Spring rolls are a holiday treat and popular snack for entertaining. Chef Sanjay shows you how to make spring rolls and egg rolls for spicy tounge buds. He explains how this Chinese snack differs from egg rolls and of course, gives his version some Indian flare.
How To:
Make kimchi
How To:
Prepare leeks for soups
How To:
Cook beetroot with Hell's Kitchen Gordon Ramsay
How To:
Make Pakistani style aaloo palak
How To:
Cook your green beans so they keep their color
How To:
Make a creamy butternut squash purée side dish
How To:
Figure out if an eggplant is ripe or rotten
How To:
Cook sautéed kale with olive oil, garlic, salt and pepper
How To:
Cut a potato into 1/4 inch batons for french fries
How To:
Make raw marinated vegetables
How To:
Make a Korean potato side dish
How To:
Make a creamy chunky potato bake
How To:
Make Pakistani phalli (green beans) aaloo sabzi
How To:
Make dal makhani
How To:
Make Indian cabbage subzi
How To:
Make Indian Phulki Ka Salan (chickpea curry)
How To:
Make restaurant style steamed artichokes
How To:
Make Pakistani style urad daal
How To:
Make a sweet potato crunch casserole dish with pecan-brown sugar topping
How To:
Make Baked Mashed Potatoes with Hubert Keller
How To:
Make kimchi
How To:
Prepare leeks for soups
How To:
Cook beetroot with Hell's Kitchen Gordon Ramsay
How To:
Make Pakistani style aaloo palak
How To:
Cook your green beans so they keep their color
How To:
Make a creamy butternut squash purée side dish
How To:
Figure out if an eggplant is ripe or rotten
How To:
Cook sautéed kale with olive oil, garlic, salt and pepper
How To:
Cut a potato into 1/4 inch batons for french fries
How To:
Make raw marinated vegetables
How To:
Make a Korean potato side dish
How To:
Make a creamy chunky potato bake
How To:
Make Pakistani phalli (green beans) aaloo sabzi
How To:
Make dal makhani
How To:
Make Indian cabbage subzi
How To:
Make Indian Phulki Ka Salan (chickpea curry)
How To:
Make restaurant style steamed artichokes
How To:
Make Pakistani style urad daal
How To:
Make Baked Mashed Potatoes with Hubert Keller
How To:
Make a sweet potato crunch casserole dish with pecan-brown sugar topping
Be the First to Comment
Share Your Thoughts