Popular Western Cuisine’s Modified Version from SAAOL

Zero Oil Spring Rolls

Ingredients:

For making rolls:
• ½ cup maida
• 1 cup milk
• ¼ tsp salt
• A pinch of Soda-bi-carb

For stuffing

• 7-8 French Beans, half boiled
• 1 Onion, finely chopped
• ½ cup Cabbage, cut into thin and long strips
• ½ Capsicum, cut into thin and long strips
• ½ Carrot, cut into thin and long strips
• ½ tsp Sugar
• 1 tsp Corn flour
• ½ tsp White Pepper
• 2 tsp Soya Sauce
• A pinch of Ajinomoto
• Salt to taste

Method:

  1. Cut the sides of the beans and put them in boiled and salted water for about one minute.
  2. Now strain it through a strainer.
  3. Cut it along with all the other vegetables into thin and long pieces.
  4. Heat a pan and add chopped onions and fry in water for about 1 minute.
  5. Add sugar, Ajinomoto, salt, white pepper, all the vegetables and cook for about 1 minute.
  6. Combine soya sauce with it, mix well.
  7. Take a bowl and add salt to Maida, milk, along with soda-bi-carb to make a fine batter for pancakes.
  8. Heat a nonstick pan and put half of the paste onto the pan and stir the pan so the paste spreads equally on the pan.
  9. When the bottom of the pancake is cooked, remove it from the pan and set aside on a dry cloth, not to cook the top portion of the pancake.
  10. Make the second pancake with the remaining paste in the same way.
  11. Place half stuffing on the cooked side of each pancake and fold both the sides onto the stuffing.
  12. Now hold the sides and turn upward.
  13. Combine cornflour with 1 tsp water and cover the sides with the cornflour paste.
  14. With the help of baking sticks, bake the spring rolls on both the sides until it becomes golden brown.
  15. Put them on a tissue paper and cut them into 1-inch pieces.

Zero Oil Chowmin

Ingredients:

• 220 gms fresh Noodles
• 2 slices Ginger (minced)
• 1 medium Capsicum
• 1 small Cabbage
• 2 small Onion
• 1 cup Moong Bean Sprouts
• 1 cup fresh Peas
• 2 Celery Stalks
• 1 tsp Sugar
• 1 tbsp Chinese Rice Vinegar
• 2 tbsp Dark Soy Sauce
• Water for stir-frying

Method:

  1. Cook the noodles in boiling water for 3-5 minutes. Drain the water.
  2. Rinse all the vegetables under running water and drain thoroughly.
  3. Cut the capsicum, onion, cabbage and celery into thin strips, string the peas and keep it aside.
  4. Heat the pan.
  5. Add the minced ginger and stir fry in water until aromatic.
  6. Now add the other vegetables except the moong bean sprouts.
  7. Stir fry briefly and add the noodles.
  8. Stir in the dark soy sauce, sugar, and rice vinegar.
  9. Now add in the bean sprouts and cook for a few more seconds and serve hot.

Zero Oil Cake

Ingredients:

• 1 ½ cup Flour
• ½ cup Skimmed Milk Powder
• 1/3 cup Cocoa Powder
• 1 cup Cold Water (or Ice Coffee)
• 1 tsp Baking Soda
• 2 tsp Vanilla Extract
• ½ tsp Salt
• 2 tsp Vinegar
• 1 cup Sugar
• ½ cup small pieces of Cherries, Raspberries or Cranberries

Method:

  1. Sift, all the dry ingredients flour, cocoa powder, baking soda, sugar (crushed), salt, milk powder in a pan, mix them thoroughly.
  2. Take cake pan and mix all the wet ingredients (except vinegar) in it.
  3. Now, add wet ingredients to dry and stir until all dry ingredients are mixed.
  4. Add the vinegar quickly and stir-in immediately, at last you put the cherries on top of the batter (or you can mix them in beforehand).
  5. Put the pan in the preheat oven at 375°F (190°C) for 25 to 30 minutes.
  6. Cool thoroughly and serve.