WYF - Juices and Ice cream event

WYF: Juices and Icecream event roundup

Whats Your Favourite event series was started by Hima of Snackorama blog, but was discontinued due to some personal reasons. Simple Indian food is taking over the hosting responsibilites of this event and there will be a series of WYF events that you can look forward to. You can check out the side bar to know the upcoming events on this blog.

The theme for July is Juices and Icecreams. You can post your favourite fruit juice/cocktail/lassi/shakes/smoothies and any icecream (without eggs). Please note that

1) After posting your recipe on your blog, please link it back to this announcement and if possible add the logo. In case you wish to send some dish that you have posted earlier, please repost it with the link to the event and logo. No restrictions on the number of entries...send in as many as you can

2) Please post only vegetarian recipes for the event since this is a 100% Vegetarian blog. No eggs please. If you are a non-blogger, mail me the recipe and the picture.

3) Mail me the following details - your name, dish name and link to the post to easycrafts@gmail.com by the 31st July '08. I will pick up the snap from your blog...you neednt send it. The roundup would be published during the first week of August.

Looking forward to your participation in the event

Mint (Pudina) Lachha Paratha

This receipe is adapted from Veda Murthy's version at Iyengar's Kitchen

Ingredients

2 cups wheat flour
Salt to taste
Oil/Butter/Ghee

Masala-
1 tsp oil
1 small bunch of mint leaves
2 green chillies
1/2 tsp ginger paste
1 tsp cumin seeds

Fry the masala ingredients till the mint leaves shrink,cool and grind to smooth paste.

Add this paste,salt and 1 tsp oil to the wheat flour and make a dough. Add a little water if required.

Make balls of these. Roll out into a thick chapati and spread little oil over it. Cut from the center to one corner and roll into a cone. Press it into a round and then roll out again without applying much pressure. (You could refer to Veda Murthy's blog for explanation with pictures)

Cook on hot tava with little fat till brown spots appear on both sides.

Serve hot with chutney/curds/pickle.

Mint Lachha parathas are my contribution to YRR event hosted by Madhuram.

The Mixed/Flavoured rice varieties event ends today (30th June)...the roundup will be out tommorrow...any last minute additions to the event are welcome until tommorrow.

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Ragi Sevai

This is an instant version of ragi sevai with Concord Ragi sevai..If you want to do the entire process for yourself, you could refer to Cham's Ragi Sevai that gives the procedure to make it from the scratch.

Ingredients

1/2 pack of Concord Ragi sevai
Salt to taste
Finely chopped coriander leaves
2 tsp oil
1 tsp mustard seeds
1/2 tsp blackgram dal
1/2 tsp bengalgram dal
2 Green chillies
Few curry leaves

Add boiling water to the ragi sevai till it gets dipped. Keep covered for two minutes and drain out all the water. Let it cool for five minutes.

Heat oil, add mustard, blackgram dal and bengalgram dal. When it splutters, add curry leaves and green chillies. Add the ragi sevai, salt and coriander leaves. Mix well for two minutes.

Serve hot with some spicy side dish.

Ragi has a protein content of 6.7% and ragi sevai is my entry to two events

Eat Healthy:Protein Rich event hosted by Sangeeth

WBB: Express breakfast event started by Nandita of Saffron Trail and guest hosted by Raaga of The singing chef

Rekha of Andhra Recipes blog has passed on A Giant Bear Hug to me...thanks a lot


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Coconut Kheer/Payasam

Ingredients

1 cup grated coconut
3/4 cup grated jaggery
Few roasted cashews
2 tbsp ghee
1 cup milk
1/2 tsp cardamom powder

Add some milk to the coconut and grind it well. Heat ghee and add the coconut paste. Cook for five minutes and add the jaggery to it. Keep stirring for another 5 minutes and add cardamom powder and roasted cashews.

Add the milk and mix well.

Serve hot or cold.

This coconut kheer is my contribution to AFAM:Coconut event hosted by Suganya of Tasty Palettes

And to PJ for the Lets go nuts: Coconut event

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Thambittu

This recipe is taken from Ramya's blog Mane Adige

Ingredients

1 cup Wheat flour
1 cup Jaggery
1/2 tsp Ghee
1/2 tsp Cardamom powder
2 tbsp roasted nuts

Roast the wheat flour on very low flame till it starts turning brown.

Heat 1 1/2 cups of water and add jaggery and ghee to it. When the jaggery melts, add cardamom powder, nuts and finally the wheat flour. Mix well without lumps.

Let it cool for some time and then make balls of it.

Since this recipe requires less than 5 ingredients, it is my entry to MBP: Less is More event started by Coffee and guest hosted by Nupur.

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Mint Pulav

Ingredients

2 cups rice
2 tsp oil
1 medium bunch of mint leaves
2 green chillies
1/2 tsp ginger paste
Salt to taste
1/4 tsp turmeric powder
2 tbsp grated coconut
2 cloves
1 bay leaf
2 cardamoms

Heat little oil, add the mint leaves and fry for 3 to 4 minutes. Grind it along with coconut, ginger and green chillies.

Heat the rest of the oil, add cloves, bayleaf and cardamom. Add turmeric and the masala paste and cook till the raw smell goes off.

Add salt and cooked rice and mix well.

Serve with raita of your choice.

Mint Pulav is my entry to the following events

Archana's One Dish Meal event

Dee's Herb Mania

And my last post for my event Mixed/Flavoured Rice varieties

A small reminder : The Mixed/Flavoured Rice varieties event ends in four days. So all those who have their posts in drafts or wish to be a part of this event, please make sure you mail me by the 30th of the month.

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Carrot Thuvaiyal

Ingredients

2 Big carrots (peeled)
Salt to taste
2 tbsp red gram dal
1 red chilli
A bit of asafoetida
2 tsp coconut

Roast the dal and red chilli together with a drop of oil till it starts turning red.

Cut the carrots into smaller pieces and cook them without oil/water for some time till the raw smell goes off.

Grind all the ingredients together adding required water to get a coarse paste.

Serve with rice /dosa/ idlis.
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All purpose masala podi/powder

The riddle I got for Open Sesame 2 event at Dining Hall started by Siri and DK was

I am a flower but adorn a bouquet, I do not
I have an inbuilt perfume in my being
So strong and so intense that my oil will make your insides 'hot'
My medical impact all over the world seen.

My 'Yorubas' infusion is the 'savior' of star wars
I have been used as a barter by the fellow 'sadiqi's' during trades
One does not have to fight tooth or 'nail' for me
I am usually pink but mostly available browned in shades

I may be dry , I may overpower your tongue
But add a little for that midas touch
Come now, start thinking of that spice
Whose bite make your 'teeth' say Ouch!

My first guess was Cloves and I was right. So here is my recipe with cloves-

All Purpose masala powder Ingredients

8 Cloves
1 tsp coriander seeds
2 tsp cumin seeds
A piece of cinnamon
2 Cardamoms
1 Red chilli
1/2 tsp fennel seeds
1 tsp black pepper

Dry roast the ingredients on a very low flame till it starts changing colour.

Cool and grind to a smooth powder.

The masala goes well with North Indian side dishes and is similar to garam masala.

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Upcoming events on Simple Indian Food

July 2008 - Whats Your Favorite: Juices and Icecreams

August 2008 - WYF Colour in food

September 2008- WYF Salad/Starter

October 2008-WYF Party food

November 2008- WYF Kitchen Gadget

December 2008- WYF Breakfast

January 2009 - WYF Cuisine and Monthly Blog Patrol

February 2009 - RCI : Haryana

March 2009 -One Hour Meal

April 2009-Instant Energy food event

Kadhi Kashmiri

Recipe source: Priyanka's Kadhi Kashmiri

Ingredients

1 cup gram flour
A pinch of cooking soda
1/2 tsp red chilli powder
A bit of asafoetida
1/2 tsp cumin seeds
2 cups of thick curds
Finely chopped green chillies
2 tbsp gram flour
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp sugar
Salt to taste
1 tsp cumin seeds
Oil to fry

To make the pakodas, make a thick batter with gram flour, cooking soda, salt, red chilli powder, cumin seeds, asafoetida and water.

Make pakodas with the batter in hot oil till golden brown and transfer to plate.

Add the gram flour (2 tbsp), salt, red chilli powder, asafoetida, turmeric, some water to the curds and beat well to get a thick kadhi without lumps.

Heat oil, add cumin seeds and then the curds mixture to it. Cook on very low flame for some time till it becomes thick. Add sugar and green chillies and mix well. Add the pakodas to it and cook till the pakodas become soft.

Serve with rice/rotis.

This dish is my entry to the Frozen Yogurt event hosted by Siri



And also to Eat Healthy : Protein rich event hosted by Sangeeth since curds have high protein content.

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Cabbage Paratha

Ingredients

1 cup wheat flour
Salt to taste
1 cup cooked cabbage
1 tsp garam masala powder
A bit of ajwain
1/4 tsp red chilli powder
Finely chopped coriander
Oil/Ghee

Make a soft dough of wheat flour and salt as for rotis. Keep covered for 20 mins.

Mix the other ingredients well except oil/ghee for the stuffing.

Roll out the dough into a thick puri and place some stuffing inside. Close well from all sides and dip in some flour. Roll out into thick parathas ensuring that the stuffing doesnt come out.

Heat tava and cooked both sides of the paratha with some oil/ghee till brown spots start appearing.

Serve hot with pickle or curds.
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Bitter gourd cooked with tamarind

Ingredients

1 medium sized Bittergourd
A small marble sized tamarind soaked in water
Salt to taste
A pinch of asafoetida
1 tsp oil
1/2 tsp mustard seeds
2 red chillies
A bit of jaggery
A bit of turmeric powder
2 tsp Dry subzi powder

Cut the bittergourd into small pieces. Heat oil, add mustard seeds and red chillies. When it splutters add the tamarind juice, salt, turmeric,asafoetida and bittergourd. Cook covered on slow flame till it becomes soft. Add some more water if required.

When bittergourd is cooked and dry, add the jaggery and mix well for a minute. Add dry subzi powder and mix.

Serve with rice.

Optional: You could make the same curry with plantain or yam instead of bittergourd.

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Kerala kadala curry

This recipe is adapted from Jugalbandi's version with some changes.

Ingredients

1 1/2 cup soaked and cooked brown chickpeas
2 potatoes
Salt to taste
2 tsp oil
1/4 cup dry coconut powder
1/2 tsp turmeric powder
Few curry leaves
Finely chopped coriander
1/2 tsp mustard seeds

Masala

1 tbsp coriander seeds
1/2 tsp cumin seeds
3 red chillies
A small piece of cinnamon
2-3 cloves

Dry roast the masala ingredients and dry coconut powder seperately. Grind it along with turmeric and 1/4 cup of cooked chickpeas.

Heat oil, add mustard and curry leaves. When it splutters, add the potato cubes, salt, cooked chickpeas and masala paste.

Let it get cooked on slow flame for some time. When the potatoes are done, garnish with coriander leaves and serve with rotis/puttu.

Chickpeas have a very high protein content apart from being rich in fiber. It helps in reduction of cholesterol as well.

This protein rich side dish is my entry to the Eat Healthy: Protein Rich event hosted by Sangeeth.

Ginger dal

Recipe Source: Sagari's Ginger dal

Ingredients

1 cup red gram dal
2 tbsp ginger paste
1 big tomato
3 green chillies
1 tsp mustard seeds
1 tsp cumin seeds
2 tsp oil
Chopped coriander
1/2 tsp turmeric powder
1/2 tsp fennel seeds
1 red chilli
Salt to taste

Pressure cook the dal with turmeric powder and green chillies.

Heat oil, add mustard and cumin seeds. When it splutters, add fennel seeds, turmeric, ginger and red chilli. Add the cooked and mashed dal, salt and some water and cook for five minutes to get a thick dal.

Garnish with coriander leaves.

Serve hot with rice or chapatis.

This is my contribution to the Click : Yellow for Bri event hosted by Jugalbandi

This is an appeal on behalf of a group of food bloggers who are friends of Briana Brownlow @ Figs With Bri.

Bri was diagnosed with breast cancer two and half years ago. A mastectomy, chemotherapy and two years of relatively good health later, the cancer is back. It has metastasized to other parts of her body. At the age of 15, Bri lost her 41-year old mother to the disease. Now, she’s waging her own war against breast cancer. More about it here.
She is going through intensive chemo and other treatments and needs to focus single-mindedly on healing and finding what treatment works best for her. Her health insurance, unfortunately, does not cover holistic alternatives which she would like to try. Bri and her husband Marc have enough on their plates right now in addition to worrying about her medical bills.
The team organising the JUNE edition of CLICK at Jugalbandi has organised a fundraiser to help Bri and her family meet her out-of-pocket medical costs for ONE YEAR.
CLICK is a monthly theme-based photography contest hosted by Jugalbandi. This month’s theme is: YELLOW for Bri
Yellow is the colour of hope. Through the work of the LiveStrong Foundation, it has also come to signify the fight against cancer.
The entries can be viewed HERE. The deadline for entries is June 30, 2008. The fundraiser will extend until July 15, 2008.
The target amount is 12,000 U.S. dollars. We appeal to our fellow bloggers and readers to help us achieve this. Bri deserves a chance to explore all options, even if her insurance company thinks otherwise.
There’s a raffle with exciting prizes on offer. After viewing the list, you may make your donation HERE or at the Chip-In button on any participating site.
Your donation can be made securely through credit card or Pay Pal and goes directly to Bri’s account.
This month’s photo contest also has some prizes. Details HERE.
You can support this campaign by donating to the fundraiser, by participating in CLICK: the photo event, and by publicising this campaign.

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Awards time

Trupti of Recipe Center has passed on the Rockin Girl blogger award to me.

Also Neha of Tasty recipes has passed on the Nice Matters award to me

"Nice Matters Award is for those bloggers who are nice people; good blog friends and those who inspire good feelings and inspiration. Also for those who are a positive influence on our blogging world.”

Thanks a lot Trupti and Neha..

Carrot Uttappam

After cabbage uttappam with leftover cabbage curry...now here is carrot uttappam with leftover carrot curry cooked with a different masala.

Ingredients

Dosa batter
1 cup chopped and cooked carrots
2 tsp oil
1/2 tsp mustard seed
1/2 tsp bengalgram dal
1/2 tsp blackgram dal
Salt to taste
Few curry leaves

Masala powder (dry roast and grind to powder)
1 tsp coriander seeds
1 tsp bengal gram dal
1 tsp blackgram dal
2 red chillies

Heat oil, add mustard, bengalgram and blackgram dal. When it splutters, add curry leaves, cooked carrot, salt and masala powder. Cook till all the water is absorbed.

Spread out a thick dosa like for uttappam and spread the carrot all over. Add 1 tsp of oil in the sides. When it is cooked, turn on other side and cook.

Serve hot with chutney or sambhar of your choice.

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Capsicum Tomato Chutney

Ingredients

2 big tomatoes
1 big capsicum
Salt to taste
1 tsp oil
A bit of asafoetida
2 tbsp roasted dal (dalia)
1 Green chilli

Cook the chopped tomatoes and capsicum in oil till it becomes soft.



Grind it along with other ingredients till smooth.

Quite a different chutney as compared to the usual coconut and groundnut chutneys.

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Carrot Moong Kosumbari

Ingredients

1 big carrot cut into small pieces
1/4 cup greengram dal
Salt to taste
1 green chilli cut finely
2 tsp coriander leaves cut finely
A bit of lemon juice
2 tbsp grated coconut
1/2 tsp oil
1/2 tsp mustard seeds
A bit of asafoetida
Few curry leaves cut finely

Soak the dal in sufficient water for half an hour. Heat oil, add mustard seeds. When it splutters add the asafoetida and curry leaves and transfer it to a bowl. Add the chopped carrots, dal (without water) and rest of the ingredients. Mix well.

Optional: You could even substitute carrot with cucumber.

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Bittergourd Fry

Ingredients

Bittergourd cut into small circles
Salt to taste
2 tbsp rice flour
2 tbsp wheat flour
1/2 tsp red chilli powder
Oil to fry

Mix all the ingredients except oil and sprinkle some water to get a coating on the bittergourd.

Let it stay covered for 10 minutes. Now deep fry them in hot oil till crisp and cooked.

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Karamani (Cowpea) Pulippu kootu

Ingredients

Fresh green cowpea cut into small pieces (Alasande in Kannada, vella payaru in Malayalam, Lobia in Hindi, Bobbarlu in Telugu)
Salt to taste
2 tsp oil
1 tsp mustard seeds
Few curry leaves
A small lemon sized tamarind (soaked in water and juice extracted)
1/4 tsp turmeric powder
4 tbsp red gram dal

Masala paste

2 tsp coriander seeds
1 tsp black pepper
2 tsp blackgram dal
2 tsp bengalgram dal
3 Red chillies
3 tbsp grated coconut

Dry roast masala ingredients excluding coconut and grind to a smooth paste along with the grated coconut.

Pressure cook the dal and vegetable together. Heat oil, add mustard seeds. When it starts spluttering, add curry leaves and the cooked dal and vegetables. Add the masala paste, tamarind extract, salt and turmeric. Cook till it gets thick.

Although it is mainly served with rice, it can be served as a side dish for rotis too.

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Vatral Kuzhambu

Although this is traditionally made with dried vegetables (known as vatral), we like it with okra.

Ingredients

4 to 5 okra cut into big pieces
A small lemon sized tamarind (soaked in water and thick juice extracted)
Salt to taste
2 tsp oil
1 tsp mustard seeds
1 tsp blackgram dal
1 tsp bengalgram dal
1/4 tsp asafoetida
Few curry leaves
2 tsp sambar powder
1/4 tsp fenugreek seeds
1/4 tsp turmeric powder

Heat oil, add mustard, fenugreek, blackgram dal and bengal gram dal. When it starts spluttering, add curry leaves, asafoetida and okra. Fry for a minute and add the tamarind juice. Add turmeric, salt and sambar powder and mix well.

Let it come to a boil and become thick.

Serve with rice.

This sambar variety with a strong taste of tamarind is my contribution to the JFI series started by Indira of Mahanandi and guest hosted by Sig for the month of June with the theme of Tamarind.

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Groundnut Poli

Ingredients

1 cup roasted groundnut
1 tsp roasted white sesame seeds
3/4 cup grated jaggery
1/4 tsp cardamom powder
1 cup all purpose flour
A pinch of salt
A pinch of turmeric powder
2 tbsp oil
Ghee

Make a dough of all purpose flour, salt, turmeric powder and water. Now add oil little by little and mix it well to get an elastic dough. Keep covered for 15 minutes.

Grind the groundnut, sesame seeds, jaggery and cardamom together.

Take a small ball of the dough and roll it into a small thick puri. Keep the groundnut filling in the center and close it well from all sides. Dust it with some rice flour and roll out into thick rotis, ensuring the filling doesnt come out.

Heat the tava and cook these on medium flame with some ghee on both sides.

Serve with some more ghee.

Other boli varieties

Obattu (Coconut jaggery filling)



Puran Poli/Boli ( Greengram Dal and jaggery filling)



These boli varieties are my contribution to Sweet series: Puran Polis event hosted by Mythreyee of Paajaka Recipes

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Fiber rich mixed bean and carrot salad

Ingredients

1/2 cup kidney beans
1/2 cup black eyed bean
1/2 cup chopped carrots
1/2 tsp lemon juice
Salt and pepper to taste

Soak the beans overnight and pressure cook them. Mix it with raw carrots, lemon juice, salt and pepper well.

A very simple yet healthy salad.

1/2 cup of canned kidney beans provide 7.9 grams of fiber
1/2 cup of raw carrots provide 2.3 grams of fiber.

This fiber rich salad is my contribution to the Eat Healthy: Fiber rich event hosted by Sangeeth from Art of Cooking Indian Food blog

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Masala Puri

Masala Puri from Vanamala's Nalapaka blog is my entry to MBP event started by Coffee and guest hosted by Sia of Monsoon Spice for the month of June with the theme of Street Foods.

Ingredients

Papdis
Soaked and cooked dried peas
Finely chopped tomato pieces
Finely chopped coriander leaves
1 grated carrot
2 boiled and mashed potatoes
Sev
Sweet chutney
Green chutney
Beaten curd
Salt to taste
1/4 tsp lemon juice

To be ground into a paste

1/4 cup roasted dal/dalia
A small piece of cinnamon
2 red chillies
2 cloves
1 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp poppy seeds

After grinding the masala, add water and salt to it and let to come to a boil to get a not so thick masala.

To make masala puri ready to eat-

Crush some papdis in a plate. Add potatoes, cooked peas, cooked masala paste, carrots, tomatoes, both the chutneys,curd, salt, chaat masala, lemon juice, sev and coriander leves.

Serve immediately.

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My latest craft project: Multicolour washable ball for kids

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Another Rockin Girl Blogger Award

Thanks JZ of Tasty Treats for this Rockin' Girl Blogger Award.

Passing this on to bloggers -

Shilpa

Bhagyashri

Medhaa

Sunshinemom

Srivalli

Carrot Cashew Kheer

Carrot Cashew payasam from Nupur's One Hot Stove Blog is my contribution to Zlamushka's Tried and Tested event.

Just for the sake of my records, I am posting the recipe here on my blog too..

Ingredients

1/2 cup cashews
1/4 kg carrots
2 tbsp Ghee
7 cups of milk
1/2 cup sugar
1/4 tsp cardamom powder

Grate or cut the carrot into small pieces and fry them in ghee to let the raw smell go and it starts becoming tender. Soak the cashews in some milk for half an hour.

Boil the rest of the milk on a low flame till the quantity comes down to half.

Grind the cashews and carrots coarsely with little milk. Mix this well with the milk and add the sugar also. Cook on a low flame for some time and add the cardamom powder to it.

Serve hot or chilled..
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Hotel Style Curd Rice

Ingredients

1 cup cooked rice
1 cup thick curds
Salt to taste
1 green chilli chopped finely
A bit of asafoetida
1/4 tsp ginger paste
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp blackgram dal
1/2 tsp bengalgram dal
Few curry leaves

2 tbsp pomegranate

2 tbsp chopped cucumber

2 tbsp grated carrots
2 tbsp finely chopped coriander leaves
Roasted cashews and raisins

Heat oil and add mustard seeds, blackgram dal and bengal gram dal. When it starts spluttering, add curry leaves, ginger, green chillies and asafoetida. Add this to the cooked rice. Mash the rice well and add salt, coriander leaves, cashews, raisins, pomegranate, cucumber, grated carrots and curds. Mix well.

Serve hot or cold..

This is my third post for the Mixed(Flavoured)Rice Varieties event (the small addition of flavoured to the event name is courtesy a suggestion by a fellow blogger)

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Mixed Flour Dosa

Ingredients

1 cup rice flour
1 cup wheat flour
2 tbsp gram flour
1/4 cup all purpose flour
Salt to taste
1/4 tsp ajwain
Oil

Mix all the flours with ajwain, salt and make a thick batter with water as in normal dosas.

Leave aside for 10 minutes.

Heat tava and spread out a ladle full of batter in circular motion to make a dosa. Spread a little oil in the sides and cook till it starts turning brown. Cook on other side as well.

Serve hot with chutneys or sambhar.

Optional: You could even make it a bit spicy with some finely chopped green chillies, coriander and curry leaves.

This instant dosa variety is my contribution to WBB: Express breakfast event started by Nandita of Saffron Trail and guest hosted by Raaga of The singing chef blog this month.

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My awards

Andhra Flavors of For Spicy Lovers blog has been very kind to pass on the Nice Matters award and Good Chat blog award to me...

Now for the most difficult part of selecting just five bloggers to pass on the award...But this time, two awards give me the opportunity to pass them on to 10 people...

Asha

Happy Cook

Cynthia

Mansi

Meera

JZ

Jan

Rashmi

Mythreyee

Sukanya

Corn Pulav

Ingredients

1 cup rice
1/4 cup corn
Salt as per taste
1 tsp ginger paste
1/4 tsp garam masala powder
1 tsp red chilli powder
2 tsp ghee
2 cloves
A small piece of cinnamon
1 bay leaf
2 cardamoms

Soak the rice in 2 cups of water for half an hour.

Heat ghee, add cloves, cinnamon, bay leaf and cardamoms. Fry for a minute and add the rest of the ingredients and mix well. Drain out the water from rice and add it to the masala.

Fry for two minutes and pressure cook with 2 cups of water.

Garnish with coriander and roasted cashews.

Mix well and serve hot with chips or raita.

This is my second post for the Mixed Rice Varieties event

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how to make corn rice, sweet corn rice recipe, mixed rice variety rice,

Adas Bil Hamod (lentils with lemon juice)

This recipe is adapted from here with the following changes..excluding garlic, reducing quantity of lemon juice and substituting olive oil with cooking oil.

Ingredients

3 cups of Black lentils
2 potatoes(chopped into cubes)
2 tbsp flour
1/4 cup Chopped coriander
1 tsp Lemon juice
Some Salt and pepper
1 tsp oil

Boil lentils in water for 15 minutes. Add over the potatoes and continue cooking till lentils are tender.

Fry coriander with oil till slightly tender.

Mix flour with little water. Add to lentils with the coriander mixture.

Cook 30 minutes on medium heat. Before serving add lemon juice.

It can be served hot or cold.

This middle eastern appetizer is my contribution to two events...

The AWED: Middle Eastern Cuisine event started by Dhivya of Culinary bazaar and hosted by Siri of Siri's Corner this month.

And to Monthly Mingle-Appetizers and Hors'Doeuvres event started by Meeta of Whats for Lunch Honey blog and guest hosted by Mansi of Fun n Food blog

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