BM #96 Week 3 Day 2 - 

This fusion pasta has become one of the favorites at home. It is very easy to make the sauce ahead of time and boil the pasta in the morning.

This makes for a perfect lunch box recipe for the kids.

The spices and seasoning can be varied as per preference.

Ingredients - 

Sweet Potato, peeled, chopped 1 cup
Carrots, peeled chopped 1 cup
Sweet Peppers (Orange and Red) chopped 1/4 cup
Onion chopped 1/2 cup
Ginger-Garlic grated 1 tsp (or as needed)
Almonds handful
Salt and Pepper as needed
Italian Seasoning 1 tsp
Curry Powder or Kitchen King Masala or Pav Bhaji Masala 1/2 tsp (or as needed)
Butter / Oil 2 tsp


Method Of Preparation -


Boil the peeled sweet potato, carrots, sweet peppers and set aside.

In a heated pan, add oil and saute ginger garlic and onion until they are translucent.

Add in the boiled vegetables, almonds, salt, pepper, Italian seasoning and Pav Bhaji Masala. Mix well and let all the flavors blend well.

Remove from heat. Make a puree of the sauce and set aside.

Boil the spaghetti al dente and serve it with the sauce.


BMLogo


Sending this to Srivalli's Kid's Delight event, guest hosted by Bhawana themed on Lunch Box Dishes In 30 Minutes.


Preparation Time 30 minutes
Serves 8-10

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BM #96 Week 3 Day 1 - 

This week I shall highlight some kid friendly lunch box ideas.

When I run out of ideas, my kids are a great source of ideas. In this digital age, kids are so aware of possibilities and ideas mostly gathered from social media. So inspiration for this recipe is my little one.

I asked her what she new thing she would like to see in her lunch box and she suddenly jumped up and said if I could make Zoodles. I told her that we were yet to invest in the Spiralizer but I could make them as ribbons. She loved the idea and was willing to give it a shot. 

My older one was a little skeptical as she doesn't like to experiment in her lunch box. She would first try it at home. If she likes, then the recipe is approved for lunch box. But thanks to the tons of recipes on her social media feed, she grudgingly agreed to experiment this for her lunch box.

I just seasoned based on what my kids like. Please feel free to play around with seasonings for a variation. I found making ribbons was very easy. It took me about 5 minutes for the 2 medium zucchini I used.



Ingredients - 

Spaghetti 2 servings
Zucchini 2 medium sized
Salt, Garlic, Pepper, Lime zest and Lime juice as needed
Pasta Sauce 1/2 cup or more as needed
Shredded Cheese as needed

Method Of Preparation -


Cook Spaghetti al dente as per the instruction on the packet.

Meanwhile, chop the end of the washed zucchini and peel into ribbons. [See Picture]



For ease of use I sliced them into half vertically. Sprinkle some salt and leave it in a colander for a few minutes. 

In a heated pan, add oil and saute grated garlic until translucent. Sprinkle lime zest, pepper, lime juice and add the zucchini ribbons. 

Add the drained spaghetti, toss them well and let them absorb the flavors for a minute and remove from heat.

In a serving plate, arrange the spaghetti along with the zucchini ribbons, top it with the pasta sauce and grate some cheese. Serve warm. 


BMLogo


Sending this to Srivalli's Kid's Delight event, guest hosted by Bhawana themed on Lunch Box Dishes In 30 Minutes.


Preparation Time 30 minutes
Serves 3-4

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BM #96 Week 2 Day 3 - 

To end this series of Elevenses, here are the typical British version of Crumpets. I have been reading about these from my childhood right from those Enid Blyton series, Victorian era historical fiction books etc. 

Finally I got to make them and feel that these are just glorified pancakes. The difference being that these are yeasted and fermented. But my family differs. They say that these are way better than the pancakes and mandate every bit of hype.

I wasn't sure my kids would like these, so as an experiment I made a very small portion and like it always happens, the lesser the portion, the better the taste. That is what happened and I ended up repeating these crumpets and have been told that these should be made regularly at home.

Ingredients - 

All purpose Flour 1/2 cup
Salt 2 pinches
Baking Soda 1/4 tsp
Yeast 3/4 tsp (I used Active Dry Yeast)
Milk, warm 1/2 cup (suitable for the yeast to grow)
Water 2-3 Tbsp


Method Of Preparation -


In a mixing bowl, whisk flour, salt, baking soda and yeast. Set aside.

Add warm milk to the flour mixture and whisk well to get a smooth batter. Add water if needed.

Cover and set aside for about an hour in a warm place for fermentation.

After an hour, the batter is frothy and bubbly.

I used a 3 inch pan to make these crumpets. But if you have the pancake rings, please use them.

In a heated pan pour about 2 ladlefuls of batter and allow it to cook. Wait until the bubbles pop and the underside looks done. Flip and cook the other side as well.

Remove and continue to make another crumpet.

Serve with any fruit compote and clotted cream or jam.


BMLogo




Preparation Time 15 minutes + Resting time 1 hour
Makes 2

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BM #96 Week 2 Day 2 - 

When we are talking about coffee/tea break snacks, how can we forget about some tea? I know of many places, where refreshments are on the healthier side. So instead of caffeinated beverages, they offer fresh fruit juices or Green teas along with whole grain crackers.

So I thought it would be a good idea to try out some iced tea for a change. So after taking stock of the pantry essentials, I figured out this blend of Orange and Ginger would be ideal.  It definitely brightened up our tea time.

Recipe Source here
Ingredients - 

Water 2 cups
Ginger grated 1 Tbsp
Green Tea Bags 2 
Honey 2 Tbsp (optional or use any sweetener of your choice)
Orange Juice 1 cup
Lime Juice 1 Tbsp


Method Of Preparation -


Boil 2 cups of water along with grated ginger.

Remove from heat and steep the green tea bags for about 4-5 minutes.

Add in honey, mix well and allow it to cool.

Mix in the orange juice and lime juice. Stir well so the flavors blend well.

Adjust the taste as preferred and serve with slices of lime and oranges and ice cubes.


BMLogo




Preparation Time 10 minutes + Cooling time 20 minutes
Serves 3

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Posted by Harini R on Friday, January 11, 2019


BM #96 Week 2 Day 1 - 

This week I shall highlight some mid day snack ideas, also called Elevenses. I came across this word for the first time when Srivalli announced the themes available for this month. Later on Wiki and Google helped me get a grasp as to the history, what is usually served, etc.,

Even today, in many workplaces, specially in Europe, there is an array of snacks and beverages served during the 11 o'clock hour which serves as a break time.

One of the many refreshments served are these slices of cinnamon tea cake. They are mildly sweet and go well with any beverage.

Recipe adapted from here
Ingredients - 

All Purpose Flour 3/4 cup
Whole Wheat Flour 1/4 cup
Baking Powder 1 tsp
Salt a pinch
Sugar 1/2 cup
Butter at room temperature 4 Tbsp
Milk 1/2 cup
Yogurt 2 Tbsp (+ more as needed depending on the type of flour used)
Topping - 
Butter 1 tsp
Sugar 1 Tbsp 
Cinnamon 1 tsp
Coconut Powder 1 Tbsp


Method Of Preparation -


Preheat the oven to 350 °F.

In a deep bowl, whisk the butter, sugar, milk and yogurt until the sugar is blended in.

In another bowl, sieve the flours, salt and baking powder.

Gradually add the flour to the wet ingredients. Mix gently until well combined.

Grease a cake pan (I used 6 inch round pan). Line it with parchment paper.

Transfer the batter into the cake pan. Tap the pan on the counter to pop any trapped air bubbles.

Bake in the centre rack for about 28-30 minutes or until a tester comes out clean when inserted in the middle of the cake.

Let it cool for about 5-10 minutes. Run a knife along the edges and loosen the cake.

In a mixing bowl, add in the topping ingredients except butter.

Invert the cake while still warm. Brush melted butter on top, sprinkle the cinnamon-coconut-sugar mixture evenly on top. 

Allow it to cool down for another 10 minutes. Slice and enjoy with a cup of tea.


BMLogo




Preparation Time 10 minutes + Baking Time 30 minutes + Cooling time 15-20 minutes
Makes a 6 inch cake (8 generous slices)

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BM #96 Week 1 Day 3 - 

Here is yet another family favorite dinner idea. I make these patties ahead of time and freeze them so weeknight dinners are less stressful.

Feel free to play around the ingredients to suit your taste buds and pantry :)
I shall update this post with better pictures soon.

Ingredients - 

Tofu, crumbled 1/2 cup (8 oz approx)
Sweet Potato peeled, cubed 1 cup
Salt and Garlic as needed
Green Chilies crushed 1 tsp (or as needed)
Sesame Seeds 1 Tbsp
Almonds Handful
Bread Crumbs 1/2 cup
Oil to shallow fry the patties
To assemble a Burger - 
Lettuce, Onion and Tomato slices as needed
Guacamole as needed
Ketchup as needed



Method Of Preparation -


Boil the sweet potato cubes and mash.

Drain the Tofu and squeeze out excess of water. 

Powder the sesame seeds and almonds.

In a mixing bowl, add the mashed sweet potato, crumbled Tofu. Add in salt, crushed garlic, crushed green chilies, sesame seed powder, almonds powder and bread crumbs.

Knead to make a stiff dough.

Divide into 9-10 equal portions. Shape each portion into a patty.

In a griddle, drizzle oil and shallow fry the patties on both sides until they are golden brown.

Remove from heat and assemble the burgers.

The patties can be frozen and reheated when needed.

To assemble the burgers - 
Toast the burger buns and on the bottom part of the bun, layer the patty, guacamole, lettuce, onion, tomato and drizzle some ketchup. Cover it with the top of the burger bun. Serve it immediately.


BMLogo




Preparation Time 25 minutes
Makes 9-10

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Posted by Harini R on Saturday, January 5, 2019


BM #96 Week 1 Day 2 - 

"What is for dinner?", this is a common question many of us face. If you are avoiding rice for dinner and looking for alternatives, these dosas are perfect.

My kids prefer dosas to idlis and the adults in the house prefer the other way. So it is always a battle to please everyone at home at the same time. I end up making what the kids want and so Dosas are always the winners. But these dosas were a surprise. They came out really well.

Ingredients - 

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

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.

Whenever ready to make dosas, add sufficient water to adjust the consistency.

On a hot griddle, pour a ladleful of batter, spread it in circular shape and drizzle oil as needed.

Cook on both sides and repeat the process for more dosas. 

Serve with Chutney and Aloo Sabji.

Store the unused batter in the refrigerator.


BMLogo




Preparation Time 12 hours + cooking time 30-40 minutes
Makes 30-40 dosas

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BM #96 Week 1 Day 1 - 

Welcome to the New year 2019. 
This year the first week of BM, I have chosen to highlight some easy dinner time dishes which are popular with my family. 

In fact these days, any noodles/spaghetti which is served at home is being cooked by my older one. She has started enjoying cooking and she says it is a stress buster for her. Good for me, right?

the same stir fry can be served on a bed of steamed rice but my kids love it with noodles and so that is how I am presenting it here.

Recipe Source
Ingredients - 

Coconut Oil / Sesame Oil 2 Tbsp
Tofu, cubed 14 oz
Carrots, sliced 1 cup
Onions, thinly sliced 1/2 cup
Salt as needed
Noodles/Spaghetti 3-4 servings
For the Sauce - 
Garlic grated 2 cloves
Ginger grated 1 inch
Honey 2 tsp
Sriracha as needed (I added Tomato Chili Sauce and Hot Chili Sauce)
Lime juice 2 tsp or as needed
Soy Sauce 1/4 cup (I used the reduced sodium one)

*Serve the stir fry with noodles.


Method Of Preparation -


Boil water and cook the noodles/spaghetti as per instructions on the package. Drain and set aside.

In a heated wok, add a tablespoon of oil and saute onions until till translucent. Add in the carrots and saute until they are tender but crisp. Remove the sauteed onions and carrots onto a plate.

Reheat the wok, add another tablespoon oil and saute the tofu until all the cubes are evenly browned.

Add in all the ingredients listed under 'For the sauce', transfer the sauteed onions and carrots into the wok. Sprinkle salt, mix well and let the flavors blend in.

Remove from heat. toss in the noodles and mix well before serving.




BMLogo




Preparation Time 30 minutes
Serves 3-4

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BM #95 Week 4 Day 3 - 

Here is a Buddha bowl with all our favorite elements namely, Avocado Rice, Roasted Chickpeas, Roasted carrots, Roasted Sweet potatoes, lettuce, tomato chutney and lettuce.

This combination is one of my older one's favorite after school snack and/or dinner. 

Hope all the posts in the year 2018 have been enjoyable. I am blessed to be able to share these recipes with all of you.

Recipe Source Social media feed
Ingredients - 

Lemon Cilantro Rice/Avocado Rice 2-3 servings
Roasted Chickpeas 1 1/2 cups
Roasted Carrots 1 1/2 cups
Roasted Sweet Potatoes/Baked Sweet Potatoes
Lettuce chopped as needed
Tomato Chutney
Yogurt/Sour Cream (Optional)


Method Of Preparation -


Prepare the Lemon Cilantro rice - Just blend cilantro, green chili and salt. Mix it in rice and squeeze lime juice as needed
or follow the recipe of Avocado rice.

In a wide bowl, add the Lemon Cilantro Rice or Avocado rice, top it with roasted chickpeas, roasted carrots, roasted or baked sweet potatoes, lettuce, tomato chutney and yogurt.

Serve it with a slice of lime to the side and my older one loves it.


BMLogo




Preparation Time 20 minutes
Serves 2-3

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BM #95 Week 4 Day 2 - 

The second recipe which is a family favorite and yet another recommendation from my kids is this Dahi Aloo Chaat. Since the appearance of Air Fryer in our kitchen, making aloo fries has become a new normal. The kids got very comfortable with making these fries that it has become a midnight snack for them.

The typical street food attracted my kids when they had it at their friend's place. So the next time they made Aloo fries they wanted all the ingredients for the chaat and went ahead with the setup and enjoyed it. 
The platter as shown in the picture was my share and I assembled it on the tray, took the pictures and guess what happened later. The older one swapped her bowl with mine saying my assembly is prettier than hers and the rest is history :).

Ingredients - 

Potatoes, cubed 2-3 cups
Salt, Turmeric, Chaat Masala, Red Chili Powder, Garam Masala as needed
Oil 1 Tbsp
To Assemble the Chaat - 
Garbanzo Beans, boiled 1 cup (may be seasoned as needed)
Beaten yogurt 1 cup (or as needed)
Coriander Mint Chutney as needed
Tamarind Date Chutney as needed
Onions, finely chopped as needed
Tomato, Cucumber finely chopped may also be added
Sev and or Boondi as needed
Coriander leaves, finely chopped as garnish



Method Of Preparation -


In a wide mixing bowl, add the cubed potatoes (I didn't peel them), spray oil and ensure all the cubes are coated evenly.

Sprinkle all the spices tossing the potatoes.

Preheat the Air Fryer to 400 °F. Toss in the seasoned potatoes and let it run for about 20-22 minutes or until the potatoes turn crispy. Make sure to toss them every 5 minutes.

Assembling the chaat - 
In a bowl, add the crispy potatoes, seasoned Garbanzo beans, chopped onions, coriander-mint chutney, tamarind date chutney, beaten yogurt, sev and/or boondi and garnish with chopped coriander leaves.

Sprinkle additional chaat masala and red chili powder if needed. Serve immediately.





BMLogo




Preparation Time 30-35 minutes
Serves 3-4

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BM #95 Week 4 Day 1 

This week I shall showcase some cherished recipes as they have been directed by my kids. These are some of the recipes which have been fished out by the kids and they loved them and loved the process as well.

These recipes prove to me that my kids are growing and their palates are changing as well. As we bid adieu to yet another year, I note that the kids are growing faster than we think.

Recipe Source - social media feed
Ingredients - 

Spaghetti 2-3 servings
Salt, Pepper, Red Pepper Flakes as needed
Spaghetti water [The water after the spaghetti has cooked] 1/4 cup
Hummus 1/2 -3/4 cup [or as preferred]
(Oil 2 tsp, Onions sliced 1/2 cup, Garlic Grated 2 cloves)


Method Of Preparation -


Cook Spaghetti al dente as per the instruction on the packet.

In a heated pan, add oil and saute grated garlic until translucent. Saute the sliced onions as well until translucent.

Add in the hummus and the spaghetti water, mix well and add the salt and pepper.

Let it cook well for a minute or two. Add in the drained spaghetti, toss well until the flavors are blended and remove from heat.

Sprinkle crushed red peppers as needed before serving.



BMLogo




Preparation Time 25 minutes
Serves 2-3

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Posted by Harini R on Monday, December 24, 2018
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