Potlakaya Perugupachadi ~ Snake Gourd Raitha

This is yet another gem from my MIL's kitchen. I make this so very rarely and so I didn't realize that I have not posted it yet! This is so addictive and surprisingly my older one fell in love with it as well.

So I got to remind myself to make this as often as possible. This is the entry for Day 3 Week 4 of BM #30.

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Vankaya Ulli Karam ~ Eggplant with Spicy Onion Masala

This curry happens to be one of the trademark curries from my MIL's kitchen. Owing to allergies I have not been cooking eggplant for while now. But recently I made this for my husband who relished it!

For Day 2 Week 4 of BM #30, here is the curry..

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Posted by Harini R on Thursday, July 25, 2013

Tomatokaya Koora ~ Raw Tomato Curry

The past week has seen some fresh green tomatoes in our garden which have escaped the squirrels, chipmunks and the like. So when our dear friends came over for an impromptu dinner, I got to know about this simple and delicious curry which my friend's mom makes very often.

This curry makes an entry in BM #30 Day 1 week 4 as part of the theme 'Native Regional Recipes'

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Maggie Noodles-Vegetable Spring Rolls

After a roller coaster kind of a day, I am finally pleased to put my feet up and relax! I was at a loss as to what to make for today's post when I came upon a video on youtube (Rajshri food, I think) which caught my attention. So I made a batch of these spring rolls thinking that my kids would love to have these before we get out for the day's events. 

But it so happened that the husband came upon these and polished off without a word to anyone! I am so making these next time.

But meanwhile here is my entry for day 3 week 3 of BM #30.

Ingredients - 

For the Filling - 
Carrots , sliced into 1 inch strips 1/2 cup
Cabbage, sliced into 1 inch strips 1/2 cup
Beans, sliced into 1 inch strips 1/2 cup
Onions, sliced into 1 inch strips 1/2 cup
Spring Onion and Capsicum (I didn't use)
Maggi Instant Noodles 1 packet including the Masala
Salt as needed
Tomato Ketchup 1 Tbsp
Oil 2 tsp
For the Wrapper - 
Spring Roll sheets or Phyllo Sheets as needed
Butter, melted as needed to brush the sheets and rolls


Maggie Noodles-Vegetable Spring Rolls

Method Of Preparation -

For the Filling - 
In a wok/kadai, heat oil and saute the vegetables one by one for a minute or so and add the maggi noodles.

Stir fry for a minute and add 3/4 cup of water and let the noodles soften. Add in the masala which comes along with the maggi noodles.

Add the tomato ketchup and adjust the spice and salt levels as needed.

Remove from heat and let the filling cool down. Make sure the filling is dry or just about moist.

For the Wrapper - 
I used Phyllo sheets which I thawed on the counter top for about an hour.

These Phyllo sheets (9' X 14') are very thin and fragile and need careful handling.

For Assembling the Spring Rolls - 
Peel one sheet and brush the melted butter on one half of the sheet. Fold into half so that the buttered portion acts as an adhesive to the sheet.


Maggie Noodles-Vegetable Spring Rolls Process

Pile about 1/3 cup of filling at the bottom of a narrow side, leaving an inch border on 3 sides.


Maggie Noodles-Vegetable Spring Rolls Process

To form the log, fold the bottom flap up and over the filling, fold in the sides and roll up to seal.

Brush the rolls with melted butter and set aside with the seam part facing down.

Repeat for the rest of the rolls. I could make about 8 rolls.

Preheat the oven to 400 F and line a baking tray with foil or parchment paper.

Place the prepared rolls on the baking tray and bake for 20 min or until they are evenly brown.

Let them cool down a little bit on a cooling rack and serve warm with dipping sauce of your choice. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#30.

Preparation Time 30 min + Cooling Time 20 min + Baking Time 20 min
Makes 8 rolls

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Garlic Pull Apart Rolls

I have baked these cute and melt in the mouth garlic rolls so many times because the kids love these. I have tried with various combinations of herbs and also altering the ratio of maida and wheat flour.

These rolls are for day 2 week 3 of BM #30.

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Bread Pizza Rolls

These rolls were made primarily to appease my kids. These holidays are becoming too monotonous when it comes to feeding my kids. They were putting long faces to eat the same fare everyday. But I can claim that they were mightily pleased to have these for lunch this week.

These rolls qualify as part of 'Get it rolled' for Day 1 Week 3 of BM #30.

Please note that these rolls were made bland deliberately to please the taste buds of my kids. Please feel free to add any spices/vegetables to suit your taste. Also I liked that they were very quick to put together and was easy to satisfy the restless kids!!

Ingredients - 

Bread Slices 6
Pizza Sauce as needed
Shredded Cheese as needed
Oil/Butter to shallow fry

Method Of Preparation -


Cut out the sides of the bread slices and set aside.

Take three slices and join each slice side by side by using some water so that they overlap about 1 cm.

Gently roll using a rolling pin to make a long strip of bread.
Thickly apply pizza sauce all over the bread surface.

Sprinkle shredded cheese as needed and roll the bread like a carpet. 

Heat a griddle and spray oil/butter on it. Roll the prepared pizza rolls on the griddle and cook until the rolls are evenly browned all over.

Serve it with ketchup or chutney of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#30.

Preparation Time 15 min
Makes 2 rolls

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Rasgulla Rabdi

I have made rasgullas at home many times but never posted it here in my space. The reason being I always end up making them using raw sugar and so the end product is not visually appealing, so to say. That doesn't stop any of us in polishing it off in an evening!!

When I saw this combo in the list compiled by Srivalli, I grabbed the opportunity to showcase these beauties which we adore!  The rabdi was a bonus :). This is the third combo that I have chosen to post for day 3 week 2 of BM #30. 

I have chosen to make a low fat version but feel free to use full fat milk and condensed milk and/or heavy cream for the rabdi.

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Bun Samosa

After scouring the web I gathered that Bun Samosas have been in vogue for quite some time in various places in India. Apparently in some corporate kitchens these were served as part of the lunch menu.

I assembled these at home using the store bought samosas and we were very happy to discover yet another way to enjoy the samosas we like!

This forms part of the BM #30 for day 2 week 2 under the theme of 'Combo recipes'.

Bun Samosa

Ingredients - 

Hamburger Buns 6
Samosas 6 (home made or Store bought)
Green Chutney as needed
Tamarind Date Chutney as needed
Tomato Ketchup or Tomato Chilli Sauce as needed
Onions slices 6
Tomato slices 6
Lettuce chopped handful (Optional - I didn't use)
Butter as needed 

Method Of Preparation -

Apply butter to both the sides of the buns and toast them on a griddle until the undersides are just about golden brown. Remove and set aside.

Apply green chutney / Tamarind Date Chutney to the one part of the bun, crush the samosa and arrange on it so it doesn't fall off the bun. 

Place the onion and tomato slices, drizzle the sauces of your choice and cover with the top portion of the bun.

Repeat for the rest of the buns.

Serve it with a beverage of your choice for a filling lunch or dinner or a snack.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#30.

Preparation Time 15 min
Makes 6

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Matar Poori With Aloo Subzi

For week 2 of BM #30, Srivalli had listed out a few combinations of recipes which go together. Out of 15 such combos, we had to pick three. For Day 1, I picked these Matar Pooris with Aloo Subzis.

Even in our household, Poori and Aloo Subzi go together and so when I made these matar pooris instead of the regular pooris, some eyebrows were raised but then settled down to enjoy the treat.

I deliberately put less stuffing in the pooris as I thought my husband might not like the flavor of peas. So please feel free to increase the filling in each poori.

Ingredients - 
For Matar Poori Filling- 
Peas shelled, boiled 1/2 cup
Salt as needed
Red Chilli Powder as needed
Chaat Masala as needed
Coriander-Cumin Powder 1/4 tsp

For Matar Poori Dough - 
Wheat Flour 1 cup
Salt as needed
Curds/Yogurt 1/4 cup
Water as needed to knead the dough

For Aloo Subzi - 
Aloo cubed, boiled and crumbled 2 cups
Onion chopped 1/4 cup
Tomatoes pureed 1/4 cup (I sometimes use pasta sauce)
Turmeric 1/4 tsp
Salt as needed
Green Chillies 2-3 or as needed
Ginger Garlic Paste 1 tsp
Coriander Powder 1/2 tsp
Coriander leaves chopped 2 Tbsp
Seasoning (Oil 2 tsp, Cumin Seeds 1/2 tsp, Mustard seeds 1/2 tsp, Curry leaves few)

Oil to deep fry the pooris 2-3 cups


Matar Poori With Aloo Subzi

Method Of Preparation -
For Matar Poori Filling - Pulse the boiled peas along with the rest of the ingredients listed under the filling until well mixed and set aside.

For the Matar Poori Dough -  Mix the ingredients listed and knead into a stiff dough. Cover and set aside for 30 min.

For the Matar Poori - 
Divide the dough into 6-8 equal portions. 

Roll into a small circle using a rolling pin. Add a teaspoon or more of the filling and gather the sides of the dough and cover it so the filling doesn't fall out.

Carefully roll out pooris (circles of about 3-4 inches diameter). [It is good to have help at this stage but if you are like me without any help, then roll out a batch of 6-8 of them cover between layers of paper so they don't get dried.]

Heat the oil in a kadai / wok and when the oil is hot enough (a small piece of dough when dropped in the hot oil should rise to the top almost immediately), gently slide one of the rolled out pooris.

Gently apply pressure on the poori in oil with a slotted ladle so the poori puffs out. Flip it over and cook the underside as well. Remove and drain onto paper towels. Repeat for the remaining pooris.

For the Aloo Subzi - 
In a heated pan, add oil and the rest of the seasoning. After the mustard seeds pop, saute the onions until they are golden brown.

Add the ginger garlic paste, chopped green chillies, tomato puree, turmeric, coriander powder boiled and crumbled potato.

Mix well sprinkling a little water if necessary to make it all come together. Add salt and coriander leaves. Remove from fire and serve it with Matar Pooris.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#30.

Preparation Time 45 min
Makes 6-8

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Savory Bread Pudding

I was supposed to have posted this recipe on friday, 5th jul 2013. Due to a sudden weekend trip, I was caught unawares and couldn't post it on time. After a pleasant trip in glorious weather, I am back to blogging! I couldn't resist baking this and posting today as it turned out to be a pleasant treat ! 

As the husband is fond of savory snacks, he loved it and was generous with his praises :). So check out this easy to bake savory pudding as part of Day 3 Week 1 of BM #30.

I felt this is also a great way of using leftover bread. The kids liked it but it was way too spicy for them. So next time I will reduce the spice level so they can enjoy it too!


Savory Bread Pudding

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Baked Stuffed Peppers

Here is another baked savory dish for Day 2 week 1 of BM#30. This recipe was suggested by my cousin who occasionally prepares this for parties they host!

This recipe is very easy and doesn't require too much of your attention while baking. If you have enough help in stuffing the peppers, you are good to go!

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Tamale Pie - Vegan

I have just fallen in love with this book called 'The Vegetarian Mother's Cookbook' by Cathe Olson. I have tried so many recipes from that book which we enjoyed and one such is this pie. 

This was very wholesome and a little too filling. Next time I would reduce the cornmeal for the crust. This would be an apt entry to this week's Blogging Marathon under the theme 'Baked Savory Dishes'.  

Source - The Vegetarian Mother's Cookbook by Cathe Olson and Here
Ingredients - 

For the Filling - 
Pinto Beans, soaked, drained and cooked 2 cups (Kidney beans or Black Beans can be used as well)
Onions, chopped 1/2 cup
Tomato puree 1 cup (I used Pasta Sauce)
Zucchini, diced 1 cup
Corn kernels 1/2 cup
Carrots diced 1/4 cup
Peas, shelled 1/4 cup
Cumin Powder 1 tsp
Chilli Powder 1 tsp (or to taste)
Sea Salt and Pepper as needed
Seasoning (Oil 1 Tbsp, Minced Garlic 1 tsp)
For the Crust - 

Cornmeal 1 1/2 cups
Water 3 1/4 cups
Sea Salt 1 tsp

Optional Topping - Shredded cheese (I didn't use)


Tamale Pie - Vegan

Method Of Preparation -

To Prepare the Filling - 
Heat oil in a medium sized pan. Saute minced garlic and onion. 

Add the vegetables (zucchini, carrot, peas, corn) and saute for a couple minutes.

Next addition would be the chilli powder, cumin powderm tomato puree, salt and pepper.

Transfer the cooked pinto beans into the mixture and let it simmer in low heat while the crust is prepared.
To prepare the Crust - 
Whisk together cornmeal and water in a sauce pan. Cook over medium heat until the mixture thickens.

Add salt and stir continuously until it becomes a soft solid mass. Remove from heat.

To Assemble the Pie  -

Preheat the oven to 350 F. Grease an 8 inch or 9 inch baking pan. I used a 1.5 inch pie pan.

Spread about 2/3 of the mixture over the bottom and sides of the pan. Pour the bean mixture evenly onto the crust.

Top with the remaining cornmeal mixture. Even if the cornmeal mixture doesn't cover the the filling, it is fine. Optionally you can use shredded cheese for the topping.

Bake for 30 min and remove from the oven. Let it cool for about 10-15 min before slicing.

We enjoyed the pie with some grilled corn.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#30.

Preparation Time 30 min + Baking Time 30 min
Serves 4-5 

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