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!

Easy flame grilled Thai Chicken Wings Recipe

Stove top flame grill chicken is packed with flavors and taste. While preparing flame grill chicken I noticed the chicken does not dry out. The chicken retains the flavor and it's very juicy. This flame grill chicken pairs well with fried rice, noodles or thai curries and rice.

Recipe Video is posted on Youtube English Channel 😊

Ingredients:

500 to 600 Grams Chicken Wings (With Skin)

3 Tbsp Thai Red Curry Paste (Ready to use)

1 Tbsp Ginger and Garlic Paste

1 Tbsp Kashmirilal (Spicy Paprika)

1 to 2 Drops Red Gel Color

1 to 2 Tsp Ghee or Oil

1 Cup Warm Water

Salt Optional

Prep: 

Wash the chicken well allow it to drain in a colander. then pat the chicken dry and reserve.

Peel and wash equal portions of ginger and galric and grind to form a smooth paste.

Marination:

In a mixing bowl add chicken wings, 3 tbsp thai red curry paste, 1 tbsp ginger and garlic paste, 1 tbsp kashmirilal (Spicy Paprika), 1 to 2 drops red gel color, salt as per taste optional. Massage the masala well in the chicken wings, cover and allow to marinate for 15 to 25 minutes.

Cook the wings:

Heat a wok on medium flame, add the marinated wings and dilute the marination with a cup of warm water and add it to the wings. Cover and cook the chicken wings for 10 to 15 minutes on medium flame. Do not flip or keep turning the wings as it will tend to shred into tiny pieces.

Once the chicken is well cooked remove from flame and allow it to cool down completely. Many people may ask me if we can cook it in air fryer or oven the answer is yes. You cannot cook the chicken in pressure cooker we cannot control the heat or check the chicken.

If there's excess moisture then place on high flame and allow the moisture to evaporate.

Flame Grill:

Place a grill rack on the stove allow it to heat well on medium flame and place the chicken gently flip and grill the chicken for 10 minutes on all sides.

Remove the chicken from the grill rack and place it on a serving plate and serve the grill chicken hot with mayo...Enjoy!

Kale and Mango Salad Recipe

Easy and simple kale salad is perfect for any season. combination of crunchy kale and roasted nuts with mango is very tasty. I recently got to know that kale was a decorative plant and belongs to the cabbage family. 

Where did I buy Kale?

 @Gourmet Garden  

Recipe Video posted on Youtube English Channel 😊

Ingredients:

1 Bunch Kale Leaves

1 Cup Cubed Ripe Or Semi Raw Mango

1/4 Tsp Each Chilly Powder, Pepper Powder, Salt

1 Tbsp Olive Oil or Sesame Oil

5 Pieces Each Roasted Cashews, Almonds, Walnuts

1/2 Lime

Prep:

Separate the kale leaves from hard stem.

Wash and pat dry. Reserve the kale leaves on a plate.

Wash and peel the ripe mango.

Cube the mango.

Wash lime, cut in half and squeeze the juice in a bowl and reserve.

Heat a pan on medium flame then place it on low flame add cashews, walnuts and almonds stir and dry roast the nuts for 5 to 10 minutes then remove on a plate and allow the nuts to cool down.

Using a rolling pin gently roll it over the roasted nuts and crush into small pieces and reserve.

If you want to use sesame oil or peanut oil in the recipe heat it well allow it to cool down then add it to the salad.

Method:

In a mixing bowl add cleaned kale leaves we can tear it to bite size pieces.

Next add cubed mango followed by pepper, salt, lime juice, chilly powder and olive oil.

Gently mix the salad and plate it. Top the salad with roasted and crushed nuts and serve...Enjoy!

Egg Vada Pav / Anda Vada Pav / Muttai Vada Pav Recipe

 

This vada pav is truly a egg lovers delight. Well balanced taste, texture and flavors. I enjoyed the spicy potato with egg. The egg and potato combination I have not tried before, it turned out so good.

Recipe is posted on Youtube English Channel 😊

Ingredients:

6 Boiled Eggs

3 Boiled Potatoes

4 Green Chilies

1 Inch Grated Ginger

2 Tbsp Finely Chopped Coriander

1 Tsp Cumin Powder

1 Tsp Chilly Powder

1 Tsp Garam Masala

1 Tsp Salt

Oil for frying

Pav buns

Chickpea Batter:

1 1/2 Cups Besan/ Kadalai Maavu/Chickpea Flour

1 Tbsp Chilli Powder

1 Tsp Salt

2 Tbsp Hot Oil

1 Pinch Cooking Soda

Prep:

Heat a pot with 3 to 4 cups water on low flame. Add room temperature egg and boil it for 5 to 8 minutes. Remove the pot from flame and set aside.

In a pressure cooker or pressure pan add 2 cups water. Wash 2 to 3 medium potatoes and place it in the pressure cooker, cover and place a whistle cook the potatoes for 2 to 3 whistles, remove from flame and set aside.

Peel and wash ginger and onion. Finely chop the onion and grate the ginger and reserve.

Separate the stems from chillies wash and finely chop.

Separate the coriander leaves wash twice or thrice, finely chop and reserve.

Drain the potatoes, peel and grate and reserve.

Peel the egg and place it air tight container until use.

Sift the chickpea flour and reserve in a bowl.

Prep and prepare the mint and garlic chutneys ahead of time and reserve. Recipe video links are posted below this recipe.

Prepare Potato Filling:

Heat a wok on medium flame. Add 2 to 3 tsp oil once the oil reaches temp, add finely chopped ginger, onion and chilies and fry till golden.

Add cumin powder, chilly powder and garam masala and fry the onion for another 2 more minutes.

Add grated potato and fry for a minute make sure the onion and masala is well incorporated. Add salt and fry the potato for 2 more minutes. Remove from flame and set the potato filling in a bowl.

Method to Prepare Batter:

Sieve the chickpea flour twice and add to a large mixing bowl. 

Add chilly powder, and soda-bi-carb to the flour.

Add salt and mix well...Heat 2 tbsp oil and add to the flour mixture.

Gradually add water and mix well to form smooth batter.

The batter consistency should be slightly thinner than dosa batter.

If we dip a spoon or your thumb the batter should evenly coat.

Allow the batter to rest for few minutes on the kitchen counter. We can prepare this batter day before and refrigerate until use.

Prepare Egg Vada:

Heat 250 grams oil a wok for frying. Place the oil on low flame allow to reach temperature.

Place the flame on medium. Prepare lime size aloo roundels and reserve.

Slice the egg in half then gently cover the aloo filling on one half of the egg form a roundel and reserve. Follow the same step and prepare as many bonda's you want to serve. 

Mix the chickpea batter once, gently drop the aloo in the batter and coat evenly. Pick the bonda and shake out excess batter and gently drop in hot oil.

Repeat and prepare bondas.

Fry the aloo bonda for 2 minutes on each side or until the bonda turns golden in color.

Drain excess oil and serve the bonda hot with mint chutney as it is.

To Prepare Egg Vada Pav:

Slice the pav bun in half. Spread garlic and mint chutney on the pav.

Place the egg vada in the pav and serve hot...Enjoy 😊

Mint Chutney Recipe 

Garlic Chutney Recipe 

Masala Idli Recipe

Masala idli is a classic south Indian tea time snack. We normally use all the leftover idles from breakfast and prepare such dishes. This is my own recipe and not copied or recreated anyone's recipe. 

Recipe video posted on Youtube English Channel 😊

Masala Idli Recipe:

10 Idles

1 Large Onion

3 Green Chilies

2 Sprigs Curry Leaves

1 Tbsp Coriander Leaves

5 Pods Garlic

1/2 Inch Ginger 

1 Tbsp Lime Juice or Tamarind Extract

1/4 Tsp Asafetida

1 1/2 Tbsp Vangi Bath Masala

Salt as per taste

Oil for frying

1 tsp Ghee

Prep:

Use chilled or frozen idli for this recipe.

Cube the idli and freeze it.

Peel, wash and finely chop the onion.

Wash and finely chop chilies.

Separate coriander leaves rinse twice, drain and finely chop.

Peel, wash and finely chop ginger.

Peel, wash and finely chop garlic.

Separate curry leaves rinse twice, drain and reserve.

If you want to prepare vangi bath powder from scratch  please follow the link: Recipe

Vangibath recipes on Vidyascooking

Method:

Heat 1 1/2 cups oil in a wok on low flame, allow to reach smoking point.

Gently drop the frozen idly cubes in hot oil and fry it for 2 minutes on each side till golden.

Drain the idly pieces and reserve on a plate. Follow the same step and fry all the idly cubes. The oil temperature may reduce from cold idly cubes keep adjusting the flame between medium and high flame while frying.

Heat a wok with 1 tsp oil and 1 tsp ghee. Add finely chopped onion, curry leaves, chilies, ginger and garlic fry the onion till transparent.

Add vangi bath masala and fry the onion for few seconds.

Add the fried idly pieces and fry for a minute in the masala.

Sprinkle some water and toss the idly once more, allow the idly to cook and fry in the masala for another minute.

Garnish with finely chopped coriander and lime juice...serve hot and enjoy!

Stove Top Grill Chicken | Easy and Affordable Grilled Chicken Recipe

This grill chicken recipe is easy to prepare and affordable. The spice level and consistency is excellent. We can use air fryer or oven for this same recipe. 

Recipe video on Youtube English Channel 😊

Stove Top Grill Chicken Recipe
1 Kg Whole Chicken (With Skin)
2 Tbsp Kashmiri Chili Powder
1 Tbsp Degi Mirchi Powder 
1 Tbsp Paprika (Sweet Chilly Powder)
1 Tbsp Spicy Thikka Lal Mirchi Powder (Spicy Chilly Powder)
1 Tbsp Pepper Powder
1 Tbsp Kitchen King Masala or Tandoori Chicken Masala
1 Tbsp Zaatar
1 Tbsp Sumac
1 Tbsp Peri Peri Masala
1 Tbsp Ginger and Garlic Paste
1 Tsp Salt
4 Tbsp Oil
4 Tbsp Water

Homemade Mayo Recipe Video

Prep: 

Wash the chicken well allow it to drain in a colander. then pat the chicken dry and reserve.

Peel and wash equal portions of ginger and garlic and grind to form a smooth paste.

Marination:

In a mixing bowl combine Kashmiri chilli powder, degi mirichi, thikka lal mirchi, paprika, pepper powder, kitchen king masala, zaatar, sumac and peri peri masala mix well, then add salt and ginger garlic paste, mix well. Gradually add water and oil mix to form a smooth paste.

Apply the marination on the chicken. massage the marination on the chicken well and place it in the mixing bowl, allow the chicken to marinate well for 4 hours in the fridge.

Method:

Place a wide heavy bottom pan on medium flame. Once the pan reaches temp place it on low flame.

Apply and massage the chicken well in the marination. Gently place the chicken in the pan. Dilute the excess marination with 1/4 cup water and add it to the chicken.

Cover and cook the chicken till tender, we can flip the chicken twice making sure the chicken is well cooked.

Once the chciken is cooked reserve the chicken in another plate or bowl and allow it to reach room temperature.

We can reduce the gravy till sauce consistency and serve it with the chicken.

Place a grill rack on the stove allow it to heat well on medium flame and place the chicken gently flip and grill the chicken for 10 minutes on all sides.

Place the chicken on serving plate and serve the grill chicken will reduced sauce and mayo...Enjoy!

Grill Chicken Recipe Video

Dill Leaves / Sombu Keerai / ಸಬ್ಸಿಗೆ ಸೊಪ್ಪು Mutton Fry Recipe

Bengaluru / Bangalore based Tamil community prepares this mutton dill fry. We prefer serving this mutton with rasam rice and the thokku or the dry masala curry is mixed with rice and ghee and enjoyed. 

Recipe Video posted on Youtube English😀

Mutton Dill Fry Recipe Ingredients:
500 Grams Mutton
1 Cup Dill Leaves
1/4 Cup Peas
1 Large Onion
5 to 6 Pods Garlic 
6 Green Chilies
1 Tbsp Ginger and Garlic Paste
1 + 1 Tsp Chilly Powder
1 Tsp Turmeric Powder
1 1/2 Tbsp Coriander Powder
2 Tbsp Ghee
2 Tbsp Oil
2 Inch Stick Cinnamon
4 Cloves
4 Pods Cardamom
1/2 Tsp Peppercorns
1/4 Tsp Fennel Seeds
1/4 Tsp Dried Coconut 
1/4 Tsp Jeera
1/2 Star Anise
Salt as per taste

1 Tsp Lime Juice

Prep:

Separate the dill leaves from hard stems and reserve only tender dill leaves.

Rinse the dill leaves in water three to four times. Strain and reserve the dill leaves in a colander. Allow excess moisture to drain.

Finely chop the dill leaves.

Separate the curry leaves, rinse in water and reserve.

Peel, wash and roughly chop the onion.

Remove the stems and wash the chilies. Slit the green chilies and reserve.

Peel, wash and crush the garlic slightly and reserve.

Peel and wash equal amounts of ginger and garlic and prepare a smooth paste.

Rinse the mutton well and place it in a colander allow excess moisture to drain.

To Cook the Mutton:

Heat a pressure cooker on medium flame with a tsp oil.

Add 1 inch stick cinnamon, 2 cloves, 2 pods cardamom and allow it to splutter.

Add the mutton, 1 tbsp ginger and garlic paste, 1 tsp chilly powder, 1/2 tsp turmeric powder, 1/2 tbsp coriander powder and 1 tsp salt, stir and fry the mutton for a minute.

Once the mutton releases it's own juices measure and add 1 1/2 tea cups water stir well. Bring to a rapid boil, cover and place a whistle cook on high flame for 4 to 5 whistles or until the meat is tender.

Once the meat is cooked and if there's excess mutton broth drain and reserve the meat in a bowl and boil the broth, reduce it till thick consistency and reserve.

To prepare masala paste:

Heat a wok on medium flame with a tsp ghee and oil.

Add pepper, fennel, cumin, star anise, cloves, cinnamon, and cardamom stir and fry for a few seconds.

Add 1/2 the amount of onions, 2 chilies and dried coconut powder and fry till onion turn transparent.

Transfer the fried masala to a plate or mixer jar and allow it to cool completely. 

Once the masala cools down add 1/4 cup water and grind to form a smooth paste.

To Prepare Mutton Fry:

Heat a wok with a tsp oil and ghee. 

Add the remaining onion, crushed garlic and chilies, fry the onion till it turns transparent on medium flame.

Add 1 inch stick cinnamon, 2 cloves, 1 cardamom and fry for a minute.

Add 1 tsp chilly powder,1/2 tsp turmeric and 1 tbsp coriander powder and fry the masala for another minute.

Add dill leaves and frozen peas and a tsp salt stir well and fry. Add 1/4 cup water or meat broth cover and cook for 5 minutes on medium flame.

Add mutton and stir well in the dill leaves masala. Add 1/4 cup water and stir well. Cover and cook on medium flame for 10 minutes.

Add the prepared masala paste and dilute the masala with 1 cup water. Add the masala water, cover and cook the meat on medium flame allow the gravy to reduce.

Open the lid stir and fry the mutton and reduce the gravy for another 5 minutes.

Once the dill leaves mutton fry is done add lime juice and stir once. Serve the dill leaves mutton fry with steam cooked rice and enjoy!