Cabbage julienne 1.5 cup
Carrots julienne 1 cup
Capsicum julienne 3/4h cup
Salt and pepper to taste
Chicken cube 1
Chicken boiled/leftover and shredded 1/2cup
Soya sauce 3tbs (don’t add too much or the filling !makes the phyllo sheet soggy)
Chinese salt 2 tbs
Phyllo roll sheets
Saute all the above on high flam and adjust spices.
Set aside till it cools down so that the roll sheet doesn’t get all soggy.
Make rolls with the filling and seal the rolls with a mixture of flour and water to keep them from opening.
Deep fry or pan fry them and serve with ketchup or schezwan sauce.
1 cup boiled potatoes
1/2 cup maida
Salt and pepper
Salt and pepper
Boiled chicken (if using)
Baking soda or powder- a pinch
Mix all and refrigerate for 15 minutes. Then pour in oil a teaspoon at a time to cook till golden. Serve with some spicy Szechwan sauce!
These render some slightly from oustside and soft and yummy from inside puffs. In order to make them more crispy, roll a teaspoon of batter at a time in egg wash then in bread crumbs and then drop in the oil to cook!
I prefer double coating with the bread crumbs, adds more crispiness and crunch to the puffs.
1/2 cup caramel sauce
3/4 cup brown sugar
3/4cup shredded roasted coconut
1cup chocolate corn flakes cereal
1/2cup wheat germ
1/3 cup almonds, roasted, chopped
1/3cup walnuts, roasted, chopped
1/4 cup cashew nuts or raisins or any other nuts
Chocolate chips 1/2cup
3cups quick cooking oats
Heat the butter and caramel sauce in the microwave or pan separately. Then mix together the caramel sauce, butter, vanilla essence, oil, honey, brown sugar, and salt. Skip the salt if your caramel sauce is salted. Mix together the dry ingredients and then mix the wet and dry together.
Layer a baking tray with foil paper and oil it. Spread the granola mixture in it and press it hard down with the hello of a glass or measuring cup. It’s necessary to press it hard to ensure that the bars hold it you’ll be left with a granola cereal alone!
Bake it for 20 minutes till goldenish. Take out from the oven and let it cool down. Refrigerate for two hours then cut into bars. It gets crunchier as it cools down.
You can freeze it in the freezer to retain freshness or put them in a zip lock bag after separately wrapping each in parchment paper.
The idea of this recipe has been taken from the following blog.