Springroll Cutlet Recipe |

Springroll Cutlet

This Springroll Cutlet recipe is different from other springroll recipes. It is a perfect snack for rainy evenings with hot tea.

Preparation Time: 20 mins

Cooking Time: 30 mins

Serves: 4-5

Ingredients

Springroll Cutlet Recipe Ingredients

Springroll Cutlet Recipe Ingredients

  • 100 gms carrot
  • 100 gms potato
  • 100 gms beans
  • 5 green chillies
  • 50 gms onions
  • half bunch coriander
  • 1 tsp ginger garlic paste
  • 2 tsp lime juice
  • 50 gms maida
  • 1 egg
  • 50 gms corn flour
  • salt for taste
  • ¼ tsp black pepper powder
  • oil for deep frying

Method

Chop carrot, beans into fine pieces. Boil these in water for sometime and keep aside.

Boil potatoes, peel the skin and mash them.

Heat little oil in a pan, add finely chopped onions, green chillies and fry for sometime. To this stir in ginger garlic paste, finely chopped coriander. Then mix boiled beans, carrot, mashed potatoes and sauté for 5 minutes. After removing from the flame, mix lime juice, salt. The stuffing is now ready.

Beat one egg in a bowl (Keep one teaspoon of the egg separately). To this mix a pinch of salt, corn flour, maida, black pepper powder. To make the batter thinner add water and mix. The pancake mixture is ready.

Springroll Cutlet Recipe Batter And Stuffing

Springroll Cutlet Recipe – Batter And Stuffing

Heat a non-stick tawa and pour the pancake mixture and spread it like a dosa(not too thin). Remove it when it is done. Repeat this for more pancakes.

Take each pancake and place the stuffing in it and roll it. Seal the edges with the beaten egg kept aside. Cut the rolls into 1 inch pieces carefully and deep fry in oil over a medium flame till they are light brown in colour.

Springroll Cutlet Recipe Cooking

Cooking Springroll Cutlet

Serve hot with tomato sauce.

Springroll Cutlet Recipe

Springroll Cutlets are ready to serve

French Fries Recipe |

Potatoes provide excellent health benefits. Potatoes are among the most versatile vegetables and the world’s favorite tuber crop. Potatoes are mounds of carbohydrates and contain little proteins too. This makes it an ideal diet for those lean and thins who desperately want to put on weight. The vitamins like vitamin-C and B-complex also help in proper absorption of this carbohydrate.

French Fries Ingredients

  • 3-4 big potatoes
  • Salt (to taste)
  • 250gm Vegetable oil

Method

Peel the potatoes.

Cut it in the shape of sticks.

Boil it in water for 5 minutes.

Let the potatoes be half- baked.

Now drain the water.

And put the potatoes on a tissue paper so that water will drain off.

Sprinkle salt on it and shake it well.

Heat oil in a pan on a high flame.

Put the potatoes slowly and cook it well till it turns brown.

Finger-licking French fries are ready! Serve it hot with Tomato Sauce!

Chicken Masala Recipe |

Chicken recipes are often time consuming and little tough to follow and prepare accurately  but  the following recipe “Chicken Masala” is a very simple and quick way to make spicy chicken without any fuss.

However, it does not lie under the category of renown recipes made from chicken. The best part is the use of very basic ingredients and spices in dish which are easily available at home anytime. So, Lets go through the recipe, try it and enjoy the aroma and taste of this delicious chicken dish.

Chicken Masala Ingredients

  • 1 lb fresh boneless, skinless chicken breasts
  • 1 cup fresh curd (Indian style yogurt)
  • 1 tbsp ginger garlic paste
  • 1 tbsp lemon juice
  • 4-5 green chillies, chopped
  • 1 tbsp fresh cilantro leaves, finely chopped
  • 1/2 tbsp fresh mint leaves, cleaned and drained
  • 1/2 tsp cumin seeds
  • Oil for frying
  • Salt to taste

Method

Cut the chicken into 2 inch square cubes.

Add ginger-garlic paste, lemon juice and salt over the chicken pieces and mix it well.

Heat some oil in a non stick frying pan, add cumin seeds and when seeds turn brown, add green chillies and saute.

When done, add chicken pieces and roast them.

Now, add yogurt and chopped cilantro leaves and let it cover with a lid and cook for around 20-25 minutes until chicken is done.sprinkle broken mint leaves over the chicken, stir it again.

Chicken Masala is ready to serve. Serve it hot with naans, tandoori roties or parathas.

Easy Shrimp & lime recipe

Oh the guilt, of this week spent away from this space. Alas, I didn’t make my mid-week recipe post… 🙁 Work has been overwhelming, and I am actually pretty grateful I was able to keep up with our planned menu (By the way, if you want to have a look at some of the recipes I try during the week and our other adventures in food, join me on Instagram, I will be sharing even more now that we set the clock forward… later daylight = prettier pictures!)

I am working on a longer post for this mid-week, but in the meantime, I’ll replace some of my talking with some listening! (Always a good thing.) I would love to hear your thoughts on these (I’ll start…)

What is one of your favorite recipe/post from this blog?

What food blogs do you love?

So many. Check out some of the blogs on my Blog Love column on the right!

What recipe you’ve never tried, would you love to finally make?

Puff pastry, popovers, homemade cheese.

How much time do you spend cooking on a typical weekday (for all meals)?

60-90 minutes

Besides the week’s menu (scroll down for that), I wanted to share this very easy and delicious shrimp recipe found in a family cooking magazine I got while queuing at a French supermarket during my last visit there (it was advertised as: “Our best recipes for less than 1 euro per person!”)

Hope you enjoy!

Sautéed shrimp with lime & coconut rice

From the French magazine “Best of Gourmand”

Serves 3

Prep time: 5 minutes

Cook time : 35 minutes

Age for babies: 12 months and up

12-15 large shrimp (depending on size)

1 lime

1 rosemary sprig

1 sprig of lemon thyme

2 cups vegetable broth

1 1/2 cup of rice of choice (I used Jasmine)

1/2 cup unsweetened coconut milk

2 tbsp sunflower oil (coconut oil would be good too, I think!)

A few drops of sesame oil

Salt & pepper

Rinse the rice. In a large pot, sauté the rice with 1 tbsp of oil, until translucent. Pour the broth over it, and cook over medium-low heat until the liquid is absorbed. Then add the coconut milk little by little, stirring constantly, until absorbed. (By then, rice should be tender. If not, add a tbsp or two of hot water or coconut milk, until rice is tender.) Add salt & pepper to taste, stir and cover to keep warm.

Wash and dry the lime, slice them. Wash and dry the herbs, and pick the leaves off the stems.

In a frying pan, heat the remaining sunflower oil and sesame oil. Add the shrimp, lime slices, rosemary and lemon thyme leaves, and cook over high heat, stirring often, about 5 minutes.

Sprinkle with salt & pepper.

Serve immediately, over the coconut rice.

A Post, and a recipe in the fight against Hunger…

“50 millions Americans exist without enough to eat in a nation with more than enough food.”

This is what I learned thanks to the eye-opening documentary about hunger in America, called A Place At the Table.
When Pablo was three weeks old, we realized he wasn’t gaining weight. I was breastfeeding exclusively at that point, and wasn’t producing enough milk to feed him sufficiently. When I found this out, I had this feeling of panic, guilt and overwhelming sorrow. If Pablo had been crying so often, it’s because he was hungry.  I thought, “I am a mother, and I have been starving my child.”

This terrible feeling I had, resolved in a matter of hours by supplemental formula and a reassuring pediatrician, this unbearable feeling is felt by millions of mothers and fathers on a daily basis as they face the unfathomable burden of food insecurity. They do not know where their or their kids’ next meal will come from. 1 out of 5 children, 16 million kids, struggle with hunger in America. 

Levels of food insecurity match high rates of obesity. Some children are obese and hungry because they eat nothing but chips, cookies and sodas, as those are the only “foods” their family can afford. Meanwhile, our government is massively subsidizing the huge agro-businesses producing these non-foods.

So the most affordable food is often the unhealthiest.

How can this be possible? 

I am not an activist at heart. I often feel helpless in larger causes, and feel my only way to make a difference is to try to focus on nurturing the Good around me, one person at a time.

And I suppose this post is one very small way to do that.

The challenge set by The Giving Table for Food Bloggers Against Hunger, was to present a “budget-friendly” recipe, and reflect on what I would do if I was hungry. At first, I had planned on posting a soup recipe, before realizing families on food stamps most likely do not have blenders or mixers. So I tried to come up with a nutritious meal with minimal means.

If the food stamp program gives about $4 per day per person, that meant I had 16 dollars for a family of 4, a little over $5 per meal. I went to the supermarket with my $5 budget in mind. I walked in, passed the $4.99 box of cookies, and $5.99 cheeses, and started looking for my ingredients, counting pennies. Organic was out of the question, of course. I splurged with the sardines in olive oil (vs. the less expensive ones in soybean oil). Buying dill was a downright luxury. The lemon, I got from my neighbor’s tree to stay within budget.

Bottom line is, I’m humbled and I take a lot for granted. I can’t really imagine what it would be like to live like this, day in and day out. I can’t imagine not feeding Pablo any fruits and vegetables.

I have been sharing with you here my journey nurturing my son. I am always in awe of potential. Of how much is possible, if we can nurture our children and help them grow a healthy body and mind. Like a gardener feeling a profound need to nourish his seedling, to create all the right conditions for it to grow, to protect it.

This potential is being destroyed, malnourished, starved, for millions of children, with devastating mental and physical consequences. Today. Right here. Millions of futures are stunted.

If you feel strongly about it, here are some things you can do:

– Get informed, starting with the Share Our Strength website.
– Go to this link and take 30 seconds to send a letter to Congress asking them to support anti-hunger legislation.
– See this documentary either in theaters in your city, or on demand through iTunes or Amazon.

And on a personal level, let us continue to promote the family meal and the use of real food by supporting local organizations focusing on education about real food, by talking about it around us in the community, by finding out where our food comes from and boycotting processed junk foods if possible, and by cooking at home and appreciating the immense value of real food. Let us revive the lost of art of homemade family cooking, of gardening one’s own foods, within our family, our circles.

And let us be grateful for the access to those real foods and the ability to have a place at the table.

Sardines two ways

Inspired by “Sardines en boîte, les 30 recettes cultes” by Garlone Bardel

Note: This is two separate meals, feeding 3-4 people each.

Age for babies: 8-12 months

Grilled sardines with onion, garlic and lemon


1 can of sardines in olive oil
1/4 small onion
1 garlic clove
Juice of 1/2 lemon
2 potatoes
1/2 cup peas
2 slices of wheat bread

Quarter the potatoes, place them in cold water and bring to a boil. Cook until tender, about 15 minutes.

Open the can of sardines, and pour 1/2 of the oil into a frying pan.

Dice the onion, slice the garlic. Slide the slices of garlic between the sardine fillets in the can. Add the onion on top. Drizzle the juice over it, and place the can in the broiler for 5 minutes.

Meanwhile, in a frying pan, heat the oil over medium heat, add the peas and cook for 4-5 minutes, stirring a couple of times. Remove the peas, reserve the oil. Place bread slices in the frying pan and toast/fry with the little bit of leftover oil.

In a plate, mash the peas with a fork. Spread on the fried bread.

Serve the grilled sardines with half a mashed peas toast and a couple of pieces of potato.



Sardine, cottage cheese & pea tartine


1 can of sardines in olive oil
1 cup frozen peas
1/2 cup cottage cheese
4 slices wheat bread
1 tbsp diced onion
1/4 cucumber, diced
2 sprigs of dill

Open the can of sardines, drain and reserve the oil.

In a frying pan, heat a bit of the oil over medium heat, add the peas and cook for 4-5 minutes.

Place the peas on a plate. With the remaining oil, fry the bread slices over medium-high heat until just brown on one side (one at a time, adding a bit of oil every time, if frying pan is small).

In a bowl, mash the sardines, peas and cottage cheese together with a fork. Stir in the onion.

Spread the mixture over the bread, add a few pieces of cucumber and a bit of dill for garnish on top.