BM #84 Week 4 Day 3 - 

For the last day of bookmarked recipes this session, here is another version of ginger chutney which we loved. 

Recipe Source Bhanurekha
Ingredients - 

Cooking Oil 1/2 tsp
Chana Dal 6 Tbsp
Urad Dal 4 Tbsp
Red Chilies 10-15 (as per preference)
Tamarind extract about 1 1/2 Tbsp (Concentrate)
Powdered Jaggery 2 Tbsp
Ginger peeled and chopped 2 Tbsp
Seasoning (Oil 1 tsp, Mustard seeds 1/2 tsp, curry leaves as needed and asafotida)



Method Of Preparation -


In a heated pan, add 1/2 tsp of cooking oil and roast the chana dal, urad dal and red chilies.

Upon cooling, grind the above mixture along with tamarind, powdered jaggery and ginger. Add as much water as needed to make a fine paste.

In a heated pan, prepare the seasoning by heating the oil and adding mustard seeds, asafotida and curry leaves.

Add the seasoning to the chutney and serve it as an accompaniment to idli,dosa, pesarattu or plain rice.


BMLogo




Preparation Time 15 minutes
Makes 3/4 cup

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BM #84 Week 4 Day 2 - 

We all are traditionally used to eating Paan/beeda with fresh betel leaves after a hearty meal. The ingredients in the paan aid in digestion, acidity and gives an overall sense of well being.

To take this to another level, I made these paan bites after I tasted a store bought version of the same. I played around with the ingredients a little and found that we don't care of coconut powder too much and so I have sparingly used it when I made it the second time.

I felt coarsely ground cloves would add a kick to the sweet paan bites but my other half didn't like the idea.

Ingredients - 

Betel leaves / Paan Ke Patthe 3-5 nos 
Gulkhand / Rose Preserves 3 Tbsp
Coconut Powder 1-2 Tbsp (more if needed)
Dates, finely chopped 2 Tbsp
Sugared Fennel seeds 1 Tbsp
Fennel Seeds 1 Tbsp
Almonds, chopped 2 Tbsp
Cashew, chopped  2 tbsp 
Betel Nuts, coarsely crushed 1 Tbsp (I used the commercially available Crane Sweet Supari)
Tutti Frutti 2 Tbsp (Optional)



Method Of Preparation -


Coarsely crush the paan leaves using a mortar and pestle and set aside. 

Mix all the ingredients in a bowl, adjust the coconut powder as needed to make sure the mixture is not too sticky.

Pinch a Teaspoon of the mixture and roll into tiny balls, roll on the coconut powder and set aside. Continue with the rest of the mixture. I made about 12 tiny bites.

Note - If the Gulkhand is not soft enough, place it in a bowl of hot water or microwave it for a few seconds to make it soft.


BMLogo




Preparation Time 5-10 minutes
Makes 12 tiny bites

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BM #84 Week 4 Day 1 -

This week I shall post some of the bookmarked recipes from my 'magic folder'. There are a lot of recipes which I bookmark frequently and try them out at random times. I make sure I record it, take pictures and tuck them into my magic folder. I guess that is what most of the bloggers do as well.

These scones have a special place in my heart as I love to cook with coconut milk. Though the taste of coconut milk is masked in these scones, they turned out super fluffy and addictive. 

Recipe Source here
Ingredients - 

All Purpose Flour / Maida 1 cup
Whole Wheat Atta 1 cup
Baking Powder 1 Tbsp
Sugar 1 Tbsp
Salt 3/4 tsp
Butter at room temperature 1/4 cup
Fresh Blueberries 1 cup
Lime/Lemon zest 1 Tbsp 
Coconut Milk 1 cup + 2 Tbsp, thick, blended until smooth 
Crystal Sugar for topping



Method Of Preparation -


In a mixing bowl, combine flours, baking powder, sugar, salt, and butter and mix well until it resembles bread crumbs.

Add blueberries, lemon zest and coconut milk until a soft dough forms.

Pat the dough into a 7-inch round onto a parchment lined baking tray. Cover it and refrigerate for 15 minutes.

Preheat oven to 400°F.


Cut the chilled dough into 8 wedges. Sprinkle each scone with a good amount of the sugar and bake until raised and golden, about 23-25 minutes. 


BMLogo




Preparation Time 10 minutes + Baking time 25 minutes
Makes 8 wedges

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BM #84 Week 3 Day 3 -
Since we have discovered our love for Schezwan sauce, I felt that it was high time to make the sauce at home. 

I found various versions of the sauce with different ingredients all over the internet but I looked at the list of ingredients from a store-bought bottle and added my own spin on it.

I used this sauce to make a Schezwan fried rice. My family decided that this homemade sauce turned out to be more flavorful than its store-bought counterpart. 

Ingredients - 

Sesame Oil or Olive Oil 3 Tbsp
Garlic, minced 2 Tbsp
Ginger, minced 2 Tbsp
Celery, minced 1 Tbsp
Dry Red Chillies handful (about 15 long ones)
Tomato Ketchup 1 Tbsp
Sesame Seeds, powdered 2 tsp
Salt 1 tsp
Sugar 1 tsp
Cloves 3-4 powdered
Cinnamon Powder a pinch
Black Pepper powder 1/4 tsp
Cumin Powder 1/4 tsp



Method Of Preparation -


In a bowl of hot water, soak the dry red chilies for 15-20 minutes.

Drain and reserve the water. Grind the red chilies into a fine paste without adding any water. Set aside.

In a heated pan, add oil and saute the garlic and ginger until fragrant. Make sure not to allow them to brown.

Add in minced celery and saute for a few seconds.

Add in the red chili paste, mix well and allow to cook until the oil oozes out.

Add a tablespoon of water each time and stir continuously until a thick saucy consistency is achieved. I had to add about 1/2 cup of water.

Next goes in the tomato ketchup, salt, sugar, cinnamon powder, cloves powder, pepper powder, sesame seed powder and cumin powder.

Cover and cook for a few minutes until the water is evaporated and the oil floats.

Remove from heat, store in a clean and dry bottle.


BMLogo




Preparation Time 20 minutes
Makes 1/2 cup

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Posted by Harini R on Friday, January 19, 2018


BM #84 Week 3 day 2 - 

This week I am showcasing some dips and chutneys to jazz up the menu. This post was lying in my drafts since last summer. We had an abundance of tomatoes and mint in our backyard and so I made this combination which we enjoyed through out the summer.

Ingredients - 

Mint leaves, washed 1 cup
Green tomatoes, washed and cubed 2 cups
Salt as needed
Green Chillies 5-6 (or as needed)
Turmeric 1/4 tsp
Tamarind extract 1 Tbsp (Optional - I didn't use as the raw tomatoes were sour)
Garlic 1-2 cloves (Optional)
Seasoning (Oil 2 tsp, Mustard seeds 1 tsp, Chana Dal 1 tsp, Urad dal 1 tsp, Jeera 1/2 tsp, Sesame Seeds 1 Tbsp, Coriander seeds 1 tsp, Methi seeds a pinch, Asafoetida 2 pinches, Curry leaves few)



Method Of Preparation -

In a heated pan, add oil and the ret of the seasoning ingredients. After the dals brown and the mustard seeds splutter, saute the mint and green chilies.

Add the chopped green tomato, mix well. Cover and let the green tomatoes cook through.

Sprinkle salt and turmeric. Mix well. Remove from heat. Add the sliced garlic cloves if using. Add coriander leaves if using.


Grind into a fine or coarse paste as per preference.

Serve with steaming hot rice and ghee!


BMLogo




Preparation Time 15 minutes
Makes approx 1 1/2 cups

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BM #84 Week 3 Day 1 - 

The Whole Wheat Vegetable Momos which I posted last week have been widely appreciated and but for this chutney, it would have been a rather dull and bland affair. To perk up the momos, this chutney is a must have as an accompaniment.

Be warned that it is definitely not for the faint hearted, so to say. It is as fiery as it looks in the picture.

Recipe Source here
Ingredients - 

Tomato 1 big
Red Chilies 2
Garlic clove 1 
Salt, Sugar as needed
Vinegar 1 tsp

Method Of Preparation -


In a microwave safe bowl, make a couple slits to the tomato, 2 red chilies, a couple tablespoons of water and zap in the microwave for a couple of minutes.

When it is safe to handle the tomato, peel the skin and blend the boiled tomato, red chilies and add a garlic clove.

Transfer into a serving bowl, add salt, sugar and vinegar and mix well. Adjust the flavors as needed.

Serve with momos.

BMLogo




Preparation Time 5 minutes
Makes 1/2 cup

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Posted by Harini R on Wednesday, January 17, 2018


BM #84 Week 2 Day 3 -

In this series of steamed meals, today's idlis were a surprise. They were instantly liked at home. These idlis are rice free as well, if we can excuse the use of Beaten rice/Poha. 

The batter fermented very well and the idlis were soft and fluffy.

Recipe Source a friend
Ingredients - 

Cracked Wheat 1 cup
Urad Dal 1/2 cup
Poha 1/4 cup
Fenugreek Seeds 1 tsp
Salt 1 tsp


Method Of Preparation -


Wash and soak cracked wheat, urad dal, fenugreek seeds and poha for 4-5 hours.

Drain and grind into a fine batter.

Add salt and set aside in a warm place 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 12 hours + 20 min
Makes 30 idlis approx

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BM #84 Week 2 Day 2 - 

Vegetable Momos are a craze in many parts of India and has become an integral part of the street food scene there. It is such a simple idea to eat a healthy meal with fresh vegetables and crisp flavors. Accompanied by a spicy chutney (the recipe will be posted shortly), it makes a delightful snack/appetizer.

I have tried to make it healthy by making the wrapper at home with whole wheat flour. But I am told there are some egg free momo wrappers available in the market. Also there are many variations and possibilities and I am sure each of them would be just as delightful. 

I made these on a wintry evening not confident that my family will enjoy these. I realized I had under estimated them as I barely had one momo to taste. The little one found them too spicy to her taste. It is slowly becoming a delicate dance trying to balance the taste buds of the spice lovers and the bland food lovers. 

Note to self - Make the momos bland and the chutney spicy to achieve harmony at home :).

Ingredients - 
For the wrapper - 
Whole Wheat Flour 1 1/2 cups
Salt 1/4 tsp
Vegetable Oil 1 tsp
For the Filling -
Vegetable Oil 2 tsp
Ginger, grated 1 tsp
Garlic, grated 1/2 tsp
Cabbage, shredded 1 cup
Carrot, shredded 1/2 cup
Bell Peppers of all colors, finely chopped 1/2 cup
Green Chilies finely chopped, Salt as needed
Soy Sauce 1 tsp
Vinegar 1 tsp



Method Of Preparation -
For the Wrapper - 
In a mixing bowl, add wheat flour, salt and warm water and knead into a soft dough. Cover and set aside for 15-20 minutes.

For the Stuffing - 
In a heated pan, add oil and saute the green chilies, ginger and garlic for a few seconds. Add in the vegetables and lightly saute them making sure they retain their crispness.

Add in salt, soy sauce and vinegar. Mix well and remove from heat. [Adjust spices if needed.]

Allow the stuffing to cool while working on the dough.

To Assemble the Momos - 
Pinch a marble sized dough and roll out like a roti. Put a tablespoon of filling in it. Close the edges like a frill and gather the pleats to the center and seal. Pinch off the extra dough in the center if needed. Continue till all the momos and similarly done.




Transfer them into a greased steamer basket. Steam for about 10-12 minutes and check if they appear glossy.

Allow them to sit in the steamer for a few minutes.

Serve warm with the spicy momo chutney.

BMLogo




Preparation Time 45 minutes
Makes 10 

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BM #84 Week 2 Day 1 - 

Idli is a part of a typical South Indian life style and we are proud to fall in that category. There are varieties of Idlis which we can make and enjoy. One such variety in an attempt to avoid rice is this Urad-Moong Dal Idli.

This week I chose to highlight some steamed dishes which we enjoy at home.

I tried the idli without the vegetables and the seasoning but I felt the moong dal left a vague after taste which I didn't care for. So I would recommend not to avoid the seasoning.

Recipe Inspiration from a TV show
Ingredients - 

Moong Dal 1 cup
Urad Dal 1/2 cup
Idli Rava 1/2 cup
Fenugreek Seeds 1 tsp
Salt as needed
Cashews few (Optional)
Seasoning (Oil 2 tsp, Mustard seeds 1 tsp, Urad Dal 1/2 tsp, Cumin seeds 1/2 tsp, Asafotida a pinch, Curry Leaves few)
Carrots, grated 2 Tbsp
Green Beans , finely minced 2 Tbsp
Ginger-Green Chili Paste 1 tsp (or as per taste)



Method Of Preparation -


Wash and soak the Urad Dal and Moong Dal for 3-4 hours.

Drain and grind into a fine batter adding as little water as needed.

Add in the washed and drained Idli rava and mix well.

Sprinkle salt into the batter and set aside in a warm place for fermentation.

When the batter has fermented enough, prepare the seasoning.

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

After the mustard seeds pop and the urad dal is lightly browned, add in the vegetables and saute them for a few minutes.

Add the above mixture into the batter and mix well.

Arrange a cashew in each of the idli moulds. 

Pour the batter into the idli plates and steam them for about 15-17 minutes.

Unmould the idlis and serve with a chutney of your preference for a filling meal.


BMLogo




Preparation Time 12 hours for the batter + 20 minutes for the steaming 
Makes 24-30 

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BM #84 Week 1 Day 3 -

To conclude this series on sweet flatbreads, here is a traditional bobbattu from the coastal region of Andhra Pradesh.

I used the split moong dal with skin and so the filling turned out slightly darker in shade. Also the jaggery contributed to the color. The coconut definitely added a new dimension to the flatbread.

Ingredients - 
For The Filling (Poornam) - 
Moong Dal 1/4 cup
Powdered Jaggery 1/4 cup
Cardamom Powder 1/4 tsp
Coconut Powder 2 Tbsp
For the Outer Cover - 
Wheat Flour 3/4 cup
Salt as needed
Turmeric 1/4 tsp
Warm Water as needed



Method Of Preparation -
To prepare the filling (Poornam) - 
Wash and boil moong dal either in the pressure cooker or on the stove top until it is just tender.

Drain the extra water and let the cooked dal cool.

Meanwhile heat the powdered jaggery with about a tablespoon of water until it melts.

Pass the jaggery solution through a metal tea strainer and discard the impurities.

Add the jaggery solution to the boiled moong dal and grind in a mixer to a fine paste adding cardamom powder. 

It should result in a stiff dough. If it is runny, heat it and let the extra moisture evaporate. Let it cool. 

To Prepare the Dough - 
In a mixing bowl, add the wheat flour, salt, turmeric and add water gradually. Knead it into a soft dough. Cover and set aside for a few minutes

To Roll out the Bobbattu - 
Divide the dough into equal parts (about 6) and roll each portion of the dough into small circles. Put in at least a teaspoon of filling and close the edges.

Roll out this ball into a thin circle like a roti making sure that the filling doesn't ooze out. Also carefully roll it so the filling spreads out evenly. [I used a puri press/tortilla press to make it simple instead of rolling it out :)]

Gently place it on a heated tawa/griddle, drizzle a little ghee/oil and cook until both the sides are light brown. 

Remove the bobbattu from the tawa. Store in an insulated container.

Continue with the rest of the dough. Serve them warm and enjoy!


BMLogo




Preparation Time 45 minutes
Makes 6

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BM #84 Week 1 Day 2 - 

Continuing the series on sweet flatbreads, here is my personal favorite, Paneer Khoya Bobbattu. If readymade kalakand is available, it would work just as well.

the consistency of the filling was a little uncomfortable to work with initially. But I refrigerated it for a while and it made my life a tad better.

Recipe Source a TV program
Ingredients - 

Wheat Flour 3/4 cup
Salt 1/8 tsp 
Warm Water as needed to knead a soft dough
Ghee/Oil for cooking as needed
For the filling - 
Paneer 1/4 cup
Khoya 1/4 cup ( I used homemade)
Sugar 1/4 cup 
Cardamom Powder 1/4 tsp



Method Of Preparation -
To Prepare the filling - 
In a mixing bowl, add the khoya, grated paneer, cardamom powder and sugar. Mix well and knead into a smooth mixture. 

If the mixture turns out a little soft, refrigerate it until needed. 

To make the Bobbattu -  
In a mixing bowl, knead the whole wheat flour with water and a little salt into a soft dough and keep it covered for 10-15 min.

Divide the dough into equal parts (about 6) and roll each portion of the dough into small circles. Put in at least a teaspoon of filling and close the edges.

Roll out this ball into a thin circle like a roti making sure that the filling doesn't ooze out. [It oozed out while cooking but that tastes awesome, right? :)]

Also carefully roll it so the filling spreads out evenly. [I used a puri press/tortilla press to make it simple instead of rolling it out :)]

Gently place it on a heated tawa/griddle, drizzle a little ghee/oil and cook until both the sides are light brown. 

Remove the bobbattu from the tawa. Store in an insulated container.

Continue with the rest of the dough. Serve them warm and enjoy!

BMLogo




Preparation Time 30 minutes
Makes 6

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