When I first started blogging 4months back, eggless cooking was one of those sites that impressed me.She makes everything without eggs, of course, and she makes it sound simple.Even novice cooks and bloggers like me can muster some courage to cook up some feats!
This month, T&T is hosted by Poornima, an event started by Zlamushka and she chose Madhuram's blog and I have chosen to make Madhuram's Baked Spring rolls.
You can find the spring roll sheets in the freezer section or the refrigerated section.I got mine from the frozen section of the Indian stores (Brand name :Kawan).
You will have to excuse me for the picture quality for the first 2 pics .I have no idea why they came out so hazy but the last pic seems fine to me.
These sheets are extremely fragile.They are very similar to the phyllo sheets in thickness.Once you remove them from the cover ,place a moist towel or tissue on top to prevent them from drying. Thaw according to the directions on the package.The kawan brand's thawing time is about 30 mts.
6 cups shredded cabbage
3 Med carrots, grated
1 scallions bunch
2 tbsps fresh minced ginger
1 tbsp toasted sesame oil
1/2 tsp salt
4 dashes of Soy Sauce
1/4 tsp pepper
Veg Oil for brushing
Spring roll wrappers
For the filling
1. Shred cabbage and carrots, slice scallions finely.
2. In a frying pan add a tablespoon of oil and saute all the vegetables, add salt, soy sauce and pepper powder.
3. Let it cool.
2. Carefully remove a sheet and spray with non stick spray on both the sides. (I don’t know whether spraying on both the sides is necessary, but I did it anyway.)
3. Keep the filling in the bottom and wrap it as you would wrap a tortilla.
4. Grease the baking sheet and place the wrapped spring rolls and bake it at 350F for 30-35 minutes or until they are golden brown.
This goes to you know where....
This simple curry used to be a regular in my house when we were growing up. I love eggplants but for some reason, my lips used to get itchy everytime I ate eggplant.For a while, I stopped eating it but when I resumed eating it, may be, after 4 years,it stopped.I cannot explain the bizarre reason behind it but , I thoroughly enjoy eating eggplant now!
4 chinese egg plants, made into quarters (horizontally) and sliced lenghtwise
1 onion, thinly sliced
1 medium potato, peeled, cubed and boiled
3 green chilies,sliced lengthwise
4-5 curry leaves
1 tbsp Besan (Chickpea flour)
1 oz of Tamarind pulp
1 tbsp of Urad dal
2 tsps of cumin seeds
1 tsp of mustard seeds
Pinch of Hing
Heat about a tablespoon of oil in a pan and add urad dal,cumin,mustard seeds and hing.
To this add curry leaves, chilies and onions.
Saute the onions till translucent and add tomatoes.Cook the tomatoes till tender and add eggplant.
Pour some water in a plate (should be slightly deep in order to hold the water) and place it on the pan.
Cook till the eggplants are tender and add boiled potatoes to the curry.
Now, add tamarind pulp and besan.Stir well such that the besan is well combined and there are no lumps.Let that cook for 5 -8 minutes.
Garnish with coriander and serve hot with rice or roti.
This goes to IAVW hosted by Graziana of Erbe in Cucina, an event started by Vaishali.