CABBAGE CHUTNEY

Ingredients:

Cabbage - 4 medium leaflets
Chick peas split - 1 tbsp
Green gram splita - 1 tbsp
Red chili - 4
Curry leaves - 1 sprig
Salt to taste
Oil - 1 tbsp

Preparation:

Cook cabbage in water or steam it. Heat oil in a pan and saute chick peas splits.


When it turns golden brown add green gram splits.

When it turns gold add red chili and curry leaves. Saute for a few seconds and let it cool.

Grind with cooked cabbage and serve with idly or dosa. If we cook cabbage in oil then the chutney smells a little unpleasant. But boiling and grinding won't smell so and the taste will be very good.

SWEET POTATO FRIES

Ingredients:

Sweet potato - 1 big

Oil - to deep fry

Salt to taste

Pepper powder or chili powder to taste

Preparation:

Clean and cut the sweet potatoes.

Deep fry in hot oil until cooked but not crispy and spread on paper towel.

Again deep fry until crispy and golden. Sprinkle salt, pepper or chili of your choice and serve hot.

APPLE CHERRY SWEET BUN

Ingredients:
All purpose flour - 1 cup
Warm milk - 1/2 cup + a little more to make dough
Dry yeast - 1 tsp
Salt to taste
Butter - 1 tbsp
Apple - 1 (Remove skin and chop)
Canned sour cherry - 1/2 cup
Liquid from the can - 1/2 cup
Honey - 2 tbsp
Cinnamon powder - a pinch

Preparation:
Add yeast in warm milk and allow it to prove for about 10 minutes. When it is raised Mix with flour and salt to make a stiff, non-sticky dough. If more milk needed add warm milk.


Cover with damp cloth and allow it to raise for 1 hour. In the mean time prepare the stuffing.
Heat butter in a pan and add apple pieces.


When it is cooked add cherries and mix well. Now add the liquid from the can, honey and cinnamon powder. Mix well until it is thickened. Remove from heat and allow to cool.
Pre-heat oven at 180 degrees Celsius.


The dough is now raised.


Now make 4 balls of the dough and stuff with the apple cherry mix.
Bake for 10 - 15 minutes until golden.


When done brush with butter.


Now ready to serve.