Moong Dal - Udipi Style

Week 4 Day 3 of BM #57 - 

For the last day of this edition of BM, here is a humble yet flavorful dal from the Udipi cuisine which captivated our palates.

Recipe Source here
Ingredients - 

Moong Dal 1/2 cup
Ginger, grated 1 tsp
Turmeric 1/8 tsp
Salt as needed
Green Chilies, chopped as needed
Seasoning (Ghee 2 tsp, Mustard seeds 1/2 tsp, Cumin Seeds 1/4 tsp, Asafoetida a pinch, Curry leaves few)

Method Of Preparation -


Pressure cook the moong dal with about a cup of water.

After the dal is cooked, prepare the seasoning.

In a heated pan, add ghee, mustard seeds, cumin seeds, asafoetida and curry leaves.

After the mustard seeds splutter, add the grated ginger and chopped green chilies.Saute for a few seconds and transfer the contents into the cooked dal.

Sprinkle turmeric and salt and let the dal simmer for a few minutes.

Remove from heat and serve hot with rice.



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

Preparation Time 30 min
Serves 3-4

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Posted by Harini-Jaya R on Monday, October 26, 2015

Panchmel Dal

Week 4 Day 2  of BM #57 -

Today check out this ever so popular dal from the Western part of India. My brother boasts that this is one dal which he can cook to perfection. I had prepared this meal as part of a Maharashtrian meal.

Ingredients - 

Toor Dal 3 Tbsp
Chana Dal 3 Tbsp
Moong Dal 3 Tbsp
Masoor Dal 3 Tbsp
Urad Dal 3 Tbsp
Salt, Green chilies, Turmeric as needed
Coriander Cumin Powder 1 tsp, Garam Masala 1/4 tsp mixed in 2 Tbsp of water
Lemon Juice as needed
Seasoning(Cooking Oil 2 tsp, Mustard Seeds 1/2 tsp, Cumin Seeds 1/2 tsp, Asafoetida 1/4 tsp)


Maharashtrian Thali

Method Of Preparation -


Wash all the Dals and pressure cook adding about 2 cups of water.

After the pressure is released from the cooker, mash the dal.

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

After the mustard seeds pop, add the coriander-cumin powder and garam masala mixed in water to the seasoning.

Allow it to sizzle for a few seconds and pour it into the dal.

Sprinkle salt and let the dal simmer for a few minutes.

Remove from heat and squeeze in some lemon juice.

Serve it with Rice for a comforting meal.



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

Preparation Time 25 min
Serves 4-5

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Thotakoora Majjiga Pulusu

Week 4 Day 1 of BM #57 - 

This week, it is all about side dishes served along with the main dish. In my case, the main dish happens to be steamed rice. I had made this kadhi / majjiga pulusu when one of my friends had given me garden fresh Thotakoora / Amaranth leaves. 

Though we relish kadhi in all its variety, this kadhi is very close to my heart. According to Ayurveda, Amaranth leaves are much more nutritious than Spinach. My in-laws are strong believers in the benefits of these leaves.
Ingredients - 

Thotakoora, washed and chopped 2 cups
Curds/Yogurt, beaten, 2-3 cups
Coconut fresh/frozen 2 Tbsp
Turmeric 1/4 tsp
Green Chillies 2-3 (or as per taste)
Ginger 1/2 inch piece
Dhania Powder 1 tsp (or more if needed)
Besan / Senagapindi / Chickpea Flour 2-3 Tbsp
Salt as needed
Seasoning (Oil 1 Tbsp, Urad Dal 1 tsp, Jeera 1/2 tsp, Mustard seeds 1/2 tsp, Curry leaves few, Asafoetida a pinch)



Thotakoora Menu thali

Method Of Preparation -


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

After the mustard seeds pop, add the chopped thotakoora and saute until tender.

Make a paste of green chilies, coconut, turmeric, ginger and dhania(coriander) powder adding as much water as needed and set aside.

Whip the curds and the green chili paste until mixed and add it to the sauteed thotakoora.

In a small bowl, make a thin paste of chick pea flour/besan and water and set aside.

After the thotakoora - curd mixture comes to a rolling boil, reduce the flame and mix in the watery besan paste while briskly stirring to avoid lumps. Let the mixture simmer for a couple of minutes.

Sprinkle salt as needed and add more water to adjust the consistency. The kadhi thickens as it cools so keep that in mind when adding water. 

The consistency is also a matter of preference. We prefer a thicker version whereas my mom prefers a thinner consistency.

Serve with plain tadka dal and rice.




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

Preparation Time 25 min
Serves 4-5

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Soft Ragi Roti

Week 3 Day 3 of BM #57 - 

I have been trying to get the kids eat Ragi/Finger Millet in any form and unless the deep chocolate color of the Ragi Flour is disguised, my task has been a difficult one.

When I chanced upon this recipe here, I decided to give it a try. My older one had it with a spicy raitha and instantly fell in love with the flavor and texture of the roti-raitha combo. My little one had to be slightly 'coaxed' to eat her share, but I think she liked it but was adamant to admit it :).

I read out the following to the kids before they ate so that they understand how healthy it is to eat the roti. I am sure my older one ate it with more gusto because of the nutritional info :).
"
Ragi is a rich source of Calcium, Iron, Protein, Fiber and other minerals. It is a low fat and gluten free. 
* Ragi helps in strengthening of bones. It is an excellent source of natural calcium for growing children and elderly. It reduces the risk of osteoporosis.
* As it digests slowly,it helps in controlling the blood sugar level.
* It lowers cholesterol by eliminating excess fat from liver.
* Ragi is an extremely nutritious cereal and is very beneficial for maintaining a good health. However, its high intake could increase quantity oxalic acid in the body. Therefore, it is not advised to patients having kidney stones.
"

Soft Ragi Roti

Recipe Source here
Ingredients - 

Ragi Pindi / Finger Millet Flour 3/4 cup
Water 1 cup
Salt 1/2 tsp or as needed
Onion, chopped 1/2 cup
Turmeric 1/4 tsp
Sambar Powder 1 tsp or as needed
Green Chilies chopped as needed (I didn't use as I was making for the kids)
Seasoning (Oil 1 tsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Asafoetida a pinch and chopped curry leaves)


Soft Ragi Roti

Method Of Preparation -


In a heated stock pot, add oil and prepare the seasoning. Add the mustard seeds, chana dal, urad dal, asafoetida and curry leaves. 

After the dals are brown and the mustard seeds pop, add the onions and saute until they are golden brown.

Pour a cup of water and let it boil.

After the water comes to a rolling boil, add salt, turmeric and sambar powder, reduce the heat and add the ragi flour.

Mix the flour in the boiling water rigorously until the dough comes together as a single mass.

Remove from heat. Cover and set aside for a few minutes for the dough to cool down.

When the dough is warm to touch (not completely cool), Pinch lime size dough portions and roll between the palms of your hands.

Place the dough between greased plastic sheets and using a Tortilla press / Poori press, flatten it evenly and gently transfer onto a hot griddle/tawa. [Optionally you can pat it with your fingers into a thin pancake].

Let it cook for a minute or so until tiny bubbles appear. Flip onto the other side, cook for a minute and remove onto a serving plate.

Continue with the rest of the dough.

Serve warm with raitha or any accompaniment of your choice.



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

Also sending this to Kalyani who is hosting this month's edition of Srivalli's Kid's Delight under the theme, 'Cooking with Whole Grains'


Preparation Time 7-8 min + Resting time 10 min + Cooking time 15 min
Makes 8 (5 inch diameter)

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Posted by Harini-Jaya R on Monday, October 19, 2015


Week 3 Day 2 of BM #57 -

We all like the Rice Flour Roti or Sarvapindi which I used to make quite often. But after realizing that I could use Jowar Flour instead of the rice flour to make it healthier, I tried Bajra flour as well. They come out just as well. 

Ingredients - 

Bajra Flour 1 3/4 cup
Rice Flour 1/4 cup
Sesame seeds 2 Tbsp
Onion finely chopped 1/2 cup
Coriander leaves finely chopped 2 Tbsp
Salt as needed
Green chillies / Red Chilli Powder as needed (I also added jalapeno for the adults)
Oil 2-3 Tbsp or as needed



Method Of Preparation -


In a mixing bowl, add the flours, sesame seeds, salt, green chillies or red chilli powder, onion, coriander leaves. 

Sprinkle water and knead into a stiff dough.

Pinch some dough [depending on how big the pancake (rotte) is desired] and pat the dough with your fingers on a cold griddle/tawa so the dough is spread out like a thin pancake. 

Make a few depressions on the pancake and place it on medium heat.  Drizzle oil as needed. 

Let it cook for about 5 min or until a reddish hue appears on the underside of the pancake. 

Flip on to the other side and let it cook for a couple minutes.

Remove from fire and let it cool. The cooler it gets, the crispier it gets provided it is left uncovered away from moisture!

Continue with making the pancakes with the rest of the dough. To speed up the process, I used 3 different griddles and made the pancakes. 


Also note that the griddle should be cool enough to enable you to pat the dough with your fingers.


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

Also sending this to Kalyani who is hosting this month's edition of Srivalli's Kid's Delight under the theme, 'Cooking with Whole Grains'

Preparation Time 30 min
Makes 8-10

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Little Millet Daddhojanam

Week 3 Day 1 of BM #57 - 

This week, I have chosen to blog some kid friendly whole grain recipes. To start with, here is my little one's favorite version of daddhojanam aka curd rice. I have used little millet cooked until soft instead of the soft cooked rice used traditionally.

Ingredients - 

Little Millet 1/2 cup
Milk 1/2 cup
Yogurt/Curds 1/2 cup + more
Salt as needed
Ginger, grated 1/2 tsp
Carrot, grated 2 Tbsp
Garnish with chopped coriander leaves (I didn't garnish)
Seasoning (Ghee 2 tsp, Mustard seeds 1/2 tsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Jeera 1/4 tsp, Green chilies 2, Curry leaves few, Asafoetida a pinch, Raisins few, Cashews few)


Little Millet Daddhojanam

Method Of Preparation -


Pressure cook the little millet by adding about 2.5 cups of water. After the pressure cooker cools down, transfer the cooked millet into a wide bowl and mash it so that there no lumps.

Add in milk and yogurt. Mix well.

Sprinkle salt, grated ginger and grated carrot.

To prepare the seasoning, heat ghee, add mustard seeds, after they are ready to crackle, add the remaining ingredients in the order listed.

After the dals are brown, transfer the seasoning ingredients into the millet daddhojanam. Mix well and enjoy!



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

Also sending this to Kalyani who is hosting this month's edition of Srivalli's Kid's Delight under the theme, 'Cooking with Whole Grains'

Preparation Time 25 min
Serves 3-4

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Coconut Burfi

Week 2 Day 3 of BM #57 -

For the last post under Indian desserts, here is the humble coconut burfi which is my childhood favorite. My mom rarely use to make/makes this as my dad was/is sensitive to coconut. So my favorite jaunt was to my aunt's place. There I remember I used to hog these pure white beauties to my heart's content totally unmindful of the calories :).

The burfis I made are not the pure white kind as I could not remove the brown part of the coconut when shredding it. But nevertheless it was pure and unadulterated pleasure to enjoy these burfis. Next time I intend to use the frozen shredded coconut to simplify the process.

In my anxiety to taste these I removed them from heat before time and so had to be satisfied with a slightly softer version.

Ingredients - 

Coconut, grated 1 cup
Sugar 3/4 cup
Water 1/4 cup
Ghee 1 tsp  (for greasing - optional if using parchment paper)


Coconut Burfi

Method Of Preparation -


Grease a flat tray with raised edges. If you are like me, just spray some oil on the tray and layer a parchment paper.

In a non stick thick bottomed pan, add the sugar and water and let it boil until the syrup comes to a single thread consistency.

Add the grated coconut, mix well and let it becomes single mass.

Quickly remove the onto the prepared tray, pat it flat and let it cool for a few minutes. Make markings with a sharp knife to divide into 1 inch squares.

Enjoy or store in an air tight container. I am sure they will be over before the need to store them arises.


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

Preparation Time 15-17 min
Makes 12 nos

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Semiya-Bread Payasam

Week 2 Day 2 of BM #57 - 

This payasam came about when I accidentally poured more milk than required for the vermicelli I used. I had to fix in the last minute and so resorted to adding bread instead of other traditional ingredients :).

The texture was amazing so was the taste. So I guess some mistakes happen for new things to come out, right? 

Ingredients - 

Semiya/Vermicelli 1/2 cup (I used the roasted variety)
Bread 2 slices
Almond-Cashew Nut Powder 2 Tbsp
Sugar 1/2 cup
Cardamom Powder 1/2 tsp
Milk 4 cups
Almond slices for garnish


Semiya-Bread Payasam

Method Of Preparation -


In a pan add 4 cups of water and cook semiya until tender. Drain and set aside.

Pulse the bread slices and powder them coarsely. Set aside.

In a pan, boil milk, add sugar, cooked semiya, almond-cashew nut powder. Add in the bread powder as well.

Mix well and let it simmer for a few minutes.

Remove and garnish with almond slices and serve warm.



Preparation Time 20 minutes
Serves 5-6

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Seven Cup Burfi

Week 2 Day 1 of BM #57 - 

I had a phobia of burfis. I was always skeptical whether the burfis would come out crisp or soft or rock hard. But after so many years, recently I asked amma to give me some courage to make it for Varalakshmi Vratham. I followed her recipe to the T and these came out very well.

Recipe Source Amma
Ingredients - 

Besan / Gram Flour / Senagapindi 1 cup
Milk 1 cup
Sugar 2 cup
Coconut 1 cup (I used Dry Coconut Powder)
Ghee 1 cup (I used a little less than 1 cup)
Dry Fruit Powder (I used Almond-Cashew Powder) 1 cup


Seven Cup Burfi

Method Of Preparation -


Grind/Blend Besan, milk, sugar and coconut until there are no lumps. 

Heat a non-stick heavy bottomed pan, add 1/2 cup of ghee and the blended ingredients and keep stirring until the whole mixture comes together into a single mass.

It typically takes about 20-25 minutes of constant stirring. Make sure it is on medium heat.

When the mixture stops splashing and kind of separates and shows signs of solidifying upon cooling, add 1/4 cup of ghee and the dry fruit powder.

Meanwhile, prepare a cookie tray with raised edges. Line it with parchment paper.

Mix well and keep stirring until the mixture solidifies upon cooling. [Pinch a small portion of the mixture and roll in between your fingers to see if it solidifies] Remove it from heat.

Immediately pour the hot mixture on to the lined cookie tray and pat it uniformly all over the cookie tray.

Slice with a pizza cutter into desired shapes. Don't separate the pieces yet. Leave it aside for cooling.

Upon cooling, separate the pieces and store in air tight container. They stay good for a few days.



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

Preparation Time 30-35 min
Makes 40-45 1 inch squares

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2 Minute Pumpkin Spice Mug Cake

Week 1 Day 3 of BM #57 -

In this season when the leaves start to fall, I look forward to the pumpkins displayed all over; in malls, in stores, outside homes. My kids look forward to the various treats made out of pumpkin and also Halloween :)

So as soon as I saw this pumpkin spice mug cake, I was sure I could surprise my older one. So after a hectic day at school I managed to see a smile on her face which was all the reward I wanted. 

Recipe Source here
Ingredients - 

All Purpose Flour 4 Tbsp
Sugar 2 Tbsp
*Pumpkin Spice 1/4 tsp
Baking Powder 1/4 tsp
Milk 2 Tbsp
Pumpkin Puree 2 Tbsp
Vegetable Oil 1 1/2 tsp

* Instead of pumpkin spice the following can be added - Cinnamon Powder 1/8 tsp, Nutmeg Powder 1/8 tsp, Ginger Powder a pinch and Cloves Powder a pinch


2 Minute Pumpkin Spice Mug Cake

Method Of Preparation -

Blend Oil, pumpkin puree and milk in a bowl and set aside.

Whisk the flour, sugar, baking powder and cinnamon spice.

Grease an oversize Coffee mug.

Mix the wet and dry ingredients in the mug gently until there are no lumps. [For another batch I divided the batter into two smaller ramekins.]

Microwave the mug for a minute. Check to see if it is done. I had to microwave it for another 20 seconds.

Scoop out and devour immediately.




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

Preparation Time 5 min + Cooking Time 2 min
Serves 1

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2 Minute Eggless Nutella Mug Brownie

Week 1 Day 2 of BM #57 - 

What do  we do when the kids want a chocolate treat in a few minutes? If you are like me, you will quickly dish out a 2 minute microwave mug cake like here or here or this mug brownie. That is exactly what I did a few weeks back.

The kids loved it with a scoop of ice cream to the side. The other adult joined them in an impromptu celebration!!

Recipe Source - here
Ingredients - 

All Purpose Flour 2 Tbsp
Baking Powder 1/2 tsp
Baking Soda a pinch
Sugar 2 Tbsp
Cocoa Powder 1 Tbsp
Nutella 1 Tbsp 
Milk 1 1/2 Tbsp
Yogurt 1 1/2 Tbsp
Vegetable Oil 1 1/2 Tbsp



2 Minute Eggless Nutella Mug Brownie

Method Of Preparation -


Grease a big Coffee mug. Add in the dry ingredients. Gradually add the wet ingredients. Whisk gently until there are no lumps. Cook in the Microwave for 60 seconds.

Check to see if it is done. If it is under cooked, cook for another 30 seconds. Leave it there for a few more seconds.

Remove from the Microwave, scoop out a portion of the brownie and serve it with ice cream for a delectable dessert.



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

Preparation Time 2 min + Cooking time 90 seconds
Serves 1-2

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Sweet Potato Hash In A Mug

Week 1 Day 1 of BM #57 - 

After a hectic month of blogging for #BuffetOnTable series, we are back to the regular three posts a week schedule starting today. For the first week, I chose to highlight some mug treats or single serve treats. I realized that these mug treats are suitable for students in Dorms and bachelors as well.

My older one fell in love with this hash and so I added a few shredded carrots for her in the second batch and she said she loved the crunch of the carrots and asked me to include carrots henceforth. I am sure this will be a staple snack for her.  It is easy to put together and is ready in under 10 minutes.

Recipe Source here
Ingredients - 

Sweet Potato peeled, cubed 1/2 cup
Red Onion, finely chopped 1 Tbsp
Red Bell Pepper, finely chopped 1 Tbsp
Rosemary, fresh or dried 1/2 tsp
Salt, Pepper and Red Chili Powder as needed
Butter 1/4 tsp
Cheese, shredded 1 Tbsp

*I added shredded carrots also in another batch.


Sweet Potato Hash In A Mug

Method Of Preparation -


In a microwave safe bowl, add the chopped sweet potatoes and pour water over it until all of the pieces are in water. Cover with a paper towel and microwave for 3 minutes, stirring in between to avoid spillage.

Drain the water after the sweet potatoes are cooked. Add the onions, peppers, rosemary, butter, salt, pepper, red chili powder and cheese. Mix well and cook in the microwave for another 45 seconds until the cheese melts.

Enjoy it warm for a filling snack. 


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

Preparation Time 5 min Cooking Time 4 min
Serves 1

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It has been a wonderful experience participating in the MegaMarathon also nick- named #BuffetOnTable. Thanks once  again to Srivalli, the mastermind behind our BM group.
The Mega Marathon was divided into 5 different sections, each section/calendar week had a specific theme under which  we had to publish our post.

This series has pushed me out of my comfort zone as there were a couple of themes which were challenging. As my older one pointed out, these restrictions / rules make us explore new areas and they get to enjoy the treats!!


Here is a re-cap of the month long Marathon.

 Week 1 – Combos from Different Countries










 Week 2 – Indian Regional Food











 Week 3 – Condiments from Different Countries













 Week 4 – Breakfast From Across the Globe













 Week 5 – Blogger’s Choice






Here are the Re-cap posts of our fellow BMers..


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Posted by Harini-Jaya R on Friday, October 2, 2015
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