Veg Spring Rolls/ Fried Veg Spring Rolls/ Rolinhos/ Fried Popiah

These crisp rolls are best-loved everywhere in India. It is believed that these spring rolls originated from China and are relished in the spring season.  Spring rolls vary from place to place. China makes it with cabbage and other veggies, Hong kong has its own spring roll as dim sum having meat stuffed within, Taiwan has popiah, Vietnamese have cold spring rolls called Goi cuon, and so on.....

  So here's my roll with a few veggies. You could add spring onions, celery, actually, you could customize the filling according to your liking. 

To make this recipe, you'll need : 

Cabbage (shredded)	250 grams
Carrots (grated)	150 grams
Bell peppers/ capsicum (sliced)	2 nos
Black pepper powder	1 ½ teaspoon
Soy sauce	1 ½ teaspoon
Salt	To taste
Cornflour or maida paste	1 tablespoon
Oil	For deep frying + 1 tablespoon
Spring roll wrappers	20 large sheets

                                                           Method : 
                  

1. Wash and prepare the veggies. 

2. Add a tablespoon of oil to the wok and cook the veggies until done. 

3. Add black pepper powder, salt, soy sauce and mix well. Taste it and add any spice if necessary. 

4. Switch off the flame and allow the veggie mixture to cool down.

5. Now, take a wrapper, place the veggie mixture and wrap it to make a spring roll. Secure it with the cornflour (or) maida paste and fry in the moderate hot oil until they turn crisp. They get fried quickly.

6.  Serve your spring rolls with ketchup, schezwan sauce, or just alone. 

  

                                                                                Pictorial : 

Wash and prepare the veggies.

Add a tablespoon of oil to the wok and cook the veggies until done.

Add black pepper powder

Add salt

Add soy sauce and mix well. Taste it and add any spice if necessary. 

Switch off the flame and allow the veggie mixture to cool down.

                                                                   Assembling the spring rolls.

Secure it with cornflour or maida paste.

Fry in the moderate hot oil

Serve your spring rolls with ketchup, schezwan sauce, or just alone. 

Enjoy! 

Notes : 

1. Take 1 tablespoon of cornflour or maida, add enough water and make a thick paste. Use this paste to seal the spring rolls. Nonvegetarians can use beaten eggs to seal the rolls.

Thank you for visiting Blessy's Kitchen :) 

Potato Fingers/ French Fries/ Aloo Finger Chips/ Frites/ Pommes Frites/ Patatas Fritas

One does not simply drive home from McDonald's without eating French Fries! French Fries can be deep-fried or even baked in the oven. Today, I fried the potatoes because it's been a while that I haven't relished some serious true junk! I know, fried foods anger up the blood but my mind says, when you're in a relationship with food, you should give it a chance 😉, Lol! On the other hand, I'd say eat short and exercise well, also pamper your body organs with healthy stuff something like Vegatable Juice. French Fries are served hot, either crispy or chewy, they can be topped with tomato sauce, mayo, or any dips! Potato can be paired pretty much with anything. Even in Indian cooking, they go well with spinach, cauliflower, fenugreek, etc. Potatoes are easy-going :).  

To Make This Recipe, You'll Need : 

Potato cut into Fingers	700 grams
Corn flour	2 Tablespoons
Salt	To taste
Oil	To deep fry

Method : 

1. Wash the Potato fingers, and pat dry

2. Toss the potato fingers in the cornflour (at this stage, you could flavor it with salt, pepper, or any Desi to the International spice mix, Today I kept it simple, classic salted way! )  

3. Semi fry in small batches 

4. After all your potato fingers are semi-fried, re-fry them until done. 

5. Rest on the paper napkin for a minute and season them with salt. 

6. Enjoy the Fries with Ketchup, Mayo, or any Dip! 

Enjoy! 

Robert Kiyosaki says: French fries kill more people than guns and sharks, yet nobody is afraid of French fries.

That's true when you don't limit yourself to munching. 

Eat your food as medicines, otherwise, you have to eat medicines as your food. 

That's all for today! Have a Healthy Balanced Life! Tc all of you :). 

                   Thank You For Visiting Blessy's Kitchen :)

Popcorn

Have you ever tried popping the corn on the stove? It's pretty easy with 3 just ingredients, no fancy equipment and yes, it can be done in under 10 minutes. It's cost-effective too. You could flavor your Popcorn with Desi masala to International flavorings. But, today I made Chocolate Popcorn using these Popped corn.

To Make This Recipe, You'll Need : 

Dried Corn Kernels	½ Cup/ 110 Grams
Oil (or) Butter	3 Tablespoons
Salt	1 Teaspoon

Method : 

Heat the oil in a large pot on high heat, add the kernels, saute well so that the oil coats the kernels well. Now, place a lid on the pot. After about 1 minute you will start hearing the popping sound. Give a good shake to the pot to prevent the popcorn from burning. Once the Popping has slowed down, switch off the flame, season with salt, and Serve! 

Enjoy!

      Notes: Double the recipe for 4 persons.

                                           

               Thank You For Visiting Blessy's Kitchen :)

Fried Chicken

Fried chicken is the favorite of all. Fried chicken can be made in many ways. The chicken can be battered or floured and deep-fried in hot oil. Today I made the floured fried chicken by using various herbs and spices.  Koreans make their fried chicken by frying the chicken twice which makes the chicken's coating even crispier. (well, my fried chicken pieces  were crispy enough when fried for once) Koreans also saute their fried chicken in a special sauce. Today I'm making fried chicken without the coating of any sauce on the outside. The cooking procedure is based on KFC style. You can season the chicken with a dash of salt, pepper, chili powder, etc, which makes the chicken even tastier. So, shall we begin? 

To Make This Recipe, You Will Need : 

Chicken  (With Skin)	As required ( No picture)
Dried and Ground Oregano	1 Teaspoon
Dried  and Ground Basil	1 Tablespoon
Dried  and Ground Sage	1 Tablespoon
Black Pepper Powder	½ Tablespoon
White Pepper Powder	2 Teaspoons
Chilli Powder	1 Teaspoon
Paprika	½ Teaspoon
Salt	2 Teaspoons
M.S.G (Mono sodium glutamate) (or) China Salt	½ Teaspoon (optional)
Onion Powder	½ Tablespoon
Garlic Powder	1 Teaspoon
All purpose flour	2 cups
Milk + Egg (or) Buttermilk + Egg	½  cup milk + 1 egg (beaten)
Oil	As required for deep frying ( No picture)

                        

                       

                       

                       

Chicken & Oil


Before, getting to know about the method to prepare the Fried Chicken, there are a few important steps to follow when you want the Fried chicken to be juicy and tender.

To get juicy, tender chicken, you need to brine the chicken.  Brining is a process where meat is submerged in the solution of water and salt. Sometimes even aromatics are added for extra flavor, and sugar for sweetness.  The top reason to brine the meat is 

1. Chicken is lean meat. That means it does not contain a high amount of fat when compared to other meats like lamb, beef, etc. When you fry the lean meat in the hot oil, there are possibilities to have a dry fried chicken which we don't want. We get dry fried chicken because of the less moisture (which we get from fat) present in it. 

2. When we brine, the salt alters the protein structure in the meat. This change in the cell structure, allows meat to absorb and to retain moisture. (this is how the meat remains tender and juicy because it has got enough moisture during the brining process) 

To Prepare Brine Solution: Take enough water which is enough to submerge the chicken pieces. 
For 1 liter of water, add 30 grams of salt. Stir until salt gets dissolved. Add the chicken pieces and refrigerate for 3 to 4 hours or overnight. 

If you're not interested in brining, then add the chicken pieces to the buttermilk (instead of using milk + egg mixture, use buttermilk + egg) Let the chicken pieces rest in for about 1 hour and continue to bread the chicken with the flavored flour (which you'll be knowing in the "Method" section).

Method : 

Now, let's make a flavored flour breading for our chicken! 

Take a big bowl and add flour to it, followed by all the spices. Mix well. 

Take the brined chicken pieces and pat dry them (it's important to pat dry). 

After pat drying them, add the chicken to the milk and egg mixture(1/2 cup milk + 1 beaten egg), next coat them with the flavored flour.

*If you've brined your chicken in Buttermilk + Egg then directly coat your chicken with the flavored flour and later re-coat it when you're about to add the chicken piece to the hot oil. 

Heat the oil on medium flame, when the oil is ready, quickly re-dip the chicken piece in the milk and egg mixture and re-coat it with the flavored flour and fry them on medium flame for about 10 to 15 minutes. 

If you're adding many pieces at once, it will take longer time obviously because every single piece needs heat.

Completed first coat. 

(Re-coat the chicken pieces which you are about to add to the hot oil. Do not re-coat all pieces at once)

And fry the chicken pieces. 

Serve with Tomato Ketchup!! 

Enjoy!! 

NOTES :
1. If you want to add aromatics to your brine solution, add Peppercorns, thyme sprigs, curry leaves, crushed garlic pods, etc. 

2. If you're using Buttermilk + egg as your brine, then you no need to pat dry the chicken after brining. But pat drying after cleaning and washing the chicken is a must.

3. You could prick the chicken pieces and season with a slight touch of salt and pepper.

4. For even coloring, keep flipping the chicken pieces while frying. 
5. If the flour happens to end up and you are left with chicken pieces? simply take 2 cups of flour and add all the spices to it and you are ready for the next batch.
6. I bought all the herbs and spices at 'Brown Tree'.

Please give it a try and let me know in the comment section below. If you happen to make fried chicken in another way, do let me know in your comments. Thank you for visiting Blessy's Kitchen :)..

Love eating chicken?? Check out other Chicken Recipes on Blessy's Kitchen : 

1. Chilli Chicken

2. Chicken 65

3. Chicken Biryani

4. Chicken balls
5. Tandoori Chicken

Mushroom Manchurian

Mushroom Manchurian is one of my favorite Indo-Chinese dishes. You can serve this as an evening snack or serve it with Chinese fried rice. That moment when you fry the chopped garlic, spring onion bulbs, later add the soy sauce.. MMmmmm. Soo good! Be free to adjust the seasonings as per your taste. 

To Make This Recipe You Will Need : 

Button Mushrooms	450 Grams
All Purpose Flour	½ Cup
Corn Flour	½ Cup
Salt	Less than ½ Teaspoon for batter + ½ Teaspoon for the Sauce
Pepper Powder	½ Teaspoon for the batter + ½ Teaspoon for the Sauce
Water	¼ th cup + 1 to 2 Tablespoons (or) As required
Oil	As required for deep frying + 2 Tablespoons
Garlic (crushed)	6 pods
Green Chillies ( chopped)	1
Soy Sauce ( I used Dark Soy Sauce)	1 Tablespoon
Red Chilli Sauce	1 Tablespoon
Spring onion bulbs (chopped)	2 to 3
Sugar	1 Teaspoon
Corn flour dissolved in water	1 Tablespoon of flour + ½ cup of water

Method :

First make a batter by combining All-purpose flour, cornflour and

 season them with salt and pepper.

( Make sure that mushrooms get properly coated when they are 

dipped in the batter. 

The batter should not drain away, it should stick to the mushrooms),

 So carefully add water in small quantities and make the batter.

After making the batter, add the mushrooms to the batter and deep

fry them in the preheated oil until the coating gets crisp and turns

to light golden color. 

Note: 1. If the batter happens to end up soon, then follow the same 

procedure. Take equal quantities of both the flours, season them with

 salt and pepper, slowly add water, and make the batter.

2. After washing the mushrooms, let them rest in the colander for 

about 10 minutes so that the water will drain away and there will

 be no-fuss during frying them.

The next step is to make the sauce. 

To make the sauce add oil to a kadai, after the oil gets hot, add crushed 

garlic, chopped green chilies, and onion bulbs. Saute it until the 

garlic turns slightly brown in color. 

After sauteing add Red chili sauce, Soy sauce, pepper powder, salt, sugar and stir well. 

Next, add the cornflour solution which acts as a thickener, and keep stirring.

Now check for seasoning, add more sugar, pepper, salt if you want. When the sauce starts thickening switch off the flame and add the batter-fried mushrooms and mix well. 

  

Garnish it with spring onions and serve :)

 

Ready to Relish!