Pineapple Dipping Sauce

BM #72 Week 2 Day 3 - 

For day 3 here is a spicy sauce which all pineapple lovers will appreciate.

Recipe Adapted from here
Ingredients - 

Pineapple crushed 1/2 cup
Maple Syrup/Honey 1-2 Tbsp (as per taste)
Crushed Red Pepper as needed
Salt as needed

Pineapple Dipping Sauce

Method Of Preparation -


Blend the crushed pineapple and the sweetener (I used Maple Syrup).

Mix in the salt and crushed red pepper. Mix well and serve as a dipping sauce. I served with grilled Tofu.


BMLogo




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Posted by Harini-Jaya R on Thursday, January 12, 2017

Mexican Cottage Cheese Dip

BM #72 Week 2 Day 2 -

Here is another delightful Mexican Dip which has become an instant favorite at home. 

Cottage Cheese is typically eaten with an accompaniment of fruits and nuts. I like to try out savory versions of enjoying cottage cheese. So I sometimes mix chutneys, sambar or rasam with cottage cheese.

But it was getting a little boring, so I used this theme of 'Dips, spreads and chutneys' as an opportunity to explore other ways to enjoy cottage cheese.

Mexican Cottage Cheese Dip

Recipe Source here
Ingredients - 

Cottage Cheese 1 cup
Avocado 1
Salt Green Chili, Red Chili powder and Cilantro as needed
Lemon Juice 2 tsp
Corn kernels steamed 1 cup
Pinto Beans boiled 1 cup (Black beans/Kidney beans can also be used)
Tomato chopped 1/2 cup
Spring Onion chopped as needed

Mexican Cottage Cheese Dip

Method Of Preparation -


In a blender add the cottage cheese, avocado pulp, salt, green chili, chili powder , cilantro and cilantro. Blend until creamy and smooth.

Transfer the contents into a bowl, add in the pinto beans, corn, tomato and spring onion. Adjust the flavors and serve with crackers/chips or as a salad dressing/dip.

Mexican Cottage Cheese Dip

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Cottage Cheese - Spicy Tomato Dip

BM #72 Week 2 Day 1 -

For the second week of this edition, I have chosen the theme 'Dips, Spreads or Chutneys'. For Day 1, I tried this simple dip which we loved with vegetables.

Ingredients - 

Cottage Cheese 1/2 cup
Onion, chopped 2 Tbsp
Tomato , chopped 1/4 cup
Salt, Green chili as needed
Olive Oil 1 tsp
Cumin Seeds 1/2 tsp

Cottage Cheese - Spicy Tomato Dip

Method Of Preparation -


In a heated pan, add oil and cumin seeds. After the seeds crackle, saute the onions for a couple of minutes.

Add in the tomatoes and green chilies. Sprinkle salt and let the tomatoes get mushy.

Remove and allow it to cool.

In a processor add the tomato mixture and the cottage cheese and blend until creamy.

Scoop out the dip and serve with vegetables of your choice or chips or crackers. We enjoyed the dip with Carrots and Celery.


BMLogo




Preparation Time 15 minutes
Serves 3-4

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Posted by Harini-Jaya R on Tuesday, January 10, 2017

Cantaloupe Veggie Smoothie

BM #72 Week 1 Day 3 -

For the last smoothie in this series, check out this unique smoothie with cantaloupe, pineapple, banana carrot and tomato. 

This tastes as refreshing as it looks with the goodness of the fruits and veggies.

Cantaloupe Veggie Smoothie

Recipe Source here
Ingredients - 

Water 1 cup
Cantaloupe peeled, seeded and cubed 1 1/2 cups
Pineapple (I used canned crushed pineapple) 1/4 cup
Banana 1/2 of a big banana
Carrot cubed 1/2 cup
Tomato cubed 1/2 cup
Sweetener as needed (Optional)

Cantaloupe Veggie Smoothie

Method Of Preparation -


Blend all the ingredients in a high power blender and smooth.

Serve with a topping of your choice.

Cantaloupe Veggie Smoothie


BMLogo




Preparation Time 5 minutes
Serves 2-3

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Posted by Harini-Jaya R on Thursday, January 5, 2017

Tropical Blueberry Smoothie

BM #72 Week 1 Day 2 -

My little one is very fond of pineapple and so I always keep some canned crushed pineapple or pineapple chunks handy in my pantry. Since I am very sure that she would love to have a smoothie if there is pineapple in it, I went ahead and combined her two favorite fruits (Pineapple and blueberry) and whipped out this tropical delight!!

Tropical Blueberry Smoothie

Ingredients - 

Pineapple crushed with juice 1 cup
Blueberries 1/2 cup
Orange segments (deseeded) from 1 orange
Water and Ice as needed
Almonds and Walnuts handful
Topping -Whipped cream and chopped pistachio chocolate crushed

Tropical Blueberry Smoothie

Method Of Preparation -


Add all the ingredients except the toppings and blend until smooth. Sieve if needed.

Serve in tall glasses and add the toppings as needed.

Tropical Blueberry Smoothie

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Posted by Harini-Jaya R on Wednesday, January 4, 2017

Banana-Mango Avocado Smoothie

BM #72 Week 1 Day 1 - 

Welcome to the new year !!

The beginning of month means another edition of BM. This week I have chosen to post some smoothies which are popular at home. 

My kids love anything with avocado and so I usually make this smoothie when we have a leftover avocado. The other ingredients usually are available in our refrigerator.

Banana-Mango Avocado Smoothie

Ingredients - 

Banana 1 big
Mango slices 1/2 cup (I used frozen mango)
Avocado 1/2 (only the pulp)
Greek Yogurt 1/2 cup
Milk 2 cups

Banana-Mango Avocado Smoothie

Method Of Preparation -


Blend all  the ingredients until smooth. Adjust the thickness by adding more milk.

Serve with a garnish of fruits and nuts of your choice.


BMLogo




Preparation Time 5 minutes
Serves 3

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Posted by Harini-Jaya R on Tuesday, January 3, 2017


BM #71 Week 3 Day 3 - 

For Day 3 check out this simple weekend lunch menu on the rare occasion when I make Pulihora on an ordinary weekend.

The menu features Mango Pickle, Aloo-Gobi, Pulihora, Munagaaku Sambar, Rice and Yogurt.

Drumstick leaves are known for their medicinal properties from ages. My MIL says that these leaves need to be consumed before rainy season (Month of Aashadha) at least once. The rationale behind being that these leaves protect against the various infections prevalent during the rainy season.

Ingredients - 

Toor Dal / Masoor Dal 1/2 cup
Drumstick leaves 2 cups
Carrots, Tomatoes, Beans 1 cup 
Salt, Sugar, Turmeric as needed
Tamarind small lime size
*Sambar Powder 2-3 tsp
Seasoning (Oil 2 tsp, Mustard Seeds 1/2 tsp, Urad Dal 1 tsp, Methi Seeds 1/8 tsp, Cumin seeds 1/2 tsp, Asafotida 1/8 tsp, Curry leaves few)

*I mostly use 2 tsp of MTR Sambar Powder and 1 tsp of Vangibath Powder


Method Of Preparation -


Wash the tender drumstick leaves and set aside.

Wash toor dal/masoor dal and transfer into a pressure cooker.

Add in the veggies and the drumstick leaves along with salt, sugar and turmeric. Cook until 2-3 hisses and let it cool.

Extract tamarind juice from the tamarind and pour that into the cooked sambar.

Add in the sambar powder and let it simmer. Adjust the consistency by adding water.

Meanwhile prepare the seasoning by heating oil and the rest of the ingredients. Pour the seasoning into the boiling sambar.

Cover and remove from heat. Serve hot with rice and papad.



Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#71.

Preparation Time 40 min
Serves 6-7

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Simple Lunch Thali

BM #71 Week 3 Day 2 -

Check out this everyday meal combination which has a comforting dal and sabji, roti, rice and raitha. This sabji is not something I would have tried out before. 

On a casual call to my sister, Jaya, she mentioned that this was a very good combination for a sabji and that an efficient way to clean out the refrigerator of all the miscellaneous vegetables. This was an instant hit with my husband and my older one. Owing to eggplant allergy I had to refrain for tasting it.

Recipe Source Jaya
Ingredients - 

Eggplant / Vankaya 2 medium size
Cauliflower florets 1 cup 
Potatoes peeled and cubed 1/2 cup
Green Beans or Chikkudukaya stringed and chopped 1/2 cup
Onion, chopped 1/2 cup
Salt, Turmeric and Red chili powder as needed
Seasoning (Oil 1 Tbsp, Mustard seeds 1/2 tsp, Urad Dal 1/2 tsp, Chana Dal 1 tsp, Cumin seeds 1/2 tsp, Curry leaves few)
To Grind - 
Coriander leaves handful
Fresh Coconut 2 Tbsp
Green Chilies as needed
Tamarind extract to taste (I added homemade tamarind extract from a lime sized portion of tamarind )


Vankaya-Cauliflower Muddha Koora

Method Of Preparation -


In a heated pan, add oil and the rest of the seasoning ingredients. After the mustard seeds pop and the dals are brown, add onions and saute until golden brown.

Then add in the chopped  eggplant, potatoes and green beans.

Sprinkle turmeric and few drops of water, cover and let it cook for about 5-6 minutes.

Meanwhile, make a paste of the ingredients listed under 'To grind'. Set aside.

Now add in the cauliflower florets, mix well and check to see if more water is needed.

Add in the masala paste, salt and mix well. Adjust the flavors and sprinkle red chili powder if needed.

Cover and let the flavors blend in. Remove from heat and serve warm with rice/roti.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#71.

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Posted by Harini-Jaya R on Sunday, December 18, 2016

Special Thali

BM #71 Week 3 Day 1 -

For this week I have chosen to highlight an entire meal as in a thali. Today's meal shows a special platter which is typically prepared when we have close friends over. In this thali I made.. 

Rice, Roti, Salad, Dondakaya Fry, Capsicum Masala, Mango Dal, Drumstick Rasam, Lemon Pickle, Beerakaya Pachadi, Papad, Yogurt and Instant Dates Kheer.

Capsicum Masala

Ingredients - 

Capsicum /Green Bell Pepper , seeded and chopped 1 cup
Onion, chopped 1/2 cup
Tomato, chopped 1 cup
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad dal 1 tsp, cumin seeds 1/4 tsp, curry leaves few)
To Grind - 
Roasted Peanuts a handful
Walnuts 4-5
Dalia/Puthana/Putnala pappu/ Roasted Gram 2 Tbsp
Sesame Seeds 2 tsp
Coriander seeds 1 tsp
Cumin Seeds 1/2 tsp
Green Chilies 3-4
Coriander leaves few


Capsicum Masala

Method Of Preparation -


In a heated pan, add oil and the rest of the seasoning. After the mustard seeds pop and the dals are brown, add onion.

Saute onion and after it is golden brown, add the tomatoes and chopped capsicum and cook until almost mushy.

Grind the ingredients into a fine paste and add it to the simmering vegetable mixture adding a little water as needed.

Cook for a few minutes so the flavors blend in.

Remove from heat and serve it warm with rice or roti.




Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#71.

Preparation Time 25 minutes
Serves 4-5

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Dondakaya Fry, Tindora Fry

BM #71 Week 2 Day 3 - 

For Day 3, here is a no-nonsense type of a vegetable fry which my kids love to have with dal / rasam. Lot of people have a preference regarding the of the shape tindora/dondakaya is chopped in. 

I have grown up eating this fry which was chopped in thin circles. Of course, it is a laborious and time taking process to finely chop them. But with some modern gadgets, I chop them finely for my husband and have dispensed with the circular cut of dondakaya. The kids love this lengthwise cut of the vegetable. 

I have already posted another version of Tindora Fry with onions in it. Here is the No onion-no garlic version. I made this as part of a thali meal which I shall feature next week.

Ingredients - 

Tindora / Dondakaya , washed and chopped lengthwise about 1/2 lb [I used the frozen variety thawed on the counter for an hour]
Salt, Turmeric and Red Chili powder as needed
Coconut powder 1 tsp
Oil 1 Tbsp

* If I forget to thaw the frozen packet I just pop it into the MW for a couple minutes or put the packet in hot water for 10 minutes.

Dondakaya Fry, Tindora Fry

Method Of Preparation -


In a heated pan, add oil and the chopped tindora.

Fry for a few minutes while mixing gently. Sprinkle turmeric and gently mix or toss. [It typically takes about 15-20 minutes.]

When the vegetable turns a shade of brown and appears cooked through, sprinkle salt, red chili powder and coconut powder.

Serve warm with a side of rice and dal/sambar/rasam.



Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#71.

Preparation Time 20 minutes
Serves 2-3

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Posted by Harini-Jaya R on Monday, December 12, 2016

Jowar Rava Kesari

BM #71 Week 2 Day 2 - 

For Day 2 of one pot meals, here is a delectable halwa which I pulled right out of my drafts. I had made this halwa when I was doing the Cooking Carnival in September 2016.  

I have since exhausted my stock of Jowar rava which I had got from my trip to India over the summer. I intend making the rava at home but that will have to wait for a better time :)

Ingredients - 

Jowar Rava 1 cup
Water 2 cups (Can be substituted with milk)
Sugar 3/4 cup
Butter 3 Tbsp
Cardamom Powder
Almonds, Cashews Coarsely Crushed 1/4 cup


Jowar Rava Kesari

Method Of Preparation -


Roast the jowar rava in a tablespoon of butter in a heated skillet until golden brown. 

Add water and bring to a boil, mixing it briskly to eliminate any lumps. Add more butter as needed.

Then add sugar, crushed almonds, cashews and cardamom powder.

Mix well until the sugar is dissolved. Cover and let it cook for a few minutes. It should take about 7-8 min to get done.

Garnish with roasted cashews and serve warm.




Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#71.

Preparation Time 20 minutes
Serves 4-5

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Fruit Chaat

BM #71 Week 2 Day 1 -

This week I have chosen to highlight some one pot dishes. Here is one which is not much of a recipe, I just added all I had on hand. It makes for a great snack.

Ingredients - 

Apple, Banana, Kiwi, Raspberry, Blueberries, Grapes
Cucumber, Carrots  as needed
Salt and Pepper as needed
Chaat Masala as needed
Freshly squeezed Orange Juice 1/4 cup

Fruit Chaat

Method Of Preparation -


Chop all the fruits and vegetables into a bowl. 

Sprinkle salt and pepper. Squeeze in the orange juice. Sprinkle some chaat masala.

Toss and serve.


BMLogo




Preparation Time 10 minutes
Serves 3-4

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Posted by Harini-Jaya R on Saturday, December 10, 2016

Broccoli-Cauliflower Kurma

BM #71 Week 1 Day 3 

Here is yet another recipe with broccoli and has recently become our family favorite. I just added whatever vegetables I had in my refrigerator apart from broccoli. 

Ingredients - 

Broccoli Florets  3/4 cup
Cauliflower Florets 3/4 cup
Carrots Sliced 1/2 cup
Salt, Turmeric and Garam Masala as needed
Yogurt 1/2 cup
Seasoning (Oil 1 Tbsp, Shajira 1/2 tsp, Asafotida 2 pinches)
For the Gravy -  
Oil 1 tsp
Onion 1 medium size
Tomato 1 medium
Almonds 6-7
Coriander seeds 1 tsp
Cumin seeds 1 tsp
Ginger-Garlic-Green Chili Paste 2 tsp or as needed 
Cloves 3-4, Cinnamon 1 inch, Cardamom 1, Pepper 4-5 corns


Broccoli-Cauliflower Kurma

Method Of Preparation -


To Prepare the Gravy - 
In  heated pan, add oil and add almonds, cloves, cinnamon, cardamom, pepper coriander seeds and cumin seeds. After they turn aromatic, add in the ginger-garlic-green chili paste. Saute for a few seconds.

Then add in the chopped onion and saute until translucent. toss in the chopped tomatoes. After the tomatoes turn mushy, remove from heat and blend them smoothly.

Or
I took the easy way out - Put all the ingredients (except oil) listed under 'For the gravy' into a Vitamix blender and blend it using the 'Soup' Option. The gravy will be ready piping hot in about 6-7 minutes.
For the Kurma - 
Parboil the broccoli, cauliflower and carrots and set aside.

In a heated pan, add oil and the rest of the seasoning. Pour in the gravy and let it simmer for a few minutes until the oil oozes out.

Add in salt and turmeric and also the parboiled vegetables.

Let the vegetables simmer in the flavorful gravy for about 5 minutes. Add in the yogurt, mix well and adjust flavors if needed.



Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#71.

Preparation Time 30 minutes
Serves 6-7

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