Heat oil in pan.
• Add mustard seeds. Let them splutter.
• Add curry leaves, chana daal, urad daal, green chilli, ginger and onions.
• Cook until daals turn golden brown.
• Turn off the flame.
2.  Add the above tempering to the dosa batter.
3. Add salt and coriander leaves. Mix well.
4. Now take Paniyaram pan. (see pic on the side)
5. Lightly grease all the holes of the pan.
6. Pour 1-2 tbsp batter in all the holes.
7. Cook on low flame for few mins.
8. With help of stick/ spoon, turn the side and cook it well. 
9. Serve hot with coconut chutney/ sambar.

PS:

• I tried simple version of Paniyaram for my kids (without tempering)

Namkeen Porridge

Ingredients:

• Oats: 1 cup
• Salt: to taste
• Tomato: 1 (chopped) 
• Onion: 1 (chopped)
• Mustard seeds : 1 tsp
• Oil: 1 tsp
• Red chilli pwd: to taste
• Green Peas: 1/2 cup
• Boiled Water: 2 cups
• Fresh Coriander leaves: chopped
• Tomato ketchup: 1 tbsp

Method:

1. Heat oil in pan. 
2. Add mustard seeds. Let them splutter. 
3. Add onions and cook till onions turn brown.
4. Add chopped tomato and green peas . Add salt and red chilli pwd. Cover and cook for 4-5 mins on low flame.
5. Add oats and water. Take a boil. 
6. Cover and cook for 1-2 mins till done on low flame. (If needed, add more water)
7. Add coriander leaves and tomato ketchup. Mix well.
8. Serve hot.

Murmura Namkeen

This is my mom's recipe. A very healthy snack.

Ingredients:

• Murmura/ Puffed Rice: 1 bowl
• Cornflakes: 1 bowl
• Daria daal/ Roasted chana daal : 1 bowl
• Nuts: Almonds, Raisins, Walnuts, Roasted Peanuts
• Salt: to taste
• Oil: 1 -2 tbsp
• Mustard seeds: 1 tbsp
• Curry leaves : a few

Method:

1. Heat oil in pan.
2. Add mustard seeds and curry leaves.
3. Add murmurs/ puffed rice and salt. Cook for 2-3 mins.
4. Turn off the flame.
5. Add cornflakes, daria daal and nuts.
6. Mix well. Ready to serve.
7. Store in air tight container. 

PS:

If you don't want to use oil (curry leaves and mustard seeds), simply dry roast murmura/ puffed rice.

ChickPeas Sandwich

Ingredients:

• Boiled ChickPeas: 1 cup
• Bread slices 
• Onion: 1(chopped)
• Tomato: 1(chopped)
• Potato: 1 (boiled) (optional)
• Garam masala: a pinch
• Fresh Coriander leaves: chopped
• Green chilli: 1 (chopped)
• Ginger: a small piece (chopped)
• Salt: to taste
• Oil: 1 tsp
• Butter/ bread spread

Method:

1. Stuffing:
• Heat 1 tsp oil in pan.
  
• Add ginger, green chilli, onions. Cook for few minutes.
• Add potatoes, chick peas, tomato, salt, fresh coriander leaves, garam masala. Mix well. Cook for 1-2 minutes and turn off the flame.
• Slightly mash the stuffing with aloo masher.
• Stuffing is ready.
2. Take 2 bread slices. Apply butter on one side of each slice. Put masala (stuffing) on one slice and cover it with the other slice. Apply butter on the top.
3. Now the sandwich can be prepared either in sandwich maker or on flat pan.
1. In sandwich maker:
• Place the above sandwich in the sandwich maker and toast till done.(~2-3 mins).
• Ready to serve with Tomato Ketchup or and chutney/ sauce. 
2. On non-stick flat pan/ tawa:
• Heat non-stick flat pan/ tawa.
• Place sandwich on it.
• Cook for 1-2 mins. Slightly press on the top.
• Flip it and cook the other side for 1-2 mins.
• Ready to serve with Tomato Ketchup or and chutney/ sauce.

Veggie Pizza with Herbs

This is my last post for this wonderful year. I hope to try many more delicious recipes in 2014.

Ingredients:

• Pizza Base: 1
• Pizza Sauce or Tomato Ketchup
• Vegetables:
• Onion: 2-3 (Thinly chopped in long strips)
• Green Capsicum: 1 (Thinly chopped in long strips)
• Spinach leaves
• Mushrooms (chopped)
• Sweetcorn
• Carrot: 1 (grated)
• Salt: to taste
• Organo
• Mozrella cheese (grated)
• Black Pepper pwd

Method:

1. Preheat oven for 8- 10 mins at 200 deg C.
2. Spread pizza sauce/ Tomato ketchup on pizza base.
3. Spread a layer of cheese on it.
4. Then spread onions, green capsicum, mushrooms, carrot, sweetcorn and spinach leaves.
5.  Finally a layer of cheese on the top.
6. Spinkle salt, black pepper pwd and oregano.
7. Bake for 12-14 mins at 200 deg C.
8. Ready to serve hot.

Pizza buns

Quantity: 8-10 (depending on size)

Ingredients:

• For Dough:
• Plain flour/ maida: 2 cups
• Instant Dry Active Yeast: 1 tsp (If using Dry Active Yeast, see notes below)
• Salt: 1 tsp
• Sugar:
• Olive Oil: 2 tbsp (You can use any cooking oil)
• For Stuffing:
• Mozrella Cheese: 1/4 cup (~ 2-3 tbsp) (grated)
• Onion: 1 (finely chopped) (optional)
• Green Capsicum: 1/2 (finely chopped)
• Sweetcorn: 2-3 tbsp
• Pizza Sauce/ Tomato Ketchup: 2-3 tbsp
• Courgette: 1/8 cup (finely chopped) (optional)
• Salt: to taste
• Black pepper pwd: 1 tsp
• Oregano: 1-2 tsp
• Ginger Garlic paste: 1 tsp (optional)
• Oil: 1 tsp
• For Garnish: 
• Sesame seeds: 2 tbsp
• Cream/ butter : for oiling

Method:

1. Preparing Dough:
• In a flat pan, add plain flour, salt, sugar, yeast, oil. Mix well. 
• With warm water, knead soft dough (like chapati dough).
• Oil the surface of dough (to prevent it from drying). 
• Fot soft and spongy buns, Knead the dough well for 4-5 minutes till it becomes soft and spongy.
• Cover and keep aside at warm place for 2 hours. (After 2 hours, the dough will rise and double in quantity)
2. Preparing Stuffing:
• Heat oil in pan.
• Add ginger garlic paste, onions. Cook for few minutes.
• Add capsicum. Cook for another minute.
• Add courgette, sweet corn, salt, black pepper pwd, oregano. Cook for few mins.
• Add pizza sauce/ tomato ketchup.
• Keep it aside. Let it cool a bit. (We will use mozrella cheese later)
3. Preparing Pizza Buns:
• With the help of (dry) plain flour, make 8 or more balls from the dough.
• Take 1 ball, flatten it with hands (or rolling pin). Put 2 tsp of stuffing and 1 tsp of mozrella cheese in the center and cover all sides to make a ball again.
• Prepare all stuffed balls in the same way.
• Lightly oil the baking tray and keep all the buns in it.
• Keep this baking tray aside at a warm place for 30 mins. (This will let the buns rise and will now be ready for baking)
• Preheat oven at 200 deg C.
• Oil the top of buns with butter/ cream and sprinkle sesame seeds on it.
• Put the baking tray in oven and bake for 15 mins at 200 deg C till buns are cooked and turn golden brown. (Cook for more time, if needed)
• Pizza buns are ready to serve.

PS:

• If using Instant Dry active yeast- add it directly to the flour while kneading tom make dough.
• If using Dry Active yeast- You have to activate it as under:
• Dry Active yeast: 1 tsp
• Sugar: 1 tsp
• Lukewarm water: 2 tbsp
• Mix all the 3 ingredients. Cover and keep aside for 10 mins.
• Now you can add it while kneading dough.
• For stuffing, you can use any vegetable of your choice.
• For more healthy option, you can use grated paneer (Indian cottage cheese), instead of mozrella cheese.
• Baking time may vary. You might need to use browning function separately to change the clour of buns.

Oats Muthiya

Its a great tea- time snack. :)

Ingredients:

• Oats: 2/3 cup (Instant or Rolled Oats)
• If using Rolled oats, dry roast them. Grind to form powder. 
• If using Instant oats, you can use them as such.
• Semolina 1/2 cup
• Besan: 1/2 cup
• Wheat Flour: 1/4 cup
• Oil: 3-4 tbsp 
• Vegetables: (You can use any veg of your choice- grated dudhi, spinach etc)
• Onion: 1-2 (finely chopped)
• Carrots: 1 (grated)
• Ginger Garlic paste: 1-2 tbsp
• Green chilli: to taste (paste/ chopped)
• Fresh methi leaves: 1/4 cup
• Salt: to taste
• Coriander pwd: 1/2 tbsp
• Roasted cumin pwd: 1/2 tbsp
• Baking soda: a pinch
• Eno: 1 tsp (optional)
• Turmeric pwd: 1/4 tsp
• Yogurt: 1/2 cup
• For Tempering:
• Oil: 1-2 tbsp
• Mustard seeds: 1 tbsp
• Sesame seeds: 1-2 tbsp
• Hing
• For Garnish:
• Fresh Coriander leaves (chopped)
• Grated coconut/  Dessicated coconut (optional)

Method:

• In a bowl, add oats, besan, semolina, wheat flour, salt, turmeric pwd, coriander powder, cumin powder and baking soda. Mix them well.
• Add all the vegetables and yogurt. Mix well. (Try not to add water till late)
• Meanwhile prepare your steamer.
• Add eno. Mix well to form a soft sticky dough. (For mixing, either use hands or ladle)

• Now wet your hands, and prepare round/ oval dumplings.

• Grease the steamer plate.
• Put dumplings on the steamer plate and steam for 10-12 mins on medium- low flame.

• Put knife in one of the steamed dumpling, if it comes clean - then your dumplings are ready. Else steam for some more time.
• Seasoning/ tadka:
• Heat oil in pan.
• Add hing, mustard seeds. let them splutter.
• Add sesame seeds.
• Add 2-3 pieces of steamed dumplings/ muthiya. Cook for 1-2 mins. (You can cook for more time if you want brown crust)
• Take these dumplings out and put remaining dumplings and season them
• Garnish with coriander leaves and shredded coconut.
• Serve hot with spicy green chutney.

South Indian Daliya/ Daliya Upma

Ingredients:

• Daliya: 1/2 cup
• Chana Daal: 1 tbsp
• Washed Urad daal: 1 tbsp
• Raw Peanuts: 1 tbsp
• Onion: 1 (chopped)
• Ginger: a small piece (chopped/ grated)
• Green chilli: 1 (Give a slit in centre- Don't cut in two halves)
• Salt: to taste
• Mustard seeds: 1 tsp
• Cumin seeds/ Jeera: 1 tsp
• Curry Leaves: a few
• Fresh Coriander leaves (chopped)
• Oil: 1 tbsp

Method:

1. Heat oil in pan.
2. Add mustard seeds and cumin seeds.
3. Add curry leaves, ginger, onion, peanuts, washed urad daal, chana daal. Roast for few minutes.
4. Add green chilli, salt, coriander leaves and daliya.
5. Roast for few minutes.
6. Add 1 cup water. Take a boil on high flame.
7. Simmer the gas and cook for another 5-7 mins.
8. Ready to serve hot.

Spinach Idli

Ingredients:

• Dosa batter: 1 cup
• Salt: to taste
• Oil: 2-3 tbsp
• Onions: 2 (chopped)
• Spinach leaves: 1/2 cup (chopped)

Method:

1. Mix all the above ingredients except oil.
2. Slightly oil the idli moulds.
3. Pour batter in the idli moulds and steam them for 10-15 mins. 
4. Serve hot with coconut chutney or sambhar.
5. Serve hot with coconut chutney or tomato chutney and sambhar.

PS:

• If using microwave, 4-5 mins should suffice.
• For idli batter, some people also use idli rava ( instead of boiled rice and idli rice) with urad daal.
• The ratio of idli rava : urad daal is 2.25 cup (idli rava): 1 cup (urad daal)

Stuffed Braided Bread

Quantity: 2 breads
Ingredients:

• Maida/ All Purpose flour: 1 cup
• Baking pwd: 1/2 tsp
• Yogurt: 2 tbsp
• Salt: 1/2 tsp
• Sugar: 1 tsp
• Dry Yeast: 1 tsp
• Milk: 1/3 cup 
• Oil/Butter: 1-2 tbsp
• For Filling:
• Boiled Potatoes: 2 (medium) (peeled and mashed)
• Onion: 1 (chopped)
• Tomatoes: 2 (chopped)
• Oil: 1 tbsp
• Mustard seeds: 1 tsp
• Green chilli: 1 (chopped)
• Chana daal: 1 tbsp (optional)
• Cheese (grated)
• Salt: to taste
• Garam masala: 1 tsp
• Turmeric pwd: 1/2 tsp
• Mango pwd/ amchoor: 1-2 tsp (optional)
• Coriander leaves (chopped ) (optional)
• For brushing:
• Sesame seeds  (optional)
• Milk: 2 tbsp
• Butter

Method:

• For Yeast Mixture: 
• In a bowl, add dry yeast, sugar and 2 tbsp of warm water. Cover and Let it rest for 10 mins
• Preparing dough:
• In a flat pan, seive maida and baking pwd. Add salt, yogurt, butter/ oil and yeast mixture. Mix them roughly with hand.
• Now slowly add milk with one hand and knead a soft dough with other hand. (Add only sufficient quantity of milk to make dough)
• Knead it for 5-7 mins until the dough springs back when you touch it. Now, slightly oil the surface of dough. Cover it and keep it aside at warm place for 1 hour (or until the dough doubles in quantity)
• Preparing filling:

• Heat oil in pan. Add mustard seeds. Let them splutter.
• Add chana daal. Cook it for 5-7 mins.
• Add green chilli, onions and cook till onions turn translucent.
• Add tomatoes, salt, turmeric pwd, garam masala. Cook for 5-7 mins until tomatoes are done.
• Add boiled potatoes and amchoor. Mix well. Sprinkle some coriander leaves.
• Keep it aside.

• Making Stuffed Braided Bread:
• When the dough is ready after 1 hour (that is, it doubles in size), Knead the dough again for 1-2 mins. 
• Make 2 balls of equal size from the dough.
• Sprinkle some flour on the kitchen shelf/ rolling board (where you will make oval shaped chapati )
• Take 1 ball and roll it to form an oval shape on the kitchen shelf/ rolling board. Use flour for dusting. (Don't use oil while making oval shaped chapati because the chapati dough will stick to the surface)
• Put stuffing in the center of the oval shaped chapati, leaving space on the sides of chapati. And sprinkle some cheese on stuffing.
• With pizza cutter/ sharp knife, make cuts/ slits in the feather fashion on both sides of chapati. (In the first half of chapati, put slits in one direction and in the other half, put slits in other direction )
• Make sure you put equal number of slits on both sides of chapati. (Uneven number of slits will make braiding difficult)

• Braiding:
• Fold the top and bottom of the chapati towards the filling. Now, start folding the strips one by one on each side and lapping them . (First Left strip then right strip, again left and then right strip and so on) . Continue braiding until you finish all the strips.

• Lightly dust the baking tray with flour. Place the braided bread on the baking tray.
• Cover with wet cloth/ cling film and keep aside the braided bread for 30 mins- 1 hour for second rise.
• Meanwhile, Preheat the oven to 190 deg C.
• After 30 mins, brush the braided bread with milk and sprinkle some sesame seeds on it.
• Bake for 20- 30 mins or until the bread turns brown.
• Now, when the bread is ready, brush it with butter. Let it cool for 5 mins.
• Slice into pieces and Serve.

PS:

• You can use any vegetables in stuffing like paneer, capsicum, peas.
• Baking time may vary depending upon oven.

Ghiya aur Besan ka cheela

Ingredients:

• Gram flour(Besan): 1/2 cup
• Onion: 1 (chopped finely)
• Green chilli: as per taste(chopped finely)
• Ghiya/ Dudhi/ Bottlegourd: 1/4 cup (grated)
• Salt : as per taste
• Red chilli pwd: as per taste
• Water: to make batter
• Oil

Method:

1. Mix besan with water and make a thick smooth batter.
2. Add bottlegourd, onion, green chilli, salt, red chilli pwd. Mix well.
3. Heat non-stick pan and oil it slightly.
4. Put a ladle full of batter on it and spread it flat in the form of chapati. 
5. Oil it slightly on top as well.
6. Flip it when done.
7. Cook the other side.
8. Serve it hot with Tomato ketchup/ coriander chutney/ Tamarind chutney .

Bread Spring Rolls

It is a variation to spring rolls that are made with Maida sheets.

Quantity: 12 pieces

Ingredients:

• Cabbage: 1/4 cup (chopped)
• Carrot: 2 tbsp (grated) (optional)
• Onion: 1 (chopped- length wise)  (You can also use spring onion)
• Soya Sauce: 2 tbsp
• Green chilli: 1 (chopped) (optional) (You can also use chilli sauce)
• Salt: to taste
• Capsicum: 2 tbsp (chopped into thin strips) (optional)
• Boiled Noodles: 1 cup 
• Tomato Ketchup: 1-2 tbsp
• (White) Bread slices: 12 (Don't use wholemeal bread)
• Melted butter (for brushing)
• Oil: 1 tbsp

Method:

• Stuffing:
• Heat oil in non-stick pan.
• Add onions/ spring onions, green chilli. Cook for 1-2 mins.
• Add carrots, cabbage, capsicum and cook for another 2-3 mins.
• Add noodles, salt, tomato ketchup, chilli sauce (if using). Cook for another 1-2 mins.
• Turn off the flame. Add soya sauce and mix well. Keep it aside.

• Now trim the side/ edges of the bread slices.
• Roll the bread slices one by one until they become flat.
• Now, take a flattened bread slice. Put 1 tbsp of stuffing on one end of bread. 
• Apply a very little water at the other end of bread. This will help in sealing the roll.
• Now roll it tightly and seal the other end of the bread. 

• Prepare all the rolls in the same way.
• Brush a little butter on all the bread rolls.
• Next step can be done in two ways:
• Baking:
• Bake in pre- heat oven at 200 deg C for 10-12 mins.

• Roasting on non-stick pan/ tawa:
• Take a non-stick pan/ tawa. Lightly brush it with oil.
• Put bread spring rolls on it.
• Cook until rolls become crisp on all sides (by turning them regularly)
• (Or you can shallow fry the rolls)
• Serve with tomato ketchup or coriander mint chutney.

PS:

• Use fresh bread slices of white bread.
• While boiling the noodles, add 1 tsp of oil. This will prevent noodles from sticking.
• You can also deep fry the bread spring rolls.

Chatpati Vegetable Noodles

Ingredients:

• Cabbage: 1/4 cup (chopped)
• Carrot: 2 tbsp (grated) (optional)
• Onion: 1 (chopped- length wise)  (You can also use spring onion)
• Soya Sauce: 2 tbsp
• Green chilli: 1 (chopped) (optional) (You can also use chilli sauce)
• Salt: to taste
• Capsicum: 2 tbsp (chopped into thin strips) (optional)
• Boiled Noodles: 1 cup 
• Tomato Ketchup: 1-2 tbsp
• Oil: 1 tbsp

Method:

• Heat oil in non-stick pan.
• Add onions/ spring onions, green chilli. Cook for 1-2 mins.
• Add carrots, cabbage, capsicum and cook for another 2-3 mins.
• Add noodles, salt, tomato ketchup, chilli sauce (if using). Cook for another 1-2 mins.
• Turn off the flame. Add soya sauce and mix well.
• Ready to serve.

Stuffed Khandvi

Its a Gujarati Snack.....

Quantity: 25 pieces (approx.)

Ingredients:

• Besan/ Gram flour: 1/2 cup
• Yogurt: 1/4 cup
• Ginger paste: 1/2 tsp
• Green chilli paste: 1/2 tsp (or as per taste)
• Haldi: a pinch                                 
• Water: 1 cup
• Salt: to taste
• Aluminium Foil
• Pizza cutter
• For Stuffing: 



• Boiled Peas:1/2 cup
• Fresh Coriander leaves: a few
• Mint leaves: a few (optional)
• Garlic: 1-2 cloves
• Ginger: a small piece
• Tamarind pulp
• Salt: to taste
• Sugar: 1/2 tsp (optional)
• Green chilli: 1-2
• For Garnish:
• Oil: 1 tsp
• Mustard seeds: 1 tbsp
• Shredded coconut: 3-4 tbsp

Method:

• Green  paste: Grind all the ingredients of stuffing to form a thick paste.

• In a pan, add water, besan, yogurt, ginger paste, green chilli paste, haldi, salt and blend it with hand blender so that there is no lump in it. (If  you are not using using blender, then slowly add water in besan and stir continuously to avoid lumps ) 

• Now on the low flame, heat this mixture and continuously stir for about 20 mins until u get a thick paste.

• Test to check if the paste is ready : (as shown in pic)

• Take a little paste and spread it on back of bowl/ plate and after a minute, try to roll it.

• If its rolling properly, then your paste is ready else heat for some more time.
• Now when the paste is ready, without any delay, spread a ladle full of mixture on aluminium foil in form of thin long rectangular sheets .
• Similarly spread all the paste before it cools down. 
• Now spread the green paste on it.

• With the help of pizza cutter, cut the sheets (paste spread on aluminium foil) in about 2-3 cm long sheets and roll them. Keep it aside.
• Seasoning: Heat oil in pan. Add mustard seeds and let them splutter. Turn off the gas.
• Now spread seasoning on rolled sheets and  sprinkle some shredded coconut.
• Stuffed Khandvi is ready to serve.