Sorry for the delay in posting the roundup. I was kind of busy with the Blogging Marathon and so didn't find time to compile and post!! So here is the Round up of the 'Design A Menu - 2'. We sincerely appreciate and thank all participants for sending in their creative menus. We understand that the rules of the event might be a little confusing and intimidating too for many of you. Some had a tough time in adhering to the rules. We apologize to some participants whose entries had to be rejected because they didn't follow the rules. To reiterate,  you don't have to make all the items from the menu designed. Just cook and post one or more recipe(s) from the menu you have designedThis time around we have a couple of menus from enthusiastic non-bloggers and a special thanks to them as well. 

All of the menus/entries were interesting and very creative too. So without much ado, lets jump in to see what menus are in store! They are listed in the order we received.





1. Priya from Priya's Easy N Tasty Recipes

Appetizer: Baked Sweet Potato Fries
Main course: Methi,mango & channadal Kootu, Sweet potato & Methi Stir-Fry
Dessert: Baked Strawberry Wholewheat Pancakes



2. Suma of VeggiePlatter

Appetizer: Baked Methi Muthias
Main Menu: Mango - Peanut- Cilantro ChutneyAloo Sukke, Dal Tadka, Sweet Potato Pulusu, Mango - Coconut Quinoa
Dessert: Hayagreeva, Strawberry Cake










3. Madhavi of Maavantalu


Appetizer: Masala Vada
Main Menu:  Sweet Potato – Methi Curry, Raw Mango Parata, Channa Dal Pachadi 
Dessert: Straw Berry Cup Cake , Corn Flour Burfi




4. Srivalli of Cooking 4 All Seasons
Appetizer Masala Vada
Main CourseMamidikaya Annam ~ Mango Rice, Menthakku Pappu ,Sweet Potato Paratha
Dessert Godumai Halwa ~ Wheat HalwaChocolate dipped Strawberry.


5. Usha of MyspicyKitchen
Appetizer - Whole Wheat Methi Khakra (Tarla Dalal Recipe)
Main Course - Raw Mango Relish, Chana Dal Fry, Sweet Potato Pulusu
Dessert -  Chocolate coated Strawberries


6. Harini (thats me) of Tamalapaku












7. Harini (thats me again) of Tamalapaku

Appetizer - Spicy Sweet Potato Soup
Main Course - Strawberry Gojju, Methi-Mango Chutney, Tomato-Chana Dal
Dessert - Wheat Flour Bobbattu/Poli





8. Vijayalakshmi from Fremont, CA

Appetizer - Tomato/Ginger Soup
Main Course - Sanagapappu/onion -Patholi, Methi Sabakki, Grated raw mango pickle
Dessert - Sweet Potato Paaysam, Strawberry smoothie

Methi Sabakki


Ingredients - 
Chopped Methi 1 cup
Wheat Flour 1 Cup
Red Onion Chopped 1 small
Tomato  chopped 2 spoons
Green Chillies Chopped 1 spoon
Curry leaves  3
Salt 1 tsp
Oil 2 tsp
Jeera 1/4 tsp
Mustard seeds 1/8 tsp
Method Of Preparation -
Start by making chapathi dough with pinch of salt and wheat flour.
In a wide Pan add 3/4 cups of water set to boil..
Now make chapathi (little thicker than chapathi)  cut them in to diamond shapes and place in hot water for 5-6 min to cook.
After it is cooked place them in the strainer and run little cold water. This is to stop cooking and sticking together.
In a nonstick tawa or saucepan, add 2 spoons of oil on a Medium heat
Add jeera, green chillies,curry leaves then slowly add onions to fry  until light golden brown.
Then on a low flame slowly start adding methi, tomato for 30 seconds..
No its time to add all wheat pieces into the pan.. stir it very well slowly until everything mixed evenly. Towards the end add desired salt to the taste. 
For extra touch chopped carrots really brings taste to the recipe with dashing color..
thats all recipe ready.. you don't need any cheese in it.. healthy dish.. ready in minutes...


9. Abhiram from Tampa, Fl (No picture attached)



Appetizer - Onion Pakoras(fritters) with corn flour (starter)
Main Course - Raw mango - Methi-chana dal, Cut Raw mango pickle, sweet potato curry
Dessert - Strawberry Custard, Wheat Flour Halwa



Mango-Methi-Chana (recipe for 4) 
Ingredients
2 raw mangoes (each should be a handful in size)
2-3 handfuls of methi
3 cups of chana dal
green chillies, chilli powder, salt, turmeric, tamarind etc as necessary
oil for tadka as necessary
Method Of Preparation  -
Peel 2 raw mangoes and cut them into 1" long pieces. 
Slit 8-10 2" green chillies lengthwise and pressure cook these three (mango, methi and green chillies) together and let them cool.
Also pressure cook 3 cups of chana dal and half a spoon turmeric with 6-7 cups water till you get 7-8 whistles. For whatever reason, my impression is that chana dal requires more cooking than toor dal, hence so many whistles. Allow it to cool, mix the cooked veggies into this and cook on medium flame. 
Add salt and red chilli powder as necessary. If you think the mangoes are not as sour as expected, you can try adding some tamarind paste. You can also add water while cooking to get the desired dal consistency. 
In a separate tadka pan, heat 2-3 tsp of oil till the oil almost boils. Add mustard seeds and let them splutter. Add jeera seeds and let them fry for a few seconds, add some hing and then add cut curry leaves. I like to add some split urad dal (minnappappu) into this. After a few seconds, add 8-10(or as necessary) broken red chillies and let them fry. I like to add a table spoon of dhania powder into this as it really gives out some good flavor.
Mix this tadka into the dal, cook on sim for a couple of minutes and switch the stove off. In the mean time, cut a handful of cilantro as fine as you can and mix it with the dal, close the lid and allow it to cool for a while so the flavor gets in. 
The dal is ready now, and it tastes good with either rice or roti. If you want to eat it with rice, fried dahi mirch (uppu mirapakayalu in telugu) and/or vadiyalu (telugu) are/is a good combo.

Cut Raw Mango Pickle
Ingredients -
2 raw mangoes (handful each in size)
2-3 tsp powdered mustard seeds
1 tsp powdered methi seeds
2 tsp chilli powder
1tsp turmeric
salt as necessary
oil, mustard seeds and hing for tadka
Method Of Preparation  -
Peel the mangoes, make sure they are decently sour and dice them into 1/2 centimeter pieces. Now, add salt, turmeric, chilli powder, methi powder and mustard powder to this. Methi and mustard powder amounts may vary according to taste, but its usually more of mustard and less of methi. Let this mixture dry marinate for 20-30 mins till all the flavors get in.  
Meanwhile, heat 4-5 tsp oil in a tadka pan, allowing it to boil. Add 2 tsp mustard seeds and let them splutter. Add hing, let this cool and add this to the above mixture. Serve with hot cooked rice.
If you feel the pickle is not sour enough, add a few drops of lemon juice after you mix the pickle with rice.


Sweet Potato Curry (serves 4)
Ingredients
2 pounds sweet potatoes
salt and chilli powder
tadka ingredients
Method Of Preparation  -
Peel the sweet potatoes and quarter them. Now take a dish with a handle, toss the sweet potatoes in, add some water and salt and boil them for 15 minutes timed on 8 heat, closed. 
Meanwhile, take a bigger pan, essentially the curry pan and boil 2-3 tsp oil in it. Add mustard seeds and let them splutter, add curry leaves and then some split urad dal and finally if you like, some broken red chillies.
Now drain the water from the boiled potatoes into a cup, and toss in the potatoes into the curry pan. Saute for a while on medium heat till the potatoes get brown and add some turmeric. Cover cook them covered for 5-10 mins on 7 heat, occasionally checking on the potatoes. If you feel they are too dry, sprinkle the drained water you saved earlier.  Add salt and chilli powder as per your taste. You can add crushed red peppers instead of chilli powder. 
The water I asked to save before is assumed to contain a lot of the nutrients from the potates. So, decide on the right amount of water to cook the raw potatoes with, so when you drain and save, it is just enough to use in the curry later. 


Strawberry Custard
Ingredients
1/2 pound strawberries
1L milk
6-7 tea spoons custard powder
7-8 tsp sugar
Method Of Preparation  -
Bring milk and sugar to a boil in a heavy saucepan on medium heat. Take 100ml of milk aside, add custard powder and mix it well so no lumps exist. Add this to the boiling milk and keep stirring. Cool it down when you get a  thick pouring consistency.
De-seed the strawberries and dice them in a container. Pour the custard over onto them. Alternately, you can garnish the custard with these strawberry pieces. You can also add various nuts as garnishes. Serve chilled.
You can add a variety of other flavors to this custard, so feel free to experiment with banana, almond, chocolate and any other essences you can think of.


Thanks once again to everyone.
Here are the ingredients for Design A Menu-3



Compulsory Ingredients -
Vegetables
Capsicum, Carrot and/or Potato, Tindora (Dondakaya/Ivy gourd),  
Dals, Grains and Flours
Moong Dal   (Pesara Pappu)
Chick Pea Flour (Besan/Senaga pindi)
Fruits
Pineapple
Optional Ingredients -
Onion, Tomato, Cilantro, Green Chillies, Ginger, Garlic 



For more details check the announcement here.

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Posted by Harini on Tuesday, May 31, 2011

Coconut-Mango Chutney is a classic Chutney and a very traditional one at that. In many religious homes coconuts are offered every other day to God and so there would be loads of coconuts at home any time of the year. So this chutney was prepared very often at my grandma's place. But I guess the taste of the chutney made in the typical Indian style mortar-pestle is out of the world!! 


This reminds me of what my mom told me the other day about the scene regarding coconuts in my paternal grandparent's house(about 50-60 years back). In their house, they never broke any coconuts at home as my paternal grandpa was more of a practical person and less religious, so to say ! Apparently my grandma used to send all the kids to the nearby temples to get some extra broken coconuts for a paltry sum and used to make many delicacies including this chutney.


Another thing is that they used the rock salt (Ralla Uppu) and not the current day processed powdered salt. I definitely think that the rock salt imparts a special taste to anything in which it is used. My mom still uses the rock salt at home. I wish we could do the same here too!!


Here is the recipe for Day 7 and that brings us to the end of this edition of Blogging Marathon which we thoroughly enjoyed. Thanks once again to Srivalli who organized this marathon. We are surely looking forward to the next edition.


Coconut-Mango Chutney


Ingredients - 


Coconut Fresh / Frozen 1 cup
Raw Mango Grated 1 cup
Green Chillies 2-3 (or to taste)
Coriander leaves few (Optional)
Salt as needed
Seasoning (Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 2 tsp, Methi Seeds a pinch, Mustard seeds 1 tsp, Red Chillies 3-4, Hing/Asafoetida generous pinch)


Method Of Preparation - 


In a heated sauce pan, add oil and the rest of the seasoning. Just about when the dals begin to brown, add the green chillies and saute for a few seconds.


Add the grated coconut and saute for a minute or so and switch off the flame.


Mix in the grated raw mango in the warm sauce pan and gently mix. 


Add the chopped coriander leaves and grind the mixture upon cooling, adding salt as needed.


Please note that if the raw mango is not sour enough, feel free to add a little tamarind juice when grinding.


Coconut-Mango Chutney


Some might like to add extra seasoning(tadka) to have a crunch of the dals.


Serve it with hot steaming rice and ghee and experience the 'divine' taste!!


Here are my previous posts under the 'Regional Recipes' for this week of Blogging Marathon.
1.Alu-Ginger Dal ~ Urlagadda-Allam Pappu

2.Chow Chow Pala Pindi Miriyam
3.Bombay Chutney a.k.a Pitla

4.Chakkara Holigalu ~ Sugar crepes

5. Mixed Vegetable Pindi Miriyam

6. Alu Raita ~ Alu Perugu Pachadi

Check out the Blogging Marathoners doing BM#5 along with me
Curry in a hurry under 30 min: AarthiDivyaJayashreeKaveriPavani,
Seven Days of Indian Sweets:GayathriPriya Suresh,
Seven Days of Microwave Meals: Monika
Seven Days of Regional Specials: Vaishali, SumaPJ
Seven Days of Colorful Dishes Kid's Special: Kalyani
Summer Coolers: Jayasree, KamalikaSrivalli



Preparation Time 10 -15 min 
Makes 1 cup

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What would you do if you have unexpected guests for dinner? I am sure we would be comfortable in whipping up a three course dinner in a matter of minutes what with the modern gadgets like refrigerator, microwave etc. But imagine the predicament of our grandparents and people of the older generation. No electricity, no modern gadgets - just creativity and hard work, right? 


Same was the situation with my grandmother. Their household was one of the prominent ones in town, well known for their hospitality and good food at any time of the day/night. My grandma says, on any given day, they would have at least 3-4 unexpected guests for lunch or dinner. 


She says they would all be well built and massive eaters. On a festival day when there are many special items made, each guest would approximately eat about 2-3 pounds of rice, 20-30 vadas, 1 pound of Dal, 10-12 bobbatlu/holigalu/polis, all this apart from chutneys, curries and curds. Imagine feeding at least 40-50 guests with that appetite :) Also count in the regular household members about (20-30). She would have about 2 helpers in the kitchen and she would have to take care of the entire household, the issues with the workers in the farm, issues with the cattle, kids etc. 


In those days, they would buy fresh vegetables for the day, flowers for prayer every morning from vendors who step in. Given the above context, she has to take refuge in recipes like this Alu perugu pachadi when all you have at the end of the day are some leftover vegetables, some potatoes for sure. And since they had lot of cattle, milk and curds were always available. To me this explains the simplicity of this dish! Anyway, here is the simple recipe of perugu pachadi / raita.


Alu Raita


Ingredients -


Alu/Potato peeled, boiled and coarsely mashed 1 cup
Curds/Yogurt 1-2 cups (or as needed) 
Green Chillies 1-2 or as needed (I chose not to add)
Salt as needed
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Jeera 1/4 tsp, Dry Red chillies 1-2, Hing couple pinches, Curry leaves few, Turmeric a pinch)


Method Of Preparation  -


In a bowl, add the coarsely mashed potato, salt and curds. 


Mix well and add chopped green chillies if using.


In a small pan, heat oil and add the rest of the seasoning. After the mustard seeds pop and the dals are brown, remove from fire and add it to the alu-curd mixture.


Alu Raita


Garnish with chopped coriander leaves (which I didn't) and serve with pulao or plain rice.


Here are my previous posts under the 'Regional Recipes' for this week of Blogging Marathon.
1.Alu-Ginger Dal ~ Urlagadda-Allam Pappu

2.Chow Chow Pala Pindi Miriyam
3.Bombay Chutney a.k.a Pitla

4.Chakkara Holigalu ~ Sugar crepes

5. Mixed Vegetable Pindi Miriyam

Check out the Blogging Marathoners doing BM#5 along with me
Curry in a hurry under 30 min: AarthiDivyaJayashreeKaveriPavani,
Seven Days of Indian Sweets:GayathriPriya Suresh,
Seven Days of Microwave Meals: Monika
Seven Days of Regional Specials: Vaishali, SumaPJ
Seven Days of Colorful Dishes Kid's Special: Kalyani
Summer Coolers: Jayasree, KamalikaSrivalli



Preparation Time 10 min 
Serves 2-3 Adults

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Pindi miriyam is a pretty common dish prepared in various parts of Andhra Pradesh. But there seem to be a few variations too. Traditionally in our family, pindi miriyam is synonymous with Chamagadda/Arbi/Colocasia. My mom says chamagadda pindimiriyam was very popular with my grandparents on both sides. Gradually, mixed vegetables replaced the chamagadda/arbi in this pindi miriyam as my mom started improvising. Also it is a great way to clean out the leftover vegetables! Apparently my grandmother likes this version better :)


My mom says this pindi miriyam is sometimes made without the Toor Dal and that also tastes very good. So here is the version of pindi miriyam which is popular in our families for Day 5 of this marathon ..


Pindi Miriyam


Ingredients -


Toor Dal 3/4 cup
Doodhi/Sorrakaya, peeled and cubed 1 cup
Chikkudukaya / Flat beans, chopped into 1/4 inch 1/4 cup
Capsicum/Green Bell Pepper, chopped 1/4 cup
Tomato , 1 small (Optional)
Tamarind juice 2 Tbsp or as needed
Turmeric 1/4 tsp
Seasoning (Oil 2 tsp, Mustard seeds 1 tsp, Urad dal 1 tsp, Jeera (Cumin seeds) 1 tsp, Hing couple pinches, 1 dried red chilli, curry leaves)


To roast and grind -
Chana Dal 2 tsp
Urad Dal 2 tsp
Dhania/Coriander seeds 2 tsp
Dry Red Chilli 5-6  (or as desired)
Peppercorns 7-8 (or as needed)
Coconut Fresh /Dry , grated 3 Tbsp


Method Of Preparation -


Boil the all vegetables except tomatoes and toor dal separately in a pressure cooker until cooked well. [I like to cook the vegetables separately in the microwave sometimes].


Meanwhile roast all the ingredients except coconut listed under the 'roast and grind' and grind adding the coconut and water. I also grind a tomato along but that is totally optional.


After the pressure cooker is safe to open, mix the cooked dal, turmeric and the vegetables and set aside.


Pindi Miriyam


In a heated sauce pan, add oil and the rest of the seasoning. After the mustard seeds pop and urad dal is brown, add the dal and vegetable mix.


Now add the ground paste, salt and tamarind juice. Let the mixture boil enabling the flavors to blend in.


Remove from fire and garnish with chopped coriander leaves.


This Goes to 'MLLA - 35' happening at Kannada Cuisine started by Susan.

Also sending this to Kiran's 'Cooking with Whole Foods'  event happening at Veggie Platter, the ingredient being Toor Dal / Pigeon Peas.





Here are my previous posts under the 'Regional Recipes' for this week of Blogging Marathon.
1.Alu-Ginger Dal ~ Urlagadda-Allam Pappu

2.Chow Chow Pala Pindi Miriyam
3.Bombay Chutney a.k.a Pitla

4.Chakkara Holigalu ~ Sugar crepes


Check out the Blogging Marathoners doing BM#5 along with me
Curry in a hurry under 30 min: AarthiDivyaJayashreeKaveriPavani,
Seven Days of Indian Sweets:GayathriPriya Suresh,
Seven Days of Microwave Meals: Monika,
Seven Days of Regional Specials: Vaishali, SumaPJ
Seven Days of Colorful Dishes Kid's Special: Kalyani
Summer Coolers: Jayasree, KamalikaSrivalli

Preparation Time 35 min
Serves 4-5 Adults

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