SPRING ROLLS

                                     

                                               Spring rolls                              

                      These rolls are actually in the shape of a cigar and crispy.Generally  we make dosa from the batter and fill the filling roll them and fry in oil.I have made a dough and roll the dough into thin sheet and do the rolling.I is crispier than the regular version.I've speacially made this for my daughter's b'day and within a seconds it vanished from the plate.ha ha ha nothing left for me to taste.But don't tell to anyone i ate 3-4 rolls in the kitchen itself while making it :p

You can use Rice paper sheets available in departmental stores.

Ingredients: 

For the dough: 

Maida-1 cup 

Corn flour-1/4cup 

Salt to taste 

Ghee-1 tbsp 

Carom seeds/ajwain-1/2 tsp 

Warm water to make the dough.

                         Another method to make the spring rolls is to mix above given ingredients except ghee to make a thin batter with water.Heat a griddle/Tawa pour one scoop of batter roll them to spread and when it coats the Tawa pour out the excess and  cook  for only 2 mins on both sides.Do it like thin dosa/crepes.

For the filling: 

Onion-1,chopped

Beans-100 gms,chopped

Carrot-1 big,chopped

Mushrooms-1/2 cup,chopped

Soy sauce-1/2 tsp

Red chilly powder-1/2 tsp

Curry powder-1/2 tsp 

cumin seeds-1/2 tsp  

 oil-1 tbsp  

 salt to taste 

pepper(dashed)-1/2 tsp  

Corn strach:

Mix equal parts of cornflour and water.

Method:

           In a pan add oil and cumin to splutter add in onion,beans,carrot saute a while till half cooked add in mushrooms saute well till cooked well.Add redchilly powder,soy sauce,curry powder mix well to form a good filling add dashed pepper and set aside to cool.

To make spring rolls:

1.      Take a lemon sized ball from the dough roll them flat and a very thin round sheet...For rice paper sheets dip them in water and  for crepes/dosa make it ready.
2.  Place them in a flat surface put a spoon of filling over one side.fold them in sides and fold again in centre to look like a cigar roll.Grease with corn starch and set aside.
3. Heat oil in a pan and fry the rolls till golden brown and crisp.
4. Serve hot with a dipping sauce.
5. To make simple dipping sauce Mix 1 tbsp tomato sauce, 1/2 tbsp red chilly sweet sauce(recipe follows later), salt a pinch, chopped  coriender leaves mix well and serve.

          

spring rolls with rice paper

ARIPATHRI WITH KERELA PATTANI KOOTU AND CHOOPU CHAMMANDHI

Aripathri  with  kerela  pattani  koottu  and  choppu  chammandhi

   

                                            This is my first guest host for the SNC event by Divya from http://www.youtoocancook.net/ .I feel so happy to host on behalf of the south team. We’ve decided to give the challenge for the north team to cook a delicious tiffin recipe from the interior parts of kerela. I’ve selected Aripathri, a naadan (typical)dish from  Malabar coast. Usually muslims live there prepare this dish for special occasions and for their Ramadan fasting. The best combination of this Aripathri is with beef curry. In kerela cusine this recipe gets an important place.

                                         This is made of rice flour and in  Venezuela  people  make as  Arepas with corn flour and stuff something inside the arepas like sandwich.

                                  I’ve suggested here Aripathri with kerela pattani koottu(peas curry) and choppu chammandhi(coconut red chutney).They make an amazing combination. When I prepared it for the first time believe it or not my kids enjoyed it a lot. I’ve made three batches first for my kids second for my cousins and third for my kids again for their breakfast……………….They want even more………

                             If you wish you can make both pattani kootu and choppu chammandhi  or any one of them to combine with Aripathri.

Time:10-12 mins

Yields:10-12 aripathris

Ingredients:

Rice flour-1 cup

Water-11/2-2 cups

Salt to taste

Oil needed

Method:

1.       In a pan heat 11/2 cup water and salt to boil add rice flour and stir continuously without making any lumps.(use whisk to stir)Cook for  about 2 minutes  or until it rolls like a ball.(not too hard remove from fire when it slightly rolls out because the rice flour absorbs water quickly).

2.       Cool for some time and take out a  lemon sized ball and roll them with  rice flour, roll round by hands or with rolling pin.(the dough will be so soft ,handle gently not like atta dough).Cut round with a cutter to make a perfect shape.

3.       Heat Tawa in medium heat and place Aripathri on it. Do it for 2 minutes and flip(do not touch before it is done on one side).

4.       The pathri will puff up when it is done.Now apply ¼ tsp oil on it and press them gently and flip then apply ¼ oil on otherside and press them to puff up.

5.       Do not crisp the pathris. Take out when they are white in color.

6.       It will need 4-6 minutes to cook a perfect white Aripathri.

7.       Wipe  the  Tawa every time after taking each Aripathri. It will help to have a white Aripathri till the last one.

8.       Eat them when they are hot. Can heat them again in Tawa When you use.

                                                         Whisk the dough

                                                        Roll the dough

                                                      Cut into perfect round

Peas curry(Kerela pattani koottu)

Ingredients:

Dry peas-1 cup

Onion-1 big,chopped

Tomato-1,chopped

Ginger-garlic paste-1 tsp

Red chilly powder-2  tsp

Garam masala powder-1/2 tsp

Thick Coconut milk-1/2 cup

Mustard seeds-1/2 tsp

Split urad dal-1/4 tsp

Cumin seeds-1/2 tsp

Oil-1 tbsp

Salt to taste

                                                    Cooked and mashed peas curry

 Method:

          Soak peas overnight and the next day put them in a pressure cooker add red chilly powder 1 tsp, Garam masala ¼ tsp salt to taste and cook for 3-4 whistles until the peas cooks well to mash.

         Heat a pan with oil add mustard seeds when splutter add split urad dal and cumin seeds when it turns slightly brown add in chopped onion sauté well then add ginger-garlic paste and tomatoes sauté till it cooks and mashes well(can add some salt to cook tomatoes quickly).add the remaining  redchilly powder and garam masala  sauté well.

      Now add in the boiled Peas masala into the pan cook for a while and mash it with the potato masher or with ladle.

    When it combines well add coconut milk cook for 2 more minutes and remove from fire. Sprinkle coriander leaves and serve hot with Aripathri.

Choppu chammandhi(coconut chutney)

Ingredients:

Fresh Coconut grated-1/2 cup

Dry red chillies-3(can add more if you need it more spicy)

Garlic-2 small pieces

Tamarind-a tiny piece (optional)

Salt to taste

Method:

 Grind all together and do tempering with oil, mustard seeds, a pinch of asafoetida and curry leaves.

 

                                                  Enjoy with curry and chutney