Sabudana Kala Chana Waffle

BM #72 Week 4 Day 3 - 

A few weeks ago, I saw a post on my facebook timeline about sabudana waffle and I was instantly attracted to it. With a few exclusions these waffles can work as Vrat ka khana as well.

I bookmarked it and tried it but unfortunately my family didn't take to it as much as I expected but I loved the idea. I shared it with my friend who loved these waffles as well. So the next time I make sabudana khichdi for my family, I am going to make these waffles just for me :)

They came out crunchy and crisp but turned chewy upon cooling.

Sabudana Kala Chana Waffle

Recipe Source here
Ingredients - 

Sago / Sabudana 1 cup
Kala Chana boiled 1 cup
Peanut roasted and crushed 2 Tbsp
Green chili - cilantro paste as needed
Ginger-Garlic paste 2 tsp or as needed - optional
Salt as needed
Potato , boiled and mashed 1/2 cup (optional)
Garam masala, Chaat masala to taste - Optional

Sabudana Kala Chana Waffle

Method Of Preparation -


Soak Sabudana for 2 hours or until the pearls double their size and become tender.

Mash the boiled kala chana and set aside.

In a bowl, mix the drained sabudana and all the other ingredients except oil. 

Knead the mixture into a soft dough adding water/yogurt to make it all come together.

Spray oil on the waffle iron and gently spread the sabudana mixture into the waffle iron.

Close and let it cook as per instructions on the waffle iron.

After it is done, remove from the waffle iron and serve hot with chutney of your choice.



BMLogo




Preparation Time 30 minutes
Makes 4 

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Ginger Cookies - Eggless

BM #72 Week 4 Day 2 - 

Here are another variety of cookies which I baked during the last Christmas vacation. I loved the spicy flavor in these cookies and surprisingly my little one took to these cookies as well.

I had bookmarked them from Sandhya's space but I modified it slightly to make them eggless.

Ginger Cookies - Eggless

Recipe Adapted from here
Ingredients - 

Flour 1 1/4 cup
Baking Soda 1/2 tsp
Ginger Powder 3/4 tsp
Cinnamon Powder 1/4 tsp
Cloves Powder 1/8 tsp
Salt a pinch
Butter 1/4 cup
Sugar, powdered 1/2 cup + 3 tsp
Maple Syrup 2 Tbsp
Yogurt 1 1/2 Tbsp
Lime Juice 1/2 tsp

Ginger Cookies - Eggless

Method Of Preparation -

Sieve the flour, baking soda, ginger, cinnamon, clove powder in bowl and set aside.

In a deep mixing bowl, cream butter and 1/2 cup of sugar until light and fluffy. [I used an electric mixer].

Add in maple syrup, yogurt and lime juice to the sugar-butter mixture.

When the mixture is smooth, add in the flour mixture little by little until the dough is smooth.

Preheat the oven to 325 °F.

Scoop out 2 teaspoons of dough, roll and slightly flatten, roll it in the powdered sugar and arrange them an inch apart on lined baking trays.

Bake for 13-15 minutes. Remove and let them cool on a wire rack. Store into an air tight container.

Ginger Cookies - Eggless


BMLogo




Preparation Time 15 min + Baking Time 15 minutes
Makes 40-45

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Condensed Milk Cookies - Eggless

BM #72 Week 4 Day 1 - 

This week I shall clear some of my bookmarks. I had baked these cookies 2 times in 2 days owing to its popularity. My kids were after me to bake some cookies for the Christmas season and I took that opportunity to bake 3 different kinds of cookies. 

The kids wanted to decorate in Christmas colors so I got some off the shelf frosting for them to play around. Also I took these cookies for a Christmas party and let the kids have fun decorating them.

I must say these condensed milk cookies have had very good reviews from both family and friends. 


Condensed Milk Cookies - Eggless

Recipe Source here
Ingredients - 

*Maida / All Purpose Flour 1 1/2 cups
Salt a pinch
Unsalted Butter at room temperature 1/2 cup
Sugar 1/4 cup
Condensed Milk 1/2 cup (200 gms approx)

* I used Whole wheat flour and All purpose flour in equal proportions.

Condensed Milk Cookies - Eggless

Method Of Preparation -


Sieve flour and salt and set aside.

In a deep mixing bowl, use an electric mixer to whip butter and sugar and condensed milk until light and fluffy.

Add in the flour little by little until well combined and a soft dough is formed.

Preheat the oven to 350 °F.

Scoop out tablespoon of the dough (I flattened them slightly for the second batch) and arrange them 2 inches apart on a lined baking sheet. 

Bake for 2-15 minutes. Let them stay on the sheet for a couple of minutes. Remove and place them on wire racks.

Decorate them and enjoy!!

Condensed Milk Cookies - Eggless


BMLogo




Preparation Time 15 minutes + 15 minutes baking
Makes 3 dozens

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Mixed Fruit Sweet Pongal

BM #72 Week 3 Day 3 - 

Here is a fruity twist to the traditional sweet pongal. I found that this is one way I can reduce the sugar/jaggery and substitute with fruits. I felt the ghee content can be further reduced but that is for the next time.

Ingredients - 

Rice 3/4 cup
Chana Dal 1/2 cup
Ghee 2-3 Tbsp 
Milk 3 cups
Jaggery, powdered little less than 1/2 cup
Almond+Cashew Powder 1/4 cup
Cardamom Powder 1/2 tsp
Apple, Banana, Mango and Pear one each (diced)

Mixed Fruit Sweet Pongal

Method Of Preparation -


Pressure cook rice and chana dal with about 3 cups of milk and about 1 cup of water. 

Meanwhile melt the jaggery in about 2-3 tablespoons of water strain for impurities and set aside.

After the pressure is released from the cooker, pour in some ghee and mix well. Let it come to a rolling boil. Make sure the mixture is mixed well and is as mushy as preferred.

Reduce the heat, add in the almond-cashew powder, pour the molten jaggery and cardamom powder and mix well.

Let it boil for a couple of minutes and remove from heat. After the pongal is partially cooled, mix in the chopped fruits and a teaspoon of ghee.

Perfect for offering to the Lord !!


BMLogo




Preparation Time 30-35 minutes
Serves 5-6

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Vegan Jowar Flakes Payasam

BM #72 Week 3 Day 2 -

Here is yet another kheer/payasam for the theme of milk based dessert, but this time from my drafts. I had made this payasam a few months back when I still had my stock of Jowar Flakes (shown in the picture). I have made Jowar Flakes Daddhojanam which happen to a big favorite with the kids.

I have told my folks back home to lay their hands on this wonderful product and use them regularly. Low calorie/Low GI and very filling.

This kheer turns out to be very creamy and yumm.

Ingredients - 

*Coconut-Almond Milk 3 cups
Jowar Flakes 3/4 cup
Jaggery, grated 1/4 cup
Cashews, Walnuts and Almonds coarsely crushed 3 Tbsp


*Regular milk can be used as well for a non-vegan version.

Vegan Jowar Flakes Payasam

Method Of Preparation -


Boil the milk until it is frothy.

Melt the jaggery in another pan adding a few spoons of water and strain the impurities.

Add in the coarsely crushed nuts and let it simmer for a few minutes.

Pour the clarified jaggery syrup into the simmering milk.

Remove from heat, add in the jowar flakes and mix well.

Set it aside for a few minutes and a rich creamy payasam is ready.



Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72.

Preparation Time 20-25 minutes
Serves 3-4

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Instant Dates Payasam

BM #72 Week 3 Day 1 - 

For this week I have opted to present some milk based desserts. Typically milk based desserts would be kheer/payasam of some kind. But Let me see what else I can come up with this week.

On a weekend morning, just before we were sitting down for lunch, we felt we should have something for a dessert as well. On such occasions, I usually rely on Semiya Payasam. But unfortunately on that particular day, I couldn't locate the new pack of roasted vermicelli which I had got from the store the previous day. 

So I had to improvise and make a payasam in under 5 minutes. I served it as part of this special thali.



Ingredients - 

Dates 5-6 pitted
Cooked Rice 2 Tbsp
Almonds 5-6
Milk 1 1/2 cups
Sugar or any other sweeteneer of your choice 1 tsp (Optional)
Cardamam powder a pinch
Roasted Cashews for garnish


Instant Dates Payasam

Method Of Preparation -


Blend the almonds, dates and cooked rice with 1 cup of milk into a fine paste.

Pour the mixture in a microwave safe bowl. Add the remaining milk and let it come to a boil. [About 2 1/2 minutes]

Sprinkle the cardamom powder, add sweetener now if using. Mix well and microwave it for another 30 seconds until it bubbles up.

Remove, garnish and serve warm.



Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72.

Preparation Time 5 minutes
Makes 1.5 cup

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Posted by Harini R on Tuesday, January 17, 2017

Pineapple Dipping Sauce

BM #72 Week 2 Day 3 - 

For day 3 here is a spicy sauce which all pineapple lovers will appreciate.

Recipe Adapted from here
Ingredients - 

Pineapple crushed 1/2 cup
Maple Syrup/Honey 1-2 Tbsp (as per taste)
Crushed Red Pepper as needed
Salt as needed

Pineapple Dipping Sauce

Method Of Preparation -


Blend the crushed pineapple and the sweetener (I used Maple Syrup).

Mix in the salt and crushed red pepper. Mix well and serve as a dipping sauce. I served with grilled Tofu.


BMLogo




Preparation Time 
Serves/Makes

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Posted by Harini R on Thursday, January 12, 2017

Mexican Cottage Cheese Dip

BM #72 Week 2 Day 2 -

Here is another delightful Mexican Dip which has become an instant favorite at home. 

Cottage Cheese is typically eaten with an accompaniment of fruits and nuts. I like to try out savory versions of enjoying cottage cheese. So I sometimes mix chutneys, sambar or rasam with cottage cheese.

But it was getting a little boring, so I used this theme of 'Dips, spreads and chutneys' as an opportunity to explore other ways to enjoy cottage cheese.

Mexican Cottage Cheese Dip

Recipe Source here
Ingredients - 

Cottage Cheese 1 cup
Avocado 1
Salt Green Chili, Red Chili powder and Cilantro as needed
Lemon Juice 2 tsp
Corn kernels steamed 1 cup
Pinto Beans boiled 1 cup (Black beans/Kidney beans can also be used)
Tomato chopped 1/2 cup
Spring Onion chopped as needed

Mexican Cottage Cheese Dip

Method Of Preparation -


In a blender add the cottage cheese, avocado pulp, salt, green chili, chili powder , cilantro and cilantro. Blend until creamy and smooth.

Transfer the contents into a bowl, add in the pinto beans, corn, tomato and spring onion. Adjust the flavors and serve with crackers/chips or as a salad dressing/dip.

Mexican Cottage Cheese Dip

BMLogo




Preparation Time 
Serves/Makes

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Cottage Cheese - Spicy Tomato Dip

BM #72 Week 2 Day 1 -

For the second week of this edition, I have chosen the theme 'Dips, Spreads or Chutneys'. For Day 1, I tried this simple dip which we loved with vegetables.

Ingredients - 

Cottage Cheese 1/2 cup
Onion, chopped 2 Tbsp
Tomato , chopped 1/4 cup
Salt, Green chili as needed
Olive Oil 1 tsp
Cumin Seeds 1/2 tsp

Cottage Cheese - Spicy Tomato Dip

Method Of Preparation -


In a heated pan, add oil and cumin seeds. After the seeds crackle, saute the onions for a couple of minutes.

Add in the tomatoes and green chilies. Sprinkle salt and let the tomatoes get mushy.

Remove and allow it to cool.

In a processor add the tomato mixture and the cottage cheese and blend until creamy.

Scoop out the dip and serve with vegetables of your choice or chips or crackers. We enjoyed the dip with Carrots and Celery.


BMLogo




Preparation Time 15 minutes
Serves 3-4

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Posted by Harini R on Tuesday, January 10, 2017

Cantaloupe Veggie Smoothie

BM #72 Week 1 Day 3 -

For the last smoothie in this series, check out this unique smoothie with cantaloupe, pineapple, banana carrot and tomato. 

This tastes as refreshing as it looks with the goodness of the fruits and veggies.

Cantaloupe Veggie Smoothie

Recipe Source here
Ingredients - 

Water 1 cup
Cantaloupe peeled, seeded and cubed 1 1/2 cups
Pineapple (I used canned crushed pineapple) 1/4 cup
Banana 1/2 of a big banana
Carrot cubed 1/2 cup
Tomato cubed 1/2 cup
Sweetener as needed (Optional)

Cantaloupe Veggie Smoothie

Method Of Preparation -


Blend all the ingredients in a high power blender and smooth.

Serve with a topping of your choice.

Cantaloupe Veggie Smoothie


BMLogo




Preparation Time 5 minutes
Serves 2-3

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Posted by Harini R on Thursday, January 5, 2017

Tropical Blueberry Smoothie

BM #72 Week 1 Day 2 -

My little one is very fond of pineapple and so I always keep some canned crushed pineapple or pineapple chunks handy in my pantry. Since I am very sure that she would love to have a smoothie if there is pineapple in it, I went ahead and combined her two favorite fruits (Pineapple and blueberry) and whipped out this tropical delight!!

Tropical Blueberry Smoothie

Ingredients - 

Pineapple crushed with juice 1 cup
Blueberries 1/2 cup
Orange segments (deseeded) from 1 orange
Water and Ice as needed
Almonds and Walnuts handful
Topping -Whipped cream and chopped pistachio chocolate crushed

Tropical Blueberry Smoothie

Method Of Preparation -


Add all the ingredients except the toppings and blend until smooth. Sieve if needed.

Serve in tall glasses and add the toppings as needed.

Tropical Blueberry Smoothie

BMLogo




Preparation Time 
Serves/Makes

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Posted by Harini R on Wednesday, January 4, 2017

Banana-Mango Avocado Smoothie

BM #72 Week 1 Day 1 - 

Welcome to the new year !!

The beginning of month means another edition of BM. This week I have chosen to post some smoothies which are popular at home. 

My kids love anything with avocado and so I usually make this smoothie when we have a leftover avocado. The other ingredients usually are available in our refrigerator.

Banana-Mango Avocado Smoothie

Ingredients - 

Banana 1 big
Mango slices 1/2 cup (I used frozen mango)
Avocado 1/2 (only the pulp)
Greek Yogurt 1/2 cup
Milk 2 cups

Banana-Mango Avocado Smoothie

Method Of Preparation -


Blend all  the ingredients until smooth. Adjust the thickness by adding more milk.

Serve with a garnish of fruits and nuts of your choice.


BMLogo




Preparation Time 5 minutes
Serves 3

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Posted by Harini R on Tuesday, January 3, 2017
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