BM #88 Week 2 Day 3 - 

To conclude this series about Cauliflower, here is another favorite from our kitchen. I vary the spices as per my mood and everytime it gives a different flavor.

The kids usually don't require a dipping sauce. I serve them with noodles or pasta and they are happy.

Ingredients - 

Cauliflower Florets 2 cups
Broccoli Florets 1 cup
Carrots, sliced 1 cup
Olive Oil 1 Tbsp
Onion Powder, Garlic Powder, Salt, Pepper, Paprika, Red Chili Powder and Cumin Powder as needed


Method Of Preparation -


In a wide mixing bowl, add the vegetables. Spray oil evenly coating all vegetables.

Sprinkle all the spices evenly tossing the vegetables so they are all evenly coated.

Preheat the Air Fryer at 400 °F for 3 minutes.

Toss the seasoned vegetables in the air fryer basket. And let the Air Fryer do the magic for about 25 minutes. Make sure the vegetables are tossed every 5-7 minutes.

Remove and serve immediately with a dip of your choice.



BMLogo




Preparation Time 
Serves/Makes

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BM #88 Week 2 Day 2 - 

After having chosen to highlight Cauliflower in this series, I had to get onto the 'Cauliflower Rice bandwagon', so to say. I bought the readymade cauliflower rice from the freezer section, added some spices and grated carrot for some color and steamed in the microwave.

Even if made from fresh cauliflower, I don't think it is a difficult one to handle. Just pop cauliflower florets in the food processor and steam and season it.

I have read in some reviews that oven roasting the cauliflower rice gives the best texture but takes the maximum time. Since we all know when salt is added to cauliflower and steamed, it leaves a lot of water making it soggy. So the trick is to add salt just before serving not giving enough time for the cauliflower to sweat.


Recipe Source
Ingredients - 

Cauliflower rice frozen (10 oz)
Carrot, Grated 3 Tbsp
Onion Powder, Garlic Powder, Salt and Pepper as needed
Spring Onion for garnish


Method Of Preparation -


Empty the frozen cauliflower rice into a microwave safe bowl, sprinkle grated carrot and microwave it for 5 minutes.

Sprinkle Onion Powder, Garlic Powder, Salt and Pepper as needed. Fluff it, garnish with chopped spring onion and serve immediately.

I served it with some Potato Kurma.



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Preparation Time 10 minutes
Serves 2

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Posted by Harini R on Friday, May 11, 2018


BM #88 Week 2 Day 1 -


This week I shall highlight one vegetable and showcase some interesting ways to enjoy it. As it is evident by the title, I have chosen 'Cauliflower' as my star vegetable this week.

My kids love cauliflower and so I am always looking at different ways to serve cauliflower to them. When I came across this Cauliflower Mac n cheese in my social media feed, I thought I should try and see if the kids like it and it was a super hit with them.

It is a fantastic after school snack for the kids.


Recipe Inspiration here
Ingredients - 

Cauliflower Florets 3-4 cups
Sour Cream 5 Tbsp
Salt, Pepper, Garlic Powder, Onion Powder, Italian Seasoning, Red Pepper Flakes as needed
Cheese, Shredded 1/2 cup (or as needed)



Method Of Preparation -


Boil Cauliflower florets in salt water and drain. [I microwaved them in salt water for 6 minutes].

Meanwhile, whisk Salt, Pepper, Garlic Powder, Onion Powder, Italian Seasoning and Red Pepper Flakes into the sour cream and adjust the seasonings.

In a heated wide pan, transfer the drained cauliflower, stir in the sour cream mixture and sprinkle cheese.

Mix well until the cheese is melted and the florets are all well coated with sour cream-cheese mixture.

Remove from heat and serve warm.





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Preparation Time 10-12 minutes
Serves 2-3

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BM #88 Week 1 Day 3 - 

The third Tofu recipe has become one of our favorites. The almond crusted tofu came out really good. The crunch of the almonds and the marinated tofu married well together. I served them with a sour cream-avocado dip (recipe coming up soon).

It was a bit disappointing that the ingredients fell short for the tofu I had on hand. But we enjoy tofu in all its variety so it was okay in the end. 


Recipe Inspiration here
Ingredients - 

*Tofu, sliced into finger shapes 14 oz pack
Wheat Flour 1/2 cup
Flax Egg - 1 Tbsp Flax meal mixed in 3 Tbsp of warm water
For the Almond Crust - 
Almonds coarsely powdered 1 cup
Salt, Pepper, Garlic Powder, Onion Powder, Red Chili Powder to taste
For Tofu Marinade - 
Soy Sauce 2 Tbsp
Olive Oil 1 Tbsp
Garlic, grated 1 tsp
Salt as needed

* The flax egg and almond mixture were just sufficient for 7 oz of tofu. I baked the remaining marinated tofu as is, without the almond crust


Method Of Preparation -


Drain the Tofu and slice them into fingers. In a ziploc bag add in the marinade ingredients and toss the tofu fingers. Seal the bag and shake it well so that all tofu fingers are coated with the marinade. Set aside for 30 minutes.

Coarsely crush the almonds. Add salt, pepper, garlic powder, onion powder and red chili powder. Mix well.

Preheat the oven to 400°F.


Drain the marinated tofu, roll each tofu in the dry flour, dip it in the flax egg, roll in the almond mixture, arrange it on a parchment lined baking sheet.

Bake it for 10 minutes and flip them and bake for another 10 minutes until the almonds turn a shade of pink.

Remove and serve it with any dipping sauce of your choice.



BMLogo




Preparation Time 20 minutes + Baking Time 20 minutes
Serves 3-4

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BM #88 Week 1 Day 2 - 

Tofu being our family's favorite protein, here is another one which is a very customizable bowl of goodness. The vegetables can be changed as per preference or the chickpeas can be taken off the bowl the greens can be substituted with lettuce or cucumber or any other salad vegetable. The rice can be replaced with quinoa, couscous or any other grain.

The key component which we would not replace is the peanut sauce and also the roasted peanuts. I alter the ingredients as per what my pantry dictates and every time it is loved at home. 

The beauty of this bowl is that the possibilities are left to your imagination. There are vegetables, salad, protein, carbs and the options for the dressing are just as limitless.

Ingredients - 

Rice 2 cups
Tofu cubed 1 pack
Spring Greens as needed
Chickpeas soaked, boiled and seasoned as needed
Vegetables (Carrots, Cauliflower and Broccoli)  3 cups
Roasted Peanuts as needed
Marinade For Tofu - Soy Sauce 1 Tbsp, Apple Cider Vinegar 1 tsp, Salt, Garlic Powder 1/8 tsp, Onion Powder 1/8 tsp, Paprika 1/4 tsp, Sesame Oil 1 Tbsp
Seasoning for the Vegetables - Oil 1 Tbsp, Salt, Red Chili Powder, Garlic Powder 1/8 tsp, Onion Powder 1/8 tsp)
Peanut Sauce - Peanut Butter 1/2 cup, Hot water 1/2 cup, Salt to taste, Red Chili Powder to taste, Tamarind Date Chutney 1 Tbsp, Soy Sauce 1 Tbsp, Apple Cider Vinegar 1 tsp, Crushed Red Pepper to taste



Method Of Preparation -


Cook the rice in the method preferred. Set aside.

Cube the tofu. Mix the ingredients of the marinade in a ziploc bag or a plastic container. Toss the cubed tofu into the marinade. Cover the bag/container and shake it so the marinade is evenly coated onto all tofu cubes. Refrigerate for at least 30 minutes.

Bake or Grill the marinated Tofu.

In a wide mixing bowl, add the vegetable. Sprinkle oil and the rest of the seasoning for the vegetables. Toss them so the vegetables are evenly coated with the seasoning. Grill/Air Fry / Bake / Roast them and set aside.

Prepare the peanut sauce by combining all the ingredients listed under the Peanut Sauce. 

Assemble the Buddha Bowl - In a big bowl, arrange all the components - Cooked rice, grilled Tofu, Seasoned chickpeas, spring greens and grilled vegetables. 

Top it with the peanut sauce and roasted peanuts.

Serve immediately.






BMLogo




Preparation Time 30 minutes
Serves 4

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BM #88 Week 1 Day 1 - 

This month we are back to weekly 3 posts. It is definitely a relaxed mode for blogging. This week I have opted to showcase a protein preferred at home, Tofu.

In fact my family loves Tofu in all its variety. The simplest and easiest form would be this Marinated Grilled Tofu. With a grill pan which I can use on the stove top, grilling is a breeze. I alter the ingredients of the marinade each time to suit my fancy and my pantry :).

Ingredients - 

Tofu, cubed 14 oz 
For the Marinade -  The ingredients for marinade can be varied as preferred
Soy Sauce 2-3 Tbsp
Apple Cider Vinegar 2 tsp
Garlic, grated 1 tsp
Salt as needed
Sriracha as needed (or any spicy sauce)
Olive Oil 1 Tbsp


Method Of Preparation -


Drain the tofu. Cube it into desired size.

Mix the ingredients of the marinade in a ziploc bag or a plastic container. Toss the cubed tofu into the marinade. Cover the bag/container and shake it so the marinade is evenly coated onto all tofu cubes. Refrigerate for at least 30 minutes.

On a heated and greased grill pan, toss the marinated tofu and let the grill do the magic.

Toss them around every few minutes so that all the sides of the tofu cubes are evenly grilled.

Serve warm with a dipping sauce of your choice.



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Preparation Time 
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Posted by Harini R on Thursday, May 3, 2018


We, a group of 17 bloggers, have successfully completed the month long 'Explore the Flavors'. For this series I have chosen 4 themes which are close to my heart and featured some healthy recipes. I tried my best to make them all healthy, but I confess, life cannot be all good, right? So just wavered off the wagon for a few sinful treats but I am sure it is overall a well balanced collection.
Go on and take a leisured look at all the food dished out and some very healthy ones to boot.
Breakfast Recipes -
Day 4 - Masala Ghavan

Day 5 - Chira Doi Gur

No Onion No Garlic Recipes - 
Kid's Lunch Box Recipes - 
Hope the recipes will inspire you to make them for your families and friends. I shall get ready to switch gears and get back to the regular 3 posts per week regimen.

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Posted by Harini R on Wednesday, May 2, 2018
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