Veggie Spring Rolls with Date Sauce Recipe

Simple and refreshing veggie spring rolls served with a flavorful date sauce.

Veggie Spring Roll Recipe on Youtube Channel 😊

Ingredients Veggie Spring Rolls:

6 Pieces Ready to use Spring Roll Sheets

250 Grams Rice Vermicelli

1/2 Cup Each Thinly Sliced into sticks Red, Yellow, Green Capsicum

1/2 Cup Thinly Sliced into Sticks Cucumber

1/2 Cup Thinly Sliced Cabbage

1/2 Cup Thinly Sliced Carrot

1/2 Cup Thinly Sliced Onion

100 Grams Butterhead Lettuce 

Mint and Coriander Leaves

1/2 Inch Grated Ginger

3 Red or Birds Eye Chilies

2 Lime Leaves

6 Tbsp Roasted Peanuts

3 Tbsp Date Syrup

1 Tbsp Vinegar

1 Tbsp Chilly Powder

1 Tsp Thai Curry Paste or Curry Powder

1/4 Tsp Pepper

1 Liter Warm water

1 Tbsp Sugar

Salt as per taste

Lime Juice as required

Prepare the veggies:

Wash and slice the capsicums in half, remove the seeds and thinly slice.

Wash and peel the cucumber. Remove the seeds using a spoon and thinly slice into sticks.

Wash and chop a lime into half. Juice the lime and reserve.

I used precut carrots and cabbage for this recipe. Make sure to use thinly shred carrots and cabbage.

Peel, wash and thinly slice the onion and reserve.

Peel, wash and grate the ginger and reserve.

Wash lime leaves and thinly slice and reserve.

Wash the chilies and finely chop.

Separate the lettuce leaves rinse well and pat dry.

Prepare the vermicelli:

Place a wok on medium flame.

Add the peanuts to the wok stir and dry roast the peanuts until golden on low flame.

Transfer the peanuts to the plate, allow it to reach room temp.

Gently rub the roasted peanuts using a paper napkin to remove the skin and add it to a mixer jar. Pulse twice or thrice and reserve the coarse ground peanuts in a airtight container until use.

In a pot add luke warm water with a tsp salt. Dilute the salt add the rice vermicelli and place a cover allow the vermicelli to soak for 2 minutes.

Drain the excess water and add the rice vermicelli to a wok and cook it for 2 minutes covered on low flame or steam cook until soft and tender.

Add the vermicelli to a mixing bowl. Heat the sesame oil until smoky and add it to the vermicelli along with salt as per taste. coarse ground peanuts, salt and lime juice. Mix until all ingredients are well distributed and reserve the vermicelli.

Prepare Date Sauce:

Using warm water to prepare this sauce. Heat a pot of water for the spring rolls and sauce.

In a mixing bowl add warm water, vinegar, grated ginger, finely chopped chilies, Lime leaves, 2 tsp roasted and coarse ground peanuts, salt, date syrup, salt and sugar. Mix all these ingredients well. We can adjust the date syrup and water as per taste and dilute only with warm water. Cover this dipping sauce and place it in the fridge until use.

Method:

Place the warm water in a wide bowl.

Gently dip the spring roll sheets in warm water and shake of excess water.

Place the sheet flat on a stone surface.

Place lettuce, shredded cabbage, carrots, thinly sliced bell peppers, cucumber , mint and coriander. 

Sprinkle some salt and top the veggies with vermicelli.

Start to gather both ends and fold the spring roll, gently roll to form a roll as shown in the video.

Once the spring roll is formed and ready, serve it with date sauce and enjoy! 

Shrimp Spring Rolls with Date and Peanut Sauce Recipe

These shrimp spring rolls were easy to construct and tasted delicious with date sauce. Few veggies were purchased from Gourmet garden and the other ingredients like spring roll sheets, date syrup and shrimps are all avaiable on Bigbasket and Amazon. If you cannot find date syrup use honey or 8 to 8 sauce.

Recipe video is posted on Youtube Channel 😊

Ingredients Shrimp Spring Rolls:
6 Pieces Ready to use Spring Roll Sheets
350 Grams Medium Shrimps
150 Grams Rice Vermicelli
1/2 Cup Each Thinly Sliced into sticks Red, Yellow, Green Capsicum
1/2 Cup Thinly Sliced into Sticks Cucumber
1/2 Cup Thinly Sliced Cabbage
1/2 Cup Thinly Sliced Carrot
1/2 Cup Thinly Sliced Onion
100 Grams Butterhead Lettuce 
Mint and Coriander Leaves
1/2 Inch Grated Ginger
3 Red or Birds Eye Chilies
2 Lime Leaves
6 Tbsp Roasted Peanuts
3 Tbsp Date Syrup
1 Tbsp Vinegar
1 Tbsp Chilly Powder
1 Tsp Thai Curry Paste or Curry Powder
1/4 Tsp Pepper
1 Liter Warm water
1 Tbsp Sugar
Salt as per taste
Lime Juice as required

Prep:

First Prepare the shrimps:

I used pre cleaned shrimps (shelled and deveined) for this recipe. Wash the shrimps well and drain using a colander.

Heat a medium pot or wok with 1 cup water.

Add the shrimps to the mixing bowl with chilly powder, thai curry paste or curry powder and pepper mix well.

Place the shrimps in a steam basket and place it on the wok. Allow the shrimps to cook for 5 minutes then remove from the steamer and transfer to a plate. Allow the shrimps to reach room temperature. Once the shrimps have reached room temp place it on a chopping board slice the shrimps in half and reserve.

Prepare the veggies:

Wash and slice the capsicums in half, remove the seeds and thinly slice.

Wash and peel the cucumber. Remove the seeds using a spoon and thinly slice into sticks.

Wash and chop a lime into half. Juice the lime and reserve.

I used precut carrots and cabbage for this recipe. Make sure to use thinly shred carrots and cabbage.

Peel, wash and thinly slice the onion and reserve.

Peel, wash and grate the ginger and reserve.

Wash lime leaves and thinly slice and reserve.

Wash the chilies and finely chop.

Separate the lettuce leaves rinse well and pat dry.

Prepare the vermicelli:

Place a wok on medium flame.

Add the peanuts to the wok stir and dry roast the peanuts until golden on low flame.

Transfer the peanuts to the plate, allow it to reach room temp.

Gently rub the roasted peanuts using a paper napkin to remove the skin and add it to a mixer jar. Pulse twice or thrice and reserve the coarse ground peanuts in a airtight container until use.

In a pot add luke warm water with a tsp salt. Dilute the salt add the rice vermicelli and place a cover allow the vermicelli to soak for 2 minutes.

Drain the excess water and add the rice vermicelli to a wok and cook it for 2 minutes covered on low flame or steam cook until soft and tender.

Add the vermicelli to a mixing bowl. Heat the sesame oil until smoky and add it to the vermicelli along with salt as per taste. coarse ground peanuts, salt and lime juice. Mix until all ingredients are well distributed and reserve the vermicelli.

Prepare Date Sauce:

Using warm water to prepare this sauce. Heat a pot of water for the spring rolls and sauce.

In a mixing bowl add warm water, vinegar, grated ginger, finely chopped chilies, Lime leaves, 2 tsp roasted and coarse ground peanuts, salt, date syrup, and sugar. Mix all these ingredients well. We can adjust the date syrup and water as per taste and dilute only with warm water. Cover this dipping sauce and place it in the fridge until use.

Method:

Place the warm water in a wide bowl.

Gently dip the spring roll sheets in warm water and shake of excess water.

Place the sheet flat on a stone surface.

Place lettuce, shredded cabbage, carrots, thinly sliced bell peppers, cucumber , mint and coriander.

Sprinkle some salt and top the veggies with vermicelli.

Layer the cooked shrimps, start to gather both ends and fold the spring roll, gently roll to form a roll as shown in the video.

Once the spring roll is formed and ready, serve it with date sauce and enjoy!

Chicken Kizhi Parotta / Kozhi Potalam Parotta Recipe

Kizhi parotta or potlam parotta has been trending on instagram and facebook for months. I never got to taste this dish at a restaurant to recreate it, however prepared my own kizhi parotta out of curiosity and thoroughly enjoyed it. 

What does kizhi mean? Kizhi literally translates to tear in tamil and malayalam. In malayalam kizhi also means a herbal bundle used in body massages which is warm and soothing when applied on the body. Potalam means parcel in tamil and malayalam. 

This parotta can be served for brunch, it's a heavy dish. I liked the flavors from curry and plantain leaf, the parotta soaks up the gravy and gives it an ultimate taste.

Chicken Kizhi Parotta / Potalam Parotta Recipe Video on Vidyascooking Channel

Ingredients:

Marination:

750 Grams Chicken Curry Cut or Boneless

150 ML Yogurt

1 1/2 Tbsp Ginger and Garlic Paste

1 Tsp Chilly Powder

1/2 Tsp Turmeric Powder

1/2 Tbsp Salt

1/2 Lime

3 Sprigs Curry Leaves

Curry:

1/2 Cup Finely Chopped Onion

1/2 Cup Ground Onion / Onion Paste

1/4 Tsp Peppercorns

1/4 Tsp Fennel Seeds

1/4 Tsp Cumin Seeds

1 Tbsp Ginger and Garlic Paste

1 Tsp Chilly Powder

1/4 Tsp Turmeric Powder

1/2 Tsp Coriander Powder

1 Tbsp Garam Masala or (Tandoori Masala / Curry Powder / Kitchen King Masala)

3 Sprigs Curry Leaves

3 Tbsp Coconut Oil

Salt as per taste

Plantain Parcel / Potalam / Kizhi

3 Plantain Leaves 

6 Kerala Parotta 

Thinly Sliced Onion, Tomato, Cpasicum

1 Tbsp Chaat Masala

1 Tbsp Pepper Powder 

1 Tbsp Cumin Powder 

Ghee as required 

Easy to Prepare Parotta Recipes on Vidyascooking Channel

Method:

Marinate the Chicken: Wash the chicken twice and reserve in a colander allowing excess moisture to drain.

Add yogurt, lime juice, ginger and garlic paste, chilly powder, turmeric powder, salt and curry leaves to the chicken mix and  massage all the ingredients in the chicken till well incorporated.

cover and allow the chicken to marinate for 20 to 30 minutes before preparing curry.

Prepare the Chicken Curry: Heat a wok on medium flame, add coconut oil allow the oil to smoke.

Add the whole spices to the oil fennel, pepper and cumin allow to sputter for few seconds.

Add ground onion paste, curry leaves, ginger and garlic paste fry the onion till golden or until the oil separates.

Add the spice powders chilly, turmeric, garam masala and coriander powder and fry until the raw flavors reduce a bit.

Add the marinated chicken and fry in the masala. Add warm water stir and cover the chicken and cook until the chicken is tender.

If the curry is watery place the wok on high flame stir occasionally until the curry is thick to desired consistency. Reserve the curry until use.

Tip: if your using chicken with bones add slightly excess water to cook the chicken until tender. If your using boneless chicken add very less water depending on the curry or side dish your preparing. 

Always use only hot water to prepare curries the cooking process will not stop.

Prepare Chicken Parcel: Prepare the layer parottas ahead of time we can use a day old parottas for this recipe.

Heat a tawa on medium flame. Slightly remove the vein or stem from the banana leaf making sure the entire leaf is intact.

Place the leaf on the tawa and toast until the leaf is flexible. Remove the leaf from tawa and reserve.

Let the tawa be on low flame while the parcel is prepared. Add few drops ghee on the banana leaf, place the parotta, layer the parotta with gravy and chicken, add few slices of onion, tomato, and capsicum, sprinkle pepper powder, cumin powder and chaat masala. Repeat the process and prepare two to three layers of parotta. Gather all the edges and form a bundle shape. With gentle hands tie the bundle with a thread.

Add 1/4 cup water on the tawa with a tsp oil. Place on medium flame and place the banana bundle on the tawa. Cover the bundle with a lid and cook until the water has evaporated and the banana leaf is well roasted in the bottom.

We can occasionally turn and cook the bundle to all sides until well roasted. We can also bake this bundle in broil mode at 180 for 15 to 20 minutes, in convection microwave for 15 minutes.

Serve this banana bundle as hot as possible with raita, excess chicken curry and enjoy😉

Cheese Stuffed Chicken Kofta Pulao Recipe

Cheese stuffed chicken koftas was an experiment, I was planning to prepare a gravy but ended up adding the meatballs to a pulao, overall taste and entire dish was good. These koftas can also be added to a gravy and served with naan. I enjoyed the delicate flavors, cheese and nuts stuffed in the kofta.

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Ingredients for Kofta:
500 Grams Chicken Mince
10 Pistachios (Roughly Chopped)
10 Cashews (Roughly Chopped)
2 Tbsp Kitchen King Masala
1 1/2 Tbsp Ginger and Garlic Paste
1/4 Cup Pomegranate Seeds
2 Tbsp Green Chilly Paste
100 Grams Paneer (Grated)
100 Grams Cheddar Cheese (Grated)
1/2 Onion (Finely Chopped)
Salt as per taste
Oil as required...

Method:
In a mixing bowl combine the grated paneer and cheddar cheese.
Add 1/2 tsp chilly paste, 1/2 tsp kitchen king masala, pomegranate seeds, chopped nuts and salt. Combine all the ingredients and refrigerate until use.

Marinate the chicken mince with 1 1/2 tbsp green chilly paste, 1 1/2 tbsp kitchen king masala, 1/2 onion, 1 1/2 tbsp ginger and garlic paste. Incorporate all the ingredients well in the chicken and reserve for 15 minutes. Add salt as per taste, once your ready to create chicken balls.

Once the chicken has marinated, create cheeseballs slightly smaller than a lime. Oil your hands (chicken mince tends to be sticky).  

Make slightly larger portion of chicken ball than the cheeseball. Create a cavity in the chicken ball, and place the cheese ball in the middle, gently cover the chicken mince and seal the cheese.

Heat a pan on medium flame with 2 tbsp oil. Gently place the chicken balls and fry on medium flame. Fry the chicken balls on all sides. Add 1/4 cup water cover and cook the chicken meat balls until well done.


Tips: To avoid the meatballs crumbling while frying or to prevent the cheese oozing and burning. Place the chicken and cheese in the fridge and refrigerate till both the ingredients are cold. Once it's set and cold start forming meatballs.

 Ingredients to Prepare Pulao:
250 Grams Rice
1/4 Cup Yogurt
1 Bayleaf
3 Cloves
3 Green Cardamom
1 Black Cardamom
1 Star Anise 
1 Strand Mace
2 Inch Sticks Cinnamon
1/2 Large Onion (Finely Chopped)
1/2 Tbsp Ginger and Garlic Paste
1/2 Tbsp Green Chilly Paste
5 Sprigs Coriander (Finely Chopped)
5 Sprigs Mint (Finely Chopped)
1/2 Lime
1 Tbsp Ghee
1 Tbsp Oil
Salt as per taste
Pomegranate Seeds, Mint and Coriander for garnish...

Method:
Wash the rice twice and soak for 10 minutes. Heat a pressure cooker on medium flame with 1 tbsp ghee and 1 tbsp oil. Add the whole spices to the oil and allow to splutter. Add ginger and garlic paste, chilly paste and onion fry all the ingredients for a minute. Add 1/4 cup water and allow the onion and chilly to cook well till oil surfaces to the sides. 

Add yogurt, finely chopped mint and coriander to the onion masala fry all the ingredients. Drain and add the soaked rice to the masala. For every 1 cup rice add 1 1/2 cups water and 1 tbsp salt as per taste. Stir well and cover. Place a lid and whistle cook for 2 to 3 whistles or until the rice has cooked.

Once the pressure for cooker has reduced open and mix the rice well, add the shallow fried meat balls to the rice and mix. Place the lid back with whistle and place the cooker on low flame for 2 to 5 minutes on dum.

We can also bake the meat balls layered with rice on 180 degree for 10 to 15 minutes. Garnish the dum cooked kofta pulao with pomegranate seeds, mint and coriander...Serve hot...Enjoy😉

Mixed Vegetables Tawa Zunka Recipe

I was inspired to create this recipe after a popular instagram post. This mixed vegetable zunka can be served with pulkas or bakri rotis, we can also serve this dish as a starter or for biryani and pulao.

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Ingredients:
Mixed Vegetables: 2 Carrots, 6 Okra, Fist full Cluster beans, 4 Banana Chillies, 100 Grams Mushrooms, 5 Baby Corn and 1 Onion
100 Grams Tofu or Paneer Optional
2 Tbsp Tomato Ketchup
1 Onion
2 Tbsp Roasted Bengal Gram
1 Tbsp Ginger and Garlic Paste
1 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1 Tsp Chaat Masala
1 Tbsp Garam Masala
Salt as per taste
Oil for frying
1 Tbsp Butter
Finely Chopped Green Chillies, Coriander, Mint and Lime juice for garnish...

Prep Up: 
Make sure to peel and wash all the veggies thrice before chopping. Chop all the veggies and cottage cheese into long yet bite size pieces.

Chop the button mushrooms in halfs and reserve. Peel and finely chop 1 onion. Chop the other onion into quarters. Finely chop mint, coriander and 2 chillies.

Method:
Heat 2 cups oil in a wok on low to medium flame.
Fry all the veggies in small batches. 

Using small amount of oil for frying is recommended as the oil might turn dark while frying these veggies, we can always replace with fresh batch of oil and start frying the veggies.

People who dont prefer deep frying please spread the veggies on a oven tray spray with cooking oil and bake at 250 for 30 minutes or until the veggies have grilled.

Once all the veggies have fried line a large tray or plate with tissue spread the veggies on the plate allowing excess oil to drain.

Heat a tawa on low flame allow to reach temperature. spread the veggies on the tawa creating a cavity in the middle.

As we prepare the masala the veggies will grill on the tawa and warm up. Add butter in the cavity fry the onion along with ginger and garlic paste on low to medium flame till onion turns transparent.

In a mixer jar add the roasted bengal gram, garam masala, coriander powder, chaat masala and chilly powder grind to form a smooth powder format...reserve.

Once the onions have softened add tomato ketchup and fry till butter separates. Combine all the veggies in the onion and tomato masala. Adjust salt if needed, sprinkle the bengal gram masala little at a time combine all the veggies...garnish with chopped green chillies, coriander, mint and lime juice just before serving sprinkle chaat masala. Serve hot with pulka rotis...Enjoy 😉

Double Chicken Macaroni Recipe

Double chicken macaroni is a quick and easy fix meal on a busy day. This dish is an excellent option for lunch box, potluck or for picnics. I have avoided adding cheese to this recipe it can be added or left out. In my opinion tastes good without cheese.

FYI, I dont have to pack lunch or go on picnics when I like to fix such meals is after a long grocery shopping day or when I'm very busy on deep cleaning my house. Such recipes are handy, saves a lot of effort and time. Since macaroni is whole wheat I am happy my diabetic parents can also enjoy this meal without guilt.

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Ingredients:
200 Grams Macaroni(Elbow Pasta)
200 Grams Chicken Breast ( Chop into tiny pieces)
100 Grams Chicken Sausages (Chop into coins)

1/2 Onion (Roughly Chopped)
1/2 Tomato (Roughly Chopped)
3 Green Chilies (Finely Chopped)
1/4 Cup Frozen Peas
1/2 Cup Capsicum (Chop into tiny bite size cubes)

2 Tbsp Regular Tomato Soup
1/2 Tbsp Paprika Powder
1/2 Tbsp Chilly Powder
1/2 Tbsp Coriander Powder
1 Tbsp Garam Masala
1 Tbsp Italian Seasoning

1 Tbsp Ginger and Garlic Paste
1 Tbsp Salt
2 Tbsp Oil + 2 Tsp Oil
Salt as per taste
Chopped coriander, lime juice and grated cheddar cheese for garnish...

Prep Up:
Please follow package directions to cook your pasta. I used bambino whole wheat pasta and cooked it in a jiffy.

Boil 3 cups water in a heavy bottom pot on medium flame.
Add 1 tbsp salt and 1 tbsp oil, add pasta and bring to rapid boil.

Cook pasta for 3 minutes drain excess water using a colander.
Wash the pasta in cold water thrice add 2 tsp oil mix well and reserve.

Wash the chicken breast twice pat dry using a paper towel.
Cut excess fat in the chicken and discard. Chop the chicken into bite size cubes. Chop the sausages into bite size coins.

How we prepare ginger and garlic paste recipe video...

Method:
Heat a pan with 2 tbsp oil on medium flame. Add the ginger and garlic paste fry for 30 to 40 seconds or until the raw flavor reduces.

Add onions, tomato and chillies and fry until onion turns transparent the juice from the tomato will soften the onions.

Once onion softens add chilly powder, tomato soup powder, coriander powder, garam masala, paprika and chilly powder fry until raw flavor reduces.

Add the chicken and sausages along with peas and capsicum fry until chicken starts to release moisture place on low flame allow to cook. Do not add salt allow the chicken to cook and all ingredients to wilt a bit before adding salt as per taste.

If the chicken meat is lean there wont be much moisture add 1/4 cup water to cook all the ingredients. Once all the ingredients have cook and the chicken is fork tender add salt as per taste stir and place on high flame allow excess moisture to evaporate.

Add macaroni and mix well in the masala check for salt add if needed. Add Italian seasoning and mix well allow the macaroni to cook on low flame for 5 minutes. Garnish with coriander and lime juice mix well and serve hot...Enjoy!

Maggi Noodles Quiche Recipe

A no fuss, no base quiche, this recipe was so easy and quick to prepare. If your family loves maggi, surprise them with a nutritious and tasty quiche for lunch. Maggi is no longer maida its 100% wheat now.

Subscribe to me on Youtube English and Tamil Channels for regular updates...

Ingredients:
2 Cups Spinach 
4 Chicken Sausages
1 Large Onion (Finely Chopped)
1 Cup Mixed Vegetables (Frozen veggies)

3 Green Chillies (Finely Chopped)
5 Eggs
1 Cup Grated Cheese
(Mix of mozzarella and Cheddar Cheese)

1 1/2 Tbsp Green Chilly Masala Paste (Please click here for recipe)
1 1/2 Tbsp Chilly Powder
2 Packs Maggi Noodles of choice (I have used Maggi Mumbaiya Chataka)
2 Tbsp Oil or Ghee
3 Cups Water
Salt as per taste
Mint, Coriander, Paprika powder and Lime wedges for garnish...

Method:
Heat a pan with 2 tbsp oil on medium flame.
Add chilly masala paste fry until raw flavor reduces.
Add chopped onion, chillies and mixed vegetables, fry for a minute. Add 1/4 cup water and salt to cook the vegetables.
cover and cook the veggies for 2 minutes.

Once the veggies have cooked add chopped sausages and cook on high flame for 2 minutes, add chilly powder and Maggi Masala powder to the sausages and cook for a minute. Add chopped spinach to the sausages and cook for 30 seconds. Once all the ingredients are well combined and cooked remove from flame and reserve.

Boil 2 cups water in a pot to cook noodles, cook the noodles till half done, drain excess water and reserve the noodles in a mixing bowl.

Combine the sausage masala and eggs in the noodles, check and add salt and pepper if needed. Grease a 9 inch baking dish with oil, transfer the noodles in the baking dish spread evenly, sprinkle cheese and bake at 250 degree for 30 minutes.

If you dont use a oven, this quiche can be steam cooked in a pressure cooker. Once baked garnish with chopped mint and coriander...serve hot...Enjoy😋