BM #89 Week 3 Day 3 - 

As part of whole grain cooking, I had this in my drafts for a few months now. I have cooked this khichdi a few times as I love the texture of barley. 

I actually add whatever vegetables I have on hand. This version of khichdi only zucchini and carrot.

Ingredients - 

Barley Pearls 1/2 cup
Moong Dal 1/2 cup
Carrots cubed 1 cup
Zucchini cubed 1 cup
Ginger, grated 1 tsp
Salt, Turmeric and Pepper as needed
Seasoning (Ghee 1 Tbsp, Mustard seeds 1 tsp, Cumin Seeds 1 tsp, Asafotida 2 pinches, Curry leaves few)



Method Of Preparation -


Wash and soak the barley and moong dal for a few minutes.

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 ginger and saute for a few seconds.

Add in the carrots and zucchini. Sprinkle turmeric and add the barley and moong dal [washed, soaked and drained].

Add salt and pepper along with 2 cups of water.

Set the mode to 'Manual' or 'Pressure Cook' [depending on the IP model]. Set it for 10 minutes. After it is done, let the pressure release naturally.

Remove from the IP. Mix well.


Garnish with roasted cashews. Enjoy it warm for a filling meal.



BMLogo




Preparation Time 30 minutes
Serves 2-3

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BM #89 Week 3 Day 2 - 

After the Buckwheat Khichdi, here is a simple idea for a meal. I typically make this for breakfast when the regular Upma gets a little monotonous. 

Sometimes I make it like a pulao with all spices and Garam masala or add sambar powder for a variation. My favorite is adding leftover sambar to the cornmeal. So the variations are left to your imagination.

Ingredients - 

Cornmeal / Corn Rava / Corn Sooji 3/4 cup
Carrots and Peas 1/4 cup
Ginger-Garlic-Green Chili Paste 1/4 tsp or as needed
Salt and Turmeric as needed
Almonds coarsely crushed 1 Tbsp
Garam Masala and Lemon Juice as needed
Seasoning (Oil 1 tsp, Chana Dal 1/2 tsp, Urad Dal 1/2 tsp, Cumin seeds a pinch, Mustard seeds 1/4 tsp, Asafotida a pinch, Curry leaves few)


Method Of Preparation -


In a heated kadai/wok, add oil and add the seasoning. After the mustard seeds pop. Add ginger-garlic-green chili paste.

Add the chopped vegetables and saute for a couple minutes. Add about 1 1/2 cups of water and let it come to a rolling boil.

Add the corn meal and mix well. Sprinkle salt and cover.

Reduce the heat and let the corn meal cook. Remove the lid after 10 minutes, mix it well and remove from heat.


Serve hot with any pickle/chutney of your choice.


BMLogo




Preparation Time 15-20 minutes
Serves 2-3

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Posted by Harini R on Monday, June 18, 2018


BM #89 Week 3 Day 1 - 

This week I shall showcase some one pot meals which are life savers to me and people like me. These days one pot translates to Instant Pot in my life. I am sure I would have used my regular pressure cooker to make the same khichdi.

I find that making such grain/seed based khichdi is very satisfying and filling as well. I sometimes add sambar powder to the khichdi. So feel free to play around with the vegetables and spices as needed.

Ingredients - 

Buckwheat 1 cup
Salt and Turmeric as needed
Ginger and Green chili paste as needed
Carrots and Peas 1.5 cups [other vegetables can be added]
Roasted Peanuts, coarsely crushed 1/4 cup
Seasoning (Oil 1 Tbsp, Jeera 1/2 tsp, Mustard seeds 1/2 tsp,  Asafotida a pinch)
Coriander leaves for garnish


Method Of Preparation -


Wash and soak the buckwheat for a few minutes.

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 ginger and green chili paste. Saute for a few seconds.

Add in the carrots and peas. Sprinkle turmeric and add the buckwheat [washed, soaked and drained].

Add salt and about 2 cups of water.

Set the mode to 'Manual' or 'Pressure Cook' [depending on the IP model]. Set it for 6 minutes. After it is done, let the pressure release naturally.

Remove from the IP and add crushed peanuts and squeeze lemon juice as needed. Mix well.

Garnish with chopped coriander leaves and enjoy it warm for a filling meal.





BMLogo





Preparation Time 25 minutes
Serves 3-4

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BM #89 Week 2 Day 3 - 

To conclude the series of stuffed dishes, here is a dessert which is close to my heart.

If you are a Gulkhand lover, then this is a must have dessert. I have made the laddus in a slightly smaller size so that it can be popped into your mouth which makes the flavor of gulkhand burst while chewing it :). 

My husband who is a greater fan of gulkhand felt that the gulkhand was not enough in the laddu :). 

Ingredients - 

Bombay Rava/ Sooji/Semolina 1 cup
Dry Coconut Grated/Powdered 1/2 cup
Mixed Nuts Coarsely Powdered 1/4 cup
Gulkhand 1/4 cup
Sugar 3/4 cup - 1 cup (as desired)
Ghee - 2 Tbsp or more if desired
Cashews broken handful
Raisins handful
Milk 1/2 cup or as needed


Method Of Preparation -


In a heated kadai/deep pan , add a Tbsp of ghee and fry the cashews and raisins until the cashews are golden brown in color. Keep them aside in a separate bowl.

In the same kadai, add the remaining ghee and add the rava and powdered nuts. Roast until it gets a golden hue and gives out a good smell. In the warm kadai, roast the coconut powder too. Let the rava cool down to room temperature.

In a mixing bowl, add the roasted rava, coconut, cashews and raisins. Add fine sugar and gently mix. If the sugar grain is too granulated, it is better to grind it to a powdered form. Since we use fine sugar I didn't have to do this process.

Now gradually add warm milk to the mixture and check if if the consistency is right to make a laddu. 

Meanwhile divide the Gulkhand into 12-15 portions. Roll them into marble shapes. 

Take small portions of the mixture, embed the gulkhand portion and make laddus by gently bouncing the mixture in your hand. Take care not to press the laddu too hard as they would become very hard upon drying. 

Gently place the laddus in a plate to let them air dry. When they are dry enough, store them in an air tight container. 



BMLogo




Preparation Time 30 minutes
Makes 12-15

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BM #89 Week 2 Day 2 - 

Here is a simple weekend lunch platter with all our favorites. There is Thotakoora Pulusu, Stuffed Sweet Peppers, Mango Pickle, rice and yogurt in the platter.

Typically we use a peanut-sesame-coconut filling for peppers. A few months back, I tried the potato filling and it was loved by all. Anyway what's not to like in a potato filling, right?




Ingredients - 
Sweet Peppers 14-15
Oil 1 Tbsp
Filling - 
Potatoes, peeled, boiled and slightly mashed 1 1/2 cups
Salt, Ginger-Green chili paste, Red Chili Powder as needed
Coriander leaves, finely chopped 1 Tbsp



Method Of Preparation -


In a mixing bowl, add the mashed potatoes, salt, ginger-green chili paste and red chili powder. Adjust taste as needed.

Remove the tops of the mini sweet peppers and also carefully remove the pith and seeds.

Stuff the potato filling into the pepper. Get all the peppers ready.

Heat a wok/wide pan. Add oil and after it is hot, arrange the peppers on the hot pan.

Slowly turn the peppers making sure they are cooked uniformly all around. I usually cover it for a few minutes and flip them once in a couple minutes.

Remove from heat after they are cooked uniformly.

Serve hot.


BMLogo




Preparation Time 20-25 minutes
Serves 4-5

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Posted by Harini R on Monday, June 11, 2018


BM #89 Week 2 Day 1 - 

I have chosen to highlight some 'Stuffed Dishes' for this week. To make the best use of the puff pastry sheet in my freezer, I made these pinwheel puffs with a paneer-spinach filling which was an instant hit with the kids and adults alike. I found a variation of this recipe on the box of the frozen puff pastry sheet.

My little one likes to be surprised by such goodies when she comes back from school. So another winner of a recipe here.



Recipe Source
Ingredients - 

Puff Pastry Sheet 1 (I used the frozen one)
Spinach 1 cup
Paneer 1/2 cup
Mixed Nuts, Crushed 2 Tbsp
Green chilies 2 or as needed
Salt, Red Chili Powder as needed
Onion Powder, Garlic Powder a dash each
Pasta /Pizza Sauce 2 Tbsp
Shredded Cheese (Optional - I didn't use)



Method Of Preparation -


Thaw the puff pastry sheet for 40 minutes as per the instructions on the package.

Blanch spinach and drain excess water. Chop finely. If using frozen spinach, pulse it in a food processor. Crush Paneer, mixed nuts, and green chilies.

In a mixing bowl, add in the paneer crumble, pulsed spinach, salt, red chili powder, onion powder and garlic powder. Mix well and set aside.

Preheat the oven to 400 °F.

Line a baking tray with parchment paper.

Spread the puff pastry sheet on a clean, floured work space and roll it slightly to stretch it.


Spread the Pizza/Pasta Sauce evenly on the puff pastry sheet. 

Spread the paneer-spinach mixture evenly all over the puff pastry sheet.

From one side tightly roll the sheet like a carpet or jelly roll.



Make 18 slices 1 centimeter apart and place the slices on the prepared baking tray. 

Bake for 18-20 minutes or until they become golden brown.

Serve with any sauce or as is.

BMLogo




Preparation Time 15 minutes + Baking Time 18-20 minutes
Makes 18 pinwheels

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BM #89 Week 1 Day 3 - 

When on the subject of summer coolers, I cannot possibly ignore the fruity drinks which can please my little one. When I was looking for some fresh ideas for summer coolers, I came across the Mexican cooler - Agua Fresca, meaning Fresh Water. 

I found that there are numerous possibilities and combinations possible. I chose Strawberry and Pineapple as my star fruits as they both happen to be my little one's favorite fruits.

Ingredients - 

Strawberries 5-6 nos
Pineapple chopped 1/4 cup (I used canned pineapple)
Lime Juice 2-3 tsp or as needed
Sugar 2-3 Tbsp or as needed
Water 1 1/2 cups


Method Of Preparation -


Blend strawberries and pineapple along with water and sugar until smooth.

Strain if needed. [I didn't strain as I have a power blender].

Add lime juice and adjust the flavors as needed.

Serve with some crushed ice.


BMLogo

Sending this to Kid's Delight created by Srivalli and hosted by Mayuri this month.


Preparation Time 5 minutes
Serves 2

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Posted by Harini R on Tuesday, June 5, 2018


BM #89 Week 1 Day 2 - 

Continuing the theme of Kid friendly healthy beverages suitable for the hot summer days, I picked up this nutritious drink for today. 

There are scores of recipes on the internet on how to make Sattu Ka Sharbath. Apparently it is very common in the states of Bihar and UP. 

As I came to understand, Sattu Flour is basically Roasted Gram Flour. Traditionally black chickpeas are roasted and powdered at home. I took the easy route by powdering the Roasted gram (Dalia/Putnalu) itself.  

Make sure to mix well before serving and while drinking too. The sattu flour tends to settle down at the bottom of the glass.

Ingredients - 

Sattu Flour 3 Tbsp
Water 2 glasses (about 500 ml)
Salt 1/4 tsp
Black Salt 1/4 tsp
Chaat Masala 1/4 tsp
Pepper Powder 1/4 tsp
Lemon Juice 3 tsp
Coriander Leaves, finely chopped
Mint Leaves, finely chopped



Method Of Preparation -


In a mixing bowl, add all the ingredients, mix well, adjust the taste as per preference.

Transfer into individual serving glasses and garnish with more coriander and mint leaves.




BMLogo

Sending this to Kid's Delight created by Srivalli and hosted by Mayuri this month.


Preparation Time 5 minutes
Serves 2

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BM #89 Week 1 Day 1 - 

This week I have chosen to highlight some healthy beverages which are kid friendly. In our family my little one is easy to please when it comes to any cold beverages. 

We all know and accept the health benefits and cooling effects of both cucumber and buttermilk. To combine both and make it an enjoyable treat, is brilliant. So when I was looking for healthy summer drinks, I came across various version of kheera lassi and that gave me an idea to make it for my little one.

To accommodate her palate, I omitted green chilies and mint, though I garnished with mint. In fact she would have sneaked in a few drops of lime juice as well in her glass :). My husband, on the other hand wanted the green chilies in his lassi. 



Ingredients - 

Plain Yogurt/Curd 1 1/2 Cups 
Cucumber, chopped 1 cup or more if preferred
Salt to taste
Ginger, chopped 1/2 tsp
Coriander Leaves few
Mint Leaves handful (Optional - I didn't use)
Green Chili 1 (Optional - I didn't use)
Cumin Seeds 1/2 tsp
Chaat Masala 1/4 tsp
Black salt 1/4 tsp
For Garnish -
Mint Powder
Cumin powder
Red Chili Powder
Mint and Coriander leaves



Method Of Preparation -


Blend all the ingredients into a smooth mixture. Serve in individual glasses.

Sprinkle all the garnish ingredient as needed and serve.




BMLogo


Sending this to Kid's Delight created by Srivalli and hosted by Mayuri this month.


Preparation Time 5 minutes
Serves 2

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A few years back, when I found these rice sticks in a local Indian store here, It struck me then that I could Indianize it and make upma out of it. So, when we invited some friends over, I made this dish and luckily everybody liked it. Since then, it became one of the regular breakfast items at home. This is a very versatile item as it can be used as part of a main course for parties or as breakfast or for dinner too. 


Edited - Updated the pictures.

Ingredients -

Rice Sticks - 1/2 pkt
Mixed vegetables - 1 cup (chopped carrots, beans, peas, corn, cabbage)
Turmeric - a pinch
Onion - 1 medium (finely chopped - Optional)
Peanut-Coconut Powder- 1/4 cup (see the recipe here)
Salt to taste
Seasoning (oil, chana dal, urad dal, mustard seeds, dried red chilli, curry leaves)
Lemon Juice - 2 tsp



Method of Preparation - 

Break the rice sticks into manageable size and put them in boiling water. Let them sit in the boiling water until they are just about cooked. It could take about 5-7 minutes. Ensure that it doesn't sit in the water for too long since it could turn soggy. 


Immediately drain the water from the rice sticks and run cold water through it. 


In a heavy bottomed vessel on a medium-high flame, heat some oil and add the seasoning. 


After the mustard seeds start crackling, add finely chopped onions and saute them to a golden color.


Boil the mixed veggies separately and add it to the sauteed onions.


Put in turmeric and salt as per taste. Add the drained rice sticks and mix well for a minute. 


Switch off the flame and squeeze in the lemon juice and mix well. Serve hot or cover it with a lid till it is ready to be served.


This would be our first entry for the JFI-Breakfast event hosted by Suma of Veggie Platter.


BMLogo



Serves 3 Adults
Preparation Time 20 min

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