Friday, February 13, 2015

Vegetable Spring Rolls

This is for BM #49 Week 2 day 3 under the theme – Accompaniments.  The spring rolls are served along with the main dish in one of Thai restaurants near by our place.
For today’ we enjoyed this as a snack with tomato sauce along with hot tea.
Pastry sheet  ( I used the store bought one )
Carrot  grated – 3/4 cup
Cabbage grated – 3/4 cup
Peas – 1/2 cup ( I used frozen )
Onions - 1, sliced
Ginger garlic paste - 1 tsp
Salt and pepper - to taste
Oil - 2 tsp
Chilli powder – 1 tsp ( optional )
Note : you can use other vegetables like capsicum , corn as well.
1. Heat the oil in a pan and fry the onions.
2. Add the ginger garlic paste and fry for few mins
3. Next add the vegetables , sprinkle some water and cook it until soft, but crunchy.
4. Mix it well for a minute on high and salt , pepper. Remove it and allow to cool
5. Pre heat the oven to 425°F
6. Place the spring roll sheets in a plate and cover it with a moist towel to prevent from drying
7. Take one sheet at a time, Place 2tbsp of the vegetable mixture
8. Fold the bottom of the wrapper over the filling.Fold-in both of the sides of the wrapper and continue rolling.
9. Brush some oil over the rolls and place it in  baking tray.
10. Bake for about 10-12  minutes and turn them over and bake for another 5 – 8 mins until slightly brown
11. Serve hot with the sauce.
spring rolls - 1spring rolls 2

Thursday, February 12, 2015

Baked Pita Chips


This is for BM #49 week 2 day 2. We got this chips as an accompaniment in Mediterranean restaurant with spices mixed in olive oil as a dip.

For today's recipe I baked the pits chips and served with home bought hummus.

pita chips


pita bread – 1 pkt

Olive oil - for brushing

Salt and pepper – as per taste ( optional ) – I did not add it.


Brush the pita bread with olive oil . Sprinkle with salt and pepper. Preheat the oven to 375°F. Cut the pita bread into triangles and place them in the oven. Bake it for 7 – 10 mins.

Enjoy it with your favorite hummus.

pita chips2

Baked Tortilla Chips

Baked Tortilla Chips
This recipe is for the BM#49 Week 1 under the theme ‘Accompaniments’
               Tortilla chips are the popular accompaniments in most of the Mexican restaurants and usually served with dips such as salsa or guacamole. For Today’s recipe, I baked the chips and served with homemade guacamole.
Ingredients ( For Chips )
Whole wheat tortillas – 3 to 4 medium size
Olive oil – for brushing
Method ( Tortilla Chips)
1) Preheat oven to 350 degrees F
2) Cut each tortilla into small triangle shaped wedges and arrange them in cookie sheet
3) Brush the chips with olive oil
4) Bake them for about 7- 8 mins or until they start little browning,
Serve it warm with salsa or guacamole.
Note : I did not season it with any salt or other spices like chilli powder. If you are seasoning the chips , you can avoid the dip. Below is the recipe for guacamole.

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(For Guacamole)
Avocado – 2 ripe ones
Onions – ¼ cup nicely chopped
Tomatoes – ¼ cup nicely chopped
Salt – as needed
Pepper – as needed
Lemon juice – from 1 lemon
Coriander leaves – little
Jalapeno or Chilli – 1 (Optional, I did not add it)
1.      Cut the avocadoes and remove the seed.
2.       Mash avocados in a bowl leaving some chunks.
3.      Gently stir in remaining ingredients and mix it.
4.      Enjoy with the Chips