No Bake Key Lime Coconut Cheesecake

BM #67 Week 3 Day 3 - 

Check out this healthy or semi-healthy no bake cheesecake. I love the coconut and the key lime flavors just as my little one does. I debated on the ingredients of the crust and finally went with the Graham cracker-dates combination which was too good. 

The filling is not too sweet so the crust with the dates in it compensated for the limey flavor of the topping.

No Bake Key Lime Coconut Cheesecake

Recipe Idea from here
Ingredients - 
For the Crust - 
Graham Crackers 1 cup
Medjool Dates, pitted 4-5
Maple syrup 1 Tbsp
For the Topping - 

*Coconut Cream 1/2 cup
Cashews 1/4 cup
Sugar 1 Tbsp
Lime juice 1 Tbsp (approx)
Lime Zest 2 tsp

*I used a high power blender to grind coconut at home. I used half of a coconut.

No Bake Key Lime Coconut Cheesecake

Method Of Preparation -


For the crust - 
Pulse the graham crackers, pitted dates. After they are coarsely crushed, add maple syrup and pulse again so the mixture forms a stiff dough.

I used silicon mini cup cake liners to make these. Take a teaspoon of the crust mixture and press it down into the silicon cup cake liners. Keep them aside.

For the Topping -
Blend all the ingredients until the mixture is light and fluffy.

To Assemble the cheesecake cups - 
Into each of the cup cake liners in which the crust has been pressed down, put in a teaspoon of the coconut cream mixture.

Freeze them for about 90 minutes.

About 5 minutes before serving, thaw the cheesecake cups, remove from the cupcake liner and serve for a mini treat!!


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 67. 

Preparation Time 30 min + Freezing Time 90 minutes.
Makes 12 mini cupcakes

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Posted by Harini-Jaya R on Saturday, August 20, 2016

Vegan Mango Banana Ice Cream

BM #67 Week 3 Day 2 -

For Day 2 here is a kid friendly coolant which is a delight for adults as well. The mango season is at an end here and I have fully utilized the flavor of the last few mangoes at home.

Recipe Source here
Ingredients - 

Mango, ripe, peeled, pitted and cubed 2 cups
Banana, ripe, sliced 1
Chocolate chips and sprinkles for garnish


Vegan Mango Banana Ice Cream

Method Of Preparation -


Slice the bananas, chop mango and freeze them for a few hours (a minimum of 2 hours to about 8-10 hours)

In a food processor, blend the frozen bananas and mangoes until creamy and fluffy. Don't stop sooner as there might be bits of banana and mango hidden. Make sure the mixture is aerated enough by all that whipping action.

Enjoy the Mango-Banana Ice cream by garnishing some chocolate chips or sprinkles. 



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 67. 

Preparation Time 5 min + Freezing time 5 hrs
Serves 3

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Posted by Harini-Jaya R on Thursday, August 18, 2016

Carrot Cake Protein Bites

BM #67 Week 3 Day 1 -

For this week I have chosen to highlight some no bake desserts. I was looking for healthy ways of having a dessert and I found these protein bites which was a great snack for the kids. 

Recipe Source here
Ingredients - 

Cashews 1/2 cup
Almonds handful
Walnuts handful
Dates, seeded 4-5
Rolled Oats 1/2 cup
Apple Sauce 1/4 cup
Protein Powder (I used a whey based one) 2 Tbsp
Shredded Coconut about 1/4 cup
Carrots, Shredded 1/4 cup

Carrot Cake Protein Bites

Method Of Preparation -


Pulse all the nuts and oats in the processor. After they are coarsely crushed, add in the apple sauce, carrots and protein powder and make a sticky dough.

Add more crushed oat flour to make it less sticky.

Pinch equal portion of the mixture, roll it in shredded coconut and set aside. Continue with the rest of the mixture. 

Refrigerate for at least 30 minutes and enjoy the protein bites.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 67. 

Preparation Time 15 min + Cooling Time 30 min
Makes 12 bites approx

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Waffled Zucchini Fritters

BM #67 Week 2 Day 3 - 

For Day 3 here is yet another addictive snack for the kids and the adults alike. My older one was tied on whether to pick potato hash browns or these zucchini fritters, I vetoed saying zucchini ones sound unique whereas the hash browns are what we are regularly used to having. She gave in and she was definitely glad she did :) [Not that she would accept it :)].

Recipe Adapted from here
Ingredients - 

Zucchini, grated 2 cups
Cheese, grated 1/2 cup
All Purpose Flour 1/4 cup + 1/4 cup milk
Flax meal 2 tsp + 1 Tbsp warm water
Salt, Pepper, Garlic Powder, Onion Powder, Red Chili Powder as needed


Waffled Zucchini Fritters

Method Of Preparation -


Add a little salt to the grated zucchini and set aside for 5-10 minutes. Squeeze out the excess water from zucchini and use the water in soups or smoothies.

Keep the flax meal mixed in warm water ready. Also mix in the flour in milk to make a runny batter,

To the zucchini add salt and the rest of the spices. Mix in the cheese, flax meal + water and the flour batter.

Mix well to make a thick batter.

Heat the waffle iron, spray oil and scoop out a tablespoon of batter and arrange in the waffle iron. The waffle iron I have can handle 4 such scoops at a time.

Let the waffle iron do the job, and follow the instructions to check when they are done. Carefully remove the fritters from the waffle maker and set aside on a cooling rack. 

Continue with the rest of the batter. 

Serve them warm with a sauce of your choice.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 67. 

Preparation Time 30 min
Makes 16

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Eggless Chocolate Chip Brownie Waffles

BM #67 Week 2 Day 2 -

My kids have developed a taste for brownies these days and so these brownie waffles were my older one's second choice. They were not too sweet but it was just right for us. The walnuts gave a nice crunch to these waffles. My little one who wanted to eat with ice cream and sprinkles enjoyed these.

Eggless Chocolate Chip Brownie Waffles

Recipe Inspiration from here
Ingredients - 

Dry Ingredients -
All Purpose Flour 1 cup
Whole Wheat Flour 1 cup
Unsweetened Cocoa Powder 1/4 cup
Salt 1/2 tsp
Cinnamon Powder 2 tsp
Baking Powder 1 Tbsp
Baking Soda 1/2 tsp
Walnuts, coarsely chopped 2/3 cup
Chocolate Morsels 1/2 cup (or more if preferred)
Wet Ingredients - 
Milk 1 3/4 cup
Yogurt 1/2 cup
Water 1/4 cup 
Sugar 2/3 cup
Canola Oil 2 Tbsp

Eggless Chocolate Chip Brownie Waffles

Method Of Preparation -


Add all the dry ingredients in a mixing bowl and whisk them together.

Blend all the wet ingredients separately until the sugar is dissolved.

Pour in the wet mixture into the dry one. Gently mix until well combined. Make sure it is not vigorously mixed. The batter should resemble a cake batter (Idli batter).

Heat the waffle iron and pour about half a cup of the batter. Cook according to the waffle maker instructions.

Remove onto the cooling rack when indicated. Repeat until the batter lasts.

Serve the brownie waffles with a scoop of ice cream and enjoy!


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 67. 

Preparation Time 20 min
Makes 5 Big waffles (20 slices)

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Waffled Eggplant with Spaghetti

BM #67 Week 2 Day 1 -

This week I shall post some recipes which can be made in a waffle maker. That is my chosen appliance for this week. When I saw the theme which said that we need to make three recipes with a chosen appliance, it immediately got me thinking and I chose the waffle maker.

In fact, my older one did the research for me as I delegated to her the task of picking out the top three of her favorites which I can make in a waffle maker. Her top favorite turned out to be the Eggplant Parmesan. I have made another version of it here. This one is Eggplant Cheddar as I didn't have Parmesan in my pantry :).


Waffled Eggplant with Spaghetti

Recipe Inspiration from here
Ingredients - 

Big Eggplant 2 peeled and sliced (1/4 inch)
Flour 1 Tbsp + Milk 1/4 cup
Bread Slice 2 + Cheese 1/4 cup + Spices (Onion Powder, Garlic powder, Pepper, Red Chili Powder)
Spaghetti cooked as needed
Marinara Sauce and Cheese for serving as needed


Waffled Eggplant

Method Of Preparation -


Prepare the Flour + Milk and set aside.

Pulse the toasted bread slices, shredded cheese and spices and spread it on a serving plate.



Dip each slice in the Flour-milk mixture and roll it in the bread crumbs mixture.

Place it in the heated waffle iron, close and let it cook. Remove as per the instructions of the waffle maker and continue with the rest of the eggplant slices.

To serve these waffled eggplants, arrange cooked spaghetti in a plate, place a couple of these waffled eggplants, pour some marinara sauce and sprinkle cheese and enjoy! The adults enjoyed it with a spicy sauce and no spaghetti :)



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 67. 

Preparation Time 30 min
Makes 24 slices

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Posted by Harini-Jaya R on Wednesday, August 10, 2016

Peanut butter banana sandwich

BM #67 Week 1 Day 3 -

Here is a no nonsense and hassle free recipe. If the kids love peanut butter sandwiches, then it is very likely that they will like it with bananas as well. 

Ingredients - 

Bread Slices 2
Peanut Butter and Banana as needed

Peanut butter banana sandwich

Method Of Preparation -


Slightly toast the bread slices, apply the peanut butter on one side of both the slices. 

Arrange the banana slices on the peanut butter and top it off with the other slice.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 67. 

Sending this sandwich to Pavani who is hosting "Kid's Delight - lunch box recipes", a brain child of Valli's

Preparation Time 5 min
Makes 1 sandwich

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Posted by Harini-Jaya R on Friday, August 5, 2016

Potato Rice

BM #67 Week 1 Day 2 -

Here is a personal favorite from my childhood. My mom used to make this for my lunch box and since my brother and I were Potato lovers, I guess we never had an issue of taking this delicious Aloo rice to school. My brother is still an ardent potato lover while I have drifted away from potatoes. 

So I can say that this is a life saver for all those potato lovers out there!!


Aloo Rice

Recipe Source
Ingredients - 

Cooked rice 3 cups
Potatoes, peeled and diced 1 cup
Tomatoes, finely chopped 1/2 cup
Onion, finely chopped, 1/2 cup
Turmeric a pinch
Green chillies 2-3 nos
Coriander leaves for garnish
Vangibath powder 2 tsp (see recipe here)
Salt to taste
Seasoning (Oil 1 Tbsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Mustard seeds 1/2 tsp, Jeera 1/2 tsp, Asafotida a pinch, curry leaves few, Cashews few)
Lemon/Lime juice 1-2 tsp (Optional)


ALoo Rice

Method Of Preparation -

In a skillet on a medium-high flame, heat some oil and add the seasoning. 

After the mustard seeds start crackling, add chopped onion and saute them until golden brown.

Add the diced potatoes and fry them until cooked.

Add chopped tomato and let it cook for about 4-5 min.

Add chopped green chillies and vangibath powder and mix well.

Add salt and mix for a couple of minutes.

Switch off the flame add this mixture to a bowl with the cooked rice and mix well. I like some lemon juice too.

Serve hot.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 67. 

Sending this yummy rice to Pavani who is hosting "Kid's Delight - lunch box recipes", a brain child of Valli's

Preparation Time 25 min
Serves 3

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After a long break, I am back to regular blogging. This week, I have chosen to highlight some kid friendly lunch box recipes.

I have tried these Sweet-potato-methi parathas and were an instant hit with my older one. I served these with just plain yogurt as the parathas were spicy. They are ideal for a lunch box as well.



Ingredients - 

Wheat Flour 1 1/2 cups
*Methi Leaves, chopped, boiled 1/2 cup
Sweet Potato, cooked and mashed 1 cup
Ajwain/Vaamu, crushed 1 tsp
Coriander Seeds, crushed 1 1/2 tsp
Cumin Seeds crushed 1 tsp
Ginger, grated 1/2 tsp
Garlic, grated 1/2 tsp
Salt as needed
Green Chilies, finely chopped 1 tsp (or as needed)
Warm Water to knead into a soft dough
Cooking Oil to shallow fry

*I used 1 Tbsp of Kasoori Methi instead, as I was out of time



Method Of Preparation -

In a mixing bowl, add all the ingredients (except oil) and knead well with as much water as is needed. 

Cover the dough for about 10-15 min while the rest of the stuff is arranged.

Make about 6-7 equal portions of the dough and roll out rotis and cook both sides on a hot griddle/tava.

I like to store the chapatis in an insulated and serve them warm and soft !



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 67. 

Sending these parathas to Pavani who is hosting "Kid's Delight - lunch box recipes", a brain child of Valli's

Preparation Time 30 min
Makes 6-7

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Cinnamon Sugar Pull Apart Bread

BM #65 Week 1 Day 3 -

For the last day of these pull apart breads, here is the classic one. My folks at home don't like the glaze on top so I didn't pour the glaze on top. So what if the the bread looks not so gorgeous? With a sprinkle of extra cinnamon sugar the world looks beautiful :).

Cinnamon Sugar Pull Apart Bread

Ingredients - 

Wheat Flour 1 cup
All Purpose Flour 1/2 cup
Olive Oil 1 Tbsp
Warm Milk 1/2 cup + more
Sugar 1 tsp
Active Dry Yeast 1 1/2 tsp
Salt 1/2 tsp

Filling - 
Melted Butter 1 Tbsp
Sugar 1/4 cup + more for sprinkling while serving
Cinnamon Powder 2 tsp + more for sprinkling while serving

Cinnamon Sugar Pull Apart Bread

Method Of Preparation -


In 1/2 cup of warm milk, dissolve sugar and sprinkle yeast. Set aside in a warm place to activate the yeast.

In a stand mixer bowl or a mixing bowl, sift the flours and salt, add in the oil.

Add in the yeast solution to the flour and knead adding more warm water or warm milk as needed to form a soft and pliable dough.

Oil a bowl and roll the dough in the oiled bowl, cover and set aside until the dough is doubled [about 1 1/2 hours].


Dust a work surface with a little flour. Punch down the doubled dough and stretch and roll it into a square about 11 x 11 or 12 x 12.

Brush with butter all over the square dough surface. Sprinkle Cinnamon Sugar as needed all over. 


Make about 2 inch strips of the square dough. I used a pizza cutter to do the job.


Layer each of the strips, one on top of another. Now slice the pile into 2-3 inch squares.

Place the slices, cut side down in a greased (I lined with parchment paper) loaf pan (I used a 10 x 5).

Cover and set aside in a warm place for a second rise. I left it for an hour. Brush the top with milk/butter. 

Preheat the oven to 375 °F. Bake it in the center rack for about 35 minutes or until the top is golden brown.

Brush with melted butter (Optional), pull apart the slices and enjoy with more cinnamon sugar!




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 64. 

Preparation Time 
Serves/Makes

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BM #65 Week 1 Day 2 -

Check out this delicious version of monkey bread. My chosen theme of pull apart breads also includes monkey breads and so if you are a taco lover, this is a must try.



Ingredients - 

Wheat Flour 1 cup
*All Purpose Flour 1/2 cup
Olive Oil 1 Tbsp
Warm Milk 1/2 cup + more
Sugar 1 tsp
Active Dry Yeast 1 1/2 tsp
Salt 1/2 tsp


*I tried eliminating the All purpose flour as well and didn't find a noticeable difference

Filling - 
Red Kidney Beans, soaked, boiled and drained 1 cup
Salt, Red Chili Powder and any other flavors as needed
Shredded Cheese as needed


Method Of Preparation -

In 1/2 cup of warm milk, dissolve sugar and sprinkle yeast. Set aside in a warm place to activate the yeast.

In a stand mixer bowl or a mixing bowl, sift the flours and salt, add in the oil.

Add in the yeast solution to the flour and knead adding more warm water or warm milk as needed to form a soft and pliable dough.

Oil a bowl and roll the dough in the oiled bowl, cover and set aside until the dough is doubled [about 1 1/2 hours].


Meanwhile prepare the filling by gently mashing the beans, adding the spices as needed and mixing in the shredded cheese.

Pinch 16-18 portions of the dough. Flatten each portion of the dough, place a teaspoon or more of the filling and close the edges so that the filling doesn't spill out.

Grease a bundt pan, arrange these bean filled rolls evenly in the bundt pan, cover and leave it in a awarm place for a second rise.

Preheat the oven to 375 °F. 

Top it with more shredded cheese, bake in the center rack for about 30 minutes or until the cheese on top browns slightly.

Remove, let it cool for a while, run a knife along the edges to loosen the bread and  serve it a sauce of your choice. 

I served it with salsa and salad (missing in the picture).



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 65. 

Preparation Time 25 min + Resting Time 2 1/2 hours + Baking Time 32 min
Makes 16-18

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