BM #100 Week 4 Day 1 - 

This week I am redoing a few posts of mine with new pictures. This post was originally posted in March, 2010 when I had just about started blogging.

This is one recipe my cousin, Mallika has been behind me to make. Apparently it is a regular at their place. I have been postponing it for quite sometime now. However, she got the better of me!! 

Thanks to her, we are loving this version of chutney. This is very easy to prepare and is more like a salad than a chutney. I like the fact that this doesn't need too much oil. Please note that this needs to be stored in the refrigerator after a day or two.

Ingredients -

Grated mango 2 cups
Salt 1 1/2 tsp
Turmeric 1/4 tsp
Roasted Fenugreek powder 1/4 tsp
Red chilli powder 1 tsp
Seasoning (Oil 2 Tbsp, Chana Dal, Urad dal, Mustard seeds, Jeera, Red chilli, Curry leaves)

Method of preparation -

In a mixing bowl, Add Salt and Turmeric to the grated mango, cover it and leave it untouched for about 4-5 hrs.

Add Red chilli powder and Roasted Fenugreek Powder and it well. (Alter the spice level as per preference.

Heat Oil in a skillet and add all the seasoning to it. Cool it after the seasoning is ready.

Add it to the mango mixture and it is ready.

Serve it over Steaming rice and enjoy!


Makes 2 cups
Preparation Time 20 min 

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BM #100 Week 3 Day 3 - 

To conclude this series of Kid's Delight - No Cook Dishes, here is another delightful smoothie bowl which my little one loves.

My little one and I are the smoothie fans in our place and we love to try out different versions of smoothies and smoothie bowls was on the to-do list for a while now. Finally I was able to make it and enjoy.

This is very easy to convert into a vegan version. Just replace the regular milk with any vegan milk of your choice. The most preferred is the Almond Milk.

Recipe Source social media feed
Ingredients - 

Banana 1 
Blueberries 1 cup
Avocado 1/2 
Milk / Almond Milk 1 cup
Dates 3-4
Topping suggestion - Sliced bananas, blueberries, shredded dry coconut, chopped/slivered almonds, chia seeds etc

Method Of Preparation -

Blend the banana, blueberries, dates and avocado adding the milk.

Pour the smoothie into a bowl, arrange the toppings as preferred and enjoy. (I used sliced banana, coconut, blueberries and chopped almonds).


Preparation Time 5 minutes
Serves 1

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Posted by Harini R on Sunday, May 19, 2019

BM #100 Week 3 Day 2 - 

Today's kid friendly dish is this sprouts-vegetable-fruit salad.
I felt that this is one salad my kids never have a problem enjoying. The best part of this salad is that there is no added spices or dressing of any kind.

The juices from the fruits and vegetables lend nature's best flavor. There is no measurement or number of fruits/vegetables/nuts and seeds to be used. This is a versatile salad. But the idea is to have as many vegetables and fruits as are available. 

I have purposefully avoided bananas but they can be added just before serving if required.

Recipe Source friend's mom
Ingredients - 
Moong Sprouts 2 cups
Vegetables - 
Fruits - 
Green Grapes
Purple Grapes
Nuts and Seeds - 
Peanuts, roasted
Cashews, roasted
Almonds, chopped
Pumpkin Seeds
Sunflower Seeds
Chia seeds or Flax seeds

Method Of Preparation -

Chop all the vegetables and fruits into bite size.

In a huge bowl, add all the nuts and seeds using.

Toss in the chopped vegetables, fruits and the moong sprouts.

Toss them well and cover. Let them rest for an hour or so and serve as is.


Preparation Time 

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BM #100 Week 3 Day 1 - 

This open sandwich is a kid friendly no-cook treat made with healthy ingredients.

My little one assembled this open sandwich for us while I was away on an errand. Conception to execution was her. I just got the honor of clicking the pictures and tasting the sandwich.

I feel that kids are exposed to social media and popular food related feeds. That makes the kids very aware of new, popular, creative and tempting treats. This one is a perfect example. 

When I asked my little one to suggest a no-cook recipe, she promptly came up with this open sandwich idea and immediately got to work and by the time I was back from my errand, the sandwiches were ready to be clicked and devoured.

Ingredients - 

Graham Crackers 4-5
Greek Yogurt 3 Tbsp
Blueberries (I used frozen wild variety) as needed
Craisins (Dried Cranberries) as needed
Almonds chopped as needed

Method Of Preparation -

Arrange Graham Crackers on a tray.

Spread Greek Yogurt into a thick layer (or as preferred)

Sprinkle the toppings (blueberries, craisins and almonds).

Freeze it for an hour and enjoy the Frozen treat.


Sending this to Srivalli's Kid's Delight event, guest hosted by Ritu themed on No Cook Dishes

Preparation Time 10 minutes Freezing time 1 hour
Makes 4-5

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BM #100 Week 2 Day 3 -

To end this series of recipes starting with the letter 'B', I have here black bean burger patties which I make ahead and freeze so my kids have home made burger patties when the craving for a burger strikes them.

I am sorry for the picture of the frozen patties as I seem to have misplaced the actual pictures. The actual burger picture was found in my phone so I didn't have to assemble the burger for this post again. I pulled out the frozen patties and took a picture for this post :).

Ingredients - 

*Black Beans soaked, pre treated and boiled 1 - 1 1/2 cups
Rolled Oats coarsely ground 1/2 cup
Onions finely chopped 1/2 cup
Bell Pepper/Capsicum finely chopped 3 Tbsp
Almonds Crushed 1/4 cup
Garlic 1 clove + Green Chillies 4 crushed
Salt as needed
Flax meal 1 Tbsp + warm water 1 Tbsp
Oil 1 Tbsp
Cumin seeds 1/2 tsp
For the Burgers - 
Buns as many as needed
Mustard, Mayo, Hot Sauce, Guacamole, Cheese, Onion slices, Tomato slices as needed (Add the condiments as per preference).

*Canned Black Beans also work - Just rinse and dry the beans. Baking the rinsed beans for about 10 minutes to make them dry faster is also a great idea.

I added 1/4 cup of roasted gram powder as I felt the dough was a little runny. 

Method Of Preparation -

Mash the boiled/baked black beans.

Coarsely crush the rolled oats and almonds.

Powder flax seeds and mix in 3 tablespoons of warm water and set aside for a couple minutes.

In a heated pan, add oil and cumin seeds. Saute onions until they are translucent and saute bell peppers for a minute or two.

In a mixing bowl, add the mashed black beans, the sauteed onions and bell peppers. Add in salt, crushed garlic, crushed green chilies, crushed oats and almonds.

Knead to make a stiff dough. [I added some roasted gram powder as the dough was a little runny].

Divide into 10-12 equal portions. Shape each portion into a patty.

In a heated 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 burger, toast the burger buns, place the bean patty on the base, drizzle the condiments, layer the vegetables using, top it with the other slice and serve.


Preparation Time 25 minutes
Makes 10-12 patties

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BM #100 Week 2 Day 2 - 

Another recipe with the letter 'B' is Barley Roti. It is very similar to jowar roti and has a very earthly flavor and I am sure it needs some getting used to.

Barley roti is a great substitute to rice when someone is trying to cut down rice consumption. But keep in mind that portion size matters a lot and that 2 rotis would approximately be sufficient for one person.

Ingredients - 

Barley Flour 1 cup
Salt 1/4 tsp (Optional)
Flaxseed Meal 1 tsp + 3 Tbsp warm water

Method Of Preparation -

In a bowl, mix the flaxseed meal in 3 tablespoons of water and set aside for 5 minutes.

In a mixing bowl, add the barley flour and salt if using.

Add the flaxseed mixture and pour warm water gradually and knead a stiff dough. Cover and set aside for a few minutes.

Pinch 6 equal portions of the dough. 

Roll into discs of 4 inch diameter. I used a tortilla/puri press to make my job easy.

Gently transfer the disc onto a heated griddle. Cook on both sides until brown spots appear. It can be further cooked directly on the flame to get the rustic look and taste.

Cover in a paper towel lined box and continue for the remaining portions of the dough.

Serve warm with yogurt and any curry of your choice.


Preparation Time 20 minutes
Makes 6

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BM #100 Week 2 Day 1 - 

The pasta sauce here is made with butternut squash and spiced up with onions, garlic and chilies. It is thick and creamy with the addition of milk and cheese. It is kid-friendly for sure.

This week I have chosen to highlight some family favorite recipes which start with the letter 'B'. Butternut squash happens to be my older one's favorite vegetable and so I tried making the pasta sauce with it and she prefers this sauce over any other store bought sauce.

Ingredients - 

Butternut Squash peeled, seeded and cubed 2 cups
Onion sliced 1/2 cup
Garlic 3-4 cloves
Salt as needed
Olive Oil 2 Tbsp
Crushed Pepper Flakes and/or Green chilies as needed
Water or Vegetable Stock 2 cups
Cream or Milk 1/2 cup
Cheese as needed
Spaghetti 3-4 servings

Method Of Preparation -

In a heated pan, add oil and saute onions, green chilies (if using) and garlic. After the onions are golden brown, add the butternut squash and 2 cups of water/vegetable stock.

Cover and allow the squash to cook for about 15-20 minutes. I cooked the squash separately in the microwave to make it faster. 

After the squash is cooked through, remove from heat. Allow it to cool for 10 minutes and then puree the mixture adding cream/milk and shredded cheese as needed.

The sauce is ready to use or store for later. I refrigerate it for upto a week.

The pictures in this post feature the sauce with spaghetti. Just boil spaghetti as per the instructions on the box, drain and mix in the sauce, sprinkle cheese and garnish with spring onions. Serve warm.


Preparation Time 30 minutes
Makes 2 1/2 cups of sauce

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BM #100 Week 1 Day 3 - 

To finish this series, I went with what my kids would love to eat. They love sweet potatoes in any form and so these were a big hit with the kids.

I found that baking in a countertop oven or in an air fryer reduces cooking time by atleast 10-15 minutes. 

Recipe Source social media feed
Ingredients - 

Sweet Potato 2 nos 
Pizza/Pasta Sauce as needed
Shredded cheese as needed
Oil as needed (Optional)

Method Of Preparation -

Wash and peel the sweet potato and slice into 1/2 inch discs. [I got 9 thick slices].

Please note that I used a countertop oven which does not need preheating. But if baking in the conventional oven, the oven needs to be preheated to 450 °F.

Spray oil onto the discs. Arrange them on a parchment lined baking tray and bake at 450 °F for about 12-15 minutes until the undersides are slightly crisp.

Remove from the oven, flip each of the slices, spread pasta sauce and top each of the slices with shredded cheese.

Put them back in the oven. Bake for another 10 minutes until the cheese is browned enough.

Remove and serve them warm.


Preparation Time 25 minutes
Serves 2-3

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BM #100 Week 1 Day 2 - 

For today, I have a simple and addictive snack perfect for kids and adults alike. I am sure they would be a great addition to any celebratory event as finger food.

I also felt that any chip crumbs can be put to use in this. My little one was saying she saw a similar one on some social media feed but they used potato chips. So I guess we can use white chocolate, granola, assorted nuts, potato chips etc. and the options are left to our imagination.

Recipe Source social media feed
Ingredients - 

Tortilla Chips, crushed 2-3 cups 
Melted Chocolate 1 cup
Almonds, roughly chopped 1/2 cup

Method Of Preparation -

Melt the chocolate in the microwave until it is smooth and runny.

In a wide bowl, add in the crushed tortilla chips and chopped almonds.

Drizzle the chocolate and gently mix.

Scoop out a tablespoon of the mixture into cupcake liners. Arrange them in a tray and freeze them for 30 minutes.

Remove from the freezer and serve and watch them disappear in a flash :).


Preparation Time 

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BM #100 Week 1 Day 1 - 

After a month long Biryanis/Pulaos/Khichdis, we are back with the regular, comfortably paced blogging. This week I have taken up the theme '3 ingredient recipes'. I am taking salt and any other seasoning as a freebie :).

One of the easiest type of noodles and trust me the kids will love the simple flavors. I served it with a side of Honey glazed carrots and steamed broccoli. My little one says comfort food at its best :)

Ingredients - 

Spaghetti 2 servings
Butter 2 Tbsp
Garlic grated 1-2 cloves
Salt and Paprika as needed

Method Of Preparation -

Boil the spaghetti in salted water as per the instructions on the package. Drain and set aside.

In a heated pan, add butter and saute grated garlic.

Sprinkle salt and paprika as needed and toss the spaghetti.

Cover for a few minutes letting the flavors to blend well.

Serve warm.


Preparation Time 20 minutes
Serves 2

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If you have been following this space regularly, then our BM group is not unknown to you. We, as a group, have been blogging for the past 99 months motivating each other. 

Valli, our group moderator, plays a very special part in keeping this group together. She comes up with some very interesting, challenging and creative themes for us to explore and create content. Most of the members owe their continued blogging to this group. 

We do mega marathons twice a year, once in April and then again in September.

The past month has rained Biryanis, Pulaos and Khichdis on all our blogs. Here is a recap of what I have posted this past month. I have tried using a variety of millets to substitute rice and so there is something for everyone.

Day 1 - 

A - Achari Chana Pulao in Instant Pot

Day 2 - 

B - Black Eyed Peas Pulao in Instant Pot

Day 3 -

C - Coconut Millet ~ Thengai Thinnai Saadam

Day 4 - 

D - Dondakaya Annam ~ Tindora Rice - No Onion No Garlic

Day 5 - 

E - Ellu Maangai Saadam ~ Mango Sesame Rice - NONG

Day 6 - 

F - Foxtail Millet Vegetable Khichdi in Instant Pot

Day 7 - 

G - Ghee Rice in Instant Pot

Day 8 - 

H - Hara Bhara Pulao in Instant Pot

Day 9 - 

I - Inji Saadam ~ Ginger Rice

Day 10 - 

Day 11 - 
K - Kala Chana Tomato Rice

Day 12 - 
L - Little Millet Pulihora ~ Saamai Puliyodarai

Day 13 - 
M - Matki Pulao

Day 14 - 
N - Nuvvula Annam - Sesame Rice

Day 15 - 
O - Omam Saadam ~ Ajwain Rice ~ Vaamu Annam

Day 16 - 
P - Peas-Tomato Rice

Day 17 - 
Q - Quinoa Sambar Saadam in Instant Pot

Day 18 - 
R - Red Sorrel Leaves Rice ~ Gongura Pulihora - 2

Day 19 - 
S - Sambar Varagu Saadam in Instant Pot

Day 20 - 
T - Thinai Pulihora ~ Korrala Nimmakaya Pulihora

Day 21 - 
U - Usirikaya Pulihora

Day 22 - 
V - Varagu Pongal ~ Kodo Millet Pongal

Day 23 - 
W - Wheat Rava Khichdi in Instant Pot

Day 24 - 
X - Xacuti Pulao in Instant Pot

Day 25 - 
Y - Yam Masala Rice

Day 26 - 

You are invited to the Inlinkz link party!
Click here to enter

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Posted by Harini R on Thursday, May 2, 2019
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