Spring Rolls

Ingredients
Spring roll sheets 10
Cabbage 1 cup shredded
Carrot 1/2 cup shredded
Bell Pepper 1/2 cup thinly sliced
Spring Onions 2
Onion 1 chopped
Ginger garlic paste 1 tsp
Soya Sauce 1 tbsp
Chilli Sauce 1 tsp
Salt to taste
Pepper to taste
Ajinomoto a pinch
Oil for deep frying

For Sealing
Water 1 tsp
Corn Starch 1 tsp

Method
Boil 1 cup water in a pan. Add all the veggies and cook till partly done.
Strain it in a muslin cloth. Press gently to remove all the excess water
Add ginger garlic paste, soya sauce, chilli sauce, salt, pepper and ajinomoto.
Mix well
Mix Corn Starch and water  for sealing the Rolls.
Take a spring roll sheet and place it diagonally so it looks like a diamond
shape in front.
Place little mixture in a line near the lower end and start wrapping over the mixture.
Wrap the edges on the side to envelope the mixture.
Continue rolling till only the top edge is left.
Seal the top edge with the corn starch and water mixture.
Continue wrapping till it is all done.
Prepare all the spring  rolls.
Heat oil in a pan.
Place the Rolls gently in the oil.
Cook till they are golden in the bottom side and then roll over to cook
on the other side.
Once done, take out and place them on a paper towel.
Serve hot with Chilli Sauce

Cooking Time - 20 mins
Servings - 4

Spinach Rice

Ingredients
Rice 1 cup
Fresh spinach 2 cups
Onion 1 sliced
Carrot 1 grated
Green Cardamom 2
Cloves 2
Bay Leaf  1
Cinnamon Stick 1
Ginger garlic paste 1/2 tsp
Red chilli powder 1/2 tsp
Salt to taste
Oil 2 tbsp

Method
Remove the stems and wash spinach thoroughly in running water.
Blanch in salted boiling water for two minutes. Refresh in chilled water.
Squeeze out excess water. Grind into a fine paste
Wash and soak the Rice for at least 1/2 hour.
Boil the rice along with salt.
Heat oil in a pan.
Add Cinnamon Stick, Green Cardamom, Bay Leaf and Cloves. Saute for a few seconds
Add onions and ginger garlic paste.
Saute onions till translucent. Add carrots and cook for 2 mins
Add spinach puree and red chilli powder. Adjust salt
Cook for few mins and add the boiled rice
Mix well
Serve hot with raita.

Cooking Time - 25 mins
Servings - 2

Veg Fried Rice

Ingredients
Rice 1.5 cups
Onion 1 chopped
Spring onions 2
Mixed veg 2 cups (French beans, carrots, bell pepper, cabbage, peas)
Ginger garlic paste 1 tsp
Salt to taste
Pepper 1/2 tsp
Ajinomoto 1/4 tsp
Soya Sauce 2 tsp
Chilli Sauce 1 tsp
Vinegar 1 tsp
Oil 5 tbsp

Method
Boil the rice adding 1 tbsp oil while rice is being cooked
Rice should be slightly under cooked
Each grain should be separate. Prepare it at least 2-3 hrs in advance.
Veggies should be finely chopped
Heat 4 tbsp oil in a pan.
Add ginger garlic paste and onions. Stir fry till translucent
Add vegetables and ajinomoto and stir and cook on high flame for 4 mins
Add cooked rice, finely chopped spring onion leaves, soya sauce, chilli sauce, vinegar, salt and pepper.
Cook for 2 mins.
Serve hot.

Cooking Time - 20 mins
Servings - 4