Prawn
Spring Rolls
Healthy Fryer
Cooking Time: 10-12 minutes
Temperature: 200° C
Preparation Time
45 minutes
Ingredients
1 cup maida.
1 tbsp olive oil.
¼ tsp salt.
Warm water required to make soft dough.
For sealing:
2 tbsp maida dissolved in 2-3 tbsp water.
For the filling:
1 tbsp olive oil.
½ tsp ginger minced.
½ tsp garlic minced.
1 onion thinly sliced.
2 tbsp coriander finely chopped.
½ tsp salt.
½ cup shredded cabbage.
¼ cup carrot juliennes.
¼ cup capsicum juliennes.
100g large prawns cleaned and de-veined
(cut lengthwise into two pcs).
¼ tsp aji-no-moto.
¼ tsp pepper.
1 tsp sweet chilli sauce.
½ tsp soya sauce.
How to cook
Step 1 - For the wrappers
Mix maida, salt and oil together. Add warm water gradually and make smooth and elastic dough.
Dip a cloth in water and squeeze well. Cover the dough with this moist cloth and keep it aside
for ½ an hour. Divide the dough into 4-5 equal parts. Roll out each part using a little dry flour if
needed, into a big thin chapatti. Heat a griddle/tawa. Place a rolled chapatti on the tawa. Cook
lightly on one side for about a minute and then turn. Reduce flame and cook the other side as
well for 15-20 seconds till light brown specs appear. Remove from flame. Keep warm tortillas
wrapped in a cloth napkin or foil.
Note: Do not overcook wrappers, otherwise they do not remain soft and will not roll well. Always
wrap in a thick cloth napkin or in foil to keep them soft.
Step 2 - For Filling
Heat wok with 1 tbsp of oil. Add ginger- garlic and stir. Add onion and sauté till soft. Add all the
vegetables and stir fry for 1 minute. Add prawns. Cook for 1 minute till pink in colour. Add salt,
aji-no-moto, pepper, chilli sauce and soya sauce. Mix well. Transfer filling to a plate. Let it cool.
Step 4
Take one wrapper and place some filling on one side. Fold the wrapper and seal the edges with
maida paste. Brush the rolls with milk/egg.
Step 5
Pre-heat Healthy Fryer for 5 minutes at 200° C. Arrange the spring rolls in fry basket and close it
properly. Keep the fryer at 200° C for 10-12 minutes. Turn the prawn rolls well in between to cook
uniformly. Cut into pieces and serve hot with sauce.
67
Fish Kebab
How to cook
Step 1
Mix all the ingredients together in a bowl. Grind them together to make a smooth paste.
Step 2
Beat eggs well and add a pinch of salt. Keep it aside.
Step 3
Mix bread crumbs and sesame seeds together in a flat plate.
Step 4
Make small balls with the fish mixture and flatten them to give them a kebab/tikki shape.
Make 2” round sized kebabs.
Step 5
Dip kebabs first in egg and then in bread crumbs and sesame seeds. Keep aside in
fridge to set for 1 hour.
Step 6
Pre-heat Healthy Fryer for 5 minutes at 160° C. Arrange in fry basket and close it
properly. Keep the fryer at 160° C for 20-25 minutes. Turn the tikkis well in between to
cook uniformly. Serve hot.
Healthy Fryer
Cooking Time: 20-25 minutes
Temperature: 160° C
Preparation Time
30 minutes
Ingredients
Grind together to a paste:
400g boneless fish roughly chopped.
2 onion chopped.
4 green chillies-roughly chopped.
1 tbsp ginger paste.
1¼ tsp garlic paste.
2 tsp salt.
2 tsp lemon juice.
1 tsp garam masala.
3 tbsp chopped coriander.
2 tbsp cream.
2 tbsp coriander (dhania) powder.
3 tbsp fresh mint (pudina) chopped.
2 tbsp chopped capsicum.
Other Ingredients:
2 eggs.
1 cup dry crumbs or 2 bread slices churned
in a mixer to get fresh bread crumbs.
2 tbsp white sesame seeds (safed til).
68
72
73