Chicken Spring Rolls /Spring Rolls are one of my most favourite Indo Chinese snack  starter .Crispy delicious  Spring rolls with yummy chicken veg and noodles filling . Spring roll make a great evening snack or a perfect crowd pleaser for parties and gatherings. You can freeze these once rolled and fry as and when needed.

Spring rolls taste absolutely  delicious  and make a great party starter and sure crowd pleaser. Serve it with any dip my favourite  being Schezwan  sauce

Spring rolls can be rolled and freezed to fry later .Just fill and roll them and freeze it in an airtight container  and fry it as and when required ..

Ingredients
15 to 16 Spring roll  wrappers thawed
300 gram chicken breast
1 packet (200gm)hakka noodle boiled
2 carrot cut in julienne
1 capsicum cut in julienne
6 to 7 French beans chopped (optional)
5 spring onions both green and bulb chopped
6 to 7 garlic  minced
Chilli sauce 1 tbsp
Soy sauce 2 tsp
Vinegar 1 tsp
Pepper powder 1 tbsp
Salt to taste.
1 Cabbage chopped

Method

• Boil the noodles and keep aside.
• Also boil the chicken with salt and pepper,shred to pieces once done.
• Heat a pan /wok ,add oil once hot add the garlic saute for 2 min then add onions and saute till they turn soft.
• Then add carrot ,French beans and saute
• Then add capsicum and saute for while
•  Add cabbage and saute for 3 to 4 min.
• Add the spring onion green 
• Then add pepper powder and mix
• Add the sauces and give it a good mix
• Also add vinegar and mix
• Lastly add the boiled  chicken and noodles and give it a nice mix .
• Add pepper powder if needed .
• Switch the flame off .
• Make a slurry of maida or rice flour with water .
• Take the spring roll  sheets and add the filling.
• Roll it gently covering the filling
• Apply the slurry on the edges and seal the rolls .
• repeat till you finish rolling all.
• Keep the rolls covered throughout to prevent it from drying.
• Once rolled deep fry till golden Brown and crisp
• You can bake it too.

notes
keep the wrappers covered with a damp towel as you roll to prevent the wrappers from drying.
the rolls can be freezed for later use.
you can bake them as well.

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Saoji Mutton  is a spicy robust flavourful mutton curry .Saoji Mutton is a popular spicy  mutton curry from from the region of Nagpur Maharashtra Saoji dishes are popular in Maharashtra  and neighbouring cities.  Saoji mutton or chicken  rassa /gravy gets it s flavours and taste from aromatic garam masala /spices that gies in to make this a curry a delectable  one .Saoji mutton curry pairs well with Jowar  or rice bhakari or rice

Ingredients
500 gram Mutton/Goat meat
3 medium onions sliced
1/2 cup dry coconut/ khobra grated
Ginger 1  inch
Garlic 6-7

Red chillies 6 -7
Coriander seeds 1 1/2 tsp
Shahijeera 1 tsp
Poppy seeds 1 tsp
Green cardamom 4 to 5
Black cardamom 1
Star anise 1
Javitri 1 blade
Cinnamon 1 1/2 inch
Black pepper 2 tsp
Cloves 4 -5
Bay leaves 3
1 tbsp jowar flour
Dagadful /stone flower  1 tsp


Oil 3 tbsp
Salt

Red chilli powder 1 1/2 tsp

Method

• Wash the mutton pieces drain excess water.
• Apply salt and turmeric  powder and set aside for 30 min.
• Dry roast all the spices mentioned and also dry roast the jowar flour till fragrant. 
• Roast coconut till brown.
• Also saute the garlic ginger  in oil and fry onions  till brown.
• Let it cool then grind to a smooth paste adding little water .
• Heat a pressure cooker or a thick bottomed vessel.
• Add 3 tbsp oil.
• Once hot add bay leaves followed by the ground masala paste and red chilli powder.

• Saute for 6 to 7 minutes  until oil separates.
• Add the marinated mutton and saute for 3 to 4 minutes .
• Add about  2 to 3 cups water
• Cover the pressure cooker with lid and cook until  the mutton is tender.
• It takes about 12 minutes or  3-4 whistles for the mutton to cook depending on the quality  of  mutton.
• Once done ,release the pressure open the lid
• Check for salt add if needed
• Also add lime juice as per taste.
• Serve hot with Bhakri or rice.

Notes 

You can first boil the mutton in the pressure cooker with salt until tender and then cook the masala in a vessels and add the boiled mutton and simmer till done .

Also the mutton can be slow cooked in a  open pot or vessel until tender.

You can add more chilli powder if needed also adjust chillies according  to your taste buds. 

Please not the cooking time in pressure cooker will vary it all depends on how tender the meat is, it takes around 2 to 5 whistles depending on quality and tenderness  of the mutton.

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