Besan-Methi ka Cheela

Week 4 Day 3 of BM #60 - 

This recipe comes directly from a dietitian who recommends this for a breakfast. Besan/ Gram Flour/Chickpea Flour takes care of the protein while the Fenugreek and other vegetables up the flavor and fiber quotient making this an ideal breakfast for diabetics. 

Recipe Source Pooja
Ingredients - 

Besan 1 cup
Methi leaves, finely chopped
Onion, cabbage, carrot finely chopped
Ginger-Green Chili paste as needed
Ajwain, Coriander and cumin seeds crushed 1/2 tsp each
Salt as needed
Yogurt about a cup


Besan-Methi ka Cheela

Method Of Preparation -


Mix all the ingredients in a bowl and make a flowing batter (like Dosa batter).

Heat a griddle / Tawa and pour a ladle full of batter in the center and gently spread it with the ladle. 


Spray oil all around the dosa and cover until the underside is cooked.

Flip it and cook for about a minute and remove.

Continue to make more such dosas/cheelas until the batter lasts.

Serve them hot with chutney of your choice.




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 60. 

Sending this to Srivalli's 'Come Join us for breakfast'.


Preparation Time 15 min
Makes 8-10

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Avocado Open Sandwich

Week 4 Day 2 of BM #60 - 

If you are looking for a healthy breakfast with no fuss, look no further. Breakfast cannot get easier and tastier than this. This works out best if you are out of time and need to grab and go or gulp down breakfast in a few seconds :).

The gulping down of breakfast sounds all too familiar, right? There is no exact recipe here, just follow the idea and go as per the dictates of your tongue.

A slice of this open sandwich, a glass of milk and a few slices of fruit would be an ideal portion if you want to eat healthy.

Ingredients - 

Avocado 1 nos
Whole Grain Bread 4 slices
Cheese (Shredded or single slices)


Avocado Open Sandwich

Method Of Preparation -


Toast the bread slices.

Cut the avocado. Scoop the flesh removing the pit. 

Slice/chop/mince (as per preference)  the avocado.

Spread the avocado evenly on the toasted bread slice.

Sprinkle cheese as needed and serve it immediately.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 60. 

Sending this to Srivalli's 'Come Join us for breakfast'.

Preparation Time 10 min
Makes 4

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Oats Pesarattu

Week 4 Day 1 of BM #60 - 

This week I intend showcasing some healthy and diabetic friendly foods. This series is very close to my heart as I tend to lean towards healthy foods.

To kick start a week day with some protein and fiber packed breakfast is a challenge. So to ease that challenge check out this super nutritious and a cousin of our dear Pesarattu

The first time I made these, I added a little too much of water in the batter and the batter was very runny. So I ended up adding a little rice flour to it. The next time I avoided the rice flour and they turned out just as perfect.


Oats Pesarattu

Ingredients - 

Moong Dal or Whole Moong Beans 1/2 cup
Rolled Oats or Steel Cut Oats 1/2 cup
Rice or Rice Flour 1 Tbsp (Optional)
Ginger 1 inch piece
Green Chili 2-3 (or as needed)
Cilantro/Coriander leaves few 
Salt as needed
Chopped Onions and Oil while shallow frying


Oats Pesarattu

Method Of Preparation -


Soak Moong Dal and Rolled Oats (Soak rice also if using) in about 4 cups of water for a few hours. [I soaked them over night].

Drain the dal-oats mixture and blend into a fine batter adding the ginger, green chili, salt and cilantro. Add as little water as needed.

On a hot griddle/tawa, pour ladleful of batter and by a brisk circular movement of the ladle, spread the batter into a thin circle.

Sprinkle finely chopped onions and spray as much oil as preferred.

Flip the pesarattu when the underside is lightly browned and let it cook on the second side as well.

Remove the pesarattu and continue with the rest of the batter.

Serve it with chutney of your choice for a nutritious and filling breakfast!




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 60. 

Sending this to Srivalli's 'Come Join us for breakfast'.

Preparation Time 30 min
Makes 12 

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Whole Masoor Dal Sabji

Week 3 Day 3 of BM #60 - 

Check out this delightful version of whole masoor dal sabji/dal which is an excellent accompaniment both with roti and rice. My friend Shalaka, shared this recipe with me and was gracious to share the dish as well. We instantly fell in love with the sabji and so I prepared it the very next day to see the smiles all around :).

The addition of drumstick was very new to me and the flavor of the sabji was enhanced because of it.

Recipe Source - Shalaka
Ingredients - 

Whole Masoor Dal (Whole Red Lentils) 1 cup
Drumstick chopped into 2 inches few
Tomato, chopped 1/2 cup
Garlic, grated 1 tsp
Turmeric 1/2 tsp
Chili Powder, Coriander Powder, Cumin Powder as needed 
Salt and Garam Masala as needed
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Cumin Seeds 1/2 tsp, Asafotida 2 pinches, Curry leaves few)
Coriander leaves, chopped for garnish


Whole Masoor Dal Sabji

Method Of Preparation -

Soak the Whole Masoor Dal for an hour. [I have tried without soaking the dal as well]. Wash and pressure cook until 2 hisses along with drumstick and tomato.

After the pressure is released, lightly mash and set aside.

In a pan, heat oil and add mustard seeds. After they crackle, add cumin seeds, asafotida and curry leaves.

Grate garlic and fry for a few seconds. Sprinkle turmeric, chili powder, coriander powder, cumin powder, salt and garam masala. Pour about 1/4 cup of water and let the mixture simmer.

Transfer the cooked dal, mix and let the flavors blend in.

Remove from heat, garnish and serve with rice/roti/naan/bhakri.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 60. 

Linking it to Susan and Lisa's  MLLA event happening at Sizzling Tastebuds this month.

Preparation Time 30 min 
Serves 4-5

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Posted by Harini-Jaya R on Tuesday, January 19, 2016

Cooked Rice Roti

Week 3 Day 2 of BM #60 - 

My mom recycles the leftovers and makes some innovative dishes. That streak is definitely passed on to me :). I guess it is inherent in every mom to reduce the wastage of food. But these days, either the food is given away to the needy or reused in some delicious recipes. Here is one such recipe which turned out to be a delicious surprise to my family. 

Though such dressed up leftovers gives the chance to my family to tease me endlessly, I am sure they enjoy eating these just as much as I enjoy cooking them. :)

Recipe Source - friend's mom
Ingredients - 

Cooked Rice 1 cup
Whole Wheat Flour 1/4 cup
Besan / Gram Flour 1/2 cup
Cabbage, Carrot, grated 1/4 cup each
Ginger-Green Chili Paste as needed
Salt as needed
Yogurt 2 Tbsp
Vegetable Oil for shallow fry

* Grated onion, potato and any other vegetables can be used.


Cooked Rice Roti

Method Of Preparation -


Coarsely crush the cooked rice, mix in the flours, grated vegetables, ginger-green chili paste, salt.

Knead into a soft dough adding as much yogurt as needed.

Pinch lime sized portions of the dough and place between greased plastic sheets. Pat into thin disc and transfer on to a hot griddle/tawa. [I used a puri press/tortilla maker for the job]. 

Spray oil as needed and cook on both sides until they are golden brown.

Remove and continue with the rest of the dough.

Serve it with Sauce of your choice or a simple raitha tastes great too.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 60. 

Preparation Time 20 min
Makes 10

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Vegetable Pongal

Week 3 Day 1 of BM #60 - 

As per my friend, this is a popular recipe at my her mom's place. It has been many years since my friend shared this recipe and I remembered to make it just in time for Sankranti this year. I made this for the festival and it was a definite change from the regular Ven pongal.

Recipe Source - friend's mom
Ingredients - 

Rice 1 cup
Moong Dal 1/2 cup
Mixed Vegetables 2 cups (Carrot, Peas etc)
Green Chili + Ginger Paste as needed
Salt and Pepper Powder as needed
Turmeric 1/2 tsp
Cumin Seeds 1/2 tsp
Cashews, Roasted handful
Seasoning (Ghee 2 Tbsp, Mustard Seeds 1/2 tsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Asafoetida 1/8 tsp, Curry leaves few)


Vegetable Pongal

Method Of Preparation -


In a pressure cooker, heat a teaspoon of ghee and roast moong dal until slightly golden brown. Add the washed rice mixed vegetables, green chili + ginger paste, turmeric, cumin seeds, salt and pepper powder.

Add about 3-4 cups of water depending on the consistency preferred.

Close the lid and pressure cook for 2 hisses or about 15-20 min.

Prepare the seasoning - Heat ghee and add mustard seeds. After they pop, add chana dal, urad dal, asafoetida, curry leaves and cashews.

Transfer the seasoning onto the cooked rice-dal mixture. Mix well and serve it with an accompaniment of your choice.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 60. 

Preparation Time 30 min
Serves 3-4

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Cocoa Crackles Granola Bars

Week 2 Day 3 of BM #60 - 

Does it ever happen to anyone that the kids ask for a certain cereal and when the box comes home, they eat once or twice and you get to hear "I don't like it any more" or "I am bored of it" or "I thought I will like it but I didn't like it"? It happens all the time at our place. The dad gets all kinds of new things for the little one and then I am left with the job of disguising those and somehow using them up.

The Cocoa crackles in this recipe falls into that category. But I am happy that I finally managed to finish off the box and the kids were happy to munch away these bars! I found that these bars can be sliced into bite size pieces for the little ones to munch these away in between their play time.

Ingredients - 

Rolled Oats 2 cups
Cocoa Crackles 2 cups (Chocolate based cereal)
Almonds roughly chopped 1/2 cup
Cashews broken bits 1/2 cup 
Sunflower Seeds handful
Sesame Seeds handful
Dried Cranberry handful
Honey 1/3 cup
Butter 2 Tbsp
Sugar 1/2 cup


Cocoa Crackles Granola Bars

Method Of Preparation -


Grease a 13X9 oven safe dish and dust some flour and set aside.

Preheat the oven to 350 F.

In a mixing bowl, add all the ingredients except honey and butter, mix well.

Add butter and honey and mix well to get a sticky mixture.

With oiled fingers, pat the mixture evenly in the greased and flour dusted baking dish.

Make sure the mixture is packed tightly. I used an oiled spatula to uniformly press the mixture firmly.

Bake it for 20 min, switch off the oven and leave it in the oven for another 10 min.

Let it stay on the counter to cool. Cut them into required sized bars. Refrigerate for at least 30 min after which the bars come out easily.

Wrap them in cling wrap and store in an air tight container.




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 60. 

Sending these chocolate pretzels to Srivalli's Kid's Delight hosted by Priya under the theme 'Party pleasers - Finger Foods'

Preparation Time 10 min + Baking time 30 min + Cooling time 30 min
Makes 12-15 bars

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Chocolate Pretzels

Week 2 Day 2 of BM #60 - 

These chocolate covered pretzels are very addictive and the kids love to have them anytime anywhere. The past Holiday Season, my older one took part in a chocolate sale for some charity at school and they made these at school. So she gave me the idea and also helped me make these at home.

She got the white chocolate covered pretzel from school so I just stuck it in the frame for better contrast :). 

Ingredients - 

Pretzel Sticks 10 nos (6 inches in length)
Chocolate chips 1/4 cup or more if needed

Sprinkles if preferred


Chocolate Pretzels

Method Of Preparation -


Melt the chocolate chips on low heat to spreadable consistency.

Using a butter knife, spread the molten chocolate all over each of the pretzels leaving about 2 inches on one end to hold the pretzel. Sprinkle the sprinkles :) for a festive touch.

Place them on a parchment lined baking sheet. Refrigerate for 30 min and they are ready to be enjoyed.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 60.

Sending these chocolate pretzels to Srivalli's Kid's Delight hosted by Priya under the theme 'Party pleasers - Finger Foods'

Preparation Time 15 min + Cooling time 30 min
Makes 10

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Zucchini Tater Tots

Week 2 Day 1 of BM #60 - 

This week it is all about kid approved finger foods for parties. I am sure there is not a kid around who doesn't like potato based finger foods. To make it a little healthier, I added some zucchini and baked these. My older one loved it and had them for a snack without any complaint.

Recipe Inspiration - Here
Ingredients - 

Zucchini grated 3 cups
Potato peeled, boiled and mashed 2 cups
Salt, Pepper, Onion Powder, Garlic Powder as needed

*Please feel free to adjust the seasonings/spices as needed. The Indian spices of chat masala, garam masala, red chili powder etc can also be used.


Zucchini Tater Tots

Method Of Preparation -


Squeeze out the water from the grated zucchini. Mix in the mashed potato. Sprinkle the spices and mix well.

Pinch two teaspoons of the material and make oblong shaped tater tots.

Place on a baking tray lined with parchment paper. Preheat to 425 °F.

Bake for about 30 minutes turning them half way through so they brown evenly.

Serve with Ketchup of any dipping sauce of your choice.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 60. 

Sending these tater tots to Srivalli's Kid's Delight hosted by Priya under the theme 'Party pleasers - Finger Foods'

Preparation Time 45-55 min
Makes 36-40

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Punjabi Besan Ki Kheer

Week 1 Day 3 of BM #60 -

I came across this recipe when I was looking for some unique and healthy desserts from Punjab. I love the fact that this kheer is predominantly made out of Dates and Jaggery and also the freshly ground kala chana lends a unique flavor.

Recipe Source here
Ingredients - 

Kala Chana / Nalla Senagalu 1/4 cup
Dates (Fresh and deseeded) 6 Big ones
Jaggery, powdered 2 Tbsp (or as per taste)
Butter 1 tsp
Milk 3 cups
Cardamom Powder 1/2 tsp
Almonds, Cashews chopped and fried 


Punjabi Besan Ki Kheer



Method Of Preparation -


Dry roast the Kala Chana for a couple minutes on medium heat. Let it cool.

Grind it into as fine as possible. I like a slightly coarse texture.

Grind the dates, jaggery and 1 cup of milk into a fine paste and set aside.

In a heated sauce pan, add butter and roast the Kala Chana Powder for a few seconds.

Add 1 1/2 cup of milk and keep stirring while it cooks.

Pour the dates mixture and let it cook for a few minutes.

Add the chopped nuts and cardamom powder. Adjust the consistency as needed.

Remove from heat and serve it warm of cold for a delightful dessert!



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 60. 

Preparation Time 15 min
Serves 3-4

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Jeera Rice

Week 1 Day 2 of BM #60 - 

Check out this super flavorful and easy version of Rice, Jeera Rice. It is a mildly cumin flavored rice which goes well with any spicy accompaniment.

It is a typical party preferred rice in our circles. The kids love the mild flavor and the aroma of clarified butter and cumin.

Ingredients - 

Basmati Rice 2 cups
Ghee / Clarified Butter 1 Tbsp
Cumin Seeds 1 Tbsp
Cinnamon 1 inch
Cloves 2-3
Cardamom 1 pod
Bay Leaf 1
Salt as needed


Jeera Rice

Method Of Preparation -


Soak the Basmati rice in water for about 30 minutes. Drain the water and keep it aside.

In a pan, heat ghee and fry the cumin seeds, cinnamon, cloves, cardamom and bay leaf until the cumin seeds turn a shade of brown.

Add the drained basmati rice and fry for a couple of minutes.

Add about 1 1/2 cups of water and transfer the contents into a rice cooker.

Serve after the rice is cooked.

It goes well with any gravy curry.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 60. 

Preparation Time 45 min
Serves 4-5

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Posted by Harini-Jaya R on Monday, January 4, 2016

Punjabi Aloo Parantha

Week 1 Day 1 of BM #60 - 

Welcome to the new year and also to the 6th year of Blogging Marathon.

The first week of this edition will see me blog some simple and popular Punjabi dishes. Check out this ever s popular Aloo Paranthas. My Punjabi friends tell me that their breakfast is incomplete without the usual fare of Parantha, Makkhan (Butter) and Dahi (Yogurt).

Ingredients - 

Wheat Flour 2 1/2 cups
Salt as needed
Oil 1 tsp + more to shallow fry
Water as needed to knead a soft dough
For the Filling - 
Aloo/Potatoes peeled, boiled and mashed 2 cups
Salt, Red Chili powder, Amchur Powder, Garam Masala as needed
Coriander seeds coarsely crushed 1 tsp
Cumin Seeds coarsely crushed 1/2 tsp
Ajwain/ Vaamu coarsely crushed 1 tsp
Green Chili finely chopped 1 tsp (or as needed)
Coriander leaves finely chopped 2 Tbsp


Punjabi Aloo Parantha

Method Of Preparation -

To Prepare the filling - 
Mix all the ingredients listed under the Filling and knead well to make sure the flavors are blended in.

To Make the Paranthas - 
Knead the chapati dough with the whole wheat flour, oil and salt with as much water as needed. Keep it covered for about 10-15 min.


Make equal portions of the dough. Roll out small chapatis and fill in a spoonful of the potato  mixture, close the edges and roll out the paranthas taking care that the mixture doesn't fall out. Shallow fry on a griddle/tawa until both the sides are done spraying as much oil as needed. Repeat the procedure for all the paranthas.

Enjoy with Yogurt or any gravy curries!


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 60. 

Preparation Time 45 min
Makes 12-14

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