Baked Broccoli & Semolina Tater Tots

Tater tots are deep fried, grated potatoes served for starter or as a side. Usually prepared with potatoes, you can dish out this fantastic, dangerously addictive small bites with different vegetables. These tater tots are known very much for their cylindrical shape and crispy exterior. However tater tots can be baked as well if you want to make these deep fried beauties as a guilt free snacks. My today's recipe goes for Broccoli and semolina, yes you heard it rite, my own version of tater tots have semolina in it. I was supposed to cook and blog with two different ingredients which a fellow blogger suggested me to post under Fusion theme for this month's Shhh Cooking Secretly event started by me, which is now hosted by Mayuri Patel.

Padavalanga Elissery/Kerala Snakegourd Curry

After a lipsmacking tangy Chettinad gravy, am taking you all to God's own country, my today's post is a Kerala style curry. You might have heard a lot about Erissery but what is Elissery, its also a curry dish served during onam sadya. While whatapping a friend, i heard that she cooked Elissery, i was totally confused when i heard the name of this dish, then later she explained me that this Elissery is one of her mom's signature dish which is cooked in most of the areas around Kannur.Obviously she explained me how to dish out this kootu curry. Without any fail, i prepared this Elissery for our lunch. Though this curry is prepared usually with channa dal, you can also prepare this curry with toor dal.

Chettinad Karunai Kizhangu Kuzhambu/Chettinad Tangy Elephant Yam Gravy

Chettinad cuisine is one of the well known and more popular cuisine of Tamilnadu. This cuisine is famous for its flavorsome cooking style. This cuisine is very much close to my heart. Though am a Pondicherrian, i have been pampered with delicious dishes from Chettinad cuisine as Pondicherrian cuisine is a lovely medley of various cuisines. Obviously this chettinad cuisine is one of my most favourite cuisine.There are so many variation of Kuzhambus aka tangy gravies in South Indian cuisines, however the cooking style and ingredients may varies depending upon the tastebuds. Karunai kizhangu aka Elephant yam is a tuber, which can be prepared as many different gravies, curries or else simply as fries. Coming to this chettinad style kuzhambu,this gravy tastes almost like Karakuzhambu or puli kuzhambu though this gravy is mild in taste.

Achinga Payar Theeyal/Long Yard Beans Theeyal

Theeyal, this is a lipsmacking Kerala dish prepared very much with nicely roasted coconut pieces, coriander seeds, dry red chillies and fenugreek seeds. Once roasted all these pieces are grounded to a paste and cooked in tamarind water with vegetables. This dish looks very rich brown gravy in colour to be served along with rice. Theeyal means Burnt dish, since coconut pieces are nicely roasted until they turns dark brown in colour, this gravy is named as though. This dish have its own place in traditional Sadya menu. Though theeyal prepared with Pearl onions is quite popular, many vegetables can be cooked as theeyal. I learned this Achinga payar theeyal from one of  my friend's mom long back, which was in my hand written note book since a long, finally i prepared this theeyal few days back at home.