WYF: Quick Meal event roundup

Thanks a lot to all for participating in the event with your quick recipes..It surely would be a keeper for all those short of time to cook elaborate meals

Priyanka of Asankhana: Cucumber tomato salad, Mango cranberry smoothie and Tangy green salad

Sailaja of Sailaja's Kitchen: Radish Leaf pulao

Vanamala of Malas Kitchen: Onion Rava Dosa

Anu from My Scrawls: Maddur Vada

Padma from Padma's Recipes: Lemon Sago Upma and Nei Urundai

Parita from Parita's Kitchen: Baked Sweet Potato chips, Strawberry and Tomato soup and Corn Palak

Navita Hakim from Zaayeka: Malaai ki subz

N33ma from Recipeswap: Black Bean Patties on Mock Mashed Potatoes

Sadhana from A2zvegetariancuisine: Mixed Vegetable Appam, Granola Cereal with magic seeds and Besan Kheer

Shruthi from When I play Chef: Almond-Walnut cake with Mango Custy, Aviyal and Soosla

Asha from Foodies Hope: Bell Pepper and carrot Rice

DK of Chef in You: Bissara (Fava Bean dip)

Smt.Shanthi Krishnakumar from Shanthi's Cook book: Peas pulao , Mixed vegetable rice and Vegetable Pulao

Priyasuresh of Easy n Tasty recipes: Gingery Berry Soup, Microwave Cashew Rice and Pepper Mushroom Curry

Renuka from Fusion: Rice kanji, Mango Payasam and Chilli-Cheese Starters

Food fanatic: Cheela

Madhu from Madhu's Cooking Gallery: Puli aval and Ven Pongal

Nags from Edible garden: Bisi Bele Bath

Sudha from Malaysian Delicacies: Vegetarian Mee Mamak /Noodles

Kayal from Kayal's Kitchen: Rava Kichidi and Paruppu Usli

Yasmeen from Health Nut: Alfa-alfa sprouts Olives Citrus Salad and Roti rolls

Kavitha of Kavitha'vin Kaivannam: Bittergourd Curry, Kajayam and Chilli Garlic Cauliflower

Deepika from Less Sugar, Please: Stewed Ashgourd

Lissie from Salt and Spice: Peas Pulao

Muskaan Shah from A2Z vegetarian cuisine: Ever Healthy Spicy Mixed Cereals with Nuts

Happy Cook from My Kitchen Treasures: Chitrannam Rice

Usha Nandini of Usha Nandini: Rajma Rice

Sujatha from SpicyKhazana: Purple Shake, Corriander Leaves with Gram Flour and Sweet and Spicy Pumpkin Curry

Ramya Vijaykumar from Passion for Cooking: Baked Rava Idly

Ramya from Simple Vegetarian recipes: Aval/Poha Upma

HB from Dew drop in the kitchen: Ridge gourd chutney

Hemamalini from Salt to taste: Vendhaya Keerai masiyal

Hema Natarajan from The Healthful cook: Quinoa Pulao

Prathibha from The Chef and Her Kitchen: Paneer Bhurji and Shrikarani...a simple Mango delight!!!

Srilakshmi from Annapurna: Tortilla Pizza, Mint & Lima Bean Khichdi and Carrot Rice

Kalva from Curry in kadai: Semiya Kesari

Neha from Tasty recipes: Tangy Pav Bhaji

Prasu from Prasu Kitchen: Zucchini rice , Vanilla Pudding Pops and Jeera rice

SS, a non-blogger sent in these recipes

1. Sundal

Sundal is a South Indian dish often made during the Dasara festival season, but no rules saying you can't have it any time!
The quickest and easiest version uses canned chickpeas or beans like black eyed peas.
If you are in the habit of pre-cooking and freezing beans this dish is also quick.
Or you can make it with sprouted dals (e.g. sabut moong, or moth, or similar) - very nutritious and tasty.

Ingredients:
2 cans chick peas, drained and rinsed or similar amount precooked.
1/2 small onion finely diced (optional)
2 small unripe sour mangoes, small diced (substitute with tomatoes, or some other sour tasting element)
2 tbsp freshly grated coconut
salt if needed
lemon juice for sprinkling, and coriander/cilantro for garnish
tempering: oil, 1/4 tsp hing, 1/2 tsp mustard seeds, 2-3 dry red chillies, 1 sprig curry leaves

Method:
Heat the oil, temper with the spices, add the onion if using and fry a couple of minutes till it's not raw, but still a little crunchy.
Add the chana and mangoes. Stir to mix well. Fry for just a minute or two.
Turn off the heat, fold in the coconut. Sprinkle lemon juice and mix.
Taste and add salt if needed. Garnish with coriander.
Done! Couldn't be easier!
Serve warm or room temperature with chapatis and a small salad, for a light, cool meal.

2. Besan ke cheele
Soaking, grinding, and fermenting for dosais or idlis needs you to plan ahead. Even for adais, you need to soak and grind. It can be a hassle.
But besan ke cheele are easy and so quick!

2 cups besan,
1/4 cup rice flour
2 cups water
salt, a little red chili powder, a little haldi.

Mix all the above into a thin-ish batter (just a little thinner than dosai batter, but not totally watery).

Heat the tawa, spray or sprinkle oil, and pour out the batter with a large round ladle. Tilt the tawa to let the batter shift around until it's thinly spread out into a round shape. The batter will look a little bubbly, but it's not fermented.
Let it brown on one side, flip and brown on the other side.

Serve immediately with yogurt and tomato chutney

Tomato chutney recipe:

6 medium tomatoes finely chopped
1 tbsp oil
1 tsp panch pora
1/2 tsp haldi
1 tsp red chili powder
salt

Heat the oil, temper with panch pora and when the spices pop add the red chili, haldi, and tomatoes.
Mix well, turn the heat down, and let it cook totally down until the tomatoes are pasty (all water gone).
Add salt to taste.

You can start the chutney while making cheelas: they will be done together.

My kids routinely request this for breakfast. It's a nice light, yet very nutritious breakfast.

Samahita Kabra from Sam's Recipes: Pohe

And my recipes for the event...

Quick Cheese corn cutlet, Black eyed pea rice and Vermicelli idli

Hope you enjoyed all these quick recipes and that this roundup would be helpful to all.

Hoping to see all your lovely collections of recipe books for this month's event WYF: Cook book..Please do participate