Stuffed Moong Dal Chila Rolls Easy Recipe

Cuisine : Indian Starters

Serves: 2-3 pax

INGREDIENTS:

  • Green Moong Dal whole/ Green Lentil 100 GMs
  • Paneer/Cottage Cheese 120 GMs
  • Salt to taste
  • Garam Masala to taste
  • Red Chilli Powder to taste
  • Green Peas 50 grams
  • Green Chilli 1-2 pcs
  • Onion medium size 1 pc
  • Capsicum medium size 1pc
  • Vegetable oil for cooking

METHOD:

  1. Take a thick bottom pan or cooker, add oil, then chopped onion, green chilly and capsicum into it
  2. Sauté for 2 min then add green peas, all the spices, then grated cottage cheese into it
  3. Cook well and dry all the water from it
  4. Take it out, cool it your stuffing is ready.
  5. Soak the Moong Dal for at-least 6-7 hours then make a fine paste of it.
  6. Take a flat pan or tawa, brush with little oil then pour the mixture. When the mixture is cooked stuff it with paneer and make rolls of it
  7. Serve hot with salad and mint chitney

CHEF TIPS:

  • Soaking of Moong Dal is important, while making the paste don’t add water into it. Add water later if needed.
  • The stuffing can be of paneer or anything you like to fill inside.
  • If you find it difficult to roll the Crêpe (Cheela) cook properly on medium flame so that it can be rolled
  • This recipe we haven’t used any flour or besan, if you want you can add into it

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Kolkata Egg Rolls Easy Recipe

Cuisine: Indian Snacks

Serves: 2-3 pax

Ingredients:

  • Eggs 3
  • Aataa/Wheat Flour 100 grams
  • Maida/Refined Flour (Optional) 30 grams
  • Onion Small 1 piece
  • Cucumber small 1 piece
  • Salt to taste
  • Chat Masala to taste
  • Tomato ketchup 2-3 tablespoon
  • Chilli sauce 2-3 tablespoon
  • Mustard sauce 2-3 tablespoon

Method:

Making of Dough:
  1. Take a bowl, add wheat and refined flour together
  2. Add salt into it
  3. Add water and make a dough of it
Making of Omelette:
  1. Make the flat bread (Roti) of the dough by the help of Rolling pin (Belan)
  2. Cook for few seconds in the pan then keep aside
  3. Beat one egg with salt and then pour it on the pan and cook for few seconds
  4. The Roti prepared on step 2 put it on the omelette and cook from both sides
Making the Roll:
  1. Cut the onion and cucumber in Juliane cutting (Long Thin Cutting)
  2. Fill the roll with the veggies then add chat Masala, ketchup, mustard and chilli sauce
  3. Roll the Roti by covering the whole mixture inside of the roti
  4. Cut into pieces and serve hot with Ketchup and mustard sauce

Chef Tips:

  • The dough have to be soft
  • Roti have to be thin not thick so that roll can be easily prepared
  • The filing must be raw and use lemon juice if needed
  • The mustard sauce is important in Bengali rolls

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Stuffed Chicken Rolls with Chilly Mustard Sauce Easy Recipe

Cuisine: Continental Cuisine

Serves: 2 pax

Presentation looks yummy

Ingredients:

  • Chicken Boneless 300 GMs
  • Onion medium size 1pc
  • American Corn 50 GMs
  • Green Peas 50 GMs
  • Green Chilly 1-2 pcs
  • Mustard Sauce 4 tablespoon
  • Tomato Ketchup 4 tablespoon
  • Salt to taste
  • Pepper to taste
  • Chilly Sauce 2 tablespoon
  • Silver foil for cooking

Method:

  1. Take a full chicken breast and take out thin slices of it
  2. Marinate it with salt and pepper and keep aside
  3. Take a pan, add oil, then chopped onion, green chilly, corn and green peas and cook properly with salt and pepper into it
  4. When the mixture is ready and cooked, mash it so that corn and peas comes in small pieces
  5. Now cut the silver foil into square, put the thin slices of chicken one by one on it, stuff it with the mixture and roll it, then wrap it with silver foil and make a toffee of it
  6. Boil the water in a deep pan and boil the toffies chicken for 10 min
  7. For the sauce mix the mustard sauce, chilli sauce and ketchup together. Add salt and pepper if needed
  8. After boiling remove the silver foil and grill them on a flat pan for 2-3 min just to give a colour
  9. Plate the sauce first then the chicken rolls
  10. Garnish it with salad, serve hot

Chef Tips:

  • While cutting the chicken slices, make sure they are thin otherwise it will be difficult to make rolls of them
  • Cut the chicken when in semi Ice form that helps it to get thin slices
  • The stuffing can be made of anything you like to fill in
  • While making The toffee with foil make sure it’s made with right hands and does not open in the water

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