HOME MADE SPRING ROLL SHEETS / SAMOSA PATTI

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 6

Ingredients:

For spring roll sheets

1 cup all purpose flour (maida) 1/2 cup for dusting and making paste

3 tbsp refined oil

 salt to taste

- See more at: http://www.paakvidhi.com/2013/11/spring-rolls.html#sthash.T6WBjKMa.dpuf

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 6

Ingredients:

For spring roll sheets

1 cup all purpose flour (maida) 1/2 cup for dusting and making paste

3 tbsp refined oil

 salt to taste

- See more at: http://www.paakvidhi.com/2013/11/spring-rolls.html#sthash.T6WBjKMa.dpuf

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 6

Ingredients:

For spring roll sheets

1 cup all purpose flour (maida) 1/2 cup for dusting and making paste

3 tbsp refined oil

 salt to taste

- See more at: http://www.paakvidhi.com/2013/11/spring-rolls.html#sthash.T6WBjKMa.dpuf

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 6

Ingredients:

For spring roll sheets

1 cup all purpose flour (maida) 1/2 cup for dusting and making paste

3 tbsp refined oil + oil for brushing

 salt to taste

Method:

1. Sift flour and salt and gradually add water and make a smooth dough.
2. Keep the dough on rest for 10-15 minutes under damp cloth.
3. Now take two lemon sized balls of dough and roll out each into a really thin translucent roti using maida for dusting. Keep aside.
4. Now roll out another part in the same way.
5. Brush with oil, sprinkle lightly with all purpose flour and place the first roti on top of the second one.
6. Roll out both the rotis together again and spread them to the maximum with the help of rolling pin.
7. Now, cook this roti on a medium hot Tawa/pan for 10 seconds on one side then flip the side and cook the other side as well for 10 seconds.
8. Lift off from tava and carefully peel open to separate the two rotis that were earlier stuck together. 
9. Make rest of the sheets the same way. 
10. You can use them for spring rolls or for making samosas. You can make them one or two days before using and keep them in fridge wrapped in a foil or cling film.

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STRAWBERRY MOUSSE PUDDING

Preparation time : 30 minutes
Cooking time : 5-10 minutes
Serves : 10-12

Ingredients:

400 gms non dairy whipping cream
2 packs strawberry jelly
1 sponge cake (home made cake or store bought) (I used Pillsbury eggless cake mix)
1 can fruit cocktail
fruits for decorating the pudding

Method:

1. Whip the whipping cream with the help of an electric beater till you get stiff peaks. Keep it in the refrigerator.
2. Make one pack of jelly as per the instructions on the pack and keep it aside till half set.
3. When the jelly becomes cool enough ,  mix the jelly with 3/4 th of the whipped cream and keep aside. 
4. Take a serving bowl and place half of the cake sponge as the base layer.
5. Drizzle syrup of the  canned fruit cocktail over the sponge and spread half of the canned fruits  all over on the cake ( cut them into small pieces).
6. Then spread a thick layer of whipped cream and jelly mix i.e. the mousse.
7. Now repeat the layers i.e cake then surup and fruits and then mousse.
8. Refrigerate for 1-2 hours. 
9. Make the other pack of the jelly and let it get a little cool and spread it over the mousse.
10. Garnish with fruit slices and remaining whipped cream. 
11. Keep it in fridge till the time of serving.

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