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.

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.

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.

Spicy Cabbage / Patta Kobi Paratha

Time 20 Min

Ingredients

For dough
Wheat flour  2 cup
Carom seeds 1/2 tsp
Sesame seeds 1/2 tsp
Salt to taste
Oil 2-3 tsp

For stuffing
Grated patta kobi/Cabbage 2 cup
Chopped onion 1 medium sizee

Chaat masala 1/4 tsp
Garam masala 1/4 tsp

Red chili powder 1/2 tsp

Chopped coriander 2 tbsp
Mustard seeds 1/4 tsp 
Oil 2 tsp

Wheat flour 1/4 cup for dusting

Iron Tava

Butter 3-4 tsp

Method
Heat oil in kadai, then add mustard seeds. Then add onion. After it turns golden in colour then add cabbage, red chili powder, garam masala, chaat masala and salt. Stir continuously. Do not add water as well as do not cover with lid.  Allow to cook for 5-6 min till all water from cabbage get vaporized. This mixture should be dry so that you will able to roll the paratha and stuffing should not come out from dough. Switch off the flame. Keep it aside.
In a another mixing bowl, Knead the dough adding all the ingredients. Keep it aside for 15-20 min. The dough should not be too soft or too hard.
Then make 7 -8 portions of dough. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make chapati of size 7-8 inch in size. Now add spoonful of stuffing at the center, close all sides by taking at the center. Gently press, and now roll to make paratha. Then heat the tava on high flame for 2-3 min then make a low flame. Then put paratha on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the paratha and roast. At this stage make medium flame. Roast the paratha for about 4-5 min on medium flame till it becomes light golden brown.

Tip.

Serve hot with curd, tomato or chili garlic sauce.

Patta Kobi Paratha

Time 20 Min

Ingredients

For dough
Wheat flour  2 cup
Carom seeds 1/2 tsp
Sesame seeds 1/2 tsp
Salt to taste
Oil 2-3 tsp

For stuffing
Grated patta kobi/Cabbage 2 cup

Chaat masala 1/2 tsp

Grated ginger 1/2 tsp
Pepper powder 1/2 tsp

Chopped coriander 1 tbsp 

Wheat flour 1/4 cup for dusting

Iron Tava

Butter 3-4 tsp

Method
Grate the kobi, then squeeze to remove the water. Now to this add grated ginger, pepper powder, chaat masala. Mix well. Do not add salt to this mixture otherwise kobi will leave water, so it will be difficult to roll the paratha. Add little more salt to the dough to compensate the salt. Keep it aside.
Then in a another mixing bowl, Knead the dough adding all the ingredients. Keep it aside for 15-20 min. The dough should not be too soft or too hard. Keep it aside for 15 min.
Then make 7 -8 portions of dough. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make chapati of size 7-8 inch in size. Now add spoonful of stuffing at the center, close all sides by taking at the center. Gently press, and now roll to make paratha. Then heat the tava on high flame for 2-3 min then make a low flame. Then put paratha on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the paratha and roast. At this stage make medium flame. Roast the paratha for about 4-5 min on medium flame till it becomes light golden brown.

Tip.

Serve hot with tomato or chili garlic sauce.

Cabbage / Kobi Koshimbir with Curd

Time 10 min

Ingredients

Shredded cabbage  1/2 cup

Chopped green chilies 1

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Pinch of asafoetida

Curd  2 tbsp

Groundnut powder 2 tbsp

Oil 1 /2 tsp

Sugar 1/4 tsp

Salt to taste

Method

Heat the oil in pan. Add mustard seeds, cumin seeds, after it crackles add pinch of asafoetida and then turn off flame. Allow it to cool. Then add this to cabbage, then add curd, sugar, groundnut powder and salt. Serve chill.

Cabbage / Kobi Salad with Lemon

Time 10 min

Ingredients

Shredded cabbage 1/2 cup

Chopped green chilies 1

Cumin seeds 1/4 tsp

Lemon juice 1 tsp

Oil 1 /2 tsp

Salt to taste

Method

Take cabbage in bowl add 3-4 pinch of salt and then add less than 1/2 cup of water and wash the cabbage. Remove the water completely. Keep it aside.

Heat the oil in pan. Add cumin seeds, after it crackles then turn off the flame. Allow it to cool. Then add this to cabbage, then add lemon juice and salt. Serve chill.

Cabbage / Kobi Bhaji 2

Time 30 min

Ingredients

Shredded cabbage 2 cups

Finely chopped onion 1 medium size

Green peas 2 tbsp

Ginger 1 inch

Garlic cloves 2-3

Chopped green chilies 3-4

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 3-4

Water 1/2 cup

Coriander 1 tsp for garnishing

Oil 1.5 tbsp

Salt to taste

Method

Cut the cabbage, add 2-3 pinch of salt and wash with fresh water. In this way a particular smell of cabbage will go away.

Heat oil in pan, add mustard seeds, cumin seeds, curry leaves. After mustard seeds pops out, add onion, saute till onion turns golden brown. Then add green chilies, ginger garlic paste, fry for about 2-3 min. Then add cabbage and green peas, turmeric powder, salt mix well. Then add 1/2 cup water, cover with lid and cook for about 10 to 12 min on low flame. Keep checking to avoid burning. Switch off the flame, garnish with coriander and serve hot.

Tip
If u cover lid and keep water on lid, bhaji taste good and require less water, because steam is automatically generated inside the pan.

Spinach-Cabbage Bhajis

Time 20 min

Ingredients

Gram flour (Besan) 3/4 cup

Fresh chopped spinach leaves 1/2 cup

Chopped onion lengthwise 1/2 cup
Chopped cabbage 1/2 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 tspWater 2-3 tbspPinch of baking soda

Salt to taste

Oil fry frying

Method

To make batter mix all ingredients in a mixing bowl. 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. Keep batter for 8 -10 min aside. 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.

Cabbage / Kobi Bhaji 1

Time 30 min

Ingredients

Shredded cabbage 2 cups

Finely chopped onion 1 medium size

Soaked chana daal or green peas 2 tbsp

Red chili powder 1 tsp & ginger garlic paste 1/4 tsp / Kolhapuri masala 1 tsp

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Water 1/2 cup

Coriander 1 tsp for garnishing

Oil 1.5 tbsp

Salt to taste

Method

Cut the cabbage, add 2-3 pinch of salt and wash with fresh water. In this way a particular smell of cabbage will go away.

Heat oil in pan, add mustard seeds, cumin seeds. After mustard seeds pops out, add onion, saute till onion turns golden brown. Then add red chili powder + ginger garlic paste/ kolhapuri kanda lasun masala, fry for about 2-3 min. Then add cabbage and soaked chana daal or green peas, salt mix well. Then add 1/2 cup water, cover with lid and cook for about 10 to 12 min Keep the low flame. Keep checking to avoid burning. Switch off the flame, garnish with coriander and serve hot.

Tip
If u cover lid and keep water on lid, bhaji taste good and require less water, because steam is automatically generated inside the pan.

All in one Soup (Capsicum-Cabbage-Carrot-Onion)

Time 20 min

Ingredients

Medium sized capsicum 1
Medium sized chopped onion 1

Chopped cabbage 1/4 cup

Chopped carrot cubes 1/2 cup
Cornflour 1 tbsp + 1/2 cup water

Pepper powder 1/4 tsp

Maggi masala cubes 1 or 2 as per your taste
salt to taste

Olive or any other vegetable oil 1/4 tsp

Coriander for garnishing

Method

Blend in blender chopped cabbage, capsicum, onion, carrot. Strain the water from the blended vegetables. Use strained water for making soup.

Heat oil in pan add strained water. Stir well. In a separate bowl take cornflour and water, dissolve cornflour so that no lumps are formed. Then add into the pan, stir well. Soup will start getting thickened, then add pepper powder, salt, magi masala cubes. Stir well. Add water according to the consistency of soup you want. Serve hot.

Tip

I do not remove the vegetables after straining i add it to make soup.

To remove the smell of the vegetables u can steam chopped vegetables for 5-7 min in steamer.

U can even make soup without capsicum

Cabbage Paratha

Time 20 Min

Ingradients

For making dough

Wheat flour  1 cup

Water 1/2 cup

Salt to taste

Carom seeds / Ajwain 1/2 tsp

Sesame seeds 1/2 tsp

Oil 1tbsp

For stuffing

Finely shredded cabbage 1cup

Finely chopped onion 1/4 cup optional

Coriander 1 tsp

Turmeric powder 1/4 tsp optional

Red chili powder 1/2 tsp

Cumin Coriander powder 1/4 tsp

Chaat masala 1/4 tsp

Oil 1 -2 tsp

Salt to taste

Iron Tava

Butter 3-4 tsp

Method

Dough preparation

In a mixing bowl add wheat flour,Carom seeds, sesame seeds, salt, oil. Mix well. Add little more salt than you usually add to make chapati dough. Then add water spoon by spoon to make dough. Then knead the dough properly not too soft not too hard. Keep it aside.

Stuffing preparation

Heat oil in pan, add red chili powder then immediately add chopped cabbage & onion (optional), fry well. Then add turmeric powder, salt, cumin coriander powder, chaat masala, fry well. Cabbage leaves water. So fry till all water is evaporated. Need to stir continuously to avoid burning. The stuffing should be dry so that it doesn't leak our of dough. Switch off the flame and allow it to cool.

Actual method

Make 4 -5 portions of dough. Take one portion of dough on the polpat or flat surface. Then roll gently to make big and round in shape of size around 5-6 inch. Then take stuffing at the center. Close with sides and make a ball. Make sure that it is completely sealed. Now apply little flour and roll gently avoid putting pressure, otherwise stuffing will burst out. 

Now heat the tava. Then put the paratha on tava and apply little butter on upper side. Let it be for 3-4 min. Then flip the paratha and roast. Roast the paratha for about 4-5 min on medium flame till it becomes light golden brown / crispy.

Tip.

Serve hot with curd, tomato or chili garlic sauce.

Cabbage Rice / Kobi Bhat

Time 20 min
Ingredients
Long basmati rice 1/2 cup
Shredded cabbage 1 cup
Carrot and capsicum, cut into small cubes + Green peas = 1 cup 
Chopped onions lengthwise 1 medium size
Chopped tomato 1 small size
Chili flakes 1/2 tsp
Curry leaves 4-5
Chopped green chilies 2 small
Corainder powder 1/2 tsp
Cumin seeds 1/2 tsp
Lemon juice 1/2 tsp
Oil 1 tbsp
Salt to taste

Method
Cook rice adding salt and 1 tsp oil so that rice will not be sticky.
Boil all veggies (peas, carrot and capsicum) just for 3-4 min. Or microwave on high power for 2 min. with 2 tbsp water. Allow it to cool. Keep it aside.
Heat the oil in pan, add cumin seeds, curry leaves and green chilies, after cumin crackles, add onion. Mix well and cook for 2-3 min. 
Then add cabbage and sauté for 3 to 4 minutes till cabbage become soft. 
Then add all vegetables, mix well and sauté for 2 to 3 minutes. 
Then add coriander powder, chili flakes and salt mix well. (remember you have already added salt to rice). Saute for 2 min. 
Then add rice, mix well and sauté for 3 to 4 minutes on high flame.
Then sprinkle lemon juice, mix well and serve hot with cucumber raita or it taste good as it is.