BM #97 Week 3 Day 2 - 

Minapa Rotte or Dibba rotte, as it is referred to sometimes, is a thick pancake/Uthappam without any vegetables, crisp on the edges and soft in the center. It makes for a very filling meal. It is perfect for dinner or on-the-go meal.

Traditionally, it is prepared in a deep wok with loads of oil and cooked on a low heat for over 30 minutes. The resultant rotte is about 7-8 inches in diameter and about 2 inches thick. It is then sliced into 3-4 portions. I stick with the mini version for portion control and ease of preparation.

When we go on long drives, I make a few of these, allow them to cool and pack them in aluminium foil. I make either Peanut Chutney or Tomato Chutney or Coconut Chutney depending on the time and resources. The kids apply the chutney on the Minapa rotte and eat it like an open sandwich.

So some nutritious food, some junk food like chips, cookies, some books and some playing cards - perfect for long drives. Their Phones and earbuds do not require a special mention :).

Ingredients - 

Idli Batter 2 cups (1 part Urad Dal , 2 parts Idli Rava)
*Coconut Oil 3-4 Tbsp

*Regular cooking oil also works but our personal preference is coconut oil.

Method Of Preparation -


In a heated 6-inch non stick pan, add about 2 teaspoons of oil and about 1/2 cup of batter. Make sure not to spread the batter around too much. 

[This is supposed to be at least an inch thick. But our preference is to make it 1/4th inch thick and the coconut oil makes sure that the edges are crispy and the center is soft.]

Make sure the oil is all over the edges. Cover and cook until the underside is brown. Flip and cook the second side until crisp without the lid.

Remove and continue for the remaining batter.



BMLogo


Sending this to Srivalli's Kid's Delight event, guest hosted by Renu themed on Travel Food for Kids.


Preparation Time 15 minutes
Makes 3-4

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BM #97 Week 3 Day 1 - 

This week I shall highlight some easy to make dishes which are good to eat on the go and are also kid approved.

With kids and their activities, I am sure many parents understand and appreciate the need to carry food in their vehicles at all times. It is true for me as the kids are always hungry when they are in the car going from one activity to another. 

It is always a challenge to carry food in the car as inevitably the car gets messy with the spills, crumbs..you get the idea, right? So there is always a box of tissues, wet wipes, paper towels and there is also a trip planned to get the car cleaned anyways, right? 

I hope to exchange some ideas. Please feel free to leave your thoughts and ideas in the comment section.

Ingredients - 

Any Type of Leftover Pasta as needed
Bread Slices 4
Zucchini slices few
Salt and Pepper as needed
Cheese as needed



Method Of Preparation -


Toast the slices of bread and set aside.

Pan fry the zucchini slices as needed. Sprinkle salt and pepper and set aside.

On a slice of bread, spread the leftover pasta as a single layer, arrange the zucchini slices and sprinkle cheese as needed. 

Top it with another slice and grill the sandwich until the grill marks are visible.

Continue with the other set of slices. Allow them to cool down before packing it for the road.


BMLogo


Sending this to Srivalli's Kid's Delight event, guest hosted by Renu themed on Travel Food for Kids.


Preparation Time 15 minutes
Makes 2 sandwiches

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BM #97 Week 2 Day 3 -

For the last day in this series, here is a delightful Tofu curry with mild spices bringing out Tofu as the star in the curry.

The other day, when we had this curry at a friend's place, we instantly fell in love with the simple flavors with no overpowering masala. After finding out the secret behind the subtle flavors, I decided to make it at home and found that we loved it just the same.

Recipe Source Friend's Mom
Ingredients - 

Tofu cubed 14 oz block
Mixed Vegetables  1 cup (I used Carrots and Peas)
Onion finely chopped 1/2 cup (1 medium onion)
Tomato finely chopped 1/2 cup (1 medium tomato)
Dhania Jeera Powder 1 tsp
Salt, Turmeric, Red Chili Powder as needed
To Grind (Cashews handful, Almonds 5-6)
Seasoning (Coconut Oil 1 Tbsp + more for sauteing Tofu, Cumin Seeds 1 tsp)


Method Of Preparation -

Drain the tofu and wrap the block in a thick kitchen towel and place a weight so the water is drained well. (I rarely do the step as it increases the prep time :))

Cube the Tofu into bite size pieces. 

In a heavy bottomed pan, heat coconut oil and saute the cubed Tofu until all the cubes are evenly brown. Set aside.

In the same heated heavy bottomed pan, add oil and cumin seeds.

After the cumin seeds crackle, add onions and saute until they are light golden brown.

Add in tomatoes and the vegetables. Sprinkle, turmeric and dhania jeera powder. Add about 1/4 cup of water, cover and let the vegetables cook through.

Meanwhile blend the cashews and almonds into a fine paste adding as much water as needed.

After the vegetables are cooked well, add in the sauteed tofu, cashew paste and salt.

Mix well and let the curry simmer. Add more water to adjust the consistency. Cover and remove from heat after a couple of minutes.

Garnish with coriander leaves and serve with rice or roti.


BMLogo




Preparation Time 25 minutes
Serves 3-4

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BM #97 Week 2 Day 2 -

When I started making a list of Vegan dishes to post for this week, I realized many of the everyday dishes I make are vegan and also qualify for No onion No garlic as well.

I rely on this super quick and easy saute when I have to quickly make a side dish. I usually stock the peanut powder in my pantry which makes this super quick. I sometimes use frozen spinach if that is all I have in my refrigerator. I love to top the saute with more roasted and crushed peanuts for an extra crunch but that is totally optional. 

Ingredients - 

Spinach chopped 2-3 cups
Salt, Turmeric, Red Chili Powder as needed
Seasoning (Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Mustard Seeds 1/2 tsp, Curry leaves few)
Roast and Grind - 
Peanuts handful
Sesame Seeds 2 tsp
Coriander seeds 1 tsp
Cumin seeds 1/2 tsp



Method Of Preparation -


Prepare the peanut powder by roasting all the ingredients listed under 'Roast and Grind' and powder them. Set aside.

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

After the mustard seeds pop and the dals are golden brown, add the chopped spinach.

Saute for a couple of minutes until the spinach wilts. Add in turmeric, salt, red chili powder and the peanut powder.

Mix and remove from heat.

Serve it with rice or roti or millets.


BMLogo




Preparation Time 15 minutes
Serves 2-3

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Posted by Harini R on Monday, February 11, 2019


BM #97 Week 2 Day 1 - 

This week I have opted to showcase some vegan or paleo or gluten-free recipes. Here is one such healthy bread. I have used whole wheat flour, rolled oats and jaggery to make it a little healthier.

This was my first attempt at using coconut oil in baking and I was happy that the bread was very flavorful and hardly a trace of the coconutty smell.

Ingredients - 

Bananas overripe 3 nos, mashed (approx 1.5 cups)
Jaggery syrup 1/2 cup 
Whole Wheat Flour 1 3/4 cups
Rolled Oats 3/4 cup
Flax Seed Powder 2 Tbsp
Baking Powder 1 1/2 tsp
Baking Soda 1/2 tsp
Coconut Oil melted 1/4 cup
Vanilla Extract 1 tsp
Cinnamon Powder 1 tsp
Walnuts, chopped 1/2 cup + more for topping
Warm Water as needed


Method Of Preparation -


In a heated saucepan, add 1/2 cup of jaggery and 2 tablespoons of water and allow the jaggery to melt. 

Meanwhile, in a deep mixing bowl, mash the overripe bananas.


After the jaggery melts, strain for any impurities and pour it into the mashed bananas.

Add in the wheat flour, rolled oats (I coarsely crushed them), flaxseed powder, baking powder, baking soda, coconut oil, vanilla extract, cinnamon powder and chopped walnuts.

Mix well adding warm water as necessary to get a thick batter. I had to add about a cup of warm water.

Preheat the oven to 350 °F. Prepare a loaf pan by greasing it and sliding in a parchment paper.

Pour the batter into the prepared loaf pan and bake in the middle rack for about 45 minutes. Check the doneness by inserting a toothpick.

Remove from the oven. Allow it to cool in the pan for about 10-15 minutes.

Remove it onto a wire rack. After it completely cooled, slice it and enjoy. I chose to cover the loaf overnight and sliced it the next day. I found that the taste was much better when sliced the next day.


BMLogo




Preparation Time 15 minutes + 45 minutes baking time + 30 minutes cooling time
Makes 9 X 5 loaf

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BM #97 Week 1 Day 3 - 

I have mentioned before that my older one is very fond of cooking and she claims that it is a stress buster for her. Needless to say all her cooking happens at unearthly hours like 1 am :).

On one such midnight session, she came up with this version of Fried Rice. It started off as just plain fried rice with vegetables and the sauces. 

I observed that she was making this all too often and so I questioned her about protein content in the fried rice. She saw some roasted peanuts in the box and she said she would add plenty of peanuts for protein. 

Gradually it evolved into this current version. So the tofu in there is optional depending on the availability. It makes for a very good lunch box dish as well - very easy and quick to put together.

Ingredients - 

Rice Cooked and cooled 3 Cups
Carrot and Peas 1 cup (any other vegetables like sweet peppers, green beans, moong sprouts etc can be used)
Tofu cubed 1 cup (Optional)
Salt as needed
Soy Sauce, Tomato Ketchup, Hot Sauce as needed
Sesame Oil or Coconut Oil 1 Tbsp + more
Garnish with roasted peanuts and chopped spring onions
Roast and Grind - 
Peanuts handful
Sesame Seeds 2 tsp
Coriander Seeds 1/2 tsp
Cumin Seeds 1/4 tsp
Red Chilies 1-2


Method Of Preparation -


Roast and grind the ingredients mentioned under 'Roast and Grind'. Set aside.

In a heated pan, add oil and saute the tofu until the cubes are evenly browned. Remove and set aside. [This is optional - I sometime don't add tofu and the rice tastes just fine :)].

In the same heated pan, add oil and stir fry the vegetables until they are cooked well but retain the crunch.

Add in the sauteed tofu, soy sauce, hot sauce and tomato ketchup. Mix well until the sauces coat the vegetables and tofu.

Add the cooked rice, sprinkle salt and the peanut powder from step 1. Mix well and adjust the flavors if needed.

Remove from heat and garnish with roasted peanuts and chopped spring onions.

Serve immediately. Sometimes a squeeze some lime/lemon juice


BMLogo




Preparation Time 15 minutes
Serves 2

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BM #97 Week 1 Day 2 -

I felt this is the best form of fusion food from two of my favorite cuisines (Indian and Mexican). Burrito bowl is very popular with the kids. I usually make it with rice. But today, I assembled it for the adults with millets which made for a very filling meal.

This is a very easy to fix meal if all the ingredients are made ahead. I had cooked millets, guacamole and seasoned beans ready. I steamed the corn, chopped the lettuce and assembled it in under 5 minutes.

Ingredients - 

Millet 1/4 cup (I used Proso Millet but any millet is fine)
Beans, seasoned 3-4 Tbsp (I used Pinto, But Kidney beans is fine too)
Corn steamed and seasoned 1/4 cup
Lettuce, washed and finely chopped
Sour Cream/Yogurt 2 Tbsp
Guacamole 1-2 Tbsp
Tomato, chopped
Shredded Cheese 1 Tbsp
Tortilla Chips as needed
Taco Sauce as needed
Cilantro finely chopped as needed for garnish

Note - Stir fried sweet peppers is a great addition too.


Method Of Preparation -


Cook the pre soaked millets and fluff them with a fork. Set aside while the remaining ingredients are assembled.

The Kidney Beans or in this case, Pinto Beans are boiled with salt and Chana/Rajma Masala.

Steam the Corn and season it with any spices preferred. I add onion powder, garlic powder, salt, lime juice and paprika.

In a wide bowl, add the cooked millets, arrange the guacamole, seasoned corn, seasoned pinto beans, yogurt/sour cream, shredded cheese, chopped tomato and chopped lettuce.

Drizzle taco sauce as needed. Garnish with chopped cilantro and serve.


BMLogo




Preparation Time 15-20 minutes
Serves 2

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BM #97 Week 1 Day 1 -

This week, I have chosen to highlight some fusion recipes which are popular at home.

This Orzo pulihora was born out of necessity. I had orzo, which is a rice like version of pasta, in my pantry for a while. I don't even remember why I bought it. 

Anyway, On this particular day, I was running short of time and I had to make something for the kids' after school snack. I thought I would just boil the orzo and see if I can use it for something. I boiled it and let it cool down a bit and I felt that the texture was closer to cooked rice and then I saw I had some tamarind sauce/pulihora gojju in the refrigerator. 

There it was, the cooked orzo mixed in the pulihora gojju made for a perfect meal idea in a jiffy.

Ingredients - 

Orzo Pasta 1 cup
Pulihora Gojju 2 tsp (or as needed)
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Curry leaves few, Asafotida a pinch)


Method Of Preparation -


Cook the Orzo pasta al dente in a pot of boiling water.

Drain and set aside the pasta. 

In a mixing bowl, add the drained pasta and the tamarind sauce(pulihora gojju).

Prepare the seasoning - In a small pan, heat the oil. Add mustard seeds, chana dal curry leaves and asafotida. After the mustard seeds start to splutter and the chana dal starts browning, remove the seasoning from heat.

Pour the seasoning into the pasta-tamarind sauce mix.

Mix well and adjust the flavors as needed.

Serve it immediately.


BMLogo




Preparation Time 15 minutes
Serves 2

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Posted by Harini R on Sunday, February 3, 2019


BM #96 Week 4 Day 3 - 

For the last post of this month, here is a jam recipe after a long time in this space. A few weeks back, we got a huge batch of kiwis which turned out too sour for our taste and they were making a sorry appearance in the fruit basket.

I had to make use of those kiwis in some way. My first choice was to try out a hot and sweet chutney but my little one wanted me to make a jam. So I went with her choice. It has become so popular at home that I have made this jam about 4-5 times already.

This Kiwi jam with bread has become a staple breakfast for my older one (who, by the way, cannot stand jams in general). 

Recipe Source here
Ingredients - 

Kiwis 4-5
Apples 2
Lime/Lemon Juice 2 Tbsp
Sugar 1/2 cup


Method Of Preparation -


Wash the kiwis and scoop out the pulp. Wash peel and core the apples and blend both the fruits into a coarse pulp.

I got about 1.5 cups of pulp.

On a medium heat, cook the pulp adding about 2 tablespoons of lime juice for about 15 minutes or until the fruit has cooked through.

Then pour the sugar and continue cooking for another 15-20 minutes until the jam comes together and it thickens.

Allow it cool before storing in a clean glass jar. Since the quantity is little, I didn't go through the canning process. I am sure this jam won't last for more than a couple of days.




BMLogo




Preparation Time 30 minutes
Makes 3/4 cup

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Posted by Harini R on Sunday, January 27, 2019


BM #96 Week 4 Day 2 - 

I have started preparing Pulihora, or Tamarind rice, so often with various grains that I felt like it was better to make a separate post of the often repeated recipe of the tamarind sauce. 

This is a fool proof recipe which works for me for all occasions. A note to beginners - I usually add salt to the rice or any grain I use. For every cup of rice/grain used I add a teaspoon of salt. So if I am making the sauce for immediate use I don't add salt in the sauce. So keep this measurement as a reference and adjust as needed.

Ingredients - 


Thick Tamarind Juice 1 cup 
(I pressure cook/microwave the tamarind with 1 cup of water and upon cooling I make a fine paste, sieve and discard the pith)
Green Chillies 8-9 (or as per taste)
Roasted Fenugreek Powder 1/8 tsp
Turmeric 1/4 tsp
Salt as per taste
Hing / Asafoetida 1/8 tsp


Oil 1 Tbsp (or more if preferred)
To Grind - 
Sesame Seeds 2 Tbsp
Coconut powder 2 tsp
Coriander Seeds 1 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Sugar / Jaggery 1 tsp

*Seasoning (Oil 2 Tbsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Peanuts 1/4 cup, Jeera 1/2 tsp, Mustard seeds 1 tsp, Curry leaves few, Hing couple pinches, Red Chillies 2, Turmeric 1/4 tsp)

*The seasoning is optional - It can be prepared and added in the end or just before preparing pulihora. I prepare the seasoning both the times or just once after mixing the sauce in rice or any other grain.


Method Of Preparation -


In a heated saucepan, add oil and saute the green chilies. 

Grind the ingredients listed under 'To Grind' into a fine powder.

Add in tamarind extract, sesame powder from the previous step, fenugreek powder, salt, turmeric and asafotida.

Let the sauce simmer and after all the moisture has evaporated and the oil floats on top, remove from heat.

Allow it to cool down and store in an airtight container. Refrigerate for upto a month or more. 


BMLogo




Preparation Time 15 minutes
Makes enough for 3-4 cups of uncooked rice

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Posted by Harini R on Friday, January 25, 2019


BM #96 Week 4 Day 1 - 

This week I shall present some family favorites which I have been making for a long time now. 

I typically marinate the tofu overnight and grill just before assembling the sandwich. The shape and size of the tofu slices is subject to individual preferences. Skip the cheese for a vegan sandwich.

I sometimes vary the vegetables as per availability. I love such customizable recipes .

Ingredients - 

Marinated and Grilled tofu 2-4 slices
Bread Slices 4
Spinach/Arugula or Lettuce as needed
Ketchup, Sriracha or any sauces as per preference
Cheese either shredded or sliced as needed


Method Of Preparation -


Marinate the tofu slices and grill as here.

Toast the bread slices.

Arrange the grilled tofu slices on a bread slice, arrange the vegetables as per preference, sprinkle sauces and cheese , cover it with the other bread slice and serve immediately.




BMLogo




Preparation Time 15 minutes
Makes 2 Sandwiches

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