spring roll

Rinse and drain the mung bean sprouts. Peel the carrot. Shred until you have 1/4 cup.

In a small bowl, combine the dark soy sauce, oyster sauce, chicken broth, granulated sugar and sesame oil. Set aside.

Heat a wok over medium high to high heat. Add 2 tablespoons oil. When the oil is hot, add the barbequed pork. Stir-fry for 1 minute, then add the vegetables. Stir-fry for another minute, then push up to the side of the wok. Add the sauce in the middle. Heat briefly, then mix in with the pork and vegetables. Remove the wok from the heat and allow the filling to cool.

Pre-heat the oil for deep-frying to 360 degrees Fahrenheit while preparing the spring rolls.

Lay a spring roll wrapper in front of you so that it forms a diamond shape. Use your index finger to wet all the edges with the beaten egg or cornstarch/water paste. Place approximately 2 tablespoons of filling near the bottom. Roll over once, tuck in the sides, and then continue rolling. Seal the top.

Deep-fry the spring rolls in 3 to 4 batches, cooking until they are golden brown and crispy (about 3 minutes). Remove with a slotted spoon and drain on paper towels.

1. Wash the crabs thoroughly and cut each into two pieces.
2. Heat the oil in a pan and crackle the mustard seeds. Add the green chillies, curry leaves, onions and saute till the onions are transparent. Add the ginger-garlic paste and saute for about 3 minutes or till the onions are light brown.
3. Add the chopped tomatoes, red chilli powder and turmeric powder. Stir well and fry till the oil separates. Add the baby crabs, tamarind paste and salt. Add a little water if required and mix well. Cover and cook on low heat for about 10 minutes.
Garnish with finely chopped coriander leaves.

TIPS:
* Big crabs can be used in this recipe. However, they need to be cooked in some water first. Also, their big claws have to be detached and cracked before cooking.
* Any souring agent can be used in place of tamarind paste.

TIP:
* To preserve the color of the green bell peppers, add them along with the cornflour.

1. In a small saucepan, dissolve cornstarch in pineapple juice.
2. Add soya sauce, vinegar, garlic and ginger.
3. Simmer until slightly thickened, about 7 minutes. Let cool.
4. Add fish and pineapple to sauce and marinate in the refrigerator for 30 minutes.
5. Thread fish, pineapple and onion on skewers.
6. Place on a hot grill (or under a broiler) until fish is done to your liking.
7. Serve with rice.
8. Heat marinade and use as a sauce over fish and rice.

1. Make a paste of the ginger, garlic, fennel seeds, half of mint leaves, cilantro, cinnamon and cloves.
2. Cut onions and tomatoes.
3. Wash the basmathi rice and let it soak in water for 30 mins.
4. Clean and cut Mutton into pieces suited for biriyani.
5. Place the pressure cooker on the stove, add oil and ghee.
6. When oil is hot, add bay leaves, chopped onions, clove, cinnamon and green chillies.
7. Add the paste and fry well till the raw smell of ginger and garlic goes.
8. Then add chopped tomatoes to it.
9. Now add the mutton pieces, salt, lemon juice and pressure cook it till done.
10. After the mutton is cooked and pressure gone, open the lid and add the soaked rice to it and water.
11. Make a paste of Almond and add .
12. Now add the remaining chopped Mint leaves and cilantro.
13. Mix well and check for salt at this time.
14. When the mixtures starts to boil, close the cooker, put the weight and reduce the flame to medium.
15. Leave the cooker on the flame for 10 to 12 mins and then switch off the stove.
16. Finally when done garnish with cilantro and serve with raita.
17. Your yummy Green Biriyani is ready.