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 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 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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Banana Nutella Sushi

Week 2 Day 2 of BM #58 -

For the second day under the Dorm Recipes Series, check out this ultra simple and addictive snack which can be made in a jiffy and makes for a filling snack. All those midnight chocolate cravings can be overcome with this simple fruity snack.

Recipe Source Instagram 
Ingredients - 

Banana 1
Nutella 1/2 Tbsp
Rice Krispie Cereal 1/4 cup


Banana Nutella Sushi

Method Of Preparation -


Peel the banana one side at a time. Spread nutella and roll that portion on rice krispie cereal. 

Peel the other side, spread nutella and roll on rice krispie cereal.

Continue until the whole banana is covered with nutella and rice kripie cereal.

Wrap the banana in cling wrap and refrigerate for 30 minutes.

Unwrap and slice into 1/4 inch pieces and enjoy.


Banana Nutella Sushi




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

Preparation Time 5 min + resting time 30 min
Serves 1

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Cream Cheese Veggie Bites

Week 2 Day 1 of BM #58 -

This week, I plan to showcase some recipes which are kid friendly and easy to fix meals suitable for students and bachelors with limited cooking implements. So check out the Dorm Recipes this week.

Thanks to my dear friend, Pooja, for sharing this interesting recipe. This is also a good idea for parties.

Ingredients - 

Tortilla 1
Cream Cheese 2 Tbsp
Carrots and Red Bell Pepper, finely chopped 2 Tbsp
Cilantro / Coriander Leaves
Salt, Pepper, Onion Powder, Garlic Powder, Red Pepper Flakes as needed


Cream Cheese Veggie Bites

Method Of Preparation -

Microwave the tortilla by wrapping it in a moist paper towel.

In a mixing bowl, add the chopped veggies, cilantro, salt, pepper, onion powder, garlic powder, red pepper flakes and the cream cheese. Mix well.

Spread a thick layer of the cream cheese filling on the tortilla. 

Tightly roll the tortilla, cling wrap it and refrigerate for an hour.

Slice it into 10-12 discs and serve with salad.



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

Preparation Time 10 min + Resting time 1 hr
Serves 1

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Meetha Khechudi

Week 1 Day 3 of BM #58 - 

Check out this version of sweet pongal in the Oriya Style. I had made this as part of an Oriyan meal few weeks back.

Recipe Source here
Ingredients - 

Rice 1/2 cup
Moong Dal 1/4 cup
Salt couple of pinches
Sugar 1 Tbsp
Turmeric 1/4 tsp
Nutmeg Powder a couple pinches
Seasoning (Ghee 2 tsp, Cinnamon 2 - 1 inch sticks, Cardamom 1, Raisins 2 Tbsp, Cashews 1 Tbsp)


Meetha Khechudi

Method Of Preparation -


In a heated pan, add ghee, and the rest of the seasoning ingredients.

After they are fried well, add the moong dal and rice and roast for a few minutes.

I cooked them in the pressure cooker and so I transferred the contents into a pressure cooker adding about 1 1/2 cups of water. Optionally it can be cooked on the stovetop.

Remove from the cooker, mix well and serve.



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

Preparation Time  35 min
Serves 3-4

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Coconut Rice For Prasadam

Week 1 Day 2 of BM #58 -

Check out this very traditional rice preparation which is often made on festival days as an offering to the Lord. 

I don't make this very often at home as my husband is sensitive to Fresh Coconut. I had made this rice for a temple event in a large scale and the measurements mentioned here have been scaled down.
Ingredients - 

Fresh Coconut, shredded 1 cup + more if preferred
Rice 2 cups (I used Sona Masoori)
Salt and Green Chilies as needed
Seasoning (Oil 1 Tbsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin Seeds 1/2 tsp, Peanuts few, cashews few, Asafoetida 2 pinches, Curry leaves few, Red Chilies 2)


Coconut Rice For Prasadam

Method Of Preparation -


I cooked rice in a rice cooker and added salt along with rice. I felt that is easier for the salt to be evenly distributed. Spread out the rice in a wide pan/tray to let the rice cool a little.

[I used green chili paste as I made this rice when green chilies were not available here in the markets, but I had some frozen green chili paste which I used here.] 

In a pan, heat oil and add the rest of the seasoning ingredients. After the dals and nuts are evenly browned, add the coconut and green chilies and saute for a minute (just to warm the coconut a little). Remove from heat.

Mix in the coconut and seasoning mixture into the rice and mix well.

Adjust the flavors and the coconut rice is ready to be served.

Preparation Time 45 min
Makes 4-5 cups

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Masale Chitranna - Udipi Style

Week 1 Day 1 of BM #58 - 

Welcome to the next edition of Blogging Marathon. In the first week, I shall showcase some easy and delicious Rice based recipes.

Check out this traditional Udipi style Pulihora.

Recipe Source here
Ingredients - 

Rice 1 1/2 cup
Tamarind extract 1/4 cup (adjust as needed)
Salt, Jaggery as needed
Turmeric 1/4 tsp
Seasoning Ingredients (Oil 2 Tbsp, Mustard seeds 1 tsp, Urad Dal 1 tsp, Asafoetida, Curry leaves few, Peanuts handful
Roast and Grind - 
Chana Dal 2 tsp
Urad Dal 2 tsp
Coriander Seeds 1 tsp
Cumin Seeds 1/2 tsp
Fenugreek Seeds a pinch
Sesame Seeds 1 Tbsp
Red Chilies 2-3


Masale Chitranna - Udipi Style

Method Of Preparation -


Cook the rice as preferred making sure each grain is separate. (that is to say that the rice should not be mushy).

Spread the rice in a serving plate to cool.

Meanwhile, roast the ingredients listed under roast and grind separately.

Powder the spice and set aside.

In a heated pan, add oil and the seasoning ingredients.

After the mustard seeds splutter, add the peanuts and let them fry well.

Add the tamarind extract, salt, jaggery, turmeric and also the spice powder.

Mix well and remove from heat after the paste comes together as a single mass.

Mix the paste into the rice and adjust the flavors as needed.

Serve it after an hour. 



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

Preparation Time 40 min
Serves 3-4

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