This month Tamalapaku is hosting 'Veggie/Fruit A Month', the brain child of Priya. The fruit this month would be Blueberries. We are all aware that these cute berries have virtually achieved super fruit status owing to recent research.


So cook with these healthy berries and pass them along to us. Here are some rules which need to be followed for your entries.. 

· Blueberries have to be the STAR of the recipe.

· It can be cooked in any way or can be in its raw form in the recipe.

· It can be any course of the meal (appetizer /main course /side dish /dessert /beverage or breakfast /lunch /dinner/snack).

· Recipe has to be strict vegetarian (eggs are allowed). This is simply to re-enforce the fact that we can eat veggies without any meat and also for all our vegetarian friends, who do not eat meat.

· You HAVE to make new recipes and old archived posts are not allowed. This is just so that we try and make new fresh recipes :)

· Please send in your entries before end of June 30th 2012.

· If you are a blogger, you can simply send your Name and URL of your recipe at
mail2tamalapaku AT gmail DOT com with the subject of "Veggie/Fruit A Month - Blueberry".

· Non bloggers can email me your name, recipe and picture at 
mail2tamalapaku AT gmail DOT com  with the subject of "Veggie/Fruit A Month - Blueberry".

· Link your post to Priya's announcement post along with this event announcement page.

Please feel free to send any suggestions or feedback on the event or if you have any questions regarding any of the rules.

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Posted by Harini-Jaya R on Thursday, May 31, 2012

Vegan Banana Muffins

Gayathri, who hosts the Baking Eggless Group, published a recipe for Banana muffins from here and we had to make an eggless version of the muffins as part of the challenge this month. 

Here is my version, which is vegan and I have used soy milk and apple cider vinegar to get the perfect crumb and moistness for a muffin. Note that I have used Wheat flour instead of Maida (All Purpose flour/ Plain flour). Also I added some walnuts as a topping.

Ingredients - 

Wheat Flour 1 cup
Baking Powder 1 tsp
Baking Soda 1/2 tsp
Salt a pinch
Brown Sugar 1/2 cup
Bananas 2 medium sized, over ripe
Vegetable Oil 2-3 Tbsp
Soy Milk 1/4 cup
Apple Cider Vinegar 1 tsp
Cardamom Powder 1 tsp (or 1 tsp Vanilla essence as preferred)
Walnuts chopped for topping

Vegan Banana Muffins

Method Of Preparation -

In a mixing bowl, add the flour, baking soda, baking powder, cardamom powder and salt and whisk well.

In a blender, puree the bananas adding in oil, soy milk, apple cider vinegar and brown sugar.

Gradually mix in the pureed banana mix into the dry ingredients. I had to add a few drops of water to Mix slowly until there are no lumps.

Preheat the oven to 350F and prepare the muffin pan either by greasing or using muffin liners.

Divide the batter equally in all the muffins filling each of the cups upto 2/3 full. Sprinkle the chopped walnuts on the top if using.

Bake for 22 min or until a tester comes out clean when inserted in the center.

Cool on a wire rack and enjoy!

Preparation Time 15 min + Baking Time 22 min + Cooling Time 10 min
Makes 8 muffins

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Posted by Harini-Jaya R on Wednesday, May 30, 2012

Here is yet another summer coolant to beat the sweltering heat! I was asking my kids for their preference for their evening snack when my little one saw the huge watermelon sitting on the counter and screamed that she wanted watermelon lemonade. Wherever did she come across that? 


I found that the taste of sweet lime juice mixed with lemon juice gave a unique taste to the drink!


Watermelon Lemonade


Here is the recap of the fortnight long marathon..
Week 1 -
Day 1 - Wheat Flour-Vegetable Waffles
Day 2 - Instant Wheat Rava Idli
Day 3 - Instant Soya Uthappam
Day 4 - Sabudana Khichdi
Day 5 - Moong Dal Idli
Day 6 - Chana Dal Dosa
Day 7 - Oats Vermicelli Upma

Week 2 -
Day 1 - Cabbage Pickle
Day 2 - Sooji Waffles
Day 3 - Flaxseed Chutney Powder
Day 4 - Atukula Pulihora
Day 5 - Vegan Apple Oatmeal Muffins
Day 6 - Mixed Fruit Popsicle


For Day 7 of BM #16 week 2, here is the easy and cool recipe..


Ingredients - 


Seedless Watermelon cubes 2-3 cups
Lime juice 1 Tbsp
Lemon juice 1 Tbsp
Sugar 3 Tbsp
Lime zest 1 tsp (Optional)
Mint Leaves 3-4 (Optional)
Ice cubes as needed


Method Of Preparation -


Blend the watermelon cubes to make juice.


Blend in the lime juice, lemon juice, sugar and lime zest along with ice cubes.


Serve it with lime on the rim and the kids will have more than a few refills!


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#16 .  
 
Also sending this to Srivalli's 'Kid's Delight' hosted by Smitha.


Preparation Time 5 min 
Makes 2 cups

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Posted by Harini-Jaya R on Tuesday, May 29, 2012

Mixed Fruit Popsicle


It has been pretty hot for the last couple of days here and this being a holiday weekend here, the kids have ample time to get their demands taken care of!


My little one is very fond of popsicles and when I saw some pears neglected in the fruit basket, I thought I should get the kids to eat them somehow and concocted this plan :).


The little one is absolutely delighted with these and it was funny how she kept on checking the freezer to see if they were frozen and later on wanted to keep a count on how many more there were left for her :)


So a simple, easy and fruity way to the kid's heart for Day 6 of BM #16 week 2.


Ingredients - 


Peaches peeled, cored and cubed 1/2 cup
Pears peeled,cored and cubed 1/2 cup
Orange juice with pulp 1 cup
Sugar as needed


Figure out the favorite fruits of the kids and include them as well.
Mixed Fruit Popsicle


Method Of Preparation -


Blend the ingredients in a blender/mixer to make juice.


Pour in popsicle moulds and freeze for 5-6 hrs.


Run the popsicle holders in warm water for a few seconds and twist them out and let the kids have a blast!!


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#16 . 


Also sending this to Srivalli's 'Kid's Delight' hosted by Smitha.


Preparation Time 5 min + Cooling Time 5-6 hrs
Makes 8 mini popsicles

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Posted by Harini-Jaya R on Monday, May 28, 2012

Vegan Apple Oatmeal Muffins


One of my favorite flavors of oatmeal is apple cinnamon. So on a weekend, when I had time for myself, I thought I should try the same flavor in muffins for breakfast. That is how these muffins happened at home and what a delight these were. They were mildly sweet so if you prefer sweeter muffins, feel free to add more sugar.


These muffins qualify under 'Show your breakfast' as well as 'Whole Grain Baking'. Check these muffins for Day 5 of BM #16 week 2.


Ingredients - 


Whole Wheat Flour 1 cup
Rolled Oats 1 cup (Coarsely ground)
Cornstarch 1 Tbsp
Cinnamon 1/2 tsp
Baking Powder 1/2 tsp
Baking Soda 1/2 tsp
Salt 1/4 tsp
Brown Sugar 1/2 cup (minus 1 Tbsp)
Olive Oil 1/4 cup
Apple Sauce 1/4 cup (I used sweetened apple sauce)
Soy Milk 3/4 cup
Apple 1 medium peeled, cored and chopped 
Almonds chopped for topping (optional)


Vegan Apple Oatmeal Muffins


Method Of Preparation -


In a mixing bowl, add the wheat flour, coarsely ground oats, cornstarch, baking powder, baking soda, salt and cinnamon. Whisk well and set aside.


Preheat the oven to 350 F and prepare the muffin pan either by greasing or using muffin liners.


Mix in the chopped apples into the flour mixture and coat the apples well.


Blend the liquid ingredients (brown sugar, apple sauce, soy milk and oil) and slowly add it to the flour mixture.


Don't over mix. Just mix until there are no lumps. Divide the batter into the muffin pan filling each of the cups upto 2/3 full. Sprinkle the chopped almonds on the top if using.


Bake for 25 min or until a tester comes out clear when inserted in the center.


Cool on a wire rack and enjoy!


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#16 .  


Preparation Time 15 min + Baking Time 25 min + Cooling Time 15 min
Makes 12 standard muffins

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Rice Free Lunch Thali

Here is a simple everyday lunch thali which is rice free, featuring Poha Pulihora for Day 4 BM #16 week 2. The thali consists of 
Pulusu Atukulu , Phulkas, Zucchini Gravy Curry (used lite coconut milk instead of the cream and milk to make it vegan), Oats Daddojanam and store bought Badam Burfi. 

My mom makes this pulusu atukulu (Pulusu = Tamarind extract + atukulu = beaten rice / poha) as we call it, pretty frequently. As kids we used to love it but haven't attempted it so many years. I had a gala time making and eating this pulihora :).

Ingredients - 


Thick Poha / Atukulu 1 cup
Seasoning (Oil 2 Tbsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Peanuts handful, Jeera 1/2 tsp, Mustard seeds 1 tsp, Curry leaves few, Hing couple pinches, Red Chillies 2, Turmeric 1/4 tsp)
For the sauce -
Thick Tamarind Juice 1/2 cup
(I pressure cook/microwave the tamarind with 1 cup of water and upon cooling I make a fine paste, sieve and discard the pith)

Roasted Sesame seed Powder 1 Tbsp
Green Chillies 3-4 (or as per taste)
Coconut powder 2 tsp
Roasted Fenugreek Powder 1/8 tsp
Sugar / Jaggery 1 tsp
Turmeric 1/4 tsp
Salt as per taste
Hing / Asafoetida 1/8 tsp
Oil 1 tsp (or more if preferred)

Pulusu Atukulu

Method Of Preparation -

Wash and drain poha in clean running water and set aside for 15 min.


To Prepare the Sauce -
In a heavy bottomed pan, add 1 tsp oil and fry the vertically slit green chillies.

After they are slightly brown, add the rest of the ingredients listed under 'For the sauce'.

Let the sauce thicken and when it starts splashing all over, remove from heat and let it cool.

Store in an air tight container and refrigerate.
(It helps to have the sauce ready in advance.)


To Prepare the Poha Pulihora - 
In a wide bowl, fluff the soaked and drained poha and mix in the required tamarind sauce prepared.

In a heated small sauce pan, add oil and the rest of the seasoning and after the peanuts are fried well and the dals are browned evenly, pour it on to the poha and mix evenly with a spatula.

Set aside for an hour or so and enjoy the delicious Poha pulihora!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#16 . 

Sending this to Srivalli's Thali Mela

Preparation Time 25-30 min
Serves 2

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I have been trying to make this chutney powder with Flax seed for quite sometime now. I deliberately included sesame seeds to bump up the nutrient value as I wanted my kids to get used to adding this powder to their diet. 

Needless to say I am impressed with this version of chutney powder with the goodness of flaxseed!! More so as my kids liked it :).

So check it out for Day 3 of BM #16 under the theme 'Chutneys and Podis'.

Flaxseed Chutney Powder

Ingredients - 

Flaxseed / Alsi 1/2 cup
Urad dal 1/2 cup
Chana dal 1/2 cup
Sesame Seeds 1/4 cup

Coriander seeds / Dhaniyalu 1 tsp
Cumin seeds / jeera 1 tsp
Red chillies 6-7 (according to taste)
Tamarind / chintapandu table tennis ball size
Dry coconut (powdered or shredded) 1/2 cup
Curry leaves handful (Optional)
Jaggery / Bellam (grated) 2 Tbsp (Optional)
Salt 1 3/4 tsp or as per taste

Seasoning (Oil , mustard seeds and Asafotida/Hing) (Optional)

Method Of Preparation -

Dry roast flax seed on a low flame until they start popping. Remove and set aside to cool.

Dry roast Chana Dal and Urad Dal separately until they are golden brown in color. Set aside to cool. 

Roast the remaining ingredients as well until done and allow them to cool. Make sure the curry leaves are totally dry.

Combine all the roasted ingredients, salt and jaggery and grind them to a desired consistency. I like the podi neither too fine nor too coarse.

Serve with steaming hot rice and ghee or with Idli/Dosa.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#16 .

Preparation Time 15 min
Makes 2 cups 

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Sooji Waffles


A tall glass of milk, an apple and Sooji Waffles for breakfast?? It is definitely my kind of a breakfast. I am kind of getting hooked to these savory South Indian style of waffles. I found that they are faster to make and pretty filling too.


So for Day 2 of BM #16 week 2, here are these waffles under the theme, 'Show me your Breakfast'.
Recipe Inspired by Tarladalal.
Ingredients - 


Sooji / Bombay Rava / Semolina 1 cup
Wheat Flour 1/2 cup
Yogurt/Curds 1/4 cup
Carrot, grated 2 Tbsp
Onion , finely chopped 3 Tbsp (Optional)
Coriander leaves , finely chopped 2 Tbsp
Salt as needed
Green Chillies 1-2 (or as per taste) (Optional)
Cumin Seeds 1 tsp
Asafoetida a pinch
ENO fruit Salt 2 tsp or Baking Powder 1 tsp
Water as needed (about 3/4 cup depending on the type of wheat flour)
Oil to cook (about 1 tsp)

Waffle maker needed 

Sooji Waffles


Note that in the absence of the waffle iron, the batter can be used to make uthappams as well on the normal tawa/griddle.

Method Of Preparation -

Mix all the ingredients except the fruit salt and water. If using baking powder, mix it in along with the rest of the ingredients.

Gradually add water to make a thick batter.

Preheat the waffle iron and spray some oil.

Sprinkle the fruit salt evenly on the batter and sprinkle water on it to activate the bubbly action. Skip this step if using baking powder.

Briskly mix the batter and pour it on the preheated iron.

Cover the waffle over and let it cook until the indicator shows green. (follow instructions of the waffle maker)

Remove and serve with chutney of your choice.

Serve it with your favorite chutney.


Preparation Time 15 min
Makes 2 waffles (6 inches each)

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Cabbage Pickle

We get into the second week of this edition of the 14 day blogging marathon. This week I shall post recipes which fall into 6 different categories as outlined by Srivalli. 


For the today's post, I shall post under the category - 'Chutneys and Podis'. 


This version of Cabbage pickle is from my mom. In my mom's place, chutneys and pickles are a regular fare and so my mom makes chutneys out of anything and everything :). 


After I came to the US, I tried making this pickle and somehow felt that the cabbage smell was over powering and  stopped making this pickle. Of late, I have begun making this pickle and are we are thoroughly enjoying it. S says that the overpowering 'cabbagey' smell was the result of my overactive nose in those days :).


Here it is for Day 1 of BM #16.


Ingredients - 


Cabbage finely chopped 2 cups
Mirchi powder - 2 tsp (or as per taste)
Salt - 2 tsp (or as per taste)
Fenugreek powder (roasted methi powder) - 1/4 tsp
Turmeric - 1/2 tsp
Oil - 2 Tbsp
Asofoetida (Hing) - 1/4 tsp 

Seasoning (Oil 1 Tbsp, Mustard seeds 1 tsp, Dry Red Chillies 1-2, Asafoetida a pinch)
Lemon Juice as per taste


Cabbage Pickle


Method Of Preparation -


In a mixing bowl, add salt and turmeric to the finely chopped cabbage.

Also add mirchi powder, methi powder, oil and asafoetida and mix well.

Squeeze in the lemon juice and set aside for an hour or so. 

Serve the chutney with steaming hot rice and ghee for a satisfying meal.


It stays fresh on the counter for a couple of days and upto a week in the refrigerator.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#16 .


Linking this to Kalyani's 'CFK - Cabbage' hosted by Pradnya.

Preparation Time 15 min 
Makes 2 cups

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Posted by Harini-Jaya R on Wednesday, May 23, 2012

Oats-Vermicelli Upma


I started off thinking I would make plain Oats Upma. But my pantry didn't allow me to as I realized that I had ran out of Oats. I just had about 1/4 cup of oats and since I had to make breakfast only for myself, I decided that I would pair the oats with Vermicelli/Semiya.


Here I tweaked the popular Semiya Upma by adding oats. I sure enjoyed my breakfast and I shall try to the same and feed my family next time and shall update the post about their reaction :). 

Before looking into today's recipe here is a recap of the past week..




So here is a sneaky breakfast for day 7 of BM #16

Ingredients - 


Vermicelli/Semiya 1/2 cup (I used roasted semiya)
Rolled Oats 1/4 cup
Mixed Vegetables (Carrots, Beans, Corn and Peas) 1 cup
Onions chopped 1/4 cup
Peanut-coconut masala - 2 Tbsp (see the recipe here)
(I used 5 Almonds instead of peanuts)
Salt to taste
Seasoning (Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Mustard seeds 1/2 tsp, Curry leaves)
Lemon juice - 2 tsp

Oats-Vermicelli Upma

Method of Preparation -

Wash oats in running water, drain and set aside.


Add the roasted semiya to boiling water. Let them sit in the boiling water until they are just about cooked. It could take about 3-4 minutes. Ensure that it doesn't sit in the water for too long since it could turn soggy.

Immediately drain the water from the semiya and run cold water through it.

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

After the mustard seeds start crackling, add finely chopped onions and saute them to a golden color.

Boil the mixed veggies separately and add it to the sauteed onions.

Put in turmeric and salt as per taste. Add the peanut-coconut masala and mix well.

Add the oats and drained semiya and mix well for a minute.

Switch off the flame and squeeze in the lemon juice and mix well. Serve hot or cover it with a lid till it is ready to be served.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#16 .    

Serves 1
Preparation Time 15-20 min

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I found this recipe in one of the many scraps of papers in which I had scribbled some recipes. This one looks like at least 10 years old :). I wonder why I never attempted this version of Dosa until now. 


I like that this is diabetic friendly and protein filled Dosa.
For Day 6 of BM #16, here is the simple recipe for a delightful Dosa.


Chana Dal Dosa


Ingredients - 


Urad Dal 1/2 cup
Chana Dal 1/2 cup
Fenugreek seeds/ Methi seeds 1/2 tsp
Salt as needed


Method Of Preparation -


Wash and soak Urad Dal and Chana Dal along with methi seeds for 3-4 hours.


Drain the water and grind the dals into a super fine fluffy batter adding as little water as needed.


Mix in salt and set aside for fermentation preferably overnight.


Add water to adjust the batter consistency. The batter should be pouring consistency.


On a hot tawa/griddle, drop a ladleful and spread the batter around in a circular shape quickly into a thin layer. Spray a little bit of oil if needed. (I don't use any oil as I use a non-stick pan)

After the dosa browns enough on one side, flip it onto the other side and let it cook for another 30 seconds or so and take the dosa off the pan.

Continue until required number of dosas are done. The left over batter can be refrigerated for further use.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#16 .   


Also sending these Dosas to Susan's MLLA-47 hosted by Priya.
Preparation Time 25 min
Makes 20 Dosas

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Moong Dal Idli


This is yet another delightful breakfast which I uncovered from Tarladal.com. I am loving the addition of ENO fruit salt as opposed to baking soda in Idlis and dosas (in the absence of fermentation).


The spicier version of the idlis were a delight to have !! The idlis were soft and fluffy in the inside. Check them out for Day 5 of BM #16

Ingredients - 


Moong Dal 1 cup
Carrots grated 1/2 cup
Beans finely chopped 1/4 cup
Salt to taste
Ginger + green chilli + cumin seeds paste 1 tsp (or as per taste)
Coriander leaves finely chopped 2 Tbsp
ENO fruit salt 1 tsp


Moong Dal Idli


Method Of Preparation -


Roast Moong Dal until it is golden brown, cool and soak overnight in cold water.


Drain and grind into a fine batter adding as much water as is necessary.


Add grated carrots, finely chopped beans (any other veggies like cabbage, peas, corn etc can be added as well), ginger-chilli-cumin paste, finely chopped coriander leaves and salt.


Add water as is necessary to get the Idli batter consistency.


Sprinkle fruit salt, mix well and divide the batter into the Idli moulds.


Steam for about 15-17 min. Let cool and unmould.


Serve the idlis with a chutney of your choice.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#16 .  


Preparation Time 20 min (apart from roasting,soaking and grinding)
Makes 12 Idlis

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Sabudana Khichdi
Apple Chaat, Milk and Sabudana Khichdi 
This Khichdi or Upma happens to be a childhood favorite of mine. It has been a few years since I made this at home and when I was going through a list of possible breakfast items, I had written down and thought I should give it a try with the sabudana we get here and it came out perfect!!

So here it is for Day 4 of BM #16.

Ingredients - 

Sabudana/Saggubiyyam/Sago 2 cups
Curds/Yogurt 1/4 cup (Optional)
Onions chopped 1/2 cup
Potatoes boiled and cubed 1 cup
Turmeric 1/2 tsp
Peanut-Coconut Curry Powder 1/2 cup
Salt to taste
Seasoning (Oil 1 Tbsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Cumin 1/2 tsp, Mustard seeds 1/2 tsp, Curry leaves few)
Lemon Juice as needed

Sabudana Khichdi

Method Of Preparation -

Wash Sabudana in clean water and drain. Add 1/4 cup of curds/yogurt mix well, cover and set aside overnight.

Note - Instead of curds, plain water can be added too and the resting time depends on the variety of sabudana used.

Fluff the soaked sabudana and mix in the peanut-coconut masala powder and set aside.

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

Add in the boiled and cubed potatoes and turmeric. Also sprinkle salt and transfer the fluffed sabudana, mix and let it cook for a couple of minutes.

Remove from fire and squeeze in some lemon juice.

Serve as is or with a chutney of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#16 . 

Preparation Time 20 min
Serves 4

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