Bedmi Puri - Version 2

For Day 3, Week 4 of BM #42, I picked out this interesting puri or poori variety which is pretty famous in the city of Delhi.

No words to express the popularity of these..Just enjoy these visually!!

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Lassi Patiala

For Day 2, I chose to make this simple, yet rich lassi from Patiala.
As is, the lassi is very thick and delicious. Since my kids are not used to thick lassi, I diluted their portion with a little water and ice cubes. A great thirst quencher and coolant when they come in after playing out in the hot sun! 

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Posted by Harini-Jaya R on Friday, July 25, 2014

Dappalam - Vegetable Tangy Gravy

This week happens to be the last week of BM #42. I chose to explore some of my bookmarks from the mega marathon in April, 2014. This surprisingly won the hearts of my family. 

The first time I heard about Dappalam was in a famous movie song called 'vivaha bhojanambu' from the Telugu film 'Mayabazar'. 

I was not aware of this tangy pulusu when I first heard it in he song when I was a child, nor were there any discussions about this. But when I saw this in the last mega marathon, my interest was re-ignited and so here I am for Day 1, with this super hit tangy gravy or simply put, pulusu .

Recipe source here
Ingredients - 

Mixed Vegetables 2 cups (like Okra, Onions, Carrots, Green Beans, Sweet Potato, Pumpkin, Drumstick, Tomato)
Green Chillies, slit lengthwise 2-3 (or as needed)
Salt, Turmeric, Red Chilli Powder, Jaggery as needed
Tamarind extract, thick 1 Tbsp (or as needed)
Water 4 cups
Rice flour 1 Tbsp
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Fenugreek seeds 1/8 tsp, Asafoetida a pinch, Curry leaves few)


Dappalam - Vegetable Tangy Gravy

Method Of Preparation -

In a sauce pan, add all the vegetables and green chillies in about 2 cups of water and let the water boil until the vegetables cook through.

Add in salt, turmeric, red chilli powder, tamarind extract and jaggery as needed.

Add in 2 more cups of water.Let the mixture come to a rolling boil.

In a separate bowl, mix the rice flour in about 2-3 tablespoons of water to make a thin paste without lumps. Pour it in the simmering mixture and mix well so there are no lumps.

After the mixture boils for a few minutes. check for the taste and adjust the flavors if needed.

Prepare the seasoning by heating oil in a small pan and adding the seasoning ingredients. After the mustard seeds pop, transfer the seasoning into the Dappalam and remove from heat.

Serve it hot with steaming rice for a filling meal!


Preparation Time 25 min
Serves 4-5

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Posted by Harini-Jaya R on Thursday, July 24, 2014

Honey Roasted Almonds

For Day 3, Week 3 of BM #42, check this awesome snack which is healthy and addictive. The subtle hint of salt, lightly sweet with the crunch of almonds, makes this a very interesting snack.

It is ideal to pack for the kids' school snack boxes or even to take it to work. Have a small box full of these in the car for emergencies :). But dieters out there, keep in mind the calories they can pack.



Oh! This reminds me that I need to make another batch for my little one's birthday party this evening..

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Roti Sandwich Bites

For Day 2 Week 3 of BM #42, Here is an another interesting snack idea for the kids.

My friend, Pooja gave me this idea. She says her mom used to make this for her snack in her childhood. Isn't it interesting that such delightful snacks were popular almost 2-3 decades back? 

A very neat idea to use up the leftover rotis as well! Check this out and adjust the flavors to suit your palate.

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Vegan Quinoa Dates Laddu

For the third week of BM #42, I have chosen to highlight some kid friendly healthy snacks. For Day 1, here is a super healthy, sugar free, all natural snack idea which was a thumping success with the kids and adults alike.

Play around with the ingredients to get the right amount of sweetness to please your palate. Add more variety of nuts for this amazingly easy snack. The quinoa in there is not easily detectable.

So check it out for Day 1.


Vegan Quinoa Dates Laddu

Recipe adapted from here
Ingredients - 

Quinoa, cooked 5-6 Tbsp
Dates, pitted 8-10
Almonds, raw handful
Peanuts, roasted handful (Or Chunky Peanut Butter)
Coconut powder 1/4 cup or more coarsely powdered nuts for rolling


Vegan Quinoa Dates Laddu

Method Of Preparation -

Pulse the almonds and peanuts so they are coarsely crushed.

Set them aside and pulse the dates. Add in the warm cooked quinoa and make sure they are pulsed well together. 
[I had to soak the dates in hot water for a few minutes to soften them]

Remove and mix the previously crushed nuts. Mix well and pinch small portions of the mixture. 

Roll each of them in the form of laddus (balls), then roll them on powdered coconut (or powdered nuts) and allow them to cool. Refrigerate before serving.

Serve them as a snack.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 42.

This would be part of "Kid's Delight - Healthy Snacks" happening here, which is an initiative of Srivalli.

Preparation Time 15 min
Makes 16 laddus (1 inch)

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Here is an opportunity to showcase some kid friendly healthy creations from your kitchen!! Be it an after school snack or a snack box to school, it is every parents' nightmare to make sure it is kid friendly and also healthy. And kids are kids after all. They give more importance to the taste, look and feel of the food they eat. 

So it is imperative that the food being served to the kids be interesting, healthy and tasty. I agree that taste is a very personal and subjective aspect of food. So make sure at least one kid has stamped an approval on the recipe!!

When unexpectedly an opportunity arose for me to host this event, I took it up and Valli, being the gracious lady she is promptly agreed. 

So get your creative juices working to dish out some healthy bites for the kids!!

Here are the rules for participating in the event..
The event is from Jul 16th to Aug 15 2014


* Multiple kid friendly healthy snack recipes are permitted.
* Recipes submitted to other events are also permitted.
* Recipes from archives can be accepted ONLY if updated as current posts.
* Only Vegetarian recipes please (Eggs allowed only in Baked Goods).

* Non-bloggers can email their recipes to mail2tamalapaku[at]gmail[dot]com
* Link back to this announcement page as well as to Srivalli's Kid's Delight post.


Send in your entries to mail2tamalapaku[at]gmail[dot]com with subject as "Kid's Delight " with the following details -

Your name

Blog Name and URL
Recipe name

Recipe URL / Link
Picture of the dish or Picture URL 


Looking forward to all your innovative and healthy snack box recipes!!

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Posted by Harini-Jaya R on Tuesday, July 15, 2014

Sajja Rotte ~ Bajre Ki Roti

Continuing with the Millets theme for Day3, Week 2 of BM #42, here is another millet which is easy to incorporate in our diet. This time the milet is in the form of a flour!! 

Bajre Ki Roti is a classic Rajasthani staple. It is typically eaten with garlic powder, onion and green chillies. In many households, I understand that a little wheat flour is added as a binding agent. Please keep in mind that Bajra is a gluten free flour. So to counter that my MIL gave me a neat tip so as to make this a gluten free roti.

She says that by mixing the flour with boiling hot water and letting it cook in the steam makes it a more pliable and easy to handle. She make Jowar Roti (Jonna Rotte) also in the same way. She was very pleased when I told her about my success with these rotis!


Sajja Rotte ~ Bajre Ki Roti

Ingredients - 

Bajra Flour 1 cup
Water 1 cup
Salt 1/4 tsp (or to taste)
Oil less than 1/2 tsp

Sajja Rotte ~ Bajre Ki Roti

Method Of Preparation -


In a pan, boil water. After it comes to a rolling boil, pour the flour and switch off the stove.

Briskly mix the flour with a ladle, cover and let it cool. This is very important as the flour needs to get steamed. 

After about 15 minutes, pinch small portions of the dough and knead between your palms. (I made 8 portions of the dough).

Take each portion of the dough and press it between two greased plastic sheets to form a 3-4 inch circle. (My MIL uses a puri press or a tortilla press for this).

Note that the oil used in this preparation is only to grease the plastic sheets which I should say is negligible

Transfer the pressed circle onto a heated griddle. Cook until small bubbles appear, flip and cook the underside by slowly applying pressure on the sides using a clean kitchen towel.

This will make the roti puff out . Remove and store in a hot pack. Continue making the rest of the rotis.

Serve with an accompaniment of your choice. We like to eat this with any leafy vegetable dal.

Preparation Time 35 min
Makes 8 (3 inch rotis)

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Posted by Harini-Jaya R on Saturday, July 12, 2014

Little Millet Pesarattu

After reading up on Millets, I was a little more observant on my recent trip to the local Indian stores last time and guess what I found? Little Millet/ Sa(n)wa / Sa(a)ma!! I then looked up information about this millet and found it is quite popular and is used part of the fasting (Farali) food in many states. 


Little Millet

I decided to try this little millet in an indirect form and hit upon this idea!! I felt these little millets were more like broken rice or rice rava and didn't find any distinctive taste or bite to it. So good news is, it is easily disguise-able :).

Check these crepes/dosas out for Day 2 Week 2 of BM #42.


Little Millet Pesarattu

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Foxtail Millet Pongal

For Week 2 of BM #42, I have chosen to do a series on different kinds of Millets. 

During the past one month, I have come to know of two friends of mine who have been diagnosed with Celiac Disease, that is Gluten Intolerance. So to give them some ideas, I have taken up this theme. 

Millets are highly nutritious, non-glutinous and non acid forming. They are also easily digestible and least allergenic. Also they very good for Diabetics. Here is a very good place to look for ideas about millets.

For Day 1 here is Foxtail millet at its best!! The traditional Pongal where rice is substituted with Foxtail Millet.

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Badam Laddu

A few of us from the Blogging Marathon Group decided that we should throw a surprise baby shower for our dear friend, Sapana of Cookingwithsapanawho is in the family way and in a new country away from family and friends. So each of us have picked one recipe from her blog and recreated at our end and have decided to post it today.

Sapana, here are showers of blessings and best wishes for a healthy baby and a healthy mom !!

Badam Laddu

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Paalakayalu

For Day 3, Week 1 of BM #42, here is one of the traditional recipes made for Krishnashtami. This is a classic recipe from my Mother-in-law. What can I say about these crunchy cuties, supposedly loved by the Lord himself?

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Undrallu

For Day 2, week 1 of BM #42, here is one of the favorites of Lord Ganesha. I understand there are many variations to these but these are the simplest ones which we make at home. These work out perfectly even for a snack!

Lord Ganesha, the remover of all obstacles is worshiped on Vinayaka Chavithi which typically is observed in the Bhadrapada month of the lunar calender (typically september).

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Bread-Coconut Burfi

BM #42 starts today. For week 1, I have chosen to blog some festival recipes. The festival specials are for Raksha Bandhan, Vinayaka Chaturthi and Krishnashtami.

Raksha Bandhan is celebrated on the full moon day in the month of Sravana (typically mid august) in the Lunar Calender. Raksha = Protection, Bandhan = Tie, is a sacred thread of protection tied by the sisters on the wrists of their brothers. It signifies the mutual love and affection between siblings. 

This has an underlying social significance in that it promotes harmonious relationship between all the people in the community.


Bread-Coconut Burfi

Recipe Source - here
Ingredients - 

Bread crumbs 1 cup
Coconut, grated 1/2 cup
Sugar 1/2 cup
Milk 1/2 cup
Almonds handful
Ghee / Clarified Butter 2 tsp


Bread-Coconut Burfi

Method Of Preparation -


Blend all the ingredients except ghee.

Pour the mixture in a heated pan with 2 tsp of ghee.

Let the mixture cook for a few minutes (7-8 minutes) until it becomes a single mass and doesn't stick to the sides.

Remove from fire and pat it on a greased plate. Let it cool for a little while and cut them into desired shapes.

Upon cooling the burfis are ready to be enjoyed. they are soft, chewy and melt in the mouth.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 42.

Preparation Time 10 min + Cooking Time 10 min
Makes 15-18 squares (depending the size)

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