Cabbage Vadai

Ingredients:

1/2 cup besan flour/gram flour/chickpeas flour
2 tablespoon rice flour
1/3 cup wheat flour
pinch of hing
1 cup chopped cabbage
1/2 chopped onion
1/2 cup chopped coriander leaves
2 tsp. chili powder
1 cup oil
Salt to taste.

Method:

* Take bowl with besan flour, rice flour, wheat flour,hing,chili powder and salt.
* Mix all the dry ingredients first.
* Next add onion,cabbage,coriander leaves and water, mix everything together make a nice and thick mix.
* Heat oil in a pan, then take a spoonful of mixture and deep fry it.
* When they get golden color take it out.
* Serve this quick and easy evening snack cabbage vadai with chutney/ketch up.
* You can add some chopped spinach also.

Black Eyed Pea Salad

Ingredients:

1 cup cooked black eyed peas
1 cup sliced cucumber
1 cup grilled sweet corn
1/2 cup finely chopped onion
1 chopped green onion
some chopped coriander leaves
1 tsp. chaat masala
2 tsp. lemon juice
Salt to taste.

Method:

* Take wide bowl with black eyed peas,cucumber,sweet corn,onion,green onion and coriander leaves.
* Mix everything together.
* Next add lemon juice,chaat masala and salt, mix it well.
* Serve this black eyed peas salad.

Blueberry Mango Smoothie

Ingredients:

1 cup fresh blueberries
1 cup sliced mango
3 tablespoon honey
2 cup curd

Method:

* Take a blender with blueberries,mango,honey and curd.
* Blend it everything together continuously 1 mint.
* Pour the blueberry mango smoothie into glass and serve it.
* For garnishing this berry mango smoothie with curd/ice cream/cream/sliced mango/blueberry/chocolate syrup etc.

Ginger Rice

Ingredients:

2 cup rice
1 cup coconut milk
2 tablespoon chopped ginger
2 tsp. chopped garlic
some chopped coriander leaves
some chopped mint leaves
1 tsp. cumin seeds
1 cinnamon stick
2 cardamom
2 cloves
2 tsp. oil
Salt to taste.

Method:

* Wash and soak the rice for 15 mints.
* Heat oil in the pan then put cinnamon stick,cloves,cardamom and cumin seeds.
* Next put finely chopped ginger and garlic, sauté it for 1 mints.
* Add soaked rice and salt, sauté them for 1 more mints.
* Pour 1 cup coconut milk and 1/2 cup water, mix it well and close the pan.
* After 5 mints add chopped coriander leaves and mint leaves.
* Then completely reduce the flame and leave it for 10 mints then turn off the heat.
* Serve this ginger rice with vegetable korma/chicken curry/potato fry etc.

Potato Patties

Ingredients:

2 boiled potato
1/2cup finely chopped red pepper
some chopped coriander leaves
1 tablespoon black pepper powder
1/2cup grated cheese
salt to taste
3 tsp. oil

Method:

* Get ready with boiled grated potato.
* Add cheese, red pepper, coriander leaves, black pepper and salt with potato.
* Mix everything together make a patty.
* Fry it a hot oiled pan, when they get golden color then take it out.
* Serve this potato patties with ketch up/mint chutney etc.