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Sunday Special Dish

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Appetizer: Vegetable Spring Rolls – Sunday Special Dish

In many Asian cuisines, vegetable spring rolls are a delectable and well-liked appetizer. Usually, various vegetables are wrapped in a thin pastry wraph is then fried or baked until crisp and golden brown. An easy recipe for veggie spring rolls is provided below:

Ingredients:

Spring roll wrappers (usually made from wheat flour)
Assorted vegetables (such as cabbage, carrots, bell peppers, bean sprouts, and mushrooms), thinly sliced or julienned
Garlic, minced
Ginger, grated
Soy sauce
Sesame oil
Salt and pepper
Cooking oil (for frying)

HOW TO MAKE IT

A modest amount of oil should be heated over medium heat in a wok or big frying pan. Stir-fry the grated ginger and minced garlic for approximately a minute, or until fragrant.
The veggies should start to soften when you add them to the skillet and stir-fry them for a few minutes. To taste, season with salt, pepper, sesame oil, and soy sauce. Stir-fry the veggies for a further minute or two until they are done but still a little crunchy. Take the mixture off the stove and let it to cool.
Pick up a spring roll wrapper, then set it down on a spotless surface. Leave some room around the sides and pour roughly 2 teaspoons of the veggie mixture over the bottom third of the wrapper.
The bottom edge of the wrapper should be folded over the filling before the sides are folded in. Till you reach the top edge, tightly roll up until you resemble a burrito. To help seal the roll, dab a little water or egg wash over the top edge.
Once you’ve used up all the filling and wrappers, repeat the process with the remaining wrappers.
In a deep frying pan or saucepan, heat the oil to roughly 350°F (175°C). Carefully add a few spring rolls at a time, and cook them for 2 to 3 minutes, or until they are crispy and golden brown. With a slotted spoon, remove them and set them on a plate covered with paper towels to drain the extra oil.
With your choice of dipping sauce, such as sweet chilli sauce, soy sauce, or peanut sauce, serve the veggie spring rolls hot.
Once you’ve used up all the filling and wrappers, repeat the process with the remaining wrappers.
In a deep frying pan or saucepan, heat the oil to roughly 350°F (175°C). Carefully add a few spring rolls at a time, and cook them for 2 to 3 minutes, or until they are crispy and golden brown. With a slotted spoon, remove them and set them on a plate covered with paper towels to drain the extra oil.
With your choice of dipping sauce, such as sweet chilli sauce, soy sauce, or peanut sauce, serve the veggie spring rolls hot.

Note: Baking the spring rolls is another option if you’d want to go a healthy route. To get the rolls crispy and gently browned, just warm your oven to 400°F (200°C), spray them with oil, and bake for 15 to 20 minutes.

Enjoy your spring rolls of vegetables as a tasty starter!

5 Type Masoor ki Dal Quick And Easy Recipe

Soup: Creamy Tomato Basil Soup – Sunday Special Dish

A traditional and soothing recipe, creamy tomato basil soup mixes the flavors of fresh basil and ripe tomatoes with a rich and creamy base. Here is a recipe for a delectable soup made with creamy tomato and basil:

Ingredients:

2 tablespoons olive oil
1 onion, chopped
3 cloves of garlic, minced
2 cans (28 ounces each) of whole peeled tomatoes
1 cup vegetable broth
1/2 cup heavy cream
1/4 cup fresh basil leaves, chopped
Salt and pepper to taste
Optional toppings: grated Parmesan cheese, croutons, fresh basil leaves

HOW TO MAKE IT

Over medium heat, warm the olive oil in a big saucepan. Add the minced garlic and onion, and cook until the garlic is aromatic and the onion is transparent.
To the saucepan, add the entire, peeled tomatoes together with their juice. The tomatoes should be divided into smaller pieces using a wooden spoon or spatula.
Add the veggie broth and taste-test adding salt and pepper. To thoroughly incorporate all the ingredients, stir well.
To enable the flavors to mingle, bring the soup to a simmer and boil it for 15 to 20 minutes.
Blend the soup slowly and thoroughly using an immersion blender or a countertop blender. Blend the soup in small batches and take care around the boiling liquid if using a tabletop blender.
If using a countertop blender, add the soup back to the saucepan and whisk in the heavy cream and basil leaves. To fully reheat the soup, continue to cook it over low heat for a few more minutes.
Salt and pepper should be added and tasted as needed to adjust the seasoning.
the hot bowl of creamy tomato basil soup. For extra flavour and texture, top up each dish with a few basil leaves, croutons, and grated Parmesan cheese.

Enjoy the rich and fragrant tomato basil soup as an appetizer with crusty bread or a grilled cheese sandwich or as a hearty and filling supper.

Main Course: Palak Paneer – Sunday Special Dish

A common Indian meal called palak paneer is made with paneer, a type of Indian cottage cheese, and spinach (palak). It’s a tasty and filling vegetarian choice that goes well with rice or Indian bread like roti or naan. A recipe for palak paneer is given below:

Ingredients:

2 cups fresh spinach leaves, washed and blanched
200 grams paneer, cubed
2 tablespoons ghee or vegetable oil
1 large onion, finely chopped
3 cloves of garlic, minced
1-inch piece of ginger, grated
2 tomatoes, finely chopped
1 teaspoon cumin seeds
1 teaspoon garam masala
1 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon red chili powder (adjust according to your spice preference)
Salt to taste
1/4 cup heavy cream (optional)
Fresh cilantro leaves for garnish

HOW TO MAKE IT

In a big pan, heat oil or ghee over medium heat. Stir in the cumin seeds and watch them puff up.
Sauté the onion till golden brown after adding it.
Garlic and ginger, both minced, should be added. Sauté until fragrant for one minute.
Cook the chopped tomatoes after being added until they are mushy and tender.
Salt, red chili powder, coriander powder, and turmeric powder should be added. To integrate the flavors, thoroughly combine and simmer for a short time.
Add the spinach leaves that have been blanched to the pan. For 3 to 4 minutes, stir and boil the spinach, allowing it to wilt and thoroughly incorporate the seasonings.
Transfer the mixture to a blender or food processor after allowing it to cool somewhat. Blend until a purée is achieved. If necessary, you can add a little water.
The pureed spinach mixture should be added back to the pan and simmered over low heat.
Cubed paneer should be added to the skillet and gently stirred to include the spinach mixture. For the flavours to combine, let it boil for 2 to 3 minutes.
Add heavy cream, if needed, to create a richer, creamier texture. Continue to simmer for a minute.
Garnish with fresh cilantro leaves after removing from the heat.
With rice, naan, or roti, serve the palak paneer hot.

For vegans or anybody wishing to enjoy a savoury Indian meal, palak paneer provides a delightful and filling main course.

Side Dish: Roasted Vegetables With Herbs – Sunday Special Dish

Herb-roasted veggies are a tasty and wholesome side dish that goes well with a variety of entrees. You may alter the recipe to suit your tastes by combining your favorite veggies and herbs. Here is a simple recipe to get you going:

Ingredients:

Assorted vegetables (such as carrots, bell peppers, zucchini, broccoli, cauliflower, cherry tomatoes, etc.), cut into bite-sized pieces
2 tablespoons olive oil
1 teaspoon dried herbs (such as rosemary, thyme, oregano, or a combination)
Salt and pepper to taste

HOW TO MAKE IT

Turn on the oven to 425 °F (220 °C).
Combine the bite-sized veggies in a big basin. Depending on your desire, you can use a single vegetable or a combination of several veggies.
Olive oil should be uniformly distributed over the veggies after being drizzled over them and well mixed.
To evenly spread the seasoning, sprinkle the veggies with dry herbs, salt, and pepper.
On a baking sheet covered with aluminum foil or parchment paper, spread out the seasoned veggies in a single layer. They can roast evenly as a result.
The veggies should be roasted on the baking sheet in the preheated oven for 20 to 25 minutes, or until they are soft and have begun to caramelize. By sticking a fork into the veggies, you may determine if they are cooked to the correct texture.
Remove the veggies from the oven after they are cooked to your preference and allow them to cool for a few minutes.
Place the roasted veggies on a serving dish and, if you like, top it with fresh herbs.
The roasted veggies should be served as a side dish with your main entrée.
To produce a range of flavors, feel free to experiment with different veggies and herbs. The veggies’ inherent sweetness is brought out by roasting, while the herbs lend a fragrant and aromatic touch. It goes well with a variety of dishes and is a flexible and healthful side dish.

Dessert: Mango Saffron Shrikhand – Sunday Special Dish

A delicious and common Indian delicacy, mango saffron shrikhand is created with strained yogurt, sweet mango pulp, and aromatic saffron. It’s a creamy, cool treat that’s ideal for the summer. The following is a recipe for mango saffron shrikhand:

Ingredients:

2 cups plain Greek yogurt or hung yogurt (strained yogurt)
1 cup ripe mango pulp (fresh or canned)
1/2 cup powdered sugar (adjust according to your taste)
1/4 teaspoon saffron strands
1 tablespoon warm milk
Chopped pistachios or almonds for garnish (optional)
Edible rose petals for garnish (optional)

HOW TO MAKE IT

Saffron strands should be dissolved in warm milk in a small basin before being set aside. This aids in releasing the saffron’s flavour and colour.
Whisk the strained yoghurt in a mixing dish until it is creamy and smooth.
Yoghurt should be combined with mango pulp and powdered sugar. Mix everything carefully until everything is incorporated.
Incorporate the yoghurt mixture with the saffron milk mixture. To equally spread the saffron and produce a marbling appearance, gently fold it in.
Taste the shrikhand and, if necessary, add more powdered sugar to make it sweeter to your taste.
To enable the flavors to mingle and the shrikhand to cool, cover the bowl and place it in the refrigerator for at least a couple of hours.
Once cold, thoroughly whisk the shrikhand. In separate bowls or glasses, present the dish.
For extra texture and elegance, put some edible rose petals on top of each dish along with some chopped pistachios or almonds (optional).
Mango saffron shrikhand is a delicious delicacy that may be eaten on its own or, for a classic pairing, with puris (fried Indian bread).

Note: You may simply make yoghurt if you don’t have hung or strained yoghurt by putting plain yoghurt in a sieve lined with cheesecloth or a muslin cloth, and letting it strain for a few hours or overnight in the refrigerator. A thick and creamy yoghurt is produced as a result of removing extra moisture.

LATEST POSTS – Sunday Special Dish

Sunday Special Dish – Sunday Special Veg 5 Dish | Enjoy Your Sunday Special Vegetarian Feast !

Appetizer: Vegetable Spring Rolls – Sunday Special Dish

Ingredients:

HOW TO MAKE IT

Soup: Creamy Tomato Basil Soup – Sunday Special Dish

Ingredients:

HOW TO MAKE IT

Main Course: Palak Paneer – Sunday Special Dish

Ingredients:

HOW TO MAKE IT

Side Dish: Roasted Vegetables With Herbs – Sunday Special Dish

Ingredients:

HOW TO MAKE IT

Dessert: Mango Saffron Shrikhand – Sunday Special Dish

Ingredients:

HOW TO MAKE IT

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