COMBO EVENT ROUND UP –Part I

I feel elated making the  round up of my first event, which I had announced to celebrate my 100th post. Thank you friends for making my first event successful and sending so many tasty and interesting combos. We have a large variety of combos to try from a large number of states of India and International cuisines too. Over all I have received around 80 entries as I still type this post!!!

For convenience I am dividing the combos on the basis of Cuisine so that it’s easy to choose when we want to  try out something new.

INDIAN CUISINE is a very diverse, with a vast range of preparations from North- South. I am starting off from the southern tip of India and will head North. In some cases the cuisine is generalised so that will be posted separately with the International cuisine. In this Post we can read Combos from South India and from West to East India.

                                              SOUTH INDIAN CUISINE

                                  

Anu from Chandrabhaga sends Adai and Avial, she says it’s a perfect Kerala delight.






Suneetha and Namitha of Collaborative Curry have sent Appam with Potato and Peas curry which they say is a festive breakfast.






Gayatri and Kalyani Rajamani of Adiruchi have sent  Pepper Rasam and Parupu Thogayal, they say, it is  a combination that can be made in a jiffy.






Anu from Chandrabhaga also sends Ven Pongal, she say’s it’s a very satisfying meal.



                                                                                                                          

Avanthi of AvanthiRao’s Kitchen has sent  Kudumulu with Kobbari chutney which is a specialty from Andhra Pradesh and is made on Ganesh Chaturthi. She is participating for the first time in any event. I hope we will read many more of your interesting recipes in other events too.

Chaitra of Aathidhyam  has sent   Bissi Bele Bhaath with Crispies, she says that it  is her father’s favorite.





Kalva of CurryInKadai has sent Pulihora and Spinach Vada which is her Grandma’s awesome combo. Pulihora is served in South Indian temples as Prasadam.

Gayatri and Kalyani Rajamani of Adiruchi have sent Banana Pepper Subzi and Stuffed Roti, it is the famous Mirchi ka Salan from A.P. If you are bold use Jalapeno is what they say.

Nithya from 4th Sense Samayal sends in  Idli and Brinjal Kotsu. She says, Kotsu is one such super duper combination with Idli that I can afford to have more idli’s than ever.







Padma from Padma’s recipes sends in  Pesarattu-Upma with Ginger Chutney,  is one of the best South Indian Combos.

PJ from Seduce Your tastebuds sends in Keerai Sambar and Easy Garlic Potatoes. She says this combo of Potato curry and greens is a winner. The Potato curry is her MIL’s version.

Gomathy’s Appam with Coconut Milk from Kerala, was her first blog post.

Nivedita from Nivedita’s Kitchen sends  Poori and Kurma a preparation from North Karnataka. She says it’s her husband’s favorite.

SriLekha from srishkitchen sends Rava Pongal with Coconut Chutney. It’s one of the most popular breakfast items in South India.

PJ from Seduce Your Tastebuds also sends in Vegetable Kurma and Chapathi. She say’s Veg kurma is the most preferred side dish of South India.

Rohini Vijay from Curries & Spices sends in Hyderbadi Biryani and Mirchi Ka Salan from Andhra Pradesh. She says, some enormous googling, some addition, some innovation and lots of patience resulted in a lip-smacking (authentic looking and tasting) Hyderabadi Veg Biryani! Keep up the hard work dear.

Swathi from Zesty South Indian Kitchen sends Puttum Payarum Pinae Pappadavum/Steamed Rice cake with Field Peas curry and Indian Wafer from Kerala. She says she loves to have the Puttu with banana and sugar but being health conscious makes it in this combination these days.

Aruna Manikandan of Veggie Paradise sends Idli with Onion Gosthu. She says, you can also prepare Brinjal / Kathirikkai and Ridge Gourd / Peerkangai Gosthu in the same way .

Nandini from Ushanandini’s blog sends Adai and Aviyal. Check out her blog for a wide range of recipes.

Aruna Manikandan of VeggieParadise sends Idli-Kadappa. Check out her blog for the variety of side dishes and south Indian dishes she posts.

Sp and Mj from turmericnspice have sent Millet balls and Daikon Sambhar from Karnataka. They say, Ragi has been a much loved grain in our home. We have seen  Ragi dosa,  Ragi balls dipped in sambar and Ragi rotti to name a few.Extremely healthy one!!

Aruna Manikandan of VeggieParadise  also sends Kuzhi Paniyaram with Tomato Thokku. An excellent Tamilian snack or breakfast item.

Varsha from Vegantreatsahealthyoption sends in Rice with Baby Onion Curry , Butternut Squash Palya and Vegetable Bajjis. She says, the Onion curry is karnataka cuisine and butternut squash palya is konkani style but overall it’s a South-Indian  version of Thali.

Kiran from Samudhara has sent Potato Khichadi with Sesame Chutney a combo from Andhra Pradesh. She says, she tasted at her friend’s place a few years ago and it’s very yummy with the spicy Sesame chutney.

Prathibha from The Chef and Her Kitchen has sent Mixed vegetable Kurma and Parotta. She says, this vegetable kurma tastes best when the vegetables are crunchy and not over cooked and is well balanced with mild flavors from spices and fresh coconut.

                                 

Ramya Vijaykumar of Memory Archieved has sent Ragi Dosa with Peanut Chutney. She says, Ragi Dosa is a staple dinner back home and have been following it ever since marriage too... When my in-laws were with us last summer, I used to make this for them atleast twice or thrice a week.I dont use Oil for the Dosa.

Nivedita from Nivedita’s Kitchen has also sent a very rustic combo from North Karnataka, Jowar Rotti and Daal. She says, a very common food for farmers in villages. They eat raw green chilly also with it. The most tastiest combo(as per me) that too if you have one day old Jowar rotti.

Ruchikacooks has sent Gutti Vankaya with salad and coconut rice. The Gutti vanakaya is a Andhra recipe and the dish is described as a “bouquet of brinjals”.

Ruchikacooks also sends in the South Indian Thaali. Do check out the platter which she and her DH cooked on their house warming day.

Ruchikacooks has also sent Lemon tomato rasam with cabbage kari and rice. Read her post to check out the various kinds of utensils she uses to cook her stuff.

Cool Lassie of PanGravyKadai has sent three South Indian Combos, Paniyaram with Peanut Chutney, Rice Hoppers with tomato chutney and sweetened coconut milk, Idli with Kara Podi. Do check out for the various fusion recipes that she attempts.

Combos from West- East India

Muskaan Shah from A2Z Vegetarian Cuisine sends in Usal and Pav from Maharashtra. She says,  very easy to make traditional  preparation..enjoyed by everyone is a quick dinner idea, with a little planning and less cooking involved. Do check out their blog for the health tips and low calorie food.

Asha from Foodieshope sends in  rustic Maharashtrian Combo Pithla and Bajri Bhakri. She says,  heart healthy and hearty meal, a Indian farmer's favorite meal, is a specially around Gujarat, Rajasthan and Maharashtra and also some other states in India but now they are mine as well.

Deepa from Foodlyrics sends in a fasting delicacy from Maharashtra sabudana vada and peanut chutney. She says, in Dadar, Mumbai there is an eatery called Prakash, just close by Sena Bhavan now that I can’t visit it, preparing this dish helps me remember those wonderful times.

Preeti of Khaugiri sends Daal Baafla made in Khandeshi style of Maharashtra. She says, my husband taught me this dish. It's his favorite dish. Instead of baking it in the  tandoor or in Oven, he deep fries it in the oil.

My entry (Pari) from Foodelicious is a Konkani delight, Urid Maida Polo with Potato and Onion Bhaaji. It is an extremely delectable combo. The Polo is amazingly soft and the bhaaji very flavourful. It is a super hit in my family and can be made in a jiffy.

Siddhi Shirsat from Cooked Dil Se has sent a Goan delicacy Shirvalya with Sweetened Coconut Milk. She says, I have enjoyed this lovely combo from my childhood and I love it. Check out this talented blogger’s blog for more..

Preeti of Khaugiri also sends another very famous street food of Maharashtra, the Vada Pav. She says, in college days, this was our breakfast, lunch and evening snack. I know it is very heavy  on calories …..but "Vada Pav ke liye kuch bhi karega".

 

Jyoti of VeggieHut has sent Pav-bhaaji. She says, Lots of memories of college days in Guwahati are linked to this dish. I learnt this version from my friend who had once made it for our monthly Girl's get together

Rupali from RecipeGrabBag sends a very interesting combo from Maharashtra, Kadhi-Khichadi. She is a new blogger so please do find time to visit her space.

Suneetha and Namitha of Collaborative Curry have sent Paav-Bhaaji the very famous street food of Mumbai. Namitha says, my daughter needs her share of experiment with the famous street food of India, won’t you agree?

Sonia of SevenSpice sends a tasty combo from Gujarat, Shrikhand-Puri. She says,  if you want a heavy and deep sleep, have  2 cups of this. You’ll feel something heavy and will have a very peaceful sleep.

Sayantani  of A Homemaker’s Diary sends Dum alu and green peas stuffed kachori. She says, no Bengali can think of celebrating the inception of winter without this fried meal. Do check out her blog for many more Bengali delicacies.

AshaLatha R K Prasad from  "ASRA"...ASHAON KA sends Veggie Khichdi with it’s Char Yaar. She says,"Khichdi Ke  Chaar Yaar - Dahi, Chokha, Papad aur Achaar" Meaning ....."The four friends of Khichdi are  - Yoghurt or set curd, a potato mash, a cracker and Pickle".

AshaLatha R K Prasad from  "ASRA"...ASHAON KA also sends Sabsige soppu sabzi with rice, a cuisine from Bihar. She says, I get carried away easily by the aroma of the leaves ..... I do not mind associating it with KUKU for the impact it has on me. Very romantic indeed… do check out her blog for all the creative work she does.

For North Indian Combos, non categorised and International cuisine please wait for the next part. Do give me  a feed back if your links are not functioning properly and if I have missed out any entry.

-Pari