Mango Puree Fruits Salad Without Custard

Ingredients

Milk – 3 cups

Heavy whipping cream – 4 tsp

Mango puree – 1 cup

Chopped dry fruits – ½ cup

Chopped grapes

Chopped orange

Chopped apple

Chopped strawberry

Chopped banana

Honey - optional

Method

1.  Boil milk in a vessel. Let them to cool. 
2.  Whip the cream. Add cream, mango puree to the milk. Mix well. 
3.  Add chopped dry fruits and fruits. Keep the salad in refrigerator for 2-3 hours. Serve.

Note: Add fruits according to your taste.

Okra & Broccoli Stir Fry / Bendakaya Broccoli Vepudu

Ingredients

Okra / Bendakaya – ½ kg

Broccoli florets – 2 cups

Ginger chopped -5

Chopped onion – ½ cup

Chopped green chilli – 6

Ginger garlic paste – 2 tsp

Peanut powder – 1 tsp

Red chilli powder – 2 tsp

Cumin powder – 1 tsp

Salt to taste

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Turmeric powder – 1 tsp

Curry leaves – 1 string

Dry red chillies – 3

Hing – a pinch

Oil – 3 tsp

Method

          
  1) Heat oil in a pan and temper it. Add onion, chillies and saute for 3 mins.

  2) Add ginger garlic paste and mix for 3 mins. Add okra, broccoli and cook until soft. Don’t cover   

       with lid.

  3) Add chilli powder, peanut powder, cumin powder, salt and mix well.  Leave it for 5 mins.     

  4) Serve with rotis.

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.