BM #81 Week 2 Day 3 - 

To end this Kid's Delight Anniversary party, here is one of the most delightful cakes we have enjoyed. I baked it a surprise for my husband's birthday and it was loved by kids and adults equally.

Even without the glaze on top, this cake takes awesome.


Recipe Source here
Ingredients -

Butter 1/2 cup
Mawa/Khoya 3/4 cup 
Powdered Sugar 1 cup
Curd 3/4 cup
Cardamom Powder 3/4 tsp
All Purpose Flour/ Maida 2 cups
Cornstarch 1/4 cup
Baking Powder 1 tsp
Salt 1/4 tsp
Milk 1 cup
Glaze - 
Powdered Sugar 1/2 cup
Roohafza(Rose Syrup) 2 tsp
Milk 3 Tbsp



Method Of Preparation -


Preheat oven to 350°F.

Grease and dust an 8″ round pan or line it with a parchment paper. 

In a mixing bowl, cream butter and sugar until fluffy.

Add mawa and beat well until creamy.

Add curd to the butter mixture and whip it until the mixture is creamy.

Mix in the milk milk and whisk gently until well blended.

In another a bowl whisk flour, corn flour, baking powder, cardamom powder and salt.

Add the flour mixture into the creamy wet mixture and gently fold in until all the flour is incorporated.

Pour the prepared batter into the pan, decorate it with walnuts or any nuts of your preference.

Bake for 1 hour or until a tooth pick comes out clean.

Remove from the oven and allow it to cool for 30 minutes.

Flip the cake on to a wire rack and allow it to cool completely.


Prepare the glaze (Whisk together the ingredients listed under Glaze) and pour it all over the cake, decorate as preferred and Slice it as needed.


BMLogo





Preparation Time 10 min + Baking time 1 hour + Cooling time 40 min
Makes an 8 inch cake.

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BM #81 Week 2 Day 2 -

Over the summer, I was casually talking to my friend when she told me that she has a lot of over ripe bananas and she usually throws them out. I was shocked and I then told her that over ripe bananas work best in a bread. She promptly sent me the over ripe bananas saying baking the bread wasn't her cup of tea. 

That was when I looked up my bookmarks and found this treasured recipe. Suma writes that this is the best ever recipe for a banana bread and I couldn't agree more. 

I shared the bread with my friend and she agreed that the bananas were best in the bread!! Needless to say my kids loved the bread. The most surprising thing was my older one who cannot tolerate bananas in baked goods, was very enthusiastic about finishing off the bread!

Recipe Source here
Ingredients - 

Wheat Flour 1 cup
All Purpose Flour / Maida 1 cup
Baking Soda 1/2 tsp
Salt 1/2 tsp
All Spice Powder 1/4 tsp
Butter 1/2 cup
Sugar (white) 1/2 cup
Brown Sugar 1/2 cup (I used a little less)
Milk 1/4 cup (I used up to 1/2 cup)
Apple Cider Vinegar 1 tsp
Banana puree from 3 medium bananas
Walnuts about 1/2 cup


Method Of Preparation -


Preheat the oven to 350 °F.

Puree the bananas and set aside.

Mix milk and vinegar and set aside.

Whisk the flours, baking soda, salt and all spice powder in a mixing bowl. Sprinkle the chopped walnuts setting aside a few for the topping.

Cream the butter and sugar (both white and brown). Add in the pureed bananas and milk-vinegar mixture.

Mix the wet and dry ingredients until well combined.

Grease a loaf pan and gently pour the batter into it. Sprinkle the remaining walnuts on top.

Bake for 60-70 minutes or until a tester comes out clean when inserted in the center.

Let the bread cool for a few minutes. Transfer onto another tray and slice after a few hours.

Enjoy with a glass of milk for a snack!


BMLogo





Preparation Time 10 min + Baking time 70 min + Cooling time 2 hours
Makes 1 loaf (about 12-14 slices)

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BM #81 Week 2 Day 1 - 

Welcome to the second week of BM #81. Thanks to all my friends who have messaged me regarding my absence from the blogging world. All is well at my end and I took a much needed break to regroup and refocus. To ease back into blogging, I have opted to start with 2 weeks for the month of October. This week the entries go to Kid's Delight Anniversary party and so all the posts this week are kid approved.

Over the summer, a close family dined with us and they wanted to taste the Hyderabadi Dum Biryani and so I put in some thought and research and made this easy version of Biryani. Everyone loved it and my older one who usually stays away from pulaos and such took seconds and leftovers of this biryani. So enjoy this platter while I resume the discussion with my older one as to when next I should make this. :)


Idli and Plain rice are missing from the thali.

Ingredients - 
For the Rice -  Basmati Rice 3 cups
Cinnamon 1 inch piece
PepperCorns 4-5
Cloves 3-4
For the Gravy - 
Seasoning (Ghee / Oil 2 Tbsp, Cinnamon 2 pieces 1 inch each, Cloves 4-5, PepperCorns 4-5, Cardamom 2, Shajira 1/2 tsp, Cumin seeds 1/2 tsp, Bay Leaf 1) 
Ginger Garlic Paste 2 tsp
Green Chilies chopped as needed (I didn't add)
Mixed Vegetables (Potatoes, Green Beans, Carrot, CauliFlower) chopped into thick slices about 4-5 cups
Salt as needed
Yogurt 1 cup
For Layering - 
Mint Leaves finely chopped 1/2 cup
Coriander leaves finely chopped 1/2 cup
Fried Onion 1/2 cup
Saffron 8-10 strands soaked in 2 Tbsp of warm milk 
Almonds and Cashews as needed (Optional - I didn't add)
Fried Bread / Croutons (Optional - I didn't add)
Biryani Masala - 
Turmeric 1/4 tsp
Coriander Powder 1 tsp
Cumin Powder 1 tsp
Nutmeg Powder (Jaji kaya) a pinch
Mace Powder (Javentri/Japatri) a pinch
Garam Masala Powder 1/4 tsp
Red Chili Powder 1/4 tsp



Method Of Preparation -


Wash and soak Basmati Rice for about 30 minutes.

In a deep stock pot, boil water. After the water comes to a rolling boil, drain the soaked Basmati rice and add it to the water. Add in 3-4 cloves, a cinnamon piece and peppercorns.


Let the rice boil for about 5 minutes or until it is 80% cooked.

Drain the rice onto a colander and set aside.

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

After they turn fragrant, add in the ginger-garlic paste, green chilies and saute the vegetables until they are 80% cooked. (About 6-7 minutes).

Add the ingredients listed under biryani masala. Mix well and add the yogurt.

Assembling the layers - 
In a wide and thick bottomed pan, add one layer of the vegetable gravy, sprinkle mint and coriander leaves. Sprinkle fried onion also. [Sprinkle nuts if using].

Cover the layer with the partially cooked rice.  Sprinkle half of the saffron milk. Sprinkle the mint and coriander leaves.

Add the remaining vegetable gravy and spread it on the rice uniformly. Sprinkle mint and coriander leaves. Sprinkle fried onion also. [Sprinkle nuts if using].


Cover the layer with the remaining cooked rice.  Sprinkle the remaining saffron milk. Sprinkle the mint and coriander leaves.  [Spread fried bread/croutons if using].

Cover with a tight lid. If a tight lid is unavailable, cover with any lid and seal with a wheat flour dough.

Heat a wide tawa/pan and add water. Place the pan with the layered biryani in the tawa. Cook for about 10-12 minutes. 

Remove from heat. Let it rest for about 10-15 minutes

Transfer the layered biryani into a wide serving platter and gently mix the layers. Serve warm with any gravy or raita as preferred.

BMLogo





Preparation Time 1 hour
Serves 8-10

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Pineapple Coconut Milk Posicles

BM #78 Week 1 Day 3 - 

For the third frozen treat I tried these pineapple coconut cream popsicles. My little one felt the coconut cream was over powering so she drizzled some mango pulp and enjoyed her share.

Ingredients - 

Pineapple, crushed with juice (I used the canned fruit) 1 cup
Coconut Cream or coconut milk 1/2 cup
Sweetener preferred as needed

Pineapple Coconut Milk Posicles

Method Of Preparation -


Blend the pineapple with juice, coconut cream and the sweetener. Sieve if needed.

Pour in the popsicle moulds and freeze for about 5-6 hours.

Run the moulds under warm running water and enjoy the popsicles.


BMLogo





Preparation Time 5 minutes + Freezing time 5-6 hrs
Makes 6 popsicles

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Posted by Harini R on Wednesday, July 5, 2017

Cucumber Limeade Popsicles

BM #78 Week 1 Day 2 - 

My little one loves limes, lemons, oranges, and any other citrus fruits she can lay her hands on. So if I need to convince her to try something new, I only have to add some citrus element in there and it is a smooth ride ! 

So I didn't have to convince her to try these popsicles. She was pestering me from the time she saw me make the limeade. So I had to placate her by offering her the cucumber limeade and then froze the remaining. In fact she helped me with the prep work.

Ingredients - 

Cucumber julienned 1/2 cup
Lime Juice 2 Tbsp
Lime Zest 1/2 tsp
Sugar 2-3 Tbsp (or as needed)
Salt a pinch

Cucumber Limeade Popsicles

Method Of Preparation -


In about 3 cups of water add the lime juice, lime zest, sugar and salt. Mix well and adjust the taste as needed.

Mix in the julienned cucumber and pour in the popsicle moulds.

Freeze for a few hours.

[To unmould, run it under warm water.]

Enjoy the goodness of cucumber limeade in the frozen avatar!!


BMLogo





Preparation Time  5 minutes + Freeing time 5-6 hours
Makes 4-6

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Posted by Harini R on Tuesday, July 4, 2017


BM #78 Week 1 Day 1 - 
This week I have chosen to satisfy my little one's wish that I make some frozen treats for her this summer.

This simple to make 'Froyo' as she calls it, was planned by her and implemented by me. She invited a couple of her friends on a hot summer evening in the middle of their play time to enjoy this treat. The excitement and the slurps were music to my ears.

Recipe from - My little one's secret source :)
Ingredients - 

Bananas 2 chopped and frozen
Greek Yogurt 1 1/2 cups
Honey 1 Tbsp (Optional)
Mini Chocolate chips 2 Tbsp or as needed



Method Of Preparation -


Blend the frozen bananas and Greek Yogurt adding any sweetener of your choice.

Pour the mixture into any freezer safe container and fold in the mini chocolate chips.

Cover and freeze for at least 5 hours.

Scoop out the required frozen yogurt and drizzle with chocolate syrup and sprinkle some sprinkles and enjoy the slurps!! 


BMLogo


This is for Srivalli's Kid's Delight event, themed on themed on Frozen Food


Preparation Time 5 minutes + Freezing time 5-6 hours
Serves 6-8

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Sweet Potato - Corn Cutlets

BM #77 Week 4 Day 2 - 

Here is another bookmarked recipe from my instagram feed. I typically note down the ingredients and label it on a notepad and so the source is mostly unknown for such recipes. But since my kids like to eat cutlets in the form of a chaat, I make different combinations.

Ingredients - 

Sweet Potato peeled, cubed 3 cups
Corn kernels, boiled (I used frozen corn and thawed) 1 cup
Salt, Red Chili Powder, Chaat Masala and Garam Masala as needed
Bread Crumbs 1 cup
Oil to shallow fry

Note - Spices and herbs can be varied as per preference.

Sweet Potato - Corn Cutlets

Method Of Preparation -


Boil the sweet potato and mash it. Slightly crush the boiled corn and mix it with the sweet potato. Add in the spices and bread crumbs and mix well to resemble a soft dough.

Divide the mixture into equal portions (I made about 18 portions).

Flatten each portion of the mixture to resemble a patty. Shallow fry on a heated griddle spraying as much oil as needed.

Continue with the rest of the mixture.


Serve with chutneys of your choice. I served it as a chaat with green chutney, Date-tamarind chutney, onion, tomato, beaten yogurt and sev.


BMLogo




Preparation Time 30 minutes
Makes 16-18

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Chocolate Cake Pops

BM #77 Week 4 Day 1 - 

This week I shall post some bookmarked recipes which my family loved.

This post was possible because of my kids and their friends. All this started with my little one who had this baking project which was to be based on a book. Of course, she chose the book 'Cake Pop Crush' and therefore we had to bake the cake pops to share in class (with added restrictions - no nuts). She had to take about 30 cake pops and the book to school the next day.

She later confessed that she wanted to make cake pops and so chose that book. When I said that she would have to bake them too, she was on top of the world. So with her friends in 
tow, she came to me saying that they were ready to bake cake pops.

I handed over the floor (flour??) to them and watched them create magic in my kitchen from the sidelines. Boy! such a mess they made of the whole place, what with chocolate sauce all over, sprinkles sticking to their little feet, the white chocolate icing dribbling from their tiny hands. Added to this their running commentary on how each of them wanted the icing and the sprinkles. The older kids were guiding the little ones on how to minimize wastage and the best way to handle the pops etc..

It was so amusing and entertaining to see them handle the mess, each one running to the sink to clean up their hands 100 times in the process. The best part was they cleaned up all the messes once the cake pops were in the refrigerator. They were so happy to polish off the leftover crumbs, candy melts and icing. Since they made about 50, they counted 30 of them, kept them aside and devoured the remaining 20 in a flash!

They even sweetly volunteered to take pictures for the blog. Can they get any sweeter?? They just made my day by taking care of the cake pops, cleaning up and even offering to take pictures. Thank you kiddos!!!

Chocolate Cake Pops

Recipe Source my little one and her book
Ingredients - 

Chocolate Cake Crumbs 4 cups (Vegan or Sponge Cake)
Cocoa Powder 2 Tbsp
Milk 1/4 cup + 2 Tbsp
Icing Sugar 2 cups
Butter 1 Tbsp
Candy Melts (I used White chocolate) 1/2 pound
Sprinkles as needed
Other items - Cake Pop Sticks 50 (or as needed), Styrofoam blocks


Chocolate Cake Pops

Method Of Preparation -


For the Chocolate Sauce - 
In a heated pan, add butter, cocoa powder, icing sugar and milk. Mix well until it is bubbly. Adjust the sugar and milk as needed.

Remove from heat and set aside.

For the Cake Pops -  In a mixing bowl, add the chocolate cake crumbs and add in the chocolate sauce as needed and knead into a stiff dough.

Pinch about a small lime sized portions and roll into a ball. Insert the cake pop stick into the center of the ball and set aside in a parchment lined tray. Continue with the rest of the material.

Freeze for about 30 minutes or refrigerate for about 2 hours until they are set.

For the Toppings -  Meanwhile, melt the white chocolate either in the microwave or a double boiler. Mix well and set aside.

Remove the cake pops from the refrigerator, dip or drizzle the molten white chocolate onto the cake pops and roll them on the sprinkles(or sprinkle the sprinkles :)).

Stick the cake pops onto Styrofoam blocks and let them set in the refrigerator.

They are then ready to be served. (Trust me, serving these pops is no easy task. Be prepared to deal with huge messes :) )


BMLogo




Preparation Time 30 minutes + Resting time 2-3 hours
Makes 50 (approx)

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Green Beans Masala

BM #77 Week 3 Day 3 - 

The third recipe under Healthy Weekday Lunches will be this simple and yet tasty green beans masala.

This was an impromptu improvisation as the kids wanted a gravy sabji and all I had at home were some frozen green beans.

Green Beans Masala thali

Ingredients - 

Green Beans, French cut 2 cups [I used the frozen variety]
Onions finely chopped 1/4 cup
Tomato puree + Tomato paste 1/4 cup
Ginger-Garlic Paste 1 tsp
Green Chilies + coriander leaves crushed to taste [I added 2 chilies and handful of coriander leaves]
Salt and Turmeric as needed
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Cumin seeds 1/2 tsp, curry leaves)

Green Beans Masala

Method Of Preparation -

In a pan on a medium-high flame, heat some oil and add mustard seeds, cumin seeds and curry leaves. 

After mustard seeds pop starts crackling, add finely chopped onions and saute them until golden brown.

Make a paste of Ginger, green chillies, coriander leaves and garlic and add it to the above mixture.

Then add tomato puree and tomato paste along with some water. Sprinkle turmeric and let them cook till the tomatoes become mushy.

Add the french cut beans to the above mixture. Add salt, cover it with a lid and let it simmer until the beans are cooked (about 10 minutes)

Switch off the flame and serve hot with Rice/Roti/Naan.


BMLogo




Preparation Time 25 minutes
Serves 3-4

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Posted by Harini R on Tuesday, June 20, 2017
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