The Ideal Home and Garden - - Contents -

Easy to cook pan-Asian recipes by chef Shankar Dev­nat


Heat sesame oil in a pan. Add onion, mush­room, car­rot and cab­bage. Now add salt and pep­per. Put in the cel­ery leaf, glass noo­dles and toss till it is semi-cooked. Keep aside to cool the fill­ing and then mix it with corn­flour to bind the fill­ing to­gether. Roll out the pas­try sheets and put in the fill­ing and deep fry till golden brown. Serve hot with sweet chilli dip­ping sauce.


20 gms onion

100 gms cab­bage (shred­ded)

10 gms car­rot (shred­ded)

10 gms glass noo­dles

10 gms Shi­take mush­room

5 gms cel­ery leaves


2 pinck black pep­per

2 tbsp sesame oil

1 tbsp light soy sauce

6 nos rice pa­per

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