Potato Poha / Aloo Poha - Quick Breakfast

Potato Poha

Ingredients

Thick poha – 2 cups

Chopped potato – 1

Chopped carrot – 2

Chopped coriander leaves for garnishing

Salt to taste
Lemon juice - 2 tsp

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Urad dal – 1 tsp

Green chilli chopped – 4

Curry leaves – 10

Turmeric powder – ½ tsp

Peanuts – ¼ cup

Oil – 2 tsp

Method

1. In a wide bowl, take poha and sprinkle water. It will become soft.
2. Heat oil in a pan and temper it. Add potato, carrot pieces and fry it until fully cooked.
3. Add poha, salt and mix well. Leave it for some time. Add lemon juice and mix well.
4. Garnish with coriander leaves. Serve hot.

Homemade Tahini Paste

Homemade Tahini Paste

Ingredients

White sesame seeds / Nuvvulu – ¼ cup

Lime juice – 2 tsp

Extra virgin olive oil – 1 tsp

Garlic – 1

Salt – ¼ tsp

Method

1. In a pan, dry roast the sesame seeds. Cool it
2. Transfer it to mixi jar, powder it. Add garlic, oil, salt and make smooth paste.
3. Transfer it to a bowl, add lime juice and mix well.
4. Serve with falafel.

Linking to:

Gayathri's WTML event hosted by Poornima,
Hearth and Soul Blog Hop 181 : 12/9/2013.

Senaga pappu Kattu Charu / Boiled Chana dal Rasam

My mother will make frequently. I love this taste. I learn from my mother.

Ingredients

Senaga pappu Kattu – 2 cups

Tomato chopped – 1

Onion chopped – 1 small

Green chilli slits – 4

Bobbatu Purnam – lemon size ball

Tamarind juice water – 1 cup

Water – 2 cups

Salt to taste

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Urad dal – 1 tsp

Green chilli chopped – 4

Curry leaves – 10

Turmeric powder – ½ tsp

Oil – 2 tsp

Method

In bowl add leftover water, tomato, onion and green chillies. Let it boil for 5 mins.

Add tamarind water, water, purnam paste and allow it to boil for 15 - 20 mins on medium flame.

Heat oil in a pan and temper it.

Add tempering to the rasam and serve with rice.

Linking to:
Gayathri's WTML event hosted by Radhika,
Pari's 'ONLY' Cooking with Legumes hosted by Nalini,
Foodabulous Fest Event organised by Simply Tadka and hosted by Pramitha love cooing,
FR Event : Bookmarked Recipe hosted by Pallavi,
Viji's Soul Food Show & Give away.



          
 
         

Beetroot Stir Fry

Ingredients

Grated beet root – 1 cup

(Peeled & grated)

Chopped onion – 1 big

Chopped green chilli – 4

Ginger garlic paste – 1 tsp

Coriander powder – ½ tsp

Garam masala – ½ tsp

Dry coconut powder – 2 tsp

Salt to taste

Coriander leaves – ¼ cup

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Urad dal – 1 tsp

Curry leaves – 10

Turmeric powder – ¼ tsp

Oil – 2 tsp

Method

1. Heat oil in a pan and temper it. Add onion, chillies and saute till it becomes translucent.  
2. Add ginger garlic paste and saute for 3 mins. Add grated beet root, salt and mix well.
3. Close it with lid and cook on low medium flame. Stir frequently. It will take 10 – 15 mins.
4. Add coriander powder, coconut powder, garam masala and mix well for 2 mins.
5. Garnish with coriander leaves. Serve with roti or rice.

Walk Through Memory Lane (WTML) EVENT Announcement with a Give Away for November 2013

Hello Friends, I am so happy and excited to announce the first event at my space. Its none other than Gayathri’s of gayathriscookspot. She is a lovely and well known blogger to all. In her blog, we can see different recipes.

When coming to WTML event, this is a different event. Here we know different region recipes. I have been participating in WTML event for couple of months. I would like to thank Gayathri for giving me the opportunity to host her nice event at my space.   

                              

Rules for the WTML event:

• Event runs from Nov 1^st to 30^th.
• While posting the recipe please give a link to Sahasra Recipes page and Gayathri’sAnnouncement page.
• Usage of logo is optional. This will be spread the word.
• There are no restrictions for the number of new entries.
• If you are linking an archived entry, please update it with the link to this page.
• Two entries from the archives are accepted.
• Only Vegetarian recipes accepted. Eggs not allowed.
• Use the linky tool provided at the end of the post.
• If you have any problem in linking, please mail me your entry at rs.shailajareddy@gmail.com providing the following details.

          Subject line – WTML event

          Your name –

          Blog’s Name –

          Blogs URL –

          Dish Name –

          Dish URL –

          Picture of the dish –        

• Non-Bloggers can also send in their entries by sending the recipe to rs.shailajareddy@gmail.com. I will include it in the round up.

          Subject – WTML event

          Your Name –

          Dish name –

          Picture of the dish –

This time I am making it easy to share recipes with me. I am giving a giving a linky tool for easy linking of your posts. So you need not go through the lengthy process of drafting a mail and sending it to me.

Gayathri will select an entry through random selection and give away the book for the selected entry. I request all my readers to help me in making this event a huge success.

Note that the books Gayathri gives are not sponsored and it is her own contribution to the event. The book she choose is the Pondicherry Kitchen by Lourdes Tirouvanziam-Louis. I am not eligible for the giveaway.

On the first of December, Gayathri will select a lucky winner and send a mail. After receiving her mail. You can give an address to which she has to ship the book. She will ship the book within India so if you reside abroad, please give an address in India for her to ship.

Friends I am waiting for your delicious recipes… 

Banana stuffed with ice cream

Ingredients

Banana

Ice cream any flavor

(I used vanilla flavor)

Melted dark chocolate

Method

1. Cut banana into 2 inches size. Scoop out the flesh using small spoon upto inch depth.
2. Keep it in freezer upto 1 hour. Remove it.  
3. Fill it with ice cream and again keep it in freezer for 1 hour. Remove it.
4. Pour melted chocolate on top of ice cream and keep it in freezer for ½ hour.
5. Serve immediately.

Linking to:
Gayathri's WTML event hosted by Asiya.

Butterless Eggless Vegan Pumpkin Bread – Baking Partners Challenge: 17

Pumpkin festival is very famous in US. Halloween is the crazy festival in US. They were different costumes and enjoy a lot. During the month of October, they will make more carvings with pumpkins. When coming to the recipe, Swathi gave different bread recipes. For that I choose Vegan bread. The bread is soft and moist. Taste is awesome. Thank so much Swathi for sharing the recipe.

Adapted from Here

Preparation time – 10 mins

Cook time – 45 mins

Serves – 1 loaf

                                                    

Ingredients

Dry ingredients

1 cup Wheat flour

¾ cup Maida/ APF

1 cup dark brown sugar

1 tsp baking soda

½ tsp baking powder

½ tsp Salt

½ tsp nutmeg

½ tsp cinnamon

½ tsp all spices

¼ tsp cloves

½ cup walnuts

(I used tooti fruit)

Wet ingredients

1 cup pumpkin puree

½ cup oil

3 Tbsp Maple syrup
(I used honey)

3 Tbsp water

                     

Method

1. In a large bowl, add all dry ingredients and mix well.
2. In a small bowl, add all wet ingredients and whisk well.
3. Add wet mixture to dry bowl. Combine until moistened.
4. Add tooti fruit and mix well.
5. Preheat oven to 350⁰F.
6. Grease and flour loaf pan. Pour the mixture into prepared pan.
7. Bake for 45 – 50 minutes or until knife or toothpick inserted comes out clean.
8. Let cool for 10 minutes. Remove from a loaf pan. Cool it completely.

Linking to:

Baking Partners Group @ Zestysouthindiankitchen,
Lets Cook With Pumpkin @ Simply.food,
Gayathri's WTML event hosted by Asiya.


                    

Katte Pongali / Ven Pongal

Ingredients

Rice – 1 cup

Moong dal / Pesara pappu – ½ cup

Peppercorns – 20

Cumin seeds – 2 tsp

Ghee – 2 tsp

Water – 3 cups

Salt to taste

Method

1. In a pan dry roast the dal. Keep it aside.
2. Add rice, moong dal and wash twice with water.
3. Transfer it to a pressure cooker, add water and salt.
4. Close it with lid for 3 whistles.
5. Heat ghee in a pan, add cumin allow them to splutter.
6. Add peppercorns and fry for 2 mins.
7. Pour this tempering on the rice and mix well.

Linking to:
Sara's Dish in 30 Minutes,
Siris Food Flavours,
WTML @ Gayathriscookspot.


        

Paramannam / Sweet Pongal

Ingredients

Rice – 1 cup

Moong dal / Pesara pappu – ½ cup

Milk – 2 cups

Ghee – 3 Tsp

Elachi powder – 1 tsp

Jaggery – 1 ½ to 2 cups

Dry coconut pieces – ½ cup

Cashew nut – ¼ cup

Water – 2 ½ cups

Method

1. In a bowl add rice, moong dal and wash it.
2. Heat ghee in a pan, roast the coconut pieces for 2 mins. Remove the pieces.
3. To the same pan add cashew nut and fry for 1 min. Keep it aside.  
4. In a pressure cooker add rice, moong dal and water. Cook for 3 whistles.
5. After pressure releases add jaggery and mix well.
6. Keep it on medium flame and cook for 10 mins.
7. Add milk and cook until the mixture becomes little bit thick.
8. Add ghee, coconut pieces, cashew nut and mix well. Serve.

Linking to :
Gayathri's WTML event hosted by Hema,
Foodabulous Fest Event organised by Simply TADKA,
Traditional Indian Sweets Event @ Zesty South Indian Kitchen,
South Indian Cooking Event  hosted by Simply Tadka,
Cook like a Celebrity Chef event by Food Corner,
Vimitha's Hearty and Healthy,
Akila's Dish Name Starts with S,
Authentic Indian Sweets event hosted by Nivedhanam.

              

  


   

Kugelhopf (Eggless, Savory) – IFC Challenge #2

Kugelhopf is a yeast cake. It is usually eaten with tea. This cake is filled with veggies. Taste is awesome. Thanks Shobana and Sara for sharing this recipe with us. This month they selected French region.

    

Adapted from – Tomato Blues

Ingredients

1.5 cups All purpose flour

1 tsp Instant yeast

6 Tsp Warm milk

2 Tsp Curd whisked and at room temp

2 ½ Tsp Unsalted butter softened

1 Tsp Oil

1 Tsp Sugar

½ tsp Salt

For the filling

50 gm Chedder cheese

1 medium onion, chopped into small cubes

1 colored bell pepper, chopped into small cubes

½ zucchini, cut into small cubes

1 tomato, deseeded, cut into small cubes

1 tsp chilli flakes

½ tsp freshly ground black peppercorns

Salt to taste

Oil as needed

1 tsp thyme or any herb seasoning

Method

Preparing the dough

1. In a bowl, add flour (1 cup), salt, sugar and the butter.
2. Mix the flour with the butter. The mixture looks crumbly.
3. Now add in the warm milk and curd and start mixing, now the dough will be very much sticky. Add the oil and combine them thoroughly. Now add the remaining flour and mix well.
4. If you are mixing with hand, knead the dough for 4 to 5 minutes until smooth.
5. Cover and keep it in a warm place for an hour to double in size.   

For the filling

1. In a tsp oil, saute onions with a pinch of salt until sweet and caramelized.
2. Transfer it to a separate bowl. To the same pan add tomato just for few seconds and remove them to the bowl.
3. Add bell pepper with the red chilli flakes, salt and cook them for a couple of minutes. So that it remains crisp.
4. At last add in the zucchini with little bit of salt and cook until it is half way cooked.
5. Transfer everything to the bowl and add pepper powder, salt, cheese and the herbs. Mix well and set aside.

Forming the log

1. Once the dough has raisen, punch them well until the air out.
2. Roll them to form a rectangle and spread the veggie filling evenly over the top.
3. Roll them from the top to form a log. Now place the log in the greased pan and spread it.
4. Keep it in a warm place for the second rise for 30 minutes.

Baking the Kugelhopf

1. Pre heat the oven to 200⁰C for 5 minutes.
2. Place the rise dough in a oven. Bake for 30 minutes. Keep it aside for 3 minutes and serve.

Linking to:

IFC Challenge # 2 hosted by Shobana and Sara.

      

Nalla Karam Podi - Perfect for Idli or Dosa

Ingredients

Chana dal / Senaga pappu – 2 tbsp

Urad dal / Mina pappu – 2 tbsp

Dry red chillies / Yendu mirchi – ½ cup

Jeera / Jeelakarra – 1 tsp

Coriander seeds / Dhaniyalu – ¼ cup

Curry leaves / Karivepaku – 10 to 15 leaves

Tamarind – goose berry size

Garlic pods / Velluli rebbalu   – 6

Salt to taste

Oil – 2 tsp

Method

1. Heat oil in a pan, add chillies, chana dal, urad dal, jeera and fry for 10 mins on low flame.
2. Add curry leaves and fry for 3 mins. Cool it
3. Transfer it to the mixi jar, add garlic, salt and grind it.
4. Add tamarind and grind it as smooth powder. Cool it completely.
5. Transfer it to the dry air tight container. It can be store for 15 to 20 days.
6. Serve with rice and ghee or any breakfast.

Chinese Scallions Pancakes – International Food Challenge (IFC) # 1

InternationalFood Challenge (IFC) was started by Sara and Shobana. This month they gave Chinese Cuisine – Cantonese Region Recipes. I decided to make Pancakes. I like the taste so much. It is different version of pancakes.

Prep time – 30 minutes

Cook time – 30 minutes

Total time – 1 hour

Yield: 4-8 servings

Recipe source here

                             

Ingredients

Pancake dough

2 cups all purpose flour, plus more for dusting

½ tsp coarse salt

1 cup boiling hot water

3 to 4 Tbsp – vegetable oil

2 cups scallions or spring onions, green parts only, thinly sliced

Coarse salt

Soy Dipping Sauce

½ cup soy sauce

¼ cup rice wine vinegar

2 tsp toasted sesame oil

½ tsp crumbled dried red chilli

½ tsp toasted sesame seeds

1 tsp sugar

Method

1. In a bowl add flour, salt, hot water and 1 tsp vegetable oil. Mix well.
2. This can also be done in a food processor with a dough blade.
3. Sprinkle flour on a surface, knead dough until soft and smooth. Cover with plastic wrap and a warm towel. Keep it aside for 20 minutes.

Make pancake:

1. Divide dough into 5 to 6 balls. Roll the pieces into balls.
2. Sprinkle flour on a surface, roll out into a thin circle (about 1/16^th inch thickness).
3. Apply a teaspoon of oil evenly over the pancake. Sprinkle salt evenly over the pancake.
4. Sprinkle 1-2 tablespoon of spring onion over the pancake.
5. Roll the pancake from one end like a rug, then curl the roll around in a spiral and pinch the end to the rolls so it stays wrapped.
6. With the palm of your hand, press the roll from the top to flatten it.
7. Roll the pancake out to 1/8^th inch thickness.

To cook:

1. Heat a tawa, apply 1 tablespoon oil. Cook pancakes, flipping once, until golden, 2-3 minutes per side.
2. Season with salt. Cut into wedges, serve with dipping sauce.

                                 

For dip:

1. Mix all the ingredients and serve with pancake.

                                     

     

Linking to:

IFC # 1 by Sara & Shobana,
Gayathri's WTML event hosted by Priya.

              

Cabbage Moong dal Thoran / Cabbage Pesara pappu Pachi Kabbari Vepudu

Ingredients

Cabbage chopped – 2 cups

Moong dal / Pesara pappu – ½ cup

Onion chopped – 1 medium

Ginger garlic paste – 1 tsp

Salt to taste

Fresh coconut grated – ¾ cup

For Coarse paste

Green chillies – 6

Ginger – 1 inch piece

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Urad dal – 1 tsp

Curry leaves – 10

Turmeric powder – ½ tsp

Oil – 1 tsp

Method

1. Soak dal in water for 1 hour. Drain it.
2. Heat oil in a pan and temper it. Add onion and fry for 3 mins.
3. Add ginger garlic paste and fry for 2 mins.
4. Add cabbage, rough paste and cook until half done. Now add moong dal and cook for nearly done.
5. Add salt, coconut and mix for 5 mins. Serve.