Pesara Pappu Pachadi | Moong Dal Chutney

Prep Time-40mins | Cook Time-2Mins | Yields-4servings 

Ingredients

1/2Cup moong dal / pesara pappu

1Tsp cumin
4Red chili's
1/4Tsp oil
1Tsp Hing
1&1/2Tsp tamarind pulp

Salt

Seasoning

1/2Tsp mustard

1/2Tsp jeera

2Red Chili's cut equally
1Tbs oil

Few curry leaves

Directions

- Soak moong dal for 1/2 hr.

- Heat a pan with 1/4 tsp oil. To that add red chili's & cumin. 
- Fry them till they turn light brown color.Switch off heat & allow them to cool.  
- Grind soaked moong dal, red chili's, tamarind pulp , jeera, salt and hing to smooth paste.
- Heat a pan with oil and to that add mustard, jeera, red chili's and curry leaves. Once the mustards start jumping switch off heat & add seasoning to chutney.
- Serve with rice & dollop of ghee.

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Asparagus Salad with Vinaigrette Dressing

For this weeks blogging marathon I'm showcasing " How to perfect " recipes. Today I'm sharing recipe for "Vinaigrette" adapted from here . Check this Blogging Marathon page for the other Blogging Marathoners doing BM#38.

Asparagus, I was first introduced to this veggie by my friend & I loved them in my first tasting. From then on this veggie joined my shopping list. This salad is crunchy, refreshing & filling. 

Prep Time-10mins | Cook Time-5mins | Yields-3servings

Ingredients

30Asparagus 

4Carrots 

3Garlic cloves minced

1/4Tsp olive oil

1/4Cup chopped almonds

Vinaigrette

1Tsp dijon mustard 

1Tsp honey 

1/4Tsp salt 

1/2Tsp pepper powder

2Tbs oilve oil (evoo)

2Tbs apple cider vinegar 

Directions

- Wash & wipe the veggies. Cut the hard's of asparagus & cut them in to half. 

- Peel off the carrot skin & cut them in length wise equally. 

- Heat a pan with 1/4 oil. To that add garlic & chopped veggies. Mix them & close them with a lid. 

- Cook for not more than 5mins on medium heat. Switch off & transfer them to a plate.

- In a bowl mix the mustard, honey, salt, oil & vinegar. Mix them well. 

- Add vinaigrette & almonds to veggies. Mix them well.

- Salad is ready to serve.

Recipes with Asparagus:

Asparagus Fry

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Lemonade | Nimbu Pani

For this weeks blogging marathon I'm showcasing " How to perfect " recipes. Today I'm sharing recipe for "Lemonade" adapted from here. Check this Blogging Marathon page for the other Blogging Marathoners doing BM#38.

Summer in India is exhausting with high temperatures for months with no hope. In my recent experience I have seen temps going up to 48C. You have to hydrate yourself with thirst quencher's like coconut water, buttermilk, jal jeera & their comes our favorite Lemonade or Nimbu Pani. We don't call it a lemonade but it has it's own regional names depending on the language, but the mix is almost the same.

Prep Time-5mins
Ingredients
1Big lemon
2Cups + 1/4cup cold water

1Tbs + 2Tsp sugar

1/4Tsp salt
Few ice cubes
Mint for garnish
Directions

- Gather all the ingredients & gadgets you need to make this drink as shown above. 
- Cut lemon into 2 halves.
- In a vessel squeeze fresh lemon juice using a lemon squeezer.
- To that add sugar, salt & water. 
- Mix sugar & salt with a laddle until they are dissolved completely. Taste & adjust salt & sugar if needed.
-  Serve in a glass with ice cubes & mint. 

Note: 
- You can add a 1/4tsp of chat masala & flavor it up.
- Replace 2 cups of water with soda & enjoy the fizz.
Some more refreshing drinks:
Mango Lassi
Iced Orange Tea

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