BM #83 Week 2 Day 2 - 

I have been neglecting the 15 beans packet of beans in my pantry for over an year now. When my fellow blogger, Sandhya, posted a soup made with the 15 beans, it reminded me of the packet hiding in my pantry. 

I made a simple soup with basic flavors and found that definitely brings out the taste of beans in there. My kids don't need fancy ingredients to enjoy their soup. Just salt, pepper and a hint of garlic did the trick for this soup. 

My older one said that the Ragu pasta sauce lent a distinct flavor which she loved. I would typically add a couple of tomatoes but it just happened that I had run out of tomatoes and so substituted with Ragu Sauce.

Ingredients - 

*15 Beans 1 cup
Celery, finely chopped 2 Tbsp
Carrots peeled and chopped 1 cup
Onions, finely chopped 1/2 cup
Ragu Pasta Sauce 1/2 cup
Salt as needed
Pepper as needed
Olive Oil 1 Tbsp
Garlic grated 1 tsp

* I have a packet from Hurst beans which has 15 types of assorted beans


Method Of Preparation -


Wash and soak the 15 beans in 3-4 cups of water for about an hour. [This is optional].

Power the Instant Pot and switch on the 'Saute' mode. In the main pot add the oil and saute the grated garlic. 

After a few seconds, add onions and saute until golden brown. Then the carrots and celery go in. 

Add the Ragu pasta sauce and about 4-5 cups of water.

Sprinkle salt and pepper. Mix well and add the washed beans.

Close the Instant Pot lid. Cancel the 'Saute' mode. Press the 'Bean/Chili' mode and set it for 45 minutes.

After 45 minutes is done, let it release the pressure naturally and the soup is ready to be served. [Adjust the consistency and flavors as needed].

The same soup can be prepared by pre soaking the beans and pressure cooking them. And the process is similar except that it needs monitoring by the stove top.


BMLogo




Preparation Time 
Serves/Makes

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Posted by Harini R on Monday, December 11, 2017


BM #83 Week 2 Day 1 - 

This week I have chosen to highlight some kid friendly soups. Vegetable Corn Soup happens to be the most favored soup by my little one when we eat out. She loved the homemade version better than the restaurant version which made me happy :).

This soup with simple ingredients and basic spices is a good one for a wintry evening.

Ingredients - 

Carrots, Green Beans finely chopped 1 cup
Corn kernels 1 1/4 cup
Peas, handful
Cornstarch 2 Tbsp
Salt and Pepper as needed
Butter 2 tsp
Garlic, grated 1/2 tsp
Spring onions for garnish



Method Of Preparation -

Boil 1/4 cup of corn and make a paste adding as much water as needed and set aside.

In a heated deep pan, add butter and saute garlic.

Add in the vegetables in the pan and saute for a few minutes.

Add in about 4 cups of water and let the vegetables cook for a few minutes on a low heat.

Add in the corn paste from step 1. Mix well and sprinkle salt as needed.

In a small bowl, make a thin paste of cornstarch and water and make a slurry without any lumps.

Mix in the slurry into the simmering soup. Let it boil for a few minutes.

Sprinkle some crushed pepper and remove from heat.


BMLogo


This is for Srivalli's Kid's Delight event, guest hosted by Srividhya themed on Soups and Stews.  


Preparation Time 20 minutes 
Serves 4

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Posted by Harini R on Sunday, December 10, 2017


BM #83 Week 1 Day 3 - 

For today, I used a 640 watt Toastmaster brand sandwich maker as the appliance to make this eggless semolina pillow cake.


If you have been following this series,  you would understand that I am treating this series to be an experiment as I have never made a comparative analysis before. It was so much fun experimenting with these appliances and comparing the results.

My family's Verdict - This pillow cake as my kids refer to was the clear winner. It was the best cake in texture, appearance, cuteness factor and ease of handling [Add portion size to the list from my side :)].
Next came the Microwave version and the last one was the air fryer version. 

To be frank, the air fryer version was not bad at all. I loved the air fryer version too as I enjoy the crumbly texture. The microwave version was the least messy, quick, easy to setup and easy to cleanup.

Ingredients - 

Semolina / Bombay Rava / Sooji 4 Tbsp
Sugar 2 Tbsp
Milk 2 Tbsp 
Yogurt 2 Tbsp
Vegetable Oil 1 1/2 tsp
Vanilla Essence couple drops
Almonds chopped 1 Tbsp + more for topping
Baking Powder 1/8 tsp


Method Of Preparation -

In a mixing bowl, add Sooji, milk, yogurt, vegetable oil and vanilla essence. Mix well and set aside for 15 minutes.

Add in baking soda, baking powder and the chopped almonds. Gently mix until well combined.

Grease the sandwich maker, heat it for a minute and pour the batter into the triangle slots. Close and let the sandwich maker do the job. 

It is typically done when the sandwich maker shows the green light. But let it stay on for another minute after the green light appears. 
[Every sandwich maker is different so please check the timing in your appliance.] 

Power down the sandwich maker and gently run a knife along the edges and allow them to cool on a wire rack.

Serve them warm. 


BMLogo




Preparation Time 15 minutes + cooking time 3-4 minutes
Makes 4 mini cakes

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BM #83 Week 1 Day 2 - 

For today, I used a 1000 watt GE microwave as the appliance to make this eggless semolina cake.


If you have been following this series from yesterday,  you would understand that I am treating this series to be an experiment as I have never made a comparative analysis before. I will give my family's verdict on Day 3. So stay tuned.
I have made numerous types of mug cakes so I was fairly comfortable making this cake in the microwave.

My observations for the cake made in the microwave - 
-The taste of the cake was good in all of the appliances. Only the shape and texture were slightly different.
-The texture of the cake was good and properly cooked through.
-As with any microwave cake, the taste was best while still warm.

Ingredients - 

Semolina / Bombay Rava / Sooji 4 Tbsp
Milk 2 Tbsp 
Yogurt 2 Tbsp
Sugar 2 Tbsp
Vegetable Oil 1 1/2 tsp
Vanilla Essence couple drops
Almonds chopped 1 Tbsp + more for topping
Baking Powder 1/8 tsp


Method Of Preparation -

In a mixing bowl, add Sooji, milk, yogurt, vegetable oil and vanilla essence. Mix well and set aside for 15 minutes.

Add in baking soda, baking powder and the chopped almonds. Gently mix until well combined.

Pour the batter into a greased coffee mug or a ceramic ramekin. Microwave it for a minute. 

Remove and microwave it for another 20 seconds and leave it in the microwave for a few more seconds.

Remove the ramekin from the microwave, run a knife along the edges and gently remove the cake from the ramekin.


Enjoy the cake while it is still warm.


BMLogo




Preparation Time 15 minutes Cooking time 90 seconds
Serves 1

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BM #83 Week 1 Day 1 - 

This week I have taken up a unique theme of making one dish using three different appliances. I have decided to bake an eggless semolina cake using three appliances I own. 

For today, I used an Farberware brand Air fryer as the appliance.

I am treating this series to be an experiment as I have never made a comparative analysis before. I will give my family's verdict on Day 3. So keep tuned.

My observations for the cake made in air fryer - 
-The taste of the cake was good in all of the appliances. Only the shape and texture were slightly different.
-The texture of the cake was crumbly.
-The top of the cake browned faster and the cake wasn't cooked through at the end of 12 minutes. So my first batch had to be discarded. I then reduced the temperature to 325°F and baked for 12 minutes and let it stay there for another 10 minutes after powering it down.


Ingredients - 

Semolina / Bombay Rava / Sooji 1 cup
Milk 1/2 Cup 
Sugar 2 Tbsp
Yogurt 1/2 cup
Vegetable Oil 3 Tbsp
Vanilla Essence 1/8 tsp
Almonds chopped 2 Tbsp + more for topping
Baking Soda 1/4 tsp
Baking Powder 1/2 tsp


Method Of Preparation -


In a mixing bowl, add Sooji, milk, yogurt, vegetable oil and vanilla essence. Mix well and set aside for 15 minutes.

Add in baking soda, baking powder and the chopped almonds. Gently mix until well combined.

I used a disposable foil mini loaf pan (5 inch). I lined it with a parchment paper.

Pour about a 3/4 cup of batter, place it in the air fryer. Set the temperature to 325 °F.

Bake it for about 12 minutes. Remove and check for doneness by inserting a tester. Power down the air fryer and let the cake remain in the basket for another 10 minutes.

After the cake is just warm, run a knife along the edges and gently remove the cake from the foil pan.

Allow it to cool down completely before slicing.


BMLogo




Preparation Time 15 minutes + Air Frying Time 12 minutes + Cooling time 30 minutes
Makes a 2-3 mini loaves

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BM #82 Week 4 Day 3 - 

To end this week's series of bookmarked recipes, check out these multigrain pineapple pancakes. I feel these multigrain pancakes are glorified Dosas which are the current generation's favorite. 

I alter the ingredients and fruits and try out various combinations. My little one loves pineapple and so the pineapple walnut combo is made more often.

Ingredients - 

Wheat Flour 1/4 cup
Maida/All Purpose Flour 3 Tbsp
Jowar Flour 1 Tbsp
Ragi Flour 1 Tbsp
Baking Powder 1 tsp
Salt a pinch
Sugar 1 tsp
Cinnamon Powder 1/2 tsp
Walnuts crushed 2 Tbsp
Pineapple Finely chopped 3 Tbsp
Buttermilk 1/4 cup + more if needed
Flax seed Powder 1 tsp + 2 Tbsp warm water


Method Of Preparation -


Whisk in the flours, baking powder, cinnamon powder, sugar and salt. Add in the walnuts and coat them with the flour.

Blend the flax seed powder and water and set aside for a couple of minutes.

Pour the flax seed water into the flour mixture and gently mix to make a lump free batter. Add buttermilk to get the right consistency.

Fold in the pineapples into the batter.

Heat a griddle and grease it with butter.

Pour a ladle full of batter on the hot griddle, wait for bubbles to pop and flip. Let it cook on the other side as well and remove. Continue with the rest of the batter.

Serve them with maple syrup and fruits on top and a glass of milk for a filling breakfast.



Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#82..

Preparation Time 20 minutes
Makes 8 pancakes

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BM #82 Week 4 Day 2 - 

In an effort to reduce rice in our diet, I have started to replace part of the rice with oats in Idlis and Dosas with very little difference in taste.

After trying out out different proportions, I figured that this proportion works best for our family.



Ingredients - 

Urad Dal 1 cup
Rolled Oats 1 cup
Idli Rava 1 cup
Fenugreek Seeds 1 tsp
Salt as needed



Method Of Preparation -


Wash and soak Urad Dal and fenugreek seeds for about 3-4 hours. Wash and soak Rolled Oats separately for an hour.

Drain and grind all of them into a fine batter.

Soak Idli Rava for 30 minutes and mix into the batter. Add salt and set aside for fermentation.

After a few hours when the batter has risen, mix well and pour the batter into the idli moulds and steam for 15 minutes.

Remove from heat and serve with chutney of your choice.


BMLogo




Preparation Time 8 hours + Cooking Time 15 minutes
Makes 48 idlis approx

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BM #82 Week 4 Day 1 -

This 2-ingredient dough is a multipurpose dough. It can be used as a pizza base as well. 

In one of our group chats, there was a discussion of no yeast garlic bread. All the while I was flipping through my memory folders to figure out where in my notes I had written down such a recipe. 

When I found my notes, I immediately set out baking these garlic bread sticks for a quick after school snack for the kids.




Ingredients - 

*Self Rising Flour 2 cups
Yogurt / Greek Yogurt/Sour Cream 1/2 cup + more if needed
For the topping - 
Butter at room temperature 2 Tbsp
Garlic, grated/minced 1 Tbsp
Crushed Red Pepper Flakes as needed
Basil fresh or dried as needed (I used 3/4 tsp of dried basil)

* I used 2 cups of All Purpose Flour + 2 tsp of baking powder + 1/2 tsp of salt as I ran out of self rising flour



Method Of Preparation -
For the dough - 
Dump the flour and yogurt in a stand mixer with the dough hook and let the mixer do the job of turning out the pliable dough.  
(or)
Knead the flour in a mixing bowl with your hands and exercise your arms until it results in a pliable dough.

For the Garlic Bread - 
Mix in the butter, grated garlic and dried basil and set aside.

Roll out the dough into desired shape (oval) of about 1/4 inch thickness.

Spread the garlic butter evenly all over the rolled out dough. Fold the dough to resemble half of the oval shape as in the picture.

Spread the garlic butter on the top and make markings on the dough at 1 inch intervals so it is easy to pull the bread sticks out.

Preheat the oven to 425 °F. Bake for about 18-19 minutes or until the top is golden brown.

Serve warm with marinara sauce.


BMLogo




Preparation Time 15 minutes + Baking time 20 minutes
Makes 12 

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BM #82 Week 3 Day 3 - 

For Day 3 my little one insisted I showcase these chocolate crepes. I wanted the kids to fill the crepes with some fruit jam and then layer with bananas. But they have a mind of their own. They wanted to use whipped cream and banana and chocolate syrup as they loved it with vanilla crepes.

I made these when some friends had come over. So I was not able to take good pictures. The kids were in a hurry to gobble them up and I quickly grabbed my camera and clicked a few random clicks out of which just one of them came out good owing to the lights and confusion at the moment.

Ingredients - 

All Purpose Flour 1 cup
Cocoa Powder 2 Tbsp
Salt A pinch 
Baking Powder 1/4 tsp
Powdered Sugar 2 Tbsp
Vegetable Oil 2 Tbsp
Vanilla Essence 1/2 tsp
Milk 1 1/2 cups
For Assembling - 
Banana slices as needed
Whipped Cream as needed
Chocolate Syrup as needed

Method Of Preparation -


In a mixing bowl, add the flour, cocoa powder, salt, baking powder and powdered sugar and whisk well.

Gradually add vegetable oil, vanilla essence and milk. Mix well to make a thin batter. Make sure the batter is thinner than the pancake batter.

Set aside the batter for a few minutes.

In a heated griddle, lightly spray with oil and pour about 1/4 cup of batter. Swirl the pan so the batter spreads out.

Let it cook for a couple of minutes. When it easily comes off the pan, flip it and cook for a few seconds.

Remove and continue with the rest of the batter.


To assemble - In a plate, arrange the banana slices on a crepe and layer the whipped cream as desired. Fold the crepe and drizzle with chocolate syrup and sprinkle powdered sugar.


BMLogo




Preparation Time 20 minutes
Makes 8

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BM #82 Week 3 Day 2 - 

These Quinoa Moong beans crepes are a variation of our very own Pesarattu. These make a delightful addition to the breakfast table. 

Needless to say that these can be categorized as protein powerhouse.

Ingredients - 

Quinoa 1/2 cup
Moong Dal 1/2 cup
Salt as needed
Ginger 1/2 inch
Green Chillies 2-3 as needed
Coriander leaves few
Onion, Chopped 1/2 cup (Optional)
Oil to spray




Method Of Preparation -

Soak quinoa and moong dal for 3-4 hours. (I soaked overnight).

Drain and grind into a fine batter adding ginger, green chillies, coriander leaves and water as needed.

On a hot griddle / tawa, pour a ladle full of batter and spread it into a thin circle. Sprinkle finely chopped onions on it, spray a little oil all over and let it cook.

Flip it onto the other side until cooked.

Remove and continue with the rest of the batter. 

Serve it hot with a chutney of your choice.



BMLogo


Sending these to the MLLA hosted by Archana this month

Preparation Time 20 minutes
Makes 8-9

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