EGG KURMA

     Egg- the Ultimate Convenience Food, best God Created food according to my son, unanimously preferred food item at home. All these things make Egg one of the most frequented food item at home.  These nutritious and culinary versatile Egg fits into any recipe it is added into. Eggs are easily adaptable and can be converted to any dish which suits your whims and fancies that fit your palate.
     Egg Kurma is a simple Curry rich with overwhelming taste & flavours.  This recipe of Egg Kurma is a South Indian version. Boiled Eggs are added to fragrantly sauteed Spicy Masala and ground Coconut, Poppy Seeds(Khus Khus) and Cashew paste which gives a rich texture to the Curry. This is a simple recipe which goes along with both Roti & Rice. Egg Kurma goes well with Roti, Chapati, Parotta, Idli, Dosa, Uthappam, Idiyappam &Appam. It goes hand in hand with Ghee Rice, Peas Pulao, Biriyani, Jeera Rice etc.,
    This Egg Kurma recipe would eggcellently satisfy your appetite, impress your mind with a contentedness making you feel happy and full.

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Cuisine - South Indian
Recipe Type - Curry, Gravy
Course - Side Dish
Spice Level - Medium
Difficulty - Low
Serves - 3- 4
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 30-45 Minutes

HOW TO MAKE EGG KURMA

 

INGREDIENTS :

For Egg Kurma :

Eggs - 6 Nos.

To Saute :

Onion - 1 No.
Curry Leaves - 2 Sprigs
Bay Leaf - 1 No.
Fennel Seeds - 1/2 Tspn
Turmeric Powder - 1/2 Tspn
Red Cilli Powder - 1 Tspn
Coriander Powder - 2 Tspn
Yoghurt/Curd - 1 Cup
Salt - To Taste
Oil - 2 Tbspn

For Masala :

Onion - 1 No.
Garlic - 6-8 Cloves
Ginger - 1" Piece
Green Chillies - 3 Nos.
Tomato - 1 No.
Cloves - 3 Nos.
Cinnamon - 1" Stick
Fennel Seeds - 1 Tspn
Cardamom - 2 Pods

For Coconut Paste :

Coconut -1/2 Cup
Cashew nuts - 10 -12 Nos.
Poppy Seeds(Khus Khus) - 2 Tbspns

To Garnish : 

Coriander Leaves - Few
Mint Leaves - Few

METHOD :

• Hard boil the Eggs and keep them aside.  
• Peel them and cut it into two halves. 
• Grind the ingredients mentioned under 'For Masala to a fine paste and keep it aside.
• Soak Poppy Seeds in 1 Tbspn of water for about 10-15 minutes and grind it along with grated Coconut and Cashew nuts to a fine paste.
• Heat Ghee/Oil in a Pan, splutter Fennel Seeds and Bay Leaves.  Saute Onions and Curry leaves in low flame until onions turn translucent.
• Pour in the ground Masala and saute it in low flame until raw flavour goes.
• Add Turmeric Powder, Red Chilli Powder and Coriander Powder to the above and fry for a while in low flame until fragrant and oil separates from the mix.
• Pour Curd/Yogurt and mix well.
• Leave this on a low flame for few minutes.
• Pour in the ground Coconut Paste and mix well.
• Add Salt and a pinch of Sugar.
• Allow it to boil on a very low flame until raw flavour goes, stirring occasionally.
• Finally, add  boiled Eggs and
• Remove from fire and garnish it with finely chopped Coriander & Mint Leaves.
• Serve Egg Kurma hot with any dish of your choice.
• Egg Kurma goes well with Roti, Chapati, Parotta, Idli, Dosa, Uthappam, Idiyappam &Appam.
• It is a good accompaniment for rice dishes like Ghee Rice, Peas Pulao, Jeera Rice etc.,

NOTES :

• Can cook the same Kurma recipe with any classic vegetables.  
• Can add whole hard boiled eggs or cut them into halves.
• If adding full eggs, then cut small slits over the egg whites, so that the egg absorbs the flavour of the curry.
• Adding Yogurt is optional, but it gives a good texture to Egg Kurma.
• Adjust the number of green chillies to suit your spice level.
• Soaking the Poppy seeds prior to grinding yields a thick coconut paste.
• Do not over boil or cook on a  high flame, once coconut paste is added to the Curry. This can curdle the Curry and make it watery.
• Can splutter whole spices instead of grinding them along with Onion and Tomato.
• Adding a pinch of Sugar will balance the taste of Egg Kurma.

EGGPLANT STIR FRY

     Eggplant/Brinjal/Aubergine, a versatile vegetable with rich meaty texture suits well in any dish you add.  Eggplant cubes are stir-fried on a very low flame along with fragrant spices until you get the perfectly roasted eggplants.  This is a No Onion- No Garlic recipe and this Eggplant/Brinjal stir fry is not mushy too.  This is a simple and easy Eggplant/Brinjal Stir-fry prepared with less oil.
     This Eggplant/Brinjal Stir-fry goes well with both Roti and Rice, especially it is compatible with Curd Rice. This Spicy Stir Fry can be served this along with Rice & Sambar/Rasam/Curry too.   Whenever I make variety rice like Coconut Rice, Lemon Rice, Tomato Rice, Puliyodharai, Moong Dhal Khichdi or Arisi Paruppu Sadham, most frequented side dish would be Crispy and Spicy Potato Fries. These Eggplant/Brinjal Stir Fry also goes hand in hand to spice up the menu.
      


Cuisine : South Indian
Course : Side dish
Spice Level : Moderate - High
Difficulty : Easy
Serves : 4
Author : SM

Preparation Time - 5 Minutes
Cooking Time - 10 - 15 Minutes

INGREDIENTS :

 Eggplant/Brinjal - 3-4 Nos.(Long Variety)
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 2-3 Tspn
Garam Masala / Kitchen King Masala - 1 Tspn
Cumin Powder - 1/2 Tspn
Oil - 2 Tbspn
Salt - To Taste.

METHOD :

• Wash and cut Eggplant/Brinjal into cubes.
• Soak the eggplants in water with a pinch of salt to prevent them from turning brown.
• Heat Oil in a Non-stick Pan.  Let the oil fume.
• Reduce the flame to a low level and allow it to cool down for few minutes.
• Add the Eggplant/Brinjal cubes to the oil, sprinkle some salt over it and give a toss.
• Leave this on a medium flame until Eggplant/Brinjal cubes are cooked, stirring occasionally.
• Once the Eggplant/Brinjal are cooked, add Turmeric Powder, Red Chilli Powder, Garam Masala/Kitchen King Masala and Cumin Powder and give a quick stir.
• Toss them up well until all the Eggplant/Brinjal cubes are coated well with the spices.
• Allow it to fry on a low flame until Eggplant/Brinjal turn slightly crispy and the spices turn fragrant.
• Serve hot with any rice type of dish.

NOTES :

• At high temperature, volatile compounds, such as free fatty acids, and short-chain degradation products of oxidation come up from the oil, so allow it to fume up.  
• If the vegetable stick to the bottom of the pan, then add some more oil.
• Sprinkling salt to the vegetable immediately when you toss them into oil, can help avoid the vegetable sticking to the pan.( To an extent)
• Adjust the amount of spiciness to your preference.
• Any variety of Eggplant/Brinjal/Aubergine can be used for the recipe.
• Can prepare the same recipe with Okra/Ladies Finger, Potatoes etc.,

JAPANESE GARLIC FRIED RICE

     What is the difference between the fried rice catered around the world? I have felt that the basic difference is the RICE used to cook the fried rice, followed by the SAUCES used to flavour the rice, least to mention the UTENSIL used to cook Fried Rice - Chinese Woks /Japanese Tepan Iron Griddle. And lastly, it really depends on where and who’s cooking – every geographical region/country and every single person has got their own version. Fried Rice as such has originated from China and has travelled to the length and breadth of the world with Chinese immigrants and has taken twists and turns to suit the local palates.
     Japanese Garlic Fried Rice called as 'CHAHAN/YAKIMESHI' is a Garlicky and Buttery Fried Rice served with fried Garlic toppings, which adds an extremely wonderful smoked flavour from fried garlic. Japanese Garlic Fried Rice is a little starchier due to the Japanese short grain used to cook this fried Rice.  Garlic is the other main ingredient in this dish which imparts the wonderful garlicky flavour in the Fried Rice.  Besides using garlic in Fried Rice, it is also topped with crisply fried Garlic flakes which impart the basic essence of the dish that makes it unique from other Fried rice recipes.
     With almost no other ingredient/condiment to heighten up the intensity, this Japanese Garlic Fried Rice is unbelievably easy to prepare within no time and it tastes absolutely divine. You can serve this aromatic Japanese Garlic Fried Rice as such or with any other preferred side dishes.

For more FRIED RICE RECIPES, Click here...

Cuisine - Japanese (South East Asian)
Course - Main
Spice Level - Low
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 15 - 20 Minutes
Cooking Time - 15 -20 Minutes

HOW TO MAKE JAPANESE GARLIC FRIED RICE - CHAHAN

INGREDIENTS :

For Japanese Garlic Fried Rice :

Japanese Short Grain Rice - 2 Cups(Cooked)
Eggs - 2 Nos.
Shimeji Mushrooms - 1 Small Bunch
Garlic - 6-8 Cloves
Ginger - a Small Piece
Light Soy Sauce - 1 Tbspn 
Oyster Sauce - 1/2 Tspn(Optional)
Shaoxing Wine/Mirin - 2 Tbspn
Salt - To Taste
Sugar - 1 Tspn 
Oil - 2-3 Tbspn

To Garnish :

Scallions/Chives - Few Stalks

METHOD :

• Cook the Japanese Short Grain Rice as per instruction and allow it cool.
• Heat 2 Tspn of Oil in a large pan, fry or scramble the Eggs.  
• Remove it from the pan and keep it aside.
• Heat Butter/Oil in a pan and deep fry chopped Garlic slices(4-5 Cloves) until it turns slightly golden brown in colour and fragrant.
• Remove it from oil and keep it aside.
• Heat the remaining oil and sauté finely chopped Garlic and Ginger until they are aromatic. 
• Add Light Soy Sauce, Oyster Sauce and give a quick stir.
• Add in the Shimeji Mushrooms to the above and toss it briefly on a low flame until it cooks.
• Add cooked Rice, along with Salt and a pinch of Sugar. 
• Drizzle Shaoxing Wine/Mirin over the rice.
• Mix it well until every grain is well coated with the sauces.
• Stir in Scrambled Eggs to the rice. 
• Sprinkle White Pepper Powder to the above and give a quick stir.
• Fry the Japanese Garlic Fried Rice on a high flame for few minutes. 
• Switch off the flame. 
• Garnish the Japanese Garlic Fried Rice with fried Garlic Slices and Scallions.
• Aromatic Japanese Garlic Fried Rice/Chahan can be served hot with any dips, sauces.
• Or Simple serve it with Tamagoyaki or Nasu Furai or any other side dishes of your choice.

NOTES :

• Any fragrant long-grained rice variety can also be substituted for the Japanese short grained rice for this recipe.
• Use a day old cooked rice for best results. Obviously, keep them refrigerated.
• Butter gives a better flavour to the dish.
• This Japanese Garlic Fried Rice is mildly flavoured dish with not much of added ingredients and condiments.
• Adjust the number of Garlic, to suit your taste preference.
• Can also add Shrimps, Chicken Pieces, Fish or any other Seafood. 
• Can fry the Eggs and use them as a side dish or scramble them up and mix along with the fried rice.

VAZHAIPOO KOLA URUNDAI

     If you have a lot of patience and all the more if you are health conscious, then Vazhaipoo Kola Urundai is one fried snack which would prove fruitful for your meticulous effort. Vazhaipoo - Plantain Flower is rather one item usually neglected in most of the kitchen. But it is a cheap option available which can be converted to mouthwatering and nutritious dishes including Vazhaipoo Vadai, Vazhaipoo Kola Urundai, Vazhaipoo Dosai/Adai, Vazhaipoo Poriyal, Kootu, Usili etc.,
    The major reason behind any of the Banana/Plantain/Plantain Flower/Stem Recipes is the Banana Tree in my backyard.  Whenever a whole lot shoots up, the first thing I do is to devour the wonderful smell of Plantain Flower.  It is an exotic smell I love the most, then comes the nectar from the blossoms. I wait until all the Bananas sprout out from the flower until they are fully formed and then I cut the Plantain Flower from the tree. I have never bought them from Market.
     You literally need some time and patience to clean and prepare Plantain Flower.  But according to me, it is not a messy job, except that you may get your hands stained due to the black sap in Banana Blossoms.  Rub your hands with some oil or use a glove before handling the blossoms.
   

HOW TO CHOOSE A BANANA BLOSSOM :

• Select a firm one with tightly packed petals.
• The Blossom should be Purplish Red in colour.
• Make sure it is not wilted off or decayed.
• If storing in a refrigerator wrap it up with a cling/plastic wrap.

CLEANING :

     The Purplish Leaf like part of the Blossom is called the 'Bracts'. First, peel of the bracts, beneath these you can see a row of delicate light-yellow coloured Florets.  Remove the florets and immediately soak them in an acidic water to avoid discolouration and bitterness. Continue to peel the bracts and remove the florets until you see a pale yellow coloured centre portion once the leaves become too small to peel. Trim the stem and discard it. Once sliced it will produce a sticky white sap. Finely chop them or cut them into the desired shape to suit your recipe and immerse it immediately in acidic water and let sit for 30 minutes to remove the bitter sap and avoid browning.
     What you need to clean are the light -yellow colour florets.  We have to remove the thin sticks in the centre called Pistils and the outermost small scale like petal called Calyx.  Remove the Pistils and the Calyx from the florets. Soak the cleaned florets in an acidic water for at least 30 minutes.  Before using them rinse in cold water, drain and squeeze out excess water.

SOAKING IN ACIDIC WATER :

Banana Blossom - 1 No.
Cold Water - 4 Cups.

Any Acidic Medium :

Salt - 1 Tbpsn/Lemon - 1/4 Cup/Vinegar - 1/4 Cup

• Simply soak the cleaned florets in Salted Water.
• Instead of Salt can also add Lemon Juice/Vinegar.
• Soaking the cleaned florets in Acidic water will avoid discolouration and bitterness.

     Once the Blossoms are cleaned, the job gets much easier.  Finely chop them or grind it and use them in your recipe.  These Vazhaipoo Kola Urundai/Banana Blossom balls do whole justice to the recipe and it would be hard to find whether the Kola Urundai is prepared with Meat/Banana Blossoms.  For a more vegetarian versions of Mutton Kola Urundai, can try the same recipe with Beetroots/Carrots too.

Cuisine - Chettinad (Tamilnadu, South India)
Course - Starter, Side Dish
Spice Level - Low - Medium
Difficulty - Medium
Serves - 3-4
Author - SM

Preparation Time - 30- 45 Minutes
Soaking Time - 30 Minutes - 1 hour
Cooking Time - 30-45  Minutes

INGREDIENTS :

Plantain Florets - 2 Cups
Shallots - 15 Nos.
Garlic cloves - 8-10 Nos.
Ginger - 1" Piece
Curry leaves - 2 Sprigs
Coconut grated - 1/2 cup
Pottukadalai(Roasted Bengal Gram Dhal) - 1/2 Cup
Egg - 1 No.(Optional).
Oil - 2 Tbspn ( to saute)
Salt - To Taste

Spices :

Dry Red Chillies - 12 Nos
Fennel Seeds - 2 Tspn
Cloves - 5 Nos.
Cinnamon 1" piece - 2 Nos.

To Deep Fry :

Oil

METHOD :

• Dry roast all the ingredients under spices on a low flame for few minutes and grind it into a fine powder and keep it aside.
• Grind the Roasted Bengal Gram Dhal(Pottukadalai) into a fine powder and keep it aside.
• Heat oil in a pan and saute, Shallots, Curry leaves, finely minced Garlic and Ginger until onions turn translucent.
• Add Turmeric Powder and freshly ground Spices to the above and give a quick stir.
• Add grated Coconut and fry for few more minutes.
• Add finely chopped Florets and salt to the above and fry until there is no water content in the mix and it is totally dry.
• Saute it for few minutes until the florets are cooked.
• Add powdered Roasted Bengal Gram Dhal(Pottukadalai) to the above and mix well.
• Remove from fire and allow it to cool.
• Grind the mix, slowly by pulsing it first and then increasing the speed of the mixer. 
• Add an egg to the above and mix well.
• Make small balls out of the mix and keep it aside.
• Heat oil in a frying pan, when it is hot enough to fry, carefully drop the Vazhaipoo Kola Urundai/Banana Blossom balls one by one into it.
• Just add enough Vazhaipoo Kola Urundai/Banana Blossom balls into the oil, do not overcrowd the pan.
• Do not disturb or try to turn the Vazhaipoo Kola Urundai/Banana Blossom Balls for few minutes.
• Keep the flame at medium and fry the Vazhaipoo Kola Urundai/Banana Blossom Balls.
• When they are half done turn them around slowly and fry them until they are golden brown.
• Remove from oil and drain them on a paper towel.
• Serve Vazhaipoo Kola Urundai/Banana Blossom Balls hot.

NOTES : 

• Clean the florets and keep them soaked in acidic water until you use them.
• Dry roasting and powdering the spices will give a nice flavour.
• Do not substitute Pottukadalai/ roasted Bengal gram dhal with Besan or any other powder, this will tend to make the Vazhaipoo Kola Urundai/Banana Blossom balls hard.
• Do not add water to cook the Banana Florets.
• The mix should be dry with no water content.
• Pottukadalai powder is mainly added to remove the wetness of the mix.
• Do not add water while grinding too.
• Water content will break the Vazhaipoo Kola Urundai/Banana Blossom balls in oil while frying them and tend to observe a lot of oil.
• Care should be taken, not to break the Vazhaipoo Kola Urundai/Banana Blossom balls while turning them in the oil while frying.
• Adding eggs will make them crispy. But for a totally vegetarian version, you can avoid adding eggs.
• But then oil tends to bubble up while frying the next batches.
• To avoid this add a piece of tamarind into the hot oil.
• I add a handful of breadcrumbs while grinding the Pottukadalai powder, this makes it crispier and adds a bit of sweetness to the Vazhaipoo Kola Urundai/Banana Blossom balls. It is totally optional.

GARLIC RASAM

     Garlic being Nature's wonderful herb with proven therapeutical values and ability to treat ailments should be included in the daily diet, which can make you healthy and boosts immunity. Garlic is a wholesome medicine in the form of food - Food as Medicine.  Inducing raw or cooked garlic in your daily diet can prove beneficial.
    Rasam is a complex recipe with different spices and ingredients that according to me requires a skill to perfect it.  Watery natured Rasams infused with a balance of tastes and flavours are a treat by themselves.  Though a humble dish served along with numerous other dishes in a Virundhu/Sadhya(Banquet).  Rasam takes a unique place in the menu and plays a pivotal role in digestion.  As such, a lunch menu with a simple Rasam, Veggie, and Appalam can be complete and all the more contenting.
     Among the varieties of numerous Rasams, Garlic Rasam imbibes the goodness of garlic and the spices added to it.  It is a good home remedy for cold and flu. Enjoy this wonderful Garlic Rasam with Rice or drink it as a soup.


 For more Rasam Recipes, Click here...


Cuisine : South Indian
Recipe Type : Soup / Rasam
Spice Level  : Medium
Difficulty : Easy
Serves : 4
Author : SM


Preparation Time - 10 - 15 Minutes
Cooking Time - 10 - 15 Minutes

To read more about GARLIC - FOOD AS MEDICINE, Click here...

GARLIC

GARLIC RASAM

INGREDIENTS :

For Rasam :

Tomatoes - 2 Nos.
Tamarind - 1 Lime Size.
Turmeric Powder - 1/2 Tspn
Salt - To Taste
Jaggery / Sugar - A pinch (Optional)

For Tempering :

Sesame Oil/Ghee - 2-3 Tspns
Mustard Seeds - 1/2 Tspn
Asafoetida Powder - A Pinch
Dry Red Chillies - 1-2 Nos.
Garlic - 8-10 Cloves
Curry Leaves - 2 Sprigs

For Garnishing :

Coriander Leaves - Few

METHOD : 

• Soak Tamarind in water for few minutes and extract tamarind juice out of it.
• Add Chopped Tomatoes to 1 Cup of Water along with Tamarind extract and Rasam Powder.
• Boil this for about 5-8 minutes and leave it aside to cool down. 
• Mash the Tomatoes and remove the skin.
• Add Turmeric Powder, Salt and Jaggery to the Tomato- Dhal water and allow it to boil for few minutes on a low flame.
• Heat Sesame Oil/Ghee in a pan, lower the flame, splutter Mustard seeds, Curry Leaves, and Dry Red Chillies.
• Slightly crush the Garlic cloves and saute it until raw flavour goes for few minutes.
• Add Asafoetida to the above and give a quick stir.
• Pour Tomato - Tamarind mix to the seasonings and mix well.
• Allow it to boil on a low flame for few minutes.
• Switch off the flame, garnish with Coriander Leaves and immediately cover the Rasam bowl.
• Serve it hot with Rice.

NOTES :

• Can add more Garlic if preferred.  
• I just slightly crush the Garlic Cloves and saute them in ghee/oil for Garlic Rasam.
• Seasoning Garlic Rasam with Ghee gives a nice flavour to the dish, but it is truly optional.
• Can substitute ghee with any vegetable oil.
• Adding Jaggery also is purely optional, but it compliments well with Tamarind.
• Do not over boil the Rasam, which will spoil the flavour, taste and the nutritious value.
• Covering the Rasam bowl immediately after the seasonings are added is to retain and infuse the flavours into the Rasam.

FRIED WONTONS

     The craze for Fried Wontons stepped into our home with my daughter's love for Wonton Mee(Noodles) she tasted at my Son's University Canteen. Wonton Mee is one regular dish my son eats for his lunch and if anything fancies him he always makes sure that we all try it.  More than the Mee, what took my daughter's taste buds was the fried wontons they served along with it. Since then, she had been trying to convince me to try the recipe. Right from buying the Wonton Sheets, searching for a recipe and perfecting the wrapping techniques, she presented it to me in such a way that I went with her flow during our first attempt of making Fried Wontons.  She had literally learned how to artistically wrap the Wonton Sheets in different ways like Money Bags/Purse, Chinese Ingot, otherwise called a Flower Bud or Nurse's Cap, Star Shaped Flower etc.,
    This is one simple recipe which can be executed within minutes, and with the ready-made Wonton Wrappers the job gets much easier.  The best about these Fried Wontons is their totally contradictory nature - Crispy Outer Skins with Juicy flavour-filled Fillings will surely take you by surprise at every bite. These crunchy Appetisers are perfect party food too.  Serve them with a combination of Sweet & Spicy Dipping sauce to tease your taste buds.
   You can find Wonton Sheets at any Asian market, or in the Asian foods/speciality foods section of the supermarket labelled -Won Ton Wraps/Won Ton Skins in the refrigerated section. Normally you can get them in two shapes, Square and Round. With a single fold, you can use either a square wrapper to create a triangle, or the round one to create a half moon. The two shapes serve the same purpose, but the folding technique and the dumpling filling is what makes the difference.
     Wontons sheets are thin square/round pastry like wrappers made with Wheat Flour.  These sheets are used to cover the juicy fillings, wrapped into desired shapes, steamed, pan-cooked or deep fried.  Usually, the filling consists of minced pork, shrimps seasoned with onions, garlic, soy sauce and sesame oil.  Wontons are traditionally boiled, but recently these Fried Wontons have caught up the western Chinese Cuisine with their Crispy Wrappers and juicy Fillings.


Cuisine - Chinese
Course - Appetiser / Starter 
Spice Level  - Low
Difficulty - Medium
Yields - 50 Fried Wontons
Author - SM

Preparation Time - 45 Minutes - 1 Hour
Cooking Time - 20 -30 Minutes

INGREDIENTS:

Ground Meat (Pork/Chicken/Beef/Lamb) - 3/4 Cup
Minced Shrimps - 1/2 Cup
Garlic - 2–3 Cloves
Ginger - 1 Small Piece
Spring Onions/Chives - Few
Light Soy Sauce - 2 Tablespoons
Oyster Sauce - 1 Tablespoons
Corn Starch - 1 Teaspoon
White Pepper Powder - 1 Teaspoon
Toasted Sesame Oil - 1 Teaspoon
Salt - To Taste
Sugar - 1 Tspn

METHOD:

• In a large bowl, add the ground Meat, finely minced Shrimps, Ginger, Garlic, Spring Onions/chives, Soy Sauce, Oyster Sauce, White Pepper Powder, Toasted Sesame Oil along with a dash of Salt & Sugar. 
• Sprinkle Corn Starch to the above and mix well to combine.
• Place a Wonton Wrapper flat in your palm and place the filling to the centre of the wrapper.
• Brush the sides of the Wonton Sheets with water and seal the sides tightly and fold it up into the desired shape.
• Spread the folded Wontons on a large plate and cover it with a plastic wrap to avoid drying out.
• Meanwhile, heat oil in a deep pan on a high flame.
• Reduce the flame to medium and deep-fry the folded Wontons, turning them once until they turn into golden brown.
• Once done, remove the Fried Wontons from the Oil and spread them on a Paper Towel.
• Serve them with your choice of Dipping Sauce.

• Can use any ground meat for the fillings.
• Can substitute meat with Mushrooms, Cabbage or any Chinese Greens for a Vegetarian version on Wontons.
• If Frying add 1 Tspn of the filling and if boiling add 1 Tablespoon of the filling to the centre of the Wonton Sheet.
• Once the Wontons are folded, you can use them immediately or freeze them for later usage.
• Folded Wontons can be deep-fried, steamed or pan-cooked.  Can also use them as dumplings in the soup.
• Will update the post with folding techniques soon.