Halwai August 12, 2017

Ingredients:

• For filling:
• 1 tsp – oil
• 1 – Clove garlic, crushed
• 50 g – mushrooms, chopped
• 2 – spring onions, chopped
• 2 cups – cabbage, shredded
• 1/2 cup – carrot, grated
• 2 tsp – soy sauce
• 1 tsp – water
• 1 tbsp – flour
• Salt and pepper to taste
• 6 – pancakes
• 6 – big Lettuce leaves
• For sweet and sour sauce:
• 1/2 cup – Pineapple juice
• 2 tbsp – Vinegar
• 2 tbsp – Tomato sauce
• 2 tbsp – Sugar
• 1 tsp – Corn flour
• 1 tsp – water
• 2 tsp – spring onions, chopped
• For the pancakes:
• 1/4 cup – Corn flour
• 1/3 cup – plain flour
• 1/4 cup – Milk
• A pinch of salt
• 1 tsp – oil

Method:

  1. Mix all the ingredients for the pancakes and, using about 1/3 cup water, make a batter.
  2. Keep aside for 15 minutes and using a non-stick pan, spread 1 tbsp batter thinly and cook on both sides with a little oil. Keep aside.
  3. Blanch lettuce leaves for 1/2 a minute in boiling water, rinse with ice cold water and drain on absorbent paper.
  4. To make the filling, heat oil. Add garlic and mushrooms and saute for 1 minute.
  5. Add onions, cabbage, carrots and cook for 2 minutes.
  6. Mix together water, soy sauce, corn flour, salt and pepper and add to the vegetables.
  7. Remove from fire and divide mixture between pancakes. Fold slices in and roll up.
  8. Place each rolled pancake on a lettuce leaf, keeping seam side down.
  9. Brush lightly with oil and place on a greased tray and bake at 160 degree C till heated through – about 10-15 minutes.
  10. Serve with sauce.
  11. Sweet and sour sauce:
  12. Combine juice, vinegar, sauce and sugar in a pan.
  13. Blend corn flour and water and add to the pan.
  14. Stir over heat till sauce boils and thickens slightly. Stir in chopped spring onions.