Event Announcement for June - 'ONLY' Summer food & Drinks

All we know about food and drinks. Especially during summer we drink juices, smoothies, lassi, ice creams, sorbet etc. We eat salads.

Summer food includes so many fruits such as berries, melons, mangoes, ice apple etc. and vegetables such as cucumber, tomatoes, zucchini, eggplant, corn etc. Other than water we drink juices. We can combine 2 or more vegetables or fruits. In juices and smoothies, we use curd, coconut water, milk etc. During summer dehydration, sun stroke occurs frequently. To avoid this we drink plenty of water.

This event is conducted by Pari and hosting by me. Pari has a wonderful blog.

Rules for the event.

1. Any number of fresh entries can be sent but only two archives will be accepted.

2. Only Veg food accepted (Eggs accepted too) includes juices, ice creams, cocktails, sorbet, etc

    can be sent.

3. New and old posts should be linked with my event announcement and Pari's giveaway

   announcement. The entries will not be accepted in case of failing to follow this rule.

4. Link your entries using the Inlinkz tools. Those participating in the giveaway (anyone who can

    provide an address in India) enter under Giveaway participation entries category else link

    under non participants of the giveaway. Please enter your entry only once in one of the

    inlinkz tool.

5. Use of logo is compulsory as it helps spread the word.

6. In case you have a difficulty in using Inlinkz tool, mail me to rs.shailajareddy@gmail.com

7. The giveaway is shipped only in India and only to the Pari's blog. You can follow her blog

    through Google Friend Connect or Google plus publicly.

8. I cannot win the giveaway being the guest this month. Also, I will post the round up within a

     week after the event completion.

   

Giveaway for this event sponsored by Tarla dalal.

Linky tool for Indian Residents: Linky tool for Abroad:

Vegetable Pasta

Ingredients

Pasta (Rotini & Penne) – 2 cups

Ginger pieces – 1 tsp

Garlic pieces – 1 tsp

Capsicum chopped – 1

Carrot chopped – 1

Tomato chopped – 1

Green peas – ½ cup

Onion chopped – 1 medium

Pepper powder – 1 tsp

Oregano – 1½ tsp

Garam masala – ½ tsp

Tomato ketchup – 1 tsp

Chilli sauce – 1 tsp

Salt to taste

Oil – 2 tsp
Cheese to sprinkle

Method

1. Boil the paste according to directions given on pocket. 
2. Heat oil in a pan add cumin seeds wait for 10 sec. Add ginger, garlic pieces and mix well. 
3. Add carrot, capsicum, onion and cook for 5 mins. Add tomato and cook for 5 mins. 
4. Add pasta, garam masala, pepper powder, oregano, all sauces, salt and mix well. 
5. Cook for 10 mins on medium flame. Sprinkle some cheese and mix well. 

Senaga pappu Kobbari Pachadi / Chana dal Coconut Chutney

Ingredients

 1/2 cup  Senaga pappu / Chana dal

1/2 cup  Pallilu / Peanuts

1/2 part  Fresh coconut

3 medium Tomato

5 Green Chillies

3 pods Garlic

1/2 tsp oil

Salt to taste

Method

1. Dry roast the chana dal and peanuts separately. Transfer it to  a separate bowl.
2. Add 1/4 tsp oil, roast the coconut pieces for 5 minutes. Transfer to a bowl. Cool it completely.
3. In a mixi jar, add chana dal, garlic, green chillies and make a powder. Add peanuts and grind it.
4. Add tomato and make a paste. At last add coconut, salt and make a smooth paste.
5. Serve with any breakfast or hot rice.

Chapati Noodles - Kids Lunchbox Recipes

Ingredients

Chapati (Fresh / leftover) - 2

Mixed vegetables - 1 cup

(Carrot, cauliflower, broccoli, peas, beans)

Onion chopped - 1 medium

Tomato ketchup - 2 tsp

Hot sauce - 2 tsp

Soya sauce - 1tsp

Vinegar - 1/2 tsp

Salt to taste

Oil - 1 tsp

Method

Cut the chapati into long stripes like noodles.

Heat oil in pan, add onion and fry for 3 minutes then add vegetables and cook until 3/4 done.

Add chapati noodles and mix for 2 minutes.

Add all sauces, salt and mix for 3 minutes and leaves for 3 minutes. Serve.

Kale Chickpeas salad

This salad is for Ssshhh cooking challenge. My partner is Sandhya Ramakrishnan. She gave me  Kale and chickpeas.

Ingredients

1/2 cup  Boiled chickpeas

1 cup  Kale leaves

1/4 cup  Strawberries pieces

Salad dressing

1 Tsp  Lemon juice

1/4 tsp Pepper powder

1 1/2 tsp Olive oil

a pinch salt

Method

Salad dressing

1. In a bowl add lemon juice, pepper powder, olive oil, salt  and mix well.

For Salad

1. In a bowl add chickpeas, kale, strawberries and mix wee.
2. Pour salad dressing over salad and mix well. Keep it in refrigerator and serve.

Linking to:

Priya akka's - Ssshhh Cooking Secretly.

Eggless Lemon Bars

This month Baking Partners challenge were chosen by Suja of Kitchen corner try it. I tried Lemon Bars. Thank you so much Swathi and Suja for sharing this wonderful recipe.   

Recipe source - The Secrets of Baking, Sherry Yard and The Good Cookie by Tish Boyle.

Ingredients

Basic short crust recipe

1 1/4 cup All purpose flour (APF)

2/3 cup Confectioner's sugar

a pinch salt

10 Tbsp (1 1/4 stick) butter

For the filling

3/4 cup Sugar

1 Tbsp Lemon zest

1 cup Lemon juice

1/2 cup Condensed milk

(Or milk 1/2 cup. Milk or condensed milk is optional it gives the bars a custard flavor and firmer texture)

3 Tbsp APF

1/8 tsp Salt

2-3 drops Yellow food color (optional)

Powdered sugar for dusting

For one egg substitute

Adapted from here

2 Tbsp Water

1 Tbsp Oil

1/2 tsp Baking powder

Measure according to your eggs taken.

Note: For this recipe 4 eggs are needed.

Method

To make the crust

1. Preheat oven to 325⁰F . Position the rack in the center of the oven.
2. Grease the square baking pan and set aside or you can also line pan with aluminium foil.
3. Using a food processor or hand mixture, mix flour, sugar and salt. Add butter pieces and pulse 8 to 10 times till the mixture like coarse meal.
4. Process until the mixture forms large clumps and holds together when pinched between two fingers (around 15 - 20 seconds). Using a fork prick the dough at one inch intervals.
5. Bake the crust for 20 minutes till the edges become golden brown. Allow this to cool in the pan on a wire rack.

For egg substitute

1. In a bowl add water, oil, and baking water. Whisk well.

To make the filling

1. Pulse sugar and lemon zest in a processor till it is fragrant. Mix the egg substitute  and sugar, whisk till it is pale yellow color.
2. Add the milk, lemon juice, flour and salt. Pour over the baked crust.
3. Bake at 325⁰F for 18 to 20 minutes or until just set and firm to touch.
4. Cool at room temperature and place the pan in the refrigerator to chill for 1 hour before cutting the bars.
5. To finish dust with powdered sugar on top of each bar.
6. Store bars in container for two days or in the freezer for one week.

Linking to:

1) 1) Baking Partners Challenge,

2) Harini's event.
      
    Loves - Badam Poori
    

Linky Tool:

An InLinkz Link-up

Rice Recipes

Baked Kale Chips

Fresh Kale Leaves

Ingredients

Kale leaves -  1 cup

Olive oil - 1 tsp

Salt a pinch

Method

1. Wash the leaves and dry them. Preheat the oven to 300⁰F.              
2. Separate the leaves from the stem. Add oil and toss them until coated. Add salt and toss well.
3. Spread the leaves on a baking tray. The leaves should not overlap. Bake for 8 to 10 minutes or until crispy.
4. Cool it for few minutes. 

Kartoffenkuche (Bavarian Potato Pancakes) - IFC Challenge

This month challenge is Bavarian cuisine from German hosted by Sara (www.sarasyummybites.com). Thank you Sara for sharing these recipes with us. I tried pancakes. It really tasted good.

Adapted from here.

Ingredients

4-6 Russet or 6-8 Red potatoes

1 medium or large onion

1 tbsp olive oil + more for frying

1-2 tsp salt

1 tsp pepper

1 whole egg + 1 egg white

(If your potatoes are very large, add another egg white)

2-3 tbsp flour

Method

1. Peel and grate the potatoes. Spread out a large muslin cloth.
2. Pick up the four corners, then hold the edges. Twist the towel and squeeze the potatoes. Continue twisting and squeezing until the potatoes feel dry to touch when you open the towel.
3. Grate and squeeze the onion in the same way.
4. In a bowl, add all ingredients and mix well with your hands.
5. Heat 2 tbsp of oil on medium heat. Grab about 1/2 cup of mixture and roll into a ball.
6. Flatten ball into a patty and fry on each side until golden brown.
7. Serve with warm applesauce or tomato sauce.

Linking to 

IFC Challenge.