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| Ingredients : |
| 250g eggless noodles,2 spring onions,100g spinach,2 tbsp vegetable stock,a pinch of ajinomoto,4-5 tbsp vegetable oil. |
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| Preparation : |
| Cook the noodles in boiling water for 5 minutes,drain and rinse under cold running water,then drain again.Chop the spring onions and spinach into 1 inch pieces.Heat oil in a pan and stir-fry the spinach and spring onions,adding salt to taste.Mix the vegetable stock and continue to cook for 1 minute.Lower the flame and add the cooked noodles and the ajinomoto.Stir fry until there is no liquid remaining.Transfer to a warm serving dish and serve immediately. |
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| Ingredients : |
Serves-8
For the Rolls:4 medium potatoes(boiled and mashed well),3 tbsp corn flour,1 green chilli(deseeded and chopped), 2 tbsp coriander(chopped),3/4 tsp salt,1/2 tsp pepper.
For the Sauce:1 tbsp oil,6-8 flakes garlic(crushed),1 green chilli(deseeded and chopped),2 tbsp tomato ketchup,1 1/2 tbsp soya sauce,1 tsp red chilli sauce,1/4 tsp pepper,1/4 tsp salt,2 tbsp coriander(chopped),1 tsp cornflour dissolved in 1/3 cup water. |
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| Preparation : |
1.Mash and mix potatoes with all the ingredients.With wet hands,shape into small rolls,of about 1 inch size.Make the sides flat.Deep fry in medium hot oil to golden brown.Keep aside.
2.For the sauce,heat 1 tbsp oil in a pan.Reduce flame.Add garlic and green chillies.When the garlic changes colour,remove from fire.Add tomato ketchup,chilli sauce and soya sauce.Return to fire and add salt,pepper.Cook the sauces for 1/2 minute.
3.Add cornflour dissolved in water.Add chopped coriander.
4.Simmer for a minute till thick.
5.Add the fried rolls and stir till the sauce coats the rolls,for about 1 minute.Serve hot.
Advance work can be done upto step 3,but thicken the sauce and add rolls to the sauce at the time of serving.If the rolls are in the sauce for too long,they turn limp. |
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