Please check the New Pictorial Recipe Index under the heading 'Mouthwatering Recipes'. The Old 'Recipe Index' will be removed eventually.

Pacchi Pulusu

For Day 2, Week 3 of BM #47, let us go to Telangana for this tangy gravy which happens to be a favorite of my husbands'.

It was unearthed the other day in a phone conversation with my MIL. Apparently she learnt it from her Telangana neighbors in Hyderabad almost 30+ years back. 

This is a tangy treat for raw onion lovers. I am not one of them but my husband and older one love this gravy!

Ingredients - 

Tamarind water 2-3 cups
Onions, finely chopped 1/2 cup
Salt, Red chilli powder and powdered jaggery as needed
Seasoning (Oil/Ghee 1 tsp, Mustard seeds 1/2 tsp, Cumin seeds a pinch, Asafoetida a pinch)

Pacchi Pulusu

Method Of Preparation -

Water down the tamarind extract to suit your taste.

Add all the ingredients and mix well. Check the taste and adjust the favors as per your taste. [No cooking the tamarind water.]

Heat a small pan, add ghee/oil and mustard seeds. After they pop add cumin and asafoetida. Remove from fire and pour it in the tamarind mixture.

Serve it as is along with steaming hot rice.

Preparation Time 8 min
Serves 3-4

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Posted by Harini-Jaya R on Thursday, December 18, 2014

Ulavacharu ~ Kollu Rasam ~ Horsegram Rasam

The week 3 for BM #47 will see me pick out some signature dishes of various regions of my home state of Andhra Pradesh. Today's post is from my native region of Rayalaseema. [The main picture shows a typical meal at home :).]

Though I hail from this region, I have spent very few years in that region. But my roots are still deep rooted what with my 90 year old grandma sharing her memories, life style, customs, values, old/forgotten recipes and the recipes which were forbidden in our house etc..

I understand that this Ulavacharu was in the category of forbidden foods in many households as was in my maternal grandma's place. It is supposed to be a farmer's food and is said to be hard to digest. 

My MIL, on the other hand, comes from a family of Ayurveda practitioners and vouches for the medicinal properties of Horse gram. She believes that this rasam and many other dishes made with Horse gram are good for people with Kidney stones. 

I cannot talk much of the medicinal properties but can talk about its inimitable taste!! Check it out for Day 1 and I am sure you will agree.

Recipe source here and my MIL
Ingredients - 

Horsegram / Ulavalu 1/2 cup
Oil 2 tsp
Garlic 2-3 cloves
Cumin seeds 1 tsp
Tomatoes, chopped 1 cup
Tamarind extract 2 Tbsp or as needed
Salt, Red Chilli Powder, Sugar as needed
Turmeric 1/4 tsp
Coriander leaves, finely chopped, few
Seasoning (Ghee/Oil 1 tsp, Mustard seeds, Asafoetida, Curry leaves

Ulavacharu ~ Kollu Rasam ~ Horsegram Rasam

Method Of Preparation -

Soak the horse gram overnight and pressure cook with about 3-4 cups of water. 

The horse gram can also be soaked in hot water for about 1 hour, rinsed and and pressure cooked with 3-4 cups of fresh water a few minutes longer than usual.

After the pressure cooker cools down, strain the cooked horsegram and collect the water separately. The horsegram can be used to make a stir fry but the water is what we will use for the rasam.

Crush about 2 tablespoons of the cooked horse gram, garlic and cumin seeds either in a mortar n pestle or in a mixer. Set aside.

In a pan, heat oil and add the crushed garlic-cumin seeds mixture. Saute for a few seconds.

Add the tomatoes, and a few drops of water and let the tomatoes be cooked well.

Add in the turmeric, tamarind extract, salt, sugar and red chilli powder.

Adjust taste as needed and let the rasam boil for a few minutes.

Remove from heat, prepare the seasoning by heating ghee/oil and adding mustard seeds, curry leaves and asafoetida.

Pour the seasoning into the rasam.

Garnish the rasam with chopped coriander leaves.

Serve hot with cooked rice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 47.

Sending it across to MLLA #78 hosted by PJ and created  MLLA page and Susan's blog.

Preparation Time 30 min 
Serves 5-6

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Posted by Harini-Jaya R on Wednesday, December 17, 2014

Indian Style Pasta

For Week 2 day 3 of BM #47, here is an Indian version of Pasta which my older one liked.

I first tasted this pasta 10 years back at a friend's house. It used to be a great party dish around that time. It has been forgotten since then. When I was thinking about the theme for this week, I suddenly remembered this version and tried it out for my older one and she was impressed.

I am pretty happy at how the pictures turned out and so I shall link it to Varada's Blog Anniversary Event. For the past year or so I have been taking pictures with my Canon D3200 with the kit lens. I placed it on the floor near our patio door on a cloudy afternoon and set the ISO to 400. 

Indian Style Pasta

Ingredients - 

*Pasta (Any shape and size) 1 cup
Onions, chopped 1/2 cup
Ginger-Garlic Paste 1 tsp
Tomato Puree / Tomatoes 2 Tbsp
Mixed Vegetables (I used Corn, Beans, Carrots, Peas) 1 cup
Salt as needed
Green Chillies - Coriander leaves paste as needed
Garam Masala 1/4 tsp or as needed
Shredded Cheese 1/2 cup or more as needed
Cooking Oil 2 tsp

*I used a veggie pasta which has carrot and butternut squash

Indian Style Pasta

Method Of Preparation -

Boil the pasta as per the instructions on the package. Drain and set aside.

Cook the mixed vegetables separately and set aside.

In a separate pan, heat oil. Saute onion until they turn translucent. Add in the ginger-garlic paste. After a few seconds, add in the tomato puree or chopped tomatoes whichever is your preference.

After the tomatoes turn mushy, add in the mixed vegetables, green chilli-coriander leaves paste, salt, garam masala and cheese. Reduce the heat, mix well and add the cooked pasta.

Remove from heat and serve warm. 

Linking it to Srivalli's Kid's Delight hosted by Mir, theme being 'Pizzas and Pastas'.

Preparation Time 30 min
Serves 2-3

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Basic Pizza

For Week 2, Day 2, of BM #47, here is a basic version of Pizza which was loved at home.

Please free to add as many toppings as preferred.
I told my husband that I would be baking a pizza for dinner, and that he should let me know when he would come home so the pizza can be ready. Later in the evening, he messaged me 'One large veggie pizza, light on cheese with olives and onions,  and a side of crushed peppers please'. :)

I baked 3 personal pizzas and a large one. I don't need to say that the kids loved their personal pizzas, right?

Ingredients - 

All Purpose Flour 4 cups
Sugar 1 tsp 
Salt as needed
Active Dry Yeast 3 1/2 tsp
Olive Oil 2 Tbsp
Toppings -
Pizza Sauce as needed
Onions and Olives as needed
Cheese, shredded as needed

Basic Pizza

Method Of Preparation -
To Prepare the Dough - 
Dissolve sugar and yeast in a cup of warm water and set aside in a warm place for the yeast to 'wake up'. After about 8-10 minutes, the solution must appear frothy. 

In a mixing bowl, measure 4 cups of flour and add the yeast solution. Drizzle oil and knead into a soft and sticky dough.

Oil a deep bowl, cover with a cling wrap and set aside in a warm place undisturbed for the dough to rise. 
[In cold places like ours, I would heat the conventional oven for about 5 minutes, switch the oven off, switch the light on and place the bowl with the dough in there for about 1-2 hrs until the dough doubles.]

To prepare the Pizza - 
Divide the dough into manageable portions and roll out into required size on a floured baking pan.

Leave about 1/2 an inch towards the edges and poke the entire surface of the circle with a fork to bust any bubbles which might form when baked.

Preheat the oven to 425 F.

Apply the pizza sauce all over the circle and layer the toppings. 

Sprinkle the pizza / Italian seasoning. (Totally Optional)

Sprinkle the cheese as needed. 

Bake in the center rack for about 18 min or until the cheese browns a little.

Preparation Time 2 hrs for the dough + 10 min for prep work + 18 baking time
Makes 1 large and 3 personal pizzas

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Asian Rotini Salad

For Week 2 of BM #47, I shall showcase some Pizza and Pasta varieties which are kid friendly.

We love a version of Indonesian noodles with Peanut sauce which a local noodles joint sells. So when I found a peanut sauce recipe, I had noted down the recipe. I thought the flavors in that sauce would closely resemble the sauce which is used in our favorite noodles. I was right on. It has since become a favorite with my family.
So check out for Day 1 ..

Ingredients - 

Pasta (I used tri color Rotini) 8 oz
Salt as needed
Tomatoes, Cucumbers, Green Onions, chopped as needed
Carrots, Broccoli, steamed as needed
Tofu, cubed as needed
Cooking Oil 4 Tbsp
For the Peanut Sauce - 
Smooth Peanut Butter 1/4 cup 
Water 1/4 cup 
Rice Vinegar 1 Tbsp (I used Apple Cider Vinegar)
Soy Sauce 2 Tbsp 
Garlic cloves (minced) 2 nos 
Lime Juice 1/2 tsp (or more to taste)
Chilly Flakes 1-2 tsp (Optional - Omit for kids)

Asian Rotini Salad

Method Of Preparation -

Boil about 10-12 cups of water in a huge pot and add salt. Cook the pasta al dente as per the package instructions.

Drain, cover and set aside.

In a pan, heat oil and saute tofu cubes until they are evenly browned. Drain and set aside.

To Prepare the Sauce - 
Add all the ingredients required for the sauce in a mixing bowl and whisk until they are mixed well and a smooth sauce results.

To Assemble the Salad - 
In a wide bowl, add the cooked pasta, tomatoes, cucumbers, steamed broccoli, steamed carrots and sauteed tofu.

Drizzle the peanut sauce and toss the salad so the sauce is evenly coated all over. Adjust the spice by adding more chilli flakes or crushed black pepper.

Garnish with chopped green onions and serve.

Preparation Time 30 min
Serves 4-5

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Jal Jeera

After the Paneer dishes from the menu card for Day 1 and Day 2 for the first week of BM #47, let us check out a coolant and a digestive aid from the same menu card.

I typically rely on the ready made jal jeera powder for my husband but wanted to make it from scratch for a change and it was indeed a 're-freshing' change (no pun intended).

This aromatic drink is the healthier version of the Indianized Lemonade!

Recipe adapted from here
Ingredients - 

Mint leaves handful (I used a tsp of Dry Mint Powder)
Coriander leaves handful
Ginger , grated 1 tsp or to taste
Roasted Cumin Seed Powder 1 tsp
Black Salt , Salt and Sugar as needed
Lemon Juice 1-2 tsp
Asafoetida a pinch
Tamarind extract or Amchur Powder as needed
Water and Ice as needed

Jal Jeera

Method Of Preparation -

Blend the mint, coriander leaves, ginger, roasted cumin powder, tamarind extract in a cup of water.

Strain and use the resultant water.

Add Black Salt , Salt, Sugar and Lemon Juice as needed.

Adjust the flavors to taste, add a few ice cubes and garnish with either mint or coriander leaves.

Serve on a hot summer day or to soothe your stomach after a heavy meal!

Preparation Time 10 min
Serves 1

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Paneer Tikka Masala

For BM #47, Week 1 Day 2, here is a popular entree from any restaurant menu. But my chosen menu card is here

A few weeks back, I made this for my birthday dinner at home. It was a quiet affair with the adults at home sick and no energy to have fun. But, for the kids and their enthusiasm, I just had to put on a show and so the rich food on the table :). 

Paneer Tikka Masala

Ingredients - 

Paneer Cubed 2 cups
Colored Peppers or just Green Capsicum cubed handful
Tomato (deseeded) and Onion Cubed handful each (I didn't use)
For the Marinade - 
Yogurt 1/2 cup
Chilli Powder 1/2 tsp (or to taste)
Kasoori Methi 1/2 tsp
Salt as needed 
Ginger-Garlic Paste 1 tsp 
Garam Masala 1/4 tsp
Cooking Oil 1 Tbsp
For the Gravy - 
Cooking Oil 4 Tbsp divided use
Jeera/Cumin seeds 1/2 tsp
Onions, finely chopped 1.5 cups
Ginger-Garlic Paste 1 tsp
Tomatoes finely chopped 1/2 cup
Tomato Paste 1 Tbsp
Chilli Powder as needed
Coriander Powder 1 tsp
Garam Masala 1/2 tsp
Turmeric 1/4 tsp
Salt as needed
Cashew Paste 3-4 Tbsp
Cream (for low fat version use milk) 2 Tbsp
Kasoori methi 1/4 tsp

Paneer Tikka Masala

Method Of Preparation -

Mix all the ingredients of the marinade and soak the paneer, peppers, onion and tomato for about 1 hour or so.

Prepare the gravy and roast the marinated vegetables simultaneously on two burners to make the process faster.

On one side, heat a griddle and spread aout 2 tablespoon of oil and spread the marinated paneer and vegetables taking care not to put in any liquid form the marinade. Toss them around gently so they are evenly browned on all sides.

On another side get the gravy going. Heat a pan and add oil and jeera. After the jeera starts crackling, add the onions and saute them until golden brown. Add in ginger-garlic paste, tomato and tomato paste, cashew paste and let them cook well until oil oozes out.

Here it is a case of  personal preference. I prefer to make a fine paste of the above mixture to get a silky gravy while many prefer to leave the gravy as chunky as it turns out.

Mix in the spice powders into the simmering gravy (Red chilli powder, Coriander powder, Kasoori methi, Turmeric, Salt and Garam Masala). 

After it comes to a rolling boil, gently add in the roasted paneer and vegetables. Let it simmer on a reduced heat for a couple of minutes, pour in the cream / milk and gently mix.

Cover and garnish with coriander leaves just before serving. It pairs well with any type of Indian bread. We loved it with Naan.

Preparation Time 1 hr marination + 45 min 
Serves 5-6

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Paneer Pakoda

Welcome to December and yet another edition of Blogging Marathon (BM #47). This week I have chosen to blog 3 dishes from a selected menu-card.

Here is our choice of an appetizer from the menu. It is a paneer lover's paradise and we couldn't have enough of these fried cubes. So for Week 1 Day 1, check it out.

Ingredients - 

Paneer, cubed 2 cups
Besan / Chickpea Flour 1 cup
Salt, Red Chilli Powder and Ajwain as needed
Water for the batter
Black Salt as needed for garnish
Oil for Deep frying
For the Marinade - 
Thick Yogurt / Curds 1/2 cup
Coriander-Mint Chutney 2 tsp (I used store bought)
Salt, Black Salt, Chaat Masala, Red Chilli Powder as needed

Paneer Pakoda

Method Of Preparation -

Mix all the ingredients for the marinade in a mixing bowl. Whisk them well and add in the cubed paneer. Coat the marinade evenly on all cubes, cover and refrigerate for about an hour or so.

Mix the batter with besan, salt, red chilli powder, ajwain and water. Approximately 1/2 cup of water should be enough for a not too runny batter.

Heat oil in a wok/kadai. After the oil is hot enough, dip each of the marinated paneer cubes in the besan batter, making sure that the batter is evenly coated all over and gently slide in the hot oil.

Make sure that the oil is not over crowded with the paneer cubes. Fry them in batches until they are golden brown.

Drain them onto the kitchen paper towels. Sprinkle black salt and serve them hot/warm with a chutney of your choice.

Preparation Time 1 hr + 30 min Frying time
Serves 4

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For Day 3, Week 3 of BM #46, here is a dessert to finish off this series of Lemon based recipes. 

I found that the cake didn't rise as much as I would have expected. But the cake was But the lemony drizzle made up for it :). I wasn't able to get any decent pictures of the sliced cake and so those pictures would have to wait for another day!

Recipe Source - here
Ingredients - 

All Purpose Flour / Maida 1 1/4 cup
Baking Powder 1 tsp
Milk 1/4 cup + 2 Tbsp
Buttermilk 1/2 cup + 2 Tbsp
Butter (at room temperature) 4 1/2 Tbsp
Sugar 4 Tbsp
Vanilla Essence 1 tsp
Lemon Juice 1 Tbsp
Lemon Zest 1 tsp
For Lemon Glaze - 
Icing Sugar 5 Tbsp
Lemon Juice 1 Tbsp

Method Of Preparation -

In a mixing bowl, beat the butter until light and fluffy. Add in the sugar, vanilla essence, lemon juice and lemon zest. Mix until the sugar is dissolved.

In another mixing bowl, sieve flour and baking powder. 

Gradually add the butter mixture, buttermilk and milk, gently mix until a smooth batter is formed. Make sure it is not overly mixed.

Preheat the oven to 375 °F. Prepare a baking pan by lining it with a parchment paper.

Pour the batter into the prepared pan and bake until a toothpick comes out clean. It took me about 43 min. 

While the cake is cooling down, prepare the lemon glaze.

Mix the icing sugar and lemon juice to make a slightly thin paste.

Drizzle the lemon glaze on the cooled cake and decorate with a few lemon slices.

Preparation Time 10 min + Baking Time 43 in + Cooling time 15 min
Serves 7-8

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Nutty Lemon Rice

For Day 2 Week 3 of BM #46, here is another Lemon/Lime based recipe which is a favorite of our little one. This version of Lemon rice is specifically for her lunch box with no chillies for her.

I just realized that I have not posted the traditional Lemon Rice in this space. I can't imagine not having posted it. 

Ingredients - 

Cooked Rice 1 cup
Almonds, Cashews and Peanuts 1 tablespoon each
Sesame Seeds 1/2 tsp
Coconut Powder 1/2 tsp
Turmeric 1/8 tsp
Salt, Green Chillies as needed
Lemon Juice as needed
Coriander leaves for garnish
Seasoning (Oil 2 tsp, Mustard Seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin Seeds 1/2 tsp, Red Chillies 1, Asafoetida a pinch)

Nutty Lemon Rice

Method Of Preparation -

In a pan, heat oil and the rest of the seasoning ingredients. After the mustard seeds crackle and the dals brown, reduce heat.

Coarsely crush the nuts, sesame seeds and coconut powder and saute in the pan. If using green chillies, saute them as well. Sprinkle turmeric and salt.

Mix in the cooked rice and remove from heat.

Sprinkle lemon juice and mix well.

Garnish with coriander leaves.

Preparation Time 7 min
Serves 1

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Lemon Rasam

For Week 3 of BM #46, I have chosen to highlight some Lime/Lemon based recipes. For Day 1 here is a very popular version of rasam which I make at home. 

I am slightly partial towards lemon/lime. I tend to substitute lemon in many of the traditionally tamarind based dishes to suit my taste. This version of Rasam is one such adaptation. Also this version of Rasam is very quick to make and is specially useful in the winter months to ward off the chill!!

Ingredients - 

Tomato Cubed 1 cup
Turmeric 1/4 tsp
Salt as per taste
Sugar/Jaggery 2 tsp (or as per taste)
Rasam Powder 2 tsp
Lemon Juice 1 Tbsp (or as per taste)
Water about 4 cups
Coriander leaves few
Seasoning (Oil/Ghee 1 tsp, Jeera/Cumin seeds 1/2 tsp, Mustard Seeds 1/2 tsp, Curry leaves a few, Hing / Asafoetida 1/8 tsp)

Lemon Rasam

Method Of Preparation - 

Grind the cubed tomatoes, (leaving a few aside if you like to see tomato pieces floating in your rasam!)  coriander leaves and rasam powder along with some water.

In a heated sauce pan, add oil/ghee and the rest of the seasoning ingredients. After the mustard seeds splutter, add the ground tomato mixture and the cubed tomatoes set aside. 

Add about 4-5 cups of water and turmeric, salt, rasam powder, sugar/jaggery, and bring the rasam to a boil.

Reduce the flame and let the flavors blend in for about 3-4 min. 

Remove from heat, squeeze in the lime/lemon juice and garnish with coriander leaves. Cover with a lid until ready to serve.

Preparation Time 15 min
Serves 6-7

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Posted by Harini-Jaya R on Monday, November 17, 2014

Sorrakaya Perugu Koora ~ Bottlegourd Yogurt Curry

For Day 3 week 2 of BM #46, here is a delightful curry which goes very well with roti. Thanks to my aunt who shared this recipe with me.

These types of curries are very popular in my parent's house, the no onion, no garlic type.

Ingredients - 

Sorrakaya / Bottlegourd peeled and chopped 3 cups
Salt, Sugar, Turmeric, chopped Green chillies as needed
Yogurt 3/4 to 1 cup
Seasoning (Ghee/Oil 1 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin 1/2 tsp, Mustard seeds 1/4 tsp, Curry leaves few)
To Grind - 
Mustard seeds 1 tsp
Cumin Seeds a pinch

Sorrakaya Perugu Koora ~ Bottlegourd Yogurt Curry

Method Of Preparation -

Steam/Boil the chopped bottlegourd and set aside.

Grind the mustard and cumin seeds and set aside. In fact sometimes I grind the green chillies and coriander leaves as well. But this time I just powdered mustard and cumin seeds.

Heat a pan, add ghee and the rest of the seasoning. Also add the chopped green chillies and saute. 

Add in the steamed/boiled bottlegourd, salt, turmeric and sugar. Sprinkle the powdered mustard-cumin mixture.

Sprinkle a few drops of water and let the flavors mingle. Remove from heat. After it is slightly cool, add the yogurt/curds, mix well and adjust the flavors. 

Serve with roti.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 46.

Preparation Time 25 min
Serves 3-4

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Dondakaya Koora ~ Tindora Curry

For Day 2 here is a version of Tindora which is popular at my mom's place.

My mom rarely cooks with onion and never uses garlic in her cooking. I know there are many versions of the curries which my mom cooks and which are no-onion no-garlic. 

Ingredients - 

Dondakaya, washed and chopped lengthwise 3-4 cups
Turmeric 1/4 tsp
Salt as needed
Seasoning (Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Mustard seeds 1/2 tsp, Cumin Seeds 1/4 tsp, Cashews few (optional), Curry leaves few)

Koora Podi / Curry Powder - 
Chana Dal 2 Tbsp
Urad Dal 1 Tbsp
Coriander Seeds 1 tsp
Cumin seeds 1 tsp
Coconut Powder 2 tsp
Red Chillies as needed
Peanuts 2 Tbsp or Sesame seeds 1 Tbsp (Optional)

Method Of Preparation -

Individually dry roast the 'Koora Podi / Curry Powder' ingredients until they are golden brown. Upon cooling grind them to a fine powder and set aside.

Boil/steam the chopped tindora separately and set aside.

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

Sprinkle the turmeric and salt. Also add the koora podi/Curry Powder. Mix well, let the flavors blend in. Sprinkle some water as needed. Remove from heat. The result should be slightly moist yet dry.

Serve hot/warm with rice/roti.

Preparation Time 25 min
Serves 4-5

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Posted by Harini-Jaya R on Tuesday, November 11, 2014
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