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 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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