BM #85 Week 3 Day 2 - 

Kadai Paneer is typically a Dhaba style dish with Paneer, Capsicum and onion simmered in a special blend of spices and tomato puree.

In this week's series of Main course Gravy/Rice, this features as a family favorite ever since I first made it at home. 

I sometimes make the Kadai masala powder with just Coriander seeds and it turns out just awesome. Instead of cream I sometimes use cashew butter or just grind 8-10 cashews along with tomato puree.

Recipe Source Here
Ingredients - 

Bell Peppers, cubed 1 cup
Onions, Cubed 1/2 cup
Paneer, cubed 1 1/2 cups
Tomato Puree from 3-4 tomatoes
Salt, Sugar, Red Chili Powder and Cream as needed
Garam Masala 1 tsp
Seasoning (Butter 1 Tbsp)
Kadai Masala - Dry Roast
Red Chilies 3-4
Pepper Corns 1/2 tsp
Coriander Seeds 1 Tbsp
Cumin Seeds 1 tsp
Fennel Seeds 1/2 tsp
Kasuri Methi 1 tsp


Method Of Preparation -


In a heated pan, dry roast the spices one by one (listed under 'Kadai Masala').

Coarse grind the spices, take about a teaspoon of it and set aside. Grind the remaining spices finely.

In a heated pan, add butter and the coarsely ground kadai masala. Add in the cubed onions and bell peppers and saute for a couple minutes making sure they are not cooked through.

Add in the tomato puree, salt, red chili powder, garam masala and sugar.

Allow it to cook for a few minutes.

Add in the cubed paneer, sprinkle the finely powdered kadai masala and cream. Mix well and remove from heat.

Garnish with coriander leaves and serve hot with naan/roti/rice.

BMLogo




Preparation Time 25 minutes
Serves 4-5

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BM #85 Week 3 Day 1 - 

This week I shall showcase main course gravy or rice dish. This is a simple and highly nutritious dish traditionally made in the city of Jaisalmer, Rajasthan. The black chickpeas are simmered in a gram flour-yogurt gravy with spices to make it a delightful dish.
This is also referred to as Kala Chana Kadhi.

Recipe Source here
Ingredients - 

Kala Chana 1 cup
Yogurt 1 cup
Besan / Gram Flour / Senagapindi 1 Tbsp
Salt and Red Chili Powder as needed
Turmeric 1/4 tsp
Dhania-Jeera Powder 1 tsp
Garam Masala 1/2 tsp
Seasoning (Oil 2 tsp, Jeera 1/2 tsp, Asafotida 1/8 tsp)



Method Of Preparation -


Wash and soak Kala Chana for 6-8 hours.

Drain and pressure cook the Kala Chana for about 15-20 minutes.

In a small bowl, mix in besan, turmeric, red chili powder, dhania jeera powder and garam masala. Add the water leftover from boiling the kala chana and blend into a thin paste.

In a heated pan, add oil and jeera. After jeera crackles, sprinkle asafotida.

Pour in the beaten yogurt and stir for a few seconds.

Add the besan mixture, kala chana and salt. Bring it to a boil and let it simmer for about 5 minutes.


Garnish with cilantro and serve warm with Roti/Rice.


BMLogo




Preparation Time 45 minutes
Serves 4-5

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BM #85 Week 2 Day 3 - 
In this series of 'adapted cuisines from a different country', it would be unfair not to highlight our favorite Indo-chinese appetizer - Gobi Manchurian.

The platter in the above picture features all of our Indo-Chinese favorites. I have already posted the recipes for Schezwan Fried Rice, Schezwan Noodles and Vegetable Corn Soup

I have frozen the battered cauliflower a few hours in advance as I felt that the air fryer would become messy with the batter dripping everywhere and I was rewarded with the perfectly done dumplings.




Recipe Source
Ingredients - 
For the Gobi Dumplings - 
Cauliflower Florets 2 cups
Corn Flour 2 Tbsp
All Purpose Flour 2 Tbsp
Salt, Red Chili Powder as needed
For the Manchurian Sauce - 
Sesame Oil 1 Tbsp
Ginger-Garlic-Green Chili paste 2 tsp
Spring onion, finely chopped 2 Tbsp
Onion, cubed 1/2 cup
Bell Peppers cubed 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 cauliflower dumplings - 
In a mixing bowl, add the flours, salt and red chili powder. Sprinkle water as needed to make a thick batter.

Dip each cauliflower floret into the batter so that it is well coated and arrange in a parchment lined baking tray.

After all the florets are coated with the batter, freeze them for 3-4 hours. 
[I observed that these turn out very good if frozen. It is a great idea to freeze them ahead of time ].

Preheat the air fryer for 3 minutes at 375 °F. 

Arrange the frozen battered cauliflower in the air fryer.

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. If they seem not so crispy, air fry them for a few more minutes.

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!



BMLogo




Preparation Time 25-30 minutes [Assuming the frozen dumplings are ready] 
Serves 3-4

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BM #85 Week 2 Day 2 - 

Here is a Mexican-American Quinoa bowl which is a fantastic way to include all the healthy ingredients. This can be customized as per preference. 

The quinoa can be substituted with brown rice/white rice. The pinto beans can be substituted with red kidney beans/garbanzo beans etc. Kale or spinach or any other power greens can be included. Any salad vegetables like lettuce, onion, cucumbers can be included.

Sour Cream can be excluded to make it Vegan. The guacamole can be customized to individual taste buds. I found that the pumpkin seeds add a very interesting bite to the whole bowl.

A splash of Sriracha Sauce can be a garnish too. In my case, the guacamole was super spicy so I didn't need additional sauces.


Recipe Source
Ingredients - 

Quinoa 1/2 cup 
Pinto Beans 1/2 cup 
Assorted Vegetables finely chopped (Carrots, Green Beans, Colored Peppers) 2 cups
Peas 3 Tbsp
Corn 1/2 cup
Avocado, mashed 1 cup
Garlic 2-3 cloves
Salt, Pepper and Green Chili paste as needed
Lemon/Lime juice 2 Tbsp or as needed
Coriander leaves few
Olive Oil 2 Tbsp (divided use)
Kale or Spinach as needed
Pumpkin Seeds 2 Tbsp (Or as needed)
Sour Cream / Hung Curd 1-2 Tbsp (Optional)


Method Of Preparation -

Wash and soak Pinto beans 4-6 hours. Boil the beans with some salt and set aside.

Cook quinoa as per your preference (in a pressure cooker or in a pot on stovetop).

Blend the avocado, 1 tablespoon of oil, lime juice, garlic, salt, coriander leaves and green chili paste to make guacamole.

In a heated pan, add oil and saute the vegetables. After the vegetables are 80% cooked, add in the cooked and drained beans. Sprinkle salt and add green chili paste. Mix well.

Remove from heat. Allow it to cool a little.

In a wide bowl, arrange quinoa, the mixed vegetable-pinto beans mixture, chopped baby kale/spinach, pumpkin seeds, guacamole, sour cream/hung curd and sprinkle some salt and pepper.

Serve individual bowls.  


BMLogo




Preparation Time 30 minutes
Serves 3-4

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BM #85 Week 2 Day 1 -

This week, I shall post some interesting dishes which are more in the lines of fusion across cuisines. These Honey Chili Potatoes are Chinese American, if I can say. The classic American French Fries are tossed in a Chinese sauce. To make it a tad guilt free, I Air Fried the French Fries.

Feel free to play with the different sauces, spice levels to suit your palate.

Ingredients - 

Potatoes, peeled, sliced into fingers 4 cups (4 Big potatoes)
Salt, Garlic Powder and Red Chili Powder as needed
Olive Oil spray as needed (I used upto 2 tsp)
Honey Chili Sauce -
Cooking Oil 2 tsp
Garlic and Ginger grated 1 tsp
Spring Onion greens, finely chopped 2 Tbsp
Chili Garlic Sauce 1 Tbsp
Tomato Ketchup 2 tsp
Sriracha 1 Tbsp (optional if spicier version is preferred)
Soy Sauce 2 tsp
Vinegar 1 tsp
Honey 1 Tbsp (more if needed)
Garnish - 
Sesame Seeds, roasted 1 tsp
Spring Onion greens, finely chopped 2 Tbsp



Method Of Preparation -


Wash and soak the sliced potatoes in salted water for a few minutes. [Soaking is optional but recommended].

Drain and dry them well. Spray oil and sprinkle, salt, red chili powder and garlic powder as needed.

Preheat the air fryer for 3 minutes at 400°F.

Remove the air fryer basket and arrange the spiced potato fingers so they are uniformly distributed in the basket.

Air fry them for about 20 minutes tossing them after every 5-
7 minutes until they are uniformly brown and crispy.

While the potatoes are air frying, prepare the sauce.

To prepare the sauce, heat a pan on medium and add oil. Add in the grated ginger and garlic.

Saute them for a few seconds. Add in the spring onions. Saute for a few seconds. Increase the flame to high before adding the sauces.

Add in the chili garlic sauce, Sriracha (if using), tomato ketchup, soy sauce and vinegar. Mix well and let the sauces cook for a minute.

Remove from heat and add the honey. Mix well and allow it to cool.

After the sauce is sufficiently cool, toss in the air fried potatoes so that the potatoes are all well coated with the sauce. 

Garnish with roasted sesame seeds and spring onions. Serve immediately.


BMLogo




Preparation Time 
Serves/Makes

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BM #85 Week 1 Day 3 - 

These simple and Chocolate Covered Dates are an easy way to get the kids include dates in their diet. My kids are sold just because of the chocolate in there!

When I was browsing a middle eastern store in our neighborhood, I happened to spot a box of these stuffed dates and it looked so inviting. I looked at the ingredients and decided it was easy and can be made at home. When I googled to make sure, there were a flood of recipes and that reassured me :).



Ingredients - 

Pitted Dates 20 nos
Almonds handful
Chocolate Chips 1/4 cup



Method Of Preparation -


Soak the almonds in hot water for 15-20 minutes. Remove the peels and grind the peeled almonds into fine powder.

Stuff the almond powder into the dates and set aside.

In a double boiler/microwave melt the chocolate.

Dip each stuffed date into the chocolate and set aside in a ice tray so the chocolate can set.



Refrigerate the chocolate covered stuffed dates for about an hour.

Remove and enjoy a guilt free dessert as a snack.


BMLogo




Preparation Time 20 min + Cooling time 1 hr
Makes 20

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BM #85 Week 1 Day 2  -

Here is a traditional recipe of a peanut brittle. I have grown up eating this but never had the courage to make this at home. To get the perfect syrup is a challenge. 

This time I got it perfectly and my little one is now always pestering me to make this and stock up at home. I am glad that she will have some memories attached to this 'chikki', as we fondly call this, after she grows up to my age.

I felt using the powdered jaggery made my life easier. Anyone agrees with me ?



Ingredients - 

Peanuts 1 cup
Jaggery Powdered 1 cup
Water 2 Tbsp


Method Of Preparation -


Roast the peanuts and remove the skin.

In a heated pan add the jaggery powder and 2 tablespoons of water and let the jaggery melt and caramelize.

It took me close to 9 minutes. To test for the right consistency of the syrup, put a drop of the hot syrup in a small bowl of cold water, the drop of syrup must not be stretchy. It must form a tight ball.

Pour in the peanuts, remove from heat.

Mix well and pour onto a greased plate.  Pat it evenly and allow it to cool.

When it is slightly warm, slice into desired shapes and enjoy.


BMLogo




Preparation Time 20 minutes
Makes 20 1-inch squares

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Posted by Harini R on Sunday, February 4, 2018


BM #85 Week 1 Day 1 -

This week I have chosen to highlight some 3 ingredient goodies. I fell in love with these oatmeal banana cookies. The best part is, there is no added sugar, it is whole grain, with no additives, and simple yet healthy for breakfast.

I calculated that 3 such cookies with orange juice or milk would be perfect for an adult breakfast. 

My little one did this research for a persuasive essay and she was assigned the topic, "Should milk be provided at school ?" After that, she started reeling out reasons why we should not drink milk, the effects of milk on our bodies, etc. 

This is why she said she would eat cookies and freshly squeezed orange juice. Henceforth in our house it will be 'cookies and orange juice' instead of 'cookies and milk'.

*Some chopped nuts can go in there as well.

Ingredients -

Rolled Oats, coarsely powdered 1 cup
Bananas , 2 big overripe 
Chocolate Chips, mini 1 Tbsp



Method Of Preparation -


Mash the bananas in a mixing bowl. Add in the rolled oats and mix it in. Fold the mini chocolate chips.

Preheat the oven to 350 °F.

Prepare a baking tray by lining it with parchment paper.

Using a tablespoon scoop out the oatmeal dough and pat them onto the prepared baking tray. Allow an inch between the cookies.

Bake for 23-25 minutes until the tops get golden.

Remove from the oven and enjoy them warm. Store them in an air tight container for about 2 days on the counter or refrigerate for a week.


BMLogo




Preparation Time 10 min + Baking Time 25 minutes
Makes 12

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BM #84 Week 4 Day 3 - 

For the last day of bookmarked recipes this session, here is another version of ginger chutney which we loved. 

Recipe Source Bhanurekha
Ingredients - 

Cooking Oil 1/2 tsp
Chana Dal 6 Tbsp
Urad Dal 4 Tbsp
Red Chilies 10-15 (as per preference)
Tamarind extract about 1 1/2 Tbsp (Concentrate)
Powdered Jaggery 2 Tbsp
Ginger peeled and chopped 2 Tbsp
Seasoning (Oil 1 tsp, Mustard seeds 1/2 tsp, curry leaves as needed and asafotida)



Method Of Preparation -


In a heated pan, add 1/2 tsp of cooking oil and roast the chana dal, urad dal and red chilies.

Upon cooling, grind the above mixture along with tamarind, powdered jaggery and ginger. Add as much water as needed to make a fine paste.

In a heated pan, prepare the seasoning by heating the oil and adding mustard seeds, asafotida and curry leaves.

Add the seasoning to the chutney and serve it as an accompaniment to idli,dosa, pesarattu or plain rice.


BMLogo




Preparation Time 15 minutes
Makes 3/4 cup

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BM #84 Week 4 Day 2 - 

We all are traditionally used to eating Paan/beeda with fresh betel leaves after a hearty meal. The ingredients in the paan aid in digestion, acidity and gives an overall sense of well being.

To take this to another level, I made these paan bites after I tasted a store bought version of the same. I played around with the ingredients a little and found that we don't care of coconut powder too much and so I have sparingly used it when I made it the second time.

I felt coarsely ground cloves would add a kick to the sweet paan bites but my other half didn't like the idea.

Ingredients - 

Betel leaves / Paan Ke Patthe 3-5 nos 
Gulkhand / Rose Preserves 3 Tbsp
Coconut Powder 1-2 Tbsp (more if needed)
Dates, finely chopped 2 Tbsp
Sugared Fennel seeds 1 Tbsp
Fennel Seeds 1 Tbsp
Almonds, chopped 2 Tbsp
Cashew, chopped  2 tbsp 
Betel Nuts, coarsely crushed 1 Tbsp (I used the commercially available Crane Sweet Supari)
Tutti Frutti 2 Tbsp (Optional)



Method Of Preparation -


Coarsely crush the paan leaves using a mortar and pestle and set aside. 

Mix all the ingredients in a bowl, adjust the coconut powder as needed to make sure the mixture is not too sticky.

Pinch a Teaspoon of the mixture and roll into tiny balls, roll on the coconut powder and set aside. Continue with the rest of the mixture. I made about 12 tiny bites.

Note - If the Gulkhand is not soft enough, place it in a bowl of hot water or microwave it for a few seconds to make it soft.


BMLogo




Preparation Time 5-10 minutes
Makes 12 tiny bites

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