Cabbage Pachhadi

This receipe is from a friend from Andhra. As all of us know, Andhra is famous for pachhadi's, I was thrilled to try this one out when she mentioned something different from cabbage against all time cabbage curry. Keeping this as basic formula for pachhadi, you can try with different variety of vegetables like carrot, capsicum, brinjal etc.,

½ cabbage- chop it roughly.
2 Red coloured green chillies(if you cant find red chilli you can use normal green chillies)
1tsp tamarind paste
2 garlic pods

1tsp mustard
few curry leaves
1 tsp channa dhal
1tsp urad dhal
a pinch of hing
a pinch of turmeric powder(optional)

In a Pan, add 1tbsp oil, add chillies and garlic, fry for couple of minutes covering with lid( be careful chillies might split and pop). Add chopped cabbage and start frying on mild flame until cabbage loses its raw smell( 10 or 15 mins). Turn stove off and let this all cool.

Now grind the above cabbage along with tamarind paste and salt to a fine or coarse paste. Scoop into a fresh clean bowl and temper with the mustard, curryleaves etc.,

Very tasty with hot rice with a little bit ghee & And cucumber salad or as a spread on toasted bread as a quick snack, with some chopped tomatoes.

Healthy Snack - Cornflakes & Nuts Mixture

This receipe is a perfect healthy snack with our traditional mixture/chivda style. I first come to know this from Latha's Masala Magic for snacks. Here is the link I have followed the exact recipe from Latha's. Thank you once again Latha, for sharing this recipe. Here in Australia, we can find these multigrain cereal and puffed rice etc ., in woollies.

You need:
2 cups plain/original Corn Flakes
2 cups Rice original rice pops(from organic health food section)
2 cups Whoel Grain from kellogs
3 tsp Red Chilli Powder
1 tsp Turmeric Powder
Salt to taste
1 cup Peanuts
1 cup Cashews
1 cup Channa Dal (the one we use for coconut chutney & mixture etc)
1cup curry leaves
2 tbsp Oil

Method:In a pan, heat the oil. Add the Peanuts , channa dal and cashews and roast until golden brown. Dry out any excess oil, by spreading on a paper towel. In the same pan, fry curryleaves until crispy. Mix chillipowder, turmeric powder, cereal, salt, toasted nuts, curryleaves and mix well until the entire mixture gets coated and turns into a golden yellow colour in a large mixing bowl. Let it Cool and store in an air-tight jar. Goes well with hot cup of tea or coffee or as an after school snack with milk or juice for kids.