Egg Rolls

Egg rolls used to be my all time almost favorite snack in Delhi in cold winter evenings...just next to hot steaming momos..:P!!!. Once my husband asked me what to have in breakfast and I told him I miss egg rolls in US... I must say in the last few months he has become a perfectionist in making tasty egg rolls (good for me ;)) and now its kinda staple breakfast item at our home !!

Serves: 2

INGREDIENTS:
4 eggs (only egg whites or whole egg up to you)
2 uncooked chapati( We use ready to cook ones or you can make your own)
Black pepper powder to taste
Salt to taste
Oil for cooking

1 tbsp lemon juice
1 tsp chat masala

For filling:

Half cup red onion juliens
Half cup red, yellow and green pepper juliens
3-4 button mushrooms thinly sliced
1/4 cup thinly sliced carrots
1/2 tsp black pepper
1/2 tsp red chili flakes
1/2 tsp oregano
Salt to taste
2 tsp oil for cooking




DIRECTIONS:

• To prepare the filling of sauteed vegetables, heat a pan and add 1tsp oil.
• Add onions and saute for a minute, add mushrooms and mixed peppers and saute for another minute and add all the spices.  Mix all and cook a little but keeping veggies crunchy.

• For egg rolls first beat the eggs and add red chili powder/black pepper powder with salt to taste.

• Heat a flat pan ( make sure the pan is not too big, just right for your chapati to fit in and with rised edges, so egg mixture will not spread too far).

• Add chapati and cook it till its almost done and then flip it and let it cook on other side.

• Meanwhile add half of the beaten egg mixture on chapati and let it cook by moving chapati ( in circular motion, don't flip) time to time so chapati doesn't burn. When egg mixture start settling, flip chapati and let eggs cook on other side.

• When eggs are done, flip chapati again, spread green chutney (mint chutney or any other sauce of your choice), add sauteed vegetables, sprinkle some chat masala & some lemon juice  and roll it up.

• Egg rolls are ready to enjoy!!

Red bean patty (Rajma Cutlets)

Leftover boiled Red beans/Rajma??...Try Red bean patty(Rajma Cutlets) I am sure next time you will be boiling the beans specially for this!!

A healthy option to replace regular Potato patty(aloo tikki) with these red bean patty!!

All you need:

1 cup boiled rajma(red kidney beans)
1 medium size boiled potato
1/2 cup finely chopped onion
2 medium size finely grated carrots
1/2 cup boiled green peas

2 bread slices crumbs
1 green chilies finely chopped
1/4 tsp cumin seeds
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp garam masala
Salt to taste
Oil to cook/ cooking spray

How to prepare:

• In a mixing bowl add boiled rajma(red beans), potatoes, carrot & green peas and mash all by hand or  masher. 
• Grease your palms with few drops of oil and make cutlets (round or your preferred shape) from the mix.
• Make sure the patties are less than 1/2 inch in thickness. 

To serve:

These patties can be either shallow fried or deep fried. I personally prefer to cook with minimum oil on flat pan. 

• To shallow fry, cook the patties on medium heat. It will take a bit longer to get desired crispiness.
• If deep frying, coat the patties with cornflour or bread crumbs for a crispier coating. Fry till it's golden brown and crispy on outside.

Serve hot with green chutney, tomato ketchup, buns, soup or anything of your choice !!

Tip : You can store the uncooked patties in an air tight container in freezer section and use as you want.

Classic Minestrone Soup

Classic Minestrone Soup reminds me of Olive Garden. Whenever I go there I ask for minestrone soup. Its vegetarian, light, healthy and delicious. I prepared this from my experience at Olive Garden and I was elated with results to say the least!!!

Do try and let me know how it turns out for you??




All you need:

(Servings: 4)

1/4 cup boiled small shell pasta
1/2 tsp minced garlic
1/4 cup red onion (finely chopped)
1 cup crushed tomatoes
1/4 cup carrot thinly cut-length wise
1/4 cup zucchini, thin slices (D shape)

1 cup raw spinach
1/2 cup mix of red kidney beans & black eyed beans
 8-10 leaves of fresh basil (or use dried leaves)
1/4 tsp dried oregano
1 tbsp olive oil
1/2 tsp black pepper powder
1/4 tsp dried thyme
3 cups Vegetable stock/ water
Salt to taste

How to Prepare:

• Heat a pan, add olive oil and saute the garlic & onions.
• Add all the veggies and saute for a minute.
• Add crushed tomatoes, beans & pasta with all the herbs, salt & pepper.
• Add vegetable stock* and let it boil for 5 mins, stirring occasionally.
• Minestrone soup is ready. Serve hot!!

Classic Minestrone soup can be accompanied with garlic breadsticks, salads, pasta or can be a great appetizer or evening snack.

*Vegetable stock is prepared by boiling together various vegetables in water and straining the water after boiling.