Vegetable Spring Rolls

Ingredients

For The Coverings 

1/2 cup maida
1/2 cup cornflour
3/4 cup milk
2 tsp melted butter
a pinch salt

For The Stuffing

1 tbsp oil
1/2 cup chopped spring onions whites
1 1/2 cups mixed vegetables (french beans , carrots , cabbage) , cut into thin strips
3/4 cup bean sprouts
1/2 cup boiled and roughly chopped noodles
1/2 cup chopped spring onion greens
2 tsp soy sauce
salt to taste

Other Ingredients

3 tbsp plain flour (maida) dissolved in 1/4 cup water
oil for deep-frying

For Serving

Szechuan sauce

Method 

For the covering

1. Combine the plain flour, cornflour, milk, salt and ½ cup of water in a bowl and mix well till no lumps no remain.
2. Grease a non-stick pan with butter, pour 2 tbsp of the batter into the pan and tilt it around quickly to make a 100 mm. (4”) diameter thin circle.
3. When the sides begin to peel off, turn the pancake and cook on the other side for 30 seconds.
4. Repeat with the remaining batter to make 11 more pancakes.

For the stuffing

1. Heat the oil in a wok /kadhai on a high flame till it smokes.
2. Add the spring onion whites, mixed vegetables, bean sprouts and msg and sauté on a high flame for 3 to 4 minutes.
3. Add the noodles, spring onion greens, soya sauce and salt and sauté on a high flame for another 2 minutes.
4. Divide the stuffing into 12 equal portions and keep aside.

How to Assemble

1. Place a panacke on a flat, dry surface and place a portion of the stuffing on one of its edge
2. Apply a little flour paste along the edges of the pancake.
3. Fold the top edge over the mixture to seal it firmly.
4. Fold the left and the right side of the pancake in order to get a rectangle.
5. Roll the pancake downwards tightly sealing the ends securely with the flour paste.
6. Repeat with the remaining ingredients to make 11 more rolls.
7. Heat the oil in a wok / kadhai and deep-fry in batches till they turn light brown in colour.
8. Cut each roll into 2 equal portions and serve hot with schezuan sauce.

Moong Dal Cheela

Ingredients

Moong Dal - 2 cups
Rice - 1 cup
Red chilli powder - 1/2 tsp
Dry Red Chillies - 12-15
Ginger - 1/2 inch
Garlic - 5-6
Salt to taste
Vinegar or lemon juice 1 tsp

Method

1. Soak moong dal and rice together for around 1 hour. 
2. Strain dal & rice and grind it little coarsely in mixer. 
3. Add to it little salt, red chill powder. Add little water and make the batter like dosa batter consistency.
4. Soak red chillies for 15 minutes in warm water. 
5. Make fine paste with soaked red chillies, ginger, garlic, salt and vinegar / lemon. Keep it aside.
6. Heat a nonstick pan and pour the batter with laddle and spread it evenly. Put little oil all around. 
7. Spread red chilli paste using a spoon all over the cheela. Make it light brown from one side and then reverse it on the pan. 
8. Cook for 30-45 seconds on other side. Serve hot.

Coconut Milk & Mango Panna Cotta

For Coconut Milk Panna Cotta Layer:

Coconut milk          200 ml

Heavy cream          300 ml

Granulated Sugar    8 tbsp

Vanilla essence       1 tsp

Gelatin                    3 tsp

Water                               6 tbsp

For Mango Panna Cotta Layer

Mango Puree                    250 ml

Heavy Cream                   300 ml

Castor Sugar                    5 tbsp

Gelatin                              3 tsp

Cold Water                      6 tbsp

Method

For Coconut Milk Panna Cotta:

1. Sprinkle gelatin over a cold water and leave for 5 mins to bloom
2. In a heavy sauce pan heat together coconut milk, cream, vanilla essence and sugar  just till one boil (don’t over heat it)
3. Take it off  the  stove and add white chocolate
4. Add the gelatin mixture in it and stir well till dissolves
5. Let it cool for 2-3 minutes
6. Pour it in glasses to be served, tilt it in muffin pan to give an angle effect
7. Refrigerate till set

For Mango Panna Cotta Layer:

1. Sprinkle gelatin over 3 tbsp water and allow it to rest for 5 minutes
2. In a pan heat sugar and cream till sugar is dissolved. (Do not boil it too much)
3. Remove from heat, add gelatin mixture and stir until gelatin is dissolved completely        .
4. Cool for 2-3 minutes.
5. Add mango puree to the cream gelatin mixture and mix very well.
6. Pour the mixture in the same glasses where coconut milk panna cotta is already set.
7. Refrigerate till set.