BM #82 Week 3 Day 1 - 

These Eggless Vanilla Crepes are very versatile with very basic ingredients. Flour, sugar and milk should be more than enough for these humble crepes. 

The dressing up of these crepes is all together a different ball game. The options are limited only to your imagination. I have used whipped cream, chocolate syrup and banana. I would have loved some strawberries as well.

The first time I thought about these crepes is when my older one had a life skills class where they were taught how to make these. She fell in love with these crepes but her love for these crepes was soon forgotten. 

When I made these as an after school snack today, she was all smiles and loved it once again. Both the kids assembled their crepes and allowed me to click the pictures :).


Ingredients - 

All Purpose Flour 1 cup
Salt A pinch 
Baking Powder 1/4 tsp
Powdered Sugar 2 Tbsp
Vegetable Oil 2 Tbsp
Vanilla Essence 1/2 tsp
Milk 1 1/2 cups
For Assembling - 
Banana slices as needed
Whipped Cream as needed
Chocolate Syrup as needed
Powdered Sugar as needed


Method Of Preparation -


In a mixing bowl, add the flour, salt, baking powder and powdered sugar and whisk well.

Gradually add vegetable oil, vanilla essence and milk. Mix well to make a thin batter. Make sure the batter is thinner than the pancake batter.

Set aside the batter for a few minutes.

In a heated griddle, lightly spray with oil and pour about 1/4 cup of batter. Swirl the pan so the batter spreads out.

Let it cook for a couple of minutes. When it easily comes off the pan, flip it and cook for a few seconds.

Remove and continue with the rest of the batter.

To assemble - In a plate, arrange the banana slices on a crepe and layer the whipped cream as desired. Fold the crepe and drizzle with chocolate syrup and sprinkle powdered sugar.

BMLogo




Preparation Time 20 minutes
Makes 8 crepes (about 7 inches diameter)

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BM #82 Week 2 Day 3 - 

Mixed vegetable manchurian is always welcome as part of any meal at our place. Here is my healthy take on this delight. 

Last year around this time, I gave in to my impulse and bought this gadget called the Air Fryer. For most part, I used to make French Fries in them and later on started to reheat fried goodies. As I got used to it, I experimented with manchurian. 

I found no difference between the fried version and this air fried version. To be frank, they tasted very dry as is but the manchurian sauce transformed it to the sinful version!

Ingredients - 

For the Veg Dumplings- 
Cabbage, Carrot, Cauli Flower, Beans finely minced 3 cups
All Purpose Flour 2 Tbsp
Corn Starch 2 Tbsp
Rice Flour 1 Tbsp
Ginger-Garlic-Green chili paste 1 Tbsp
Salt and Pepper Powder to taste
Oil for spraying
For the Manchurian Sauce - 
Sesame oil 1 Tbsp
Ginger-Garlic-Green Chili paste 2 tsp
Spring onion, finely chopped 2 Tbsp
Onion, finely chopped 1/2 cup
Soy Sauce 2 Tbsp
Chili Garlic Sauce 2 Tbsp
Tomato Ketchup 1 Tbsp
Cornstarch 1 Tbsp mixed with 1/4 cup of water
Salt as needed



Method Of Preparation -
To Prepare the dumplings- 
Mix all the ingredients listed under the 'For veg dumplings' except oil and make about 30 equal portions and make dumplings.

Preheat the air fryer for 3 minutes at 375 °F. Arrange these dumplings in a single layer. 

Set the timer to 10 minutes. Let the air fryer do its thing. Remove and then toss around the semi cooked dumplings. Set the timer again for 7-8 minutes.

They come out beautifully browned. 

Repeat the process until all the dumplings are done. The air fryer I have can accommodate 10 dumplings at a time.

While these dumplings are being cooked, prepare the manchurian sauce.



To Prepare the Manchurian Sauce -
In a heated pan add sesame oil. Saute ginger-garlic-green chili paste. 

Then saute onions and spring onions.

Add in the soy sauce, tomato ketchup, chili garlic sauce. Sprinkle adequate salt.

Mix cornstarch in water to make a thin paste and pour it into the mixture and let the sauce simmer. Adjust the flavor as needed. 

Dunk in the dumplings in the sauce just before serving, garnish with spring onions and enjoy!



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 82. 

This is for Srivalli's Kid's Delight event, guest hosted by Sapana, themed on Bite Size Appetizers

Preparation Time 1 hr 30 minutes
Makes 30 manchurians

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BM #82 Week 2 Day 2 - 
After the healthy bites which I posted yesterday, here are some roasted potato cups which are loaded with guacamole.

These are made with red potatoes and personally, I love the look of those cute cups. They were adored by the kids as well. When I served them with a filling of guacamole, they were very happy.

Recipe Source here
Ingredients -

Baby Red Potatoes 10 nos
Olive Oil 1 tsp
Spices - 
Cumin Powder 1/2 tsp
Garlic Powder 1/4 tsp
Onion Powder 1/8 tsp
Paprika 1/2 tsp
Salt 1/4 tsp
Filling - 
Guacamole 1 cup 
Corn, steamed 1/2 cup
Onion finely chopped 3 Tbsp
Tomato seeded and finely chopped 2 Tbsp
Cooked Black beans or Kidney Beans 1/4 cup (Optional - I didn't use)
Salt and Chili powder as needed
Carrots julienned and cilantro for garnish



Method Of Preparation -


Wash and wipe the potatoes dry. Slice them into halves.

Scoop out the flesh of each of the potato using a melon baller.

Spray olive oil so all the potatoes are evenly coated.

Mix the spices in a bowl and sprinkle on the potatoes evenly.

Preheat the oven to 400 °F.

Place all the hollowed out potatoes on a lined baking tray. [I baked the scooped out cuties as well].

Place the baking tray in the middle rack and bake for 15 minutes, flip all of them and bake for another 10 minutes or so making sure the potatoes are all cooked and lightly crispy.

Remove from the oven and allow them to cool.



In a different bowl, add guacamole, corn, onion and tomato and adjust the spices.

In each of the potatoes, scoop in the guacamole and garnish as needed. Assemble all the potatoes and serve immediately.


BMLogo


This is for Srivalli's Kid's Delight event, guest hosted by Sapana, themed on Bite Size Appetizers


Preparation Time 45 minutes
Makes 20 bites + the roasted semi spheres :)

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BM #82 Week 2 Day 1 -

These cheesy quinoa bites make a delightful snack. This is a good way to sneak in those vegetables which are a no-no for the kids.

This week it is all about bite sized appetizers which are kid friendly. 

These bites disappeared in a flash and no one commented on the quinoa in there. That was a pleasant surprise. 

Recipe Source here
Ingredients - 

Quinoa cooked 1 cup
Mixed Vegetables (I used Broccoli, carrot and corn) minced and steamed 1 cup
Flax-meal 2 tsp + Warm water 2 Tbsp (Flax Egg)
Shredded Cheese 3/4 cup
Garlic Powder 1/4 tsp
Red Chili Powder 1/4 tsp



Method Of Preparation -


Wash and cook quinoa and allow it to cool.

Mix in the flax-egg, cooked vegetables and the spices.

Add the shredded cheese, adjust the taste as needed.

Preheat the oven to 350 °F.

Grease the mini muffin pan and divide the quinoa mixture into 24 equal portions.

Bake for about 20 minutes or until the mini muffins are firm and slightly crispy.

Remove and allow them to cool before serving them with ketchup.


BMLogo


This is for Srivalli's Kid's Delight event, guest hosted by Sapana, themed on Bite Size Appetizers.


Preparation Time 20 minutes + Baking time 20 minutes
Makes 24 mini muffins

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BM #82 Week 1 Day 3 

Noodles of any kind are welcome at our place. I have observed that is the case with most of the kids of this generation. So my older one helped me shop for the ingredients and also helped in emptying the bowl :)

In fact these noodles were enjoyed by the whole family with a generous helping of tofu to the side.



Recipe Source Adapted from the Hakka Noodles Packet
Ingredients - 

Cabbage , Carrot and Bell Peppers julienned 3-4 cups
Hakka Noodles or any noodles preferred about 2 cakes
Tofu julienned and sauteed separately
Schezwan Sauce 3-4 Tbsp (I used store bought)
Salt to taste
Spring onions for garnish ( I ran out of them :))
Sesame Oil 2 Tbsp



Method Of Preparation -


Boil the hakka noodles as per the instructions on the pack. Wash in cold water and spread the noodles in a single layer. 

While the noodles are cooking, in a heated wok, add in the vegetables and stir fry them until they are cooked but retain a crunch (about 7-8 minutes).

Add in the sauteed tofu and the schezwan sauce. Sprinkle salt as needed.

Add in noodles and gently toss them around so the sauce is well coated.

Serve them hot for a filling meal.

BMLogo




Preparation Time 30 minutes
Serves 3-4

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BM #82 Week 1 Day 2 - 

Here is another Takeout which my older one is fond of. This is an easy-breezy recipe and a filling one too.

There can be more additions to this sandwich like sprouts or grilled zucchini or any other salad vegetable.



Recipe Source unknown (Snapchat streak)
Ingredients - 

Bread slices 2
Hummus 2 Tbsp (I made a spicy variety at home)
Lettuce leaves 2-3
Tomato Slices 2
Red Onion Slices 2
Cucumber Slices 2 
Colored Peppers thinly sliced 3-4 
Shredded Cheese as needed (The original recipe has Feta Cheese)
Cilantro for garnish



Method Of Preparation -


Toast the bread slices.

Assemble the sandwich in as many layers as preferred.

Apply a thick layer of spicy hummus. Layer it with lettuce, onion, tomato, cucumber, colored peppers and then sprinkle cheese and cilantro.

Serve it for a hearty dinner or snack.



BMLogo




Preparation Time 7-10 minutes
Serves 1

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BM #82 Week 1 Day 1 -

After a long time, I have jumped in to do the regular Blogging Marathon. This week I have opted to showcase some Takeout food at home. My older one is very fond of Asian cuisine. If there is fried rice, noodles, tofu or the like, she considers it a feast.

When I asked her what takeout food she would like me to make at home, she immediately recited a few dishes she prefers when she eats out with her friends. 

The first one was this Orange Cauliflower. I am sure this could be considered the vegan version of Orange Chicken. 

It was a big hit and my older one favored it when it cooled.

Recipe Source here
Ingredients - 

Cauliflower Florets 3 cups (approximately)
Vegetable oil for deep frying as needed

For the Batter - 
Flaxseed Meal 1 Tbsp
Warm Water 2 Tbsp
Cornstarch 1/3 cup 
Maida / All Purpose Flour 1/4 cup 
Salt to taste (about 1/2 tsp)
Water as needed (1/3 cup approx)
Vegetable Oil 1/2 tsp

For the Orange Sauce - 
Vegetable oil 1 Tbsp
Orange Juice 1/4 cup
Orange Zest 2 tsp (approximately)
Garlic, minced 1 tsp
Spring onions thinly chopped 1/2 cup
Soy Sauce 1 Tbsp
Rice Wine Vinegar 1 Tbsp (I used Apple cider Vinegar)
Pinch of salt (to taste)

Topping Sauce - 
Orange Juice 1/4 cup
Cornstarch 1 tsp
Brown Sugar 1 tsp

For Serving - 
Steamed Rice as needed
Spring Onion for garnish


 
Method Of Preparation -
To Make the Batter - 
Soak flaxmeal in warm water for 5 minutes until it the mixture becomes gooey.

In a mixing bowl add flour, cornstarch, salt and the flaxmeal solution. Stir in warm water and stir until it resembeles the consistency of a pancake batter.

To Fry the Cauliflower Florets - 
Heat a deep pan with vegetable oil over medium heat. When the oil is sufficiently hot, dip the florets in the batter and drop them in the hot oil. Fry them evenly on both sides until they are golden brown. Remove them onto kitchen paper towels to drain the excess oil. 

Set aside the fried Cauliflower florets for the next step.

To make the Orange Cauliflower - 
In a heated pan, add vegetable oil. Add garlic and spring onions. Saute for a few seconds. 

Add in the orange juice, orange zest, soy sauce, vinegar and salt and bring them to a boil. 

Gently slide the fried cauliflower florets and toss them well.

To prepare the Topping Sauce -
Whisk the cornstarch and brown sugar into 1/4 cup of orange juice and add it to the hot pan of cauliflower florets. Whisk well and remove from heat.


Serve them on top of rice. Garnish with spring onions.



BMLogo




Preparation Time 45 minutes
Serves 3-4

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Posted by Harini R on Friday, November 3, 2017


BM #81 Week 4 Day 3 - 

I was first skeptical initially as I thought that the soup had very minimal spices. But the humble ingredients in this soup added a subtle flavor which was comforting by itself. My family agrees with that and we enjoyed a hearty dinner with this soup and bread.

Recipe Adapted from here
Ingredients - 

Olive Oil 1 Tbsp
Onions, chopped 1/2 cup
Garlic minced 2-3 cloves
Potatoes, peeled and cubed 1 cup
Vegetable Broth 5 cups
Pinto Beans, Boiled 1 cup
Salt and Pepper as needed
Kale / Collard Greens / Spinach 2 cups
Tomatoes, diced 1/2 cup



Method Of Preparation -


In a heated stock pot, add oil and saute onions. After they turn into a light golden color, add the minced garlic and pour the vegetable broth. Let it come to a boil.

Add in the cubed potatoes and boiled pinto beans, cover and let the potatoes cook (8-10 minutes).

Add in the greens (I used Spinach) and let them cook for a couple of minutes until they are just about cooked.

Sprinkle salt and pepper as needed.

Add in the chopped tomatoes and let the soup boil for a few more minutes.

Remove from heat and serve with warm bread.




BMLogo




Preparation Time 30 minutes
Serves 5-6

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BM #81 Week 4 Day 2 -

Here is a delightful dry curry which is nutrient rich and  kid friendly as well. The crunch from the moong dal is what appealed to my little one. 

Ingredients - 

Spinach chopped 3 cups
Moong Dal / Pesarapappu 1/2 cup

Onion, finely chopped 1/4 cup (Optional)
Salt as needed
Turmeric 1/8 tsp
Red Chilli Powder as needed
Peanut Powder 2 Tbsp (Roasted peanuts to be powdered)
Seasoning (Oil 1 Tbsp, Chana dal 1 tsp, Urad Dal 1 tsp, Jeera 1/2 tsp, Mustard seeds 1/2 tsp, Red Chillies 1-2)



Method Of Preparation -


Soak Moong Dal for about 30 minutes.

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

Drain the soaked moong dal and add into the pan. Saute until the raw smell disappears.

Sprinkle turmeric and add the chopped spinach. Gently saute until the spinach wilts.

Add in salt, red chili powder and peanut powder. Mix well and remove from heat.

Serve it with Rice and Dal for a filling meal.


BMLogo


Preparation Time 20 minutes
Serves 3

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BM #81 Week 4 Day 1 - 

This week I have opted to showcase some lentil based dishes. I have made this pumpkin kootu a couple of times now. The time I made and clicked the pictures too. But I lost the pictures when my computer crashed a while ago. So I took the opportunity of this theme to make this kootu again.


Ingredients - 

Toor Dal 3/4 cup
Pumpkin peeled and cubed 1 1/2 cups
Salt, Tamarind, Turmeric as needed
Seasoning (Oil 1 Tbsp, Mustard seeds 1/2 tsp, Urad Dal 1/2 tsp, Cumin 1/4 tsp, Asafotida, curry leaves, red chili)
To Grind - 
Red Onion, chopped 1/2 cup (small)
Garlic 2 cloves
Coconut, shredded 2 Tbsp
Red chili 2-3 (as needed)
Cumin Seeds 1 tsp
Curry leaves few



Method Of Preparation -


Wash and cook the toor dal. Steam the pumpkin cubes separately.

Make a paste of the ingredients listed under 'To grind'. 

In a pan, prepare the seasoning by heating oil, adding mustard seeds, urad dal, cumin seeds, asafotida, curry leaves and red chili.

After the mustard seeds pop and the urad dal is golden brown, add in the paste from above and saute until the raw smell is gone.

Add in the salt, turmeric and tamarind extract as needed.

Add the steamed pumpkin cubes and cooked toor dal. Mix well and remove from heat.


Serve with steaming hot rice for a filling meal.


BMLogo




Preparation Time 40 min
Serves 5-6

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Posted by Harini R on Tuesday, October 24, 2017
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