Quick snacky meal for the season
Menu: Everyone’s favourite Vegetable Egg Roll is built up with a crunchy munchy Beetroot Salad. For the sweet tooth, Blueberry Buttermilk Cupcakes too!
Shopping list
400 grams refined flour
200 grams cabbage
200 grams butter
50 grams sesame seeds
6 eggs
5 medium brinjals
2 medium beetroots
1 bottle tomato chilli sauce
1 bunch iceberg lettuce
1 spring onion with greens
1 small bunch fresh mint
1 cup chickpeas
1 small bottle extra virgin olive oil
1 bottle blueberry jam
1 bottle vanilla essence
1 pack baking powder
1 each lemon and orange
For faster preparation
Soak and boil the chickpeas and refrigerate till needed. Mix batter for cup cakes and bake.
How to go about it
Cut the beetroots and assemble the salad and allow it to chill till ready to be served.
Sauté the vegetables for the vegetable roll and assemble the roll and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
