Kala Chana - Zucchini Sabji

Week 2 Day 3 of BM #61 -

Here is a simple combination of kala chana and zucchini which can be made in under 20 minutes if boiled chana is on hand. I had to improvise this as I needed to increase the quantity of the sabji :). 

A sample menu of my typical lunch..French Cut Beans Curry, Kala Chana - Zucchini Curry, Roti, Rice and Yogurt. 

Ingredients - 

Kala Chana  soaked over night and boiled 1 cup
Onion chopped 1/2 cup
Zucchini grated 1 cup
Tomato chopped 1/2 cup
Tomato Paste 1 tsp
Turmeric 1/4 tsp
Ginger-Garlic-Green Chili Paste as needed
Dhania Powder 1 tsp
Salt as needed
Garam masala 1/2 tspSeasoning (Oil 1 Tbsp, Cumin seeds 1/2 tsp)


Kala Chana - Zucchini Sabji

Method Of Preparation -


In a heated pan, add oil and cumin seeds.

After the cumin seeds crackle, fry the onions until they are translucent. Add in the ginger-garlic-green chili paste. Fry for a few minutes and add tomato and tomato paste along with 1/4 cup of water.

Sprinkle turmeric and dhania powder. Let the mixture cook for a few minutes. 

Add the grated zucchini, cover and let it cook until tender.

Add the boiled kala chana and adequate salt.

Cover and let it simmer for a few minutes.

Remove and serve it with Roti/Rice.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 61. 

Preparation Time 30 min
Serves 3-4

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Bhagara Baingan

Week 2 Day 2 of BM #61 - 

My husband recently realized that he loves this gravy curry when he tasted it at a party. I had stopped getting eggplants from the market as some of them were irritating my skin even if I chop them. 

But looking at the enthusiasm of my husband, I decided that I would wear gloves and try it out once at home for his satisfaction. But in the end, the gloves didn't work for me and with minimal contact and negligible irritation to my skin, I managed to make this curry to the utter delight of the husband. 

I was unable to take the pictures in day light but I am sure I am going to make this again and again and would definitely update the pictures.

Recipe Source Vahchef
Ingredients - 

Eggplants small sized 6-8
Oil to fry the eggplants 1/4 cup or more
Onion, finely chopped 1/2 cup
Ginger-Garlic-Green Chili Paste as needed
Turmeric 1/4 tsp
Tamarind juice as needed
Coriander Powder 1 tsp
Cumin Powder 1 tsp
Jaggery Powdered 1 tsp
Salt as needed
Seasoning (Oil 2 Tbsp, Mustard seeds 1/2 tsp, Cumin seeds 1/2 tsp)
To be roasted -
Peanuts, roasted 1 cup
Sesame seeds 3 Tbsp
Coconut Powder 3 Tbsp
Cinnamon 1 inch
Cloves 3-4 
Cardamom seeds from 1 pod


Bhagara Baingan

Method Of Preparation -


Wash the eggplants and dry with a clean dish towel. Keeping the stem portion intact, make an 'X' slit on the opposite side but not separating the stem.

In a wok/kadai add oil and slowly slide the eggplants and fry them until they are about 75% done. Remove onto paper towels to drain the excess oil.


Make a fine paste of the ingredients listed under 'To be roasted' adding as much water as needed.

In the same wok/kadai, heat oil and add mustard seeds and cumin seeds. After they pop, add the ginger-garlic-green chili paste and fry for a few seconds. 

Toss the onions into the pan and fry them until they turn golden brown.

Pour the paste into the onion mixture.

Sprinkle coriander powder, cumin powder, turmeric and about 2-3 cups of water to make a runny gravy.

Let it simmer until the oil floats on top.

Slide the fried eggplants into the gravy and add salt, jaggery and tamarind juice. Adjust as per taste.

Cover and let the eggplants absorb all the flavors.

After the eggplants are completely cooked through, remove from heat and serve it either with Rice/Pulao or Roti.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 61. 

Preparation Time 1 hour
Serves 5-6

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Posted by Harini-Jaya R on Thursday, February 11, 2016

Methi Paneer Pulao

Week 2 Day 1 of BM #61 - 

This week I shall showcase some meal ideas which are popular at home. Here is a simple one pot meal which is great for the lunch box or a lazy weekend.

Ingredients - 

Basmati Rice 2 cups
Methi leaves 2 cups, finely chopped
Mixed Vegetables (I used frozen and thawed) 1/2 cup
Paneer, cubed 1 cup
Ginger, grated 1 inch piece, Garlic, grated 2 cloves
Coriander-Mint Chutney 1 Tbsp (I used store bought)
Seasoning (Ghee 2 Tbsp, Jeera 1 tsp, Cloves 4-5 , Cinnamon 2 inch piece, Cardamom 2 pods, Star Anise 1 piece)
Salt and Garam Masala as needed
Fried Onion and Roasted Cashews for garnish
Lemon Juice 2 tsp (if required)


Methi Paneer Pulao

Method Of Preparation - 

Soak paneer cubes in hot water for a few minutes and set aside. 

In a heated wok/kadai, add ghee and the rest of the seasoning. After the cumin seeds(jeera) start browning, add the grated ginger and garlic. 

Add the chopped methi leaves and the mixed vegetables. Saute for a couple of minutes.

Drain the soaked paneer and add it to the vegetables. Add the coriander-mint chutney, salt (sufficient just for the vegetables) and Garam Masala.

Add the washed and drained Basmati rice and saute for a couple minutes.

Remove from fire and transfer the contents into an electric rice cooker adding 3 1/2 cups of water and adequate salt. [This is optional if cooking in the wok/kadai itself is your preference.]

Transfer into a serving bowl and enjoy with a gravy or raitha of your choice.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 61. 

Preparation Time 50 min
Serves 4-5

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Coriander-Cumin-Fennel Tea

Week 1 Day 3 of BM #61 - 

I read up a lot of material for this week's theme of medicinal teas which I opted. And it has brought home a simple fact, that the everyday spices which we use in our kitchen are a source of invaluable health benefits. 

Simple spices like Coriander, Cumin, Ginger, Fennel, Cinnamon, Turmeric when used in the proper manner can provide relief from various ailments and boost our immunity. Here is one such tea which aids in digestion, weight loss, relieves bloating, cramps etc.,

Lemon juice and honey are totally optional. I usually opt out of them but I found the kids take it easily with the addition of those.

Recipe Source here
Ingredients - 

Coriander Seeds 1 tsp
Cumin Seeds 1/2 tsp
Fennel Seeds 1/2 tsp
Lemon Juice and Honey as needed (Optional)


Coriander-Cumin-Fennel Tea

Method Of Preparation -


Crush coriander seeds, Cumin seeds and Fennel seeds and boil in 1 1/2 cups of water until it is reduced to 1 cup.

Strain the mixture and squeeze lime/lemon juice and honey into the tea and sip it hot/warm.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 60. 

Preparation Time 
Serves/Makes

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Ginger Tea for Cold/Sore Throat - Home Remedy

Week 1 Day 2 of BM #61 - 

This simple and effective home remedy comes in very handy during the winter season.

Ingredients - 

Ginger 1 inch piece, grated
Turmeric 1/4 tsp
Honey and Lemon Juice as needed
Water 1 cup


Ginger Tea for Cold/Sore Throat - Home Remedy

Method Of Preparation -


In a cup of water add grated ginger. Let the water boil until it reduces to half the volume. Sprinkle the turmeric and remove from heat.

Strain the resultant liquid and squeeze in lemon juice and add honey as per taste.

Consume it while still hot to clear up any sore throat, nasal congestion or cough.




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 61. 

Preparation Time 10 min
Serves 1

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Posted by Harini-Jaya R on Thursday, February 4, 2016

Spice Tea for Sore Throat - Home Remedy

Week 1 Day 1 of BM #61 - 

Welcome to the first week of this edition. I shall share some home made medicinal teas which have been very useful to us.

This past season, I have relied on this tea on several occasion and have found relief for a couple of hours each time from sore throat and cough. Thanks to my neighbor and friend, Sirisha for sharing such a wonderful remedy.

Recipe Source Sirisha
Ingredients - 

Ginger 1 inch piece
Coriander Seeds 1 tsp
Cumin Seeds 1 tsp
Pepper Corns 1/2 tsp
Jaggery a small piece
Lemon Juice 1-2 tsp as needed
Water 1 cup


Spice Tea for Sore Throat - Home Remedy

Method Of Preparation -


In a cup of water add grated ginger, coarsely ground coriander, cumin and pepper corns. Add the jaggery piece as well.

Boil the mixture until the volume reduces to half a cup.

Strain the resultant liquid and squeeze in lemon juice as per taste.

Consume it while still hot to clear up any sore throat, nasal congestion or cough.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 61. 

Preparation Time 10-12 min
Serves 1

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Besan-Methi ka Cheela

Week 4 Day 3 of BM #60 - 

This recipe comes directly from a dietitian who recommends this for a breakfast. Besan/ Gram Flour/Chickpea Flour takes care of the protein while the Fenugreek and other vegetables up the flavor and fiber quotient making this an ideal breakfast for diabetics. 

Recipe Source Pooja
Ingredients - 

Besan 1 cup
Methi leaves, finely chopped
Onion, cabbage, carrot finely chopped
Ginger-Green Chili paste as needed
Ajwain, Coriander and cumin seeds crushed 1/2 tsp each
Salt as needed
Yogurt about a cup


Besan-Methi ka Cheela

Method Of Preparation -


Mix all the ingredients in a bowl and make a flowing batter (like Dosa batter).

Heat a griddle / Tawa and pour a ladle full of batter in the center and gently spread it with the ladle. 


Spray oil all around the dosa and cover until the underside is cooked.

Flip it and cook for about a minute and remove.

Continue to make more such dosas/cheelas until the batter lasts.

Serve them hot with chutney of your choice.




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 60. 

Sending this to Srivalli's 'Come Join us for breakfast'.


Preparation Time 15 min
Makes 8-10

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Avocado Open Sandwich

Week 4 Day 2 of BM #60 - 

If you are looking for a healthy breakfast with no fuss, look no further. Breakfast cannot get easier and tastier than this. This works out best if you are out of time and need to grab and go or gulp down breakfast in a few seconds :).

The gulping down of breakfast sounds all too familiar, right? There is no exact recipe here, just follow the idea and go as per the dictates of your tongue.

A slice of this open sandwich, a glass of milk and a few slices of fruit would be an ideal portion if you want to eat healthy.

Ingredients - 

Avocado 1 nos
Whole Grain Bread 4 slices
Cheese (Shredded or single slices)


Avocado Open Sandwich

Method Of Preparation -


Toast the bread slices.

Cut the avocado. Scoop the flesh removing the pit. 

Slice/chop/mince (as per preference)  the avocado.

Spread the avocado evenly on the toasted bread slice.

Sprinkle cheese as needed and serve it immediately.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 60. 

Sending this to Srivalli's 'Come Join us for breakfast'.

Preparation Time 10 min
Makes 4

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Oats Pesarattu

Week 4 Day 1 of BM #60 - 

This week I intend showcasing some healthy and diabetic friendly foods. This series is very close to my heart as I tend to lean towards healthy foods.

To kick start a week day with some protein and fiber packed breakfast is a challenge. So to ease that challenge check out this super nutritious and a cousin of our dear Pesarattu

The first time I made these, I added a little too much of water in the batter and the batter was very runny. So I ended up adding a little rice flour to it. The next time I avoided the rice flour and they turned out just as perfect.


Oats Pesarattu

Ingredients - 

Moong Dal or Whole Moong Beans 1/2 cup
Rolled Oats or Steel Cut Oats 1/2 cup
Rice or Rice Flour 1 Tbsp (Optional)
Ginger 1 inch piece
Green Chili 2-3 (or as needed)
Cilantro/Coriander leaves few 
Salt as needed
Chopped Onions and Oil while shallow frying


Oats Pesarattu

Method Of Preparation -


Soak Moong Dal and Rolled Oats (Soak rice also if using) in about 4 cups of water for a few hours. [I soaked them over night].

Drain the dal-oats mixture and blend into a fine batter adding the ginger, green chili, salt and cilantro. Add as little water as needed.

On a hot griddle/tawa, pour ladleful of batter and by a brisk circular movement of the ladle, spread the batter into a thin circle.

Sprinkle finely chopped onions and spray as much oil as preferred.

Flip the pesarattu when the underside is lightly browned and let it cook on the second side as well.

Remove the pesarattu and continue with the rest of the batter.

Serve it with chutney of your choice for a nutritious and filling breakfast!




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 60. 

Sending this to Srivalli's 'Come Join us for breakfast'.

Preparation Time 30 min
Makes 12 

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Whole Masoor Dal Sabji

Week 3 Day 3 of BM #60 - 

Check out this delightful version of whole masoor dal sabji/dal which is an excellent accompaniment both with roti and rice. My friend Shalaka, shared this recipe with me and was gracious to share the dish as well. We instantly fell in love with the sabji and so I prepared it the very next day to see the smiles all around :).

The addition of drumstick was very new to me and the flavor of the sabji was enhanced because of it.

Recipe Source - Shalaka
Ingredients - 

Whole Masoor Dal (Whole Red Lentils) 1 cup
Drumstick chopped into 2 inches few
Tomato, chopped 1/2 cup
Garlic, grated 1 tsp
Turmeric 1/2 tsp
Chili Powder, Coriander Powder, Cumin Powder as needed 
Salt and Garam Masala as needed
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Cumin Seeds 1/2 tsp, Asafotida 2 pinches, Curry leaves few)
Coriander leaves, chopped for garnish


Whole Masoor Dal Sabji

Method Of Preparation -

Soak the Whole Masoor Dal for an hour. [I have tried without soaking the dal as well]. Wash and pressure cook until 2 hisses along with drumstick and tomato.

After the pressure is released, lightly mash and set aside.

In a pan, heat oil and add mustard seeds. After they crackle, add cumin seeds, asafotida and curry leaves.

Grate garlic and fry for a few seconds. Sprinkle turmeric, chili powder, coriander powder, cumin powder, salt and garam masala. Pour about 1/4 cup of water and let the mixture simmer.

Transfer the cooked dal, mix and let the flavors blend in.

Remove from heat, garnish and serve with rice/roti/naan/bhakri.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 60. 

Linking it to Susan and Lisa's  MLLA event happening at Sizzling Tastebuds this month.

Preparation Time 30 min 
Serves 4-5

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Posted by Harini-Jaya R on Tuesday, January 19, 2016

Cooked Rice Roti

Week 3 Day 2 of BM #60 - 

My mom recycles the leftovers and makes some innovative dishes. That streak is definitely passed on to me :). I guess it is inherent in every mom to reduce the wastage of food. But these days, either the food is given away to the needy or reused in some delicious recipes. Here is one such recipe which turned out to be a delicious surprise to my family. 

Though such dressed up leftovers gives the chance to my family to tease me endlessly, I am sure they enjoy eating these just as much as I enjoy cooking them. :)

Recipe Source - friend's mom
Ingredients - 

Cooked Rice 1 cup
Whole Wheat Flour 1/4 cup
Besan / Gram Flour 1/2 cup
Cabbage, Carrot, grated 1/4 cup each
Ginger-Green Chili Paste as needed
Salt as needed
Yogurt 2 Tbsp
Vegetable Oil for shallow fry

* Grated onion, potato and any other vegetables can be used.


Cooked Rice Roti

Method Of Preparation -


Coarsely crush the cooked rice, mix in the flours, grated vegetables, ginger-green chili paste, salt.

Knead into a soft dough adding as much yogurt as needed.

Pinch lime sized portions of the dough and place between greased plastic sheets. Pat into thin disc and transfer on to a hot griddle/tawa. [I used a puri press/tortilla maker for the job]. 

Spray oil as needed and cook on both sides until they are golden brown.

Remove and continue with the rest of the dough.

Serve it with Sauce of your choice or a simple raitha tastes great too.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 60. 

Preparation Time 20 min
Makes 10

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Vegetable Pongal

Week 3 Day 1 of BM #60 - 

As per my friend, this is a popular recipe at my her mom's place. It has been many years since my friend shared this recipe and I remembered to make it just in time for Sankranti this year. I made this for the festival and it was a definite change from the regular Ven pongal.

Recipe Source - friend's mom
Ingredients - 

Rice 1 cup
Moong Dal 1/2 cup
Mixed Vegetables 2 cups (Carrot, Peas etc)
Green Chili + Ginger Paste as needed
Salt and Pepper Powder as needed
Turmeric 1/2 tsp
Cumin Seeds 1/2 tsp
Cashews, Roasted handful
Seasoning (Ghee 2 Tbsp, Mustard Seeds 1/2 tsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Asafoetida 1/8 tsp, Curry leaves few)


Vegetable Pongal

Method Of Preparation -


In a pressure cooker, heat a teaspoon of ghee and roast moong dal until slightly golden brown. Add the washed rice mixed vegetables, green chili + ginger paste, turmeric, cumin seeds, salt and pepper powder.

Add about 3-4 cups of water depending on the consistency preferred.

Close the lid and pressure cook for 2 hisses or about 15-20 min.

Prepare the seasoning - Heat ghee and add mustard seeds. After they pop, add chana dal, urad dal, asafoetida, curry leaves and cashews.

Transfer the seasoning onto the cooked rice-dal mixture. Mix well and serve it with an accompaniment of your choice.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 60. 

Preparation Time 30 min
Serves 3-4

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