Roti Wrap

Ingredients:

• Roti-2
• Cabbage-1/2 grated
• Carrot-1 grated
• Onion-1 finely chopped
• Green chillies-8 finely chopped
• Ginger-garlic paste-1/2 tsp
• Garam masala powder-1/4 tablespoon

Method of Cooking:

Prepare thin roti’s/ chapattis and keep them aside. Heat cooking oil in a pan and fry onions & green chilies. Also add ginger-garlic paste. Add cabbage and carrot and fry.Add salt and garam masala powder.

Now, take each individual roti and fry them and cut them in half. Make cone out of each of them and seal it with the clove.

Fill the cone with curry. Serve hot with mint chutney or a spicy pickle.

Maine Lobster Festival – A Different Celebration

Maine is famous as ‘the capital of lobsters’ in the world. It is the largest hub of the world’s most succulent lobsters. These sea creatures are found in abundance in shallow waters covered by the rocks. A Maine lobster is 20-60 cm in length and 3 Kg. in weight. Maine lobsters are so popular due to their royal succulence, delectable flavor and devouring taste, that annual lobster festival in Maine draws a large pool of crowds from all over the world.

Maine lobster festival is an annual event that is arranged at a specific time of a year and especially after the peak season of lobster fishing. During the peak season, millions of lobsters are caught by the fishermen and the festival is organized to celebrate their success. All round the year, the lobster fishermen work round the clock and Maine lobster festivity is most probably the only event for them to enjoy to the fullest.

The festival continues for 4-5 days. The main attraction of this festival is of course the big sized lobsters. So many lobster dishes are prepared and the participants are allowed to try their culinary excellence in the Maine lobster festival. Apart from the lobsters, other sea foods including shrimps, crabs are also available for the natives as well as tourists. Fried shrimps, shrimp cocktail, steamed mussels, crab cakes and many other palate-teasing seafood dishes are prepared for the food lovers.

The visitors can also take part in a variety of activities arranged by the authority of the Maine lobster festival. They can learn many an interesting fact about this crustacean. The festival visitors can have a glance of the Maine gulf lobster in the Marine Tent. A big parade is organized that draws more than 20,000 spectators from all the corners of the globe. The local bands, colorful dresses of the participants and theme-based songs add to the festive mood of this celebration. Road race is also a part of the Maine Festival. In a nutshell, all these along with the great foods are the attractions for the travelers to make a visit to Maine during the lobster carnival.

Cabbage Ponganalu

Ingredients:

• Dosa Batter 1/2 Cup
• Carrot (Sliced) 2 Tbsps
• Cabbage (Chopped) 4 Tbsps
• Green Chile 1 Small
• Cumin Seeds a Pinch
• Cilantro few Sprigs
• Salt to Taste
• Oil 1 tsp

Method of Cooking:

Take away outer leaves, wash and finely chop the cabbage. Peel, remove ends, wash and thinly slice the carrot. Take out stem, wash and finely chop the green Chile. Wash and finely chop the cabbage.

In a mixing bowl, mix together all chopped ingredients, Dosa batter, cumin seeds and salt into thick batter. Make sure Dosa batter is not too thin. Else add rice flour to thicken it up a bit.

Heat ponganalu pan on medium heat. Grease the moulds with few drops of cooking oil and let the pan heat a bit. Fill each mould of the ponganalu pan with few tablespoons of the cabbage paniyaram batter.

Once edges start to change color, carefully turn paniyaram on other side and let it cook for another minute. Carefully remove paniyaram from the pan onto a plate.

Repeat the same with remaining ponganalu batter. Serve cabbage ponganalu with coconut chutney or with any other chutney and sambar.