Spring Rolls

 Time 45 min

Ingredients

For wrapper

Maida/ All purpose flour 1/2 cup

Salt 1/4 tsp

Water 1/2 cup (1 tsp less)

For the filling

French beans , cut into small pieces 1/4 cup
Carrot , cut into long thin strips 1/4 cup
Shredded capsicum 1/4 cup
Chopped onions lengthwise 1/4 cup
Chopped spring onion greens 1/4 cup

Soy sauce 1 tsp

Chili sauce 1 tsp

Crushed garlic 1/2 tsp

Red chili powder 1/4 tsp

Oil 1 tbsp
Salt to taste

Paste

Maida 1 tbsp + 2 tsp water

Oil  for frying

Method
For making wrapper

Mix all ingredients and make batter like dosa. Keep it aside for 1 hr.

Heat non stick pan, (it should be medium hot). Add 2-3 drops of oil now with the help of cloth spread oil all over tawa. Now add one spoonful of batter at the center then spread in a round shape. Let it be for 2 min till the edges curl sightly. Remove from tava and keep it on the plate. Continue till you make wrapper from the rest of batter. You can spray oil on every wrapper so that u can stack on each other. Same you can freeze them for the recipes which requires wrappers.

For the filling

Heat the oil in a pan, add garlic, after becomes golden, then add all vegetables and sauté over a high flame for 5 to 6 minutes till the vegetables soften and water from vegetables is evaporated. 

Then add soya sauce, chili sauce, sauté for 2 minutes. Make sure it becomes dryso that spring rolls will get crunchy for long time. Switch off the flame. Allow it to cool.

Instead of this you can boil the vegetables remove entire water content, mix with other ingredients. Use this stuffing. I prefer cooking so the nutrients are remained in the vegetables instead of throwing the vegetable stock.

Actual method

The wrapper should be of square size. At one end add stuffing then roll till it reaches at the center. Now apply maida paste on sides, then fold the right and left side onto the roll. Now again apply maida paste on the other corner, again fold to make spring roll.

Deep fry till golden in colour. 

Veg Hakka Schezwan Noodles

Time 15 min
Ingredients
Hakka noodles 1 cup
French beans , cut diagonally into thin strips 1/2 cup 
Carrot , cut into long thin strips 1/2 cup 
Shredded capsicum 1/2 cup 
Chopped spring onions whites 1 cup
Chopped spring onion greens 1 cup
Soy sauce 1 tsp
Vinegar 1 tsp or more as per taste
Chili sauce 1 tsp (optional)
Ajinomoto 2 pinch 
Schezwan sauce 1 tsp
Oil 1 tbsp 
Salt to taste

Method
Cook noodles in water till it is done. After it is cooked  add 1 tsp oil so that noodles will not get stick together. 
Heat oil in a flat kadai, add the vegetables and sauté over a high flame for 4 to 5 minutes till the vegetables soften.

Then add the schezwan sauce, soya sauce, vinegar, ajinomoto, chili sauce, sauté for 2 minutes. then add noodles. Saute for 2 min. Switch off the flame. Serve hot.

Veg Crispy

Time 20 min
Ingredients
Vegetables
Cauliflower florets 4-5 small size 
Carrot , cut into long thin strips 5-6
Capsicum 1 inch cubes 5-6 
Baby corn , cut into long thin strips 5-6
Small size spring onions whites 4-5
For batter
Cornflower 1/4 cup 
All purpose flour/maida 1/4 tsp
Water 1/2 cup
Ginger garlic paste 1 tsp
Salt to taste
Food grade Colour-Red (Optional)
Pepper powder 1/2 tsp
For sauce
Chopped spring onion greens 1/2 cup
Ginger garlic paste 1 tsp
Red chili powder 1/2 tsp
Soya sauce 1 tsp
Vinegar 1/2 tsp
Tomato ketch up 1 tbsp
Chili sauce 2 tsp
Pepper powder 1/2 tsp
Oil 2 tbsp 
Little Salt

Method
Mix all batter ingredients. Make batter like dosa. Dip vegetables in batter and deep fry till it becomes crispy on medium flame. Keep it on tissue paper to remove excess oil.
Heat the remaining oil from kadai i.e. 2 tbsp in a pan, add ginger garlic paste, saute for a minute. 
Then add chopped spring onion, saute for a minute. 
Then add soya sauce, vinegar, chili sauce, tomato ketch up, sauté for a minutes. 
Then add fried vegetables, toss very well on high flame for a few seconds. 
Switch off the flame. Serve hot.

Patichya Kandyacha Bhaji / Spring Onion Fritters

Time 20 min

Ingredients

Gram flour (Besan) 1/2 cup (1 tsp less)

Chopped spring onion 1 cup

Red chili powder 1/2 tsp

Cumin coriander powder 1/4 tsp
Chopped green chilies 1/2 tsp

Garam masala 1/4 tsp

Turmeric Powder 1/4 tsp

Carom seeds (Ajwain) 1/4 tsp

Water 2-3 tsp

Pinch of baking soda

Salt to taste

Oil fry frying

Method

To make batter mix all ingredients in a mixing bowl except water. Keep this for about 15-20 min. The mixture will leave water, now add besan and water. The consistency of the batter should be in such a way that if we hold it in spoon it should not fall so easily. It means it should not be very watery.
Heat the oil in kadai. Make small balls and then deep fry in kadai. Fry till golden brown. Remove from oil and soak in the tissue paper to remove excess oil.

Tip

The oil should not be very hot when u drop the balls in the kadai for frying. Because of this Bhaji will not get fried properly from inside.

Spring Onion Dosa

Time 15 min
Ingredients
Dosa batter 2 cups
Chopped onion lengthwise
French beans , cut diagonally into thin strips 1/2 cup 
Carrot , cut into long thin strips 1/2 cup 
Shredded cabbage 1/2 cup 
Chopped capsicum 1/2 cup
Chopped spring onion greens 1/2 cup
Soy sauce 1 tsp
Vinegar 1 tsp or more as per taste
Chili sauce 1 tsp
Pepper powder 1/2 tsp
Chopped garlic 1/2 tsp
Oil 1 tbsp 
Salt to taste

Method
Heat the oil in a pan, add garlic, after it turns light golden brown then add onion and all vegetables. Sauté over a high flame for 4 to 5 minutes till the vegetables soften.

Then add soya sauce, vinegar, pepper powder, chili sauce, sauté for 2 minutes. Switch off the flame.

Heat non stick pan, sprinkle salt water (2 tbsp water+1/4 tsp salt) all over the pan.

Then immediately pour spoonful of batter at the center, with the help of spoon spread batter fast in circular fashion.

Spread vegetables mixture at the center, apply 1tsp ghee all over the dosa, then roll from both sides and serve hot.

Schezwan Noodles Dosa

Time 15 min
Ingredients
Dosa batter 2 cupsNoodles 1/2 cup
French beans , finely chopped 1/2 cup
Carrot , cut into long thin strips 1/4 cup 
Chopped spring onion greens 1/4 cup
Chopped capsicum 1/4 cup
Soya sauce 1 tsp
Vinegar 1/2 tsp or more as per taste
Chili sauce 1 tsp (optional)
Schezwan sauce 1 tbsp
Oil 1 tbsp 
Salt to taste

Method
Boil plain noodles in water. Keep it aside.
Heat the oil in a pan, add all vegetables and sauté over a high flame for 5 to 6 minutes till the vegetables soften.

Then add soya sauce, vinegar, chili sauce, schezwan sauce, sauté for 2 minutes. 
Then add noodles, mix well. Saute for a minute. Switch off the flame. Keep it aside.

Heat non stick pan, sprinkle salt water (2 tbsp water+1/4 tsp salt) all over the pan.

Then immediately pour spoonful of batter at the center, with the help of spoon spread batter fast in circular fashion.

Spread noodles mixture at the center, apply 1tsp ghee all over the dosa, then roll from both sides and serve hot.

Patichya Kandyacha Zunka

Time 20 min

Ingredients

Besan / Chickpeas flour 1 cup

Chopped green and white spring onion 2 cups

Amchur powder 2-3 pinch

Finely chopped garlic 1/4 tsp

Finely chopped ginger 1/4 tsp

Chopped green chilies 3-4

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Turmeric powder 1/4 tsp

Curry leaves 3-4

Oil 2 tbsp

Water  3 cups
Salt to taste
Chopped Coriander for garnishing

Method

In a pan heat oil, add mustard and cumin seeds. After seeds pops out, add onion, fry till golden brown. Then add green chilies, ginger garlic, turmeric powder fry for 3-4 min. Then add water & salt. Mix well. Boil this mixture then with spoon slowly add besan into the pan and stir continuously. Cover with lid. Cook for 5-6 min. Then turn off the flame. Garnish with the coriander. Zunka should not be too thin or thick.

Bharleli Olya Kandyacha Rassa

Time 30 min

Ingredients

Spring onions 1 bunch (Onion should be big in size) 

For stuffing

Red chili powder / Kolhapuri masala 1.5 tsp

Turmeric powder 1/4 tsp

Cumin powder 1/4 tsp

Coriander powder 1/4 tsp

Chopped coriander 2 tbsp

Garam masala 1/4 tsp

Coconut powder (Fresh or dry) 2 tbsp

Grated ginger garlic 1/2 tsp

Water 2 tsp

Salt to taste

Oil 3 tsp

Method

Clean spring onions. Take only white onion and not greens. Make 2 cuts at center so that stuffing can be stuffed. Keep it aside.

Mix all ingredients for stuffing in mixing bowl. Now add stuffing in the onions. Keep it aside.

Heat oil in pan, add onion. Fry very well for 3-4 min. Then add remaining masala and 4-5 tsp water. Cover with lid. Cook untill onion becomes tender. Serve with chapati or rice. 

Schezuan Rice

Time 15 min
Ingredients
Cooked long rice 2 cups
Sliced capsicum 1/4 cup
Grated carrot 1/4 cup
Shredded cabbage 1/4 cup
Chopped spring onion 1/4 cup
Schezuan sauce 1 tsp or more
Soya Sauce 1/2 tsp
Vinegar 1 tsp
Salt to taste
Oil 2 tbsp

Method
Cook rice adding salt and 1 tsp oil so that rice will not be sticky.
Heat oil in a pan, add vegetables, spring onion and sauté over a high flame for 5 to 6 minutes till the vegetables soften.

Then add the rice, soya sauce, vinegar, schezuan sauce, sauté for 2 minutes. Switch off the flame.

Serve hot.

Patichya Kandyachi Peeth Perun Bhaji

Time 20 min

Ingredients

Besan / Chickpeas flour 2 Heaped tsp

Chopped spring onion (1 bunch) 2 cups

Finely chopped garlic 1/2 tsp

Cumin seeds 1/4 tsp

Turmeric powder 1/4 tsp

Red chili powder 1/2 tsp

Garam masala 1/4 tsp

Oil 2 tbsp

Water  3 /4 cup
Salt to taste

Method

Heat oil in a pan, add garlic and cumin seeds. After seeds pops out, add spring onion, cook 1 tbsp water and cook for 5-6 min by covering lid till spring onion is cooked. Then add red chili powder, turmeric powder and garam masala, mix well. cook for 3-4 min by covering lid. Then add 3/4 cup water & salt. Mix well. Boil this mixture for 3-4 min by covering lid then with spoon slowly add besan into the pan and stir continuously. Cover with lid. Cook for 2-3 min. Then turn off the flame. Zunka should be little dry. Serve with bhakari.

Pasta

Time 15 min
Ingredients
Pasta 100 grms approximately 1 cup
Capsicum cut into cubes 1/2 cup 
Chopped onions lengthwise1/2 cup
Chopped spring onion greens 1 cup
Tomato Puree 1/2 cup
Grated cheese 1 tbsp
Mixed herbs 1/4 tsp
Pepper powder 1/4 tsp
Oil 2 tbsp 
Salt to taste

Method
Boil 1 lit water add 1/2 tsp salt and 1 tsp oil. Then add pasta and cook for 15 to 20 min till it cooks. Then immediately remove water and keep it side. 
Heat oil in pan, add onion, capsicum and tomato puree, fry for 3-4 min, then add mixed herbs, salt, pepper powder, mix well. Then add pasta mix well. Keep the flame high just stir for 1-2 min. Switch off the flame. Serve hot.

Vegetble Fried Rice

Time 15 min
Ingredients
Long rice 1 cup
French beans , cut diagonally into thin strips 1/2 cup
Carrot , cut into long thin strips 1/2 cup
Shredded capsicum 1/2 cup 
Chopped spring onions whites 1 cup
Chopped spring onion greens 1 cup
Soy sauce 1 tsp
Vinegar 1 tsp or more as per taste
Chili sauce 1 tsp (optional)
Oil 1 tbsp 
Salt to taste

Method
Cook rice adding salt and 1 tsp oil so that rice will not be sticky.
Heat the oil in a pan, add the vegetables, spring onion whites and sauté over a high flame for 5 to 6 minutes till the vegetables soften.

Then add the rice, soya sauce, vinegar, chili sauce, sauté for 2 minutes. Switch off the flame.

Serve hot.

Spring Onion / Patichi Bhaji

Time 10 min

Ingredients

Chopped spring onion 2 cups

Moong dal 1 tbsp

Water 1/2 cup or less

Oil 1 tsp

Salt to taste

Method

Soak moong dal for 1 hour.

Heat oil in pan, add spring onion saute for 3-4 min. Then add soaked moong dal, fry for 2-3 min.  Then add water and salt. Mix well. Cook on low flame for about 8-10 min till it is done.