Rifka’s kitchen

  Chicken Spring Rolls: Ingredients: 📌1-2 tablespoons Oil 📌500g Chicken Boiled & shredded 📌2 cups grated Carrot 📌2 cups Finely Sliced Cabbage 📌Salt to taste 📌1-2 teaspoons Pepper Powder  📌2 tablespoons Soya sauce  📌1 tablespoon Chili Flakes 📌2 tablespoons Ginger and garlic paste  📌Oil for frying Method: 1️⃣In to a wok, add oil, ginger and garlic paste,stir it,add Chili Flakes and Pepper Powder stir it . 2️⃣Add the Shredded Chicken,carrot, cabbage,and give it a good mix. 3️⃣Add the Soya sauce,Spring Onions stir-fry for 2-3 minutes. 4️⃣Switch off the fire. Make Flour Slurry to paste the Samosas. 📌4 tablespoons Flour. 📌4 tablespoons Water 🌸Add Flour and water to a bowl,mix well. 🌸Take Spring Roll Sheets,place the filling and apply flour paste and fold it as shown in the video. 🌸Add Oil to a pan and fry until golden brown. 🌸Can be stored up to 3 days in the refrigerator and 3 weeks in freezer.

 Ingredients: 🌹3 cups Channa dhal(Toor dhal) 🌹1 Onion finely chopped  🌹3-  4 Green chilli 🌹Some Curry leaves  🌹Little coriander leaves chopped (optional) 🌹Salt to taste  🌹2-3 tablespoons Chilli Flakes 🌹3 teaspoons Maldives fish flakes  🌹3 tablespoons  Lime juice Method:  Soak the Channa dhal for 4-5 hours. Drain all the water . Grind 1/3 of the Channa dhal into a paste with the green chilli,(don’t grind into a fine paste)don’t add any water for grinding,it should be dry. Grind the other 1/3 into a coarse paste with the green chilli. Add the remaining Dhal whole .if you grind this way you will get perfect yummy crunchy vadai. Now mix all the ingredients together .check the salt. Now the Vade mix is ready to fry. Deep fry in hot oil in medium flame. Cook both sides until done. Enjoy with coconut Chutney. Coconut Chutney: Grind Coconut,Chili Powder,lime juice,salt,green Chili into a fine paste.