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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Paneer Pasanda is an exotic delicious  paneer dish   where paneer or cottage cheese is sandwiched with khoya /mawa and some more ingredients  and then simmered in creamy tomato  based gravy .paneer pasanda is rich and perfect  dish for dinner parties or lunch ,the taste is simply super .

Paneer Pasanda  taste best with Butter Naan tandoori roti or any veg pulao .Making Restaurant  style  Paneer Pasanda is easy and taste simply awesome.

Ingredients
For the filling
Paneer 250 grams
Crumbled Paneer 50 gram
Mawa 80 to 100 gram
2 green chillies chopped finely
1/2 tsp ginger minced
Few coriander leaves chopped fine
6 to.7 raisins chopped
8 to 10 cashews chopped
Salt to taste

2 tbsp  cornflour mixed with water to form  a slurry

For the gravy
2 big tomatoes
1 onion or 2 med sized
2 green chilles
1 tsp Ginger garlic  paste
2 to 3 bay leaves
1/2 tsp  Garam masala powder or
1/2 inch cinnamon
2 to 3 green cardamom
1 blade of javitri /mace
2 to 3 cloves

2 tbsp oil
1/2 tsp Cumin seeds
1/2 tsp Kasuri  methi
1 tsp Red chilli powder
1 / 2 tsp coriander powder
1/2 tsp sugar
2 to 3 tbsp Fresh cream or malai

Method
Cut the paneer into triangles.
Mix crumbled paneer ,mawa ,green chilli chopped  cashews and raisins chopped ginger  and coriander  leaves together add salt and mix.
Stuff a little of this filling between 2 paneer triangle.
Repeat the same with all triangles
Make a slurry of corn flour  and water.
Dip the sandwiched paneer triangle  in the cornflour  mixture.
Shallow fry the sandwiched  paneer triangle  until light golden and keep aside.

For the gravy.
Heat a pan add 1 tbsp oil then add chopped onion and saute for few minutes.
Then add tomatoes and green chilli
Now add in cashew .
Let this cool then puree to a smooth paste.
Heat a vessel /kadhai add 2 tbsp oil then add bay leaves and cumin seeds.
Add whole garam masala  let it splutter.
Now add ginger garlic  paste and saute till raw smell goes off.
Add in the tomato onion puree.
Add the chilli powder, coriander powder  and mix.
Now add salt kasuri methi,garam masala  powder *(incase not using whole spices) and saute till oil separates.
Add in some fresh cream or malai .
Gently add the fried paneer sandwiches.
Let the masala coat the paneer sandwiches ,taking care that the paneer sandwiches  are intact .
Garnish with some.more cream.
Serve with Naan tandoori roti pulao  or any flat bread.

Notes
I have used my freshly ground garam masala powder which has all the whole spices mentioned hence I skipped adding whole  spices .
Mawa is optional .

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Chicken Mayonnaise  Rolls are our favourite  Its mandatory  to make Chicken mayo rolls for parties picnics or Sunday breakie at my place. My Hubby dearest loves chicken mayo  rolls and sandwiches .Making Chicken  Mayo rolls at homes is super easy if you have Homemade Mayonnaise  ready at home. My homemade mayo comes handy to make such rolls sandwiches and dips.

These Chicken Mayonnaise  rolls taste super delish and far better than  the one we get on bakery  and Cafe's .Since we make it at home we use the best ingredients  possible. You can add cheese and more veggies to make it more yummier.

Ingredients
Makes 4 rolls

4 Hot dog buns
1 cup mayo click here for recipe
300 grams boneless chicken
1 1/2 tsp pepper /as needed
Mustard Sauce 2 tsp /as needed (optional)
Salt to taste
Lettuce or Salad  leaves.

Method

• Boil the chicken with salt pepper powder and 1 tsp ginger garlic paste .
• Once boiled shred to pieces.
• In a bowl mix Mayonnaise ,shredded chicken,pepper powder  mustard paste( if using )and mix.
• You can refrigerate  this mixture and use when needed
• Make a slit with knife place the salad or lettuce leaves
• Fill it with 2 to 3 tbsp of the mayo chicken  filling
• Serve with some chips and juice or coffee .
• You can wrap the rolls in the cling foil and refrigerate  for later.

Notes
I have used bones chicken pieces;use boneless chicken preferably from thigh and breast pieces
Do not over cook the chicken it will turn hard and chewy.
I prefer my rolls to have chunky shredded chicken  you can pulse it once in the mixie after shredding.
Cover the mixed filling with a cling foil and refrigerate
You can add some cream cheese as well .

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Mayonnaise takes less than 10 minutes and  is made with  simple ingredients easily available  at home .You can use it as a sandwich spread or as dip  .Mayonnaise is  base for most of the salad dressings .I will share salads and dips using this mayo in the coming  days .

Making Mayonnaise  at home is super easy ,all you need is basic ingredients  a hand blender or a mixer and just 10 minutes.
Without  added preservative  and  artificial emulsifiers you can make thick delicious  mayo at home which stays well for a week.You will never o back to the bottled ones Once you make your own Mayonnaise.  I have been doing this since more than  20 years now .Try this recipe for foolproof thick and perfect  Mayonnaise.

Ingredients
1 egg
1 cup refined  oil
1 tsp sugar If you prefer less sweet add 1/2 tsp.
1 / 2 tsp salt
1 tbsp vinegar
1/2 tsp mustard powder ( I never add)

Method

• Take a bowl or  blender jar .
• Break one egg and mix in sugar salt and vinegar.
• Start blending with a hand blender on high speed.
• Gradually add oil and beat until you get white creamy thick mayo.
• Keep adding oil till the mayonnaise  turns  thick .
• Start adding oil little  by little and keep beating until the whole 1 cup oil is used and the mayonnaise turns thick.
• Using a spatula remove it and store it in air tight container.

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Fish Thali  very popular thali among sea food lovers .Fish  Thali is a complete meal consisting of Rice, fish curry fried fish some salad and a sprouted mung matki usal or any veggie/sabzi. Fish Thali or Fish meals are popular  in seafood or Gomantak Restaurants. Fish curry rice and fish fry is our staple and we have it atleast 4 times a week .I will share more of such seafood thali in the coming days .You may check out other fish curries and fry in the blog as well .

I have been a fan of thali right from childhood be it any veg or non veg I  thoroughly enjoy it though i was never able to finish the entire thali all by myself .We love such simple  home style  thali /meals which are so simple  yet so delicious. Do try and you will love it too.I will share the mung  matki /moh bean usal soon for now enjoy this .

ingredients for the fish curry
6 surmai or king fish fillets
Half fresh coconut scraped
6 to 7 Kashmiri  chillies
2 green chillies
6 to 7 garlic  cloves
1 inch ginger
1/2 tsp fish masala/bottle/malwani masala
1 tbsp coriander seeds
1 tsp cumin seeds
1 /4 tsp haldi turmeric powder.
tamarind 2 tsp
salt to taste

Method

• To the cleaned fish fillets apply salt and turmeric powder and keep aside for 15 min.
• Grind the coconut with chillies coriander seeds cumin and red chillies,ginger garlic adding little water to a paste.
• Soak the tamarind in 2 tbsp water .
• Heat vessel .
• Add oil once hot ,add curry leaves.
• Then add the masala paste and the powder and  fry well for 3 to 4 min .
• Add the fish fillets.
• Add water  according  to the consistency  of the gravy you need and let it cook over medium flame .
• It will take around 15 min to be ready.
• once the fish is cooked add the tamarind pulp also adjust salt if needed.
• Switch the flame off .

for the fish fry
Click on this Crispy Surmai Rava Fry

Arrange the thali ,Here I have served  Rice ,Surmai fish curry ,mung matki bhaji,Surmai Fish Fry ,chapati and some salad .You can add pickle dal or any more sides as needed .

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