Veg Spring Rolls

Hello, my Foodie friends........I hope you all are doing fine. As you know last month I started a new series where I'm sharing some fast food recipes which are available at our favorite food joints or restaurants like McDonald's, KFC, Domino's, etc. I have already shared some recipes like:

• Chicken Nuggets
• Egg Tawa Burger
• Pizza McPuff
• Veg Pizza

Slowly and gradually I'll be sharing some more recipes under this section. Today's recipe is Veg Spring Rolls. These are very popular Asian snack items which are often served as an appetizer in a restaurant and even on the street-side Asian food stalls.

Spring Tolls are crisp deep-fried snacks where spring roll wrappers are filled with spicy and crunchy stuffing made with veggies or mixed with any kind of protein. They are then deep-fried and served with a salad and a dipping sauce. There are two variations of Spring Rolls: Veg and Non-Veg. Today I'll be sharing the veg version.

In this blog post, I'll share a step-by-step process of HOW TO MAKE SPRING ROLLS? Starting from:

• MAKING SPRING ROLL WRAPPERS
• MAKING THE STUFFING
• FOLDING THE SPRING ROLLS
• FRYING THE SPRING ROLLS

Here, I'll make SPRING ROLL WRAPPERS from scratch but you can use store-bought ones too which would make the job much easier. But you can always make these spring roll wrappers and freeze them for 2-3 months and use them as and when required. One of the most important things to keep in mind while making the spring roll wrappers is HOW TO FOLD THE SPRING ROLLS? If you make a mistake in this step then the stuffing will ooze out from the spring rolls and they will become oily and soggy. 

So, let's make Veg Spring Rolls:

Potato Tornado

Hello, my Foodie Fellas.......hope you all are doing fine and not getting frustrated due to the COVID situation. We all need to stay positive and enthusiastic to overcome the current situation. I know it's very easy for somebody to sermonize things but very difficult to follow. But believe me, if you get yourself involve in something then you'll be much more relaxed. It can be anything starting from doodling, painting, cooking, reading, singing, dancing and the list goes on......These are the things which we have kept aside and became busy in our day-to-day activities. So, take out some time and rejuvenate yourself.

We as adults are not only the ones you are going through all this but our kids are also under the same umbrella. They too are at home all the time. It's a very usual thing that they can get frustrated reason being staying at home for the last 3-4 months. 

One thing that can keep them happy in this situation is good food. Treat them with their favorite dishes every now and then to keep them happy and motivated. Today's recipe is Potato Tornado or Spiral Potato French Fries and we will be making them without a machine. This can serve as a great tea-time snack and will make your kid happy whenever they're a little demotivated. So, let's begin with the recipe:

Khandvi

Khandvi.....is a very popular Gujarati snack item and can be very easily found in the breakfast menu in every Gujarati household. This farsan or snack is very commonly found in Gujarati restaurants and street-side snack shops but slowly and steadily this snack item is getting popular in the rest of the part of the country.

Khandvi is made with Besan, curd, water and seasoned with few spices like salt and turmeric powder. Once the batter is cooked to desired consistency it is spread on a plate. If you like stuffed Khandvi then you can sprinkle finely chopped coriander leaves and grated coconut before cutting the strips and rolling them. These Khandvi rolls are then tempered with asafoetida, mustard seeds, sesame seeds, curry leaves, and green chilies. 

I must admit this recipe is not that easy to prepare and has seen many failures in my kitchen. In order to make perfect Khandvi, batter plays a significant role. It's not rocket science to make the batter but the right quantity of the ingredients is a crucial thing to note. The next thing to keep in mind is as soon as the batter is cooked spread it evenly on a plate if you delay then the batter thickens and will become lumpy while spreading.

Here I have stuffed the Khandvi rolls with finely chopped coriander leaves and grated coconut but if you like you can garnish the Khandvi rolls with them (leaving the stuffing part). So without any further ado let's begin with the recipe:

Rava Idli

Hello, my foodie friends......I hope this post finds you in the best of your health. Today I'm going to share a very healthy and quick breakfast recipe which is very easy to prepare and requires just 15-20 mins of your time. I can understand how busy mornings are in every household so I always stress on having quick, easy but healthy breakfast recipes that can be prepared in a jiffy.

Rava Idli or Semolina Idlis is a very popular breakfast/tiffin item originated in Bengaluru (then Bangalore) Karnataka. It is a variation of the traditional Rice Idli and is made with Semolina (Rava), curd, and few spices. Rava Idli requires no fermentation so they can be prepared instantly.

Traditional Idlis (recipe here) are made by soaking rice and lentil, grinding, and then fermenting the mixture. Rava Idli is an excellent alternative to this traditional Idli. They are served with Coconut Chutney and Sambhar. If you want you can temper the Rava Idli batter otherwise they can be prepared as it is.

As this Idli recipe doesn't require the hassle of soaking, grinding, and fermenting the batter this Rava Idli is a very consistent breakfast item at my home. Nowadays you can get packaged Rava Idli mix in the stores but nothing can beat the taste and hygiene of homemade food.

So, without any further ado let's begin with the recipe: