After trying out Pops with Avacado My husband wanted a Smoothie out of Avacado, Saw my fruit basket n had some more bananas left, whipped out a delicious smoothie with yoghurt, It wassssss delicious.
Sending this to Priya Mitharwal's Veggie/ Fruit a Month- Avacado



You need:
Avacado        1nos ( Pitted n Flesh Scooped)
Banana           1nos
Yoghurt          1cup
Sugar             2tbsp
Ice Cubes



Preparation:

Blend them together n Serve Cold!!!

Wanted to try something different today, so thoght why not try popsicles with avacado. Blended with yoghurt these pops were absolutely delicious. Added few frozen Strawberry pieces to these pops n voila!! it totally added a new taste to the pops. Sweet avacado n tangy strawberry combo was a great hit in my house.
Sending this Delicious Pops to Priya Mitharwal's Veggie/ Frit a month- Avacado



You need:

Avacado                1nos
Banana                   1/2nos
Yoghurt                 1 1/2cups
Sugar                     2-3tbsp
Strawberry             3-4nos(chopped)

Preparation:
Remove the flesh from the avacado n blend together with Banana, yoghurt, sugar. Add in the chopped strawberries, pour them in the popsicle moulds n freeeze overnight,
Place the frozen popsicle in hot water to remove them easily from the mould, Remove the pops n have them
immediately!!!!

Summer is at peak now n something frozen is the fridge is always delightful. Got some avacados n fresh Figs from the supermarket the other day, n thought why not make it in to n icecream. The icecream tasted delicious, with the smooth avacado, n little fig seeds n with a beautiful strawberry ripple in between.
The figs was less sweeter this time so I had to add little more sugar. You can adjst the sweetness according to your taste n the sweeetness of the fruits. Since there are no stabilizers used in them these would do fine for a week in the freezer, I dont think they will stay that longer!!
Sending this delicious icecream to Priya Mitharwal's Veggie/ fruit month event- Avacado



You need:
Avacado                  1nos
Fresh Figs                6nos
Thick Cream            1/2cup
Milk                         1cup 
Condensed milk        100gms
Sugar                        2-3tbsp
Lime                         1/2nos
Strawberry Syrup



Preparation:

Remove the flesh from the avacado, Peel the figs . Finely shred the green part only  the zest not the white pith of the  half lime n extract the juice.
In a bowl mix in all the ingredients except the strawberry syrup. Beat them till they are smooth. Pour in a freezer safe box n  Freeze them till they are firm for about 6 hours.
Remove them from the fridge, Scrape them with the fork n beat them till there are no ice crystals.
Now place 1/3rd of icecream in the box, make a few line in the fork, pour in the strawberry syrup, top it with ice cream then syrup, finish it with ice cream on top.
Freeze them overnight.
Scoop n serve them garnished with your chioce

Ridge gourd Peel Kootu is a simple dish which I learnt from my aunt. Its like a kind of a comfort food to me. I would call it meal in a bowl rather than Kootu coz of the addition of Rice. Yes! Rice is roasted, coarsely powdered n added to the kootu. This rice is callled "Pori Arisi" n it adds to the superb taste of the kootu. You can have it as a side dish or just have them on their own. This is the first time Im making this dish, though the appearence was little different from what my aunt makes the taste was just the same.
Sending this to Nithu's Best out of waste



You need:
Ridge gourd peel                3/4 cup( chopped fine)
Onion (sliced)                     1nos
Rice                                    1/2cup
Jeera powder                     1/2tsp
Turmeric powder                1/4tsp
Pepper powder                   1/4tsp
Green Chilli                         2nos(slit)
Oil                                      1tsp
Mustard seeds                    1/2tsp
Salt

Preparation:
 Dry roast the rice till they are golden brown in colour. Coarsely powder them.
Cook the gridge gourd peel in enough water along with the masalas n salt
Heat the oil  in a kadai n add the mustard seeds, when it starts to splutter add the onions n green chillies. Fry till the onions turn translucent, add  to the cooked ridge gourd peel add a cup of water n add the rice  n cook till the rice turns a little soft. Add more water if the kootu becomes dry.

Serve hot.

I am very happy to tell you all that one of my recipe  "Dhodal" , is  featured in the "METRO PLUS" of "THE HINDU"  . Its published under" MY GRANDMA'S RECIPE" . Dhodal is my hubby's favorite sweet made from coconut milk.


Here is the link of the featured recipe in the newspaper:
http://www.hindu.com/mp/2010/06/26/stories/2010062651331100.htm

Vengaya Parotta is a special dish made for Son in laws in the coastal district of Nagapattinam. It is  deep fried n served with Chicken or Mutton gravy. Since this is a special dish this can be had only during special occasions as it is loaded with calories. Pearl onions or small onions are used in this dish. If not you can also use normal onions too. Sending this to Healing food- Onion guest hosted by Priya event by Siri



You need:
Pearl Onions                  1 1/2cup( chpopped)
Green chilli                     2-3nos( finely chopped)
Egg                                2nos
Maida                            1cup
Coconut milk                  3/4- 1 cup
Coconut                          2 tbsp( shredded)
Salt
Baking Powder               1tsp
Oil to fry

Preparation:
Beat the eggs well n mix in all the ingredients except the oil n Coconut milk. Add the coconut milk little by little till you get Dosa batter like consistency. Its not necesssary to use all the milk,
Heat half the kadai with oil, when its hot pour a laddleful of batter . Fry them on both sides till they golden brown on the outside. Cook in medim heat coz the inside has to be cooked too.
Drain excess oil in a kitchen towet.
Serve hot with gravy

Pachidi is either sweet or sweet n sour. It is can be had as an accompaniment to biryanis, Pualo etc.,
Pachidi is made with a vareity of vegetables n fruits. Today I made this pachidi with cauliflower stalks n Carrot. It turned out absolutely delicious n was perfect with the Pulao n Mutton gravy. I used Vinegar instead of tamarind extract to get a lighter coloured pachidi. N if you dont have Dates you can jaggery for sweetness too.
Sending this pachidi to Nithu's Best out of waste n to Vegetable Marathon - Carrot guest hosted by PJ event by Anitha



You need:
Cauliflower stalks                 1/4cup( chopped)
Carrots                                 1/4cup(chopped)
Onion                                   1/4cup(chopped)
Tomato                                1/2 nos(chopped)
Ginger Garlic Paste               1tsp
Mustard seeds                      1/4tsp
Fenugreek seeds                   3-4nos
Chilli powder                        1/2tsp
Turmeric powder                  1/4tsp
Jeera powder                       1/4tsp
Coriander powder                1/4tsp
Pepper powder                     1/4tsp
Vinegar                                 2tbsp
Dates                                    3-4 nos( chopped)
Salt
Oil                                        1tbsp

Preparation:

Heat oil and mustard seeds, n fenugreek. add the onions, cauliflower stalks, carrot  n fry for 2-3 minutes. add the ginger garlic paste n fry for a minute.
Add the tomatoes n fry till they turn soft.
Add  all the masala, vinegar, salt, dates, 1/2cup  water, n cook till the water has evaporated n the vegetables are cooked.

Serve hot!

Vacation has started, having a hungry kid around needs to have a good stock of goodies in the house. So made these melting moments yesterday, True to its name it was truly melting n the mouth n looked like little white rocks. Made from the cookie book My uncle gave. Since I used Salted Butter I ommitted the Salt in the recipe. Very easy to make n absolutely delicious. Sending these to Baking From Book  guest hosted by Suma event by Champa n to Champa's Bake-Off Event



You need:
Cornflour                       70gms
All Purpose Flour           200gms
Icing Sugar                     50gms
Egg                                1nos
Baking Powder               2tsp
Vanilla essence               1/2tsp
Butter (melted)               155gms
Salt                                 a small pinch



Preparation:
Sift together flour, corn flour n baking powder.
Put half in a bowl and mixin sifted icing sugar, egg and vanilla. Stir in melted butter and beat for 2-4 minutes.
Stir in remaining sifted flour and mix to a firm dough.
Roll small portions into balls and place on greased baking trays, allow room for spreading.
Lightly flatten the topof each biscit with a fork.
Bake at 180*C for 15 minutes or until lightly browned.
Cool on trays for 2-3 minutes.
Transfer to a wire rack. Cool completely n Store in an air tight container.

Making our children eat veg is quite a hard task, You really have to make them invisible to make them eat. One such recipe is Carrot Dosai. It is very simple to make n the kids will surely gobble them without knowing that there are carrots in them, another is my Broccoli stalks Chutney. What a could be a better way to use the broccoli stalks that we usually throw away. Made Chutney from it and to tell the truth nobody guessed that the chutney was made from broccoli stalks. It really tasted good. Real thanks to Nithu to have brought out our imaginations.

Sending the Carrot Dosai to Vegetable Marathon- Carrot guest hosted by PJ event by Silpa
Sending the Chutney to Nithu's Best out of Waste



Carrot Dosai:

You need:
Dosai Batter                    2 1/2cups( fermented)
Carrot                            1cup( Shredded)
Coriander leaves            a handful( finely chopped)
Salt
Oil

Preparation:
Mix the carrot, coriander leaves, salt to the Dosai Batter.
Heat the tawa, pour a laddleful of batter n Spread to a thin round. Drizzle oil on the sides.
Cook on both sides n Serve Hot

Broccoli Stalks Chutney:



You need:
Broccoli stalks                         3/4cup( chopped)
Onion                                      1/2nos
Coconut(shredded)                  2 1/2 tbsp
Coriander Leaves                     2tbsp
Roasted Chana Dal                  2tbsp
Urad dhal                                 2tbsp
Jeera seeds                              1tspw
Peppercorns                             1/2tsp
Green Chilli                              1-2nos
Dry Red Chilli                          2-3nos
Ginger                                      1" piece
Tamarind                                  1 very small piece
Salt
Oil                                           1tbsp

To Temper:

Oil                                         1tsp
Mustard seeds                       1/2tsp
Dry Red Chilli                        2nos

Preparation:
Heat the kadai, add oil, jeera , pepper n fry for 30 seconds, add the urad dhal n fry till they are golden brown,  add th onions, broccoli stalks, coconut, Coriander leaves,Roasted chana dhal, tamarind, green n red chilli, tamarind, Ginger , salt n fry for 10 minutes, the stalks should have cooked, .
Cool n grind them to a smooth paste. Add enough water to make them chutney consistency.
Temper n add them to the chutney.

Serve them with tiffin of your choice

Also sending Carrot Halwa to Vegetable Marathon- Carrots

This is the first time Im making Dhal in Microwave, n I got it right, Was having a packet of Masoor Dhal n Didnt known what to do, used some to make out adai, but didnt know what do. When Priya Of Mharo Rajasthan Recipes posted Masala Masooor Dal I thought why not give it a try. Usually I try to add in many vegetables in my Dhals to make it more healthier . Since this was microwave version I thought why not add frozern Sweet corns. The dhal turned out to be a delicasy. I myself couldnt resist eating the dhal. Also added a few peas for colour. We had this dhal with chappati n Veg Kurma n we really enjoyed this for dinner.
Sending this to Nupur's BBK#4- Whats Lurking in the kitchen? n to MEC- Delicious Dals guest hosted by Kamalika event by Srivalli



You need:

Masoor Dhal                          1cup
Frozen Sweet Corn                 1/2cup
Peas                                       1/4cup
Turmeric powder                     1/2tsp
Coriander powder                   1tsp
Jeera powder                          1tsp
Salt

For tempering:

Oil                                           2tsp
Mustard seeds                         1/2tsp
Jeera seeds                              1tsp
Dry Red Chilli                          3-4 broken

Preparation:

Wash n drain the Dhal.
In a large microwave bowl add the Dhal, 3cups of water, frozen corn n Peas, turmeric powder, jeera powder, coriander powder n salt.
Cook for 20 minutes, if the dhal is yet to be cooked cook for a few more minutes.
In a small micrewave bowl add everything given for tempering n MW for 2 minutes.
Add the temper to dhal n MW again for 3-4 minutes.

Serve hot.

Find the original recipe here

 Paneer Stuffed French Toast  does it sound interesting! True, few events really bring out the best from us n Global Kadai is one such event. Usually I used to make Spicy French Toast as the Indianised version  to  the sweet one, But I wanted to make something different so here I come with Paneer stuffed French toast. I got this inspiration from a TV show, saw some mozerella stuffed french toast n I thought why not use our very own cheese, Paneer.  It was so delicious n can be had as breakfast or for snack.
Sending this tasty French toast to Global Kadai- Indianised French Toast guest hosted by Priya  event by Cilantro n to Think Spice- Think Garam Masala  guest hosted by Sara event by Sunita n finally to Chaitra's Bread Mania



You need:
Bread Slices                     8nos
Paneer                              100gms
Capsicum                         1/2nos
Onion                               1/2nos
Egg                                   2nos
Milk                                  1/4cup
Turmeric powder               1/4tsp
Chilli powder                     1/4tsp
Garam Masala                   1/2tsp
Salt
Coarsely Ground Pepper    1 1/2tbsp
Oil                                     1tsp
Ghee



Preparation:
In the food processor, blister the onion n Capsicum for 30 seconds they should be chopped fine.
Then add the paneer n run the processor for another 30 seconds.
Heat oil in the kadai a add the paneer onion mixture, Add in the turmeric, chilli, garam masala, salt n 3/4tbsp of pepper. Cook them for a minute or two n Remove from fire n divide them into 4 equal portions.
In a bowl beat the eggs, milk, salt n pepper together.
Heat the tawa, meanwhile Place a portion of the filling on 1 slice of the bread n Close with another one. Press them well together with wet hands. Dip the prepared bread in the egg mixture n fry them on the tawa till they are golden on both sides, drizzling Ghee in the sides.

Serve hot with Ketchup.

Also sending Spicy French Toast to Global Kadai

Happy Father's Day !!! Today Im  going to post one of my father's fav- Vadai. He loves them very much especially with Pongal. Making Vadai may seem easy but  not true, Yes! You need to grind the Urad dhal in the perfect way to get the perfect Vadai. Still remember hot oil splashing on my hands every time I drop vadai into hot oil before marriage, but now Iv mastered it. This is my way of making vadai, n my hubby simply loves this. I grind the green chillies with the urad dal  to make my jr have it chilli free. This batter can be frozen n can be defrosted  any time when you want to have them . I usually keep a box of vadai batter  in ther freezer, to make instant vadai when my hubby asks. You can make instant Bondas with it too by just adding little dosa batter.



Vadais should be fried within 1-2hours of grinding. I usully add a pinch of  baking powder to my vadai batter, to get a crispy vadai similar to the one we get in hotels. Usually we make vadai by flattening a little batter in a oiled plastic sheet but you can also use your hands to flatten it  which is a much more easier way n less messy.

Sending this vadai to Jay's I love My Dad event n to Healing Foods- Onion guest hosted by Priya event by Siri

You need:

Urad Dhal               1 1/2cup
Raw Rice                1handful
Green Chilly             2-3nos
Onion                      2 nos( chopped finely)
Coriander leaves      a handful( chopped finely)
Baking powder         a pinch
Cornflour                 1/4cup
Carrot                      1/4cup(shredded)
Curry leaves             a small handful( chopped finely)
Salt
Oil                           to fry



Preparation:

Soak the Urad Dhal n rice together for 3-4 hours. Wash n Drain.
In the grinder add the green chillies n add very little water n grind them first. then add the Urad dhal n rice, salt n allow them to grind once they are completey ground sprinkle very little water and grind them to a smooth n fluffy batter. You shouldnt add too much water other wise the batter will thin out.
Remove the batter add corn flour, onions, carrots, coriander, curry leaves baking powder n allow them to rest for 15 minutes.
Heat oil in a kadai. They are two ways in making out the vadai:
1: take a piece of oiled plastic sheet. place little batter on it flatten them by your wet hand n put a hole in the centre. Dip your hand in water n remove the flattened batter n slid them in hot oil.
2: Dip your hand in water, take little batter n roll them to a smooth ball n flatten them, dip your thumb in water n make a hole in the centre n slid them in hot oil. the trick is that the hands must be wet to make the batter slid easily.



Fry them till they turn golden on both sides. The traditional way is to fry them using Vadai Kammbi, it helps in easily rotating them when frying n also to drain the excess oil .
Transfer them on a kitchen towel.
Serve with coconut chutney.

Also sending my Father's fav sweet Dummadai to Jay's I love My Dad

Paruppu Adai is surely an all time fav, I feel as though Ive had my days nutrients from one adai especiallly served with Avial. There are many recipes for ,making adai n this is very easy to ,make, you can try out any combination of lentils. Here Ive added  rice for crispiness n masoor dal vor a vareity. This adai was delicious n went perfect with Spicy coconot chutney. The secret for the perfect adai is grinding them coarsely. Adding onions is a must as it adds an extra taste to the adai. Next time I plan to use a different set of Lentils to make this Adai.
Sending them to Healing foods- Onion guest hosted by Priya event by Siri n to CWS- Pepper guest hosted by Padma event by Priya



You need:

Chana Dal              1/2cup
Urad Dal                 1/4 cup
Tuvar Dal                1/4cup
Masoor Dal             1/2cup
Parboiled rice          1/2cup
Coconut( shredded) 1/2cup
Dry Red chilli            2nos
Green Chilli               2nos
Jeera                         1tsp
Pepper                      1tbsp
Ginger                       1"piece
Onions                       3nos (finely chopped)
Corainder leaves        a handful( chopped)
Salt
Oil

Preparation:
Wash n Soak the Dals, Rice , jeera, pepper, dry red chilli, green chilli, for 4-5 hours. Then drain them.
In the grinder add the coconut, ginger n little water n grind to a smooth paste, then add in the soaked n drained ingredients, salt, n grind to a coarse paste adding little water only if necessary.
To the ground mixture add the onions n coriander.
Heat the tawa, add 1/2 tsp oil n place a ladleful of batter n spread them thin, drizzle the corners with oil.
If you are making for kids you can use Ghee instead of oil.
Cook on both sides .
Serve hot!!

Made Parotta yesterday with Chicken curry made from a special masala. Yes Special Coz my Dad bought me this masala when I went to India  few months back. Back in my childhood days my father used to buy this masala from Delhi, n the chicken curry prepared with this masala tastes absolutely divine. Now it is available in Chennai n I was very happy when my father  got me a set of the masalas, from Paneer to mutton( Do try if you get this masala). Since Parotta is my father's favorite  I thought why not post it  n send to
I love my Dad event hosted by Jay.. Dad This is for you!!!

Parotta  needs no intro its an all time favorite. Making parotta is an art. Dont ever get disheartened if you dont get it right for the first time, by practice you will really get the perfect parotta. The real secret behind the perfect parotta is by only kneading the dough well and allowing it to rest for 5-6 hours. Any non-vegetarian gravy goes along with parotta, especially with mutton korma(  my hubby n Dad loves this combination),



You need:
Maida or All-purpose flour                1 kg
Salt
Oil



Preparation:
In a big bowl mix the maida and salt together. Add water to it and knead it to a soft elastic dough.
Knead well for about 10 minutes, and divide the dough into 20 equal parts.

Apply oil well to the dough and allow to rest for 5-6 hours.
You can roll out the dough in either in a big flat plate or in the marble worktable in your kitchen.
Apply oil on the workspace, take a piece of dough and roll out into a thin chapati making sure the edges are thin.
Pull the dough away from the center to the end the dough should be stretched thin.

Applt little oil all over the dough, now bring the dough together like folding a fan. Donot disturb the foldings and just roll  and tuck the end inside.



Prepare all the dough like this.
Heat the tawa, while it is getting hot roll out the prepared dough into a thick chappati about 41/2 to 5 inches in diameter.

Cook the parotta by applting oil.
The most intersting part is baetin the hot parotta between the two palms so that the parotta will show out beautiful layers.
Enjoy with the gravy of your choice.

Tips:

1. You can also add an egg  mixed with little milk and sugar. this will naturally yield a very soft dough.
2. When you have to make parotta in short notice, knead the dough with hot water( not very hot but just hot) and give the 1 hour resting time.
3. Never make the parotta thin, you will not get the beautifull layers.

When cleaning my grocery box found a packet of Ragi flour which I purchased two months back, but totally forgot about that. Searched my fellow blogger friends blogs n finally landed on Usha's Veg Inspirations. The recipe captivated so much coz the dosas were not only easy to make but was fully nutritious with ragi, oats n wheat. Wanted to give my touch to the dosas , hence I reduced the amount of green chilli n added coarsely ground pepper, n also added finely shredded carrots n finally added 1/2 cup rice flour for crispiness. The dosas were a complete delicasy, we enjoyed this dosa with spicy coconut chutney.
Sending this to Nupur's BB-4 whats lurking in the kitchen, Vegetable Marathon- Carrot guest hosted by PJ event by Silpa, n to CWS- Pepper guest hosted by Padma event by Priya
You can find Usha's original recipe here



You need:

Oats                                  11/2cups
Ragi flour                           1cup
Wheat flour                        1cup
Rice flour                            1/2 cup
Carrots( finely shred)           3/4 cup
Salt
Oil
To Temper:

Oil                                      1tsp
Jeera                                   1tsp
Green chilli( finely chopped) 2nos
Coarsely ground pepper        1/2tbsp

Preparation:
Grind the oats to a fine powder. Mix all the flours together, carrots, salt n enough water to for a dosa batter.
temper the ingredients given under to temper. Add to the batter.
Heat the tawa n pour a ladleful of batter n spread them into thin dosas. Drizzle oil on the sides.
Cook them on both sides.
Remove n serve them with chutney.

Making Pani Puri is always a dream for me coz Whenever I tried making the puris it would be a total disaster, this time it was a success. Yeah! finally In made Pani Puri from scratch, it was a total hit n the whole  plate got finished within minutes. My puris was smaller than the normal size so it didnt hold lot of filling. Added chopped Onions as my hubby likes them very much in chaat items. And after reading the comments I thought of altyering the proportions for the puris What I loved was the Sweet chutney, its my all time fav n I didnt know it was sooo easy to prepare. I didnt grind them as according to the original recipe. just straining them gave me the perfect chutney.
Sending this to ICC.




For Gol Gappe:

You need:
Semolina                        1/2 cup
Maida                            1/2cup
Salt to taste
Oil for Frying+ 1tbsp



Preparation:
Make a stiff dough out of semolina, maida, Salt n 1tbsp Oil. Allow them to rest for 15 minutes.
In a floured surface roll them out to a thin chappati. Using a small round shaped cutter cut out small discs. Place them under damp towel. Follow the procedure till all the dough is used.
Heat oil n fry these disc 2 -3 in a time. When the discs have puffed n turned golden brown, remove them n drain in kitchen towel. Cool n Store in air tight container.

For Spicy Pani:

You need:
Mint Leaves(chopped)               1 1/2 cups
 Coriander Leaves(chopped)       1 tbsp.
Tamarind                                    1/3 cup
Ginger 1"
Green Chillies                              4 - 5nos
Ground Cumin Seed (roasted)      1 tsp
Kala Namak (Black Salt )            1 1/2 tsp.
Salt to taste



Preparation:
Grind the above ingredients to a fine paste. Cool, add enough water to thin them. Keep Refrigerated.
Mine took a dark colour coz of the tamarind used

For Filling:

You need:
Potato (boiled)                           1nos
Channa (cooked)                        1cup
Chilli powder                               2tsp
Salt
Oil                                              2tsp
Onions(finely chopped)                1/2cup

Preparation:
Finely chop the boiled potatoes. Heat 1tsp oil add the potatoes, salt n 1tsp chilli powder. Cook for a minute, Remove from fire.
Keep aside



Heat 1tsp oil n add in the cooked channa, salt, 1tsp chilli powder. Cook for a minute, Remove from fire, keep aside.


For Sweet Tamarind Chutney:

You need:
Tamarind                          1 cup

Jaggery                             1/2 cup
Sugar                                2 tbsp.
Red chilli powder              1/2 tsp
Roasted cumin powder      1 tsp
Black pepper powder        1/4 tsp.
Cloves(ground)                  2nos
Warm water                      2 cups
Salt to taste



Preparation:
Take the pulp from the tamarind. In a sauce pan add the pulp, jaggery, sugar, red chilli powder,Cumin powder,  ground cloves, salt and boil them for 5-10 minutes. Cool them Add water n Strain them twiHce to get a smooth Chutney.
How to Serve:



Arrange the Gol Gappes on a plate. Poke them, Place the filling, top with onions. Serve them along with Sweet chutney n Spicy Pani.



 When about to eat add a little sweet chutney to the prepared gol gappes, dip them in spicy water n Serve

Once again Posting a vareity of Sambal. This is spicy, sour n perfect accompaniment for all dishes. It just needs onions, preserved lemon, coriander stalks, gravy n green chilli. Yes, gravy chicken, mutton, dhal gravies would absolutely suit this. Ive used Muttai Paruppu Kuzhambu to make this sambal. Another star ingredient here is the coriander stalks, which we usually throw away. It adds an additional taste to the gravy.
The preserved lemon adds the sourness to the sambal. Sending this to Healing Foods Onion guest hosted by Priya event by Siri n to Nithu's Best out of waste



You Need:
Onion( finely chopped)                  1/2cup
Green chilli(finely chopped)            1nos
Preserved lemon                            2-3pieces
Gravy
Salt
Coriander stalks                            1/4cup



Preparation:
Mash the preserved lemon with onions, green chillies, coriander stalk n salt. Add enough gravy, if you want more sourness add an extra preserved lemon.
Serve

This khuzhambu is one of the easiest n tasty gravy to make. You can make this gravy with either Tur Dhal or Moong Dhal. Using moong Dhal gives you a very mushy consistency. For making this I prefer to Use Tur Dhal. You can also add vegetables like potato, carrots, beans, Bottle  gourd, Broad beans etc., etc., instead of egg. This is little bland n goes perfect with Aliyar Sambal, Prawn fry etc., etc.,
Sending this to CWS- Pepper guest hosted by Padma event by Priya



You need:
Tur Dhal                         1/2cup
Onion( chopped)            3/4cup
Tomato( chopped)          1nos
Thick Coconut Milk        1cup
Egg                                 3nos
Jeera powder                  1/2tbsp
Pepper powder               1tsp
Turmeric powder             1/2tsp
Green Chilli                     2nos
Coriander leaves              to garnish

To Temper:
Oil                                  1tbsp
Mustard Seeds                1/2tsp
Fennel Seeds                   1/2tsp
Dry Red Chilli                  2nos
Curry Leaves                   few
Garlic( sliced)                  3cloves

Preparation:
Cook the Tur Dhal till soft, mash them n add 1 cup water.
Heat the oil n add the ingredients under To Temper in order, fry them for a minute.
Add onions, fry till they turn translucent, add the tomatoes, green chilli, cook till they turn soft. Add the dhal,
Jeera, pepper, turmeric powder, salt, coconut milk and enough water to make a gravy.
When the gavy starts to boil break the eggs one by one, cook in simmer till the gravy thickens a litttle n the eggs get cooked.
Always check the seasoning before adding the egg, never swirl the gravy once the egg is added.
garnish with coriander leaves.

Serve hot with Boiled rice

Here Iam giving you all the second round up of  the twenty-20 Cooking event. This round up consists of side dishes, gravies, tiffins n snacks.

Lets move to the round up

Veg. Side dishes:



(a) Simple beetroot Saasime/ Curry from Swapna Acharya of Simple Veg Cooking
(b) Simple Beetroot Poriyal from PJ of Seduce your tastebuds
(c) Easy Tomato Kothsu from Denny Lucas of Oh Taste n See
(d) Kaptyachi Bhaji - Simple Potato Fry Sabzi from Kanchan of Kitchen Gossip
(e) Potato Stir fry from Priti of Indian Khana
(f) Baby Bok Choy Stir Fry  from Prani Of Prani's kitchen
(g) Sauteed Cauliflower from Usha Rao of My Spicy Kitchen
(h) Spicy Eggplants from Suma of Veggie Platter
(i) Broccoli Garlic Cashew Stir Fry from Sanyukta of Creative Sanyukta

Non-Veg Side Dishes:



(a) Fried Fish with Mashed Potatoes from Nasrin of Luv2cook
(b) Muttai Poriyal from Denny Lucas of Oh taste n see
(d) Pan Fried Kitchen from Rach of Indian food
(e) Talawala Chicken (b) Talawala fry kheema from Roha Khan of Hyderadadi Cuisine Recipes

Gravies:



(a) Sinful paneer Tikka masala in MW (b) 12- minute Palak paneer from Jagruti of Joy of Cooking
(c) Tomato Pappu (f) Minty Tomato Rasam from Priya of Priya's Easy n Tasty Recipes
(d) Soy Meat Curry from Hisham of Torviewtoronto
(e) Onion Pachi Pulusu from Suma of Veggie Platter
(g) Quich Aloo Muttar (h) Rasam from me

Rice Dishes:



(a) Carrrot n Peas Pulav from SS of SS blogs here
(b) Easy Vegetable Pulao from me
(c) Left over Chana Masala Rice from Sathya Sridar of Samayal Corner
(d) Mushroom Capsicum Rice from Kiran of Sumadhura
(e) Brown rice bisibele huli  from Suma of Veggie Platter

Tiffin Vareities:



(a) Protein packed Breakfast from NS of  My Experiments with Food
(b) Stuffed Rolling Dosa from Jay of Tasty Appetite
(c) Tandoori Bread masala from Priya of Priya's easy n tasty recipes
(d) Vegetable Sandwhich from Sayali of Treat you Tongue
(e) Sprouted Black Chana n Tamarind Poha Upma from Nithu Bala Of Nithu's Kitchen
(f) Bulgur Kichidi from Divya Vikram Of Dil Se
(g) Healthy Vegetable Couscous from Kiran of Sumadhura



(a)Aval Tamarind Upma from  Menaga of Sashiga
(b) Fruit bread Upma (c)Fruits Sandwhich from NithuBala Of Nithu's Kitchen
(d) Spicy Idly Podi Pasta from Umm Mymoonah of Taste of Pearl City
(e) MW Tangy Tomato Pasta from PJ of Seduce Your Tastebuds
(f) Corn Upma from Jyoti of PanchPakwan

Snacks:



(a) Bread Chaat from Faiza Ali of Faiza Ali's Kitchen
(b) Kurmura Chiwda from Rachana of Sizzle n Spice
(c) Masala Peanuts from Jay of Tasty Appetite
(d) Onion Fritters  (j) Sweet Corn Bhel from Sri Vidya of Amruthabandham
(e) Beets Potato Chips from Jyoti of Panch Pakwan
(f) Poha from Priti of Indian Khana
(g) Crispy Rice Fritters from Pari of Foodelicious
(h) Rice Paper Rolls from Suparna of The Spice Racks
(i) Tomato Pakora With CornMeal from Siri of Aanyarasa

Friends If I've Left out any of your entries Do let me know, I will Add it in the roundup