African cabbage stew (Indian style)

Ingredients:

Cabbage - 1 medium
Oil - 2 tbsp
Onion - 1 medium
Garlic - 1/4 tbsp (finely chopped)
Ginger - 1/4 tbsp (finely chopped)
Tomato paste - 2 tbsp
Red chilly powder - 1/4 tbsp
Salt - as required
Curry leaves - 8
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Hing - 1/4 tbsp
Turmeric powder  - 1/4 tbsp
Sambhar powder - 1 tbsp
Lemon juice - 2 tbsp

Method:

1) In a pot, add oil followed by mustard, jeera, chana dal, urad dal, hing, and curry leaves.
2) Now add ginger, garlic, and chopped Onion. Fry until golden brown.
3) Now add chopped cabbage and frry until soft.
4) Now add tomato paste and stir.
5) Once its mixed well, its time to add turmeric powder, red chilly powder, sambhar powder and salt. Give a good mix.
6) Cook until everything is mixed well. Now add Lemon juice and mix well and turn off the stove.

Indian style Cabbage stew is ready to be served with rice, chapathi or any Indian bread.

Instant pudi avalakki

Ingredients:

Avalakki / Poha - 1 cup
Red chillies - 2 medium
Dates Paste / Sugar -  2 tbsp
Tamarind - Amla sized
Salt- As required
Desiccated coconut - 1/2 cup
Curry leaves - 5-6 leaves
Mustard - 1/4 tbsp
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Turmeric - 1/4 tbsp
Ground nut - 1/4 cup

Method:

1) Grind red chillies, dates paste / sugar, tamarind, salt into coarse powder.
2) Now add avalakki / Poha , dry coconut and grind it again into coarse powder.
3) In a pan, add curry leaves, mustard, chana dal, urad dal, and the powdered avalakki, turmeric and heat it for some time.
4) Roast the groundnut.

Note:

1)  This can be consumed as a snack and also as a breakfast.
2) You can mix this with curd / milk.
3) Oil can be added for seasoning if using it immediately. 
4) I have avoided oil, so that this can be stored for long time.

Easy veg sandwich - version 2

Ingredients:

Bread - 4
Mozzarella cheese - 1/2 cup
Butter - 1/4 stick
Salt - as required
Pepper powder - 1/4 tbsp
Tomato paste - 4 tbsp
Onion - 1 small
Bell pepper - 1/2 (any color / all colors)


Method:

1) Apply butter to the bread slices on both the sides.
2) Arrange sliced bell pepper, tomato, onion and spread mozarella cheese.
3) Sprinkle salt and pepper powder on it. 
4) Apply tomato paste to the other bread slice (on one side) and butter on the other side. 
5) Now close this bread slice on the other.
6) On a tava place this sandwich and roast until golden brown.

Tasty and quick sandwich is ready to eat.

Easy veg sandwich - version 1

Ingredients:

Bread - 4
Mozzarella cheese - 1/2 cup
Butter - 1/4 stick
Salt - as required
Pepper powder - 1/4 tbsp
Tomato - 1 medium
Onion - 1 small
Bell pepper - 1/2 (any color / all colors)


Method:

1) Apply butter to the bread slices on both the sides.
2) Arrange sliced bell pepper, tomato, onion and spread mozarella cheese.
3) Sprinkle salt and pepper powder on it. Now close the other bread slice on this.
4) On a tava place this sandwich and roast until golden brown.

Tasty and quick sandwich is ready to eat.

Mangalore bun

Ingredients:

All purpose flour / Maida - 2 cup
Ripened banana mashed - 2 big
yogurt - 1 tbsp
Sugar - 1tbsp (optional)
Jeera - 1 tbsp
Baking soda - 2 pinch
Salt - as required
Oil - for frying

Method:

1)  Mix all the ingredients and knead to puri consistency and set overnight or for 6-7 hours. 
2) Roll them thicker than puris if you want fluffy ones and fry like puris.

Mangalore buns are ready to be served with mint chutney, coconut mint chutney or amla chutney.

Note:

1) 1 cup of wheat flour can also be added instead of 2 cups of maida i.e., 1 cup maida and 1 cup wheat flour.

Pulusu uppindi

Ingredients:

Idly Rice - 2 cups
Salt - as required
Tamarind - amla size
Jaggery - 2 tbsp 
Coconut - 1/2 cup
Red chillies - 6
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
hing - 1/4 tbsp
Curry leaves - 4 to 5
Groundnuts - 1/4 cup
Oil - 4 tbsp

Method:

1) Soak rice for over night.
2) In a kadai, add oil, mustard, jeera, chana dal, urad dal, hing and curry leaves, groundnuts.
3) Now grind the soaked rice with red chillies, coconut, salt, jaggery, tamarind into fine paste.
4) Add the grinded paste to the kadai and mix with the season.
5) Keep stirring until this paste / batter thickens and gets the rava consistency or upindi consistency.
 Constant stirring is required for around 1 hour.


Note: 

1)  Tastes good with Sona masoori rice as well.
2) Jaggery can be replaced with sugar / honey / maple syrup too.