BM #93 Week 3 Day 1 -

This week I have chosen the ingredient Rava/Sooji/Semolina as my star ingredient and plan to showcase some recipes which are popular at home.

For today's post, I have used Roohafza, a rose flavored sweetened syrup, reduced the sugar content in the laddu and made these rava laddus.

These will be loved by the people who love rose flavor and we found them to be very addictive. 

Ingredients - 

Bombay Rava/ Sooji/Semolina 1 cup
Dry Coconut Grated/Powdered 1/2 cup
Mixed Nuts Coarsely Powdered 1/4 cup
Rose Syrup 1 Tbsp or more as preferred [Roohafza]
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.

Mix the rose syrup in warm milk and gradually add the warm rose milk to the mixture and check if the consistency is right to make a laddu. 

Take small portions of the mixture, 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 airtight container. 


BMLogo




Preparation Time 30 minutes
Makes 20-22

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BM #93 Week 2 Day 3 - 

What is a birthday party without a cake, right? So I am sending this cake virtually to Srivalli's Kid's Delight Anniversary party. With this cake, I would have sent some savory scones and some bajjis too.

Hope the kid's delight virtual party is a grand success.
I made this cake for a friend's birthday party celebration at home and it was well liked by kids and adults alike.

Recipe Source here
Ingredients - 

Wheat Flour 1 cup
All purpose flour 1 cup
Baking powder 2 tsp 
Baking soda 1/2 tsp 
Salt 1/4 tsp 
Sugar 3/4 cup
Dates about 15-16
Canola oil/Vegetable oil 3/4 cup
Yogurt 1/2 - 3/4 cup 
Vanilla extract 1 tsp 
Chocolate chips 1/2 cup 
Chocolate Sauce and MnM's for topping



Method Of Preparation -


Sieve together the flours, baking powder, salt and baking soda into a mixing bowl.

In a blender blend together dates, sugar, oil, vanilla extract and yogurt into a smooth mixture.

Pour the dates mixture into a mixing bowl. Slowly add the flour and whisk well until there are no lumps. [Depending on the type of flour used, the batter may require more yogurt. Adjust as per need.]

Preheat the oven to 350 °F.

Grease and line a 6 inch cake tin and a mini 24-muffin tray [or a 13 inch rectangular cake pan].

Pour the batter into the cake tin and the muffin tray.

Bake the cake tin for 35-40 minutes and the muffins would be ready in about 15-18 minutes. Check with a toothpick for doneness.

[Baking times vary from oven to oven and also the type of cake tin. So keep that in mind while baking. the baking times given are what worked for me].

Upon cooling, pour the chocolate sauce on the cake and sprinkle the MnMs. Refrigerate until ready to slice the cake.



BMLogo




Preparation Time 15 minutes + 40 minutes baking time
Makes 6 inch cake and 24 mini muffins

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BM #93 Week 2 Day 2 -

Parties are occasions for indulgence, Right? My kids say what is a party without some deep fried goodies? So help Srivalli for her anniversary kid's party, I have fried these Bajjis which were loved by my kids.

Though I am allergic to eggplant, I rarely cook with gloves on for my folks. The kids don't mind the bajjis at all and so I am tempted to use up some eggplants for them.

Ingredients - 

Eggplant / Vankaya , thinly sliced 1 cup
Besan 1 cup (or as needed)
Mirchi powder 1/2 tsp (or as per taste)
Ajwain/Vaamu  1/2 tsp 
Salt as per taste
Oil for deep frying



Method Of Preparation -

Make the Bajji batter (the batter should be slightly thick like Idli batter) with besan, water, vaamu, salt and mirchi powder. 

Heat oil in a wok/kadai and dip the eggplant slices in the batter making sure the batter coats the eggplant slice evenly. Gently slide in the oil and fry until golden brown.

Remove the golden brown bajjis onto kitchen paper towels to drain the excess oil.

Repeat until all the slices are done.


I like to sprinkle Black salt (kala namak) after they are done.


BMLogo


Sending this to Srivalli's Kid's Delight event for the Kid's Delight Anniversary Party


Preparation Time 30 minutes
Serves 5-6

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BM #93 Week 2 Day 1 - 

This week, I shall showcase some kid friendly dishes fit for a party. This month, Srivalli's blog and this event are celebrating their 10th anniversary. I shall send these dishes virtually to her party!

If you know me, I am a great fan of scones where I use whole wheat flour and very little fat. These scones are no different. These appeal to slightly older kids who prefer their treats to be on the spicier side. If these cater to the younger kids, reduce the chilies and they should be good for them.

Ingredients - 

Whole Wheat Flour 1 1/2 cups
Salt 1/2 tsp
Baking Powder 2 tsp
Coriander Leaves, finely chopped 2 Tbsp
Spinach, finely chopped 1 cup 
Onions, finely chopped 3 Tbsp 
Ginger-Garlic-Green Chili Paste 2 tsp (or as needed)
Olive Oil 2 -3 Tbsp
Yogurt / Greek Yogurt 1/4 cup + more if needed



Method Of Preparation -


In a mixing bowl, sift the whole wheat flour and baking powder. Add in salt and ginger-garlic-green chili paste. Rub in the olive oil.

Preheat the oven to 400 F.

Add the finely chopped onions, spinach and chopped coriander leaves. Mix well.

Gradually add yogurt to the flour and gently mix to get a sticky dough. 

Don't knead at all. Just gather the sticky dough and oil your fingers to pat the dough into a circular shape (about 1/2 inch thick). 

Best way to do it is to line a baking sheet with parchment paper and transfer the dough onto it. Pat it with oiled fingers and slice into 8 wedges.

Bake it for 20-22 minutes until a tester comes out clean. Remove onto a wire rack.


Slice and serve warm with a dollop of butter.

BMLogo


Sending this to Srivalli's Kid's Delight event for the Kid's Delight Anniversary Party.


Preparation Time 10 minutes  + Baking Time 22 minutes 
Makes 8 scones

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BM #93 Week 1 Day 3 - 

When we are talking about breakfast, can we forget the Overnight Oats? I couldn't either. So keeping in view the season in my neck of the woods, I chose to showcase a pumpkin flavored overnight oats recipe.

Feel free to play around with the ingredients as it suits your taste buds. You can omit the yogurt and use Almond milk or Soy milk to make it vegan. I love Greek Yogurt in Overnight oats as I find it tends to make it creamier. Also feel free to omit the chia seeds and add flax seeds if that is your preference.

I have used a mason jar but any air tight container will work. 

Whenever I get pumpkin home, I peel, cube and freeze. It comes in handy at times like this :).

The maximum time I used the night before was to cook the pumpkin and puree it which was about 7-8 minutes. Set aside all the toppings which I had on hand and in the morning assembling it was a breeze, about 2 minutes (Didn't factor in the photo shoot :)).


Ingredients - 

Rolled Oats 1/2 cup (Old fashioned oats is fine)
Pumpkin Puree 1/3 cup
Milk 3/4 cup
Greek Yogurt 2 Tbsp
Chia Seeds 1 tsp
Salt a pinch
Cinnamon Powder 1/4 tsp
Pumpkin spice 1/2 tsp (I used a little less)
Honey / Maple Syrup 1/2 Tbsp (or as needed)
Topping Ideas - Chocolate chips, Roasted shredded coconut, Raisins, Whipped Cream, Roasted almonds, Roasted Pumpkin seeds, Dried Cranberries etc.. 

 
Method Of Preparation -


In a mason jar or any air tight container, add Rolled Oats, Milk, Greek yogurt, Pumpkin Puree, Salt, Chia Seeds, Cinnamon Powder, Pumpkin Spice Powder and Honey. Mix it, seal it and refrigerate it for at least 4 hours. [I refrigerate overnight.]

The next morning, divide the oatmeal into two portions, add the toppings and enjoy. If one of the portions is unused, it can be sealed and popped back into the refrigerator and can stay there for upto 3-4 days.

The toppings I used are roasted almonds, dark chocolate nibs, roasted coconut shreds, raisins and a dollop of more Greek Yogurt.


BMLogo




Preparation Time 10 minutes
Serves 2

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BM #93 Week 1 Day 2 - 

My little one is a citrus flavor freak. So to please her taste buds, I made these lemon flavored pancakes for breakfast and someone when to school with a smile on her face.

With whole wheat flour, milk and lemon, these pancakes turned out super fluffy. I topped the pancakes with kiwis, chocolate chips and blackberries with a side of milk.

I usually keep wheat flour-baking powder mix ready to make pancakes on demand. The only tedious job is zesting the lemon. But since I used just 1 lemon, I managed it in the rush hour. 

Sometimes I add flax meal soaked in water but this time around, I skipped it. I use an electric griddle which can accommodate 8 pancakes in a single batch which makes the whole process so much faster.

Ingredients - 

Whole Wheat Flour 1/2 cup
Baking Powder 1/2 tsp
Baking Soda a pinch
Salt a pinch
Sugar 1 Tbsp (or adjust as needed)
Milk 1/2 cup (adjust depending on the flour)
Lemon Juice 1 Tbsp (juice of 1 lemon)
Lemon Zest 1 tsp (zest of 1 lemon)
Olive Oil 1 tsp
Chocolate Chips as needed (Optional)


Method Of Preparation -


Whisk together the flour, baking powder, baking soda,  meal, sugar and salt.

In another bowl, mix milk, olive oil, lemon juice and lemon zest.

Add in the flour mixture into the wet ingredients. Gently mix until well combined making sure the bubbles don't escape.

On a hot griddle, pour ladleful of batter, sprinkle chocolate chips (if using) and flip when the bubbles start popping. Cook on both sides and remove.

Stack the pancakes, top them with fruits of your choice, chocolate chips and drizzle some maple syrup or chocolate syrup. 


BMLogo




Preparation Time 15 minutes
Makes 6-7

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BM #93 Week 1 Day 1 -

Welcome back to the regular edition of BM. After a hectic month of A-Z Flatbreads and more, we are back to a relaxed pace posting 3 recipes per week.

This week I have chosen to highlight some easy to fix breakfasts for a weekday rush hour.

This instant dosa is a God send for me as I soak the ingredients the previous night. The next morning I use a high power blender to make a fine batter in a matter of seconds. Peanut chutney to the side and the breakfast is done.

For the peanut chutney, either I pre roast the peanuts in the microwave or countertop oven and have them ready so that making the chutney is a  matter of a minute.

Try it out and see if this works for you as well and let me know.

Ingredients - 

Urad Dal 1/2 cup
Moong Dal 1/2 cup
Rolled Oats 1/2 cup
Poha / Flattened Rice 1/2 cup
Fenugreek Seeds  1 tsp
Salt and Oil as needed



Method Of Preparation -


Wash and soak all the ingredients except salt and oil (of course!) in about 6-7 cups of water for about 3-4 hours (I soaked overnight).

Drain the water and grind into a fine batter. Add salt and set aside for a few minutes.

Heat a griddle and pour ladleful of batter, spread it thin into a circle, spray oil as needed and allow it to cook.

Flip the dosa and cook for a few seconds and remove on to a plate.

Continue for the rest of the batter or as needed. Refrigerate the batter for upto 3 days.

Serve them hot with a chutney of your choice.


BMLogo




Preparation Time 20 minutes
Makes 20-24 dosas approx

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In the process of re-learning the English alphabet, we, as a BM group covered hundreds of flatbreads this series and each one of them is a masterpiece in its own right.

It has been a humbling experience to research and get creative with the difficult letters.  It was an eye opener all over again to note that different regions have similar breads with different names and sometimes connected to different traditions. 

Thanks to Srivalli and the rest of the BM friends for making this event happen.

It is imperative that we showcase all our hard work at one place for future reference. So go on and bookmark all the flatbreads which stole your heart.

A for Achari Aloo Paratha. A pickle along with the typical mashed potato filling in a paratha has been a sensation at our place. Check it out.. #Megabm #BloggingMarathon #Vegan #IndianFlatbread

A - Achari Aloo Paratha


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Continuing with the ABC theme of Indian flatbreads, B for Boondi Paratha...The tiny gram flour cuties, mixed with spices stuffed in the paratha creates a medley of flavors.

B - Boondi Paratha


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Today it is the letter C. C for Cheeni Ka Paratha #Megabm #BloggingMarathon #IndianFlatbread. A traditional paratha stuffed with ghee and sugar.

C - Cheeni Ka Paratha


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Here is the next Indian flatbread in the ABC series, D for Dal Paratha. This is not the typical dal paratha made using leftover dal :) Whole moong dal is incorporated into the dough along with spices to make this super healthy paratha. Check it out...

D - Dal Paratha



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One of the difficult letters to work with, check out this non-traditional twist to Peas Paratha in the form of Edamame Paratha..#Megabm #BloggingMarathon #Vegan #IndianFlatbread

E - Edamame Paratha


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Check out the next letter, F for Fried Naan. It is a cross between naan and bhatura. #Megabm #BloggingMarathon #Vegan #IndianFlatbread

F - Fried Naan

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Check out this Punjabi classic, G for Gobi Paratha.  Shredded Cauliflower along with spices stuffed in a paratha coming straight from a Punjabi kitchen. #Megabm #BloggingMarathon  #IndianFlatbread

G - Gobi Paratha

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H for Healthy Green Paratha or Hara Bhara Paratha. It is a blend of greens and spices mixed into the dough to make this colorful paratha. #Megabm #BloggingMarathon  #IndianFlatbread

H - Hara Bhara Paratha


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Try this sweet, tangy and spicy paratha for the letter I in this series of Indian Flatbreads...#Megabm #BloggingMarathon  #IndianFlatbread

I - Imli Ka Paratha


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Check out this unique roti from the state of Odisha with an unusual cooking method of pre cooking the dough. J for Janta Roti . #Megabm #BloggingMarathon  #IndianFlatbread

J - Janta Roti


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For the 11th letter of the English alphabet, here is a rustic roti from the state of Rajasthan...#Megabm #BloggingMarathon  #IndianFlatbread

K - Khoba Roti


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Next comes L for Luchi, a famous Bengali Puri but made with All Purpose Flour...#Megabm #BloggingMarathon #Vegan #IndianFlatbread

L - Luchi


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M for Mewa Kulcha. Here is a dessert kulcha on the lines of Puran Poli...The kulcha is stuffed with a blend of khoya and nuts along with a sweetener to make this a delightful treat. #Megabm #BloggingMarathon  #IndianFlatbread

M - Mewa Kulcha


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Here is a basic and everyday kind of paratha. N for Namak Ajwain Paratha...#Megabm #BloggingMarathon #Vegan #IndianFlatbread

N - Namak Ajwain Paratha


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O for Oats Puri in a baked Avatar...#Megabm #BloggingMarathon  #IndianFlatbread

O - Oats Puri


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One of the most popular street foods of Punjab, P for Paneer Kulcha. My Punjabi friend says that these paneer kulchas are served with a rich tomato gravy on the streets of Amritsar. #Megabm #BloggingMarathon  #IndianFlatbread

P - Paneer Kulcha


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Here is a gluten free and Vegan Roti starting with Q - Quinoa Roti...I am sure this is a boon for people who stay away from Gluten.

Q - Quinoa Roti (Vegan and Gluten Free)



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You will love these Bengali breakfast Kachoris known as RadhaBallabhi for the letter R...#Megabm #BloggingMarathon  #IndianFlatbread #Vegan

R - Radha Vallabhi


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Here is a flaky paratha from the sindhi cuisine, S for Satpuro Phulko...There are many types of flaky parathas in Indian cuisine but each of them is unique in the way the layers are created.
#Megabm #BloggingMarathon  #IndianFlatbread #Vegan

S - Satpuro Phulko


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T for Thalipeeth or Bhajaniche Thalipeeth is a traditional Maharashtrian flatbread where the flour is made ahead and stored. It is a combination of six different grains and legumes and is definitely a healthy one..#Megabm #BloggingMarathon  #IndianFlatbread #Vegan

T - Thalipeeth


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This puran poli might be useful during the upcoming Navrathri season.  U for Upwas Puran Poli.#Megabm #BloggingMarathon  #IndianFlatbread #VratKaKhana

U - Upwas Puran Poli



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I am sure many Mangalorians can relate to the delectable Mangalore Buns. Check out the healthier version of those buns in the form of V for Vastad Rotti...#Megabm #BloggingMarathon  #IndianFlatbread

V - Vastad Rotti


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W for Warqi paratha from Awadh cuisine. It is a rich, flaky and layered paratha. Warq means layers, so the name. #Megabm #BloggingMarathon  #IndianFlatbread

W - Warqi Paratha



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For the pizza fans out there, here is an Indianized version of a stuffed pizza. X for Xtra Cheesy Paratha.. #Megabm #BloggingMarathon #IndianFlatbread

X - Xtra Cheesy Paratha



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A healthy twist on Ragi Roti with Red pumpkin and spices. Y for Yerra Gummadi Ragi Rotte. I have used the Telugu word Yerra Gummadi meaning Red Pumpkin to dodge the dificult letter problem. #Megabm #BloggingMarathon  #IndianFlatbread #Vegan

Y - Yerra Gummadi Ragi Rotte



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To end this journey of A-Z Indian flatbreads here is a saffron infused paratha which is fit for a Nawab...#Megabm #BloggingMarathon #IndianFlatbread

Z - Zafrani Paratha









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Posted by Harini R on Tuesday, October 2, 2018
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