Baked Sweet potato Chips

Week 3 Day 3 of BM #59 - 

Check out these addictive chips which are healthy as well. But these need to be monitored carefully as they tend to burn very easily.

Ingredients - 

Sweet Potato, peeled 1 big
Olive Oil to spray
Salt, Onion Powder, Garlic Powder and Paprika as needed

Method Of Preparation -

Preheat the oven to 400 °F.

Slice the sweet potato into thin slices.

Toss in a bowl with Olive Oil, sprinkle salt, onion powder, garlic powder and paprika.

Arrange them in a single layer on a baking tray lined with parchment paper.

Bake for 10 minutes. Flip them all and bake for another 10-12 minutes.

Check if all the slices have become crisp. Remove the ones which are crisp and switch off the oven and leave the remaining in the oven for a few minutes.

Remove after the remaining ones are crisp and enjoy them upon cooling.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 59. 

Preparation Time 5 min + Baking time 25 min
Serves 2-3

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Vegetable Au Gratin

Week 2 Day 2 of BM #59 - 
I am so happy that I am finally able to clear some of my bookmarks. I am sure I am going to bake this regularly as my older one loved this vegetable casserole.

The choice of veggies is very flexible and I used what I had at home. The quantity of cheese can be according to preference as well.

Ingredients - 

Potatoes, Carrots, peeled and sliced 1 cup each
Broccoli Florets, 2 cups
Bread Crumbs 1/2 cup
Cheese 1/2 cup
Salt as needed
For the Sauce - 
Milk 1 cup
Butter 1 Tbsp
All Purpose Flour 1 Tbsp
Cheese 3 Tbsp

Italian Seasoning as needed
Salt as needed
Nutmeg powder 1/4 tsp
Pepper as needed
Garlic Powder as needed



Vegetable Au Gratin

Method Of Preparation -



Steam the veggies for about 4-5 minutes, season with salt and set aside.

Preheat the oven to 400 °F.

To prepare the sauce - 
On medium heat, melt the butter in a pan.

Gradually whisk in flour creating a thick paste.

Slowly add milk, whisking until there are no lumps.

Continue to whisk until foamy(about 2-3 minutes).

Sprinkle the cheese slowly, whisking until well mixed. 

Add Italian seasoning, nutmeg, salt, garlic powder and pepper.

Cook for 2 minutes or until cheese is melted.

Remove from heat.


To assemble the Au Gratin -
Add the steamed veggies to the sauce and mix well.

Grease a baking pan (I used a 7 X 11 baking dish) and pour the sauce mixed with the veggies.

Top it evenly with bread crumbs and cheese.

Bake it for about 22-25 minutes or until the cheese browns on top.

Remove, slice and serve.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 59. 

Preparation Time 20 min + Baking Time 25 min 
Serves 3-4

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Baked Spinach Chips

Week 3 Day 1 of BM #59 - 

These baked spinach chips have been in my to-do list. When I finally baked them, I was disappointed by the look of it but after we tasted them, they disappeared in a flash. 

I added a pinch of salt in the first batch and felt they were a tad salty. So upon my kid's request, I baked a second batch omitting the salt and they were perfect! So looks are deceiving in this case :)

Ingredients - 

Spinach leaves with stalks removed, washed and patted dry 1 cup
Olive Oil 1 Tbsp
Onion Powder as needed
Garlic Powder as needed
Cumin Powder as needed
Red Chili Powder or Paprika as needed
Parmesan Cheese [The powdered variety] as needed (I didn't add)
*Salt a generous pinch (I skipped it)

Method Of Preparation -


Spray the olive oil all over the leaves and sprinkle the rest of the spices and toss them so the spices are evenly spread around.

Preheat the oven to 350 °F. Prepare a baking tray with parchment paper.

Arrange all the leaves in a single layer on the baking tray.

Bake them for 10-12 min, check if they are crisp. If they are not, leave them in the oven for a few minutes after powering it off. 


Remove carefully and enjoy them warm.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 59. 

Preparation Time 
Serves 2-3

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Posted by Harini-Jaya R on Thursday, December 17, 2015

Pumpkin Spice Oatmeal Porridge

Week 2 Day 3 of BM #59 -

Check out this healthy and filling oatmeal based breakfast drinkable porridge. The abundance of the pumpkins during the fall season prompted me to try out this variation of my favorite porridge.

Ingredients - 

Rolled Oats 1/4 cup
*Milk 2 cups
Apple, peeled and chopped 1 cup
Almonds 6-7
Pumpkin Puree 3 Tbsp
Pumpkin Spice 3/4 tsp
Cloves Powder a pinch
Cinnamon Powder a pinch
Cardamom Powder 1/4 tsp

*I added 2 Tbsp of pumpkin spice creamer


Pumpkin Spice Oatmeal Porridge

Method Of Preparation -


Cook the rolled oats, apple, pumpkin puree, almonds in 2 cups of milk until the oats are cooked well.

Using a hand blender blend the ingredients to a coarse consistency and mix in the spices.

Serve warm/hot for a filling breakfast.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 59. 

Preparation Time 15 min
Serves 2

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Eggless Pumpkin Spice Pancakes

Week 2 Day 2 of BM #59 -

My kids love to have pancakes. A few years before I used to rely on frozen pancakes or the pancake mix to make pancakes for them. But now, I whip them up with whatever fancy ingredients I lay my hands on :). (That is how my older one describes these pancakes :) )

But in this case, even I was sold on these pumpkin spice pancakes. I got farmer fresh maple syrup and the combination was just divine.


Eggless Pumpkin Spice Pancakes

Recipe Adapted from here
Ingredients - 

Whole Wheat Flour 1/2 cup
All Purpose Flour 1/2 cup
Baking Powder 2 tsp
Milk 1 cup
Apple Cider Vinegar 1 tsp
Pumpkin Puree 1/3 cup
Cinnamon Powder 1/2 tsp
Pumpkin Spice Powder 1 tsp
Butter 1 tsp
Maple Syrup 1 Tbsp + more while serving
Salt a pinch


Eggless Pumpkin Spice Pancakes

Method Of Preparation -

Warm milk and add the apple cider vinegar and set aside for a few minutes.

In a mixing bowl, whisk the flours, baking powder, cinnamon powder, pumpkin spice powder and salt.

In a blender, blend the milk-apple cider vinegar, pumpkin puree, maple syrup and butter.

Pour the wet ingredients into the flour mixture and gently mix to make a pancake batter like consistency (not to stiff not too runny).

Heat a griddle (I used a big electric griddle which accommodates about 8 pancakes at a time), spray some oil/butter. After it is moderately hot, pour a ladle full of batter and let it cook.

After bubbles appear on top, flip and cook on the other side as well.

Continue until the batter is all done.


Serve them with maple syrup for a filling breakfast.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 59. 

Preparation Time  20 min
Makes 16 mini pancakes (3 inch diameter)

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Fruit And Nut Oat Milkshake

Week 2 Day 1 of BM #59 -

This is my absolute favorite milkshake when I am on an all oats diet. I just put in any fruit I have on hand and it turns into a delightful breakfast. My little one also loves it. Quick and easy breakfast.

Ingredients - 

Mango chunks 1/2 cup (I used Frozen)
Banana 1 small
Almonds, Cashews and Walnuts 5 each
Rolled Oats 2 Tbsp
Milk 2 Cups
Cloves, Cardamom seeds, Nutmeg and Cinnamon Powder as needed

* I have used a combination of fruits like pear, apple, pineapple etc and each time it turns out delicious.


Fruit And Nut Oat Milkshake

Method Of Preparation -


There is not much of a recipe here, just grind all the ingredients in a blender and enjoy!



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 59. 

Preparation Time 2 min
Serves 2

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Carrot-Spinach And Fruit Smoothie

Week 4 Day 3 of BM #58 -

I have been eyeing this smoothie with spinach for a while now and was skeptical but have become a fan of this smoothie. This was shared by my older one after she spotted it on her Instagram timeline :).

Recipe Source Instagram 
Ingredients - 

Carrot, peeled and chopped 1/2 cup
Spinach, handful 
Banana 1 big
Mango, 8-9 bite size pieces
Strawberry, 2-3 big
Almonds 8-9
Yogurt 1/4 cup
Milk 2 cups


Carrot-Spinach And Fruit Smoothie

Method Of Preparation -

Blend all the ingredients in a high power blender and serve it immediately. 



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 58. 

Preparation Time 5 min
Serves 3

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Beetroot Rice

Week 4 Day 2 of BM #58 - 

Check out this colorful and flavorful rice which is quick to put together. A great one to make with leftover rice.

Recipe Inspiration from here
Ingredients - 

Beetroot, peeled and grated 1 1/2 cups
Cooked Rice 2 cups (I used Sona Masoori)
Salt, Turmeric, Green Chilies as needed
Vangibath Powder 2 tsp or as needed
Seasoning (Oil 1 Tbsp, Mustard Seeds 1/2 tsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Peanuts handful, Curry leaves few, Asafoetida a pinch)


Beetroot Rice

Method Of Preparation -


In a heated pan, add oil and first fry the peanuts, then add the rest of the seasoning ingredients.

After the mustard seeds pop, sprinkle turmeric, toss in the chopped green chilies and add the grated beetroot.

Fry until the beetroot is almost cooked.

Sprinkle adequate salt and vangibath powder. Mix well and add the cooked rice. 

Remove from heat and evenly mix the rice so that the masala is evenly distributed.

Serve warm with Raitha for a filling meal.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 58. 

Preparation Time 15 min
Serves 3-4

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Vegan Carrot-Coconut Kheer

Week 4 Day 1 of BM #58 - 

We once invited an elderly lady who was lactose intolerant for dinner. I was thinking of all the options for the dessert to be served for her which is healthy as well as vegan. 

My husband is a great fan of almond and carrot kheer. So I converted the traditional kheer into a vegan one by eliminating the milk and adding shredded coconut and water.

I used a high power blender and so I was able to blend the coconut without any residue. 

Our guest fell in love with the kheer and took some home to enjoy later! We came to know that she was fond of desserts and she was very happy that I took pains to make a vegan dessert for her.

Recipe Source here

Vegan Carrot-Coconut Kheer

Ingredients - 

Carrots, peeled and chopped 2 cups
*Coconut, Fresh/Frozen shredded 1 cup
Almonds 1/2 cup
Water 2 cups
Sugar 1/2 cup + more if needed
Cardamom Powder 1/2 tsp
Cashews, roasted for garnish

*A combination of Thick and thin coconut milk can be used if preferred.


Vegan Carrot-Coconut Kheer

Method Of Preparation -

In a high power blender, blend the carrots, almonds and coconut with a cup of water into a fine puree.

[Another way to do this is to boil the carrots and almonds and use coconut milk.]

Cook the puree until it comes to a rolling boil.

Add more water and sugar and let the sugar dissolve and the kheer thicken.

Add cardamom powder and adjust the consistency by adding more water if preferred.

Refrigerate the kheer and serve it cold by garnishing it with roasted cashews.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 58. 

Preparation Time 30 min
Serves 8-9

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Achari Aloo

Week 3 Day 3  of BM #58 - 

This has been in my to-do list for a while now. The potatoes are cooked with some very typical and flavorful spices. The addition of Kalonji and Fennel with a hint of vinegar takes these spiced potatoes to a different level.

These spiced potatoes can be used as a stuffing for a samosa or can be rolled in a paratha.


Achari Aloo

Recipe Source here
Ingredients - 

Potatoes, peeled and cubed 2 cups
Salt and Black Salt as needed
Turmeric 1/2 tsp
Ginger-Garlic Paste 2 tsp
Vinegar 2 tsp
Seasoning (Sesame Oil 1 Tbsp, Cumin seeds 1/2 tsp, Onion Seeds/Kalonji 1/4 tsp)
To Coarse Grind - 
Methi Seeds / Fenugreek seeds a pinch
Fennel Seeds / Saunf 1/4 tsp
Mustard Seeds 1/2 tsp
Red Chilies 2-3 (as needed)


Achari Aloo

Method Of Preparation -


In a heated pan, add oil and saute the cumin seeds and kalonji for a few seconds until they turn aromatic.

Add in the ginger-garlic paste, sprinkle turmeric and add the cubed potatoes.

Pour 1/2 a cup of water and let it cook.

Meanwhile coarsely grind the ingredients listed under 'To coarse grind'.

Add the ground spices, salt, black salt and vinegar. Pour 1/4 cup of water or as needed, cover and let the potatoes cook.

Cook until the water is all absorbed.

Serve hot with Rice/Roti.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 58. 

Preparation Time  2 cups
Serves 2-3

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Posted by Harini-Jaya R on Thursday, November 19, 2015

Green Beans Patoli

Week 3 Day 2 of BM #58 - 

Today check out this healthy, protein filled and addictive dry curry. This has been on my to-do list forever. A fried had suggested it a while back and it was just at the back of my mind. My husband ended up asking me why I hadn't made this all these years :).
Ingredients - 

Green beans, chopped 2 cups
Salt and Turmeric as needed
Seasoning (Oil 1 Tbsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Mustard seeds 1/2 tsp, Curry leaves few, Asafoetida)
Soak for 2-3 hours and coarse Grind without water -
Chana Dal handful
Toor Dal handful
Cumin Seeds 1 tsp


Green Beans Patoli

Method Of Preparation -


Cook the green beans separately and set aside.

Steam the chana dal-toor dal mixture for about 15 minutes.

In a heated pan, add oil and prepare the seasoning by adding the mustard seeds and the other ingredients listed under the seasoning.

Add the steamed mixture, salt and turmeric and mix well and fry for a couple of minutes until it resembles bread crumbs.

Add in the boiled green beans and mix well.

Sprinkle chopped coriander leaves and remove from heat.

Serve with rice and dal.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57. 

Preparation Time 25 min + Soaking time 2 hrs
Serves 3-4

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Phulcobi Do Piaji ~ Cauliflower Sabzi

Week 3 Day 1 of BM #58 - 

This week I shall showcase some simple dry curries which I make at home.
To start this series, I picked a simple cauliflower curry with a hint of the typical East Indian flavor due to the addition of the Panch phoran. 

Recipe Source here
Ingredients - 

Cauliflower florets 1 cup
Onion, chopped 1/2 cup
Tomato finely chopped 1/2 cup
Salt, Turmeric, Red Chili Powder, Cumin Powder as needed
Seasoning (Oil 2 tsp, Panch Phoran 1 tsp, Grated Ginger 1 tsp)


Phulcobi Do Piaji ~ Cauliflower Sabzi

Method Of Preparation -


In a heated pan, add oil and the panch phoran (Mustard, cumin, Saunf, Kalonji and fenugreek).

After they are slightly brown, add the ginger and saute for a few seconds.

Add the chopped onion and saute until the onion is golden brown. Add the chopped tomato, salt, red chili powder, turmeric, cumin powder and cook for a few minutes until the tomato is slightly mushy.

Add in the cauliflower and cover.

After the cauliflower is cooked through, remove and serve warm.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 58. 

Preparation Time 15 min
Serves 2-3

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Posted by Harini-Jaya R on Tuesday, November 17, 2015

Rice Crispies Chivda

Week 2 Day 3 of BM #58 -

The adults and older kids typically complain when they have to eat cereal in milk. So I find that this spicy chivda is the answer. This is a breeze to make. I suggest that pre-roasted n salted nuts be used to make it an easier and faster process.

Ingredients - 

Rice Crispies Cereal 4 cups
Roasted Peanuts, Roasted Almonds, Roasted Cashews 1/2 a cup each
Roasted Gram / Puthana/ Putnalu 1/2 cup
Salt, Red Chili Powder, Amchur Powder, Sugar as needed
Vegetable Oil 2 Tbsp
Optionally add ready made potato sticks 


Rice Crispies Chivda

Method Of Preparation -

Heat oil in a microwave safe ceramic bowl. Mix in the spices and the nuts.

Transfer the oil and nut mixture to a huge mixing bowl, Add in the Rice Crispies and mix well.

After the spices are mixed well with the rice crispies, Let it cool and store in an air tight container.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 58. 

Preparation Time 10 min
Makes about 6 cups

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