Tuesday, 31 May 2016

HEALTHY RECIPE : VEG SPRING ROLL


HEALTHY RECIPE : VEG SPRING ROLL

















FOR DOUGH  :

1 CUP  MAIDA

1 1/2 TBSP. HOT OIL - TO MIX INTO THE MAIDA

SALT AS PER TEST

WATER AS REQUIRE TO KNEAD MEDIUM TIGHT DOUGH

FOR VEG. STUFFING  :

1/2 CUP SHREDDED CARROT

1/2 CUP CABBAGE FINELY CHOPPED

1/ 4 CUP CAPSICUM - FINELY CHOPPED

2 SMALL BOILED POTATO - MASHED

1/4 CUP GREEN PEAS - BOILED

2 GREEN CHILLY - CHOPPED

1 INCH GINGER SHREDDED

1 TBSP. SOYA SOUSE

1 TBSP. RED CHILLY SOUSE

1. TBSP. TOMATO KETCHUP

PINCH PEPPER POWDER

1/2 TBSP. VINEGAR

1/2 CUP ONION SHREDDED

SALT AS PER TEST

OIL FOR FRY
*
HEAT A OIL IN A NON STICK PAN. ADD GINGER IN IT AND SAUTE TILL BROWN.
NOW ADD SHREDDED ONION AND CHOPPED GREEN CHILLY.



SAUTE TILL LIGHT BROWN.
















ADD SHREDDED CARROT, CABBAGE, CAPSICUM.


SAUTE TILL CRUNCHY COOK ON FAST FLAME.
ADD MASHED POTATO AND BOILED GREEN PEAS.
MIX WELL.


















ADD SOY SOUSE, RED CHILLY SOUSE, VINEGAR AND TOMATO KETCHUP.MIX WELL.
THEN ADD SALT, PEPPER POWDER.
MIX WELL AND REMOVE FROM FLAME.

















REST TILL COOL.


















ADD SALT AND HOT OIL IN MAIDA, MIX WELL.
THEN ADD REQUIRE WATER TO MAKE A DOUGH.



















MAKE 8 BALLS FROM DOUGH AND ROLL OUT EACH BALLS IN ROUND SHAPE.
THEN CUT IN SQUARE SHAPE WITH KNIFE.
TAKE SQUARE

















PUT THE VEG. STUFFING ON ONE CORNER.
COVER WITH THREE CORNER.
LIKE SEE IN PICTURE.

















ROLL THE SPRING ROLL.
* NOW TAKE A 2 TBSP. OF MAIDA AND ADD 2 TBSP. WATER TO MAKE PASTE.
THEN SPREAD THE PAST OVER LAST CORNER OF THE SPRING ROLL TO FINISHING.
SEE IN PICTURE.























ROLLS THE REST OF ALL SPRING ROLLS LIKE THIS METHOD.

















HEAT A OIL. THEN FRY OVER THE MEDIUM SLOW FLAME TILL LIGHT BROWN.

















SERVE SPRING ROLLS WITH TOMATO SOUSE.


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