Asian Slaw

How to make Asian Slaw

           The Coleslaw is a well known side, that is commonly found at cookouts and also served as an ingredient for barbecue sandwiches. Think of this Asian slaw, as a spicier cousin of the coleslaw. Crunchy vegetables & the chilled dressing makes it perfect for the summer. It makes a great side for any meal; especially so, for an Asian theme platter. I was quite tempted to try this recipe, when I saw it on The Washington Post and this has since been a regular in my kitchen, on many occasions. Sharing this crunchy recipe with my fellow bloggers at Sri Valli's CCChallenge.

Ingredients for 4 to 6 Servings:

2 Cups shredded Cabbage

2 Cups shredded Purple Cabbage

1 Cup shredded Carrots

1 small Onion, finely chopped

A handful of Cilantro leaves, chopped

Salt to taste

1/4 Tsp of crushed black pepper

1.5 Tbsp Apple Cider Vinegar

1/2 Cup of Mayonnaise

1 Tsp of Asian Sesame Oil

1/2 Tsp of Sriracha/Red-Chilli sauce

1/4 Tsp Sugar

1 Tbsp toasted, Sesame seeds

1 Tbsp of roasted, chopped Peanuts

Thakkali Dosai/Tomato Dosa

How to make Thakkali Dosai/Tomato Dosa

        How many times can you make the same old breakfast and dinner items, before someone in your family raises their voice and protests? In my home, that someone would be me :) When you have made all of the usual dishes and crave for something different to surprise your family, why not try this sweet and sour, tangy and spicy Dosa? Did you know, this Dosa needs no fermentation? Just grind and make your dosa's immediately and enjoy with this chutney.

Ingredients for 4 servings:

Raw rice - 1.5 cups
Ripe Tomatoes - 5 to 7 depending on sourness
Red gram dal/Tuar dal - 3 Tbsp
Tamarind - gooseberry sized
Red chilli - 3 to 5
Asafoetida - 1/8 Tsp
Salt to taste
1 Tsp of Sugar (Optional)
Oil - Enough to make dosa's