🥬 Fresh Vegetable Spring Rolls with Peanut Hoisin Dipping Sauce

 

🥬 Fresh Vegetable Spring Rolls with Peanut Hoisin Dipping Sauce

🌯 Ingredients for Spring Rolls (Makes 8 Rolls)

• 8 rice paper wrappers (8.5-inch diameter)

• 2 oz rice vermicelli noodles, cooked and cooled

• ½ cup mung bean sprouts

• ½ cup capsicum (bell pepper), thinly sliced

• 2 leaves lettuce, chopped or torn

• Optional additions: carrot, cucumber, red cabbage, avocado, edamame, fried tofu, green onion, mint, cilantro, or Thai basil

---

📝 Instructions

1. Prepare fillings: Cook rice noodles and rinse under cold water. Slice all vegetables into thin strips or matchsticks.

2. Soften rice paper: Dip one wrapper at a time into warm water for 5–10 seconds until pliable. Place on a clean surface.

3. Assemble: In the center of the wrapper, layer lettuce, vermicelli noodles, sprouts, capsicum, and any additional vegetables or herbs.

4. Roll tightly: Fold the sides inward, then roll from the bottom up to form a tight spring roll.

5. Repeat for remaining wrappers. Keep covered with a damp cloth until ready to serve.

---

🥜 Peanut Hoisin Dipping Sauce

Ingredients:

• ½ cup sweetened creamy peanut butter

• ¼ cup hoisin sauce

• 1 tablespoon soy sauce

• 1 clove garlic, finely minced

• 2–3 tablespoons warm water (to adjust consistency)

• Optional: Sriracha (for spice), lime juice (for brightness)

• Optional garnish: chopped toasted peanuts

Instructions:

In a small bowl, combine all ingredients. Whisk until smooth and creamy. Adjust with more water if needed for desired consistency. Garnish with chopped peanuts if using.

Bread Bonda

    Bread Bonda is a South Indian crispy snacks and comes in two major varieties sweet and spicy. These are perfect on a dull day with a hot chai. These are bread balls filled with potato curry and fried to golden brown.

Ingredients

Potato boiled and smashed - 4

Finely chopped green chilli - 2

Salt as per taste

Mustard seeds - 1 tsp

Urud dal - 1 tsp

Onions chopped - 2

Lemon - 1/2

Oil for deep frying

Bread - 12

Curry leaves - 1 spring

Corriander leaves - 1 tbsp

Ginger finely chopped - 1/2 piece

Hing - 1 pinch

Turmeric powder - 1 tsp

Recipe

1) Heat 1 tsp oil in pan and add mustard seeds. 

2) Once they splutter add in urud dal, curry leaves, hing, onions, turmeric, ginger and green chilli's respectively. Saute them till the onion turns into a nice golden brown color.

3) Then add the smashed potatoes, salt and coriander leaves. Mix nicely adding the juice of half the lemon. Keep aside to cool and make them into round balls of the size of a lemon.

4) Heat oil in a deep bottomed vessel. 

5) Cut the bread through the brown corners then tap the bread with little water. Then place round balls of the potato and cover nicely. 

6) Deep fry to golden brown and enjoy with any spicy chutney.

Tips

1) Pressure cook the potatoes for two whistles or micro-oven them for 12 minutes.

Butter Biscuits

       When Mr R asked me if I would make Butter biscuits for him after tasting them in a bakery, I got a little frenzy not knowing what will turn out from my first attempt, the bakery ones were very delicious and I was wondering if I can make anything close to it. After blogging for a while and fixing my mind with a recipe and boosting confidence I got ready for the task. I started around 5"o clock in the evening, every step went by smooth and these little treats were all done in 20 minutes. 

      Then finally I waited for my dear food critique to arrive and kept my fingers crossed. Mr R was very excited when he saw the biscuits on the table. He straight rated it to a 5 star. Together with the family we finished every bit of it. I am very happy to share this quick and simple treat with all of you.

 
Ingredients

All purpose flour - 1 cup
Baking soda - 1/4 ts
Baking powder - 1/2 tsp
Salt - 1/4 tsp
Room temperature butter - 1/2 cup
Sugar - 1/3 cup

Recipe

1) Sift all the flours (all purpose flour, baking soda, baking powder and salt) and keep aside.
2) Mix butter and sugar nicely until creamy and fluffy.
3) Add in the flour mix little by little to make a soft dough.
4) Then make them into 12 equal size ball and flatten them with your palm without pressing too hard. Place them on a non-stick baking sheet 2" apart,sprinkle little flour on top for a thin coating. Keep them in the fridge for 10 minutes.
5) Heat the oven to 350 F.
6) Then bake for 12 - 15 minutes or till they are almost white with a very slight golden color.
7) Allow to cool on a rack for some time and then enjoy the biscuits. Store in a air tight container.

  
Tips

1) Mixing equal quantities of dalda (Indian product) and butter makes the biscuits more delicious.

Paneer Sizzlers

    Paneer sizzler is a vegetable barbeque recipe with paneer cubes marinated in tantalizing array of sauces and spices and then placed in a griller. The paneer sizzlers are easy to prepare and mouthwatering in taste. A perfect starter or cocktail snack item. I have used the store bought chutney's in this recipe, you can find them in any Indian grocery stores.

Ingredients

Paneer into 1" cubes - 14 oz
Red onions into 1" chunks - 1 no
Capsicum into 1" chunks - 2 nos
Cherry tomatoes - 15 / Roma tomatoes into 1" chunks - 2 nos
Mint chutney - 4 tbsps
Chilli chutney - 2 tbsps

Tamarind date chutney - 4 tbsps
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Lemon juice - 1 no
Salt as per taste
Coriander powder - 2 tsp
Pepper powder - 2 tsp

Recipe

1) Take a wide vessel and combine all the chutneys, ginger garlic paste, lemon juice, salt and powders and mix nicely.
2) To this add the paneer, red onions, tomatoes and capsicum and mix nicely.
3) Allow this to marinate for about an hour.
4) In a skewer insert a chunk of onion,tomato,capsicum and paneer and repeat till the skewer is filled.
5) Brush them with oil.
6) Grill them in your griller or arrange the skewers in a baking tray and bake at 350 F for 15 minutes and then broil for 10 minutes.

Tips

1) Soak the skewers in water before inserting the vegetable chunks for 20 minutes so that they will not burn.
2) Turn the skewers occasionally while grilling or baking.
3) Serve hot, garnished with lemon and onion rings.

Tofu Stir Fry

    If you are a vegetarian and are looking for a rich source of protein, Tofu is the answer. Tofu is made by coagulating soy milk using mineral salt (usually calcium sulfate), and then pressing the resulting curds into blocks.
    It was first made during the reign of Han dynasty in ancient China, and since then it has become a part of staple diets in almost throughout the world.
    This is a very easy-to make stir fry recipe. You can customize the ingredients to make it suit your palate.

Ingredients

Extra Firm Tofu – 1 14oz package
Oil – 1 Tbsp
Soy Sauce – to taste
Ginger garlic paste - 1 tbsp
Chinese Chili Sauce (like Sambal) – to taste
Salt as per taste (note that soy sauce also salt in it)

Method 1 - In the stove

1) Drain liquid from Tofu package. Press tofu between paper towels or keep them on a towel to remove water.
2) Cut tofu into bite size cubes.
4) Heat Oil in a non-stick skillet.
5) Add Tofu and cook on high heat until all sides are light brown.
6) Add Soy Sauce, salt,ginger garlic paste and Chili Sauce and toss until tofu is well coated.
7) Serve hot.

Method 2 - In the Oven

1) Drain liquid from Tofu package. Press tofu between paper towels or keep them on a towel to remove water.
2) Preheat oven to 375'.
3) In a bowl mix in soy sauce, ginger garlic paste, salt, Chinese chili sauce, salt and marinate for 10 minutes.
4) Once done add oil and mix nicely.
5) Place on a baking sheet and bake for 30-35 minutes, turning once halfway through, until a deep, golden brown and crispy on the outside but still tender on the inside. Remove from oven.

Tips

1) Marinating for a little longer adds up to the taste.
2) Try adding your favorite ingredients eg Szechuan spicy stir-fry sauce, teriyaki sauce, red chili flakes and scallions for a more delicious stir fry.

Onion Pakora

Pakora is a fried snack (fritter) found across South Asia.

Ingredients

1) Besan flour - 2 cups
2) Salt as per taste
3) Red chili powder - 1/4 tsp
4) Cumin powder - 1/2 tsp
5) Onion sliced thinly - 1
6) Rice flour - 2 tbsp
7) Cilantro chopped - 2 tbsp
8) Curry leaves chopped - 1 sprig
9) Water
10) Oil for deep fry

Recipe

1) In a large bowl combine the first nine ingredients and mix nicely.
2) Then sprinkle water little by little and make it into a very thick batter with not much of water. Heat 1 tbsp of oil and add this to the batter.
3) In a large saucepan or a deep skillet, heat 2 inches of oil over medium heat until very hot (375°).
4) Spread the batter with a spoon or hand and deep fry them to golden brown.
5) Drain the pakora on paper towels and serve hot. 

 Tips

1) Goes well with mint chutney or tomato ketchup.

2) Is a great snack for evening with a hot cup of tea.

Apple Muffin

Muffin recipes first began to appear in print in the mid 18th century and quickly caught on. By the 19th century muffin men walked the streets of England at tea time to sell there muffins. They wore trays of English muffins on there heads and rang there bells to call customers to there wares.There are many varieties and flavors of muffins made with a specific ingredient such as blueberries, chocolate chips, cucumbers, raspberry, cinnamon, pumpkin, date, nut, lemon, banana, orange, peach, strawberry, boysenberry, almond, and carrot.I am sharing a simple and easy recipe of Apple muffin with you here

Ingredients

All purpose flour - 2 cups
Baking powder - 1 teaspoon
Baking soda - 1/2 teaspoon
Salt - 1/2 teaspoon
Butter - 1/2 cup
White sugar - 1 CUP
Eggs - 2
vanilla - 1 1/4 teaspoons
Chopped apples - 1 1/2 cups

Recipe

1)Preheat oven to 375 degrees F.Grease the muffin pan.
2)In a medium bowl, mix flour, baking powder, baking soda and salt.
3)In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture.
4)Spoon the mixture into the prepared muffin pan after greasing the muffin cups to 3/4th level.
5)Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

Tips

1)Can use add 1 tsp. cinnamon and 1/2 tsp. nutmeg to the batter, if you like.
2)A special metal baking pan, sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. Most often this pan is made from aluminum.
3)If some muffin cups will remain empty during baking, put 2 to 3 tablespoons water in the unused muffin cups to keep the pan from warping.
4)Avoid over stirring when making muffins, do not stir or beat batter until it is smooth and lump free.Muffins will have large holes and a tough texture with overbeating.
5)To freeze muffins, wrap in foil, heavy-duty plastic wrap or freezer-wrap and press all the air from package; freeze for up to 3 months.
6)When muffins are done, remove them at once from the muffin tins so they don’t steam and soften.

Corn Patties

Corn is a cereal crop,a member of the grass family.Corn is grown around the world and is one of the globe's most widely used food staples.In Native American usage, the word for corn means "our life," or "our mother," or "she who sustains us." It was the cultivation of corn that turned Native American tribes from nomadic to agrarian communities.Do you know that a pound of corn consists of approximately 1,300 kernels.Let's see a very tasty patties recipe done with corn.

Ingredients

Fresh/frozen corn kennel - 2 cups
Fried chana dal(dhalia) - 1/2 cup
Ginger - 1 inch piece
Garlic - 2 cloves
Green chillies - 2
Oil -2-3 tbsp
salt as per taste
Cumin seeds - 2 tsp
Coriander leaves - 1/4 cup
All purpose flour - 2-3 tbsp

Recipe

1)Make a coarse mixture with chan dal,green chilli,ginger,garlic,cumin seeds,coriander leaves.
2)Then add the corn to the mixture and blend again.Once done transfer to a bowl,add salt.
3)Add the all purpose flour and mix nicely to a thick consistency.
4)Make dumplings out of the mixture and press them gently to get a round shape.
5)Heat a nonstick pan in medium heat.Place the tikkis and add little oil and cook them.Once done turn the side and repeat process.Serve hot with any chutney.

Tips

1)Can also deep fry the patties.
2)You can add extra all purpose flour if the batter is too loose.
2)Thaw the frozen corn for at least 20-30 minutes before blending.

Chatpat Rice Pots

Rice flour is milder, lighter and easier to digest than wheat flour and is a great substitute for people who are gluten intolerant.Rice flour is a staple in India, Japan, Southeast Asia and Thailand.In the 1980’s, the Western world discovered the value of rice flour and the usage in new applications began growing dramatically.Here let's see a very easy yet delicious recipe with rice flour. 

Ingredients

For Seasoning

Oil - 2-3 tbsp
Chana dal - 2 tsp
Urud dal - 2 tsp
Cumin seeds  - 2 tsp
Mustard - 1 tsp
Curry leaves - 1 sprig 

For Making Dough 

Rice flour - 2 cups
Green chilli chopped - 2
Chopped onion - 1 (optional)
Salt as per taste
Chopped coriander - 1 tbsp
warm water

Recipe

1)Mix rice flour,salt,green chilli with warm water into a thick dough.
2)Heat oil in pan add the chana da,urud dal,jeera and mustard seeds respectively once they splutter switch off the stove and add the curry leaves also.
3)Mix the tempering nicely into the rice flour dough.
4)Make them into lemon size balls/patties(any desired shape) and pressure cook.Serve hot with any chutney.

Tips

1)Can also make this poha.Add little (2 tbsp) maida to make the dough tight.

I am going to send this to the even

Any One Can Cook : New Weekly Event hosted by Taste of pearl city

Under the category FB-For Beginners.

Paneer Pakora

Paneer was accidental invention by Mongols riding their horses carrying milk in Mushki (Bags made of raw-hyde). The heat of desserts and the rennet in the leather turned the milk into Paneer.Actually, you have to wait till the Mughal empire, when Paneer is finally incorporated in to Indian Foods.The Paneer was introduced during Akbar period late 1500s.Easy to make and yummy in taste, is the perfect explanation for this wonderful appetizer Paneer Pakora.

Ingredients
Paneer cubed pieces - 14oz
Besan flour - 1 cup
Chilli powder - 1 tsp
Salt as per taste
Red chilli powder - 1 tsp
Water
Chat Masala - 1/2 tsp
Soda - 1 pinch
Recipe
1)Cut the paneer into thick cubes.Keep aside.
2)Mix all the remaining ingredients.Add little water and beat the mixture to form a thick and smooth batter.
3)Heat oil in a deep frying pan.
4)Dip the paneer pieces into the batter and deep fry on medium heat until golden brown.
5)Keep on paper towels to drain oil and serve.
Serve hot with ripened chilli chutney or Coriander chutney.(I have given the recipe for both) Enjoy!!!

Tips
1)Beating the batter in the blender for 4-5 mins will incorporate air,this will make the pakora fluffier.
2)Rest the batter for 10 -15 mins .

Green gram dal bhaji(Pesara Punukulu)

The Green gram forms a very nutritious article of diet.Green gram dal is free from the heaviness and tendency to flatulence, which is associated with other pulses.This plant is a native of India and since ancient times it has been in cultivation.Water in which green grams arc soaked is an excellent medicine during cholera, measles, chicken-pox, small-pox, typhoid and all types of fevers. Flour of the green gram is an excellent detergent and can be used as a substitute for soap. It removes the dirt and does not cause any skin irritation. Punukulu are little crispy fritters from Andhra region made from this dal and are often had as a tea time snack.The exterior looks golden and crispy, the inner portion tastes soft and chevy.

Ingredients
Whole Green gram dal - 1 cup
Green chillies - 2
Curry leaves - 8
Ginger - 1 inch
Cumin seeds - 1 tsp
Soda - 1 pinch
Salt as per taste
Garlic - 1
Oil for deep frying
Coriander leaves chopped - 2 sprigs
Recipe
1)Soak the Green gram dal for about 5 hrs (split) or overnight(whole Moong).
2)Grind the dal along with green chillies,ginger,garlic and salt adding very little water.
3)Then mix in the other ingredients such as curry leaves,soda,coriander leaves and cumin seeds.
4)Heat oil in a deep bottom vessel.Once its piping hot,reduce the flame to medium.Take a spoonful and drop in the oil and fry till a golden brown color.You can drop 5-6 at a time.Once done have with your favorite chutney and tea.
Tips
1)Can add little rice flour if the consistency should be adjusted.
2)Best eaten hot,off the skillet.
3)Can use 2 tsp of idli/dosa batter to give extra crispiness.