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Showing posts with label Roll. Show all posts
Showing posts with label Roll. Show all posts

08 December, 2012

Pancake Squares

08 December, 2012

Generally when we hear pancake we visualize a stack of golden brown, fluffy discs of delicious fried batter topped with maple syrup or a pat of butter. However, I like creative cooking. So, I improvise. I change small things to create somethng different. This dish is one of them. I thought instead of making the traditional circular pancakes why not make square-shaped ones? A bit of cheese, lettuce and corinder enhanced the flavour. So hope you like it! (And don't forget to comment or subscribe! Njoy!)

Pancake Squares
Pancake Squares

Ingredients:

      Pancakes

  • Maida/All purpose flour - 1 cup
  • Eggs - 2
  • Milk - 2 cups
  • Baking powder - !/4 tsp
  • Salt - !/4 tsp


        Filling

  • Butter - 1 tbsp
  • Garlic - 4/6 flakes(crushed)
  • Tomato sauce - 1 tbsp
  • Spring onions - chopped finely upto the greens
  • Capsicum - 2 (finely chopped)
  • Sausages/Ham - 3/4 (cooked and chopped finely)
  • Shredded boneless chicken - 1 cup (boiled)
  • Corn kernels - 1/2 cup (cooked)
  • Grated cheese - 2 tbsp
  • Mustard paste - 2 tsp
  • Salt - 1/2 tsp
  • Pepper - 1/4 tsp
  • Red chilli powder - 1/4 tsp


              Topping

  • Grated cheese - 8/10 tbsp(preferably pizza cheese/mozzarella)
  • A  few leaves of coriander or parsley


Method:

Pancakes
1. Sift maida, salt and baking powder.
2. Beat eggs lightly. Add milk. Add the flour and beat well to a smooth batter.
3. Heat a small non stick pan. Grease it slightly. Add a small spoonful of batter and rotate the pan to spread the batter completely over the bottom of the pan to get a small pancake of about 5-6" diameter.Cook on low or low medium heat to keep it very light golden in colour. Cook on one side only, do not turn side, remove from heat. Keep the pancakes aside.
4. Save 1 tbsp of the batter for sealing the edges of the pancakes.

  Filling   
5. Heat butter in a pan. Add spring onion and garlic. Stir. Add the capsicum, ham/sausages, corn, salt, pepper and mustard paste and stir fry for 1 min. Remove from heat. Add tomato ketchup.

Assemble 
6. Place the pancake with the cooked side down on a flat surface. Spread 1/2 tsp of cheese in the centre portion. Spoon a little filling on the cheese, fold all the four sides to get a small square or rectangle. Stick the sides with a little left over batter of the pancakes.
7. To serve, keep the pancakes  on a greased baking tray, keeping the tucked side down. Sprinkle 1 tbsp of grated cheese and coriander on each pancake.
8. Bake for 8/10 mins. in hot oven at 200 degree C, till the pancakes turn a little brown and the cheese melts.
9. Serve hot with the help of spatula on a platter garnished with lettuce.

12 October, 2012

Chicken Spring Rolls

12 October, 2012

Chicken Spring Rolls- Not only for the spring season...

This is a delicious snack which can be served with tea or with coffee at day time. With a simple dip or sauce it turns the whole mood of the party around. These rolls are really tasty and if you try they are surely going to be a hit! So , Njoy! (And don't forget to comment or subscribe!)

Chicken Spring Rolls
Source: http://ozladym.com/recipes/ChickenSpringRolls.htm


Ingredients:

  • 1 egg
  • 4 tbsp flour (maida)
  • 4 tbsp. cornflour
  • Pinch of salt
  • 1/2 cup water- approx


Filling:

  • 1 chicken breast -boiled and shredded
  • 1/2 cup cabbage-finely shredded
  • 1/4 grated carrot
  • 1/2 capsicum-shredded
  • 1 spring onion-finely shredded up to the greens
  • 4-5 flakes of garlic-crushed and chopped
  • 1 tsp. soya sauce
  • 1/4 tsp. pepper
  • Pinch of ajinomoto (Optional)
  • Salt to taste
  • Oil for frying


Method:
1. Mix egg, cornflour, flour (maida) and salt in a bowl. Pour approx. 1/2 cup water to make a batter. Beat well to get a smooth batter of pouring consistency.
2. Heat a non stick pan. Pour a serving spoon full of batter and roll the pan to get a thin pancake (medium heat). Remove the pancake when cooked. Do not turn.Make more pancakes with the remaining batter (makes 3-4 pancakes). Keep aside.
Filling:
3. Heat 2 tbsp. of oil in a pan. Add garlic. Stir, add the spring onion, cabbage,carrot,capsicum and chicken. Stir, add salt and pepper, soya sauce and ajinomoto. Remove from heat and cool.
4. Keeping the uncooked side down, place little filling little away from one end on the cooked side. Fold the sides in, roll up neatly enclosing the filling. Seal the edge with leftover batter or egg white. Keep aside.
5. Heat oil (3/4 cup) in a frying pan and deep fry the roll till golden brown and crisp . Cut into 3-4 pieces. Serve hot with a hot garlic dip or ketchup.

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