Dahi Batata puri, Events and Awards

Ingredients

PurisSalt
Chaat masala
Nylon sev
Finely chopped coriander leaves
Sweet chutney
Green chutney
Curd
Boiled and mashed potatoes

Spread out the puris on a plate(set of 6 puris). Make a small hole in between each of them. Fill it with a little mashed potato. Sprinkle salt and chaat masala. Spread some sweet chutney, green chutney and finally some curds. Sprinkle a bit of nylon sev of it and garnish with finely chopped coriander leaves. Serve immediately.

This is my first entry to the WYF:Soup/Salad/Starter event under the starter category.

Notyet100 of Asankhana is hosting the Festive Foods:Onam event and Palada is my post for this festival..Check out the recipe here

Sandwich spread (receipe here) is my contribution to the Dips event hosted by Archana.

Cheese Dosa from Srivalli's Cooking4allseasons is my entry to the MBP event started by Coffee and guest hosted by Siri of Siri's Corner with theme of Cheese. Check out the recipe for this tasty dosa variety here.

Nellikaai pachadi (Amla raita)is my contribution to the AFAM :Gooseberry hosted by Illatharasi.

Now for some awards...

Curry Leaf from Experiments, Emotions and Experiences with Food blog has passed me the Perfect Blend of Friendship award..Thanks a lot.

I would like to pass this on to
Illatharasi
Asha
Purva
Cham
Sweatha

Vani of Mysoorean blog has passed me the Wylde woman award..Thanks Vani.

I would like to pass this on to
Usha
Dershana
Sukanya
Priti
Karuna

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Methi Roti and Methi Peas Pulav

Ingredients

2 cups wheat flour
Salt to taste
A small bunch of fenugreek leaves/methi (cleaned and finely chopped)
Oil

Make a soft dough of the flour, salt and methi leaves and let it rest for five to ten minutes. Roll out into thick rotis and cook it on hot tava with little oil till brown spots appear on both sides.

Serve hot with side dish of your choice.

Pls note that resting the flour for a longer time, chopping the fenugreek leaves ahead of dough preparation and cooking the roti for a longer time would make the roti bitter.

Another dish with fenugreek leaves is Methi Peas Pulav

These two dishes are my entries to the Herb Mania event started by Dee of Ammalu's kitchen and guest hosted by Red chillies with the theme of Fenugreek.

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Potato Podimas

Ingredients

1/4 kg boiled and mashed potatoes
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp bengalgram dal
1/2 tsp blackgram dal
2 green chillies slit into half
Few curry leaves
Finely chopped coriander leaves
1/2 tsp lemon juice
1/4 tsp ginger paste
Few roasted cashews
1/2 tsp turmeric powder

Heat oil, add the mustard seeds and dals. When it splutters, add the green chillies, curry leaves, ginger paste and turmeric powder to it. Add mashed potatoes and mix well. Cook for 3 to 4 minutes and switch off the stove. Add finely chopped coriander leaves, roasted cashews and lemon juice and mix well. Serve with rice/rotis/puris.
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Lemon Rasam

Ingredients

1 tsp rasam powder
1/4 cup cooked red gram dal
Salt to taste
Juice of a small lemon
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
Bit of asafoetida
2 green chillies slit into half
Few curry leaves
Finely chopped coriander leaves
1/2 chopped tomato

Cook the chopped tomato, asafoetida, rasam powder and salt in some water till it starts boiling. Now add the cooked dal, green chillies and cook for five more minutes. Now switch off the stove and add coriander leaves and lemon juice. Heat the oil and add mustard seeds, cumin seeds and curry leaves and add it to the rasam when it starts spluttering. Mix well and serve hot with rice.
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