Spring roll | Chicken roll || How to make chicken spring roll with step-by-step photos
Spring Roll is a fried dish usually available. They typically contain minced beef/mutton and vegetables. The colorful, tempting roll is prepared by using chicken, carrot, cabbage, capsicum, and other seasonings and sauces.
You can also add vegetables of your choice to enhance its flavor and serve it hot with ketchup, A Crispy, flaky, and tasty spring roll is known as one of the hot favorite snacks, It's not hard to make it just have to prepare to fill it with spring roll and roll sheets are available at any grocery store or sweet shop.
Chop all vegetables and stir fry them with 1 tbsp oil on high flame for 2 minutes, in the end, add 1 tsp sugar mix well vegetables, and remove from the flame your veggies are ready to use in many recipes such as noodles, spaghetti, samosa, and roll, spring rolls are served with ketchup and sauces, so let's begin
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In a pot/saucepan, put chicken boneless and spices with 100 ml water, bring to a boil, then cover the lid, and cook it for 15-20 minutes on medium flame or until the water dries up. Take it out of the pan and shred the chicken; keep aside.
On the other hand, prepare flour batter for binding, take a small bowl to add 2 tbsp plain flour, add water to mix it until it gets a smooth paste.
Grate all vegetables and peel and chop the boiled egg.
Take a frying pan to add 2 tbsp oil, heat it, then add the vegetables. Just sautรฉ it for 2 minutes, then add shredded chicken and chopped eggs and mix them together. Keep the heat on a very low flame during the process. Now add spices to the mixture, stir to mix all the ingredients well, turn the flame on high, and stir-fry for 2 to 3 minutes.s
Remove from the flame and let it cool down completely.
Roll Sheets or strips, you can easily get from any Asian grocery store.
Take out one roll sheet and place the roll sheet/wrapper like a diamond. Place 1 tbsp filling near the corner, no more than that, the less filling the better. Overstuffed spring rolls break apart in the oil. 1 tablespoon is all you need; fold over the corner roll right, and apply flour batter over the sheet edges with the brush/spoon. Fold over the left side. Fold over the other side, no air pocket.t
Now it will look like an envelope. Besides applying flour batter over it, fold the roll sheet to make roll shapes, close it up, and see how nice and neat the egg roll is wrapped. No holes, no air pockets.
Keep them all covered with plastic wrap to prevent drying out. They dry out easily. You can store them in the freezer when you want to have them. You take them out 5 minutes before frying.
Carefully slide the spring rolls in. Inspect each spring roll for corners that have popped open. Fix with more cornstarch slurry if needed. Fry a few at a time, turning to brown evenly. Once they are golden brown, they are done.
Place them on a kitchen towel to absorb excess oil. Now transfer them to the serving tray.
Hot served with ketchup and green sauce, I hope you may enjoy our Chinese Spring roll recipe.
Onion
Pakoda| Onion Fritters || How to make onion fritters with step-by-step photos
Onion Pakora is a crispy, delicious, and deep-fried snackmade with gram flour, salt, spices, and main ingredients like onion or a vegetable. Onion pakora is one of the most
popular and much-loved snacks, especially during the monsoon and cold winters. These are very commonly prepared in most Pakistani homes for
an evening snack and are served with a cup of masala
chai or doodh
patti chai.
Onion pakora is also being sold in street stalls and
restaurants. In most places, onion pakora is served by sprinkling chaat masala and accompanied by green chutney, though I am not crazy about having onion pakora over aloo pakora.
But sometimes I make onion pakora in the rainy season with roti
and chutney,
or sometimes have it only with a hot cup of tea. A very easy and quick deep-fried snack that you can serve
to your unexpected guests :)
Tips to make the best Onion Pakora:
Gram
flour: Using good-quality gram flour or besan is very important, as store-bought gram flour goes rancid very quickly and turns bitter within a few
months. So, always taste test the gram flour before using.
Preparing
onions: to get evenly fried crisp onion pakora, slice the onions
uniformly to thin_some thick or some thin won’t yield crispy, the thicker slices don’t fry well, leaving the
pakora soft, so slice them to a moderately thin size.
Flour: Traditionally, pakora are made with gram flour; however, additional ingredients like rice
flour, semolina, or cornflour are added in the street style and restaurant styles, as these ingredients keep the fritters. So, do use 1-2 tbsp of this in the recipe.
The temperature of the oil: The oil has to be moderately hot enough before adding the
fritters. If the oil is not hot enough, pakora will soak up the oil. If the oil is
too hot, then the onion pakora will brown outside but will not get cooked inside.
Frying
pakora:Pakora has to be fried on a medium-high flame; frying them on a low flame will make them hard, and frying them on a high flame
will burn them from the outside without cooking them inside
For the best result, follow my detailed step-by-step photo instructions and tips.
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Firstly, cut the onion slices into moderately thin slices and add them
to the mixing bowl; keep aside.
Dry roast coriander and cumin seeds for a minute on a low flame. Crush them in the motor, besides adding black peppercorns.
Keep aside
Now start
adding spices to the mixing bowl with the onion slices, such as salt, roasted
ground spices, red chili powder, and red chili flakes.
At the
end, add baking soda along with chopped green chilies and coriander leaves. Stir to
mix up very well.
Leave it
aside for 10 minutes, which helps to onion to release some moisture.
And cover with the plate.
Once the Onion leaves enough moisture
Then add gram flour, cornflour, and more salt if needed.
Mix everything well
to coat the onions with the flour. Mix the flour to
make a moist mass of dough.
Heat the oil in the wok or fry pan for deep frying the pakoda_When the oil is hot enough to regulate the flame to medium-high
Take a small amount of dough and sprinkle it in the oil.
Don’t add too many pakoras in the wok; they should have some space
in the wok to swim around and fry well.
While frying, stir and if neededflip the onion pakora occasionally for even frying.
Fry them till they turn crisp and golden.
Then transfer them
with a ladle to an absorbing tissue placed on a plate or on a colander_Continue to make more onion pakora in batches with the rest of the dough.
Transfer the onion pakora to the serving dish.
Serve onion pakora hot with a cup of tea or coffee_You can also serve them with red or green chutney or sprinkle some chaat masala.
Pulao Kabab Recipe
|| Beef Kabab || How to Make Pulao Kababwith Step-by-Step Photos and Video**
Pulao kababs are a flavorful and delicious meat dish made
with beef, Bengal gram, and a blend of essential seasonings and herbs. While
they are similar to shami kebabs, they differ slightly in preparation and are
quite crispy and tasty.
You
can serve these delectable kebabs independently, but they pair wonderfully with
pulao, creating a tempting meal. I have started posting a new recipe every
week, and next week, I will share a pulao recipe that I have prepared to accompany
these kebabs.
I
am confident that you will enjoy it once you follow my instructions. Wouldn't
you want to make it again and again? I adopted this kabab recipe from a popular
restaurant on Peshawar Road in Rawalpindi, where many people come to enjoy
their delicious pulao biryani.
For detailed step-by-step recipes, watch my video.
My
Latest Video Pulao Kabab:
They
also have a commendable practice of providing free food to those in need, which
is truly admirable. Although I have never visited the restaurant, I have
attempted to recreate their recipe at home, and my family loves it when I serve
it to them.
Recipe Note:
It’s best to use thigh or leg meat to make juicy and soft kebabs. Whether you’re
preparing kababs with mutton, beef, or chicken, the ratio of chana dal to meat
should be 1:3. Using too many lentils in this recipe may result in dry and hard
kababs, while this particular pulao kabab recipe aims for juicy and tender
kababs.
Be careful not to add too much water to the kabab mixture while cooking, as this can make them too soft and prevent them from holding their shape during frying.
I prefer to grind all the meat and lentils together in a food processor, but you can also choose to grind the lentils and spices separately and shred the cooked meat to create a more flavorful and textured kabab. The choice is yours.
In
this pulao kabab recipe, there’s no need to use eggs or breadcrumbs to coat the
kababs. Simply shape them as desired and shallow fry them in ghee instead of
oil.
Additionally,
these beef kebabs can be enjoyed with parathas and can also be made into bun
kebabs or sandwiches.
If
you plan to eat the kebabs later, you can freeze them for future use.
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How to make Pulao Kababs?
Begin the recipe by soaking the chana dal (Bengal gram) for 30 minutes.
While the dal soaks, chop the ginger, garlic, and green chilies to add to the kebab mixture.
In a pan, add the beef and roast it until the
meat loses its
Unpleasant odor and the moisture evaporate.
Keep stirring while adding the chopped ginger, garlic, and
green chilies, along with bay leaves, dry red chilies, black peppercorns, black
cardamom, cinnamon, green cardamom, cloves, coriander seeds, cumin seeds, and
salt.
Stir
well, then add turmeric powder and chili flakes, mixing everything thoroughly.
Once the moisture from the meat is gone, add the soaked chana dal and mix
again.
Follow my recipe step by step, and make sure to watch my video for
detailed guidance.
After
mixing, pour in hot water, ensuring the water level is about an inch above the
kebab mixture. Bring it to a boil,
Cover it with a lid, and let it cook until the
meat is tender and the water has evaporated.
Once
cooked, grind the mixture using a mincer. If you don’t have a mincer, a meat
chopper will work as well. Add chopped onion, coriander, and chilies to the
mincer with the kebab mixture.
Then, incorporate 2 eggs and knead the mixture until it forms a dough. Kneading makes sure that the kebabs are soft inside and crispy outside.
Shape the kebabs into your desired form- oval, round,
square, or even skewers for seekh kebabs. For this recipe, I made simple
round-shaped kebabs using a kebab maker.
If you don’t have a kebab-shaping
tool, you can easily shape them by hand.
At this stage, you can freeze the kebabs if you wish to use them later.
Heat oil or ghee in a skillet (tawa) over medium heat.
Place the kebabs in the pan and fry them on both sides over a medium flame until
they are nicely golden brown.
Pulao kebabs are now ready to serve! If you prefer to
enjoy the kebabs on their own,