This is also one of the thing I learnt from my SIL here in Singapore. This is the first snack I learnt to make of my own,that too a different cuisine,when I came newly to Singapore. I proudly make this when our relatives visit us… Very simple to make starter and can make pre preparations and  do in a jiffy after the guest comes. All you need is patience and free time!!

Ingredients:

For stuffing:

And Spring roll pastry sheets,ready made.

And a teaspoon of maida/all purpose flour for sealing purpose.

Method:

1. Heat a pan with olive oil and add the carrots first and fry for a minute.
2. Then add the cabbage and fry for one more minute in high flame.
3. Add the soy sauce,salt and pepper powder and fry in medium flame for one more minute. or until the cabbage is just done. Retain its crunchiness don’t over cook to make it soggy.
4. That’s all,our stuffing is ready.

To make the spring roll:

1. As per the instructions given in the cover of the pastry sheets,thaw the pastry sheets(keep out for 45 mins). Cover with a wet kitchen towel to avoid drying.
2. Take one sheet carefully and keep as shown in the picture.
3. Keep the stuffing a little above one corner.
4. Take that corner and roll in such a way to cover the stuffing until half way.Make a paste of maida with little water and use that to line the corners of the pastry sheets as shown in the picture.
5. Roll till half way as shown.
6. Fold the corners both the sides towards the centre shown in the picture.
7. Again roll tightly to make it completely sealed.
8. Repeat the process to finish the stuffing. Keep covered until cooking,to avoid drying.
9. We can either deep fry or shallow fry these spring rolls. I just used 2 tsps of olive oil to fry in a shallow pan.
10. Taste wise no compromise,so you can try this way. Fry carefully in medium flame with constant turning over to ensure even cooking and avoid burning!

CARROT JUICE

   I am very bad in eating vegetables. Applies to healthy juices too. When I saw this eye appealing and attractive title ‘Carrot juice – The natural Fanta’ in Sharmis blog, I decided to give it a try for myself and my kid. Today I tried it and it tasted awesome. I made without lemon for my kid as he is allergic to citrus and made with lemon for me. It was so refreshing and I am so happy that I consumed carrot,a veggie I hate the most.

Recipe Source : Sharmis Passions.

Method:

1. Chop the carrots after cleaning them and the ginger as well.
2. Grind them in the juicer jar with enough water.
3. Strain it using a double strainer or a tea strainer(cloth).Squeeze the lemon and add sugar,mix well.
4. Enjoy as such or chilled.

         I have an endless love towards chat items… Right from my childhood days I love all the chat items… And after long time I tried this today,a real treat for my taste buds!! I referred vah chef for the puri recipe and Priya’s blog for sweet chutney.

SWEET CHUTNEY

INGREDIENTS

Method:

1. Pressure cook the dates and tamarind with very little water upto 3 whistles.
2. Cool down and extract a thick juice from tamarind,grind the dates in to smooth paste..
3. Mix the tamarind extract,dates paste,jaggery,water and bring to boil.
4. Add red chillie powder,chat masala .
5. Add the roasted jeera powder lastly and give a boil.
6. Let the chutney be thick like the tomato sauce in consistency.

Notes:

PURI FOR SEV POORI | PANI POORI | DAHI POORI

(source Vah chef)

INGREDIENTS:

*Edited to add: I tried with soda water after seeing in few other sites,it is more easier and never fail method,so I recommend using soda water,if in case you dont have soda water, you can use warm water…

METHOD:

1. Sprinkle warm water/Soda just enough needed and make a crumbly looking sooji as shown in the picture.
2. Then add maida and knead well for 10 minutes and add a tsp of oil towards the end.
3. The dough should be stiff and smooth,so better be careful while adding water and maida. (adding more maida or water will make the poori chewy).Keep aside for 15 minutes.
4. Roll in the dough on a  clean counter top.Roll very very thin,it was bit hard for me,but still its possible. Cut into small rounds using a lid(I used my mini coffee filter’s lid)
5. Prick with fork if you dont want the pooris to puff up.
6. Heat oil and fry the pooris over medium flame till crisp.

You can store in airtight container for a week.

For Making SEV POORI :

You need:

Method:

1. Break the pooris in a plate and sprinkle all the ingredients one by one. I used lemon juice to mix it with onion.
2. Enjoy a hearty,yummy,delicious SEV POORI !!!