Thursday, July 18, 2013

Vegetable Spring Rolls

Spring roll Pastry sheets (will get from the Chinese store Around 1$ (AUD) will get 50$)
Onion - thin long slices
Cababge- thin long slices
Carrot- Thin long slices
beans - thin circles

1.Take a pan add oil fry onions, later carrots, later cabbage, later beans and last add salt and pepper.
 2. Cool it.
3. Take a Pastry sheets follow the instructions (sheets has to come to room temperature )\
4. Keep vegetables on one side role it one time and then fold the sides and role till it end. Check the internet images how to role Spring rolls.
5. Fry it in oil.
Serve hot with some dipping sauce

Coriander Chutney with Coconut

I love Coriander Chutney

2 bunches of coriander
1/2 cup coconut
tamarind juice
ginger pinch
cumin seeds.
Green chillies.

Mustard seeds
Curry leaves
Chenna dal
Uradh dal
2 green chilies

Preparation :
1. Take coriander leaves wash and clean it without sand otherwise hard to eat.
2. Take a pani pour little bit oil add coconut shredded , ginger, cumin seeds, green chillies, and coriander leaves and turn it off. Dont fry more.
3. Make a paste with tamarind juice.
4. For seasoning add oil once it hot, add mustard seeds, dals, dry chillies, curry leaves.
5. Top the chutney with Seasoning.

Serve with Idly or Dosa

Chicken Breast with veggies

I copied from one of family friends and bit modified according to Indian Style

Ingredients for Chicken:
Chicken Breast clean it
Marinate with garlic, ginger, curd, lemon juice, salt, pepper, coriander leaves.
Mix well and dip into the plain flour and bread crumbs keep inside the fridge whole night.

Steam cooked whole green beans with salt.
Carrots raw

Boiled and turn into alu jeera style look for the recipe in this blog.

1. Fry the marinated breast into very less oil on both sides few minutes in low flame.
2. Serve with veggies.

Few salads and Chicken Pictures

The recipes already posted just pictures

Tandoori Chicken with Vegetable Salad

Dressing: Olive oil, Garlic salt , Pepper

Russel Leaves with Shrimp or Gongura Royalu Andra Special dish


Washed and cleaned Greens generally i will get fried gongura from my mum and it is easy to make.
Take 1/4 kg Shrimp (cleaned one)
ginger garlic paste
Onions -1  big
chilli powder
mustard seeds - few
2 red dry chillies
Garlic - 2 cloves
cumin seeds- few
curry leaves -3

1. Clean the shrimp with applying turmeric and wash with water.
2. Apply ginger garlic paste, salt, chillipowder.
3. Fry it well keep aside.
4. Take a kadai fry the onion slices and keep aside.
5. Take the washed leaves and cook it until all water content goes away.
6. Once it get cool mash all onions and leaves separately.
7. Take a kadai pour oil add crushed garlic, mustard seeds, Curry leaves,cumin seeds, 2 dry red chillies and add the onions paste fry it and add greens paste once it get cooked well add shrimp , if required add sufficient water. close the lid and once it cook turn the flame off.

Chicken Puf

Chicken Mince 1/4 kg
ginger garlic paste
pepper powder
Short Crust Pastry Sheet cut into 4 portions /each sheet

1. Clean the chicken with turmeric and keep a a side.
2. Take a pan add oil fry onions,veggies(optional), fry it and add chicken and other ingredients until it makes thick and cooked.
3. Let it comes to room temperature.
4. Take a pastry sheet fill it with curry and close the ends and fold with wet hands and fry into hot oil , keep in mind flame should be medium to low otherwise it will burn.

Pumpkin Pie

2 cups pumpkin puree (steam 500g peeled pumpkin until soft, then puree)  
3 eggs 
1 1/2 cups thickened cream, plus extra to serve  
185g brown sugar 
1 1/2 tsp ground cinnamon 
1 tsp ground ginger 
1/2 tsp nutmeg 
1/4 tsp ground cloves 
1/4 tsp allspice 
Maple syrup, to serve 
Icing sugar, to dust 

250g plain flour 
110g pure icing sugar, sifted 
110g unsalted butter, chilled, cubed
1 egg

1.Place the flour and icing sugar in a food processor and mix for a few seconds. Add butter and process until the mixture looks like breadcrumbs. Add the egg and mix until the mixture forms a ball. Cover in plastic wrap and refrigerate for 30 minutes.
2.Once chilled, roll pastry out on a lightly floured workbench and use to line a lightly greased 23cm fluted loose-bottomed tart pan. Refrigerate for 30 minutes to chill.
3.Preheat oven to 180°C. Line the pan with baking paper, fill with rice and blind-bake for 10 minutes. Increase oven temperature to 220°C. Place pumpkin puree, eggs, cream, sugar and spices in a processor and whiz until smooth. Pour into the tart shell, then bake for 10 minutes. Reduce oven temperature to 150°C and bake for a further 30-40 minutes. Cool, then serve with the extra cream, a drizzle of maple syrup and dusting of icing sugar.
 Note : Got recipe from internet. Tried it came very well and easy.