Spring Roll is one of the famous snack which goes with almost everything. To make it completely at home, we need to make two things separately. First is the pancakes, which is the outer covering and second is the filling. After making both, we stuff the filling in the outer layer and it is ready to be fried. Here goes its recipe

Few people know that you add egg to the pancakes to make it crispy. However, I have an egg-less version also which is little less crisper but works well. If anyone wants that, leave a comment.

  

INGREDIENTS

½ cup Noodles

For Pan Cake

1 Egg                                                    ¼ tsp Salt

¼ tsp Black Pepper Powder             ½ tsp Azino motto

2 tbsp Cornflour                                  2 tbsp Flour (Maida)

For Filling

2 tbsp Oil                                              1 Onion (Med Size)

2 tbsp Capsicum                                 2 tsp Vinegar

2 tsp Chilly Sauce                               1 tbsp Tomato Ketchup

2 tsp Cornflour                                     1 Cabbage

¼ tsp Salt

Preparation

• Boil the noodles according to the instructions on the packet.
• Chop the capsicum, onion and cabbage finely.
• Make cornflour paste for filling by adding cournflour and water.

METHOD

For Pancakes

Beat the egg in a Pan. Add salt, black pepper powder, azino motto, cornflour and flor. Mix it with the help of ½ cup water so as to prepare the batter not very thick and not very thin.

Heat a non stick pan nicely and grease it with little Oil. Spread the batter evenly and cook it lightly from both sides. Without using oil or with less oil , make pancakes of the remaining batter.

Note: Leave 1 tsp Batter to be used later

For Filling

Heat the oil in a pan. Add onion and cook for 2 minutes. Add capsicum and fry for 5 minutes. Switch off the flame. Add vinegar, chilly sauce and tomato ketchup. Switch on the flame. Give a Boil for around 2 minutes. Add Cornflour paste and cabbage. Add noodles and salt into it. Mix it. Let it cool down.

For Spring Roll

Heat about ½ cup oil in a pan. Take one pancake, put some filling in it. Roll the pancake with the help of left over pan cake batter. Then shallow fry it.

Take them out on a paper napkin and cut into pieces while they are hot.

Garnish with Cabbage and tomato sauce.

As Navratras are going on and people are keeping fast, this is one thing you can eat when on fast. 

INGREDIENTS

100 gm Kuttu Flour (Buckwheat Flour)                    1 tsp Rock Salt (Saida Namak)

Potato 2 (Med Size)                                                  Oil for deep frying

Water ½ Cup

Preparation

Boil the potatoes.

METHOD

Mash the potatoes finely, add kuttu flour and rock salt to it. Knead a dough, using very less water or no water. Make small balls out of the dough and roll it into small size flat bread. Deep fry in oil.    

Serve it with Bottle Gourd (lauki) and Raita (yogurt variation).

Tip: Do not leave the dough for much time as it contains salt and it will leave water within 45 minutes. Make the dough only when you are ready for it.

You can use Arbi (Colocassia) instead of Potato for its variation.

If its sticking while rolling, use rolling board or back of a steel plate. 

INGREDIENTS

150 gm Paneer

For Stuffing

10-12 Cashewnut  Pieces                       1 tbsp Cornflour

12-15 Raisins                                        1 tbsp Flour (Maida)

1 ½ tsp Coconut Powder                        1 Pinch Yellow Colour

1 tbsp Curd

For Gravy

2 Tomatoes(Med Size)                            2 Cloves

2 White Coriander Seeds                         2-3 Black Pepper

To taste Salt                                          1 tsp Ginger Paste

2 tbsp Fresh Cream                                2 Red Chilly Seeds (Roasted)

1 Cup Milk                                             1/4 Stick Cinnamon

5-6 tbsp Oil                                            1 Onion (Med Size)

2 tsp Sugar                                             2 tsp Kasturi Methi

Coriander Leaves

Preparation

• Cut the Cashew nuts and Raisins into small pieces.
• Grate the coconut or buy grated one. 
• Chop the tomatoes.

Cornflour Paste: Mix cornflour, flour and yellow colour with water and prepare the paste.

Cashew nut Paste: Mix cashewnuts, raisins, coconut powder and curd. 

Dry Masala: Crush cloves, cinnamon, coriander seeds into fine powder.

METHOD

Paneer Sandwitches 
Cut paneer into long rectangle slices. Cut the paneer slice into two pieces so as to make a sandwitch. 

Now fill the cashew paste between paneer slices. Make all the sandwitches. Dip the sandwitch in cornflour  paste and deep fry it till it turns golden brown.

Gravy
Heat some oil in a pan. Add dry masala powder and ginger paste. Put tomato into it. Fry all the spices and tomato. Switch off the flame. Add 1 cup water. Let it cool down and then grind the mixture in a blender.

Now heat oil in a pan and add chopped onion, sugar, kasturi methi and salt. Cook it for 5-7 minutes. Then add milk diluted with 1 cup water and 2 tbsp cream. Cook it till the gravy boils. Add paneer sandwitches in the gravy. Cook it for 5 minutes. Switch off the flame.

Garnish: Coriander Leaves and Fresh Cream on top.

INGREDIENTS

2 tomato                                                     2 Cardamoms

1/4 stick Cinnamon                                  3 Cloves

1 tsp Ginger Paste                                   2 Green Chilly

5 cup Water                                               250 gm Colocasia / Arbi

1 tbsp Gram Flour                                    Salt to taste

Red Chilli Powder 1/2 tsp                       1 tsp Butter

1 tsp Fenugreek seeds                           1 tbsp Oil

½ tsp bishop's weed/ Aajwain                ½ Onion 

1 tsp Kastoori Methi

Preparation

Finely chop the onion and tomatoes.

Tomato Puree: Switch on the flame, take tomatoes in a pan. Add cardamom, cinnamon, cloves, 1/2 tsp ginger paste, green chilly, 1 cup water. Mix it. Cover the lid and cook it for 10-15 minutes. Cool it and puree it in a mixer.

Arbi: In a pressure cooker add arbi with 3 cup water. Boil for 1 whistle. Keep it on sim flame for 2-3 minutes. Switch off the flame. Let it cool down. Take out the colcasia, peel them and press them lightly with your palms.

METHOD

On a plate, put gram flour. Add salt and red chilly. Mix it. Coat the colcasias in this mixture and deep fry it.

Gravy:

Boiled Puree: In a pan, put Tomato Puree (above made). Add 1 tsp Butter in it. Put ¼ cup water and boil it for 2-3 times. Add 1 tsp Kastoori Methi. Add ¾ - 1 cup water and give 3-4 boils.

In a pan, add 1 tbsp oil. Put bishop's weed and onion. Cook for 2-3 minutes and then add the remaining ginger paste in it. Cook for 3-4 minutes. Add fried Colcasias in it. Then add Boiled Puree in it and cook for 5 minutes.

Garnish with coriander leaves.

Tip: Those who want to add garlic can do this by using ginger garlic paste instead of ginger paste.