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.

Oats Chat

Ingredients

Oats – 1 ½ cup

Puffed rice / muramaralu – 1 cup

Chopped tomato – ½ cup

Chopped cucumber – ½ cup

Chopped onion – ½ cup

Grated carrot – ¼ cup

Peanuts / pallilu – 2 Tsp

Ghee – 2 tsp

Greenchutney – 2 tsp

Tomato sauce – 1 tsp

Salt to taste

Method

1. Heat ghee in a pan and roast peanut. Keep it aside.
2. To the same pan add oats and roast for 3 mins. Transfer it to a bowl.
3. In a bowl add all ingredients and mix well. Serve.

Linking to:

'ONLY' Street Foods Of The World hosted by Archana,

WTML @Gayathriscookspot. 

Chaat&Chutneys event @ Cooksjoy,
Hearth & Soul Blog Hop 165 : 8/13/2013.

     

Beetroot Halwa

Ingredients

Grated beetroot – 1 cup

Thick milk – 2 to 3 cups

Sugar – ¾ cup

Ghee – ¼ cup

Chopped dry fruits – ½ cup

Elachi powder – 1 tsp

Method

1. Heat ghee in a pan, roast the dry fruits and keep it aside.
2. Add grated beetroot to the ghee pan and fry for mins on low medium flame.
3. Add milk and cook until ¾ done. Add sugar, elachi powder and cook until soft.
4. Transfer it to a bowl and garnish with dry fruits.

Linking to:

SYS-w Series -7 hosted by Shama,

Gayathri's WTML event hosted by Avika.

Hearth & Soul Blog Hop : 164: 8/5/2013,
Foodabulous Fest Event hosted by Nivedhanams.

         

Lemon Glow Chiffon Cakes for Baking Partners Challenge July 2013

I am so happy after making the cake. I love so much. I am thankful to Swathi and Sara for sharing this wonderful cake recipe with us. The cake is moist and soft. This recipe is adapted from The Cake Bible by Rose Levy Beranbaum.

Preparation time – 30 minutes

Cooking time – 50 to 55 minutes

Ingredients

Dry Ingredients

Cake flour / APF – 2 ¼ cups / 225 gm

Caster sugar – 1 ½ cup + 2 Tsp / 300 gm

Salt – ½ tsp / 3.5 gm

Baking soda – ½ tsp

Lemon zest – 1 to 2 Tsp

Wet Ingredients

Canola oil / Sunflower oil – ½ cup / 108 gm

Large egg yolks – 3 no /130 gm

Water – 2/3 cup / 156 gm (room temperature)

Lemon juice – 2 Tsp / 30 gm

Vanilla essence – 1 tsp

For Meringue

Cream of tartar – 1 ¼ tsp / 4 gm

Sugar – 2 Tsp

Large egg whites – 7 no / 300 gm

Method

1. Preheat oven to 325⁰F or 155⁰C. Take the 10 inch tube pan or cup cake tube pan. Don’t grease the pan.
2. In a large mixing bowl, combine 1 ½ cups of the sugar and the lemon zest. With your finger tips , mix well until the sugar grainy and aromatic.
3. Add the cake flour, baking soda and salt to the bowl. Beat well on low speed until the ingredients are incorporated. You can also do this by hand with a whisk.
4. Make a well in the center of the ingredients and add the oil, egg yolks, water, lemon juice and vanilla. Mix for about one minute on medium speed until the batter is smooth and there are no lumps.
5. In a second large bowl, beat the egg whites until they are foamy. Add the cream of tartar and continue to beat on medium speed until they reach soft peak stage.
6. At this stage don’t over beat the eggs. Add the 2 Tsp sugar and continue to beat the egg whites until they form stiff peaks when the beaters are raised.
7. Using a whisk, add 1/3 of egg whites to your cake batter and gently stir them until they are incorporated.
8. Add the remaining egg whites to the batter and very gently fold them into the batter until fully incorporated.
9. Pour the batter into the ungreased pan and run a small metal spatula to prevent air pockets. Bake for 50 – 55 mins or until the cake is baked.
10. One cake done, take the cake out of the oven and immediately cool. It can take up to 90 mins.
11. Use a cake knife to loosen the sides of the cake away from the tin. Turn the cake tin. Sprinkle with a dusting icing sugar to serve.
12. The cake is fresh for 3 days at room temperature, 10 days refrigerated, 2 months frozen.

Linking to:

Baking Partners Group @ Zestysouthindiankitchen,
Giveaway Birthday Special @ Dailyswadsugandh.

    

Tamalapaku Pachadi / Betel Leaves Chutney

Ingredients

Betel leaves / Tamalapakulu - 10

Tamarind pulp – 1 tsp

Jaggery – 2 tsp

Green chillies - 6

Sesame seeds / Nuvvulu dry roasted – 2 Tsp

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Urad dal – 2 tsp

Bengal gram – 3 tsp

Curry leaves – 10

Coriander leaves – ¼ cup

Garlic - 2

Oil – 1 tsp

Salt to taste

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Urad dal – 1 tsp

Curry leaves – 10

Dry red chillies – 3

Oil – 1 tsp

Method

1. Heat oil in a pan, add mustard seeds allow them to crackle. Add cumin seeds, bengal gram, urad dal, and fry for 3 mins.
2. Add green chillies, curry leaves, coriander leaves and fry for 3 mins.
3. To the mixi jar, add sesame seeds and make it powder. Add betel leaves, above mixture to the same jar, and make it as rough paste.
4. Add tamarind pulp, jaggery, salt and make it as smooth paste.
5. Heat oil in a pan, temper it. Add this to chutney. Mix well.
6. Serve with rice and ghee.

Related Links:

1) Tamalapaku Bajji / Betel Leaves Fritters

2) Tamalapaku Pakodi Koora / Betel leaves Pakoda Curry

Sprouts Horse Gram Cauliflower Curry / Molakettina Ulavalu Cauliflower Koora

Ingredients

Horse gram sprouts – 1 cup

Water – 4 to 5 cups

Cauliflower florets – 2 cups

Onion chopped – 1 big

Ginger grated – 1 tsp

Garlic chopped – 1 tsp

Tomato chopped – 1 medium

Coriander powder – 1 tsp

Peanut powder – 1 tsp

Red chilli powder – 1 tsp

Coriander leaves for garnishing

Salt to taste

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Urad dal – 1 tsp

Garlic cloves – 4

Green chilli chopped – 4

Curry leaves – 10

Turmeric powder – ½ tsp

Oil – 2 tsp

Method

1. Soak horse gram for overnight. Next day drain it. Place the horse gram in a cloth and tie it tightly. Keep it in a closed box. Sprouts will form.
2. In a pressure cooker, add horse gram, water, salt and cook for 3 whistles.
3. When pressure releases, strain it. Don’t throw the water.
4. Heat oil in a pan and temper it. Add onion and fry until color change.
5. Add ginger, garlic and fry for 2 mins. Add tomato fry until mushy.
6. Add cooked horse gram, cauliflower and leave it for 10 to 15 mins. Add little water and mix for 2 mins.
7. Add coriander powder, peanut powder and mix for 3 mins.
8. Garnish with coriander leaves. Serve with roti/rice.

Linking to:
Gayathri's WTML event hosted by Manju,
Meal in 30 minutes recipe contest happening @ Enveetu Kitchen by Cuponation.


   

Apple Carrot Chutney

Ingredients

Apple peeled & chopped – 1

Carrot peeled & chopped – 2

Green chilli – 8

Garlic – 4

Tamarind pulp – 1 tsp

Salt to taste

Oil – 1 tsp
Coriander leaves for garnishing

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. Heat oil in a pan, add apple, carrot, chillies and saute for 10 mins.
2. Transfer it to mixi jar, add pulp, garlic and salt. Grind it as smooth paste.
3. Heat oil in a pan, temper it. Add this to chutney.
4. Garnish with coriander leaves.

Linking to:

Viji's SYS - W Series - 5,

Gayathri's WTML event hosted by Shruti's Rasoi,

Foodabulous Fest event organised by Simply TADKA and hosted by Shruti's Rasoi,
Hearth & Soul Blog Hop 159: 7/9/2013.

     

Bell Pepper Chutney / Yellow Capsicum Chutney

Ingredients

Bell pepper chopped – 2
Green chillies – 8

Onion chopped – 1 medium

Tamarind goose berry size

(Soak in water)

Garlic – 3

Peanut dry roasted – 3 tsp

Salt to taste

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 2 tsp

Red chillies – 5

Curry leaves – 10

Bengal gram – 2 tsp

Urad dal – 2 tsp

Curry leaves – 10

Oil – 2 tsp

Method

1. Heat oil in a pan and temper it.
2. Add pepper, chillies, onion and keep it for 10 mins. Turn off the flame. Cool it.
3. Transfer it to the jar, add garlic, tamarind peanut powder and salt. Make it as rough paste.
4. Serve with breakfast.

Linking to:

Merry Tummy's 'Cook Yellow' event and a giveaway,
Gayathri's WTML event hosted by Shruti's Rasoi,
Foodabulous Fest Organised by Simply TADKA and hosted by Shruti's Rasoi.

     

Onion Tomato Coconut Chutney (OTC Chutney)

Ingredients

Onion chopped – 1 big

Tomato chopped – 2 big

Fresh coconut – ¼ cup

Red chilli powder – 2 tsp
Salt to taste

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Urad dal – 1 tsp

Curry leaves – 10

Turmeric powder – ½ tsp

Oil – 2 tsp

Method

1. In a mixi jar add onion, tomato, coconut, chilli powder and salt. Grind it as rough paste.
2. Heat oil in a pan and temper it. Add ground paste and cook it for 10 mins on medium flame.
3. Serve with any breakfast.

Linking to:

Gayathri's WTML event hosted by Shruti's rasoi,

Foodabulous Fest Event organised by Simply Tadka and hosted by Shruti's rasoi.

     

Pineapple Kiwi Smoothie

Ingredients

Pineapple chunks – 1 cup

Kiwi – 1

Curd – 2 Tsp

Sugar / Honey to taste

Ice cubes for serving

Kiwi pieces for garnishing

Method

1. In blender add all ingredients and make it as smooth.
2. Transfer it to a glass and keep it in refrigerator.
3. Add ice cubes and kiwi pieces and serve.

Linking to:

Summer Drinks & Desserts @ Guru's Cooking,

Gayathri's WTML event hosted by Shruti's Rasoi,

Foodabulous Fest Event Organised by Simply Tadka and hosted by Shruti's Rasoi.