Chocolate Strawberries

Day 3 Week 4 of BM #53 - 

Have you tried eating chocolate covered strawberries while watching a movie? We did a few weeks back and the kids had a huge smile on their faces.

It is a winner in kid centric parties as well. These strawberries were made by the kids themselves and I just clicked the pictures.

Ingredients - 

Strawberries washed and patted dry 8-10
Chocolate Chips handful
Butter 1 tsp

Method Of Preparation -

In a microwave safe dish, melt the chocolate and butter until it is smooth and flowy.

Prepare a tray with parchment paper.

Dip the strawberries one by one into the melted chocolate evenly coating each of them. Place them on the parchment paper.

Place the tray in the refrigerator for about an hour.

Serve them for a delightful snack.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53. 

Preparation Time 10 min + Resting time 1 hr
Makes 8-10

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Thin Poha Chivda

Day 2 Week 4 of BM #53 - 

I have very fond memories associated with this poha chivda. I remember my mom making chivda for a snack and I used to love eating this with yogurt. My little one eats this with yogurt and she loves this.

That was how my little one enjoyed this bowl of chivda watching a movie last week.

Ingredients - 

Thin Poha 3-4 cups
Peanuts 1/2 cup
Roasted Gram / Putana/ Dalia 1/2 cup
Cashews handful
Salt, Turmeric and Red Chili Powder as needed
Seasoning (Oil 2 Tbsp, Curry leaves few

Thin Poha Chivda

Method Of Preparation -

In a wide pan/wok heat oil and add the curry leaves, peanuts, cashews and let them fry until they are golden brown.

Sprinkle salt, turmeric, and red chili powder into the hot oil, mix and immediately add the thin poha.

Reduce the heat, mix well and fry until the poha become crisp and the spices are evenly distributed.

Remove from heat, spread on a wide plate. Transfer into an air tight container upon cooling.

Serve as needed.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53. 

Preparation Time 15 min
Makes 4 cups 

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Chocolate Popcorn And Nuts
Day 1 Week 4 of BM #53 - 

This week I shall showcase some quick and easy to make recipes which make a delightful snack while watching movies at home.

Whats a movie night without popcorn? That is the standard question from my kids. The typical masala popcorn didn't find its place in this series but I am sure I am going to blog about it soon.

This chocolate version sure won the hearts of the kids.

Ingredients - 

Popcorn 2-3 cups
Cashews and Almonds handful each
Chocolate Chips handful
Peanut Butter 1 Tbsp
Butter 1 tsp


Chocolate Popcorn And Nuts

Method Of Preparation -

In a double boiler or a microwave safe bowl, melt the chocolate chips, peanut butter and butter to get a flowy consistency.

Spread the popcorn in a tray/mixing bowl, drizzle the chocolate sauce over it and mix until evenly coated. It is a personal preference of how much chocolate needs to be coated.

Also dip the nuts in the chocolate sauce and spread them on a parchment lined tray.

Let it cool in the refrigerator for a few minutes.

Mix up the popcorn and the nuts and it is ready to be enjoyed!



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53. 

Preparation Time 15 min
Makes 2-3 cups

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Watermelon Granita

Day 3 Week 3 Of BM#53 - 

Can you imagine a summer without watermelon? Oh no! I cannot. My little one likes her watermelon even in the thick of winter! So it is virtually an year round fruit at home. 

I pamper the kids with this Granita when it is the season for them to play outside. Yes. Since we live in the northern region, we hardly get 3 months of 'real' summer. So when the kids come in sweating in the middle of their play, it is a delight to listen to their oohs and aahs slurping this icy cold Granita.
Watermelon Granita

Ingredients - 

Watermelon, de-seeded and rind removed 5-6 cups
Lime/Lemon Juice 1-2 Tbsp
Sugar / Honey as needed
Salt 1/8 tsp


Watermelon Granita

Method Of Preparation -

In a food processor, add the watermelon, salt, honey, lime juice and blend until smooth.

Pour into a shallow glass dish and place it uncovered in the freezer. 

After about 30-45 minutes, when the ice begins to form along the sides of the glass dish, rake it with a fork to break up the lumps of ice.

Put it back in the freezer, continuing to stir it after every 30-45 minutes until all of the juice is crystalized. It takes about 4-5 hours for the granita to set properly.

Flake the granita into bowls and serve with a mint garnish.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53. 

It would be part of Srivalli's Kid's Delight event under the theme 'Fruits in any form' hosted by Tamalapaku.

Preparation Time 4-5 hrs
Makes 6-7 cups

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Posted by Harini R on Friday, June 19, 2015

3 Ingredient Pineapple Cake

Day 2 Week 3 of BM #53 - 

I had this can of crushed pineapple in my pantry which was waiting to be used up and I had planned out this cake for the 3 ingredient series I did last week. But it just wasn't possible for me to bake it for last week. So here it is making it to the Kid's Delight event.

I think because of the change in the flour composition, the texture of this cake was more bread like. Moist and totally pineapple flavored.
The kids totally loved the cake There were about 9 kids and the cake was gone in a flash.


3 Ingredient Pineapple Cake

Original Source here
Ingredients - 

*Self Rising Flour 2 cups
Sugar 1 cup
Crushed Pineapple with juice 1 can (approx 1 lb)

*I used 1 cup of All Purpose Flour + 1 cup of Multi grain Atta + 1 Tbsp of Baking Powder


3 Ingredient Pineapple Cake

Method Of Preparation -

Sift the flour, add in the sugar and gradually add the crushed pineapple and the juice in it until just combined.

Preheat the oven to 375 °F.

Grease a cake pan (I used a bundt pan) , sprinkle some flour and dust away the excess.

Pour the cake batter into the prepared pan. Bake for about 45 minutes or until a tester comes out clean.

Let it cool and run a knife along the edge to loosen the cake.

Unmould and slice as needed upon cooling.


3 Ingredient Pineapple Cake



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53. 


It would be part of Srivalli's Kid's Delight event under the theme 'Fruits in any form' hosted by Tamalapaku.

Preparation Time 10 min + Baking Time 45 min
Makes 8 inch bundt cake

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Pear Milkshake

Day 1 Week 3 of BM #53 - 

This week I shall highlight some kid friendly fruity creations. Please note that this month I am hosting Srivalli's "Kid's Delight - Fruits in any form". To contribute to that theme, I shall start with this simple and delicious milkshake. 

My little one loves pears and I had to use up a lot of pears on a particular weekend and I chose to see her face light up with this yummy milkshake. 

Ingredients - 

Pear 1/2 
Date 1-2 
Milk 1 cup
MTR Badam Mix 1/2 tsp (For extra flavor - totally optional)

Method Of Preparation -

Blend the ingredients in a mixer/juicer/blender and serve it immediately for a refreshing drink !




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53. 


It would be part of Srivalli's Kid's Delight event under the theme 'Fruits in any form' hosted by Tamalapaku.

Preparation Time 3-5 min
Makes  1 cup

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Posted by Harini R on Wednesday, June 17, 2015


Here is an invitation for everyone to showcase some kid friendly fruity creations from your kitchen!! This being summer in our neck of the woods, I am looking forward to treating the kids with some yummy fruity coolants and other goodies. 

So let your entries be kid approved and make sure there is atleast one fruit in it. 

Get your creative juices working to dish out some fruit based recipes for the kids!!

Here are the rules for participating in the event..
The event is from Jun 16th to Jul 15 2015


* Multiple 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 fruity recipe ideas!!




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Posted by Harini R on Monday, June 15, 2015

Coconut Cookies

Day 3 Week 2 of BM #53 - 

I made these quick and easy cookies the other day and they turned out super addictive. I had to make three batches in 2 hours. My kids had friends over and these cookies disappeared like nobody's business!

I also felt that it is a useful one when you have surprise guests. It can be whipped up in less than 20 minutes. They were crunchy upon cooling but they had a certain chewiness the next day.


Coconut Cookies

Recipe Source here 
Ingredients - 

Coconut, shredded 1 cup (I used coconut powder)
Condensed Milk 2 Tbsp (I used fat free)
Milk 2 tsp (or) Vanilla Essence 1/2 tsp (I used Milk)


Coconut Cookies

Method Of Preparation -

Combine Coconut and condensed milk adding as much milk as needed to make it into a stiff dough.

Drop teaspoonfuls of the material onto a parchment lined baking tray.

Preheat the oven to 325 °F. ake for about 10  minutes or until the sides turn a light shade of brown.

Serve upon cooling.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53. 

Also sending this to Srivalli's "Kid's Delight - Snacking all the way", hosted by Sandhya.

Preparation Time 17-20 min
Makes 18 cookies

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Cucumber Sandwiches

Day 2 Week 2 of BM #53 - 

These cucumber sandwiches are great for outdoor picnics, as a tea time snack and or as breakfast. I first tasted these sandwiches which my friend had made for a picnic. They can be made ahead and refrigerated as well.

One disadvantage of using Jalapeno cream cheese was that my little one couldn't eat these. But the rest of us had these for a snack. I made special sandwiches for the little one with plain cream cheese though. :)


Cucumber Sandwiches

Ingredients - 

Bread Slices 8
Jalapeno Cream Cheese 2 Tbsp
Cucumber, shredded 3/4 cup


Cucumber Sandwiches

Method Of Preparation -

In a mixing bowl, add cream cheese at room temperature. 

Squeeze out the water from the shredded cucumber and add it to the cream cheese. Mix well.

Cut out the sides of the bread slices.

Apply the cream cheese - cucumber mixture on both sides of the bread slices and slice them diagonally to make triangles.

Refrigerate until serving.

Serve with Tea or as Breakfast.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53. 

Also sending this to Srivalli's "Kid's Delight - Snacking all the way", hosted by Sandhya.


Preparation Time 15 min
Makes 8 Triangular sandwiches

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Baked Plantain Chips

Day 1 Week 2 BM#53 - 

This week I shall showcase a few recipes which need only 3 major ingredients (excluding salt and pepper). I had bookmarked these chips from Suma's space and tried it a few times now. 

Though these chips look different from what Suma made, they turned out just as addictive. They taste awesome as is. But it would be a great accompaniment to Dal/Sambar as well.

Ingredients - 

Plantain 3 nos (The green variety)
Cooking Oil 2 Tbsp
Salt and Red Chili Powder as needed


Baked Plantain Chips

Method Of Preparation -


Peel the plantains and using a mandoline slicer or a sharp knife, slice the plantains and set aside in a mixing bowl.

Sprinkle oil, salt and red chili powder and make sure every slice is evenly coated.

Preheat the oven to 375 °F. Prepare 2 baking trays by lining with a parchment paper.

Arrange all the slices in a single layer and bake them for 10 minutes on each side, watching them carefully until they are crisp. [I let them stay in the oven for 5 more minutes after I switched off the heat]

Remove and enjoy them as a snack or as an accompaniment to lunch/dinner.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53. 

Also sending this to Srivalli's "Kid's Delight - Snacking all the way", hosted by Sandhya.

Preparation Time 15 min + Baking Time 25 min
Makes a generous bowl full

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Posted by Harini R on Wednesday, June 10, 2015

Corn Flour Dhokla

Day 3 Week 1 of BM #53 - 

I had this recipe bookmarked a long time back but was able to make this for the kids as an after school snack just recently.

The kids loved the corn kernels which they bit into. Moreover I made it less spicy for the little one and the adults had it with a spicy chutney on the side.

Recipe Source Tarla Dalal
Ingredients - 

Corn Flour 1 cup
Corn Kernels, 1/2 cup
Sour Curds 1/2 cup (I used sour cream and buttermilk)
Ginger-Green Chili paste as needed
Sugar 1 tsp
Lemon Juice 1 tsp
ENO Fruit Salt 1 tsp
Asafoetida 2 pinches
Salt as needed

Seasoning (Oil 2 tsp, Mustard Seeds 1/2 tsp, Sesame Seeds 1 Tbsp, Asafoetida a pinch)

Garnish - Fresh shredded Coconut and chopped coriander leaves


Corn Flour Dhokla

Method Of Preparation -


Mix the corn flour and sour curds with ½ cup of warm water in a bowl to make a smooth batter. Keep aside for at least 30 minutes.

Add the sweet corn, ginger-green chili paste, asafoetida, sugar, lemon juice and oil and mix well.

Add the ENO fruit salt, mix gently and pour the batter into a greased plate or Dhokla plate. Steam for 15 to 20 minutes. Keep aside to cool.

Prepare the seasoning by heating the oil in a pan and adding the mustard seeds and sesame seeds.

After the seeds crackle, add the asafoetida and I would sprinkle a teaspoon water and pour it over the dhokla.


Cool slightly and cut into desired shaped pieces. Serve hot garnished with shredded coconut and coriander leaves.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53. 

Also sending this to Srivalli's "Kid's Delight - Snacking all the way", hosted by Sandhya.

Preparation Time 25 min + Resting time 30 min
Serves 3-4

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Carrot Rolls

Day 2 Week 1 BM #53 - 

When I saw these carrot rolls at Varada's space, I found the addition of sunflower seeds very interesting. Trust me on this, the crunch because of the sunflower seeds is unbelievable.

We loved these rolls with a dollop of orange-mango marmalade and the kids loved it.

Recipe Source Varada
Ingredients - 

All Purpose Flour / Maida 1 cup
Whole Wheat Flour 1 1/2 cup
Yeast 2 tsp
Sugar 1 tsp
Warm Water
Salt 1 tsp
Cumin Powder 1 Tbsp
Butter / Olive Oil 1 Tbsp
Red Chili Powder 1/2 tsp (or to taste)
Carrot, Shredded 3/4 cup
Sunflower Seeds handful
Yogurt 2-3 Tbsp


Carrot Rolls

Method Of Preparation -


In a bowl add 1/2 a cup of warm water and sugar and yeast. Let it activate the yeast by frothing up.

In a mixing bowl or a stand mixer, sieve the flours, add salt, cumin powder, red chili powder. Mix in the butter/oil and the yeast solution. Knead into a soft dough adding as much water as needed.

Set aside the dough, covered, in a draft free, warm place.

Prepare the baking sheet by lining with a parchment paper. 

After the dough doubles (about an hour and a half), add the shredded carrots, sunflower seeds and yogurt. Mix in well (get your hands dirty too :) )

After everything is mixed well, Make bun sized portions of the dough and place each of them an inch or two apart on the baking tray. Cover and set aside for about 30 minutes.

Preheat the oven to 400 °F.

Bake for about 12-15 minutes or until a tester comes out clean.

Serve them warm with some jam or marmalade.


Preparation Time 20 min + Resting time 2 hrs
Makes 12-14

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Sago Nippattu

Day 1 Week 1 Of BM #53 - 

This week I shall post some interesting snacks which have been approved by the kids. I first came across these Sago Nippattu when I was browsing a social networking site. I then looked up an found that these are very popular in some southern Indian states. 

Here is the variation which my family found very addictive and crunchy.

Ingredients - 

Rice Flour 1 cup
Sago, soaked for 1/2 an hour, 1/2 cup
Peanuts, Crushed 2 Tbsp
Salt, Red Chili Powder as needed
Asafoetida 2 pinches
Curry leaves, finely chopped 1 Tbsp
Hot Oil 2 Tbsp
Oil to deep fry 


Sago Nippattu

Method Of Preparation -


In a mixing bowl, add the rice flour, soaked and drained sago, crushed peanuts, salt, red chili powder, asafoetida, chopped curry leaves and mix well.

Add in the hot oil and mix well until the flour resembles bread crumbs.

Add warm water gradually and knead into a stiff dough. Keep the dough covered while making the nippattu.

Pinch marble sized dough and place on a greased plastic sheet. Place another plastic sheet and press onto the dough to make a 2-3 inches thin disc. 

Make a few discs on the plastic sheet while the oil is heating up in the kadai/wok.

After the oil is hot enough, gently slide the discs into the oil and fry on both sides until they are golden brown and crisp.

Remove onto paper towels and store in an air tight container upon cooling.

Preparation Time 45 min
Makes about 40

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