BM #95 Week 2 Day 3 - 

To conclude this series on steamed dishes, here is another millet based one which is my personal favorite. Thinai is Foxtail Millet in Tamil and Kozhakattai is a steamed dish. 

These days, my little one has started disliking idlis in any shape or form while the adults at home love them.

So it was a tough one for the kids but the adults loved them. I had made a different version of these kozhakattai to a potluck party and was a great hit with everyone (Indian and non-Indian crowd).

Ingredients - 

*Foxtail Millet Rava 1/4 cup
Wheat Rava 1/4 cup
Salt and Turmeric as needed
Water 3/4 cup + more as needed
Almonds and 1 Green Chili coarsely crushed 2 Tbsp
Seasoning (Oil 1 Tbsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin Seeds 1/2 tsp, Asafotida a pinch)
Soak and Coarse Grind -
Toor Dal 2 Tbsp 

* I washed the millets, dried them on a clean kitchen towel overnight, roasted it until golden brown and coarsely crushed it.

Method Of Preparation -


Soak Toor dal in hot water for about 15-20 minutes. Coarsely grind with as little water as possible and set aside.

Coarsely grind the almonds and green chili and set aside.

In a heated pan, add oil and the rest of the seasoning ingredients. After the dals are brown and the mustard seeds pop, add the coarsely ground toor dal.

Saute for a couple of minutes and add the crushed almond. Mix well.

Add the millet rava and wheat rava. Mix well.

Add in about 3/4 cup of water mix well and cover.

After the water is absorbed, remove from heat.

Let the mixture cool down a little but make sure it is covered.

When it is safe to touch, pinch small lime sized portions and make oblong shaped bites. Place them in a greased idli plate or any dhokla plate. [I made about 20 bite sized portions].

Meanwhile, heat the steamer with about 2 cups of water.

When the water in the steamer is boiling, place the idli plate with the prepared kozhakattai, cover and allow it to cook in the steam for about 12-15 minutes.

Allow them to sit in the steamer for about 5 minutes and remove them onto a serving plate. Garnish with coriander leaves and serve warm with any chutney.


BMLogo




Preparation Time 30 minutes
Makes 20 

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BM #95 Week 2 Day 2 - 

Here is another steamed dish for the series this week. 

All of us face the problem of leftovers in our everyday routine. In this post, I deal with leftover rice, which is a perennial problem. There is always a mismatch between what I cook and how much is consumed at home.

With two 'strong minded' eaters at home, I constantly battle with what to cook and how much to cook. As a typical Indian mom, I err on the side of cooking more than needed. The result being LEFTOVERS. I repurpose the leftovers almost all the time and here is one more idea to use up the leftover rice.

Recipe Source - notes from a tv program
Ingredients - 

Cooked Rice 1 cup
Yogurt 1 cup + more if needed
Sooji / Semolina / Bombay Rava 1/4 cup
Mixed Vegetables, finely chopped 1 cup
Ginger grated 1 tsp
Green Chili, chopped 1/2 tsp (or as needed)
Salt as needed
Nuts, Chopped 2 Tbsp
Seasoning (Oil 1 Tbsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Asafotida a pinch, Curry Leaves few)


Method Of Preparation -


Mash the cooked rice and add yogurt and sooji. Set aside.

In a heated pan, add oil and the rest of the seasoning. After the dals are golden brown, add the finely chopped vegetables, ginger, green chili, chopped nuts and saute for a few minutes.

Add this mixture to the cooked rice+ yogurt mixture.

Add salt to taste and set aside.

Meanwhile, heat a steamer with 2 cups of water. Grease the idli plates. Place a roasted cashew in each of the slots[Optional]. 

Pour ladleful of batter into each of the slots and put the idli stand in the steamer.

Let it cook in the steam for about 15 minutes. Allow another 5-10 minutes for it to cool down a bit.

Carefully unmould and serve with a chutney of your choice.


BMLogo




Preparation Time 30 minutes
Makes 10-12

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BM #95 Week 2 Day 1 - 

This week I shall highlight some healthy steamed dishes. I have slowly begun to switch over to millets substituting rice wherever I can and I am thoroughly enjoying it.

In my attempt to make consuming millets an easy transition, I have tried various methods and this dhokla is one of them.

The millets here are not actually identifiable in this dhokla and so it was easily accepted.


Recipe Source here
Ingredients - 

*Millet Flour 1/2 cup
Besan / Gram Flour 1/2 cup
Ginger-Garlic Paste 1/2 tsp
Salt as needed
Lemon Juice 2 tsp
Water upto a cup (or as needed)
Seasoning (Oil 1 tsp, Mustard seeds 1/2 tsp, Green chilies finely chopped as needed, Asafotida 1/8 tsp, Sesame seeds 1 tsp, Sugar 2 tsp, Water 2-3 Tbsp)
Garnish - Fresh Shredded Coconut and chopped coriander leaves

* I washed the millets, dried them on a clean kitchen towel overnight, roasted it until golden brown and powdered it.


Method Of Preparation -


Sieve the besan and millet flour into a mixing bowl. Add in salt, ginger-garlic paste and mix well. Add in the water to make a smooth batter (idli batter consistency).

Squeeze in lime juice and set aside.

Heat a steamer filled with 2 cups of water, grease the dhokla plates and wait for the water to boil.

Add the ENO fruit salt or baking soda [honestly, I have never used baking soda for dhokla but it is supposed to work as well], mix gently until combined and pour into the dhokla plates.

I used 2 dhokla plates each 5-6 inches in diameter.

Place the dhokla stand in the steamer, cover and allow it to cook in the steam for about 15 minutes.

Remove from heat and run a knife around the edges to loosen the dhokla.

Slice it as needed and remove onto a wide serving bowl.

Prepare the seasoning - Heat oil and add mustard seeds, green chilies and sesame seeds. After the mustard seeds pop, add the asafotida and remove from heat. Add in 2-3 Tablespoons of water and into the seasoning and sprinkle it on the dhokla pieces evenly.

Garnish it with grated coconut and chopped coriander leaves.

Serve with any chutney of your choice.


BMLogo




Preparation Time 25 minutes
Serves 3-4

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BM #95 Week 1 Day 3 - 

Under the theme of Meal time dishes, here is the last one. This is a simple and delicious version which can be made in a jiffy. Add in the flavors which the family favors and a side dish is ready for the meal. 

This creamy sabji with Green beans was an accidental hit at home. My husband, in an attempt to sabotage my dinner prep plans threw in some cream into the sabji while it was cooking. It so happened that we all loved the addition of cream in the sabji and now it has become a defacto standard. He got all the praises for that 'creamy addition', though that was not the reaction he expected :). 

Ingredients - 

Green Beans 4 cups (I used the frozen French cut beans)
Onion sliced 1/2 cup
Ginger-Garlic Paste 1 tsp
Salt, Turmeric, Red Chili Powder as needed
Garam Masala, Chaat Masala as needed
Cream 1/4 cup
Seasoning (Butter 2 tsp, Mustard Seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Jeera 1/2 tsp, Curry leaves few)


Method Of Preparation -


In a heated pan, add oil and the rest of the seasoning ingredients. After they dals are brown and the mustard seeds pop, add ginger-garlic paste and saute for a few seconds.

Then toss in the onions and let them saute until they are translucent.

Add in the green beans, sprinkle turmeric, cover and let them cook.

After they green beans are cooked through, after about 8-10 minutes, remove the cover and sprinkle salt, red chili powder, garam masala and chaat masala to taste.

Add in cream and mix well. Let it simmer for a couple of minutes and remove from heat.


BMLogo




Preparation Time 15-20 minutes
Serves 4-5

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BM #95 Week 1 Day 2 - 

This week we are talking about quick meal time dishes and I wanted to highlight this ever popular and no nonsense sabji which is a God-send. I am not sure how the name jhanak came by, but my mom used to make this during my growing up years and that is how I remember. I am not sure if my mom used onion. But I add it.

This is our go-to accompaniment for rotis. It works well for me as it is my husband's all time favorite. When I run out of ideas or veggies or time, I make this sabji. The best part is that it gets done in under 15 minutes. I keep a can of chopped tomatoes in my pantry for emergencies. It comes in handy when I need to make a quick sabji and my refrigerator is empty :).



Ingredients - 

Tomatoes, chopped 2 cups
Onions, chopped 1/2-3/4 cups (as preferred)
Salt, Red Chili Powder, Green Chilies, Turmeric as needed
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1/2 tsp, Jeera 1/2 tsp, Curry leaves few)
Coriander leaves for garnish



Method Of Preparation -


In a heated pan, add oil and the rest of the seasoning ingredients. After the mustard seeds pop and the dals are brown, add in the onions and saute until they are golden brown.

Sprinkle turmeric, chopped green chilies and mix well. Add in the chopped tomatoes. Mix well and cover for a couple of minutes.

After the tomatoes become mushy, add salt and red chili powder to taste, mix well and remove from heat.

Serve it hot with roti or rice.


BMLogo




Preparation Time 15 minutes
Serves 3

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Posted by Harini R on Tuesday, December 4, 2018


BM #95 Week 1 Day 1 - 

We have come to the last edition of Blogging Marathon for this Calendar year. For this week, I have opted to highlight some meal time dishes. Here is a simple vegetable saute which pairs very well either with rice or roti.

We all encounter situations when we have to clean out the vegetables in the refrigerator and also come up with a side dish for meal time. I usually make this sabji in such circumstances. I found adding so many vegetables adds color and variety to the dish.

Ingredients - 

Cauliflower Florets, small 1 cup
Broccoli Florets, small 1/2 cup
Cabbage, finely chopped 1 cup
Potatoes, chopped 1/2 cup (I used 1 small red potato)
Carrot, shredded 1/2 cup
Ginger + Green Chili Paste 1 1/2 tsp
Salt and Turmeric as needed
Coriander leaves few for garnish
Seasoning(Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Mustard Seeds 1/2 tsp, Cumin Seeds 1/4 tsp, Curry leaves few)



Method Of Preparation -


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

After the mustard seeds pop and the dals are golden brown, add the chopped cabbage and saute for a couple minutes.

Then goes in the chopped potato and carrot. Sprinkle turmeric and the green chili + ginger paste.

Add in the cauliflower and broccoli florets. Cover and let the vegetables cook until tender. It takes about 8-10 minutes.

Remove the cover and sprinkle salt as needed. Mix well and remove from heat.

Serve it warm with roti or rice as part of a meal.


BMLogo




Preparation Time 25 minutes
Serves 4-5

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Posted by Harini R on Monday, December 3, 2018


BM #94 Week 3 Day 3 - 

This is the last recipe showcased under the theme 'Prep to plate in 30 minutes'. This is a family favorite and is easy to make on short notice. This sabji goes well both with rice and roti. 

Over the summer, a group of friends went on a camping trip armed with Instant Pot and an electric griddle. One of my friends made a similar Aloo tamatar ki sabji in the IP and we all had a wonderful meal both with rice and store bought rotis. 

That definitely inspired me to tweak the recipe and make this my own.

Ingredients - 

Potatoes, peeled, cubed 1 1/2 cups
Tomatoes, cubed 1/4 cup
Salt, Turmeric, Dhania Powder, Jeera Powder, Garam Masala, Chaat Masala, Red Chili Powder as needed
Kasuri Methi 1/2 tsp
Seasoning (Oil 1 Tbsp, Mustard Seeds 1/2 tsp, Cumin seeds 1/2 tsp)
To Grind - 
Tomatoes, cubed 1 cup
Almonds 5-6
Cashews 5-6
Green Chilies 1-2
Ginger 1/2 inch (Optional)
Coriander leaves few


Method Of Preparation -

Switch on the power for the IP with the inner pot placed. Set it to 'Saute' mode.


When the display shows 'Hot', add oil and the seasoning. After the mustard seeds pop, add cumin seeds and ginger. Saute for a few seconds.

Grind the ingredients listed under 'To Grind' and set aside.

Add in the chopped tomatoes, the tomato mixture set aside and mix well.

Add in the Salt, Turmeric, Dhania Powder, Jeera Powder, Garam Masala, Chaat Masala, Red Chili Powder as needed.

Add the cubed potatoes and about a cup of water. Put the lid. Cancel the Saute mode.

Set the mode to 'Manual' or 'Pressure Cook' [depending on the IP model]. Set it for 4 minutes. After it is done, let the pressure release naturally. 

After the pressure is released (I have tried QR after 5 minutes as well), open the lid, sprinkle kasuri methi and mix well.

Remove from the IP. Serve with Rice or Roti.


BMLogo




Preparation Time 25 minutes
Serves 4-5

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Posted by Harini R on Monday, November 19, 2018


BM #94 Week 3 Day 2 - 

These noodles are comfort food for my kids and my older one makes them all the time. She cooks as a way to relieve stress and these noodles are relatively easy and quick to make. 

She makes about 3-4 servings, shares them with her sister, and packs away the rest for their lunch boxes for the next working day. I was surprised the other day when she made these in the middle of the night and left a note for me that I needn't worry about their lunch boxes the next morning. Would I be a bad mom to feel relieved? I honestly don't think so :).

If I were to make these noodles, I would definitely add grilled tofu to the side and some salad too. 

Recipe Source my older one's social media feed
Ingredients - 

*Noodles 3-4 Servings
Cabbage and Carrot julienned 2 cups
Onions sliced 1/4 cup
Sesame Oil 2 Tbsp (Any cooking oil is fine) 
Garlic, grated/crushed 2-3 Cloves
Salt as needed

For the Sauce -
Soy Sauce 3 Tbsp
Brown Sugar 2 Tbsp
Garlic Salt 1/4 tsp
Salt as needed
Pepper as needed
Paprika as needed
Red Chili Powder/Flakes as needed
Lime/Lemon Juice 1-2 tsp
Pasta Water 1/2 cup (Reserve the water after the spaghetti/noodles are cooked al dente)

* I use spaghetti most of the times.


Method Of Preparation -


Boil the noodles/spaghetti al dente as per the instructions on the package. Reserve 1/2 cup of the pasta water and set aside.

In a mixing bowl, add all the ingredients listed under the 'For the Sauce' and whisk until the brown sugar is dissolved.

In a heated wok, add oil and grated garlic. Saute until golden brown. Add in the onions and saute until translucent. 

Toss in the cabbage and carrots, stir fry for a few minutes making sure the vegetables retain a crunch.

Pour the prepared sauce, mix well and toss in the drained noodles/spaghetti.

Toss all of them so the sauce is absorbed well by all the spaghetti/noodle strands.

Remove from heat and serve immediately.


BMLogo




Preparation Time 25 minutes
Serves 3-4

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BM #94 Week 3 Day 1 - 

This week I shall showcase some meal ideas which takes about 30 minutes from preparation to the plate. When I first came across this version of Nawabi Dal a few years back, I could not believe or digest the addition of milk in the dal. 

But over the years I have learnt to disregard some of my fears and biases and in the recent months I have started making this dal at least once a week as it has become one of the favorite dals at home. 

I typically cook dal and rice at the same time in the Instant Pot (in the pot-in-pot method) which takes around 25 minutes from start to finish. Meanwhile I make rotis for the adults. The rotis are ready by the time the pressure has dropped from the Instant Pot. I prepare the seasoning on the stove top and by the time the table is set everything is ready.

The idea is to keep the consistency of the dal slightly runny and I love to slurp it as a soup. My kids love it with Rice whereas I prefer either the soup version of with roti. This dal thickens a little as it cools down.

Ingredients - 

Toor Dal 1 cup
Salt, turmeric, Green Chilies as needed
Milk 1 cup
Coriander leaves, finely chopped 2-3 Tbsp
Seasoning (Oil 1 Tbsp, Cumin seeds 1 tsp, Asafotida 1/8 tsp, Grated Garlic 1 Tbsp)



Method Of Preparation -


Wash and pressure cook toor dal with 3-4 cups of water along with salt, turmeric and green chilies.

After the pressure is released, prepare the seasoning.

In a heated pan, add oil and the rest of the seasoning. After the cumin seeds splutter and the garlic is golden brown, add the cooked toor dal mixture and adjust the consistency by adding water.

Let the dal come to a rolling boil. Boil milk separately and add the hot milk to the simmering dal.

Sprinkle the chopped coriander leaves and remove from heat.

Serve with rice or roti.


BMLogo


Sending this to MLLA - #122 started by The Well Seasoned Cook  and Lisa's Kitchen and guest hosted by Cook With Renu

Preparation Time 30 minutes
Serves 4-5

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Posted by Harini R on Saturday, November 17, 2018


BM #94 Week 2 Day 3 - 

For the last day of this series of 'Sweets without refined ingredients', I showcase the classic recipe of Maramarala Laddu or Borugula Unta with a change in shape.

My childhood fear has always been to eat a giant sized maramarala laddu. I never could properly take a bite of the huge laddu. To this day that fear remains at the back of my mind and hence I never thought of making this laddu at home.

It so happened that my husband casually mentioned his childhood memories regarding these laddus and I warned him ahead of time about my fears and he accepted the smaller sized laddus :). 

Ingredients - 

Maramaralu / Puffed Rice 5 cups
Jaggery , grated 1 cup
Water 1/4 cup
Ghee 1 tsp


Method Of Preparation -


In a heated pan, dry roast the puffed rice for a couple minutes and remove onto a wide plate.

In a heated wide pan, add jaggery and water. Let the jaggery melt. Strain the syrup to remove any impurities.

In a clean pan, add ghee and the jaggery syrup and let it simmer until the syrup is frothing up.

After about a couple of minutes, pour a couple drops of the simmering syrup into a bowl of water. If the syrup forms a tight ball, the syrup is of the right consistency.

Reduce the heat, put in all the roasted puff rice. Mix well and remove from heat. The whole mixture should still be a little moist. Transfer into a wide plate.

With slightly moist hands, pinch portions of the mixture and make laddus or any shapes.

I wanted a smaller sized laddu so I was unable to get a proper shape.

Serve immediately or store them in an air tight container.

BMLogo




Preparation Time 15 minutes
Serves 5-6

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