BM #84 Week 3 Day 1 - 

The Whole Wheat Vegetable Momos which I posted last week have been widely appreciated and but for this chutney, it would have been a rather dull and bland affair. To perk up the momos, this chutney is a must have as an accompaniment.

Be warned that it is definitely not for the faint hearted, so to say. It is as fiery as it looks in the picture.

Recipe Source here
Ingredients - 

Tomato 1 big
Red Chilies 2
Garlic clove 1 
Salt, Sugar as needed
Vinegar 1 tsp

Method Of Preparation -


In a microwave safe bowl, make a couple slits to the tomato, 2 red chilies, a couple tablespoons of water and zap in the microwave for a couple of minutes.

When it is safe to handle the tomato, peel the skin and blend the boiled tomato, red chilies and add a garlic clove.

Transfer into a serving bowl, add salt, sugar and vinegar and mix well. Adjust the flavors as needed.

Serve with momos.

BMLogo




Preparation Time 5 minutes
Makes 1/2 cup

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Posted by Harini R on Wednesday, January 17, 2018


BM #84 Week 2 Day 3 -

In this series of steamed meals, today's idlis were a surprise. They were instantly liked at home. These idlis are rice free as well, if we can excuse the use of Beaten rice/Poha. 

The batter fermented very well and the idlis were soft and fluffy.

Recipe Source a friend
Ingredients - 

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


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.

After a few hours when the batter has risen, mix well and pour the batter into the idli moulds and steam for 15 minutes.


Remove from heat and serve with chutney of your choice.


BMLogo




Preparation Time 12 hours + 20 min
Makes 30 idlis approx

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BM #84 Week 2 Day 2 - 

Vegetable Momos are a craze in many parts of India and has become an integral part of the street food scene there. It is such a simple idea to eat a healthy meal with fresh vegetables and crisp flavors. Accompanied by a spicy chutney (the recipe will be posted shortly), it makes a delightful snack/appetizer.

I have tried to make it healthy by making the wrapper at home with whole wheat flour. But I am told there are some egg free momo wrappers available in the market. Also there are many variations and possibilities and I am sure each of them would be just as delightful. 

I made these on a wintry evening not confident that my family will enjoy these. I realized I had under estimated them as I barely had one momo to taste. The little one found them too spicy to her taste. It is slowly becoming a delicate dance trying to balance the taste buds of the spice lovers and the bland food lovers. 

Note to self - Make the momos bland and the chutney spicy to achieve harmony at home :).

Ingredients - 
For the wrapper - 
Whole Wheat Flour 1 1/2 cups
Salt 1/4 tsp
Vegetable Oil 1 tsp
For the Filling -
Vegetable Oil 2 tsp
Ginger, grated 1 tsp
Garlic, grated 1/2 tsp
Cabbage, shredded 1 cup
Carrot, shredded 1/2 cup
Bell Peppers of all colors, finely chopped 1/2 cup
Green Chilies finely chopped, Salt as needed
Soy Sauce 1 tsp
Vinegar 1 tsp



Method Of Preparation -
For the Wrapper - 
In a mixing bowl, add wheat flour, salt and warm water and knead into a soft dough. Cover and set aside for 15-20 minutes.

For the Stuffing - 
In a heated pan, add oil and saute the green chilies, ginger and garlic for a few seconds. Add in the vegetables and lightly saute them making sure they retain their crispness.

Add in salt, soy sauce and vinegar. Mix well and remove from heat. [Adjust spices if needed.]

Allow the stuffing to cool while working on the dough.

To Assemble the Momos - 
Pinch a marble sized dough and roll out like a roti. Put a tablespoon of filling in it. Close the edges like a frill and gather the pleats to the center and seal. Pinch off the extra dough in the center if needed. Continue till all the momos and similarly done.




Transfer them into a greased steamer basket. Steam for about 10-12 minutes and check if they appear glossy.

Allow them to sit in the steamer for a few minutes.

Serve warm with the spicy momo chutney.

BMLogo




Preparation Time 45 minutes
Makes 10 

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BM #84 Week 2 Day 1 - 

Idli is a part of a typical South Indian life style and we are proud to fall in that category. There are varieties of Idlis which we can make and enjoy. One such variety in an attempt to avoid rice is this Urad-Moong Dal Idli.

This week I chose to highlight some steamed dishes which we enjoy at home.

I tried the idli without the vegetables and the seasoning but I felt the moong dal left a vague after taste which I didn't care for. So I would recommend not to avoid the seasoning.

Recipe Inspiration from a TV show
Ingredients - 

Moong Dal 1 cup
Urad Dal 1/2 cup
Idli Rava 1/2 cup
Fenugreek Seeds 1 tsp
Salt as needed
Cashews few (Optional)
Seasoning (Oil 2 tsp, Mustard seeds 1 tsp, Urad Dal 1/2 tsp, Cumin seeds 1/2 tsp, Asafotida a pinch, Curry Leaves few)
Carrots, grated 2 Tbsp
Green Beans , finely minced 2 Tbsp
Ginger-Green Chili Paste 1 tsp (or as per taste)



Method Of Preparation -


Wash and soak the Urad Dal and Moong Dal for 3-4 hours.

Drain and grind into a fine batter adding as little water as needed.

Add in the washed and drained Idli rava and mix well.

Sprinkle salt into the batter and set aside in a warm place for fermentation.

When the batter has fermented enough, prepare the seasoning.

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

After the mustard seeds pop and the urad dal is lightly browned, add in the vegetables and saute them for a few minutes.

Add the above mixture into the batter and mix well.

Arrange a cashew in each of the idli moulds. 

Pour the batter into the idli plates and steam them for about 15-17 minutes.

Unmould the idlis and serve with a chutney of your preference for a filling meal.


BMLogo




Preparation Time 12 hours for the batter + 20 minutes for the steaming 
Makes 24-30 

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BM #84 Week 1 Day 3 -

To conclude this series on sweet flatbreads, here is a traditional bobbattu from the coastal region of Andhra Pradesh.

I used the split moong dal with skin and so the filling turned out slightly darker in shade. Also the jaggery contributed to the color. The coconut definitely added a new dimension to the flatbread.

Ingredients - 
For The Filling (Poornam) - 
Moong Dal 1/4 cup
Powdered Jaggery 1/4 cup
Cardamom Powder 1/4 tsp
Coconut Powder 2 Tbsp
For the Outer Cover - 
Wheat Flour 3/4 cup
Salt as needed
Turmeric 1/4 tsp
Warm Water as needed



Method Of Preparation -
To prepare the filling (Poornam) - 
Wash and boil moong dal either in the pressure cooker or on the stove top until it is just tender.

Drain the extra water and let the cooked dal cool.

Meanwhile heat the powdered jaggery with about a tablespoon of water until it melts.

Pass the jaggery solution through a metal tea strainer and discard the impurities.

Add the jaggery solution to the boiled moong dal and grind in a mixer to a fine paste adding cardamom powder. 

It should result in a stiff dough. If it is runny, heat it and let the extra moisture evaporate. Let it cool. 

To Prepare the Dough - 
In a mixing bowl, add the wheat flour, salt, turmeric and add water gradually. Knead it into a soft dough. Cover and set aside for a few minutes

To Roll out the Bobbattu - 
Divide the dough into equal parts (about 6) and roll each portion of the dough into small circles. Put in at least a teaspoon of filling and close the edges.

Roll out this ball into a thin circle like a roti making sure that the filling doesn't ooze out. Also carefully roll it so the filling spreads out evenly. [I used a puri press/tortilla press to make it simple instead of rolling it out :)]

Gently place it on a heated tawa/griddle, drizzle a little ghee/oil and cook until both the sides are light brown. 

Remove the bobbattu from the tawa. Store in an insulated container.

Continue with the rest of the dough. Serve them warm and enjoy!


BMLogo




Preparation Time 45 minutes
Makes 6

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BM #84 Week 1 Day 2 - 

Continuing the series on sweet flatbreads, here is my personal favorite, Paneer Khoya Bobbattu. If readymade kalakand is available, it would work just as well.

the consistency of the filling was a little uncomfortable to work with initially. But I refrigerated it for a while and it made my life a tad better.

Recipe Source a TV program
Ingredients - 

Wheat Flour 3/4 cup
Salt 1/8 tsp 
Warm Water as needed to knead a soft dough
Ghee/Oil for cooking as needed
For the filling - 
Paneer 1/4 cup
Khoya 1/4 cup ( I used homemade)
Sugar 1/4 cup 
Cardamom Powder 1/4 tsp



Method Of Preparation -
To Prepare the filling - 
In a mixing bowl, add the khoya, grated paneer, cardamom powder and sugar. Mix well and knead into a smooth mixture. 

If the mixture turns out a little soft, refrigerate it until needed. 

To make the Bobbattu -  
In a mixing bowl, knead the whole wheat flour with water and a little salt into a soft dough and keep it covered for 10-15 min.

Divide the dough into equal parts (about 6) and roll each portion of the dough into small circles. Put in at least a teaspoon of filling and close the edges.

Roll out this ball into a thin circle like a roti making sure that the filling doesn't ooze out. [It oozed out while cooking but that tastes awesome, right? :)]

Also carefully roll it so the filling spreads out evenly. [I used a puri press/tortilla press to make it simple instead of rolling it out :)]

Gently place it on a heated tawa/griddle, drizzle a little ghee/oil and cook until both the sides are light brown. 

Remove the bobbattu from the tawa. Store in an insulated container.

Continue with the rest of the dough. Serve them warm and enjoy!

BMLogo




Preparation Time 30 minutes
Makes 6

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BM #84 Week 1 Day 1 - 

Wish you all a very happy, healthy and prosperous New Year!!

To begin the year with a sweet flatbread was more of a coincidence than a planned post. I have chosen to highlight some sweet flatbreadsThis pineapple flavored bobbattu/poli/sweet flatbread is perfect for any auspicious or casual occasion.

Pineapple essence can also be used to enhance the pineapple flavor. But I typically don't use any artificial colors/essence, so skipped it.
Recipe Source a TV program
Ingredients - 

Wheat Flour 1 1/2 cups
Salt 1/4 tsp 
Warm Water as needed to knead a soft dough
Ghee/Oil for cooking as needed
For the filling - 
Wheat Rava 1/2 cup (I used the fine variety)
Butter 4 Tbsp
Sugar 1/4 cup + 2 Tbsp
*Pineapple Puree 1/2 cup

*I used canned pineapple and pureed it along with the juice.



Method Of Preparation -
To Prepare the filling - 
In a heated non stick pan, add 2 tablespoons of butter and roast the wheat rava until aromatic (about 3-4 minutes). Remove onto a plate and set aside.

In the same heated pan add 1/2 tsp of butter and pour in the pineapple puree. Cook the pineapple puree until it comes together.

Add in the remaining butter and the roasted wheat rava.

Add in a little more than 1 cup of hot water. Mix well so that there are no lumps. Reduce the heat and allow the wheat rava to cook well.

After the wheat rava is cooked well, sprinkle the sugar and mix well. 

Keep mixing until the halwa comes together as a single mass and doesn't stick to the pan.

Remove from heat and allow it cool.

To make the Bobbattu -  
In a mixing bowl, knead the whole wheat flour with water and a little salt into a soft dough and keep it covered for 10-15 min.

Divide the dough into equal parts (about 8-9) and roll each portion of the dough into small circles. Put in at least a teaspoon of filling and close the edges.

Roll out this ball into a thin circle like a roti making sure that the filling doesn't ooze out. Also carefully roll it so the filling spreads out evenly. [I used a puri press/tortilla press to make it simple instead of rolling it out :)]

Gently place it on a heated tawa/griddle, drizzle a little ghee/oil and cook until both the sides are light brown. 

Remove the bobbattu from the tawa. Store in an insulated container.


Continue with the rest of the dough. Serve them warm and enjoy!

BMLogo




Preparation Time 40 minutes
Makes 8-9 

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BM #83 Week 3 Day 3 - 

The stuffed cheesy schezwan pav is the ultimate fusion of the both the Indian and Chinese flavors. I can imagine these cheesy pav being served at a street food joint in Mumbai. Mouthwatering view, right?

Trust me on this. The fusion of the flavors is mind blowing. The filling can be prepared in a few minutes and just account for the baking time and a steaming hot and tempting snack is ready.

With this I have presented three Indo-Chinese Street food options (Schezwan Fried Rice, Chinese Bhel with Air Fried Noodles and Stuffed Cheesy Schezwan Pav) and my family has thoroughly enjoyed this theme and I have since made all the three at least 2 times each. Schezwan sauce has now become a permanent resident in my refrigerator.

Note - I shall update the pictures as soon as possible. I had to take them at night and so the quality.

Recipe Source here
Ingredients - 

Pav buns a pack of 12 (unsliced dinner rolls)
For the Filling - 
Cabbage, finely chopped 1/4 cup
Carrots, finely chopped 1/4 cup
Bell Peppers (all colors), finely chopped 1/4 cup 
Onions, finely chopped 1/4 cup
Salt as needed
Schezwan Sauce 2 Tbsp (or more as per taste)
Green Chilies, finely chopped 1 tsp (Optional - I didn't use)
Topping - 
Butter, melted 3 Tbsp
Spring onion greens, finely chopped 1/4 cup
Garlic, grated 1 tsp


Method Of Preparation -


In a heated pan, add a teaspoon of oil and saute the onions until they are translucent. Add in all the remaining vegetables and saute for a couple of minutes. They should not be cooked just a little to remove the moisture. remove onto a bowl and allow it to cool.

In a mixing bowl, add the sauteed vegetables, shredded cheese, salt and schezwan sauce. Mix them well and adjust the flavors as needed. This is the filling we need to stuff into the pav buns.

In a separate bowl, mix in the melted butter, grated garlic and finely chopped spring onion greens. Set aside.

Place the pav buns on a long aluminum foil (so that it can be wrapped around the pav buns sealing the whole slab of pav buns).

Using a sharp knife, make horizontal and vertical slits from the top on all the buns.

Carefully put the stuffing into the slits making sure it is evenly stuffed in all the slits.


Preheat the oven to 400 °F.  [This can be done on the tawa as well.]

Brush the butter mixture evenly all over the top surface of the buns.

Cover the stuffed pav buns with the foil to seal well.

Place the wrapped foil onto a baking tray and bake it in the middle rack for about 12-15 minutes.


Remove from the oven and carefully unwrap the foil, slice and enjoy while still warm.


BMLogo




Preparation Time 40 minutes
Serves 4

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BM #83 Week 3 Day 2 - 

Chinese Bhel is a fusion recipe where the traditional puffed rice is replaced with fried noodles and the Indian sauces are replaced with some Chinese sauces.

I have ignored the Chinese Bhel for far too long as the idea of deep frying the noodles was not appealing to me. Then came the Air Fryer and paved the way to try this in a healthier way.

I found that it was very easy to put together the snack if the air fried noodles are ready. With the readymade Schezwan sauce in my refrigerator, it was a breeze.

I believe that the vegetables are typically not stir fried but are served raw. But our personal preference ruled out raw cabbage :), so I had to stir fry the veggies.



Ingredients - 

*Noodles 150-200 gms (as per preference)
Cornstarch 3-4 Tbsp
Vegetable Oil 2 tsp
Cabbage, shredded 1 cup
Carrots, Peeled and shredded 1 cup
Colored Peppers finely chopped 1/4 cup
Corn kernels 1 cup
Salt as needed
Schezwan Sauce 1 Tbsp
Tomato Ketchup 2 tsp
Spring Onion thinly sliced 2 Tbsp
Onion finely chopped 3 Tbsp
Tomato seeded and finely chopped 2 Tbsp
Roasted Peanuts as needed

*I used Chow Mein Noodles 



Method Of Preparation -


To Air Fry the Noodles - 
Boil the noodles in adequate water as per the instructions on the pack. Drain and wash in cold water. 

Drain and spread them on a wide tray. [The drier the better- I actually left it for half hour as I had to run some errands].

Sprinkle cornstarch on the noodles and toss them so the cornstarch is evenly coated on all the noodles.

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

Arrange the cornstarch coated noodles in the air fryer basket evenly. [I did them in two batches.]

Air fry the noodles for 10 minutes tossing them a couple times in between. Leave them in the air fryer allowing them to crisp up.

Remove and spread them in a tray. Store in an airtight container for longer shelf life.



Stir Fry the Vegetables - (Optional)
In a heated wok, add oil and stir fry cabbage, carrot, colored peppers and corn for a couple of minutes. Sprinkle salt, schezwan sauce and tomato ketchup. Toss the vegetables for a few seconds and remove from heat.

To Assemble the Chinese Bhel - 
In a wide mixing bowl, add the stir fried vegetables (or just the raw vegetables with salt, and the sauces), onions, tomatoes, crushed air fried noodles, roasted peanuts, and toss them so they are mixed well.

Garnish with spring onions and serve immediately.


BMLogo




Preparation Time 
Serves/Makes

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