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.


Preparation Time 25 minutes
Serves 3-4

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Posted by Harini R on Tuesday, June 20, 2017

Aloo Chana Gobi Sabji

BM #77 Week 3 Day 2 - 

For the second day of healthy weekday lunches, check this one.

Aloo Gobi is a favorite at home anytime , any day.  So for a change I tried adding some boiled chana and it became a much more favorite now. 

Don't we all like that our families love to eat healthy food?? :)

Ingredients - 

Potatoes, peeled, cubed 2 cups
Cauliflower Florets 2 cups
Peas , frozen 1/2 cup (optional)
Boiled Chana  1 1/2 cups
Onion, chopped  1 cup
Tomato , chopped 1/2 cup
Dhania Powder, Red Chili powder, Turmeric as needed
Ginger-Garlic-Green chili Paste as needed
Garam Masala 1/2 tsp 
Kasoori Methi 1/2 tsp
Seasoning (Oil 1 Tbsp, Cumin seeds 1/2 tsp)
Salt to taste
Coriander leaves for garnish

Aloo Chana Gobi Sabji

Method Of Preparation -

In a skillet on a medium-high flame, heat some oil and add jeera. 

After jeera starts crackling, add finely chopped onions, tomatoes and turmeric and saute them till it becomes mushy.

Sprinkle Dhania jeera powder and stir.

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

Add Potatoes and peas (optional) to the above mixture. Add salt and sprinkle some water, cover it with a lid and let it simmer until potatoes are cooked (about 7-8 minutes)

Separately blanch cauliflower florets in hot water for about 7-8 min to remove any impurities/worms.

When the potatoes are almost cooked, add the blanched cauliflower florets and boiled chana. Mix and cook for a couple of minutes.

Add Kasoori methi and garam masala. Garnish with coriander leaves. 

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


Preparation Time 25-30 minutes
Serves 4-5

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Kale Perugu Pachadi

BM #77 Week 3 Day 1

I will be presenting some healthy options for weekday lunches. I found that Kale is something I wanted to consume regularly and one of the best ways to consume this slightly bitter leaf is to use the baby leaves and also use it in Raita or yogurt based dip. 

That is what I did the other day. We ate it with rice as well as roti and it made a fantastic accompaniment. My husband who refuses to eat Kale in salads was sold on this perugu pachadi. On the other hand, my little one loves Baby Kale in her salad. 

Ingredients - 

Kale (I used Organic Baby Kale) 5 oz
Yogurt/Curds, beaten 2 cup (or as needed)
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Urad Dal 1 tsp, Chana Dal 1 tsp, Jeera 1/2 tsp, Red chillies 1-2, Hing couple pinches, Curry leaves few)

To Grind - 
Green Chillies 3-4
Coconut 2 Tbsp
Mustard seeds Powder 1 1/2 Tbsp
Turmeric 1/8 tsp
Salt as per taste
Sugar 1/2 tsp (optional)

Kale Perugu Pachadi

Method Of Preparation -

Wash the kale leaves and drain. Saute them in a heated pan until they are cooked though. Remove from heat and set aside.

Grind the ingredients listed under 'To Grind' to a fine paste, adding as much yogurt/buttermilk as needed.

In a mixing bowl, add yogurt and the sauteed kale and using either a masher or an immersion blender, gently mash them together.

Add the ground paste to the yogurt-kale mixture and mix well. Adjust the flavors as needed.

In a small pan, heat oil and add the seasoning ingredients. After the dals are brown and the mustard seeds pop, remove and pour into the yogurt mixture.

Serve with rice as part of a meal.


Preparation Time 15 minutes
Serves 5-6

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Jowar Rava Besi Bele Bath

BM #77 Week 2 Day 3 - 

For today I made this version of the ever popular BBB with my new found grain, Jowar Rava. After I exhausted my Jowar Rava stock from India, I had a conversation with my local Indian store guy and convinced him to stock Jowar Rava if and when he can source it.

So a few weeks back, when I went to the store for my usual groceries, I spotted this Cracked Jowar where the grain was more like the size of cracked wheat. I found it was difficult to cook and so resorted to soaking in warm water. 

On some lazy days, I try a quick method as well. I cook the jowar rava and mix it in left over sambar, give a fresh dose of tadka with ghee and whip up a meal for myself. 

My husband who is a harsh critic of such ancient grains, refused to taste it initially. But when I poured a small dollop of ghee on the Jowar Rava BBB and papad to the side, my husband slowly started with one spoonful and finished the serving with additional papads! I cannot understand how this can happen :). So 'No comment' from my side.

Ingredients - 

Jowar Rava 1/2 cup
Toor Dal 1/2 cup
Assorted Vegetables (Carrots, Bottle Gourd, Drumstick, Lima Beans, Tomatoes etc) about 3-4 cups
Besi Bele Bath Powder or Sambar powder 1 Tbsp (adjust as needed
Tamarind juice extracted from lime sized tamarind
Powdered Jaggery 2 tsp
Salt, Turmeric, Red chili Powder as needed
Seasoning (Ghee 1 Tbsp, Mustard seeds 1 tsp, Chana Dal 1 Tbsp, Urad Dal 1 tsp, Curry leaves, asafotida 1/8 tsp, Red Chilies 1-2, peanuts a handful)

Jowar Rava Besi Bele Bath

Method Of Preparation -

Wash jowar rava and soak in warm water for 30 minutes.

Wash toor dal and transfer into a pressure cooker.

Add the soaked and drained jowar rava, vegetables, salt, turmeric and half of the besi bele bath powder into the pressure cooker. Add about 3-4 cups of water.

Cook for about 15-20 minutes or 3-4 hisses.

After the pressure is released, in a pan add ghee and the rest of the seasoning ingredients. After the mustard seeds pop, saute until the dals are brown and the peanuts are roasted as well.

Pour in the cooked jowar rava - toor dal - vegetable mixture, add in the remaining besi bele bath powder, tamarind juice, powdered jaggery and red chili powder.

Adjust the flavors if needed. Mix and simmer adjusting the consistency as needed.

Remove from heat and serve it warm with papad and a drizzle of ghee for a sumptuous meal.


Preparation Time 30-40 minutes.
Serves 3

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Eggless Whole Wheat Kiwi Waffles

BM #77 Week 2 Day 2 - 

For today's whole grain recipe, check out these kiwi waffles which are a favorite of my little one. What I like about serving waffles or pancakes to my little one is she will load them up with all the fruits at home and most of the time eliminate the syrup. She sometimes pours some fresh fruit juice.

If I am not wrong, she poured Orange juice all over these waffles and gobbled her serving.
Ingredients - 

Whole Wheat Flour 3/4 cup
All Purpose Flour 2 Tbsp (Optional)
Baking Powder 1 tsp
Salt a pinch
Cinnamon Powder 1/2 tsp
Sugar 1 tsp (or more)
Greek Yogurt 1/2 cup 
Milk 1/4 cup
Vegetable Oil 1 tsp
Kiwi, peeled and chopped 4 Tbsp (1 Kiwi)

Eggless Whole Wheat Kiwi Waffles

Method Of Preparation -

In a mixing bowl, whisk the flours, baking powder, salt, cinnamon powder and sugar.

Blend the Greek yogurt in milk and oil.

Pour the liquid into the flour mixture and fold in the chopped kiwi.

Heat the waffle iron, grease it a little and pour enough batter to cover the iron.

Cook as per the instructions of the waffle iron.

Remove when done and pour the remaining batter for the next waffle.

Serve with a topping of fruit and maple syrup.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 77. 

Preparation Time 15 minutes
Serves 3

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Sweetened Jowar Dhani

BM #77 Week 2 Day 1 - 

This week I shall focus on some whole grain recipes which can be fun to make and enjoy. For day 1, I tried to make a Jowar Dhani Laddu, but in my over enthusiasm I poured in more jowar dhani than the syrup could handle. So I ended up with a dry version of jowar dhani laddu. That is when I decided we could enjoy it more like caramelized popcorn. 

When my little one first tasted it, she asked me if it was caramelized popcorn :). We all loved it but the sweet hater at home aka my older one said she loves the spicier version (Jowar Dhani Chivda) better.  I rest my case for your judgement. So try and let me know.

Ingredients - 

Jowar Dhani / Popped Jowar / Jonna Pelalu 3 cups
Jaggery powdered 1/2 cup
Almonds chopped and roasted 2 Tbsp
Cardamom Powder 1/2 tsp

Sweetened Jowar Dhani

Method Of Preparation -

In a heated non stick kadai, add powdered jaggery and about 2-3 tablespoons of water. Let it come to a boil and check to see when the syrup is of a one string consistency.

Sprinkle the cardamom powder and chopped almonds.

Reduce the heat and pour in the popped jowar. Mix well and remove from heat. 

[If the jowar is reduced to about 2 cups, the mixture can be rolled into smaller portions of laddus.]

Allow it to cool and enjoy.


Preparation Time 5-7 minutes
Makes 3 cups

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Vegan Doodhi Kheer\

BM #77 Week 1 Day 3 -

Here is one more vegan treat for this week. Coincidentally all the vegan sweets I have posted this week are all vegetable based and so are very close to my heart.

Ingredients - 

Bottle Gourd / Doodhi/ Sorakaya, grated 1 cup
Coconut milk 1 cup
Almonds, coarsely crushed 1 Tbsp
Jaggery Powdered 1/4 cup
Olive Oil 1 tsp
Cardamom Powder 1 tsp

Vegan Doodhi Kheer

Method Of Preparation -

In a heated pan, add olive oil and saute the grated bottle gourd. After a few minutes the bottle gourd changes color and feels cooked.

Add in coconut milk , coarsely crushed almonds, powdered jaggery and let the kheer boil for a few minutes.

Sprinkle cardamom and remove from heat.

Garnish with roasted cashews and serve warm.


Preparation Time 20 minutes
Serves 2

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Vegan Carribean Sweet Potato Pudding

BM #77 Week 1 Day 2 - 
The moment I thought of vegan pudding, I had a vision of sweet potatoes. So I looked up sweet potato desserts and I found this vegan pudding which got me hooked instantly.

I thought what is there not to like in it, sweet potatoes, coconut milk and spices, right? I best part of this pudding was that there was almost negligible amount of baby siting needed for it. Though the pudding took more than an hour to get ready.

My little one and I loved it when it was warm and I got to share it with friends as well.

Recipe Adapted from here
Ingredients - 

*Sweet Potato peeled, and grated 1 lb (3 cups)
Coconut Milk 1 cup 
Powdered Jaggery 1/2 cup
Rice Flour 1/2 cup
Ginger, grated 1/2 tsp
Cinnamon Powder 1/2 tsp
Nutmeg Powder a dash
Salt a pinch
Topping -
Coconut Milk 1/4 cup
Powdered Jaggery 1 Tbsp
Cinnamon Powder a dash

*The Original recipe insists on using the Indian Variety of Sweet Potato (the one which is light purple on the outside and white in the inside).

Vegan Carribean Sweet Potato Pudding

Method Of Preparation -

Preheat the oven to 375 °F. Grease a 6-7 inch pan ( I had a square pan of that size) and set aside.

In a bowl, mix together all the ingredients (not the toppings) to make a thick mixture.

Pour the mixture into the greased pan and smooth the top.

Bake for about 45 minutes. I saw that the top was dry and cracks were visible. Remove from oven.

In another bowl, whisk together the topping ingredients and pour on the baked pudding.

Put it back into the oven for another 30 minutes until the top is golden brown and the kitchen is filled with the aroma of cinnamon.

Remove from oven, allow it to cool, slice as needed and serve it warm.


Preparation Time 15 min Baking Time 1 hour and 15 minutes
Makes 16 - 1.5 squares

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Vegan Beetroot Halwa

BM #77 Week 1 Day 1 - 

This week I have chosen to showcase some vegan desserts which have stolen our hearts. This halwa with beetroot, almonds and coconut milk is a super fast and super delicious and a healthy halwa.

Vegan Beetroot Halwa

Ingredients - 

Beetroot , grated 3 cups
Coconut, grated 1/2 cup
Almonds, coarsely crushed 3 Tbsp
Almonds, blanched and peeled 1/4 cup + more for garnish
Jaggery Powdered 3/4 cup
Olive Oil 1 tsp
Cardamom Powder 1 tsp

Vegan Beetroot Halwa

Method Of Preparation -

Using a box grater's big teeth, grate the beetroot and set aside.

Make a fine paste of the grated coconut and blanched almonds adding as much water as needed. I got a cup of this coconut-almond milk. 

In a heated non stick pan, add olive oil and saute the grated beetroot for about 4-5 minutes. Sprinkle the coarsely crushed almonds. Mix well

Add in the coconut-almond milk and powdered jaggery. Mix well and reduce the heat to low-medium. Sprinkle cardamom powder.

Keep stirring until it all comes together as single mass.

Remove from heat. Garnish with blanched almond slivers and serve.


Preparation Time 32 minutes
Serves 4-5

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Semiya Saggubiyyam Payasam

BM #76 Week 4 Day 3 -

I have seen my friend make this combination and loved it. So I made this for her on her birthday and enjoyed it.

It is perfect as an offering to the Lord as well.

Recipe Source a friend
Ingredients - 

Semiya / Vermicelli 1/2 cup
Sago / Saggubiyyam handful, washed and soaked for 2 hours
Milk 4 cups
Sugar 1/2 cup (adjust as per taste)
Powdered nuts 1/4 cup (I used Almonds and Cashews)

Semiya Saggubiyyam Payasam

Method Of Preparation -

In a heavy bottomed pan, boil milk and add sago and semiya.

Let it come to a boil. [Cooking sago in a pressure cooker is also a great idea].

After the sago has cooked through [it becomes transparent], add sugar and powdered nuts.

Let the kheer simmer for a few minutes.

Remove from heat and garnish with nuts of your choice.

Serve warm or chilled.


Preparation Time 20-25 minutes
Makes 4 cups

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Mango Coconut Frozen Yogurt

BM #76 Week 4 Day 2 

My older one looked this up on one of her social media accounts and thought I would love this mango based froyo [Frozen Yogurt in short], as she says. So instead of she making it for me, she shared the recipe with me and told me that she would make it soon for me. 

But I was in a hurry to put this post together in time to use for this theme today and so ended up making this before her. Though she didn't like the addition of Greek yogurt in this, the others including me loved this.

Recipe Source unknown
Ingredients - 

Fresh / Frozen Mango 1 cup
Coconut Cream 2 Tbsp (Thick coconut milk is fine too)
Honey 1 Tbsp
Greek Yogurt 1 cup
Chopped nuts for garnish [Chocolate lovers can drizzle some chocolates syrup as well or honey]

Mango Coconut Frozen Yogurt

Method Of Preparation -

Blend all the ingredients until smooth. 

Pour into a freezer safe bowl.

Freeze for a few hours.

Scoop out the frozen yogurt, sprinkle some chopped nuts and enjoy.


Preparation Time 5 minutes + Setting time 4-5 hours
Serves 3-4

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Posted by Harini R on Thursday, May 25, 2017
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