Saturday, 13 December 2014

ALFREDO PASTA (WHITE SAUCE)

ALFREDO PASTA (WHITE SAUCE)
 
 
 
INGREDIENTS
  • Pasta - 1/2 cup
  • Butter - 1/2 tablespoon
  • Capsicum (cut into squares) - 1 medium sized
  • Chilli flakes - 1/2 teaspoon
  • Oregano - 1 - 1.5 teaspoons
  • Milk - 1 cup
  • Maida (all purpose flour) - 1.5 teaspoons
  • Warm water - 1/4 cup
  • Salt to taste - 1/2 - 3/4 teaspoon
  • Sugar - 1/2 teaspoon
  • Cheese (chopped or grated) - 2 tablespoons
 
METHOD
  • Boil pasta as per the instructions given on the packet.
  • Keep aside.
  • Heat butter in a pan.
  • Add capsicum, chilli flakes and 1 teaspoon oregano to the pan and mix well.
  • Saute them together for around 5 minutes.
  • After 5 minutes, add milk and bring it to a boil.
  • In the meantime, dilute maida (all purpose flour) in warm water.
  • Pour it into milk.
  • Allow it to get cooked well.
  • After some time, thick gravy is formed.
  • Add boiled pasta to it and mix.
  • Add salt and sugar.
  • Let them get cooked.
 
  • When it is almost cooked, add grated cheese to it.
  • Cheese will melt.
  • At this stage, turn off the flame.
  • Add good amount of oregano & mix well.
  • Alfredo pasta (white sauce) is ready to serve.
 

Wednesday, 10 December 2014

VEG SPRING ROLLS

VEG SPRING ROLLS
 
 
 
 
 
 
INGREDIENTS
 
FOR THE OUTER COVERING
  • Maida (all purpose flour) - 300 grams
  • Salt to taste - 1/2 teaspoon approx
  • Hot oil - 3 teaspoons
  • Oil for deep frying
 
 
FOR THE FILLING
  • Carrots (chopped) - 3 medium sized
  • Capsicum (chopped) - 1 medium sized
  • Cabbage (chopped) - 1 medium sized
  • Salt to taste - 1/2-3/4 teaspoons approx
  • Black pepper powder - 1/4 teaspoon
  • Red chilli powder - 1/4 teaspoon
  • Soya sauce (optional) - 2-3 teaspoons
  • Vinegar - 1 teaspoon
  • Oil - 2 tablespoons
 
 
FOR THE PASTE
  • Maida (all purpose flour) - 3-4 tablespoons
  • Water
 
METHOD
 
FOR THE OUTER COVERING (DOUGH)
  • First of all, prepare the dough and keep aside.
  • In a bowl take maida, add salt and hot oil.
  • Mix well.
  • Add water and knead the dough.
  • When done, glaze it with a little oil and cover with a damp cloth.
  • Keep the dough aside.
 
 
FOR THE FILLING
  • Next, prepare the filling for the spring rolls.
  • First of all, heat water in a pan and add chopped cabbage to it.
  • Boil for a minute and turn off the flame.
  • Strain the excess water and allow it to dry up a little.
  • Cabbage is ready to use.
  • Next, heat 2 tablespoons of oil in a pan.
  • Add the chopped cabbage, carrots and capsicum to the hot oil.
 
  • Saute for around 3-4 minutes.
 
  • Now, add salt, red chilli powder, black pepper powder, soya sauce and vinegar into these vegetables.
  • Mix well. Cook for around 5 minutes and turn off the flame when the vegetables are a little crunchy.
 
  • Filling is ready for the spring rolls.
  • Keep it aside.
 
FOR THE PASTE
 
The paste is used to seal the spring roll sheets from all sides to prevent oil from entering inside.
 
  • Now, mix maida and water and beat them together a little.
  • Paste is now ready.
 
 
FOR THE SPRING ROLLS
 
  • Take a lemon sized dough ball.
  • Roll it into a thin chapati. You can use normal wheat flour for dusting the dough while rolling.
 
  • Slice it into a square shaped sheet.
  • Now, place a tablespoon of the filling previously prepared.
  • Apply a little paste in the edges and fold the edges as shown in the picture below.
 
 
  • Now roll it in the form of a spring roll.
 
  • Now, seal the edges with the paste.
 
  • It is ready to be deep fried.
  • Heat oil in a pan for deep frying.
  • Drop the spring roll prepared into the hot oil.
  • Deep fry till it turns golden brown from both the sides.
  • Take it out on a paper towel or a tissue paper.

  • Cut it into 2 halves.

 
 
 
  • Veg spring rolls are ready to serve.
 


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