BM #91 Week 2 Day 3 -

To end this series of festival dishes, here is another fruit based sweet which is easy and quick in the mango season.

The basic version is to just prepare the semiya kheer and allow it to cool before adding the mango pulp. But the sugar needs to be adjusted depending on the sweetness of the mangoes.

Ingredients - 

Milk 4 cups
Roasted Semiya/Vermicelli 1 cup
Mango Pulp 1 cup (adjust as needed)
Sugar 1/4 cup (adjust depending on the sweetness of the mangoes)
Cashew 1 Tbsp
Almonds 1 Tbsp
Raisins/Kismis 1 Tbsp
Cardamom powder 1/2 tsp 


Method of Preparation - 

In a skillet, Boil milk and add the roasted semiya and let it cook. (Alternatively, Microwave milk for 5-6 min and continue with the process in the traditional way)

Coarsely crush Cashews and Almonds and add it to the boiling milk.

Mix well and add the sugar.

Let it boil for about 4-5 min while mixing it, so that the milk doesn't burn.

Garnish with Roasted Cashew , Almond and Raisins (Optional).

Allow the Kheer to cool. Mix in the mango pulp and refrigerate before serving.


BMLogo




Preparation Time 20-25 minutes + 1 hour cooling time
Serves 4-5

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BM #91 Week 2 Day 2 - 

Here is another sweet dish perfect for offering to the Lord. If pineapple is readily available this is a breeze. 

Since we all like semiya, this was received well at home.

Ingredients - 

Vermicelli / Semiya 3/4 cup (I used the roasted variety)
Crushed Pineapple with juice 1/2 cup
Almonds, Crushed 2 Tbsp
Sugar 3 Tbsp
Custard Powder 1 tsp
Cardamom Powder 1/4 tsp


Method Of Preparation -


Boil 3 cups of water and add the roasted semiya and boil until cooked through.

Strain and set aside.

In a heated non stick pan, add sugar and crushed pineapple with juice. Let it simmer until the syrup is sticky (about 5-6 minutes).

Add in the crushed almonds and the cooked semiya. Mix well so the semiya is coated with the syrup and pineapple. Let it simmer for a couple more minutes and remove from heat.

Garnish with roasted cashews and serve warm.


BMLogo




Preparation Time 
Serves/Makes

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BM #91 Week 2 Day 1  - 

This week I shall showcase some ideas for dessert/sweets for Varalakshmi Puja which is celebrated in many South Indian families. In fact these sweets are perfect for any festive occasion.

I came to know of this recipe from a friend who told me that this is a very traditional sweet which is made in their families. She told me the deep fried version but I chose to go the low fat route. But this recipe can easily be used to deep fry and enjoy this sinful sweet.


Recipe Source Bhanurekha
Ingredients - 

Dosa Batter 3/4 cup
Ghee/ Cooking Oil as needed 
For the Filling - 
Moong dal 1/2 cup
Sugar 1 cup (or more as per taste)
Cardamom Powder 1/4 tsp
Almonds, Crushed 1 Tbsp

Method Of Preparation -


Prepare the filling - 
Soak the moong dal for a couple of hours.

Drain and grind it into a smooth paste adding as little water as needed.

Make small portions of the paste and arrange in a steamer and steam for 15 minutes.

Remove from the steamer and mash it adding the sugar, crushed almonds and cardamom powder.

Make teaspoon portions of the filling and set aside.

Making Low Fat Boorelu - 
Make sure the dosa batter is not too runny.

Heat the appe/paniyaram pan. Drizzle oil as needed into the appe slots.

Scoop a portion of the filling, dip in the dosa batter and gently slide into the appe slots.

Cover and allow them to cook. After the undersides are golden brown, flip them carefully and let them cook for a minute or so. 

Remove from the pan and serve warm.



BMLogo




Preparation Time 30 minutes
Makes 18-20

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BM #91 Week 1 Day 3 - 

To conclude this series of comfort thalis, here is a simple thali made for my older one.

My older one turned 16 a few months back and it being a weekday, we had a simple dinner at home with a few of her favorites. Featured here are Palak Paneer Burji, Roti, Rice, Drumstick Rasam, Mango Pickle, Yogurt, Eggless Zebra Cake and Sesame Brittle.

Ingredients - 

Palak, finely chopped, blanched 2 cups
Paneer, shredded 1 cup
Onion, finely chopped 1/2 cup
Tomato, finely chopped 1/2 cup
Ginger-Garlic-Green Chili Paste 2 tsp
Salt and Turmeric as needed
Dhania-Jeera Powder 1 tsp
Amchur Powder 1 tsp
Garam Masala 1/2 tsp
Kasuri Methi / Dried Fenugreek Leaves 1/4 tsp
Seasoning (Oil 1 Tbsp, Cumin Seeds 1/2 tsp)


Method Of Preparation -


In a heated pan add oil and cumin seeds. After they crackle, saute ginger-garlic-green chili paste for a few seconds and then saute onions until golden brown.

Add in the tomatoes, turmeric, red chili powder, salt, dhania-jeera powder, Amchur powder and along with a cup of water. Let it boil and the mixture come together. Cover and let it cook for a few minutes.

Add in the blanched palak and shredded paneer. Mix well and let the flavors blend for a few minutes.

Sprinkle garam masala and kasuri methi, cover and remove from heat after a couple minutes.


Serve with roti/naan.


BMLogo




Preparation Time 25 minutes
Serves 4-5

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Posted by Harini R on Sunday, August 5, 2018


BM #91 Week 1 Day 2 - 

In this series of homey and comforting meals presented in the form a thali, here is yet another meal with all my personal favorites (barring the Vankaya/Eggplant which I am allergic to).

Featured in the platter/thali are Dosakaya Pappu, Mamidikaya Menthi Baddhalu, Vankaya Kothimeera Kaaram, Apple Pachadi, Badam Kheer, Rice and Yogurt.

This eggplant curry is the first one I learnt from my mother-in-law after convincing her that I was indeed allergic to eggplant. I wonder why this has never been posted in my blog in the past 8 odd years. My husband and kids love this version of the curry and I occasionally make it wearing gloves and the accompanying drama :).

Recipe Source - My MIL


Ingredients - 

Eggplants, sliced about 8-10
Turmeric 1/2 tsp
Seasoning (Oil 1 Tbsp, Mustard seeds 1 tsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Asafotida a pinch, Curry leaves few)
To Grind - 
Cilantro/Coriander leaves 1 cup
Ginger 1 inch
Green Chiles 2-3
Cumin seeds 1/2 tsp
Tamarind Extract 1 Tbsp (adjust as per taste)
Salt and Jaggery as needed



Method Of Preparation -


In a heavy bottomed vessel, heat some oil and add the seasoning.

Add the sliced eggplant and sprinkle a few drops of water and cook them (for about 6-7 minutes depending on the type of eggplant used) under a closed lid.

Meanwhile make a paste of of all the ingredients listed under 'To Grind' and add it to the cooked eggplant mixture.

Cover and allow the eggplant absorb the cilantro flavor for about 3-4 minutes.


The curry is ready to serve either with roti or rice.


BMLogo




Preparation Time 25-30 minutes
Serves 5-6

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Posted by Harini R on Saturday, August 4, 2018


BM #91 Week 1 Day 1 - 

This week I have chosen to highlight some mini meal ideas presented in a typical thali-style.

The above thali is our comfort food at its best. There is Palak Dal, Chayote Squash in Milk (recipe to be posted soon), Mamidikaya Menthi Baddhalu, Rice and Yogurt.

Mamidikaya = Raw mango, Menthi = fenugreek powder, Baddhalu = pieces. So this is an instant pickle made with raw mango and spices which include fenugreek powder.

My sister, Jaya, has been trying to convince me that this version of raw mango pickle is a must have. But somehow, my taste buds were used to the typical taste of Mamidikaya Mukkala Pachadi and refused another to take over. But after her 'lecture' on keeping an open mind and her success with this instant pickle, I decided to give it one chance. 

I am ever so glad I gave in to my sister's words. We are converts now. I hope Jaya doesn't say 'I told you so' :).

Recipe Source - Jaya



Ingredients - 

Mamidikaya / Raw Mango 1
Turmeric 1/2 tsp
Salt 1 tsp (or to taste)
Seasoning (Oil 2 Tbsp, Mustard seeds 1.5 tsp, Urad Dal 1 tsp, Methi seeds a pinch, Asafotida 2 pinches, Red Chili Powder 1 tsp

Method Of Preparation -


Wash and dry the raw mango.

Finely chop the mango and transfer into a ceramic (or any non-reactive metal). 

Sprinkle salt and turmeric to the finely chopped mango.

Scrape out the soft pulp closer to the pith and set aside. 

In a heated pan, add oil and prepare the seasoning.

After the urad dal is golden brown and the mustard seeds have crackled, remove from heat and allow the seasoning to cool down a little.

In a blender, add the soft mango pulp set aside earlier and also the cooled down seasoning. Blend the ingredients to a smooth mixture.

Transfer the mixture to the bowl with the finely chopped mango. 

Mix well and set aside for at least an hour for the flavors to  blend in.  

Serve with rice and ghee as part of a meal.


BMLogo




Preparation Time 15 minutes + waiting time 1 hour
Makes approximately 1.5 cups

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Posted by Harini R on Friday, August 3, 2018


BM #90 Week 4 Day 3 - 

For the third bookmarked recipe, I have chosen to highlight these waffles which the kids would love to have as an after school snack.

Here I have chosen to use up the frozen tater tots from my freezer. But I am sure grated potatoes with appropriate seasoning can be spread on the waffle iron to make these crispy waffles.

As such there is no recipe but the idea of using tater tots in a waffle form appealed to my kids.

Recipe Source - waffle maker hacks online
Ingredients - 

Tater Tots Frozen as needed
Oil to spray





Method Of Preparation -


Grease the waffle iron, arrange the frozen tater tots on the waffle iron. Close the lid and let the waffle maker do the magic.

Serve with a dipping sauce of your choice.


BMLogo




Preparation Time 10 minutes
Serves 2

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Posted by Harini R on Thursday, July 26, 2018


BM #90 Week 4 Day 2 - 

Here is a delightful and healthy breakfast/snack which is addictive as well.

When I got a pack of buckwheat a few months back, I tried out various dishes with buckwheat and one of my personal favorites has been this paniyaram paired with moong dal.

Ingredients - 

Moong Dal 3/4 cup
Buckwheat 1/4 cup
Idli Rava 1/2 cup
Almonds 5-6
Green chilies 2-3
Ginger 1 inch
Cumin Seeds 1 tsp
Coriander Leaves handful
Coconut, Grated 2 Tbsp (I used Frozen)
Salt as needed
Oil for frying


Method Of Preparation -

Wash and soak moong dal and buckwheat groats overnight.

Grind the soaked moong dal and buckwheat groats into a fine batter adding ginger, green chilies and coriander leaves.

Soak idli rava in about 1 cup of water for about 15-20 minutes.

Squeeze excess water from idli rava and mix it into the moong dal batter.

Add crushed almonds, salt, cumin seeds and grated coconut to the batter.

Mix the batter well and adjust the salt if needed.

Heat the paniyaram pan with a few drops of oil in each slot.

Pour a tablespoon of batter in each slot, cover and let it cook for a few minutes.

After the undersides are cooked, flip them carefully allowing them to cook on the other side as well.

Remove and continue with the batter.

Serve them warm with a chutney of your choice.




BMLogo




Preparation Time 30 minutes
Serves 4-5

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BM #90 Week 4 Day 1 - 

This week I shall post some bookmarked recipes or recipes close to my heart. I have been making this Tomatillo-bell pepper chutney for over a decade or more. We love the tart tomatillos in dal, salsa and chutneys.

This post was in my drafts for more than 3 years and when I saw the tomatillos in the market, I was reminded of this post and so here I am with the recipe...

Ingredients - 

Tomatillos, chopped 3 cups
Colored Bell Peppers, chopped 2 cups
Green Chillies 7-8 (or to taste)
Salt, Sugar to taste
Sesame Seeds 2 tsp
Almonds/Peanuts handful
Coconut Powder 2 tsp
Garlic and Cilantro (Optional)
Seasoning (Mustard seeds 1 tsp, Fenugreek seeds a pinch, Chana Dal 1 tsp, Urad Dal 1 tsp, Hing 2 pinches, Curry leaves few)



Method Of Preparation -

In a skillet on a medium-high flame, Pour oil and the rest of the seasoning ingredients. After the mustard seeds splutter and the rest of the dals are golden brown, add the chopped tomatillos, colored bell peppers and chopped green chillies and saute them. 

After stirring for about 3-4 min, add salt, roasted sesame seeds, coconut powder, almonds / roasted peanuts and sugar, mix well and let the vegetables get mushy.

Remove from fire and add the chopped garlic and mix well. Let the mixture cool down and then grind it to a coarse paste adding cilantro as needed.

Enjoy it with steaming rice and ghee. Some like it with Idli or Dosa.
BMLogo



Preparation Time 20 minutes
Serves 8-10

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BM #90 Week 3 Day 3 - 

As part of an everyday meal, I made this healthy green pasta to keep my kids happy and also to celebrate my little one's birthday. Featured in the platter - Healthy Green Pasta, Coconut Brownie and Ice cream. I made the brownie (Recipe coming soon) for the midnight cake ceremony per my little one's choice.:)

My kids are fond of pasta in all its variety and when they saw this in the social media feed, they were after me to make this. To convince me that they would eat it without any complaints, they went grocery shopping all by themselves to buy the required ingredients.

This dish was done in a jiffy as I had the spaghetti cooked by the time they got back with the basil and arugula. I then made the pesto, steamed and seasoned the veggies and served immediately. I couldn't be happier to see their oohs and aahs. My little one gave me a big hug and said that I made her birthday extra special. :)

Recipe Source social media feed
Ingredients - 

Spaghetti 1/2 lb
Salt as needed
Vegetables (I used Cauliflower, Broccoli and Carrots) as needed
Seasoning for the Vegetables (Salt, Pepper, Onion Powder, Garlic Powder and Crushed Red pepper Flakes) as needed
Arugula or any other Salad Greens as needed
Fresh Mozzarella Cheese cubes as needed
For the Pesto - 
Basil Leaves 3/4 cup
Arugula 3/4 cup
Almond Meal 3/4 cup
Lime/Lemon Juice 1 tsp or as needed
Garlic 2 cloves
Olive Oil 3 Tbsp
Water 1/4 cup
Salt and Pepper as needed



Method Of Preparation -


Boil 2 liters of water with enough salt and add the spaghetti. Cook as per the instructions on the box.

While the spaghetti is cooking, get the pesto ready.

Also get the vegetables steamed and seasoned to taste.

Grind the ingredients listed under 'For the Pesto' into a fine paste.

Remove the boiling spaghetti from heat. Reserve about 2-3 tablespoons of the starchy water. Drain the spaghetti into a colander. 

Transfer the spaghetti into the pan and mix in the pesto.

Serve the warm green pasta and top it off with fresh mozzarella, steamed vegetables and salad greens.


BMLogo




Preparation Time 20 minutes
Serves 4

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BM #90 Week 3 Day 2 - 

For today, I have a simple assortment of dishes. My older one prefers to be able to pick from an array of dishes whereas I prefer just dal, sabji and rice for comfort food.

In the ongoing summer vacation, it is getting tougher to please my older one. So to get her to the dining table, I prepared this small thali with assortment of idli, roti, rice, dal, sabji and kalakand. And her favorite of all was the matka dahi. Sigh...

Ingredients - 

Carrot and Peas 1 1/2 cups
Garam Masala, Dhania Powder, Red Chilli Powder, Salt and Turmeric, Kasuri Methi as needed

Sugar 1 tsp (Optional)
Seasoning (Butter 1 Tbsp, Cumin seeds 1/2 tsp)
For the Gravy - This is a great make-ahead gravy
Cooking Oil 2 tsp
Onion, chopped 1/2 cup
Tomato, chopped 1 1/2 cups
Tomato Paste 1 tsp
Ginger-Garlic-Green Chilli Paste 2 tsp
Cinnamon 1/2 inch
Cloves 3-4
Cashews 4-5 (Optional)
Milk 1/2 cup



Method Of Preparation -
For the Gravy - 
In a heated pan, add oil and saute onions until golden brown.

Add in the cloves and cinnamon, ginger-garlic-green chili paste and tomatoes.

Cook until the tomatoes are mushy.

Remove from heat. Make a smooth paste of the mixture adding cashews and milk as needed.

Get the pan back on medium heat. Add butter and cumin seeds.

Add the smooth gravy, cover and allow it to simmer for 2-3 minutes.

Add in the carrots and peas.

Sprinkle Garam Masala, Dhania Powder, Red Chilli Powder, Salt and Turmeric, Kasuri Methi as needed.

Adjust the consistency by adding more milk. I like to add a little sugar as well. 


BMLogo




Preparation Time 30 minutes
Serves 3-4

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Posted by Harini R on Wednesday, July 18, 2018
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