LOTUS STEM STIR FRY/ HONEY CHILI LOTUS STEM

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 3-4

Ingredients:

3 cups peeled and thinly sliced lotus stem
oil for deep-frying
2 medium sized onions roughly chopped
1 capsicum roughly chopped
2 tsp garlic chopped
1 green chili chopped
2 tbsp oil
3 tbsp honey
2 tsp chili sauce
3 tbsp tomato ketchup
1 tsp soy sauce
salt and black pepper to taste
2 tsp cornflour dissolved in  1-2 tbsp water
2 tbsp finely chopped spring onion whites and greens or roasted peanuts or roasted sesame seeds for garnishing


Method :

1. Deep fry lotus stem in hot oil till they turn golden brown and crispy from all the sides. Drain on an absorbent paper and keep aside.
2. Heat 2 tbsp oil in a broad non-stick pan add garlic,chili, onion and capsicum and stir for a while till they become tender.
3. Add honey, chili sauce, tomato ketchup, soy sauce,pepper and salt, mix well and cook on a medium flame for 1 minute.
4. Add the fried lotus stems and cornflour slurry .
5. Toss well and cook on a medium flame for 1 minute.
6. Serve immediately garnished with spring onion whites and greens.

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MANCHURIAN FRIED RICE

Ingredients

  12pieces dry veg mancurian balls if small in size or 6 big balls cut into halves
1.5 cup basmati rice or medium to long grained rice

2 tbsp olive oil

2 onions chopped

4 cloves garlic chopped 

2 green chilies chopped

1 medium size carrot, finely chopped or shredded

1 small capsicum, finely chopped
8-10 french beans, thinly sliced diagonally or finely chopped

½ cup finely chopped or shredded cabbage (optional)
5-6 button mushrooms, sliced or finely chopped(optional)
1 tsp chili sauce/schezwan sauce

1 tbsp soy sauce or as required for the desired colour
1 tsp vinegar

salt to taste 

black pepper to taste

Method

1. Soak, drain and boil rice in 4 to 5 cups water, till the grains are almost cooked (just tender but not over cooked).
2. Strain the extra water and let the rice cool completely. Keep the rice aside.
3. Chop the veggies and keep aside.
4. Heat oil in a wok or a pan. Splutter the green chilies.
5. Add the garlic and onions and stir fry till they are transparent in colour.
6. Now add all the other vegetables and stir fry on a high flame for a minute.
7. Add salt, pepper, ajinomoto and rice.  
8. Add all the sauces and vinegar.
9. Stir fry for 2 minutes.Finely add chopped manchurian balls and stir with light hands.
10. Garnish with spring onions and serve hot with cottage cheese in garlic sauce, sweet and saur vegetables or you can have it as it is.  

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HOME MADE SPRING ROLL SHEETS / SAMOSA PATTI

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 6

Ingredients:

For spring roll sheets

1 cup all purpose flour (maida) 1/2 cup for dusting and making paste

3 tbsp refined oil

 salt to taste

- See more at: http://www.paakvidhi.com/2013/11/spring-rolls.html#sthash.T6WBjKMa.dpuf

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 6

Ingredients:

For spring roll sheets

1 cup all purpose flour (maida) 1/2 cup for dusting and making paste

3 tbsp refined oil

 salt to taste

- See more at: http://www.paakvidhi.com/2013/11/spring-rolls.html#sthash.T6WBjKMa.dpuf

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 6

Ingredients:

For spring roll sheets

1 cup all purpose flour (maida) 1/2 cup for dusting and making paste

3 tbsp refined oil

 salt to taste

- See more at: http://www.paakvidhi.com/2013/11/spring-rolls.html#sthash.T6WBjKMa.dpuf

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 6

Ingredients:

For spring roll sheets

1 cup all purpose flour (maida) 1/2 cup for dusting and making paste

3 tbsp refined oil + oil for brushing

 salt to taste

Method:

1. Sift flour and salt and gradually add water and make a smooth dough.
2. Keep the dough on rest for 10-15 minutes under damp cloth.
3. Now take two lemon sized balls of dough and roll out each into a really thin translucent roti using maida for dusting. Keep aside.
4. Now roll out another part in the same way.
5. Brush with oil, sprinkle lightly with all purpose flour and place the first roti on top of the second one.
6. Roll out both the rotis together again and spread them to the maximum with the help of rolling pin.
7. Now, cook this roti on a medium hot Tawa/pan for 10 seconds on one side then flip the side and cook the other side as well for 10 seconds.
8. Lift off from tava and carefully peel open to separate the two rotis that were earlier stuck together. 
9. Make rest of the sheets the same way. 
10. You can use them for spring rolls or for making samosas. You can make them one or two days before using and keep them in fridge wrapped in a foil or cling film.

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MANCHOW SOUP

 Preparation time: 15 minutes
Cooking time: 15-20 minutes
Serves: 3-4

Ingredients:

1 tbsp oil
1-2 tsp finely chopped garlic
1/4 cup finely chopped onion
1 to 2 fresh green chilies, finely chopped as per taste
1/4 cup shredded cabbage
1/4 cup grated or finely chopped carrots
1/4 cup finely chopped mushrooms
1/4 cup finely chopped french beans

2 tbsp capsicum finely chopped
1 tsp vinegar
1 tbsp soy sauce
1/4 tsp black pepper
2 tbsp cornstarch dissolved in 2 tbsp water
finely chopped coriander leaves for garnishing
salt as per taste
1/2 cup boiled noodles
oil for frying noodles

Method:

1. Wash and finely chop all the veggies and keep them aside.
2. Heat oil in a pan and add the chopped garlic,onion and green chilies.
3. Stir for a while and then add finely chopped vegetables and stir fry them on a medium to high flame for 3 to 4 minutes.
4. Now add soy sauce,salt and pepper and mix well.
5. Add 3 cup water and let it come to a boil then add cornflour dissolved in water and keep on stirring till you reach the desired consistency.
6. Add vinegar and mix well.
7. Boil noodles as you boil for chow mein or chop suey drain out excess water.
8. Heat oil in a wok and deep fry the noodles till they become crisp but not brown.
9. Drain out the fried noodles on kitchen paper towels.
10. Serve veg manchow soup hot garnished with fried noodles and coriander leaves.

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CHOP SUEY

For Noodles:

1 pack 100 gms noodles

1 tsp all purpose flour(maida)

oil for frying

1 tsp salt

10 cups water

For the sauce:

1 carrot shredded

1/2 cup capsicum thinly sliced

1 onion thinly sliced

1 cup cabbage shredded

 2 cups water

1 tbsp oil
1/4 tsp white pepper
4 tbsp tomato ketchup
1 tsp white vinegar
1 tsp soya sauce
3 tbsp corn flour
salt  to taste

Method:

1. Take 8 cups of water,one tsp salt and 1 tsp of oil in a big vessel and bring it to a boil.
2. Now add the noodles and cook for exactly as per instructions on the pack or till the noodles are perfectly cooked neither under cooked nor over cooked and drain out hot water .
3. Immediately put the noodles in cold water then drain out the cold water as well and keep the noodles in a strainer so that excess water drains out completely.
4. Sprinkle flour on the noodles, it will absorb any water present in the noodles.
5. Divide the noodles in three equal portions and fry one portion at a time and make three nest like bunches.Fry from both the sides by turning side while frying. When it becomes crisp from both the sides drain it out and keep it a side.
6. Heat oil in a pan add all the vegetables,salt and pepper in it and stir for two minutes.
7. Add vinegar,soya sauce,tomato sauce and cook for one minute and add 2 cups of water.
8. When the water starts boiling add the cornflour dissolved in 1/2 cup water stirring continuously. Cook for 2 minutes and keep a side.
9. At the time of serving break one bunch of noodles into small pieces in a serving dish and the prepared sauce with vegetables in another serving dish, sprinkle some Chinese seasoning over the sauce and serve hot.   

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HONEY CHILI POTATO

Preparation time: 10-15 minutes

Cooking time: 20 minutes

Serves: 3-4

Ingredients:

1/2 kg potatoes
3 tbsp cornflour
1 tbsp chilly sauce 
2 tbsp Tomato sauce
1/2 tsp green chilies  chopped.
1tbsp  honey or to taste.
1 tsp soya sauce
1 tsp white sesame seeds
 4 -5 flakes garlic  crushed (optional)
1/4 tsp degi mirch
1/4 tsp pepper or to taste

1/2 tbsp cornflour mixed with 2 tbsp of water

salt to taste

1 tbsp oil + for frying

Method:

1. Peel, wash and cut potatoes into fingers.Keep them in cold water for 15 minutes. 
2. Drain out excess water and dust potatoes with cornflour,salt to taste and degi mirch and mix well.
3. Heat oil in a wok and deep fry potatoes till crisp and golden brown in color. Drain out on a tissue paper and keep aside.
4.  Heat 1 tbsp oil, fry green chilies and garlic. 
5. Reduce heat and add salt ,pepper,soya sauce, tomato sauce ,chilly sauce and honey. Add cornflour mixed in water and cook for 2 minutes. Now add fried potato fingers and mix well.
6. Cook for a few seconds till the sauce coats the potatoes.
7. Sprinkle roasted white sesame seeds (roast them on griddle for a minute) and coriander leaves or spring onions and serve hot.

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DRY VEG MANCHURIAN

Preparation time: 15 minutes

Cooking time : 30-40 minutes

Serves: 6

Ingredients: 

For The Manchurian Balls
2 cups finely chopped cauliflower(gobhi)
1/2 cup chopped onions
1/2 cup carrot grated
1/2 cup cabbage grated
1/2 capsicum chopped (optional)
3 tbsp cornflour
2 tbsp plain flour (maida)
2 slices of Bread
1 tbsp rice flour
1/2 cup milk
3/4 teaspoon baking powder
1 teaspoon soya sauce (optional)
3 to 4 cloves of garlic (lehsun) , finely chopped
1 slit green chilli , finely chopped
salt and freshly ground black pepper powder to taste
oil for deep-frying

For The Tempering:
2 big onions finely chopped
1 capsicum finely chopped
1 tbsp garlic (lehsun) , finely chopped
2 tsp finely chopped green chillies
1/2 cup clear vegetable stock or water
1 tsp white vinegar
1 tbsp soy sauce
1 tbsp tomato ketchup
2 tsp schezwan sauce
2 tbsp oil
salt and black pepper to taste

Method:
Manchurian Balls 

1. Combine the cauliflower, onions,capsicum,carrot,cabbage, cornflour,rice flour, plain flour,bread soaked in milk,baking powder,soya sauce, garlic, green chilli, salt and pepper in a bowl. Mix well. 
2. Shape spoonfuls of the mixture into small balls. 
3. Deep fry in hot oil until golden brown. Drain on absorbent paper and keep aside. 

For the tempering

1. Heat the oil in a wok or frying pan on a high flame. Add the garlic and green chillies and stir fry over a high flame for a few seconds,then add onions and capsicum and cook for 2 minutes. 
2. Add the stock, soya sauce, ketchup, vinegar,schezwan sauce, salt and pepper and simmer for a few minutes. 
3. Just before serving, put the vegetable balls in the tempering and mix well so that the tempering is coated well, garnish with spring onions and coriander(dhaniya leaves) and serve hot with fried rice of haka noodles. 

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CHILLI BABY CORN

Preparation time: 15 minutes

Cooking time : 10 minutes

Serves: 6

Ingredients:
10-12 baby corns cut in half
1onion diced
1 capsicum diced
2 tbsp corn flour
1 tbsp maida
1 tbsp besan
2 green chilies slit length wise
1/4 tsp red chili powder(degi mirch)
7-8 cloves garlic
2 tsp soya sauce
1/2 tbsp vinegar
3 tbsp tomato ketchup
1 tbsp schezwan sauce or chili sauce
salt to taste
1/4 tsp black pepper
chineese seasoning/roasted sesame seeds for sprinkling
oil for frying

Method:

1. Mix 1 tbsp each of maida,besan and corn flour with approximately 3-5 tbsp of water ,1/2 tsp salt and red chili powder to make a thick batter of coating consistency.
2. Wash and pat dry baby corn then dust them with some corn starch.
3. Coat the baby corn with the batter and deep fry then in hot oil. Keep them a side.
4. Now in a pan take 2 tbsp oil and fry the green chilies,garlic,onions and capsicum.
5. Reduce the flame an add all the sauces,vinegar, salt and black pepper.
6. Now add 1/4 a cup of water and when it is hot add 1 tbsp cornflour mixed with 1/4 cup of water and cook for 3-5 minutes till the cornflour is cooked.
7. Add the fried baby corn and cook for 2 minutes.
8. Sprinkle chineese seasoning / roasted sesame seeds over it. 
9. Serve hot with rice or as starter after garnishing with coriander leaves or spring onions.

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FRIED RICE

Preparation time: 10 minutes

Cooking time : 10 minutes

Serves: 4

Ingredients
1.5 cup basmati rice or medium to long grained rice

2 tbsp olive oil

2 onions chopped

2 flakes garlic chopped 

2 green chilies chopped

1 medium size carrot, finely chopped or shredded

1 small capsicum, finely chopped
8-10 french beans, thinly sliced diagonally or finely chopped

½ cup finely chopped or shredded cabbage (optional)
5-6 button mushrooms, sliced or finely chopped(optional)
1 tsp chili sauce/schezwan sauce

1 tbsp soy sauce or as required for the desired colour
1 tsp vinegar

salt to taste 

black pepper to taste

1/2 tsp ajinomoto (optional)

Method

1. Soak, drain and boil rice in 4 to 5 cups water, till the grains are almost cooked (just tender but not over cooked).
2. Strain the extra water and let the rice cool completely. Keep the rice aside.
3. Chop the veggies and keep aside.
4. Heat oil in a wok or a pan. Splutter the green chilies.
5. Add the garlic and onions and stir fry till they are transparent in colour.
6. Now add all the other vegetables and stir fry on a high flame for a minute.
7. Add salt, pepper, ajinomoto and rice.  
8. Add all the sauces and vinegar.
9. Stir fry for 2 minutes.
10. Garnish with spring onions and serve hot with cottage cheese in garlic sauce, sweet and saur vegetables, manchurian.   

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CHINEESE POHA

Ingredients:
2 cups poha
1 onion chopped
1 carrot chopped
1/2 cup red,yellow and green bell peppers chopped
1/2 cup cabbage chopped
1 tbsp soya sauce
1 tsp vinegar
1-2 tsp chili sauce or schezwan sauce
salt to taste
pepper to taste
2 tbsp olive oil

Method:

1. Put poha in a soup strainer and run clean water over it so that all the poha becomes wet toss it and check that all the poha is wet and if required sprinkle some more water on the poha which is still dry.
2. Let it be in the soup strainer and keep the strainer over a vessel so that if there is any excess water that is drained out.
3. Heat oil in a pan and put all the vegetables in order of there tenderness and stir fry for 2 minutes or till they become crunchy.
4. Now add soya sauce,chili sauce and vinegar, then add salt, pepper and poha and mix well.

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CHILI MUSHROOM

Ingredients:

200 gms mushrooms blanched and cut in cubes
2 medium sized onions diced
1 capsicum diced
2 green chilies slit length wise
1/4 tsp red chili powder(degi mirch)
7-8 cloves garlic
2 tsp soya sauce
1/2 tbsp vinegar
3 tbsp tomato ketchup
1 tbsp schezwan sauce or chili sauce
salt to taste
1/4 tsp black pepper
2 tbsp oil

Method:

1. Cut the mushrooms and Put then in boiling water adding some salt and let it boil for two minutes and then drain out the water and keep the mushrooms aside.
2. Take 2 tbsp oil in a pan and fry the green chilies,garlic,onions and capsicum.
3. Reduce the flame an add all the sauces,vinegar, salt and black pepper.
4. Now add 1/2 a cup of water and when it is hot add 1 tbsp cornflour mixed with 1/2 cup of water and cook for 3-5 minutes till the cornflour is cooked.
5. Add mushrooms and cook for two minutes.
6. Serve hot and garnish with coriander leaves or spring onions.

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HONEY GOBHI

Preparation time: 10-15 minutes

Cooking time: 20 minutes

Serves: 3-4

Ingredients:

1/2 kg cauliflower ( gobhi)
2 tbsp all purpose flour (maida)
2 tbsp cornflour
1 tbsp chick pea flour (besan)
1 tbsp chilly sauce 
2 tbsp Tomato sauce
1/2 tsp green chilies  chopped.
1tbsp  honey or to taste.
1 tsp soya sauce
1 tsp white sesame seeds
 4 -5 flakes garlic  crushed (optional)
1/4 tsp pepper or to taste

1/2 tbsp cornflour mixed with 2 tbsp of water

salt to taste

oil for frying

Method:

1. Cut cauliflower into small flowerettes and discard the lower portion. Drop the flowerettes in salted boiling water and boil for 3-5 minutes. Drain out the water and pat dry cauliflower on a kitchen towel. 
2. Mix cornflour, all purpose flour,chick pea flour and salt in a bowl. Add enough water to make a batter of  thick pouring consistency, such that it coats the cauliflower.
3.  Dip each piece of cauliflower in the batter and deep fry till golden brown in color. Drain out on a tissue paper and keep aside.
4.  Heat little oil, fry green chilies and garlic. 
5. Reduce heat and add salt ,pepper,soya sauce, tomato sauce ,chilly sauce and honey. Add cornflour mixed in water and cook for 2 minutes. Now add fried cauliflower and mix well.
6. Cook for a few seconds till the sauce coats the cauliflower.
7. Sprinkle white sesame seeds and coriander leaves or spring onions and serve hot.

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CHOP SUEY

Ingredients:

For Noodles:

1 pack or 150 gms (wai wai or ching's secret haka veg) noodles

1 tsp all purpose flour(maida)

oil for frying

1 tsp salt

10 cups water

For the sauce:

1/2 carrot sliced

8 french beans sliced 

1/2 cup capsicum ( red ,green and yellow all mixed together)

1 onion diced

3/4 cup cabbage shredded

 1/4 cup zucchini diced

1 tbsp mushrooms diced
2 floweretts of broccoli
1 tbsp corn kernels or 2-3 baby corns sliced
2 cups water
2 tbsp oil
1/2 tsp white pepper
4 tbsp tomato ketchup
1 tsp or salt to taste
1 tsp white vinegar
1 tsp soya sauce
3 tbsp corn flour

Method:

1. Take 10 cups of water,one tsp salt and 1 tsp of oil in a big vessel and bring it to a boil.
2. Now add the noodles and cook for exactly 3 minutes and drain the noodles if you are using the above said noodles and if are using some other noodles then boil as per instructions or till the noodles are perfectly cooked neither under cooked nor over cooked.
3. Sprinkle flour on the noodles, it will absorb any water present in the noodles.
4. Divide the noodles in three equal portions and fry one portion at a time and make three nest like bunches.Fry from both the sides by turning side while frying. When it becomes crisp from both the sides drain it out and keep it a side in an air tight container.
5. Put carrot,beans,mushrooms,broccoli and corn kernels in boiling water with 1/2 tsp of salt and drain out after one minute.
6. Heat 2 tbsp of of oil in a pan add all the vegetables,salt and pepper in it and stir for two minutes.
7. Add vinegar,soya sauce,tomato sauce and cook for one minute and add 2 cups of water.
8. When the water starts boiling add the cornflour dissolved in 1/2 cup water stirring continuously. Cook for 2 minutes and keep a side.
9. At the time of serving spread one bunch of noodles in a serving dish and pour the prepared sauce with vegetables on it , sprinkle some Chinese seasoning and serve hot.   

Note:

1. You can select vegetables as per availability.

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COTTAGE CHEESE IN GARLIC SAUCE

Ingredients:

For garlic sauce

15 cloves garlic or 2 tsp garlic paste

1 tbsp oil

2 tbsp tomato sauce

1 tbsp cornflour mixed with 3 tbsp water

a pinch of sugar

other ingredients:

150 gms cottage cheese

2 tbsp cornflour

2 tbsp all purpose flour (maida)

1 tbsp chick pea flour (besan) 

1/4 tsp pepper

4 tbsp water

salt to taste

oil for frying

Method:

1. Peel and grind garlic cloves to make a smooth paste.
2. Heat oil and fry the garlic for 2 minutes.
3. Add water, tomato sauce,pepper,salt,sugar and soya sauce.
4. Bring it to a boil and cook for two minutes.
5. Add cornflour mixed with water stirring continuously and when the sauce become thick remove it from fire and keep a side.
6. Cut cheese into cubes.
7. Make a thick batter by mixing cornflour,all purpose flour,chickpea flour ,salt, pepper and water.
8. Coat cheese cubes with the batter and deep fry them.
9. Heat sauce and add the fried cheese cubes to the sauce and cook for 1-2 minutes.
10. Garnish it with green onions and serve it hot with fried rice.

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SWEET AND SOUR VEGETABLES

Ingredients:

1/2 cup tomato puree

4-5 cloves of garlic finely chopped

1" long ginger ground to paste

1 carrot parboiled and cubed

8-10 french beans parboiled and chopped into 1" long pieces

4-5 flowerettes of cauliflower or broccoli parboiled

1/4 cup of zucchini cubed

1 small capsicum cut into cubes

2 small onions cut into cubes

4-5 mushrooms parboiled and sliced or cubed 

1/4 cup baby corn washed and parboiled (optional)

1/4 cup canned fruit (optional)

1/2 tsp white pepper

1/4 cup tomato ketchup
2-3 tbsp vinegar
2 tsp sugar
2 tsp soya sauce
2 tbsp cornflour
3 tbsp oil

Method:

1. Heat oil in a pan.
2. Stir fry chopped garlic, ginger paste,onions an cauliflower or broccoli for 2 minutes and then add all the other vegetables.
3. Add salt and white pepper.
4. Stir fry vegetables for 2 minutes
5. Add tomato puree and one cup water.
6. Add tomato ketchup, vinegar,sugar and soya sauce.
7. Boil for 2 minutes and add cornflour mixed with 1 cup of water, stirring continuously for 3-5 minutes or till the corn flour is cooked.
8. Add canned fruit.
9. Serve hot with fried rice or steamed rice or with fried noodles in chop-suey. 

Note:

1.  You can add or leave any vegetables as per availability of vegetables.

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CHILI CHEESE

Ingredients:

200 gms cottage cheese cut in cubes
2 medium sized onions diced
1 capsicum diced
2 tbsp corn flour
1 tbsp maida
1 tbsp besan
2 green chilies slit length wise
1/4 tsp red chili powder(degi mirch)
7-8 cloves garlic
2 tsp soya sauce
1/2 tbsp vinegar
3 tbsp tomato ketchup
1 tbsp schezwan sauce or chili sauce
salt to taste
1/4 tsp black pepper
oil for frying

Method:

1. Mix 1 tbsp each of maida,besan and corn flour with approximately 3-5 tbsp of water ,1/2 tsp salt and red chili powder to make a thick batter or coating consistency.
2. Coat the cheese cubes with the batter and deep fry then in hot oil. Keep them a side.
3. Now in a pan take 2 tbsp oil and fry the green chilies,garlic,onions and capsicum.
4. Reduce the flame an add all the sauces,vinegar, salt and black pepper.
5. Now add 1/2 a cup of water and when it is hot add 1 tbsp cornflour mixed with 1/2 cup of water and cook for 3-5 minutes till the cornflour is cooked.
6. Add the fried cheese and cook for 2 minutes.
7. Serve hot and garnish with coriander leaves or spring onions.

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SPRING ROLLS

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 6

Ingredients:

For spring roll sheets

1 cup all purpose flour (maida) 1/2 cup for dusting and making paste

3 tbsp refined oil

 salt to taste

Filling:

2 tbsp oil

1 finely chopped onion

1/2 carrot finely chopped or shredded

8-10 finely chopped french beans

1/2 cup shredded cabbage

1/2 cup shredded capsicum

1/2 tsp white pepper

1/2 tsp sugar

salt to taste

2tsp soya sauce

Method:

1. Heat oil add onions stir fry for 1 minute add all the other vegetables stir a bit and add salt pepper and sugar.
2. Add soya sauce and mix well and keep it aside.
3. For spring roll sheets sift flour and salt and gradually add water and make a smooth dough.
4. Keep the dough on rest for 10-15 minutes.
5. Now take two lemon sized balls of dough and roll out into a really thin translucent roti using maida for dusting. Keep aside.
6. Now roll out another part in the same way.
7. Brush with oil, sprinkle lightly with all purpose flour and place the first roti on top of the second one.
8. Roll out both the rotis together again and spread them to the maximum with the help of rolling pin.
9. Now, cook this roti on a medium hot Tawa/pan for 10 seconds on one side then flip the side and cook the other side as well for 10 seconds.
10. Lift off from tava and carefully peel open to separate the two rotis that were earlier stuck together. 
11. Make rest of the sheets the same way. 
12. In a bowl, mix 3 tbsp all purpose flour and 2 to 3 tbsp water..
13. Stir very well to make a thick paste without any lumps.
14. Now take one sheet and keep the cooked side facing you. make sure that the sheets are at room temperature before using them.
15. Now with your fingertip, apply the paste on the edges of the sheets and place 1 tbsp of the veggie stuffing in the center lengthwise.
16. Seal both the sides from sideways. spread some batter on the sealed edges then bring the open side on top of the roll. Press gently and seal it.
17. Do the same with rest of the sheets. You can brush them with little oil and keep them in fridge wrapped in a foil of cling film till the time of serving. 
18. Deep fry at the time of serving. Heat oil in a pan or kadahi and gently slid on spring roll in medium hot oil .
19. Deep fry them till they are crisp and golden in color from all the sides.
20. Remove them with a slotted spoon and keep them on a kitchen towel or absorbent paper.
21. Serve the spring rolls hot with red chili sauce or tomato ketchup.

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HAKA NOODLES

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 4 

Ingredients:
1 packet haka noodles 400 gms
1 tbsp refined oil

2 tbsp olive oil
1 tbsp soya sauce
1 medium sized onion thinly sliced lenth-wise
1/2 cup cabbage shredded
1 medium sized carrot cut into thin strips
1 small capsicum cut into thin strips
1/4 tsp white or black pepper powder
1 tbsp white vinegar
1 tsp shezwan sauce or chili sauce
salt to taste

Method:

1. Heat 8 cups of water in a pan, add 1tsp salt and 1tsp of refined oil into it, when it starts boiling add the noodles into it boil for 3 minutes or as per instructions on the pack.
2. Drain out the hot water and pour in cold water in the pan and add strained noodles into it .Strain the water and repeat the cooling process once again. Now keep the cool noodles a side you can add some refined oil with the help of your hands to the noodles to prevent stickiness.
3. Heat the olive oil in a pan add onions, carrots and capsicum and cook these for two minutes now add cabbage and the boiled noodles and stir the noodles with vegetables.
4. Add soya sauce,shezwan or chili sauce, vinegar and salt and cook for 2-3 minutes on high flame stiring continuously.
5. Now noodles are ready to be served.

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GOBI MANCHURIAN

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 8

Ingredients: 

For The Manchurian Ball
3 cups finely chopped cauliflower(gobhi)
1/2 cup chopped onions
1/2 capsicum chopped (optional)
2 tbsp cornflour
2 tbsp plain flour (maida)
2 slices of Bread
1 tbsp semolina sooji
1/2 cup milk
3/4 teaspoon baking powder
1 teaspoon soya sauce (optional)
3 to 4 clove of garlic (lehsun) , finely chopped
1 slit green chilli , finely chopped
salt and freshly ground black pepper powder to taste
oil for deep-frying

For The Sauce
1 tbsp garlic (lehsun) , finely chopped
2 tsp finely chopped green chillies
1 onion finely chopped
1 capsicum finely chopped
1 cup clear vegetable stock or water
1 tbsp soy sauce
1 tbsp cornflour mixed with 1 cup of water
1 tbsp tomato ketchup
1 tsp schezwan sauce
2 tbsp oil
salt to taste
2 tbsp finely chopped coriander leaves

Method:
Manchurian Balls 

1. Combine the cauliflower, onions,capsicum, cornflour,semolina, plain flour,bread soaked in milk,baking powder,soya sauce, garlic, green chilli, salt and pepper in a bowl. Mix well. 
2. Shape spoonfuls of the mixture into small balls. 
3. Deep fry in hot oil until golden brown. Drain on absorbent paper and keep aside. 

For the sauce

1. Heat the oil in a wok or frying pan on a high flame. Add the garlic, green chillies and ginger and stir fry over a high flame for a few seconds.
2. Add onion,capsicum and cook for two minutes. 
3. Add the stock, soya sauce, cornflour paste, tomato ketchup,schezwan sauce and salt and simmer for a few minutes.  
4. Just before serving, put the vegetable balls in the sauce and bring to a boil, garnish with spring onions and coriander(dhaniya leaves) and serve hot with fried rice of haka noodles. 

Notes

1. Ready mix packs of manchow soup or manchurian gravy (knorr,chingsor maggi) too can be used for the sauce after adding the above mentioned veggies.

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